CRIS Current Research Information System

GOTTARDI, DAVIDE
 Distribuzione geografica
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Continente #
EU - Europa 2.112
NA - Nord America 2.062
AS - Asia 1.258
AF - Africa 128
SA - Sud America 34
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 2
Totale 5.603
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Nazione #
US - Stati Uniti d'America 2.035
IT - Italia 862
SG - Singapore 397
CN - Cina 375
GB - Regno Unito 319
IN - India 191
DE - Germania 183
SE - Svezia 155
VN - Vietnam 122
RU - Federazione Russa 108
IE - Irlanda 68
CI - Costa d'Avorio 63
FR - Francia 61
ES - Italia 51
UA - Ucraina 45
AT - Austria 40
NL - Olanda 34
ID - Indonesia 32
FI - Finlandia 31
CH - Svizzera 26
TR - Turchia 26
HK - Hong Kong 25
BE - Belgio 24
BR - Brasile 24
CA - Canada 23
TG - Togo 21
PT - Portogallo 20
ZA - Sudafrica 20
GR - Grecia 17
EE - Estonia 16
PL - Polonia 16
IR - Iran 14
PH - Filippine 12
TH - Thailandia 11
JO - Giordania 10
BG - Bulgaria 9
JP - Giappone 9
NG - Nigeria 8
PK - Pakistan 7
CZ - Repubblica Ceca 6
AU - Australia 5
KR - Corea 5
TN - Tunisia 5
AR - Argentina 4
IL - Israele 4
LT - Lituania 4
MY - Malesia 4
TW - Taiwan 4
DK - Danimarca 3
EG - Egitto 3
MX - Messico 3
NO - Norvegia 3
PE - Perù 3
RO - Romania 3
SC - Seychelles 3
AE - Emirati Arabi Uniti 2
AZ - Azerbaigian 2
BD - Bangladesh 2
CL - Cile 2
CY - Cipro 2
ET - Etiopia 2
GH - Ghana 2
HR - Croazia 2
NZ - Nuova Zelanda 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
A2 - ???statistics.table.value.countryCode.A2??? 1
CO - Colombia 1
DZ - Algeria 1
EU - Europa 1
HU - Ungheria 1
LB - Libano 1
LV - Lettonia 1
PA - Panama 1
SA - Arabia Saudita 1
Totale 5.603
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Città #
Singapore 320
Southend 277
Santa Clara 242
Chandler 240
Bologna 180
Fairfield 162
Ashburn 136
Cesena 129
Boardman 95
Wilmington 88
Dong Ket 87
Woodbridge 84
Hyderabad 79
Houston 66
Dublin 65
Seattle 65
Princeton 64
Abidjan 63
Forlì 54
Milan 54
Cambridge 53
Ann Arbor 49
New York 49
Padova 38
Vienna 32
Jakarta 26
Westminster 26
Beijing 24
Jacksonville 24
Nanjing 22
Rome 22
Bern 21
Lomé 21
Guangzhou 20
Madrid 20
Rimini 20
Berlin 19
Bari 17
Falkenstein 17
Jinan 17
Helsinki 16
Mülheim 16
Saint Petersburg 16
Barcelona 15
Braga 15
Pune 15
Shanghai 15
Yubileyny 15
Lappeenranta 14
Brussels 13
Ozzano dell'Emilia 13
Amsterdam 12
Shenyang 12
Athens 11
Casalecchio di Reno 10
Changsha 10
Des Moines 10
Leuven 10
Masone 10
Medford 10
Sunflower 10
Turin 10
Bangkok 9
Florence 9
Mumbai 9
Ottawa 9
Raleigh 9
Sofia 9
Abeokuta 8
Amman 8
Chicago 8
Hong Kong 8
Ningbo 8
Nuremberg 8
Redmond 8
Tianjin 8
Toronto 8
Zhengzhou 8
Altamura 7
Bagnacavallo 7
Bursa 7
Hebei 7
Lurano 7
Naples 7
Parma 7
Reggio Emilia 7
Warsaw 7
Ankara 6
Boydton 6
Bremen 6
Dearborn 6
Frankfurt am Main 6
Ho Chi Minh City 6
London 6
Modena 6
Paris 6
Phoenix 6
Reading 6
Redwood City 6
San Diego 6
Totale 3.640
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Nome #
Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system 206
Cytotoxicity of methoctramine and methoctramine-related polyamines. 181
Chemical composition and antimicrobial assessment of liverwort Lophozia ventricosa extracts 151
Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays 144
Antimicrobial Potential and Chemical Characterization of Serbian Liverwort (Porella arboris-vitae): SEM and TEM Observations 140
AMP-Activated Protein Kinase can negatively modulate Ornithine Decarboxylase activity in cardiomyoblasts 137
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 133
Evidence that AMP-activated protein kinase can negatively modulate Ornithine decarboxylase activity in cardiac myoblasts 131
Survival and fatty acid composition of UV-C treated Staphylococcus aureus 116
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 113
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 113
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 110
Identification of volatile components of liverwort (Porella cordaeana) extracts using GC/MS-SPME and their antimicrobial activity 107
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 107
Essential oil vapour and negative air ions: A novel tool for food preservation 106
Integration of datasets from different analytical techniques to assess the impact of nutrition on human metabolome. 104
Valorization of citrus processing by-products as a potential prebiotic ingredient and creamy products 103
Beneficial effects of spices in food preservation and safety 100
Lactobacillus paracasei A13 and high-pressure homogenization stress response 100
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 94
The effect of low temperature plasma on volatile profile of milk 91
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product 88
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 88
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 87
Use of microbial communities for human and animal health 86
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 84
Scapania nemorea liverwort extracts: Investigation on volatile compounds, invitro antimicrobial activity and control of Saccharomyces cerevisiae in fruit juice 83
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 83
Tailoring the potential of Yarrowia lipolytica for bioconversion of raw palm fat for antimicrobials production 82
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 81
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 80
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 79
Extraction and characterization of volatile compounds and fatty acids from red and green macroalgae from the Romanian Black Sea in order to obtain valuable bioadditives and biopreservatives 78
LA PROTEINA CHINASI ATTIVATA DA AMP COME MODULATORE DI EVENTI PRECOCI IN UN MODELLO CELLULARE DI IPERTROFIA CARDIACA 77
Application of non thermal technologies for the recovery of β glucans from yeast biomass 76
Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties 76
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 73
INDAGINI SULLA MICROBIOLOGIA DEL COMPLESSO CARSICO RIO STELLA-RIO BASINO 67
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 66
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 64
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 62
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 62
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition 60
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 60
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 59
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 58
Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity 58
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 58
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 57
Lipolytic activity of lipases from different strains of Yarrowia lipolytica in hydrolysed vegetable fats at low temperature and water activity 55
Dairy bioactives and functional ingredients with skin health benefits 54
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 51
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 50
Approach to perform the Safety Assessment of Cellulose and Nisin Biopolymers obtained from Bacterial Fermentation as Innovative Food Contact Materials Aimed to Extend Food Shelf Life 46
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico 46
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts 45
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 45
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 45
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 41
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 41
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 40
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 37
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 37
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 36
Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp. 34
Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment 32
Characterization of bacterial cellulose produced from agri-food waste and by-products for its potential use in agriculture. 30
A Nine-Strain Bacterial Consortium Improves Portal Hypertension and Insulin Signaling and Delays NAFLD Progression In Vivo 30
Imballaggi edibili 29
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 29
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 28
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 27
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 27
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 26
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures 25
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 24
Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity 23
The healing effects of spices in chronic diseases 23
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks 19
Valorisation of alternative protein sources by biotechnological processes and non-thermal technologies to obtain new ingredients to be used in the formulation of innovative foods. 15
Release of biopolymers from Saccharomyces cerevisiae biomass through thermal and non-thermal technologies 14
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 13
Human milk microbiota: correlations with fatty acids composition and diet in the first six months after delivery 12
Chemical composition, in vitro anti-yeast activity and fruit juice preservation potential of lemon grass oil 12
Production of volatile compounds from fermented clementine by-products by yeasts and lactic acid bacteria. 12
Tailored microbial starters to valorise clementine residue into functional ingredients . 12
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 11
Microbial Biopolymers for Innovative Packaging to Increase Food Shelf-life and Safety 10
Production of high-functional fruits snacks by combination of mild technologies 10
Microbial Biopolymers for Innovative Packaging to Increase Food Shelf-life and Safety. 9
White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters 5
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 4
Totale 5.833
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Categoria #
all - tutte 18.403
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 18.403
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020286 0 0 0 0 0 0 0 81 86 50 28 41
2020/2021494 75 28 4 22 7 11 15 43 89 29 25 146
2021/2022592 41 22 46 31 57 34 27 27 22 29 152 104
2022/20231.074 79 134 68 112 49 116 60 93 163 58 79 63
2023/2024745 23 58 54 55 46 104 80 70 45 68 71 71
2024/20252.156 234 234 218 229 527 207 292 215 0 0 0 0
Totale 5.833