CRIS Current Research Information System

GOTTARDI, DAVIDE
 Distribuzione geografica
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Continente #
AS - Asia 8.444
NA - Nord America 6.995
EU - Europa 4.898
AF - Africa 454
SA - Sud America 453
Continente sconosciuto - Info sul continente non disponibili 349
OC - Oceania 24
Totale 21.617
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Nazione #
US - Stati Uniti d'America 6.743
CN - Cina 2.488
IT - Italia 2.401
SG - Singapore 1.932
VN - Vietnam 1.526
KR - Corea 503
HK - Hong Kong 496
BD - Bangladesh 443
GB - Regno Unito 409
IN - India 388
DE - Germania 342
BR - Brasile 314
FR - Francia 310
NL - Olanda 305
CI - Costa d'Avorio 185
JP - Giappone 184
SE - Svezia 176
CA - Canada 141
RU - Federazione Russa 125
ES - Italia 117
FI - Finlandia 107
IE - Irlanda 100
ZA - Sudafrica 92
PL - Polonia 73
PH - Filippine 71
SC - Seychelles 71
TR - Turchia 70
ID - Indonesia 67
AT - Austria 61
AR - Argentina 54
UA - Ucraina 54
CH - Svizzera 49
MX - Messico 49
TH - Thailandia 48
BE - Belgio 46
PT - Portogallo 37
GR - Grecia 33
IQ - Iraq 30
TW - Taiwan 30
IR - Iran 28
MY - Malesia 25
PK - Pakistan 25
EC - Ecuador 24
RO - Romania 22
EE - Estonia 21
TG - Togo 21
AU - Australia 19
CL - Cile 19
CZ - Repubblica Ceca 18
DK - Danimarca 17
EG - Egitto 17
JM - Giamaica 17
CY - Cipro 15
LT - Lituania 15
TN - Tunisia 15
NG - Nigeria 14
BG - Bulgaria 13
VE - Venezuela 13
HR - Croazia 12
JO - Giordania 12
UZ - Uzbekistan 12
MA - Marocco 11
SA - Arabia Saudita 11
PE - Perù 10
SK - Slovacchia (Repubblica Slovacca) 10
CO - Colombia 9
ET - Etiopia 9
DZ - Algeria 7
AE - Emirati Arabi Uniti 6
HU - Ungheria 6
IL - Israele 6
RS - Serbia 6
AZ - Azerbaigian 5
CR - Costa Rica 5
DO - Repubblica Dominicana 5
GT - Guatemala 5
HN - Honduras 5
NZ - Nuova Zelanda 5
SV - El Salvador 5
GH - Ghana 4
NI - Nicaragua 4
PY - Paraguay 4
AL - Albania 3
BB - Barbados 3
NO - Norvegia 3
NP - Nepal 3
PA - Panama 3
TT - Trinidad e Tobago 3
BO - Bolivia 2
BY - Bielorussia 2
BZ - Belize 2
KE - Kenya 2
KG - Kirghizistan 2
KH - Cambogia 2
KZ - Kazakistan 2
MQ - Martinica 2
OM - Oman 2
SI - Slovenia 2
SN - Senegal 2
SY - Repubblica araba siriana 2
Totale 21.244
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Città #
Singapore 1.381
Hefei 1.086
Ashburn 815
Bologna 551
San Jose 468
Seoul 468
Hong Kong 437
Ho Chi Minh City 393
Hanoi 365
Dallas 358
Council Bluffs 353
Santa Clara 303
Southend 277
New York 259
Chandler 240
Los Angeles 217
Cesena 204
Abidjan 185
Beijing 184
Boardman 167
Fairfield 162
Tokyo 153
Milan 127
Rimini 123
Lauterbourg 118
Bengaluru 102
Houston 98
Dublin 94
Wilmington 88
Dong Ket 87
Woodbridge 86
Padua 84
Forlì 81
Seattle 80
Buffalo 79
Hyderabad 79
Rome 79
Amsterdam 77
Munich 73
San Francisco 71
Atlanta 65
Johannesburg 65
Princeton 64
Orem 59
Haiphong 55
Cambridge 54
Da Nang 51
Phoenix 51
Denver 50
Ann Arbor 49
Frankfurt am Main 49
Paris 45
Guangzhou 44
Modena 44
Vienna 44
Chicago 41
Helsinki 40
Naples 40
Shanghai 40
Tongling 40
Padova 38
Montreal 37
São Paulo 37
Toronto 35
Madrid 34
Redondo Beach 33
Turku 32
Jakarta 31
Lappeenranta 31
Warsaw 31
Brooklyn 30
Jacksonville 29
Turin 28
Chennai 27
Vicenza 27
Bari 26
Westminster 26
Bangkok 25
Florence 24
Nanjing 24
Athens 23
Barcelona 23
Ankara 21
Berlin 21
Bern 21
Lomé 21
Biên Hòa 20
The Dalles 20
Changsha 19
Falkenstein 19
London 19
Mumbai 19
Washington 19
Jinan 18
Mexico City 18
Reggio Emilia 18
Rio de Janeiro 18
Boston 17
Hangzhou 17
Quận Bình Thạnh 17
Totale 12.635
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Nome #
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds 1.534
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 377
A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition 341
Dairy bioactives and functional ingredients with skin health benefits 340
Biochemical changes to milk following treatment by a novel, cold atmospheric plasma system 322
Impact of fermented soy beverages containing selected vaginal probiotics on the in vitro fecal microbiota of post-menopausal women 289
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 284
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. 266
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability 264
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products 260
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 260
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products 254
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 240
Cytotoxicity of methoctramine and methoctramine-related polyamines. 234
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 231
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. 226
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 224
White wine dealcoholization by osmotic distillation: An experimental study and impact on key quality parameters 221
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 219
Functional hydrolysates obtained through fermentation of flathead grey mullet by-products using Yarrowia lipolytica and Bacillus sp. 216
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 213
AMP-Activated Protein Kinase can negatively modulate Ornithine Decarboxylase activity in cardiomyoblasts 212
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 210
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 210
Development and Shelf-Life Assessment of a Fruit-Flavored Fermented Legume-Based Dessert 209
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 207
Biotechnological Valorization of Brewer's Spent Grains and Grape Pomace to Obtain Functional Ingredients for Food Formulations 207
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 202
Antimicrobial Potential and Chemical Characterization of Serbian Liverwort (Porella arboris-vitae): SEM and TEM Observations 202
Furan-based polyesters loaded with nisin for sustainable antimicrobial packaging 201
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 197
Chemical composition and antimicrobial assessment of liverwort Lophozia ventricosa extracts 197
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages 196
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations 195
Valorization of volatile fatty acids-enriched cheese whey by Yarrowia lipolytica for single cell oil production 195
Application of non thermal technologies for the recovery of β glucans from yeast biomass 194
Evidence that AMP-activated protein kinase can negatively modulate Ornithine decarboxylase activity in cardiac myoblasts 194
Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays 194
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 192
Innovative Fermented Milk Product Enriched with Vaginal Probiotics for Women’s Health 191
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes 189
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 189
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations 183
Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses 183
Selection of bacterial cellulose producing acetic acid bacteria from kombucha tea and evaluation of the influence of culture conditions on bacterial cellulose production. 183
Improving the shelf-life and functionality of an orange juice by the addition of polyphenol-enriched extracts obtained using natural deep eutectic solvents 181
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 179
Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential 179
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity 178
Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica 178
Lactobacillus paracasei A13 and high-pressure homogenization stress response 176
Survival and fatty acid composition of UV-C treated Staphylococcus aureus 174
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey 173
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product 172
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages 166
Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity 164
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products 164
Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 164
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review 162
Effects of vineyard irrigation regimes and yeast inoculation strategies on fermentation dynamics and wine sensory profile 161
Tailored fermentations to produce fava-based alternatives   161
Characterization of bacterial cellulose produced from agri-food waste and by-products for its potential use in agriculture. 160
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY 160
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice 160
2-methyibutyric and 3-methylbutyric acids: possible components of a feed back loop under stress conditions? 157
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients 156
Essential oil vapour and negative air ions: A novel tool for food preservation 156
Valorization of citrus processing by-products as a potential prebiotic ingredient and creamy products 156
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts 151
Identification of volatile components of liverwort (Porella cordaeana) extracts using GC/MS-SPME and their antimicrobial activity 147
Beneficial effects of spices in food preservation and safety 146
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus 145
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks 144
Biobased Formulations Made of Poly(trimethylene furanoate) Loaded with Nisin for Sustainable Antimicrobial Packaging. 143
Scapania nemorea liverwort extracts: Investigation on volatile compounds, invitro antimicrobial activity and control of Saccharomyces cerevisiae in fruit juice 143
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures 140
Integration of datasets from different analytical techniques to assess the impact of nutrition on human metabolome. 140
Biotechnological valorization of chickpea flour to produce value-added ingredients for innovating food formulations 138
Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae 135
A Novel GABA-Producing Levilactobacillus brevis Strain Isolated from Organic Tomato as a Promising Probiotic 134
Use of microbial communities for human and animal health 133
Release of biopolymers from Saccharomyces cerevisiae biomass through thermal and non-thermal technologies 132
The healing effects of spices in chronic diseases 131
The effect of low temperature plasma on volatile profile of milk 131
Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties 131
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 131
A Nine-Strain Bacterial Consortium Improves Portal Hypertension and Insulin Signaling and Delays NAFLD Progression In Vivo 128
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. 128
Biosynthesis and characterization of bacterial cellulose synthesized by Komagataeibacter sp. using agri-food byproducts as cost-effective substrates 127
Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour 125
Strain-Specific Effects of Vaginal Probiotics in formulation of Functional Fermented Milk designed for Women's Well-Being 125
Human milk microbiota: correlations with fatty acids composition and diet in the first six months after delivery 124
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS 123
Imballaggi edibili 122
Tailoring the potential of Yarrowia lipolytica for bioconversion of raw palm fat for antimicrobials production 118
Microbial Biopolymers for Innovative Packaging to Increase Food Shelf-life and Safety 115
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico 114
Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity 114
LA PROTEINA CHINASI ATTIVATA DA AMP COME MODULATORE DI EVENTI PRECOCI IN UN MODELLO CELLULARE DI IPERTROFIA CARDIACA 113
Production of volatile compounds from fermented clementine by-products by yeasts and lactic acid bacteria 112
Totale 19.567
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Categoria #
all - tutte 50.821
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 50.821
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022551 0 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
2024/20253.993 234 234 218 229 527 207 292 227 215 281 476 853
2025/202612.617 884 1.409 1.021 1.076 923 392 1.051 431 1.730 741 1.830 1.129
2026/20271.330 798 532 0 0 0 0 0 0 0 0 0 0
Totale 21.617