VENTURI, MANUEL
 Distribuzione geografica
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Continente #
NA - Nord America 2.506
EU - Europa 1.770
AS - Asia 982
SA - Sud America 124
Continente sconosciuto - Info sul continente non disponibili 48
AF - Africa 27
OC - Oceania 13
Totale 5.470
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Nazione #
US - Stati Uniti d'America 2.453
RU - Federazione Russa 538
IT - Italia 401
PL - Polonia 367
SG - Singapore 332
CN - Cina 193
HK - Hong Kong 109
BR - Brasile 98
IE - Irlanda 92
VN - Vietnam 87
SE - Svezia 85
KR - Corea 67
DE - Germania 51
FI - Finlandia 46
CA - Canada 38
PT - Portogallo 38
GB - Regno Unito 37
FR - Francia 36
IN - India 36
IR - Iran 32
JP - Giappone 23
BD - Bangladesh 22
CH - Svizzera 22
ID - Indonesia 20
BE - Belgio 15
TR - Turchia 15
NL - Olanda 13
AU - Australia 12
MX - Messico 9
JO - Giordania 8
LT - Lituania 8
AR - Argentina 7
CI - Costa d'Avorio 7
ZA - Sudafrica 7
ET - Etiopia 6
MY - Malesia 6
ES - Italia 5
IQ - Iraq 5
PK - Pakistan 5
UA - Ucraina 5
VE - Venezuela 5
CL - Cile 4
CO - Colombia 4
EC - Ecuador 4
AE - Emirati Arabi Uniti 3
AT - Austria 3
GR - Grecia 3
RO - Romania 3
SA - Arabia Saudita 3
UZ - Uzbekistan 3
BJ - Benin 2
GE - Georgia 2
JM - Giamaica 2
KG - Kirghizistan 2
LB - Libano 2
TW - Taiwan 2
BA - Bosnia-Erzegovina 1
CR - Costa Rica 1
EE - Estonia 1
EG - Egitto 1
HN - Honduras 1
KE - Kenya 1
LK - Sri Lanka 1
MA - Marocco 1
NG - Nigeria 1
NI - Nicaragua 1
NP - Nepal 1
NZ - Nuova Zelanda 1
PA - Panama 1
PH - Filippine 1
PY - Paraguay 1
TH - Thailandia 1
TJ - Tagikistan 1
TN - Tunisia 1
UY - Uruguay 1
Totale 5.422
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Città #
Santa Clara 623
Warsaw 366
Ashburn 228
Singapore 226
San Jose 140
Chandler 110
Fairfield 105
Dublin 90
Florence 84
Hong Kong 82
Milan 68
Seoul 65
Cambridge 57
Ann Arbor 56
Woodbridge 55
Beijing 51
Council Bluffs 50
Houston 48
Moscow 43
New York 42
Buffalo 37
Seattle 37
Wilmington 36
The Dalles 34
Los Angeles 31
Tehran 28
Altamura 26
Boston 26
Lawrence 26
Princeton 26
Rome 26
Dallas 24
Ho Chi Minh City 24
Vila Real 24
Lauterbourg 23
Munich 22
Tokyo 22
Bern 18
Hefei 18
Phoenix 18
Boardman 17
Hanoi 17
Jakarta 17
Lappeenranta 17
Turin 17
Shanghai 14
Brussels 13
Brooklyn 12
Dong Ket 12
Lisbon 12
Montreal 12
Norwalk 12
Atlanta 11
Chennai 11
Kent 11
Naples 11
Orem 11
San Diego 11
São Paulo 11
Toronto 11
Helsinki 10
Jacksonville 10
Melbourne 10
Mumbai 10
Denver 9
Izmir 9
Medford 9
Bolzano 8
London 8
San Francisco 8
Tianjin 8
Abidjan 7
Chicago 7
Redwood City 7
Turku 7
Guangzhou 6
Paris 6
Addis Ababa 5
Amsterdam 5
Bagno A Ripoli 5
Bologna 5
Falls Church 5
Hangzhou 5
Figino 4
Mexico City 4
New Delhi 4
Padua 4
Redondo Beach 4
Scarborough 4
West Jordan 4
Zurich 4
Andover 3
Clifton 3
Curitiba 3
Da Nang 3
Dhaka 3
Frankfurt am Main 3
Fremont 3
Genoa 3
Gujranwala 3
Totale 3.603
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Nome #
Control of mixing step in the bread production with weak wheat flour and sourdough 334
Spirulina crostini: a new sourdough bakery product 317
Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods 287
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 271
Microalgae as functional ingredients for bakery products, pasta, and fermented beverages 266
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 216
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods 215
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 215
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 211
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 210
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 208
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 202
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 198
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 193
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 192
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 181
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 178
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 174
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 169
Characterization and selection of lactic acid bacteria to be used to restrict biogenic amine accumulation in dry fermented sausages. 167
Development of starter cultures for manufacturing a sweet traditional sourdough product. 150
Sensitivity of Lactobacillus sanfranciscensis to changes in water activity during the manufacture of two Italian traditional sweet-leavened baked good products. 147
Microbial stability of a traditional sourdough bearing dominant populations in potential competition each other. 139
Development of a RAPD-PCR protocol for typing Lactobacillus sanfranciscensis strains isolated from traditional sourdough production processes. 134
INVESTIGATION ON THE PERFORMANCE OF LACTOBACILLUS ROSSIAE AND LACTOBACILLUS SANFRANCISCENSIS IN UNPROOFED FROZEN SOURDOUGHS 129
Phenotipic characterization of Lactobacillus sanfranciscensis strains isolated from traditional sourdough products. 120
TYPING OF LACTIC ACID BACTERIA ISOLATES FROM ARTISAN FERMENTED SAUSAGES BY COMBINING CONVENTIONAL AND MULTIPLEX RAPD-PCR PROFILES 110
Selection of lactic acid bacteria to be used as sourdough starter cultures: the technological performances of Lactobacillus rossiae. 93
From waste to functional ingredients: application of fermentative processes for the valorisation of Tuscan agricultural by-products 44
Totale 5.470
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Categoria #
all - tutte 14.927
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 14.927
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022158 0 0 0 9 10 14 3 8 9 11 28 66
2022/2023505 44 80 29 26 40 81 61 30 60 9 22 23
2023/2024309 14 25 33 37 13 25 10 76 7 34 24 11
2024/20251.554 55 158 88 222 519 221 38 58 68 33 50 44
2025/20261.628 126 178 79 112 270 84 204 74 112 115 65 209
2026/2027366 87 92 168 19 0 0 0 0 0 0 0 0
Totale 5.470