VENTURI, MANUEL
 Distribuzione geografica
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Continente #
NA - Nord America 2.154
EU - Europa 1.572
AS - Asia 966
SA - Sud America 115
AF - Africa 27
OC - Oceania 12
Totale 4.846
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Nazione #
US - Stati Uniti d'America 2.120
RU - Federazione Russa 538
PL - Polonia 366
SG - Singapore 331
IT - Italia 222
CN - Cina 193
HK - Hong Kong 107
BR - Brasile 93
IE - Irlanda 92
VN - Vietnam 87
SE - Svezia 75
KR - Corea 66
DE - Germania 51
FI - Finlandia 46
PT - Portogallo 37
IN - India 36
FR - Francia 35
GB - Regno Unito 33
IR - Iran 32
CA - Canada 24
JP - Giappone 23
CH - Svizzera 22
ID - Indonesia 20
BE - Belgio 15
TR - Turchia 15
BD - Bangladesh 14
NL - Olanda 13
AU - Australia 11
JO - Giordania 8
LT - Lituania 8
MX - Messico 8
AR - Argentina 7
CI - Costa d'Avorio 7
ZA - Sudafrica 7
ET - Etiopia 6
IQ - Iraq 5
PK - Pakistan 5
UA - Ucraina 5
ES - Italia 4
MY - Malesia 4
VE - Venezuela 4
AT - Austria 3
CL - Cile 3
CO - Colombia 3
EC - Ecuador 3
GR - Grecia 3
RO - Romania 3
UZ - Uzbekistan 3
AE - Emirati Arabi Uniti 2
BJ - Benin 2
GE - Georgia 2
KG - Kirghizistan 2
LB - Libano 2
SA - Arabia Saudita 2
TW - Taiwan 2
BA - Bosnia-Erzegovina 1
CR - Costa Rica 1
EG - Egitto 1
KE - Kenya 1
LK - Sri Lanka 1
MA - Marocco 1
NG - Nigeria 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 4.846
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Città #
Santa Clara 621
Warsaw 365
Singapore 225
Ashburn 176
Chandler 110
San Jose 108
Fairfield 105
Dublin 90
Florence 81
Hong Kong 81
Seoul 64
Ann Arbor 56
Cambridge 56
Woodbridge 55
Beijing 51
Houston 48
Moscow 43
Seattle 36
Buffalo 35
New York 35
Wilmington 35
The Dalles 34
Council Bluffs 29
Tehran 28
Altamura 26
Lawrence 26
Princeton 26
Ho Chi Minh City 24
Vila Real 24
Boston 23
Lauterbourg 23
Los Angeles 22
Munich 22
Tokyo 22
Bern 18
Hefei 18
Boardman 17
Hanoi 17
Jakarta 17
Lappeenranta 17
Shanghai 14
Brussels 13
Dallas 13
Dong Ket 12
Lisbon 12
Norwalk 12
Chennai 11
Kent 11
San Diego 11
Helsinki 10
Mumbai 10
Orem 10
São Paulo 10
Atlanta 9
Brooklyn 9
Izmir 9
Medford 9
Melbourne 9
Montreal 9
Toronto 9
Bolzano 8
Milan 8
Tianjin 8
Abidjan 7
Denver 7
Jacksonville 7
London 7
Redwood City 7
Turku 7
Guangzhou 6
Paris 6
Addis Ababa 5
Amsterdam 5
Bagno A Ripoli 5
Falls Church 5
Hangzhou 5
Phoenix 5
San Francisco 5
Turin 5
Chicago 4
New Delhi 4
Redondo Beach 4
Rome 4
Scarborough 4
West Jordan 4
Zurich 4
Andover 3
Bologna 3
Clifton 3
Da Nang 3
Frankfurt am Main 3
Fremont 3
Gujranwala 3
Haiphong 3
Helena 3
Hillsboro 3
Istanbul 3
Itaquaquecetuba 3
Johannesburg 3
Manchester 3
Totale 3.309
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Nome #
Control of mixing step in the bread production with weak wheat flour and sourdough 322
Spirulina crostini: a new sourdough bakery product 302
Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods 275
Microalgae as functional ingredients for bakery products, pasta, and fermented beverages 248
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 223
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 206
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 198
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods 196
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 194
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 187
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 182
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 180
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 175
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 167
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 163
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 160
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 155
Characterization and selection of lactic acid bacteria to be used to restrict biogenic amine accumulation in dry fermented sausages. 149
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 149
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 143
Development of starter cultures for manufacturing a sweet traditional sourdough product. 126
Development of a RAPD-PCR protocol for typing Lactobacillus sanfranciscensis strains isolated from traditional sourdough production processes. 126
Microbial stability of a traditional sourdough bearing dominant populations in potential competition each other. 123
INVESTIGATION ON THE PERFORMANCE OF LACTOBACILLUS ROSSIAE AND LACTOBACILLUS SANFRANCISCENSIS IN UNPROOFED FROZEN SOURDOUGHS 118
Phenotipic characterization of Lactobacillus sanfranciscensis strains isolated from traditional sourdough products. 110
Sensitivity of Lactobacillus sanfranciscensis to changes in water activity during the manufacture of two Italian traditional sweet-leavened baked good products. 110
TYPING OF LACTIC ACID BACTERIA ISOLATES FROM ARTISAN FERMENTED SAUSAGES BY COMBINING CONVENTIONAL AND MULTIPLEX RAPD-PCR PROFILES 101
Selection of lactic acid bacteria to be used as sourdough starter cultures: the technological performances of Lactobacillus rossiae. 81
From waste to functional ingredients: application of fermentative processes for the valorisation of Tuscan agricultural by-products 25
Totale 4.894
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Categoria #
all - tutte 13.294
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 13.294
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202152 0 0 0 0 0 0 0 0 0 0 20 32
2021/2022203 15 21 9 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
2025/20261.418 126 178 79 112 270 84 204 74 112 115 64 0
Totale 4.894