VENTURI, MANUEL
 Distribuzione geografica
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Continente #
NA - Nord America 914
EU - Europa 827
AS - Asia 182
AF - Africa 4
OC - Oceania 1
Totale 1.928
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Nazione #
US - Stati Uniti d'America 906
PL - Polonia 358
IT - Italia 173
IE - Irlanda 96
SE - Svezia 74
HK - Hong Kong 59
CN - Cina 36
IR - Iran 32
RU - Federazione Russa 24
FI - Finlandia 23
DE - Germania 21
CH - Svizzera 18
GB - Regno Unito 13
VN - Vietnam 12
BE - Belgio 11
TR - Turchia 9
CA - Canada 8
IN - India 8
SG - Singapore 8
JO - Giordania 7
ET - Etiopia 4
LT - Lituania 4
UA - Ucraina 4
ID - Indonesia 3
NL - Olanda 3
PK - Pakistan 3
RO - Romania 2
AT - Austria 1
AU - Australia 1
ES - Italia 1
GE - Georgia 1
LK - Sri Lanka 1
MY - Malesia 1
PT - Portogallo 1
TJ - Tagikistan 1
UZ - Uzbekistan 1
Totale 1.928
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Città #
Warsaw 358
Fairfield 116
Chandler 112
Dublin 94
Florence 66
Cambridge 63
Ann Arbor 57
Woodbridge 56
Ashburn 45
Houston 41
Seattle 40
Wilmington 39
Hong Kong 34
Tehran 28
Princeton 27
Altamura 26
Lawrence 26
Moscow 24
Boston 23
Beijing 20
Bern 18
Boardman 17
Buffalo 13
Dong Ket 12
Norwalk 12
Lappeenranta 11
San Diego 11
Brussels 10
Shanghai 10
Izmir 9
Medford 9
New York 9
Bolzano 8
Jacksonville 7
Redwood City 7
Bagno A Ripoli 5
Chennai 5
Falls Church 5
Turin 5
Andover 4
Guangzhou 4
Milan 4
Scarborough 4
Addis Ababa 3
Bologna 3
Dallas 3
Fremont 3
Gujranwala 3
Hillsboro 3
Jakarta 3
Montecatini Terme 3
Pistoia 3
Rome 3
Slengiai 3
Toronto 3
Torre del Greco 3
Abilene 2
Esslingen am Neckar 2
Kent 2
Limerick 2
London 2
Los Angeles 2
Padova 2
Redmond 2
Salerno 2
Scandicci 2
Tappahannock 2
West Jordan 2
Amsterdam 1
Atlanta 1
Bechtolsheim 1
Bonn 1
Chiswick 1
Cuttack 1
Durham 1
Forlì 1
Gunzenhausen 1
Hanover 1
Hanwella 1
Kalamazoo 1
Kuala Lumpur 1
Leuven 1
Lisbon 1
Littleton 1
Montreal 1
Mountain View 1
Mumbai 1
Nanjing 1
Phoenix 1
Poggio Renatico 1
Prescot 1
Pune 1
Qingdao 1
Simi Valley 1
Tampa 1
Tina 1
Tuxedo Park 1
Valeggio Sul Mincio 1
Vienna 1
Washington 1
Totale 1.589
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Nome #
Control of mixing step in the bread production with weak wheat flour and sourdough 223
Spirulina crostini: a new sourdough bakery product 154
Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods 137
Microalgae as functional ingredients for bakery products, pasta, and fermented beverages 112
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 108
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods 102
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 94
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 76
Selection of autochthonous bacterial starters to produce typical Italian dry-fermented sausages with low biogenic amine content 75
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 74
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 73
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 73
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 65
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 63
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 61
Characterization and selection of lactic acid bacteria to be used to restrict biogenic amine accumulation in dry fermented sausages. 57
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 45
Sensitivity of Lactobacillus sanfranciscensis to changes in water activity during the manufacture of two Italian traditional sweet-leavened baked good products. 43
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 43
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 41
Development of starter cultures for manufacturing a sweet traditional sourdough product. 37
Development of a RAPD-PCR protocol for typing Lactobacillus sanfranciscensis strains isolated from traditional sourdough production processes. 34
Microbial stability of a traditional sourdough bearing dominant populations in potential competition each other. 31
Phenotipic characterization of Lactobacillus sanfranciscensis strains isolated from traditional sourdough products. 29
TYPING OF LACTIC ACID BACTERIA ISOLATES FROM ARTISAN FERMENTED SAUSAGES BY COMBINING CONVENTIONAL AND MULTIPLEX RAPD-PCR PROFILES 27
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 24
INVESTIGATION ON THE PERFORMANCE OF LACTOBACILLUS ROSSIAE AND LACTOBACILLUS SANFRANCISCENSIS IN UNPROOFED FROZEN SOURDOUGHS 23
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 21
Selection of lactic acid bacteria to be used as sourdough starter cultures: the technological performances of Lactobacillus rossiae. 19
Totale 1.964
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Categoria #
all - tutte 6.186
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 6.186
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201973 0 0 0 0 0 0 0 0 0 0 44 29
2019/2020281 21 25 8 19 27 27 26 30 23 26 45 4
2020/2021366 27 24 9 26 14 58 45 23 30 58 20 32
2021/2022215 15 21 9 9 11 14 6 8 13 11 29 69
2022/2023517 46 80 32 26 40 84 64 30 61 9 22 23
2023/2024280 14 26 34 37 13 25 10 78 7 34 2 0
Totale 1.964