VENTURI, MANUEL
 Distribuzione geografica
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Continente #
NA - Nord America 2.256
EU - Europa 1.744
AS - Asia 977
SA - Sud America 116
Continente sconosciuto - Info sul continente non disponibili 48
AF - Africa 27
OC - Oceania 13
Totale 5.181
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Nazione #
US - Stati Uniti d'America 2.207
RU - Federazione Russa 538
IT - Italia 393
PL - Polonia 366
SG - Singapore 332
CN - Cina 193
HK - Hong Kong 109
BR - Brasile 93
IE - Irlanda 92
VN - Vietnam 87
SE - Svezia 75
KR - Corea 66
DE - Germania 51
FI - Finlandia 46
PT - Portogallo 37
FR - Francia 36
IN - India 36
CA - Canada 35
GB - Regno Unito 33
IR - Iran 32
JP - Giappone 23
CH - Svizzera 22
BD - Bangladesh 21
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
IQ - Iraq 5
PK - Pakistan 5
UA - Ucraina 5
CL - Cile 4
ES - Italia 4
MY - Malesia 4
VE - Venezuela 4
AT - Austria 3
CO - Colombia 3
EC - Ecuador 3
GR - Grecia 3
RO - Romania 3
SA - Arabia Saudita 3
UZ - Uzbekistan 3
AE - Emirati Arabi Uniti 2
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
EG - Egitto 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 5.133
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Città #
Santa Clara 623
Warsaw 365
Singapore 226
Ashburn 197
San Jose 113
Chandler 110
Fairfield 105
Dublin 90
Florence 84
Hong Kong 82
Milan 66
Seoul 64
Cambridge 57
Ann Arbor 56
Woodbridge 55
Beijing 51
Houston 48
Moscow 43
Buffalo 36
New York 36
Seattle 36
Wilmington 35
The Dalles 34
Council Bluffs 29
Tehran 28
Altamura 26
Lawrence 26
Princeton 26
Rome 25
Ho Chi Minh City 24
Los Angeles 24
Vila Real 24
Boston 23
Lauterbourg 23
Munich 22
Tokyo 22
Bern 18
Hefei 18
Boardman 17
Hanoi 17
Jakarta 17
Lappeenranta 17
Turin 17
Dallas 16
Shanghai 14
Brussels 13
Dong Ket 12
Lisbon 12
Montreal 12
Norwalk 12
Chennai 11
Kent 11
Naples 11
San Diego 11
Atlanta 10
Helsinki 10
Mumbai 10
Orem 10
São Paulo 10
Toronto 10
Brooklyn 9
Izmir 9
Medford 9
Melbourne 9
Bolzano 8
Tianjin 8
Abidjan 7
Denver 7
Jacksonville 7
London 7
Phoenix 7
Redwood City 7
Turku 7
Guangzhou 6
Paris 6
San Francisco 6
Addis Ababa 5
Amsterdam 5
Bagno A Ripoli 5
Bologna 5
Falls Church 5
Hangzhou 5
Chicago 4
Figino 4
Mexico City 4
New Delhi 4
Redondo Beach 4
Scarborough 4
West Jordan 4
Zurich 4
Andover 3
Clifton 3
Da Nang 3
Frankfurt am Main 3
Fremont 3
Genoa 3
Gujranwala 3
Haiphong 3
Helena 3
Hillsboro 3
Totale 3.461
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Nome #
Control of mixing step in the bread production with weak wheat flour and sourdough 330
Spirulina crostini: a new sourdough bakery product 306
Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods 278
Microalgae as functional ingredients for bakery products, pasta, and fermented beverages 258
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 252
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 210
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 208
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods 206
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 203
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 201
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 190
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 187
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 185
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 183
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 181
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 177
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 166
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles 164
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 161
Characterization and selection of lactic acid bacteria to be used to restrict biogenic amine accumulation in dry fermented sausages. 155
Development of starter cultures for manufacturing a sweet traditional sourdough product. 141
Microbial stability of a traditional sourdough bearing dominant populations in potential competition each other. 133
Development of a RAPD-PCR protocol for typing Lactobacillus sanfranciscensis strains isolated from traditional sourdough production processes. 128
INVESTIGATION ON THE PERFORMANCE OF LACTOBACILLUS ROSSIAE AND LACTOBACILLUS SANFRANCISCENSIS IN UNPROOFED FROZEN SOURDOUGHS 123
Sensitivity of Lactobacillus sanfranciscensis to changes in water activity during the manufacture of two Italian traditional sweet-leavened baked good products. 120
Phenotipic characterization of Lactobacillus sanfranciscensis strains isolated from traditional sourdough products. 111
TYPING OF LACTIC ACID BACTERIA ISOLATES FROM ARTISAN FERMENTED SAUSAGES BY COMBINING CONVENTIONAL AND MULTIPLEX RAPD-PCR PROFILES 106
Selection of lactic acid bacteria to be used as sourdough starter cultures: the technological performances of Lactobacillus rossiae. 86
From waste to functional ingredients: application of fermentative processes for the valorisation of Tuscan agricultural by-products 32
Totale 5.181
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Categoria #
all - tutte 14.063
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 14.063
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20261.628 126 178 79 112 270 84 204 74 112 115 65 209
2026/202777 77 0 0 0 0 0 0 0 0 0 0 0
Totale 5.181