MARTELLI, Francesco
 Distribuzione geografica
Continente #
NA - Nord America 144
AS - Asia 108
EU - Europa 77
SA - Sud America 8
AF - Africa 2
OC - Oceania 1
Totale 340
Nazione #
US - Stati Uniti d'America 135
BD - Bangladesh 85
IT - Italia 64
CN - Cina 8
JP - Giappone 8
BR - Brasile 7
CA - Canada 5
ES - Italia 3
MY - Malesia 3
NL - Olanda 3
FR - Francia 2
HK - Hong Kong 2
MX - Messico 2
AU - Australia 1
BE - Belgio 1
BG - Bulgaria 1
CL - Cile 1
CR - Costa Rica 1
EE - Estonia 1
GB - Regno Unito 1
IN - India 1
SG - Singapore 1
SK - Slovacchia (Repubblica Slovacca) 1
SV - El Salvador 1
TN - Tunisia 1
ZA - Sudafrica 1
Totale 340
Città #
San Jose 25
New York 20
Council Bluffs 11
Rome 11
Tokyo 8
Ashburn 7
Buffalo 6
Los Angeles 6
Chicago 5
Parma 5
Naples 3
Santa Clara 3
Atlanta 2
Cincinnati 2
Desnes 2
Genoa 2
Hong Kong 2
Kuala Lumpur 2
Pago Veiano 2
Palermo 2
Pittsburgh 2
Toronto 2
Verona 2
Aprilia 1
Azcapotzalco 1
Bari 1
Boston 1
Bratislava 1
Brussels 1
Caldes de Montbui 1
Caldwell 1
Cape Town 1
Chandler 1
Charleston 1
Charlotte 1
Cleveland 1
Cuneo 1
Denver 1
Des Moines 1
East Brunswick 1
Ferrara 1
Galatina 1
Glenshaw 1
Grand Forks 1
Guía de Isora 1
Hammam Sousse 1
Hayward 1
Hoffman Estates 1
Irvine 1
Jersey City 1
Kalamazoo 1
Katy 1
Lamporecchio 1
Lonato 1
Marietta 1
Matthews 1
Mazzano 1
Milan 1
Montreal 1
Morro do Chapéu 1
Nashville 1
North Las Vegas 1
Ottawa 1
Palmas 1
Parsippany 1
Paulo Afonso 1
Perugia 1
Petaling Jaya 1
Phoenix 1
Pittston 1
Plainfield 1
Polistena 1
Providence 1
Rajkot 1
Raleigh 1
Reggio Emilia 1
Rochester 1
Round Rock 1
Saginaw 1
Salerno 1
Salvador 1
San José 1
San Salvador 1
Santa Cruz da Baixa Verde 1
Santa Maria da Vitória 1
Santiago 1
Sarnthein 1
Scarsdale 1
Shamokin 1
Singapore 1
Sofia 1
Spinetoli 1
St Louis 1
Sydney 1
Taboão da Serra 1
Tacoma 1
Thetford 1
Timonium 1
Tláhuac 1
Turin 1
Totale 209
Nome #
Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction 65
Technological advances in fermentation of Chlorella vulgaris and Arthrospira platensis biomass for production of volatile organic compounds with sensorial appeal in foods 46
Performance assessment, through numerical simulation and experimental evaluation, of a thinfilm ultraviolet reactor for the processing of fruit juices 38
The Postbiotic Potential of Microalgae 30
Protective agents to preserve lactic acid bacteria cell viability in type III sourdough dried by spray- and freeze-drying, and the influence on bread production 26
Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea 20
Antimicrobial and fermentation potential of Himanthalia elongata for food applications 19
Microbiological contamination of ready to eat algae and evaluation of Bacillus cereus behavior by microbiological challenge test 16
Design of experiment approach to boost volatile production from kiwi byproducts 14
Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through Zebrafish Nile Red Fat Metabolism Assay and untargeted metabolomics 11
From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential 11
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 10
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract 10
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 9
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano 7
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 7
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 6
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 6
Service temperature preservation approach for food safety: Microbiological evaluation of ready meals 6
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 6
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures 5
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 5
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 4
Totale 377
Categoria #
all - tutte 1.767
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 1.767


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2025/2026377 0 0 0 0 0 0 0 0 94 58 92 133
Totale 377