Margherita D'Alessandro

university of bologna

H指数:16

被引数:754

个人简介

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教育背景

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工作经历

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荣誉奖项

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From by-products to food ingredients through fermentation: sustainable valorization of grape pomace and brewer’s spent grains

从副产物到食品成分的发酵途径：葡萄籽渣和啤酒废料的可持续增值利用

Future Foods

IF8.2

2026-06-170

OAAI

Lactic Acid Bacteria–Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour

乳酸菌–酵母共生体可提高发酵鹰嘴豆粉的营养品质、安全性和挥发性成分谱

Foods

IF5.1

2026-04-040

OAAI

Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides

食品工业剩余物的生物加工以获得富含生物活性肽的新型食品成分

Future Foods

IF8.2

2025-10-090

OAAI

Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour

筛选酵母和乳酸菌以改善鹰嘴豆粉的营养质量、挥发性成分谱和生物功能特性

Current Research in Food Science

IF7

2025-09-230

OAAI

Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG

富集乳糖酸奶酪乳清对使用或不使用益生菌 Lacticaseibacillus rhamnosus GG 制备的发酵乳特性的影响

International Dairy Journal

IF3.4

2025-06-120

Impact of Fermented Soy Beverages Containing Selected Vaginal Probiotics on the In Vitro Fecal Microbiota of Post-Menopausal Women

含选择性阴道益生菌的发酵大豆饮料对绝经后女性体外粪便菌群的影响

FOODS

IF5.1

2025-03-170

Surface application and impact of Yarrowia lipolytica grown in cheese whey as adjunct culture for innovative and fast-ripening Caciotta-like cheeses

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2025-03-010

PRE

HEV-3 subtypes and strains detected in cases of HEV infection in central Italy from 2015 to 2023

INFECTION

IF3.6

2024-09-101

OAAI

Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2024-01-010

OAAI

Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures

JOURNAL OF FUNCTIONAL FOODS

IF4

2023-08-012

OAAI

Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-04-0110

OAAI

Human Breast Milk: A Source of Potential Probiotic Candidates

MICROORGANISMS

IF4.2

2022-06-236

OAAI

Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri

揭示基于豆奶的微胶囊化卷曲乳杆菌和加氏乳杆菌的功能和技术潜力

JOURNAL OF FUNCTIONAL FOODS

IF4

2021-12-0110

OAAI

Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08

FRONTIERS IN MICROBIOLOGY

IF4.5

2021-05-2810

OAAI

Probiotic and Metabolic Characterization of Vaginal Lactobacilli for a Potential Use in Functional Foods

MICROORGANISMS

IF4.2

2021-04-1413

OAAI

Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME)

FOOD RESEARCH INTERNATIONAL

IF8

2020-11-0110

PREAI

A recent epidemiological cluster of acute hepatitis B genotype F1b infection in a restricted geographical area of Italy

CLINICAL MICROBIOLOGY AND INFECTION

IF8.5

2015-12-012

OAAI

ATHEROSCLEROSIS: A CLASSIC INFLAMMATORY DISEASE

INTERNATIONAL JOURNAL OF IMMUNOPATHOLOGY AND PHARMACOLOGY

IF2.6

2011-10-0160

PREAI

Could S-100b be a marker of the neurologic involvement in HIV-affected patients?

INTERNATIONAL JOURNAL OF IMMUNOPATHOLOGY AND PHARMACOLOGY

IF2.6

2006-10-011

PREAI

Interleukin-4 and interferon-gamma production during HIV-1 infection and changes induced by antiretroviral therapy

INTERNATIONAL JOURNAL OF IMMUNOPATHOLOGY AND PHARMACOLOGY

IF2.6

2003-05-0125

OAAI

Margherita D'Alessandro

个人简介

教育背景

工作经历

荣誉奖项

研究方向