I. Ciproviča

Latvia University of Life Sciences and Technologies

H指数:14

被引数:726

浏览量:0

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荣誉奖项

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Isolation and Genome-Resolved Characterisation of Selected Indigenous Lactic Acid Bacteria from Traditional Fermented Dairy Products of Kazakhstan

从哈萨克斯坦传统发酵乳制品中分离和基因组解析鉴定特定土著乳酸菌

Microorganisms

IF4.2

2026-10-010

Method optimisation for UHPLC–FLD analysis of human milk oligosaccharides

UHPLC–FLD分析人乳寡糖的方法优化

Journal of Food Composition and Analysis

IF4.6

2026-03-100

OAAI

Mapping fermented food prevalence and intake across European regions: results from the Promoting Innovation of Fermented Foods (PIMENTO) study

绘制欧洲地区发酵食品流行率与摄入量的分布图：来自促进发酵食品创新（PIMENTO）研究的结果

British Journal of Nutrition

IF3

2026-01-010

OAAI

Michail Syrpas; Theodoros Smiliotopoulos; Signe Adamberg; Kaarel Adamberg; Duygu Ağagündüz; Elske Maria Brouwer-Brolsma; Johanna Burtscher; Mario Caruana Grech Perry; Marija Cerjak; Konstantinos Chandolias; Zuzana Ciesarová; I. Ciproviča; Francesca De Filippis; Etleva Delia; Yiannis Frestis; Amparo Gamero; Hristo Hristov; Daniel Borch Ibsen; Doris Jaros; Håvard Jenssen; Petra Jones; Anastasia Z. Kalea; Zeynep Kalyoncu; Vaida Kitrytė; Marta Laranjo; Victoria Meslier; Niki Myrintzou; Nóra Emilia Nagybákay; Gjore Nakov; Daniela Nikolovska Nedelkoska; Christos Pafilas; Photis Papademas; Foteni Pavli; Kathryn Jane Pimentel; Davit Pipoyan; Terhi A. Pohjanheimo; Igor Pravst; Harald Rohm; Pasquale Russo; Irzada Taljić; Biljana Trajkovska; Sonja Umićević; Guy Vergères; Bojana B. Vidović; Andjela Vukojevic; Małgorzata Wronkowska; Christophe Chassard; Effie Tsakalidou; Emmanuella Magriplis

Fluctuations in Goat Milk Composition During Processing

加工过程中山羊奶成分的波动

Dairy

IF3.1

2025-12-300

OAAI

Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action

发酵食品频率问卷的验证，以评估欧洲四个地区的消费情况：一项促进发酵食品创新成本行动内的研究

Frontiers in Nutrition

IF5.1

2025-10-300

OAAI

Emmanuella Magriplis; Theodoros Smiliotopoulos; Niki Myrintzou; Kathryn Jane Burton-Pimentel; Signe Adamberg; Kaarel Adamberg; Duygu Agagündüz; Natalijam Atanasova-Pancevska; Meline Beglaryan; Elske M. Brouwer Brolsma; Johana Burtscher; Marija Cerjak; Zuzana Ciesarová; Inga Ciprovica; Francesca De Filippis; Mónica Gandía; Elaine Hillesheim; Luziana Hoxha; Daniel Borch Ibsen; Nastia Ivanova; Håvard Jenssen; Petra Jones; Anastasia Kalea; Zeynep Begum Kalyoncu Atasoy; Vaida Kitryte-Syrpa; Aleksandar Kostic; Marta Laranjo; Victoria Meslier; Nóra Emilia Nagybákay; Gjore Nakov; Malviina Nikola; Christos Pafilas; Photis Papademas; Foteini Pavli; Tagli Pitsi; Terhi Pohjanheimo; Igor Pravst; Jelena Rajic; Pasquale Russo; Taner Sar; Małgorzata Starowicz; Irzada Taljic; Biljana Trajkovska; Guy Vergères; Bojana Vidovic; Christophe Chassard; Michail Syrpas

Impact of fermentation patterns on functional properties of legume-based spreads

发酵模式对豆类基酱料功能性质的影响

LWT

IF0

2025-06-270