litlas
ログインアカウント作成

Marco Gobbetti

1994–2025 年に発表

220
論文数
33,494
被引用数
111
h 指数
208
i10 指数

被引用数

Marco Gobbetti の年別被引用数1994 年: 被引用 1 件1995 年: 被引用 8 件1996 年: 被引用 3 件1997 年: 被引用 10 件1998 年: 被引用 28 件1999 年: 被引用 11 件2000 年: 被引用 21 件2001 年: 被引用 17 件2002 年: 被引用 57 件2003 年: 被引用 63 件2004 年: 被引用 108 件2005 年: 被引用 92 件2006 年: 被引用 165 件2007 年: 被引用 139 件2008 年: 被引用 146 件2009 年: 被引用 213 件2010 年: 被引用 152 件2011 年: 被引用 264 件2012 年: 被引用 220 件2013 年: 被引用 264 件2014 年: 被引用 293 件2015 年: 被引用 320 件2016 年: 被引用 418 件2017 年: 被引用 433 件2018 年: 被引用 421 件2019 年: 被引用 1,423 件2020 年: 被引用 1,786 件2021 年: 被引用 1,873 件2022 年: 被引用 1,445 件2023 年: 被引用 1,156 件2024 年: 被引用 1,657 件2025 年: 被引用 891 件2026 年: 被引用 7 件

引用元

国・地域

この著者を引用した国・地域の世界地図中国: 引用元論文 1,850 件、この内訳の 15.6%イタリア: 引用元論文 1,287 件、この内訳の 10.8%アメリカ合衆国: 引用元論文 1,220 件、この内訳の 10.3%スペイン: 引用元論文 537 件、この内訳の 4.5%カナダ: 引用元論文 375 件、この内訳の 3.2%インド: 引用元論文 371 件、この内訳の 3.1%イギリス: 引用元論文 350 件、この内訳の 2.9%フランス: 引用元論文 348 件、この内訳の 2.9%ドイツ: 引用元論文 312 件、この内訳の 2.6%アイルランド: 引用元論文 301 件、この内訳の 2.5%ブラジル: 引用元論文 288 件、この内訳の 2.4%オーストラリア: 引用元論文 260 件、この内訳の 2.2%
0%15.6%その他 37%

機関

分野

  • Biochemistry, Genetics and Molecular Biology33.7%
  • Agricultural and Biological Sciences29.6%
  • Medicine16.7%
  • Nursing12.4%
  • Neuroscience2%
  • Environmental Science1.1%
  • その他4.5%

トピック

  • Gut microbiota and health11.3%
  • Probiotics and Fermented Foods11.1%
  • Microbial Metabolites in Food Biotechnology6%
  • Food composition and properties6%
  • Protein Hydrolysis and Bioactive Peptides4.6%
  • Diet and metabolism studies3.4%
  • その他57.6%

共著者

全論文

検索で開く
  1. The Controversial Role of Human Gut Lachnospiraceae

    著者: Mirco Vacca, Giuseppe Celano, Francesco Maria Calabrese, Piero Portincasa, Marco Gobbetti, Maria De Angelis - Microorganisms 2020 被引用: 1,688

  2. High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome

    著者: Francesca De Filippis, Nicoletta Pellegrini, Lucia Vannini, Ian B. Jeffery, Antonietta La Storia, Luca Laghi, Diana Isabella Serrazanetti, Raffaella Di Cagno, Ilario Ferrocino, Camilla Lazzi, Silvia Turroni, Luca Cocolin, Patrizia Brigidi, Erasmo Neviani, Marco Gobbetti, Paul W. O’Toole, Danilo Ercolini - Gut 2015 被引用: 1,591

  3. Stress Physiology of Lactic Acid Bacteria

    著者: Konstantinos Papadimitriou, Ángel Alegría, Peter A. Bron, Maria De Angelis, Marco Gobbetti, Michiel Kleerebezem, José A. Lemos, Daniel M. Linares, R. Paul Ross, Catherine Stanton, Francesca Turroni, Douwe van Sinderen, Pekka Varmanen, Marco Ventura, Manuel Zúñiga, Effie Tsakalidou, Jan Kok - Microbiology and Molecular Biology Reviews 2016 被引用: 822

  4. Effects of Dietary Fibers on Short-Chain Fatty Acids and Gut Microbiota Composition in Healthy Adults: A Systematic Review

    著者: Valentina Vinelli, Paola Biscotti, Daniela Martini, Cristian Del Bo’, Mirko Marino, Tomás Meroño, Olga Nikoloudaki, Francesco Maria Calabrese, Silvia Turroni, Valentina Taverniti, Andrea Unión Caballero, Cristina Andrés‐Lacueva, Marisa Porrini, Marco Gobbetti, Maria De Angelis, Patrizia Brigidi, Mariona Pinart, Katharina Nimptsch, Simone Guglielmetti, Patrizia Riso - Nutrients 2022 被引用: 243

  5. Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified

    著者: Maria De Angelis, María Cintia Piccolo, Lucia Vannini, Sonya Siragusa, Andrea De Giacomo, Diana Isabella Serrazzanetti, Fernanda Cristofori, Maria Elisabetta Guerzoni, Marco Gobbetti, Ruggiero Francavilla - PLoS ONE 2013 被引用: 888

  6. Distinct Genetic and Functional Traits of Human Intestinal Prevotella copri Strains Are Associated with Different Habitual Diets

    著者: Francesca De Filippis, Edoardo Pasolli, Adrian Tett, Sonia Tarallo, Alessio Naccarati, Maria De Angelis, Erasmo Neviani, Luca Cocolin, Marco Gobbetti, Nicola Segata, Danilo Ercolini - Cell Host & Microbe 2019 被引用: 432

  7. Thirty years of knowledge on sourdough fermentation: A systematic review

    著者: Kashika Arora, Hana Ameur, Andrea Polo, Raffaella Di Cagno, Carlo Giuseppe Rizzello, Marco Gobbetti - Trends in Food Science & Technology 2020 被引用: 342

  8. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

    著者: Pasquale Filannino, Raffaella Di Cagno, Marco Gobbetti - Current Opinion in Biotechnology 2017 被引用: 384

  9. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

    著者: Pasquale Filannino, Yunpeng Bai, Raffaella Di Cagno, Marco Gobbetti, Michael G. Gänzle - Food Microbiology 2014 被引用: 342

  10. Exploitation of vegetables and fruits through lactic acid fermentation

    著者: Raffaella Di Cagno, Rossana Coda, Maria De Angelis, Marco Gobbetti - Food Microbiology 2012 被引用: 622

  11. Autism spectrum disorders and intestinal microbiota

    著者: Maria De Angelis, Ruggiero Francavilla, María Cintia Píccolo, Andrea De Giacomo, Marco Gobbetti - Gut Microbes 2015 被引用: 312

  12. How the sourdough may affect the functional features of leavened baked goods

    著者: Marco Gobbetti, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Maria De Angelis - Food Microbiology 2013 被引用: 385

  13. Novel insights on the functional/nutritional features of the sourdough fermentation

    著者: Marco Gobbetti, Maria De Angelis, Raffaella Di Cagno, Maria Calasso, Gabriele Archetti, Carlo Giuseppe Rizzello - International Journal of Food Microbiology 2018 被引用: 319

  14. Diet influences the functions of the human intestinal microbiome

    著者: Maria De Angelis, Ilario Ferrocino, Francesco Maria Calabrese, Francesca De Filippis, Noemi Cavallo, Sonya Siragusa, Simone Rampelli, Raffaella Di Cagno, Kalliopi Rantsiou, Lucia Vannini, Nicoletta Pellegrini, Camilla Lazzi, Silvia Turroni, Nicola Lorusso, Mario Ventura, Marcello Chieppa, Erasmo Neviani, Patrizia Brigidi, Paul W. O’Toole, Danilo Ercolini, Marco Gobbetti, Luca Cocolin - Scientific Reports 2020 被引用: 175

  15. Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation

    著者: José Antonio Curiel, Rossana Coda, Isabella Centomani, Carmine Summo, Marco Gobbetti, Carlo Giuseppe Rizzello - International Journal of Food Microbiology 2014 被引用: 182

  16. Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours

    著者: Ilaria De Pasquale, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello - International Journal of Food Microbiology 2019 被引用: 130

  17. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

    著者: Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti - International Journal of Food Microbiology 2017 被引用: 171

  18. Effects of Bifidobacterium longum and Lactobacillus rhamnosus on Gut Microbiota in Patients with Lactose Intolerance and Persisting Functional Gastrointestinal Symptoms: A Randomised, Double-Blind, Cross-Over Study

    著者: Paola Vitellio, Giuseppe Celano, Leonilde Bonfrate, Marco Gobbetti, Piero Portincasa, Maria De Angelis - Nutrients 2019 被引用: 143

  19. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

    著者: Marco Montemurro, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello - International Journal of Food Microbiology 2018 被引用: 175

  20. Colonization Ability and Impact on Human Gut Microbiota of Foodborne Microbes From Traditional or Probiotic-Added Fermented Foods: A Systematic Review

    著者: Marianna Roselli, Fausta Natella, Paola Zinno, Barbara Guantario, Raffaella Canali, Emily Schifano, Maria De Angelis, Olga Nikoloudaki, Marco Gobbetti, Giuditta Perozzi, Chiara Devirgiliis - Frontiers in Nutrition 2021 被引用: 70

  21. Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

    著者: Michael G. Gänzle, Jussi Loponen, Marco Gobbetti - Trends in Food Science & Technology 2008 被引用: 348

  22. Nutritional Therapy Modulates Intestinal Microbiota and Reduces Serum Levels of Total and Free Indoxyl Sulfate and P-Cresyl Sulfate in Chronic Kidney Disease (Medika Study)

    著者: Biagio Di Iorio, Maria Teresa Rocchetti, Maria De Angelis, Carmela Cosola, Stefania Marzocco, Lucia Di Micco, Ighli di Bari, Matteo Accetturo, Mirco Vacca, Marco Gobbetti, Mattia Di Iorio, Antonio Bellasi, Loreto Gesualdo - Journal of Clinical Medicine 2019 被引用: 132

  23. Clinical and Microbiological Effect of a Multispecies Probiotic Supplementation in Celiac Patients With Persistent IBS-type Symptoms

    著者: Ruggiero Francavilla, María Cintia Píccolo, A. Francavilla, Lorenzo Polimeno, Francesco Semeraro, Fernanda Cristofori, Stefania Castellaneta, M. Barone, Flavia Indrio, Marco Gobbetti, Maria De Angelis - Journal of Clinical Gastroenterology 2018 被引用: 143

  24. Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

    著者: Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, Giuseppe Celano, Marco Ampollini, Marco Gobbetti, Maria De Angelis, Maria Calasso - Food Chemistry 2021 被引用: 91