日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Metabolomics as a Crucial Tool to Develop New Therapeutic Strategies for Neurodegenerative Diseases

代谢组学作为开发神经退行性疾病新疗法的关键工具

期刊:Metabolites
影响因子:3.7
doi:10.3390/metabo12090864
Lanznaster, Débora; Dingeo, Giulia; Samey, Rayhanatou Altine; Emond, Patrick; Blasco, Hélène
神经科学
代谢
发表日期：2022
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Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis

乳酸菌发酵和内肽酶处理可改善钝顶螺旋藻的功能和营养特性

期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2021.744437
Verni, Michela; Dingeo, Cinzia; Rizzello, Carlo Giuseppe; Pontonio, Erica
发表日期：2021
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Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

用于制作酸面包的商业有机全麦黑麦粉与传统全麦黑麦粉和小麦粉：安全性、营养性和感官影响

期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2021.674413
Pontonio, Erica; Arora, Kashika; Dingeo, Cinzia; Carafa, Ilaria; Celano, Giuseppe; Scarpino, Valentina; Genot, Bernard; Gobbetti, Marco; Di Cagno, Raffaella
发表日期：2021
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Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation

玉米加工副产品：通过乳酸菌发酵将食品废料转化为功能性成分

期刊:Frontiers in Microbiology
影响因子:4.5
doi:10.3389/fmicb.2019.00561
Pontonio, Erica; Dingeo, Cinzia; Gobbetti, Marco; Rizzello, Carlo Giuseppe
发表日期：2019
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