IRIS
CALASSO, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 6.846
EU - Europa 2.934
AS - Asia 2.889
SA - Sud America 712
Continente sconosciuto - Info sul continente non disponibili 312
AF - Africa 155
OC - Oceania 7
AN - Antartide 1
Totale 13.856
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Nazione #
US - Stati Uniti d'America 6.552
IT - Italia 1.346
SG - Singapore 1.001
CN - Cina 676
BR - Brasile 550
HK - Hong Kong 323
SE - Svezia 270
RU - Federazione Russa 254
DE - Germania 234
VN - Vietnam 178
GB - Regno Unito 157
FR - Francia 141
BD - Bangladesh 135
CA - Canada 115
UA - Ucraina 113
IN - India 107
FI - Finlandia 104
ID - Indonesia 80
MX - Messico 58
NL - Olanda 57
TR - Turchia 56
PL - Polonia 53
CI - Costa d'Avorio 52
AR - Argentina 50
JP - Giappone 37
PK - Pakistan 37
ZA - Sudafrica 36
IQ - Iraq 30
PH - Filippine 29
BE - Belgio 28
CO - Colombia 27
EC - Ecuador 27
KR - Corea 27
ES - Italia 25
AT - Austria 24
VE - Venezuela 24
MY - Malesia 22
IE - Irlanda 20
EG - Egitto 19
IL - Israele 19
SV - El Salvador 19
CH - Svizzera 17
CR - Costa Rica 17
GR - Grecia 16
MA - Marocco 16
SA - Arabia Saudita 16
GT - Guatemala 15
HN - Honduras 15
IR - Iran 15
TH - Thailandia 15
JM - Giamaica 13
LB - Libano 12
PT - Portogallo 12
RO - Romania 12
AE - Emirati Arabi Uniti 10
CW - ???statistics.table.value.countryCode.CW??? 10
CZ - Repubblica Ceca 10
NI - Nicaragua 10
PY - Paraguay 10
HR - Croazia 9
CL - Cile 8
JO - Giordania 8
NP - Nepal 8
OM - Oman 8
UY - Uruguay 8
UZ - Uzbekistan 8
LT - Lituania 7
PR - Porto Rico 7
DO - Repubblica Dominicana 6
TT - Trinidad e Tobago 6
GP - Guadalupe 5
NG - Nigeria 5
SY - Repubblica araba siriana 5
TN - Tunisia 5
AU - Australia 4
BO - Bolivia 4
ET - Etiopia 4
PA - Panama 4
RS - Serbia 4
AZ - Azerbaigian 3
BW - Botswana 3
DK - Danimarca 3
EE - Estonia 3
HU - Ungheria 3
KG - Kirghizistan 3
KW - Kuwait 3
NO - Norvegia 3
PE - Perù 3
SC - Seychelles 3
AM - Armenia 2
BB - Barbados 2
DZ - Algeria 2
GE - Georgia 2
KE - Kenya 2
KZ - Kazakistan 2
MM - Myanmar 2
NZ - Nuova Zelanda 2
PS - Palestinian Territory 2
QA - Qatar 2
SI - Slovenia 2
Totale 13.528
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Città #
Ashburn 731
San Jose 507
Singapore 490
Fairfield 411
Chandler 329
Hong Kong 322
Woodbridge 296
Milan 252
Jacksonville 250
Nyköping 211
Beijing 199
Houston 193
Cambridge 180
Bari 177
Seattle 176
Council Bluffs 156
Rome 155
Wilmington 139
Dallas 134
Ann Arbor 132
Los Angeles 128
New York 127
Lauterbourg 79
Santa Clara 79
Roxbury 69
Lawrence 64
Nanjing 61
Boardman 60
Munich 57
Ho Chi Minh City 55
Abidjan 52
Inglewood 51
Hanoi 47
São Paulo 46
London 43
Jakarta 41
Naples 41
Brooklyn 40
Buffalo 40
Helsinki 40
Princeton 40
Des Moines 39
Atlanta 38
North Bergen 38
Columbus 35
Chicago 33
Phoenix 33
Falkenstein 32
Orem 32
Frankfurt am Main 31
Rio de Janeiro 31
Figino 28
Tokyo 27
Turin 26
Montreal 25
Brussels 24
San Francisco 24
Warsaw 22
Toronto 21
Denver 19
San Diego 19
Boston 18
Mumbai 18
Nanchang 18
Nuremberg 18
Dearborn 17
Amsterdam 16
Baghdad 16
Guangzhou 16
Mexico City 16
Belo Horizonte 15
San José 15
Bangkok 14
Hebei 14
Johannesburg 14
San Salvador 14
Taranto 14
Tianjin 14
Turku 14
Florence 13
Lahore 13
Moscow 13
Pescara 13
Stockholm 13
Szczecin 13
Zhengzhou 13
Athens 12
Guatemala City 12
Kuala Lumpur 12
Redwood City 12
Shanghai 12
Vienna 12
Ankara 11
Jiaxing 11
Miami 11
Paris 11
Pune 11
Shenzhen 11
Brasília 10
Changsha 10
Totale 7.807
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Nome #
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 320
New protocol for production of reduced-gluten wheat bread and pasta and clinical effect in patients with irritable bowel syndrome: A randomised, double-blind, cross-over study 299
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 285
Lactic acid bacteria: Lactobacillus spp.: Other species 249
Unraveling the beneficial effects of herbal Lebanese mixture “Za'atar”. History, studies, and properties of a potential healthy food ingredient 248
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 236
Olive leaf extract as natural preservative 236
Nutritional characterization and shelf-life of packaged microgreens 204
Quorum sensing in sourdough Lactobacillus plantarum DC400: induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells 186
A Specific Mutation in Muc2 Determines Early Dysbiosis in Colitis-Prone Winnie Mice 184
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 184
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 182
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 176
The Impact of Za'atar Antioxidant Compounds on the Gut Microbiota and Gastrointestinal Disorders: Insights for Future Clinical Applications 171
Lactobacillus casei Group 171
Nutritional and Physiological Properties of Thymbra spicata: In Vitro Study Using Fecal Fermentation and Intestinal Integrity Models 167
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 165
Functional proteomics within the genus Lactobacillus 165
Drivers that establish and assembly the lactic acid bacteria biota in cheeses 163
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 162
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 161
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 161
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 154
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 153
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 151
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 150
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 146
Ensiling of agro-industrial by-products mixtures with Lactiplantibacillus plantarum: chemical and microbiological characteristics. 146
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 144
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties 144
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 143
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 142
Response of sourdough lactic acid bacteria and yeast to low temperatures exposure 141
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 141
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 139
Pasta enriched whit de-oiled wheat “germ” as an innovative functional food 137
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 137
Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genes 136
Characterization of durum wheat semolina and microbial fermentations for gluten detoxification: proteomic approach 131
The pros and cons of biological effects of herbs and herb-derived compounds on liver tumorigenesis 130
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheese-making and ripening produced according to a standardized protocol 130
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 130
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 129
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 129
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 128
Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese 126
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 123
Multi omics approach to unravel the potential of lactic acid bacteria nitrogen metabolism in shaping the sourdough aromatic profile. 122
Comunicazione cellulare nei batteri degli alimenti 120
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 118
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 118
Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy 116
MOLECULAR BIOLOGY. Proteomics 115
METABOLIC AND PROTEOMIC ADAPTATION OF LACTOBACILLUS RHAMNOSUS STRAINS DURING GROWTH UNDER CHEESE-LIKE ENVIRONMENTAL CONDITIONS 114
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 113
Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures 113
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 112
Metataxonomics and Metabolomics Profiles in Metabolic Dysfunction-Associated Fatty Liver Disease Patients on a "Navelina" Orange-Enriched Diet 111
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 111
Novel insights on the functional/nutritional features of the sourdough fermentation 111
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 109
Fecal Microbiota Transplantation Modulates Renal Phenotype in the Humanized Mouse Model of IgA Nephropathy 108
Proteomics of the bacterial cross-talk by quorum sensing 108
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor α genes 108
Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus 106
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 104
Sourdough lactic acid bacteria detoxification pathways and metabolism of trace elements 103
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 103
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 102
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 101
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 101
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 100
Procedimento di preparazione di una biomassa comprendente plantaricina e suoi usi in campo medico. 100
Functional genomic of Lactobacillus rossiae DSM 15814T. 100
COMUNICAZIONE CELLULARE NEI BATTERI DEGLI ALIMENTI 99
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 98
The sourdough fermentation may enhance the recovery from intestinal inflammation of celiac patients at the early stage of the gluten-free diet 96
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 95
Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient 95
PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 95
Microbial ecology, biochemical and nutritional features in sprouted composite type I sourdough made of wheat and blend flours 94
Use of autochthonous lactobacilli to increase the safety of zgougou 94
PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 92
Metabolic and proteomic adaptation of Lactobacillus plantarum strains during growth under food-like environmental conditions. 92
Role of Sumac (Rhus coriaria L.) in the management of metabolic syndrome and related disorders: Focus on NAFLD-atherosclerosis interplay 91
Microbial ecology dynamics in spontaneous sourdoughs made from native and sprouted wheat and lentil flour 90
Environmental stress adaptation of Lactobacillus plantarum: proteomic characterization. 89
Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian caciotta cheese 89
Proteomics of the bacterial language. 84
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium 82
Exoproteome of sourdough Lactobacillus plantarum LPL400 changes as response to environmental adaptation and quorum sensing 80
Description of bacterial biotas of four traditional Apulian cheese through culture-dependent and -independent methods 79
Enzimi, esopolisaccaride e batteriocine 79
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 78
Lactobacillus spp. and Related Genera: General Characteristics 77
Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing 75
Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study 74
Use of exopolysaccharide-synthesizing lactic acid bacteria and fat replacers for manufacturing reduced-fat burrata cheese: Microbiological aspects and sensory evaluation 74
Streptococcus 72
Hanseniaspora valbyensis-bioprocessed pomegranate seeds to produce a novel food ingredient. 70
Totale 13.115
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Categoria #
all - tutte 52.459
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 52.459
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022390 0 0 0 0 29 28 20 22 40 19 97 135
2022/2023910 119 99 67 72 119 136 8 113 126 7 31 13
2023/2024449 32 64 18 31 38 94 9 15 17 37 26 68
2024/20252.350 152 84 139 84 96 213 207 234 141 137 317 546
2025/20264.925 603 232 322 478 463 320 529 175 478 415 305 605
2026/20272.219 370 554 527 662 106 0 0 0 0 0 0 0
Totale 13.856