IRIS
CALASSO, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 4.037
AS - Asia 2.161
EU - Europa 1.857
SA - Sud America 539
AF - Africa 108
OC - Oceania 6
AN - Antartide 1
Continente sconosciuto - Info sul continente non disponibili 1
Totale 8.710
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Nazione #
US - Stati Uniti d'America 3.947
SG - Singapore 820
IT - Italia 581
CN - Cina 549
BR - Brasile 464
HK - Hong Kong 302
SE - Svezia 265
RU - Federazione Russa 225
DE - Germania 199
VN - Vietnam 116
GB - Regno Unito 112
UA - Ucraina 108
FI - Finlandia 87
IN - India 67
ID - Indonesia 57
FR - Francia 52
CI - Costa d'Avorio 50
TR - Turchia 43
NL - Olanda 42
CA - Canada 39
PL - Polonia 37
MX - Messico 33
BD - Bangladesh 31
BE - Belgio 26
JP - Giappone 26
ZA - Sudafrica 25
AR - Argentina 24
PH - Filippine 24
AT - Austria 23
PK - Pakistan 22
KR - Corea 20
ES - Italia 14
IE - Irlanda 14
CO - Colombia 13
IQ - Iraq 13
EC - Ecuador 12
IR - Iran 12
CH - Svizzera 11
EG - Egitto 11
GR - Grecia 11
CZ - Repubblica Ceca 10
MA - Marocco 9
RO - Romania 9
VE - Venezuela 9
AE - Emirati Arabi Uniti 7
IL - Israele 7
PT - Portogallo 7
PY - Paraguay 7
TH - Thailandia 7
UY - Uruguay 7
HR - Croazia 6
LT - Lituania 6
LB - Libano 5
AU - Australia 4
DO - Repubblica Dominicana 4
MY - Malesia 4
OM - Oman 4
SA - Arabia Saudita 4
DK - Danimarca 3
JM - Giamaica 3
JO - Giordania 3
NO - Norvegia 3
SY - Repubblica araba siriana 3
TN - Tunisia 3
UZ - Uzbekistan 3
AZ - Azerbaigian 2
BO - Bolivia 2
CR - Costa Rica 2
EE - Estonia 2
ET - Etiopia 2
HN - Honduras 2
NG - Nigeria 2
NP - Nepal 2
PA - Panama 2
SC - Seychelles 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
AL - Albania 1
AM - Armenia 1
AQ - Antartide 1
BJ - Benin 1
CL - Cile 1
CU - Cuba 1
EU - Europa 1
GE - Georgia 1
KE - Kenya 1
KG - Kirghizistan 1
KW - Kuwait 1
MK - Macedonia 1
NI - Nicaragua 1
NZ - Nuova Zelanda 1
PR - Porto Rico 1
QA - Qatar 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
TG - Togo 1
TJ - Tagikistan 1
TO - Tonga 1
Totale 8.710
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Città #
Ashburn 474
Fairfield 411
Singapore 391
Chandler 329
Hong Kong 301
Woodbridge 296
Jacksonville 249
Nyköping 211
Houston 182
Beijing 180
Cambridge 179
Seattle 168
Bari 146
Wilmington 139
Ann Arbor 132
Los Angeles 80
Dallas 73
Roxbury 69
Lawrence 64
New York 62
Nanjing 61
Rome 61
Munich 57
Inglewood 51
Abidjan 50
Boardman 41
São Paulo 41
Princeton 40
Ho Chi Minh City 39
Des Moines 38
Jakarta 38
Buffalo 34
London 31
Hanoi 29
Rio de Janeiro 25
Brussels 24
Helsinki 24
Brooklyn 23
Santa Clara 22
Naples 21
Frankfurt am Main 20
Warsaw 19
Nanchang 18
Tokyo 18
Dearborn 17
Nuremberg 17
San Diego 17
Guangzhou 16
Orem 15
Falkenstein 14
Hebei 14
Tianjin 14
Turku 14
Atlanta 13
Council Bluffs 13
Montreal 13
Zhengzhou 13
Belo Horizonte 12
Chicago 12
Johannesburg 12
Milan 12
Moscow 12
Redwood City 12
Toronto 12
Vienna 12
Amsterdam 11
Jiaxing 11
Mexico City 11
Pescara 11
Pune 11
Ankara 10
Boston 10
Paris 10
Phoenix 10
Shenzhen 10
Stockholm 10
Florence 9
Shanghai 9
Baghdad 8
Brasília 8
Bucharest 8
Changsha 8
Dong Ket 8
Dublin 8
Karachi 8
Krakow 8
Mumbai 8
Porto Alegre 8
Wuhan 8
Athens 7
Busan 7
Catania 7
Denver 7
Grottaglie 7
Manchester 7
Montevideo 7
San Francisco 7
Washington 7
Araç 6
Bangkok 6
Totale 5.543
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Nome #
Lactic acid bacteria: Lactobacillus spp.: Other species 196
Olive leaf extract as natural preservative 162
Nutritional characterization and shelf-life of packaged microgreens 150
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 147
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 147
A Specific Mutation in Muc2 Determines Early Dysbiosis in Colitis-Prone Winnie Mice 141
Functional proteomics within the genus Lactobacillus 140
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 136
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 131
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 130
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 129
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 127
Drivers that establish and assembly the lactic acid bacteria biota in cheeses 127
Unraveling the beneficial effects of herbal Lebanese mixture “Za'atar”. History, studies, and properties of a potential healthy food ingredient 126
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 126
Lactobacillus casei Group 126
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 118
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 118
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 117
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 114
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 110
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 109
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 106
Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese 105
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 105
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 103
Characterization of durum wheat semolina and microbial fermentations for gluten detoxification: proteomic approach 101
Nutritional and Physiological Properties of Thymbra spicata: In Vitro Study Using Fecal Fermentation and Intestinal Integrity Models 100
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 100
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 100
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 100
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 99
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 99
Comunicazione cellulare nei batteri degli alimenti 99
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 99
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 99
MOLECULAR BIOLOGY. Proteomics 98
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 96
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 93
Novel insights on the functional/nutritional features of the sourdough fermentation 91
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 91
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 89
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties 89
Proteomics of the bacterial cross-talk by quorum sensing 87
Pasta enriched whit de-oiled wheat “germ” as an innovative functional food 86
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 86
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 86
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 83
Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus 83
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 81
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 80
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 79
COMUNICAZIONE CELLULARE NEI BATTERI DEGLI ALIMENTI 75
PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 74
The pros and cons of biological effects of herbs and herb-derived compounds on liver tumorigenesis 73
Procedimento di preparazione di una biomassa comprendente plantaricina e suoi usi in campo medico. 73
Metabolic and proteomic adaptation of Lactobacillus plantarum strains during growth under food-like environmental conditions. 73
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 72
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 72
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 69
Functional genomic of Lactobacillus rossiae DSM 15814T. 69
Ensiling of agro-industrial by-products mixtures with Lactiplantibacillus plantarum: chemical and microbiological characteristics. 69
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 68
Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian caciotta cheese 67
PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 66
Environmental stress adaptation of Lactobacillus plantarum: proteomic characterization. 66
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium 64
The sourdough fermentation may enhance the recovery from intestinal inflammation of celiac patients at the early stage of the gluten-free diet 64
Proteomics of the bacterial language. 64
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 63
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 62
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 62
Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures 61
Enzimi, esopolisaccaride e batteriocine 61
Use of autochthonous lactobacilli to increase the safety of zgougou 61
Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy 61
Fecal Microbiota Transplantation Modulates Renal Phenotype in the Humanized Mouse Model of IgA Nephropathy 60
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheese-making and ripening produced according to a standardized protocol 59
Role of Sumac (Rhus coriaria L.) in the management of metabolic syndrome and related disorders: Focus on NAFLD-atherosclerosis interplay 59
Metataxonomics and Metabolomics Profiles in Metabolic Dysfunction-Associated Fatty Liver Disease Patients on a "Navelina" Orange-Enriched Diet 59
Streptococcus 58
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 58
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 57
Use of exopolysaccharide-synthesizing lactic acid bacteria and fat replacers for manufacturing reduced-fat burrata cheese: Microbiological aspects and sensory evaluation 57
METABOLIC AND PROTEOMIC ADAPTATION OF LACTOBACILLUS RHAMNOSUS STRAINS DURING GROWTH UNDER CHEESE-LIKE ENVIRONMENTAL CONDITIONS 56
null 56
Description of bacterial biotas of four traditional Apulian cheese through culture-dependent and -independent methods 55
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 54
Multi omics approach to unravel the potential of lactic acid bacteria nitrogen metabolism in shaping the sourdough aromatic profile. 52
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 52
Exoproteome of sourdough Lactobacillus plantarum LPL400 changes as response to environmental adaptation and quorum sensing 52
Metabolic and proteomic adaptation of Lactobacillus plantarum to environmental conditions 52
Microbial ecology dynamics in spontaneous sourdoughs made from native and sprouted wheat and lentil flour 51
Hanseniaspora valbyensis-bioprocessed pomegranate seeds to produce a novel food ingredient. 51
The Impact of Za'atar Antioxidant Compounds on the Gut Microbiota and Gastrointestinal Disorders: Insights for Future Clinical Applications 51
Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing 50
Lactobacillus spp. and Related Genera: General Characteristics 49
Sourdough lactic acid bacteria detoxification pathways and metabolism of trace elements 49
Quorum sensing in sourdough lactic acid bacteria: a special focus on the role of plantaricin A. 48
Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing 48
Totale 8.642
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Categoria #
all - tutte 39.199
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 39.199
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021382 0 0 0 0 0 41 59 32 57 107 44 42
2021/2022500 17 71 8 14 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
2025/20262.271 603 232 322 478 463 173 0 0 0 0 0 0
Totale 8.983