IRIS
CALASSO, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 5.971
AS - Asia 2.850
EU - Europa 2.765
SA - Sud America 706
Continente sconosciuto - Info sul continente non disponibili 290
AF - Africa 154
OC - Oceania 6
AN - Antartide 1
Totale 12.743
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Nazione #
US - Stati Uniti d'America 5.804
IT - Italia 1.232
SG - Singapore 995
CN - Cina 674
BR - Brasile 546
HK - Hong Kong 323
SE - Svezia 269
RU - Federazione Russa 235
DE - Germania 229
VN - Vietnam 174
GB - Regno Unito 141
FR - Francia 139
BD - Bangladesh 132
UA - Ucraina 110
IN - India 107
FI - Finlandia 104
ID - Indonesia 76
CA - Canada 68
TR - Turchia 56
NL - Olanda 55
MX - Messico 54
CI - Costa d'Avorio 52
PL - Polonia 52
AR - Argentina 49
JP - Giappone 36
ZA - Sudafrica 36
PK - Pakistan 32
IQ - Iraq 30
BE - Belgio 28
PH - Filippine 28
CO - Colombia 27
KR - Corea 27
EC - Ecuador 26
AT - Austria 24
ES - Italia 24
VE - Venezuela 24
EG - Egitto 19
MY - Malesia 19
IE - Irlanda 18
CH - Svizzera 16
GR - Grecia 16
MA - Marocco 16
SA - Arabia Saudita 16
IR - Iran 15
IL - Israele 12
LB - Libano 12
PT - Portogallo 12
TH - Thailandia 12
RO - Romania 11
AE - Emirati Arabi Uniti 10
CZ - Repubblica Ceca 10
JM - Giamaica 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
DO - Repubblica Dominicana 6
CR - Costa Rica 5
NG - Nigeria 5
SV - El Salvador 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
GT - Guatemala 3
HN - Honduras 3
HU - Ungheria 3
KG - Kirghizistan 3
KW - Kuwait 3
NI - Nicaragua 3
NO - Norvegia 3
PE - Perù 3
AM - Armenia 2
DZ - Algeria 2
GE - Georgia 2
KE - Kenya 2
KZ - Kazakistan 2
MM - Myanmar 2
PS - Palestinian Territory 2
QA - Qatar 2
SC - Seychelles 2
SI - Slovenia 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
AL - Albania 1
AO - Angola 1
AQ - Antartide 1
BB - Barbados 1
Totale 12.431
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Città #
Ashburn 631
Singapore 489
San Jose 426
Fairfield 411
Chandler 329
Hong Kong 322
Woodbridge 296
Jacksonville 249
Milan 242
Nyköping 211
Beijing 199
Houston 191
Cambridge 180
Seattle 175
Bari 171
Council Bluffs 146
Rome 144
Wilmington 139
Ann Arbor 132
Dallas 125
Los Angeles 123
New York 115
Lauterbourg 79
Roxbury 69
Lawrence 64
Nanjing 61
Boardman 59
Santa Clara 59
Munich 57
Ho Chi Minh City 55
Abidjan 52
Inglewood 51
São Paulo 45
Hanoi 43
Jakarta 41
London 41
Buffalo 40
Helsinki 40
Princeton 40
Des Moines 39
Brooklyn 35
Columbus 35
Falkenstein 32
Orem 31
Rio de Janeiro 31
Atlanta 30
Chicago 29
Frankfurt am Main 29
Naples 29
Tokyo 27
Brussels 24
San Francisco 24
Turin 24
Figino 23
Phoenix 23
Warsaw 22
Montreal 20
San Diego 19
Boston 18
Mumbai 18
Nanchang 18
Nuremberg 18
Dearborn 17
Denver 17
Baghdad 16
Guangzhou 16
Mexico City 16
Amsterdam 15
Toronto 15
Belo Horizonte 14
Hebei 14
Johannesburg 14
Taranto 14
Tianjin 14
Turku 14
Moscow 13
Stockholm 13
Szczecin 13
Zhengzhou 13
Athens 12
Florence 12
Pescara 12
Redwood City 12
Shanghai 12
Vienna 12
Ankara 11
Bangkok 11
Jiaxing 11
Paris 11
Pune 11
Shenzhen 11
Brasília 10
Changsha 10
Guayaquil 10
Istanbul 10
Karachi 10
Manchester 10
Bitonto 9
Bogotá 9
Cape Town 9
Totale 7.413
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Nome #
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 294
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 292
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 280
Lactic acid bacteria: Lactobacillus spp.: Other species 241
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 227
Olive leaf extract as natural preservative 218
Unraveling the beneficial effects of herbal Lebanese mixture “Za'atar”. History, studies, and properties of a potential healthy food ingredient 198
Nutritional characterization and shelf-life of packaged microgreens 194
A Specific Mutation in Muc2 Determines Early Dysbiosis in Colitis-Prone Winnie Mice 181
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 173
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 168
Lactobacillus casei Group 166
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 164
Drivers that establish and assembly the lactic acid bacteria biota in cheeses 160
The Impact of Za'atar Antioxidant Compounds on the Gut Microbiota and Gastrointestinal Disorders: Insights for Future Clinical Applications 157
Functional proteomics within the genus Lactobacillus 157
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 156
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 156
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 155
Nutritional and Physiological Properties of Thymbra spicata: In Vitro Study Using Fecal Fermentation and Intestinal Integrity Models 152
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 150
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 150
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 146
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 141
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 141
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 139
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 138
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 137
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties 137
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 134
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 134
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 133
Ensiling of agro-industrial by-products mixtures with Lactiplantibacillus plantarum: chemical and microbiological characteristics. 131
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 127
Characterization of durum wheat semolina and microbial fermentations for gluten detoxification: proteomic approach 127
The pros and cons of biological effects of herbs and herb-derived compounds on liver tumorigenesis 125
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 125
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 125
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 124
Pasta enriched whit de-oiled wheat “germ” as an innovative functional food 123
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 123
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 121
Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese 121
Comunicazione cellulare nei batteri degli alimenti 117
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 115
Response of sourdough lactic acid bacteria and yeast to low temperatures exposure 114
MOLECULAR BIOLOGY. Proteomics 112
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 111
Multi omics approach to unravel the potential of lactic acid bacteria nitrogen metabolism in shaping the sourdough aromatic profile. 110
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 109
Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy 109
Novel insights on the functional/nutritional features of the sourdough fermentation 107
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 107
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 106
Proteomics of the bacterial cross-talk by quorum sensing 104
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 104
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 103
Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures 102
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 100
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 99
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheese-making and ripening produced according to a standardized protocol 98
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 98
Fecal Microbiota Transplantation Modulates Renal Phenotype in the Humanized Mouse Model of IgA Nephropathy 97
Procedimento di preparazione di una biomassa comprendente plantaricina e suoi usi in campo medico. 97
COMUNICAZIONE CELLULARE NEI BATTERI DEGLI ALIMENTI 97
Sourdough lactic acid bacteria detoxification pathways and metabolism of trace elements 95
Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus 95
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 94
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 93
PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 92
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 91
Functional genomic of Lactobacillus rossiae DSM 15814T. 90
PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 89
Use of autochthonous lactobacilli to increase the safety of zgougou 89
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 89
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 88
Metabolic and proteomic adaptation of Lactobacillus plantarum strains during growth under food-like environmental conditions. 88
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 88
Environmental stress adaptation of Lactobacillus plantarum: proteomic characterization. 86
Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian caciotta cheese 86
Microbial ecology dynamics in spontaneous sourdoughs made from native and sprouted wheat and lentil flour 85
The sourdough fermentation may enhance the recovery from intestinal inflammation of celiac patients at the early stage of the gluten-free diet 85
Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient 84
Role of Sumac (Rhus coriaria L.) in the management of metabolic syndrome and related disorders: Focus on NAFLD-atherosclerosis interplay 84
Metataxonomics and Metabolomics Profiles in Metabolic Dysfunction-Associated Fatty Liver Disease Patients on a "Navelina" Orange-Enriched Diet 84
METABOLIC AND PROTEOMIC ADAPTATION OF LACTOBACILLUS RHAMNOSUS STRAINS DURING GROWTH UNDER CHEESE-LIKE ENVIRONMENTAL CONDITIONS 84
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 83
Proteomics of the bacterial language. 81
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium 80
Exoproteome of sourdough Lactobacillus plantarum LPL400 changes as response to environmental adaptation and quorum sensing 78
Description of bacterial biotas of four traditional Apulian cheese through culture-dependent and -independent methods 76
Enzimi, esopolisaccaride e batteriocine 76
Lactobacillus spp. and Related Genera: General Characteristics 73
Microbial ecology, biochemical and nutritional features in sprouted composite type I sourdough made of wheat and blend flours 73
Use of exopolysaccharide-synthesizing lactic acid bacteria and fat replacers for manufacturing reduced-fat burrata cheese: Microbiological aspects and sensory evaluation 72
Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing 71
Streptococcus 70
Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study 66
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 66
Metabolic and proteomic adaptation of Lactobacillus plantarum to environmental conditions 66
Totale 12.147
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Categoria #
all - tutte 48.999
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 48.999
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022412 0 0 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
2025/20264.925 603 232 322 478 463 320 529 175 478 415 305 605
2026/20271.106 370 554 182 0 0 0 0 0 0 0 0 0
Totale 12.743