IRIS
CALASSO, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 4.670
AS - Asia 2.695
EU - Europa 2.207
SA - Sud America 684
AF - Africa 150
OC - Oceania 6
AN - Antartide 1
Continente sconosciuto - Info sul continente non disponibili 1
Totale 10.414
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Nazione #
US - Stati Uniti d'America 4.551
SG - Singapore 973
IT - Italia 713
CN - Cina 653
BR - Brasile 540
HK - Hong Kong 320
SE - Svezia 267
RU - Federazione Russa 235
DE - Germania 228
VN - Vietnam 171
FR - Francia 139
GB - Regno Unito 130
UA - Ucraina 110
FI - Finlandia 104
IN - India 104
ID - Indonesia 76
TR - Turchia 56
CI - Costa d'Avorio 52
NL - Olanda 50
PL - Polonia 49
BD - Bangladesh 47
MX - Messico 47
AR - Argentina 45
CA - Canada 43
ZA - Sudafrica 36
PK - Pakistan 32
JP - Giappone 31
IQ - Iraq 30
PH - Filippine 28
BE - Belgio 27
KR - Corea 27
AT - Austria 24
EC - Ecuador 24
CO - Colombia 21
VE - Venezuela 21
EG - Egitto 19
ES - Italia 18
IE - Irlanda 17
GR - Grecia 16
MA - Marocco 16
MY - Malesia 15
SA - Arabia Saudita 15
IR - Iran 14
CH - Svizzera 12
PT - Portogallo 12
TH - Thailandia 12
LB - Libano 11
RO - Romania 11
AE - Emirati Arabi Uniti 10
CZ - Repubblica Ceca 10
PY - Paraguay 10
CL - Cile 8
IL - Israele 8
JO - Giordania 8
OM - Oman 8
UZ - Uzbekistan 8
HR - Croazia 7
JM - Giamaica 7
LT - Lituania 7
UY - Uruguay 7
DO - Repubblica Dominicana 6
NP - Nepal 6
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
DK - Danimarca 3
EE - Estonia 3
HU - Ungheria 3
KG - Kirghizistan 3
KW - Kuwait 3
NG - Nigeria 3
NO - Norvegia 3
PE - Perù 3
AM - Armenia 2
BW - Botswana 2
CR - Costa Rica 2
GE - Georgia 2
HN - Honduras 2
KE - Kenya 2
KZ - Kazakistan 2
MM - Myanmar 2
PS - Palestinian Territory 2
QA - Qatar 2
SC - Seychelles 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
AL - Albania 1
AO - Angola 1
AQ - Antartide 1
BB - Barbados 1
BJ - Benin 1
CD - Congo 1
CU - Cuba 1
DZ - Algeria 1
EU - Europa 1
Totale 10.394
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Città #
Ashburn 551
Singapore 481
Fairfield 411
Chandler 329
Hong Kong 319
San Jose 307
Woodbridge 296
Jacksonville 249
Nyköping 211
Beijing 192
Houston 184
Cambridge 179
Seattle 168
Bari 162
Wilmington 139
Ann Arbor 132
Los Angeles 85
Lauterbourg 79
Dallas 76
Rome 72
New York 71
Roxbury 69
Lawrence 64
Nanjing 61
Munich 57
Ho Chi Minh City 53
Abidjan 52
Inglewood 51
Council Bluffs 45
São Paulo 45
Hanoi 43
Boardman 41
Jakarta 41
Helsinki 40
Princeton 40
Des Moines 39
Buffalo 34
London 33
Santa Clara 33
Falkenstein 32
Rio de Janeiro 31
Frankfurt am Main 29
Brooklyn 24
Brussels 24
Orem 23
Tokyo 22
Naples 21
Warsaw 19
Atlanta 18
Nanchang 18
Nuremberg 18
Dearborn 17
San Diego 17
Baghdad 16
Chicago 16
Guangzhou 16
Mexico City 16
Mumbai 16
Amsterdam 15
Milan 15
Belo Horizonte 14
Hebei 14
Johannesburg 14
Montreal 14
Tianjin 14
Turku 14
Moscow 13
Szczecin 13
Zhengzhou 13
Athens 12
Redwood City 12
San Francisco 12
Toronto 12
Vienna 12
Ankara 11
Bangkok 11
Jiaxing 11
Paris 11
Pescara 11
Phoenix 11
Pune 11
Shanghai 11
Shenzhen 11
Stockholm 11
Boston 10
Brasília 10
Changsha 10
Istanbul 10
Karachi 10
Bitonto 9
Cape Town 9
Catania 9
Florence 9
Guayaquil 9
Porto Alegre 9
Bogotá 8
Bucharest 8
Curitiba 8
Denver 8
Dong Ket 8
Totale 6.394
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Nome #
Lactic acid bacteria: Lactobacillus spp.: Other species 218
Olive leaf extract as natural preservative 195
A Specific Mutation in Muc2 Determines Early Dysbiosis in Colitis-Prone Winnie Mice 174
Nutritional characterization and shelf-life of packaged microgreens 168
Unraveling the beneficial effects of herbal Lebanese mixture “Za'atar”. History, studies, and properties of a potential healthy food ingredient 165
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 161
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 160
Lactobacillus casei Group 151
Functional proteomics within the genus Lactobacillus 149
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 149
Drivers that establish and assembly the lactic acid bacteria biota in cheeses 146
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 141
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 141
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 140
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 140
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 138
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 137
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 132
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 130
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 129
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 128
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 126
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 126
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 125
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 123
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties 123
Nutritional and Physiological Properties of Thymbra spicata: In Vitro Study Using Fecal Fermentation and Intestinal Integrity Models 122
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 118
Ensiling of agro-industrial by-products mixtures with Lactiplantibacillus plantarum: chemical and microbiological characteristics. 118
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 114
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 113
Characterization of durum wheat semolina and microbial fermentations for gluten detoxification: proteomic approach 113
Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese 113
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 112
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 110
Pasta enriched whit de-oiled wheat “germ” as an innovative functional food 109
Comunicazione cellulare nei batteri degli alimenti 109
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 107
MOLECULAR BIOLOGY. Proteomics 104
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 104
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 104
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 104
The pros and cons of biological effects of herbs and herb-derived compounds on liver tumorigenesis 102
Novel insights on the functional/nutritional features of the sourdough fermentation 102
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 101
Multi omics approach to unravel the potential of lactic acid bacteria nitrogen metabolism in shaping the sourdough aromatic profile. 100
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 98
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 97
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 97
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 96
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 95
Proteomics of the bacterial cross-talk by quorum sensing 95
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 93
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 93
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 93
Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures 90
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 90
Procedimento di preparazione di una biomassa comprendente plantaricina e suoi usi in campo medico. 88
Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus 87
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 86
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 86
PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 86
COMUNICAZIONE CELLULARE NEI BATTERI DEGLI ALIMENTI 86
Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy 84
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 83
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 82
Metabolic and proteomic adaptation of Lactobacillus plantarum strains during growth under food-like environmental conditions. 81
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheese-making and ripening produced according to a standardized protocol 80
PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 80
Use of autochthonous lactobacilli to increase the safety of zgougou 80
Microbial ecology dynamics in spontaneous sourdoughs made from native and sprouted wheat and lentil flour 79
Functional genomic of Lactobacillus rossiae DSM 15814T. 79
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 79
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 79
Metataxonomics and Metabolomics Profiles in Metabolic Dysfunction-Associated Fatty Liver Disease Patients on a "Navelina" Orange-Enriched Diet 77
Sourdough lactic acid bacteria detoxification pathways and metabolism of trace elements 76
The sourdough fermentation may enhance the recovery from intestinal inflammation of celiac patients at the early stage of the gluten-free diet 76
Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian caciotta cheese 76
Fecal Microbiota Transplantation Modulates Renal Phenotype in the Humanized Mouse Model of IgA Nephropathy 75
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 75
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium 75
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 73
Role of Sumac (Rhus coriaria L.) in the management of metabolic syndrome and related disorders: Focus on NAFLD-atherosclerosis interplay 73
Proteomics of the bacterial language. 72
Environmental stress adaptation of Lactobacillus plantarum: proteomic characterization. 71
Description of bacterial biotas of four traditional Apulian cheese through culture-dependent and -independent methods 70
METABOLIC AND PROTEOMIC ADAPTATION OF LACTOBACILLUS RHAMNOSUS STRAINS DURING GROWTH UNDER CHEESE-LIKE ENVIRONMENTAL CONDITIONS 68
The Impact of Za'atar Antioxidant Compounds on the Gut Microbiota and Gastrointestinal Disorders: Insights for Future Clinical Applications 67
Enzimi, esopolisaccaride e batteriocine 67
Use of exopolysaccharide-synthesizing lactic acid bacteria and fat replacers for manufacturing reduced-fat burrata cheese: Microbiological aspects and sensory evaluation 67
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 64
Lactobacillus spp. and Related Genera: General Characteristics 63
Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient 63
Streptococcus 63
Exoproteome of sourdough Lactobacillus plantarum LPL400 changes as response to environmental adaptation and quorum sensing 62
Microbial ecology, biochemical and nutritional features in sprouted composite type I sourdough made of wheat and blend flours 61
Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing 61
Metabolic and proteomic adaptation of Lactobacillus plantarum to environmental conditions 61
Hanseniaspora valbyensis-bioprocessed pomegranate seeds to produce a novel food ingredient. 57
Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study 57
Totale 10.206
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Categoria #
all - tutte 42.452
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 42.452
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021193 0 0 0 0 0 0 0 0 0 107 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
2025/20263.975 603 232 322 478 463 320 529 175 478 375 0 0
Totale 10.687