IRIS
CALASSO, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 3.127
EU - Europa 915
AS - Asia 422
AF - Africa 10
SA - Sud America 10
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 1
Totale 4.489
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Nazione #
US - Stati Uniti d'America 3.121
CN - Cina 327
SE - Svezia 267
IT - Italia 242
DE - Germania 106
UA - Ucraina 106
GB - Regno Unito 63
FI - Finlandia 57
SG - Singapore 28
FR - Francia 24
IN - India 20
BE - Belgio 19
VN - Vietnam 18
IE - Irlanda 8
BR - Brasile 6
ZA - Sudafrica 6
CZ - Repubblica Ceca 5
KR - Corea 5
TR - Turchia 5
PH - Filippine 4
RU - Federazione Russa 4
TH - Thailandia 4
AU - Australia 3
CH - Svizzera 3
CO - Colombia 3
ID - Indonesia 3
JP - Giappone 3
MX - Messico 3
NL - Olanda 3
EG - Egitto 2
PK - Pakistan 2
AL - Albania 1
AR - Argentina 1
AT - Austria 1
BJ - Benin 1
CA - Canada 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
EE - Estonia 1
EU - Europa 1
GR - Grecia 1
IR - Iran 1
MA - Marocco 1
MK - Macedonia 1
MY - Malesia 1
NZ - Nuova Zelanda 1
PA - Panama 1
PL - Polonia 1
PT - Portogallo 1
TW - Taiwan 1
Totale 4.489
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Città #
Fairfield 411
Chandler 348
Woodbridge 296
Jacksonville 256
Ashburn 247
Nyköping 222
Cambridge 180
Houston 177
Seattle 162
Wilmington 139
Ann Arbor 132
Bari 79
Roxbury 70
Lawrence 67
Beijing 63
Nanjing 61
Inglewood 51
Princeton 41
Des Moines 39
Boardman 33
New York 32
Brussels 19
Nanchang 18
San Diego 18
Dearborn 17
Los Angeles 17
Guangzhou 15
Hebei 14
London 14
Tianjin 14
Redwood City 13
Rome 13
Jiaxing 12
Singapore 12
Paris 10
Brooklyn 9
Changsha 8
Dong Ket 8
Helsinki 8
Naples 8
Pune 8
Shanghai 8
Catania 7
Munich 7
Shenyang 7
Washington 7
Wuhan 7
Dublin 6
Milan 6
Napoli 6
Acquaviva delle Fonti 5
Hanoi 5
Norwalk 5
Rutigliano 5
Sannicandro di Bari 5
Shenzhen 5
Bangkok 4
Brno 4
Cape Town 4
Chicago 4
Dongguan 4
Ho Chi Minh City 4
Hyderabad 4
Pescara 4
Taizhou 4
Auburn Hills 3
Esslingen am Neckar 3
Hefei 3
Istanbul 3
Jinhua 3
Kilburn 3
Kunming 3
Monmouth Junction 3
Philadelphia 3
Rio de Janeiro 3
Seocho-gu 3
Spoleto 3
Wuxi 3
Zhengzhou 3
Zibo 3
Adelaide 2
Adelfia 2
Araraquara 2
Bangalore 2
Baranello 2
Bitonto 2
Bogotá 2
Bologna 2
Cabanatuan City 2
Cascina 2
Cattolica 2
Coimbatore 2
Dalian 2
Durban 2
Edinburgh 2
Erzurum 2
Faisalabad 2
Florence 2
Fuzhou 2
Genoa 2
Totale 3.573
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Nome #
Nutritional characterization and shelf-life of packaged microgreens 112
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 107
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 101
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 99
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 95
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 91
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 90
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 90
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 89
Functional proteomics within the genus Lactobacillus 89
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 87
Drivers that establish and assembly the lactic acid bacteria biota in cheeses 86
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 85
Lactic acid bacteria: Lactobacillus spp.: Other species 84
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 78
MOLECULAR BIOLOGY. Proteomics 77
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 77
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 75
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 74
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 74
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 74
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 72
Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese 72
Olive leaf extract as natural preservative 70
A Specific Mutation in Muc2 Determines Early Dysbiosis in Colitis-Prone Winnie Mice 68
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 67
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 67
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 67
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 66
Comunicazione cellulare nei batteri degli alimenti 65
Characterization of durum wheat semolina and microbial fermentations for gluten detoxification: proteomic approach 65
Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus 65
Making biomass involves culture propagation of Lactobacillus plantarum and Lactobacillus sanfranciscensis lactic acid bacteria; co-inoculation of substrate e.g. grape must with aqueous suspension of lactic acid bacteria; and incubation 64
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 63
Novel insights on the functional/nutritional features of the sourdough fermentation 62
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 61
Proteomics of the bacterial cross-talk by quorum sensing 61
null 61
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 60
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 59
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 59
Metabolic and proteomic adaptation of Lactobacillus plantarum strains during growth under food-like environmental conditions. 56
null 56
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 54
Environmental stress adaptation of Lactobacillus plantarum: proteomic characterization. 50
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 48
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium 48
PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 47
Streptococcus 46
Procedimento di preparazione di una biomassa comprendente plantaricina e suoi usi in campo medico. 45
The sourdough fermentation may enhance the recovery from intestinal inflammation of celiac patients at the early stage of the gluten-free diet 45
COMUNICAZIONE CELLULARE NEI BATTERI DEGLI ALIMENTI 43
Functional genomic of Lactobacillus rossiae DSM 15814T. 42
METABOLIC AND PROTEOMIC ADAPTATION OF LACTOBACILLUS RHAMNOSUS STRAINS DURING GROWTH UNDER CHEESE-LIKE ENVIRONMENTAL CONDITIONS 41
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 41
Proteomics of the bacterial language. 40
Enzimi, esopolisaccaride e batteriocine 39
Lactobacillus casei Group 39
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese 37
Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing 36
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 36
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 36
PROCESS FOR THE PREPARATION OF A BIOMASS COMPRISING PLANTARICIN AND USES THEREOF IN MEDICAL FIELD 35
Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing 35
Exoproteome of sourdough Lactobacillus plantarum LPL400 changes as response to environmental adaptation and quorum sensing 34
Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian caciotta cheese 32
Use of exopolysaccharide-synthesizing lactic acid bacteria and fat replacers for manufacturing reduced-fat burrata cheese: Microbiological aspects and sensory evaluation 32
Quorum sensing in sourdough lactic acid bacteria: a special focus on the role of plantaricin A. 30
null 29
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties 29
Microbiota and metabolome of cow’s milk protein (CMP) allergy infants under diet without and with lactose 28
Metabolic and proteomic adaptation of Lactobacillus plantarum to environmental conditions 27
Lactobacillus spp. and Related Genera: General Characteristics 21
Unraveling the beneficial effects of herbal Lebanese mixture “Za'atar”. History, studies, and properties of a potential healthy food ingredient 19
Fecal Microbiota Transplantation Modulates Renal Phenotype in the Humanized Mouse Model of IgA Nephropathy 19
The pheromone plantaricin a promotes in vitro proliferation and migration of human keratinocytes, antioxidant defenses, and modulates the expression of flg, ivl, hbd-2 and tnf-α genes. 19
Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits 19
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 18
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 18
Microbial Diversity 2017 DRIVERS OF MICROBIAL DIVERSITY 16
Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures 15
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 13
Nutritional and Physiological Properties of Thymbra spicata: In Vitro Study Using Fecal Fermentation and Intestinal Integrity Models 12
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 9
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 9
The Impact of Za'atar Antioxidant Compounds on the Gut Microbiota and Gastrointestinal Disorders: Insights for Future Clinical Applications 9
Use of autochthonous lactobacilli to increase the safety of zgougou 9
Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient 7
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheese-making and ripening produced according to a standardized protocol 7
Role of Sumac (Rhus coriaria L.) in the management of metabolic syndrome and related disorders: Focus on NAFLD-atherosclerosis interplay 7
Pasta enriched whit de-oiled wheat “germ” as an innovative functional food 6
The pros and cons of biological effects of herbs and herb-derived compounds on liver tumorigenesis 5
Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy 5
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 4
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 4
Hanseniaspora valbyensis-bioprocessed pomegranate seeds to produce a novel food ingredient. 4
Microbial ecology, biochemical and nutritional features in sprouted composite type I sourdough made of wheat and blend flours 4
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 4
Microbial ecology dynamics in spontaneous sourdoughs made from native and sprouted wheat and lentil flour 3
Ensiling of agro-industrial by-products mixtures with Lactiplantibacillus plantarum: chemical and microbiological characteristics. 3
Totale 4.652
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Categoria #
all - tutte 20.621
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 20.621
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020926 0 69 37 83 102 65 106 76 165 74 125 24
2020/2021708 71 42 62 48 99 42 60 32 58 108 44 42
2021/2022511 17 72 8 14 31 29 20 22 41 19 101 137
2022/2023954 124 102 71 77 125 142 9 120 129 9 33 13
2023/2024468 32 66 20 32 39 98 11 15 18 37 27 73
2024/2025198 158 40 0 0 0 0 0 0 0 0 0 0
Totale 4.666