Distribuzione geografica
Continente #
NA - Nord America 5.026
EU - Europa 1.119
AS - Asia 406
SA - Sud America 6
OC - Oceania 2
AF - Africa 1
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.561
Nazione #
US - Stati Uniti d'America 5.022
CN - Cina 371
SE - Svezia 334
UA - Ucraina 184
IT - Italia 154
DE - Germania 144
FI - Finlandia 99
GB - Regno Unito 73
BE - Belgio 53
FR - Francia 24
IE - Irlanda 22
VN - Vietnam 20
NL - Olanda 10
ES - Italia 7
BR - Brasile 5
IR - Iran 4
RU - Federazione Russa 4
CA - Canada 3
CH - Svizzera 3
IN - India 3
PL - Polonia 3
TR - Turchia 3
AU - Australia 2
AT - Austria 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
EC - Ecuador 1
EU - Europa 1
GR - Grecia 1
HK - Hong Kong 1
HU - Ungheria 1
ID - Indonesia 1
JP - Giappone 1
KR - Corea 1
MY - Malesia 1
NG - Nigeria 1
PT - Portogallo 1
Totale 6.561
Città #
Fairfield 793
Chandler 537
Jacksonville 443
Woodbridge 434
Houston 361
Cambridge 318
Seattle 304
Nyköping 283
Ashburn 277
Wilmington 244
Ann Arbor 206
Roxbury 116
Lawrence 114
Nanjing 100
Beijing 91
Dearborn 81
Princeton 77
Des Moines 66
Boardman 57
Bari 53
Brussels 53
Inglewood 36
Shenyang 30
Hebei 27
London 25
San Diego 25
Dublin 21
Dong Ket 20
Jiaxing 20
Nanchang 19
Tianjin 17
Changsha 13
Grafing 10
Kunming 9
Paris 9
Redwood City 9
Brooklyn 7
Hefei 7
San Francisco 7
Helsinki 6
Norwalk 6
Napoli 5
Rome 5
Rutigliano 5
Ardabil 4
Dos Hermanas 4
Taizhou 4
Tappahannock 4
Viçosa 4
Guangzhou 3
Jinan 3
Radomsko 3
San Mateo 3
Stuttgart 3
Zhengzhou 3
Acquaviva delle Fonti 2
Bolzano 2
Edinburgh 2
Fuzhou 2
Giovinazzo 2
Hangzhou 2
Latina 2
Milan 2
Monmouth Junction 2
Nagold 2
New York 2
Nürnberg 2
Philadelphia 2
Shanghai 2
Shenzhen 2
Turin 2
Yakutsk 2
Abano Terme 1
Aci Sant'antonio 1
Athens 1
Auburn Hills 1
Baltimore 1
Bangalore 1
Baotou 1
Belo Horizonte 1
Berlin 1
Birmingham 1
Bochum 1
Brentford 1
Budapest 1
Busto Arsizio 1
Caivano 1
Canberra 1
Carignano 1
Caserta 1
Catania 1
Changchun 1
Chengdu 1
Chicago 1
Copenhagen 1
Córdoba 1
Den Haag 1
El Cerrito 1
Foggia 1
Frankfurt am Main 1
Totale 5.446
Nome #
The food-gut human axis: the effects of diet on gut microbiota and metabolome 134
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 132
Lactobacillus: Lactobacillus casei 122
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 109
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 105
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 100
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 99
Assessment of comparative methods for storing type-I wheat sourdough 98
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 98
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 95
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sicilian (Southern Italy) cheeses 94
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 94
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 89
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 88
Lactobacillus casei Group 85
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 83
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 80
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 80
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 80
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 79
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 79
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 78
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 78
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 77
Scouting the application of sourdough to frozen dough bread technology 77
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 77
Bioactive peptides in dairy products 77
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research 76
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 75
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 74
Fermented goats’ milk produced with selected multiple starters as a potentially functional food 74
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 73
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 73
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 73
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 73
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 72
Ecological parameters influencing microbial diversity and stability of traditional sourdough 72
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 72
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 71
Cell-cell communication in food related bacteria 71
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 71
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 71
Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects 71
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 70
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 68
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 66
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 65
Two-dimensional electrophoresis and IgE-mediated food allergy 64
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 64
Editorial: Microorganisms for functional food 64
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 62
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 62
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making 61
null 60
Liquid sourdough fermentation 59
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 59
Biopeptidi ad attività anti-ipertensiva derivanti dalla beta-caseina bovina 57
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 57
Fermented seeds (“Zgougou”) from aleppo pine as a novel source of potentially probiotic lactic acid bacteria 57
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression 55
Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin 52
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 52
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 50
Caratteristiche funzionali di derivati lattiero-caseari 49
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses 49
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome 49
Identification of Antibacterial Peptides from Bovine κ-Casein 47
Attività proteolitica di batteri lattici del “lievito naturale”: possibili meccanismi di idrolisi delle frazioni proteiche responsabili dell’intolleranza umana ai cereali 47
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows 47
Uso di batteri lattici selezionati ed autoctoni per l'ottenimento di conserve vegetali 46
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 46
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 45
Compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes' milk cheeses 44
Long-term fungal inhibition activity of water-soluble extracts of edible plants and sourdough lactic acid bacteria during storage of gluten-free and wheat flour breads 44
A sourdough bread which is tolerated in Celiac Sprue (CS) 44
Uso di starter aggiunti non convenzionali in formaggi in miniatura 42
Proteomics of cell-cell communication in food related lactic acid bacteria 41
Catabolismo degli aminoacidi nei batteri lattici 41
Quality of vegetable canned foods as a function of the thermal stabilization treatment and storage conditions 41
Functional genomic of Lactobacillus rossiae DSM 15814T. 41
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1 40
Comparison between organic and conventional goat yoghurts marketed in Italy 39
Functional Dairy Products Including Pro/Pre/Symbiotics 39
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alfa-L-arabinofuranosidase: a tool to increase the production of acetic acid 39
Peptidi anti-ipertensivi ed antimicrobici da derivati lattiero-caseari 37
La qualità di salsicce di produzione industriale. Valutazione dei fenomeni di degradazione a carico della componente grassa 36
Degradazione di allergeni dei cereali mediante la fermentazione con lievito naturale 36
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese 35
Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis or Lactobacillus plantarum Starters 34
Production of active angiotensin-I converting enzyme inhibitory peptides derived from bovine beta-casein by recombinant DNA technologies 33
Isolamento di peptidi antimicrobici da latti fermentati 31
I pani tipici 30
Prospettive di utilizzo del latte di capra per la produzione di latti fermentati funzionali 30
Production of Caseinophosphopeptides from Na-caseinates prepared from milk of several species by a proteinase of Lactobacillus helveticus 30
Lactic acid bacteria: a tool to produce bioactive peptides 29
Lattobacilli del lievito naturale e patologia celiaca 29
Detossificazione delle frazioni proteiche responsabili dell’intolleranza umana ai cereali: uso di lattobacilli selezionati per la produzione di pani contenenti farina di grano in miscela con farine non tossiche 29
Totale 6.317
Categoria #
all - tutte 20.618
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 20.618

Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019721 0 0 4 1 16 67 8 1 10 127 251 236
2019/20201.994 318 116 59 161 194 166 210 158 276 101 196 39
2020/20211.157 124 76 108 69 108 63 112 71 125 159 81 61
2021/2022768 33 122 16 18 37 50 30 34 59 45 115 209
2022/20231.454 213 138 115 132 173 191 20 168 227 14 34 29
2023/2024173 47 107 19 0 0 0 0 0 0 0 0 0
Totale 6.785