IRIS
DE ANGELIS, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 19.367
EU - Europa 5.815
AS - Asia 2.354
OC - Oceania 45
SA - Sud America 40
AF - Africa 18
Continente sconosciuto - Info sul continente non disponibili 10
Totale 27.649
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Nazione #
US - Stati Uniti d'America 19.320
IT - Italia 1.889
CN - Cina 1.686
SE - Svezia 1.174
UA - Ucraina 797
DE - Germania 681
FI - Finlandia 436
GB - Regno Unito 339
FR - Francia 188
SG - Singapore 146
VN - Vietnam 116
IN - India 101
IR - Iran 94
BE - Belgio 74
IE - Irlanda 58
KR - Corea 40
TR - Turchia 36
CA - Canada 35
CZ - Repubblica Ceca 29
AU - Australia 27
ES - Italia 22
JP - Giappone 22
PK - Pakistan 21
BR - Brasile 19
NL - Olanda 19
NZ - Nuova Zelanda 18
PL - Polonia 18
RU - Federazione Russa 16
IQ - Iraq 15
MY - Malesia 14
SA - Arabia Saudita 12
TW - Taiwan 12
DK - Danimarca 11
CH - Svizzera 10
EU - Europa 10
ID - Indonesia 10
MX - Messico 9
AR - Argentina 7
AT - Austria 7
CL - Cile 7
RO - Romania 7
BG - Bulgaria 6
CO - Colombia 6
DZ - Algeria 6
PH - Filippine 6
HK - Hong Kong 5
IL - Israele 4
RS - Serbia 4
BD - Bangladesh 3
GH - Ghana 3
HR - Croazia 3
MC - Monaco 3
NO - Norvegia 3
PT - Portogallo 3
SI - Slovenia 3
AL - Albania 2
BN - Brunei Darussalam 2
ET - Etiopia 2
GR - Grecia 2
JO - Giordania 2
LB - Libano 2
LU - Lussemburgo 2
MK - Macedonia 2
NG - Nigeria 2
SK - Slovacchia (Repubblica Slovacca) 2
BJ - Benin 1
BS - Bahamas 1
DO - Repubblica Dominicana 1
EC - Ecuador 1
EE - Estonia 1
EG - Egitto 1
JM - Giamaica 1
KW - Kuwait 1
LI - Liechtenstein 1
LV - Lettonia 1
MA - Marocco 1
MN - Mongolia 1
MO - Macao, regione amministrativa speciale della Cina 1
MT - Malta 1
SC - Seychelles 1
SM - San Marino 1
TH - Thailandia 1
UZ - Uzbekistan 1
ZA - Sudafrica 1
Totale 27.649
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Città #
Fairfield 2.496
Chandler 1.961
Jacksonville 1.882
Woodbridge 1.873
Ashburn 1.327
Houston 1.303
Cambridge 1.018
Seattle 1.016
Wilmington 873
Nyköping 867
Ann Arbor 677
Roxbury 464
Lawrence 455
Nanjing 399
Bari 298
Beijing 295
Des Moines 276
Princeton 259
Boardman 243
New York 207
Inglewood 132
Dearborn 125
San Diego 116
Nanchang 114
Shenyang 110
Hebei 109
Dong Ket 103
Jiaxing 91
Rome 87
Singapore 85
Los Angeles 77
Milan 74
London 66
Tianjin 64
Brussels 58
Changsha 54
Dublin 54
Paris 54
Helsinki 52
Brooklyn 50
Pune 47
Guangzhou 44
Grafing 42
Washington 39
Shanghai 34
Redwood City 33
Munich 29
Naples 28
Falls Church 27
Norwalk 26
Tappahannock 23
Santa Clara 21
Tehran 21
Acquaviva delle Fonti 20
Auburn Hills 19
Hefei 19
Brno 18
Turin 18
Wuhan 18
Jinan 15
Kunming 15
Shenzhen 15
Zhengzhou 15
Auckland 14
Kilburn 14
Napoli 14
Verona 14
San Francisco 13
Toronto 13
Yongin-si 13
Ardabil 12
Padova 12
Pescara 12
San Mateo 12
Bolzano 11
Catania 11
Florence 11
Fuzhou 11
Ningbo 11
Bitonto 10
Jinhua 10
Melbourne 10
Palermo 10
Sydney 10
Bedford 9
Chicago 9
Esslingen am Neckar 9
Hangzhou 9
Kuala Lumpur 9
Liverpool 9
Molise 9
Taranto 9
Wuxi 9
Adelfia 8
Bitetto 8
Frankfurt am Main 8
Hounslow 8
Istanbul 8
Mumbai 8
Sulaymaniyah 8
Totale 20.835
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Nome #
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 835
Probiotics in Psychosocial Stress and Anxiety. A Systematic Review 366
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 207
Improved 1,3-propanediol synthesis from glycerol by the robust Lactobacillus reuteri strain DSM 20016 193
Lactobacillus spp.: general characteristics 182
Proteomics and Human Diseases 175
Predictive Metagenomic Profiling, Urine Metabolomics, and Human Marker Gene Expression as an Integrated Approach to Study Alopecia Areata 144
Autism spectrum disorders and intestinal microbiota 139
null 138
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 136
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 134
Biochemistry and physiology of sourdough lactic acid bacteria 126
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 121
Bone marrow fibroblasts overexpress miR-27b and miR-214 in step with multiple myeloma progression, dependent on tumour cell-derived exosomes 120
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 120
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 113
null 113
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 112
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 107
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 107
A bronze-tomato enriched diet affects the intestinal microbiome under homeostatic and inflammatory conditions 107
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 106
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 105
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 105
Effect of whole-grain barley on the human fecal microbiota and metabolome 103
null 103
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 103
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 102
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 101
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 100
The Role Of Diet In The Pathogenesis Of Cholesterol Gallstones 100
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 99
null 98
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 97
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 97
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 97
Accelerated ripening of Pecorino Umbro Cheese 96
null 96
A selective medium for isolation and accurate enumeration of Lactobacillus casei-group members in probiotic milks and dairy products 96
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 95
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 95
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 94
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 94
A Comprehensive Peptidomic Approach to Characterize the Protein Profile of Selected Durum Wheat Genotypes: Implication for Coeliac Disease and Wheat Allergy 94
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 92
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 91
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 91
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 90
Mixture of lactic bacteria for the preparation of gluten free baked products 90
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 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
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer 90
Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease 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
Microbiology and biochemistry of Gorgonzola cheese during ripening 88
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 87
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 87
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 86
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 86
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 86
Clinical and Microbiological Effect of a Multispecies Probiotic Supplementation in Celiac Patients With Persistent IBS-type Symptoms: A Randomized, Double-Blind, Placebo-controlled, Multicenter Trial 86
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
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 85
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 85
The urinary 1H-NMR metabolomics profile of an italian autistic children population and their unaffected siblings 84
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 83
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 83
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes 83
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 82
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 82
Stress physiology of lactic acid bacteria 82
null 81
Defined multi-species semi-liquid ready-to-use sourdough starter 81
Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1 81
Scouting the application of sourdough to frozen dough bread technology 81
Survival and Persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the Gastro-Intestinal Tract of Pigs 81
Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations 81
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 81
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 80
Cell-cell communication in food related bacteria 80
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 80
null 80
null 80
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 80
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 80
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 79
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 79
Shelf life of stored not pasteurized olive-based pâtés 79
Probiotics in celiac disease 79
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 78
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 78
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 78
MOLECULAR BIOLOGY. Proteomics 77
Characterization of sourdough lactic acid bacteria based on genotypic and cell wall protein analyses 77
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 77
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 76
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance 76
Totale 10.758
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Categoria #
all - tutte 117.759
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 117.759
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20205.566 0 444 180 503 725 438 712 510 850 319 720 165
2020/20214.606 459 296 472 280 453 256 425 256 514 596 328 271
2021/20223.311 180 431 56 90 194 237 150 151 241 195 471 915
2022/20235.382 840 469 318 488 711 676 130 576 833 75 138 128
2023/20242.907 234 404 155 174 249 532 237 168 86 150 138 380
2024/2025555 417 138 0 0 0 0 0 0 0 0 0 0
Totale 28.536