DE ANGELIS, MARIA
 Distribuzione geografica
Continente #
NA - Nord America 19.255
EU - Europa 5.641
AS - Asia 1.830
OC - Oceania 37
SA - Sud America 30
Continente sconosciuto - Info sul continente non disponibili 10
AF - Africa 9
Totale 26.812
Nazione #
US - Stati Uniti d'America 19.213
IT - Italia 1.662
CN - Cina 1.400
SE - Svezia 1.181
UA - Ucraina 797
DE - Germania 647
FI - Finlandia 425
GB - Regno Unito 368
FR - Francia 182
BE - Belgio 160
VN - Vietnam 106
IR - Iran 87
IN - India 79
IE - Irlanda 64
CA - Canada 34
KR - Corea 30
TR - Turchia 29
CZ - Repubblica Ceca 27
AU - Australia 20
NL - Olanda 19
PL - Polonia 18
SG - Singapore 18
NZ - Nuova Zelanda 17
RU - Federazione Russa 16
ES - Italia 15
JP - Giappone 14
TW - Taiwan 12
DK - Danimarca 11
CH - Svizzera 10
EU - Europa 10
BR - Brasile 9
MY - Malesia 9
ID - Indonesia 8
PK - Pakistan 8
SA - Arabia Saudita 8
AR - Argentina 7
CL - Cile 7
AT - Austria 6
BG - Bulgaria 6
CO - Colombia 6
MX - Messico 5
PH - Filippine 5
RO - Romania 5
DZ - Algeria 4
HK - Hong Kong 3
IQ - Iraq 3
PT - Portogallo 3
SI - Slovenia 3
AL - Albania 2
BD - Bangladesh 2
BN - Brunei Darussalam 2
GR - Grecia 2
HR - Croazia 2
LB - Libano 2
LU - Lussemburgo 2
NG - Nigeria 2
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
MK - Macedonia 1
MN - Mongolia 1
MO - Macao, regione amministrativa speciale della Cina 1
MT - Malta 1
NO - Norvegia 1
RS - Serbia 1
SC - Seychelles 1
SM - San Marino 1
TH - Thailandia 1
UZ - Uzbekistan 1
ZA - Sudafrica 1
Totale 26.812
Città #
Fairfield 2.500
Chandler 1.971
Jacksonville 1.882
Woodbridge 1.873
Ashburn 1.322
Houston 1.305
Cambridge 1.019
Seattle 1.017
Nyköping 874
Wilmington 872
Ann Arbor 677
Roxbury 465
Lawrence 456
Nanjing 398
Des Moines 276
Beijing 275
Princeton 259
Bari 220
New York 208
Boardman 195
Brussels 152
Inglewood 133
Dearborn 125
San Diego 116
Nanchang 114
Shenyang 110
Hebei 109
Dong Ket 103
Jiaxing 85
Rome 85
London 78
Tianjin 64
Milan 63
Dublin 60
Changsha 54
Paris 54
Brooklyn 50
Pune 47
Grafing 42
Helsinki 41
Washington 38
Redwood City 33
Falls Church 27
Norwalk 26
Tappahannock 23
Acquaviva delle Fonti 20
Tehran 20
Auburn Hills 19
Hefei 19
Santa Clara 18
Brno 17
Naples 17
Guangzhou 16
Kunming 15
Zhengzhou 15
Jinan 14
Kilburn 14
Napoli 14
Turin 14
Verona 14
Ardabil 13
Auckland 13
Toronto 13
Yongin-si 13
San Francisco 12
San Mateo 12
Bolzano 11
Florence 11
Hounslow 11
Los Angeles 11
Ningbo 11
Shanghai 11
Bitonto 10
New Bedfont 10
Palermo 10
Pescara 10
Bedford 9
Esslingen am Neckar 9
Fuzhou 9
Kuala Lumpur 9
Liverpool 9
Molise 9
Acton 8
Adelfia 8
Bitetto 8
Chicago 8
Sydney 8
Taizhou 8
Taranto 8
Torino 8
Augusta 7
Bologna 7
Cattolica 7
Frankfurt am Main 7
Ghent 7
Hangzhou 7
Indiana 7
Leawood 7
Monmouth Junction 7
Padova 7
Totale 20.512
Nome #
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 759
Probiotics in Psychosocial Stress and Anxiety. A Systematic Review 292
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 204
Improved 1,3-propanediol synthesis from glycerol by the robust Lactobacillus reuteri strain DSM 20016 188
Predictive Metagenomic Profiling, Urine Metabolomics, and Human Marker Gene Expression as an Integrated Approach to Study Alopecia Areata 141
The food-gut human axis: the effects of diet on gut microbiota and metabolome 138
Autism spectrum disorders and intestinal microbiota 137
Lactobacillus spp.: general characteristics 135
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 134
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 133
Biochemistry and physiology of sourdough lactic acid bacteria 121
Proteomics and Human Diseases 120
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 118
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 117
Bone marrow fibroblasts overexpress miR-27b and miR-214 in step with multiple myeloma progression, dependent on tumour cell-derived exosomes 116
null 113
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 111
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 111
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 107
A bronze-tomato enriched diet affects the intestinal microbiome under homeostatic and inflammatory conditions 107
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 106
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 104
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 104
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 104
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 104
null 103
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 101
Effect of whole-grain barley on the human fecal microbiota and metabolome 101
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 101
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” 99
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 99
The Role Of Diet In The Pathogenesis Of Cholesterol Gallstones 99
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 97
Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches 97
How to improve the gluten-free diet: The state of the art from a food science perspective 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
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 94
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 94
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 93
Accelerated ripening of Pecorino Umbro Cheese 93
A selective medium for isolation and accurate enumeration of Lactobacillus casei-group members in probiotic milks and dairy products 92
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 91
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 91
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 89
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 89
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 89
Functional proteomics within the genus Lactobacillus 89
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 89
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 88
Microbiology and biochemistry of Gorgonzola cheese during ripening 88
A Comprehensive Peptidomic Approach to Characterize the Protein Profile of Selected Durum Wheat Genotypes: Implication for Coeliac Disease and Wheat Allergy 88
Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease 88
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 86
Mixture of lactic bacteria for the preparation of gluten free baked products 85
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 85
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 84
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 84
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 84
Drivers that establish and assembly the lactic acid bacteria biota in cheeses 84
The urinary 1H-NMR metabolomics profile of an italian autistic children population and their unaffected siblings 83
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 83
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 83
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes 83
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 82
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 82
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 82
Shelf life of stored not pasteurized olive-based pâtés 82
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 82
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer 82
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 82
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 81
null 81
Defined multi-species semi-liquid ready-to-use sourdough starter 81
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 81
Stress physiology of lactic acid bacteria 81
Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations 81
Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1 80
null 80
null 80
Survival and Persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the Gastro-Intestinal Tract of Pigs 80
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 80
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 80
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 80
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 80
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 79
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 79
Scouting the application of sourdough to frozen dough bread technology 79
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 79
Probiotics in celiac disease 79
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 79
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 78
Characterization of sourdough lactic acid bacteria based on genotypic and cell wall protein analyses 77
Cell-cell communication in food related bacteria 77
MOLECULAR BIOLOGY. Proteomics 76
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
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 76
Stress Responses of Lactobacilli 76
Totale 10.361
Categoria #
all - tutte 101.461
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 101.461


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20191.829 0 0 0 0 0 0 0 0 37 341 710 741
2019/20206.718 1.152 444 180 503 725 438 712 510 850 319 720 165
2020/20214.615 459 296 472 280 453 256 425 256 517 598 330 273
2021/20223.324 180 431 62 92 194 237 150 152 242 195 472 917
2022/20235.496 841 472 321 490 713 681 146 588 866 88 150 140
2023/20242.334 249 414 168 195 290 537 237 168 76 0 0 0
Totale 27.544