IRIS
DE ANGELIS, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 19.727
EU - Europa 6.123
AS - Asia 3.075
SA - Sud America 56
OC - Oceania 47
AF - Africa 25
Continente sconosciuto - Info sul continente non disponibili 10
Totale 29.063
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Nazione #
US - Stati Uniti d'America 19.652
IT - Italia 2.108
CN - Cina 1.749
SE - Svezia 1.165
UA - Ucraina 791
SG - Singapore 751
DE - Germania 685
FI - Finlandia 445
GB - Regno Unito 354
FR - Francia 209
VN - Vietnam 116
IN - India 107
IR - Iran 98
BE - Belgio 82
IE - Irlanda 60
CA - Canada 53
KR - Corea 43
TR - Turchia 41
BR - Brasile 34
AU - Australia 29
CZ - Repubblica Ceca 29
NL - Olanda 29
ES - Italia 28
JP - Giappone 28
PK - Pakistan 25
RU - Federazione Russa 24
IQ - Iraq 20
MX - Messico 19
NZ - Nuova Zelanda 18
PL - Polonia 18
MY - Malesia 17
TW - Taiwan 16
SA - Arabia Saudita 14
AT - Austria 12
CH - Svizzera 12
HK - Hong Kong 12
DK - Danimarca 11
EU - Europa 10
ID - Indonesia 10
RO - Romania 8
AR - Argentina 7
CL - Cile 7
BG - Bulgaria 6
CO - Colombia 6
DZ - Algeria 6
GR - Grecia 6
LT - Lituania 6
NG - Nigeria 6
PH - Filippine 6
RS - Serbia 6
BD - Bangladesh 4
IL - Israele 4
GH - Ghana 3
HR - Croazia 3
MC - Monaco 3
NO - Norvegia 3
SI - Slovenia 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
BN - Brunei Darussalam 2
EE - Estonia 2
ET - Etiopia 2
JO - Giordania 2
LB - Libano 2
LU - Lussemburgo 2
MK - Macedonia 2
PT - Portogallo 2
SC - Seychelles 2
SK - Slovacchia (Repubblica Slovacca) 2
ZA - Sudafrica 2
AM - Armenia 1
BJ - Benin 1
BS - Bahamas 1
BY - Bielorussia 1
DO - Repubblica Dominicana 1
EC - Ecuador 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
PY - Paraguay 1
SM - San Marino 1
TH - Thailandia 1
TN - Tunisia 1
UZ - Uzbekistan 1
Totale 29.063
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Città #
Fairfield 2.500
Chandler 1.949
Woodbridge 1.872
Jacksonville 1.868
Ashburn 1.347
Houston 1.305
Cambridge 1.017
Seattle 1.017
Wilmington 871
Nyköping 857
Ann Arbor 676
Singapore 554
Roxbury 463
Lawrence 452
Nanjing 396
Bari 353
Beijing 300
Des Moines 275
Boardman 265
Princeton 258
New York 209
Inglewood 132
Dearborn 125
San Diego 115
Nanchang 114
Hebei 109
Shenyang 109
Santa Clara 107
Dong Ket 103
Rome 103
Jiaxing 90
Milan 87
London 77
Los Angeles 77
Brussels 66
Tianjin 64
Helsinki 62
Paris 58
Changsha 55
Dublin 54
Brooklyn 49
Pune 47
Guangzhou 45
Grafing 42
Washington 38
Munich 35
Shanghai 35
Redwood City 32
Naples 30
Falls Church 27
Norwalk 26
Zhengzhou 26
Toronto 24
Bitonto 23
Tappahannock 23
Turin 23
Florence 22
Tehran 21
Auburn Hills 19
Hefei 19
Acquaviva delle Fonti 18
Brno 18
Wuhan 18
Shenzhen 17
Frankfurt am Main 16
Jinan 15
Kunming 15
Auckland 14
Kilburn 14
Napoli 14
Pescara 14
Verona 14
Ardabil 13
Ningbo 13
San Francisco 13
Yongin-si 13
Padova 12
San Mateo 12
Sulaymaniyah 12
Bolzano 11
Catania 11
Fuzhou 11
Melbourne 11
Sydney 11
Jinhua 10
Palermo 10
Taranto 10
Bedford 9
Chicago 9
Hangzhou 9
Kuala Lumpur 9
Liverpool 9
Molise 9
Wuxi 9
Bitetto 8
Esslingen am Neckar 8
Hounslow 8
Istanbul 8
Jeddah 8
Mumbai 8
Totale 21.588
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Nome #
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 871
Probiotics in Psychosocial Stress and Anxiety. A Systematic Review 381
Proteomics and Human Diseases 222
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 212
Lactobacillus spp.: general characteristics 200
Improved 1,3-propanediol synthesis from glycerol by the robust Lactobacillus reuteri strain DSM 20016 196
Predictive Metagenomic Profiling, Urine Metabolomics, and Human Marker Gene Expression as an Integrated Approach to Study Alopecia Areata 153
Autism spectrum disorders and intestinal microbiota 141
null 138
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 137
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 136
Biochemistry and physiology of sourdough lactic acid bacteria 129
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 124
Bone marrow fibroblasts overexpress miR-27b and miR-214 in step with multiple myeloma progression, dependent on tumour cell-derived exosomes 124
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 124
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 120
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 118
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 115
null 113
A bronze-tomato enriched diet affects the intestinal microbiome under homeostatic and inflammatory conditions 111
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 109
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 109
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 108
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 108
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 107
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 106
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 106
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 106
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 104
Effect of whole-grain barley on the human fecal microbiota and metabolome 104
The Role Of Diet In The Pathogenesis Of Cholesterol Gallstones 104
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 104
null 103
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 101
Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease 101
Accelerated ripening of Pecorino Umbro Cheese 100
Mixture of lactic bacteria for the preparation of gluten free baked products 100
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 100
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 99
A Comprehensive Peptidomic Approach to Characterize the Protein Profile of Selected Durum Wheat Genotypes: Implication for Coeliac Disease and Wheat Allergy 99
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 99
null 99
A selective medium for isolation and accurate enumeration of Lactobacillus casei-group members in probiotic milks and dairy products 98
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 98
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 97
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 97
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 97
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer 97
null 96
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 96
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 95
Drivers that establish and assembly the lactic acid bacteria biota in cheeses 95
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 94
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 93
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 92
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 91
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 91
Functional proteomics within the genus Lactobacillus 91
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 91
Microbiology and biochemistry of Gorgonzola cheese during ripening 91
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 90
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 90
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 89
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 89
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 89
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes 89
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 87
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 87
The urinary 1H-NMR metabolomics profile of an italian autistic children population and their unaffected siblings 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. 86
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 86
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 84
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 84
Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations 84
Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1 83
Scouting the application of sourdough to frozen dough bread technology 83
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 83
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 83
Stress physiology of lactic acid bacteria 83
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 83
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 83
Defined multi-species semi-liquid ready-to-use sourdough starter 82
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 82
Survival and Persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the Gastro-Intestinal Tract of Pigs 82
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 82
Shelf life of stored not pasteurized olive-based pâtés 82
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 82
null 81
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 81
Cell-cell communication in food related bacteria 81
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 81
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 81
Probiotics in celiac disease 81
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 80
null 80
null 80
MOLECULAR BIOLOGY. Proteomics 79
Combined Dietary Anthocyanins, Flavonols, and Stilbenoids Alleviate Inflammatory Bowel Disease Symptoms in Mice 79
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research 79
Characterization of sourdough lactic acid bacteria based on genotypic and cell wall protein analyses 78
Totale 11.175
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Categoria #
all - tutte 131.656
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 131.656
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.429 0 0 0 0 723 438 710 509 847 319 718 165
2020/20214.601 456 296 470 280 451 255 423 256 515 596 330 273
2021/20223.306 180 429 62 92 191 236 150 151 241 195 466 913
2022/20235.352 834 469 314 484 706 672 130 572 834 73 136 128
2023/20242.889 235 402 153 173 248 530 235 168 84 149 137 375
2024/20252.119 412 268 793 378 268 0 0 0 0 0 0 0
Totale 30.005