IRIS
DE ANGELIS, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 20.041
EU - Europa 7.806
AS - Asia 4.044
SA - Sud America 821
AF - Africa 76
OC - Oceania 57
Continente sconosciuto - Info sul continente non disponibili 11
Totale 32.856
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Nazione #
US - Stati Uniti d'America 19.912
IT - Italia 2.391
CN - Cina 1.826
SG - Singapore 1.218
SE - Svezia 1.164
RU - Federazione Russa 991
UA - Ucraina 803
DE - Germania 801
BR - Brasile 743
FI - Finlandia 485
GB - Regno Unito 389
FR - Francia 252
ID - Indonesia 154
IN - India 145
VN - Vietnam 123
IR - Iran 108
BE - Belgio 93
NL - Olanda 93
HK - Hong Kong 83
CA - Canada 79
IE - Irlanda 74
TR - Turchia 74
AT - Austria 53
KR - Corea 50
JP - Giappone 44
MX - Messico 39
AU - Australia 37
CZ - Repubblica Ceca 37
IQ - Iraq 37
ES - Italia 32
PK - Pakistan 32
PL - Polonia 26
TW - Taiwan 24
AR - Argentina 23
NZ - Nuova Zelanda 20
BD - Bangladesh 19
MY - Malesia 19
SA - Arabia Saudita 17
CO - Colombia 16
LT - Lituania 15
ZA - Sudafrica 15
DK - Danimarca 13
CH - Svizzera 12
DZ - Algeria 12
MA - Marocco 12
EC - Ecuador 10
EG - Egitto 10
EU - Europa 10
RO - Romania 10
AE - Emirati Arabi Uniti 8
IL - Israele 8
PH - Filippine 8
UZ - Uzbekistan 8
VE - Venezuela 8
AZ - Azerbaigian 7
CL - Cile 7
EE - Estonia 7
NO - Norvegia 7
BG - Bulgaria 6
GR - Grecia 6
HR - Croazia 6
NG - Nigeria 6
PT - Portogallo 6
PY - Paraguay 6
RS - Serbia 6
HU - Ungheria 5
LB - Libano 5
SC - Seychelles 5
KE - Kenya 4
OM - Oman 4
PE - Perù 4
QA - Qatar 4
DO - Repubblica Dominicana 3
ET - Etiopia 3
GH - Ghana 3
KG - Kirghizistan 3
MC - Monaco 3
NP - Nepal 3
SI - Slovenia 3
TN - Tunisia 3
AL - Albania 2
BA - Bosnia-Erzegovina 2
BN - Brunei Darussalam 2
BO - Bolivia 2
CR - Costa Rica 2
JM - Giamaica 2
JO - Giordania 2
KW - Kuwait 2
LU - Lussemburgo 2
LV - Lettonia 2
MK - Macedonia 2
NI - Nicaragua 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
UY - Uruguay 2
AM - Armenia 1
BH - Bahrain 1
BJ - Benin 1
BS - Bahamas 1
BW - Botswana 1
Totale 32.845
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Città #
Fairfield 2.501
Chandler 1.947
Jacksonville 1.876
Woodbridge 1.872
Ashburn 1.365
Houston 1.305
Seattle 1.021
Cambridge 1.017
Wilmington 873
Nyköping 855
Ann Arbor 676
Singapore 654
Roxbury 463
Lawrence 452
Bari 416
Nanjing 399
Beijing 307
Des Moines 275
Boardman 267
Princeton 260
New York 211
Jakarta 144
Inglewood 132
Dearborn 125
Rome 124
San Diego 115
Nanchang 114
Hebei 109
Shenyang 109
Santa Clara 108
Dong Ket 103
Los Angeles 103
Milan 99
Helsinki 97
Jiaxing 90
London 88
Brussels 75
Hong Kong 66
Dublin 64
Tianjin 64
Paris 58
Changsha 55
São Paulo 51
Brooklyn 49
Guangzhou 49
Moscow 47
Pune 47
Frankfurt am Main 43
Nuremberg 43
Grafing 42
Shanghai 40
Washington 38
Toronto 37
Munich 35
Naples 35
Council Bluffs 34
Redwood City 32
Falkenstein 31
Chicago 30
Zhengzhou 29
Vienna 28
Falls Church 27
Florence 27
Rio de Janeiro 27
Bitonto 26
Norwalk 26
Turin 26
Tehran 25
Grottaglie 24
Pescara 24
Belo Horizonte 23
Tappahannock 23
Hefei 20
Auburn Hills 19
Acquaviva delle Fonti 18
Brno 18
Jinan 18
Wuhan 18
Amsterdam 17
Mumbai 17
Shenzhen 17
Kunming 16
Verona 16
Buffalo 15
Auckland 14
Kilburn 14
Lauterbourg 14
Napoli 14
Tokyo 14
Ardabil 13
Melbourne 13
Ningbo 13
Parma 13
San Francisco 13
Sydney 13
Yongin-si 13
Fuzhou 12
Ho Chi Minh City 12
Padova 12
Prague 12
Totale 22.490
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Nome #
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 922
Probiotics in Psychosocial Stress and Anxiety. A Systematic Review 440
Proteomics and Human Diseases 298
Lactobacillus spp.: general characteristics 249
Improved 1,3-propanediol synthesis from glycerol by the robust Lactobacillus reuteri strain DSM 20016 221
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 220
Predictive Metagenomic Profiling, Urine Metabolomics, and Human Marker Gene Expression as an Integrated Approach to Study Alopecia Areata 160
Autism spectrum disorders and intestinal microbiota 153
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 142
Bone marrow fibroblasts overexpress miR-27b and miR-214 in step with multiple myeloma progression, dependent on tumour cell-derived exosomes 141
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 140
Biochemistry and physiology of sourdough lactic acid bacteria 138
null 138
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 135
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 134
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 129
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 128
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 124
The Role Of Diet In The Pathogenesis Of Cholesterol Gallstones 121
A bronze-tomato enriched diet affects the intestinal microbiome under homeostatic and inflammatory conditions 121
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 118
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 118
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 117
A Comprehensive Peptidomic Approach to Characterize the Protein Profile of Selected Durum Wheat Genotypes: Implication for Coeliac Disease and Wheat Allergy 117
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 116
Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease 116
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 114
Mixture of lactic bacteria for the preparation of gluten free baked products 114
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 114
null 113
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer 112
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 112
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 112
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 109
Accelerated ripening of Pecorino Umbro Cheese 109
Effect of whole-grain barley on the human fecal microbiota and metabolome 109
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 109
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 109
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 108
A selective medium for isolation and accurate enumeration of Lactobacillus casei-group members in probiotic milks and dairy products 108
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 107
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 107
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 106
null 103
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 103
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 102
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 102
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 102
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 101
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 100
Drivers that establish and assembly the lactic acid bacteria biota in cheeses 100
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 99
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 99
null 99
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 98
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 98
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 97
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 97
Functional proteomics within the genus Lactobacillus 97
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 97
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 97
null 96
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 95
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes 95
A Specific Mutation in Muc2 Determines Early Dysbiosis in Colitis-Prone Winnie Mice 95
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 95
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 94
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 94
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 94
Microbiology and biochemistry of Gorgonzola cheese during ripening 94
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 93
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 93
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 92
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 92
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 91
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 90
Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1 89
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 89
The urinary 1H-NMR metabolomics profile of an italian autistic children population and their unaffected siblings 89
Stress physiology of lactic acid bacteria 89
Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations 89
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 88
Shelf life of stored not pasteurized olive-based pâtés 88
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 87
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 87
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 87
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 86
Combined Dietary Anthocyanins, Flavonols, and Stilbenoids Alleviate Inflammatory Bowel Disease Symptoms in Mice 86
Perspective: Essential study quality descriptors for data from nutritional epidemiologic research 86
Probiotics in celiac disease 86
High levels of gut-homing immunoglobulin A+ B lymphocytes support the pathogenic role of intestinal mucosal hyperresponsiveness in immunoglobulin A nephropathy patients 86
Defined multi-species semi-liquid ready-to-use sourdough starter 85
Survival and Persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the Gastro-Intestinal Tract of Pigs 85
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 84
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 84
Scouting the application of sourdough to frozen dough bread technology 84
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 84
VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue 84
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 83
Cell-cell communication in food related bacteria 83
Totale 12.090
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Categoria #
all - tutte 154.408
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 154.408
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020884 0 0 0 0 0 0 0 0 0 0 719 165
2020/20214.607 457 296 471 280 452 255 424 256 516 597 330 273
2021/20223.308 180 430 62 92 192 236 150 151 241 195 466 913
2022/20235.345 834 469 314 483 705 669 130 571 834 73 135 128
2023/20242.887 235 402 153 172 248 530 235 168 84 149 137 374
2024/20256.211 410 267 789 379 373 987 836 906 552 661 51 0
Totale 34.106