IRIS
DE ANGELIS, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 23.943
AS - Asia 10.783
EU - Europa 9.244
SA - Sud America 2.854
AF - Africa 460
OC - Oceania 72
Continente sconosciuto - Info sul continente non disponibili 12
AN - Antartide 1
Totale 47.369
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Nazione #
US - Stati Uniti d'America 23.536
SG - Singapore 4.421
IT - Italia 2.858
CN - Cina 2.520
BR - Brasile 2.404
HK - Hong Kong 1.573
SE - Svezia 1.207
RU - Federazione Russa 1.047
DE - Germania 1.014
UA - Ucraina 823
VN - Vietnam 695
GB - Regno Unito 598
FI - Finlandia 532
FR - Francia 323
IN - India 288
ID - Indonesia 224
CA - Canada 209
CI - Costa d'Avorio 207
AR - Argentina 161
MX - Messico 141
TR - Turchia 139
NL - Olanda 134
BD - Bangladesh 128
IR - Iran 124
PL - Polonia 118
ZA - Sudafrica 100
BE - Belgio 95
IQ - Iraq 90
JP - Giappone 90
ES - Italia 88
IE - Irlanda 79
AT - Austria 74
KR - Corea 74
PK - Pakistan 73
EC - Ecuador 63
CO - Colombia 55
SA - Arabia Saudita 54
VE - Venezuela 49
AU - Australia 48
CZ - Repubblica Ceca 43
LT - Lituania 38
PY - Paraguay 35
UY - Uruguay 35
UZ - Uzbekistan 35
MA - Marocco 34
MY - Malesia 32
TW - Taiwan 30
PH - Filippine 28
EG - Egitto 26
AE - Emirati Arabi Uniti 22
DZ - Algeria 22
JO - Giordania 21
NZ - Nuova Zelanda 21
PE - Perù 21
RO - Romania 21
CL - Cile 20
CH - Svizzera 18
GR - Grecia 18
KE - Kenya 17
NP - Nepal 17
DK - Danimarca 16
IL - Israele 16
PT - Portogallo 15
LB - Libano 13
TN - Tunisia 13
AZ - Azerbaigian 11
JM - Giamaica 11
KZ - Kazakistan 11
RS - Serbia 11
EU - Europa 10
OM - Oman 10
BO - Bolivia 8
EE - Estonia 8
HU - Ungheria 8
NG - Nigeria 8
AL - Albania 7
BG - Bulgaria 7
HN - Honduras 7
HR - Croazia 7
NO - Norvegia 7
TH - Thailandia 7
DO - Repubblica Dominicana 6
ET - Etiopia 6
NI - Nicaragua 6
SN - Senegal 6
TT - Trinidad e Tobago 6
CR - Costa Rica 5
KG - Kirghizistan 5
KH - Cambogia 5
KW - Kuwait 5
SC - Seychelles 5
SK - Slovacchia (Repubblica Slovacca) 5
LU - Lussemburgo 4
QA - Qatar 4
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
GH - Ghana 3
MC - Monaco 3
MN - Mongolia 3
PA - Panama 3
Totale 47.307
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Città #
Fairfield 2.501
Ashburn 2.291
Singapore 2.192
Chandler 1.947
Jacksonville 1.880
Woodbridge 1.873
Hong Kong 1.553
Houston 1.331
Seattle 1.035
Cambridge 1.020
Wilmington 877
Nyköping 855
Beijing 711
Ann Arbor 676
Bari 478
Dallas 463
Roxbury 463
Lawrence 453
Nanjing 400
Los Angeles 354
New York 333
Boardman 279
Des Moines 275
Princeton 260
Ho Chi Minh City 220
Abidjan 207
São Paulo 199
Rome 179
Buffalo 175
Munich 174
Jakarta 163
Santa Clara 157
Inglewood 132
Dearborn 125
London 125
Hanoi 124
Brooklyn 121
San Diego 116
Milan 114
Nanchang 114
Hebei 109
Shenyang 109
Dong Ket 103
Helsinki 103
Chicago 94
Rio de Janeiro 93
Jiaxing 91
Brussels 77
Warsaw 75
Council Bluffs 71
Dublin 69
Frankfurt am Main 69
Tianjin 66
Toronto 64
Belo Horizonte 63
Atlanta 61
Paris 61
Nuremberg 58
Johannesburg 57
Tokyo 57
Changsha 56
Falkenstein 56
Guangzhou 56
Montreal 55
Moscow 54
Naples 52
Pune 48
San Francisco 48
Chennai 45
Stockholm 44
Washington 44
Shanghai 43
Grafing 42
The Dalles 42
Boston 41
Columbus 41
Mumbai 40
Turku 40
Denver 39
Phoenix 39
Mexico City 38
Porto Alegre 37
Baghdad 36
San Jose 35
Vienna 35
Brasília 34
Curitiba 34
Dhaka 34
Amsterdam 33
Ankara 33
Montevideo 33
Orem 33
Turin 33
Redwood City 32
Manchester 31
Zhengzhou 31
Istanbul 30
Tashkent 30
Campinas 29
Florence 29
Totale 30.080
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Nome #
Metabolismo dell’arginina (arginine deiminasi pathway-ADI) nei batteri lattici del lievito naturale 963
Probiotics in Psychosocial Stress and Anxiety. A Systematic Review 510
Proteomics and Human Diseases 359
Lactobacillus spp.: general characteristics 307
Improved 1,3-propanediol synthesis from glycerol by the robust Lactobacillus reuteri strain DSM 20016 302
Adattamento agli stress ambientali in batteri lattici dell’impasto acido: risposta allo shock osmotico 250
Bone marrow fibroblasts overexpress miR-27b and miR-214 in step with multiple myeloma progression, dependent on tumour cell-derived exosomes 197
Autism spectrum disorders and intestinal microbiota 196
1,8-bis(Dimethyl-Amino)Naphthalene / 9-Aminoacridine Binary Matrix for Direct Analysis of Intact Gram-positive Bacteria by MALDI –TOF – MS 190
Predictive Metagenomic Profiling, Urine Metabolomics, and Human Marker Gene Expression as an Integrated Approach to Study Alopecia Areata 190
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 183
Biochemistry and physiology of sourdough lactic acid bacteria 175
Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals. 175
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer 174
A bronze-tomato enriched diet affects the intestinal microbiome under homeostatic and inflammatory conditions 172
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 164
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 163
Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease 163
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 163
The Role Of Diet In The Pathogenesis Of Cholesterol Gallstones 161
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 160
A Comprehensive Peptidomic Approach to Characterize the Protein Profile of Selected Durum Wheat Genotypes: Implication for Coeliac Disease and Wheat Allergy 159
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 157
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds 157
Mixture of lactic bacteria for the preparation of gluten free baked products 152
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation 151
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 149
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 148
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 148
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 146
Effect of whole-grain barley on the human fecal microbiota and metabolome 146
Accelerated ripening of Pecorino Umbro Cheese 145
A selective medium for isolation and accurate enumeration of Lactobacillus casei-group members in probiotic milks and dairy products 145
What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 142
Functional proteomics within the genus Lactobacillus 141
A Specific Mutation in Muc2 Determines Early Dysbiosis in Colitis-Prone Winnie Mice 141
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 139
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 139
null 138
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 138
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes 138
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread 138
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 137
Maternal Exposure to Endocrine-Disrupting Chemicals: Analysis of Their Impact on Infant Gut Microbiota Composition 136
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 135
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 135
Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid 135
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 134
Cheese Chemistry, Physics and Microbiology 133
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 132
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions 131
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 131
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 131
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 131
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 131
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 129
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 129
Unraveling the beneficial effects of herbal Lebanese mixture “Za'atar”. History, studies, and properties of a potential healthy food ingredient 128
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 128
Drivers that establish and assembly the lactic acid bacteria biota in cheeses 128
High levels of gut-homing immunoglobulin A+ B lymphocytes support the pathogenic role of intestinal mucosal hyperresponsiveness in immunoglobulin A nephropathy patients 128
Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches 127
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 126
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 126
Attività fitasica e b-glucosidasica dei batteri lattici del “lievito naturale” 124
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 123
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 122
A few Pseudomonas oligotypes dominate in the meat and dairy processing environment 122
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 121
A sourdough bread which is tolerated in Celiac Sprue (CS) 119
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 118
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 118
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 118
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 118
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 118
Diet influences the functions of the human intestinal microbiome 118
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 117
The urinary 1H-NMR metabolomics profile of an italian autistic children population and their unaffected siblings 117
Selection of amine-oxidizing dairy lactic acid bacteria and identification of the enzyme and gene involved in the decrease of biogenic amines 117
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 116
High levels of gut-homing immunoglobulin A-positive+B lymphocytes support the pathogenic role of intestinal mucosal hyperresponsiveness in immunoglobulin A nephropathy patients 116
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 115
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 115
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 115
null 113
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 113
Shelf life of stored not pasteurized olive-based pâtés 113
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 113
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 112
Pasta-Filata Cheeses Traditional Pasta-Filata Cheese 112
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 111
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy 110
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 110
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 110
Microbiology and biochemistry of Gorgonzola cheese during ripening 110
Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations 109
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 107
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 107
A sourdough bread which is tolerated in Celiac Sprue (CS) 107
Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200 107
Totale 15.386
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Categoria #
all - tutte 208.264
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 208.264
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.651 0 0 0 0 0 255 424 256 516 597 330 273
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
2023/20242.890 235 402 153 172 248 530 235 168 84 150 139 374
2024/202510.323 412 267 789 379 375 992 838 908 553 666 1.440 2.704
2025/202610.453 2.748 935 1.470 2.207 2.169 924 0 0 0 0 0 0
Totale 48.674