IRIS
DI CAGNO, RAFFAELLA
 Distribuzione geografica
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Continente #
NA - Nord America 15.941
EU - Europa 6.786
AS - Asia 6.564
SA - Sud America 1.735
AF - Africa 349
OC - Oceania 48
Continente sconosciuto - Info sul continente non disponibili 8
AN - Antartide 1
Totale 31.432
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Nazione #
US - Stati Uniti d'America 15.752
SG - Singapore 2.534
FR - Francia 1.828
CN - Cina 1.593
BR - Brasile 1.353
RU - Federazione Russa 1.170
HK - Hong Kong 811
IT - Italia 769
SE - Svezia 681
DE - Germania 666
UA - Ucraina 572
VN - Vietnam 410
FI - Finlandia 360
GB - Regno Unito 341
IN - India 220
AR - Argentina 138
BD - Bangladesh 123
ID - Indonesia 106
ZA - Sudafrica 95
TR - Turchia 90
TH - Thailandia 77
CA - Canada 76
IQ - Iraq 74
CI - Costa d'Avorio 70
MX - Messico 66
BE - Belgio 59
CO - Colombia 56
PK - Pakistan 56
EC - Ecuador 55
NL - Olanda 53
IE - Irlanda 51
KH - Cambogia 51
ES - Italia 48
VE - Venezuela 46
AU - Australia 44
PL - Polonia 42
JP - Giappone 41
PH - Filippine 40
SA - Arabia Saudita 40
TW - Taiwan 37
MA - Marocco 35
UZ - Uzbekistan 33
KR - Corea 31
TN - Tunisia 28
SC - Seychelles 26
EG - Egitto 24
MY - Malesia 24
PE - Perù 24
AE - Emirati Arabi Uniti 23
PY - Paraguay 23
CL - Cile 20
DZ - Algeria 20
IR - Iran 20
AT - Austria 19
NP - Nepal 18
KE - Kenya 17
LT - Lituania 16
IL - Israele 15
LB - Libano 14
UY - Uruguay 13
JO - Giordania 12
KZ - Kazakistan 12
MD - Moldavia 12
CZ - Repubblica Ceca 11
DK - Danimarca 10
JM - Giamaica 10
OM - Oman 10
RO - Romania 10
CR - Costa Rica 9
EU - Europa 7
KW - Kuwait 7
NI - Nicaragua 7
PT - Portogallo 7
AL - Albania 6
BO - Bolivia 6
CH - Svizzera 6
ET - Etiopia 6
HU - Ungheria 6
AO - Angola 5
AZ - Azerbaigian 5
DO - Repubblica Dominicana 5
EE - Estonia 5
GE - Georgia 5
GR - Grecia 5
HN - Honduras 5
KG - Kirghizistan 5
MC - Monaco 5
NG - Nigeria 5
RS - Serbia 5
SN - Senegal 5
BA - Bosnia-Erzegovina 4
BG - Bulgaria 4
BH - Bahrain 4
CY - Cipro 4
MN - Mongolia 4
MU - Mauritius 4
BY - Bielorussia 3
NZ - Nuova Zelanda 3
PA - Panama 3
TT - Trinidad e Tobago 3
Totale 31.387
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Città #
Fairfield 1.701
Jacksonville 1.345
Singapore 1.279
Woodbridge 1.252
Ashburn 1.192
Chandler 1.123
Houston 807
Hong Kong 805
Cambridge 706
Seattle 698
San Jose 691
Wilmington 554
Nyköping 484
Ann Arbor 480
Beijing 411
Los Angeles 361
Roxbury 291
Lawrence 284
Nanjing 280
Lauterbourg 249
Princeton 207
Boardman 196
New York 182
Dallas 179
Des Moines 176
Bari 144
Buffalo 139
Ho Chi Minh City 128
Santa Clara 118
São Paulo 118
Hanoi 103
Dearborn 85
Inglewood 81
San Diego 77
Nanchang 76
Munich 73
Abidjan 70
Helsinki 70
Bangkok 69
Shenyang 67
Jiaxing 65
Hebei 62
London 55
Grafing 51
Brooklyn 50
Chicago 49
Tianjin 49
Dublin 48
Brussels 46
Frankfurt am Main 46
Changsha 45
Rio de Janeiro 44
Council Bluffs 43
Washington 42
Paris 41
Baghdad 40
Johannesburg 37
Milan 35
Jakarta 33
Rome 32
Warsaw 32
Belo Horizonte 31
Tukwila 31
Tokyo 30
Elk Grove Village 29
Phnom Penh 29
Tashkent 29
Bolzano 28
Curitiba 27
Guishan 27
Amsterdam 26
Shanghai 26
Dhaka 25
Pune 25
Falkenstein 24
Medellín 24
Porto Alegre 24
Atlanta 22
Berlin 22
Boston 22
Dong Ket 22
Secaucus 22
Toronto 22
Brasília 21
Brisbane 21
Edison 21
Guayaquil 20
Istanbul 20
Stockholm 20
Kansas City 19
Mumbai 19
Naples 19
San Francisco 19
Da Nang 18
Orem 18
Redwood City 18
Chennai 17
Falls Church 17
Leawood 17
Lima 17
Totale 19.184
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 3.148
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 770
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 192
Biochemistry and physiology of sourdough lactic acid bacteria 188
Miscela arricchita di isoflavoni-agliconi, equolo e lunasina, a base di soia fermentata, procedimento per la sua preparazione e relativi usi in campo alimentare, medico e cosmetico 187
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 187
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 185
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 171
Mixture of lactic bacteria for the preparation of gluten free baked products 171
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 170
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 162
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 162
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 161
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 160
Effect of whole-grain barley on the human fecal microbiota and metabolome 158
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 155
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 153
Lactic acid fermentation of smoothies and juices 152
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 151
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 150
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 149
Functional proteomics within the genus Lactobacillus 149
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 148
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 147
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 146
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 146
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 145
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 145
Fermented Vegetable Products 143
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 140
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 139
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 138
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 138
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 137
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 135
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 135
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 134
A sourdough bread which is tolerated in Celiac Sprue (CS) 134
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 133
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 132
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 132
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 130
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 130
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 129
Vegetable and Fruit Fermentation by Lactic Acid Bacteria 129
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 128
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 127
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 127
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 126
Utilization of african grains for sourdough bread making 125
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 125
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 123
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 123
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 122
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 121
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 121
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 120
Bacterial Communication in Foods 119
Novel probiotic candidates for humans isolated from raw fruits and vegetables 117
A sourdough bread which is tolerated in Celiac Sprue (CS) 116
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 115
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of the three Italian PDO ewes milk cheeses 115
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 113
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Heat shock response in Lactobacillus plantarum 113
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 113
Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200 113
Cell-cell communication in food related bacteria 112
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 112
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices 112
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 111
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 110
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 110
Comunicazione cellulare nei batteri degli alimenti 109
Higly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspective for celiac disease 109
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 109
Defined multi-species semi-liquid ready-to-use sourdough starter 108
Quorum sensing in sourdough Lactobacillus plantarum DC400: induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells 108
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 108
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes’ milk cheeses 108
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 108
From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac children 108
Exploitation of vegetables and fruits through lactic acid fermentation 108
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 107
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 107
BIOLOG SYSTEM: POTENTIAL APPLICATION WITHIN FOOD RELATED LACTIC ACID BACTERIA 106
Scouting the application of sourdough to frozen dough bread technology 106
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 105
Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic Acid bacteria and their effect on human intestinal caco-2 cells 105
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 105
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance 104
Caratteristiche funzionali di derivati lattiero-caseari 104
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 104
Approccio proteomico per lo studio di stress ambientali nei batteri lattici dell’industria lattiero-casearia 104
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 104
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 103
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 103
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 103
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation 103
Artisan bakery or laboratory propagated sourdoughs: influence on the diversity of lactic acid bacterium and yeast microbiotas. 102
Totale 16.556
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Categoria #
all - tutte 117.688
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 117.688
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021703 0 0 0 0 0 0 0 0 0 370 218 115
2021/20221.891 101 290 28 56 116 113 80 77 127 84 296 523
2022/20233.070 560 214 178 280 448 367 34 350 484 32 65 58
2023/20241.111 95 229 48 56 128 236 36 30 12 54 30 157
2024/20254.169 156 84 410 136 99 299 240 324 169 229 644 1.379
2025/202610.818 1.188 542 894 1.805 1.510 1.049 1.495 255 1.334 746 0 0
Totale 31.767