IRIS
DI CAGNO, RAFFAELLA
 Distribuzione geografica
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Continente #
NA - Nord America 19.064
EU - Europa 8.218
AS - Asia 6.768
SA - Sud America 1.802
AF - Africa 362
Continente sconosciuto - Info sul continente non disponibili 361
OC - Oceania 49
AN - Antartide 1
Totale 36.625
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Nazione #
US - Stati Uniti d'America 18.606
SG - Singapore 2.576
IT - Italia 2.099
FR - Francia 1.839
CN - Cina 1.633
BR - Brasile 1.374
RU - Federazione Russa 1.197
HK - Hong Kong 825
DE - Germania 681
SE - Svezia 681
UA - Ucraina 574
VN - Vietnam 417
GB - Regno Unito 367
FI - Finlandia 360
IN - India 222
CA - Canada 181
BD - Bangladesh 165
AR - Argentina 150
ID - Indonesia 112
ZA - Sudafrica 95
TR - Turchia 92
TH - Thailandia 79
IQ - Iraq 75
MX - Messico 74
CI - Costa d'Avorio 70
CO - Colombia 68
EC - Ecuador 61
BE - Belgio 60
PK - Pakistan 59
NL - Olanda 56
VE - Venezuela 56
IE - Irlanda 53
ES - Italia 51
KH - Cambogia 51
AU - Australia 45
SA - Arabia Saudita 45
PH - Filippine 44
JP - Giappone 43
PL - Polonia 42
CR - Costa Rica 38
TW - Taiwan 38
SC - Seychelles 37
MA - Marocco 35
IL - Israele 34
UZ - Uzbekistan 33
KR - Corea 31
MY - Malesia 30
TN - Tunisia 28
HN - Honduras 26
PE - Perù 25
EG - Egitto 24
SV - El Salvador 24
AE - Emirati Arabi Uniti 23
GT - Guatemala 23
PY - Paraguay 23
CL - Cile 21
JM - Giamaica 21
LT - Lituania 21
AT - Austria 20
DZ - Algeria 20
IR - Iran 20
NI - Nicaragua 20
NP - Nepal 20
KE - Kenya 17
PR - Porto Rico 17
UY - Uruguay 15
CW - ???statistics.table.value.countryCode.CW??? 14
LB - Libano 14
JO - Giordania 12
KZ - Kazakistan 12
MD - Moldavia 12
TT - Trinidad e Tobago 12
CZ - Repubblica Ceca 11
DK - Danimarca 11
OM - Oman 10
RO - Romania 10
BO - Bolivia 8
PT - Portogallo 8
CH - Svizzera 7
EU - Europa 7
KW - Kuwait 7
NG - Nigeria 7
AL - Albania 6
EE - Estonia 6
ET - Etiopia 6
GP - Guadalupe 6
HU - Ungheria 6
RS - Serbia 6
AM - Armenia 5
AO - Angola 5
AZ - Azerbaigian 5
DO - Repubblica Dominicana 5
GE - Georgia 5
GR - Grecia 5
KG - Kirghizistan 5
MC - Monaco 5
SN - Senegal 5
BA - Bosnia-Erzegovina 4
BG - Bulgaria 4
BH - Bahrain 4
Totale 36.217
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Città #
Fairfield 1.702
Ashburn 1.446
Jacksonville 1.347
Singapore 1.297
Woodbridge 1.253
San Jose 1.141
Chandler 1.123
Houston 821
Hong Kong 817
Cambridge 708
Seattle 705
Milan 696
Wilmington 556
Nyköping 484
Ann Arbor 480
Beijing 429
Los Angeles 394
Council Bluffs 377
Roxbury 291
Lawrence 284
Nanjing 280
Lauterbourg 249
New York 249
Rome 239
Princeton 208
Dallas 207
Boardman 203
Santa Clara 203
Des Moines 176
Bari 149
Buffalo 147
Ho Chi Minh City 132
São Paulo 126
Hanoi 104
Dearborn 85
Figino 83
San Diego 82
Inglewood 81
Nanchang 76
Columbus 75
Munich 75
Bangkok 71
Washington 71
Abidjan 70
Helsinki 70
Shenyang 67
Brooklyn 65
Jiaxing 65
Hebei 62
Chicago 59
London 58
Grafing 51
Frankfurt am Main 50
Tianjin 49
Dublin 48
Atlanta 46
Brussels 46
Changsha 45
Rio de Janeiro 45
Baghdad 41
Paris 41
Turin 40
Johannesburg 37
Phoenix 37
Bolzano 36
Naples 36
North Bergen 35
Toronto 34
Jakarta 33
Belo Horizonte 32
Warsaw 32
Tokyo 31
Tukwila 31
San Francisco 30
Elk Grove Village 29
Phnom Penh 29
Shanghai 29
Tashkent 29
San José 28
Amsterdam 27
Curitiba 27
Guishan 27
Boston 25
Dhaka 25
Medellín 25
Montreal 25
Philadelphia 25
Pune 25
Falkenstein 24
Porto Alegre 24
Berlin 22
Dong Ket 22
Kansas City 22
Palermo 22
Secaucus 22
Brasília 21
Brisbane 21
Edison 21
Florence 21
Guayaquil 21
Totale 21.782
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 3.290
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 785
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 378
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 219
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 218
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 209
Biochemistry and physiology of sourdough lactic acid bacteria 208
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 208
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 207
Mixture of lactic bacteria for the preparation of gluten free baked products 190
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 188
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 188
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 187
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 186
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 184
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 181
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 180
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 176
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 174
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 173
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 172
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 170
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 169
Effect of whole-grain barley on the human fecal microbiota and metabolome 168
Lactic acid fermentation of smoothies and juices 168
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 166
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 166
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 166
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 165
Functional proteomics within the genus Lactobacillus 165
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 163
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 163
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 160
Fermented Vegetable Products 160
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 159
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 158
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 155
A sourdough bread which is tolerated in Celiac Sprue (CS) 155
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 155
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 151
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 151
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 150
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 150
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 149
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 149
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 149
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 146
Vegetable and Fruit Fermentation by Lactic Acid Bacteria 146
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 144
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 143
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 141
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 141
Utilization of african grains for sourdough bread making 140
Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides 139
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 139
A sourdough bread which is tolerated in Celiac Sprue (CS) 138
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 136
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 135
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 135
Higly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspective for celiac disease 135
Scouting the application of sourdough to frozen dough bread technology 134
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 134
Bacterial Communication in Foods 133
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 132
Heat shock response in Lactobacillus plantarum 131
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of the three Italian PDO ewes milk cheeses 130
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 129
Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200 128
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation 128
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices 127
Cell-cell communication in food related bacteria 126
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 126
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 125
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 125
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 125
Exploitation of vegetables and fruits through lactic acid fermentation 125
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes’ milk cheeses 124
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 124
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 123
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 123
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 122
Novel probiotic candidates for humans isolated from raw fruits and vegetables 122
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 121
From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac children 121
BIOLOG SYSTEM: POTENTIAL APPLICATION WITHIN FOOD RELATED LACTIC ACID BACTERIA 120
Comunicazione cellulare nei batteri degli alimenti 120
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 120
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 119
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 119
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 118
Artisan bakery or laboratory propagated sourdoughs: influence on the diversity of lactic acid bacterium and yeast microbiotas. 117
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance 117
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 117
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 116
How the sourdough may affect the functional features of leavened baked goods 116
Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products 116
Fecal microbiota in healthy subjects following omnivore, vegetarian and vegan diets: Culturable populations and rRNA DGGE profiling 116
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 116
Interazioni tra batteri lattici starter e non starter: effetto di proteinasi sulla velocità di crescita e sull’attività peptidasica di Lactobacillus plantarum 115
Defined multi-species semi-liquid ready-to-use sourdough starter 115
Totale 18.754
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Categoria #
all - tutte 139.277
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 139.277
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.416 0 0 0 0 116 113 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
2025/202612.357 1.188 542 894 1.805 1.510 1.049 1.495 255 1.334 818 297 1.170
2026/20273.319 334 755 872 1.206 152 0 0 0 0 0 0 0
Totale 36.625