IRIS
DI CAGNO, RAFFAELLA
 Distribuzione geografica
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Continente #
NA - Nord America 12.642
EU - Europa 3.075
AS - Asia 1.062
OC - Oceania 26
SA - Sud America 12
AF - Africa 7
Continente sconosciuto - Info sul continente non disponibili 7
Totale 16.831
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Nazione #
US - Stati Uniti d'America 12.623
CN - Cina 929
SE - Svezia 721
UA - Ucraina 566
IT - Italia 539
DE - Germania 507
FI - Finlandia 299
GB - Regno Unito 205
FR - Francia 69
BE - Belgio 56
IE - Irlanda 43
IN - India 36
VN - Vietnam 29
AU - Australia 23
RU - Federazione Russa 18
CA - Canada 15
IR - Iran 15
TR - Turchia 14
KR - Corea 11
NL - Olanda 8
RO - Romania 8
EU - Europa 7
ID - Indonesia 7
PL - Polonia 7
ES - Italia 6
JP - Giappone 6
CH - Svizzera 5
CL - Cile 5
AR - Argentina 4
DZ - Algeria 4
TW - Taiwan 4
AT - Austria 3
MC - Monaco 3
MX - Messico 3
NZ - Nuova Zelanda 3
BD - Bangladesh 2
BR - Brasile 2
CZ - Repubblica Ceca 2
EE - Estonia 2
LU - Lussemburgo 2
SG - Singapore 2
AF - Afghanistan, Repubblica islamica di 1
BG - Bulgaria 1
DK - Danimarca 1
EC - Ecuador 1
EG - Egitto 1
GE - Georgia 1
HK - Hong Kong 1
JM - Giamaica 1
KW - Kuwait 1
KZ - Kazakistan 1
MK - Macedonia 1
MN - Mongolia 1
MT - Malta 1
NP - Nepal 1
PT - Portogallo 1
SC - Seychelles 1
SM - San Marino 1
ZA - Sudafrica 1
Totale 16.831
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Città #
Fairfield 1.742
Jacksonville 1.356
Woodbridge 1.269
Chandler 1.195
Houston 815
Ashburn 798
Cambridge 720
Seattle 700
Wilmington 564
Nyköping 536
Ann Arbor 488
Roxbury 302
Lawrence 296
Nanjing 280
Princeton 210
Beijing 192
Des Moines 182
Boardman 141
New York 115
Bari 106
Inglewood 87
Dearborn 85
Nanchang 76
San Diego 76
Shenyang 68
Hebei 62
Jiaxing 62
Grafing 51
Brussels 44
Tianjin 44
Dublin 41
Changsha 39
London 35
Paris 34
Brooklyn 30
Pune 25
Helsinki 23
Redwood City 23
Dong Ket 22
Rome 19
Leawood 18
Los Angeles 18
Acquaviva delle Fonti 16
Falls Church 16
Bolzano 15
Washington 15
Tappahannock 14
Ardabil 13
Brisbane 13
Jinan 13
Milan 13
Norwalk 12
Zhengzhou 12
San Mateo 11
Taizhou 10
Bitonto 9
Kilburn 9
Kunming 9
Naples 9
Hounslow 8
Berlin 7
Hefei 7
Monmouth Junction 7
Ningbo 7
Toronto 7
Auburn Hills 6
Augusta 6
Florence 6
Ghent 6
San Francisco 6
Spoleto 6
Acton 5
Frankfurt am Main 5
Melbourne 5
Mumbai 5
Nagold 5
Osnabrück 5
Prescot 5
Rutigliano 5
Caserta 4
Chiswick 4
Civita Castellana 4
Dos Hermanas 4
Fuzhou 4
Guangzhou 4
Hanoi 4
Islington 4
Lobbes 4
Maddaloni 4
Molise 4
Napoli 4
New Bedfont 4
Taipei 4
Victoria 4
Adelfia 3
Alatri 3
Canberra 3
Concepcion 3
Constantine 3
Giovinazzo 3
Totale 13.395
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Nome #
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 134
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 133
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 127
Biochemistry and physiology of sourdough lactic acid bacteria 121
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 116
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 114
null 113
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 111
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 109
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 106
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 106
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 106
Fermented Vegetable Products 105
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 104
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 104
Effect of whole-grain barley on the human fecal microbiota and metabolome 101
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 99
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 98
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 98
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 98
null 98
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 97
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 97
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 96
null 96
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 95
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 94
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 94
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 93
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 92
Utilization of african grains for sourdough bread making 91
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 89
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 89
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 89
null 88
Functional proteomics within the genus Lactobacillus 88
null 88
null 88
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 86
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 85
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 85
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 85
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 85
null 85
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 84
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 84
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 83
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 83
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 82
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 82
Bacterial Communication in Foods 82
Mixture of lactic bacteria for the preparation of gluten free baked products 82
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 81
Defined multi-species semi-liquid ready-to-use sourdough starter 81
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 80
null 80
null 80
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 80
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 79
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 79
Scouting the application of sourdough to frozen dough bread technology 79
Novel probiotic candidates for humans isolated from raw fruits and vegetables 79
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of the three Italian PDO ewes milk cheeses 79
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 79
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 78
Cell-cell communication in food related bacteria 77
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 76
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance 76
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 76
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 76
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 75
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 75
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 75
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 74
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 74
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 74
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 73
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes’ milk cheeses 73
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 73
null 73
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 73
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 72
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 71
Characterization of Italian cheeses ripened under nonconventional conditions 71
null 71
Italian-style gluten-free diet changes the salivary microbiota and metabolome of African (Saharawi) celiac children 70
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 70
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 70
Ecological parameters influencing microbial diversity and stability of traditional sourdough 70
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 69
Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200 69
Exploitation of vegetables and fruits through lactic acid fermentation 69
The biochemistry and physiology of sourdough lactic acid bacteria 68
Two-dimensional electrophoresis and IgE-mediated food allergy 68
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance 67
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 67
Sourdough/lactic acid bacteria 67
Heat shock response in Lactobacillus plantarum 67
Fecal microbiota in healthy subjects following omnivore, vegetarian and vegan diets: Culturable populations and rRNA DGGE profiling 67
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 66
Totale 8.574
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Categoria #
all - tutte 65.664
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 65.664
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20191.025 0 0 0 0 0 0 0 0 0 0 503 522
2019/20204.534 802 311 138 373 474 282 477 340 558 174 513 92
2020/20213.020 343 153 343 187 294 192 238 158 374 379 237 122
2021/20221.978 108 293 28 57 122 123 81 82 135 91 315 543
2022/20233.266 583 242 198 291 467 390 48 375 507 37 67 61
2023/20241.042 103 240 55 76 138 254 43 34 18 77 4 0
Totale 17.203