IRIS
DI CAGNO, RAFFAELLA
 Distribuzione geografica
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Continente #
NA - Nord America 14.464
AS - Asia 5.395
EU - Europa 5.184
SA - Sud America 1.428
AF - Africa 245
OC - Oceania 46
Continente sconosciuto - Info sul continente non disponibili 7
AN - Antartide 1
Totale 26.770
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Nazione #
US - Stati Uniti d'America 14.331
SG - Singapore 2.127
CN - Cina 1.438
BR - Brasile 1.213
FR - Francia 1.164
HK - Hong Kong 767
IT - Italia 679
SE - Svezia 678
DE - Germania 622
UA - Ucraina 568
RU - Federazione Russa 487
FI - Finlandia 333
VN - Vietnam 321
GB - Regno Unito 318
IN - India 115
AR - Argentina 90
ID - Indonesia 86
ZA - Sudafrica 75
CI - Costa d'Avorio 67
BD - Bangladesh 65
TH - Thailandia 65
BE - Belgio 58
CA - Canada 58
MX - Messico 52
IE - Irlanda 49
TR - Turchia 49
KH - Cambogia 45
ES - Italia 43
AU - Australia 42
NL - Olanda 40
IQ - Iraq 37
EC - Ecuador 34
PL - Polonia 30
TW - Taiwan 30
JP - Giappone 28
KR - Corea 27
SC - Seychelles 26
UZ - Uzbekistan 22
MA - Marocco 21
SA - Arabia Saudita 20
CO - Colombia 19
IR - Iran 19
PK - Pakistan 19
AE - Emirati Arabi Uniti 18
AT - Austria 18
PH - Filippine 18
VE - Venezuela 18
PE - Perù 17
PY - Paraguay 17
LT - Lituania 14
MY - Malesia 13
NP - Nepal 13
DZ - Algeria 12
MD - Moldavia 12
IL - Israele 11
KE - Kenya 11
CZ - Repubblica Ceca 10
EG - Egitto 10
CL - Cile 9
TN - Tunisia 9
UY - Uruguay 9
DK - Danimarca 8
JO - Giordania 8
EU - Europa 7
LB - Libano 7
JM - Giamaica 6
KZ - Kazakistan 6
PT - Portogallo 6
CH - Svizzera 5
RO - Romania 5
AL - Albania 4
EE - Estonia 4
HN - Honduras 4
NG - Nigeria 4
NI - Nicaragua 4
RS - Serbia 4
AZ - Azerbaigian 3
BA - Bosnia-Erzegovina 3
GR - Grecia 3
HU - Ungheria 3
KW - Kuwait 3
MC - Monaco 3
MU - Mauritius 3
NZ - Nuova Zelanda 3
OM - Oman 3
AO - Angola 2
BG - Bulgaria 2
BH - Bahrain 2
BO - Bolivia 2
CR - Costa Rica 2
GE - Georgia 2
LU - Lussemburgo 2
MN - Mongolia 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
TT - Trinidad e Tobago 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
AQ - Antartide 1
BY - Bielorussia 1
Totale 26.751
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Città #
Fairfield 1.701
Jacksonville 1.345
Woodbridge 1.252
Chandler 1.123
Ashburn 1.050
Singapore 1.002
Houston 805
Hong Kong 762
Cambridge 706
Seattle 697
Wilmington 554
Nyköping 484
Ann Arbor 480
Beijing 402
Roxbury 291
Lawrence 284
Nanjing 277
Los Angeles 246
Princeton 207
Boardman 195
Des Moines 174
Dallas 168
New York 159
Bari 143
Buffalo 113
Ho Chi Minh City 101
São Paulo 101
Santa Clara 98
Dearborn 85
Inglewood 81
Hanoi 79
Nanchang 76
Munich 72
San Diego 72
Abidjan 67
Shenyang 67
Jiaxing 65
Hebei 62
Bangkok 58
London 53
Grafing 51
Brooklyn 49
Brussels 46
Dublin 46
Tianjin 46
Changsha 45
Helsinki 43
Washington 42
Chicago 41
Rio de Janeiro 39
Frankfurt am Main 33
Milan 32
Paris 32
Jakarta 30
Johannesburg 30
Belo Horizonte 28
Council Bluffs 25
Bolzano 23
Phnom Penh 23
Pune 23
Warsaw 23
Boston 22
Dong Ket 22
Guishan 22
Porto Alegre 22
Brisbane 21
Curitiba 21
Elk Grove Village 21
Baghdad 20
Shanghai 20
Tashkent 20
Tokyo 20
Brasília 19
Dhaka 19
Edison 19
Kansas City 19
Secaucus 19
Atlanta 18
Redwood City 18
Rome 18
San Francisco 18
Amsterdam 17
Berlin 17
Falls Church 17
Leawood 17
Naples 17
Stockholm 17
Surabaya 16
Toronto 16
Campinas 15
Guangzhou 15
Norwich 15
Turku 15
Wuhan 15
Acquaviva delle Fonti 14
Lima 14
Moscow 14
Mumbai 14
Philadelphia 14
Tappahannock 14
Totale 17.198
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 2.287
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 181
Biochemistry and physiology of sourdough lactic acid bacteria 173
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 171
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 169
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 163
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 157
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 155
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 149
Mixture of lactic bacteria for the preparation of gluten free baked products 149
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 146
Effect of whole-grain barley on the human fecal microbiota and metabolome 144
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 143
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 143
Fermented Vegetable Products 140
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 139
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 138
Functional proteomics within the genus Lactobacillus 138
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 137
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 137
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 135
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 132
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 132
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 132
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 131
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 130
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 130
Lactic acid fermentation of smoothies and juices 130
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 129
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 128
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 128
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 126
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 126
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 125
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 125
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 122
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 122
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 121
Utilization of african grains for sourdough bread making 118
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 118
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 117
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 117
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 117
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 116
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 116
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 116
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 115
A sourdough bread which is tolerated in Celiac Sprue (CS) 114
null 113
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 112
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 112
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 112
Bacterial Communication in Foods 110
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 110
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 109
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 108
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 108
Novel probiotic candidates for humans isolated from raw fruits and vegetables 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 106
Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200 106
A sourdough bread which is tolerated in Celiac Sprue (CS) 105
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 103
Cell-cell communication in food related bacteria 103
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 102
Defined multi-species semi-liquid ready-to-use sourdough starter 102
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 102
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of the three Italian PDO ewes milk cheeses 102
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 102
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 101
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 101
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 101
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 100
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 100
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes’ milk cheeses 100
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 100
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 100
Scouting the application of sourdough to frozen dough bread technology 99
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 99
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 99
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices 99
Exploitation of vegetables and fruits through lactic acid fermentation 99
null 99
Vegetable and Fruit Fermentation by Lactic Acid Bacteria 99
Comunicazione cellulare nei batteri degli alimenti 98
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 97
From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac children 97
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 96
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 96
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 96
null 96
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 95
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance 95
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 95
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 95
Two-dimensional electrophoresis and IgE-mediated food allergy 94
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 94
Ecological parameters influencing microbial diversity and stability of traditional sourdough 94
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 93
BIOLOG SYSTEM: POTENTIAL APPLICATION WITHIN FOOD RELATED LACTIC ACID BACTERIA 92
Artisan bakery or laboratory propagated sourdoughs: influence on the diversity of lactic acid bacterium and yeast microbiotas. 92
Totale 13.872
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Categoria #
all - tutte 108.919
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 108.919
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.613 0 0 0 0 0 181 233 146 350 370 218 115
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
2025/20266.155 1.191 544 894 1.808 1.514 204 0 0 0 0 0 0
Totale 27.104