IRIS
DI CAGNO, RAFFAELLA
 Distribuzione geografica
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Continente #
NA - Nord America 12.659
EU - Europa 3.102
AS - Asia 1.684
OC - Oceania 35
SA - Sud America 27
AF - Africa 10
Continente sconosciuto - Info sul continente non disponibili 7
Totale 17.524
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Nazione #
US - Stati Uniti d'America 12.639
CN - Cina 1.102
SE - Svezia 684
IT - Italia 607
UA - Ucraina 560
DE - Germania 497
SG - Singapore 414
FI - Finlandia 302
GB - Regno Unito 203
FR - Francia 69
BE - Belgio 55
IE - Irlanda 45
IN - India 43
AU - Australia 32
VN - Vietnam 31
RU - Federazione Russa 25
TR - Turchia 20
IR - Iran 15
CA - Canada 14
KR - Corea 14
ID - Indonesia 12
JP - Giappone 10
NL - Olanda 8
AR - Argentina 7
BR - Brasile 7
EU - Europa 7
PL - Polonia 7
ES - Italia 6
TW - Taiwan 6
CH - Svizzera 5
CL - Cile 5
DK - Danimarca 5
MX - Messico 5
DZ - Algeria 4
AT - Austria 3
BD - Bangladesh 3
CZ - Repubblica Ceca 3
EC - Ecuador 3
MC - Monaco 3
NZ - Nuova Zelanda 3
PE - Perù 3
CO - Colombia 2
EE - Estonia 2
HU - Ungheria 2
LU - Lussemburgo 2
MY - Malesia 2
PH - Filippine 2
PK - Pakistan 2
RO - Romania 2
ZA - Sudafrica 2
AF - Afghanistan, Repubblica islamica di 1
BG - Bulgaria 1
EG - Egitto 1
GE - Georgia 1
HK - Hong Kong 1
HR - Croazia 1
JM - Giamaica 1
KE - Kenya 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
LT - Lituania 1
MK - Macedonia 1
MN - Mongolia 1
MT - Malta 1
NG - Nigeria 1
NP - Nepal 1
PT - Portogallo 1
SC - Seychelles 1
SM - San Marino 1
Totale 17.524
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Città #
Fairfield 1.710
Jacksonville 1.342
Woodbridge 1.256
Chandler 1.141
Houston 802
Ashburn 800
Cambridge 711
Seattle 686
Wilmington 556
Nyköping 503
Ann Arbor 481
Singapore 316
Roxbury 294
Lawrence 287
Nanjing 277
Princeton 208
Beijing 205
Boardman 195
Des Moines 176
Bari 140
New York 109
Dearborn 85
Inglewood 82
Nanchang 76
San Diego 71
Shenyang 67
Jiaxing 65
Hebei 62
Santa Clara 55
Grafing 51
Tianjin 44
Brussels 43
Dublin 43
Changsha 41
Los Angeles 39
London 35
Paris 31
Brooklyn 29
Helsinki 27
Pune 24
Dong Ket 22
Redwood City 22
Rome 21
Bolzano 20
Shanghai 19
Brisbane 17
Leawood 17
Milan 17
Washington 17
Falls Church 16
Wuhan 15
Acquaviva delle Fonti 14
Guangzhou 14
Naples 14
Tappahannock 14
Ardabil 13
Jinan 13
Zhengzhou 12
Norwalk 11
San Mateo 11
Taizhou 10
Kilburn 9
Kunming 9
Melbourne 9
Berlin 8
Bitonto 8
Hounslow 8
Hefei 7
Jinhua 7
Monmouth Junction 7
Munich 7
Ningbo 7
San Francisco 7
Toronto 7
Auburn Hills 6
Augusta 6
Fiorano Modenese 6
Florence 6
Frankfurt am Main 6
Ghent 6
Shenzhen 6
Spoleto 6
Acton 5
Mumbai 5
Osnabrück 5
Prescot 5
Rutigliano 5
Ankara 4
Caserta 4
Chiswick 4
Civita Castellana 4
Dos Hermanas 4
Fuzhou 4
Hangzhou 4
Hanoi 4
Ho Chi Minh City 4
Islington 4
Lobbes 4
Maddaloni 4
Molise 4
Totale 13.719
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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. 137
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 136
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 136
Biochemistry and physiology of sourdough lactic acid bacteria 129
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 119
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 118
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 117
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 114
null 113
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 112
Fermented Vegetable Products 111
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 110
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 109
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 108
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 107
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 105
Effect of whole-grain barley on the human fecal microbiota and metabolome 104
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 102
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 102
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 102
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 102
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 101
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 100
Mixture of lactic bacteria for the preparation of gluten free baked products 100
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 100
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 99
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 99
null 99
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 98
null 96
Utilization of african grains for sourdough bread making 95
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 94
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 93
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 92
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 92
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 91
Functional proteomics within the genus Lactobacillus 91
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 90
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 90
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 89
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 89
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 89
Fermented Foods: Fermented Vegetables and Other Products 89
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 88
null 88
null 88
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 88
null 88
Bacterial Communication in Foods 87
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 87
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 86
null 85
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 84
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 84
Scouting the application of sourdough to frozen dough bread technology 83
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of the three Italian PDO ewes milk cheeses 83
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 83
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 83
Defined multi-species semi-liquid ready-to-use sourdough starter 82
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 82
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 82
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 81
Cell-cell communication in food related bacteria 81
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 81
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 80
null 80
null 80
Novel probiotic candidates for humans isolated from raw fruits and vegetables 80
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 78
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 78
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 78
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 77
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance 77
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 77
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 77
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 77
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 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 76
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 76
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes’ milk cheeses 75
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 75
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 74
Heat shock response in Lactobacillus plantarum 74
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 74
Ecological parameters influencing microbial diversity and stability of traditional sourdough 74
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 73
null 73
Exploitation of vegetables and fruits through lactic acid fermentation 73
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 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 72
Characterization of Italian cheeses ripened under nonconventional conditions 72
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 72
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 71
Italian-style gluten-free diet changes the salivary microbiota and metabolome of African (Saharawi) celiac children 71
Two-dimensional electrophoresis and IgE-mediated food allergy 71
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 71
null 71
Combinations of selected lactic acid bacteria and non-conventional flours to produce sourdough breads with a decreased toxicity for human cereal intolerance 70
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 70
The biochemistry and physiology of sourdough lactic acid bacteria 70
Totale 8.928
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Categoria #
all - tutte 76.229
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 76.229
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.891 0 0 0 0 472 282 475 338 551 174 507 92
2020/20212.903 337 149 333 158 289 183 236 149 356 372 224 117
2021/20221.918 106 291 28 56 117 117 80 79 129 88 300 527
2022/20233.134 567 223 183 281 451 374 43 361 492 35 66 58
2023/20241.180 97 234 49 68 136 244 39 33 16 69 33 162
2024/2025904 169 88 419 140 88 0 0 0 0 0 0 0
Totale 17.890