IRIS
DI CAGNO, RAFFAELLA
 Distribuzione geografica
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Continente #
NA - Nord America 17.544
EU - Europa 7.992
AS - Asia 6.726
SA - Sud America 1.783
AF - Africa 351
Continente sconosciuto - Info sul continente non disponibili 345
OC - Oceania 49
AN - Antartide 1
Totale 34.791
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Nazione #
US - Stati Uniti d'America 17.298
SG - Singapore 2.572
IT - Italia 1.946
FR - Francia 1.833
CN - Cina 1.626
BR - Brasile 1.364
RU - Federazione Russa 1.171
HK - Hong Kong 825
SE - Svezia 681
DE - Germania 671
UA - Ucraina 573
VN - Vietnam 416
FI - Finlandia 360
GB - Regno Unito 344
IN - India 221
BD - Bangladesh 162
AR - Argentina 145
ID - Indonesia 112
CA - Canada 103
ZA - Sudafrica 95
TR - Turchia 92
TH - Thailandia 79
IQ - Iraq 75
MX - Messico 72
CI - Costa d'Avorio 70
CO - Colombia 66
BE - Belgio 60
EC - Ecuador 60
PK - Pakistan 57
VE - Venezuela 56
NL - Olanda 54
IE - Irlanda 53
KH - Cambogia 51
ES - Italia 49
AU - Australia 45
SA - Arabia Saudita 45
PH - Filippine 43
JP - Giappone 42
PL - Polonia 42
TW - Taiwan 37
MA - Marocco 35
UZ - Uzbekistan 33
KR - Corea 31
MY - Malesia 30
TN - Tunisia 28
SC - Seychelles 26
EG - Egitto 24
PE - Perù 24
AE - Emirati Arabi Uniti 23
PY - Paraguay 23
CL - Cile 21
LT - Lituania 21
DZ - Algeria 20
IR - Iran 20
NP - Nepal 20
AT - Austria 19
JM - Giamaica 17
KE - Kenya 17
IL - Israele 15
UY - Uruguay 15
CR - Costa Rica 14
LB - Libano 14
JO - Giordania 12
KZ - Kazakistan 12
MD - Moldavia 12
CZ - Repubblica Ceca 11
DK - Danimarca 10
OM - Oman 10
RO - Romania 10
NI - Nicaragua 9
BO - Bolivia 8
PT - Portogallo 8
CH - Svizzera 7
EU - Europa 7
KW - Kuwait 7
NG - Nigeria 7
AL - Albania 6
ET - Etiopia 6
HN - Honduras 6
HU - Ungheria 6
RS - Serbia 6
AO - Angola 5
AZ - Azerbaigian 5
DO - Repubblica Dominicana 5
EE - Estonia 5
GE - Georgia 5
GR - Grecia 5
KG - Kirghizistan 5
MC - Monaco 5
PR - Porto Rico 5
SN - Senegal 5
BA - Bosnia-Erzegovina 4
BG - Bulgaria 4
BH - Bahrain 4
BY - Bielorussia 4
CY - Cipro 4
GT - Guatemala 4
MN - Mongolia 4
MU - Mauritius 4
AM - Armenia 3
Totale 34.401
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Città #
Fairfield 1.702
Jacksonville 1.346
Singapore 1.297
Woodbridge 1.253
Ashburn 1.236
Chandler 1.123
San Jose 976
Hong Kong 817
Houston 816
Cambridge 707
Seattle 702
Milan 673
Wilmington 556
Nyköping 484
Ann Arbor 480
Beijing 429
Los Angeles 375
Council Bluffs 361
Roxbury 291
Lawrence 284
Nanjing 280
Lauterbourg 249
Rome 220
New York 219
Princeton 207
Dallas 203
Boardman 202
Des Moines 176
Santa Clara 154
Bari 148
Buffalo 144
Ho Chi Minh City 132
São Paulo 120
Hanoi 104
Dearborn 85
Inglewood 81
San Diego 78
Nanchang 76
Figino 74
Columbus 73
Munich 73
Bangkok 71
Abidjan 70
Helsinki 70
Shenyang 67
Jiaxing 65
Hebei 62
Brooklyn 58
Chicago 57
London 57
Grafing 51
Frankfurt am Main 50
Tianjin 49
Dublin 48
Brussels 46
Changsha 45
Rio de Janeiro 45
Washington 44
Baghdad 41
Paris 41
Johannesburg 37
Turin 36
Atlanta 35
Jakarta 33
Phoenix 32
Warsaw 32
Belo Horizonte 31
Bolzano 31
Tokyo 31
Tukwila 31
Naples 30
Elk Grove Village 29
Phnom Penh 29
Shanghai 29
Tashkent 29
Curitiba 27
Guishan 27
Amsterdam 26
Dhaka 25
Medellín 25
Pune 25
Toronto 25
Boston 24
Falkenstein 24
Porto Alegre 24
San Francisco 23
Berlin 22
Dong Ket 22
Secaucus 22
Brasília 21
Brisbane 21
Edison 21
Guayaquil 21
Istanbul 21
Kansas City 21
Orem 21
Stockholm 20
Mumbai 19
Palermo 19
Philadelphia 19
Totale 21.083
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 3.176
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 778
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 368
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 209
Biochemistry and physiology of sourdough lactic acid bacteria 206
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 203
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 201
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 199
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 198
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 186
Mixture of lactic bacteria for the preparation of gluten free baked products 185
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 182
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 177
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 176
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 175
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 175
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 167
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 166
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 164
Lactic acid fermentation of smoothies and juices 164
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 161
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 161
Effect of whole-grain barley on the human fecal microbiota and metabolome 161
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 161
Functional proteomics within the genus Lactobacillus 157
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 157
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 157
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 156
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 156
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 155
Fermented Vegetable Products 154
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 154
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 151
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 148
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 148
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 146
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 146
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 146
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 145
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 144
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 144
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 142
A sourdough bread which is tolerated in Celiac Sprue (CS) 141
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 141
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 140
Vegetable and Fruit Fermentation by Lactic Acid Bacteria 139
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 138
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 138
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 137
Utilization of african grains for sourdough bread making 136
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 135
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 134
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 133
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 132
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 132
Bacterial Communication in Foods 131
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 131
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 130
A sourdough bread which is tolerated in Celiac Sprue (CS) 125
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of the three Italian PDO ewes milk cheeses 125
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 124
Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200 124
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 123
Scouting the application of sourdough to frozen dough bread technology 123
Heat shock response in Lactobacillus plantarum 123
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 122
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 121
Exploitation of vegetables and fruits through lactic acid fermentation 121
Cell-cell communication in food related bacteria 120
Novel probiotic candidates for humans isolated from raw fruits and vegetables 120
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices 120
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 119
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 119
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation 119
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 118
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 118
BIOLOG SYSTEM: POTENTIAL APPLICATION WITHIN FOOD RELATED LACTIC ACID BACTERIA 117
Comunicazione cellulare nei batteri degli alimenti 117
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 117
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 117
From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac children 117
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 116
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 116
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 116
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 115
Higly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspective for celiac disease 115
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 115
Artisan bakery or laboratory propagated sourdoughs: influence on the diversity of lactic acid bacterium and yeast microbiotas. 114
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 114
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes’ milk cheeses 113
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Caratteristiche funzionali di derivati lattiero-caseari 112
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 112
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 112
How the sourdough may affect the functional features of leavened baked goods 112
Defined multi-species semi-liquid ready-to-use sourdough starter 111
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 110
Italian-style gluten-free diet changes the salivary microbiota and metabolome of African (Saharawi) celiac children 109
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 109
Miscela di batteri lattici per la preparazione di prodotti da forno senza glutine 109
Totale 17.885
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Categoria #
all - tutte 131.778
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 131.778
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.500 0 0 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
2025/202612.357 1.188 542 894 1.805 1.510 1.049 1.495 255 1.334 818 297 1.170
2026/20271.485 334 755 396 0 0 0 0 0 0 0 0 0
Totale 34.791