IRIS
DI CAGNO, RAFFAELLA
 Distribuzione geografica
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Continente #
NA - Nord America 12.602
EU - Europa 3.580
AS - Asia 2.029
SA - Sud America 356
OC - Oceania 38
AF - Africa 28
Continente sconosciuto - Info sul continente non disponibili 7
Totale 18.640
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Nazione #
US - Stati Uniti d'America 12.570
CN - Cina 1.119
SE - Svezia 663
SG - Singapore 642
IT - Italia 615
UA - Ucraina 562
DE - Germania 509
RU - Federazione Russa 448
BR - Brasile 318
FI - Finlandia 311
GB - Regno Unito 207
FR - Francia 77
BE - Belgio 56
IN - India 48
IE - Irlanda 46
AU - Australia 35
ID - Indonesia 34
VN - Vietnam 33
TR - Turchia 27
KR - Corea 20
CA - Canada 17
HK - Hong Kong 16
NL - Olanda 16
IR - Iran 15
BD - Bangladesh 13
AR - Argentina 12
MX - Messico 11
PH - Filippine 11
JP - Giappone 10
PK - Pakistan 9
DK - Danimarca 8
AT - Austria 7
ES - Italia 7
EU - Europa 7
MA - Marocco 7
PE - Perù 7
PL - Polonia 7
CZ - Repubblica Ceca 6
EC - Ecuador 6
LT - Lituania 6
CH - Svizzera 5
CL - Cile 5
DZ - Algeria 5
IQ - Iraq 5
TW - Taiwan 5
UZ - Uzbekistan 5
NG - Nigeria 4
ZA - Sudafrica 4
BA - Bosnia-Erzegovina 3
CO - Colombia 3
EE - Estonia 3
KE - Kenya 3
MC - Monaco 3
NZ - Nuova Zelanda 3
VE - Venezuela 3
EG - Egitto 2
GE - Georgia 2
HU - Ungheria 2
LB - Libano 2
LU - Lussemburgo 2
MY - Malesia 2
NI - Nicaragua 2
NP - Nepal 2
RO - Romania 2
AE - Emirati Arabi Uniti 1
AF - Afghanistan, Repubblica islamica di 1
AZ - Azerbaigian 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
CR - Costa Rica 1
HR - Croazia 1
IL - Israele 1
JM - Giamaica 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
LV - Lettonia 1
MD - Moldavia 1
MK - Macedonia 1
MN - Mongolia 1
MT - Malta 1
PT - Portogallo 1
PY - Paraguay 1
RS - Serbia 1
SC - Seychelles 1
SM - San Marino 1
SN - Senegal 1
TN - Tunisia 1
Totale 18.640
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Città #
Fairfield 1.701
Jacksonville 1.342
Woodbridge 1.251
Chandler 1.122
Houston 799
Ashburn 785
Cambridge 706
Seattle 689
Wilmington 554
Nyköping 484
Ann Arbor 480
Singapore 331
Roxbury 291
Lawrence 283
Nanjing 277
Princeton 207
Beijing 206
Boardman 195
Des Moines 174
Bari 140
New York 107
Dearborn 85
Inglewood 81
Nanchang 76
San Diego 70
Shenyang 67
Jiaxing 65
Hebei 62
Santa Clara 55
Grafing 51
Brussels 44
Changsha 44
Dublin 44
Tianjin 44
Los Angeles 38
Helsinki 36
London 35
Brooklyn 29
Paris 29
Pune 23
São Paulo 23
Dong Ket 22
Shanghai 20
Jakarta 19
Milan 19
Redwood City 18
Rome 18
Brisbane 17
Leawood 17
Washington 17
Bolzano 16
Falls Church 16
Frankfurt am Main 15
Wuhan 15
Acquaviva delle Fonti 14
Guangzhou 14
Hong Kong 14
Naples 14
Tappahannock 14
Ardabil 13
Jinan 13
Belo Horizonte 12
Moscow 12
Zhengzhou 12
Norwalk 11
Melbourne 10
San Mateo 10
Taizhou 10
Kilburn 9
Kunming 9
Rio de Janeiro 9
Toronto 9
Berlin 8
Council Bluffs 8
Ningbo 8
Bitonto 7
Hefei 7
Hounslow 7
Jinhua 7
Monmouth Junction 7
Munich 7
San Francisco 7
Tarlac City 7
Auburn Hills 6
Augusta 6
Fiorano Modenese 6
Florence 6
Fortaleza 6
Ghent 6
Hanoi 6
Nam-gu 6
Shenzhen 6
Spoleto 6
Acton 5
Brasília 5
Campinas 5
Dhaka 5
Erzurum 5
Goiânia 5
Istanbul 5
Totale 13.738
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Nome #
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 144
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 142
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 140
Biochemistry and physiology of sourdough lactic acid bacteria 138
Fermented Foods: Fermented Vegetables and Other Products 131
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 126
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 123
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 121
Fermented Vegetable Products 120
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 117
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 115
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 114
Mixture of lactic bacteria for the preparation of gluten free baked products 114
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 114
null 113
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 112
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 109
Effect of whole-grain barley on the human fecal microbiota and metabolome 109
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 109
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 109
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 109
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 108
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 108
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 108
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 108
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 107
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 106
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 105
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 103
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 103
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 101
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 100
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 99
Utilization of african grains for sourdough bread making 99
null 99
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 97
Functional proteomics within the genus Lactobacillus 97
null 96
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 95
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 95
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 95
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 94
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 94
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 93
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 93
Bacterial Communication in Foods 92
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 92
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 91
Effects of the peptide pheromone Plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. 91
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 89
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of the three Italian PDO ewes milk cheeses 89
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 89
null 88
null 88
null 88
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 87
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 87
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 87
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 86
Defined multi-species semi-liquid ready-to-use sourdough starter 85
null 85
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 84
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 84
Scouting the application of sourdough to frozen dough bread technology 84
Novel probiotic candidates for humans isolated from raw fruits and vegetables 84
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 83
Cell-cell communication in food related bacteria 83
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 83
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 82
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance 81
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 81
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 81
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes’ milk cheeses 80
null 80
null 80
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 80
Lactic acid fermentation of smoothies and juices 80
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 79
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 79
Heat shock response in Lactobacillus plantarum 79
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 79
Ecological parameters influencing microbial diversity and stability of traditional sourdough 79
Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400 79
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 78
Characterization of Italian cheeses ripened under nonconventional conditions 78
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 78
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 77
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 77
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 77
Vegetable and Fruit Fermentation by Lactic Acid Bacteria 77
BIOLOG SYSTEM: POTENTIAL APPLICATION WITHIN FOOD RELATED LACTIC ACID BACTERIA 76
Comunicazione cellulare nei batteri degli alimenti 76
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties 76
Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200 76
Exploitation of vegetables and fruits through lactic acid fermentation 76
Italian-style gluten-free diet changes the salivary microbiota and metabolome of African (Saharawi) celiac children 75
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar 75
Two-dimensional electrophoresis and IgE-mediated food allergy 75
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 75
LACTIC ACID BACTERIA | Lactobacillus spp.: Lactobacillus helveticus 75
Totale 9.427
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Categoria #
all - tutte 83.695
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 83.695
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020593 0 0 0 0 0 0 0 0 0 0 507 86
2020/20212.863 334 147 333 153 283 181 233 146 350 370 218 115
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
2024/20252.189 156 84 410 136 99 299 240 325 169 229 42 0
Totale 18.969