IRIS
DI CAGNO, RAFFAELLA
 Distribuzione geografica
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Continente #
NA - Nord America 16.541
EU - Europa 7.942
AS - Asia 6.644
SA - Sud America 1.742
AF - Africa 349
OC - Oceania 48
Continente sconosciuto - Info sul continente non disponibili 8
AN - Antartide 1
Totale 33.275
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Nazione #
US - Stati Uniti d'America 16.321
SG - Singapore 2.559
IT - Italia 1.908
FR - Francia 1.830
CN - Cina 1.612
BR - Brasile 1.355
RU - Federazione Russa 1.171
HK - Hong Kong 820
SE - Svezia 681
DE - Germania 667
UA - Ucraina 572
VN - Vietnam 411
FI - Finlandia 360
GB - Regno Unito 341
IN - India 220
BD - Bangladesh 143
AR - Argentina 139
ID - Indonesia 109
ZA - Sudafrica 95
CA - Canada 91
TR - Turchia 90
TH - Thailandia 77
IQ - Iraq 75
CI - Costa d'Avorio 70
MX - Messico 69
BE - Belgio 60
CO - Colombia 57
EC - Ecuador 56
PK - Pakistan 56
NL - Olanda 54
IE - Irlanda 53
KH - Cambogia 51
ES - Italia 49
VE - Venezuela 47
AU - Australia 44
JP - Giappone 42
PL - Polonia 42
PH - Filippine 40
SA - Arabia Saudita 40
TW - Taiwan 37
MA - Marocco 35
UZ - Uzbekistan 33
KR - Corea 31
TN - Tunisia 28
SC - Seychelles 26
EG - Egitto 24
MY - Malesia 24
PE - Perù 24
AE - Emirati Arabi Uniti 23
PY - Paraguay 23
CL - Cile 21
LT - Lituania 21
DZ - Algeria 20
IR - Iran 20
AT - Austria 19
NP - Nepal 19
KE - Kenya 17
IL - Israele 15
JM - Giamaica 14
LB - Libano 14
UY - Uruguay 13
CR - Costa Rica 12
JO - Giordania 12
KZ - Kazakistan 12
MD - Moldavia 12
CZ - Repubblica Ceca 11
DK - Danimarca 10
OM - Oman 10
RO - Romania 10
NI - Nicaragua 8
PT - Portogallo 8
EU - Europa 7
KW - Kuwait 7
AL - Albania 6
BO - Bolivia 6
CH - Svizzera 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
NG - Nigeria 5
SN - Senegal 5
BA - Bosnia-Erzegovina 4
BG - Bulgaria 4
BH - Bahrain 4
BY - Bielorussia 4
CY - Cipro 4
MN - Mongolia 4
MU - Mauritius 4
NZ - Nuova Zelanda 3
PA - Panama 3
PR - Porto Rico 3
Totale 33.226
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Città #
Fairfield 1.701
Jacksonville 1.346
Singapore 1.289
Woodbridge 1.253
Ashburn 1.211
Chandler 1.123
Houston 814
Hong Kong 813
San Jose 787
Cambridge 707
Seattle 701
Milan 673
Wilmington 555
Nyköping 484
Ann Arbor 480
Beijing 422
Los Angeles 367
Roxbury 291
Lawrence 284
Nanjing 280
Lauterbourg 249
Rome 216
New York 210
Princeton 207
Boardman 202
Dallas 194
Des Moines 176
Bari 148
Buffalo 141
Santa Clara 134
Ho Chi Minh City 129
São Paulo 118
Hanoi 103
Dearborn 85
Inglewood 81
San Diego 77
Nanchang 76
Figino 74
Columbus 73
Munich 73
Abidjan 70
Helsinki 70
Bangkok 69
Shenyang 67
Jiaxing 65
Hebei 62
London 55
Chicago 52
Brooklyn 51
Grafing 51
Tianjin 49
Dublin 48
Brussels 46
Frankfurt am Main 46
Changsha 45
Rio de Janeiro 45
Washington 44
Council Bluffs 43
Baghdad 41
Paris 41
Johannesburg 37
Turin 36
Jakarta 33
Warsaw 32
Belo Horizonte 31
Tokyo 31
Tukwila 31
Atlanta 29
Elk Grove Village 29
Naples 29
Phnom Penh 29
Tashkent 29
Bolzano 28
Shanghai 28
Curitiba 27
Guishan 27
Amsterdam 26
Dhaka 25
Pune 25
Toronto 25
Falkenstein 24
Medellín 24
Porto Alegre 24
Boston 23
Berlin 22
Dong Ket 22
Secaucus 22
Brasília 21
Brisbane 21
Edison 21
Guayaquil 20
Istanbul 20
Kansas City 20
Stockholm 20
Mumbai 19
Orem 19
San Francisco 19
Da Nang 18
Lima 18
Palermo 18
Totale 20.409
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Nome #
Fermented Foods: Fermented Vegetables and Other Products 3.166
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES 774
Biochemistry and physiology of sourdough lactic acid bacteria 200
Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement 197
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 196
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet. 196
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 194
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 189
Mixture of lactic bacteria for the preparation of gluten free baked products 182
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 180
Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree 179
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese. 176
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 171
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 168
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli 164
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese 163
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread 163
Lactic acid fermentation of smoothies and juices 162
Effect of whole-grain barley on the human fecal microbiota and metabolome 161
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 160
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected non-starter lactobacilli. 159
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 158
Salivary Microbiota Associated with Immunoglobulin A Nephropathy 158
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 156
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 156
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 156
Functional proteomics within the genus Lactobacillus 155
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. 155
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 154
Fermented Vegetable Products 153
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 152
From raw ewes’ milk to ripened Canestrato cheese: microbial community dynamics through high-throughput sequencing 149
Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review. 147
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 146
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas 145
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 143
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese 143
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening 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. 140
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice 140
Spatial distribution of the metabolically active microbiota within Italian PDO ewes' milk cheeses 138
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 137
A sourdough bread which is tolerated in Celiac Sprue (CS) 137
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 136
Vegetable and Fruit Fermentation by Lactic Acid Bacteria 136
A sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac Sprue 135
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 135
Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant 135
Utilization of african grains for sourdough bread making 132
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 132
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. 131
Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli 130
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 129
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 129
Bacterial Communication in Foods 128
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 128
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 127
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats 127
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 122
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of the three Italian PDO ewes milk cheeses 122
Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200 122
A sourdough bread which is tolerated in Celiac Sprue (CS) 120
Heat shock response in Lactobacillus plantarum 120
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 119
Cell-cell communication in food related bacteria 118
Novel probiotic candidates for humans isolated from raw fruits and vegetables 118
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 118
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses 117
Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion 117
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 116
From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac children 116
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices 116
Exploitation of vegetables and fruits through lactic acid fermentation 116
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation 116
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 115
Comunicazione cellulare nei batteri degli alimenti 114
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 114
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients 114
Scouting the application of sourdough to frozen dough bread technology 114
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 114
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization 113
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 113
Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli 113
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum 113
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Artisan bakery or laboratory propagated sourdoughs: influence on the diversity of lactic acid bacterium and yeast microbiotas. 112
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 112
Higly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspective for celiac disease 112
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli 111
Defined multi-species semi-liquid ready-to-use sourdough starter 110
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 110
Molecular and Functional Characterization of Lactobacillus sanfranciscensis Strains Isolated from Sourdoughs 110
BIOLOG SYSTEM: POTENTIAL APPLICATION WITHIN FOOD RELATED LACTIC ACID BACTERIA 109
Caratteristiche funzionali di derivati lattiero-caseari 109
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of nine Italian ewes’ milk cheeses 109
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. 109
Italian-style gluten-free diet changes the salivary microbiota and metabolome of African (Saharawi) celiac children 108
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 106
Miscela di batteri lattici per la preparazione di prodotti da forno senza glutine 106
Fecal microbiota in healthy subjects following omnivore, vegetarian and vegan diets: Culturable populations and rRNA DGGE profiling 106
Totale 17.311
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Categoria #
all - tutte 127.543
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 127.543
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/202612.357 1.188 542 894 1.805 1.510 1.049 1.495 255 1.334 818 297 1.170
2026/2027304 304 0 0 0 0 0 0 0 0 0 0 0
Totale 33.610