IRIS
CELANO, GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 3.001
AS - Asia 2.196
EU - Europa 1.783
SA - Sud America 609
AF - Africa 182
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 1
Totale 7.777
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Nazione #
US - Stati Uniti d'America 2.873
SG - Singapore 933
IT - Italia 686
BR - Brasile 458
CN - Cina 379
HK - Hong Kong 262
RU - Federazione Russa 216
DE - Germania 209
VN - Vietnam 179
SE - Svezia 139
FR - Francia 128
GB - Regno Unito 95
CI - Costa d'Avorio 90
IN - India 70
ID - Indonesia 66
FI - Finlandia 64
CA - Canada 53
MX - Messico 51
NL - Olanda 49
AR - Argentina 48
PL - Polonia 42
TR - Turchia 42
BD - Bangladesh 39
AT - Austria 26
EC - Ecuador 26
JP - Giappone 26
PK - Pakistan 25
IQ - Iraq 24
ZA - Sudafrica 24
ES - Italia 22
CO - Colombia 20
PH - Filippine 18
UZ - Uzbekistan 17
VE - Venezuela 17
BE - Belgio 16
SA - Arabia Saudita 16
UA - Ucraina 16
KR - Corea 15
UY - Uruguay 15
LT - Lituania 13
MY - Malesia 13
MA - Marocco 10
TH - Thailandia 10
JO - Giordania 9
PY - Paraguay 9
CL - Cile 8
IE - Irlanda 8
JM - Giamaica 8
RO - Romania 8
AE - Emirati Arabi Uniti 7
IL - Israele 7
LB - Libano 7
TN - Tunisia 7
DZ - Algeria 6
EG - Egitto 6
ET - Etiopia 6
PT - Portogallo 6
BO - Bolivia 5
CH - Svizzera 5
RS - Serbia 5
AU - Australia 4
BY - Bielorussia 4
CZ - Repubblica Ceca 4
IR - Iran 4
NP - Nepal 4
OM - Oman 4
SN - Senegal 4
ZW - Zimbabwe 4
AL - Albania 3
AZ - Azerbaigian 3
CR - Costa Rica 3
KE - Kenya 3
KG - Kirghizistan 3
KW - Kuwait 3
NO - Norvegia 3
SC - Seychelles 3
TW - Taiwan 3
AO - Angola 2
BW - Botswana 2
GE - Georgia 2
GF - Guiana Francese 2
GR - Grecia 2
HR - Croazia 2
KZ - Kazakistan 2
MD - Moldavia 2
MK - Macedonia 2
MV - Maldive 2
NG - Nigeria 2
NI - Nicaragua 2
TG - Togo 2
TT - Trinidad e Tobago 2
BA - Bosnia-Erzegovina 1
BB - Barbados 1
CG - Congo 1
CU - Cuba 1
CV - Capo Verde 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
EE - Estonia 1
GA - Gabon 1
Totale 7.753
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Città #
Singapore 513
Ashburn 466
San Jose 352
Hong Kong 254
Chandler 194
Beijing 161
Fairfield 126
Dallas 117
Bari 115
Nyköping 106
Abidjan 90
New York 80
Houston 74
Los Angeles 67
Seattle 65
Council Bluffs 64
Santa Clara 63
Ho Chi Minh City 59
Lauterbourg 58
Woodbridge 57
Falkenstein 55
Ann Arbor 54
Munich 54
Jakarta 50
Wilmington 50
Cambridge 48
Rome 48
Buffalo 41
Hanoi 40
Helsinki 40
Frankfurt am Main 38
São Paulo 37
Nuremberg 28
Lawrence 25
Jacksonville 23
London 23
Mexico City 23
Roxbury 23
Atlanta 22
Montreal 22
Denver 21
Orem 21
Chicago 20
Fragagnano 18
Milan 18
Moscow 18
Warsaw 18
Rio de Janeiro 17
Naples 16
Tokyo 16
Montevideo 15
Phoenix 15
Turku 15
Belo Horizonte 14
Bitonto 14
Johannesburg 14
Poplar 14
Stockholm 14
Szczecin 14
Brussels 13
Des Moines 13
Haiphong 13
Tashkent 13
Brooklyn 12
Inglewood 12
Boston 11
Dong Ket 11
Guangzhou 11
Vienna 11
Bangkok 10
Mumbai 10
Spartanburg 10
Toronto 10
Guayaquil 9
Princeton 9
San Francisco 9
The Dalles 9
Ankara 8
Bucharest 8
Chennai 8
Curitiba 8
Istanbul 8
Parma 8
Quito 8
Riyadh 8
Shanghai 8
Amman 7
Baghdad 7
Bogotá 7
Busan 7
Calgary 7
Elk Grove Village 7
Guarulhos 7
Lahore 7
Manchester 7
Messina 7
Miami 7
Paris 7
Pescara 7
Santiago 7
Totale 4.503
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Nome #
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 218
Predictive Metagenomic Profiling, Urine Metabolomics, and Human Marker Gene Expression as an Integrated Approach to Study Alopecia Areata 204
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 155
Food labelling: A brief analysis of European Regulation 1169/2011 153
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 148
Stress factors during cattle slaughter 145
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 137
Effects of bifidobacterium longum and lactobacillus rhamnosuson gut microbiota in patients with lactose intolerance and persisting functional gastrointestinal symptoms: A randomised, double-blind, cross-over study 135
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 129
Listeria monocytogenes and enterotoxigenic Staphylococcus aureus in dry fermented sausages belonging to “Traditional Agri-Food Product” produced in Southern Italy 127
Characterization of the gut microbiota and metabolome in healthy and unhealthy obese patients 125
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties 123
Nutritional and Physiological Properties of Thymbra spicata: In Vitro Study Using Fecal Fermentation and Intestinal Integrity Models 122
The controversial role of human gut lachnospiraceae 119
Determination of the Volatile Components 118
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 118
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 117
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage 116
Adjunct culture of non-starter lactic acid bacteria for the production of provola dei nebrodi PDO cheese: In vitro screening and pilot-scale cheese-making 116
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 115
Liver Steatosis, Gut-Liver Axis, Microbiome and Environmental Factors. A Never-Ending Bidirectional Cross-Talk 112
ONFOODS: New and re-emerging risks in the food system and sustainable mitigation strategies 111
Differences in the characteristic of gut microbiota and metabolome in adult subjects with healthy and unhealthy obesity 109
Food safety in collective catering: Knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers 109
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 105
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 101
Adaptation of Listeria monocytogenes to Enterocin B: Insights from a Cheese-Based Model System 100
Multi omics approach to unravel the potential of lactic acid bacteria nitrogen metabolism in shaping the sourdough aromatic profile. 100
The use of ascorbic acid as a food additive: Technical-legal issues 99
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 97
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread 97
Use of Limosilactobacillus reuteri DSM 17938 in paediatric gastrointestinal disorders: an updated review 97
Are Local Dairy Products Better? Using Principal Component Analysis to Investigate Consumers' Perception towards Quality, Sustainability, and Market Availability 96
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 96
Clinical and Metabolomic Effects of Lactiplantibacillus plantarum and Pediococcus acidilactici in Fructose Intolerant Patients 94
Celiac Disease: The Importance of Studying the Duodenal Mucosa-Associated Microbiota 94
Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures 90
A Multi-Omics Approach to Disclose Metabolic Pathways Impacting Intestinal Permeability in Obese Patients Undergoing Very Low Calorie Ketogenic Diet 90
In vitro selection of probiotics, prebiotics, and antioxidants to develop an innovative synbiotic (Naturen g) and testing its effect in reducing uremic toxins in fecal batches from ckd patients 90
How Metabolomics Provides Novel Insights on Celiac Disease and Gluten-Free Diet: A Narrative Review 87
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 86
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 86
Gut microbiota and fecal volatilome profile inspection in metabolically healthy and unhealthy obesity phenotypes 85
Differences of the gut microbiota and metabolome in patients affected by different types of nephropathies: Chronic kidney disease, diabetic kidney disease, autosomal dominant polycystic kidney disease, and immunoglobulin a nephropathy 84
Evaluation of the Effects of the Tritordeum-Based Diet Compared to the Low-FODMAPs Diet on the Fecal Metabolome of IBS-D Patients: A Preliminary Investigation 84
Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients 84
Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy 84
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 83
Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance 83
Synergistic Effect of Diet and Physical Activity on a NAFLD Cohort: Metabolomics Profile and Clinical Variable Evaluation 83
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheese-making and ripening produced according to a standardized protocol 80
Use of autochthonous lactobacilli to increase the safety of zgougou 80
Microbial ecology dynamics in spontaneous sourdoughs made from native and sprouted wheat and lentil flour 79
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 79
Effects of a Very-Low-Calorie Ketogenic Diet on the Fecal and Urinary Volatilome in an Obese Patient Cohort: A Preliminary Investigation 78
Metataxonomics and Metabolomics Profiles in Metabolic Dysfunction-Associated Fatty Liver Disease Patients on a "Navelina" Orange-Enriched Diet 77
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 76
Sourdough lactic acid bacteria detoxification pathways and metabolism of trace elements 76
Fecal Microbiota Transplantation Modulates Renal Phenotype in the Humanized Mouse Model of IgA Nephropathy 75
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 75
Metabolomic Profiling of Obese Patients with Altered Intestinal Permeability Undergoing a Very Low-Calorie Ketogenic Diet 75
WHOLE-meal ancient wheat-based diet: Effect on metabolic parameters and microbiota 75
null 74
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 73
Description of bacterial biotas of four traditional Apulian cheese through culture-dependent and -independent methods 70
Functional, nutritional, and sensory quality of mixed flours-based breads as compared to durum wheat semolina-based breads 68
Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives 67
Electrolyzed Salt Solutions Used against Major Postharvest Diseases of Fresh Fruit and Vegetables 66
Novel probiotic preparation with in vivo gluten-degrading activity and potential modulatory effects on the gut microbiota 65
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines 64
Calcium butyrate efficacy in pediatric irritable bowel syndrome: Randomized placebo‐controlled multiomics‐based clinical trial 62
Gut Microbiota, Metabolome, and Body Composition Signatures of Response to Therapy in Patients with Advanced Melanoma 61
Almond skin spontaneous fermentation promotes the selection of lactic acid bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications 60
Understanding the biocontrol mode of action of an epiphytic yeast of apple fruits against Penicillium expansum causal agent of postharvest blue mould 59
A Novel Plant‐Based Food to Enlarge the Access of Healthy Bioactive Compounds Typical of the Mediterranean Diet to Non‐Adherent People 58
Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study 57
Role of Increasing Body Mass Index in Gut Barrier Dysfunction, Systemic Inflammation, and Metabolic Dysregulation in Obesity 55
Meta-omics approach as a tool to investigate patients suffering from low-grade inflammatory pathologies 55
Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese 55
Lichen Planopilaris: The first biopsy layer microbiota inspection 52
Type II sourdough fermentation as a strategy to improve the nutritional profile of kale-enriched wheat flour wheat flour and semolina flatbreads 47
Innovative approaches for the fermentation of black cabbage with improved nutritional and health-promoting traits 47
Metabolomic profile of pomegranate cider-like beverages started by different yeast species 45
Exploring the Gut Microbiome and Metabolome in Individuals with Alopecia Areata Disease 43
Isolation and characterization from raw milk of Enterocin B-producing Enterococcus faecium: A potential dairy bio-preservative agent 41
Metabolic characterization of selected probiotic consortia during gluten and wheat bread simulated digestion 41
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 37
Impact of autochthonous non-conventional Hanseniaspora valbyensis on fermentation and quality of pomegranate cider-like beverage 37
Efficacy and mode of action of the biocontrol yeast Meyerozyma caribbica BBJ against blue mold and patulin production by Penicillium expansum 36
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 35
Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese 29
NAFLD: Behind a statistical approach used for the inspection and association of omics and clinical data 25
Impact of autochthonous non-conventional Hanseniaspora valbyensis on fermentation and quality of pomegranate cider-ike beverage 21
Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives 20
Active Edible Coatings to Mitigate Postharvest Diseases Causing Waste of Blueberries, Strawberries, and Cherry Tomatoes 19
Addressing bacteria with tannins chemistry: an innovative food inspired organic lauryl gallate-based coating to increase probiotics resistance 19
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines 11
Statistical insights into biogenic amine accumulation in traditional cheeses based on microbial, physicochemical, proteolytic, and technological properties 7
NUTRITIONAL EVALUATION AND BIOLOGICAL ACTIVITY OF ORANGE PEEL FLOUR: A SCIENTIFIC INVESTIGATION INTO ITS POTENTIAL BENEFITS IN GLUTEN- FREE BAKING PRODUCTS 3
Totale 8.165
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Categoria #
all - tutte 31.216
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 31.216
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202189 0 0 0 0 0 0 0 0 0 40 23 26
2021/2022256 26 4 7 7 9 30 8 17 30 30 31 57
2022/2023500 41 91 33 35 62 59 10 72 67 7 12 11
2023/2024303 23 53 16 16 28 66 11 17 5 17 8 43
2024/20252.083 119 38 75 80 130 244 260 215 98 117 277 430
2025/20264.386 562 235 388 499 532 278 490 217 679 506 0 0
Totale 8.165