IRIS
CELANO, GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 5.724
AS - Asia 2.436
EU - Europa 2.422
SA - Sud America 635
Continente sconosciuto - Info sul continente non disponibili 425
AF - Africa 199
OC - Oceania 5
Totale 11.846
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Nazione #
US - Stati Uniti d'America 5.437
IT - Italia 1.237
SG - Singapore 961
BR - Brasile 466
CN - Cina 416
HK - Hong Kong 270
RU - Federazione Russa 221
DE - Germania 215
VN - Vietnam 181
BD - Bangladesh 149
FR - Francia 139
SE - Svezia 139
CA - Canada 120
GB - Regno Unito 118
CI - Costa d'Avorio 90
IN - India 90
ID - Indonesia 70
NL - Olanda 67
FI - Finlandia 64
MX - Messico 57
AR - Argentina 54
PL - Polonia 44
TR - Turchia 43
JP - Giappone 31
PK - Pakistan 29
CO - Colombia 28
EC - Ecuador 28
AT - Austria 26
ES - Italia 24
IQ - Iraq 24
ZA - Sudafrica 24
PH - Filippine 22
IL - Israele 18
VE - Venezuela 18
SA - Arabia Saudita 17
UA - Ucraina 17
UZ - Uzbekistan 17
BE - Belgio 16
JM - Giamaica 16
MY - Malesia 16
KR - Corea 15
UY - Uruguay 15
HN - Honduras 14
GT - Guatemala 13
LT - Lituania 13
SC - Seychelles 13
TT - Trinidad e Tobago 13
CR - Costa Rica 11
TH - Thailandia 11
IE - Irlanda 10
MA - Marocco 10
NI - Nicaragua 10
JO - Giordania 9
PY - Paraguay 9
CL - Cile 8
GP - Guadalupe 8
RO - Romania 8
RS - Serbia 8
SV - El Salvador 8
TN - Tunisia 8
AE - Emirati Arabi Uniti 7
CH - Svizzera 7
CW - ???statistics.table.value.countryCode.CW??? 7
LB - Libano 7
PT - Portogallo 7
CZ - Repubblica Ceca 6
DZ - Algeria 6
EG - Egitto 6
ET - Etiopia 6
NG - Nigeria 6
BO - Bolivia 5
GR - Grecia 5
PR - Porto Rico 5
AU - Australia 4
BY - Bielorussia 4
IR - Iran 4
NO - Norvegia 4
NP - Nepal 4
OM - Oman 4
SN - Senegal 4
ZW - Zimbabwe 4
AL - Albania 3
AZ - Azerbaigian 3
BB - Barbados 3
BW - Botswana 3
KE - Kenya 3
KG - Kirghizistan 3
KW - Kuwait 3
LU - Lussemburgo 3
TW - Taiwan 3
AO - Angola 2
BS - Bahamas 2
DK - Danimarca 2
EE - Estonia 2
GE - Georgia 2
GF - Guiana Francese 2
GH - Ghana 2
HR - Croazia 2
KZ - Kazakistan 2
MD - Moldavia 2
Totale 11.392
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Città #
Ashburn 666
Singapore 524
San Jose 487
Hong Kong 262
Chandler 194
Milan 181
Beijing 174
Council Bluffs 170
Dallas 162
New York 141
Santa Clara 136
Bari 134
Fairfield 126
Rome 120
Los Angeles 110
Nyköping 106
Abidjan 90
Houston 83
Seattle 73
Ho Chi Minh City 60
Atlanta 59
Lauterbourg 58
Woodbridge 57
Falkenstein 55
Wilmington 55
Ann Arbor 54
Munich 54
Buffalo 53
Jakarta 50
Cambridge 49
Columbus 44
Phoenix 44
North Bergen 43
Hanoi 41
Frankfurt am Main 40
Helsinki 40
Boardman 38
São Paulo 38
Chicago 35
Montreal 33
Orem 32
Naples 29
Denver 28
London 28
Nuremberg 28
Jacksonville 26
Brooklyn 25
Lawrence 25
Mexico City 24
Roxbury 23
San Francisco 22
Turin 22
Tokyo 20
Toronto 19
Fragagnano 18
Moscow 18
Rio de Janeiro 18
Warsaw 18
Chennai 16
Figino 16
Miami 16
Boston 15
Montevideo 15
Turku 15
Belo Horizonte 14
Bitonto 14
Des Moines 14
Johannesburg 14
Poplar 14
Stockholm 14
Szczecin 14
The Dalles 14
Brussels 13
Haiphong 13
Las Vegas 13
Spartanburg 13
Tashkent 13
Bogotá 12
Inglewood 12
Kingston 12
Mumbai 12
Philadelphia 12
Bangkok 11
Dong Ket 11
Guangzhou 11
Palermo 11
Tampa 11
Taranto 11
The Bronx 11
Vienna 11
Bologna 10
Guayaquil 10
Managua 10
Parma 10
Shanghai 10
Calgary 9
Charlotte 9
Guatemala City 9
Lahore 9
Manchester 9
Totale 5.875
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Nome #
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 379
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 330
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 320
Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients 294
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 285
Effects of a Very-Low-Calorie Ketogenic Diet on the Fecal and Urinary Volatilome in an Obese Patient Cohort: A Preliminary Investigation 279
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 248
Predictive Metagenomic Profiling, Urine Metabolomics, and Human Marker Gene Expression as an Integrated Approach to Study Alopecia Areata 215
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 189
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 182
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 175
Nutritional and Physiological Properties of Thymbra spicata: In Vitro Study Using Fecal Fermentation and Intestinal Integrity Models 167
Novel probiotic preparation with in vivo gluten-degrading activity and potential modulatory effects on the gut microbiota 166
Characterization of the gut microbiota and metabolome in healthy and unhealthy obese patients 166
Stress factors during cattle slaughter 165
Food labelling: A brief analysis of European Regulation 1169/2011 164
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 162
The controversial role of human gut lachnospiraceae 161
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties 144
Listeria monocytogenes and enterotoxigenic Staphylococcus aureus in dry fermented sausages belonging to “Traditional Agri-Food Product” produced in Southern Italy 142
Clinical and Metabolomic Effects of Lactiplantibacillus plantarum and Pediococcus acidilactici in Fructose Intolerant Patients 141
Use of Limosilactobacillus reuteri DSM 17938 in paediatric gastrointestinal disorders: an updated review 140
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage 139
Calcium butyrate efficacy in pediatric irritable bowel syndrome: Randomized placebo‐controlled multiomics‐based clinical trial 138
ONFOODS: New and re-emerging risks in the food system and sustainable mitigation strategies 138
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 138
Determination of the Volatile Components 132
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 132
Liver Steatosis, Gut-Liver Axis, Microbiome and Environmental Factors. A Never-Ending Bidirectional Cross-Talk 131
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheese-making and ripening produced according to a standardized protocol 130
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 130
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 129
Food safety in collective catering: Knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers 128
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 123
Multi omics approach to unravel the potential of lactic acid bacteria nitrogen metabolism in shaping the sourdough aromatic profile. 122
Are Local Dairy Products Better? Using Principal Component Analysis to Investigate Consumers' Perception towards Quality, Sustainability, and Market Availability 121
Differences in the characteristic of gut microbiota and metabolome in adult subjects with healthy and unhealthy obesity 120
The use of ascorbic acid as a food additive: Technical-legal issues 119
Adaptation of Listeria monocytogenes to Enterocin B: Insights from a Cheese-Based Model System 117
Celiac Disease: The Importance of Studying the Duodenal Mucosa-Associated Microbiota 116
Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy 116
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 115
A Multi-Omics Approach to Disclose Metabolic Pathways Impacting Intestinal Permeability in Obese Patients Undergoing Very Low Calorie Ketogenic Diet 114
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 113
Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures 113
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 113
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 113
How Metabolomics Provides Novel Insights on Celiac Disease and Gluten-Free Diet: A Narrative Review 111
Metataxonomics and Metabolomics Profiles in Metabolic Dysfunction-Associated Fatty Liver Disease Patients on a "Navelina" Orange-Enriched Diet 111
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 109
Fecal Microbiota Transplantation Modulates Renal Phenotype in the Humanized Mouse Model of IgA Nephropathy 108
Synergistic Effect of Diet and Physical Activity on a NAFLD Cohort: Metabolomics Profile and Clinical Variable Evaluation 107
Gut microbiota and fecal volatilome profile inspection in metabolically healthy and unhealthy obesity phenotypes 106
Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance 103
Sourdough lactic acid bacteria detoxification pathways and metabolism of trace elements 103
Metabolomic Profiling of Obese Patients with Altered Intestinal Permeability Undergoing a Very Low-Calorie Ketogenic Diet 102
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 101
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 101
Electrolyzed Salt Solutions Used against Major Postharvest Diseases of Fresh Fruit and Vegetables 98
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 98
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 98
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 97
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 95
Use of autochthonous lactobacilli to increase the safety of zgougou 94
Microbial ecology dynamics in spontaneous sourdoughs made from native and sprouted wheat and lentil flour 90
WHOLE-meal ancient wheat-based diet: Effect on metabolic parameters and microbiota 90
Efficacy and mode of action of the biocontrol yeast Meyerozyma caribbica BBJ against blue mold and patulin production by Penicillium expansum 88
Functional, nutritional, and sensory quality of mixed flours-based breads as compared to durum wheat semolina-based breads 85
Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives 85
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines 85
Understanding the biocontrol mode of action of an epiphytic yeast of apple fruits against Penicillium expansum causal agent of postharvest blue mould 84
Description of bacterial biotas of four traditional Apulian cheese through culture-dependent and -independent methods 79
Almond skin spontaneous fermentation promotes the selection of lactic acid bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications 79
Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study 74
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Gut Microbiota, Metabolome, and Body Composition Signatures of Response to Therapy in Patients with Advanced Melanoma 73
Lichen Planopilaris: The first biopsy layer microbiota inspection 72
A Novel Plant‐Based Food to Enlarge the Access of Healthy Bioactive Compounds Typical of the Mediterranean Diet to Non‐Adherent People 71
Role of Increasing Body Mass Index in Gut Barrier Dysfunction, Systemic Inflammation, and Metabolic Dysregulation in Obesity 70
Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese 70
Type II sourdough fermentation as a strategy to improve the nutritional profile of kale-enriched wheat flour wheat flour and semolina flatbreads 68
Meta-omics approach as a tool to investigate patients suffering from low-grade inflammatory pathologies 66
Metabolomic profile of pomegranate cider-like beverages started by different yeast species 66
Exploring the Gut Microbiome and Metabolome in Individuals with Alopecia Areata Disease 66
Innovative approaches for the fermentation of black cabbage with improved nutritional and health-promoting traits 61
Metabolic characterization of selected probiotic consortia during gluten and wheat bread simulated digestion 59
Isolation and characterization from raw milk of Enterocin B-producing Enterococcus faecium: A potential dairy bio-preservative agent 58
NUTRITIONAL EVALUATION AND BIOLOGICAL ACTIVITY OF ORANGE PEEL FLOUR: A SCIENTIFIC INVESTIGATION INTO ITS POTENTIAL BENEFITS IN GLUTEN- FREE BAKING PRODUCTS 53
Addressing bacteria with tannins chemistry: an innovative food inspired organic lauryl gallate-based coating to increase probiotics resistance 51
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 50
Impact of autochthonous non-conventional Hanseniaspora valbyensis on fermentation and quality of pomegranate cider-like beverage 48
Active Edible Coatings to Mitigate Postharvest Diseases Causing Waste of Blueberries, Strawberries, and Cherry Tomatoes 47
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 45
Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese 45
Impact of autochthonous non-conventional Hanseniaspora valbyensis on fermentation and quality of pomegranate cider-ike beverage 41
Clinical trial: Efficacy of a Low FODMAP Diet in Paediatric Irritable Bowel Syndrome-A Randomised Crossover Trial With Exploratory Metabolomic Analysis 41
Statistical insights into biogenic amine accumulation in traditional cheeses based on microbial, physicochemical, proteolytic, and technological properties 35
NAFLD: Behind a statistical approach used for the inspection and association of omics and clinical data 34
Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives 31
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines 30
Totale 11.720
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Categoria #
all - tutte 41.507
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 41.507
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022212 0 0 0 0 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
2025/20265.246 562 235 388 499 532 278 490 217 679 535 315 516
2026/20272.821 723 618 600 765 115 0 0 0 0 0 0 0
Totale 11.846