IRIS
CELANO, GIUSEPPE
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 3.901
AS - Asia 2.348
EU - Europa 2.220
SA - Sud America 614
AF - Africa 184
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 1
Totale 9.273
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.744
IT - Italia 1.096
SG - Singapore 952
BR - Brasile 459
CN - Cina 398
HK - Hong Kong 266
RU - Federazione Russa 216
DE - Germania 210
VN - Vietnam 180
SE - Svezia 139
BD - Bangladesh 133
FR - Francia 133
GB - Regno Unito 98
CI - Costa d'Avorio 90
IN - India 78
CA - Canada 72
ID - Indonesia 66
FI - Finlandia 64
NL - Olanda 58
MX - Messico 56
AR - Argentina 49
PL - Polonia 43
TR - Turchia 42
JP - Giappone 29
PK - Pakistan 28
AT - Austria 26
EC - Ecuador 26
IQ - Iraq 24
ZA - Sudafrica 24
ES - Italia 23
CO - Colombia 22
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
TH - Thailandia 11
JM - Giamaica 10
MA - Marocco 10
IE - Irlanda 9
JO - Giordania 9
PY - Paraguay 9
CL - Cile 8
RO - Romania 8
AE - Emirati Arabi Uniti 7
IL - Israele 7
LB - Libano 7
PT - Portogallo 7
TN - Tunisia 7
CH - Svizzera 6
DZ - Algeria 6
EG - Egitto 6
ET - Etiopia 6
RS - Serbia 6
BO - Bolivia 5
AU - Australia 4
BY - Bielorussia 4
CZ - Repubblica Ceca 4
IR - Iran 4
NO - Norvegia 4
NP - Nepal 4
OM - Oman 4
SC - Seychelles 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
NG - Nigeria 3
TW - Taiwan 3
AO - Angola 2
BW - Botswana 2
GE - Georgia 2
GF - Guiana Francese 2
GR - Grecia 2
HN - Honduras 2
HR - Croazia 2
KZ - Kazakistan 2
LU - Lussemburgo 2
MD - Moldavia 2
MK - Macedonia 2
MV - Maldive 2
NI - Nicaragua 2
PE - Perù 2
PR - Porto Rico 2
TG - Togo 2
TT - Trinidad e Tobago 2
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BG - Bulgaria 1
CG - Congo 1
CU - Cuba 1
Totale 9.247
Salva come PNG Salva come JPEG
Città #
Ashburn 537
Singapore 522
San Jose 374
Hong Kong 258
Chandler 194
Milan 168
Beijing 166
Dallas 141
Fairfield 126
New York 126
Bari 122
Rome 108
Nyköping 106
Los Angeles 93
Abidjan 90
Houston 81
Santa Clara 80
Seattle 70
Council Bluffs 64
Ho Chi Minh City 59
Lauterbourg 58
Woodbridge 57
Falkenstein 55
Ann Arbor 54
Munich 54
Buffalo 51
Wilmington 51
Jakarta 50
Cambridge 48
Columbus 42
Hanoi 41
Helsinki 40
Atlanta 39
Frankfurt am Main 38
São Paulo 37
Boardman 36
Chicago 28
Nuremberg 28
Montreal 26
Jacksonville 25
Lawrence 25
London 25
Orem 25
Denver 24
Mexico City 24
Roxbury 23
Naples 21
Phoenix 20
Tokyo 19
Fragagnano 18
Moscow 18
Warsaw 18
Brooklyn 17
Rio de Janeiro 17
Figino 16
Turin 16
Montevideo 15
San Francisco 15
Turku 15
Belo Horizonte 14
Bitonto 14
Des Moines 14
Johannesburg 14
Poplar 14
Stockholm 14
Szczecin 14
Toronto 14
Boston 13
Brussels 13
Haiphong 13
Miami 13
Tashkent 13
Inglewood 12
Mumbai 12
Spartanburg 12
Bangkok 11
Chennai 11
Dong Ket 11
Guangzhou 11
Taranto 11
Vienna 11
Parma 10
The Dalles 10
Bologna 9
Guayaquil 9
Lahore 9
Princeton 9
Ankara 8
Bogotá 8
Bucharest 8
Curitiba 8
Istanbul 8
Kingston 8
Pescara 8
Philadelphia 8
Quito 8
Riyadh 8
Shanghai 8
Amman 7
Baghdad 7
Totale 5.151
Salva come PNG Salva come JPEG
Nome #
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta 285
Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients 274
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 254
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 234
Predictive Metagenomic Profiling, Urine Metabolomics, and Human Marker Gene Expression as an Integrated Approach to Study Alopecia Areata 208
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 189
Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients 171
Food labelling: A brief analysis of European Regulation 1169/2011 161
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 159
Novel probiotic preparation with in vivo gluten-degrading activity and potential modulatory effects on the gut microbiota 155
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 154
Stress factors during cattle slaughter 148
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 142
Characterization of the gut microbiota and metabolome in healthy and unhealthy obese patients 136
Nutritional and Physiological Properties of Thymbra spicata: In Vitro Study Using Fecal Fermentation and Intestinal Integrity Models 136
The controversial role of human gut lachnospiraceae 135
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties 135
Listeria monocytogenes and enterotoxigenic Staphylococcus aureus in dry fermented sausages belonging to “Traditional Agri-Food Product” produced in Southern Italy 131
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 128
ONFOODS: New and re-emerging risks in the food system and sustainable mitigation strategies 126
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles 122
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage 122
Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant 122
Determination of the Volatile Components 120
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 120
Food safety in collective catering: Knowledge, attitudes and correct application of GHP/GMP knowledge among foodservice workers 117
Liver Steatosis, Gut-Liver Axis, Microbiome and Environmental Factors. A Never-Ending Bidirectional Cross-Talk 116
Differences in the characteristic of gut microbiota and metabolome in adult subjects with healthy and unhealthy obesity 115
Are Local Dairy Products Better? Using Principal Component Analysis to Investigate Consumers' Perception towards Quality, Sustainability, and Market Availability 112
Use of Limosilactobacillus reuteri DSM 17938 in paediatric gastrointestinal disorders: an updated review 108
Celiac Disease: The Importance of Studying the Duodenal Mucosa-Associated Microbiota 107
The use of ascorbic acid as a food additive: Technical-legal issues 107
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 107
Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy 107
Clinical and Metabolomic Effects of Lactiplantibacillus plantarum and Pediococcus acidilactici in Fructose Intolerant Patients 106
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 106
Adaptation of Listeria monocytogenes to Enterocin B: Insights from a Cheese-Based Model System 104
Multi omics approach to unravel the potential of lactic acid bacteria nitrogen metabolism in shaping the sourdough aromatic profile. 104
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 103
A multi-omic approach to unravel the adaptation mechanisms of Listeria monocytogenes in response to protective cultures in a model system of dairy products 102
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 101
How Metabolomics Provides Novel Insights on Celiac Disease and Gluten-Free Diet: A Narrative Review 100
Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures 98
Gut microbiota and fecal volatilome profile inspection in metabolically healthy and unhealthy obesity phenotypes 98
A Multi-Omics Approach to Disclose Metabolic Pathways Impacting Intestinal Permeability in Obese Patients Undergoing Very Low Calorie Ketogenic Diet 96
Fecal Microbiota Transplantation Modulates Renal Phenotype in the Humanized Mouse Model of IgA Nephropathy 93
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 93
Dynamic microbial and metabolic changes during Apulian Caciocavallo cheese-making and ripening produced according to a standardized protocol 93
Synergistic Effect of Diet and Physical Activity on a NAFLD Cohort: Metabolomics Profile and Clinical Variable Evaluation 92
Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance 90
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 90
Ecological variability of raw cow milk and its impact on microbial and metabolic changes during Caciocavallo cheese ripening 89
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 89
Use of autochthonous lactobacilli to increase the safety of zgougou 89
Effects of a Very-Low-Calorie Ketogenic Diet on the Fecal and Urinary Volatilome in an Obese Patient Cohort: A Preliminary Investigation 88
Metabolomic Profiling of Obese Patients with Altered Intestinal Permeability Undergoing a Very Low-Calorie Ketogenic Diet 87
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 86
Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough 85
Sourdough lactic acid bacteria detoxification pathways and metabolism of trace elements 84
Metataxonomics and Metabolomics Profiles in Metabolic Dysfunction-Associated Fatty Liver Disease Patients on a "Navelina" Orange-Enriched Diet 84
WHOLE-meal ancient wheat-based diet: Effect on metabolic parameters and microbiota 84
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 83
In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients 81
Microbial ecology dynamics in spontaneous sourdoughs made from native and sprouted wheat and lentil flour 80
Calcium butyrate efficacy in pediatric irritable bowel syndrome: Randomized placebo‐controlled multiomics‐based clinical trial 77
Electrolyzed Salt Solutions Used against Major Postharvest Diseases of Fresh Fruit and Vegetables 77
Efficacy and mode of action of the biocontrol yeast Meyerozyma caribbica BBJ against blue mold and patulin production by Penicillium expansum 76
Functional, nutritional, and sensory quality of mixed flours-based breads as compared to durum wheat semolina-based breads 75
null 74
Description of bacterial biotas of four traditional Apulian cheese through culture-dependent and -independent methods 71
Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives 71
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines 69
Almond skin spontaneous fermentation promotes the selection of lactic acid bacteria starters with exopolysaccharide-producing activities to be used as by-product industry applications 69
Understanding the biocontrol mode of action of an epiphytic yeast of apple fruits against Penicillium expansum causal agent of postharvest blue mould 66
A Novel Plant‐Based Food to Enlarge the Access of Healthy Bioactive Compounds Typical of the Mediterranean Diet to Non‐Adherent People 65
Lichen Planopilaris: The first biopsy layer microbiota inspection 64
Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study 64
Gut Microbiota, Metabolome, and Body Composition Signatures of Response to Therapy in Patients with Advanced Melanoma 63
Role of Increasing Body Mass Index in Gut Barrier Dysfunction, Systemic Inflammation, and Metabolic Dysregulation in Obesity 62
Meta-omics approach as a tool to investigate patients suffering from low-grade inflammatory pathologies 60
Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese 59
Type II sourdough fermentation as a strategy to improve the nutritional profile of kale-enriched wheat flour wheat flour and semolina flatbreads 54
Innovative approaches for the fermentation of black cabbage with improved nutritional and health-promoting traits 54
Exploring the Gut Microbiome and Metabolome in Individuals with Alopecia Areata Disease 50
Metabolomic profile of pomegranate cider-like beverages started by different yeast species 49
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains 46
Metabolic characterization of selected probiotic consortia during gluten and wheat bread simulated digestion 46
Isolation and characterization from raw milk of Enterocin B-producing Enterococcus faecium: A potential dairy bio-preservative agent 44
Impact of autochthonous non-conventional Hanseniaspora valbyensis on fermentation and quality of pomegranate cider-like beverage 41
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 40
Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese 36
NAFLD: Behind a statistical approach used for the inspection and association of omics and clinical data 27
Addressing bacteria with tannins chemistry: an innovative food inspired organic lauryl gallate-based coating to increase probiotics resistance 26
Impact of autochthonous non-conventional Hanseniaspora valbyensis on fermentation and quality of pomegranate cider-ike beverage 25
NUTRITIONAL EVALUATION AND BIOLOGICAL ACTIVITY OF ORANGE PEEL FLOUR: A SCIENTIFIC INVESTIGATION INTO ITS POTENTIAL BENEFITS IN GLUTEN- FREE BAKING PRODUCTS 24
Active Edible Coatings to Mitigate Postharvest Diseases Causing Waste of Blueberries, Strawberries, and Cherry Tomatoes 24
Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives 24
Clinical trial: Efficacy of a Low FODMAP Diet in Paediatric Irritable Bowel Syndrome-A Randomised Crossover Trial With Exploratory Metabolomic Analysis 19
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines 16
Statistical insights into biogenic amine accumulation in traditional cheeses based on microbial, physicochemical, proteolytic, and technological properties 10
Totale 9.658
Salva come PNG Salva come JPEG
Categoria #
all - tutte 35.699
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 35.699
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20265.246 562 235 388 499 532 278 490 217 679 535 315 516
2026/2027650 650 0 0 0 0 0 0 0 0 0 0 0
Totale 9.675