GALLI, VIOLA
 Distribuzione geografica
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Continente #
EU - Europa 984
NA - Nord America 964
AS - Asia 357
AF - Africa 6
Continente sconosciuto - Info sul continente non disponibili 1
Totale 2.312
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Nazione #
US - Stati Uniti d'America 957
RU - Federazione Russa 261
PL - Polonia 228
IT - Italia 206
IE - Irlanda 114
HK - Hong Kong 88
SG - Singapore 86
CN - Cina 80
SE - Svezia 61
DE - Germania 40
IN - India 32
IR - Iran 32
FI - Finlandia 17
CH - Svizzera 11
GB - Regno Unito 11
VN - Vietnam 10
FR - Francia 9
CA - Canada 7
JO - Giordania 7
BE - Belgio 6
ES - Italia 5
KR - Corea 5
ET - Etiopia 4
LT - Lituania 4
ID - Indonesia 3
PK - Pakistan 3
UA - Ucraina 3
CZ - Repubblica Ceca 2
NL - Olanda 2
RO - Romania 2
TH - Thailandia 2
TR - Turchia 2
AT - Austria 1
CM - Camerun 1
EG - Egitto 1
EU - Europa 1
GE - Georgia 1
IL - Israele 1
JP - Giappone 1
LK - Sri Lanka 1
MY - Malesia 1
PT - Portogallo 1
TJ - Tagikistan 1
UZ - Uzbekistan 1
Totale 2.312
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Città #
Warsaw 228
Fairfield 122
Dublin 112
Chandler 88
Florence 68
Woodbridge 64
Singapore 63
Ashburn 62
Cambridge 58
Hong Kong 58
Houston 48
Wilmington 43
Seattle 38
Lawrence 37
Altamura 36
Moscow 33
Ann Arbor 30
Princeton 30
Tehran 28
Boston 26
Beijing 25
Shanghai 22
Mumbai 21
San Diego 18
Santa Clara 16
Lappeenranta 15
Medford 12
Bern 11
Norwalk 11
Dong Ket 10
Boardman 9
New York 9
Bolzano 8
Dearborn 8
Kent 8
Guangzhou 6
Redwood City 6
Andover 5
Bagno A Ripoli 5
Berlin 5
Chennai 5
Châtenay-malabry 5
Falls Church 5
Gimhae 5
Turin 5
Barcelona 4
Brussels 4
Hillsboro 4
Rome 4
Scandicci 4
Scarborough 4
West Jordan 4
Addis Ababa 3
Buffalo 3
Esslingen am Neckar 3
Fremont 3
Gujranwala 3
Jakarta 3
Los Angeles 3
Montecatini Terme 3
Padova 3
Slengiai 3
Toronto 3
Torre del Greco 3
Abilene 2
Bari 2
Bitritto 2
Bologna 2
Central 2
Dallas 2
Hangzhou 2
Helsinki 2
Hérouville-Saint-Clair 2
Istanbul 2
Kostroma 2
Limerick 2
Livorno 2
London 2
Lonsee 2
Milan 2
Pune 2
Santa Croce sull'Arno 2
Wuhan 2
Amsterdam 1
Atlanta 1
Bechtolsheim 1
Bellante 1
Bolzano Vicentino 1
Bonn 1
Cairo 1
Chengdu 1
Chiswick 1
Cortona 1
Cuttack 1
Dalian 1
Durham 1
Forlì 1
Gunzenhausen 1
Hanover 1
Hanwella 1
Totale 1.646
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Nome #
Spirulina crostini: a new sourdough bakery product 167
Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods 154
Microalgae as functional ingredients for bakery products, pasta, and fermented beverages 125
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 118
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 107
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production 95
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 95
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour 90
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 87
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 84
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 83
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 74
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 71
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 70
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour 68
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 66
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 62
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 59
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 56
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 55
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries 54
Isolation and characterization of indigenous Weissella spp. for in situ bacterial exopolysaccharides production in chickpea sourdough bread 50
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 49
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation 46
Exploitation of lactic acid bacteria fermentation to reduce raffinose content in bread made with chickpea flour 44
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 39
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry) 36
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk 35
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer 32
Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread” 29
Microbial evolution during consecutive backsloppings in liquid and firm sourdough fermentations 29
Development of a multi-species semi-liquid sourdough starter 27
Microbial biodiversity exploitation for the development of tailored liquid sourdough. 24
Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile 23
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 22
Monitoring, identification and technological features assessment of lactic acid bacteria isolated from cricket powder sourdough spontaneous fermentation. 21
Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites 12
Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine 10
Totale 2.368
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Categoria #
all - tutte 9.181
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 9.181
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020243 0 0 8 15 31 31 26 30 26 30 40 6
2020/2021370 18 22 16 40 16 48 41 24 33 50 22 40
2021/2022223 14 22 8 14 19 14 8 19 11 11 17 66
2022/2023548 50 97 47 21 24 78 75 29 63 12 23 29
2023/2024395 18 34 43 43 17 29 16 110 9 38 25 13
2024/2025412 91 241 80 0 0 0 0 0 0 0 0 0
Totale 2.368