GALLI, VIOLA
 Distribuzione geografica
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Continente #
NA - Nord America 2.711
EU - Europa 1.898
AS - Asia 1.588
SA - Sud America 226
AF - Africa 44
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.476
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Nazione #
US - Stati Uniti d'America 2.664
RU - Federazione Russa 707
SG - Singapore 458
CN - Cina 398
IT - Italia 344
PL - Polonia 245
HK - Hong Kong 181
BR - Brasile 176
VN - Vietnam 162
KR - Corea 116
IE - Irlanda 114
DE - Germania 88
FR - Francia 74
SE - Svezia 67
FI - Finlandia 65
IN - India 57
GB - Regno Unito 49
PT - Portogallo 40
BD - Bangladesh 36
JP - Giappone 33
CA - Canada 32
ID - Indonesia 32
IR - Iran 32
NL - Olanda 31
AR - Argentina 20
CH - Svizzera 14
IQ - Iraq 14
ES - Italia 13
TR - Turchia 13
EC - Ecuador 12
MX - Messico 11
GR - Grecia 9
JO - Giordania 9
LT - Lituania 9
BE - Belgio 8
ZA - Sudafrica 8
AU - Australia 7
ET - Etiopia 7
NG - Nigeria 7
CI - Costa d'Avorio 6
EG - Egitto 6
MY - Malesia 6
UA - Ucraina 6
AT - Austria 5
PK - Pakistan 5
RO - Romania 5
SA - Arabia Saudita 5
TH - Thailandia 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
CO - Colombia 4
UZ - Uzbekistan 4
VE - Venezuela 4
MA - Marocco 3
CZ - Repubblica Ceca 2
GE - Georgia 2
IL - Israele 2
KE - Kenya 2
KH - Cambogia 2
LB - Libano 2
NP - Nepal 2
PH - Filippine 2
PY - Paraguay 2
UY - Uruguay 2
AO - Angola 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BJ - Benin 1
BO - Bolivia 1
BY - Bielorussia 1
CM - Camerun 1
CR - Costa Rica 1
CY - Cipro 1
DO - Repubblica Dominicana 1
DZ - Algeria 1
EU - Europa 1
GT - Guatemala 1
LK - Sri Lanka 1
MT - Malta 1
NZ - Nuova Zelanda 1
PE - Perù 1
PS - Palestinian Territory 1
QA - Qatar 1
TJ - Tagikistan 1
TN - Tunisia 1
TT - Trinidad e Tobago 1
Totale 6.476
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Città #
Santa Clara 832
Singapore 331
Warsaw 243
Ashburn 240
San Jose 162
Hong Kong 148
Fairfield 122
Dublin 112
Florence 111
Seoul 110
Beijing 90
Chandler 88
Hefei 65
Woodbridge 64
Cambridge 58
Houston 58
Ho Chi Minh City 56
Moscow 54
Wilmington 43
The Dalles 42
New York 41
Los Angeles 39
Seattle 39
Council Bluffs 38
Lawrence 37
Altamura 36
Hanoi 36
Lauterbourg 36
Munich 33
Tokyo 32
Ann Arbor 30
Lappeenranta 30
Princeton 30
Tehran 28
Boston 27
Buffalo 27
Jakarta 26
Shanghai 25
Vila Real 24
Mumbai 23
Dallas 22
Helsinki 19
Orem 18
San Diego 18
Turku 16
Kent 15
Lisbon 15
Milan 14
Denver 13
Medford 13
São Paulo 13
Chennai 12
Chicago 12
Clifton 12
Bern 11
Guangzhou 11
Norwalk 11
Redondo Beach 11
Toronto 11
Amsterdam 10
Dong Ket 10
Montreal 10
Paris 10
Tianjin 10
Atlanta 9
Boardman 9
Brooklyn 9
Da Nang 9
Hangzhou 9
Rome 9
Bolzano 8
Dearborn 8
Abuja 7
Basingstoke 7
Bentivoglio 7
London 7
Abidjan 6
Bari 6
Brussels 6
Desnes 6
Frankfurt am Main 6
Manchester 6
Melbourne 6
Mexico City 6
Redwood City 6
Salvador 6
Turin 6
Addis Ababa 5
Andover 5
Athens 5
Bagno A Ripoli 5
Belo Horizonte 5
Berlin 5
Bắc Ninh 5
Châtenay-malabry 5
Falls Church 5
Gimhae 5
Groningen 5
New Delhi 5
Quito 5
Totale 4.212
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Nome #
Spirulina crostini: a new sourdough bakery product 302
Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods 275
Microalgae as functional ingredients for bakery products, pasta, and fermented beverages 248
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 223
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 206
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 198
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 194
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour 191
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 187
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 182
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 180
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 175
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 167
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation 167
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production 166
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 165
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 163
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 160
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour 158
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry) 157
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer 156
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 149
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 145
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 143
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk 140
Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile 139
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries 139
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 133
Exploitation of lactic acid bacteria fermentation to reduce raffinose content in bread made with chickpea flour 128
Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread 124
Isolation and characterization of indigenous Weissella spp. for in situ bacterial exopolysaccharides production in chickpea sourdough bread 117
Microbial evolution during consecutive backsloppings in liquid and firm sourdough fermentations 111
Monitoring, identification and technological features assessment of lactic acid bacteria isolated from cricket powder sourdough spontaneous fermentation. 111
Development of a multi-species semi-liquid sourdough starter 102
Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine 101
Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites 99
Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread” 98
Poly-β-hydroxybutyrate Production from Bread Waste via Sequential Dark Fermentation and Photofermentation 91
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 90
Microbial biodiversity exploitation for the development of tailored liquid sourdough. 85
Second Cheese Whey Upcycling using Purple Non-Sulfur Bacteria 84
Selection of functional lactic acid bacteria strains through millet bran fermentation. 53
Effect of fermentation on selected techno-functional properties of mealworm (Tenebrio molitor) and cricket (Acheta domesticus) powders. 45
Sourdough fermentation as a tool to improve the bioactive properties of spelt. 36
Monitoring the bacterial community of spontaneous fermentation of Tenebrio molitor powder by using culture-dependent and culture-independent methods. 29
Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier 22
The social wasps as a reservoir of non-Saccharomyces yeasts for bio-protection strategies in winemaking 22
Selected-Wavelength Illumination for Enhanced Hydrogen and Poly-β-hydroxybutyrate Production from Second Cheese Whey by Rhodopseudomonas palustris 14
Totale 6.570
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Categoria #
all - tutte 18.980
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 18.980
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202162 0 0 0 0 0 0 0 0 0 0 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
2024/20252.169 91 241 118 274 692 280 66 80 101 53 79 94
2025/20262.445 212 283 184 273 412 137 284 128 212 189 131 0
Totale 6.570