GALLI, VIOLA
 Distribuzione geografica
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Continente #
NA - Nord America 2.237
EU - Europa 1.712
AS - Asia 1.229
SA - Sud America 204
AF - Africa 31
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.422
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Nazione #
US - Stati Uniti d'America 2.207
RU - Federazione Russa 706
SG - Singapore 390
CN - Cina 301
IT - Italia 283
PL - Polonia 243
HK - Hong Kong 174
BR - Brasile 166
KR - Corea 115
IE - Irlanda 114
DE - Germania 84
SE - Svezia 66
VN - Vietnam 66
FI - Finlandia 55
IN - India 52
GB - Regno Unito 34
IR - Iran 32
ID - Indonesia 30
NL - Olanda 29
FR - Francia 26
CA - Canada 24
AR - Argentina 18
CH - Svizzera 14
ES - Italia 13
EC - Ecuador 10
TR - Turchia 10
GR - Grecia 9
IQ - Iraq 9
BD - Bangladesh 8
BE - Belgio 8
JO - Giordania 8
JP - Giappone 8
ZA - Sudafrica 8
AU - Australia 7
ET - Etiopia 7
LT - Lituania 7
PT - Portogallo 7
MX - Messico 6
CI - Costa d'Avorio 5
EG - Egitto 5
RO - Romania 4
UA - Ucraina 4
AT - Austria 3
MA - Marocco 3
MY - Malesia 3
PK - Pakistan 3
TH - Thailandia 3
UZ - Uzbekistan 3
VE - Venezuela 3
CO - Colombia 2
CZ - Repubblica Ceca 2
GE - Georgia 2
KH - Cambogia 2
NP - Nepal 2
SA - Arabia Saudita 2
AE - Emirati Arabi Uniti 1
AZ - Azerbaigian 1
BJ - Benin 1
BO - Bolivia 1
BY - Bielorussia 1
CL - Cile 1
CM - Camerun 1
CY - Cipro 1
DZ - Algeria 1
EU - Europa 1
IL - Israele 1
LK - Sri Lanka 1
NZ - Nuova Zelanda 1
PE - Perù 1
PY - Paraguay 1
TJ - Tagikistan 1
UY - Uruguay 1
Totale 5.422
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Città #
Santa Clara 829
Singapore 271
Warsaw 241
Ashburn 148
Hong Kong 144
Fairfield 122
Dublin 112
Seoul 110
Florence 97
Chandler 88
Beijing 81
Hefei 65
Woodbridge 64
Cambridge 58
Houston 54
Moscow 53
Wilmington 43
Seattle 39
Lawrence 37
Altamura 36
Munich 33
Los Angeles 32
Ann Arbor 30
Princeton 30
New York 29
Tehran 28
Boston 27
Jakarta 25
Buffalo 24
Lappeenranta 24
Mumbai 22
Shanghai 22
Dallas 21
Ho Chi Minh City 21
San Diego 18
Turku 16
Helsinki 15
Kent 15
Hanoi 14
Clifton 12
Medford 12
São Paulo 12
Bern 11
Denver 11
Norwalk 11
Redondo Beach 11
Chennai 10
Dong Ket 10
Paris 10
Toronto 10
Boardman 9
Milan 9
Amsterdam 8
Bolzano 8
Brooklyn 8
Chicago 8
Dearborn 8
Rome 8
Tianjin 8
Bentivoglio 7
Guangzhou 7
Montreal 7
Tokyo 7
Brussels 6
Lisbon 6
London 6
Melbourne 6
Redwood City 6
Salvador 6
The Dalles 6
Abidjan 5
Addis Ababa 5
Andover 5
Athens 5
Bagno A Ripoli 5
Bari 5
Berlin 5
Châtenay-malabry 5
Falls Church 5
Frankfurt am Main 5
Gimhae 5
Groningen 5
New Delhi 5
Quito 5
Turin 5
Barcelona 4
Bengaluru 4
Hillsboro 4
Johannesburg 4
Mexico City 4
Orem 4
Phoenix 4
Rio de Janeiro 4
Scandicci 4
Scarborough 4
Stockholm 4
West Jordan 4
Atlanta 3
Belo Horizonte 3
Brasília 3
Totale 3.534
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Nome #
Spirulina crostini: a new sourdough bakery product 253
Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods 239
Microalgae as functional ingredients for bakery products, pasta, and fermented beverages 215
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 188
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 181
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 177
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 169
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 163
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 159
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 157
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 157
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production 155
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour 154
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 153
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 147
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 145
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer 144
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour 141
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry) 139
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 136
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 134
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 132
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 129
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries 125
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation 125
Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile 118
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 117
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk 117
Exploitation of lactic acid bacteria fermentation to reduce raffinose content in bread made with chickpea flour 107
Isolation and characterization of indigenous Weissella spp. for in situ bacterial exopolysaccharides production in chickpea sourdough bread 103
Monitoring, identification and technological features assessment of lactic acid bacteria isolated from cricket powder sourdough spontaneous fermentation. 97
Microbial evolution during consecutive backsloppings in liquid and firm sourdough fermentations 94
Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites 89
Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread” 87
Development of a multi-species semi-liquid sourdough starter 83
Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine 82
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 81
Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread 80
Microbial biodiversity exploitation for the development of tailored liquid sourdough. 73
Poly-β-hydroxybutyrate Production from Bread Waste via Sequential Dark Fermentation and Photofermentation 67
Second Cheese Whey Upcycling using Purple Non-Sulfur Bacteria 38
Effect of fermentation on selected techno-functional properties of mealworm (Tenebrio molitor) and cricket (Acheta domesticus) powders. 18
Selection of functional lactic acid bacteria strains through millet bran fermentation. 15
Monitoring the bacterial community of spontaneous fermentation of Tenebrio molitor powder by using culture-dependent and culture-independent methods. 14
Sourdough fermentation as a tool to improve the bioactive properties of spelt. 12
The social wasps as a reservoir of non-Saccharomyces yeasts for bio-protection strategies in winemaking 3
Totale 5.512
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Categoria #
all - tutte 16.403
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 16.403
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021258 0 0 0 0 0 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
2024/20252.169 91 241 118 274 692 280 66 80 101 53 79 94
2025/20261.387 212 283 184 273 412 23 0 0 0 0 0 0
Totale 5.512