GALLI, VIOLA
 Distribuzione geografica
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Continente #
NA - Nord America 3.539
EU - Europa 2.285
AS - Asia 1.646
SA - Sud America 239
Continente sconosciuto - Info sul continente non disponibili 98
AF - Africa 46
OC - Oceania 8
Totale 7.861
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Nazione #
US - Stati Uniti d'America 3.435
RU - Federazione Russa 707
IT - Italia 652
SG - Singapore 460
CN - Cina 402
PL - Polonia 250
BR - Brasile 184
HK - Hong Kong 184
VN - Vietnam 164
IE - Irlanda 119
KR - Corea 117
SE - Svezia 93
DE - Germania 88
FR - Francia 80
CA - Canada 72
BD - Bangladesh 70
FI - Finlandia 66
GB - Regno Unito 66
IN - India 59
PT - Portogallo 40
JP - Giappone 34
NL - Olanda 34
ID - Indonesia 32
IR - Iran 32
AR - Argentina 20
BE - Belgio 17
ES - Italia 17
CH - Svizzera 14
IQ - Iraq 14
TR - Turchia 13
EC - Ecuador 12
MX - Messico 12
GR - Grecia 10
JO - Giordania 9
LT - Lituania 9
TH - Thailandia 9
ZA - Sudafrica 9
CO - Colombia 8
AU - Australia 7
ET - Etiopia 7
MY - Malesia 7
NG - Nigeria 7
CI - Costa d'Avorio 6
EG - Egitto 6
PK - Pakistan 6
SA - Arabia Saudita 6
UA - Ucraina 6
AE - Emirati Arabi Uniti 5
AT - Austria 5
CR - Costa Rica 5
RO - Romania 5
CL - Cile 4
UZ - Uzbekistan 4
VE - Venezuela 4
JM - Giamaica 3
MA - Marocco 3
PY - Paraguay 3
TT - Trinidad e Tobago 3
CZ - Repubblica Ceca 2
EE - Estonia 2
GE - Georgia 2
GT - Guatemala 2
HN - Honduras 2
IL - Israele 2
KE - Kenya 2
KH - Cambogia 2
LB - Libano 2
NP - Nepal 2
PH - Filippine 2
PR - Porto Rico 2
PS - Palestinian Territory 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
CY - Cipro 1
DO - Repubblica Dominicana 1
DZ - Algeria 1
EU - Europa 1
LK - Sri Lanka 1
MG - Madagascar 1
MT - Malta 1
NI - Nicaragua 1
NZ - Nuova Zelanda 1
PE - Perù 1
QA - Qatar 1
SV - El Salvador 1
TJ - Tagikistan 1
TN - Tunisia 1
Totale 7.764
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Città #
Santa Clara 838
Ashburn 423
Singapore 333
Warsaw 248
San Jose 223
Hong Kong 150
Fairfield 122
Florence 121
Dublin 112
Seoul 111
Milan 97
Beijing 92
Chandler 88
Council Bluffs 66
Hefei 65
Los Angeles 65
Woodbridge 64
Cambridge 60
Houston 60
New York 59
Ho Chi Minh City 58
Moscow 54
Dallas 46
Wilmington 44
The Dalles 42
Seattle 41
Rome 40
Lawrence 37
Altamura 36
Hanoi 36
Lauterbourg 36
Munich 33
Tokyo 33
Boston 32
Buffalo 31
Princeton 31
Ann Arbor 30
Lappeenranta 30
Tehran 28
Jakarta 26
Chicago 25
Shanghai 25
Montreal 24
Phoenix 24
Vila Real 24
Mumbai 23
Denver 22
Orem 20
Helsinki 19
San Diego 18
Atlanta 17
Paris 17
Toronto 17
Turin 17
São Paulo 16
Turku 16
Kent 15
Lisbon 15
Chennai 13
Medford 13
Amsterdam 12
Bologna 12
Brooklyn 12
Clifton 12
Naples 12
Bern 11
Guangzhou 11
Norwalk 11
Redondo Beach 11
Bari 10
Boardman 10
Dong Ket 10
Tianjin 10
Da Nang 9
Hangzhou 9
London 9
Mons 9
San Francisco 9
Bolzano 8
Dearborn 8
Abuja 7
Basingstoke 7
Bentivoglio 7
Mexico City 7
Modena 7
Abidjan 6
Bangkok 6
Brussels 6
Desnes 6
Frankfurt am Main 6
Manchester 6
Melbourne 6
Padua 6
Redwood City 6
Salvador 6
West Jordan 6
Addis Ababa 5
Andover 5
Athens 5
Bagno A Ripoli 5
Totale 4.847
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Nome #
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation 363
Spirulina crostini: a new sourdough bakery product 317
Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods 288
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 273
Microalgae as functional ingredients for bakery products, pasta, and fermented beverages 267
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 217
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 216
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 215
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 212
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour 212
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 211
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 208
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 202
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 199
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 194
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 193
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production 190
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 181
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 179
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 176
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry) 175
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour 175
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer 173
Second Cheese Whey Upcycling using Purple Non-Sulfur Bacteria 166
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 161
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries 160
Exploitation of lactic acid bacteria fermentation to reduce raffinose content in bread made with chickpea flour 160
Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile 152
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk 151
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 148
Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread 145
Isolation and characterization of indigenous Weissella spp. for in situ bacterial exopolysaccharides production in chickpea sourdough bread 145
Microbial evolution during consecutive backsloppings in liquid and firm sourdough fermentations 140
Monitoring, identification and technological features assessment of lactic acid bacteria isolated from cricket powder sourdough spontaneous fermentation. 133
Development of a multi-species semi-liquid sourdough starter 129
Microbial biodiversity exploitation for the development of tailored liquid sourdough. 123
Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread” 117
Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine 111
Poly-β-hydroxybutyrate Production from Bread Waste via Sequential Dark Fermentation and Photofermentation 108
Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites 103
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 101
Selection of functional lactic acid bacteria strains through millet bran fermentation. 74
Sourdough fermentation as a tool to improve the bioactive properties of spelt. 60
Effect of fermentation on selected techno-functional properties of mealworm (Tenebrio molitor) and cricket (Acheta domesticus) powders. 59
Monitoring the bacterial community of spontaneous fermentation of Tenebrio molitor powder by using culture-dependent and culture-independent methods. 44
Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier 39
The social wasps as a reservoir of non-Saccharomyces yeasts for bio-protection strategies in winemaking 35
Enhancing vineyard soil mycorrhizal properties and grape and wine phenolic profiles through microbial inoculation and interrow green cover 26
Selected-Wavelength Illumination for Enhanced Hydrogen and Poly-β-hydroxybutyrate Production from Second Cheese Whey by Rhodopseudomonas palustris 22
Enhancing Vin Santo Quality Using a Saccharomyces cerevisiae/Zygosaccharomyces rouxii Mixed Starter Culture. 13
Totale 7.861
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Categoria #
all - tutte 22.321
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 22.321
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022179 0 0 0 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
2025/20262.831 212 283 184 273 412 137 284 128 212 189 135 382
2026/2027905 352 164 323 66 0 0 0 0 0 0 0 0
Totale 7.861