GALLI, VIOLA
 Distribuzione geografica
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Continente #
NA - Nord America 3.048
EU - Europa 2.203
AS - Asia 1.629
SA - Sud America 230
Continente sconosciuto - Info sul continente non disponibili 97
AF - Africa 45
OC - Oceania 8
Totale 7.260
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Nazione #
US - Stati Uniti d'America 2.963
RU - Federazione Russa 707
IT - Italia 626
SG - Singapore 459
CN - Cina 400
PL - Polonia 249
HK - Hong Kong 184
BR - Brasile 178
VN - Vietnam 162
IE - Irlanda 119
KR - Corea 116
DE - Germania 88
FR - Francia 79
BD - Bangladesh 68
SE - Svezia 67
FI - Finlandia 66
CA - Canada 58
IN - India 58
GB - Regno Unito 52
PT - Portogallo 40
JP - Giappone 33
NL - Olanda 33
ID - Indonesia 32
IR - Iran 32
AR - Argentina 20
ES - Italia 15
CH - Svizzera 14
IQ - Iraq 14
TR - Turchia 13
EC - Ecuador 12
MX - Messico 12
GR - Grecia 10
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
PK - Pakistan 6
SA - Arabia Saudita 6
UA - Ucraina 6
AT - Austria 5
CO - Colombia 5
RO - Romania 5
TH - Thailandia 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
CR - Costa Rica 4
UZ - Uzbekistan 4
VE - Venezuela 4
MA - Marocco 3
PY - Paraguay 3
TT - Trinidad e Tobago 3
CZ - Repubblica Ceca 2
GE - Georgia 2
GT - Guatemala 2
IL - Israele 2
JM - Giamaica 2
KE - Kenya 2
KH - Cambogia 2
LB - Libano 2
NP - Nepal 2
PH - Filippine 2
PR - Porto Rico 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
HN - Honduras 1
LK - Sri Lanka 1
MG - Madagascar 1
MT - Malta 1
NZ - Nuova Zelanda 1
PE - Perù 1
PS - Palestinian Territory 1
QA - Qatar 1
TJ - Tagikistan 1
TN - Tunisia 1
Totale 7.164
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Città #
Santa Clara 835
Singapore 332
Ashburn 296
Warsaw 247
San Jose 176
Hong Kong 150
Fairfield 122
Florence 120
Dublin 112
Seoul 110
Milan 93
Beijing 91
Chandler 88
Hefei 65
Woodbridge 64
Houston 59
Cambridge 58
Los Angeles 57
Ho Chi Minh City 56
Moscow 54
New York 51
Wilmington 43
The Dalles 42
Seattle 40
Rome 39
Council Bluffs 38
Lawrence 37
Altamura 36
Hanoi 36
Lauterbourg 36
Dallas 34
Munich 33
Tokyo 32
Ann Arbor 30
Buffalo 30
Lappeenranta 30
Princeton 30
Boston 28
Tehran 28
Jakarta 26
Shanghai 25
Vila Real 24
Mumbai 23
Montreal 22
Helsinki 19
Orem 19
Denver 18
San Diego 18
Turin 16
Turku 16
Kent 15
Lisbon 15
Paris 15
São Paulo 14
Toronto 14
Atlanta 13
Chennai 13
Chicago 13
Medford 13
Bologna 12
Clifton 12
Amsterdam 11
Bern 11
Brooklyn 11
Guangzhou 11
Norwalk 11
Redondo Beach 11
Bari 10
Boardman 10
Dong Ket 10
Naples 10
Tianjin 10
Da Nang 9
Hangzhou 9
Phoenix 9
Bolzano 8
Dearborn 8
London 8
Abuja 7
Basingstoke 7
Bentivoglio 7
Mexico City 7
Modena 7
Abidjan 6
Brussels 6
Desnes 6
Frankfurt am Main 6
Manchester 6
Melbourne 6
Redwood City 6
Salvador 6
San Francisco 6
West Jordan 6
Addis Ababa 5
Andover 5
Athens 5
Bagno A Ripoli 5
Belo Horizonte 5
Berlin 5
Bắc Ninh 5
Totale 4.530
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Nome #
Gamma-aminobutyric acid (GABA) production in fermented milk by lactic acid bacteria isolated from spontaneous raw milk fermentation 334
Spirulina crostini: a new sourdough bakery product 306
Microalgae and cyanobacteria as promising ingredients for the development of functional beverages and foods 278
Microalgae as functional ingredients for bakery products, pasta, and fermented beverages 258
Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial 251
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings 211
Development of new microalgaebased sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition 209
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough 208
Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads 202
Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour 201
Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough 201
Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains 190
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production 184
In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread 184
Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini” 183
Millet fermented by different combinations of yeasts and lactobacilli: effects on phenolic composition, starch, mineral content and prebiotic activity 181
Vegetable oils protect phycocyanin from thermal degradation during cooking in spirulina-based “crostini” 177
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties 171
Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer 166
Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours 166
Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour 164
Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods 161
Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry) 160
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries 157
Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery 152
Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile 145
Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk 144
Second Cheese Whey Upcycling using Purple Non-Sulfur Bacteria 141
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production 140
Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread 134
Exploitation of lactic acid bacteria fermentation to reduce raffinose content in bread made with chickpea flour 134
Microbial evolution during consecutive backsloppings in liquid and firm sourdough fermentations 125
Isolation and characterization of indigenous Weissella spp. for in situ bacterial exopolysaccharides production in chickpea sourdough bread 123
Monitoring, identification and technological features assessment of lactic acid bacteria isolated from cricket powder sourdough spontaneous fermentation. 113
Development of a multi-species semi-liquid sourdough starter 107
Use of selected lactic acid bacteria and amaranth flour to increase γ-aminobutyric acid content and antioxidant capacity in sourdough bread” 106
Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine 104
Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites 101
Poly-β-hydroxybutyrate Production from Bread Waste via Sequential Dark Fermentation and Photofermentation 98
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains 97
Microbial biodiversity exploitation for the development of tailored liquid sourdough. 90
Selection of functional lactic acid bacteria strains through millet bran fermentation. 68
Sourdough fermentation as a tool to improve the bioactive properties of spelt. 53
Effect of fermentation on selected techno-functional properties of mealworm (Tenebrio molitor) and cricket (Acheta domesticus) powders. 51
Monitoring the bacterial community of spontaneous fermentation of Tenebrio molitor powder by using culture-dependent and culture-independent methods. 40
Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier 30
The social wasps as a reservoir of non-Saccharomyces yeasts for bio-protection strategies in winemaking 28
Selected-Wavelength Illumination for Enhanced Hydrogen and Poly-β-hydroxybutyrate Production from Second Cheese Whey by Rhodopseudomonas palustris 17
Enhancing vineyard soil mycorrhizal properties and grape and wine phenolic profiles through microbial inoculation and interrow green cover 16
Totale 7.260
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Categoria #
all - tutte 20.592
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 20.592
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20262.831 212 283 184 273 412 137 284 128 212 189 135 382
2026/2027304 304 0 0 0 0 0 0 0 0 0 0 0
Totale 7.260