IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

CASIRAGHI, MARIA CRISTINA
 Distribuzione geografica
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Continente #
EU - Europa 9.098
NA - Nord America 7.922
AS - Asia 6.581
SA - Sud America 629
AF - Africa 170
OC - Oceania 131
Continente sconosciuto - Info sul continente non disponibili 2
Totale 24.533
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Nazione #
US - Stati Uniti d'America 7.483
IT - Italia 2.873
GB - Regno Unito 2.106
CN - Cina 2.076
SG - Singapore 1.865
DE - Germania 1.003
SE - Svezia 633
RU - Federazione Russa 579
HK - Hong Kong 562
FR - Francia 443
IN - India 428
BR - Brasile 425
VN - Vietnam 387
TR - Turchia 339
CA - Canada 337
NL - Olanda 233
IE - Irlanda 211
KR - Corea 200
UA - Ucraina 175
FI - Finlandia 158
JP - Giappone 130
ID - Indonesia 128
DK - Danimarca 116
AU - Australia 110
BD - Bangladesh 92
PL - Polonia 82
ES - Italia 79
BE - Belgio 68
MX - Messico 67
GR - Grecia 64
AR - Argentina 62
EU - Europa 60
CO - Colombia 57
TH - Thailandia 55
IR - Iran 53
CI - Costa d'Avorio 47
AT - Austria 44
PH - Filippine 43
CH - Svizzera 36
AE - Emirati Arabi Uniti 31
ZA - Sudafrica 30
PK - Pakistan 29
TW - Taiwan 29
CL - Cile 27
RO - Romania 25
IQ - Iraq 23
PT - Portogallo 23
CZ - Repubblica Ceca 21
NZ - Nuova Zelanda 20
MY - Malesia 19
NO - Norvegia 19
EC - Ecuador 17
SA - Arabia Saudita 17
VE - Venezuela 16
RS - Serbia 15
EG - Egitto 14
HR - Croazia 12
MA - Marocco 11
BG - Bulgaria 10
DZ - Algeria 10
PE - Perù 10
IL - Israele 9
SI - Slovenia 9
TN - Tunisia 9
BY - Bielorussia 8
HU - Ungheria 8
LK - Sri Lanka 8
LV - Lettonia 8
CR - Costa Rica 7
GH - Ghana 7
KZ - Kazakistan 7
LT - Lituania 7
SD - Sudan 7
UZ - Uzbekistan 7
ET - Etiopia 6
GT - Guatemala 6
IS - Islanda 6
KE - Kenya 6
KG - Kirghizistan 6
LU - Lussemburgo 6
EE - Estonia 5
NG - Nigeria 5
SC - Seychelles 5
SK - Slovacchia (Repubblica Slovacca) 5
TT - Trinidad e Tobago 5
UY - Uruguay 5
AZ - Azerbaigian 4
JO - Giordania 4
LB - Libano 4
NP - Nepal 4
PS - Palestinian Territory 4
PY - Paraguay 4
AL - Albania 3
BJ - Benin 3
MK - Macedonia 3
MU - Mauritius 3
OM - Oman 3
PA - Panama 3
SR - Suriname 3
SV - El Salvador 3
Totale 24.552
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Città #
Southend 1.646
Singapore 1.039
Milan 814
Ashburn 632
Hong Kong 525
San Jose 415
Dallas 408
Chandler 404
Beijing 391
Seattle 336
Fairfield 280
Wilmington 253
Munich 250
Council Bluffs 216
Princeton 208
Mcallen 203
Montréal 194
Dublin 186
Los Angeles 185
Santa Clara 182
Mountain View 181
Woodbridge 177
Houston 176
Dearborn 148
Ann Arbor 144
Rome 137
Cambridge 126
Redwood City 126
Jacksonville 125
Bengaluru 124
Ho Chi Minh City 114
Nanjing 108
Guangzhou 105
New York 100
Lauterbourg 99
Hanoi 96
Moscow 96
Redmond 95
Hefei 85
Shanghai 81
Hanover 80
Jakarta 79
Frankfurt am Main 74
Buffalo 72
Jinan 71
Des Moines 70
Boardman 65
Tokyo 65
Istanbul 61
Helsinki 60
Shenyang 60
Sakarya 52
Grafing 50
Nanchang 50
Abidjan 46
Columbus 45
Somerville 45
Serra 44
The Dalles 43
Athens 42
Changsha 42
Warsaw 42
Seoul 41
São Paulo 41
Brussels 40
Chicago 40
Bogotá 39
Tianjin 39
Bari 37
Florence 37
Andover 36
Hangzhou 36
Zhengzhou 36
Ankara 35
Cangzhou 35
Phoenix 35
San Diego 35
Turin 35
Toronto 34
Bologna 33
Berlin 31
Hebei 31
Medford 31
Bangkok 30
Nuremberg 30
Chennai 29
London 29
Naples 29
Roxbury 29
Vienna 28
Monza 27
Denver 26
Palermo 26
Shenzhen 25
Falls Church 24
Fuzhou 23
Orem 23
Al Ain City 22
Haikou 22
Mumbai 22
Totale 13.669
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Nome #
Process conditions affect starch structure and its interactions with proteins in rice pasta 960
Glycemic index and glycemic load of commercial Italian foods 958
Effect of sprouting on nutritional quality of pulses 727
Microbiota in anorexia nervosa : the triangle between bacterial species, metabolites and psychological tests 461
100% Fruit juice intake and cardiovascular risk: a systematic review and meta‑analysis of prospective and randomised controlled studies 432
Metabolic responses in endothelial cells following exposure to ketone bodies 376
Effetto delle condizioni di pastificazione sulle caratteristiche macromolecolari di paste di riso 375
Macinazione a pietra e macinazione a cilindri a confronto: focus sulle caratteristiche delle farine integrali e del pane 371
Patate a polpa pigmentata : monitoraggio di antocianosidi, acidi fenolici ed amido resistente dopo cottura 340
Rett Syndrome : a Focus on Gut Microbiota 336
Caratterizzazione nutrizionale di pasta secca arricchita con granella immatura di frumento 333
Characterization of lactic acid bacteria isolated from wheat bran sourdough 324
Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing 318
Impacts of dietary silver nanoparticles and probiotic administration on the microbiota of an in-vitro gut model 313
Pasta-products enriched with immature wheat grain : technological and nutritional properties 302
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta 302
Quality and nutritional properties of pasta products enriched with immature wheat grain 295
Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food 292
Wheat Bran Sourdough as a Functional Ingredient 276
Phenylketonuric diet negatively impacts on butyrate production 276
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation 273
Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties 271
Growth of Medicinal Mushrooms (MMs) on maize cobs with different pigmentation: NovEl biotechnological approaches to valorize Maize by-Products (NETMAP) 270
Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta 267
Technological and nutritional properties of backery-products enriched with immature wheat grain 265
Molecular features of starch in rice pasta depend on processing conditions and affect cooking behavior 261
Effetto dei trattamenti post-raccolta e dei metodi di conservazione sulla qualità delle castagne 254
Flour from sprouted wheat as a new ingredient in bread-making 250
In vitro studies to predict physiological effects of dietary fibre 249
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms 248
In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin 248
Proteobacteria Overgrowth and Butyrate-Producing Taxa Depletion in the Gut Microbiota of Glycogen Storage Disease Type 1 Patients 248
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread 246
Study of the chemical changes and evolution of microbiota during sourdoughlike fermentation of wheat bran 245
Sorghum flour : characteristics and aptitude for gluten-free pasta making 243
Effects of different organic anti-fungal treatments on tomato plant productively and selected nutritional components of tomato fruit 242
Reduced-fat biscuits: interplay between food structure, nutritional and sensory properties 242
Effects of a synbiotic milk product on human intestinal ecosystem 238
Reduced-fat biscuits : interplay among structure, nutritional properties and sensory acceptability 235
Effect of neutralized and native vinegar on blood glucose and acetate responses to a mixed meal in healthy subjects 232
Chemical and nutritional properties of white bread leavened by lactic acid bacteria 232
Fructans in durum wheat: an opportunity for functional foods 230
Rett syndrome is associated with altered gut microbiota community 229
Pasta-products enriched with immature wheat grain: technological and nutritional properties 225
Quality of dietary carbohydrates affects gut microbial community of phenylketonuric subjects 225
ValorVitis 2.0, La ricerca e l’innovazione incontrano il mercato 223
Exploiting Milling By-Products in Bread-Making : The Case of Sprouted Wheat 221
Characterization of ready-to-eat baby foods based on fermented African rice 220
Comparison of lactulose and inulin as a reference standard for the study of resistant starch fermentation using hydrogen breath test 219
Gastrointestinal effects of immature wheat grain fructo-oligosaccharides 219
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? 219
Post-prandial responses to cereal products enriched with barley beta-glucan 217
Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough 216
Different technological approaches to reduce the glycemic index of bread 214
Il milieu intestinale e sue possibili modificazioni con la dieta. 212
Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L. 211
Impact of the ketogenic diet on human gut 209
Yogurt in the diet of the elderly: a preliminary investigation into its effect on the gut ecosystem and lipid metabolism 204
Prebiotic potential and gastrointestinal effects of immature wheat grain (IWG) biscuits 202
Nutritional enhancement of grain milling byproducts 201
New development for pasta products: immature wheat and functional component 198
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility 195
Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d'Ivoire 192
Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix 192
Behaviour of the pharmaceutical probiotic preparation VSL#3 in the human ileostomy effluent containing its own natural elements 190
La granella di frumento immaturo come ingrediente per alimenti funzionali 186
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread 179
Acute glucose and insulin responses to cereal products based on a high β-glucan barley flour 178
Glycemic response of fruit desserts obtained by organic farming 178
Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers 178
Proprietà prebiotiche di prodotti ottenutti con granella immatura di frumento duro ricca in FOS 177
Gastric emptying of a solid meal is accelerated by the removal of dietary fibre naturally present in food 176
Study of the nutritional changes and evolution of microbiota during sourdough like fermentation of wheat bran 169
Characterizing sorghum-based pasta : a multi-disciplinary approach 168
One Month of Classic Therapeutic Ketogenic Diet Decreases Short Chain Fatty Acids Production in Epileptic Patients 168
Effect of resistant starch on the cooking quality of yam (Dioscorea spp.) and cassava (Manihot esculenta) based paste products 165
Novel biotechnological approaches to grow Medicinal Mushrooms (MMs) on maize residues 164
Digestibility of carbohydrates from rice-, oat- and wheat-based ready-to-eat breakfast cereals in children 160
Resistant starch in the Italian diet 160
L-Arginine enriched biscuits improve endothelial function and glucose metabolism : a pilot study in healthy subjects and a cross-over study in subjects with impaired glucose tolerance and metabolic syndrome 160
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 157
Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior 156
Alpine Diet in Valmalenco (Lombardy, Italy): Nutritional Features of Spontaneous Plants and Traditional Dishes 156
Gastric emptying of solids is markedly delayed when meals are fried 156
Qualità e valore nutrizionale di merendine industriali e di merende tradizionali 156
Fructans in Durum Wheat: An Opportunity for Functional Foods 155
Novel biotechnological approaches to grow Medicinal Mushrooms on maize residues and their application in breadstick 153
I componenti bioattivi non nutrienti 150
Effect of enzymatic treatment on high fibre ingredients 149
Phytate/calcium molar ratio does not predict accessibility of calcium in ready-to-eat dishes 148
Nutritional value of tomatoes (Solanum lycopersicum L.) grown in greenhouse by different agronomic techniques 146
Effect of processing on rice starch digestibility evaluated by in vivo and in vitro methods 145
Measuring the glycemic index of foods : interlaboratory study 142
Lack of effect of high temperature drying on digestibility of starch in spaghetti 138
Lipidi della dieta e profilo acidico eritrocitario di una popolazione adulta del nord Italia 138
Isoflavone supplementation reduces DNA oxidative damage and increases O-β-N-acetyl-D-glucosaminidase activity in healthy women 135
Functional and rheological characteristics of semolina enriched with immature grains 135
Batteri lattici e latti fermentati nella funzionalità dell’apparato gastro-intestinale 133
Lentils based pasta affect satiation, satiety and food intake in healthy volunteers 133
Glycemic index of some protein-free food products for individuals with non-dialysis-dependent chronic kidney disease 132
Totale 24.188
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Categoria #
all - tutte 60.025
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 60.025
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021442 0 0 0 0 0 0 0 0 0 0 296 146
2021/20221.627 102 112 77 124 153 123 130 94 130 145 132 305
2022/20232.155 257 214 191 188 192 360 107 174 188 45 160 79
2023/20241.387 76 127 70 110 230 77 91 127 50 90 154 185
2024/20253.406 155 269 128 373 277 171 161 338 198 340 292 704
2025/20266.503 693 375 871 543 576 422 918 337 776 585 407 0
Totale 25.568