CASIRAGHI, MARIA CRISTINA
 Distribuzione geografica
Continente #
EU - Europa 5774
NA - Nord America 3933
AS - Asia 1625
SA - Sud America 105
OC - Oceania 86
AF - Africa 44
Continente sconosciuto - Info sul continente non disponibili 1
Totale 11568
Nazione #
US - Stati Uniti d'America 3656
GB - Regno Unito 1964
IT - Italia 1770
CN - Cina 884
DE - Germania 740
SE - Svezia 266
TR - Turchia 258
CA - Canada 256
FR - Francia 167
UA - Ucraina 163
KR - Corea 147
RU - Federazione Russa 144
IN - India 124
DK - Danimarca 113
FI - Finlandia 84
NL - Olanda 77
AU - Australia 73
EU - Europa 60
GR - Grecia 54
CO - Colombia 38
BR - Brasile 37
PL - Polonia 36
JP - Giappone 34
ES - Italia 32
ID - Indonesia 30
IR - Iran 30
BE - Belgio 26
VN - Vietnam 24
CH - Svizzera 21
IE - Irlanda 21
MX - Messico 18
TH - Thailandia 18
TW - Taiwan 17
PT - Portogallo 16
CL - Cile 15
HK - Hong Kong 14
CZ - Repubblica Ceca 13
NZ - Nuova Zelanda 13
SG - Singapore 12
AR - Argentina 11
RO - Romania 11
NO - Norvegia 10
PK - Pakistan 10
RS - Serbia 8
ZA - Sudafrica 8
HR - Croazia 7
MY - Malesia 7
SD - Sudan 7
HU - Ungheria 6
IL - Israele 6
SI - Slovenia 6
AT - Austria 5
EG - Egitto 5
DZ - Algeria 4
LV - Lettonia 4
SC - Seychelles 4
BY - Bielorussia 3
CI - Costa d'Avorio 3
GH - Ghana 3
BJ - Benin 2
EC - Ecuador 2
ET - Etiopia 2
IS - Islanda 2
LB - Libano 2
MU - Mauritius 2
NG - Nigeria 2
PH - Filippine 2
SA - Arabia Saudita 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BG - Bulgaria 1
BO - Bolivia 1
BW - Botswana 1
CR - Costa Rica 1
EE - Estonia 1
GT - Guatemala 1
JO - Giordania 1
LK - Sri Lanka 1
LT - Lituania 1
LU - Lussemburgo 1
PR - Porto Rico 1
SK - Slovacchia (Repubblica Slovacca) 1
SR - Suriname 1
TN - Tunisia 1
UZ - Uzbekistan 1
Totale 11628
Città #
Southend 1646
Milan 580
Seattle 327
Fairfield 280
Wilmington 250
Munich 214
Princeton 208
Mcallen 203
Montréal 194
Mountain View 181
Beijing 180
Woodbridge 173
Houston 164
Dearborn 148
Ann Arbor 144
Cambridge 126
Jacksonville 123
Redwood City 123
Ashburn 113
Nanjing 103
Redmond 95
Hanover 80
Des Moines 69
Jinan 67
Shenyang 57
Sakarya 52
Grafing 50
Nanchang 47
Somerville 45
Rome 44
Serra 44
Chandler 39
Changsha 38
Athens 37
Andover 36
Guangzhou 36
Bogotá 34
San Diego 33
Hebei 31
Medford 31
Zhengzhou 31
Istanbul 30
Roxbury 29
Berlin 25
Hangzhou 25
Toronto 25
Falls Church 24
Tianjin 23
Haikou 22
Kiez 21
Napoli 19
Konya 18
Ningbo 18
Warsaw 18
Fremont 17
Bari 16
Shanghai 16
Phoenix 15
Jiaxing 13
Kunming 13
Ottawa 13
Turin 13
London 12
Salerno 12
Taipei 12
Torino 12
Costa Mesa 11
Duncan 11
Fuzhou 11
Jakarta 11
Seoul 11
Singapore 11
Wuhan 11
Bologna 10
Lanzhou 10
Nürnberg 10
Ankara 9
Auburn Hills 9
Brussels 9
Como 9
Cork 9
Dong Ket 9
Izmir 9
Kanwal 9
Monza 9
Santiago 9
Silver Spring 9
Bangkok 8
Bitonto 8
Central District 8
Florence 8
Genova 8
Los Angeles 8
Palermo 8
Sesto San Giovanni 8
Taizhou 8
Adelaide 7
Bangalore 7
Barcelona 7
Bolzano 7
Totale 7243
Nome #
Process conditions affect starch structure and its interactions with proteins in rice pasta 848
Glycemic index and glycemic load of commercial Italian foods 410
Effect of sprouting on nutritional quality of pulses 304
Microbiota in anorexia nervosa : the triangle between bacterial species, metabolites and psychological tests 269
Caratterizzazione nutrizionale di pasta secca arricchita con granella immatura di frumento 222
Metabolic responses in endothelial cells following exposure to ketone bodies 210
100% Fruit juice intake and cardiovascular risk: a systematic review and meta‑analysis of prospective and randomised controlled studies 206
Rett Syndrome : a Focus on Gut Microbiota 199
Quality and nutritional properties of pasta products enriched with immature wheat grain 192
Pasta-products enriched with immature wheat grain : technological and nutritional properties 189
Molecular features of starch in rice pasta depend on processing conditions and affect cooking behavior 189
In vitro studies to predict physiological effects of dietary fibre 187
Effetto dei trattamenti post-raccolta e dei metodi di conservazione sulla qualità delle castagne 183
Effects of different organic anti-fungal treatments on tomato plant productively and selected nutritional components of tomato fruit 172
Effetto delle condizioni di pastificazione sulle caratteristiche macromolecolari di paste di riso 172
Il milieu intestinale e sue possibili modificazioni con la dieta. 167
Wheat Bran Sourdough as a Functional Ingredient 166
Sorghum flour : characteristics and aptitude for gluten-free pasta making 165
Characterization of lactic acid bacteria isolated from wheat bran sourdough 164
Patate a polpa pigmentata : monitoraggio di antocianosidi, acidi fenolici ed amido resistente dopo cottura 162
Technological and nutritional properties of backery-products enriched with immature wheat grain 160
Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food 160
Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing 160
Impacts of dietary silver nanoparticles and probiotic administration on the microbiota of an in-vitro gut model 159
Flour from sprouted wheat as a new ingredient in bread-making 150
Study of the chemical changes and evolution of microbiota during sourdoughlike fermentation of wheat bran 147
Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties 145
Fructans in durum wheat: an opportunity for functional foods 137
In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin 134
Effects of a synbiotic milk product on human intestinal ecosystem 133
Post-prandial responses to cereal products enriched with barley beta-glucan 133
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread 131
Effect of neutralized and native vinegar on blood glucose and acetate responses to a mixed meal in healthy subjects 129
Phenylketonuric diet negatively impacts on butyrate production 129
Pasta-products enriched with immature wheat grain: technological and nutritional properties 127
Characterization of ready-to-eat baby foods based on fermented African rice 123
New development for pasta products: immature wheat and functional component 122
Comparison of lactulose and inulin as a reference standard for the study of resistant starch fermentation using hydrogen breath test 122
La granella di frumento immaturo come ingrediente per alimenti funzionali 121
Glycemic response of fruit desserts obtained by organic farming 120
Reduced-fat biscuits: interplay between food structure, nutritional and sensory properties 118
Nutritive Evaluation of the Bambara Groundnut Ci12 Landrace [Vigna subterranea (L.) Verdc. (Fabaceae)] Produced in Côte d'Ivoire 117
Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough 116
Gastrointestinal effects of immature wheat grain fructo-oligosaccharides 115
Different technological approaches to reduce the glycemic index of bread 114
Behaviour of the pharmaceutical probiotic preparation VSL#3 in the human ileostomy effluent containing its own natural elements 114
Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L. 110
I componenti bioattivi non nutrienti 109
Yogurt in the diet of the elderly: a preliminary investigation into its effect on the gut ecosystem and lipid metabolism 108
Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation 105
Reduced-fat biscuits : interplay among structure, nutritional properties and sensory acceptability 104
Characterizing sorghum-based pasta : a multi-disciplinary approach 101
Gastric emptying of a solid meal is accelerated by the removal of dietary fibre naturally present in food 100
Chemical and nutritional properties of white bread leavened by lactic acid bacteria 100
Gastric emptying of solids is markedly delayed when meals are fried 95
Proteobacteria Overgrowth and Butyrate-Producing Taxa Depletion in the Gut Microbiota of Glycogen Storage Disease Type 1 Patients 93
Prebiotic potential and gastrointestinal effects of immature wheat grain (IWG) biscuits 92
Effect of resistant starch on the cooking quality of yam (Dioscorea spp.) and cassava (Manihot esculenta) based paste products 92
Digestibility of carbohydrates from rice-, oat- and wheat-based ready-to-eat breakfast cereals in children 90
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta 90
Fructans in Durum Wheat: An Opportunity for Functional Foods 87
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 86
Acute glucose and insulin responses to cereal products based on a high β-glucan barley flour 86
Resistant starch in the Italian diet 86
Nutritional value of tomatoes (Solanum lycopersicum L.) grown in greenhouse by different agronomic techniques 85
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? 84
Quality of dietary carbohydrates affects gut microbial community of phenylketonuric subjects 83
Intensita’ di percezione gustativa in condizioni di fame e di sazieta’ 82
Fermentability of starch residues obtained in vivo and in vitro 82
Lack of effect of high temperature drying on digestibility of starch in spaghetti 80
Effect of processing on rice starch digestibility evaluated by in vivo and in vitro methods 80
Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta 80
Proprietà prebiotiche di prodotti ottenutti con granella immatura di frumento duro ricca in FOS 79
Rett syndrome is associated with altered gut microbiota community 79
Qualità e valore nutrizionale di merendine industriali e di merende tradizionali 78
Impact of the ketogenic diet on human gut 78
Nutritional enhancement of grain milling byproducts 77
ValorVitis 2.0, La ricerca e l’innovazione incontrano il mercato 77
Influenza dei processi di trasformazione sulla risposta glicemica di alimenti amidacei 76
Exploiting Milling By-Products in Bread-Making : The Case of Sprouted Wheat 76
Effect of enzymatic treatment on high fibre ingredients 75
Isoflavone supplementation reduces DNA oxidative damage and increases O-β-N-acetyl-D-glucosaminidase activity in healthy women 74
Batteri lattici e latti fermentati nella funzionalità dell’apparato gastro-intestinale 73
Macinazione a pietra e macinazione a cilindri a confronto: focus sulle caratteristiche delle farine integrali e del pane 72
Lipidi della dieta e profilo acidico eritrocitario di una popolazione adulta del nord Italia 71
Measuring the glycemic index of foods : interlaboratory study 70
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 70
Study of the nutritional changes and evolution of microbiota during sourdough like fermentation of wheat bran 70
Role of fiber in the mediterranean diet 67
Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers 59
Occurrence of targeted nutrients and potentially bioactive compounds during in vitro digestion of wheat spaghetti 58
Functional and rheological characteristics of semolina enriched with immature grains 55
null 54
Fecal water genotoxicity in healthy free-living young Italian people 53
Phytate/calcium molar ratio does not predict accessibility of calcium in ready-to-eat dishes 53
Properties of biomacromolecules in African-grown rice species 51
Properties of biomacromolecules in African-grown rice species 48
Glycemic Responses, Glycemic Index, and Glycemic Load Values of Some Street Foods Prepared from Plantain (Musa spp., AAB Genome) in Côte d’Ivoire 38
One Month of Classic Therapeutic Ketogenic Diet Decreases Short Chain Fatty Acids Production in Epileptic Patients 36
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread 14
Totale 12383
Categoria #
all - tutte 13851
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 13851


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/2018941 08578165 52116 8252 685014449
2018/20191783 3431189978 43141 21382 160109194203
2019/20202683 327172127183 184281 298202 385278129117
2020/20211873 92154109102 179157 104154 208172296146
2021/20221627 10211277124 153123 13094 130145132305
2022/2023268 2571100 00 00 0000
Totale 12385