TAGLIAZUCCHI, Davide
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 16.019
AS - Asia 8.629
EU - Europa 7.319
SA - Sud America 1.112
Continente sconosciuto - Info sul continente non disponibili 289
AF - Africa 273
OC - Oceania 38
Totale 33.679
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 15.669
SG - Singapore 2.524
CN - Cina 2.312
IT - Italia 2.245
GB - Regno Unito 1.873
HK - Hong Kong 1.009
BR - Brasile 854
VN - Vietnam 826
SE - Svezia 676
BD - Bangladesh 520
FR - Francia 484
DE - Germania 473
FI - Finlandia 324
RU - Federazione Russa 290
KR - Corea 263
UA - Ucraina 258
ID - Indonesia 192
TR - Turchia 189
IN - India 183
CA - Canada 171
MX - Messico 116
BG - Bulgaria 107
NL - Olanda 97
JP - Giappone 92
PH - Filippine 74
AR - Argentina 72
IE - Irlanda 67
ZA - Sudafrica 61
PL - Polonia 56
MY - Malesia 54
BE - Belgio 50
IQ - Iraq 50
EG - Egitto 48
ES - Italia 47
LT - Lituania 47
PK - Pakistan 47
AE - Emirati Arabi Uniti 43
CO - Colombia 42
EC - Ecuador 38
AT - Austria 33
MA - Marocco 31
TH - Thailandia 31
CH - Svizzera 29
CL - Cile 28
CM - Camerun 26
AU - Australia 24
SA - Arabia Saudita 24
PE - Perù 23
PT - Portogallo 23
VE - Venezuela 23
TW - Taiwan 22
UZ - Uzbekistan 21
CZ - Repubblica Ceca 19
IR - Iran 19
TN - Tunisia 18
AZ - Azerbaigian 17
KE - Kenya 17
PY - Paraguay 16
RO - Romania 16
DZ - Algeria 15
KZ - Kazakistan 14
NZ - Nuova Zelanda 14
CR - Costa Rica 13
GR - Grecia 13
IL - Israele 13
JM - Giamaica 13
NP - Nepal 12
BY - Bielorussia 11
DK - Danimarca 11
HU - Ungheria 10
JO - Giordania 10
RS - Serbia 10
HR - Croazia 9
CY - Cipro 8
DO - Repubblica Dominicana 8
NO - Norvegia 8
UY - Uruguay 8
AL - Albania 7
BJ - Benin 7
EE - Estonia 7
HN - Honduras 7
KG - Kirghizistan 7
KW - Kuwait 7
GE - Georgia 6
KH - Cambogia 6
LK - Sri Lanka 6
OM - Oman 6
BO - Bolivia 5
ET - Etiopia 5
NG - Nigeria 5
AM - Armenia 4
AO - Angola 4
BH - Bahrain 4
CI - Costa d'Avorio 4
EU - Europa 4
MD - Moldavia 4
PR - Porto Rico 4
PS - Palestinian Territory 4
SK - Slovacchia (Repubblica Slovacca) 4
SN - Senegal 4
Totale 33.324
Salva come PNG Salva come JPEG
Città #
Ashburn 1.739
Santa Clara 1.613
Singapore 1.561
Fairfield 1.369
Southend 1.236
Hong Kong 987
Woodbridge 828
Hefei 721
Chandler 674
Houston 662
San Jose 603
Seattle 566
Wilmington 500
Council Bluffs 466
Jacksonville 462
Nyköping 428
Cambridge 425
Beijing 423
Ann Arbor 411
Dearborn 342
London 317
Ho Chi Minh City 266
Los Angeles 254
Milan 234
Seoul 233
New York 225
Helsinki 219
Modena 214
Hanoi 198
The Dalles 185
Chicago 138
San Diego 134
Fremont 122
Shanghai 116
Princeton 111
Jakarta 110
Lauterbourg 103
Sofia 102
Frankfurt am Main 101
Redwood City 101
Dallas 93
Buffalo 91
Moscow 90
Rome 90
Bologna 86
Eugene 84
São Paulo 79
Izmir 67
Munich 67
Des Moines 66
Orem 66
Salt Lake City 63
Tokyo 62
Naples 60
Phoenix 57
Mexico City 54
Falls Church 48
Toronto 48
Columbus 44
Ancona 43
Boardman 43
Parma 43
Da Nang 40
Dublin 39
Brussels 37
Istanbul 37
Reggio Emilia 37
Porto Alegre 36
Rio de Janeiro 36
Johannesburg 33
Warsaw 32
Atlanta 31
Montreal 31
Kent 30
Verona 30
Brooklyn 29
Amsterdam 28
Haiphong 28
Paris 28
Guangzhou 27
Chennai 26
San Francisco 26
Bremen 25
Turin 24
Baghdad 23
Denver 23
Tampa 23
Thetford 23
Biên Hòa 22
Segrate 22
Nanjing 21
Bolzano 20
Dhaka 20
Dong Ket 20
Grafing 20
Lappeenranta 20
Nuremberg 20
Redondo Beach 20
Wuhan 20
Bari 19
Totale 21.969
Salva come PNG Salva come JPEG
Nome #
Confronto fra le proprietà antiossidanti e il contenuto fenolico di vini rossi e aceto balsamico tradizionale 483
Biological activities and peptidomic profile of in vitro-digested cow, camel, goat and sheep milk 473
Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt 440
Pomegranate extract affects fungal biofilm production: consumption of phenolic compounds and alteration of fungal autoinducers release 435
Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples 411
Peptide profiling and biological activities of 12- month ripened parmigiano reggiano cheese 393
Phenolic compounds profile of water and ethanol extracts of Euphorbia hirta L. leaves showing antioxidant and antifungal properties 391
Bioaccessibility, bioactivity and cell metabolism of dark chocolate phenolic compounds after in vitro gastro-intestinal digestion 367
Comprehensive evaluation of phenolic profile in dark chocolate and dark chocolate enriched with Sakura green tea leaves or turmeric powder 364
Activity of extracts from three tropical plants towards fungi pathogenic to tomato (Solanum lycopersicum) 364
Antiglycative and neuroprotective activity of colon-derived polyphenol catabolites 360
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 357
Angiotensin-converting enzyme inhibitory peptides from goats' milk released by in vitro gastro-intestinal digestion 356
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food 355
Changes in major antioxidant compounds during aging of traditional balsamic vinegar 350
Effect of dietary melanoidins on lipid peroxidation during simulated gastric digestion: their possible role in the prevention of oxidative damage 348
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food 347
Antiproliferative Activity and Cell Metabolism of Hydroxycinnamic Acids in Human Colon Adenocarcinoma Cell Lines 345
Antioxidant properties of traditional balsamic vinegar and boiled must model systems 344
Antiglycative and antioxidative properties of coffee fractions 344
Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion 341
Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat 341
Composition and properties of peptides that survive standardised in vitro gastro-pancreatic digestion of bovine milk 340
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 338
Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds 338
A rheological approach to the quantitative assessment of traditional balsamic vinegar quality 336
LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins 335
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 333
Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion 331
50 Hz magnetic fields of varying flux intensity affect cell shape changes in invertebrate immunocytes: the role of potassium ion channels 329
Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds 329
Pomegranate ellagitannins inhibit α-glucosidase activity in vitro and reduce starch digestibility under simulated gastro-intestinal conditions 324
RELATIONSHIP BETWEEN THE ANTIOXIDANT PROPERTIES AND THE PHENOLIC AND FLAVONOID CONTENT IN TRADITIONAL BALSAMIC VINEGAR 323
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion 323
PEPTIDOMIC PROFILE OF IN VITRO DIGESTED BOVINE, CAMEL, GOAT AND SHEEP MILK 322
Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars 322
Effect of some phenolic compounds and beverages on pepsin activity during simulated gastric digestion 320
The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat 318
Sugar Conversion Induced by the Application of Heat to Grape Must 313
The gastro-intestinal tract as the major site of biological action of dietary melanoidins 310
Antioxidant properties of polyphenols incorporated in casein/sodiumcaseinate films 307
Pomegranate ellagitannins inhibit in vitro carbohydrate digestion 305
Bioaccesssibility and bioactivity of polyphenols extracted from six cherry cultivars 304
Cocoa brew inhibits in vitro α-glucosidase activity: The role of polyphenols and high molecular weight compounds 301
Occurrence of nitric oxide synthase in Megoura viciae Buckton (Homoptera, Aphididae): an histochemical and immunohistochemical localisation 298
Gastro-pancreatic release of phenolic compounds incorporated in a polyphenols-enriched cheese-curd 293
In vitro bio-accessibility and antioxidant activity of grape polyphenols 293
Release of angiotensin converting enzyme-inhibitory peptides during in vitro gastro-intestinal digestion of camel milk 292
The Type and Concentration of Milk Increase the in Vitro Bioaccessibility of Coffee Chlorogenic Acids 288
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 287
Effect of colon-derived polyphenol metabolites on in vitro protein glycation 283
Effect of chain length and aldehydic function on some biological properties of parropolyenes 276
Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar 270
Chocolate melanoidins as a carrier for the delivery of phenolic compounds in the gut 270
Synergistic protection of PC12 cells from β-amyloid toxicity by resveratrol and catechin 268
ANTIFUNGAL ACTIVITY OF AQUEOUS AND ETHANOL EXTRACTS OF TROPICAL PLANTS AGAINST TOMATO FUNGAL PATHOGENES. 268
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins 260
Antioxidant activity of in vitro digested bovine milk 258
Melanoidins from coffee and lipid peroxidation 254
Peptidomics: new trends in food science 252
Application of a Combined Peptidomics and In Silico Approach for the Identification of Novel Dipeptidyl Peptidase-IV-Inhibitory Peptides in In Vitro Digested Pinto Bean Protein Extract 250
Effect of resveratrol and catechin on PC12 tyrosine kinase activities and their synergistic protection from beta-amyloid toxicity 249
Attenuation of Pseudomonas aeruginosa Virulence by Pomegranate Peel Extract 248
Relationship between the chemical composition and the biological activities of food melanoidins 241
Characterization of dietary melanoidins and evaluation of the cytotoxic activity against colon cancer cells 240
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 240
Effect of cow milk on the in vitro bioaccessibility of coffee chlorogenic acids 239
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities 238
Effect of cinnamon beverage formulations on the bioaccessibility of polyphenols and cinnamaldehyde during in vitro gastro-pancreatic digestion 238
Identification of ACE-inhibitory peptides from Phaseolus vulgaris after in vitro gastrointestinal digestion 238
Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese 237
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides 234
Hydrolysis of pea and lupin proteins by microorganisms to produce bioactive peptides 232
NO in the developing gut of Dicentrarchus labrax: an early immune role ? 230
Protocatechuic and 3,4-Dihydroxyphenylacetic Acids Inhibit Protein Glycation by Binding Lysine through a Metal-Catalyzed Oxidative Mechanism 229
Influence of cooking methods on onion phenolic compounds bioaccessibility 228
Effect of grape variety on the evolution of sugars, hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking 227
Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds 227
Mechanism of inhibition of protein glycation by polyphenols 226
The first tract of alimentary canal as an extractor. Release of phytochemicals from solid food matrices during simulated digestion 226
Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds 224
Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during ageing 221
Differente tolleranza all’ossigeno e dipendenza dal Ca2+ della NOS nel cervello di tre diverse specie di pesci 220
Cocoa extract inhibits in vitro α-glucosidase activity: the role of polyphenols and melanoidins 220
I Microrganismi dell'aceto balsamico. Atti del convegno: "Anche la tradizione va studiata" Risultati di un biennio di indagini per l'individuazione e il possibile impiego di starter per Aceto Balsamico Tradizionale. 220
Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages 219
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study 219
From balsamic to healthy: traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat 218
Relationship between iron and protein content of dishes and polyphenol content in accompanying wines 212
Identification and in vitro bioaccessibility of dark chocolate phenolic compounds 209
Casein-antioxidants interaction, nutritional effects and technological applications 207
Colon-available dietary melanoidins exhibit cytotoxic activity on human colon adenocarcinoma cell lines 206
Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion 204
Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp (Cannabis sativa L.) Bran 202
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 201
Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying 201
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 201
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice 192
Vinegar polyphenols increase the proteolysis and decrease the oxidative stress during digestion by pepsin 191
Genotype and Plant Biostimulant Treatments Influence Tuber Size and Quality of Potato Grown in the Pedoclimatic Conditions in Northern Apennines in Italy 189
Totale 28.713
Salva come PNG Salva come JPEG
Categoria #
all - tutte 124.237
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 124.237
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.188 0 205 183 106 93 206 100 135 251 253 455 201
2022/20232.446 248 257 226 185 232 357 130 224 277 41 123 146
2023/20241.708 64 101 136 239 301 116 187 141 42 49 104 228
2024/20255.678 147 66 61 419 1.138 781 401 348 748 298 575 696
2025/202611.605 738 524 837 1.194 1.316 834 1.406 604 1.313 1.058 1.041 740
2026/2027871 787 84 0 0 0 0 0 0 0 0 0 0
Totale 33.679