TAGLIAZUCCHI, Davide
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 19.540
AS - Asia 8.808
EU - Europa 7.662
SA - Sud America 1.151
Continente sconosciuto - Info sul continente non disponibili 294
AF - Africa 287
OC - Oceania 39
Totale 37.781
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 18.963
SG - Singapore 2.552
IT - Italia 2.495
CN - Cina 2.336
GB - Regno Unito 1.908
HK - Hong Kong 1.014
BR - Brasile 875
VN - Vietnam 857
SE - Svezia 676
BD - Bangladesh 538
FR - Francia 487
DE - Germania 479
FI - Finlandia 324
RU - Federazione Russa 312
CA - Canada 266
KR - Corea 264
UA - Ucraina 260
ID - Indonesia 208
IN - India 195
TR - Turchia 191
MX - Messico 119
BG - Bulgaria 107
NL - Olanda 99
JP - Giappone 95
PH - Filippine 83
AR - Argentina 74
IE - Irlanda 69
PL - Polonia 64
ZA - Sudafrica 61
MY - Malesia 56
IQ - Iraq 52
LT - Lituania 51
BE - Belgio 50
EG - Egitto 50
PK - Pakistan 50
ES - Italia 49
AE - Emirati Arabi Uniti 48
CO - Colombia 43
EC - Ecuador 41
CR - Costa Rica 37
AT - Austria 33
TH - Thailandia 33
MA - Marocco 32
CH - Svizzera 31
CL - Cile 31
VE - Venezuela 27
CM - Camerun 26
PE - Perù 26
AU - Australia 25
HN - Honduras 25
JM - Giamaica 24
PT - Portogallo 24
SA - Arabia Saudita 24
IL - Israele 22
TW - Taiwan 22
UZ - Uzbekistan 21
CZ - Repubblica Ceca 19
IR - Iran 19
NI - Nicaragua 19
PR - Porto Rico 19
KE - Kenya 18
TN - Tunisia 18
AZ - Azerbaigian 17
KZ - Kazakistan 17
PY - Paraguay 17
RO - Romania 16
DZ - Algeria 15
GT - Guatemala 14
NZ - Nuova Zelanda 14
GR - Grecia 13
NP - Nepal 13
DK - Danimarca 12
BY - Bielorussia 11
SV - El Salvador 11
HU - Ungheria 10
JO - Giordania 10
RS - Serbia 10
TT - Trinidad e Tobago 10
EE - Estonia 9
GP - Guadalupe 9
HR - Croazia 9
AL - Albania 8
BJ - Benin 8
CY - Cipro 8
DO - Repubblica Dominicana 8
NO - Norvegia 8
UY - Uruguay 8
KG - Kirghizistan 7
KW - Kuwait 7
BO - Bolivia 6
CW - ???statistics.table.value.countryCode.CW??? 6
ET - Etiopia 6
GE - Georgia 6
KH - Cambogia 6
LK - Sri Lanka 6
OM - Oman 6
SC - Seychelles 6
AM - Armenia 5
CI - Costa d'Avorio 5
NG - Nigeria 5
Totale 37.398
Salva come PNG Salva come JPEG
Città #
Ashburn 2.561
Santa Clara 1.671
Singapore 1.580
Fairfield 1.370
Southend 1.236
Hong Kong 990
San Jose 957
Woodbridge 830
Council Bluffs 793
Hefei 721
Chandler 674
Houston 671
Seattle 581
Wilmington 500
Jacksonville 468
Beijing 431
Nyköping 428
Cambridge 426
Ann Arbor 411
Dearborn 342
Los Angeles 326
London 322
Ho Chi Minh City 296
New York 267
Milan 262
Seoul 233
Helsinki 219
Modena 215
Hanoi 198
The Dalles 189
Chicago 155
Dallas 145
San Diego 138
Fremont 122
Rome 116
Shanghai 116
Princeton 114
Jakarta 111
Buffalo 105
Lauterbourg 103
Frankfurt am Main 102
Sofia 102
Bologna 101
Redwood City 101
São Paulo 91
Moscow 90
Eugene 84
Columbus 78
Orem 73
Naples 72
Phoenix 72
Toronto 72
Izmir 67
Munich 67
Des Moines 66
Salt Lake City 64
Tokyo 64
Atlanta 60
Mexico City 55
Boardman 51
Parma 50
Brooklyn 48
Falls Church 48
Montreal 45
Saint Augustine 44
Ancona 43
Da Nang 40
San Francisco 40
Dublin 39
Istanbul 38
Brussels 37
Reggio Emilia 37
Warsaw 37
North Bergen 36
Porto Alegre 36
Rio de Janeiro 36
Denver 34
Johannesburg 33
Turin 33
Kent 32
Guangzhou 31
Verona 30
Amsterdam 29
Paris 29
Chennai 28
Haiphong 28
Tampa 28
Campogalliano 27
San José 27
Washington 27
Bremen 25
Baghdad 24
Thetford 23
Biên Hòa 22
Miami 22
Segrate 22
Dhaka 21
Nanjing 21
Newark 21
Nuremberg 21
Totale 24.217
Salva come PNG Salva come JPEG
Nome #
Biological activities and peptidomic profile of in vitro-digested cow, camel, goat and sheep milk 690
Confronto fra le proprietà antiossidanti e il contenuto fenolico di vini rossi e aceto balsamico tradizionale 529
Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt 474
Pomegranate extract affects fungal biofilm production: consumption of phenolic compounds and alteration of fungal autoinducers release 458
Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples 433
Peptide profiling and biological activities of 12- month ripened parmigiano reggiano cheese 421
Phenolic compounds profile of water and ethanol extracts of Euphorbia hirta L. leaves showing antioxidant and antifungal properties 411
Activity of extracts from three tropical plants towards fungi pathogenic to tomato (Solanum lycopersicum) 402
Antiglycative and neuroprotective activity of colon-derived polyphenol catabolites 392
Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat 392
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food 389
Comprehensive evaluation of phenolic profile in dark chocolate and dark chocolate enriched with Sakura green tea leaves or turmeric powder 386
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food 386
Changes in major antioxidant compounds during aging of traditional balsamic vinegar 384
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 383
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 382
Bioaccessibility, bioactivity and cell metabolism of dark chocolate phenolic compounds after in vitro gastro-intestinal digestion 380
Angiotensin-converting enzyme inhibitory peptides from goats' milk released by in vitro gastro-intestinal digestion 378
Antioxidant properties of traditional balsamic vinegar and boiled must model systems 377
A rheological approach to the quantitative assessment of traditional balsamic vinegar quality 373
Antiglycative and antioxidative properties of coffee fractions 373
Composition and properties of peptides that survive standardised in vitro gastro-pancreatic digestion of bovine milk 371
Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds 370
LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins 364
The Type and Concentration of Milk Increase the in Vitro Bioaccessibility of Coffee Chlorogenic Acids 364
Antiproliferative Activity and Cell Metabolism of Hydroxycinnamic Acids in Human Colon Adenocarcinoma Cell Lines 364
Effect of dietary melanoidins on lipid peroxidation during simulated gastric digestion: their possible role in the prevention of oxidative damage 363
RELATIONSHIP BETWEEN THE ANTIOXIDANT PROPERTIES AND THE PHENOLIC AND FLAVONOID CONTENT IN TRADITIONAL BALSAMIC VINEGAR 362
Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion 361
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 356
In vitro bio-accessibility and antioxidant activity of grape polyphenols 355
Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion 355
Effect of colon-derived polyphenol metabolites on in vitro protein glycation 350
Effect of some phenolic compounds and beverages on pepsin activity during simulated gastric digestion 349
50 Hz magnetic fields of varying flux intensity affect cell shape changes in invertebrate immunocytes: the role of potassium ion channels 348
Sugar Conversion Induced by the Application of Heat to Grape Must 347
Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars 347
Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds 347
Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds 346
Pomegranate ellagitannins inhibit α-glucosidase activity in vitro and reduce starch digestibility under simulated gastro-intestinal conditions 345
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion 344
PEPTIDOMIC PROFILE OF IN VITRO DIGESTED BOVINE, CAMEL, GOAT AND SHEEP MILK 340
The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat 339
Pomegranate ellagitannins inhibit in vitro carbohydrate digestion 336
Cocoa brew inhibits in vitro α-glucosidase activity: The role of polyphenols and high molecular weight compounds 330
Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar 325
Bioaccesssibility and bioactivity of polyphenols extracted from six cherry cultivars 325
Antioxidant properties of polyphenols incorporated in casein/sodiumcaseinate films 325
The gastro-intestinal tract as the major site of biological action of dietary melanoidins 323
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 317
Occurrence of nitric oxide synthase in Megoura viciae Buckton (Homoptera, Aphididae): an histochemical and immunohistochemical localisation 312
Release of angiotensin converting enzyme-inhibitory peptides during in vitro gastro-intestinal digestion of camel milk 311
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities 310
Gastro-pancreatic release of phenolic compounds incorporated in a polyphenols-enriched cheese-curd 306
Effect of chain length and aldehydic function on some biological properties of parropolyenes 298
Effect of cow milk on the in vitro bioaccessibility of coffee chlorogenic acids 290
Chocolate melanoidins as a carrier for the delivery of phenolic compounds in the gut 289
Peptidomics: new trends in food science 289
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins 288
Synergistic protection of PC12 cells from β-amyloid toxicity by resveratrol and catechin 287
ANTIFUNGAL ACTIVITY OF AQUEOUS AND ETHANOL EXTRACTS OF TROPICAL PLANTS AGAINST TOMATO FUNGAL PATHOGENES. 286
Attenuation of Pseudomonas aeruginosa Virulence by Pomegranate Peel Extract 279
NO in the developing gut of Dicentrarchus labrax: an early immune role ? 277
Effect of resveratrol and catechin on PC12 tyrosine kinase activities and their synergistic protection from beta-amyloid toxicity 276
Effect of cinnamon beverage formulations on the bioaccessibility of polyphenols and cinnamaldehyde during in vitro gastro-pancreatic digestion 276
Antioxidant activity of in vitro digested bovine milk 276
Characterization of dietary melanoidins and evaluation of the cytotoxic activity against colon cancer cells 271
Effect of grape variety on the evolution of sugars, hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking 271
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 269
Melanoidins from coffee and lipid peroxidation 268
Relationship between the chemical composition and the biological activities of food melanoidins 266
Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during ageing 260
Identification of ACE-inhibitory peptides from Phaseolus vulgaris after in vitro gastrointestinal digestion 259
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 259
Cocoa extract inhibits in vitro α-glucosidase activity: the role of polyphenols and melanoidins 257
Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying 256
Influence of cooking methods on onion phenolic compounds bioaccessibility 255
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. 254
Hydrolysis of pea and lupin proteins by microorganisms to produce bioactive peptides 252
Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese 252
The first tract of alimentary canal as an extractor. Release of phytochemicals from solid food matrices during simulated digestion 251
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides 251
Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds 250
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study 248
Identification and in vitro bioaccessibility of dark chocolate phenolic compounds 245
Protocatechuic and 3,4-Dihydroxyphenylacetic Acids Inhibit Protein Glycation by Binding Lysine through a Metal-Catalyzed Oxidative Mechanism 245
Mechanism of inhibition of protein glycation by polyphenols 242
From balsamic to healthy: traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat 239
Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages 237
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 236
Relationship between iron and protein content of dishes and polyphenol content in accompanying wines 235
Differente tolleranza all’ossigeno e dipendenza dal Ca2+ della NOS nel cervello di tre diverse specie di pesci 235
Colon-available dietary melanoidins exhibit cytotoxic activity on human colon adenocarcinoma cell lines 235
Vinegar polyphenols increase the proteolysis and decrease the oxidative stress during digestion by pepsin 227
Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp (Cannabis sativa L.) Bran 227
Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion 226
Casein-antioxidants interaction, nutritional effects and technological applications 223
Peptidomics Profile, Bioactive Peptides Identification and Biological Activities of Six Different Cheese Varieties 222
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice 222
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 222
Totale 31.878
Salva come PNG Salva come JPEG
Categoria #
all - tutte 137.329
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 137.329
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.694 0 0 0 0 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
2026/20274.973 787 1.093 1.000 1.758 335 0 0 0 0 0 0 0
Totale 37.781