TAGLIAZUCCHI, Davide
 Distribuzione geografica
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Continente #
NA - Nord America 12.945
EU - Europa 6.262
AS - Asia 6.073
SA - Sud America 855
AF - Africa 197
OC - Oceania 26
Continente sconosciuto - Info sul continente non disponibili 6
Totale 26.364
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Nazione #
US - Stati Uniti d'America 12.785
CN - Cina 2.008
SG - Singapore 1.936
GB - Regno Unito 1.815
IT - Italia 1.782
HK - Hong Kong 813
BR - Brasile 701
SE - Svezia 674
DE - Germania 391
VN - Vietnam 341
FR - Francia 336
RU - Federazione Russa 279
UA - Ucraina 232
FI - Finlandia 192
KR - Corea 175
TR - Turchia 173
ID - Indonesia 157
BG - Bulgaria 101
IN - India 92
CA - Canada 80
JP - Giappone 66
MX - Messico 64
NL - Olanda 64
IE - Irlanda 61
BD - Bangladesh 50
PL - Polonia 50
ZA - Sudafrica 48
LT - Lituania 47
AR - Argentina 44
EG - Egitto 43
BE - Belgio 42
MY - Malesia 36
ES - Italia 33
AT - Austria 31
PH - Filippine 31
CM - Camerun 26
TH - Thailandia 25
CO - Colombia 24
PK - Pakistan 23
CH - Svizzera 21
IQ - Iraq 21
EC - Ecuador 20
MA - Marocco 20
TW - Taiwan 20
IR - Iran 19
PE - Perù 18
CL - Cile 17
PT - Portogallo 17
AU - Australia 16
CZ - Repubblica Ceca 15
RO - Romania 12
PY - Paraguay 11
VE - Venezuela 11
NZ - Nuova Zelanda 10
UZ - Uzbekistan 10
AZ - Azerbaigian 9
DZ - Algeria 9
AE - Emirati Arabi Uniti 8
DK - Danimarca 8
GR - Grecia 8
KE - Kenya 8
RS - Serbia 8
SA - Arabia Saudita 8
TN - Tunisia 8
BJ - Benin 7
BY - Bielorussia 7
HU - Ungheria 7
IL - Israele 7
NO - Norvegia 7
NP - Nepal 7
HR - Croazia 6
LK - Sri Lanka 6
JM - Giamaica 5
KG - Kirghizistan 5
CR - Costa Rica 4
CY - Cipro 4
EE - Estonia 4
EU - Europa 4
JO - Giordania 4
KZ - Kazakistan 4
UY - Uruguay 4
AL - Albania 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
KW - Kuwait 3
NG - Nigeria 3
OM - Oman 3
UG - Uganda 3
AM - Armenia 2
AO - Angola 2
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
BH - Bahrain 2
GA - Gabon 2
GE - Georgia 2
HN - Honduras 2
MG - Madagascar 2
MU - Mauritius 2
PS - Palestinian Territory 2
SR - Suriname 2
Totale 26.340
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Città #
Santa Clara 1.495
Fairfield 1.369
Ashburn 1.261
Southend 1.236
Singapore 1.186
Woodbridge 828
Hong Kong 800
Hefei 721
Chandler 674
Houston 655
Seattle 557
Wilmington 499
Jacksonville 459
Nyköping 428
Cambridge 422
Ann Arbor 411
Dearborn 342
London 305
Beijing 288
Modena 209
Los Angeles 187
Council Bluffs 158
Seoul 151
New York 139
Milan 135
San Diego 132
Ho Chi Minh City 122
Fremont 121
The Dalles 117
Chicago 115
Shanghai 112
Princeton 111
Jakarta 106
Redwood City 101
Sofia 101
Helsinki 94
Moscow 87
Eugene 84
Hanoi 75
São Paulo 72
Bologna 67
Munich 67
Des Moines 66
Buffalo 64
Izmir 64
Salt Lake City 63
Rome 56
Falls Church 48
Naples 44
Tokyo 44
Columbus 41
Parma 41
Ancona 38
Phoenix 38
Reggio Emilia 37
Brussels 35
Dallas 34
Dublin 33
Boardman 32
Frankfurt am Main 30
Kent 30
Mexico City 30
Istanbul 29
San Jose 29
Warsaw 29
Rio de Janeiro 28
Guangzhou 27
Johannesburg 27
Verona 25
Bremen 24
Tampa 23
Toronto 23
Brooklyn 22
Segrate 22
Nanjing 21
Bolzano 20
Dong Ket 20
Grafing 20
Redondo Beach 20
Turin 20
Reggio Calabria 19
Cesena 18
Turku 18
Wuhan 18
Changsha 17
Montreal 17
Norwalk 17
Orem 17
Atlanta 16
Elk Grove Village 16
Nuremberg 16
Paris 16
Capannoli 15
Kunming 15
Lappeenranta 15
Napoli 15
Ottawa 15
Stockholm 15
Limerick 14
Mirandola 14
Totale 18.219
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Nome #
Confronto fra le proprietà antiossidanti e il contenuto fenolico di vini rossi e aceto balsamico tradizionale 435
Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt 378
Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples 349
Biological activities and peptidomic profile of in vitro-digested cow, camel, goat and sheep milk 339
Effect of dietary melanoidins on lipid peroxidation during simulated gastric digestion: their possible role in the prevention of oxidative damage 322
Bioaccessibility, bioactivity and cell metabolism of dark chocolate phenolic compounds after in vitro gastro-intestinal digestion 314
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food 314
Angiotensin-converting enzyme inhibitory peptides from goats' milk released by in vitro gastro-intestinal digestion 308
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation 307
Antiglycative and neuroprotective activity of colon-derived polyphenol catabolites 300
Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds 297
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 292
Comprehensive evaluation of phenolic profile in dark chocolate and dark chocolate enriched with Sakura green tea leaves or turmeric powder 292
Activity of extracts from three tropical plants towards fungi pathogenic to tomato (Solanum lycopersicum) 292
Antiglycative and antioxidative properties of coffee fractions 290
Peptidomic study of casein proteolysis in bovine milk by Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331 286
Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion 285
Pomegranate ellagitannins inhibit α-glucosidase activity in vitro and reduce starch digestibility under simulated gastro-intestinal conditions 285
Antioxidant properties of traditional balsamic vinegar and boiled must model systems 284
Antiproliferative Activity and Cell Metabolism of Hydroxycinnamic Acids in Human Colon Adenocarcinoma Cell Lines 284
PEPTIDOMIC PROFILE OF IN VITRO DIGESTED BOVINE, CAMEL, GOAT AND SHEEP MILK 281
Composition and properties of peptides that survive standardised in vitro gastro-pancreatic digestion of bovine milk 280
50 Hz magnetic fields of varying flux intensity affect cell shape changes in invertebrate immunocytes: the role of potassium ion channels 280
Peptide profiling and biological activities of 12- month ripened parmigiano reggiano cheese 280
Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars 279
Bioactivity and cell metabolism of in vitro digested sweet cherry (Prunus avium) phenolic compounds 279
A rheological approach to the quantitative assessment of traditional balsamic vinegar quality 278
Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food 277
Phenolic compounds profile of water and ethanol extracts of Euphorbia hirta L. leaves showing antioxidant and antifungal properties 276
RELATIONSHIP BETWEEN THE ANTIOXIDANT PROPERTIES AND THE PHENOLIC AND FLAVONOID CONTENT IN TRADITIONAL BALSAMIC VINEGAR 275
Bioaccessibility of polyphenols and cinnamaldehyde in cinnamon beverages subjected to in vitro gastro-pancreatic digestion 275
The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat 272
LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins 270
Changes in major antioxidant compounds during aging of traditional balsamic vinegar 262
Release of angiotensin converting enzyme-inhibitory peptides during in vitro gastro-intestinal digestion of camel milk 262
Cocoa brew inhibits in vitro α-glucosidase activity: The role of polyphenols and high molecular weight compounds 262
The gastro-intestinal tract as the major site of biological action of dietary melanoidins 261
Effect of some phenolic compounds and beverages on pepsin activity during simulated gastric digestion 260
Sugar Conversion Induced by the Application of Heat to Grape Must 255
Gastro-pancreatic release of phenolic compounds incorporated in a polyphenols-enriched cheese-curd 254
Antioxidant properties of polyphenols incorporated in casein/sodiumcaseinate films 254
Occurrence of nitric oxide synthase in Megoura viciae Buckton (Homoptera, Aphididae): an histochemical and immunohistochemical localisation 252
Bioaccesssibility and bioactivity of polyphenols extracted from six cherry cultivars 246
The Type and Concentration of Milk Increase the in Vitro Bioaccessibility of Coffee Chlorogenic Acids 246
Synergistic protection of PC12 cells from β-amyloid toxicity by resveratrol and catechin 242
In vitro bio-accessibility and antioxidant activity of grape polyphenols 241
Effect of chain length and aldehydic function on some biological properties of parropolyenes 238
Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion 228
ANTIFUNGAL ACTIVITY OF AQUEOUS AND ETHANOL EXTRACTS OF TROPICAL PLANTS AGAINST TOMATO FUNGAL PATHOGENES. 226
Effect of colon-derived polyphenol metabolites on in vitro protein glycation 223
Pomegranate ellagitannins inhibit in vitro carbohydrate digestion 220
Relationship between the chemical composition and the biological activities of food melanoidins 220
Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar 219
Chocolate melanoidins as a carrier for the delivery of phenolic compounds in the gut 219
Melanoidins from coffee and lipid peroxidation 217
Antioxidant activity of in vitro digested bovine milk 215
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins 209
Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese 204
Identification of ACE-inhibitory peptides from Phaseolus vulgaris after in vitro gastrointestinal digestion 203
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 203
Protocatechuic and 3,4-Dihydroxyphenylacetic Acids Inhibit Protein Glycation by Binding Lysine through a Metal-Catalyzed Oxidative Mechanism 201
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 201
Hydrolysis of pea and lupin proteins by microorganisms to produce bioactive peptides 198
Effect of grape variety on the evolution of sugars, hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking 197
The first tract of alimentary canal as an extractor. Release of phytochemicals from solid food matrices during simulated digestion 197
Effect of cow milk on the in vitro bioaccessibility of coffee chlorogenic acids 196
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides 196
Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat 195
From balsamic to healthy: traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat 194
Effect of cinnamon beverage formulations on the bioaccessibility of polyphenols and cinnamaldehyde during in vitro gastro-pancreatic digestion 194
Peptidomics: new trends in food science 193
Differente tolleranza all’ossigeno e dipendenza dal Ca2+ della NOS nel cervello di tre diverse specie di pesci 191
Effect of resveratrol and catechin on PC12 tyrosine kinase activities and their synergistic protection from beta-amyloid toxicity 190
NO in the developing gut of Dicentrarchus labrax: an early immune role ? 190
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. 190
Mechanism of inhibition of protein glycation by polyphenols 189
Attenuation of Pseudomonas aeruginosa Virulence by Pomegranate Peel Extract 187
Cocoa extract inhibits in vitro α-glucosidase activity: the role of polyphenols and melanoidins 186
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 182
Characterization of dietary melanoidins and evaluation of the cytotoxic activity against colon cancer cells 180
Contribution of melanoidins to the antioxidant activity of traditional balsamic vinegar during ageing 177
Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena) phenolic compounds 177
Vinegar polyphenols increase the proteolysis and decrease the oxidative stress during digestion by pepsin 170
Casein-antioxidants interaction, nutritional effects and technological applications 169
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 166
Colon-available dietary melanoidins exhibit cytotoxic activity on human colon adenocarcinoma cell lines 165
Relationship between iron and protein content of dishes and polyphenol content in accompanying wines 158
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 157
Identification and in vitro bioaccessibility of dark chocolate phenolic compounds 156
Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp (Cannabis sativa L.) Bran 155
Selection of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP)–producer Lactobacillus strains for developing functional yogurt enriched of bioactive peptides 154
Calcium/calmodulin dependence of nitric oxide synthase from Viviparus aeter immunocytes 153
Interaction of colon-derived polyphenol metabolites with bovine serum albumin 153
Mediterranean diet vegetable foods protect meat lipids from oxidation during in vitro gastro-intestinal digestion 153
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study 151
L’approccio reologico nella valutazione della qualità degli Aceti Balsamici Tradizionali 151
Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds 151
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities 149
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice 149
Microbial fermentation of industrial rice-starch byproduct as valuable source of peptide fractions with health-related activity 149
Totale 23.206
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Categoria #
all - tutte 104.858
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 104.858
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.044 0 0 0 0 0 384 254 287 206 463 278 172
2021/20222.408 220 205 183 106 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
2025/20265.436 738 524 837 1.194 1.316 827 0 0 0 0 0 0
Totale 26.639