IRIS
PONTONIO, ERICA
 Distribuzione geografica
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Continente #
NA - Nord America 3.752
AS - Asia 2.142
EU - Europa 1.772
SA - Sud America 486
AF - Africa 122
OC - Oceania 9
Totale 8.283
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Nazione #
US - Stati Uniti d'America 3.670
SG - Singapore 834
IT - Italia 765
CN - Cina 410
BR - Brasile 371
HK - Hong Kong 298
RU - Federazione Russa 209
SE - Svezia 196
VN - Vietnam 130
FR - Francia 123
DE - Germania 122
GB - Regno Unito 112
BD - Bangladesh 98
FI - Finlandia 67
ID - Indonesia 60
TR - Turchia 58
IN - India 57
AR - Argentina 47
CI - Costa d'Avorio 37
CA - Canada 29
NL - Olanda 29
MX - Messico 26
JP - Giappone 25
UA - Ucraina 25
KR - Corea 23
ZA - Sudafrica 23
BE - Belgio 20
PL - Polonia 20
SA - Arabia Saudita 19
IQ - Iraq 18
EC - Ecuador 17
ES - Italia 17
PK - Pakistan 17
CO - Colombia 14
IE - Irlanda 14
UZ - Uzbekistan 14
PH - Filippine 13
DZ - Algeria 12
PT - Portogallo 12
VE - Venezuela 12
MY - Malesia 11
TN - Tunisia 10
MA - Marocco 8
SY - Repubblica araba siriana 8
AU - Australia 7
BO - Bolivia 7
CL - Cile 7
JO - Giordania 7
KE - Kenya 7
LT - Lituania 7
EG - Egitto 6
JM - Giamaica 6
AT - Austria 5
BG - Bulgaria 5
NP - Nepal 5
AE - Emirati Arabi Uniti 4
CM - Camerun 4
IL - Israele 4
IR - Iran 4
PA - Panama 4
PE - Perù 4
RO - Romania 4
TH - Thailandia 4
AZ - Azerbaigian 3
BB - Barbados 3
CR - Costa Rica 3
CZ - Repubblica Ceca 3
KZ - Kazakistan 3
LB - Libano 3
PR - Porto Rico 3
PY - Paraguay 3
RS - Serbia 3
UY - Uruguay 3
DK - Danimarca 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
HR - Croazia 2
MD - Moldavia 2
MK - Macedonia 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
OM - Oman 2
PS - Palestinian Territory 2
SN - Senegal 2
SV - El Salvador 2
TT - Trinidad e Tobago 2
UG - Uganda 2
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
BF - Burkina Faso 1
BH - Bahrain 1
BJ - Benin 1
BY - Bielorussia 1
CG - Congo 1
CH - Svizzera 1
EE - Estonia 1
GA - Gabon 1
GE - Georgia 1
GT - Guatemala 1
GY - Guiana 1
Totale 8.272
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Città #
Ashburn 450
Singapore 409
Fairfield 388
Chandler 302
Hong Kong 297
Woodbridge 217
San Jose 202
Seattle 179
Houston 171
Nyköping 163
Milan 156
Beijing 152
Cambridge 135
Wilmington 128
Ann Arbor 99
Bari 91
Rome 80
Los Angeles 69
New York 65
Lauterbourg 54
Jakarta 46
Roxbury 42
Boardman 40
Dallas 40
Lawrence 40
Ho Chi Minh City 39
Helsinki 38
Santa Clara 38
Abidjan 37
Jacksonville 36
Inglewood 35
Columbus 32
Council Bluffs 32
Munich 32
São Paulo 30
Des Moines 29
Gravina in Puglia 29
Nanjing 28
Hanoi 27
Buffalo 26
Brooklyn 23
Falkenstein 21
London 21
Tokyo 21
Brussels 20
Chicago 18
Moscow 18
Nuremberg 18
Atlanta 16
Rio de Janeiro 16
Turku 16
Denver 15
Norwich 15
Princeton 15
San Diego 15
Stockholm 15
Turin 15
Dong Ket 14
Orem 14
Cerignola 13
Figino 13
Istanbul 13
Warsaw 13
Changsha 12
Tashkent 12
Cape Town 11
Naples 11
Belo Horizonte 10
Dublin 10
Florence 10
Jiaxing 10
Mexico City 10
Montreal 10
The Dalles 10
Falls Church 9
Frankfurt am Main 9
Jeddah 9
Paris 9
Shanghai 9
Damascus 8
Guarulhos 8
Palermo 8
San Francisco 8
Amsterdam 7
Goiânia 7
Guayaquil 7
Manchester 7
Natal 7
New Delhi 7
Amman 6
Ankara 6
Baghdad 6
Biên Hòa 6
Boston 6
Brasília 6
Curitiba 6
Dhaka 6
Guangzhou 6
Haiphong 6
Kuala Lumpur 6
Totale 5.182
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Nome #
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer 198
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 194
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 177
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 176
Applications of microbial fermentations for production of gluten-free products and perspectives. 169
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 168
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 168
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 166
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 161
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 160
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 159
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 156
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 154
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 152
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification 147
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 146
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 144
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 140
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 136
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 135
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 133
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product 132
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life 132
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 129
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta 129
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation 126
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours 123
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides 112
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 111
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand 110
Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient 109
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 107
Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry 107
Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese 104
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria 101
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges 100
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 98
Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta. 98
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Potential of native and bioprocessed brewers' spent grains as organic soil amendments 94
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours 94
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by haloferax mediterranei fermentation 94
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) 94
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like 89
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Teff type-I sourdough to produce gluten-free muffin 88
Sottoprodotti della molitura fermentati: ingredienti funzionali per la produzione di pane a basso indice glicemico 86
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 83
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods 81
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives 80
Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento 80
Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation 80
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product 78
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione 77
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 77
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free. 74
null 73
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization 71
Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification 67
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 65
Exploitation of sprouted barley grains and flour through sourdough fermentation 65
Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study 64
Metodo molecolare per l’autenticazione di pani tipici/tradizionali 62
Hanseniaspora valbyensis-bioprocessed pomegranate seeds to produce a novel food ingredient. 61
Plant-derived food waste management, valorization, and recycling through sourdough fermentation 61
Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges 61
Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis. 60
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 60
Processi fermentativi nelle strategie “zero-waste”: dagli alimenti funzionali alle bioplastiche 59
Exploitation of sprouted barley grains and flour through sourdough fermentation 59
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 56
Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts 56
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods 55
Editorial: The interplay between food and intestinal microbiota: How they impact on the well-being status of the host 52
Texture Profile Analysis In Basic Methods and Protocols on Sourdough. 52
How to improve the gluten-free diet: The state of the art from a food science perspective 51
Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors 49
New fermented Plant-Based Ingredients in Sourdough Breads Enhanced Nutritional Value and Impacted on Gut Microbiota 49
Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives 45
“Breaking Bread” with innovation: the challenge of product differentiation through alternative flours, fermentation, and traceability systems 43
Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality 40
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 40
Alternative proteins and gut health: balancing sustainability and uncertainty 39
Development of a novel NIR spectroscopy-based chemometric model for sourdough bread authentication 34
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater. 30
Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes 28
Sourdough: A Tool for Non-Conventional Fermentations and To Recover Side Streams 27
Uso della pasta madre per la valorizzazione di sfarinati non convenzionali e il recupero di sottoprodotti delle filiere agro-alimentari 26
In Vitro Determination of Protein Nutritional Indexes 23
Substrate Optimization for PHB Production from Ricotta Cheese Exhausted Whey Using Azohydromonas lata DSM 1123 13
Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour 10
Mitigation of Field-Derived Pesticide Residues in Wheat Flour through Combined Partial Germination and Lactic Acid Bacteria Fermentation 6
Synergistic application of proteases and in situ dextran production via fermentation with Leuconostoc pseudomesenteroides to improve the metabolomic, safety, and technological profile of Acheta domesticus powder for food applications 4
Strategies for sourdough bread authentication by NIR spectroscopy considering experimental and commercial samples 3
Lactobacilli, best allies of mental health: a probiogenomic approach to identify potential psychobiotic strains 3
Gut microbiome modulation by cricket, pea, and whey protein using the SHIME in vitro simulator 3
Totale 8.613
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Categoria #
all - tutte 33.995
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 33.995
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022385 31 23 9 12 9 43 10 20 29 27 61 111
2022/2023723 76 110 48 58 88 85 14 100 100 8 19 17
2023/2024288 22 48 15 15 28 44 18 18 4 22 10 44
2024/20251.705 99 46 86 69 55 162 224 136 91 76 223 438
2025/20263.550 447 195 199 362 430 225 332 108 400 322 177 353
2026/2027197 197 0 0 0 0 0 0 0 0 0 0 0
Totale 8.613