IRIS
PONTONIO, ERICA
 Distribuzione geografica
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Continente #
NA - Nord America 2.419
EU - Europa 857
AS - Asia 493
SA - Sud America 112
AF - Africa 22
OC - Oceania 6
Totale 3.909
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Nazione #
US - Stati Uniti d'America 2.410
IT - Italia 224
CN - Cina 204
RU - Federazione Russa 196
SE - Svezia 183
SG - Singapore 159
BR - Brasile 100
DE - Germania 60
GB - Regno Unito 50
ID - Indonesia 40
FR - Francia 35
FI - Finlandia 26
TR - Turchia 18
BE - Belgio 17
UA - Ucraina 14
VN - Vietnam 14
IN - India 12
HK - Hong Kong 11
NL - Olanda 11
IE - Irlanda 10
KR - Corea 9
ZA - Sudafrica 9
ES - Italia 8
AR - Argentina 7
AT - Austria 5
AU - Australia 4
BD - Bangladesh 4
CA - Canada 4
CM - Camerun 4
MX - Messico 4
DZ - Algeria 3
JP - Giappone 3
PK - Pakistan 3
PL - Polonia 3
TH - Thailandia 3
BG - Bulgaria 2
HR - Croazia 2
IR - Iran 2
MK - Macedonia 2
MY - Malesia 2
NZ - Nuova Zelanda 2
RS - Serbia 2
UZ - Uzbekistan 2
VE - Venezuela 2
AF - Afghanistan, Repubblica islamica di 1
BO - Bolivia 1
CL - Cile 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
EE - Estonia 1
EG - Egitto 1
GE - Georgia 1
IQ - Iraq 1
KE - Kenya 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LI - Liechtenstein 1
MD - Moldavia 1
NG - Nigeria 1
NP - Nepal 1
PA - Panama 1
PE - Perù 1
PH - Filippine 1
PT - Portogallo 1
RO - Romania 1
SC - Seychelles 1
SN - Senegal 1
TN - Tunisia 1
Totale 3.909
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Città #
Fairfield 388
Chandler 302
Woodbridge 217
Ashburn 190
Seattle 176
Nyköping 163
Houston 159
Cambridge 134
Wilmington 127
Ann Arbor 99
Singapore 71
Bari 70
Beijing 56
Roxbury 42
Jakarta 40
Lawrence 40
Inglewood 35
Jacksonville 34
Des Moines 28
Nanjing 25
Boardman 24
Brussels 17
Moscow 16
Rome 16
Princeton 15
San Diego 15
Dong Ket 14
Helsinki 14
Cerignola 13
New York 13
Hong Kong 11
London 11
Nuremberg 11
Jiaxing 10
Santa Clara 10
Cape Town 9
Dublin 9
Falls Church 9
Brooklyn 7
Changsha 7
Istanbul 7
Natal 7
Council Bluffs 6
Falkenstein 6
Guangzhou 6
Paris 6
Shanghai 6
Shenyang 6
Florence 5
Frankfurt am Main 5
Hebei 5
Nanchang 5
Tianjin 5
Belo Horizonte 4
Berkel en Rodenrijs 4
Coimbatore 4
Leawood 4
Los Angeles 4
Louveciennes 4
Montegranaro 4
Naples 4
Poggibonsi 4
Reggio Emilia 4
São Paulo 4
Treviso 4
Yaoundé 4
Atakum 3
Berlin 3
Birmingham 3
Bitonto 3
Constantine 3
Düsseldorf 3
Guarulhos 3
Hounslow 3
Milan 3
Mola Di Bari 3
Nonsan 3
Norwalk 3
Pune 3
Rio de Janeiro 3
Shenzhen 3
Tarragona 3
Vienna 3
Wuhan 3
Wuxi 3
Ankara 2
Ardabil 2
Audincourt 2
Bangkok 2
Belgrade 2
Chizhou 2
Contagem 2
Dearborn 2
Fuzhou 2
Islington 2
Itaquaquecetuba 2
Jinan 2
Kuala Lumpur 2
Kyiv 2
La Plata 2
Totale 2.861
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Nome #
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 123
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 117
Applications of microbial fermentations for production of gluten-free products and perspectives. 114
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer 112
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 109
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 109
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 109
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 108
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 108
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 108
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 107
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 106
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 99
null 96
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 95
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 93
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product 90
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Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation 86
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 82
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 81
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours 80
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 74
null 73
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 71
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta 68
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 66
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides 63
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life 62
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 61
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 60
Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation 57
Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta. 57
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria 56
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by haloferax mediterranei fermentation 53
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand 52
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges 50
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) 50
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 49
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours 48
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione 47
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 45
Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese 45
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 42
Sottoprodotti della molitura fermentati: ingredienti funzionali per la produzione di pane a basso indice glicemico 41
Teff type-I sourdough to produce gluten-free muffin 41
Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento 40
Potential of native and bioprocessed brewers' spent grains as organic soil amendments 35
Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis. 33
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization 30
Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges 30
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like 28
Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient 28
Metodo molecolare per l’autenticazione di pani tipici/tradizionali 27
Hanseniaspora valbyensis-bioprocessed pomegranate seeds to produce a novel food ingredient. 26
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives 25
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 24
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 22
Editorial: The interplay between food and intestinal microbiota: How they impact on the well-being status of the host 19
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods 19
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 18
Plant-derived food waste management, valorization, and recycling through sourdough fermentation 17
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product 16
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free. 16
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 15
Exploitation of sprouted barley grains and flour through sourdough fermentation 14
Texture Profile Analysis In Basic Methods and Protocols on Sourdough. 14
Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives 12
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 11
Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts 10
Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors 8
Exploitation of sprouted barley grains and flour through sourdough fermentation 7
Processi fermentativi nelle strategie “zero-waste”: dagli alimenti funzionali alle bioplastiche 5
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 4
In Vitro Determination of Protein Nutritional Indexes 4
Uso della pasta madre per la valorizzazione di sfarinati non convenzionali e il recupero di sottoprodotti delle filiere agro-alimentari 4
How to improve the gluten-free diet: The state of the art from a food science perspective 3
Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes 3
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater. 2
Sourdough: A Tool for Non-Conventional Fermentations and To Recover Side Streams 2
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods 2
Totale 4.212
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Categoria #
all - tutte 20.237
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 20.237
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202095 0 0 0 0 0 0 0 0 0 0 72 23
2020/2021649 36 34 119 76 31 30 67 49 34 64 61 48
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
2024/20251.051 99 46 86 69 55 162 224 136 91 76 7 0
Totale 4.212