IRIS
PONTONIO, ERICA
 Distribuzione geografica
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Continente #
NA - Nord America 2.415
EU - Europa 518
AS - Asia 279
AF - Africa 9
OC - Oceania 6
SA - Sud America 6
Totale 3.233
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Nazione #
US - Stati Uniti d'America 2.410
CN - Cina 192
SE - Svezia 188
IT - Italia 147
SG - Singapore 55
GB - Regno Unito 45
DE - Germania 44
BE - Belgio 16
FI - Finlandia 15
FR - Francia 14
UA - Ucraina 14
VN - Vietnam 14
ES - Italia 6
IE - Irlanda 6
IN - India 6
NL - Olanda 5
RU - Federazione Russa 5
TR - Turchia 5
AU - Australia 4
CM - Camerun 4
AR - Argentina 3
BG - Bulgaria 3
DZ - Algeria 3
MX - Messico 3
AT - Austria 2
BR - Brasile 2
CA - Canada 2
IR - Iran 2
MK - Macedonia 2
NZ - Nuova Zelanda 2
RS - Serbia 2
TH - Thailandia 2
AF - Afghanistan, Repubblica islamica di 1
CL - Cile 1
GE - Georgia 1
HR - Croazia 1
JP - Giappone 1
LI - Liechtenstein 1
LU - Lussemburgo 1
NG - Nigeria 1
RO - Romania 1
SC - Seychelles 1
Totale 3.233
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Città #
Fairfield 388
Chandler 314
Woodbridge 217
Ashburn 190
Seattle 174
Nyköping 169
Houston 159
Cambridge 134
Wilmington 127
Ann Arbor 99
Beijing 56
Bari 49
Lawrence 42
Roxbury 42
Singapore 40
Inglewood 35
Jacksonville 34
Des Moines 28
Boardman 25
Nanjing 25
Brussels 16
New York 15
Princeton 15
San Diego 15
Dong Ket 14
Cerignola 13
Jiaxing 10
London 10
Falls Church 9
Santa Clara 9
Brooklyn 7
Paris 6
Rome 6
Shanghai 6
Shenyang 6
Changsha 5
Dublin 5
Guangzhou 5
Hebei 5
Nanchang 5
Tianjin 5
Berkel en Rodenrijs 4
Leawood 4
Los Angeles 4
Pune 4
Treviso 4
Yaoundé 4
Berlin 3
Bitonto 3
Constantine 3
Helsinki 3
Hounslow 3
Mola Di Bari 3
Norwalk 3
Shenzhen 3
Sofia 3
Tarragona 3
Wuhan 3
Wuxi 3
Ardabil 2
Belgrade 2
Chizhou 2
Dearborn 2
Fuzhou 2
Islington 2
Kyiv 2
Madrid 2
Massafra 2
Melbourne 2
Monterrey 2
Munro 2
Nagold 2
Naples 2
Nuremberg 2
Recife 2
San Francisco 2
San Mateo 2
Selargius 2
Stezzano 2
Verona 2
Vienna 2
Wandsworth 2
Washington 2
West Jordan 2
Acerra 1
Acquaviva delle Fonti 1
Amsterdam 1
Arezzo 1
Auckland 1
Bangkok 1
Barletta 1
Bordeaux 1
Brisbane 1
Chicago 1
Cincinnati 1
Clifton 1
Dallas 1
Dongyang 1
Edinburgh 1
Evesham 1
Totale 2.660
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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 119
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 114
Applications of microbial fermentations for production of gluten-free products and perspectives. 109
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 102
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 102
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 102
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 101
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 100
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 99
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 98
null 96
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 94
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer 94
null 88
null 88
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 87
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product 84
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation 79
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 79
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 78
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours 74
null 73
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 69
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 65
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 65
null 65
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 64
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta 56
Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation 55
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 49
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides 49
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria 49
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by haloferax mediterranei fermentation 48
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life 47
Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta. 43
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand 42
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione 39
Sottoprodotti della molitura fermentati: ingredienti funzionali per la produzione di pane a basso indice glicemico 37
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) 37
Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese 35
Teff type-I sourdough to produce gluten-free muffin 35
null 34
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges 34
Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento 33
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 26
Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis. 25
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 24
Metodo molecolare per l’autenticazione di pani tipici/tradizionali 24
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours 24
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 21
Potential of native and bioprocessed brewers' spent grains as organic soil amendments 20
Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges 18
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 15
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like 12
Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient 12
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 11
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization 9
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 9
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives 7
Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives 7
Hanseniaspora valbyensis-bioprocessed pomegranate seeds to produce a novel food ingredient. 6
Editorial: The interplay between food and intestinal microbiota: How they impact on the well-being status of the host 6
Texture Profile Analysis In Basic Methods and Protocols on Sourdough. 6
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods 6
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 5
Plant-derived food waste management, valorization, and recycling through sourdough fermentation 5
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 4
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product 4
Exploitation of sprouted barley grains and flour through sourdough fermentation 3
Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts 3
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 2
Exploitation of sprouted barley grains and flour through sourdough fermentation 2
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free. 2
Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes 2
Uso della pasta madre per la valorizzazione di sfarinati non convenzionali e il recupero di sottoprodotti delle filiere agro-alimentari 2
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater. 1
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 1
Processi fermentativi nelle strategie “zero-waste”: dagli alimenti funzionali alle bioplastiche 1
How to improve the gluten-free diet: The state of the art from a food science perspective 1
In Vitro Determination of Protein Nutritional Indexes 1
Sourdough: A Tool for Non-Conventional Fermentations and To Recover Side Streams 1
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods 1
Totale 3.439
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Categoria #
all - tutte 16.021
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 16.021
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020605 0 0 37 73 72 44 65 67 91 61 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
2022/2023752 78 115 51 61 91 88 14 104 104 8 21 17
2023/2024304 22 51 15 17 33 47 19 18 4 22 10 46
2024/2025233 102 46 85 0 0 0 0 0 0 0 0 0
Totale 3.439