IRIS
PONTONIO, ERICA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 3.443
AS - Asia 2.051
EU - Europa 1.437
SA - Sud America 480
AF - Africa 120
OC - Oceania 9
Totale 7.540
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.374
SG - Singapore 822
IT - Italia 443
CN - Cina 405
BR - Brasile 368
HK - Hong Kong 293
RU - Federazione Russa 209
SE - Svezia 196
VN - Vietnam 130
DE - Germania 122
FR - Francia 122
GB - Regno Unito 112
FI - Finlandia 67
ID - Indonesia 60
TR - Turchia 58
IN - India 57
AR - Argentina 45
BD - Bangladesh 39
CI - Costa d'Avorio 37
MX - Messico 26
NL - Olanda 25
UA - Ucraina 25
JP - Giappone 24
CA - Canada 23
KR - Corea 23
ZA - Sudafrica 23
PL - Polonia 19
SA - Arabia Saudita 19
BE - Belgio 18
IQ - Iraq 18
ES - Italia 17
PK - Pakistan 17
EC - Ecuador 16
CO - Colombia 14
UZ - Uzbekistan 14
IE - Irlanda 12
PH - Filippine 12
VE - Venezuela 12
MY - Malesia 11
PT - Portogallo 11
DZ - Algeria 10
TN - Tunisia 10
MA - Marocco 8
AU - Australia 7
BO - Bolivia 7
CL - Cile 7
JO - Giordania 7
KE - Kenya 7
LT - Lituania 7
EG - Egitto 6
AT - Austria 5
JM - Giamaica 5
NP - Nepal 5
AE - Emirati Arabi Uniti 4
BG - Bulgaria 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
CR - Costa Rica 3
CZ - Repubblica Ceca 3
KZ - Kazakistan 3
LB - Libano 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
TT - Trinidad e Tobago 2
UG - Uganda 2
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
BB - Barbados 1
BF - Burkina Faso 1
BH - Bahrain 1
BJ - Benin 1
CG - Congo 1
CH - Svizzera 1
EE - Estonia 1
GA - Gabon 1
GE - Georgia 1
GT - Guatemala 1
GY - Guiana 1
HN - Honduras 1
KG - Kirghizistan 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 7.532
Salva come PNG Salva come JPEG
Città #
Ashburn 411
Singapore 401
Fairfield 388
Chandler 302
Hong Kong 292
Woodbridge 217
San Jose 191
Seattle 177
Houston 165
Nyköping 163
Beijing 149
Cambridge 134
Wilmington 128
Ann Arbor 99
Bari 84
Los Angeles 64
Lauterbourg 54
Jakarta 46
Roxbury 42
Lawrence 40
New York 40
Rome 40
Ho Chi Minh City 39
Helsinki 38
Abidjan 37
Inglewood 35
Jacksonville 35
Dallas 34
Santa Clara 33
Council Bluffs 32
Munich 32
Des Moines 29
Gravina in Puglia 29
Nanjing 28
São Paulo 28
Hanoi 27
Boardman 26
Brooklyn 22
Buffalo 21
Falkenstein 21
London 21
Tokyo 20
Brussels 18
Milan 18
Moscow 18
Nuremberg 18
Chicago 17
Rio de Janeiro 16
Turku 16
Norwich 15
Princeton 15
San Diego 15
Stockholm 15
Atlanta 14
Denver 14
Dong Ket 14
Cerignola 13
Istanbul 13
Changsha 12
Orem 12
Tashkent 12
Warsaw 12
Cape Town 11
Belo Horizonte 10
Dublin 10
Jiaxing 10
Mexico City 10
The Dalles 10
Columbus 9
Falls Church 9
Frankfurt am Main 9
Jeddah 9
Montreal 9
Naples 9
Paris 9
Shanghai 9
Florence 8
Guarulhos 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
Lahore 6
Porto Alegre 6
Shenyang 6
Tianjin 6
Totale 4.800
Salva come PNG Salva come JPEG
Nome #
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer 194
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 185
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 162
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 160
Applications of microbial fermentations for production of gluten-free products and perspectives. 159
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 158
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 156
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 155
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 149
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 146
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 146
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 146
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 145
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 139
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 137
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 136
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 133
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 129
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product 128
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 127
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life 125
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 124
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 122
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation 121
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta 121
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours 118
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides 109
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 105
Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese 101
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 101
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand 99
Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta. 97
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges 97
null 96
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 95
Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient 94
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria 94
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by haloferax mediterranei fermentation 94
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 93
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours 91
null 88
null 88
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) 88
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 86
Potential of native and bioprocessed brewers' spent grains as organic soil amendments 80
Sottoprodotti della molitura fermentati: ingredienti funzionali per la produzione di pane a basso indice glicemico 79
Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation 79
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like 77
Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento 76
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 75
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 75
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione 74
null 73
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives 72
Teff type-I sourdough to produce gluten-free muffin 72
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods 71
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free. 70
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization 68
Exploitation of sprouted barley grains and flour through sourdough fermentation 63
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 61
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product 61
Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis. 58
Hanseniaspora valbyensis-bioprocessed pomegranate seeds to produce a novel food ingredient. 57
Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study 57
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 56
Exploitation of sprouted barley grains and flour through sourdough fermentation 54
Metodo molecolare per l’autenticazione di pani tipici/tradizionali 54
Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts 54
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 53
Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges 53
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods 51
How to improve the gluten-free diet: The state of the art from a food science perspective 49
Texture Profile Analysis In Basic Methods and Protocols on Sourdough. 49
Plant-derived food waste management, valorization, and recycling through sourdough fermentation 49
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 45
Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors 44
Editorial: The interplay between food and intestinal microbiota: How they impact on the well-being status of the host 42
Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality 37
Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals 36
Processi fermentativi nelle strategie “zero-waste”: dagli alimenti funzionali alle bioplastiche 36
Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives 36
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater. 30
Development of a novel NIR spectroscopy-based chemometric model for sourdough bread authentication 28
New fermented Plant-Based Ingredients in Sourdough Breads Enhanced Nutritional Value and Impacted on Gut Microbiota 26
Uso della pasta madre per la valorizzazione di sfarinati non convenzionali e il recupero di sottoprodotti delle filiere agro-alimentari 24
In Vitro Determination of Protein Nutritional Indexes 23
Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes 22
Alternative proteins and gut health: balancing sustainability and uncertainty 21
Sourdough: A Tool for Non-Conventional Fermentations and To Recover Side Streams 21
“Breaking Bread” with innovation: the challenge of product differentiation through alternative flours, fermentation, and traceability systems 18
Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour 7
Substrate Optimization for PHB Production from Ricotta Cheese Exhausted Whey Using Azohydromonas lata DSM 1123 5
Totale 7.858
Salva come PNG Salva come JPEG
Categoria #
all - tutte 31.016
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 31.016
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021173 0 0 0 0 0 0 0 0 0 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
2024/20251.705 99 46 86 69 55 162 224 136 91 76 223 438
2025/20262.992 447 195 199 362 430 225 332 108 400 294 0 0
Totale 7.858