IRIS
PONTONIO, ERICA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 2.398
EU - Europa 554
AS - Asia 350
SA - Sud America 15
AF - Africa 12
OC - Oceania 6
Totale 3.335
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 2.392
CN - Cina 204
SE - Svezia 183
IT - Italia 177
SG - Singapore 102
GB - Regno Unito 44
DE - Germania 40
FI - Finlandia 20
FR - Francia 17
BE - Belgio 16
UA - Ucraina 14
VN - Vietnam 14
RU - Federazione Russa 12
BR - Brasile 10
TR - Turchia 9
IN - India 8
ES - Italia 6
IE - Irlanda 6
NL - Olanda 5
AR - Argentina 4
AU - Australia 4
CM - Camerun 4
DZ - Algeria 3
JP - Giappone 3
MX - Messico 3
TH - Thailandia 3
AT - Austria 2
BG - Bulgaria 2
CA - Canada 2
IR - Iran 2
MK - Macedonia 2
NZ - Nuova Zelanda 2
RS - Serbia 2
ZA - Sudafrica 2
AF - Afghanistan, Repubblica islamica di 1
BD - Bangladesh 1
CL - Cile 1
CZ - Repubblica Ceca 1
GE - Georgia 1
HR - Croazia 1
LA - Repubblica Popolare Democratica del Laos 1
LI - Liechtenstein 1
NG - Nigeria 1
PA - Panama 1
PK - Pakistan 1
PL - Polonia 1
PT - Portogallo 1
RO - Romania 1
SC - Seychelles 1
SN - Senegal 1
Totale 3.335
Salva come PNG Salva come JPEG
Città #
Fairfield 388
Chandler 302
Woodbridge 217
Ashburn 190
Seattle 174
Nyköping 163
Houston 159
Cambridge 134
Wilmington 127
Ann Arbor 99
Singapore 70
Beijing 56
Bari 52
Roxbury 42
Lawrence 40
Inglewood 35
Jacksonville 34
Des Moines 28
Nanjing 25
Boardman 24
Brussels 16
Princeton 15
San Diego 15
Dong Ket 14
Cerignola 13
New York 13
Jiaxing 10
London 10
Rome 10
Santa Clara 10
Falls Church 9
Helsinki 8
Brooklyn 7
Changsha 7
Guangzhou 6
Paris 6
Shanghai 6
Shenyang 6
Dublin 5
Florence 5
Hebei 5
Nanchang 5
Tianjin 5
Berkel en Rodenrijs 4
Leawood 4
Los Angeles 4
Poggibonsi 4
Treviso 4
Yaoundé 4
Atakum 3
Berlin 3
Bitonto 3
Constantine 3
Frankfurt am Main 3
Hounslow 3
Mola Di Bari 3
Moscow 3
Norwalk 3
Pune 3
Shenzhen 3
Tarragona 3
Wuhan 3
Wuxi 3
Ardabil 2
Bangkok 2
Belgrade 2
Cape Town 2
Chizhou 2
Dearborn 2
Fuzhou 2
Islington 2
Jinan 2
Kyiv 2
Madrid 2
Massafra 2
Melbourne 2
Milan 2
Monterrey 2
Munro 2
Naples 2
Nuremberg 2
Padova 2
Prato 2
Rakurakuen 2
Recife 2
Reggio Emilia 2
Rio de Janeiro 2
San Francisco 2
San Mateo 2
Selargius 2
Siena 2
Sofia 2
Stezzano 2
Stockholm 2
Verona 2
Vienna 2
Wandsworth 2
Washington 2
West Jordan 2
Zhengzhou 2
Totale 2.705
Salva come PNG Salva come JPEG
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. 110
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 105
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 103
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 102
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 101
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 101
Cloning, expression and characterization of a β-d-xylosidase from Lactobacillus rossiae DSM 15814T 100
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota 100
Metodo molecolare finalizzato all’autenticazione di pani tradizionali/tipici ottenuti con lievito naturale, primer utilizzati nel detto metodo e kit contenente detti primer 99
null 96
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 96
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 95
Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads 89
null 88
null 88
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product 86
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 80
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation 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 76
null 73
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase 70
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 68
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
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta 58
Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation 55
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides 54
Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation 51
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life 51
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 49
Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta. 47
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand 46
Plant-based alternatives to yogurt: State-of-the-art and perspectives of new biotechnological challenges 44
Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione 41
Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.) 41
Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey: Design and characterization of a functional ricotta cheese 40
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours 39
Teff type-I sourdough to produce gluten-free muffin 38
Sottoprodotti della molitura fermentati: ingredienti funzionali per la produzione di pane a basso indice glicemico 37
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 35
Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento 34
Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis. 27
Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications 25
Metodo molecolare per l’autenticazione di pani tipici/tradizionali 25
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 22
Potential of native and bioprocessed brewers' spent grains as organic soil amendments 22
Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges 20
Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like 18
Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient 18
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 18
Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization 16
Hanseniaspora valbyensis-bioprocessed pomegranate seeds to produce a novel food ingredient. 16
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties 15
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives 12
Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods 12
Plant-derived food waste management, valorization, and recycling through sourdough fermentation 11
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 9
Texture Profile Analysis In Basic Methods and Protocols on Sourdough. 9
A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free. 9
Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives 9
Editorial: The interplay between food and intestinal microbiota: How they impact on the well-being status of the host 8
Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product 8
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L 6
Exploitation of sprouted barley grains and flour through sourdough fermentation 6
Metabolism of fructophilic lactic acid bacteria isolated from Apis mellifera L. bee-gut: a focus on the phenolic acids as external electron acceptors 5
Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts 5
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 4
Processi fermentativi nelle strategie “zero-waste”: dagli alimenti funzionali alle bioplastiche 3
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 3
Exploitation of sprouted barley grains and flour through sourdough fermentation 3
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
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 3.629
Salva come PNG Salva come JPEG
Categoria #
all - tutte 17.460
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 17.460
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020423 0 0 0 0 0 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
2022/2023723 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
2024/2025468 99 46 86 69 55 113 0 0 0 0 0 0
Totale 3.629