IRIS
RIZZELLO, CARLO GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 11.384
AS - Asia 4.308
EU - Europa 3.054
SA - Sud America 1.117
AF - Africa 210
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 4
AN - Antartide 1
Totale 20.091
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Nazione #
US - Stati Uniti d'America 11.256
SG - Singapore 1.845
CN - Cina 1.192
BR - Brasile 965
HK - Hong Kong 610
IT - Italia 602
SE - Svezia 548
RU - Federazione Russa 437
UA - Ucraina 337
DE - Germania 327
FI - Finlandia 242
GB - Regno Unito 237
VN - Vietnam 232
CI - Costa d'Avorio 116
FR - Francia 97
IN - India 75
CA - Canada 69
AR - Argentina 63
BD - Bangladesh 57
ID - Indonesia 48
MX - Messico 43
TR - Turchia 42
PL - Polonia 35
BE - Belgio 33
IE - Irlanda 33
ZA - Sudafrica 30
ES - Italia 29
JP - Giappone 24
NL - Olanda 24
EC - Ecuador 22
IQ - Iraq 21
KR - Corea 21
SA - Arabia Saudita 20
IR - Iran 17
UZ - Uzbekistan 17
LT - Lituania 16
MA - Marocco 16
CO - Colombia 13
PK - Pakistan 13
VE - Venezuela 13
AT - Austria 12
PY - Paraguay 12
PE - Perù 11
AU - Australia 10
UY - Uruguay 10
JO - Giordania 9
KE - Kenya 9
NP - Nepal 9
TN - Tunisia 8
AE - Emirati Arabi Uniti 7
CZ - Repubblica Ceca 7
ET - Etiopia 7
CL - Cile 6
DZ - Algeria 6
EG - Egitto 6
MY - Malesia 6
OM - Oman 6
IL - Israele 5
PT - Portogallo 5
AL - Albania 4
AZ - Azerbaigian 4
CM - Camerun 4
EU - Europa 4
KZ - Kazakistan 4
LB - Libano 4
RO - Romania 4
TH - Thailandia 4
BG - Bulgaria 3
BH - Bahrain 3
CH - Svizzera 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
JM - Giamaica 3
NZ - Nuova Zelanda 3
RS - Serbia 3
EE - Estonia 2
GE - Georgia 2
GR - Grecia 2
HN - Honduras 2
KG - Kirghizistan 2
PH - Filippine 2
SN - Senegal 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BJ - Benin 1
BO - Bolivia 1
BY - Bielorussia 1
DK - Danimarca 1
GS - Georgia del Sud e Isole Sandwich Australi 1
GT - Guatemala 1
GY - Guiana 1
HR - Croazia 1
IS - Islanda 1
KH - Cambogia 1
KW - Kuwait 1
LI - Liechtenstein 1
LU - Lussemburgo 1
LV - Lettonia 1
MK - Macedonia 1
Totale 20.076
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Città #
Fairfield 1.434
Ashburn 1.026
Chandler 981
Woodbridge 910
Singapore 873
Jacksonville 792
Houston 644
Hong Kong 607
Seattle 599
Cambridge 547
Wilmington 487
Nyköping 427
Ann Arbor 403
Beijing 368
Roxbury 224
Nanjing 222
Lawrence 213
Los Angeles 156
Des Moines 143
Princeton 141
Boardman 139
Abidjan 116
Bari 113
Dallas 110
New York 101
Dearborn 96
São Paulo 85
Inglewood 82
Ho Chi Minh City 76
San Diego 71
Santa Clara 68
Buffalo 63
Munich 55
Shenyang 55
Nanchang 52
Hebei 49
Brooklyn 48
London 47
Rome 45
Helsinki 44
Jiaxing 42
Hanoi 39
Changsha 38
Rio de Janeiro 36
Jakarta 34
Tianjin 32
Brussels 31
Dong Ket 31
Dublin 31
Belo Horizonte 27
Chicago 26
Pune 25
Warsaw 23
San Francisco 22
Toronto 21
Milan 20
Naples 20
Moscow 19
The Dalles 19
Tokyo 19
Paris 18
Porto Alegre 18
Guangzhou 17
Montreal 17
Tashkent 17
Denver 16
Columbus 15
Council Bluffs 15
Johannesburg 15
Phoenix 15
San Jose 15
Baghdad 14
Dhaka 14
Falls Church 14
Redwood City 14
Tappahannock 14
Frankfurt am Main 13
Manchester 13
Shanghai 13
Stockholm 13
Turku 13
Washington 13
Atlanta 12
Goiânia 12
Boston 11
Curitiba 11
Guarulhos 11
Mexico City 11
Campinas 10
Chennai 10
Jinan 10
Kilburn 10
Kunming 10
Montevideo 10
Nuremberg 10
Orem 10
Wuhan 10
Auburn Hills 9
Berlin 9
Biên Hòa 9
Totale 13.778
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Nome #
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 196
Miscela arricchita di isoflavoni-agliconi, equolo e lunasina, a base di soia fermentata, procedimento per la sua preparazione e relativi usi in campo alimentare, medico e cosmetico 173
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 163
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 161
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 160
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 158
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread 152
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 151
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 149
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 149
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 147
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 145
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 145
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 143
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 143
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 143
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 142
Emerging technology to develop novel red winemaking practices: An overview 141
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 140
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 140
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 139
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 139
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 138
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 137
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 137
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making 137
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 135
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 135
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 134
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 134
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties 134
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 134
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 133
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 132
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 131
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 131
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 131
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 131
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 130
Improvement of the protein quality of wheat bread through faba bean sourdough addition 127
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 127
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 126
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 126
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 122
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 122
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 122
Bioactive peptides in dairy products 122
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 121
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 121
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods 121
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 121
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 119
Bran bioprocessing for enhanced functional properties 119
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 119
Utilization of african grains for sourdough bread making 118
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 118
Batteri lattici e loro uso sotto forma di lievito naturale per la produzione di pane e prodotti da forno con elevate proprietà nutrizionali e sensoriali. Pane e prodotti da forno a basso indice glicemico ed alto contenuto in fibra alimentare 117
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation 113
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 113
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 113
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 112
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 112
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 111
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 110
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 109
Ancient grains sourdough 108
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life 108
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 107
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 107
Novel probiotic candidates for humans isolated from raw fruits and vegetables 107
Ancient grains sourdough. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science” 106
Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions 105
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta 104
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 103
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) 103
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 103
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 102
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 102
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 102
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 101
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 101
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 101
VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue 101
Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation. 100
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 99
VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy 98
Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus delbrueckii Group 97
Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic Acid bacteria and their effect on human intestinal caco-2 cells 97
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Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 96
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 95
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 95
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides 95
Two-dimensional electrophoresis and IgE-mediated food allergy 94
Attività proteolitica di batteri lattici del lievito naturale su allergeni da frumento 94
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 94
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation. 94
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours 93
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 93
How fermentation affects the antioxidant properties of cereals and legumes 92
Totale 12.167
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Categoria #
all - tutte 91.146
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 91.146
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.246 0 0 0 0 0 96 231 137 214 269 184 115
2021/20221.540 88 224 29 39 72 94 54 74 86 65 240 475
2022/20232.501 418 230 157 227 328 323 21 270 397 21 44 65
2023/2024795 74 174 36 46 83 142 27 35 16 42 16 104
2024/20253.498 107 78 314 115 106 275 254 318 162 174 491 1.104
2025/20263.822 1.006 365 447 849 781 374 0 0 0 0 0 0
Totale 20.485