IRIS
RIZZELLO, CARLO GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 12.859
AS - Asia 5.165
EU - Europa 4.430
SA - Sud America 1.352
AF - Africa 299
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 4
AN - Antartide 1
Totale 24.123
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Nazione #
US - Stati Uniti d'America 12.669
SG - Singapore 2.104
IT - Italia 1.618
CN - Cina 1.287
BR - Brasile 1.072
HK - Hong Kong 645
SE - Svezia 549
RU - Federazione Russa 459
DE - Germania 360
UA - Ucraina 345
FR - Francia 309
VN - Vietnam 300
FI - Finlandia 266
GB - Regno Unito 256
IN - India 158
CI - Costa d'Avorio 117
BD - Bangladesh 116
AR - Argentina 105
CA - Canada 91
ID - Indonesia 71
TR - Turchia 66
IQ - Iraq 54
MX - Messico 50
ZA - Sudafrica 49
EC - Ecuador 45
SA - Arabia Saudita 43
CO - Colombia 40
PK - Pakistan 39
PL - Polonia 38
BE - Belgio 36
UZ - Uzbekistan 35
ES - Italia 34
IE - Irlanda 34
KR - Corea 33
NL - Olanda 32
JP - Giappone 30
MA - Marocco 29
VE - Venezuela 29
TN - Tunisia 23
PH - Filippine 21
JO - Giordania 20
MY - Malesia 18
IR - Iran 17
EG - Egitto 16
LT - Lituania 16
DZ - Algeria 15
PE - Perù 15
PY - Paraguay 15
KE - Kenya 14
AT - Austria 12
CL - Cile 12
ET - Etiopia 12
NP - Nepal 12
OM - Oman 12
UY - Uruguay 12
AE - Emirati Arabi Uniti 11
AU - Australia 10
AZ - Azerbaigian 10
KZ - Kazakistan 10
PT - Portogallo 9
CR - Costa Rica 8
JM - Giamaica 8
AL - Albania 7
CZ - Repubblica Ceca 7
IL - Israele 7
DO - Repubblica Dominicana 6
LB - Libano 6
TH - Thailandia 6
BO - Bolivia 5
GE - Georgia 5
KW - Kuwait 5
BB - Barbados 4
BG - Bulgaria 4
BH - Bahrain 4
CM - Camerun 4
EU - Europa 4
KG - Kirghizistan 4
NI - Nicaragua 4
PA - Panama 4
RO - Romania 4
RS - Serbia 4
AO - Angola 3
CH - Svizzera 3
EE - Estonia 3
GT - Guatemala 3
HN - Honduras 3
HU - Ungheria 3
NG - Nigeria 3
NZ - Nuova Zelanda 3
PR - Porto Rico 3
SN - Senegal 3
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
BY - Bielorussia 2
DK - Danimarca 2
GR - Grecia 2
KH - Cambogia 2
LA - Repubblica Popolare Democratica del Laos 2
MD - Moldavia 2
ME - Montenegro 2
Totale 24.083
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Città #
Fairfield 1.434
Ashburn 1.194
Singapore 1.055
Chandler 981
Woodbridge 911
Jacksonville 797
Houston 653
Hong Kong 639
Seattle 601
San Jose 579
Cambridge 548
Milan 524
Wilmington 487
Nyköping 427
Ann Arbor 403
Beijing 388
Roxbury 224
Nanjing 222
Lawrence 213
Lauterbourg 197
Rome 192
Los Angeles 174
New York 147
Des Moines 144
Boardman 142
Princeton 141
Dallas 131
Bari 122
Abidjan 117
Dearborn 97
São Paulo 95
Ho Chi Minh City 91
Santa Clara 84
Inglewood 82
San Diego 72
Helsinki 68
Buffalo 67
Hanoi 57
Munich 55
Shenyang 55
Brooklyn 53
Nanchang 52
Hebei 49
London 48
Turin 43
Jiaxing 42
Rio de Janeiro 42
Council Bluffs 41
Jakarta 39
Changsha 38
Chicago 38
Naples 35
Figino 34
Baghdad 33
Brussels 33
Dublin 32
Tianjin 32
Dong Ket 31
Tashkent 31
Columbus 30
San Francisco 29
Belo Horizonte 27
Orem 27
Warsaw 26
Pune 25
Tokyo 24
Toronto 24
Frankfurt am Main 23
Phoenix 23
Denver 22
Montreal 22
Dhaka 21
Paris 20
The Dalles 20
Atlanta 19
Johannesburg 19
Moscow 19
Nuremberg 19
Porto Alegre 19
Amman 18
Shanghai 18
Florence 17
Guangzhou 17
Guayaquil 17
Bologna 16
Chennai 16
Falkenstein 16
Medellín 16
Boston 15
Brasília 15
Haiphong 15
Mexico City 15
Palermo 15
Falls Church 14
Jeddah 14
Manchester 14
Nairobi 14
Redwood City 14
Tappahannock 14
Washington 14
Totale 16.138
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Nome #
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 280
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 224
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 223
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 196
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 180
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 179
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 179
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 178
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 178
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 176
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 176
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 172
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 172
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 171
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 168
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 167
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 167
Emerging technology to develop novel red winemaking practices: An overview 163
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 162
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 162
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 161
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 161
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 161
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 160
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 160
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making 160
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 158
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 156
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 156
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 156
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 155
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 154
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 154
Improvement of the protein quality of wheat bread through faba bean sourdough addition 154
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 153
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 152
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 150
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties 150
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 149
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 148
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 147
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 146
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 145
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 145
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 145
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 144
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 144
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods 142
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 140
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 138
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 137
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 137
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 137
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 136
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 136
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 135
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 135
Bioactive peptides in dairy products 134
Utilization of african grains for sourdough bread making 132
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 132
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 132
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 132
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life 132
Bran bioprocessing for enhanced functional properties 130
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 130
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 129
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta 129
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 127
Ancient grains sourdough. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science” 126
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation 126
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 124
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 122
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 119
Novel probiotic candidates for humans isolated from raw fruits and vegetables 118
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 118
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) 117
Ancient grains sourdough 117
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 116
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 116
VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue 116
How fermentation affects the antioxidant properties of cereals and legumes 116
Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus delbrueckii Group 115
VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy 115
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 115
Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions 115
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 114
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 113
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 112
Higly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspective for celiac disease 112
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides 112
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 111
Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation. 110
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 110
Caratteristiche funzionali di derivati lattiero-caseari 109
Attività proteolitica di batteri lattici del lievito naturale su allergeni da frumento 108
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours 107
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 106
Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry 106
How the sourdough may affect the functional features of leavened baked goods 105
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 105
Totale 14.260
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Categoria #
all - tutte 103.103
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 103.103
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20267.595 1.006 365 447 849 781 425 884 229 619 687 268 1.035
2026/2027261 261 0 0 0 0 0 0 0 0 0 0 0
Totale 24.519