IRIS
RIZZELLO, CARLO GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 10.337
EU - Europa 2.211
AS - Asia 1.196
OC - Oceania 12
SA - Sud America 11
AF - Africa 8
Continente sconosciuto - Info sul continente non disponibili 4
AN - Antartide 1
Totale 13.780
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Nazione #
US - Stati Uniti d'America 10.314
CN - Cina 916
SE - Svezia 574
IT - Italia 526
UA - Ucraina 326
DE - Germania 248
FI - Finlandia 202
GB - Regno Unito 163
SG - Singapore 160
FR - Francia 55
VN - Vietnam 32
IN - India 31
IE - Irlanda 28
BE - Belgio 27
CA - Canada 19
TR - Turchia 17
IR - Iran 15
NL - Olanda 13
RU - Federazione Russa 11
AU - Australia 10
KR - Corea 10
AT - Austria 6
AR - Argentina 5
ES - Italia 5
RO - Romania 5
BR - Brasile 4
CM - Camerun 4
EU - Europa 4
BD - Bangladesh 3
BG - Bulgaria 3
HK - Hong Kong 3
JP - Giappone 3
MX - Messico 3
PL - Polonia 3
AL - Albania 2
CL - Cile 2
LU - Lussemburgo 2
MK - Macedonia 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
TH - Thailandia 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BJ - Benin 1
CH - Svizzera 1
DK - Danimarca 1
EE - Estonia 1
GR - Grecia 1
GS - Georgia del Sud e Isole Sandwich Australi 1
HR - Croazia 1
JM - Giamaica 1
KH - Cambogia 1
LI - Liechtenstein 1
LV - Lettonia 1
MT - Malta 1
PT - Portogallo 1
SA - Arabia Saudita 1
SM - San Marino 1
ZA - Sudafrica 1
Totale 13.780
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Città #
Fairfield 1.491
Chandler 1.040
Woodbridge 936
Jacksonville 788
Ashburn 692
Houston 649
Seattle 625
Cambridge 563
Wilmington 511
Nyköping 461
Ann Arbor 410
Roxbury 231
Lawrence 223
Nanjing 221
Beijing 203
Des Moines 146
Princeton 144
Boardman 141
Singapore 131
Bari 101
Dearborn 96
Inglewood 89
New York 76
San Diego 76
Shenyang 55
Nanchang 53
Hebei 49
Santa Clara 47
Los Angeles 43
Jiaxing 42
Changsha 32
Dong Ket 31
London 31
Rome 31
Tianjin 30
Dublin 28
Pune 27
Brussels 25
Brooklyn 21
Zhengzhou 19
Helsinki 18
Falls Church 17
Paris 17
Naples 16
Guangzhou 15
Shanghai 15
Redwood City 14
Tappahannock 14
Washington 14
Milan 13
San Francisco 13
Jinan 10
Kilburn 10
Wuhan 10
Auburn Hills 9
Chiswick 9
Hefei 9
Hounslow 9
Kunming 9
Toronto 9
Shenzhen 8
Florence 7
Monmouth Junction 7
Norwalk 7
Acquaviva delle Fonti 6
Leawood 6
Ningbo 6
Berlin 5
Bolzano 5
Frankfurt am Main 5
Fuzhou 5
Hangzhou 5
Latina 5
San Mateo 5
Wuxi 5
Amsterdam 4
Ardabil 4
Berkel en Rodenrijs 4
Bitonto 4
Caserta 4
Civita Castellana 4
Jinhua 4
Maddaloni 4
Munich 4
Yaoundé 4
Acton 3
Adelfia 3
Alatri 3
Atlanta 3
Canberra 3
Chicago 3
Chizhou 3
Como 3
Dhaka 3
Heze 3
Indiana 3
Islington 3
Lemgo 3
Melbourne 3
Napoli 3
Totale 11.030
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Nome #
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 158
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 135
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 118
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 114
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 114
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 113
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 110
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 110
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 107
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 106
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 106
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 104
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 103
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 102
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 101
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 101
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 101
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 101
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 101
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 98
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 98
Emerging technology to develop novel red winemaking practices: An overview 97
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 97
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 96
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 96
null 96
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 96
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties 96
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 96
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 96
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 95
Utilization of african grains for sourdough bread making 95
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 94
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 94
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 92
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 91
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 90
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making 90
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 88
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 88
null 88
Bran bioprocessing for enhanced functional properties 88
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 87
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 87
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) 86
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 86
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 86
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods 86
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 86
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 86
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 86
Bioactive peptides in dairy products 85
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 83
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 82
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 82
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 82
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 81
null 80
Novel probiotic candidates for humans isolated from raw fruits and vegetables 80
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 80
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 80
Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions 80
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 79
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
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation. 79
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 78
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 78
Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus delbrueckii Group 77
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 77
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 77
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 76
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 76
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 74
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 74
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
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 73
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 73
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 72
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours 72
Improvement of the protein quality of wheat bread through faba bean sourdough addition 72
Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation. 72
VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy 71
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 71
Two-dimensional electrophoresis and IgE-mediated food allergy 70
Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread 69
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 69
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 68
Sourdough/lactic acid bacteria 68
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 68
How the sourdough may affect the functional features of leavened baked goods 67
Yogurt-like beverages made with cereals 67
Ancient grains sourdough. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science” 66
Sourdough lactobacilli and celiac disease 66
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 66
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 65
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 65
Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria 65
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 65
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Totale 8.653
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Categoria #
all - tutte 61.247
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 61.247
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.738 0 0 110 313 349 239 352 275 388 200 436 76
2020/20212.461 240 211 318 186 208 96 239 146 218 282 189 128
2021/20221.614 90 226 29 41 74 108 56 81 92 73 249 495
2022/20232.664 430 256 169 245 345 342 25 288 419 21 53 71
2023/2024880 84 180 42 50 93 168 28 38 17 49 17 114
2024/2025498 132 117 249 0 0 0 0 0 0 0 0 0
Totale 14.207