IRIS
RIZZELLO, CARLO GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 14.863
AS - Asia 5.239
EU - Europa 4.589
SA - Sud America 1.398
Continente sconosciuto - Info sul continente non disponibili 416
AF - Africa 299
OC - Oceania 13
AN - Antartide 1
Totale 26.818
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Nazione #
US - Stati Uniti d'America 14.490
SG - Singapore 2.113
IT - Italia 1.729
CN - Cina 1.298
BR - Brasile 1.087
HK - Hong Kong 651
SE - Svezia 549
RU - Federazione Russa 459
DE - Germania 365
UA - Ucraina 346
FR - Francia 312
VN - Vietnam 302
GB - Regno Unito 272
FI - Finlandia 266
IN - India 159
CA - Canada 151
BD - Bangladesh 136
CI - Costa d'Avorio 117
AR - Argentina 110
ID - Indonesia 76
TR - Turchia 69
MX - Messico 56
IQ - Iraq 54
EC - Ecuador 52
CO - Colombia 49
ZA - Sudafrica 49
SA - Arabia Saudita 47
PK - Pakistan 40
PL - Polonia 38
BE - Belgio 37
VE - Venezuela 37
UZ - Uzbekistan 35
ES - Italia 34
IE - Irlanda 34
LT - Lituania 34
KR - Corea 33
NL - Olanda 32
JP - Giappone 30
MA - Marocco 29
CR - Costa Rica 27
HN - Honduras 24
TN - Tunisia 23
MY - Malesia 22
PH - Filippine 21
PR - Porto Rico 21
JO - Giordania 20
GT - Guatemala 17
IR - Iran 17
EG - Egitto 16
PE - Perù 16
DZ - Algeria 15
JM - Giamaica 15
NP - Nepal 15
PY - Paraguay 15
CW - ???statistics.table.value.countryCode.CW??? 14
KE - Kenya 14
UY - Uruguay 13
AT - Austria 12
CL - Cile 12
ET - Etiopia 12
NI - Nicaragua 12
OM - Oman 12
SV - El Salvador 12
TT - Trinidad e Tobago 12
AE - Emirati Arabi Uniti 11
AU - Australia 10
AZ - Azerbaigian 10
KZ - Kazakistan 10
PT - Portogallo 9
IL - Israele 8
AL - Albania 7
CZ - Repubblica Ceca 7
TH - Thailandia 7
BB - Barbados 6
DO - Repubblica Dominicana 6
EE - Estonia 6
GE - Georgia 6
LB - Libano 6
BO - Bolivia 5
KW - Kuwait 5
BG - Bulgaria 4
BH - Bahrain 4
CH - Svizzera 4
CM - Camerun 4
EU - Europa 4
KG - Kirghizistan 4
PA - Panama 4
RO - Romania 4
RS - Serbia 4
AO - Angola 3
GP - Guadalupe 3
HU - Ungheria 3
NG - Nigeria 3
NZ - Nuova Zelanda 3
SN - Senegal 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
BS - Bahamas 2
BY - Bielorussia 2
Totale 26.369
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Città #
Fairfield 1.434
Ashburn 1.390
Singapore 1.060
Chandler 981
Woodbridge 911
San Jose 888
Jacksonville 798
Houston 656
Hong Kong 645
Seattle 603
Cambridge 548
Milan 535
Wilmington 488
Nyköping 427
Ann Arbor 403
Beijing 394
Council Bluffs 286
Roxbury 224
Nanjing 222
Lawrence 213
Los Angeles 203
Rome 200
Lauterbourg 197
New York 177
Boardman 146
Des Moines 144
Princeton 142
Dallas 139
Bari 129
Santa Clara 120
Abidjan 117
São Paulo 100
Dearborn 97
Ho Chi Minh City 92
Inglewood 82
San Diego 75
Buffalo 73
Helsinki 68
Brooklyn 64
Hanoi 57
Munich 55
Shenyang 55
Nanchang 52
Columbus 50
Hebei 49
London 49
Phoenix 48
Chicago 46
Turin 46
Washington 46
Jiaxing 42
Rio de Janeiro 42
Naples 41
Jakarta 39
Changsha 38
Brussels 34
Figino 34
Baghdad 33
San Francisco 33
Toronto 33
Dublin 32
Tianjin 32
Dong Ket 31
Tashkent 31
Atlanta 29
Belo Horizonte 27
Orem 27
Warsaw 26
Montreal 25
Pune 25
Denver 24
Tokyo 24
Frankfurt am Main 23
Dhaka 21
Florence 21
Guayaquil 20
Palermo 20
Paris 20
The Dalles 20
Johannesburg 19
Moscow 19
North Bergen 19
Nuremberg 19
Porto Alegre 19
San José 19
Shanghai 19
Vilnius 19
Amman 18
Bologna 17
Brasília 17
Guangzhou 17
Chennai 16
Falkenstein 16
Medellín 16
Quito 16
Boston 15
Haiphong 15
Manchester 15
Mexico City 15
Riyadh 15
Totale 17.231
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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 388
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta 261
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 235
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 233
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 208
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 189
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 189
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 189
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 188
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 188
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 187
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 187
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 184
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 183
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 181
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 180
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 180
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 180
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 180
Emerging technology to develop novel red winemaking practices: An overview 177
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 175
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 173
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 172
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 172
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making 172
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 171
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 171
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 171
Ancient grains sourdough. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science” 169
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 168
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 168
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 168
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 167
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 166
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 166
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 163
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 163
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 162
Improvement of the protein quality of wheat bread through faba bean sourdough addition 161
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 159
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 159
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties 159
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 159
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 158
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 158
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 156
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 154
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 154
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 154
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life 152
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 152
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods 151
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 150
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 149
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 149
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 149
Ancient grains sourdough 149
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 147
Bioactive peptides in dairy products 146
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 143
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 143
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 141
Utilization of african grains for sourdough bread making 140
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 139
Bran bioprocessing for enhanced functional properties 139
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 139
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 138
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 137
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 135
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 134
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 134
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 132
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation 132
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 130
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides 130
How fermentation affects the antioxidant properties of cereals and legumes 129
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 128
Higly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspective for celiac disease 125
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 125
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 125
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 124
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 123
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) 122
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 122
Novel probiotic candidates for humans isolated from raw fruits and vegetables 122
VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue 122
VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy 121
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 121
Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus delbrueckii Group 120
Attività proteolitica di batteri lattici del lievito naturale su allergeni da frumento 119
Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation. 119
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 119
Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions 118
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 117
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours 116
Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento 116
Caratteristiche funzionali di derivati lattiero-caseari 115
How the sourdough may affect the functional features of leavened baked goods 115
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 115
Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry 115
Totale 15.548
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Categoria #
all - tutte 111.502
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 111.502
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.199 0 0 0 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
2026/20272.560 304 454 815 987 0 0 0 0 0 0 0 0
Totale 26.818