IRIS
RIZZELLO, CARLO GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 12.214
AS - Asia 5.107
EU - Europa 3.483
SA - Sud America 1.349
AF - Africa 298
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 4
AN - Antartide 1
Totale 22.469
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Nazione #
US - Stati Uniti d'America 12.057
SG - Singapore 2.082
CN - Cina 1.272
BR - Brasile 1.070
IT - Italia 689
HK - Hong Kong 640
SE - Svezia 549
RU - Federazione Russa 458
DE - Germania 359
UA - Ucraina 345
FR - Francia 308
VN - Vietnam 300
FI - Finlandia 265
GB - Regno Unito 253
IN - India 158
CI - Costa d'Avorio 117
AR - Argentina 105
BD - Bangladesh 103
CA - Canada 74
ID - Indonesia 71
TR - Turchia 65
IQ - Iraq 54
MX - Messico 50
ZA - Sudafrica 49
EC - Ecuador 44
SA - Arabia Saudita 43
CO - Colombia 40
PK - Pakistan 39
PL - Polonia 37
UZ - Uzbekistan 35
BE - Belgio 34
IE - Irlanda 34
ES - Italia 33
KR - Corea 33
JP - Giappone 29
VE - Venezuela 29
MA - Marocco 28
NL - Olanda 28
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
AL - Albania 7
CZ - Repubblica Ceca 7
DO - Repubblica Dominicana 6
IL - Israele 6
JM - Giamaica 6
LB - Libano 6
PT - Portogallo 6
TH - Thailandia 6
BO - Bolivia 5
CR - Costa Rica 5
GE - Georgia 5
KW - Kuwait 5
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
HU - Ungheria 3
NG - Nigeria 3
NZ - Nuova Zelanda 3
SN - Senegal 3
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
BY - Bielorussia 2
DK - Danimarca 2
GR - Grecia 2
GT - Guatemala 2
HN - Honduras 2
KH - Cambogia 2
LA - Repubblica Popolare Democratica del Laos 2
MD - Moldavia 2
ME - Montenegro 2
MU - Mauritius 2
PS - Palestinian Territory 2
Totale 22.435
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Città #
Fairfield 1.434
Ashburn 1.146
Singapore 1.045
Chandler 981
Woodbridge 910
Jacksonville 793
Houston 645
Hong Kong 635
Seattle 599
Cambridge 547
San Jose 503
Wilmington 487
Nyköping 427
Ann Arbor 403
Beijing 380
Roxbury 224
Nanjing 222
Lawrence 213
Lauterbourg 197
Los Angeles 163
Des Moines 144
Princeton 141
Boardman 139
Abidjan 117
Dallas 117
New York 114
Bari 113
Dearborn 96
São Paulo 95
Ho Chi Minh City 91
Inglewood 82
Santa Clara 77
San Diego 71
Helsinki 67
Buffalo 65
Hanoi 57
Munich 55
Shenyang 55
Nanchang 52
Brooklyn 50
Rome 50
Hebei 49
London 48
Jiaxing 42
Council Bluffs 41
Rio de Janeiro 41
Jakarta 39
Changsha 38
Baghdad 33
Chicago 32
Dublin 32
Tianjin 32
Brussels 31
Dong Ket 31
Tashkent 31
Belo Horizonte 27
Pune 25
San Francisco 25
Warsaw 25
Frankfurt am Main 23
Naples 23
Orem 23
Tokyo 23
Toronto 22
Dhaka 21
Milan 21
Paris 20
The Dalles 20
Johannesburg 19
Moscow 19
Nuremberg 19
Porto Alegre 19
Amman 18
Montreal 18
Denver 17
Guangzhou 17
Guayaquil 17
Shanghai 17
Chennai 16
Falkenstein 16
Medellín 16
Phoenix 16
Atlanta 15
Brasília 15
Columbus 15
Haiphong 15
Mexico City 15
Falls Church 14
Jeddah 14
Manchester 14
Nairobi 14
Redwood City 14
Tappahannock 14
Curitiba 13
Da Nang 13
Quito 13
Stockholm 13
Turku 13
Washington 13
Florence 12
Totale 15.113
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Nome #
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 212
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 186
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 174
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 173
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 172
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 171
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 170
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 168
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 167
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 164
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 162
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 160
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 159
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 159
Emerging technology to develop novel red winemaking practices: An overview 158
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 158
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 158
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 157
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 156
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 154
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 152
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 152
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making 151
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 151
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 150
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 149
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 148
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 147
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties 147
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 146
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 146
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 146
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 145
Improvement of the protein quality of wheat bread through faba bean sourdough addition 144
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 144
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 143
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 140
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 140
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 140
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 138
A novel prebiotic formulation, NatuREN-G®, drives gut microbiota and ameliorates symptoms of Chronic Kidney Disease 137
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 137
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 137
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 136
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 136
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 134
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods 133
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 133
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 133
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 132
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 131
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 130
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 129
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 129
Bran bioprocessing for enhanced functional properties 129
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 129
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 128
Bioactive peptides in dairy products 128
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 126
Utilization of african grains for sourdough bread making 125
(2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics 125
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 124
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 122
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life 122
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 121
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 121
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation 121
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 121
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta 121
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 119
Ancient grains sourdough. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science” 117
Novel probiotic candidates for humans isolated from raw fruits and vegetables 117
Ancient grains sourdough 114
VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue 114
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 113
Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions 113
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 112
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 112
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 111
Higly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspective for celiac disease 109
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 109
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides 109
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) 108
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 108
VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy 107
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 107
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species 106
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 106
How fermentation affects the antioxidant properties of cereals and legumes 106
Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus delbrueckii Group 105
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 105
Attività proteolitica di batteri lattici del lievito naturale su allergeni da frumento 105
Caratteristiche funzionali di derivati lattiero-caseari 104
Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation. 104
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 103
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 102
Novel insights on the functional/nutritional features of the sourdough fermentation 102
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours 100
Sourdough/lactic acid bacteria 100
Two-dimensional electrophoresis and IgE-mediated food allergy 99
Totale 13.333
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Categoria #
all - tutte 95.561
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 95.561
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021568 0 0 0 0 0 0 0 0 0 269 184 115
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
2025/20266.200 1.006 365 447 849 781 425 884 229 619 595 0 0
Totale 22.863