IRIS
RIZZELLO, CARLO GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 10.055
EU - Europa 2.210
AS - Asia 1.374
SA - Sud America 21
OC - Oceania 12
AF - Africa 10
Continente sconosciuto - Info sul continente non disponibili 4
AN - Antartide 1
Totale 13.687
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Nazione #
US - Stati Uniti d'America 10.026
CN - Cina 922
SE - Svezia 548
IT - Italia 538
SG - Singapore 327
UA - Ucraina 326
DE - Germania 243
FI - Finlandia 211
GB - Regno Unito 165
FR - Francia 55
BE - Belgio 32
VN - Vietnam 32
IE - Irlanda 29
IN - India 29
CA - Canada 25
TR - Turchia 19
IR - Iran 15
NL - Olanda 14
RU - Federazione Russa 14
BR - Brasile 12
AU - Australia 10
KR - Corea 10
AR - Argentina 6
AT - Austria 5
ES - Italia 5
JP - Giappone 5
RO - Romania 5
BD - Bangladesh 4
CM - Camerun 4
EU - Europa 4
HK - Hong Kong 3
MX - Messico 3
PL - Polonia 3
AL - Albania 2
CH - Svizzera 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
TH - Thailandia 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BG - Bulgaria 1
BJ - Benin 1
CL - Cile 1
DK - Danimarca 1
EC - Ecuador 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
LT - Lituania 1
LU - Lussemburgo 1
LV - Lettonia 1
MK - Macedonia 1
MT - Malta 1
MY - Malesia 1
PK - Pakistan 1
PT - Portogallo 1
PY - Paraguay 1
SA - Arabia Saudita 1
SC - Seychelles 1
SM - San Marino 1
SN - Senegal 1
ZA - Sudafrica 1
Totale 13.687
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Città #
Fairfield 1.439
Chandler 998
Woodbridge 917
Jacksonville 788
Ashburn 672
Houston 634
Seattle 602
Cambridge 548
Wilmington 488
Nyköping 437
Ann Arbor 408
Roxbury 226
Singapore 226
Nanjing 221
Lawrence 216
Beijing 203
Des Moines 143
Boardman 142
Princeton 142
Bari 101
Dearborn 96
Inglewood 83
New York 72
San Diego 71
Shenyang 55
Nanchang 52
Hebei 49
Santa Clara 43
Jiaxing 42
Los Angeles 42
London 35
Changsha 33
Rome 33
Dong Ket 31
Brussels 30
Tianjin 30
Dublin 29
Helsinki 27
Pune 26
Brooklyn 21
Zhengzhou 19
Paris 18
Milan 17
Naples 16
Guangzhou 15
Falls Church 14
Redwood City 14
Shanghai 14
Tappahannock 14
San Francisco 12
Toronto 12
Washington 12
Jinan 10
Kilburn 10
Kunming 10
Wuhan 10
Auburn Hills 9
Chiswick 9
Hefei 9
Hounslow 8
Florence 7
Fuzhou 7
Monmouth Junction 7
Norwalk 7
Shenzhen 7
Acquaviva delle Fonti 6
Berlin 6
Leawood 6
Ningbo 6
Bolzano 5
Frankfurt am Main 5
Hangzhou 5
Latina 5
San Mateo 5
Wuxi 5
Amsterdam 4
Ardabil 4
Berkel en Rodenrijs 4
Bologna 4
Caserta 4
Civita Castellana 4
Jinhua 4
Maddaloni 4
Munich 4
Yaoundé 4
Acton 3
Adelfia 3
Alatri 3
Atlanta 3
Bitonto 3
Canberra 3
Chicago 3
Chizhou 3
Como 3
Dhaka 3
Heze 3
Indiana 3
Islington 3
Lemgo 3
Melbourne 3
Totale 10.877
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Nome #
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 159
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 136
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 119
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 115
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 114
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 113
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 113
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 112
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 108
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 107
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 105
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 105
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 104
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 104
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 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 102
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 102
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 102
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 101
Emerging technology to develop novel red winemaking practices: An overview 100
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 99
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 98
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 98
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 98
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 97
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties 97
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
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making 96
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 96
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 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 95
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 95
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 93
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 92
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 91
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 90
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 90
Bioactive peptides in dairy products 89
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 88
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 88
null 88
Bran bioprocessing for enhanced functional properties 88
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 88
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 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
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
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 86
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 86
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 85
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 84
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 83
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 83
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 83
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 82
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 81
null 80
Novel probiotic candidates for humans isolated from raw fruits and vegetables 80
Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions 80
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation. 80
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
Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus delbrueckii Group 78
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
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 78
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 77
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 77
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 77
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 76
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 75
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 74
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 74
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 74
Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation. 74
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours 73
VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy 72
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
Improvement of the protein quality of wheat bread through faba bean sourdough addition 72
Two-dimensional electrophoresis and IgE-mediated food allergy 71
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 70
Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread 70
VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue 70
Sourdough/lactic acid bacteria 69
Ancient grains sourdough. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science” 68
How the sourdough may affect the functional features of leavened baked goods 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
Yogurt-like beverages made with cereals 68
Ancient grains sourdough 67
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
Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria 66
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 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
Totale 8.786
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Categoria #
all - tutte 63.318
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 63.318
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.259 0 0 0 0 338 236 346 268 379 190 428 74
2020/20212.335 237 209 267 169 194 96 231 139 214 275 185 119
2021/20221.561 88 224 29 40 73 97 56 76 89 68 241 480
2022/20232.557 422 238 161 237 332 329 24 276 402 21 49 66
2023/2024838 76 177 39 48 84 155 27 38 17 49 17 111
2024/2025771 122 113 318 117 101 0 0 0 0 0 0 0
Totale 14.094