IRIS
RIZZELLO, CARLO GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 10.135
EU - Europa 2.159
AS - Asia 876
OC - Oceania 12
SA - Sud America 11
Continente sconosciuto - Info sul continente non disponibili 4
AF - Africa 1
AN - Antartide 1
Totale 13.199
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Nazione #
US - Stati Uniti d'America 10.118
CN - Cina 759
SE - Svezia 578
IT - Italia 485
UA - Ucraina 329
DE - Germania 243
FI - Finlandia 200
GB - Regno Unito 163
FR - Francia 55
VN - Vietnam 32
IN - India 31
BE - Belgio 27
IE - Irlanda 27
TR - Turchia 16
CA - Canada 15
IR - Iran 15
RU - Federazione Russa 11
AU - Australia 10
KR - Corea 10
NL - Olanda 7
AR - Argentina 5
RO - Romania 5
AT - Austria 4
BR - Brasile 4
ES - Italia 4
EU - Europa 4
BD - Bangladesh 3
BG - Bulgaria 3
PL - Polonia 3
AL - Albania 2
CL - Cile 2
JP - Giappone 2
LU - Lussemburgo 2
MK - Macedonia 2
NZ - Nuova Zelanda 2
TH - Thailandia 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
CH - Svizzera 1
DK - Danimarca 1
EE - Estonia 1
GR - Grecia 1
GS - Georgia del Sud e Isole Sandwich Australi 1
HK - Hong Kong 1
JM - Giamaica 1
KH - Cambogia 1
LI - Liechtenstein 1
LV - Lettonia 1
MT - Malta 1
MX - Messico 1
PT - Portogallo 1
SA - Arabia Saudita 1
SG - Singapore 1
SM - San Marino 1
ZA - Sudafrica 1
Totale 13.199
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Città #
Fairfield 1.491
Chandler 1.040
Woodbridge 936
Jacksonville 795
Ashburn 684
Houston 649
Seattle 625
Cambridge 564
Wilmington 514
Nyköping 464
Ann Arbor 411
Roxbury 232
Lawrence 224
Nanjing 223
Beijing 191
Des Moines 146
Princeton 144
Dearborn 96
Boardman 95
Inglewood 90
Bari 78
San Diego 76
New York 75
Shenyang 55
Nanchang 53
Hebei 49
Jiaxing 38
Changsha 32
Dong Ket 31
London 31
Rome 31
Tianjin 30
Dublin 27
Los Angeles 27
Pune 27
Brussels 25
Brooklyn 21
Falls Church 17
Paris 17
Helsinki 15
Naples 14
Redwood City 14
Tappahannock 14
Washington 14
San Francisco 13
Kilburn 10
Auburn Hills 9
Chiswick 9
Hefei 9
Hounslow 9
Jinan 9
Kunming 9
Milan 9
Toronto 9
Zhengzhou 9
Acquaviva delle Fonti 7
Florence 7
Monmouth Junction 7
Norwalk 7
Leawood 6
Ningbo 6
Berlin 5
Bolzano 5
Fuzhou 5
Guangzhou 5
Hangzhou 5
Latina 5
San Mateo 5
Ardabil 4
Caserta 4
Civita Castellana 4
Maddaloni 4
Acton 3
Adelfia 3
Alatri 3
Atlanta 3
Canberra 3
Como 3
Dhaka 3
Frankfurt am Main 3
Indiana 3
Islington 3
Lemgo 3
Melbourne 3
Napoli 3
New Bedfont 3
Ordu 3
Sassari 3
Seoul 3
Sofia 3
Taizhou 3
Taranto 3
Wuhan 3
Yellow Springs 3
Adnan Menderes 2
Amsterdam 2
Aversa 2
Bangkok 2
Bucharest 2
Casale Marittimo 2
Totale 10.698
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Nome #
Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing 155
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 127
Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 116
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. 111
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 110
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 109
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 107
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 106
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 105
Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses 105
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 104
Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages 102
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications 99
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 99
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 98
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 98
Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis 97
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 97
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 97
null 96
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides 95
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 94
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 94
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 93
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 93
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 93
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 93
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 93
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products 92
Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties 92
Utilization of african grains for sourdough bread making 91
Emerging technology to develop novel red winemaking practices: An overview 91
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 89
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature 89
Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale 88
null 88
Bran bioprocessing for enhanced functional properties 86
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 85
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 85
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making 85
Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes 85
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread 84
Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran 84
Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods 84
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 84
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) 83
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 82
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 82
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 82
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 81
Exploring the microbiota of faba bean: Functional characterization of lactic acid bacteria 81
Bioactive peptides in dairy products 81
null 80
Novel probiotic candidates for humans isolated from raw fruits and vegetables 79
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 79
Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions 79
Selection of lactic acid bacteria isolated from tunisian cereals and exploitation of the use as starters for sourdough fermentation 79
Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights 79
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 79
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 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 77
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation. 77
Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a "Yeast-Free" Bread 77
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study 76
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. 76
Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods 76
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation 76
Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods. 75
Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus delbrueckii Group 74
Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno 74
Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus 73
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 73
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 73
Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria 72
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation 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 71
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours 71
Improvement of the protein quality of wheat bread through faba bean sourdough addition 71
Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation. 71
VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy 70
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 70
Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours 70
Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread 69
Two-dimensional electrophoresis and IgE-mediated food allergy 68
Sourdough/lactic acid bacteria 67
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours 67
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 67
Adverse Reactions to Gluten: Exploitation of Sourdough fermentation 66
Sourdough lactobacilli and celiac disease 65
How the sourdough may affect the functional features of leavened baked goods 65
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 65
Yogurt-like beverages made with cereals 65
Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage. 64
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 64
Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria 64
null 64
Maize milling by-products: from food wastes to functional ingredients through lactic acid bacteria fermentation 63
The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies 63
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 62
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases 62
Totale 8.358
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Categoria #
all - tutte 53.774
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 53.774
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20191.004 0 0 0 0 0 0 0 0 0 186 393 425
2019/20203.572 610 220 110 313 350 239 353 275 389 200 437 76
2020/20212.468 242 211 319 186 209 96 240 146 219 283 189 128
2021/20221.621 90 227 29 41 75 108 56 82 92 73 251 497
2022/20232.668 432 256 170 245 345 343 25 288 419 21 53 71
2023/2024748 84 180 42 50 93 168 28 38 18 47 0 0
Totale 13.607