Catalogo dei prodotti della ricerca

RIZZELLO, CARLO GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 4.135
EU - Europa 1.097
AS - Asia 805
OC - Oceania 35
SA - Sud America 34
AF - Africa 22
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.129
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Nazione #
US - Stati Uniti d'America 4.068
IT - Italia 606
IN - India 556
SE - Svezia 92
RO - Romania 88
SG - Singapore 72
IE - Irlanda 68
CA - Canada 61
DE - Germania 49
UA - Ucraina 37
GB - Regno Unito 36
TR - Turchia 31
AR - Argentina 28
BG - Bulgaria 28
CN - Cina 24
NL - Olanda 23
QA - Qatar 23
NZ - Nuova Zelanda 19
PK - Pakistan 19
FI - Finlandia 17
AU - Australia 15
KZ - Kazakistan 14
CZ - Repubblica Ceca 13
FR - Francia 12
PH - Filippine 11
ID - Indonesia 10
ZA - Sudafrica 10
TH - Thailandia 9
TW - Taiwan 8
BE - Belgio 6
KR - Corea 6
MX - Messico 6
AE - Emirati Arabi Uniti 5
EE - Estonia 5
HK - Hong Kong 5
PT - Portogallo 4
RU - Federazione Russa 4
BR - Brasile 3
CH - Svizzera 3
GR - Grecia 3
IR - Iran 3
SC - Seychelles 3
CL - Cile 2
EG - Egitto 2
JP - Giappone 2
MY - Malesia 2
NG - Nigeria 2
PL - Polonia 2
PS - Palestinian Territory 2
TZ - Tanzania 2
VN - Vietnam 2
ZW - Zimbabwe 2
EC - Ecuador 1
ES - Italia 1
EU - Europa 1
IQ - Iraq 1
MU - Mauritius 1
PF - Polinesia Francese 1
Totale 6.129
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Città #
Fairfield 563
Chandler 363
Wilmington 335
Millbury 321
Princeton 295
San Paolo di Civitate 286
Houston 255
Ashburn 235
Woodbridge 219
Seattle 208
Cambridge 182
Lawrence 144
Andover 118
San Diego 96
Rome 84
Ann Arbor 81
Dublin 61
Norwalk 52
Toronto 42
Singapore 35
Sofia 28
San Mateo 25
Doha 23
Prato 21
Palmerston North 18
Wageningen 17
Lappeenranta 15
Bühl 14
Boston 13
Bremen 13
Hillsboro 13
San Miguel de Tucumán 13
Sydney 13
Buffalo 11
Pune 11
London 10
Istanbul 9
Samsun 9
Bari 8
Lahore 8
Trumbull 8
Beijing 7
Ridder 7
Alatri 6
Bangkok 6
Faisalabad 6
Martina Franca 6
New York 6
Ottawa 6
Saint-Eustache 6
Al Ain City 5
Arnsberg 5
Astana 5
Castelnuovo Rangone 5
Des Moines 5
Laurel 5
Mexico City 5
Mikulcice 5
Muizenberg 5
Prague 5
Semarang 5
Arezzo 4
Bolzano 4
Furtei 4
Ghent 4
Guangzhou 4
Hyderabad 4
Karachi 4
Los Angeles 4
New Bedfont 4
Paris 4
Parma 4
Pescara 4
Piovene Rocchette 4
Redwood City 4
Seongdong-gu 4
Silverton 4
Amherst 3
Bologna 3
Brno 3
Cabanatuan City 3
Cassino 3
Central 3
Chiayi County 3
Cincinnati 3
Cork 3
Karlsruhe 3
Kilburn 3
Las Vegas 3
Lisbon 3
Manhattan 3
Milan 3
Montréal 3
Pathanamthitta 3
Taipei 3
Tartu 3
Vicosa 3
Villamagna 3
Wuhan 3
Adelaide 2
Totale 4.518
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Nome #
Plant-based alternatives to yogurt. State-of-the-art and perspectives of new biotechnological challenges 303
Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study 62
Maize milling by-products. From food wastes to functional ingredients through lactic acid bacteria fermentation 58
Spectral gap estimates for interacting particle systems via a Bochner-type identity 56
Sourdough-type propagation of faba bean flour. Dynamics of microbial consortia and biochemical implications 54
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 54
Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights 54
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) 51
Bioactive peptides from vegetable food matrices. Research trends and novel biotechnologies for synthesis and recovery 50
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater 46
Novel insights on the functional/nutritional features of the sourdough fermentation 41
Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours 41
Bioprocessing of brewers’ spent grain enhances its antioxidant activity. Characterization of phenolic compounds and bioactive peptides 41
Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease 40
Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour 40
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 38
Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ 38
Teff type-I sourdough to produce gluten-free muffin 38
Antifungal effect of bioprocessed surplus bread as ingredient for bread-making. Identification of active compounds and impact on shelf-life 38
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices 38
Sourdough-based biotechnologies for the production of gluten-free foods 37
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes 37
Exploitation of the nutritional and functional characteristics of traditional Italian legumes. The potential of sourdough fermentation 36
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs 36
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours 36
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria 36
Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits 36
New insights into the oenological significance of Candida zemplinina. Impact of selected autochthonous strains on the volatile profile of Apulian wines 35
Emerging technology to develop novel red winemaking practices. An overview 35
Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation 35
Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran 35
Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread 35
Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides 34
Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions 34
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 34
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses 34
Recent advances in the use of sourdough biotechnology in pasta making 34
Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread 34
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread 34
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours 34
Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread 33
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries 33
Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making 33
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 33
Milk alternatives and non-dairy fermented products. Trends and challenges 33
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Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463 in grape must and its effect on the level of expression of human beta-defensin-2 32
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies 32
Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by Haloferax mediterranei fermentation 32
Bioprocessed brewers' spent grain improves nutritional and antioxidant properties of pasta 32
Use of fermented hemp, chickpea and milling by-products to improve the nutritional value of semolina pasta 31
VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue 31
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 31
Wasted bread as substrate for the cultivation of starters for the food Industry 31
Relative contributions of starter cultures and non-starter bacteria to flavour of cheese 30
Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread 30
Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features 30
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 30
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Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases 29
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta 29
Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 29
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I 29
Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation 29
Iranian wheat flours from rural and industrial mills. Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads 29
Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy 28
Utilization of african grains for sourdough bread making 28
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria 28
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation 28
Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties 28
How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain 28
Lattobacilli del lievito naturale e patologia celiaca 27
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making 27
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 27
Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion 27
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre 27
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties 26
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread 26
Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour 26
How to improve the gluten-free diet. The state of the art from a food science perspective 26
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA) 26
Nutritional, functional, and technological characterization of a novel gluten- and lactose-free yogurt-style snack produced with selected lactic acid bacteria and leguminosae flours 26
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry 26
Sourdough fermented breads are more digestible than those started with baker’s yeast alone. An in vivo challenge dissecting distinct gastrointestinal responses 26
Extension of the shelf-life of fresh pasta using chickpea flour fermented with selected lactic acid bacteria 26
Correction. Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran 26
Design of a “clean-label” gluten-free bread to meet consumers demand 26
Bioactive peptides in dairy products 25
Sourdough lactobacilli and celiac disease 25
Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread 25
Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba bean breads 25
How fermentation affects the antioxidant properties of cereals and legumes 25
Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria 25
Exploring the microbiota of faba bean. Functional characterization of lactic acid bacteria 25
Italian legumes. Effect of sourdough fermentation on lunasin-like polypeptides 25
Adhesion and survival of probiotic bacteria on table olives with the aim of formulating new functional foods 25
Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca 25
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 25
Sourdough / lactic acid bacteria 24
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity 24
Totale 3.566
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Categoria #
all - tutte 23.971
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 76
other - altro 0
patent - brevetti 828
selected - selezionate 0
volume - volumi 0
Totale 24.875
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201917 0 0 0 0 0 0 0 0 0 0 9 8
2019/202040 7 2 0 2 4 3 5 4 4 4 3 2
2020/20211.768 1 2 0 1 1.091 166 46 24 22 154 237 24
2021/20222.210 10 159 179 189 353 67 37 234 195 38 354 395
2022/20231.830 584 435 7 139 149 90 36 120 118 9 121 22
2023/2024879 78 133 53 68 64 97 119 118 13 133 3 0
Totale 6.758