CRIS Current Research Information System

GIANOTTI, ANDREA
 Distribuzione geografica
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Continente #
NA - Nord America 4.539
EU - Europa 4.407
AS - Asia 1.875
AF - Africa 303
SA - Sud America 54
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 1
Totale 11.186
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Nazione #
US - Stati Uniti d'America 4.518
IT - Italia 1.249
GB - Regno Unito 1.133
CN - Cina 769
DE - Germania 471
SG - Singapore 394
SE - Svezia 364
IN - India 302
UA - Ucraina 249
VN - Vietnam 214
FR - Francia 173
IE - Irlanda 171
RU - Federazione Russa 134
TG - Togo 116
CH - Svizzera 82
ZA - Sudafrica 73
BG - Bulgaria 69
EE - Estonia 68
CI - Costa d'Avorio 56
BE - Belgio 48
AT - Austria 43
ES - Italia 42
JO - Giordania 39
BR - Brasile 28
TR - Turchia 28
JP - Giappone 24
IR - Iran 21
FI - Finlandia 20
HK - Hong Kong 20
SC - Seychelles 18
CA - Canada 17
HR - Croazia 17
AR - Argentina 16
KR - Corea 16
GR - Grecia 14
RO - Romania 14
NG - Nigeria 11
NL - Olanda 10
PL - Polonia 10
TN - Tunisia 10
DK - Danimarca 8
EG - Egitto 8
PH - Filippine 7
LB - Libano 6
MA - Marocco 6
PK - Pakistan 6
TH - Thailandia 6
AU - Australia 5
PT - Portogallo 5
MX - Messico 4
PE - Perù 4
CY - Cipro 3
CZ - Repubblica Ceca 3
ID - Indonesia 3
KW - Kuwait 3
RS - Serbia 3
SK - Slovacchia (Repubblica Slovacca) 3
UZ - Uzbekistan 3
CD - Congo 2
CL - Cile 2
CM - Camerun 2
CO - Colombia 2
IL - Israele 2
KZ - Kazakistan 2
NZ - Nuova Zelanda 2
SA - Arabia Saudita 2
A2 - ???statistics.table.value.countryCode.A2??? 1
EC - Ecuador 1
HU - Ungheria 1
IM - Isola di Man 1
IQ - Iraq 1
KG - Kirghizistan 1
LK - Sri Lanka 1
LT - Lituania 1
MD - Moldavia 1
MN - Mongolia 1
SL - Sierra Leone 1
TW - Taiwan 1
VE - Venezuela 1
Totale 11.186
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Città #
Southend 1.013
Fairfield 504
Chandler 447
Ashburn 441
Singapore 335
Wilmington 241
Houston 234
Woodbridge 231
Bologna 225
Princeton 225
Seattle 201
Ann Arbor 194
Cambridge 181
Jacksonville 172
Dublin 168
Lomé 116
Dong Ket 108
Nanjing 105
Westminster 91
Hyderabad 84
Padova 84
Bern 71
New York 69
Santa Clara 69
Berlin 66
Sofia 66
Cesena 60
Jinan 60
Medford 58
Milan 58
Abidjan 53
Shenyang 53
Beijing 47
Guangzhou 41
Hebei 40
Amman 39
Saint Petersburg 38
San Diego 37
Changsha 36
Florence 36
Rome 36
Forlì 35
Nanchang 35
Vienna 35
Mülheim 34
Dearborn 33
Redwood City 32
Turin 29
Los Angeles 25
Norwalk 25
Tianjin 24
Hangzhou 23
Brussels 21
Taizhou 19
Boardman 17
Mahé 17
Redmond 17
Palermo 16
Tokyo 16
Falls Church 15
Olalla 15
Zhengzhou 15
Des Moines 14
Haikou 14
Istanbul 13
Jiaxing 13
Phoenix 13
Bari 12
Helsinki 12
Paris 12
Rimini 12
Shanghai 12
Abeokuta 11
Fuzhou 11
São Paulo 11
Castelsardo 10
London 10
Madrid 10
Modena 10
Buffalo 9
Hefei 9
Lanzhou 9
Parma 9
Verona 9
Bremen 8
Cairo 8
Chengdu 8
Lappeenranta 8
Munro 8
Ningbo 8
Saint-Nicolas 8
Shenzhen 8
Siena 8
Taglio Di Po 8
Bagnacavallo 7
Carpi 7
Genova 7
San Venanzo 7
Taiyuan 7
Tappahannock 7
Totale 7.298
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Nome #
Fisiologia e biochimica dei lieviti 440
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 197
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 191
Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model 187
Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods 184
Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats 180
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 166
In Vivo Effects of Einkorn Wheat (Triticum monococcum) Bread on the Intestinal Microbiota, Metabolome, and on the Glycemic and Insulinemic Response in the Pig Model 163
Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains 163
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 162
Comparing the effectiveness of three different biorefinery processes at recovering bioactive products from hemp (Cannabis sativa L.) byproduct 161
Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread 156
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 153
Application and use of biotechnology for food fermentation 149
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 148
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 147
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 146
Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread 144
Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat). 135
Characterization of the yeast population involved in the production of a typical italian bread 135
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 132
Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity 131
Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage 128
Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads 127
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 124
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers 120
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 118
Gut microbiota and metabolome modulation in sourdough bread fed rats 118
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 118
Sourdough fermentation favorably influences selenium biotransformation and the biological effects of flatbread 118
Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products 114
Exploring the vigorous prebiotic potential of hemp bran, an untapped by-product of hemp seed processing industry 113
Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach 111
Effect of sourdough fermentation on kamut prolamine 108
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach 108
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 106
LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins 106
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 105
Arthrospira platensis as protein source for healthier gluten free fermented foods 104
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers. 102
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins 101
Digestion increases total antioxidant capacity and phenolic content of whole grain durum wheat and Kamut cookies 101
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 100
Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes 99
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 98
In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron 94
Effect of sourdough fermentation on kamut prolamine 93
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 93
Recovery of bioactive peptides from industrial rice by-products: the BIORICE FP7-Capacities Project. 92
Influence of chicken diet and tray disposition of breast packaged in high oxygen modified atmosphere on the dishomogeneity of microbial population, discoloration and oxidation dynamics 91
Effect of starch addition to fluid dough during the bread making process 89
Effect of osmotic and acid stresses on viability, morphology and fatty acid composition changes of planktonic and adhered Listeria monocytogenes cells 88
Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components 88
Counteraction of oxidative stress by bio-active selenium enriched food in HepG2 cells 88
Influenza degli stress ambientali, associati a processi fermentativi, sulla produzione di molecole aromatiche da parte di lieviti e batteri lattici 87
High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods 87
Beneficial metabolic transformations and prebiotic potential of hemp bran and its alcalase hydrolysate, after colonic fermentation in a gut model 85
Metabolite mediate Lab-Yeast interaction in sourdough 85
The response of foodborne pathogens to osmotic and desiccation stresses in the food chain 85
Physiology and Biochemistry of Sourdough Yeasts 85
EcoPROLIVE: Ecofriendly PROcessing System for the full exploitation of the OLIVE health potential in products of added value 83
Nuovi alimenti funzionali a base di riso: produzione e identificazione di peptidi antiossidanti ad attività antinfiammatoria ed antipertensiva". Delibera n. 275 del 14/12/2010”. 83
Shift of aromatic profile in probiotic hemp drink formulations: A metabolomic approach 83
Colonic in vitro model assessment of the prebiotic potential of bread fortified with polyphenols rich olive fiber 82
Effect of acidic conditions on fatty acid composition and membrane fluidity of Escherichia coli strains isolated from Crescenza cheese 81
BAKE4FUN: INNOVATIVE BIOTECHNOLOGICAL SOLUTIONS FOR THE PRODUCTION OF NEW BAKERY FUNCTIONAL FOODS (Grant agreement no. 606476) 81
Intestinal fermentation in vitro models to study food-induced gut microbiota shift: an updated review 80
DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS: INFLUENCE OF CHEMICAL ACIDIFICATION 79
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice 79
Studio dei fattori che influenzano la dinamica di adesione ad una superficie di acciaio di ceppi di B. cereus termotolleranti e psicrotrofi isolati da alimenti 78
Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes 78
Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking 78
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 78
Multiple effect of exogenous amylase supplementation in dough and bread features 77
Fermentation as a tool to improve healthy properties of bread 75
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 73
Effects of dough chemico-physical factors on aroma compounds production and their retention 72
THE PIGLET AS SPONTANEOUS MODEL OF IRON DEFICIENCY: A FUNCTIONAL TRIAL ON FORTIFIED BREADS 72
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour 71
Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions 71
Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals 71
Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach 71
Metabolite mediate Lab-Yeast interaction in Sourdough 70
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 70
EXPLOITATION OF STARCH INDUSTRY BY-PRODUCT TO PRODUCE BIOACTIVE PEPTIDES FROM RICE PROTEIN HYDROLYSATES 69
Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization 68
Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals 67
Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae 66
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Studio dei fattori che influenzano la dinamica di adesione ad una superficie di acciao di ceppi di B. cereus termotolleranti e psicrotrofi isolati da alimenti 64
Enhancement of antioxidant properties of cereal foods by fermentation 64
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets 63
Role of Kamut brand Khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage 63
Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis) 63
Gut metabolome modulation in healthy volunteers subjected to two different cereal-based food diets 61
Effetto delle procedure di pulizia e disinfezione, impiegate nel macello avicolo sulla sopravvivenza di alcuni batteri zoonotici: risultati preliminari 60
Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli 60
Maternal amoxicillin affects piglets colon microbiota: microbial ecology and metabolomics in a gut model 59
Improvement of fermentable sugars and bread flavour by addition of alpha-amylases 59
Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp ( Cannabis sativa L.) Bran 59
Totale 10.493
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Categoria #
all - tutte 29.934
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 29.934
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.736 0 0 0 133 197 210 250 251 285 166 113 131
2020/20211.713 342 90 40 71 99 82 50 117 252 137 99 334
2021/20221.940 146 127 121 117 190 136 88 127 100 91 343 354
2022/20232.447 213 350 156 270 136 185 98 180 383 68 231 177
2023/20241.137 42 117 75 114 74 216 79 115 54 83 103 65
2024/20251.011 218 444 290 59 0 0 0 0 0 0 0 0
Totale 11.580