CRIS Current Research Information System

GIANOTTI, ANDREA
 Distribuzione geografica
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Continente #
NA - Nord America 5.039
EU - Europa 4.487
AS - Asia 2.126
AF - Africa 303
SA - Sud America 65
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 1
Totale 12.029
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Nazione #
US - Stati Uniti d'America 5.018
IT - Italia 1.308
GB - Regno Unito 1.135
CN - Cina 824
SG - Singapore 544
DE - Germania 473
SE - Svezia 364
IN - India 302
UA - Ucraina 249
VN - Vietnam 214
FR - Francia 178
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 46
ES - Italia 42
JO - Giordania 39
BR - Brasile 33
TR - Turchia 30
ID - Indonesia 28
JP - Giappone 25
KR - Corea 23
HK - Hong Kong 21
IR - Iran 21
FI - Finlandia 20
GR - Grecia 20
AR - Argentina 19
SC - Seychelles 18
CA - Canada 17
HR - Croazia 17
RO - Romania 14
NL - Olanda 13
NG - Nigeria 11
PL - Polonia 10
TN - Tunisia 10
PK - Pakistan 9
DK - Danimarca 8
EG - Egitto 8
PE - Perù 7
PH - Filippine 7
SA - Arabia Saudita 7
TH - Thailandia 7
AU - Australia 6
LB - Libano 6
MA - Marocco 6
PT - Portogallo 5
MX - Messico 4
CY - Cipro 3
CZ - Repubblica Ceca 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
A2 - ???statistics.table.value.countryCode.A2??? 1
BD - Bangladesh 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 12.029
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Città #
Southend 1.013
Fairfield 504
Singapore 480
Ashburn 450
Chandler 447
Santa Clara 412
Bologna 258
Wilmington 241
Houston 234
Woodbridge 231
Princeton 225
Seattle 201
Ann Arbor 194
Cambridge 181
Jacksonville 172
Dublin 168
Boardman 145
Lomé 116
Dong Ket 108
Nanjing 105
Westminster 91
Hyderabad 84
Padova 84
Bern 71
New York 69
Berlin 66
Sofia 66
Cesena 64
Jinan 61
Milan 61
Medford 58
Abidjan 53
Shenyang 53
Beijing 47
Guangzhou 44
Hebei 40
Amman 39
Rome 38
Saint Petersburg 38
Vienna 38
San Diego 37
Changsha 36
Florence 36
Forlì 35
Nanchang 35
Mülheim 34
Dearborn 33
Redwood City 32
Turin 29
Hangzhou 26
Los Angeles 26
Jakarta 25
Norwalk 25
Tianjin 25
Brussels 21
Taizhou 19
Mahé 17
Redmond 17
Tokyo 17
Palermo 16
Falls Church 15
Istanbul 15
Olalla 15
Phoenix 15
Zhengzhou 15
Des Moines 14
Haikou 14
Rimini 14
Bari 13
Jiaxing 13
Shanghai 13
Helsinki 12
London 12
Paris 12
Abeokuta 11
Buffalo 11
Fuzhou 11
Shenzhen 11
São Paulo 11
Castelsardo 10
Chengdu 10
Madrid 10
Modena 10
Hefei 9
Lanzhou 9
Parma 9
Verona 9
Bremen 8
Cairo 8
Lappeenranta 8
Munro 8
Ningbo 8
Saint-Nicolas 8
Siena 8
Taglio Di Po 8
Bagnacavallo 7
Carpi 7
Genova 7
Munich 7
San Venanzo 7
Totale 8.013
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Nome #
Fisiologia e biochimica dei lieviti 448
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 202
Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model 199
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 196
Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods 191
Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats 188
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 174
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 170
Comparing the effectiveness of three different biorefinery processes at recovering bioactive products from hemp (Cannabis sativa L.) byproduct 169
Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains 168
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 167
Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread 163
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 158
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 155
Application and use of biotechnology for food fermentation 154
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 153
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 151
Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread 147
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 143
Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat). 140
Characterization of the yeast population involved in the production of a typical italian bread 139
Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity 139
Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage 137
Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads 136
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 128
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers 127
Sourdough fermentation favorably influences selenium biotransformation and the biological effects of flatbread 124
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 122
Gut microbiota and metabolome modulation in sourdough bread fed rats 122
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 122
Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products 120
Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach 118
Exploring the vigorous prebiotic potential of hemp bran, an untapped by-product of hemp seed processing industry 118
Effect of sourdough fermentation on kamut prolamine 115
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach 114
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 112
LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins 112
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 110
Arthrospira platensis as protein source for healthier gluten free fermented foods 110
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 108
Digestion increases total antioxidant capacity and phenolic content of whole grain durum wheat and Kamut cookies 108
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers. 107
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins 106
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 103
Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes 103
Recovery of bioactive peptides from industrial rice by-products: the BIORICE FP7-Capacities Project. 101
In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron 100
Effect of sourdough fermentation on kamut prolamine 99
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 97
Effect of starch addition to fluid dough during the bread making process 97
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 97
High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods 95
Influenza degli stress ambientali, associati a processi fermentativi, sulla produzione di molecole aromatiche da parte di lieviti e batteri lattici 93
Effect of osmotic and acid stresses on viability, morphology and fatty acid composition changes of planktonic and adhered Listeria monocytogenes cells 92
Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components 92
Counteraction of oxidative stress by bio-active selenium enriched food in HepG2 cells 92
Beneficial metabolic transformations and prebiotic potential of hemp bran and its alcalase hydrolysate, after colonic fermentation in a gut model 91
Metabolite mediate Lab-Yeast interaction in sourdough 91
Colonic in vitro model assessment of the prebiotic potential of bread fortified with polyphenols rich olive fiber 91
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”. 90
Physiology and Biochemistry of Sourdough Yeasts 90
EcoPROLIVE: Ecofriendly PROcessing System for the full exploitation of the OLIVE health potential in products of added value 88
The response of foodborne pathogens to osmotic and desiccation stresses in the food chain 88
Shift of aromatic profile in probiotic hemp drink formulations: A metabolomic approach 88
Intestinal fermentation in vitro models to study food-induced gut microbiota shift: an updated review 86
Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes 85
Multiple effect of exogenous amylase supplementation in dough and bread features 85
BAKE4FUN: INNOVATIVE BIOTECHNOLOGICAL SOLUTIONS FOR THE PRODUCTION OF NEW BAKERY FUNCTIONAL FOODS (Grant agreement no. 606476) 85
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 84
Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking 84
Effect of acidic conditions on fatty acid composition and membrane fluidity of Escherichia coli strains isolated from Crescenza cheese 84
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice 84
DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS: INFLUENCE OF CHEMICAL ACIDIFICATION 83
Einkorn-based or semolina-based pasta: which is the best choice as source of bioactive compounds? 82
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 82
Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment 81
Fermentation as a tool to improve healthy properties of bread 80
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour 79
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 79
Effects of dough chemico-physical factors on aroma compounds production and their retention 78
Metabolite mediate Lab-Yeast interaction in Sourdough 77
THE PIGLET AS SPONTANEOUS MODEL OF IRON DEFICIENCY: A FUNCTIONAL TRIAL ON FORTIFIED BREADS 76
EXPLOITATION OF STARCH INDUSTRY BY-PRODUCT TO PRODUCE BIOACTIVE PEPTIDES FROM RICE PROTEIN HYDROLYSATES 76
Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach 76
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 75
Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions 75
Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals 75
Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization 75
Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis) 75
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets 72
Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli 72
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 71
Enhancement of antioxidant properties of cereal foods by fermentation 71
Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae 71
Role of Kamut brand Khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage 70
Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals 70
Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota 68
Maternal amoxicillin affects piglets colon microbiota: microbial ecology and metabolomics in a gut model 67
Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp ( Cannabis sativa L.) Bran 67
Gut metabolome modulation in healthy volunteers subjected to two different cereal-based food diets 66
Totale 11.134
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Categoria #
all - tutte 32.136
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 32.136
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.603 0 0 0 0 197 210 250 251 285 166 113 131
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
2024/20251.857 218 444 290 234 671 0 0 0 0 0 0 0
Totale 12.426