CRIS Current Research Information System

GIANOTTI, ANDREA
 Distribuzione geografica
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Continente #
AS - Asia 7.455
NA - Nord America 7.371
EU - Europa 6.357
AF - Africa 575
SA - Sud America 547
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 2
AN - Antartide 1
Totale 22.321
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Nazione #
US - Stati Uniti d'America 7.231
CN - Cina 2.340
IT - Italia 2.049
SG - Singapore 1.939
VN - Vietnam 1.467
GB - Regno Unito 1.251
DE - Germania 602
IN - India 421
FR - Francia 391
BR - Brasile 381
SE - Svezia 372
HK - Hong Kong 363
RU - Federazione Russa 257
UA - Ucraina 257
NL - Olanda 230
KR - Corea 227
IE - Irlanda 180
CI - Costa d'Avorio 172
JP - Giappone 150
FI - Finlandia 136
ZA - Sudafrica 118
TG - Togo 116
BD - Bangladesh 91
CH - Svizzera 89
AR - Argentina 83
BG - Bulgaria 74
ID - Indonesia 74
EE - Estonia 72
CA - Canada 67
AT - Austria 66
SC - Seychelles 66
ES - Italia 62
BE - Belgio 60
TR - Turchia 55
GR - Grecia 48
MX - Messico 47
JO - Giordania 43
PH - Filippine 38
TH - Thailandia 36
IQ - Iraq 34
PL - Polonia 30
CO - Colombia 29
HR - Croazia 28
TN - Tunisia 26
TW - Taiwan 25
PK - Pakistan 23
IR - Iran 21
MA - Marocco 21
SA - Arabia Saudita 21
EC - Ecuador 20
RO - Romania 19
UZ - Uzbekistan 19
NG - Nigeria 16
PT - Portogallo 14
CZ - Repubblica Ceca 12
DK - Danimarca 12
PE - Perù 12
LT - Lituania 11
EG - Egitto 10
AU - Australia 9
CY - Cipro 9
MY - Malesia 9
NP - Nepal 9
LB - Libano 8
CL - Cile 7
JM - Giamaica 7
RS - Serbia 7
PY - Paraguay 6
AL - Albania 5
DZ - Algeria 5
IL - Israele 5
KE - Kenya 5
SI - Slovenia 5
ET - Etiopia 4
KG - Kirghizistan 4
MD - Moldavia 4
SK - Slovacchia (Repubblica Slovacca) 4
UY - Uruguay 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
CM - Camerun 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
KW - Kuwait 3
KZ - Kazakistan 3
NZ - Nuova Zelanda 3
OM - Oman 3
PS - Palestinian Territory 3
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BB - Barbados 2
BY - Bielorussia 2
CD - Congo 2
HN - Honduras 2
HU - Ungheria 2
LV - Lettonia 2
MN - Mongolia 2
MU - Mauritius 2
PA - Panama 2
PR - Porto Rico 2
Totale 22.295
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Città #
Singapore 1.289
Southend 1.013
Ashburn 831
Fairfield 504
Chandler 447
Hefei 444
Santa Clara 439
Bologna 402
Ho Chi Minh City 377
San Jose 373
Hong Kong 330
Hanoi 304
Dallas 277
Houston 242
Wilmington 242
Beijing 234
Woodbridge 231
Princeton 226
Seattle 205
Ann Arbor 194
Boardman 186
Cambridge 181
Dublin 177
Seoul 175
Jacksonville 174
Abidjan 169
Los Angeles 157
New York 147
Lauterbourg 138
Tokyo 124
Milan 119
Cesena 117
Lomé 116
Nanjing 111
Dong Ket 108
Helsinki 99
Council Bluffs 97
Westminster 91
Rome 90
Padova 84
Hyderabad 83
Buffalo 80
Bern 71
Guangzhou 69
Sofia 68
Berlin 66
Jinan 65
Medford 58
Changsha 56
Frankfurt am Main 56
Shenyang 54
Da Nang 51
Vienna 51
Bengaluru 49
Florence 48
Haiphong 48
Shanghai 48
São Paulo 48
Campinas 47
Forlì 47
Amman 43
Hebei 40
Tianjin 40
Amsterdam 39
Chicago 39
Redondo Beach 39
San Diego 39
Zhengzhou 39
Saint Petersburg 38
Hangzhou 37
Johannesburg 37
Nanchang 36
Phoenix 36
Modena 35
Nuremberg 35
Rimini 35
Mülheim 34
Orem 34
Turin 34
Dearborn 33
London 32
Redwood City 32
Thessaloniki 32
Jakarta 28
Shenzhen 28
Falkenstein 27
Lappeenranta 26
Naples 26
Norwalk 25
Brussels 24
Atlanta 23
Istanbul 21
Munich 21
Paris 21
Bari 20
Taizhou 20
Wuhan 20
Xi'an 20
Biên Hòa 19
Hải Dương 19
Totale 13.653
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Nome #
Fisiologia e biochimica dei lieviti 633
Einkorn-based or semolina-based pasta: which is the best choice as source of bioactive compounds? 351
Personalized and precise functional assessment of innovative flatbreads toward the colon microbiota of people with metabolic syndrome: Results from an in vitro simulation 277
Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats 276
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 270
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 266
Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains 263
Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model 260
Nutritional, chemical, and functional properties of wholegrain einkorn pasta through cooking and digestion: A comparative study with wholegrain durum wheat pasta 258
Beneficial metabolic transformations and prebiotic potential of hemp bran and its alcalase hydrolysate, after colonic fermentation in a gut model 253
Comparing the effectiveness of three different biorefinery processes at recovering bioactive products from hemp (Cannabis sativa L.) byproduct 247
Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods 247
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 243
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets 239
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 239
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 239
K-Clique Multiomics Framework: A Novel Protocol to Decipher the Role of Gut Microbiota Communities in Nutritional Intervention Trials 236
Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread 236
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 229
Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity 223
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 218
Application and use of biotechnology for food fermentation 214
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 213
In vitro assessment of the effect of lactose‐free milk on colon microbiota of lactose intolerant adults 212
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 209
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 207
Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries 206
Carob Syrup: prebiotic potential of a neglected functional beverage of Mediterranean countries. 205
Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model 204
Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads 204
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 203
Single exposure of food-derived polyethylene and polystyrene microplastics profoundly affects gut microbiome in an in vitro colon model 201
Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread 195
Exploring the vigorous prebiotic potential of hemp bran, an untapped by-product of hemp seed processing industry 192
Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage 192
Gut microbiota and metabolome modulation in sourdough bread fed rats 189
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 189
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers 188
Maternal amoxicillin affects piglets colon microbiota: microbial ecology and metabolomics in a gut model 186
Impact of cheese whey enriched in lactobionic acid on the characteristics of fermented milks prepared with or without the probiotic Lacticaseibacillus rhamnosus GG 182
Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat). 181
Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products 180
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 178
Recovery of bioactive peptides from industrial rice by-products: the BIORICE FP7-Capacities Project. 178
Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach 177
Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage 175
Characterization of the yeast population involved in the production of a typical italian bread 173
Arthrospira platensis as protein source for healthier gluten free fermented foods 173
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 172
Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment 171
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice 170
Digestion increases total antioxidant capacity and phenolic content of whole grain durum wheat and Kamut cookies 168
Colonic in vitro model assessment of the prebiotic potential of bread fortified with polyphenols rich olive fiber 168
Modulation of human colon microbiota by naturally debittered olive patè enriched with Lactiplantibacillus plantarum in an in vitro intestinal model 166
Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota 166
Effect of starch addition to fluid dough during the bread making process 164
High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods 164
EcoPROLIVE: Ecofriendly PROcessing System for the full exploitation of the OLIVE health potential in products of added value 164
Sourdough fermentation favorably influences selenium biotransformation and the biological effects of flatbread 163
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 162
Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach 162
Physiology and Biochemistry of Sourdough Yeasts 162
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 161
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach 160
Effect of sourdough fermentation on kamut prolamine 159
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 157
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers. 156
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 156
Effect of sourdough fermentation on kamut prolamine 155
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 155
In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron 155
Bioactivity Potential of Mediterranean Tomato Paste: An Aspect to be Further Valorized for Fair Pricing 150
LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins 150
Prebiotic potential of hemp blended drinks fermented by probiotics 149
Shift of aromatic profile in probiotic hemp drink formulations: A metabolomic approach 146
Industrial hemp foods and beverages and product properties 145
Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes 145
Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization 143
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 141
Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli 141
Metabolite mediate Lab-Yeast interaction in sourdough 140
Influenza degli stress ambientali, associati a processi fermentativi, sulla produzione di molecole aromatiche da parte di lieviti e batteri lattici 139
Multiple effect of exogenous amylase supplementation in dough and bread features 139
DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS: INFLUENCE OF CHEMICAL ACIDIFICATION 139
Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes 138
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins 137
Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking 136
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”. 133
Footprint of Domestic Processing on Safety and Functional Properties of Italian Black Garlic 132
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour 131
Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components 130
Multiunit In Vitro Colon Model for the Evaluation of Prebiotic Potential of a Fiber Plus D-Limonene Food Supplement 125
Consumer willingness to pay for fair and sustainable foods: who profits in the agri-food chain? 124
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 124
Effect of osmotic and acid stresses on viability, morphology and fatty acid composition changes of planktonic and adhered Listeria monocytogenes cells 124
Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis) 123
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 122
Metabolite mediate Lab-Yeast interaction in Sourdough 121
Fermentation as a tool to improve healthy properties of bread 121
Counteraction of oxidative stress by bio-active selenium enriched food in HepG2 cells 120
Totale 18.553
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Categoria #
all - tutte 59.194
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 59.194
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021334 0 0 0 0 0 0 0 0 0 0 0 334
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
2023/20241.133 42 117 75 114 74 216 79 115 54 83 100 64
2024/20253.854 217 443 289 233 663 211 412 265 107 237 247 530
2025/20268.435 698 1.003 925 686 855 463 807 329 1.478 656 402 133
Totale 22.854