CRIS Current Research Information System

GIANOTTI, ANDREA
 Distribuzione geografica
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Continente #
NA - Nord America 6.136
EU - Europa 5.734
AS - Asia 5.526
AF - Africa 508
SA - Sud America 438
OC - Oceania 10
AN - Antartide 1
Continente sconosciuto - Info sul continente non disponibili 1
Totale 18.354
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Nazione #
US - Stati Uniti d'America 6.053
CN - Cina 1.952
IT - Italia 1.814
SG - Singapore 1.647
GB - Regno Unito 1.206
VN - Vietnam 651
DE - Germania 577
IN - India 378
SE - Svezia 370
HK - Hong Kong 326
BR - Brasile 297
RU - Federazione Russa 252
UA - Ucraina 252
FR - Francia 217
NL - Olanda 212
KR - Corea 206
IE - Irlanda 177
CI - Costa d'Avorio 171
TG - Togo 116
JP - Giappone 99
ZA - Sudafrica 89
CH - Svizzera 84
FI - Finlandia 83
AR - Argentina 74
BG - Bulgaria 72
EE - Estonia 71
SC - Seychelles 65
AT - Austria 63
BE - Belgio 60
ES - Italia 54
ID - Indonesia 53
GR - Grecia 46
CA - Canada 43
JO - Giordania 41
TR - Turchia 39
MX - Messico 29
HR - Croazia 26
PL - Polonia 26
CO - Colombia 22
IR - Iran 21
EC - Ecuador 19
RO - Romania 16
TN - Tunisia 16
NG - Nigeria 14
TH - Thailandia 13
BD - Bangladesh 11
MA - Marocco 11
PE - Perù 11
PK - Pakistan 11
CZ - Repubblica Ceca 10
PH - Filippine 10
PT - Portogallo 10
CY - Cipro 9
EG - Egitto 9
LT - Lituania 9
SA - Arabia Saudita 9
DK - Danimarca 8
AU - Australia 7
LB - Libano 7
UZ - Uzbekistan 7
PY - Paraguay 6
RS - Serbia 6
IQ - Iraq 5
CL - Cile 4
KE - Kenya 4
MY - Malesia 4
NP - Nepal 4
TW - Taiwan 4
AE - Emirati Arabi Uniti 3
CM - Camerun 3
IL - Israele 3
KW - Kuwait 3
KZ - Kazakistan 3
SK - Slovacchia (Repubblica Slovacca) 3
UY - Uruguay 3
BA - Bosnia-Erzegovina 2
BY - Bielorussia 2
CD - Congo 2
DO - Repubblica Dominicana 2
KG - Kirghizistan 2
MD - Moldavia 2
NZ - Nuova Zelanda 2
PA - Panama 2
PR - Porto Rico 2
VE - Venezuela 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
AQ - Antartide 1
BJ - Benin 1
BN - Brunei Darussalam 1
CR - Costa Rica 1
DZ - Algeria 1
GH - Ghana 1
GT - Guatemala 1
HN - Honduras 1
HU - Ungheria 1
IM - Isola di Man 1
JM - Giamaica 1
LK - Sri Lanka 1
LU - Lussemburgo 1
Totale 18.344
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Città #
Singapore 1.044
Southend 1.013
Ashburn 725
Fairfield 504
Chandler 447
Hefei 442
Santa Clara 415
Bologna 367
Hong Kong 308
Dallas 265
Wilmington 242
Houston 238
Woodbridge 231
Princeton 226
Beijing 221
Seattle 203
Ann Arbor 194
Cambridge 181
Seoul 175
Dublin 174
Jacksonville 172
Abidjan 168
Ho Chi Minh City 155
Boardman 151
Lomé 116
Cesena 115
Hanoi 113
Los Angeles 113
Dong Ket 108
Nanjing 108
Milan 105
Westminster 91
Tokyo 89
New York 88
Padova 84
Hyderabad 83
Bern 71
Buffalo 70
Rome 69
Sofia 68
Berlin 66
Jinan 63
Medford 58
Guangzhou 54
Shenyang 54
Helsinki 50
Bengaluru 49
Changsha 48
Vienna 48
Florence 46
Forlì 42
Amman 41
Frankfurt am Main 40
Hebei 40
Redondo Beach 39
Saint Petersburg 38
São Paulo 38
San Diego 37
Nanchang 36
Amsterdam 35
Mülheim 34
Dearborn 33
Redwood City 32
Thessaloniki 32
Modena 31
Turin 31
Tianjin 29
Hangzhou 28
Nuremberg 28
Phoenix 28
Jakarta 27
London 26
Chicago 25
Falkenstein 25
Norwalk 25
Rimini 25
Brussels 24
Shanghai 23
Lappeenranta 22
Zhengzhou 22
Munich 21
Naples 20
Taizhou 20
Bari 19
Yubileyny 18
Mahé 17
Redmond 17
Verona 17
Istanbul 16
Palermo 16
Wuhan 16
Xi'an 16
Falls Church 15
Jiaxing 15
Olalla 15
Des Moines 14
Fuzhou 14
Haikou 14
Haiphong 14
Shenzhen 14
Totale 11.552
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Nome #
Fisiologia e biochimica dei lieviti 586
Einkorn-based or semolina-based pasta: which is the best choice as source of bioactive compounds? 262
Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats 253
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation 253
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 243
Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model 230
Personalized and precise functional assessment of innovative flatbreads toward the colon microbiota of people with metabolic syndrome: Results from an in vitro simulation 221
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits 221
Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods 221
Comparing the effectiveness of three different biorefinery processes at recovering bioactive products from hemp (Cannabis sativa L.) byproduct 220
Beneficial metabolic transformations and prebiotic potential of hemp bran and its alcalase hydrolysate, after colonic fermentation in a gut model 215
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 212
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 210
Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread 209
Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains 209
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets 206
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes 206
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. 203
Application and use of biotechnology for food fermentation 195
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery 188
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 180
K-Clique Multiomics Framework: A Novel Protocol to Decipher the Role of Gut Microbiota Communities in Nutritional Intervention Trials 179
In vitro assessment of the effect of lactose‐free milk on colon microbiota of lactose intolerant adults 178
Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity 178
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse 174
Effect of sourdough fermentation and baking process severity on bioactive fiber compounds in immature and ripe wheat flour bread 174
Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads 174
Carob Syrup: prebiotic potential of a neglected functional beverage of Mediterranean countries. 173
Nutritional, chemical, and functional properties of wholegrain einkorn pasta through cooking and digestion: A comparative study with wholegrain durum wheat pasta 169
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers 168
Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model 166
Exploring the vigorous prebiotic potential of hemp bran, an untapped by-product of hemp seed processing industry 165
Functional foods acting on gut microbiota-related wellness: The multi-unit in vitro colon model to assess gut ecological and functional modulation 163
Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat). 163
Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage 162
Characterization of the yeast population involved in the production of a typical italian bread 161
Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries 157
Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products 157
Maternal amoxicillin affects piglets colon microbiota: microbial ecology and metabolomics in a gut model 155
Single exposure of food-derived polyethylene and polystyrene microplastics profoundly affects gut microbiome in an in vitro colon model 154
Gut microbiota and metabolome modulation in sourdough bread fed rats 154
Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams 154
Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes 152
Recovery of bioactive peptides from industrial rice by-products: the BIORICE FP7-Capacities Project. 148
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions 147
Sourdough fermentation favorably influences selenium biotransformation and the biological effects of flatbread 147
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis 146
Effect of sourdough fermentation on kamut prolamine 145
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach 145
Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota 144
Digestion increases total antioxidant capacity and phenolic content of whole grain durum wheat and Kamut cookies 140
Arthrospira platensis as protein source for healthier gluten free fermented foods 140
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 139
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli 139
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 139
Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers. 138
Physiology and Biochemistry of Sourdough Yeasts 137
Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach 136
Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice 136
Colonic in vitro model assessment of the prebiotic potential of bread fortified with polyphenols rich olive fiber 136
Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment 135
Effect of sourdough fermentation on kamut prolamine 133
Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes 132
High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods 131
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds 130
LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins 130
In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron 127
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins 125
EcoPROLIVE: Ecofriendly PROcessing System for the full exploitation of the OLIVE health potential in products of added value 125
Influenza degli stress ambientali, associati a processi fermentativi, sulla produzione di molecole aromatiche da parte di lieviti e batteri lattici 124
Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach 124
Industrial hemp foods and beverages and product properties 123
Metabolite mediate Lab-Yeast interaction in sourdough 122
Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes 121
Modulation of human colon microbiota by naturally debittered olive patè enriched with Lactiplantibacillus plantarum in an in vitro intestinal model 119
Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage 119
Multiple effect of exogenous amylase supplementation in dough and bread features 119
Effect of starch addition to fluid dough during the bread making process 119
Impact of Cheese Whey enriched in lactobionic acid on the Characteristics of fermented milks prepared with or without the Probiotic Lacticaseibacillus rhamnosus GG 117
Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking 117
Shift of aromatic profile in probiotic hemp drink formulations: A metabolomic approach 117
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 116
Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli 116
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour 115
DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS: INFLUENCE OF CHEMICAL ACIDIFICATION 115
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 114
Effect of osmotic and acid stresses on viability, morphology and fatty acid composition changes of planktonic and adhered Listeria monocytogenes cells 112
Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components 111
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”. 110
Counteraction of oxidative stress by bio-active selenium enriched food in HepG2 cells 107
Metabolite mediate Lab-Yeast interaction in Sourdough 106
Effect of acidic conditions on fatty acid composition and membrane fluidity of Escherichia coli strains isolated from Crescenza cheese 106
Intestinal fermentation in vitro models to study food-induced gut microbiota shift: an updated review 106
The response of foodborne pathogens to osmotic and desiccation stresses in the food chain 105
Prebiotic potential of hemp blended drinks fermented by probiotics 105
Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization 105
Fermentation as a tool to improve healthy properties of bread 102
THE PIGLET AS SPONTANEOUS MODEL OF IRON DEFICIENCY: A FUNCTIONAL TRIAL ON FORTIFIED BREADS 102
Bioactivity Potential of Mediterranean Tomato Paste: An Aspect to be Further Valorized for Fair Pricing 101
BAKE4FUN: INNOVATIVE BIOTECHNOLOGICAL SOLUTIONS FOR THE PRODUCTION OF NEW BAKERY FUNCTIONAL FOODS (Grant agreement no. 606476) 101
Totale 15.639
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Categoria #
all - tutte 50.210
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 50.210
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.071 0 0 0 0 0 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
2023/20241.133 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
2025/20264.409 698 1.003 925 686 855 242 0 0 0 0 0 0
Totale 18.828