Erica Pontonio - Concepedia

Author

Erica Pontonio

University of Bari Aldo Moro ORCID

Also Known As

E. Pontonio, Erica Pontonio

Publications

3.1K

Citations

H-Index

Concepts

All Affiliations

University of Bari Aldo Moro Free University of Bozen-Bolzano Sapienza University of Rome National Research Council Institute of Sciences of Food Production

About

Erica Pontonio is an author at University of Bari Aldo Moro specializing in microbiology, food fermentation, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	12	701
2	Medicine	7	7	599
3	Engineering	5	5	216
4	Public Health	5	5	442
5	Biochemistry	2	2	76

Erica Pontonio

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation Danilo Ercolini, Erica Pontonio, Francesca De Filippis, Applied and Environmental Microbiology Microbial DiversityMicrobial SystematicsLactic Acid BacteriaMicrobial EcologyFood Microbiology	2013	197
Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours Marco Montemurro, Erica Pontonio, Marco Gobbetti, International Journal of Food Microbiology Food ChemistryNutritionFood FermentationFood AnalysisSourdough Fermentation	2018	168
Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides Michela Verni, Erica Pontonio, Annika Krona, Frontiers in Microbiology	2020	126
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours Ilaria De Pasquale, Erica Pontonio, Marco Gobbetti, International Journal of Food Microbiology Food ChemistryNutritionFood FermentationHealth SciencesLactic Acid Bacteria	2019	122
Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation Raffaella Di Cagno, Erica Pontonio, Solange Buchin, Applied and Environmental Microbiology Yeast MicrobiotaMicrobial DiversityLiquid SourdoughsFood FermentationLiquid-sourdough Fermentation	2014	102
Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors Pasquale Filannino, Raffaella Di Cagno, Rocco Addante, Applied and Environmental Microbiology	2016	88
Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation Luana Nionelli, Erica Pontonio, Marco Gobbetti, International Journal of Food Microbiology Antifungal AgentFood FermentationBread MakingSourdough FermentationMicrobiology	2017	86
Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis Carlo Giuseppe Rizzello, Ivana Cavoski, Jelena Turk, Applied and Environmental Microbiology	2015	74
Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation Luana Nionelli, Nertila Curri, José Antonio Curiel, Food Microbiology ProbioticFood FermentationSourdough FermentationAgricultural EconomicsFood Microbiology	2014	74
Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation Susanna Raho, Vito Emanuele Carofiglio, Marco Montemurro, Foods	2020	69

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