IRIS
DI MATTIA, CARLA DANIELA
 Distribuzione geografica
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Continente #
NA - Nord America 11.877
AS - Asia 6.798
EU - Europa 5.802
SA - Sud America 1.204
Continente sconosciuto - Info sul continente non disponibili 351
AF - Africa 175
OC - Oceania 17
Totale 26.224
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Nazione #
US - Stati Uniti d'America 11.577
CN - Cina 1.936
SG - Singapore 1.834
IT - Italia 1.775
VN - Vietnam 1.439
BR - Brasile 865
DE - Germania 864
UA - Ucraina 616
HK - Hong Kong 585
RU - Federazione Russa 431
SE - Svezia 409
GB - Regno Unito 353
FI - Finlandia 293
IE - Irlanda 253
FR - Francia 185
IN - India 184
BE - Belgio 158
CA - Canada 137
AR - Argentina 127
ID - Indonesia 115
BD - Bangladesh 83
ES - Italia 79
MX - Messico 78
TR - Turchia 77
JP - Giappone 69
PL - Polonia 66
IQ - Iraq 57
EC - Ecuador 53
NL - Olanda 52
AT - Austria 51
MY - Malesia 49
PH - Filippine 46
CL - Cile 44
TH - Thailandia 43
KR - Corea 42
ZA - Sudafrica 42
CO - Colombia 40
IR - Iran 38
PK - Pakistan 32
SA - Arabia Saudita 27
RO - Romania 23
CZ - Repubblica Ceca 22
GR - Grecia 22
MA - Marocco 22
TW - Taiwan 22
VE - Venezuela 22
CR - Costa Rica 21
PT - Portogallo 19
EG - Egitto 18
KE - Kenya 18
ET - Etiopia 17
PE - Perù 17
PY - Paraguay 16
UZ - Uzbekistan 15
LT - Lituania 14
TN - Tunisia 14
DK - Danimarca 13
DZ - Algeria 13
EU - Europa 13
IL - Israele 13
JM - Giamaica 13
AE - Emirati Arabi Uniti 12
RS - Serbia 12
HU - Ungheria 11
NP - Nepal 11
UY - Uruguay 11
AU - Australia 10
KZ - Kazakistan 10
SV - El Salvador 10
BG - Bulgaria 9
HN - Honduras 9
HR - Croazia 9
BO - Bolivia 8
CH - Svizzera 8
EE - Estonia 8
NO - Norvegia 8
DO - Repubblica Dominicana 7
KG - Kirghizistan 7
NZ - Nuova Zelanda 7
SK - Slovacchia (Repubblica Slovacca) 7
AL - Albania 6
AZ - Azerbaigian 6
JO - Giordania 6
LB - Libano 6
LV - Lettonia 6
SY - Repubblica araba siriana 6
GT - Guatemala 5
MK - Macedonia 5
OM - Oman 5
PS - Palestinian Territory 5
SI - Slovenia 5
TT - Trinidad e Tobago 5
AO - Angola 4
BY - Bielorussia 4
UG - Uganda 4
BH - Bahrain 3
CI - Costa d'Avorio 3
GH - Ghana 3
PA - Panama 3
AM - Armenia 2
Totale 25.837
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Città #
Dong Ket 1.027
Chandler 947
Fairfield 855
Ashburn 813
Singapore 801
Jacksonville 719
Woodbridge 602
Hong Kong 572
Houston 527
Ann Arbor 486
Council Bluffs 483
San Jose 453
Dearborn 430
Beijing 418
Wilmington 385
Seattle 349
Cambridge 264
Dublin 235
The Dalles 234
Helsinki 198
New York 192
Shanghai 181
Teramo 181
Ho Chi Minh City 176
Nanjing 175
Falkenstein 166
Moscow 149
Rome 146
Lawrence 140
Princeton 140
Boardman 139
Brussels 129
Omaha 123
Santa Clara 115
Chicago 106
Munich 97
Kunming 84
Los Angeles 79
Milan 78
São Paulo 77
Hanoi 76
Nanchang 75
Guangzhou 65
Des Moines 63
Pescara 61
Frankfurt am Main 51
Hangzhou 51
Phoenix 50
Tianjin 49
Tokyo 47
Redwood City 44
Hefei 40
San Diego 40
Hobart 38
Jakarta 37
Dallas 34
Jinan 34
Düsseldorf 33
Mexico City 33
Bari 32
Naples 32
Vienna 32
Rio de Janeiro 30
Sacramento 30
Toronto 30
Roseto Degli Abruzzi 28
San Mateo 25
Shenyang 25
Chieti 24
London 24
Santiago 24
Zhengzhou 24
Madrid 23
Warsaw 23
Chennai 22
Haiphong 22
Norwalk 22
Ottawa 22
Roseville 22
San Martino In Pensilis 22
Hagerstown 21
Bologna 20
Brooklyn 20
Guayaquil 20
San José 20
Amsterdam 19
Baghdad 19
Johannesburg 19
San Francisco 19
Lanzhou 18
New Delhi 18
North Bergen 18
Palermo 18
Pianella 18
Buenos Aires 17
Curitiba 17
Medellín 17
Montreal 17
Mountain View 17
Parma 17
Totale 15.299
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Nome #
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 385
Coffee silverskin as a new functional ingredient in bakery products. 378
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 312
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 306
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 300
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 290
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 289
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 279
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 274
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 264
Metabolic Food Waste and Ecological Impact of Obesity in FAO World's Region 257
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 255
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 254
Heat-induced chemical, physical and functional changes during grape must cooking 252
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 252
Light quantity and quality supplies sharply affect growth, morphological, physiological and quality traits of basil 240
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 236
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 233
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 227
“Vino cotto” composition and antioxidant activity 226
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 222
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 219
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 219
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 219
Development of hops-based ingredients with enhanced techno-functionalities 216
Physical and structural properties of extra-virgin olive oil based mayonnaise. 216
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 213
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 210
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 209
Antioxidant activity of "vino cotto" 205
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 203
Use of vacuum impregnation for the production of high quality fresh-like apple products 202
Pea proteins isolation and characterization of their technological functionality 201
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 199
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 197
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 197
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 196
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 196
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 195
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 195
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 194
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 192
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 192
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 189
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 187
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 184
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 183
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 181
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 178
Basil phenolic acids identification: MSPD extraction and UHPLC-MS/MS characterization 178
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 177
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 177
Lactiplantibacillus plantarum associated to fermented foods: in vitro evidences for its beneficial role in ameliorating intestinal inflammation 177
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 171
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 170
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters. [Test di ossidazione accelerata in emulsioni. Prove comparative fra promotori dell'ossidazione] 169
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 168
Effetto dell'anidride solforosa sull'attività antiossidante del vino 165
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 165
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 163
Antioxidant activity of cooked must 159
Effetto dell'olio essenziale di Cinnamomum zeylanicum sull'adesione di Salmonella enterica su lattuga 159
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 159
Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis 156
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 155
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 155
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 155
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 155
Effect of trehalose and storage temperature on quality of frozen vegetables 154
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 154
Effect of sulfites on the in vitro antioxidant activity of wines 153
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 153
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 152
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 152
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 152
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 151
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 150
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 150
Properties and stability of mayonnaise enriched with capsacinoids. 149
Encapsulation technologies for stabilization and functionality of olive leaves bioactive compounds 149
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 148
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders 146
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 145
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 145
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 144
Encapsulation of phenols from olive oil by products 144
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 142
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market 141
Technological parameters and anti-oxidant activity in cocoa powder 140
Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots 140
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 138
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 138
null 137
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 137
Modulation of pea proteins technological properties by HDP treatments 135
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 133
Relationship between antioxidant activity of apples derivatives and polyphenols content determined by different methods 132
Role of sugars on flavour release and perception in food matrices. 129
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 127
EFFECT OF PHENOLIC ANTIOXIDANT COMPOUNDS ON THE COLLOIDAL PROPERTIES AND ON THE OXIDATIVE STABILITY OF OLIVE OIL O/W EMULSIONS 126
Totale 19.037
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Categoria #
all - tutte 119.890
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 119.890
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.181 0 0 0 92 136 102 86 141 83 93 405 43
2022/20232.537 310 157 45 286 287 483 29 250 397 144 118 31
2023/2024972 125 118 98 76 60 185 70 57 11 51 45 76
2024/20253.584 111 131 322 286 213 458 171 278 253 295 209 857
2025/20265.803 553 269 531 849 413 143 559 435 756 903 235 157
2026/20272.267 638 211 602 816 0 0 0 0 0 0 0 0
Totale 26.224