IRIS
DI MATTIA, CARLA DANIELA
 Distribuzione geografica
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Continente #
NA - Nord America 8.085
EU - Europa 3.688
AS - Asia 2.270
SA - Sud America 64
AF - Africa 34
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 9
Totale 14.163
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Nazione #
US - Stati Uniti d'America 8.051
IT - Italia 1.240
VN - Vietnam 1.030
CN - Cina 888
UA - Ucraina 590
DE - Germania 484
SE - Svezia 265
IE - Irlanda 245
FI - Finlandia 240
GB - Regno Unito 236
BE - Belgio 143
IN - India 61
ID - Indonesia 50
FR - Francia 45
RU - Federazione Russa 42
JP - Giappone 36
ES - Italia 34
TH - Thailandia 33
TR - Turchia 32
KR - Corea 31
CA - Canada 27
PL - Polonia 25
BR - Brasile 24
IR - Iran 21
HK - Hong Kong 20
GR - Grecia 18
TW - Taiwan 18
AR - Argentina 16
PH - Filippine 15
ET - Etiopia 14
MY - Malesia 14
NL - Olanda 14
CL - Cile 13
EU - Europa 13
RO - Romania 9
SG - Singapore 9
AT - Austria 8
CH - Svizzera 8
AU - Australia 7
MX - Messico 7
PT - Portogallo 7
EG - Egitto 6
HR - Croazia 6
PE - Perù 6
HU - Ungheria 5
NO - Norvegia 5
PK - Pakistan 4
SI - Slovenia 4
CZ - Repubblica Ceca 3
DK - Danimarca 3
LT - Lituania 3
MA - Marocco 3
SK - Slovacchia (Repubblica Slovacca) 3
TN - Tunisia 3
CO - Colombia 2
DZ - Algeria 2
KE - Kenya 2
NZ - Nuova Zelanda 2
SD - Sudan 2
VE - Venezuela 2
BG - Bulgaria 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CY - Cipro 1
EC - Ecuador 1
EE - Estonia 1
IL - Israele 1
IQ - Iraq 1
KW - Kuwait 1
LB - Libano 1
LK - Sri Lanka 1
SA - Arabia Saudita 1
UG - Uganda 1
UZ - Uzbekistan 1
Totale 14.163
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Città #
Dong Ket 1.027
Chandler 947
Fairfield 852
Jacksonville 706
Woodbridge 600
Houston 520
Ann Arbor 486
Dearborn 430
Wilmington 382
Seattle 347
Ashburn 332
Cambridge 264
Dublin 229
Nanjing 173
New York 159
Teramo 159
Beijing 156
Helsinki 149
Princeton 140
Lawrence 138
Brussels 123
Kunming 83
Boardman 81
Nanchang 75
Des Moines 58
Pescara 49
Rome 49
Redwood City 44
Hangzhou 41
Hefei 37
Jinan 33
San Diego 33
Düsseldorf 28
Milan 28
Roseto Degli Abruzzi 28
Jakarta 26
Shanghai 26
San Mateo 25
Tianjin 25
Tokyo 25
Shenyang 24
Guangzhou 22
San Martino In Pensilis 22
Chieti 21
Zhengzhou 21
Bari 20
Norwalk 20
Lanzhou 18
Ottawa 18
Mountain View 17
Bellante 15
Dormagen 15
Pianella 15
Napoli 14
Palermo 14
Parma 14
Ghent 13
Hebei 13
Menlo Park 13
Changsha 12
Madrid 12
Mendoza 12
Santiago 12
Bologna 11
Changchun 11
Hanover 11
Kilburn 11
Torino 11
Udine 11
Xian 11
Falls Church 10
Hong Kong 10
New Delhi 10
Segrate 10
Hounslow 9
London 9
Naples 9
Ningbo 9
Southend 9
Taichung 9
Acerra 8
Campobasso 8
Fuzhou 8
Kocaeli 8
Los Angeles 8
Perugia 8
Pollenza 8
Ancona 7
Centro 7
Dallas 7
Folignano 7
Kraków 7
Lappeenranta 7
Seoul 7
Tappahannock 7
Zurich 7
Bangkok 6
Berlin 6
Bitonto 6
Camerino 6
Totale 9.804
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Nome #
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 279
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 236
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 229
Coffee silverskin as a new functional ingredient in bakery products. 202
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 200
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 199
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 191
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 187
Heat-induced chemical, physical and functional changes during grape must cooking 186
Metabolic Food Waste and Ecological Impact of Obesity in FAO World's Region 186
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 185
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 178
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 174
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 172
Use of vacuum impregnation for the production of high quality fresh-like apple products 171
Physical and structural properties of extra-virgin olive oil based mayonnaise. 168
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 166
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 165
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 165
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 164
Light quantity and quality supplies sharply affect growth, morphological, physiological and quality traits of basil 163
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 160
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 159
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 151
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 150
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 146
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 146
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 143
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 140
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 137
null 137
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 136
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 136
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 135
Antioxidant activity of "vino cotto" 135
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 131
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 130
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 128
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 127
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 122
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 121
“Vino cotto” composition and antioxidant activity 113
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 113
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 112
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 112
Effect of trehalose and storage temperature on quality of frozen vegetables 110
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 110
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 106
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 106
Effetto dell'anidride solforosa sull'attività antiossidante del vino 103
Properties and stability of mayonnaise enriched with capsacinoids. 103
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 103
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 101
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 99
Effect of sulfites on the in vitro antioxidant activity of wines 98
Basil phenolic acids identification: MSPD extraction and UHPLC-MS/MS characterization 98
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 97
Encapsulation technologies for stabilization and functionality of olive leaves bioactive compounds 97
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 95
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 95
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 94
Effetto dell'olio essenziale di Cinnamomum zeylanicum sull'adesione di Salmonella enterica su lattuga 94
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 92
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 92
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 91
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 91
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters. [Test di ossidazione accelerata in emulsioni. Prove comparative fra promotori dell'ossidazione] 91
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 91
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 90
Technological parameters and anti-oxidant activity in cocoa powder 90
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 90
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 87
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 87
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 86
Antioxidant activity of cooked must 85
Role of sugars on flavour release and perception in food matrices. 85
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 84
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study between academic and industrial research 83
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 83
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 83
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 82
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 82
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 80
Tribological characterization of C. Arabica coffee beverages 79
Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis 79
null 79
INTERFACIAL BEHAVIOUR AND TECHNOLOGICAL FUNCTIONALITY OF OLIVE POLYPHENOLS IN O/W OLIVE OIL EMULSIONS AS AFFECTED BY DIFFERENT SURFACE ACTIVE AGENTS 76
Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis. 76
Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 75
Interfacial rheological properties of Tween 20:β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 74
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 74
Relationship between antioxidant activity of apples derivatives and polyphenols content determined by different methods 73
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 73
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 73
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 73
Development of hops-based ingredients with enhanced techno-functionalities 72
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders 72
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 72
Effect of phenolic antioxidant on the dispersion state and chemical stability of olive oil O/W emulsions 71
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 71
Totale 11.982
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Categoria #
all - tutte 52.541
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 52.541
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019436 0 0 0 0 0 0 0 0 0 99 143 194
2019/20203.275 69 101 278 680 241 412 496 358 172 206 107 155
2020/20213.071 99 251 154 82 206 202 156 192 286 83 247 1.113
2021/20221.585 133 185 86 92 136 102 86 141 83 93 405 43
2022/20232.544 310 157 45 286 287 484 29 251 397 148 119 31
2023/2024853 126 122 98 76 61 185 70 58 11 46 0 0
Totale 14.458