IRIS
DI MATTIA, CARLA DANIELA
 Distribuzione geografica
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Continente #
NA - Nord America 10.649
AS - Asia 6.771
EU - Europa 5.601
SA - Sud America 1.177
Continente sconosciuto - Info sul continente non disponibili 349
AF - Africa 172
OC - Oceania 16
Totale 24.735
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Nazione #
US - Stati Uniti d'America 10.428
CN - Cina 1.932
SG - Singapore 1.830
IT - Italia 1.660
VN - Vietnam 1.437
DE - Germania 861
BR - Brasile 850
UA - Ucraina 616
HK - Hong Kong 583
RU - Federazione Russa 429
SE - Svezia 374
GB - Regno Unito 326
FI - Finlandia 293
IE - Irlanda 252
IN - India 183
FR - Francia 179
BE - Belgio 158
AR - Argentina 122
ID - Indonesia 113
CA - Canada 96
BD - Bangladesh 82
ES - Italia 79
MX - Messico 75
TR - Turchia 73
JP - Giappone 68
PL - Polonia 66
IQ - Iraq 56
NL - Olanda 52
AT - Austria 51
EC - Ecuador 50
MY - Malesia 48
PH - Filippine 46
CL - Cile 44
TH - Thailandia 43
ZA - Sudafrica 42
CO - Colombia 38
IR - Iran 38
KR - Corea 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 20
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
CR - Costa Rica 13
EU - Europa 13
IL - Israele 13
AE - Emirati Arabi Uniti 12
DZ - Algeria 12
RS - Serbia 12
NP - Nepal 11
UY - Uruguay 11
DK - Danimarca 10
JM - Giamaica 10
KZ - Kazakistan 10
AU - Australia 9
BG - Bulgaria 9
BO - Bolivia 8
CH - Svizzera 8
HU - Ungheria 8
NO - Norvegia 8
DO - Repubblica Dominicana 7
HR - Croazia 7
KG - Kirghizistan 7
NZ - Nuova Zelanda 7
SK - Slovacchia (Repubblica Slovacca) 7
AZ - Azerbaigian 6
EE - Estonia 6
JO - Giordania 6
LB - Libano 6
LV - Lettonia 6
SY - Repubblica araba siriana 6
MK - Macedonia 5
OM - Oman 5
PS - Palestinian Territory 5
SI - Slovenia 5
TT - Trinidad e Tobago 5
AL - Albania 4
AO - Angola 4
BY - Bielorussia 4
SV - El Salvador 4
UG - Uganda 4
BH - Bahrain 3
CI - Costa d'Avorio 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BN - Brunei Darussalam 2
CY - Cipro 2
GA - Gabon 2
Totale 24.358
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Città #
Dong Ket 1.027
Chandler 947
Fairfield 854
Singapore 798
Jacksonville 717
Ashburn 600
Woodbridge 600
Hong Kong 570
Houston 524
Ann Arbor 486
Dearborn 430
Beijing 416
Wilmington 384
San Jose 361
Seattle 348
Council Bluffs 323
Cambridge 264
Dublin 235
The Dalles 234
Helsinki 198
New York 188
Shanghai 181
Teramo 181
Ho Chi Minh City 175
Nanjing 175
Falkenstein 166
Moscow 149
Princeton 140
Lawrence 139
Boardman 135
Brussels 129
Rome 128
Omaha 122
Munich 97
Chicago 95
Kunming 84
Santa Clara 84
Hanoi 75
Nanchang 75
São Paulo 74
Los Angeles 68
Milan 66
Guangzhou 65
Des Moines 63
Pescara 60
Frankfurt am Main 51
Hangzhou 51
Tianjin 49
Tokyo 46
Redwood City 44
Hefei 40
San Diego 38
Jakarta 37
Jinan 34
Düsseldorf 33
Mexico City 33
Vienna 32
Phoenix 30
Rio de Janeiro 30
Bari 28
Roseto Degli Abruzzi 28
San Mateo 25
Shenyang 25
Toronto 25
Chieti 24
London 24
Santiago 24
Zhengzhou 24
Madrid 23
Warsaw 23
Chennai 22
Dallas 22
Haiphong 22
Ottawa 22
San Martino In Pensilis 22
Naples 21
Norwalk 21
Amsterdam 19
Baghdad 19
Guayaquil 19
Johannesburg 19
Brooklyn 18
Lanzhou 18
New Delhi 18
Pianella 18
Bologna 17
Buenos Aires 17
Medellín 17
Mountain View 17
Parma 17
Curitiba 16
Orem 16
Palermo 16
Porto Alegre 16
Bellante 15
Campinas 15
Changsha 15
Dormagen 15
Mendoza 15
San Francisco 15
Totale 14.590
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Nome #
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 376
Coffee silverskin as a new functional ingredient in bakery products. 367
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 302
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 295
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 290
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 284
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 277
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 267
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 262
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 254
Metabolic Food Waste and Ecological Impact of Obesity in FAO World's Region 251
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 248
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 246
Heat-induced chemical, physical and functional changes during grape must cooking 246
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 243
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 233
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 228
Light quantity and quality supplies sharply affect growth, morphological, physiological and quality traits of basil 228
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 222
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 214
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 212
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 209
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 209
Physical and structural properties of extra-virgin olive oil based mayonnaise. 209
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 207
Development of hops-based ingredients with enhanced techno-functionalities 204
“Vino cotto” composition and antioxidant activity 204
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 204
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 199
Use of vacuum impregnation for the production of high quality fresh-like apple products 198
Antioxidant activity of "vino cotto" 195
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 192
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 192
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 192
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 190
Pea proteins isolation and characterization of their technological functionality 188
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 188
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 187
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 187
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 185
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 184
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 182
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 182
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 181
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 181
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 178
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 175
Basil phenolic acids identification: MSPD extraction and UHPLC-MS/MS characterization 173
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 172
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 171
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 169
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 168
Lactiplantibacillus plantarum associated to fermented foods: in vitro evidences for its beneficial role in ameliorating intestinal inflammation 163
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 162
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 162
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters. [Test di ossidazione accelerata in emulsioni. Prove comparative fra promotori dell'ossidazione] 162
Effetto dell'anidride solforosa sull'attività antiossidante del vino 160
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 160
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 160
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 157
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 154
Antioxidant activity of cooked must 153
Effetto dell'olio essenziale di Cinnamomum zeylanicum sull'adesione di Salmonella enterica su lattuga 153
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 151
Effect of trehalose and storage temperature on quality of frozen vegetables 149
Effect of sulfites on the in vitro antioxidant activity of wines 149
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 149
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 148
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 147
Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis 147
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 146
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 146
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 145
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 144
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 144
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 143
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 143
Properties and stability of mayonnaise enriched with capsacinoids. 142
Encapsulation technologies for stabilization and functionality of olive leaves bioactive compounds 142
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 140
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 140
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 138
null 137
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 136
Encapsulation of phenols from olive oil by products 136
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders 136
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 135
Technological parameters and anti-oxidant activity in cocoa powder 134
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 133
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 132
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 131
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 131
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 129
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 126
Role of sugars on flavour release and perception in food matrices. 123
Modulation of pea proteins technological properties by HDP treatments 122
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market 122
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 121
Relationship between antioxidant activity of apples derivatives and polyphenols content determined by different methods 120
Interfacial rheological properties of Tween 20:β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 119
Totale 18.222
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Categoria #
all - tutte 113.797
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 113.797
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.452 0 185 86 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
2026/2027778 638 140 0 0 0 0 0 0 0 0 0 0
Totale 24.735