IRIS
DI MATTIA, CARLA DANIELA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 9.060
AS - Asia 5.399
EU - Europa 4.992
SA - Sud America 930
AF - Africa 100
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 14
Totale 20.511
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.923
CN - Cina 1.602
IT - Italia 1.522
VN - Vietnam 1.393
SG - Singapore 1.278
DE - Germania 803
BR - Brasile 710
UA - Ucraina 607
HK - Hong Kong 478
RU - Federazione Russa 416
GB - Regno Unito 282
SE - Svezia 277
FI - Finlandia 263
IE - Irlanda 248
BE - Belgio 154
IN - India 107
ID - Indonesia 97
AR - Argentina 90
FR - Francia 90
CA - Canada 70
ES - Italia 59
JP - Giappone 55
TR - Turchia 49
MX - Messico 43
TH - Thailandia 43
EC - Ecuador 42
PL - Polonia 42
AT - Austria 39
IR - Iran 38
MY - Malesia 38
KR - Corea 35
NL - Olanda 32
BD - Bangladesh 30
PH - Filippine 29
CL - Cile 26
ZA - Sudafrica 25
PK - Pakistan 21
CZ - Repubblica Ceca 19
GR - Grecia 19
RO - Romania 19
TW - Taiwan 19
CO - Colombia 16
ET - Etiopia 14
IQ - Iraq 14
LT - Lituania 14
EU - Europa 13
PT - Portogallo 13
PY - Paraguay 13
KE - Kenya 12
MA - Marocco 12
PE - Perù 11
DK - Danimarca 10
EG - Egitto 10
SA - Arabia Saudita 10
UY - Uruguay 10
AU - Australia 9
TN - Tunisia 9
IL - Israele 8
NO - Norvegia 8
AE - Emirati Arabi Uniti 7
HR - Croazia 7
KZ - Kazakistan 7
NZ - Nuova Zelanda 7
UZ - Uzbekistan 7
VE - Venezuela 7
CH - Svizzera 6
HU - Ungheria 6
AZ - Azerbaigian 5
BO - Bolivia 5
DO - Repubblica Dominicana 5
EE - Estonia 5
MK - Macedonia 5
SK - Slovacchia (Repubblica Slovacca) 5
BG - Bulgaria 4
CR - Costa Rica 4
DZ - Algeria 4
JM - Giamaica 4
RS - Serbia 4
SI - Slovenia 4
TT - Trinidad e Tobago 4
AL - Albania 3
BY - Bielorussia 3
KG - Kirghizistan 3
LB - Libano 3
LV - Lettonia 3
NP - Nepal 3
SY - Repubblica araba siriana 3
AM - Armenia 2
AO - Angola 2
BH - Bahrain 2
GA - Gabon 2
GE - Georgia 2
GH - Ghana 2
JO - Giordania 2
LA - Repubblica Popolare Democratica del Laos 2
PA - Panama 2
SD - Sudan 2
UG - Uganda 2
BB - Barbados 1
BN - Brunei Darussalam 1
Totale 20.495
Salva come PNG Salva come JPEG
Città #
Dong Ket 1.027
Chandler 947
Fairfield 852
Jacksonville 709
Woodbridge 600
Houston 521
Ann Arbor 486
Hong Kong 468
Dearborn 430
Singapore 401
Ashburn 395
Wilmington 382
Beijing 357
Seattle 347
Cambridge 264
The Dalles 233
Dublin 232
New York 178
Shanghai 177
Nanjing 174
Helsinki 168
Falkenstein 166
Teramo 164
Ho Chi Minh City 159
Moscow 146
Princeton 140
Lawrence 139
Brussels 129
Boardman 123
Rome 113
Munich 94
Kunming 84
Nanchang 75
Hanoi 64
Guangzhou 62
São Paulo 62
Des Moines 59
Milan 58
Pescara 54
Los Angeles 52
Hangzhou 47
Redwood City 44
Tianjin 43
Hefei 40
Tokyo 38
Jakarta 37
Jinan 34
Düsseldorf 33
San Diego 33
Roseto Degli Abruzzi 28
Bari 26
Council Bluffs 25
San Mateo 25
Shenyang 25
Chieti 24
Vienna 24
Rio de Janeiro 23
Zhengzhou 23
Haiphong 22
London 22
San Martino In Pensilis 22
Ottawa 21
Madrid 20
Norwalk 20
Santa Clara 19
Toronto 19
Dallas 18
Lanzhou 18
Pianella 18
Chicago 17
Frankfurt am Main 17
Mountain View 17
Palermo 17
Campinas 16
Chennai 16
Bellante 15
Brooklyn 15
Buenos Aires 15
Curitiba 15
Dormagen 15
Guayaquil 15
Naples 15
Santiago 15
Casarile 14
Ghent 14
Napoli 14
Parma 14
San Francisco 14
Bologna 13
Changsha 13
Hebei 13
Mendoza 13
Menlo Park 13
Mexico City 13
Thái Bình 13
Acerra 12
Belo Horizonte 12
Chongqing 12
Johannesburg 12
Nuremberg 12
Totale 12.523
Salva come PNG Salva come JPEG
Nome #
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 350
Coffee silverskin as a new functional ingredient in bakery products. 303
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 276
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 266
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 253
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 250
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 240
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 234
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 233
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 233
Metabolic Food Waste and Ecological Impact of Obesity in FAO World's Region 231
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 227
Heat-induced chemical, physical and functional changes during grape must cooking 220
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 219
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 217
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 216
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 208
Light quantity and quality supplies sharply affect growth, morphological, physiological and quality traits of basil 202
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 200
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 193
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 192
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 190
Physical and structural properties of extra-virgin olive oil based mayonnaise. 190
Use of vacuum impregnation for the production of high quality fresh-like apple products 188
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 185
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 185
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 183
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 183
Antioxidant activity of "vino cotto" 175
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 173
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 171
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 170
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 170
“Vino cotto” composition and antioxidant activity 169
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 169
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 169
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 167
Development of hops-based ingredients with enhanced techno-functionalities 164
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 163
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 161
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 158
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 155
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 150
Basil phenolic acids identification: MSPD extraction and UHPLC-MS/MS characterization 149
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 147
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 146
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 145
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 145
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 143
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters. [Test di ossidazione accelerata in emulsioni. Prove comparative fra promotori dell'ossidazione] 143
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 141
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 141
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 140
Pea proteins isolation and characterization of their technological functionality 138
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 138
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 138
Effetto dell'anidride solforosa sull'attività antiossidante del vino 137
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 137
null 137
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 136
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 134
Effetto dell'olio essenziale di Cinnamomum zeylanicum sull'adesione di Salmonella enterica su lattuga 134
Effect of trehalose and storage temperature on quality of frozen vegetables 133
Effect of sulfites on the in vitro antioxidant activity of wines 133
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 132
Antioxidant activity of cooked must 128
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 127
Properties and stability of mayonnaise enriched with capsacinoids. 127
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 127
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 126
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 125
Encapsulation technologies for stabilization and functionality of olive leaves bioactive compounds 125
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 125
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 124
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 124
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 123
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 122
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 121
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 120
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders 120
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 118
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 117
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 117
Encapsulation of phenols from olive oil by products 117
Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis 117
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 116
Technological parameters and anti-oxidant activity in cocoa powder 115
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 115
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 114
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 114
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 111
Role of sugars on flavour release and perception in food matrices. 109
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 109
Tribological characterization of C. Arabica coffee beverages 106
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 106
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 105
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 104
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 104
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 102
Effetto dell'anidride solforosa sull'attività antiossidante del vino 100
Totale 15.898
Salva come PNG Salva come JPEG
Categoria #
all - tutte 98.804
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 98.804
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.279 0 0 0 0 0 202 156 192 286 83 247 1.113
2021/20221.585 133 185 86 92 136 102 86 141 83 93 405 43
2022/20232.537 310 157 45 286 287 483 29 250 397 144 118 31
2023/2024972 125 118 98 76 60 185 70 57 11 51 45 76
2024/20253.593 111 131 322 286 218 459 171 278 253 296 209 859
2025/20262.677 553 270 539 861 418 36 0 0 0 0 0 0
Totale 20.840