IRIS
DI MATTIA, CARLA DANIELA
 Distribuzione geografica
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Continente #
NA - Nord America 8.300
EU - Europa 4.126
AS - Asia 2.741
SA - Sud America 85
AF - Africa 41
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 12
Totale 15.318
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Nazione #
US - Stati Uniti d'America 8.236
IT - Italia 1.344
CN - Cina 1.045
VN - Vietnam 1.034
DE - Germania 700
UA - Ucraina 592
SE - Svezia 265
FI - Finlandia 260
GB - Regno Unito 247
IE - Irlanda 246
SG - Singapore 245
BE - Belgio 150
IN - India 70
ID - Indonesia 53
FR - Francia 51
CA - Canada 49
RU - Federazione Russa 44
ES - Italia 41
JP - Giappone 41
TH - Thailandia 37
KR - Corea 33
TR - Turchia 33
BR - Brasile 30
IR - Iran 29
PH - Filippine 26
PL - Polonia 26
MY - Malesia 25
HK - Hong Kong 20
AT - Austria 19
GR - Grecia 19
NL - Olanda 19
AR - Argentina 18
TW - Taiwan 18
CZ - Repubblica Ceca 15
CL - Cile 14
ET - Etiopia 14
EU - Europa 13
RO - Romania 13
PE - Perù 11
PT - Portogallo 11
AU - Australia 8
CH - Svizzera 8
EG - Egitto 8
LT - Lituania 8
MX - Messico 8
DK - Danimarca 7
HR - Croazia 7
NO - Norvegia 7
CO - Colombia 6
HU - Ungheria 6
MA - Marocco 5
PK - Pakistan 5
SA - Arabia Saudita 5
SK - Slovacchia (Repubblica Slovacca) 5
CR - Costa Rica 4
EC - Ecuador 4
IL - Israele 4
NZ - Nuova Zelanda 4
SI - Slovenia 4
TN - Tunisia 4
EE - Estonia 3
KG - Kirghizistan 3
KZ - Kazakistan 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
AZ - Azerbaigian 2
DZ - Algeria 2
GH - Ghana 2
KE - Kenya 2
LA - Repubblica Popolare Democratica del Laos 2
LV - Lettonia 2
RS - Serbia 2
SD - Sudan 2
VE - Venezuela 2
BG - Bulgaria 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CY - Cipro 1
DO - Repubblica Dominicana 1
IQ - Iraq 1
JM - Giamaica 1
KW - Kuwait 1
LB - Libano 1
LK - Sri Lanka 1
LU - Lussemburgo 1
PA - Panama 1
UG - Uganda 1
UZ - Uzbekistan 1
Totale 15.318
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Città #
Dong Ket 1.027
Chandler 947
Fairfield 852
Jacksonville 708
Woodbridge 600
Houston 520
Ann Arbor 486
Dearborn 430
Wilmington 382
Seattle 347
Ashburn 343
Cambridge 264
Dublin 230
Nanjing 174
Helsinki 167
Falkenstein 166
Beijing 162
Teramo 161
New York 159
Singapore 159
Princeton 140
Lawrence 138
Brussels 129
Boardman 123
Kunming 83
Nanchang 75
Rome 60
Des Moines 58
Pescara 51
Milan 48
Shanghai 46
Redwood City 44
Hangzhou 43
Guangzhou 41
Munich 41
Hefei 39
Jinan 33
San Diego 33
Tokyo 29
Düsseldorf 28
Roseto Degli Abruzzi 28
Los Angeles 27
Jakarta 26
San Mateo 25
Tianjin 25
Chieti 24
Shenyang 24
Bari 22
San Martino In Pensilis 22
Ottawa 21
Zhengzhou 21
Norwalk 20
Lanzhou 18
Madrid 18
Mountain View 17
Dallas 16
Bellante 15
Dormagen 15
Pianella 15
Toronto 15
Ghent 14
London 14
Napoli 14
Palermo 14
Parma 14
Hebei 13
Menlo Park 13
Acerra 12
Bologna 12
Casarile 12
Changsha 12
Mendoza 12
Santiago 12
Brno 11
Changchun 11
Hanover 11
Kilburn 11
Torino 11
Udine 11
Vienna 11
Xian 11
Falls Church 10
Fuzhou 10
Hong Kong 10
Jiaxing 10
Naples 10
New Delhi 10
Segrate 10
Ghaziabad 9
Hounslow 9
Ningbo 9
Southend 9
Taichung 9
Bangkok 8
Campobasso 8
Kocaeli 8
Perugia 8
Pollenza 8
Ancona 7
Ascoli Piceno 7
Totale 10.405
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Nome #
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 302
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 241
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 239
Coffee silverskin as a new functional ingredient in bakery products. 234
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 213
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 204
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 204
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 193
Heat-induced chemical, physical and functional changes during grape must cooking 192
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 192
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 191
Metabolic Food Waste and Ecological Impact of Obesity in FAO World's Region 189
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 180
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 179
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 177
Use of vacuum impregnation for the production of high quality fresh-like apple products 174
Physical and structural properties of extra-virgin olive oil based mayonnaise. 173
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 173
Light quantity and quality supplies sharply affect growth, morphological, physiological and quality traits of basil 171
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 170
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 170
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 164
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 164
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 159
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 158
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 156
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 155
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 151
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 149
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 147
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 147
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 144
Antioxidant activity of "vino cotto" 143
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 142
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 137
null 137
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 136
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 135
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 130
“Vino cotto” composition and antioxidant activity 129
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 128
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 124
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 123
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 120
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 118
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 117
Effect of trehalose and storage temperature on quality of frozen vegetables 115
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 113
Effetto dell'anidride solforosa sull'attività antiossidante del vino 111
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 111
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 111
Properties and stability of mayonnaise enriched with capsacinoids. 110
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 109
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 107
Basil phenolic acids identification: MSPD extraction and UHPLC-MS/MS characterization 107
Effetto dell'olio essenziale di Cinnamomum zeylanicum sull'adesione di Salmonella enterica su lattuga 106
Effect of sulfites on the in vitro antioxidant activity of wines 105
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 103
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 103
Development of hops-based ingredients with enhanced techno-functionalities 102
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 102
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 102
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters. [Test di ossidazione accelerata in emulsioni. Prove comparative fra promotori dell'ossidazione] 102
Encapsulation technologies for stabilization and functionality of olive leaves bioactive compounds 101
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 101
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 100
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 99
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 98
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 98
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 98
Technological parameters and anti-oxidant activity in cocoa powder 98
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 97
Antioxidant activity of cooked must 94
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 94
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 91
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 90
Tribological characterization of C. Arabica coffee beverages 90
Role of sugars on flavour release and perception in food matrices. 89
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 89
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 88
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 88
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 87
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 87
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 87
Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis 85
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 85
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 84
Development of Encapsulated Olive Oil and Olive Extracts as Innovative Natural and Health Food Ingredients 84
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 80
Relationship between antioxidant activity of apples derivatives and polyphenols content determined by different methods 79
INTERFACIAL BEHAVIOUR AND TECHNOLOGICAL FUNCTIONALITY OF OLIVE POLYPHENOLS IN O/W OLIVE OIL EMULSIONS AS AFFECTED BY DIFFERENT SURFACE ACTIVE AGENTS 79
Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis. 79
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 79
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 79
null 79
Interfacial rheological properties of Tween 20:β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 77
Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 77
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders 77
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 76
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 75
Totale 12.731
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Categoria #
all - tutte 66.319
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 66.319
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.147 0 0 0 0 241 412 496 358 172 206 107 155
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
2023/2024981 126 122 98 76 61 185 70 58 11 52 45 77
2024/20251.037 112 132 325 287 181 0 0 0 0 0 0 0
Totale 15.623