IRIS
DI MATTIA, CARLA DANIELA
 Distribuzione geografica
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Continente #
NA - Nord America 9.740
AS - Asia 6.512
EU - Europa 5.420
SA - Sud America 1.169
AF - Africa 169
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 15
Totale 23.041
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Nazione #
US - Stati Uniti d'America 9.549
CN - Cina 1.811
SG - Singapore 1.754
IT - Italia 1.596
VN - Vietnam 1.424
DE - Germania 859
BR - Brasile 846
UA - Ucraina 615
HK - Hong Kong 575
RU - Federazione Russa 429
GB - Regno Unito 326
FI - Finlandia 293
SE - Svezia 282
IE - Irlanda 252
IN - India 182
FR - Francia 173
BE - Belgio 158
AR - Argentina 121
ID - Indonesia 111
CA - Canada 79
ES - Italia 79
MX - Messico 74
BD - Bangladesh 73
TR - Turchia 70
JP - Giappone 66
PL - Polonia 65
IQ - Iraq 55
AT - Austria 51
EC - Ecuador 50
NL - Olanda 47
PH - Filippine 45
CL - Cile 43
MY - Malesia 43
TH - Thailandia 43
ZA - Sudafrica 42
IR - Iran 38
CO - Colombia 37
KR - Corea 36
PK - Pakistan 31
SA - Arabia Saudita 26
RO - Romania 23
CZ - Repubblica Ceca 22
GR - Grecia 22
MA - Marocco 22
VE - Venezuela 20
PT - Portogallo 19
TW - Taiwan 19
EG - Egitto 18
KE - Kenya 18
ET - Etiopia 17
PE - Perù 16
PY - Paraguay 16
UZ - Uzbekistan 15
LT - Lituania 14
TN - Tunisia 14
EU - Europa 13
IL - Israele 12
UY - Uruguay 11
CR - Costa Rica 10
DK - Danimarca 10
KZ - Kazakistan 10
AE - Emirati Arabi Uniti 9
AU - Australia 9
DZ - Algeria 9
BG - Bulgaria 8
BO - Bolivia 8
HU - Ungheria 8
NO - Norvegia 8
NP - Nepal 8
RS - Serbia 8
CH - Svizzera 7
DO - Repubblica Dominicana 7
HR - Croazia 7
KG - Kirghizistan 7
NZ - Nuova Zelanda 7
AZ - Azerbaigian 6
EE - Estonia 6
JM - Giamaica 6
JO - Giordania 6
LB - Libano 6
LV - Lettonia 5
MK - Macedonia 5
OM - Oman 5
PS - Palestinian Territory 5
SI - Slovenia 5
SK - Slovacchia (Repubblica Slovacca) 5
SY - Repubblica araba siriana 5
AL - Albania 4
AO - Angola 4
BY - Bielorussia 4
SV - El Salvador 4
TT - Trinidad e Tobago 4
UG - Uganda 4
BH - Bahrain 3
CI - Costa d'Avorio 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
CY - Cipro 2
GA - Gabon 2
GE - Georgia 2
Totale 23.005
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Città #
Dong Ket 1.027
Chandler 947
Fairfield 852
Singapore 788
Jacksonville 715
Woodbridge 600
Ashburn 566
Hong Kong 564
Houston 523
Ann Arbor 486
Dearborn 430
Beijing 403
Wilmington 383
Seattle 348
Cambridge 264
Dublin 235
The Dalles 233
Helsinki 198
San Jose 189
New York 182
Shanghai 180
Nanjing 175
Teramo 174
Ho Chi Minh City 171
Falkenstein 166
Moscow 149
Princeton 140
Lawrence 139
Brussels 129
Boardman 123
Rome 122
Munich 97
Chicago 89
Kunming 84
Nanchang 75
São Paulo 73
Hanoi 72
Guangzhou 64
Des Moines 63
Los Angeles 63
Milan 62
Pescara 58
Frankfurt am Main 51
Hangzhou 48
Tianjin 48
Tokyo 46
Council Bluffs 45
Santa Clara 45
Redwood City 44
Hefei 40
Jakarta 37
San Diego 36
Jinan 34
Düsseldorf 33
Mexico City 32
Vienna 32
Rio de Janeiro 30
Roseto Degli Abruzzi 28
Bari 27
San Mateo 25
Shenyang 25
Chieti 24
London 24
Santiago 24
Madrid 23
Warsaw 23
Zhengzhou 23
Chennai 22
Haiphong 22
San Martino In Pensilis 22
Toronto 22
Ottawa 21
Dallas 20
Norwalk 20
Baghdad 19
Guayaquil 19
Johannesburg 19
Naples 19
Lanzhou 18
New Delhi 18
Pianella 18
Buenos Aires 17
Medellín 17
Mountain View 17
Curitiba 16
Porto Alegre 16
Amsterdam 15
Bellante 15
Bologna 15
Brooklyn 15
Campinas 15
Dormagen 15
Mendoza 15
Palermo 15
Casarile 14
Changsha 14
Ghent 14
Mumbai 14
Nairobi 14
Napoli 14
Totale 13.814
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Nome #
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 369
Coffee silverskin as a new functional ingredient in bakery products. 347
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 292
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 283
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 278
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 269
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 260
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 253
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 249
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 249
Metabolic Food Waste and Ecological Impact of Obesity in FAO World's Region 241
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 239
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 236
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 234
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 230
Heat-induced chemical, physical and functional changes during grape must cooking 228
Light quantity and quality supplies sharply affect growth, morphological, physiological and quality traits of basil 221
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 216
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 214
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 208
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 205
Physical and structural properties of extra-virgin olive oil based mayonnaise. 204
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 203
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 201
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 199
Use of vacuum impregnation for the production of high quality fresh-like apple products 195
Development of hops-based ingredients with enhanced techno-functionalities 194
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 194
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 192
“Vino cotto” composition and antioxidant activity 188
Antioxidant activity of "vino cotto" 188
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 186
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 185
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 185
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 183
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 178
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 178
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 177
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 176
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 174
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 172
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 171
Basil phenolic acids identification: MSPD extraction and UHPLC-MS/MS characterization 170
Pea proteins isolation and characterization of their technological functionality 168
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 167
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 165
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 165
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 163
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 163
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 163
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 160
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 158
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters. [Test di ossidazione accelerata in emulsioni. Prove comparative fra promotori dell'ossidazione] 156
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 155
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 154
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 153
Effetto dell'anidride solforosa sull'attività antiossidante del vino 152
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 152
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 151
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 149
Antioxidant activity of cooked must 148
Effect of trehalose and storage temperature on quality of frozen vegetables 148
Effetto dell'olio essenziale di Cinnamomum zeylanicum sull'adesione di Salmonella enterica su lattuga 148
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 145
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 144
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 144
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 144
Effect of sulfites on the in vitro antioxidant activity of wines 143
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 139
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 139
Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis 139
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 138
Encapsulation technologies for stabilization and functionality of olive leaves bioactive compounds 138
Properties and stability of mayonnaise enriched with capsacinoids. 137
null 137
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 136
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 135
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 135
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 134
Lactiplantibacillus plantarum associated to fermented foods: in vitro evidences for its beneficial role in ameliorating intestinal inflammation 133
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders 132
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 131
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 130
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 130
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 130
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 130
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 130
Technological parameters and anti-oxidant activity in cocoa powder 129
Encapsulation of phenols from olive oil by products 127
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 127
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 126
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 125
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 123
Role of sugars on flavour release and perception in food matrices. 122
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 118
Interfacial rheological properties of Tween 20:β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 116
EFFECT OF PHENOLIC ANTIOXIDANT COMPOUNDS ON THE COLLOIDAL PROPERTIES AND ON THE OXIDATIVE STABILITY OF OLIVE OIL O/W EMULSIONS 115
Tribological characterization of C. Arabica coffee beverages 115
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 114
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 114
Totale 17.396
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Categoria #
all - tutte 104.203
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 104.203
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.443 0 0 0 0 0 0 0 0 0 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
2024/20253.584 111 131 322 286 213 458 171 278 253 295 209 857
2025/20265.220 553 269 531 849 413 143 559 435 756 712 0 0
Totale 23.374