IRIS
DI MATTIA, CARLA DANIELA
 Distribuzione geografica
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Continente #
NA - Nord America 10.063
AS - Asia 6.702
EU - Europa 5.450
SA - Sud America 1.169
AF - Africa 172
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 15
Totale 23.587
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Nazione #
US - Stati Uniti d'America 9.863
CN - Cina 1.906
SG - Singapore 1.818
IT - Italia 1.619
VN - Vietnam 1.427
DE - Germania 861
BR - Brasile 846
UA - Ucraina 615
HK - Hong Kong 581
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 112
CA - Canada 84
ES - Italia 79
BD - Bangladesh 78
MX - Messico 75
TR - Turchia 71
JP - Giappone 68
PL - Polonia 65
IQ - Iraq 56
AT - Austria 51
NL - Olanda 51
EC - Ecuador 50
MY - Malesia 46
PH - Filippine 45
CL - Cile 43
TH - Thailandia 43
ZA - Sudafrica 42
IR - Iran 38
KR - Corea 38
CO - Colombia 37
PK - Pakistan 31
SA - Arabia Saudita 26
RO - Romania 23
CZ - Repubblica Ceca 22
GR - Grecia 22
MA - Marocco 22
TW - Taiwan 21
VE - Venezuela 20
PT - Portogallo 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
DZ - Algeria 12
IL - Israele 12
NP - Nepal 11
UY - Uruguay 11
CR - Costa Rica 10
DK - Danimarca 10
KZ - Kazakistan 10
AE - Emirati Arabi Uniti 9
AU - Australia 9
BG - Bulgaria 9
BO - Bolivia 8
HU - Ungheria 8
JM - Giamaica 8
NO - Norvegia 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
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
BN - Brunei Darussalam 2
CY - Cipro 2
GA - Gabon 2
Totale 23.548
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Città #
Dong Ket 1.027
Chandler 947
Fairfield 853
Singapore 791
Jacksonville 716
Woodbridge 600
Ashburn 576
Hong Kong 568
Houston 524
Ann Arbor 486
Dearborn 430
Beijing 406
Wilmington 383
San Jose 360
Seattle 348
Cambridge 264
Dublin 235
The Dalles 233
Helsinki 198
New York 187
Shanghai 181
Teramo 178
Nanjing 175
Ho Chi Minh City 172
Falkenstein 166
Moscow 149
Princeton 140
Lawrence 139
Boardman 135
Brussels 129
Rome 125
Munich 97
Chicago 92
Kunming 84
Nanchang 75
Hanoi 73
São Paulo 73
Los Angeles 67
Guangzhou 65
Milan 64
Des Moines 63
Pescara 60
Santa Clara 56
Frankfurt am Main 51
Hangzhou 50
Tianjin 49
Tokyo 46
Council Bluffs 45
Redwood City 44
Hefei 40
Jakarta 37
San Diego 37
Jinan 34
Düsseldorf 33
Mexico City 33
Vienna 32
Rio de Janeiro 30
Roseto Degli Abruzzi 28
Bari 27
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
San Martino In Pensilis 22
Ottawa 21
Norwalk 20
Baghdad 19
Guayaquil 19
Johannesburg 19
Naples 19
Amsterdam 18
Lanzhou 18
New Delhi 18
Pianella 18
Buenos Aires 17
Medellín 17
Mountain View 17
Bologna 16
Curitiba 16
Orem 16
Parma 16
Porto Alegre 16
Bellante 15
Brooklyn 15
Campinas 15
Changsha 15
Dormagen 15
Mendoza 15
Palermo 15
San Francisco 15
Casarile 14
Ghent 14
Totale 14.079
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Nome #
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 372
Coffee silverskin as a new functional ingredient in bakery products. 351
Salmonella enterica adhesion: Effect of Cinnamomum zeylanicum essential oil on lettuce 293
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 288
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. 274
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 266
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 261
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems 257
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 250
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 243
Metabolic Food Waste and Ecological Impact of Obesity in FAO World's Region 243
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 240
Heat-induced chemical, physical and functional changes during grape must cooking 237
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 231
Light quantity and quality supplies sharply affect growth, morphological, physiological and quality traits of basil 223
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 221
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 218
Effect of olive oil phenolic compounds on the properties and stability of olive oil o/w emulsions. 211
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 208
Physical and structural properties of extra-virgin olive oil based mayonnaise. 206
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 205
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 203
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 203
Development of hops-based ingredients with enhanced techno-functionalities 198
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 198
“Vino cotto” composition and antioxidant activity 197
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 197
Use of vacuum impregnation for the production of high quality fresh-like apple products 196
Antioxidant activity of "vino cotto" 191
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 188
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 188
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 187
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 186
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 185
Liposome encapsulation of a oleuropein-rich olive leaf extract and study of the effect of oleuropein on model lipid membrane 184
Pea proteins isolation and characterization of their technological functionality 182
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 181
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 179
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 179
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions. 178
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 177
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 175
Basil phenolic acids identification: MSPD extraction and UHPLC-MS/MS characterization 171
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 169
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 169
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 168
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 168
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction 166
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 164
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 162
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 158
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 158
Role of extra-virgin olive oil on physical and sensory properties of mayonnaises. 158
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters. [Test di ossidazione accelerata in emulsioni. Prove comparative fra promotori dell'ossidazione] 157
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 155
Effetto dell'anidride solforosa sull'attività antiossidante del vino 153
Technological functionality of lipophylic fraction of dried pepper fruits Capsicum annum L. in oil and o/w emulsified systems 153
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 152
Antioxidant activity of cooked must 149
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
Lactiplantibacillus plantarum associated to fermented foods: in vitro evidences for its beneficial role in ameliorating intestinal inflammation 148
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 146
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 146
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 145
Effect of sulfites on the in vitro antioxidant activity of wines 145
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 144
Food-borne Lactiplantibacillus plantarum protect normal intestinal cells against inflammation by modulating reactive oxygen species and IL-23/IL-17 axis 142
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 141
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 140
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 140
Encapsulation technologies for stabilization and functionality of olive leaves bioactive compounds 139
Properties and stability of mayonnaise enriched with capsacinoids. 138
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 138
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Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 137
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 136
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 136
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders 135
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 133
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 133
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 133
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 132
Technological parameters and anti-oxidant activity in cocoa powder 131
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 131
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 130
Encapsulation of phenols from olive oil by products 128
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 128
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 127
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 126
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 124
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 123
Role of sugars on flavour release and perception in food matrices. 122
Interfacial rheological properties of Tween 20:β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 119
Modulation of pea proteins technological properties by HDP treatments 116
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 116
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 116
Effetto dell'anidride solforosa sull'attività antiossidante del vino 116
Totale 17.705
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Categoria #
all - tutte 109.441
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 109.441
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.113 0 0 0 0 0 0 0 0 0 0 0 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
2025/20265.766 553 269 531 849 413 143 559 435 756 903 235 120
Totale 23.920