IRIS
FLAMMINII, FEDERICA
 Distribuzione geografica
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Continente #
NA - Nord America 1.660
AS - Asia 1.226
EU - Europa 1.061
SA - Sud America 395
Continente sconosciuto - Info sul continente non disponibili 62
AF - Africa 44
OC - Oceania 4
Totale 4.452
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Nazione #
US - Stati Uniti d'America 1.610
SG - Singapore 356
VN - Vietnam 317
BR - Brasile 313
IT - Italia 294
CN - Cina 291
HK - Hong Kong 112
RU - Federazione Russa 108
DE - Germania 106
SE - Svezia 90
UA - Ucraina 78
BE - Belgio 67
FI - Finlandia 57
GB - Regno Unito 53
IE - Irlanda 53
FR - Francia 48
AR - Argentina 35
CA - Canada 29
AT - Austria 23
IN - India 23
BD - Bangladesh 19
EC - Ecuador 17
ES - Italia 17
ID - Indonesia 17
IQ - Iraq 16
NL - Olanda 16
IR - Iran 10
PL - Polonia 10
PY - Paraguay 9
ZA - Sudafrica 9
MA - Marocco 7
MX - Messico 7
PH - Filippine 7
TR - Turchia 7
CL - Cile 6
CO - Colombia 6
DK - Danimarca 6
EG - Egitto 6
KZ - Kazakistan 6
NG - Nigeria 6
TN - Tunisia 6
BG - Bulgaria 5
CZ - Repubblica Ceca 5
JP - Giappone 5
PK - Pakistan 5
SA - Arabia Saudita 5
AE - Emirati Arabi Uniti 4
IL - Israele 4
EE - Estonia 3
GE - Georgia 3
HU - Ungheria 3
JM - Giamaica 3
LT - Lituania 3
MY - Malesia 3
NZ - Nuova Zelanda 3
SV - El Salvador 3
TH - Thailandia 3
UY - Uruguay 3
VE - Venezuela 3
AL - Albania 2
AO - Angola 2
AZ - Azerbaigian 2
BB - Barbados 2
CR - Costa Rica 2
DZ - Algeria 2
HN - Honduras 2
MD - Moldavia 2
PE - Perù 2
RS - Serbia 2
UZ - Uzbekistan 2
AM - Armenia 1
AU - Australia 1
BO - Bolivia 1
BW - Botswana 1
BY - Bielorussia 1
CH - Svizzera 1
CI - Costa d'Avorio 1
CY - Cipro 1
DO - Repubblica Dominicana 1
ET - Etiopia 1
EU - Europa 1
GR - Grecia 1
HR - Croazia 1
JO - Giordania 1
KE - Kenya 1
KG - Kirghizistan 1
KR - Corea 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LV - Lettonia 1
LY - Libia 1
MK - Macedonia 1
MU - Mauritius 1
NP - Nepal 1
PA - Panama 1
PT - Portogallo 1
RO - Romania 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
SY - Repubblica araba siriana 1
Totale 4.391
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Città #
Chandler 158
Singapore 148
Dong Ket 135
Ashburn 126
Hong Kong 112
Council Bluffs 104
Jacksonville 93
San Jose 87
Ho Chi Minh City 79
Beijing 78
Fairfield 78
Dublin 51
Helsinki 51
Brussels 50
The Dalles 50
Dearborn 49
Wilmington 41
Chicago 37
Falkenstein 36
São Paulo 34
Hanoi 32
Omaha 32
Moscow 31
Shanghai 27
Lawrence 26
Princeton 25
Woodbridge 24
Santa Clara 23
Munich 22
Cambridge 21
San Martino In Pensilis 21
Houston 20
Vienna 19
Los Angeles 18
New York 18
Teramo 18
Frankfurt am Main 15
Rome 14
Seattle 14
Bellante 13
Boardman 13
Phoenix 13
Ann Arbor 12
Guangzhou 12
Ghent 10
Pescara 10
Rio de Janeiro 10
Curitiba 9
Haiphong 9
Redwood City 9
Southend 9
Bari 8
Chieti 8
Hefei 8
London 8
Thái Bình 8
Toronto 8
Amsterdam 7
Biên Hòa 7
Brooklyn 7
Chongqing 7
Folignano 7
Hagerstown 7
Milan 7
Nanjing 7
Rottofreno 7
San Diego 7
Belo Horizonte 6
Brasília 6
Campinas 6
Dallas 6
Düsseldorf 6
Kunming 6
Mexico City 6
Montreal 6
Norwalk 6
Baghdad 5
Bologna 5
Can Tho 5
Charlotte 5
Copenhagen 5
Cranfield 5
Guayaquil 5
Mantova 5
Paris 5
Parma 5
Quito 5
Roseto Degli Abruzzi 5
Tokyo 5
Wroclaw 5
Barnet 4
Buenos Aires 4
Buffalo 4
Da Nang 4
Hillsboro 4
Johannesburg 4
Lanciano 4
Mauá 4
Nanchang 4
Nuremberg 4
Totale 2.428
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Nome #
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 213
Pea proteins isolation and characterization of their technological functionality 201
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 177
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 155
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings 154
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 152
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 150
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 148
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 145
Encapsulation of phenols from olive oil by products 144
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 138
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 137
Modulation of pea proteins technological properties by HDP treatments 135
Innovative Functional Ingredients Obtained from Olive By-Products Phenolic Extracts: Development, Characterization and Application in Food Systems 134
Development, characterization and application in food systems of innovative functional ingredients obtained from olive by-products phenolic extracts 131
Design and exploitation of olive by-products phenolic extracts functional ingredients 129
Innovative Functional Ingredients Obtained from Olive By-Products Phenolic Extracts: Development, Characterization and Application in Food Systems. 126
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 123
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil orWater Phase during the Oxidation of O/WEmulsions: An Oxidomics Approach 116
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 115
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 114
Technological functionality of olive leaves phenolic extracts 112
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 108
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 105
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles 102
Olive by-product antioxidants in alginate structures as functional ingredients 101
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 99
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 92
Applications of compounds recovered from olive mill waste 92
Pea proteins: similar production technologies, but different technological functionalities 88
High pressure homogenization to boost the technological functionality of native pea proteins 85
Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils 83
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 77
Pea protein isolates: emulsification properties as affected by preliminary pretreatments 74
Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique 63
Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach 61
Modulation of the technological functionality of pea (Pisum sativum) proteins in o/w emulsions by high dynamic pressure pre-treatments 38
Spectral regions informative for polyphenols and flavonoid content in spinach. Open field reflectance investigation through linear regression and machine learning 35
Totale 4.452
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Categoria #
all - tutte 23.641
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 23.641
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022215 0 0 0 17 18 15 13 31 13 11 92 5
2022/2023487 55 47 21 15 63 76 4 57 79 31 32 7
2023/2024155 29 29 18 11 5 16 12 3 4 6 2 20
2024/2025770 26 28 86 54 20 116 42 59 35 74 54 176
2025/20261.476 135 127 181 328 104 37 89 97 121 176 54 27
2026/2027484 149 39 122 174 0 0 0 0 0 0 0 0
Totale 4.452