IRIS
FLAMMINII, FEDERICA
 Distribuzione geografica
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Continente #
NA - Nord America 1.277
AS - Asia 1.205
EU - Europa 977
SA - Sud America 392
AF - Africa 44
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.900
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Nazione #
US - Stati Uniti d'America 1.246
SG - Singapore 354
VN - Vietnam 314
BR - Brasile 311
CN - Cina 283
IT - Italia 264
HK - Hong Kong 111
RU - Federazione Russa 108
DE - Germania 104
UA - Ucraina 78
BE - Belgio 67
FI - Finlandia 57
IE - Irlanda 53
SE - Svezia 51
GB - Regno Unito 49
FR - Francia 44
AR - Argentina 35
AT - Austria 23
IN - India 22
BD - Bangladesh 19
CA - Canada 17
EC - Ecuador 17
ES - Italia 17
ID - Indonesia 16
IQ - Iraq 16
NL - Olanda 16
IR - Iran 10
PL - Polonia 9
PY - Paraguay 9
ZA - Sudafrica 9
MA - Marocco 7
MX - Messico 7
PH - Filippine 7
CL - Cile 6
EG - Egitto 6
KZ - Kazakistan 6
NG - Nigeria 6
TN - Tunisia 6
BG - Bulgaria 5
CO - Colombia 5
CZ - Repubblica Ceca 5
DK - Danimarca 5
JP - Giappone 5
PK - Pakistan 5
SA - Arabia Saudita 5
TR - Turchia 5
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
TH - Thailandia 3
UY - Uruguay 3
VE - Venezuela 3
AE - Emirati Arabi Uniti 2
AO - Angola 2
AZ - Azerbaigian 2
DZ - Algeria 2
MD - Moldavia 2
PE - Perù 2
RS - Serbia 2
UZ - Uzbekistan 2
AM - Armenia 1
AU - Australia 1
BB - Barbados 1
BO - Bolivia 1
BW - Botswana 1
BY - Bielorussia 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
SV - El Salvador 1
Totale 3.900
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Città #
Chandler 158
Singapore 146
Dong Ket 135
Hong Kong 111
Jacksonville 92
Ho Chi Minh City 78
Fairfield 77
Beijing 75
Ashburn 74
San Jose 65
Dublin 51
Helsinki 51
Brussels 50
The Dalles 50
Dearborn 49
Wilmington 40
Falkenstein 36
Chicago 34
São Paulo 33
Moscow 31
Hanoi 30
Shanghai 27
Lawrence 25
Princeton 25
Woodbridge 24
Munich 22
Cambridge 21
San Martino In Pensilis 21
Houston 20
Vienna 19
Teramo 18
Los Angeles 17
New York 17
Frankfurt am Main 15
Seattle 14
Bellante 13
Santa Clara 13
Ann Arbor 12
Guangzhou 12
Boardman 11
Rome 11
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
Amsterdam 7
Biên Hòa 7
Chongqing 7
Folignano 7
Nanjing 7
Rottofreno 7
San Diego 7
Toronto 7
Belo Horizonte 6
Brooklyn 6
Campinas 6
Council Bluffs 6
Düsseldorf 6
Kunming 6
Mexico City 6
Baghdad 5
Brasília 5
Can Tho 5
Copenhagen 5
Cranfield 5
Guayaquil 5
Mantova 5
Norwalk 5
Parma 5
Quito 5
Roseto Degli Abruzzi 5
Tokyo 5
Wroclaw 5
Barnet 4
Bologna 4
Buenos Aires 4
Da Nang 4
Hillsboro 4
Johannesburg 4
Lanciano 4
Mauá 4
Milan 4
Nanchang 4
Nuremberg 4
Paris 4
Redmond 4
Salamanca 4
Santiago 4
Spoltore 4
Thái Nguyên 4
Tianjin 4
Ancona 3
Totale 2.167
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Nome #
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 197
Pea proteins isolation and characterization of their technological functionality 182
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 169
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 146
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 144
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings 141
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 133
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 132
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 131
Encapsulation of phenols from olive oil by products 128
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 127
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 124
Innovative Functional Ingredients Obtained from Olive By-Products Phenolic Extracts: Development, Characterization and Application in Food Systems 122
Innovative Functional Ingredients Obtained from Olive By-Products Phenolic Extracts: Development, Characterization and Application in Food Systems. 120
Design and exploitation of olive by-products phenolic extracts functional ingredients 120
Development, characterization and application in food systems of innovative functional ingredients obtained from olive by-products phenolic extracts 118
Modulation of pea proteins technological properties by HDP treatments 116
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 112
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil orWater Phase during the Oxidation of O/WEmulsions: An Oxidomics Approach 106
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 102
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 101
Technological functionality of olive leaves phenolic extracts 101
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 96
Olive by-product antioxidants in alginate structures as functional ingredients 94
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 93
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles 91
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 90
Applications of compounds recovered from olive mill waste 82
Pea proteins: similar production technologies, but different technological functionalities 78
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 74
High pressure homogenization to boost the technological functionality of native pea proteins 69
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 62
Pea protein isolates: emulsification properties as affected by preliminary pretreatments 60
Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique 52
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 52
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 52
Modulation of the technological functionality of pea (Pisum sativum) proteins in o/w emulsions by high dynamic pressure pre-treatments 24
Spectral regions informative for polyphenols and flavonoid content in spinach. Open field reflectance investigation through linear regression and machine learning 20
Totale 3.961
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Categoria #
all - tutte 21.502
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 21.502
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021145 0 0 0 0 0 0 0 0 0 0 0 145
2021/2022259 8 30 6 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
2025/20261.469 135 127 181 328 104 37 89 97 121 176 54 20
Totale 3.961