IRIS
FLAMMINII, FEDERICA
 Distribuzione geografica
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Continente #
NA - Nord America 1.403
AS - Asia 1.218
EU - Europa 1.017
SA - Sud America 392
Continente sconosciuto - Info sul continente non disponibili 62
AF - Africa 44
OC - Oceania 4
Totale 4.140
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Nazione #
US - Stati Uniti d'America 1.371
SG - Singapore 355
VN - Vietnam 315
BR - Brasile 311
CN - Cina 289
IT - Italia 272
HK - Hong Kong 111
RU - Federazione Russa 108
DE - Germania 104
SE - Svezia 79
UA - Ucraina 78
BE - Belgio 67
FI - Finlandia 57
IE - Irlanda 53
GB - Regno Unito 49
FR - Francia 46
AR - Argentina 35
AT - Austria 23
IN - India 23
BD - Bangladesh 19
CA - Canada 17
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
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
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
TH - Thailandia 3
UY - Uruguay 3
VE - Venezuela 3
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
CH - Svizzera 1
CI - Costa d'Avorio 1
CR - Costa Rica 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
SY - Repubblica araba siriana 1
Totale 4.079
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Città #
Chandler 158
Singapore 147
Dong Ket 135
Hong Kong 111
Jacksonville 92
Fairfield 78
Ho Chi Minh City 78
Beijing 77
Ashburn 76
Council Bluffs 72
San Jose 65
Dublin 51
Helsinki 51
Brussels 50
The Dalles 50
Dearborn 49
Wilmington 40
Falkenstein 36
Chicago 34
São Paulo 33
Hanoi 31
Moscow 31
Omaha 31
Shanghai 27
Lawrence 25
Princeton 25
Woodbridge 24
Munich 22
Cambridge 21
San Martino In Pensilis 21
Houston 20
Vienna 19
Santa Clara 18
Teramo 18
Los Angeles 17
New York 17
Frankfurt am Main 15
Seattle 14
Bellante 13
Ann Arbor 12
Guangzhou 12
Rome 12
Boardman 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
Phoenix 8
Thái Bình 8
Amsterdam 7
Biên Hòa 7
Brooklyn 7
Chongqing 7
Folignano 7
Nanjing 7
Rottofreno 7
San Diego 7
Toronto 7
Belo Horizonte 6
Campinas 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
Totale 2.279
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Nome #
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 204
Pea proteins isolation and characterization of their technological functionality 188
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 171
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 149
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings 149
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 146
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 143
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 140
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 138
Encapsulation of phenols from olive oil by products 136
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 131
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 131
Innovative Functional Ingredients Obtained from Olive By-Products Phenolic Extracts: Development, Characterization and Application in Food Systems 129
Development, characterization and application in food systems of innovative functional ingredients obtained from olive by-products phenolic extracts 125
Design and exploitation of olive by-products phenolic extracts functional ingredients 124
Innovative Functional Ingredients Obtained from Olive By-Products Phenolic Extracts: Development, Characterization and Application in Food Systems. 123
Modulation of pea proteins technological properties by HDP treatments 122
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 117
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil orWater Phase during the Oxidation of O/WEmulsions: An Oxidomics Approach 107
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 106
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 105
Technological functionality of olive leaves phenolic extracts 103
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 100
Olive by-product antioxidants in alginate structures as functional ingredients 97
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles 96
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 94
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 93
Applications of compounds recovered from olive mill waste 84
Pea proteins: similar production technologies, but different technological functionalities 81
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 79
High pressure homogenization to boost the technological functionality of native pea proteins 73
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 67
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 65
Pea protein isolates: emulsification properties as affected by preliminary pretreatments 63
Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique 53
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 53
Modulation of the technological functionality of pea (Pisum sativum) proteins in o/w emulsions by high dynamic pressure pre-treatments 29
Spectral regions informative for polyphenols and flavonoid content in spinach. Open field reflectance investigation through linear regression and machine learning 26
Totale 4.140
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Categoria #
all - tutte 22.420
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 22.420
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022251 0 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
2025/20261.476 135 127 181 328 104 37 89 97 121 176 54 27
2026/2027172 149 23 0 0 0 0 0 0 0 0 0 0
Totale 4.140