IRIS
PASQUALONE, Antonella
 Distribuzione geografica
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Continente #
NA - Nord America 14.642
EU - Europa 4.026
AS - Asia 1.711
AF - Africa 47
SA - Sud America 33
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 6
Totale 20.476
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Nazione #
US - Stati Uniti d'America 14.614
CN - Cina 1.315
IT - Italia 1.026
SE - Svezia 907
UA - Ucraina 594
DE - Germania 453
FI - Finlandia 314
GB - Regno Unito 240
FR - Francia 123
SG - Singapore 115
IN - India 96
CZ - Repubblica Ceca 89
BE - Belgio 70
IE - Irlanda 54
VN - Vietnam 49
RO - Romania 30
EG - Egitto 26
PK - Pakistan 23
RU - Federazione Russa 22
ES - Italia 20
BR - Brasile 18
IR - Iran 18
TR - Turchia 16
CA - Canada 15
PH - Filippine 14
GR - Grecia 13
KR - Corea 13
CH - Svizzera 11
NL - Olanda 10
HU - Ungheria 9
TH - Thailandia 9
AU - Australia 8
JP - Giappone 8
ZA - Sudafrica 8
MT - Malta 7
PL - Polonia 7
AT - Austria 6
HK - Hong Kong 6
MY - Malesia 6
TN - Tunisia 6
CO - Colombia 5
EU - Europa 5
ID - Indonesia 5
MX - Messico 5
AR - Argentina 4
BD - Bangladesh 4
PA - Panama 4
PT - Portogallo 4
SK - Slovacchia (Repubblica Slovacca) 4
SV - El Salvador 4
CL - Cile 3
ET - Etiopia 3
HR - Croazia 3
LU - Lussemburgo 3
NZ - Nuova Zelanda 3
OM - Oman 3
PE - Perù 3
AZ - Azerbaigian 2
DK - Danimarca 2
DZ - Algeria 2
IL - Israele 2
KZ - Kazakistan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
BA - Bosnia-Erzegovina 1
CY - Cipro 1
IM - Isola di Man 1
KW - Kuwait 1
LB - Libano 1
LK - Sri Lanka 1
MA - Marocco 1
MD - Moldavia 1
NG - Nigeria 1
NO - Norvegia 1
RS - Serbia 1
Totale 20.476
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Città #
Fairfield 1.761
Chandler 1.612
Jacksonville 1.437
Woodbridge 1.126
Ashburn 998
Houston 927
Seattle 746
Nyköping 707
Cambridge 702
Wilmington 618
Ann Arbor 564
Roxbury 383
Lawrence 382
Nanjing 335
Beijing 261
Bari 246
Des Moines 234
Princeton 229
New York 212
Boardman 176
Dearborn 135
Inglewood 133
San Diego 98
Nanchang 90
Rome 90
Shenyang 83
Hebei 80
Jiaxing 79
Los Angeles 72
Singapore 64
Brussels 62
Brno 59
Paris 56
Dublin 52
Brooklyn 43
Dong Ket 43
Pune 43
London 42
Tianjin 41
Redwood City 37
Changsha 36
Milan 34
Munich 31
Shanghai 28
Guangzhou 27
Olomouc 25
Washington 25
Falls Church 23
Hefei 22
Norwalk 21
Indiana 20
Kunming 19
Helsinki 18
Leawood 17
Jinan 16
Adelfia 15
Tappahannock 14
Wuhan 14
Barletta 13
Mumbai 11
Naples 11
Turin 11
Auburn Hills 10
Corato 10
Faisalabad 10
Kilburn 10
Mörarp 10
Bologna 9
Cluj-Napoca 9
Hounslow 9
Madrid 9
San Francisco 9
San Mateo 9
Sannicandro di Bari 9
Chennai 8
Floreşti 8
Mascalucia 8
Padova 8
Pavia 8
Zhengzhou 8
Ardabil 7
Augusta 7
Bangkok 7
Budapest 7
Cairo 7
Chicago 7
Florence 7
Jinhua 7
Monopoli 7
Ningbo 7
Pescara 7
Qormi 7
Taranto 7
Albano Laziale 6
Athens 6
Bucharest 6
Catania 6
Coimbatore 6
Delhi 6
Foggia 6
Totale 15.803
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Nome #
Quality characteristics of parental lines of wheat mapping populations 160
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 150
Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread 133
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound 128
A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting 126
An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts 124
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 124
Genome-wide association mapping of phenolic acids in tetraploid wheats 122
Production and characterization of functional biscuits obtained from purple wheat 118
Shelf life assessment of industrial durum wheat bread as a function of packaging system 117
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 116
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 116
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 116
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 113
Il profilo aromatico dei taralli 108
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 108
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 107
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 107
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 106
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread 106
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 106
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 106
Relevance of nanotechnology in food processing industries 105
Use of olive leaf extract to reduce lipid oxidation of baked snacks 104
Varietal traceability of bread 'Pane Nero di Castelvetrano' by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms 102
Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects 102
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 102
Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach 100
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 100
Genetic flow among olive populations within the Mediterranean basin 100
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 98
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 98
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 97
Bread packaging: features and functions 97
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 97
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 96
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 96
Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats 95
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 94
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 94
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 94
AFLP molecular markers to identify virgin olive oils from single Italian cultivars 92
Mapping and allelic variations of Ppo-B1 and Ppo-B2 gene-related polyphenol oxidase activity in durum wheat 92
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 91
Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage 91
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 91
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 90
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 90
Characterisation of traditional Albanian breads derived from different cereals 89
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 89
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 89
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 87
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 87
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 87
Nutritional, physico-chemical and functional characterization of a global chickpea collection 87
Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats 86
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 86
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 86
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 85
Content of taurine in Apulian Cacioricotta goat’s cheese 85
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 85
Influence of processing and storage time on the lipidic fraction of taralli 84
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 84
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 84
Traceability of PDO olive oil "terra di Bari" using high resolution melting 84
Detection of soft wheat in semolina and durum wheat bread by analysis on dna microsatellites 83
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 83
Effect of salt reduction on quality and acceptability of durum wheat bread 83
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 82
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 82
Free and total sterols in olive oils. Effects of neutralization 81
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 79
Has the use of talc an effect on yield and extra virgin olive oil quality? 79
Sviluppo di burger a base di legumi 79
Shelf life of stored not pasteurized olive-based pâtés 79
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 79
Characterisation of different typical Italian breads by means of traditional, spectroscopic and image analyses 77
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 77
Identification of durum wheat cultivars and monovarietal semolinas by analysis of DNA microsatellites 76
Effect of vacuum-packaging storage on the quality level of ripened sausages 76
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 76
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 76
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 76
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 75
Analisi del DNA per il monitoraggio dell’identità dell’olio DOP “Collina di Brindisi” 75
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 74
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 74
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 74
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 74
Traceability of PDO Italian table olives by means of microsatellite molecular markers 73
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 73
Italian durum wheat breads 72
Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating 72
Influence of the exposure to light on extra virgin olive oil quality during storage 72
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 72
Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity 72
Assessment of the variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits 71
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 71
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 71
Influence of the drying conditions on the volatile compounds of pasta 71
Totale 9.248
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Categoria #
all - tutte 96.244
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 96.244
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.999 0 294 119 333 513 352 573 400 583 250 489 93
2020/20213.506 329 129 305 181 549 162 373 148 321 540 264 205
2021/20222.572 87 368 46 143 100 170 84 147 176 132 382 737
2022/20234.391 672 413 280 372 554 564 82 419 747 51 127 110
2023/20242.184 161 298 105 144 178 540 118 91 60 156 97 236
2024/2025488 379 109 0 0 0 0 0 0 0 0 0 0
Totale 21.255