IRIS
PASQUALONE, Antonella
 Distribuzione geografica
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Continente #
NA - Nord America 15.025
EU - Europa 4.385
AS - Asia 2.418
AF - Africa 59
SA - Sud America 49
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 6
Totale 21.962
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Nazione #
US - Stati Uniti d'America 14.977
CN - Cina 1.363
IT - Italia 1.211
SE - Svezia 907
SG - Singapore 651
UA - Ucraina 595
DE - Germania 466
FI - Finlandia 329
GB - Regno Unito 257
FR - Francia 152
IN - India 115
BE - Belgio 93
CZ - Repubblica Ceca 90
IE - Irlanda 54
VN - Vietnam 49
RO - Romania 47
PH - Filippine 38
TR - Turchia 38
CA - Canada 33
ES - Italia 33
PK - Pakistan 31
EG - Egitto 29
BR - Brasile 22
ID - Indonesia 22
IR - Iran 22
RU - Federazione Russa 22
KR - Corea 18
AU - Australia 17
NL - Olanda 16
PL - Polonia 14
GR - Grecia 13
TH - Thailandia 12
CH - Svizzera 11
HK - Hong Kong 11
HU - Ungheria 11
TW - Taiwan 11
ZA - Sudafrica 10
CL - Cile 9
AT - Austria 8
JP - Giappone 8
MY - Malesia 8
NO - Norvegia 8
MT - Malta 7
MX - Messico 7
PT - Portogallo 7
BD - Bangladesh 6
DK - Danimarca 6
ET - Etiopia 6
TN - Tunisia 6
AR - Argentina 5
CO - Colombia 5
EU - Europa 5
LT - Lituania 5
BA - Bosnia-Erzegovina 4
EC - Ecuador 4
PA - Panama 4
PE - Perù 4
SK - Slovacchia (Repubblica Slovacca) 4
SV - El Salvador 4
HR - Croazia 3
LU - Lussemburgo 3
NG - Nigeria 3
NZ - Nuova Zelanda 3
OM - Oman 3
RS - Serbia 3
AZ - Azerbaigian 2
DZ - Algeria 2
EE - Estonia 2
IL - Israele 2
KZ - Kazakistan 2
SI - Slovenia 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AM - Armenia 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
Totale 21.962
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Città #
Fairfield 1.761
Chandler 1.612
Jacksonville 1.437
Woodbridge 1.126
Ashburn 1.023
Houston 927
Seattle 746
Nyköping 707
Cambridge 702
Wilmington 618
Ann Arbor 564
Singapore 492
Roxbury 383
Lawrence 382
Nanjing 335
Bari 278
Beijing 269
Des Moines 234
Princeton 229
New York 213
Boardman 194
Dearborn 135
Inglewood 133
Rome 110
San Diego 98
Nanchang 90
Shenyang 84
Hebei 80
Jiaxing 79
Santa Clara 78
Los Angeles 73
Brussels 71
Brno 59
Paris 58
Dublin 52
London 47
Pune 45
Brooklyn 43
Dong Ket 43
Tianjin 41
Milan 40
Munich 37
Redwood City 37
Changsha 36
Helsinki 33
Guangzhou 29
Shanghai 29
Washington 27
Olomouc 25
Falls Church 23
Hefei 22
Norwalk 21
Indiana 20
Kunming 19
Leawood 17
Jinan 16
Somerville 16
Adelfia 15
Tappahannock 14
Wuhan 14
Barletta 13
Naples 13
Padova 13
Winnipeg 13
Cluj-Napoca 12
Floreşti 12
Ghent 12
Chennai 11
Mumbai 11
Taranto 11
Turin 11
Auburn Hills 10
Bologna 10
Corato 10
Faisalabad 10
Istanbul 10
Kilburn 10
Makassar 10
Mörarp 10
Parma 10
Teo 10
Bitonto 9
Budapest 9
Catania 9
Hounslow 9
Madrid 9
San Francisco 9
San Mateo 9
Sannicandro di Bari 9
Trani 9
Chicago 8
Florence 8
Mascalucia 8
Melbourne 8
Pavia 8
Toronto 8
Yilan 8
Zhengzhou 8
Ardabil 7
Augusta 7
Totale 16.532
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Nome #
Quality characteristics of parental lines of wheat mapping populations 164
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 151
Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread 139
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 135
A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting 132
Relevance of nanotechnology in food processing industries 130
An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts 127
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 127
Genome-wide association mapping of phenolic acids in tetraploid wheats 125
Production and characterization of functional biscuits obtained from purple wheat 122
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 122
Shelf life assessment of industrial durum wheat bread as a function of packaging system 120
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 119
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 117
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 115
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 112
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 111
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 111
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 111
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 111
Il profilo aromatico dei taralli 110
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 110
Genetic flow among olive populations within the Mediterranean basin 109
Use of olive leaf extract to reduce lipid oxidation of baked snacks 109
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 108
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread 108
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 105
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 104
Bread packaging: features and functions 104
Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects 103
Varietal traceability of bread 'Pane Nero di Castelvetrano' by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms 102
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 102
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 100
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
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 100
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 98
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 98
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 97
Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats 96
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 96
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 96
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 96
Nutritional, physico-chemical and functional characterization of a global chickpea collection 95
AFLP molecular markers to identify virgin olive oils from single Italian cultivars 95
Mapping and allelic variations of Ppo-B1 and Ppo-B2 gene-related polyphenol oxidase activity in durum wheat 94
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 93
Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage 93
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 93
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 93
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 92
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 91
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 91
Characterisation of traditional Albanian breads derived from different cereals 90
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 90
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 89
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 89
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 89
Influence of processing and storage time on the lipidic fraction of taralli 88
Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats 88
Content of taurine in Apulian Cacioricotta goat’s cheese 88
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 88
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 88
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 87
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 87
Free and total sterols in olive oils. Effects of neutralization 85
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 85
Traceability of PDO olive oil "terra di Bari" using high resolution melting 85
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 84
Detection of soft wheat in semolina and durum wheat bread by analysis on dna microsatellites 84
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 84
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 84
Sviluppo di burger a base di legumi 84
Effect of salt reduction on quality and acceptability of durum wheat bread 84
Shelf life of stored not pasteurized olive-based pâtés 82
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 82
Olive leaf extract as natural preservative 82
Has the use of talc an effect on yield and extra virgin olive oil quality? 81
Characterisation of different typical Italian breads by means of traditional, spectroscopic and image analyses 80
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 80
Analisi del DNA per il monitoraggio dell’identità dell’olio DOP “Collina di Brindisi” 79
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 79
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 79
Identification of durum wheat cultivars and monovarietal semolinas by analysis of DNA microsatellites 78
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 78
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 78
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 78
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 77
Italian durum wheat breads 77
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 77
Effect of vacuum-packaging storage on the quality level of ripened sausages 77
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 76
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 76
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 76
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 76
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 76
Traceability of PDO Italian table olives by means of microsatellite molecular markers 75
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 75
Assessment of the variability of anthocyanin content in durum wheat and production of anthocyanin enriched biscuits 74
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 74
Influence of the exposure to light on extra virgin olive oil quality during storage 74
Totale 9.598
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Categoria #
all - tutte 107.598
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 107.598
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.253 0 0 0 0 513 352 573 400 583 250 489 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
2024/20252.012 379 228 751 366 288 0 0 0 0 0 0 0
Totale 22.779