IRIS
PASQUALONE, Antonella
 Distribuzione geografica
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Continente #
NA - Nord America 21.786
AS - Asia 11.164
EU - Europa 9.027
SA - Sud America 2.825
AF - Africa 509
OC - Oceania 55
Continente sconosciuto - Info sul continente non disponibili 7
Totale 45.373
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Nazione #
US - Stati Uniti d'America 21.307
SG - Singapore 4.411
IT - Italia 2.781
CN - Cina 2.324
BR - Brasile 2.200
HK - Hong Kong 1.362
SE - Svezia 941
RU - Federazione Russa 900
DE - Germania 841
FR - Francia 717
VN - Vietnam 639
UA - Ucraina 633
FI - Finlandia 592
GB - Regno Unito 556
IN - India 500
ID - Indonesia 269
BD - Bangladesh 261
AR - Argentina 212
CA - Canada 211
TR - Turchia 200
PK - Pakistan 192
MX - Messico 171
PH - Filippine 165
NL - Olanda 161
IQ - Iraq 138
ZA - Sudafrica 131
BE - Belgio 126
ES - Italia 119
CZ - Repubblica Ceca 96
EC - Ecuador 93
CO - Colombia 92
PL - Polonia 89
JP - Giappone 83
MY - Malesia 83
RO - Romania 81
CI - Costa d'Avorio 67
KR - Corea 65
EG - Egitto 64
IE - Irlanda 62
VE - Venezuela 62
SA - Arabia Saudita 61
AT - Austria 55
CL - Cile 55
MA - Marocco 52
TN - Tunisia 48
TH - Thailandia 45
AU - Australia 43
GR - Grecia 42
UZ - Uzbekistan 40
IR - Iran 39
PE - Perù 37
JO - Giordania 35
AE - Emirati Arabi Uniti 34
DZ - Algeria 34
PY - Paraguay 33
KE - Kenya 31
TW - Taiwan 31
CH - Svizzera 27
ET - Etiopia 27
LT - Lituania 25
PT - Portogallo 25
HU - Ungheria 22
UY - Uruguay 21
DK - Danimarca 20
KZ - Kazakistan 20
AZ - Azerbaigian 19
OM - Oman 18
JM - Giamaica 17
NP - Nepal 17
BO - Bolivia 16
HR - Croazia 16
PA - Panama 16
IL - Israele 15
RS - Serbia 15
NI - Nicaragua 14
PS - Palestinian Territory 14
GE - Georgia 13
NO - Norvegia 10
SK - Slovacchia (Repubblica Slovacca) 10
HN - Honduras 9
KG - Kirghizistan 9
LB - Libano 9
AL - Albania 8
BA - Bosnia-Erzegovina 8
CR - Costa Rica 8
EE - Estonia 8
KH - Cambogia 8
MD - Moldavia 8
NZ - Nuova Zelanda 8
TT - Trinidad e Tobago 8
DO - Repubblica Dominicana 7
KW - Kuwait 7
MT - Malta 7
BG - Bulgaria 6
BH - Bahrain 6
NG - Nigeria 6
SY - Repubblica araba siriana 6
EU - Europa 5
GA - Gabon 5
GT - Guatemala 5
Totale 45.260
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Città #
Singapore 2.276
Ashburn 2.167
Fairfield 1.761
Chandler 1.612
Jacksonville 1.449
San Jose 1.390
Hong Kong 1.351
Woodbridge 1.126
Houston 948
Seattle 766
Nyköping 707
Cambridge 702
Beijing 637
Wilmington 620
Ann Arbor 564
Bari 455
Lauterbourg 418
Roxbury 383
Lawrence 382
Dallas 375
New York 369
Nanjing 336
Los Angeles 327
Boardman 259
Helsinki 245
Des Moines 235
Ho Chi Minh City 235
Princeton 229
Rome 215
Council Bluffs 199
Munich 183
São Paulo 175
Santa Clara 168
Jakarta 151
Buffalo 135
Dearborn 135
Inglewood 133
Hanoi 127
Milan 123
San Diego 100
London 97
Brooklyn 91
Chicago 91
Frankfurt am Main 90
Nanchang 90
Shenyang 89
Brussels 87
Hebei 80
Jiaxing 80
Falkenstein 77
Paris 71
Moscow 69
Rio de Janeiro 68
Abidjan 67
Tokyo 66
Warsaw 64
Lahore 60
Brno 59
Pune 59
Dublin 58
Montreal 57
Johannesburg 55
Belo Horizonte 54
Chennai 54
Fragagnano 54
Amsterdam 53
Atlanta 53
Taranto 50
San Francisco 49
Baghdad 46
Naples 46
The Dalles 45
Barletta 44
Brasília 43
Dong Ket 43
Toronto 42
Guangzhou 41
Mexico City 41
Shanghai 41
Tianjin 41
Ankara 40
Changsha 40
Columbus 40
Nuremberg 40
Orem 40
Boston 39
Phoenix 39
Parma 38
Redwood City 37
Washington 37
Charlotte 36
Faisalabad 36
Gravina in Puglia 36
Istanbul 36
Dhaka 35
Quito 35
Turku 35
Florence 34
Medellín 34
Mumbai 34
Totale 27.374
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Nome #
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 265
Relevance of nanotechnology in food processing industries 242
A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting 239
Quality characteristics of parental lines of wheat mapping populations 236
Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems 236
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 222
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 217
Amino acid and fatty acid compositions of texturized vegetable proteins 209
An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts 209
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 207
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 205
Olive leaf extract as natural preservative 198
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 197
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 196
Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread 195
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 191
Genetic flow among olive populations within the Mediterranean basin 189
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 186
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread 184
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 184
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 182
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 180
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 176
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 176
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 174
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 173
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 172
Shelf life assessment of industrial durum wheat bread as a function of packaging system 170
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 170
Genome-wide association mapping of phenolic acids in tetraploid wheats 169
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 168
AFLP molecular markers to identify virgin olive oils from single Italian cultivars 168
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 166
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 165
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 163
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 162
Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects 159
Advances in DNA extraction for detecting extra-virgin olive oil adulterations 159
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 159
Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq 158
Production and characterization of functional biscuits obtained from purple wheat 158
Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market 157
Use of olive leaf extract to reduce lipid oxidation of baked snacks 157
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 156
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 156
Effect of salt reduction on quality and acceptability of durum wheat bread 155
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 153
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 151
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 150
Il profilo aromatico dei taralli 150
Traceability of PDO olive oil "terra di Bari" using high resolution melting 150
Sviluppo di burger a base di legumi 149
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 148
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 148
Investigating the suitability of lupin flour and lupin type iv sourdough substitution in bakery products 146
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 146
Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats 146
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 146
Nutritional, physico-chemical and functional characterization of a global chickpea collection 146
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 145
Varietal traceability of bread 'Pane Nero di Castelvetrano' by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms 145
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 145
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 144
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 144
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 144
Bread packaging: features and functions 144
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters 144
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 143
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 142
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 141
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 141
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 140
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 140
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 139
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 139
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 138
Italian durum wheat breads 137
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 137
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 137
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 136
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 136
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 136
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 134
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 134
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 134
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives 133
Mapping and allelic variations of Ppo-B1 and Ppo-B2 gene-related polyphenol oxidase activity in durum wheat 133
Characterisation of traditional Albanian breads derived from different cereals 132
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 132
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 132
Analisi del DNA in oli di oliva vergini monovarietali mediante marcatori microsatelliti: fattori limitanti dovuti alla tecnologia produttiva 131
Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage 131
Analisi del DNA per il monitoraggio dell’identità dell’olio DOP “Collina di Brindisi” 129
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 127
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 126
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 126
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 124
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 124
Shelf life of stored not pasteurized olive-based pâtés 124
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 124
Totale 16.011
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Categoria #
all - tutte 196.315
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 196.315
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021205 0 0 0 0 0 0 0 0 0 0 0 205
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
2024/20259.014 379 228 751 366 382 944 625 878 531 512 1.100 2.318
2025/202616.777 2.255 871 1.152 1.834 1.863 953 2.213 778 1.913 1.700 870 375
Totale 46.558