IRIS
PASQUALONE, Antonella
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 14.522
EU - Europa 3.736
AS - Asia 1.388
AF - Africa 38
SA - Sud America 21
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 6
Totale 19.718
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 14.502
CN - Cina 1.126
IT - Italia 918
SE - Svezia 907
UA - Ucraina 594
DE - Germania 421
FI - Finlandia 313
GB - Regno Unito 236
FR - Francia 118
IN - India 82
BE - Belgio 70
IE - Irlanda 52
VN - Vietnam 47
EG - Egitto 24
SG - Singapore 21
IR - Iran 18
PK - Pakistan 18
ES - Italia 16
RU - Federazione Russa 14
KR - Corea 13
GR - Grecia 12
CA - Canada 11
PH - Filippine 11
BR - Brasile 10
NL - Olanda 10
TR - Turchia 10
TH - Thailandia 9
MT - Malta 7
RO - Romania 7
ZA - Sudafrica 7
AT - Austria 6
AU - Australia 6
CH - Svizzera 6
CZ - Repubblica Ceca 6
HK - Hong Kong 6
CO - Colombia 5
EU - Europa 5
MX - Messico 5
MY - Malesia 5
PL - Polonia 5
BD - Bangladesh 4
JP - Giappone 4
PA - Panama 4
CL - Cile 3
ET - Etiopia 3
HR - Croazia 3
ID - Indonesia 3
LU - Lussemburgo 3
OM - Oman 3
PT - Portogallo 3
TN - Tunisia 3
AR - Argentina 2
HU - Ungheria 2
IL - Israele 2
SK - Slovacchia (Repubblica Slovacca) 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
KZ - Kazakistan 1
LB - Libano 1
LK - Sri Lanka 1
MA - Marocco 1
MD - Moldavia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PE - Perù 1
RS - Serbia 1
Totale 19.718
Salva come PNG Salva come JPEG
Città #
Fairfield 1.761
Chandler 1.612
Jacksonville 1.437
Woodbridge 1.126
Ashburn 976
Houston 927
Seattle 746
Nyköping 707
Cambridge 702
Wilmington 618
Ann Arbor 564
Roxbury 383
Lawrence 382
Nanjing 334
Beijing 250
Des Moines 234
Princeton 229
Bari 220
New York 212
Boardman 159
Dearborn 135
Inglewood 133
San Diego 98
Nanchang 90
Rome 84
Shenyang 83
Hebei 80
Jiaxing 77
Brussels 62
Paris 55
Dublin 52
Brooklyn 43
Dong Ket 43
Los Angeles 43
Pune 43
London 41
Tianjin 41
Redwood City 37
Changsha 36
Milan 31
Washington 25
Falls Church 23
Hefei 22
Norwalk 21
Indiana 20
Kunming 19
Helsinki 17
Leawood 17
Adelfia 15
Jinan 14
Tappahannock 14
Barletta 13
Turin 11
Auburn Hills 10
Corato 10
Faisalabad 10
Guangzhou 10
Kilburn 10
Mörarp 10
Bologna 9
Hounslow 9
Madrid 9
San Francisco 9
San Mateo 9
Sannicandro di Bari 9
Mascalucia 8
Pavia 8
Zhengzhou 8
Ardabil 7
Augusta 7
Bangkok 7
Cairo 7
Florence 7
Monopoli 7
Mumbai 7
Naples 7
Ningbo 7
Pescara 7
Qormi 7
Taranto 7
Athens 6
Catania 6
Chennai 6
Foggia 6
Grumo Appula 6
Osnabrück 6
Palermo 6
Sassari 6
Senigallia 6
Shanghai 6
Chicago 5
Chiswick 5
Edinburgh 5
Laterza 5
Lecce 5
Mola di Bari 5
Monmouth Junction 5
Moscow 5
Redmond 5
Vienna 5
Totale 15.449
Salva come PNG Salva come JPEG
Nome #
Quality characteristics of parental lines of wheat mapping populations 158
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 126
A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting 118
Genome-wide association mapping of phenolic acids in tetraploid wheats 118
Production and characterization of functional biscuits obtained from purple wheat 117
An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts 117
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 115
Shelf life assessment of industrial durum wheat bread as a function of packaging system 115
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 114
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 113
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 113
Il profilo aromatico dei taralli 106
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 106
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 104
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 103
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 103
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 102
Varietal traceability of bread 'Pane Nero di Castelvetrano' by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms 101
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread 101
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 101
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 101
Use of olive leaf extract to reduce lipid oxidation of baked snacks 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 98
Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects 98
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 98
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 97
Genetic flow among olive populations within the Mediterranean basin 97
Bread packaging: features and functions 97
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 96
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 96
Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats 95
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 95
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 94
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 92
Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage 90
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 90
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 90
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 89
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 89
Mapping and allelic variations of Ppo-B1 and Ppo-B2 gene-related polyphenol oxidase activity in durum wheat 89
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 88
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 88
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 87
Characterisation of traditional Albanian breads derived from different cereals 87
Nutritional, physico-chemical and functional characterization of a global chickpea collection 87
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 87
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 86
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 86
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 86
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 86
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 85
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 85
AFLP molecular markers to identify virgin olive oils from single Italian cultivars 85
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 84
Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats 84
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 84
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 84
Detection of soft wheat in semolina and durum wheat bread by analysis on dna microsatellites 83
Content of taurine in Apulian Cacioricotta goat’s cheese 83
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 83
Traceability of PDO olive oil "terra di Bari" using high resolution melting 83
Influence of processing and storage time on the lipidic fraction of taralli 82
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 82
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 82
Effect of salt reduction on quality and acceptability of durum wheat bread 82
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 82
Free and total sterols in olive oils. Effects of neutralization 81
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 81
Relevance of nanotechnology in food processing industries 79
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 78
Has the use of talc an effect on yield and extra virgin olive oil quality? 78
Shelf life of stored not pasteurized olive-based pâtés 78
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 78
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
Sviluppo di burger a base di legumi 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. 75
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 75
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 74
Analisi del DNA per il monitoraggio dell’identità dell’olio DOP “Collina di Brindisi” 74
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 73
Traceability of PDO Italian table olives by means of microsatellite molecular markers 73
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 73
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 73
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
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 72
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 71
Effect of some organic fertilization types on tree growth and fruit quality of Eureka lemon under newly reclaimed lands in Toshka 70
Effect of natural-style processing on the oxidative and hydrolytic degradation of the lipid fraction of table olives 70
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 70
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 70
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 69
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions 69
Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity 69
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 69
Totale 8.995
Salva come PNG Salva come JPEG
Categoria #
all - tutte 87.044
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 87.044
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019885 0 0 0 0 0 0 0 0 0 0 452 433
2019/20204.899 900 294 119 333 513 352 573 400 583 250 489 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
2023/20241.865 161 298 105 144 178 540 118 91 60 156 14 0
Totale 20.448