IRIS
PASQUALONE, Antonella
 Distribuzione geografica
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Continente #
NA - Nord America 28.801
AS - Asia 11.499
EU - Europa 11.420
SA - Sud America 2.985
Continente sconosciuto - Info sul continente non disponibili 1.241
AF - Africa 531
OC - Oceania 59
Totale 56.536
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Nazione #
US - Stati Uniti d'America 27.855
IT - Italia 4.982
SG - Singapore 4.449
CN - Cina 2.373
BR - Brasile 2.292
HK - Hong Kong 1.383
SE - Svezia 944
RU - Federazione Russa 908
DE - Germania 859
FR - Francia 737
VN - Vietnam 658
UA - Ucraina 634
GB - Regno Unito 623
FI - Finlandia 592
IN - India 525
CA - Canada 401
BD - Bangladesh 326
ID - Indonesia 284
AR - Argentina 226
PK - Pakistan 209
TR - Turchia 208
MX - Messico 189
PH - Filippine 186
NL - Olanda 173
ES - Italia 144
IQ - Iraq 138
ZA - Sudafrica 134
BE - Belgio 133
EC - Ecuador 112
CO - Colombia 105
CZ - Repubblica Ceca 96
PL - Polonia 93
MY - Malesia 88
JP - Giappone 85
RO - Romania 81
VE - Venezuela 76
KR - Corea 69
CI - Costa d'Avorio 67
EG - Egitto 67
IE - Irlanda 65
SA - Arabia Saudita 65
CL - Cile 57
AT - Austria 56
MA - Marocco 52
TH - Thailandia 52
CR - Costa Rica 48
TN - Tunisia 48
AU - Australia 46
NI - Nicaragua 43
GR - Grecia 42
HN - Honduras 42
TT - Trinidad e Tobago 41
UZ - Uzbekistan 41
IR - Iran 40
PE - Perù 40
SV - El Salvador 37
CW - ???statistics.table.value.countryCode.CW??? 36
DZ - Algeria 36
AE - Emirati Arabi Uniti 35
JO - Giordania 35
JM - Giamaica 34
PY - Paraguay 34
KE - Kenya 33
TW - Taiwan 32
ET - Etiopia 31
CH - Svizzera 29
DK - Danimarca 26
GT - Guatemala 26
IL - Israele 26
LT - Lituania 26
PT - Portogallo 26
PR - Porto Rico 24
HU - Ungheria 22
UY - Uruguay 22
KZ - Kazakistan 21
AZ - Azerbaigian 19
HR - Croazia 19
OM - Oman 19
BO - Bolivia 17
NP - Nepal 17
PA - Panama 16
PS - Palestinian Territory 15
RS - Serbia 15
GE - Georgia 14
GP - Guadalupe 14
LB - Libano 14
EE - Estonia 12
AL - Albania 11
NO - Norvegia 11
SK - Slovacchia (Repubblica Slovacca) 11
LK - Sri Lanka 10
KG - Kirghizistan 9
NZ - Nuova Zelanda 9
BA - Bosnia-Erzegovina 8
DO - Repubblica Dominicana 8
KH - Cambogia 8
MD - Moldavia 8
KW - Kuwait 7
MT - Malta 7
SC - Seychelles 7
Totale 55.178
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Città #
Ashburn 3.287
Singapore 2.296
San Jose 2.127
Fairfield 1.761
Chandler 1.612
Jacksonville 1.457
Hong Kong 1.369
Milan 1.207
Woodbridge 1.127
Houston 965
Council Bluffs 780
Seattle 771
Nyköping 707
Cambridge 703
Beijing 662
Wilmington 623
Rome 570
Ann Arbor 565
Bari 498
Dallas 447
New York 437
Lauterbourg 418
Los Angeles 407
Roxbury 383
Lawrence 382
Nanjing 336
Santa Clara 286
Boardman 266
Ho Chi Minh City 251
Helsinki 245
Des Moines 235
Princeton 229
São Paulo 228
Munich 183
Columbus 174
Jakarta 151
Buffalo 147
Dearborn 135
Inglewood 134
Chicago 131
Hanoi 129
Atlanta 116
Brooklyn 116
San Diego 106
London 103
Naples 93
Frankfurt am Main 91
Nanchang 90
Brussels 89
Shenyang 89
San Francisco 85
Figino 80
Hebei 80
Jiaxing 80
Phoenix 78
Falkenstein 77
Toronto 75
Paris 73
Turin 71
Montreal 70
Moscow 70
Rio de Janeiro 69
Lahore 68
Abidjan 67
Tokyo 67
Warsaw 67
Pune 61
Brno 59
Dublin 59
Amsterdam 58
Taranto 56
Chennai 55
Johannesburg 55
Palermo 55
Belo Horizonte 54
Fragagnano 54
North Bergen 54
Bologna 53
Orem 52
Boston 51
Denver 51
The Dalles 51
Florence 50
Brasília 47
Baghdad 46
Washington 46
Barletta 44
Shanghai 44
Catania 43
Dong Ket 43
Mexico City 43
Guangzhou 41
Tianjin 41
Ankara 40
Changsha 40
Managua 40
Nuremberg 40
Quito 40
Charlotte 39
Faisalabad 39
Totale 32.535
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.282
The Large and Diverse Family of Mediterranean Flat Breads: A Database 502
Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems 298
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 284
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 279
Relevance of nanotechnology in food processing industries 274
Quality characteristics of parental lines of wheat mapping populations 257
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 253
A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting 251
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 249
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 239
Olive leaf extract as natural preservative 236
An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts 230
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 224
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 220
Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread 217
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 216
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 213
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 210
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 207
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 205
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 204
Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq 203
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 202
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 202
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread 201
Genetic flow among olive populations within the Mediterranean basin 200
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 196
Analisi del DNA in oli di oliva vergini monovarietali mediante marcatori microsatelliti: fattori limitanti dovuti alla tecnologia produttiva 195
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 195
Advances in DNA extraction for detecting extra-virgin olive oil adulterations 195
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 191
Optimization of gluten-free flat bread formulated with dry fractionated pea protein concentrate, corn and rice flours 190
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 190
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 186
Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects 185
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 184
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 184
Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita” 182
Shelf life assessment of industrial durum wheat bread as a function of packaging system 181
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 181
Genome-wide association mapping of phenolic acids in tetraploid wheats 181
AFLP molecular markers to identify virgin olive oils from single Italian cultivars 180
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 180
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters 179
Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market 177
Sviluppo di burger a base di legumi 177
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 176
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 174
Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives 174
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 174
Production and characterization of functional biscuits obtained from purple wheat 172
Characterisation of traditional Albanian breads derived from different cereals 172
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 172
Investigating the suitability of lupin flour and lupin type iv sourdough substitution in bakery products 171
Effect of salt reduction on quality and acceptability of durum wheat bread 170
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 168
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 168
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 168
Nutritional, physico-chemical and functional characterization of a global chickpea collection 167
Use of olive leaf extract to reduce lipid oxidation of baked snacks 167
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 165
Traceability of PDO olive oil "terra di Bari" using high resolution melting 165
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 164
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 162
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 160
Albanian maize bread production: quality and critical points 159
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 159
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 159
Varietal traceability of bread 'Pane Nero di Castelvetrano' by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms 159
Il profilo aromatico dei taralli 158
Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats 158
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 158
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 158
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 158
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 157
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 156
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 156
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 156
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 155
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 153
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 153
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 153
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 153
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 152
Bread packaging: features and functions 152
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 151
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 150
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 149
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 149
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 149
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 148
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 148
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 147
Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage 147
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 147
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 147
Italian durum wheat breads 146
Mapping and allelic variations of Ppo-B1 and Ppo-B2 gene-related polyphenol oxidase activity in durum wheat 146
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 145
Totale 19.667
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Categoria #
all - tutte 223.073
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 223.073
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.071 0 0 0 143 100 170 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
2025/202618.732 2.255 871 1.152 1.834 1.863 953 2.213 778 1.913 1.700 870 2.330
2026/20278.023 2.040 1.502 1.899 2.582 0 0 0 0 0 0 0 0
Totale 56.536