IRIS
PASQUALONE, Antonella
 Distribuzione geografica
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Continente #
NA - Nord America 20.882
AS - Asia 10.989
EU - Europa 8.741
SA - Sud America 2.821
AF - Africa 506
OC - Oceania 53
Continente sconosciuto - Info sul continente non disponibili 7
Totale 43.999
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Nazione #
US - Stati Uniti d'America 20.433
SG - Singapore 4.377
IT - Italia 2.562
CN - Cina 2.279
BR - Brasile 2.199
HK - Hong Kong 1.356
SE - Svezia 941
RU - Federazione Russa 900
DE - Germania 837
FR - Francia 715
VN - Vietnam 636
UA - Ucraina 633
FI - Finlandia 589
GB - Regno Unito 555
IN - India 499
ID - Indonesia 268
AR - Argentina 211
BD - Bangladesh 196
TR - Turchia 196
CA - Canada 189
PK - Pakistan 189
MX - Messico 169
PH - Filippine 164
NL - Olanda 151
IQ - Iraq 137
ZA - Sudafrica 130
BE - Belgio 120
ES - Italia 105
CZ - Repubblica Ceca 96
EC - Ecuador 93
CO - Colombia 92
PL - Polonia 86
RO - Romania 81
MY - Malesia 80
JP - Giappone 79
CI - Costa d'Avorio 67
EG - Egitto 64
IE - Irlanda 62
KR - Corea 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 41
UZ - Uzbekistan 40
IR - Iran 39
JO - Giordania 35
PE - Perù 35
AE - Emirati Arabi Uniti 34
PY - Paraguay 33
DZ - Algeria 32
GR - Grecia 31
KE - Kenya 31
TW - Taiwan 31
ET - Etiopia 27
LT - Lituania 24
CH - Svizzera 22
HU - Ungheria 21
PT - Portogallo 21
UY - Uruguay 21
DK - Danimarca 20
KZ - Kazakistan 20
AZ - Azerbaigian 19
OM - Oman 18
NP - Nepal 17
BO - Bolivia 16
HR - Croazia 16
JM - Giamaica 16
PA - Panama 16
IL - Israele 15
RS - Serbia 15
PS - Palestinian Territory 14
GE - Georgia 13
NI - Nicaragua 13
NO - Norvegia 10
SK - Slovacchia (Repubblica Slovacca) 10
KG - Kirghizistan 9
AL - Albania 8
BA - Bosnia-Erzegovina 8
CR - Costa Rica 8
EE - Estonia 8
KH - Cambogia 8
LB - Libano 8
NZ - Nuova Zelanda 8
TT - Trinidad e Tobago 8
DO - Repubblica Dominicana 7
HN - Honduras 7
KW - Kuwait 7
MD - Moldavia 7
MT - Malta 7
BH - Bahrain 6
NG - Nigeria 6
SY - Repubblica araba siriana 6
BG - Bulgaria 5
EU - Europa 5
GA - Gabon 5
GT - Guatemala 5
Totale 43.888
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Città #
Singapore 2.266
Ashburn 2.112
Fairfield 1.761
Chandler 1.612
Jacksonville 1.441
Hong Kong 1.345
San Jose 1.222
Woodbridge 1.126
Houston 941
Seattle 764
Nyköping 707
Cambridge 702
Beijing 625
Wilmington 620
Ann Arbor 564
Bari 442
Lauterbourg 418
Roxbury 383
Lawrence 382
Dallas 360
New York 338
Nanjing 336
Los Angeles 302
Helsinki 245
Des Moines 235
Ho Chi Minh City 232
Princeton 229
Boardman 210
Council Bluffs 197
Rome 197
Munich 180
São Paulo 175
Jakarta 151
Santa Clara 149
Dearborn 135
Inglewood 133
Buffalo 128
Hanoi 127
Milan 112
San Diego 100
London 97
Nanchang 90
Chicago 89
Frankfurt am Main 89
Shenyang 89
Brooklyn 88
Brussels 86
Hebei 80
Jiaxing 80
Falkenstein 77
Paris 71
Moscow 69
Rio de Janeiro 68
Abidjan 67
Tokyo 65
Warsaw 64
Brno 59
Pune 59
Dublin 58
Lahore 58
Johannesburg 55
Belo Horizonte 54
Chennai 54
Fragagnano 54
Amsterdam 53
Montreal 53
Baghdad 45
Barletta 44
Atlanta 43
Brasília 43
Dong Ket 43
San Francisco 43
The Dalles 43
Naples 42
Guangzhou 41
Shanghai 41
Tianjin 41
Ankara 40
Nuremberg 40
Orem 40
Toronto 40
Mexico City 39
Boston 38
Changsha 38
Columbus 38
Parma 38
Redwood City 37
Gravina in Puglia 36
Washington 36
Dhaka 35
Faisalabad 35
Istanbul 35
Quito 35
Turku 35
Medellín 34
Mumbai 34
Charlotte 33
Florence 33
Phoenix 33
Thetford 33
Totale 26.834
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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 235
A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting 235
Quality characteristics of parental lines of wheat mapping populations 231
Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems 219
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 217
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 207
An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts 203
Amino acid and fatty acid compositions of texturized vegetable proteins 196
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 195
Olive leaf extract as natural preservative 195
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 194
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 194
Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread 194
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 187
Genetic flow among olive populations within the Mediterranean basin 186
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread 182
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 180
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 178
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 177
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 175
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 175
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 172
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 171
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 170
Shelf life assessment of industrial durum wheat bread as a function of packaging system 169
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 168
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 167
Genome-wide association mapping of phenolic acids in tetraploid wheats 167
AFLP molecular markers to identify virgin olive oils from single Italian cultivars 166
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 162
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 162
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 161
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 161
Production and characterization of functional biscuits obtained from purple wheat 157
Advances in DNA extraction for detecting extra-virgin olive oil adulterations 156
Use of olive leaf extract to reduce lipid oxidation of baked snacks 155
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 155
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 154
Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects 153
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 152
Effect of salt reduction on quality and acceptability of durum wheat bread 151
Il profilo aromatico dei taralli 150
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 150
Traceability of PDO olive oil "terra di Bari" using high resolution melting 150
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 150
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 149
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 149
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 148
Sviluppo di burger a base di legumi 148
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
Varietal traceability of bread 'Pane Nero di Castelvetrano' by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms 145
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 144
Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq 143
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 143
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 142
Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats 142
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 141
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 141
Bread packaging: features and functions 141
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters 141
Flatbreads on the Rise, What about their Nutritional Quality? The Current State of the Mediterranean Market 140
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 140
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 140
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 140
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 140
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 139
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 138
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 138
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 138
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 138
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 137
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 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
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 136
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 134
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 134
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
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 132
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 132
Mapping and allelic variations of Ppo-B1 and Ppo-B2 gene-related polyphenol oxidase activity in durum wheat 131
Investigating the suitability of lupin flour and lupin type iv sourdough substitution in bakery products 130
Analisi del DNA in oli di oliva vergini monovarietali mediante marcatori microsatelliti: fattori limitanti dovuti alla tecnologia produttiva 130
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 130
Italian durum wheat breads 129
Characterisation of traditional Albanian breads derived from different cereals 129
Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage 129
Analisi del DNA per il monitoraggio dell’identità dell’olio DOP “Collina di Brindisi” 128
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 128
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 127
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 126
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 126
Shelf life of stored not pasteurized olive-based pâtés 124
Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats 123
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 123
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 123
Content of taurine in Apulian Cacioricotta goat’s cheese 122
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 121
Totale 15.573
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Categoria #
all - tutte 185.528
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 185.528
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.009 0 0 0 0 0 0 0 0 0 540 264 205
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
2024/20259.014 379 228 751 366 382 944 625 878 531 512 1.100 2.318
2025/202615.343 2.255 871 1.152 1.834 1.863 953 2.213 778 1.913 1.511 0 0
Totale 45.124