IRIS
PASQUALONE, Antonella
 Distribuzione geografica
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Continente #
NA - Nord America 18.370
AS - Asia 9.040
EU - Europa 7.248
SA - Sud America 2.284
AF - Africa 338
OC - Oceania 47
Continente sconosciuto - Info sul continente non disponibili 7
Totale 37.334
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Nazione #
US - Stati Uniti d'America 18.046
SG - Singapore 3.778
IT - Italia 2.077
CN - Cina 2.015
BR - Brasile 1.965
HK - Hong Kong 1.269
SE - Svezia 937
RU - Federazione Russa 884
DE - Germania 734
UA - Ucraina 615
VN - Vietnam 543
FI - Finlandia 452
GB - Regno Unito 448
IN - India 290
FR - Francia 262
ID - Indonesia 220
CA - Canada 157
TR - Turchia 131
MX - Messico 118
AR - Argentina 115
PH - Filippine 111
BE - Belgio 110
NL - Olanda 107
PK - Pakistan 105
BD - Bangladesh 103
CZ - Repubblica Ceca 94
ZA - Sudafrica 87
ES - Italia 80
PL - Polonia 75
RO - Romania 71
CI - Costa d'Avorio 65
JP - Giappone 63
EC - Ecuador 57
IE - Irlanda 56
AT - Austria 55
IQ - Iraq 55
EG - Egitto 52
KR - Corea 48
MY - Malesia 38
TH - Thailandia 38
AU - Australia 36
IR - Iran 36
TN - Tunisia 36
CO - Colombia 32
CL - Cile 30
MA - Marocco 30
TW - Taiwan 30
VE - Venezuela 25
AE - Emirati Arabi Uniti 23
GR - Grecia 23
SA - Arabia Saudita 23
LT - Lituania 20
PY - Paraguay 20
DZ - Algeria 19
PT - Portogallo 19
HU - Ungheria 18
KE - Kenya 18
UZ - Uzbekistan 18
PE - Perù 17
DK - Danimarca 16
CH - Svizzera 15
HR - Croazia 15
JO - Giordania 15
UY - Uruguay 15
AZ - Azerbaigian 12
KZ - Kazakistan 12
ET - Etiopia 11
SK - Slovacchia (Repubblica Slovacca) 10
NP - Nepal 9
PA - Panama 9
IL - Israele 8
JM - Giamaica 8
NO - Norvegia 8
BA - Bosnia-Erzegovina 7
EE - Estonia 7
KG - Kirghizistan 7
MT - Malta 7
NZ - Nuova Zelanda 7
RS - Serbia 7
BO - Bolivia 6
OM - Oman 6
TT - Trinidad e Tobago 6
EU - Europa 5
HN - Honduras 5
LU - Lussemburgo 5
NI - Nicaragua 5
GE - Georgia 4
GT - Guatemala 4
LB - Libano 4
NG - Nigeria 4
PS - Palestinian Territory 4
SV - El Salvador 4
SY - Repubblica araba siriana 4
AM - Armenia 3
DO - Repubblica Dominicana 3
GA - Gabon 3
GI - Gibilterra 3
PG - Papua Nuova Guinea 3
SI - Slovenia 3
UG - Uganda 3
Totale 37.291
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Città #
Singapore 1.851
Ashburn 1.805
Fairfield 1.761
Chandler 1.612
Jacksonville 1.440
Hong Kong 1.260
Woodbridge 1.126
Houston 938
Seattle 760
Nyköping 707
Cambridge 702
Wilmington 620
Beijing 598
Ann Arbor 564
Bari 431
Roxbury 383
Lawrence 382
Dallas 352
Nanjing 336
New York 318
Los Angeles 278
Des Moines 234
Princeton 229
Ho Chi Minh City 206
Boardman 205
Munich 180
Rome 170
São Paulo 156
Jakarta 145
Dearborn 135
Inglewood 133
Buffalo 124
Santa Clara 114
Helsinki 112
Hanoi 104
San Diego 100
Milan 99
Nanchang 90
Shenyang 89
London 88
Brooklyn 85
Brussels 82
Chicago 80
Hebei 80
Jiaxing 80
Moscow 67
Paris 67
Abidjan 65
Brno 59
Warsaw 58
Frankfurt am Main 57
Dublin 54
Fragagnano 54
Council Bluffs 53
Rio de Janeiro 53
Tokyo 52
Pune 50
Belo Horizonte 49
Montreal 47
Barletta 44
Dong Ket 43
Brasília 42
San Francisco 42
Chennai 41
Johannesburg 41
Tianjin 41
The Dalles 40
Guangzhou 39
Parma 38
Ankara 37
Boston 37
Changsha 37
Redwood City 37
Shanghai 37
Lahore 36
Nuremberg 35
Turku 35
Amsterdam 34
Columbus 34
Atlanta 32
Florence 31
Phoenix 31
Washington 31
Naples 30
Stockholm 30
Toronto 30
San Jose 29
Denver 28
Dhaka 27
Somerville 27
Winnipeg 26
Campinas 25
Mexico City 25
Olomouc 25
Quito 25
Falls Church 23
Salvador 23
Vienna 23
Charlotte 22
Curitiba 22
Totale 23.464
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Nome #
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 253
Quality characteristics of parental lines of wheat mapping populations 210
A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting 203
Relevance of nanotechnology in food processing industries 195
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 192
Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems 188
An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts 183
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 181
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 171
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 169
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 168
Olive leaf extract as natural preservative 168
Amino acid and fatty acid compositions of texturized vegetable proteins 167
Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread 167
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 166
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 166
Genetic flow among olive populations within the Mediterranean basin 163
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread 158
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 157
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 157
Genome-wide association mapping of phenolic acids in tetraploid wheats 157
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 156
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 156
Shelf life assessment of industrial durum wheat bread as a function of packaging system 155
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 154
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 153
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 153
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 151
AFLP molecular markers to identify virgin olive oils from single Italian cultivars 150
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 148
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 146
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 146
Production and characterization of functional biscuits obtained from purple wheat 145
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 142
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 141
Use of olive leaf extract to reduce lipid oxidation of baked snacks 141
Il profilo aromatico dei taralli 139
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 139
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 139
Advances in DNA extraction for detecting extra-virgin olive oil adulterations 138
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 135
Traceability of PDO olive oil "terra di Bari" using high resolution melting 135
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 134
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 134
Varietal traceability of bread 'Pane Nero di Castelvetrano' by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms 134
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 134
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 134
Sviluppo di burger a base di legumi 133
Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats 131
Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects 131
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 130
Bread packaging: features and functions 130
Nutritional, physico-chemical and functional characterization of a global chickpea collection 130
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 128
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 128
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 126
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 125
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 125
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 124
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 124
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 124
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 124
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 123
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 123
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 123
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 123
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 123
Effect of salt reduction on quality and acceptability of durum wheat bread 122
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 121
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 121
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 121
Mapping and allelic variations of Ppo-B1 and Ppo-B2 gene-related polyphenol oxidase activity in durum wheat 121
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 121
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 121
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 120
Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage 120
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 118
Characterisation of traditional Albanian breads derived from different cereals 117
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 117
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 117
Analisi del DNA per il monitoraggio dell’identità dell’olio DOP “Collina di Brindisi” 116
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 116
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 116
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters 115
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 114
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 114
Content of taurine in Apulian Cacioricotta goat’s cheese 113
Shelf life of stored not pasteurized olive-based pâtés 113
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 113
Influence of processing and storage time on the lipidic fraction of taralli 112
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 112
Italian durum wheat breads 110
Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats 110
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 110
Analisi del DNA in oli di oliva vergini monovarietali mediante marcatori microsatelliti: fattori limitanti dovuti alla tecnologia produttiva 109
Detection of soft wheat in semolina and durum wheat bread by analysis on dna microsatellites 109
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 109
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 109
Characterisation of different typical Italian breads by means of traditional, spectroscopic and image analyses 107
Has the use of talc an effect on yield and extra virgin olive oil quality? 107
Totale 13.790
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Categoria #
all - tutte 172.972
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 172.972
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.013 0 0 0 0 0 162 373 148 321 540 264 205
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
2024/20259.014 379 228 751 366 382 944 625 878 531 512 1.100 2.318
2025/20268.672 2.255 871 1.152 1.834 1.863 697 0 0 0 0 0 0
Totale 38.453