IRIS
PASQUALONE, Antonella
 Distribuzione geografica
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Continente #
NA - Nord America 13141
EU - Europa 3305
AS - Asia 1215
AF - Africa 17
SA - Sud America 15
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 2
Totale 17701
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Nazione #
US - Stati Uniti d'America 13128
CN - Cina 1116
SE - Svezia 905
UA - Ucraina 594
IT - Italia 586
DE - Germania 403
FI - Finlandia 308
GB - Regno Unito 170
FR - Francia 108
BE - Belgio 99
IE - Irlanda 49
VN - Vietnam 44
IN - India 14
RU - Federazione Russa 14
IR - Iran 11
KR - Corea 10
BR - Brasile 9
EG - Egitto 9
ES - Italia 9
NL - Olanda 9
CA - Canada 8
AT - Austria 7
MT - Malta 7
RO - Romania 7
CZ - Repubblica Ceca 5
EU - Europa 5
PL - Polonia 5
PA - Panama 4
CH - Svizzera 3
CL - Cile 3
CO - Colombia 3
ET - Etiopia 3
GR - Grecia 3
LU - Lussemburgo 3
PH - Filippine 3
PT - Portogallo 3
TH - Thailandia 3
ZA - Sudafrica 3
AU - Australia 2
BD - Bangladesh 2
HK - Hong Kong 2
HU - Ungheria 2
IL - Israele 2
JP - Giappone 2
SK - Slovacchia (Repubblica Slovacca) 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BA - Bosnia-Erzegovina 1
CY - Cipro 1
ID - Indonesia 1
IM - Isola di Man 1
KW - Kuwait 1
MA - Marocco 1
MX - Messico 1
MY - Malesia 1
NO - Norvegia 1
PK - Pakistan 1
RS - Serbia 1
TN - Tunisia 1
TR - Turchia 1
Totale 17701
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Città #
Fairfield 1743
Chandler 1627
Jacksonville 1437
Woodbridge 1118
Houston 911
Seattle 731
Nyköping 713
Cambridge 698
Ashburn 647
Wilmington 613
Ann Arbor 561
Lawrence 383
Roxbury 382
Nanjing 334
Beijing 246
Des Moines 235
Princeton 230
Bari 186
Boardman 159
Dearborn 134
Inglewood 133
San Diego 97
Brussels 95
Nanchang 88
Shenyang 83
Hebei 80
Jiaxing 76
Dublin 49
Paris 49
Dong Ket 43
Brooklyn 42
Tianjin 41
London 37
Redwood City 37
Changsha 36
Falls Church 23
Hefei 22
Norwalk 21
Rome 21
Indiana 20
Kunming 18
Leawood 17
Milan 15
Jinan 14
Barletta 13
Helsinki 13
Auburn Hills 10
Guangzhou 10
Los Angeles 10
San Francisco 9
San Mateo 9
Mascalucia 8
Turin 8
Ardabil 7
Augusta 7
Chicago 7
Ningbo 7
Qormi 7
Zhengzhou 7
Foggia 6
Osnabrück 6
Palermo 6
Sassari 6
Vienna 6
Amsterdam 5
Bologna 5
Edinburgh 5
Florence 5
Laterza 5
Monmouth Junction 5
Moscow 5
Mumbai 5
Redmond 5
Shanghai 5
Taranto 5
Weimar 5
Wenzhou 5
Adelfia 4
Bella Vista 4
Fuzhou 4
Hangzhou 4
Huzhou 4
Islington 4
Mountain View 4
Nagold 4
Stockholm 4
Toronto 4
Viçosa 4
Warsaw 4
Avigliano 3
Bitonto 3
Bucharest 3
Cagliari 3
Cisternino 3
Genova 3
La Spezia 3
Leipzig 3
Miami 3
Molise 3
Monopoli 3
Totale 14553
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Nome #
Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread 128
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 120
Quality characteristics of parental lines of wheat mapping populations 117
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 113
Production and characterization of functional biscuits obtained from purple wheat 113
Shelf life assessment of industrial durum wheat bread as a function of packaging system 113
A Robust DNA Isolation Protocol from Filtered Commercial Olive Oil for PCR-Based Fingerprinting 112
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 111
Genome-wide association mapping of phenolic acids in tetraploid wheats 111
An enhanced analytical procedure to discover table grape DNA adulteration in industrial musts 110
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 108
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 108
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 100
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 100
Varietal traceability of bread 'Pane Nero di Castelvetrano' by denaturing high pressure liquid chromatography analysis of single nucleotide polymorphisms 99
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 98
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 97
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 97
Use of olive leaf extract to reduce lipid oxidation of baked snacks 97
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 96
A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread 95
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 95
Polyphenol oxidases in crops: Biochemical, physiological and genetic aspects 94
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 93
Bread packaging: features and functions 93
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 92
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 92
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 91
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 91
Genetic flow among olive populations within the Mediterranean basin 90
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 89
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 88
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 88
Development and validation of a new Ppo-A1 marker useful for marker-assisted selection in tetraploid wheats 87
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 87
Physical and chemical behaviour of Nabali Mohassan single-cultivar olive oil during prolonged storage 87
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 87
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 85
Mapping and allelic variations of Ppo-B1 and Ppo-B2 gene-related polyphenol oxidase activity in durum wheat 85
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 83
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 83
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 82
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 82
Nutritional, physico-chemical and functional characterization of a global chickpea collection 82
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 81
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 81
Traceability of PDO olive oil "terra di Bari" using high resolution melting 81
Detection of soft wheat in semolina and durum wheat bread by analysis on dna microsatellites 80
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 80
Effect of salt reduction on quality and acceptability of durum wheat bread 80
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 80
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 80
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 79
Il profilo aromatico dei taralli 79
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 79
Content of taurine in Apulian Cacioricotta goat’s cheese 78
Characterisation of traditional Albanian breads derived from different cereals 78
Free and total sterols in olive oils. Effects of neutralization 78
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 78
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 78
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 78
AFLP molecular markers to identify virgin olive oils from single Italian cultivars 78
Molecular and physico-chemical evaluation of enzymatic browning of whole meal and dough in a collection of tetraploid wheats 77
Has the use of talc an effect on yield and extra virgin olive oil quality? 77
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 77
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 77
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 77
Influence of processing and storage time on the lipidic fraction of taralli 75
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 74
Characterisation of different typical Italian breads by means of traditional, spectroscopic and image analyses 74
Identification of durum wheat cultivars and monovarietal semolinas by analysis of DNA microsatellites 73
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 73
Shelf life of stored not pasteurized olive-based pâtés 73
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 72
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 71
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 71
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 70
Changes in the fatty acid composition of vegetable oils in model doughs submitted to conventional or microwave heating 70
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 70
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 69
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 69
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 68
Analisi del DNA per il monitoraggio dell’identità dell’olio DOP “Collina di Brindisi” 68
Brown beer vinegar: A potentially functional product based on its phenolic profile and antioxidant activity 68
Effect of natural-style processing on the oxidative and hydrolytic degradation of the lipid fraction of table olives 67
Effect of vacuum-packaging storage on the quality level of ripened sausages 67
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 67
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 66
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 66
Influence of the exposure to light on extra virgin olive oil quality during storage 65
Sanitary selection and molecular characterization of olive cultivars grown in Apulia 65
Influence of the drying conditions on the volatile compounds of pasta 65
Effect of some organic fertilization types on tree growth and fruit quality of Eureka lemon under newly reclaimed lands in Toshka 64
Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits 64
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 64
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 64
Nutritional Features of Biryani as The Basis for The Formation of An Entrepreneurial Mode in Biryani Market 64
Gluten-free bread-making trials from cassava (Manihot esculenta Crantz) flour and sensory evaluation of the final product 63
Effectiveness of microsatellite DNA markers in checking the identity of Protected Designation of Origin extra virgin olive oil 63
Traceability of PDO Italian table olives by means of microsatellite molecular markers 63
Totale 8325
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Categoria #
all - tutte 48591
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 48591
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/201835 0000 00 00 00035
2018/20191511 155136 54235 405 51213446428
2019/20204856 895292117331 508348 567395 57724948493
2020/20213488 328128303180 546162 372147 320537260205
2021/20222566 9136546143 101171 83144 176129383734
2022/20234339 675419273378 556568 95428 767591210
Totale 18405