IRIS
DIFONZO, GRAZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 2.293
EU - Europa 770
AS - Asia 271
SA - Sud America 11
AF - Africa 6
OC - Oceania 2
Totale 3.353
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Nazione #
US - Stati Uniti d'America 2.284
IT - Italia 353
SE - Svezia 209
CN - Cina 174
FR - Francia 40
BE - Belgio 32
DE - Germania 29
CZ - Repubblica Ceca 27
GB - Regno Unito 26
SG - Singapore 22
VN - Vietnam 18
IN - India 15
IE - Irlanda 13
FI - Finlandia 11
HR - Croazia 10
TR - Turchia 10
AE - Emirati Arabi Uniti 8
ES - Italia 5
LB - Libano 5
PE - Perù 5
PH - Filippine 5
PK - Pakistan 5
GR - Grecia 4
SV - El Salvador 4
AT - Austria 3
BR - Brasile 3
ID - Indonesia 3
NL - Olanda 3
AR - Argentina 2
CA - Canada 2
EG - Egitto 2
JP - Giappone 2
MX - Messico 2
ZA - Sudafrica 2
AU - Australia 1
BD - Bangladesh 1
CH - Svizzera 1
CL - Cile 1
CY - Cipro 1
IR - Iran 1
KR - Corea 1
MA - Marocco 1
NZ - Nuova Zelanda 1
PA - Panama 1
PL - Polonia 1
PT - Portogallo 1
RS - Serbia 1
TN - Tunisia 1
UA - Ucraina 1
Totale 3.353
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Città #
Chandler 322
Fairfield 279
Ashburn 217
Nyköping 197
Houston 164
Woodbridge 164
Cambridge 138
Seattle 138
Bari 107
Wilmington 99
Ann Arbor 67
Dearborn 62
New York 60
Roxbury 55
Lawrence 54
Beijing 38
Inglewood 35
Des Moines 34
Nanjing 30
Brussels 29
Brno 21
San Diego 19
Dong Ket 17
Paris 15
Redwood City 14
Singapore 14
Dublin 13
Milan 13
London 11
Sannicandro di Bari 11
Adelfia 10
Hefei 10
Catania 9
Guangzhou 9
Los Angeles 9
Washington 9
Bitonto 8
Mascalucia 8
Jiaxing 7
Nanchang 7
Pescara 7
Rome 7
Bologna 6
Brooklyn 6
Helsinki 6
Jacksonville 6
Munich 6
Pune 6
Conegliano 5
Falls Church 5
Pavia 5
Princeton 5
Visakhapatnam 5
Andria 4
Hounslow 4
Naples 4
Olomouc 4
San Salvador 4
Tianjin 4
Alberobello 3
Amsterdam 3
Arzano 3
Athens 3
Batman 3
Changsha 3
Chengdu 3
Chicago 3
Esslingen am Neckar 3
Faisalabad 3
Fuzhou 3
Kunming 3
La Spezia 3
Piana Crixia 3
Tappahannock 3
Taranto 3
Terlizzi 3
Turin 3
Wenzhou 3
Bahía Blanca 2
Beirut 2
Buca 2
Cabanatuan City 2
Canosa di Puglia 2
Chongqing 2
Clifton 2
Corato 2
Culiacán 2
Davao City 2
Edinburgh 2
Falkenstein 2
Figueres 2
Florence 2
Frankfurt am Main 2
Hangzhou 2
Holešov 2
Innsbruck 2
Istanbul 2
Jakarta 2
Jinan 2
Kagoya 2
Totale 2.723
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Nome #
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 150
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 140
Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis 133
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 116
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 106
Use of olive leaf extract to reduce lipid oxidation of baked snacks 104
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 102
Chemical and sensory characterization of Brazilian virgin olive oils 97
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 96
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 91
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 90
Olive leaf extracts act as modulators of the human immune response 88
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 87
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 85
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 84
Development of a brine for mozzarella preservation 83
Has the use of talc an effect on yield and extra virgin olive oil quality? 79
Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach 77
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 76
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 75
Olive leaf extract as natural preservative 70
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 61
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 59
A novel subcellular localization of FAD synthase in neuronal cell models and possible consequences of altered flavin homeostasis. 59
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 59
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 58
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 55
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 54
Functional compounds from olive pomace to obtain high-added value foods – a review 54
Chemical characterization, gastrointestinal motility and sensory evaluation of dark chocolate: A nutraceutical boosting consumers’ health 52
null 51
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 49
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 46
Do the technological coadjuvants influence enzymatic activities during olive processing? 45
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 44
Le acquaporine come nuovi target molecolari dell’azione bioattiva di fitocomposti 42
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 41
Pineapple (ananas comosus (L.) merr.) as a source of unique phenolic compounds: analysis and applications as authenticity marker 39
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 36
Olive leaf extracts to improve the shelf-life of foods and modulate cellular response to oxidative stress. 35
Teff type-I sourdough to produce gluten-free muffin 32
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 30
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 29
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 29
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 26
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 26
FAD Synthase (FADS) localization and function in neuronal cell models: a possible involvement of FADS in the pathogenesis of neurodegenerative diseases. 25
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 24
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 24
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor 22
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 22
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The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality 20
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 19
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 18
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products 16
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 16
Application of Agri-Food By-Products in Cheesemaking 15
null 15
“Good Wine Makes Good Blood”: An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines 15
FAD synthase (FADs) localization and function in neuronal cell model and worms: a possible involvement of FADs in the pathogenesis of neurodegenerative diseases. 14
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 13
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 12
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce 12
Potential use of plant-based by-products and waste to improve the quality of gluten-free foods 12
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta 11
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds 10
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks 10
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages 10
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 8
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 8
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes 7
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 7
Quality of frozen stored flavoured olive oils 6
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 6
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre 4
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 4
Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods 4
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate 4
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods 3
Emulsion-filled gels application in the food design of baked goods 2
REFORMULATION APPROACHES TO REDUCE THE USE OF NITRATES AND NITRITES IN RIPENED SAUSAGES 2
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 2
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis 2
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 2
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 1
Upcycling of grape pomace for the formulation of high added value pizza bases 1
Sustainable extraction of functional compounds from vine shoots and their food application 1
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 1
Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion 1
Impact of coadjuvants on enzymes activity during VOO extraction 1
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese 1
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season 1
Physical and thermal evaluation of olive oils from minor Italian cultivars 1
Valutazione dell'evoluzione degli attributi di qualità di salsicce stagionate arricchite con estratto di foglie di olivo (OLE) per la sostituzione di nitrati e nitriti 1
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties 1
Totale 3.597
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Categoria #
all - tutte 18.344
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 18.344
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020572 0 17 16 42 58 105 98 76 70 45 32 13
2020/2021755 27 19 117 110 109 59 58 35 28 103 40 50
2021/2022459 20 33 16 9 13 30 13 27 56 30 66 146
2022/2023840 79 121 76 68 85 117 14 90 136 15 34 5
2023/2024565 28 70 28 40 59 165 29 19 26 33 19 49
2024/2025119 88 31 0 0 0 0 0 0 0 0 0 0
Totale 3.597