IRIS
DIFONZO, GRAZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 2.330
EU - Europa 714
AS - Asia 197
SA - Sud America 9
AF - Africa 3
OC - Oceania 1
Totale 3.254
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Nazione #
US - Stati Uniti d'America 2.325
IT - Italia 332
SE - Svezia 214
CN - Cina 129
FR - Francia 41
BE - Belgio 32
GB - Regno Unito 26
DE - Germania 23
VN - Vietnam 18
IE - Irlanda 13
IN - India 12
FI - Finlandia 9
AE - Emirati Arabi Uniti 8
TR - Turchia 8
LB - Libano 5
PE - Perù 5
PH - Filippine 5
PK - Pakistan 5
GR - Grecia 4
HR - Croazia 4
AT - Austria 3
ES - Italia 3
NL - Olanda 3
AR - Argentina 2
CA - Canada 2
CZ - Repubblica Ceca 2
JP - Giappone 2
MX - Messico 2
BD - Bangladesh 1
BR - Brasile 1
CH - Svizzera 1
CL - Cile 1
CY - Cipro 1
ID - Indonesia 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
ZA - Sudafrica 1
Totale 3.254
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Città #
Chandler 328
Fairfield 282
Ashburn 231
Nyköping 202
Woodbridge 167
Houston 165
Seattle 141
Cambridge 138
Wilmington 102
Bari 98
Ann Arbor 68
Dearborn 62
New York 62
Lawrence 55
Roxbury 55
Beijing 37
Des Moines 35
Inglewood 35
Nanjing 30
Brussels 29
San Diego 20
Dong Ket 17
Paris 16
Redwood City 14
Dublin 13
London 11
Milan 11
Sannicandro di Bari 11
Adelfia 10
Hefei 10
Catania 9
Washington 9
Bitonto 8
Mascalucia 8
Nanchang 7
Pescara 7
Rome 7
Bologna 6
Brooklyn 6
Jacksonville 6
Princeton 6
Pune 6
Conegliano 5
Falls Church 5
Jiaxing 5
Los Angeles 5
Pavia 5
Andria 4
Helsinki 4
Hounslow 4
Tianjin 4
Alberobello 3
Amsterdam 3
Arzano 3
Athens 3
Batman 3
Changsha 3
Chengdu 3
Esslingen am Neckar 3
Faisalabad 3
Guangzhou 3
Kunming 3
La Spezia 3
Piana Crixia 3
Redmond 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
Corato 2
Culiacán 2
Davao City 2
Edinburgh 2
Falkenstein 2
Frankfurt am Main 2
Fuzhou 2
Hangzhou 2
Holešov 2
Innsbruck 2
Jinan 2
Kagoya 2
Kilburn 2
Lahore 2
Machghara 2
Madrid 2
Mardin 2
Naples 2
Ogulin 2
Palmanova 2
Parma 2
Ragalna 2
Sassari 2
Shenyang 2
Totale 2.698
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Nome #
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 150
Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis 131
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 131
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 113
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 102
Use of olive leaf extract to reduce lipid oxidation of baked snacks 100
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 98
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 95
Chemical and sensory characterization of Brazilian virgin olive oils 92
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 87
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 87
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 86
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 82
Has the use of talc an effect on yield and extra virgin olive oil quality? 78
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
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 75
Development of a brine for mozzarella preservation 75
Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation 70
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 69
Olive leaf extract as natural preservative 63
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 57
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 56
A novel subcellular localization of FAD synthase in neuronal cell models and possible consequences of altered flavin homeostasis. 54
Functional compounds from olive pomace to obtain high-added value foods – a review 54
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 53
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 53
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 52
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 51
null 51
Chemical characterization, gastrointestinal motility and sensory evaluation of dark chocolate: A nutraceutical boosting consumers’ health 49
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 48
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 45
Do the technological coadjuvants influence enzymatic activities during olive processing? 44
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 41
Le acquaporine come nuovi target molecolari dell’azione bioattiva di fitocomposti 41
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 39
Pineapple (ananas comosus (L.) merr.) as a source of unique phenolic compounds: analysis and applications as authenticity marker 36
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 35
Olive leaf extracts to improve the shelf-life of foods and modulate cellular response to oxidative stress. 34
Teff type-I sourdough to produce gluten-free muffin 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
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 27
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 26
FAD Synthase (FADS) localization and function in neuronal cell models: a possible involvement of FADS in the pathogenesis of neurodegenerative diseases. 24
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 24
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 23
null 20
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor 20
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 20
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality 19
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 18
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 18
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 16
null 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
“Good Wine Makes Good Blood”: An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines 13
Application of Agri-Food By-Products in Cheesemaking 12
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 12
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 12
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta 11
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products 10
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 10
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds 10
Potential use of plant-based by-products and waste to improve the quality of gluten-free foods 10
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks 9
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages 9
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce 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
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 7
Quality of frozen stored flavoured olive oils 6
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 6
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
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 3
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre 2
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis 2
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods 2
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 1
Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion 1
Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation 1
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 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
Totale 3.484
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Categoria #
all - tutte 16.559
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 16.559
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201956 0 0 0 0 0 0 0 0 0 0 28 28
2019/2020632 60 17 16 42 58 105 98 76 70 45 32 13
2020/2021775 32 19 119 110 110 64 59 35 32 103 42 50
2021/2022470 20 33 18 12 14 30 14 27 57 30 67 148
2022/2023858 80 124 78 69 87 118 15 92 140 16 34 5
2023/2024522 28 71 28 40 59 169 29 35 26 34 3 0
Totale 3.484