IRIS
DIFONZO, GRAZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 5.140
AS - Asia 2.872
EU - Europa 2.796
SA - Sud America 710
Continente sconosciuto - Info sul continente non disponibili 501
AF - Africa 160
OC - Oceania 9
Totale 12.188
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Nazione #
US - Stati Uniti d'America 4.979
IT - Italia 1.389
SG - Singapore 1.129
CN - Cina 537
BR - Brasile 521
HK - Hong Kong 322
RU - Federazione Russa 271
SE - Svezia 228
VN - Vietnam 193
FR - Francia 168
DE - Germania 158
GB - Regno Unito 139
IN - India 116
BD - Bangladesh 96
ID - Indonesia 94
TR - Turchia 88
FI - Finlandia 80
CA - Canada 76
AR - Argentina 63
NL - Olanda 56
BE - Belgio 48
MX - Messico 48
ES - Italia 37
ZA - Sudafrica 37
PK - Pakistan 34
PL - Polonia 34
CI - Costa d'Avorio 32
AT - Austria 31
CZ - Repubblica Ceca 30
IQ - Iraq 30
CO - Colombia 29
PH - Filippine 29
EC - Ecuador 25
IE - Irlanda 24
JP - Giappone 23
HR - Croazia 20
UA - Ucraina 20
UZ - Uzbekistan 17
MA - Marocco 16
VE - Venezuela 16
AE - Emirati Arabi Uniti 15
KR - Corea 15
CL - Cile 14
LB - Libano 14
PE - Perù 14
GR - Grecia 13
JM - Giamaica 13
EG - Egitto 12
KE - Kenya 12
MY - Malesia 12
SA - Arabia Saudita 12
SY - Repubblica araba siriana 12
UY - Uruguay 12
PY - Paraguay 11
TN - Tunisia 11
DZ - Algeria 10
JO - Giordania 10
TW - Taiwan 10
AZ - Azerbaigian 9
IL - Israele 8
NP - Nepal 8
PT - Portogallo 8
AU - Australia 7
LT - Lituania 7
CH - Svizzera 6
DK - Danimarca 6
ET - Etiopia 6
GE - Georgia 6
KZ - Kazakistan 6
BA - Bosnia-Erzegovina 5
CR - Costa Rica 5
SV - El Salvador 5
TH - Thailandia 5
EE - Estonia 4
IR - Iran 4
MU - Mauritius 4
BO - Bolivia 3
KG - Kirghizistan 3
KW - Kuwait 3
LY - Libia 3
PA - Panama 3
RS - Serbia 3
SK - Slovacchia (Repubblica Slovacca) 3
SN - Senegal 3
TT - Trinidad e Tobago 3
AL - Albania 2
AM - Armenia 2
BB - Barbados 2
BH - Bahrain 2
CG - Congo 2
CY - Cipro 2
GA - Gabon 2
HU - Ungheria 2
NI - Nicaragua 2
OM - Oman 2
UG - Uganda 2
AF - Afghanistan, Repubblica islamica di 1
BF - Burkina Faso 1
BG - Bulgaria 1
BW - Botswana 1
Totale 11.667
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Città #
Ashburn 652
Singapore 639
San Jose 479
Chandler 321
Hong Kong 320
Fairfield 285
Milan 255
Council Bluffs 208
Beijing 207
Bari 202
Nyköping 197
Houston 174
Woodbridge 166
Seattle 150
Cambridge 138
New York 127
Rome 110
Los Angeles 108
Wilmington 101
Dallas 94
Lauterbourg 89
Jakarta 75
Ho Chi Minh City 68
Ann Arbor 67
Helsinki 66
Santa Clara 65
Dearborn 62
Columbus 60
Roxbury 55
Lawrence 54
Buffalo 44
Brussels 40
Chicago 40
Falkenstein 39
Boardman 38
São Paulo 37
Inglewood 35
Moscow 35
Des Moines 34
Hanoi 34
Munich 34
Abidjan 32
London 30
Nanjing 30
Nuremberg 29
Istanbul 28
Brooklyn 27
Frankfurt am Main 25
Warsaw 24
Brno 23
Montreal 23
Naples 23
Thetford 23
Atlanta 22
San Diego 21
Dublin 20
Johannesburg 20
Mexico City 20
Tokyo 20
Fragagnano 19
Stockholm 19
Denver 18
Figino 18
Paris 18
Rio de Janeiro 18
Dong Ket 17
Boston 16
Ankara 15
Florence 15
Poplar 15
Tashkent 15
The Dalles 15
Amsterdam 14
Basingstoke 14
Catania 14
Palermo 14
Pescara 14
Phoenix 14
Redwood City 14
Toronto 14
Baghdad 13
Belo Horizonte 13
Chennai 13
Guangzhou 13
Orem 13
Bologna 12
Charlotte 12
New Delhi 12
San Francisco 12
Taranto 12
Brasília 11
Damascus 11
Genoa 11
Lahore 11
Pune 11
Washington 11
Adelfia 10
Bitonto 10
Delhi 10
Hefei 10
Totale 7.005
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Nome #
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 274
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 234
Development of a brine for mozzarella preservation 219
Olive leaf extract as natural preservative 217
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 206
Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis 202
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 199
Chemical and sensory characterization of Brazilian virgin olive oils 187
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 182
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 180
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 169
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor 168
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 167
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 167
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 165
Use of olive leaf extract to reduce lipid oxidation of baked snacks 164
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 162
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 156
Olive leaf extracts act as modulators of the human immune response 151
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 149
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 146
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 144
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 141
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 141
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 139
Chemical characterization, gastrointestinal motility and sensory evaluation of dark chocolate: A nutraceutical boosting consumers’ health 138
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 137
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 134
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 132
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 129
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 127
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 126
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 126
Has the use of talc an effect on yield and extra virgin olive oil quality? 124
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce 121
A novel subcellular localization of FAD synthase in neuronal cell models and possible consequences of altered flavin homeostasis. 121
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 118
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 117
Potential use of plant-based by-products and waste to improve the quality of gluten-free foods 117
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 114
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 112
Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry 112
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 111
Do the technological coadjuvants influence enzymatic activities during olive processing? 110
Functional compounds from olive pomace to obtain high-added value foods – a review 109
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 109
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 108
Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere 102
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality 102
FAD Synthase (FADS) localization and function in neuronal cell models: a possible involvement of FADS in the pathogenesis of neurodegenerative diseases. 101
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 101
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 101
“Good Wine Makes Good Blood”: An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines 101
Le acquaporine come nuovi target molecolari dell’azione bioattiva di fitocomposti 100
Emulsion-filled gels application in the food design of baked goods 99
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 99
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds 99
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 98
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta 95
Application of Agri-Food By-Products in Cheesemaking 95
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 95
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese 94
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 92
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 92
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 91
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season 91
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 91
Teff type-I sourdough to produce gluten-free muffin 91
Pineapple (ananas comosus (L.) merr.) as a source of unique phenolic compounds: analysis and applications as authenticity marker 90
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 89
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 89
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages 89
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 87
FAD synthase (FADs) localization and function in neuronal cell model and worms: a possible involvement of FADs in the pathogenesis of neurodegenerative diseases. 86
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate 84
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 84
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 82
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products 82
Quality of frozen stored flavoured olive oils 82
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre 80
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 80
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes 79
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties 79
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 78
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks 75
Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation 74
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms 74
Sustainable extraction of functional compounds from vine shoots and their food application 72
REFORMULATION APPROACHES TO REDUCE THE USE OF NITRATES AND NITRITES IN RIPENED SAUSAGES 70
Olive leaf extracts to improve the shelf-life of foods and modulate cellular response to oxidative stress. 70
Application of salts to maintain the storability, quality, and safety of horticultural products 68
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis 68
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 67
Can the combination of two apulian traditional agri-food products generate a superfood? The case of functional taralli with Pleurotus eryngii 67
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 66
Impact of coadjuvants on enzymes activity during VOO extraction 63
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 63
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 63
Upcycling of grape pomace for the formulation of high added value pizza bases 62
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods 59
Totale 11.532
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Categoria #
all - tutte 48.950
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 48.950
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022412 0 0 16 9 13 31 13 27 57 31 67 148
2022/2023833 79 121 77 67 83 116 14 87 133 15 36 5
2023/2024556 28 66 28 40 59 163 29 17 26 34 19 47
2024/20252.416 91 67 149 77 119 288 272 273 113 111 290 566
2025/20265.454 626 307 315 537 575 295 595 225 700 516 248 515
2026/2027831 345 307 179 0 0 0 0 0 0 0 0 0
Totale 12.188