IRIS
DIFONZO, GRAZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 3.434
AS - Asia 2.154
EU - Europa 1.749
SA - Sud America 510
AF - Africa 92
OC - Oceania 4
Totale 7.943
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Nazione #
US - Stati Uniti d'America 3.339
SG - Singapore 923
IT - Italia 684
CN - Cina 437
BR - Brasile 420
HK - Hong Kong 292
RU - Federazione Russa 265
SE - Svezia 223
VN - Vietnam 126
DE - Germania 115
GB - Regno Unito 89
ID - Indonesia 80
FR - Francia 69
TR - Turchia 67
IN - India 55
CA - Canada 47
FI - Finlandia 47
BE - Belgio 41
AR - Argentina 35
CI - Costa d'Avorio 32
AT - Austria 31
MX - Messico 31
NL - Olanda 30
PL - Polonia 27
CZ - Repubblica Ceca 26
ZA - Sudafrica 25
PK - Pakistan 22
ES - Italia 21
BD - Bangladesh 19
IE - Irlanda 19
HR - Croazia 17
JP - Giappone 17
IQ - Iraq 15
AE - Emirati Arabi Uniti 12
EC - Ecuador 12
KR - Corea 11
MA - Marocco 11
TW - Taiwan 10
CO - Colombia 9
PH - Filippine 9
UY - Uruguay 9
LB - Libano 8
PE - Perù 8
EG - Egitto 7
GR - Grecia 7
JO - Giordania 7
UZ - Uzbekistan 7
CL - Cile 6
LT - Lituania 6
PT - Portogallo 6
PY - Paraguay 6
BA - Bosnia-Erzegovina 5
JM - Giamaica 5
KE - Kenya 5
MY - Malesia 5
UA - Ucraina 5
DZ - Algeria 4
EE - Estonia 4
IL - Israele 4
SV - El Salvador 4
TN - Tunisia 4
VE - Venezuela 4
AU - Australia 3
AZ - Azerbaigian 3
CH - Svizzera 3
DK - Danimarca 3
KG - Kirghizistan 3
KZ - Kazakistan 3
SK - Slovacchia (Repubblica Slovacca) 3
SY - Repubblica araba siriana 3
AM - Armenia 2
CY - Cipro 2
IR - Iran 2
NP - Nepal 2
RS - Serbia 2
SA - Arabia Saudita 2
TT - Trinidad e Tobago 2
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
BB - Barbados 1
BF - Burkina Faso 1
BH - Bahrain 1
BO - Bolivia 1
BW - Botswana 1
CR - Costa Rica 1
ET - Etiopia 1
GE - Georgia 1
GT - Guatemala 1
HN - Honduras 1
KW - Kuwait 1
LY - Libia 1
NI - Nicaragua 1
NZ - Nuova Zelanda 1
OM - Oman 1
PA - Panama 1
TH - Thailandia 1
Totale 7.943
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Città #
Ashburn 497
Singapore 493
Chandler 320
Hong Kong 290
Fairfield 285
Nyköping 197
Beijing 190
Bari 178
Houston 171
Woodbridge 165
Seattle 145
Cambridge 138
New York 100
Wilmington 100
Los Angeles 75
Dallas 72
Jakarta 72
Ann Arbor 67
Dearborn 62
Roxbury 55
Lawrence 54
Rome 44
Ho Chi Minh City 43
Buffalo 40
Brussels 38
Helsinki 35
Inglewood 35
Moscow 35
Des Moines 34
Munich 34
Santa Clara 33
Abidjan 32
São Paulo 32
Nanjing 30
Nuremberg 27
London 26
Council Bluffs 25
Istanbul 24
Milan 24
Brooklyn 22
Chicago 22
Warsaw 21
Brno 19
Fragagnano 19
Hanoi 19
San Diego 19
Dublin 18
Frankfurt am Main 18
Montreal 18
Dong Ket 17
Paris 16
Stockholm 16
Johannesburg 15
Naples 15
Tokyo 15
Ankara 14
Poplar 14
Redwood City 14
The Dalles 14
Atlanta 13
Guangzhou 13
Rio de Janeiro 13
Amsterdam 12
Boston 12
Columbus 12
Pescara 12
Denver 11
Mexico City 11
Toronto 11
Adelfia 10
Belo Horizonte 10
Bitonto 10
Chennai 10
Hefei 10
Pune 10
Sannicandro di Bari 10
Catania 9
Falkenstein 9
Florence 9
Phoenix 9
Vienna 9
Washington 9
Brasília 8
Grottaglie 8
Jiaxing 8
Karachi 8
Mascalucia 8
Yilan 8
Amman 7
Barletta 7
Charlotte 7
Montevideo 7
Nanchang 7
Natal 7
Ottawa 7
Palermo 7
Quito 7
Biên Hòa 6
Bologna 6
Haiphong 6
Totale 5.035
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Nome #
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 227
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 181
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 179
Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis 173
Olive leaf extract as natural preservative 165
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 156
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 151
Chemical and sensory characterization of Brazilian virgin olive oils 150
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 148
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 141
Use of olive leaf extract to reduce lipid oxidation of baked snacks 141
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 134
Development of a brine for mozzarella preservation 133
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 129
Olive leaf extracts act as modulators of the human immune response 124
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 124
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 124
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 121
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 117
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 116
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 114
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 109
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 109
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 107
Has the use of talc an effect on yield and extra virgin olive oil quality? 107
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 102
Chemical characterization, gastrointestinal motility and sensory evaluation of dark chocolate: A nutraceutical boosting consumers’ health 101
A novel subcellular localization of FAD synthase in neuronal cell models and possible consequences of altered flavin homeostasis. 100
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 100
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 100
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 99
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 98
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 94
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 93
Functional compounds from olive pomace to obtain high-added value foods – a review 84
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 83
Do the technological coadjuvants influence enzymatic activities during olive processing? 83
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 83
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 79
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor 79
Le acquaporine come nuovi target molecolari dell’azione bioattiva di fitocomposti 78
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce 76
FAD Synthase (FADS) localization and function in neuronal cell models: a possible involvement of FADS in the pathogenesis of neurodegenerative diseases. 76
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 72
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality 72
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 70
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 69
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds 69
Potential use of plant-based by-products and waste to improve the quality of gluten-free foods 69
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 68
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 67
Emulsion-filled gels application in the food design of baked goods 66
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 66
Pineapple (ananas comosus (L.) merr.) as a source of unique phenolic compounds: analysis and applications as authenticity marker 65
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 65
“Good Wine Makes Good Blood”: An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines 65
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 64
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 64
Application of Agri-Food By-Products in Cheesemaking 63
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 63
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 63
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 62
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 62
FAD synthase (FADs) localization and function in neuronal cell model and worms: a possible involvement of FADs in the pathogenesis of neurodegenerative diseases. 61
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 61
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 61
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 58
Teff type-I sourdough to produce gluten-free muffin 58
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 57
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products 56
Olive leaf extracts to improve the shelf-life of foods and modulate cellular response to oxidative stress. 56
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages 56
Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere 54
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 54
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese 53
Quality of frozen stored flavoured olive oils 52
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 52
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta 51
Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation 50
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 49
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 48
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate 48
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties 48
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 47
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes 46
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 46
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms 46
Sustainable extraction of functional compounds from vine shoots and their food application 44
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 44
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season 40
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 38
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks 38
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre 37
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods 36
REFORMULATION APPROACHES TO REDUCE THE USE OF NITRATES AND NITRITES IN RIPENED SAUSAGES 35
Phenolic characterization and nutraceutical evaluation of by‐products from different globe artichoke cultivars 35
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis 33
Upcycling of grape pomace for the formulation of high added value pizza bases 31
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 30
Enhancing the Nutritional and Health-Related Properties of Taralli Through the Use of Pleurotus eryngii: Focus on Antioxidant and Anti-Inflammatory Properties 29
Totale 8.150
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Categoria #
all - tutte 38.886
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 38.886
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021377 0 0 0 0 0 59 58 37 28 105 40 50
2021/2022467 22 33 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
2025/20262.510 626 307 315 537 575 150 0 0 0 0 0 0
Totale 8.413