IRIS
DIFONZO, GRAZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 2.374
EU - Europa 845
AS - Asia 438
SA - Sud America 11
AF - Africa 8
OC - Oceania 2
Totale 3.678
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Nazione #
US - Stati Uniti d'America 2.358
IT - Italia 394
SE - Svezia 211
CN - Cina 200
SG - Singapore 136
FR - Francia 43
BE - Belgio 36
DE - Germania 31
GB - Regno Unito 31
CZ - Repubblica Ceca 25
TR - Turchia 20
FI - Finlandia 18
VN - Vietnam 18
IN - India 15
IE - Irlanda 14
PK - Pakistan 13
HR - Croazia 10
CA - Canada 9
AE - Emirati Arabi Uniti 8
TW - Taiwan 8
ES - Italia 5
LB - Libano 5
PE - Perù 5
PH - Filippine 5
AT - Austria 4
EG - Egitto 4
GR - Grecia 4
PL - Polonia 4
SV - El Salvador 4
BA - Bosnia-Erzegovina 3
BR - Brasile 3
ID - Indonesia 3
NL - Olanda 3
AR - Argentina 2
DK - Danimarca 2
JP - Giappone 2
LT - Lituania 2
MX - Messico 2
PT - Portogallo 2
ZA - Sudafrica 2
AM - Armenia 1
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
RS - Serbia 1
TN - Tunisia 1
UA - Ucraina 1
Totale 3.678
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Città #
Chandler 320
Fairfield 285
Ashburn 224
Nyköping 199
Houston 166
Woodbridge 165
Seattle 141
Cambridge 138
Bari 115
Singapore 111
Wilmington 100
Ann Arbor 67
Dearborn 62
New York 58
Roxbury 55
Lawrence 54
Beijing 39
Inglewood 35
Des Moines 34
Brussels 33
Nanjing 30
Brno 19
San Diego 19
Dong Ket 17
Milan 16
Santa Clara 16
Paris 15
Dublin 14
Redwood City 14
Helsinki 13
London 13
Bitonto 12
Los Angeles 12
Guangzhou 11
Adelfia 10
Hefei 10
Sannicandro di Bari 10
Catania 9
Washington 9
Mascalucia 8
Munich 8
Yilan 8
Jiaxing 7
Nanchang 7
Pescara 7
Rome 7
Bologna 6
Brooklyn 6
Jacksonville 6
Naples 6
Princeton 6
Pune 6
Trani 6
Conegliano 5
Falls Church 5
Pavia 5
Visakhapatnam 5
Andria 4
Ankara 4
Chengdu 4
Grottaglie 4
Hangzhou 4
Hounslow 4
Istanbul 4
Lahore 4
Olomouc 4
San Salvador 4
Tianjin 4
Wuhan 4
Alberobello 3
Amsterdam 3
Arzano 3
Athens 3
Batman 3
Changsha 3
Chicago 3
Esslingen am Neckar 3
Faisalabad 3
Fuzhou 3
Genoa 3
Izmir 3
Kilburn 3
Kunming 3
La Spezia 3
Ottawa 3
Piana Crixia 3
Tappahannock 3
Taranto 3
Terlizzi 3
Toronto 3
Turin 3
Wenzhou 3
Aarhus 2
Bahía Blanca 2
Banī Mazār 2
Beirut 2
Buca 2
Bydgoszcz 2
Cabanatuan City 2
Canosa di Puglia 2
Totale 2.917
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Nome #
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 151
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 149
Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis 136
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 119
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 111
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 111
Use of olive leaf extract to reduce lipid oxidation of baked snacks 109
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 102
Chemical and sensory characterization of Brazilian virgin olive oils 102
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 94
Olive leaf extracts act as modulators of the human immune response 93
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 93
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 93
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 91
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 89
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 88
Development of a brine for mozzarella preservation 86
Olive leaf extract as natural preservative 86
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 82
Has the use of talc an effect on yield and extra virgin olive oil quality? 81
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 78
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 65
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 63
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 62
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 61
A novel subcellular localization of FAD synthase in neuronal cell models and possible consequences of altered flavin homeostasis. 60
Chemical characterization, gastrointestinal motility and sensory evaluation of dark chocolate: A nutraceutical boosting consumers’ health 59
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 59
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 59
Functional compounds from olive pomace to obtain high-added value foods – a review 56
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 55
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 52
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 51
Do the technological coadjuvants influence enzymatic activities during olive processing? 50
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 48
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 47
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 47
Le acquaporine come nuovi target molecolari dell’azione bioattiva di fitocomposti 46
Pineapple (ananas comosus (L.) merr.) as a source of unique phenolic compounds: analysis and applications as authenticity marker 41
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 41
Olive leaf extracts to improve the shelf-life of foods and modulate cellular response to oxidative stress. 36
Teff type-I sourdough to produce gluten-free muffin 36
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 35
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 33
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 31
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 30
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 30
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor 30
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 29
FAD Synthase (FADS) localization and function in neuronal cell models: a possible involvement of FADS in the pathogenesis of neurodegenerative diseases. 28
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 27
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 23
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality 22
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 22
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Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 20
“Good Wine Makes Good Blood”: An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines 19
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products 18
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 18
Application of Agri-Food By-Products in Cheesemaking 17
Potential use of plant-based by-products and waste to improve the quality of gluten-free foods 16
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 15
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce 15
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FAD synthase (FADs) localization and function in neuronal cell model and worms: a possible involvement of FADs in the pathogenesis of neurodegenerative diseases. 15
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages 15
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 14
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks 13
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta 12
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds 11
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 11
Sustainable extraction of functional compounds from vine shoots and their food application 9
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 9
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes 8
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 8
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate 7
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 6
Quality of frozen stored flavoured olive oils 6
Emulsion-filled gels application in the food design of baked goods 5
REFORMULATION APPROACHES TO REDUCE THE USE OF NITRATES AND NITRITES IN RIPENED SAUSAGES 5
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre 4
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 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
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 4
Upcycling of grape pomace for the formulation of high added value pizza bases 3
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 3
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods 3
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 3
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 3
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties 3
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 2
Impact of coadjuvants on enzymes activity during VOO extraction 2
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis 2
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese 2
Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion 1
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 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
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms 1
Totale 3.956
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Categoria #
all - tutte 21.453
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 21.453
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020497 0 0 0 0 58 105 98 76 70 45 32 13
2020/2021772 27 19 117 121 111 59 58 37 28 105 40 50
2021/2022467 22 33 16 9 13 31 13 27 57 31 67 148
2022/2023838 79 121 77 67 86 117 14 87 134 15 36 5
2023/2024556 28 66 29 40 59 163 29 17 26 33 19 47
2024/2025464 90 67 151 77 79 0 0 0 0 0 0 0
Totale 3.956