IRIS
DIFONZO, GRAZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 4.308
AS - Asia 2.708
EU - Europa 2.248
SA - Sud America 676
AF - Africa 153
OC - Oceania 7
Totale 10.100
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Nazione #
US - Stati Uniti d'America 4.180
SG - Singapore 1.098
IT - Italia 887
BR - Brasile 505
CN - Cina 505
HK - Hong Kong 315
RU - Federazione Russa 271
SE - Svezia 226
VN - Vietnam 190
FR - Francia 165
DE - Germania 158
GB - Regno Unito 135
IN - India 101
ID - Indonesia 90
TR - Turchia 86
FI - Finlandia 79
AR - Argentina 58
CA - Canada 57
NL - Olanda 48
BD - Bangladesh 45
BE - Belgio 45
MX - Messico 43
ZA - Sudafrica 37
CI - Costa d'Avorio 32
PL - Polonia 32
AT - Austria 31
PK - Pakistan 31
IQ - Iraq 30
ES - Italia 27
CZ - Repubblica Ceca 26
EC - Ecuador 25
PH - Filippine 24
CO - Colombia 22
IE - Irlanda 22
JP - Giappone 22
UA - Ucraina 20
HR - Croazia 18
UZ - Uzbekistan 17
MA - Marocco 16
AE - Emirati Arabi Uniti 15
KR - Corea 15
CL - Cile 14
GR - Grecia 13
LB - Libano 13
VE - Venezuela 13
EG - Egitto 12
MY - Malesia 12
PE - Perù 12
UY - Uruguay 12
JM - Giamaica 11
KE - Kenya 11
SA - Arabia Saudita 11
TN - Tunisia 11
JO - Giordania 10
PY - Paraguay 10
TW - Taiwan 10
AZ - Azerbaigian 9
DZ - Algeria 8
IL - Israele 8
NP - Nepal 8
PT - Portogallo 8
LT - Lituania 7
DK - Danimarca 6
ET - Etiopia 6
GE - Georgia 6
KZ - Kazakistan 6
AU - Australia 5
BA - Bosnia-Erzegovina 5
TH - Thailandia 5
EE - Estonia 4
IR - Iran 4
MU - Mauritius 4
SV - El Salvador 4
SY - Repubblica araba siriana 4
BO - Bolivia 3
CH - Svizzera 3
CR - Costa Rica 3
KG - Kirghizistan 3
KW - Kuwait 3
LY - Libia 3
PA - Panama 3
RS - Serbia 3
SK - Slovacchia (Repubblica Slovacca) 3
SN - Senegal 3
AL - Albania 2
AM - Armenia 2
BB - Barbados 2
BH - Bahrain 2
CY - Cipro 2
GA - Gabon 2
OM - Oman 2
TT - Trinidad e Tobago 2
UG - Uganda 2
AF - Afghanistan, Repubblica islamica di 1
BF - Burkina Faso 1
BW - Botswana 1
CG - Congo 1
GF - Guiana Francese 1
GT - Guatemala 1
HN - Honduras 1
Totale 10.086
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Città #
Singapore 628
Ashburn 581
San Jose 415
Chandler 320
Hong Kong 313
Fairfield 285
Beijing 200
Nyköping 197
Bari 185
Houston 171
Woodbridge 165
Seattle 146
Cambridge 138
New York 107
Wilmington 100
Council Bluffs 99
Lauterbourg 89
Los Angeles 88
Dallas 76
Jakarta 75
Ann Arbor 67
Helsinki 66
Ho Chi Minh City 66
Dearborn 62
Roxbury 55
Lawrence 54
Rome 53
Santa Clara 42
Brussels 40
Buffalo 40
Falkenstein 39
São Paulo 36
Inglewood 35
Moscow 35
Des Moines 34
Munich 34
Hanoi 33
Milan 33
Abidjan 32
Nanjing 30
Nuremberg 29
Chicago 28
London 28
Istanbul 27
Frankfurt am Main 25
Warsaw 24
Thetford 23
Brooklyn 22
Dublin 20
Johannesburg 20
Montreal 20
Brno 19
Fragagnano 19
San Diego 19
Tokyo 19
Mexico City 18
Rio de Janeiro 18
Stockholm 18
Dong Ket 17
Naples 17
Paris 17
Atlanta 16
Ankara 15
Poplar 15
Tashkent 15
The Dalles 15
Amsterdam 14
Basingstoke 14
Redwood City 14
Baghdad 13
Belo Horizonte 13
Boston 13
Chennai 13
Guangzhou 13
Catania 12
Columbus 12
Denver 12
Pescara 12
Orem 11
Pune 11
Toronto 11
Adelfia 10
Bitonto 10
Hefei 10
Karachi 10
Nairobi 10
New Delhi 10
Phoenix 10
Quito 10
Sannicandro di Bari 10
Washington 10
Amman 9
Brasília 9
Charlotte 9
Da Nang 9
Delhi 9
Florence 9
Lahore 9
Montevideo 9
Palermo 9
Totale 6.156
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Nome #
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 255
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 206
Olive leaf extract as natural preservative 195
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 194
Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis 192
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 180
Chemical and sensory characterization of Brazilian virgin olive oils 175
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 166
Development of a brine for mozzarella preservation 164
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 162
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 161
Use of olive leaf extract to reduce lipid oxidation of baked snacks 155
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 154
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 150
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 146
Olive leaf extracts act as modulators of the human immune response 142
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 142
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 139
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 138
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 136
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 136
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 134
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 129
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 128
Chemical characterization, gastrointestinal motility and sensory evaluation of dark chocolate: A nutraceutical boosting consumers’ health 126
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 125
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 123
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 121
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 119
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 118
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 115
A novel subcellular localization of FAD synthase in neuronal cell models and possible consequences of altered flavin homeostasis. 114
Has the use of talc an effect on yield and extra virgin olive oil quality? 113
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 112
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor 107
Functional compounds from olive pomace to obtain high-added value foods – a review 105
Potential use of plant-based by-products and waste to improve the quality of gluten-free foods 104
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce 103
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 103
Do the technological coadjuvants influence enzymatic activities during olive processing? 103
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 102
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 96
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 95
Le acquaporine come nuovi target molecolari dell’azione bioattiva di fitocomposti 95
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 95
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality 92
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds 91
FAD Synthase (FADS) localization and function in neuronal cell models: a possible involvement of FADS in the pathogenesis of neurodegenerative diseases. 91
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 91
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 90
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 89
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 87
Emulsion-filled gels application in the food design of baked goods 85
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 85
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 83
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 83
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 82
Application of Agri-Food By-Products in Cheesemaking 81
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 81
“Good Wine Makes Good Blood”: An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines 80
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 80
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese 79
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 79
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 79
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 78
Pineapple (ananas comosus (L.) merr.) as a source of unique phenolic compounds: analysis and applications as authenticity marker 78
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products 76
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 76
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 76
Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere 75
FAD synthase (FADs) localization and function in neuronal cell model and worms: a possible involvement of FADs in the pathogenesis of neurodegenerative diseases. 75
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages 75
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 75
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 74
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season 72
Teff type-I sourdough to produce gluten-free muffin 72
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 72
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 70
Quality of frozen stored flavoured olive oils 70
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta 68
Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation 68
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties 68
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate 67
Olive leaf extracts to improve the shelf-life of foods and modulate cellular response to oxidative stress. 66
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 64
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks 63
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms 63
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes 62
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 61
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre 58
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis 57
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 57
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 55
Sustainable extraction of functional compounds from vine shoots and their food application 52
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods 52
Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract 50
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 49
REFORMULATION APPROACHES TO REDUCE THE USE OF NITRATES AND NITRITES IN RIPENED SAUSAGES 48
Impact of coadjuvants on enzymes activity during VOO extraction 47
Phenolic characterization and nutraceutical evaluation of by‐products from different globe artichoke cultivars 47
Totale 10.117
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Categoria #
all - tutte 42.880
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 42.880
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021195 0 0 0 0 0 0 0 0 0 105 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
2025/20264.674 626 307 315 537 575 295 595 225 700 499 0 0
Totale 10.577