IRIS
DIFONZO, GRAZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 6.061
EU - Europa 2.972
AS - Asia 2.912
SA - Sud America 724
Continente sconosciuto - Info sul continente non disponibili 520
AF - Africa 165
OC - Oceania 11
Totale 13.365
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Nazione #
US - Stati Uniti d'America 5.767
IT - Italia 1.515
SG - Singapore 1.132
CN - Cina 539
BR - Brasile 530
HK - Hong Kong 322
RU - Federazione Russa 284
SE - Svezia 228
VN - Vietnam 193
FR - Francia 173
DE - Germania 163
GB - Regno Unito 154
CA - Canada 125
IN - India 118
BD - Bangladesh 101
ID - Indonesia 95
TR - Turchia 90
FI - Finlandia 80
AR - Argentina 63
NL - Olanda 57
MX - Messico 50
BE - Belgio 48
ES - Italia 41
PK - Pakistan 39
ZA - Sudafrica 37
PL - Polonia 34
CI - Costa d'Avorio 32
AT - Austria 31
CO - Colombia 30
CZ - Repubblica Ceca 30
IQ - Iraq 30
PH - Filippine 30
EC - Ecuador 27
IE - Irlanda 25
JP - Giappone 23
HR - Croazia 20
UA - Ucraina 20
KR - Corea 18
CR - Costa Rica 17
JM - Giamaica 17
UZ - Uzbekistan 17
MA - Marocco 16
VE - Venezuela 16
AE - Emirati Arabi Uniti 15
CL - Cile 15
PE - Perù 15
TH - Thailandia 15
TT - Trinidad e Tobago 15
IL - Israele 14
LB - Libano 14
GR - Grecia 13
EG - Egitto 12
GT - Guatemala 12
HN - Honduras 12
KE - Kenya 12
MY - Malesia 12
SA - Arabia Saudita 12
SV - El Salvador 12
SY - Repubblica araba siriana 12
UY - Uruguay 12
DZ - Algeria 11
GP - Guadalupe 11
PY - Paraguay 11
TN - Tunisia 11
JO - Giordania 10
PT - Portogallo 10
TW - Taiwan 10
AZ - Azerbaigian 9
CW - ???statistics.table.value.countryCode.CW??? 9
AU - Australia 8
NP - Nepal 8
CH - Svizzera 7
DK - Danimarca 7
LT - Lituania 7
EE - Estonia 6
ET - Etiopia 6
GE - Georgia 6
KZ - Kazakistan 6
NI - Nicaragua 6
PR - Porto Rico 6
BA - Bosnia-Erzegovina 5
BB - Barbados 5
IR - Iran 4
MU - Mauritius 4
SC - Seychelles 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
AL - Albania 2
AM - Armenia 2
BH - Bahrain 2
CG - Congo 2
CY - Cipro 2
GA - Gabon 2
HU - Ungheria 2
Totale 12.826
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Città #
Ashburn 852
Singapore 640
San Jose 571
Chandler 321
Hong Kong 320
Fairfield 286
Milan 269
Council Bluffs 219
Bari 211
Beijing 207
Nyköping 197
Houston 175
Woodbridge 166
Seattle 151
Cambridge 138
New York 134
Rome 117
Los Angeles 115
Dallas 102
Santa Clara 101
Wilmington 101
Lauterbourg 89
Jakarta 75
Ho Chi Minh City 68
Ann Arbor 67
Helsinki 66
Dearborn 62
Columbus 60
Roxbury 55
Lawrence 54
Buffalo 46
Chicago 45
São Paulo 44
Brussels 40
Boardman 39
Falkenstein 39
Inglewood 35
Moscow 35
North Bergen 35
Brooklyn 34
Des Moines 34
Hanoi 34
Munich 34
Abidjan 32
London 31
Naples 31
Nanjing 30
Montreal 29
Nuremberg 29
Phoenix 29
Istanbul 28
Atlanta 27
Frankfurt am Main 25
Warsaw 24
Brno 23
Figino 23
Thetford 23
Denver 22
Toronto 22
San Diego 21
Dublin 20
Johannesburg 20
Mexico City 20
Tokyo 20
Florence 19
Fragagnano 19
Stockholm 19
Boston 18
Palermo 18
Paris 18
Rio de Janeiro 18
San Francisco 18
Dong Ket 17
Washington 17
Lahore 16
Amsterdam 15
Ankara 15
Chennai 15
Orem 15
Pescara 15
Poplar 15
Redwood City 15
Tashkent 15
The Dalles 15
Basingstoke 14
Bologna 14
Catania 14
Genoa 14
San José 14
Baghdad 13
Belo Horizonte 13
Charlotte 13
Guangzhou 13
Kingston 13
New Delhi 12
Quito 12
Taranto 12
Brasília 11
Damascus 11
Guatemala City 11
Totale 7.548
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Nome #
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 279
Development of a brine for mozzarella preservation 250
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 245
Olive leaf extract as natural preservative 236
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 213
Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis 206
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 206
Chemical and sensory characterization of Brazilian virgin olive oils 194
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 185
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 185
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 182
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 179
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor 178
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 177
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 177
Chemical characterization, gastrointestinal motility and sensory evaluation of dark chocolate: A nutraceutical boosting consumers’ health 170
Use of olive leaf extract to reduce lipid oxidation of baked snacks 167
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 165
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 162
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 161
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 160
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 159
Olive leaf extracts act as modulators of the human immune response 156
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 155
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 154
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 150
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 149
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 148
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 148
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce 141
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 141
A novel subcellular localization of FAD synthase in neuronal cell models and possible consequences of altered flavin homeostasis. 140
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 140
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 138
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 134
Has the use of talc an effect on yield and extra virgin olive oil quality? 131
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 130
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 130
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 128
Potential use of plant-based by-products and waste to improve the quality of gluten-free foods 127
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 124
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 123
Do the technological coadjuvants influence enzymatic activities during olive processing? 123
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 122
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 119
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 115
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 115
Functional compounds from olive pomace to obtain high-added value foods – a review 114
Emulsion-filled gels application in the food design of baked goods 112
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 112
Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere 109
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta 108
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese 108
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 108
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 108
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality 108
“Good Wine Makes Good Blood”: An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines 108
FAD Synthase (FADS) localization and function in neuronal cell models: a possible involvement of FADS in the pathogenesis of neurodegenerative diseases. 105
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds 104
Le acquaporine come nuovi target molecolari dell’azione bioattiva di fitocomposti 103
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms 102
Application of Agri-Food By-Products in Cheesemaking 101
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 100
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 100
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 100
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 100
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 100
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 99
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season 99
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 96
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages 96
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 95
Teff type-I sourdough to produce gluten-free muffin 95
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate 94
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes 93
Pineapple (ananas comosus (L.) merr.) as a source of unique phenolic compounds: analysis and applications as authenticity marker 93
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties 93
Quality of frozen stored flavoured olive oils 92
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 92
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products 91
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 88
FAD synthase (FADs) localization and function in neuronal cell model and worms: a possible involvement of FADs in the pathogenesis of neurodegenerative diseases. 88
Application of salts to maintain the storability, quality, and safety of horticultural products 87
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre 86
Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation 83
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 83
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks 83
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 83
REFORMULATION APPROACHES TO REDUCE THE USE OF NITRATES AND NITRITES IN RIPENED SAUSAGES 79
Sustainable extraction of functional compounds from vine shoots and their food application 77
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis 76
Can the combination of two apulian traditional agri-food products generate a superfood? The case of functional taralli with Pleurotus eryngii 73
Olive leaf extracts to improve the shelf-life of foods and modulate cellular response to oxidative stress. 72
Upcycling of grape pomace for the formulation of high added value pizza bases 71
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 71
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 71
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 70
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 70
Impact of coadjuvants on enzymes activity during VOO extraction 67
Phenolic profile of micro- and nano-encapsulated olive leaf extract in biscuits during in vitro gastrointestinal digestion 66
Totale 12.499
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Categoria #
all - tutte 52.555
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 52.555
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022387 0 0 0 0 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
2026/20272.008 345 307 491 782 83 0 0 0 0 0 0 0
Totale 13.365