IRIS
DIFONZO, GRAZIANA
 Distribuzione geografica
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Continente #
NA - Nord America 4.685
AS - Asia 2.833
EU - Europa 2.745
SA - Sud America 684
AF - Africa 156
OC - Oceania 7
Totale 11.110
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Nazione #
US - Stati Uniti d'America 4.540
IT - Italia 1.352
SG - Singapore 1.126
CN - Cina 535
BR - Brasile 508
HK - Hong Kong 320
RU - Federazione Russa 271
SE - Svezia 227
VN - Vietnam 192
FR - Francia 167
DE - Germania 158
GB - Regno Unito 136
IN - India 106
ID - Indonesia 92
BD - Bangladesh 87
TR - Turchia 86
FI - Finlandia 80
CA - Canada 69
AR - Argentina 59
NL - Olanda 56
BE - Belgio 45
MX - Messico 45
ES - Italia 37
ZA - Sudafrica 37
PK - Pakistan 34
PL - Polonia 34
CI - Costa d'Avorio 32
AT - Austria 31
IQ - Iraq 30
CZ - Repubblica Ceca 26
EC - Ecuador 25
IE - Irlanda 24
PH - Filippine 24
CO - Colombia 23
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
PE - Perù 14
GR - Grecia 13
JM - Giamaica 13
LB - Libano 13
VE - Venezuela 13
EG - Egitto 12
MY - Malesia 12
SY - Repubblica araba siriana 12
UY - Uruguay 12
KE - Kenya 11
PY - Paraguay 11
SA - Arabia Saudita 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
LT - Lituania 7
CH - Svizzera 6
DK - Danimarca 6
ET - Etiopia 6
GE - Georgia 6
KZ - Kazakistan 6
AU - Australia 5
BA - Bosnia-Erzegovina 5
TH - Thailandia 5
CR - Costa Rica 4
EE - Estonia 4
IR - Iran 4
MU - Mauritius 4
SV - El Salvador 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
BB - Barbados 2
BH - Bahrain 2
CY - Cipro 2
GA - Gabon 2
HU - Ungheria 2
OM - Oman 2
TT - Trinidad e Tobago 2
UG - Uganda 2
AF - Afghanistan, Repubblica islamica di 1
BF - Burkina Faso 1
BG - Bulgaria 1
BW - Botswana 1
CG - Congo 1
GF - Guiana Francese 1
Totale 11.094
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Città #
Singapore 636
Ashburn 615
San Jose 434
Chandler 321
Hong Kong 318
Fairfield 285
Milan 253
Beijing 206
Bari 198
Nyköping 197
Houston 173
Woodbridge 165
Seattle 148
Cambridge 138
New York 121
Rome 109
Council Bluffs 102
Wilmington 101
Los Angeles 100
Lauterbourg 89
Dallas 82
Jakarta 75
Ho Chi Minh City 68
Ann Arbor 67
Helsinki 66
Dearborn 62
Columbus 57
Roxbury 55
Lawrence 54
Santa Clara 52
Buffalo 42
Brussels 40
Falkenstein 39
Boardman 36
São Paulo 36
Inglewood 35
Moscow 35
Des Moines 34
Munich 34
Hanoi 33
Abidjan 32
Chicago 30
Nanjing 30
London 29
Nuremberg 29
Istanbul 27
Brooklyn 26
Frankfurt am Main 25
Warsaw 24
Naples 23
Thetford 23
Montreal 22
Dublin 20
Johannesburg 20
Mexico City 20
San Diego 20
Brno 19
Fragagnano 19
Tokyo 19
Atlanta 18
Figino 18
Rio de Janeiro 18
Stockholm 18
Dong Ket 17
Paris 17
Ankara 15
Denver 15
Florence 15
Poplar 15
Tashkent 15
The Dalles 15
Amsterdam 14
Basingstoke 14
Palermo 14
Redwood City 14
Baghdad 13
Belo Horizonte 13
Boston 13
Chennai 13
Guangzhou 13
Orem 13
Pescara 13
Catania 12
Taranto 12
Toronto 12
Bologna 11
Damascus 11
Lahore 11
Pune 11
Adelfia 10
Bitonto 10
Charlotte 10
Hefei 10
Karachi 10
Kingston 10
Nairobi 10
New Delhi 10
Phoenix 10
Quito 10
Sannicandro di Bari 10
Totale 6.701
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Nome #
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 264
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 230
Olive leaf extract as natural preservative 209
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 201
Remaining challenges in cellular flavin cofactor homeostasis and flavoprotein biogenesis 197
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 186
Chemical and sensory characterization of Brazilian virgin olive oils 181
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 180
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 176
Development of a brine for mozzarella preservation 170
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 167
Use of olive leaf extract to reduce lipid oxidation of baked snacks 163
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 160
Design, production and characterization of a cleanlabel vegan pea butter using fermentation with EPSproducer Leuconostoc pseudomesenteroides 159
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 159
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 154
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 152
Olive leaf extracts act as modulators of the human immune response 148
Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products 142
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 141
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 140
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 138
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 137
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 136
Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple 134
Chemical characterization, gastrointestinal motility and sensory evaluation of dark chocolate: A nutraceutical boosting consumers’ health 134
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 131
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 131
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 126
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 124
Green extraction, antioxidant characterization, and employment of phenolic extracts from olive leaves (cv. Coratina) 123
Has the use of talc an effect on yield and extra virgin olive oil quality? 122
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor 121
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 120
A novel subcellular localization of FAD synthase in neuronal cell models and possible consequences of altered flavin homeostasis. 117
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 116
Potential use of plant-based by-products and waste to improve the quality of gluten-free foods 116
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 113
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce 111
Do the technological coadjuvants influence enzymatic activities during olive processing? 109
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 108
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 108
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 107
Functional compounds from olive pomace to obtain high-added value foods – a review 106
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 103
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 102
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality 101
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds 99
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 98
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 98
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 98
Changes in quality parameters of ripened sausages added with olive leaf extract during refrigerated storage under modified atmosphere 96
Le acquaporine come nuovi target molecolari dell’azione bioattiva di fitocomposti 96
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 96
“Good Wine Makes Good Blood”: An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines 96
FAD Synthase (FADS) localization and function in neuronal cell models: a possible involvement of FADS in the pathogenesis of neurodegenerative diseases. 94
Emulsion-filled gels application in the food design of baked goods 93
Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins 93
Application of Agri-Food By-Products in Cheesemaking 92
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta 91
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 91
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected? 90
Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese 90
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 89
Teff type-I sourdough to produce gluten-free muffin 88
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 88
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 87
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season 86
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 85
Pineapple (ananas comosus (L.) merr.) as a source of unique phenolic compounds: analysis and applications as authenticity marker 85
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages 85
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 85
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 84
FAD synthase (FADs) localization and function in neuronal cell model and worms: a possible involvement of FADs in the pathogenesis of neurodegenerative diseases. 82
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 82
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods 81
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products 81
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate 80
Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes 79
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 79
Design Optimization of emulsions based on fine fraction of durum wheat oil cake: Structural and rheological properties 79
Quality of frozen stored flavoured olive oils 78
Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre 77
Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread 77
Bioactive compounds and quality evaluation of ‘Wonderful’ pomegranate fruit and juice as affected by deficit irrigation 72
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms 71
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks 69
Olive leaf extracts to improve the shelf-life of foods and modulate cellular response to oxidative stress. 67
Sustainable extraction of functional compounds from vine shoots and their food application 65
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential 65
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis 65
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 65
REFORMULATION APPROACHES TO REDUCE THE USE OF NITRATES AND NITRITES IN RIPENED SAUSAGES 64
Application of salts to maintain the storability, quality, and safety of horticultural products 64
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 61
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 61
Impact of coadjuvants on enzymes activity during VOO extraction 57
Effect of edible coatings and films enriched with plant extracts and essential oils on the preservation of animal-derived foods 56
Upcycling of grape pomace for the formulation of high added value pizza bases 55
Can the combination of two apulian traditional agri-food products generate a superfood? The case of functional taralli with Pleurotus eryngii 53
Totale 11.031
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Categoria #
all - tutte 46.885
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 46.885
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20265.454 626 307 315 537 575 295 595 225 700 516 248 515
2026/2027254 254 0 0 0 0 0 0 0 0 0 0 0
Totale 11.611