LAVELLI, VERA AGNESE
 Distribuzione geografica
Continente #
EU - Europa 8.480
NA - Nord America 4.913
AS - Asia 2.439
SA - Sud America 160
AF - Africa 68
OC - Oceania 39
Continente sconosciuto - Info sul continente non disponibili 11
Totale 16.110
Nazione #
US - Stati Uniti d'America 4.805
IT - Italia 2.983
GB - Regno Unito 2.423
SE - Svezia 990
CN - Cina 962
DE - Germania 600
TR - Turchia 318
IN - India 291
VN - Vietnam 257
IE - Irlanda 245
FR - Francia 238
KR - Corea 199
UA - Ucraina 167
FI - Finlandia 124
RU - Federazione Russa 120
DK - Danimarca 100
NL - Olanda 93
HK - Hong Kong 91
EU - Europa 85
GR - Grecia 75
BE - Belgio 69
ID - Indonesia 60
CA - Canada 52
ES - Italia 48
CO - Colombia 47
JP - Giappone 44
MX - Messico 44
PL - Polonia 35
BR - Brasile 34
SG - Singapore 34
AU - Australia 31
TH - Thailandia 30
PE - Perù 29
PT - Portogallo 26
AR - Argentina 22
CH - Svizzera 22
PS - Palestinian Territory 22
IR - Iran 21
MY - Malesia 21
PK - Pakistan 21
RO - Romania 19
PH - Filippine 18
RS - Serbia 15
TW - Taiwan 14
AT - Austria 13
CL - Cile 13
BG - Bulgaria 12
NG - Nigeria 12
ZA - Sudafrica 12
NO - Norvegia 11
GH - Ghana 10
CZ - Repubblica Ceca 9
EG - Egitto 9
SK - Slovacchia (Repubblica Slovacca) 9
NZ - Nuova Zelanda 8
SC - Seychelles 7
HR - Croazia 6
HU - Ungheria 6
SA - Arabia Saudita 6
BA - Bosnia-Erzegovina 5
CR - Costa Rica 5
EC - Ecuador 5
TN - Tunisia 5
UZ - Uzbekistan 5
VE - Venezuela 5
KG - Kirghizistan 4
MA - Marocco 4
MD - Moldavia 4
SI - Slovenia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
IQ - Iraq 3
UY - Uruguay 3
BD - Bangladesh 2
BO - Bolivia 2
DZ - Algeria 2
EE - Estonia 2
ET - Etiopia 2
JM - Giamaica 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
LB - Libano 2
LT - Lituania 2
AF - Afghanistan, Repubblica islamica di 1
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BJ - Benin 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CM - Camerun 1
DO - Repubblica Dominicana 1
GL - Groenlandia 1
GP - Guadalupe 1
IL - Israele 1
IS - Islanda 1
JO - Giordania 1
KE - Kenya 1
KW - Kuwait 1
MK - Macedonia 1
MM - Myanmar 1
Totale 16.180
Città #
Southend 2.227
Milan 516
Chandler 460
Seattle 415
Wilmington 323
Princeton 320
Fairfield 294
Ashburn 242
Dublin 239
Woodbridge 196
Ann Arbor 195
Beijing 174
Genoa 174
Cambridge 141
Mountain View 140
Houston 131
Jacksonville 120
Nanjing 120
Dong Ket 115
Redmond 113
Redwood City 112
Rome 98
Dearborn 92
Des Moines 88
Bengaluru 79
Frankfurt am Main 78
Hong Kong 71
Boardman 67
Sakarya 66
Medford 60
Berlin 57
Jinan 56
Shenyang 53
Brussels 48
Somerville 48
Phoenix 47
Serra 47
Andover 46
Roxbury 46
Changsha 45
Istanbul 42
Athens 40
Bogotá 39
Hebei 34
Zhengzhou 31
Napoli 30
Bari 29
Hangzhou 29
Shanghai 29
Nanchang 27
Turin 26
Florence 25
San Diego 25
Catania 24
Lima 23
Tianjin 23
Reggio Calabria 21
Seoul 20
Verona 20
Guangzhou 19
Bologna 18
Helsinki 18
Columbus 17
Falls Church 17
Hanoi 17
Jiaxing 17
Naples 17
Padova 17
Cassino 16
Cattolica 16
Norwalk 16
Torino 16
Trieste 16
Central District 15
Fremont 15
Ningbo 15
Hyderabad 14
Los Angeles 14
Mascalucia 14
Mumbai 14
Palermo 14
Tokyo 14
Belgrade 13
Brescia 13
Jakarta 13
Lanzhou 13
Modena 13
Ottawa 13
Rho 13
Warsaw 13
Bangkok 12
Chicago 12
Kiez 12
Wuhan 12
Auburn Hills 11
Bitonto 11
Hefei 11
Salerno 11
Hamburg 10
Kunming 10
Totale 9.078
Nome #
Manuale della ristorazione : management, progettazione dei pasti, nutrizione, igiene, merceologia, tecnologia, legislazione 1.041
Qualità nelle aziende e nelle filiere agroalimentari 513
Circular reuse of bio-resources : the role of Pleurotus spp. in the development of functional foods 319
Rate of carotenoid degradation in dehydrated carrots 237
Use of winemaking by-products as an ingredient for tomato puree : the effect of particle size on product quality 213
The antioxidant activity of tomato : 3. Effects of processing technologies on oxidative and heat damage 206
Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production 203
Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase – effect of food matrix and processing on efficacy 200
L’utilizzo di vinacce nei settori delle conserve vegetali, dei prodotti da forno e della confetteria 198
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits 189
Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors 186
A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat 179
Marchi di qualità e certificazione di prodotto nel settore agroalimentare 171
Tuning physical properties of tomato puree by fortification with grape skin antioxidant dietary fiber 169
Formulation of a dry green tea-apple product : study on antioxidant and color stability 166
A model to predict shelf-life in air and darkness of cut,ready-to-use, fresh carrots under both isothermal and non-isothermal conditions 161
Recupero dei sottoprodotti di vinificazione per lo sviluppo di applicazioni alimentari innovative : stato dell’arte 161
Phenolics from pigmented grains have remarkable immunomodulating properties 160
Pleurotus ostreatus as a source of vitamin D2 and functional foods for a young population 156
Improving value of tomato waste by development of new food ingredients 150
Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications 150
Quality of nectarine and peach nectars as affected by lye-peeling and storage 149
Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices 148
Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties 146
Application of the check-all-that-apply method (CATA) to get insights on children's drivers of liking of fiber-enriched apple purees 145
ITALY on the spotlight: EXPO MILAN 2015 and Italian Journal of Food Science 144
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability 144
Consumers’ attitude towards food by-products : the influence of food technology neophobia, education and information 143
Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree 142
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability 140
Characterization of phenolics in red grape skins recovered from winemaking by-products employable as a food ingredient or as a nutraceutical preparation 139
Ingredienti alimentari ad alto valore aggiunto da sottoprodotti di vinificazione 138
Linee guida per l'ispezione e la valutazione dei sistemi di autocontrollo dell'igiene nelle industrie alimentari (D.LGS 155/97) 134
Carotenoids: considerations for their use in functional foods, nutraceuticals, nutricosmetics, supplements, botanicals, and novel foods in the context of sustainability, circular economy, and climate change 133
A comparative study of the antioxidant activity of tomato derivatives by enzyme- and metal-catalyzed reactions 128
Modelling the stability of lycopene-rich by-products of tomato processing 127
Polyphenol oxidase activity and implications on the quality of intermediate moisture and dried apples 127
Phenolics from pigmented grains have remarkable immunomodulating properties 127
Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species 126
Effect of water activity on carotenoid degradation in dehydrated carrots 124
Kinetics of quality degradation during storage of monovarietal extra virgin olive oils 124
Antioxidant activity of minimally processed red chicory (Cichorium intybus L.) evaluated in xanthine oxidase-, myeloperoxidase-, and diaphorase-catalyzed reactions 124
Use of grape pomace phenolics to counteract endogenous and exogenous formation of advanced glycation end-products 124
Effect of filtration on virgin olive oil stability during storage 122
Optimization of color and antioxidant activity of peach and nectarine puree : scale-up study from pilot to industrial plant 121
Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oil 120
Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation 120
Design of high quality nectarine and peach nectars : from process optimization to predictive models for color and antioxidant variations durino long-term storage 120
New food ingredients for a sustainable and healthy diet: the case of apple pomace 119
The antioxidant activity of tomato : 1: Evaluation of fresh and processed products by chemical-physical indexes and biochemical models systems through the Principal Component Analysis 118
Il ruolo dell’analisi sensoriale nello sviluppo di prodotti funzionali : caratterizzazione sensoriale e accettabilità di passate di pomodoro addizionate con matrici fibrose derivanti dalla filiera enologica 118
Interaction of protein and starch studied through amyloglucosidase action 117
Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products 116
The activity of Pleurotus ostreatus extracts against pathogenic fusaria 115
ValorVitis 2.0, La ricerca e l’innovazione incontrano il mercato 115
Cinetica di variazione del potere antiossidante dell’olio extra vergine di oliva in fase di stoccaggio 112
Effect of filtration on virgin olive oil stability during storage 112
Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extract 112
Pigmented grains as a source of immunomodulating bioactives 112
Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots 112
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods 112
Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content 111
Cosmetica nell'era della bioeconomia: prevenzione dell'invecchiamento cutaneo mediante agenti antiglicanti recuperati dai residui di vinificazione 110
Phloridzin and other phytochemicals in apple pomace : Stability evaluation upon dehydration and storage of dried product 109
Variation in antioxidant components of tomato during vine and post-harvest ripening 109
La certificazione dei sistemi di gestione e dei prodotti alimentari 109
Criteri di ottimizzazione nella scelta di varietà di grano tenero per la panificazione mediante lunghe fermentazioni 107
Utilizzo degli scarti di vinificazione : il progetto ValorVitis 106
The antioxidant activity of tomato : 4. Effects of storage on oxidative and heat damage 105
VALORVITIS : Valorization of the wine industry byproducts for the production of high-added value compounds Oral communication 105
Study of new tomato products at intermediate moisture to improve the antioxidant activity of dried tomato 104
Valorvitis : valorizzazione dei sottoprodotti della filiera vitivinicola per la produzione di composti ad alto valore aggiunto 103
Valorization of wine-making by-products for developing innovative fruit jellies 103
Apple pomace is a good matrix for phytochemical retention 102
Applications of Recovered Bioactive Compounds in Food Products 102
Combined effect of storage temperature and water activity on the antiglycoxidative properties and color of dehydrated apples 101
Elogio del pomodoro 101
Use of spectroscopic and fluorescence techniques to assess heat induced molecular modifications of gluten 100
Production of stable emulsions using beta-glucans extracted from Pleurotus ostreatus to encapsulate oxidisable compounds 100
Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits 99
Comparison of the antioxidant activities of extra virgin olive oils 98
Screening grape seeds recovered from winemaking byproducts as sources of reducing agents and mammalian a-glucosidase and a-amylase inhibitors 98
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents,and research needs 98
Rate of antioxidant degradation and color variations in dehydrated apples as related to water activity 97
Phytochemical stability in dried apple and green tea functional products as related to moisture properties 97
Upgrading winemaking by-products as innovative ingredients for tomato puree : from process and product design to the evaluation of consumers’ liking 97
Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copper-induced lipid peroxidation 96
Le modalità di trasformazione e la sicurezza alimentare 96
Modelling the effects of thermal sterilization on the quality of tomato puree 95
Tomato Skin as a Sustainable and Healthy Ingredient 95
Effect of filtration on virgin olive oil stability during storage 95
Phytochemical stability in dried tomato pulp and peel as affected by moisture properties 95
Modeling Hygroscopicity, Antioxidant Properties and Color Changes of a Dehydrated Green Tea : Apple Product 94
Indici analitici della qualità dell'olio extra vergine di oliva. In: Prospettive della qualità, della normativa e del business nel settore dell'olio di oliva 94
Assessing liking and food neophobia for vitamin D2 enriched breadsticks among school aged children 94
The gluten complex studied by urea denaturation and red-ox titration 93
The antioxidant activity of tomato : 2: Effects of wine and post-harvest ripening 93
Relationships among protein molecular properties, surface hydrophobicity and technological behaviour in wheat flour 93
High-warranty traceability system in the poultry meat supply chain : A medium-sized enterprise case study 92
Definizione di parametri molecolari per l'ottimizzazione dei trattamenti termici di bassa intensità di prodotti del grano 91
Totale 14.084
Categoria #
all - tutte 35.675
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 35.675


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019772 0 0 0 0 0 0 0 57 299 93 162 161
2019/20202.304 225 102 100 219 156 208 331 119 336 304 142 62
2020/20212.299 91 129 165 79 188 154 136 153 318 288 368 230
2021/20222.182 277 128 86 156 161 159 131 140 149 171 151 473
2022/20232.686 358 217 244 218 259 465 126 205 268 92 147 87
2023/20241.127 77 147 92 120 409 112 95 75 0 0 0 0
Totale 17.448