IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

LAVELLI, VERA AGNESE
 Distribuzione geografica
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Continente #
EU - Europa 11.017
NA - Nord America 8.230
AS - Asia 8.177
SA - Sud America 822
AF - Africa 206
OC - Oceania 52
Continente sconosciuto - Info sul continente non disponibili 14
AN - Antartide 1
Totale 28.519
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Nazione #
US - Stati Uniti d'America 7.966
IT - Italia 3.954
GB - Regno Unito 2.505
SG - Singapore 2.489
CN - Cina 2.221
SE - Svezia 998
HK - Hong Kong 750
VN - Vietnam 728
RU - Federazione Russa 720
DE - Germania 682
BR - Brasile 538
FR - Francia 469
IN - India 429
NL - Olanda 404
TR - Turchia 355
BD - Bangladesh 294
IE - Irlanda 258
KR - Corea 231
FI - Finlandia 204
UA - Ucraina 179
ID - Indonesia 146
CA - Canada 129
DK - Danimarca 107
JP - Giappone 106
MX - Messico 88
EU - Europa 85
AR - Argentina 80
GR - Grecia 80
ES - Italia 78
CO - Colombia 68
PL - Polonia 60
PH - Filippine 53
BE - Belgio 48
PK - Pakistan 44
TH - Thailandia 44
AU - Australia 42
PE - Perù 42
PT - Portogallo 42
ZA - Sudafrica 42
MY - Malesia 37
CI - Costa d'Avorio 31
IQ - Iraq 31
IR - Iran 29
CL - Cile 28
RO - Romania 28
EC - Ecuador 26
EG - Egitto 26
PS - Palestinian Territory 26
SA - Arabia Saudita 26
AT - Austria 23
CH - Svizzera 23
TW - Taiwan 22
VE - Venezuela 21
BG - Bulgaria 20
CZ - Repubblica Ceca 20
MA - Marocco 19
RS - Serbia 19
HU - Ungheria 17
UZ - Uzbekistan 16
AE - Emirati Arabi Uniti 15
NG - Nigeria 14
NO - Norvegia 14
KE - Kenya 13
TN - Tunisia 13
CR - Costa Rica 11
KZ - Kazakistan 11
DO - Repubblica Dominicana 10
GH - Ghana 10
SK - Slovacchia (Repubblica Slovacca) 10
AZ - Azerbaigian 9
LT - Lituania 9
NZ - Nuova Zelanda 9
PY - Paraguay 9
HR - Croazia 8
NP - Nepal 8
SC - Seychelles 8
DZ - Algeria 7
AL - Albania 6
BA - Bosnia-Erzegovina 6
ET - Etiopia 6
JM - Giamaica 6
KG - Kirghizistan 6
LA - Repubblica Popolare Democratica del Laos 6
LB - Libano 6
UY - Uruguay 6
BY - Bielorussia 5
MD - Moldavia 5
NI - Nicaragua 5
IL - Israele 4
SI - Slovenia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BN - Brunei Darussalam 3
BO - Bolivia 3
CM - Camerun 3
EE - Estonia 3
HN - Honduras 3
KH - Cambogia 3
KW - Kuwait 3
LU - Lussemburgo 3
MN - Mongolia 3
Totale 28.535
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Città #
Southend 2.227
Singapore 1.561
Hong Kong 703
Milan 650
Ashburn 639
San Jose 571
Chandler 460
Seattle 420
Beijing 388
Council Bluffs 329
Wilmington 323
Princeton 320
Santa Clara 311
Fairfield 294
Dallas 291
Dublin 252
Los Angeles 246
Woodbridge 197
Ann Arbor 195
Rome 190
Genoa 176
Ho Chi Minh City 164
Cambridge 143
Mountain View 140
Lauterbourg 138
Hanoi 134
Houston 133
Moscow 133
Bengaluru 122
Jacksonville 122
Nanjing 120
Dong Ket 115
Redmond 113
Redwood City 112
Hefei 111
New York 100
Boardman 93
Dearborn 92
Guangzhou 89
Des Moines 88
Buffalo 87
Shanghai 86
Jakarta 75
Columbus 71
Naples 69
Helsinki 67
Sakarya 66
Tokyo 64
Berlin 62
Medford 61
Frankfurt am Main 60
Jinan 58
Phoenix 57
Shenyang 56
The Dalles 55
Changsha 54
Bari 52
São Paulo 51
Turin 49
Istanbul 48
Serra 48
Somerville 48
Tianjin 48
Andover 46
Roxbury 46
Seoul 46
Cangzhou 45
Shenzhen 44
Bogotá 42
Athens 41
Bologna 41
Mumbai 39
Zhengzhou 39
Hangzhou 38
Catania 37
Florence 37
Chicago 36
Lima 36
Hebei 34
Da Nang 33
Trieste 33
Abidjan 31
Fuzhou 30
Napoli 30
San Diego 28
Nanchang 27
Padova 26
Orem 25
Palermo 25
Reggio Calabria 25
Warsaw 25
Brussels 24
Modena 24
Paris 24
Lappeenranta 23
Amsterdam 22
Brescia 22
Buenos Aires 22
Eitensheim 22
Haiphong 21
Totale 15.586
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Nome #
Manuale della ristorazione : management, progettazione dei pasti, nutrizione, igiene, merceologia, tecnologia, legislazione 1.266
Qualità nelle aziende e nelle filiere agroalimentari 794
Circular reuse of bio-resources : the role of Pleurotus spp. in the development of functional foods 495
Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production 368
Marchi di qualità e certificazione di prodotto nel settore agroalimentare 356
Use of winemaking by-products as an ingredient for tomato puree : the effect of particle size on product quality 346
Rate of carotenoid degradation in dehydrated carrots 332
Tuning physical properties of tomato puree by fortification with grape skin antioxidant dietary fiber 324
Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase – effect of food matrix and processing on efficacy 324
A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat 323
The antioxidant activity of tomato : 3. Effects of processing technologies on oxidative and heat damage 317
Consumers’ attitude towards food by-products : the influence of food technology neophobia, education and information 308
L’utilizzo di vinacce nei settori delle conserve vegetali, dei prodotti da forno e della confetteria 306
Recupero dei sottoprodotti di vinificazione per lo sviluppo di applicazioni alimentari innovative : stato dell’arte 289
Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits 289
Characterization of phenolics in red grape skins recovered from winemaking by-products employable as a food ingredient or as a nutraceutical preparation 282
Sustainable recovery of grape skins for use in an apple beverage with antiglycation properties 267
Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors 266
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 260
Phenolics from pigmented grains have remarkable immunomodulating properties 255
Formulation of a dry green tea-apple product : study on antioxidant and color stability 245
Pleurotus ostreatus as a source of vitamin D2 and functional foods for a young population 241
Improving value of tomato waste by development of new food ingredients 240
The activity of Pleurotus ostreatus extracts against pathogenic fusaria 240
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 239
Application of the check-all-that-apply method (CATA) to get insights on children's drivers of liking of fiber-enriched apple purees 237
The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods 237
Quality of nectarine and peach nectars as affected by lye-peeling and storage 231
Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability 231
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 231
Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree 230
Phenolics from pigmented grains have remarkable immunomodulating properties 229
A model to predict shelf-life in air and darkness of cut,ready-to-use, fresh carrots under both isothermal and non-isothermal conditions 223
ValorVitis 2.0, La ricerca e l’innovazione incontrano il mercato 223
ITALY on the spotlight: EXPO MILAN 2015 and Italian Journal of Food Science 222
Effect of Pleurotus ostreatus powder addition in vegetable soup on ß-glucan content, sensory perception and acceptability 220
Cheese whey recycling in the perspective of the circular economy : Modeling processes and the supply chain to design the involvement of the small and medium enterprises 219
Interaction of protein and starch studied through amyloglucosidase action 218
Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl species 218
Circular food supply chains: Impact on value addition and safety 217
Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices 216
Use of grape pomace phenolics to counteract endogenous and exogenous formation of advanced glycation end-products 215
Pigmented grains as a source of immunomodulating bioactives 213
Kinetic study of vitamin D2 degradation in mushroom powder to improve its applications in fortified foods 212
Application of Pleurotus ostreatus β-glucans for oil–in–water emulsions encapsulation in powder 209
Use of spectroscopic and fluorescence techniques to assess heat induced molecular modifications of gluten 204
Design of high quality nectarine and peach nectars : from process optimization to predictive models for color and antioxidant variations durino long-term storage 202
Variation in antioxidant components of tomato during vine and post-harvest ripening 201
Ingredienti alimentari ad alto valore aggiunto da sottoprodotti di vinificazione 201
Optimization of color and antioxidant activity of peach and nectarine puree : scale-up study from pilot to industrial plant 197
Effect of filtration on virgin olive oil stability during storage 196
Kinetics of quality degradation during storage of monovarietal extra virgin olive oils 195
Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation 194
Cosmetica nell'era della bioeconomia: prevenzione dell'invecchiamento cutaneo mediante agenti antiglicanti recuperati dai residui di vinificazione 194
Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content 193
A comparative study of the antioxidant activity of tomato derivatives by enzyme- and metal-catalyzed reactions 193
Phytochemical stability in dried tomato pulp and peel as affected by moisture properties 193
Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products 192
The antioxidant activity of tomato : 2: Effects of wine and post-harvest ripening 189
Screening grape seeds recovered from winemaking byproducts as sources of reducing agents and mammalian a-glucosidase and a-amylase inhibitors 189
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents,and research needs 189
New food ingredients for a sustainable and healthy diet: the case of apple pomace 187
Encapsulation of grape seed phenolics from winemaking byproducts in hydrogel microbeads – Impact of food matrix and processing on the inhibitory activity towards α-glucosidase 187
Linee guida per l'ispezione e la valutazione dei sistemi di autocontrollo dell'igiene nelle industrie alimentari (D.LGS 155/97) 186
Effect of water activity on carotenoid degradation in dehydrated carrots 186
Antioxidant activity of minimally processed red chicory (Cichorium intybus L.) evaluated in xanthine oxidase-, myeloperoxidase-, and diaphorase-catalyzed reactions 185
Polyphenol oxidase activity and implications on the quality of intermediate moisture and dried apples 182
Upgrading winemaking by-products as innovative ingredients for tomato puree : from process and product design to the evaluation of consumers’ liking 182
Consumers’ attitude towards food by-products and novel technologies 180
Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots 179
Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copper-induced lipid peroxidation 178
Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oil 177
Criteri di ottimizzazione nella scelta di varietà di grano tenero per la panificazione mediante lunghe fermentazioni 177
Assessing liking and food neophobia for vitamin D2 enriched breadsticks among school aged children 176
Modification of gluten submitted to mild heat treatment 175
Apple pomace is a good matrix for phytochemical retention 174
Modelling the effects of thermal sterilization on the quality of tomato puree 173
Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits 173
The effect of UV irradiation on vitamin D2 content and antioxidant and antiglycation activities of mushrooms 172
Modelling the stability of lycopene-rich by-products of tomato processing 171
Combined effect of storage temperature and water activity on the antiglycoxidative properties and color of dehydrated apples 170
The antioxidant activity of tomato : 4. Effects of storage on oxidative and heat damage 170
Immunomodulating properties of selected bioactives from pigmented grains 169
Valorization of wine-making by-products for developing innovative fruit jellies 169
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 168
Applications of Recovered Bioactive Compounds in Food Products 168
Impact of Pleurotus ostreatus beta-glucans on oxidative stability of active compounds encapsulated in powders during storage and In vitro digestion 168
Rate of antioxidant degradation and color variations in dehydrated apples as related to water activity 164
Effect of filtration on virgin olive oil stability during storage 164
Elogio del pomodoro 164
Effect of water activity on lycopene and flavonoid degradation in dehydrated tomato skins fortified with green tea extract 163
Production of stable emulsions using beta-glucans extracted from Pleurotus ostreatus to encapsulate oxidisable compounds 161
Cinetica di variazione del potere antiossidante dell’olio extra vergine di oliva in fase di stoccaggio 160
The gluten complex studied by urea denaturation and red-ox titration 158
Definizione di parametri molecolari per l'ottimizzazione dei trattamenti termici di bassa intensità di prodotti del grano 158
Supercritical CO2 extraction of oil from seeds of six grape cultivars : modeling of mass transfer kinetics and evaluation of lipid profiles and tocol contents 158
Relationships among protein molecular properties, surface hydrophobicity and technological behaviour in wheat flour 157
Fruit candies enriched with grape skin powders : physicochemical properties 157
Binary alginate-whey protein hydrogels for antioxidant encapsulation 155
La certificazione dei sistemi di gestione e dei prodotti alimentari 154
Totale 23.200
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Categoria #
all - tutte 75.128
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 75.128
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021598 0 0 0 0 0 0 0 0 0 0 368 230
2021/20222.182 277 128 86 156 161 159 131 140 149 171 151 473
2022/20232.663 358 217 244 218 259 465 124 204 263 83 146 82
2023/20241.622 75 130 91 118 327 112 95 88 91 92 168 235
2024/20254.394 258 453 179 448 393 174 122 450 204 457 428 828
2025/20267.793 656 439 787 595 752 523 1.114 477 1.032 690 728 0
Totale 30.107