IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

PELLEGRINO, LUISA MARIA
 Distribuzione geografica
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Continente #
EU - Europa 14.571
NA - Nord America 9.318
AS - Asia 8.635
SA - Sud America 784
AF - Africa 220
OC - Oceania 157
Continente sconosciuto - Info sul continente non disponibili 5
Totale 33.690
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Nazione #
US - Stati Uniti d'America 8.986
IT - Italia 6.749
GB - Regno Unito 2.623
CN - Cina 2.497
SG - Singapore 2.358
SE - Svezia 1.014
DE - Germania 852
RU - Federazione Russa 757
HK - Hong Kong 728
BD - Bangladesh 609
FR - Francia 594
BR - Brasile 561
VN - Vietnam 542
IN - India 502
TR - Turchia 456
NL - Olanda 450
IE - Irlanda 271
FI - Finlandia 254
KR - Corea 252
UA - Ucraina 234
CA - Canada 163
DK - Danimarca 155
ID - Indonesia 148
ES - Italia 141
JP - Giappone 137
AU - Australia 119
EU - Europa 96
MX - Messico 92
PL - Polonia 74
CO - Colombia 63
AR - Argentina 56
BE - Belgio 54
AT - Austria 52
CH - Svizzera 51
IQ - Iraq 49
RO - Romania 45
CI - Costa d'Avorio 44
GR - Grecia 44
TW - Taiwan 43
PH - Filippine 42
IR - Iran 38
NZ - Nuova Zelanda 38
PK - Pakistan 34
ZA - Sudafrica 33
MY - Malesia 31
VE - Venezuela 26
EC - Ecuador 25
CZ - Repubblica Ceca 24
MA - Marocco 22
TH - Thailandia 20
DZ - Algeria 19
SA - Arabia Saudita 19
PT - Portogallo 18
CL - Cile 17
NG - Nigeria 17
PE - Perù 17
HR - Croazia 15
IL - Israele 15
UZ - Uzbekistan 15
AE - Emirati Arabi Uniti 14
EG - Egitto 14
UY - Uruguay 14
PA - Panama 13
SC - Seychelles 13
LT - Lituania 12
NO - Norvegia 12
TN - Tunisia 12
CY - Cipro 11
JO - Giordania 11
SI - Slovenia 10
BG - Bulgaria 9
CR - Costa Rica 9
GT - Guatemala 9
LU - Lussemburgo 9
LV - Lettonia 9
BJ - Benin 8
HN - Honduras 8
AZ - Azerbaigian 7
JM - Giamaica 7
OM - Oman 7
AL - Albania 6
ET - Etiopia 6
KH - Cambogia 6
NP - Nepal 6
TT - Trinidad e Tobago 6
EE - Estonia 5
HU - Ungheria 5
KE - Kenya 5
LK - Sri Lanka 5
SK - Slovacchia (Repubblica Slovacca) 5
SV - El Salvador 5
KZ - Kazakistan 4
PY - Paraguay 4
QA - Qatar 4
RS - Serbia 4
AM - Armenia 3
BH - Bahrain 3
BW - Botswana 3
DO - Repubblica Dominicana 3
GA - Gabon 3
Totale 33.709
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Città #
Southend 2.260
Singapore 1.410
Milan 1.128
Ashburn 772
Hong Kong 636
Chandler 543
San Jose 490
Beijing 475
Rome 429
Seattle 386
Wilmington 360
Council Bluffs 341
Dallas 341
Fairfield 334
Santa Clara 325
Mountain View 279
Princeton 279
Dublin 229
Los Angeles 216
Ann Arbor 173
Woodbridge 164
Boardman 163
Houston 162
Redwood City 157
Ho Chi Minh City 153
Hanoi 148
Redmond 142
New York 137
Lauterbourg 135
Moscow 133
Dearborn 129
Helsinki 127
Naples 124
Buffalo 123
Cambridge 123
Hefei 122
Shanghai 119
Erzurum 115
Bengaluru 114
Nanjing 112
Jacksonville 111
Guangzhou 101
Turin 96
Jinan 93
Jakarta 88
Des Moines 85
Grafing 85
Margão 85
Sakarya 80
Bologna 77
Hangzhou 71
Hanover 69
Phoenix 69
Padova 67
Parma 67
Tokyo 64
Adelaide 62
Shenyang 62
Roxbury 61
Napoli 59
Modena 54
Cangzhou 53
Frankfurt am Main 53
Istanbul 53
Florence 51
Nanchang 51
São Paulo 49
Verona 49
Brescia 48
Tianjin 46
Madrid 44
Catania 43
Abidjan 42
Bühl 42
Chicago 42
Palermo 42
Seoul 41
Bari 40
Bogotá 40
Serra 40
Toronto 40
Andover 39
Paris 38
Torino 38
Athens 37
Atlanta 37
Brussels 37
Padua 37
Changsha 36
Columbus 36
The Dalles 36
Zhengzhou 36
Shenzhen 35
Hebei 34
Medford 34
Somerville 34
Fremont 33
Fuzhou 33
Munich 32
San Diego 32
Totale 17.297
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Nome #
Valutazione della fosfatasi alcalina nel formaggio Grana Padano grattugiato 1.120
Gli amminoacidi liberi nella tipizzazione del formaggio Parmigiano-Reggiano ed in particolare del prodotto grattugiato 999
LIBRO BIANCO SUL LATTE E I PRODOTTI LATTIERO CASEARI 784
Gli amminoacidi liberi nella caratterizzazione analitica del formaggio Grana Padano 672
Valutazione del Grana Padano grattugiato attraverso determinazione per elettroforesi capillare di frazioni caseiniche e di loro peptidi di degradazione 575
Accurate quantification of furosine in milk and dairy products by direct HPLC method 486
Il confezionamento dei formaggi in pellicole estensibili : aspetti qualitativi e fenomeni di migrazione 467
Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk 443
Determination of furosine in dairy products by capillary zone electrophoresis: A comparison with the HPLC method 429
Development of a tomato pomace biorefinery based on a CO2-supercritical extraction process for the production of a high value lycopene product, bioenergy and digestate 422
Le frodi nel settore lattiero-caseario 421
Nutrition and Health: Effects of Processing on Protein Quality of Milk and Milk Products 421
INFLUENCE OF FAT-CONTENT ON SOME HEAT-INDUCED CHANGES IN MILK AND CREAM 417
Bacterial proteolysis of casein leading to UHT milk gelation : an applicative study 375
Grated Grana Padano cheese : new hints on how to control quality and recognize imitations 367
Cow’s Milk Consumption and Health : A Health Professional’s Guide 366
From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin 363
Determinazione del latte di vacca nei formaggi di specie minori mediante HPLC delle sieroproteine 362
Proteolytic Activity and Production of γ-Aminobutyric Acid by Streptococcus thermophilus Cultivated in Microfiltered Pasteurized Milk 348
Marine microorganisms for biocatalysis : selective hydrolysis of nitriles with a salt-resistant strain of meyerozyma guilliermondii 341
A sensitive HPLC method to detect hen's egg white lysozyme in milk and dairy products 340
Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses 340
Invited review: Hygienic quality, composition, and technological performances of raw milk obtained by robotic milking of cows 339
L’utilizzo di caldaie di rame o di acciaio : effetti sulla tecnologia e sulle caratteristiche qualitative del Parmigiano-Reggiano 333
Different analytical approaches in assessing antibacterial activity and the purity of commercial lysozyme preparations for dairy application 330
Determinazione della lisinoalanina mediante HPLC e rilevamento fluorimetrico 321
Prezioso come uno scarto: dal permeato di siero un imballaggio sostenibile ad attività antimicrobica 317
Antimicrobial activity of resveratrol-derived monomers and dimers against foodborne pathogens 316
Impact of Extending Hard-Cheese Ripening : A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months 312
The late blowing defect of hard cheeses: Behaviour of cells and spores of Clostridium tyrobutyricum throughout the cheese manufacturing and ripening 307
Changes in the soluble nitrogen fraction of milk throughout PDO Grana Padano cheese-making 298
Effect of temperature on the microstructure of fat globules and the immunoglobulin-mediated interactions between fat and bacteria in natural raw milk creaming 291
Thermal denaturation of whey protein in pasteurized milk. Fast evaluation by HPLC 284
Storage of pasteurized milk in clear PET bottles combined with light exposure on a retail display case : A possible strategy to define the shelf life and support a recyclable packaging 284
Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products 281
Filiera produttiva e danno termico della pasta alimentare secca 279
Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products : an Inter-Laboratory Validation Study 272
New insight on crystal and spot development in hard and extra-hard cheeses : Association of spots with incomplete aggregation of curd granules 270
Shedding light on crystals and white spots in cheese 268
Indagine sulla composizione in amminoacidi liberi del formaggio Provolone quale possibile elemento caratterizzante 266
Assessment (indices) of heat treatment of milk 260
Mechanisms of clostridium tyrobutyricum removal through natural creaming of milk: a microscopy study 258
Riconoscimento del latte in polvere nel formaggio mozzarella mediante valutazione dell'intensità della reazione di Maillard 257
Impact assessment of traditional food manufacturing : The case of Grana Padano cheese 257
Significato della piroglutammil-gamma-3-caseina quale indice di stagionatura del formaggio Grana Padano DOP 255
Liquid Infant Formulas : technological tools for limiting heat damage 254
Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese 253
Filiera produttiva e danno termico della pasta alimentare secca 252
Approaches to prevent the light-struck taste in white wine 252
OCCURRENCE OF PROTEIN-BOUND LYSYLPYRROLALDEHYDE IN DRIED PASTA 249
A sensitive method to determine spinacine (6-carboxy-1,2,3,4-tetrahydroimidazopyridine) in ripened cheese by HPLC 244
Furosine and other heat treatment indicators for detecting fraud in milk and milk products 241
Frodi e alterazioni nei prodotti lattiero-caseari 234
Silter: starter autoctoni e tipicità. Quaderno della Ricerca n. 156 230
Prevention of the appearance of light-struck taste in white wine = Prevenzione della comparsa del gusto di luce nel vino bianco 225
Lysozyme side effects in Grana Padano PDO cheese: new perspective after 30 years using 222
Rapid determination of sodium in milk and milk products by capillary zone electrophoresis 219
La caratterizzazione analitica del formaggio Fontina sulla base della sua composizione in amminoacidi liberi 219
Effects of overprocessing on heat damage of UHT milk 217
Effect of durum wheat genotype and environment on the heat-damage of dried pasta 217
Evaluating the authenticity of the raw-milk cheese fontina (PDO) with respect to similar cheeses 217
ISO International Standard 13875:2005 - Liquid milk - Determination of acid soluble beta-lactoglobulin content - Reverse phase HPLC method 213
Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review 209
About presence of free phosphoserine in ripened cheese and in enzymatic hydrolysate of casein 208
Formation of 2-acetyl-3-D-glucopyranosylfuran (glucosylisomaltol) from nonenzymatic browning in pasta drying 208
Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits 206
Verifica della validità del quadro degli amminoacidi liberi a 15 anni dalla sua introduzione per la caratterizzazione del Parmigiano-Reggiano 206
A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy 205
Valutazione del Grana Padano attraverso la determinazione per elettroforesi capillare di frazioni caseiniche e di loro peptidi di degradazione 204
Detection of buttermilk solids in skimmilk powder by HPLC quantification of aminophospholipids 203
Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties 200
Detection of milk powder and caseinates in Halloumi cheese 199
COUPLING OF LACTULOSE AND FUROSINE INDEXES FOR QUALITY EVALUATION OF STERILIZED MILK 198
Effect of semolina quality and processing conditions on nonenzymatic browning in dried pasta 196
Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield 196
Effects of processing on protein quality of milk and milk products 194
Chemical modifications of casein occurring during industrial manufacturing of milk protein powders 190
Nutritional quality of milk proteins 186
Decorticazione del grano. Riduzione dell’attività alfa-amilasica della semola e del danno termico della pasta secca 186
Indici descrittori del trattamento termico del latte alimentare 185
Occurrence of galactosyl isomaltol and galactosyl beta-pyranone in commercial drinking milk 183
ISO/TS 27105 Milk and milk products - Determination of lysozyme content by HPLC 182
Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens 181
Light-induced reactions of methionine and riboflavin in model wine: Effects of hydrolysable tannins and sulfur dioxide 179
Il danno termico nel latte UHT oggi in commercio 178
Recycling industrial food wastes for lipid production by oleaginous yeasts Rhodosporidiobolus azoricus and Cutaneotrichosporon oleaginosum 177
Milk substrates influence proteolytic activity of Pseudomonas fluorescens strains 177
HPLC of proteose peptones for evaluating ageing of packaged pasteurized milk 176
Light-struck taste in white wine : protective role of glutathione, sulfur dioxide and hydrolysable tannins 175
Effects of heat load gradient occurring in moulding on characterization and ripening of Grana Padano 174
Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying 171
Evaluation of the stable reaction products of histidine with formaldehyde or with other carbonyl compounds in dairy products 171
Investigating the role of antioxidant compounds in riboflavin-mediated photo-oxidation of methionine: a 1H-NMR approach 171
Heat-induced aggregation and covalent linkages in beta-casein model systems 169
Formation of di-Tyrosine in pasteurized milk during shelf storage 168
Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil 167
Le pellicole estensibili ad uso GDO : aspetti funzionali ed applicativi 166
Galattosio residuo nel formaggio Grana Padano in fascera e possibile rilevamento mediante un biosensore 166
Caratteristiche chimico-analitiche di latti a lenta coagulazione presamica 163
Public health issues in dairy production and the implications on the safety of aged cheeses made with raw milk 161
Totale 28.505
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Categoria #
all - tutte 83.808
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 83.808
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.288 209 109 188 167 167 164 184 158 187 199 162 394
2022/20233.069 317 238 324 285 303 543 168 231 312 64 175 109
2023/20242.278 126 173 104 179 282 271 151 181 92 190 253 276
2024/20254.254 228 371 168 409 352 209 208 418 261 471 358 801
2025/20269.438 690 547 816 702 777 586 1.198 552 1.081 743 976 770
2026/2027281 281 0 0 0 0 0 0 0 0 0 0 0
Totale 35.095