IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
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Continente #
AS - Asia 4.727
EU - Europa 4.555
NA - Nord America 4.332
SA - Sud America 618
AF - Africa 71
OC - Oceania 5
Totale 14.308
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Nazione #
US - Stati Uniti d'America 4.214
SG - Singapore 2.261
IE - Irlanda 1.707
RU - Federazione Russa 1.324
CN - Cina 726
HK - Hong Kong 707
VN - Vietnam 630
BR - Brasile 513
IT - Italia 389
SE - Svezia 328
UA - Ucraina 249
FR - Francia 155
IN - India 112
DE - Germania 91
GB - Regno Unito 80
CA - Canada 55
AR - Argentina 47
MX - Messico 43
BD - Bangladesh 37
FI - Finlandia 37
ES - Italia 36
BE - Belgio 31
IQ - Iraq 30
ID - Indonesia 28
KR - Corea 28
TR - Turchia 28
JP - Giappone 27
NL - Olanda 27
ZA - Sudafrica 27
PK - Pakistan 25
PL - Polonia 22
LT - Lituania 18
AT - Austria 17
EC - Ecuador 17
TH - Thailandia 13
GR - Grecia 12
MY - Malesia 12
CO - Colombia 10
UZ - Uzbekistan 10
PY - Paraguay 9
CL - Cile 8
PH - Filippine 8
JO - Giordania 7
RO - Romania 7
DZ - Algeria 6
KE - Kenya 6
AU - Australia 5
CH - Svizzera 5
EG - Egitto 5
MA - Marocco 5
TN - Tunisia 5
TT - Trinidad e Tobago 5
AE - Emirati Arabi Uniti 4
ET - Etiopia 4
HR - Croazia 4
KZ - Kazakistan 4
SA - Arabia Saudita 4
UY - Uruguay 4
VE - Venezuela 4
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
HN - Honduras 3
IL - Israele 3
MU - Mauritius 3
NG - Nigeria 3
NP - Nepal 3
OM - Oman 3
PE - Perù 3
PS - Palestinian Territory 3
PT - Portogallo 3
AO - Angola 2
BB - Barbados 2
CR - Costa Rica 2
GH - Ghana 2
LB - Libano 2
MD - Moldavia 2
NI - Nicaragua 2
PR - Porto Rico 2
SN - Senegal 2
TW - Taiwan 2
AM - Armenia 1
AZ - Azerbaigian 1
BG - Bulgaria 1
BM - Bermuda 1
BO - Bolivia 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
DM - Dominica 1
DO - Repubblica Dominicana 1
EE - Estonia 1
GY - Guiana 1
HU - Ungheria 1
IR - Iran 1
JM - Giamaica 1
KG - Kirghizistan 1
LK - Sri Lanka 1
MC - Monaco 1
MK - Macedonia 1
Totale 14.305
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Città #
Dublin 1.707
Singapore 921
Hong Kong 583
Chandler 569
San Jose 549
Moscow 468
Ashburn 309
Jacksonville 233
Lecce 197
Ho Chi Minh City 184
Hanoi 173
Beijing 158
Dallas 142
Princeton 127
Lauterbourg 116
Central District 113
Council Bluffs 110
New York 92
Los Angeles 87
Des Moines 78
Ann Arbor 56
Wilmington 55
Santa Clara 47
São Paulo 47
Orem 44
Ogden 41
Wayanad 41
Kent 33
Haiphong 31
Da Nang 28
Denver 28
Boardman 27
Seoul 27
Tokyo 27
Atlanta 26
Brooklyn 26
Jinan 26
Boston 24
Brussels 24
Frankfurt am Main 24
Milan 23
Montreal 21
Johannesburg 20
Munich 20
Helsinki 19
London 18
San Francisco 18
Falls Church 17
Warsaw 17
Bari 16
Mexico City 16
Tianjin 16
Chennai 15
Chicago 15
Manchester 15
Poplar 15
Stockholm 15
Toronto 15
Brasília 14
Guangzhou 14
Zhengzhou 14
Amsterdam 13
Houston 13
Shenyang 13
Bến Tre 12
Mumbai 12
Nanchang 12
Nanjing 12
Baghdad 11
Biên Hòa 11
Curitiba 11
Las Vegas 11
Phoenix 11
Seattle 11
Ankara 10
Lappeenranta 10
Nuremberg 10
Thái Bình 10
Bangkok 9
Falkenstein 9
Querétaro 9
Bologna 8
Charlotte 8
Istanbul 8
Ninh Bình 8
Porto Alegre 8
Rio de Janeiro 8
Vienna 8
West Jordan 8
Athens 7
Belo Horizonte 7
Changsha 7
Copertino 7
Guayaquil 7
Hangzhou 7
Hải Dương 7
Lequile 7
New Delhi 7
Osasco 7
Parabita 7
Totale 8.312
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Nome #
Peroxides Detection in Extra Virgin Olive Oil (EVOO) by plasmonic nanoholes transducers 236
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 197
Analysis of peroxide value in olive oils with an easy and green method 195
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 184
Application of natural and synthetic zeolites in the oenological field 184
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 176
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 173
Application of modified atmosphere for packaging of ripened sausages: Influence on volatile compounds evolution 172
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 169
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 167
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 166
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 164
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 162
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters 161
Carrageenan as possible stabilizer of calcium tartrate in wine 159
Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation 158
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 157
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 155
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 153
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 152
Epicuticular waxes: A natural packaging to deal with sunburn browning in white grapes 151
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 149
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 149
Adsorption Isotherm Analysis for Hybrid Molecularly Imprinted Polymeric Gold-Decorated Nanoparticles Suitable for Reliable Quantification of Gluconic Acid in Wine 144
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 141
Production and characterization of functional biscuits obtained from purple wheat 137
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 136
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 135
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 131
Olive leaf extract as natural preservative 128
Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients 128
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 127
Influence of decanter working parameters on the extra virgin olive oil quality 122
Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties 121
Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy 120
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 120
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 116
Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties 115
Preliminary study on the pro-oxidant activity of polar triglyceride oligopolymers in edible oils 115
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 114
Effects of Greenhouse vs. Growth Chamber and Different Blue-Light Percentages on the Growth Performance and Quality of Broccoli Microgreens 113
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 112
Chemical and thermal evaluation of olive oil refining at different oxidative levels 110
Nutritional characterization and shelf-life of packaged microgreens 110
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 107
Evolution of the oxidation degree of extra virgin olive oil used for cooking different kind of focaccia (italian flat bread) 106
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines 106
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 104
Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis 103
Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation 103
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 103
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 102
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 102
Evaluation of oxidative phenomena in extra virgin olive oil: Possibility to reduce the number of analytical determinations 102
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 101
Effect of talc addition on the extraction yield and quality of extra virgin olive oils from coratina cultivar after production and during storage 101
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 100
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 100
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils 99
Monoacylglycerols and their influence on the evolution of the oxidation in purified vegetable oils 98
Has the use of talc an effect on yield and extra virgin olive oil quality? 98
Effects of free fatty acids on the oxidative processes in purified olive oil 97
Influence of processing and storage time on the lipidic fraction of taralli 97
The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia 95
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers 95
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes 95
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 94
Complex role of monoacylglycerols in the oxidation of vegetable oils: Different behaviors of soybean monoacylglycerols in different oils 94
Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage 94
The lipid fraction of mortadella: Fatty acid composition and oxidative and hydrolytic degradation 94
First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils 93
Oxydative stability and shelf-life improvement of taralli by natural antioxidants addition 93
Microgreens production with low potassium content for patients with impaired kidney function 93
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 92
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 92
Potential use of extra virgin olive oil in bakery products rich in fats: A comparative study with refined oils 91
Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches 91
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions 90
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar 90
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 90
Talc effect on the volatiles of virgin olive oil during storage 90
Sensory evaluation and statistical analysis to assess the changes during storage in extruded cereals 90
Use of modified atmosphere for the packaging of ripened sausages 89
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 89
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 88
Faba greens, globe Artichoke’s offshoots, crenate broomrape and summer squash greens: Unconventional vegetables of Puglia (Southern Italy) with good quality traits 87
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 87
Evolution of the volatile compounds in vacuum-packed ripened sausages during storage 86
Fatty acids methyl and ethyl esters behaviour during olives processing by means of technological coadjuvants 85
Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation 85
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 85
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 85
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 85
Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations 84
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 84
Vacuum-packaging of ripened sausages: Assessment of the sensorial and chemical characteristics and of the lipid fraction degradation 84
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 83
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 83
Shelf life of stored not pasteurized olive-based pâtés 82
Do monoacylglycerols act as pro-oxidants in purified soybean oil? Evidence of a dose-dependent effect 82
Totale 11.702
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Categoria #
all - tutte 77.807
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 77.807
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021138 0 0 0 0 0 0 0 0 0 0 13 125
2021/2022492 5 14 2 8 130 10 8 53 22 8 98 134
2022/20233.185 149 87 89 167 160 249 25 202 1.890 15 92 60
2023/2024789 82 63 89 61 73 33 18 52 80 65 128 45
2024/20252.761 35 11 71 94 185 464 44 98 1.107 93 209 350
2025/20266.347 442 785 373 523 637 298 1.101 198 1.218 641 131 0
Totale 14.519