IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
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Continente #
EU - Europa 2.634
NA - Nord America 2.354
AS - Asia 627
AF - Africa 6
OC - Oceania 4
SA - Sud America 3
Totale 5.628
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Nazione #
US - Stati Uniti d'America 2.349
IE - Irlanda 1.705
SE - Svezia 314
IT - Italia 280
SG - Singapore 258
UA - Ucraina 239
CN - Cina 182
HK - Hong Kong 126
IN - India 43
BE - Belgio 23
DE - Germania 16
GB - Regno Unito 13
FI - Finlandia 9
FR - Francia 8
ID - Indonesia 6
NL - Olanda 5
AU - Australia 4
CA - Canada 4
CH - Svizzera 4
LT - Lituania 4
BR - Brasile 3
KR - Corea 3
RU - Federazione Russa 3
GH - Ghana 2
HR - Croazia 2
MY - Malesia 2
NG - Nigeria 2
PH - Filippine 2
RO - Romania 2
AT - Austria 1
CI - Costa d'Avorio 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
EE - Estonia 1
GR - Grecia 1
JP - Giappone 1
MC - Monaco 1
MX - Messico 1
NP - Nepal 1
PL - Polonia 1
SA - Arabia Saudita 1
TH - Thailandia 1
TN - Tunisia 1
TR - Turchia 1
Totale 5.628
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Città #
Dublin 1.705
Chandler 569
Jacksonville 231
Lecce 197
Singapore 182
Princeton 127
Central District 113
Des Moines 75
Ann Arbor 56
Wilmington 55
Ogden 41
Wayanad 41
Kent 33
New York 27
Ashburn 25
Boardman 24
Brussels 23
Jinan 23
Falls Church 17
Boston 14
Hong Kong 12
Shenyang 12
Las Vegas 11
Nanchang 11
Bari 10
Nanjing 9
Tianjin 9
Zhengzhou 9
Los Angeles 8
West Jordan 8
Copertino 7
Lequile 7
London 6
Milan 6
Norwalk 6
Helsinki 5
Ningbo 5
Seelze 5
Taiyuan 5
Beijing 4
Changsha 4
Guangzhou 4
Lanzhou 4
Rome 4
Santa Clara 4
Taizhou 4
Verona 4
Zurich 4
Amsterdam 3
Bologna 3
Chieti 3
Edinburgh 3
Ferrara 3
Frankfurt am Main 3
Hangzhou 3
João Pessoa 3
Lappeenranta 3
Perth 3
Seoul 3
Shenzhen 3
Yicheng 3
Abuja 2
Accra 2
Altamura 2
Angri 2
Brooklyn 2
Dalmine 2
Denpasar 2
General Trias 2
Haikou 2
Hebei 2
Jiaxing 2
Munich 2
Nuremberg 2
Parma 2
Pescara 2
Pontirolo Nuovo 2
Potomac 2
Redwood City 2
Toronto 2
Xiangfen 2
Yogyakarta 2
Zagreb 2
Adjamé 1
Athens 1
Bollebygd 1
Bremen 1
Brisbane 1
Cedar Knolls 1
Charlotte 1
Chicago 1
Copenhagen 1
Council Bluffs 1
Dalian 1
Dallas 1
Denver 1
Espoo 1
Forest City 1
Hamburg 1
Harbin 1
Totale 3.865
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Nome #
Peroxides Detection in Extra Virgin Olive Oil (EVOO) by plasmonic nanoholes transducers 108
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 68
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 67
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 67
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 66
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 66
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 66
Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation 65
Production and characterization of functional biscuits obtained from purple wheat 64
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 64
Analysis of peroxide value in olive oils with an easy and green method 64
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 63
Application of modified atmosphere for packaging of ripened sausages: Influence on volatile compounds evolution 63
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 63
Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients 63
Application of natural and synthetic zeolites in the oenological field 63
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 60
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 59
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 59
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters 59
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 58
Preliminary study on the pro-oxidant activity of polar triglyceride oligopolymers in edible oils 58
Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation 57
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 57
Evaluation of oxidative phenomena in extra virgin olive oil: Possibility to reduce the number of analytical determinations 55
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 55
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 55
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 54
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 54
The lipid fraction of mortadella: Fatty acid composition and oxidative and hydrolytic degradation 54
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 54
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 52
Chemical and thermal evaluation of olive oil refining at different oxidative levels 51
Effect of talc addition on the extraction yield and quality of extra virgin olive oils from coratina cultivar after production and during storage 51
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 50
Influence of processing and storage time on the lipidic fraction of taralli 50
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 49
Olive leaf extract as natural preservative 49
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 49
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 48
Influence of decanter working parameters on the extra virgin olive oil quality 47
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 47
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 47
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 47
Has the use of talc an effect on yield and extra virgin olive oil quality? 47
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils 47
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 47
Effects of Greenhouse vs. Growth Chamber and Different Blue-Light Percentages on the Growth Performance and Quality of Broccoli Microgreens 46
Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation 46
Complex role of monoacylglycerols in the oxidation of vegetable oils: Different behaviors of soybean monoacylglycerols in different oils 46
Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches 46
Evolution of the volatile compounds in vacuum-packed ripened sausages during storage 46
Effects of free fatty acids on the oxidative processes in purified olive oil 46
Evolution of the oxidation degree of extra virgin olive oil used for cooking different kind of focaccia (italian flat bread) 46
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 46
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers 45
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 45
Fatty acids methyl and ethyl esters behaviour during olives processing by means of technological coadjuvants 44
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 44
Nutritional characterization and shelf-life of packaged microgreens 44
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions 43
Potential use of extra virgin olive oil in bakery products rich in fats: A comparative study with refined oils 43
Talc effect on the volatiles of virgin olive oil during storage 43
Vacuum-packaging of ripened sausages: Assessment of the sensorial and chemical characteristics and of the lipid fraction degradation 43
Shelf life of stored not pasteurized olive-based pâtés 42
Do monoacylglycerols act as pro-oxidants in purified soybean oil? Evidence of a dose-dependent effect 42
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 42
Monoacylglycerols and their influence on the evolution of the oxidation in purified vegetable oils 42
Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage 42
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines 42
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar 41
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 41
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 41
Sensory evaluation and statistical analysis to assess the changes during storage in extruded cereals 41
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 40
First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils 40
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 40
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes 40
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 39
The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia 39
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 39
Oxydative stability and shelf-life improvement of taralli by natural antioxidants addition 39
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 39
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 39
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: A correlation study 39
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 39
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 39
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 39
Effect of salt reduction on quality and acceptability of durum wheat bread 38
Evolution of regulations regarding the commercial classes of olive oils 38
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 38
Faba greens, globe Artichoke’s offshoots, crenate broomrape and summer squash greens: Unconventional vegetables of Puglia (Southern Italy) with good quality traits 37
Use of modified atmosphere for the packaging of ripened sausages 37
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 37
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 37
The role of triacylglycerol hydrolysis products on evolution of oxidation in vegetable oil 37
Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy 36
Evolution of the oxidation compounds in extra virgin olive oil during frying: Influence of the cultivar and of the oil extraction process 36
Setup of an extraction method for the analysis of carotenoids in microgreens 36
Microgreens production with low potassium content for patients with impaired kidney function 36
Totale 4.877
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Categoria #
all - tutte 46.425
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 46.425
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202039 0 0 0 0 0 0 0 0 0 0 0 39
2020/2021906 152 3 120 12 119 118 0 115 3 126 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
2024/2025391 35 11 71 94 180 0 0 0 0 0 0 0
Totale 5.802