IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
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Continente #
EU - Europa 3.719
AS - Asia 3.339
NA - Nord America 3.253
SA - Sud America 552
AF - Africa 43
OC - Oceania 4
Totale 10.910
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Nazione #
US - Stati Uniti d'America 3.169
SG - Singapore 1.801
IE - Irlanda 1.705
RU - Federazione Russa 749
HK - Hong Kong 610
CN - Cina 562
BR - Brasile 487
IT - Italia 350
SE - Svezia 327
UA - Ucraina 246
VN - Vietnam 119
IN - India 78
DE - Germania 66
GB - Regno Unito 63
CA - Canada 42
MX - Messico 33
ES - Italia 32
FI - Finlandia 32
AR - Argentina 30
KR - Corea 27
BE - Belgio 25
TR - Turchia 23
ZA - Sudafrica 22
FR - Francia 21
ID - Indonesia 21
NL - Olanda 21
BD - Bangladesh 19
PL - Polonia 19
JP - Giappone 18
LT - Lituania 17
EC - Ecuador 14
AT - Austria 13
GR - Grecia 11
PK - Pakistan 11
IQ - Iraq 7
PY - Paraguay 7
RO - Romania 7
UZ - Uzbekistan 7
CH - Svizzera 5
AU - Australia 4
CO - Colombia 4
EG - Egitto 4
PH - Filippine 4
TH - Thailandia 4
TN - Tunisia 4
AE - Emirati Arabi Uniti 3
BH - Bahrain 3
CL - Cile 3
DZ - Algeria 3
JO - Giordania 3
SA - Arabia Saudita 3
TT - Trinidad e Tobago 3
BB - Barbados 2
GH - Ghana 2
HR - Croazia 2
KZ - Kazakistan 2
MA - Marocco 2
MY - Malesia 2
NG - Nigeria 2
NP - Nepal 2
PT - Portogallo 2
UY - Uruguay 2
VE - Venezuela 2
AM - Armenia 1
AO - Angola 1
AZ - Azerbaigian 1
CI - Costa d'Avorio 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
DM - Dominica 1
EE - Estonia 1
GY - Guiana 1
HN - Honduras 1
HU - Ungheria 1
IL - Israele 1
KE - Kenya 1
KG - Kirghizistan 1
LB - Libano 1
MC - Monaco 1
MK - Macedonia 1
NI - Nicaragua 1
OM - Oman 1
PE - Perù 1
PR - Porto Rico 1
PS - Palestinian Territory 1
QA - Qatar 1
SN - Senegal 1
SR - Suriname 1
SY - Repubblica araba siriana 1
TW - Taiwan 1
Totale 10.910
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Città #
Dublin 1.705
Singapore 649
Chandler 569
Hong Kong 496
Moscow 255
Jacksonville 232
Lecce 197
Ashburn 170
Dallas 127
Princeton 127
Beijing 120
Central District 113
Des Moines 75
New York 74
Ann Arbor 56
Los Angeles 55
Wilmington 55
São Paulo 45
Ogden 41
Wayanad 41
Ho Chi Minh City 36
Kent 33
Hanoi 29
Seoul 27
Boardman 26
Brooklyn 26
Jinan 26
Boston 24
Brussels 24
Santa Clara 22
Denver 20
Milan 20
Johannesburg 19
Atlanta 18
Munich 18
Tokyo 18
Falls Church 17
Orem 17
Warsaw 17
London 16
Montreal 15
Tianjin 15
Brasília 14
Guangzhou 14
Helsinki 14
Stockholm 14
Zhengzhou 14
Mexico City 13
Poplar 13
Manchester 12
Nanchang 12
Nanjing 12
San Francisco 12
Shenyang 12
Bari 11
Chennai 11
Houston 11
Las Vegas 11
Toronto 11
Ankara 10
Lappeenranta 10
Curitiba 9
Falkenstein 9
Haiphong 9
Nuremberg 9
Phoenix 9
Querétaro 9
Amsterdam 8
Charlotte 8
Chicago 8
Frankfurt am Main 8
Mumbai 8
Rio de Janeiro 8
Seattle 8
West Jordan 8
Athens 7
Belo Horizonte 7
Bologna 7
Copertino 7
Istanbul 7
Lequile 7
Osasco 7
Porto Alegre 7
Salvador 7
The Dalles 7
Turku 7
Campinas 6
Changsha 6
Chieti 6
Guarulhos 6
Guayaquil 6
Norwalk 6
Taiyuan 6
Vienna 6
Council Bluffs 5
Hangzhou 5
Ningbo 5
Quito 5
Rome 5
Seelze 5
Totale 6.189
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Nome #
Peroxides Detection in Extra Virgin Olive Oil (EVOO) by plasmonic nanoholes transducers 204
Analysis of peroxide value in olive oils with an easy and green method 161
Application of natural and synthetic zeolites in the oenological field 152
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 150
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 147
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 144
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 139
Application of modified atmosphere for packaging of ripened sausages: Influence on volatile compounds evolution 138
Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation 137
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 136
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 136
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters 134
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 133
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 133
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 131
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 125
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 125
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 124
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 123
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 121
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 120
Carrageenan as possible stabilizer of calcium tartrate in wine 111
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 111
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 110
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 109
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 108
Production and characterization of functional biscuits obtained from purple wheat 108
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 107
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 101
Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients 99
Epicuticular waxes: A natural packaging to deal with sunburn browning in white grapes 97
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 97
Adsorption Isotherm Analysis for Hybrid Molecularly Imprinted Polymeric Gold-Decorated Nanoparticles Suitable for Reliable Quantification of Gluconic Acid in Wine 97
Effects of Greenhouse vs. Growth Chamber and Different Blue-Light Percentages on the Growth Performance and Quality of Broccoli Microgreens 96
Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy 96
Olive leaf extract as natural preservative 95
Preliminary study on the pro-oxidant activity of polar triglyceride oligopolymers in edible oils 93
Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties 92
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 89
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 88
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 87
Influence of decanter working parameters on the extra virgin olive oil quality 85
Nutritional characterization and shelf-life of packaged microgreens 85
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines 85
Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation 84
Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties 82
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 82
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 82
Evaluation of oxidative phenomena in extra virgin olive oil: Possibility to reduce the number of analytical determinations 82
The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia 80
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 80
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 79
Effects of free fatty acids on the oxidative processes in purified olive oil 79
Influence of processing and storage time on the lipidic fraction of taralli 79
The lipid fraction of mortadella: Fatty acid composition and oxidative and hydrolytic degradation 79
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 77
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 77
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 77
Effect of talc addition on the extraction yield and quality of extra virgin olive oils from coratina cultivar after production and during storage 77
Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches 77
Evolution of the oxidation degree of extra virgin olive oil used for cooking different kind of focaccia (italian flat bread) 77
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 75
Chemical and thermal evaluation of olive oil refining at different oxidative levels 75
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils 75
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 74
Has the use of talc an effect on yield and extra virgin olive oil quality? 74
Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage 74
Oxydative stability and shelf-life improvement of taralli by natural antioxidants addition 72
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 72
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions 71
Complex role of monoacylglycerols in the oxidation of vegetable oils: Different behaviors of soybean monoacylglycerols in different oils 71
Microgreens production with low potassium content for patients with impaired kidney function 71
Talc effect on the volatiles of virgin olive oil during storage 71
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 70
Evolution of the volatile compounds in vacuum-packed ripened sausages during storage 70
First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils 69
Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation 69
Sensory evaluation and statistical analysis to assess the changes during storage in extruded cereals 69
Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations 68
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers 68
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 67
Fatty acids methyl and ethyl esters behaviour during olives processing by means of technological coadjuvants 67
Potential use of extra virgin olive oil in bakery products rich in fats: A comparative study with refined oils 67
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 67
Monoacylglycerols and their influence on the evolution of the oxidation in purified vegetable oils 67
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 67
Do monoacylglycerols act as pro-oxidants in purified soybean oil? Evidence of a dose-dependent effect 66
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar 66
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 66
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 66
Use of modified atmosphere for the packaging of ripened sausages 65
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 65
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 65
Vacuum-packaging of ripened sausages: Assessment of the sensorial and chemical characteristics and of the lipid fraction degradation 65
Shelf life of stored not pasteurized olive-based pâtés 64
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 64
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes 64
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 64
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 63
Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins 63
Totale 9.175
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Categoria #
all - tutte 69.792
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 69.792
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021500 0 0 0 0 0 118 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
2024/20252.761 35 11 71 94 185 464 44 98 1.107 93 209 350
2025/20262.921 442 785 373 523 637 161 0 0 0 0 0 0
Totale 11.093