IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
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Continente #
AS - Asia 4.749
EU - Europa 4.599
NA - Nord America 4.538
SA - Sud America 634
AF - Africa 71
OC - Oceania 5
Totale 14.596
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Nazione #
US - Stati Uniti d'America 4.396
SG - Singapore 2.248
IE - Irlanda 1.707
RU - Federazione Russa 1.320
CN - Cina 735
HK - Hong Kong 701
VN - Vietnam 628
BR - Brasile 519
IT - Italia 429
SE - Svezia 328
UA - Ucraina 249
FR - Francia 159
IN - India 111
DE - Germania 89
GB - Regno Unito 78
BD - Bangladesh 72
CA - Canada 64
AR - Argentina 50
MX - Messico 45
ES - Italia 37
FI - Finlandia 36
BE - Belgio 32
IQ - Iraq 30
NL - Olanda 29
ID - Indonesia 28
KR - Corea 28
TR - Turchia 28
JP - Giappone 27
ZA - Sudafrica 26
PK - Pakistan 25
PL - Polonia 23
LT - Lituania 19
AT - Austria 17
EC - Ecuador 17
MY - Malesia 13
TH - Thailandia 13
CO - Colombia 12
GR - Grecia 12
PY - Paraguay 10
UZ - Uzbekistan 10
TT - Trinidad e Tobago 9
CL - Cile 8
PH - Filippine 8
UY - Uruguay 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
AE - Emirati Arabi Uniti 4
CR - Costa Rica 4
ET - Etiopia 4
HN - Honduras 4
HR - Croazia 4
KZ - Kazakistan 4
PR - Porto Rico 4
PT - Portogallo 4
SA - Arabia Saudita 4
VE - Venezuela 4
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
GH - Ghana 3
IL - Israele 3
JM - Giamaica 3
MU - Mauritius 3
NG - Nigeria 3
NP - Nepal 3
PE - Perù 3
PS - Palestinian Territory 3
AO - Angola 2
BB - Barbados 2
BG - Bulgaria 2
LB - Libano 2
MD - Moldavia 2
NI - Nicaragua 2
OM - Oman 2
SN - Senegal 2
TW - Taiwan 2
AG - Antigua e Barbuda 1
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 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
KG - Kirghizistan 1
LK - Sri Lanka 1
Totale 14.590
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Città #
Dublin 1.707
Singapore 919
Hong Kong 577
Chandler 569
San Jose 546
Moscow 468
Ashburn 314
Jacksonville 234
Lecce 197
Ho Chi Minh City 182
Hanoi 173
Council Bluffs 172
Beijing 160
Dallas 148
Princeton 127
Lauterbourg 116
Central District 113
New York 96
Los Angeles 95
Des Moines 78
Santa Clara 69
Ann Arbor 56
Wilmington 56
São Paulo 47
Orem 42
Ogden 41
Wayanad 39
Kent 32
Denver 30
Haiphong 30
Da Nang 28
Boardman 27
Seoul 27
Atlanta 26
Jinan 26
Milan 26
Tokyo 26
Boston 25
Brooklyn 25
Brussels 24
Frankfurt am Main 24
Montreal 21
Johannesburg 20
Helsinki 19
London 18
Munich 18
San Francisco 18
Bari 17
Chicago 17
Falls Church 17
Mexico City 17
Warsaw 17
Tianjin 16
Chennai 15
Manchester 15
Stockholm 15
Toronto 15
Brasília 14
Guangzhou 14
Poplar 14
Rome 14
Zhengzhou 14
Amsterdam 13
Houston 13
Mumbai 13
Shenyang 13
Bến Tre 12
Nanchang 12
Nanjing 12
Phoenix 12
Baghdad 11
Biên Hòa 11
Curitiba 11
Las Vegas 11
Seattle 11
Ankara 10
Bologna 10
Nuremberg 10
Thái Bình 10
Bangkok 9
Falkenstein 9
Lappeenranta 9
Querétaro 9
Rio de Janeiro 9
Belo Horizonte 8
Charlotte 8
Istanbul 8
Ninh Bình 8
Porto Alegre 8
Vienna 8
West Jordan 8
Athens 7
Changsha 7
Copertino 7
Guayaquil 7
Hangzhou 7
Hải Dương 7
Lequile 7
Montevideo 7
New Delhi 7
Totale 8.421
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Nome #
Peroxides Detection in Extra Virgin Olive Oil (EVOO) by plasmonic nanoholes transducers 238
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 200
Analysis of peroxide value in olive oils with an easy and green method 200
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 188
Application of natural and synthetic zeolites in the oenological field 186
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 177
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 176
Application of modified atmosphere for packaging of ripened sausages: Influence on volatile compounds evolution 174
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 172
Carrageenan as possible stabilizer of calcium tartrate in wine 170
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 170
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 168
Epicuticular waxes: A natural packaging to deal with sunburn browning in white grapes 166
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 165
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters 164
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 164
Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation 159
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 159
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 157
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 156
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 156
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 156
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 150
Adsorption Isotherm Analysis for Hybrid Molecularly Imprinted Polymeric Gold-Decorated Nanoparticles Suitable for Reliable Quantification of Gluconic Acid in Wine 149
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 142
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 140
Production and characterization of functional biscuits obtained from purple wheat 138
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 138
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 134
Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties 133
Olive leaf extract as natural preservative 133
Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients 129
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 128
Influence of decanter working parameters on the extra virgin olive oil quality 125
Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties 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 119
Preliminary study on the pro-oxidant activity of polar triglyceride oligopolymers in edible oils 117
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 116
Effects of Greenhouse vs. Growth Chamber and Different Blue-Light Percentages on the Growth Performance and Quality of Broccoli Microgreens 115
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 115
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 113
Chemical and thermal evaluation of olive oil refining at different oxidative levels 111
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 110
Nutritional characterization and shelf-life of packaged microgreens 110
Evolution of the oxidation degree of extra virgin olive oil used for cooking different kind of focaccia (italian flat bread) 108
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 106
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines 106
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 105
Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation 104
Evaluation of oxidative phenomena in extra virgin olive oil: Possibility to reduce the number of analytical determinations 104
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 103
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 103
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 102
Effect of talc addition on the extraction yield and quality of extra virgin olive oils from coratina cultivar after production and during storage 102
Monoacylglycerols and their influence on the evolution of the oxidation in purified vegetable oils 101
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 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
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils 100
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 98
Influence of processing and storage time on the lipidic fraction of taralli 98
First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils 96
Oxydative stability and shelf-life improvement of taralli by natural antioxidants addition 96
Microgreens production with low potassium content for patients with impaired kidney function 96
The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia 95
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 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
Complex role of monoacylglycerols in the oxidation of vegetable oils: Different behaviors of soybean monoacylglycerols in different oils 95
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 95
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes 95
Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage 95
The lipid fraction of mortadella: Fatty acid composition and oxidative and hydrolytic degradation 95
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 95
Potential use of extra virgin olive oil in bakery products rich in fats: A comparative study with refined oils 94
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 94
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions 92
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar 92
Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches 92
Use of modified atmosphere for the packaging of ripened sausages 91
Talc effect on the volatiles of virgin olive oil during storage 91
Sensory evaluation and statistical analysis to assess the changes during storage in extruded cereals 91
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 90
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 89
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 88
Faba greens, globe Artichoke’s offshoots, crenate broomrape and summer squash greens: Unconventional vegetables of Puglia (Southern Italy) with good quality traits 87
Evolution of the volatile compounds in vacuum-packed ripened sausages during storage 87
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 87
Fatty acids methyl and ethyl esters behaviour during olives processing by means of technological coadjuvants 86
Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation 86
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 86
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 86
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 85
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 85
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 85
The role of triacylglycerol hydrolysis products on evolution of oxidation in vegetable oil 84
Vacuum-packaging of ripened sausages: Assessment of the sensorial and chemical characteristics and of the lipid fraction degradation 84
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 11.925
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Categoria #
all - tutte 82.433
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 82.433
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2023/2024784 82 62 89 61 73 33 18 52 79 63 127 45
2024/20252.735 35 11 71 92 182 459 44 97 1.099 92 207 346
2025/20266.552 434 780 369 517 623 297 1.094 197 1.214 638 243 146
2026/2027121 121 0 0 0 0 0 0 0 0 0 0 0
Totale 14.814