IRIS
ARENA, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 4.802
EU - Europa 2.648
AS - Asia 1.858
SA - Sud America 410
AF - Africa 158
Continente sconosciuto - Info sul continente non disponibili 5
AN - Antartide 1
OC - Oceania 1
Totale 9.883
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Nazione #
US - Stati Uniti d'America 4.631
IT - Italia 1.140
SG - Singapore 909
CN - Cina 658
IE - Irlanda 438
UA - Ucraina 394
BR - Brasile 346
DE - Germania 161
CA - Canada 149
RU - Federazione Russa 122
CI - Costa d'Avorio 79
FR - Francia 78
VN - Vietnam 75
FI - Finlandia 68
SE - Svezia 62
GB - Regno Unito 51
IN - India 51
KR - Corea 35
SN - Senegal 28
AR - Argentina 26
NL - Olanda 24
ES - Italia 23
ID - Indonesia 21
CH - Svizzera 20
BE - Belgio 16
ZA - Sudafrica 15
BD - Bangladesh 14
HK - Hong Kong 14
EC - Ecuador 13
MX - Messico 13
UZ - Uzbekistan 13
IR - Iran 12
JP - Giappone 11
PL - Polonia 11
TR - Turchia 11
CZ - Repubblica Ceca 9
DZ - Algeria 7
PY - Paraguay 7
AT - Austria 6
GR - Grecia 6
EG - Egitto 5
EU - Europa 5
IQ - Iraq 5
LB - Libano 5
MA - Marocco 5
PE - Perù 5
VE - Venezuela 5
BJ - Benin 4
CO - Colombia 4
DK - Danimarca 4
KE - Kenya 4
NG - Nigeria 4
AE - Emirati Arabi Uniti 3
GH - Ghana 3
SI - Slovenia 3
TN - Tunisia 3
BG - Bulgaria 2
CL - Cile 2
HN - Honduras 2
HR - Croazia 2
IL - Israele 2
JM - Giamaica 2
JO - Giordania 2
KW - Kuwait 2
NP - Nepal 2
PK - Pakistan 2
RO - Romania 2
SA - Arabia Saudita 2
AM - Armenia 1
AO - Angola 1
AQ - Antartide 1
BH - Bahrain 1
BT - Bhutan 1
DO - Repubblica Dominicana 1
EE - Estonia 1
GT - Guatemala 1
HU - Ungheria 1
LA - Repubblica Popolare Democratica del Laos 1
MK - Macedonia 1
MT - Malta 1
MY - Malesia 1
NC - Nuova Caledonia 1
NI - Nicaragua 1
PA - Panama 1
PS - Palestinian Territory 1
QA - Qatar 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SR - Suriname 1
TH - Thailandia 1
TT - Trinidad e Tobago 1
UY - Uruguay 1
YE - Yemen 1
Totale 9.883
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Città #
Santa Clara 804
Dallas 784
Chandler 467
Dublin 437
Singapore 414
Jacksonville 397
Boardman 203
Catania 191
Ashburn 171
Nanjing 132
Civitanova Marche 123
Andover 118
Lawrence 118
Cambridge 117
Chicago 112
Toronto 112
Houston 101
Munich 101
Hefei 90
Abidjan 79
San Mateo 78
Beijing 73
Aci Catena 64
Wilmington 52
Des Moines 49
Helsinki 47
Council Bluffs 43
Nanchang 41
Cesena 40
Los Angeles 40
Saint Petersburg 35
Seoul 35
Shenyang 34
Bremen 32
Rome 32
Changsha 29
The Dalles 29
Dakar 28
New York 28
São Paulo 26
Columbus 25
Milan 24
Hebei 23
Ottawa 23
Jiaxing 22
Tianjin 22
Ho Chi Minh City 17
Palermo 16
Brussels 15
Buffalo 15
Augusta 14
Belo Horizonte 14
Dong Ket 14
Norwalk 14
Caltanissetta 13
Ningbo 13
Pune 13
Johannesburg 12
Lappeenranta 12
Misterbianco 12
Hong Kong 11
Moscow 11
Rio de Janeiro 11
Tokyo 11
Florence 10
Hanoi 10
Kanchipuram 10
Ragusa 10
Seattle 10
Amsterdam 9
Ann Arbor 9
Kunming 9
Phoenix 9
Reggio Calabria 9
Biancavilla 8
Bologna 8
Messina 8
Montreal 8
Stockholm 8
Modica 7
Parma 7
Porto Alegre 7
Udine 7
Warsaw 7
Zhengzhou 7
Boston 6
Brasília 6
Chennai 6
Fortaleza 6
Grossenhain 6
Jakarta 6
Lainate 6
Liberty Lake 6
Salvador 6
Tashkent 6
Washington 6
Ankara 5
Bergamo 5
Brooklyn 5
Dearborn 5
Totale 6.546
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Nome #
Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system 319
Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage 186
Antioxidant and antimicrobial properties of semi-processed frozen prickly pear juice as affected by cultivar and harvest time 164
Determinazione dell'HMF nel miele: metodiche a confronto 151
Caratterizzazione chimica del pistacchio di Bronte 146
Prodotti funzionali: impatto delle caratteristiche sensoriali e delle informazioni nutrizionali sulla disponibilità a pagare da parte del consumatore 139
Aroma value of volatile compounds of prickly pear (Opuntia Ficus Indica (L.) Mill. Cactaceae) 134
Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life 133
Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative Digestion 118
Bioactive compounds in Blood Oranges (Citrus sinesis (L.) Osbeck): Level and Intake 116
Characterization of prickly pear peel flour as a bioactive and functional ingredient in bread preparation 116
Applicazione della criomacerazione nella vinificazione di uve Nerello mascalese 114
Use of a natural low Na+ salt in durum wheat bread 108
Contribution of blood orange-based beverages to bioactive compounds intake 108
Colour and label evaluation of commercial pasteurised red juices and related drinks 106
Effetto del confezionamento sulla shelf life del vino Malvasia delle Lipari. Effect of packaging on shelf-life of Malvasia delle Lipari wine 106
Effects of genotype, storage temperature and time on quality and nutraceutical traits of cherry tomato 105
Caratterizzazione chimica del "Pistacchio di Bronte" 103
Effect of conditioning on HMF content in unifloral honeys 102
Quality parameters of wholegrain durum wheat bread enriched with citrus fibre 101
Anthocyanic profile of different red grape cultivars grown in Sicily, 101
Durum wheat breads enriched with citrus fruits pectin and flavonoids 97
Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds 97
Comparison of odour active compounds detected by gas-chromatography olfactometry between hand-squeezed juices from different orange varieties 96
Effect of sulphuring on physicochemical characteristics and aroma of dried Alkaya apricot: a new Turkish variety 96
L'HMF(5-idrossimetilfurfurale) come marker per la definizione della qualità del miele 94
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 94
Effects of light exposure, bottle colour and storage temperature on the quality of malvasia delle lipari sweet wine 93
Impact of prickly pear extract on the quality parameters of beef burger patties after cooking 93
Palynological and physicochemical properties of Citrus and Eucalyptus honeys produced in Blida Region (Algeria) 91
Nerello mascalese, diversità da caratterizzare 90
Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage 90
A comparison of cherry tomato quality grouth under alternative soil 89
Applicazione della criomacerazione nella vinificazione di uve Nerello mascalese 86
Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability 86
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation 85
Mieli uniflorali poco comuni come ingredienti alimentari: aspetti qualitativi 84
Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L 83
Contributo delle arance siciliane (cv. Tarocco) all'assunzione giornaliera di pesticidi 83
Assessment of the exposure to Allura Red colour from the consumption of red juice-based and red soft drinks in Italy 83
Prediction of Honey Shelf Life 82
Effetto del confezionamento sulla shelf-life del vino Malvasia delle Lipari 81
Kinetics of 3-Deoxy-D-Erythro-Hexos-2-Ulose in Unifloral Honeys 80
Cristallizzazione frazionata di olio di pistacchio e extra vergine di oliva e analisi HPLC del profilo triacilglicerico 80
Characterization of Triacylglycerols in Pistacia Vera L. Oils From Different Geographic Origin 80
Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation 79
The European Food Legislation and its Impact on Honey Sector 78
Gli acidi trans-4-idrossicinnamici marker dei succhi d’arancia pigmentata 78
Lipase and Lipoxygenase activity of Pistacia Vera L 77
Chemical characterization of cherry tomato cultivated on different substrates 77
Evaluation of HMF as marker of honeys shelf-life 77
Cristallizzazione frazionata di olio di pistacchio e extra vergine di oliva e analisi HPLC del profilo triacilgliceridico 77
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts 76
Survey of 1,2-Dicarbonyl Compounds in Commercial Honey of Different Floral Origin 76
Pollen spectrum and physicochemical attributes of sulla (Hedysarum coronarium) honeys of Médéa region (Algeria) 75
Degradation of 5-hydroxymethylfurfural in honey 74
Quality evaluation of some honey from the central region of Algeria 74
Pistachios as a Source of Health Promoting Substances 74
Athletes’ Sensory Evaluation and Willingness to Pay for High-Protein Bread 73
Influence of carotenoids and pulps on the color modification of blood orange juice 73
Il Nerello mascalese: valutazione ampelografica ed analitica di tre differenti biotipi 73
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt 73
Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations 72
Guide to the regulation of the fisheries sector [Guida alla normativa del settore ittico] 72
L’attività antiossidante dei succhi d’arance pigmentate 72
Variety-environment interaction in the hydroxycinnamic acids content of italian orange juices 72
Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages 71
Fat type and baking conditions for cookies recipe: a sensomic approach 71
L’attività antiossidante dei succhi d’arance pigmentate 70
Methods for the determination of HMF in honey: a comparison 70
Small-Sized Tomato Pomace: Source of Bioactive Compounds and Ingredient for Sustainable Production of Functional Bread 69
RECOVERY OF ANTHOCYANINS FROM PULP WASH OF PIGMENTED ORANGES BY CONCENTRATION ON RESINS 69
Parametri del colore e distribuzione dei carotenoidi di alcune nuove varietà di pomodoro prodotte in serra 69
Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli 69
Evaluation of different degree of ripeness and sun-drying process on triacylglycerols composition of Pistacia vera L. Oil 68
L'ATTIVITA' ANTIOSSIDANTE DEI SUCCHI DI ARANCE PIGMENTATE 67
VALUTAZIONE DEL PROFILO AROMATICO E DEL COLORE DEL VINO MALVASIA DELLE LIPARI 67
Exploring consumer’s propensity to consume insect-based foods. Empirical evidence from a study in Southern Italy 67
Distribuzione di acidi grassi e fitosteroli come criterio per discriminare l’origine geografica di semi di pistacchio 66
Quality changes of fresh cut fruits during storage. 66
Cyanidin-3-(6’’-malonyl)-b-glucoside. One of the major anthocyanins in blood orange juice. 66
Oranwine II. A new cooler with blood orange juice and partially fermented must 65
Evaluation of antioxidant capacity in blood orange juices as influenced by constituents, concentration process and storage 65
Distribuzione di acidi grassi e fitosteroli come criterio per discriminare l'origine geografica dei semi di pistacchio 65
Processing and bioactive compounds of fresh cut fruits. 65
Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking 64
Nut Bioactives: Phytochemicals and lipid-based components of brazil nut, cashew, macadamia, pecan and pine nut 64
Contributo delle arance siciliane (cv. Tarocco) all'assunzione giornaliera di pesticidi 64
Sviluppo di 3-deossiglucosulosio (3-DG) e valutazione qualitativa di mieli uniflorali italiani 64
Guida alla normativa per le aziende di IV gamma 64
Thermal damage in blood orange juice: kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation 64
The European Food legislation and its impact on honey sector 63
Impiego del cloruro di potassio per migliorare la sapidità in pani iposodici di grano duro 62
HMF in honey 62
Sviluppo di 3-deossiglucosulosio (3-DG) e valutazione qualitativa di mieli unflorali italiani 61
Gestione della catena del freddo per la qualità e la sicurezza degli alimenti 61
Nut Bioactives: phytochemicals and lipid-based components almonds, hazelnuts, peanuts, pistachios and walnut 61
Variazione del contenuto di HMF dei mieli uniflorali durante il condizionamento: analisi HPLC ed elaborazione statistica 59
Industrial production of durum wheat breads enriched with citrus fruits fibre. 58
Nut Bioactives: Phytochemicals and Lipid- Based Components of Almonds, Hazelnuts, Peanuts, Pistachios, and Walnuts 58
Totale 8.675
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Categoria #
all - tutte 33.658
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 33.658
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021673 0 0 0 0 225 27 137 21 98 20 94 51
2021/2022977 122 133 15 20 162 6 140 34 110 7 46 182
2022/20231.574 128 62 17 161 153 284 15 237 381 8 80 48
2023/2024644 64 73 35 47 23 79 44 51 4 27 127 70
2024/20252.733 10 299 161 177 648 375 120 164 186 265 164 164
2025/20262.069 275 197 898 311 388 0 0 0 0 0 0 0
Totale 10.090