IRIS
PIZZOLONGO, FABIANA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
AS - Asia 3.484
EU - Europa 3.391
NA - Nord America 3.054
SA - Sud America 450
AF - Africa 124
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 1
Totale 10.509
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 2.945
SG - Singapore 1.540
IT - Italia 1.493
RU - Federazione Russa 1.049
CN - Cina 690
VN - Vietnam 629
BR - Brasile 331
DE - Germania 244
HK - Hong Kong 209
FR - Francia 185
FI - Finlandia 95
BD - Bangladesh 73
UA - Ucraina 73
IN - India 72
CA - Canada 57
CI - Costa d'Avorio 48
GB - Regno Unito 45
JP - Giappone 43
AR - Argentina 40
NL - Olanda 38
PL - Polonia 37
MX - Messico 30
PK - Pakistan 30
TR - Turchia 28
ES - Italia 27
KR - Corea 26
PH - Filippine 26
IE - Irlanda 24
SE - Svezia 24
IQ - Iraq 21
EC - Ecuador 20
ZA - Sudafrica 19
ID - Indonesia 18
TH - Thailandia 18
AT - Austria 15
CO - Colombia 14
PE - Perù 13
DZ - Algeria 12
MA - Marocco 12
PY - Paraguay 10
UZ - Uzbekistan 10
CZ - Repubblica Ceca 9
EG - Egitto 9
VE - Venezuela 9
TW - Taiwan 8
BE - Belgio 7
CL - Cile 7
IR - Iran 7
RO - Romania 7
SA - Arabia Saudita 7
JM - Giamaica 5
MY - Malesia 5
NI - Nicaragua 5
TN - Tunisia 5
AU - Australia 4
CR - Costa Rica 4
LT - Lituania 4
OM - Oman 4
AE - Emirati Arabi Uniti 3
BO - Bolivia 3
CG - Congo 3
GA - Gabon 3
LV - Lettonia 3
NG - Nigeria 3
AZ - Azerbaigian 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
HN - Honduras 2
IL - Israele 2
JO - Giordania 2
KE - Kenya 2
KG - Kirghizistan 2
LB - Libano 2
SK - Slovacchia (Repubblica Slovacca) 2
UY - Uruguay 2
AL - Albania 1
AO - Angola 1
BG - Bulgaria 1
CH - Svizzera 1
EU - Europa 1
GE - Georgia 1
GH - Ghana 1
GN - Guinea 1
GR - Grecia 1
GT - Guatemala 1
GY - Guiana 1
IS - Islanda 1
KW - Kuwait 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LC - Santa Lucia 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MN - Mongolia 1
NZ - Nuova Zelanda 1
PR - Porto Rico 1
PS - Palestinian Territory 1
RS - Serbia 1
SC - Seychelles 1
Totale 10.505
Salva come PNG Salva come JPEG
Città #
Singapore 733
San Jose 514
Napoli 361
Ashburn 291
Moscow 251
Beijing 238
Chandler 201
Hong Kong 198
Ho Chi Minh City 162
Naples 145
Santa Clara 134
Hefei 124
Hanoi 121
Dallas 107
Dong Ket 90
Council Bluffs 77
Jacksonville 77
Lauterbourg 74
Los Angeles 68
Millbury 66
The Dalles 58
New York 55
Princeton 48
Rome 43
Boston 42
Buffalo 39
Nanjing 39
Munich 38
Tokyo 37
Milan 36
Redondo Beach 35
Des Moines 34
Lucca 30
Haiphong 25
Lappeenranta 25
Pune 25
São Paulo 23
Frankfurt am Main 22
Lawrence 21
Warsaw 21
Formia 20
Seoul 20
Helsinki 19
Portici 19
Brooklyn 18
Orem 18
Toronto 18
Wilmington 18
Chicago 17
Seattle 17
Bologna 16
Afragola 15
Nuremberg 15
Woodbridge 15
Bari 14
Phoenix 14
Turku 14
Denver 13
Amsterdam 12
Chennai 12
Da Nang 12
Dublin 12
Hải Dương 12
Salerno 12
Sargodha 12
Turin 12
Casoria 11
Falkenstein 11
Montreal 11
Quito 11
Shenyang 11
Torre Annunziata 11
Biên Hòa 10
Ottawa 10
Redwood City 10
San Giorgio a Cremano 10
Frignano 9
Kronberg 9
Nanchang 9
Stockholm 9
Tashkent 9
Ankara 8
Atlanta 8
Bắc Giang 8
Changsha 8
Houston 8
Las Vegas 8
Lecce 8
Polska 8
Torino 8
Baghdad 7
Bangkok 7
Buenos Aires 7
Curitiba 7
Düsseldorf 7
Faisalabad 7
Florence 7
Lima 7
London 7
Manchester 7
Totale 5.417
Salva come PNG Salva come JPEG
Nome #
Estrazione del licopene ad elevato grado di purezza dagli scarti di lavorazione del pomodoro. 254
Recupero di scarti del pomodoro mediante estrazione con CO2 liquida e supercritica per prodotti ad alto valore aggiunto 227
Il contenuto di colesterolo di due uova al giorno non nuoce alla salute di un individuo sano 225
Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ 172
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 167
Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety 166
Characterisation of water buffalo ricotta cheese 160
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 159
Sweet basil functional quality as shaped by genotype and macronutrient concentration reciprocal action 156
A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit 155
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp) 155
Degradation kinetic (D100) of lycopene during the thermal treatment of concentrated tomato paste 153
VALUTAZIONE DI COMPOSTI BIOATTIVI OTTENUTI DA SCARTI DI FINOCCHIO ATTRAVERSO L’OTTIMIZZAZIONE DELL’ESTRAZIONE ASSISTITA DA ULTRASUONI 150
Primary structure of water buffalo alpha-lactalbumin variants A and B. 150
A new type of tomato puree with high content of bioactive compounds from 100% whole fruit 149
Water buffalo s1–CN polymorphism determination by immunoelectrophoretic technique and LC/ESI/MS analysis. 146
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 146
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 146
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 143
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 141
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 141
Occurrence of water buffalo αs1�CN polymorphism. 140
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid 138
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 138
Effects of α-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. 138
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 137
Quality indices of cheese oxidation during storage 135
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 135
Genotype and Successive Harvests Interaction Affects Phenolic Acids and Aroma Profile of Genovese Basil for Pesto Sauce Production 135
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 134
On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese 131
“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry 130
A New Method to Distinguish the Milk Adulteration with Neutralizers by Detection of Lactic Acid 129
Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity 129
Preliminary study on kinetics of pyroglutamic acid formation in fermented milk 127
Evoluzione della furosina nel trattamento termico del latte di bufala 126
Reducing the acrylamide concentration in homemade bread processed with L-asparaginase 125
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 124
Produzione innovativa di amari ed elisir nella fase di macerazione in alternativa alla macerazione 124
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 124
A Recyclable Polypropylene Multilayer Film Maintaining the Quality and the Aroma of Coffee Pods during Their Shelf Life 123
The quality of Girgentana goat milk. 123
Green technologies for extracting plant waste functional ingredients and new food formulation: A review 121
Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction 121
Influence of αs1-casein genetic polymorphism on lipidic and aromatic fractions in Cilentana goat 120
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty 120
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 119
Short-term effects of dietary bovine milk on fatty acid composition of human milk: a preliminary multi-analytical study 119
Problematiche analitiche relative alla preparazione e al controllo delle paste all'uovo 118
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 118
Bioactive Compounds and Antioxidant Properties of Wild Rocket (Diplotaxis Tenuifolia L.) Grown under Different Plastic Films and with Different UV-B Radiation Postharvest Treatments 117
Composizione proteica della ricotta. 116
Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds 114
Determinazione della quantità di latte aggiunto nella produzione della ricotta. 114
Sensory profile pf PDO Mozzarella di Bufala cheese 113
Improved antioxidant properties and sustainability of whole‐fruit yellow tomato puree 111
The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds 107
Determinazione di parametri obiettivi per la definizione della qualità della Ricotta 107
Rapid determination of esterified glycerol and glycerides in triglycerides fats and oils by means of periodate method after transesterfication 105
Impiego di differenti fonti proteiche per l’alimentazione della pecora: effetto dell’impiego del favino e della farina di estrazione di soia sulle caratteristiche quanti-qualitative del latte. 104
Extraction of pollutants from contaminated soil 104
Primary structure of a novel water buffalo alpha-lactalbumin variant 103
Occurrence of genetic polymorphism at the s1-CN locus in Mediterranean water buffalo milk 103
Influence of ripening on chemical characteristics of a traditional Italian cheese: Provolone del Monaco 102
Study of pomological traits and physico-chemical quality of pomegranate (Punica granatum L.) genotypes grown in Italy 102
Chemical Eustress Elicits Tailored Responses and Enhances the Functional Quality of Novel Food Perilla frutescens 102
Ontogenetic variation in the mineral, phytochemical and yield attributes of brassicaceous microgreens 102
Individuazione di carica microbica responsabile della torbidità del limoncello: studio chimico-fisico dell’estratto alcolico del flavedo e dell’olio essenziale di limone 101
Determinazione di parametri obiettivi per la definizione della qualità della ricotta. 100
Determinazione della quantità di latte aggiunto nella produzione della ricotta. 99
Impiego del Naviglio Estrattore per lostudio della cinetica dell'estrazione rapida solido-liquido dinamica applicata alla produzione degli amari 99
An innovative solid liquid extraction technology: use of the naviglio extractor for the production of lemon liquor. 98
Influence of innovative packaging with metalized PET on the lipidic and volatile component of coffee pods and capsules. 97
Determinazione della quantità di latte aggiunto nella produzione della ricotta. 93
The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film 92
Effetto della temperatura di conservazione sulla qualità della mozzarella di bufala campana 88
Influenza dell’aplotipo caseinico sulla qualità tecnologica del latte di capra 78
Impact of protein composition on quality texture of PDO “Mozzarella di bufala campana” cheese. 75
Determination of critical quality indices of lipid oxidation of Grana Padano cheese at different conditions of storage 74
DISCRIMINAZIONE DI VITIGNI AUTOCTONI CAMPANI A BACCA BIANCA MEDIANTE METABOLITI SECONDARI COME TERPENI E NORISOPRENOIDI 73
Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt 72
Proteomic techniques for the caprine milk characterization (Tecniche proteomiche per la caratterizzazione della qualità del latte di capra) 66
Some aspects of microsporogenesis of Welwitschia mirabilis Hook 65
Extraction of pure lycopene from industrial tomato by-products in water using a new high pressure process 64
Sensory profile of P.D.O. Mozzarella di Bufala Campana cheese 60
Extraction of pure lycopene from industrial tomato waste in water using the extractor Naviglio 56
Modulation of the Pentose Phosphate Pathway Induces Endodermal Differentiation in Embryonic Stem Cells 51
Emerging ingredients for functional dairy: Applications in buffalo milk ice cream and cheese 39
Green technologies and chemometric analysis to optimize chlorogenic acid recovery from fennel processing waste 38
Prolonging the shelf life of “Sfogliatella Riccia” using modified atmosphere packaging 26
null 3
Whole tomato purée from Pomodorino del Piennolo : a zero-waste product with higher bioactive compound levels than traditional purées after short- and long-term storage 3
Totale 10.698
Salva come PNG Salva come JPEG
Categoria #
all - tutte 31.865
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 31.865
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022513 6 4 4 17 7 30 19 23 37 71 139 156
2022/2023557 86 37 26 37 75 55 17 76 84 11 36 17
2023/2024714 49 102 49 35 48 78 31 81 25 54 107 55
2024/20252.516 127 97 37 39 126 169 263 184 146 228 913 187
2025/20264.928 451 425 578 455 898 135 610 320 445 323 140 148
2026/202758 58 0 0 0 0 0 0 0 0 0 0 0
Totale 10.698