IRIS
DE LUCA, LUCIA
 Distribuzione geografica
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Continente #
NA - Nord America 2.540
AS - Asia 2.218
EU - Europa 1.660
SA - Sud America 300
Continente sconosciuto - Info sul continente non disponibili 112
AF - Africa 68
OC - Oceania 3
Totale 6.901
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Nazione #
US - Stati Uniti d'America 2.453
SG - Singapore 958
IT - Italia 725
RU - Federazione Russa 564
CN - Cina 500
VN - Vietnam 298
BR - Brasile 219
HK - Hong Kong 125
FR - Francia 103
BD - Bangladesh 78
DE - Germania 73
CA - Canada 44
IN - India 42
GB - Regno Unito 37
JP - Giappone 37
KR - Corea 37
NL - Olanda 27
AR - Argentina 26
CI - Costa d'Avorio 25
FI - Finlandia 25
IE - Irlanda 22
TR - Turchia 21
CO - Colombia 20
PH - Filippine 19
MX - Messico 18
IQ - Iraq 17
ID - Indonesia 16
PL - Polonia 13
TH - Thailandia 12
EC - Ecuador 11
UZ - Uzbekistan 11
AT - Austria 10
ES - Italia 10
PE - Perù 9
ZA - Sudafrica 9
PK - Pakistan 8
UA - Ucraina 8
MY - Malesia 7
PY - Paraguay 7
EG - Egitto 6
MA - Marocco 6
TW - Taiwan 6
DK - Danimarca 5
DZ - Algeria 5
JM - Giamaica 5
TN - Tunisia 5
BE - Belgio 4
BG - Bulgaria 4
HN - Honduras 4
IL - Israele 4
SE - Svezia 4
VE - Venezuela 4
AL - Albania 3
AZ - Azerbaigian 3
CR - Costa Rica 3
GT - Guatemala 3
JO - Giordania 3
LT - Lituania 3
RO - Romania 3
RS - Serbia 3
SA - Arabia Saudita 3
AE - Emirati Arabi Uniti 2
CL - Cile 2
CZ - Repubblica Ceca 2
KE - Kenya 2
LK - Sri Lanka 2
LV - Lettonia 2
ML - Mali 2
NG - Nigeria 2
NI - Nicaragua 2
PT - Portogallo 2
SK - Slovacchia (Repubblica Slovacca) 2
AU - Australia 1
BB - Barbados 1
BH - Bahrain 1
BO - Bolivia 1
BY - Bielorussia 1
CW - ???statistics.table.value.countryCode.CW??? 1
DO - Repubblica Dominicana 1
EE - Estonia 1
ET - Etiopia 1
GA - Gabon 1
GE - Georgia 1
GN - Guinea 1
GR - Grecia 1
IR - Iran 1
IS - Islanda 1
KG - Kirghizistan 1
KW - Kuwait 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LC - Santa Lucia 1
LY - Libia 1
MK - Macedonia 1
MM - Myanmar 1
NZ - Nuova Zelanda 1
PA - Panama 1
PR - Porto Rico 1
PS - Palestinian Territory 1
SB - Salomone, isole 1
Totale 6.783
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Città #
Singapore 468
San Jose 347
Ashburn 247
Hefei 212
Dallas 193
Naples 163
Moscow 144
Council Bluffs 129
Hong Kong 120
Beijing 119
Santa Clara 102
Ho Chi Minh City 89
Napoli 71
Chandler 68
Hanoi 63
Los Angeles 50
Lauterbourg 47
New York 39
Seoul 33
Tokyo 33
Milan 30
Portici 30
The Dalles 29
Rome 26
Redondo Beach 25
Phoenix 22
Buffalo 21
Des Moines 18
Frankfurt am Main 18
Orem 18
Nuremberg 17
Formia 16
Atlanta 15
Boston 15
Lappeenranta 15
Lawrence 15
Millbury 15
Chicago 14
Dublin 14
São Paulo 14
Denver 13
Pune 13
Dong Ket 12
San Francisco 12
Afragola 11
Bologna 11
Brooklyn 11
Lucca 11
Tashkent 11
Haiphong 10
Amsterdam 9
Casoria 9
Da Nang 9
Düsseldorf 9
Queens 9
Warsaw 9
Biên Hòa 8
Bogotá 8
Curitiba 8
Houston 8
Montreal 8
Munich 8
Seattle 8
Toronto 8
Turin 8
Las Vegas 7
Marcianise 7
Mexico City 7
Paullo 7
Salerno 7
San Nicola la Strada 7
Washington 7
Woodbridge 7
Ankara 6
Bangkok 6
Bari 6
Belo Horizonte 6
Cercola 6
Chennai 6
Dasmariñas 6
Dhaka 6
Falkenstein 6
Florence 6
Hải Dương 6
Istanbul 6
London 6
Asunción 5
Avellino 5
Bexley 5
Catania 5
Kronberg 5
Lima 5
Matera 5
Memphis 5
Modena 5
Poggibonsi 5
Wilmington 5
Aversa 4
Campinas 4
Charlotte 4
Totale 3.566
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Nome #
Comparison of Volatile Organic Compounds, Quality, and Nutritional Parameters from Local Italian and International Apple Cultivars 398
Recupero di scarti del pomodoro mediante estrazione con CO2 liquida e supercritica per prodotti ad alto valore aggiunto 235
A ‘Mediterranean ice-cream’: Sensory and nutritional aspects of replacing milk cream with extra virgin olive oil 177
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 168
Characterization of a new type of mead fermented with Cannabis sativa L. (hemp) 165
A new type of tomato puree with high content of bioactive compounds from 100% whole fruit 160
VALUTAZIONE DI COMPOSTI BIOATTIVI OTTENUTI DA SCARTI DI FINOCCHIO ATTRAVERSO L’OTTIMIZZAZIONE DELL’ESTRAZIONE ASSISTITA DA ULTRASUONI 158
Effect of whey proteins and olive oil phenolic compounds on the release of key odour compounds in olive oil-in-water dispersions 157
Reducing the acrylamide concentration in homemade bread processed with L-asparaginase 153
Drupe Characters, Fatty Acids, Polyphenolic and Aromatic Profile of Olive Oil Obtained from “Oliva Bianca”, Minor Autochthonous Cultivar of Campania 152
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid 150
Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage 149
Preliminary study on kinetics of pyroglutamic acid formation in fermented milk 148
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 144
Enrichment of tomato sauce and chopped tomatoes with tomato by-products increases antioxidant activity upon in vitro digestion 143
Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach 143
Volatile Organic Compounds in Breads Prepared with Different Sourdoughs 142
Marine nutraceuticals as a source of SIRT1 and NRF2 activators for diabetes and aging-related metabolic disorders 140
“Sfogliatella Riccia Napoletana”: Realization of a Lard-Free and Palm Oil-Free Pastry 137
Biostimulants Application on Olea europaea L. in Mediterranean Conditions Increase the Production and Bioactive Compounds of Drupes and Oil 134
Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity 134
A Recyclable Polypropylene Multilayer Film Maintaining the Quality and the Aroma of Coffee Pods during Their Shelf Life 133
Green technologies for extracting plant waste functional ingredients and new food formulation: A review 133
Production of butyric acid by different strains of Lactobacillus plantarum (Lactiplantibacillus plantarum) 132
Kinetics of alteration of packed red meat hamburgers 131
Influence of Olive Oil Phenolic Compounds on Headspace Aroma Release by Interaction with Whey Proteins 130
Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction 130
Bioactive Compounds and Antioxidant Properties of Wild Rocket (Diplotaxis Tenuifolia L.) Grown under Different Plastic Films and with Different UV-B Radiation Postharvest Treatments 126
Food database of N-acyl-phosphatidylethanolamines, N-acylethanolamines and endocannabinoids and daily intake from a Western, a Mediterranean and a vegetarian diet 125
Compositional and Morphological Characterization of ‘Sorrento’ and ‘Chandler’ Walnuts 124
Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds 123
Salivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber 120
Biochemical and Nutraceutical Characterization of Different Accessions of the Apricot (Prunus armeniaca L.) 119
N-Acylphosphatidylethanolamines and N-acylethanolamines increase in saliva upon food mastication: the influence of the individual nutritional status and fat type in food 116
The Lipidic and Volatile Components of Coffee Pods and Capsules Packaged in an Alternative Multilayer Film 114
The Use of Carbon Dioxide as a Green Approach to Recover Bioactive Compounds from Spent Coffee Grounds 113
Minor Variety of Campania Olive Germplasm ("Racioppella"): Effects of Kaolin on Production and Bioactive Components of Drupes and Oil 105
Influence of innovative packaging with metalized PET on the lipidic and volatile component of coffee pods and capsules. 105
Circular Economy on a Small Scale: The Sustainable Use of Olive Tree Biomass Residues as Feed for Lactating Cows in the Sorrento Peninsula 93
Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils 91
Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.) 89
Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables 89
Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour 87
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products 84
Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt 77
Determination of critical quality indices of lipid oxidation of Grana Padano cheese at different conditions of storage 77
Fats: Nutritional and Pshysiological Importance Lucia De Luca 73
Endocannabinoidi, N-aciletanolammine e N-acilfosfatidiletanolammine: banca dati alimentare ed introito attraverso una Dieta Mediterranea, Vegetariana e Occidentale Lucia De Luca, Rosalia Ferracane, Paola Vitaglione 66
Influence of individual nutritional status on salivary endocannabinoids and N-acylethanolamines upon food mastication in vitro Lucia De Luca, Rosalia Ferracane, Paola Vitaglione 64
Natural products nanocarriers: A perspective on precision immunotherapy for melanoma via mitochondrial targeting 62
Nanotechnology for sustainable biotic stress management in plants 55
Emerging ingredients for functional dairy: Applications in buffalo milk ice cream and cheese 54
Green technologies and chemometric analysis to optimize chlorogenic acid recovery from fennel processing waste 45
Aqueous leaves’ extract of Sonneratia alba: secondary metabolites with antibacterial activity for functional food applications 37
Farinographic Properties of Germinated Lentils and Wheat Flour Blends 34
Integrative Metabolomics, Pharmacoinformatics and Experimental Studies Reveal the Neuroprotective Potential of Caulerpa racemosa Metabolites Against Alzheimer’s Disease 30
Production of Butyric Acid by Different Strains of Lactobacillus Plantarum 23
Evolution of Sensory Properties of Extra Virgin Olive Oil with Different Levels of Total Polyphenols During Daily Consumption 22
Microbiological Safety of Ornamental Edible Flowers 14
Metals in Food: Features, Innovations, and Challenges of Newly Designed Colorimetric Probes 12
Characterization of Spent Coffee Grounds’ Polyphenol Fraction and Its Potential as a Low-Cost Tool for Bioactivity-Guided Nephroprotective Modulation of Gut–Kidney Axis and NF-κB/Nrf2/TGF-β Signaling in Hypertension-Associated Kidney Injury 11
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 10
Selective effects of an industrial produced α-tocopherol active packaging on lipid oxidation pathways in grated Grana Padano cheese 10
Ornamental fish aquaria as a reservoir of unusual predatory bacteria 9
Integrating hemp cake in organic layer diets: a comprehensive assessment of egg quality, hen behavior, production costs, and life cycle impact 7
Redistribution of Milk Lipids During Buffalo Mozzarella Production 7
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Totale 6.901
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Categoria #
all - tutte 20.228
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 20.228
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022170 0 0 0 1 2 11 15 2 9 42 45 43
2022/2023218 27 13 9 16 33 20 18 26 24 4 13 15
2023/2024312 15 35 10 21 18 37 35 38 30 13 37 23
2024/20251.493 94 81 16 22 54 92 152 117 96 142 500 127
2025/20263.443 271 349 521 346 542 90 351 242 283 192 116 140
2026/20271.080 522 186 222 150 0 0 0 0 0 0 0 0
Totale 6.901