IRIS
FLAMMINII, Federica
 Distribuzione geografica
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Continente #
EU - Europa 313
NA - Nord America 289
AS - Asia 49
SA - Sud America 7
OC - Oceania 1
Totale 659
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Nazione #
US - Stati Uniti d'America 289
IE - Irlanda 189
IT - Italia 55
SE - Svezia 53
SG - Singapore 32
CZ - Repubblica Ceca 5
BR - Brasile 4
PK - Pakistan 4
CL - Cile 3
DE - Germania 3
FR - Francia 3
HK - Hong Kong 3
KR - Corea 3
FI - Finlandia 2
IN - India 2
SI - Slovenia 2
TH - Thailandia 2
AU - Australia 1
GB - Regno Unito 1
PH - Filippine 1
TR - Turchia 1
VN - Vietnam 1
Totale 659
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Città #
Dublin 189
Chandler 115
Boardman 29
Singapore 17
Milan 16
Los Angeles 13
Chicago 10
Rome 5
Chieti 4
Sargodha 4
Ashburn 3
Baranello 3
Olomouc 3
San Antonio 3
Suwon 3
Araxá 2
Bangkok 2
Brno 2
Colli a Volturno 2
Dalmine 2
Delhi 2
Diamantina 2
Hong Kong 2
Miglianico 2
New York 2
Perugia 2
Santa Clara 2
Seattle 2
Vace 2
Ankara 1
Camerino 1
Clifton 1
Helsinki 1
Ho Chi Minh City 1
Lappeenranta 1
Legaspi Port 1
Melbourne 1
Montesilvano Marina 1
Munich 1
Pianella 1
Pioltello 1
Reading 1
Rovereto 1
Treviso 1
Washington 1
Totale 461
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Nome #
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles 47
Contribution of bioactive-rich extracts recovered from citrus by-products to the dispersion properties and stability of o/w emulsions 44
CITRUS AND ONION BY-PRODUCTS AS VALUABLE SOURCES OF COMPOUNDS WITH TECHNOLOGICAL FUNCTIONALITY FOR THE FORMULATION OF FOOD EMULSIONS 38
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 34
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 32
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 32
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 31
Technological functionality of olive leaves phenolic extracts 30
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 28
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 28
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 27
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 26
Innovative Functional Ingredients Obtained from Olive By-Products Phenolic Extracts: Development, Characterization and Application in Food Systems 24
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 23
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo 22
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives 21
Olive by-product antioxidants in alginate structures as functional ingredients 21
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 20
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 19
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 19
Applications of compounds recovered from olive mill waste 19
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings 17
High pressure homogenization to boost the technological functionality of native pea proteins 16
Development, characterization and application in food systems of innovative functional ingredients obtained from olive by-products phenolic extracts 16
Design and exploitation of olive by-products phenolic extracts functional ingredients 15
Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach 12
Physical and thermal evaluation of olive oils from minor Italian cultivars 12
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach 11
Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils 10
Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts 10
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 10
The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality 9
Pea protein isolates: emulsification properties as affected by preliminary pretreatments 9
Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region 6
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 6
The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach 5
Pea proteins: similar production technologies, but different technological functionalities 2
Totale 751
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Categoria #
all - tutte 4.816
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 4.816
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2022/2023384 42 49 37 23 22 64 35 24 45 6 14 23
2023/2024356 30 15 15 3 17 73 72 13 6 26 11 75
2024/202511 11 0 0 0 0 0 0 0 0 0 0 0
Totale 751