IRIS
FLAMMINII, Federica
 Distribuzione geografica
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Continente #
NA - Nord America 363
EU - Europa 352
AS - Asia 181
SA - Sud America 9
OC - Oceania 1
Totale 906
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Nazione #
US - Stati Uniti d'America 362
IE - Irlanda 189
SG - Singapore 122
IT - Italia 66
SE - Svezia 53
CN - Cina 14
RU - Federazione Russa 12
IN - India 11
FI - Finlandia 9
DE - Germania 7
CZ - Repubblica Ceca 5
KR - Corea 5
TH - Thailandia 5
TR - Turchia 5
BR - Brasile 4
HK - Hong Kong 4
PK - Pakistan 4
CL - Cile 3
FR - Francia 3
GB - Regno Unito 3
PH - Filippine 3
VN - Vietnam 3
ID - Indonesia 2
IR - Iran 2
PE - Perù 2
SI - Slovenia 2
AU - Australia 1
CA - Canada 1
CH - Svizzera 1
ES - Italia 1
KZ - Kazakistan 1
PT - Portogallo 1
Totale 906
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Città #
Dublin 189
Chandler 115
Singapore 105
Boardman 29
Santa Clara 24
Milan 18
Los Angeles 14
Chicago 10
Rome 6
Ashburn 5
Bangkok 5
Delhi 5
Helsinki 5
Chieti 4
Lappeenranta 4
Munich 4
Sargodha 4
Baranello 3
Olomouc 3
San Antonio 3
Suwon 3
Araxá 2
Brno 2
Camerino 2
Cebu City 2
Colli a Volturno 2
Dalmine 2
Diamantina 2
Ho Chi Minh City 2
Hong Kong 2
Lima 2
Ludhiana 2
Miglianico 2
Namyangju 2
New Delhi 2
New York 2
Perugia 2
Pontianak 2
Romola 2
Seattle 2
Tehran 2
Vace 2
Almaty 1
Ankara 1
Chennai 1
Clifton 1
Elice 1
Frankfurt am Main 1
Huế 1
Istanbul 1
Knoxville 1
Kolkata 1
Legaspi Port 1
Lisbon 1
London 1
Melbourne 1
Montesilvano Marina 1
Newark 1
Pescara 1
Piacenza 1
Pianella 1
Pioltello 1
Reading 1
Rovereto 1
Shanghai 1
Shenzhen 1
Tarragona 1
Toronto 1
Treviso 1
Tuscaloosa 1
Washington 1
Zurich 1
Totale 630
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Nome #
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles 90
Contribution of bioactive-rich extracts recovered from citrus by-products to the dispersion properties and stability of o/w emulsions 48
CITRUS AND ONION BY-PRODUCTS AS VALUABLE SOURCES OF COMPOUNDS WITH TECHNOLOGICAL FUNCTIONALITY FOR THE FORMULATION OF FOOD EMULSIONS 44
Technological functionality of olive leaves phenolic extracts 43
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 41
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 38
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 35
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 34
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of buiscuits 32
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 32
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 32
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 31
Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo 30
The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality 27
Innovative Functional Ingredients Obtained from Olive By-Products Phenolic Extracts: Development, Characterization and Application in Food Systems 26
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 26
Biotechnological Characterization of Lactic Acid Bacteria to Enhance Quality of Fermented Milk Products 26
Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts 26
High pressure homogenization to boost the technological functionality of native pea proteins 24
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 24
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives 24
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 21
Olive by-product antioxidants in alginate structures as functional ingredients 21
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings 20
Applications of compounds recovered from olive mill waste 20
Rare Earth Element Variability in Italian Extra Virgin Olive Oils from Abruzzo Region 19
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 18
Development, characterization and application in food systems of innovative functional ingredients obtained from olive by-products phenolic extracts 18
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 17
Design and exploitation of olive by-products phenolic extracts functional ingredients 17
Pea protein isolates: emulsification properties as affected by preliminary pretreatments 16
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 16
Physical and thermal evaluation of olive oils from minor Italian cultivars 15
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 14
Radical Scavenging Activity of Olive Oil Phenolic Antioxidants in Oil or Water Phase during the Oxidation of O/W Emulsions: An Oxidomics Approach 12
The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach 9
Lycopene enriched extra virgin olive oil: Biological activities and assessment of security profile on cells 7
Valorization of grape pomace extracts against cranberry, elderberry, rose hip berry, goji berry and raisin extracts: Phytochemical profile and in vitro biological activity 6
Pea proteins: similar production technologies, but different technological functionalities 2
Totale 1.001
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Categoria #
all - tutte 6.965
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 6.965
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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
2024/2025261 29 93 67 23 21 28 0 0 0 0 0 0
Totale 1.001