CATALOGO DEI PRODOTTI DELLA RICERCA

SIMONATO, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 3.230
EU - Europa 2.753
AS - Asia 2.175
SA - Sud America 257
AF - Africa 37
OC - Oceania 12
Continente sconosciuto - Info sul continente non disponibili 3
Totale 8.467
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Nazione #
US - Stati Uniti d'America 3.188
SG - Singapore 885
CN - Cina 712
GB - Regno Unito 667
IT - Italia 537
HK - Hong Kong 292
FR - Francia 256
RU - Federazione Russa 252
DE - Germania 243
BR - Brasile 205
FI - Finlandia 202
SE - Svezia 197
IE - Irlanda 186
KR - Corea 77
UA - Ucraina 68
VN - Vietnam 64
NL - Olanda 37
ID - Indonesia 33
BE - Belgio 24
AR - Argentina 20
CA - Canada 20
JP - Giappone 18
IN - India 17
ES - Italia 16
AT - Austria 14
AU - Australia 12
TG - Togo 12
MX - Messico 11
BD - Bangladesh 10
CL - Cile 9
PH - Filippine 9
TH - Thailandia 8
ZA - Sudafrica 8
IR - Iran 7
PT - Portogallo 7
CO - Colombia 6
IQ - Iraq 6
TR - Turchia 6
UZ - Uzbekistan 6
VE - Venezuela 6
EC - Ecuador 5
PK - Pakistan 5
ET - Etiopia 4
HU - Ungheria 4
IL - Israele 4
LT - Lituania 4
MD - Moldavia 4
PL - Polonia 4
RO - Romania 4
AE - Emirati Arabi Uniti 3
CH - Svizzera 3
CZ - Repubblica Ceca 3
EE - Estonia 3
GR - Grecia 3
JM - Giamaica 3
KZ - Kazakistan 3
AL - Albania 2
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
DO - Repubblica Dominicana 2
EG - Egitto 2
EU - Europa 2
GE - Georgia 2
HR - Croazia 2
JO - Giordania 2
KE - Kenya 2
NO - Norvegia 2
PE - Perù 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AO - Angola 1
BB - Barbados 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
CR - Costa Rica 1
CV - Capo Verde 1
DM - Dominica 1
DZ - Algeria 1
GM - Gambi 1
IS - Islanda 1
KG - Kirghizistan 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
MA - Marocco 1
MK - Macedonia 1
PA - Panama 1
PY - Paraguay 1
RS - Serbia 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
TN - Tunisia 1
TT - Trinidad e Tobago 1
TZ - Tanzania 1
ZW - Zimbabwe 1
Totale 8.467
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Città #
Southend 578
Jacksonville 568
Chandler 521
Singapore 437
Hong Kong 289
Ann Arbor 216
Ashburn 204
Houston 188
Dublin 184
Woodbridge 181
Beijing 149
Dallas 146
Verona 114
Lawrence 87
Princeton 87
Wilmington 77
Jinan 60
Nanjing 60
Sindelfingen 48
Helsinki 47
Milan 46
Shenyang 42
Munich 37
Hebei 32
Ningbo 30
Redmond 29
Columbus 27
Jakarta 26
Brussels 24
Los Angeles 24
The Dalles 24
Boardman 22
Changsha 22
Kent 21
New York 21
Zhengzhou 21
Dong Ket 20
São Paulo 20
Jiaxing 19
Falkenstein 18
Guangzhou 18
Seattle 18
Haikou 17
Hangzhou 17
Tianjin 17
Council Bluffs 15
Nanchang 15
Norwalk 15
Taizhou 15
Tokyo 15
Chicago 14
Turku 14
Amsterdam 12
Ho Chi Minh City 12
Lappeenranta 12
Lomé 12
Pieve di Soligo 12
Rome 12
Santa Clara 12
Taiyuan 12
Redwood City 11
Frankfurt am Main 10
Moscow 9
Naples 9
Padova 9
Pollenza 9
San Francisco 9
Washington 9
Falls Church 8
Seoul 8
Vienna 8
Brooklyn 7
Fairfield 7
Hanoi 7
Johannesburg 7
Nuremberg 7
Trieste 7
Carpenedolo 6
La Plata 6
Lanzhou 6
Montichiari 6
Parma 6
Renton 6
Tashkent 6
Toronto 6
Atlanta 5
Belo Horizonte 5
Blumenau 5
Bogotá 5
Charlotte 5
Fortaleza 5
London 5
Manila 5
Melbourne 5
Palermo 5
Phoenix 5
Athens 4
Berlin 4
Bolzano 4
Boston 4
Totale 5.312
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Nome #
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 182
Hidden Exogenous Proteins in Wine: Problems, Methods of Detection and Related Legislation - a Review 157
Allergie Alimentari IgE-mediate: messa a punto di un metodo per l’identificazione degli allergeni 148
Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens 135
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine 127
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 122
Botrytis cinerea infection during raising of Garganega for the production of Recioto di Soave wine 120
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 119
Effects of centrifugation on malolactic fermentation in red wine 118
Le chitinasi del frutto di kiwi sono potenziali allergeni coinvolti nella sindrome latice-frutta 116
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 115
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 114
Effect of cryoextraction on phenols fractions of musts derived from white grape varieties 112
The Food Allergy Risk Management in the EU Labelling Legislation 111
Ossigeno e condizionamento del redox nella elaborazione ed affinamento dei vini 110
Number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum of patients with intestinal disorders 107
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. 103
Effects of different enological treatments on dissolved oxygen in wines 103
Can allergenic proteins reach intestinal mucosa? Effect of “in vitro” peptic digestion of bread prolamins on IgE recognition 102
Detection of wheat and maize allergens by immunoblotting with individual allergic sera 100
Food allergy to durum wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion 100
Development of an alternative ADY quality control by isothermal calorimetry 100
Criogene extraktionsverfahren bei der weisswein-herstellung 100
Mass spectrometry detection of egg proteins in red wines treated with egg white 100
Physiology and technology of grape postharvest withering in Verona “Recioto” regions. 99
A Method for the Preparative Separation of Beer Proteins and Glycocompounds 98
Contact urticaria and protein contact dermatitis from corn in a patient with serum IgE specific for a salt-soluble corn protein of low molecular weight 97
Liquid nitrogen cryogenic treatments on grapes for high quality white wines production 96
Valutazione degli effetti dei trattamenti di chiarifica dei vini rossi con proteine vegetali 96
Unrecognized IgE to prolamins from wheat in patients with irritable bowel syndrome (IBS) with adverse reactions to flour 95
Proanthocyanidins profile modifications in grape berries during traditional and forced raisining 94
Setup of a procedure for cider proteins recovery and quantification 93
Analisi qualitativa della frazione proteica della birra 92
Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine 92
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 92
Proteine del granulo di amido di mais: potenziali allergeni? 91
Evaluation of fining efficiency of corn zeins in red wine: a preliminary study 91
Filamentous fungi associated with natural infection of noble rot on withered grapes 91
Durum wheat glutenin polymers: a study based on extractability and SDS Page 90
Allergenic potential of Kamut® wheat 90
Allergia alimentare alla pasta cotta 89
Effect of different enological treatments on dissolved oxygen in wines 87
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 87
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 87
Wine hazing: A predictive assay based on protein and glycoprotein independent recovery and quantification 85
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 85
Parametri termo-igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione dei vini “Amarone” e “Recioto” della Valpolicella 84
An overview of expected glycaemic response of one ingredient commercial gluten free pasta 84
Hen egg white lysozyme is a hidden allergen in Italian commercial ciders 84
Integrated approach to study grape metabolism during over-ripening for the production of recioto and amarone of valpolicella wines 83
IgE binding to almond proteins in two CAP-FEIA-negative patients with allergic symptoms to almond as compared to three CAP-FEIA-false-positive subjects 82
Integrated approach to study grape metabolism during over-ripening for the production of Recioto and Amarone of Valpolicella wines 82
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 82
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 82
Effect of different environmental conditions on berry polyphenols during postharvest dehydration of grapes 81
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 79
Food allergy to corn: fate of the allergens during cooking and digestion 78
IBS patients complainig of adverse reactions to flour have unrecognised IgE to prolamins from wheat 77
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion 77
Urticaria from beer: an immediate hypersensivity reaction due to a 10 kDa protein derived from barley. 77
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion. 76
Identification of potential protein markers of noble rot infected grapes 76
Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment 76
Yeast species diversity in apple juice for cider production evidenced by culture-based method 76
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 76
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb and crust: an electrophoretic and immunological study. 75
Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb and crust 74
Trattamenti criogenici per la produzione di vini bianchi di qualità 74
Effetto della cottura sulla digeribilità in vitro delle proteine dell’impasto per pane 72
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 72
Physiology and technology of grape postharvest withering in Verona “Recioto” regions 71
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 70
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 69
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 69
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 68
Allergie ai prodotti derivati dai cereali: quale è il ruolo dei trattamenti termici? 67
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins 66
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation 65
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products 64
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 63
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 63
Digestibility of pasta made with three wheat types: A preliminary study 62
Identification of metabolic content of selected Amarone wine 62
NMR-based metabolic profiling of different yeast fermented apple juices 60
Food Allergy to Durum Wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion. 58
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 57
null 57
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 55
I peptidi generati dalla digestione gastrointestinale conservano la potenziale allergenicità della pasta di grano duro 54
Fermentation process of apple juice investigated by NMR spectroscopy 54
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 52
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 52
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 52
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 52
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 51
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 51
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties 46
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 45
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 43
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 41
Totale 8.456
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Categoria #
all - tutte 33.347
article - articoli 23.895
book - libri 0
conference - conferenze 9.452
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 66.694
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021566 0 0 22 71 82 76 23 75 66 13 96 42
2021/2022608 60 191 2 22 17 15 8 40 21 13 63 156
2022/20231.546 112 136 159 234 164 324 15 105 201 14 68 14
2023/2024728 36 68 64 91 76 70 56 49 4 27 130 57
2024/20252.133 140 136 100 326 95 78 78 137 261 110 214 458
2025/2026678 403 268 7 0 0 0 0 0 0 0 0 0
Totale 8.640