CATALOGO DEI PRODOTTI DELLA RICERCA

SIMONATO, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 2.833
EU - Europa 2.487
AS - Asia 1.198
SA - Sud America 19
AF - Africa 17
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 3
Totale 6.567
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Nazione #
US - Stati Uniti d'America 2.822
CN - Cina 697
GB - Regno Unito 655
IT - Italia 444
SG - Singapore 380
RU - Federazione Russa 248
FR - Francia 244
SE - Svezia 195
DE - Germania 186
IE - Irlanda 185
FI - Finlandia 175
UA - Ucraina 65
VN - Vietnam 32
ID - Indonesia 28
BE - Belgio 24
NL - Olanda 21
JP - Giappone 14
KR - Corea 13
TG - Togo 12
AU - Australia 10
CA - Canada 9
CL - Cile 8
ES - Italia 8
HK - Hong Kong 8
AT - Austria 6
IN - India 6
BR - Brasile 5
RO - Romania 4
AR - Argentina 3
CH - Svizzera 3
EE - Estonia 3
IL - Israele 3
IR - Iran 3
MD - Moldavia 3
TR - Turchia 3
ZA - Sudafrica 3
ET - Etiopia 2
EU - Europa 2
GR - Grecia 2
HR - Croazia 2
LT - Lituania 2
NO - Norvegia 2
PE - Perù 2
PH - Filippine 2
PK - Pakistan 2
TH - Thailandia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AL - Albania 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
CZ - Repubblica Ceca 1
EC - Ecuador 1
IQ - Iraq 1
IS - Islanda 1
JO - Giordania 1
KZ - Kazakistan 1
LU - Lussemburgo 1
LV - Lettonia 1
MK - Macedonia 1
MX - Messico 1
PA - Panama 1
PT - Portogallo 1
SK - Slovacchia (Repubblica Slovacca) 1
UZ - Uzbekistan 1
Totale 6.567
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Città #
Southend 578
Jacksonville 568
Chandler 521
Singapore 310
Ann Arbor 216
Ashburn 192
Houston 188
Dublin 183
Woodbridge 181
Beijing 138
Verona 105
Lawrence 87
Princeton 87
Wilmington 77
Jinan 60
Nanjing 60
Sindelfingen 48
Helsinki 42
Shenyang 42
Milan 38
Hebei 32
Ningbo 30
Redmond 29
Brussels 24
Jakarta 24
Boardman 22
Changsha 22
Kent 21
Zhengzhou 21
Dong Ket 20
Jiaxing 19
Guangzhou 18
Haikou 17
Hangzhou 17
Tianjin 17
Seattle 16
Nanchang 15
Norwalk 15
Taizhou 15
Lomé 12
Pieve di Soligo 12
Taiyuan 12
New York 11
Redwood City 11
Tokyo 11
Falkenstein 10
Los Angeles 10
Moscow 9
Padova 9
Pollenza 9
Amsterdam 8
Chicago 8
Falls Church 8
Seoul 8
Fairfield 7
Rome 7
Santa Clara 7
Trieste 7
Washington 7
Carpenedolo 6
Lanzhou 6
Renton 6
Dallas 5
Hong Kong 5
Melbourne 5
Palermo 5
Athens 4
Berlin 4
Dongguan 4
Frankfurt am Main 4
Fuzhou 4
Lappeenranta 4
Montréal 4
Parma 4
Roverbella 4
San Francisco 4
Sant'Ambrogio di Valpolicella 4
Bari 3
Belvedere 3
Bologna 3
Chions 3
Chisinau 3
Clearwater 3
Delhi 3
Edinburgh 3
Johannesburg 3
Kemerovo 3
London 3
Lucca 3
Modena 3
Munich 3
Neu-Isenburg 3
Pesaro 3
Phoenix 3
San Diego 3
Tallinn 3
Trento 3
Turin 3
Vazzola 3
Vienna 3
Totale 4.449
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Nome #
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 156
Allergie Alimentari IgE-mediate: messa a punto di un metodo per l’identificazione degli allergeni 131
Hidden Exogenous Proteins in Wine: Problems, Methods of Detection and Related Legislation - a Review 122
Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens 119
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine 112
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 103
Le chitinasi del frutto di kiwi sono potenziali allergeni coinvolti nella sindrome latice-frutta 99
Effects of centrifugation on malolactic fermentation in red wine 98
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 98
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 98
Botrytis cinerea infection during raising of Garganega for the production of Recioto di Soave wine 97
The Food Allergy Risk Management in the EU Labelling Legislation 94
Effect of cryoextraction on phenols fractions of musts derived from white grape varieties 93
Number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum of patients with intestinal disorders 92
Detection of wheat and maize allergens by immunoblotting with individual allergic sera 90
Food allergy to durum wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion 89
Mass spectrometry detection of egg proteins in red wines treated with egg white 88
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 88
Can allergenic proteins reach intestinal mucosa? Effect of “in vitro” peptic digestion of bread prolamins on IgE recognition 87
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. 86
Ossigeno e condizionamento del redox nella elaborazione ed affinamento dei vini 86
Development of an alternative ADY quality control by isothermal calorimetry 85
Criogene extraktionsverfahren bei der weisswein-herstellung 85
Proanthocyanidins profile modifications in grape berries during traditional and forced raisining 82
Liquid nitrogen cryogenic treatments on grapes for high quality white wines production 82
Unrecognized IgE to prolamins from wheat in patients with irritable bowel syndrome (IBS) with adverse reactions to flour 81
Effects of different enological treatments on dissolved oxygen in wines 81
Physiology and technology of grape postharvest withering in Verona “Recioto” regions. 81
Durum wheat glutenin polymers: a study based on extractability and SDS Page 80
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 80
Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine 78
A Method for the Preparative Separation of Beer Proteins and Glycocompounds 78
Proteine del granulo di amido di mais: potenziali allergeni? 77
Allergia alimentare alla pasta cotta 77
Valutazione degli effetti dei trattamenti di chiarifica dei vini rossi con proteine vegetali 77
Setup of a procedure for cider proteins recovery and quantification 77
Analisi qualitativa della frazione proteica della birra 76
Allergenic potential of Kamut® wheat 76
Filamentous fungi associated with natural infection of noble rot on withered grapes 74
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 73
Evaluation of fining efficiency of corn zeins in red wine: a preliminary study 72
Integrated approach to study grape metabolism during over-ripening for the production of recioto and amarone of valpolicella wines 72
Effect of different enological treatments on dissolved oxygen in wines 71
Hen egg white lysozyme is a hidden allergen in Italian commercial ciders 70
Wine hazing: A predictive assay based on protein and glycoprotein independent recovery and quantification 69
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 69
Food allergy to corn: fate of the allergens during cooking and digestion 68
IBS patients complainig of adverse reactions to flour have unrecognised IgE to prolamins from wheat 67
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 66
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion 66
Integrated approach to study grape metabolism during over-ripening for the production of Recioto and Amarone of Valpolicella wines 66
Parametri termo-igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione dei vini “Amarone” e “Recioto” della Valpolicella 66
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 66
Effect of different environmental conditions on berry polyphenols during postharvest dehydration of grapes 65
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 65
Identification of potential protein markers of noble rot infected grapes 64
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 64
Urticaria from beer: an immediate hypersensivity reaction due to a 10 kDa protein derived from barley. 63
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb and crust: an electrophoretic and immunological study. 62
Physiology and technology of grape postharvest withering in Verona “Recioto” regions 61
Effetto della cottura sulla digeribilità in vitro delle proteine dell’impasto per pane 60
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 60
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion. 58
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 57
Trattamenti criogenici per la produzione di vini bianchi di qualità 57
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 57
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 56
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 56
Effects of post-harvest fungal infection of apples on chemical characteristics of cider. 55
Allergie ai prodotti derivati dai cereali: quale è il ruolo dei trattamenti termici? 54
Digestibility of pasta made with three wheat types: A preliminary study 54
Yeast species diversity in apple juice for cider production evidenced by culture-based method 54
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products 53
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins 52
Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment 51
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 50
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 49
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 49
NMR-based metabolic profiling of different yeast fermented apple juices 48
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 47
Identification of metabolic content of selected Amarone wine 46
Food Allergy to Durum Wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion. 45
Fermentation process of apple juice investigated by NMR spectroscopy 45
I peptidi generati dalla digestione gastrointestinale conservano la potenziale allergenicità della pasta di grano duro 42
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 41
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 40
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation 40
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 40
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 38
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 35
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 33
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 30
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 30
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 28
An overview of expected glycaemic response of one ingredient commercial gluten free pasta 28
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity 21
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 20
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 20
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 19
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties 18
Totale 6.694
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Categoria #
all - tutte 25.791
article - articoli 18.124
book - libri 0
conference - conferenze 7.667
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 51.582
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020446 0 0 0 0 0 0 88 67 42 98 72 79
2020/2021828 150 112 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
2024/2025893 140 136 100 326 95 78 18 0 0 0 0 0
Totale 6.722