CATALOGO DEI PRODOTTI DELLA RICERCA

SIMONATO, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 3.546
EU - Europa 3.341
AS - Asia 2.496
SA - Sud America 318
AF - Africa 44
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 3
Totale 9.761
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Nazione #
US - Stati Uniti d'America 3.497
SG - Singapore 998
CN - Cina 830
RU - Federazione Russa 766
GB - Regno Unito 681
IT - Italia 564
HK - Hong Kong 295
FR - Francia 258
DE - Germania 250
BR - Brasile 247
FI - Finlandia 203
SE - Svezia 198
IE - Irlanda 186
KR - Corea 99
VN - Vietnam 93
UA - Ucraina 68
ID - Indonesia 41
NL - Olanda 40
AR - Argentina 29
JP - Giappone 25
BE - Belgio 24
CA - Canada 24
IN - India 23
ES - Italia 20
AT - Austria 14
BD - Bangladesh 13
AU - Australia 12
MX - Messico 12
TG - Togo 12
TH - Thailandia 11
ZA - Sudafrica 11
CL - Cile 10
PH - Filippine 10
PL - Polonia 9
TR - Turchia 9
EC - Ecuador 8
GR - Grecia 8
IQ - Iraq 8
CO - Colombia 7
IR - Iran 7
PT - Portogallo 7
UZ - Uzbekistan 7
LT - Lituania 6
VE - Venezuela 6
ET - Etiopia 5
PK - Pakistan 5
CH - Svizzera 4
HU - Ungheria 4
IL - Israele 4
MD - Moldavia 4
PY - Paraguay 4
RO - Romania 4
UY - Uruguay 4
AE - Emirati Arabi Uniti 3
CZ - Repubblica Ceca 3
EE - Estonia 3
EG - Egitto 3
JM - Giamaica 3
KZ - Kazakistan 3
MK - Macedonia 3
AL - Albania 2
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
DO - Repubblica Dominicana 2
EU - Europa 2
GE - Georgia 2
HR - Croazia 2
JO - Giordania 2
KE - Kenya 2
MA - Marocco 2
NO - Norvegia 2
PE - Perù 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AO - Angola 1
BB - Barbados 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
BS - Bahamas 1
CR - Costa Rica 1
CV - Capo Verde 1
CY - Cipro 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
MN - Mongolia 1
PA - Panama 1
PR - Porto Rico 1
RS - Serbia 1
RW - Ruanda 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
TN - Tunisia 1
Totale 9.757
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Città #
Southend 578
Jacksonville 568
Chandler 521
Singapore 443
Hong Kong 292
Ashburn 247
Dallas 237
Ann Arbor 216
Houston 189
Dublin 184
Woodbridge 181
Beijing 161
Moscow 140
Verona 116
Lawrence 87
Princeton 87
Wilmington 77
Los Angeles 65
Jinan 61
Nanjing 61
Milan 51
Sindelfingen 48
Helsinki 47
Shenyang 42
Redondo Beach 39
Munich 37
Hebei 32
Jakarta 32
Buffalo 31
Ningbo 30
Redmond 29
New York 28
Columbus 27
The Dalles 27
São Paulo 26
Falkenstein 25
Brussels 24
Changsha 23
Boardman 22
Ho Chi Minh City 22
Tokyo 22
Kent 21
Zhengzhou 21
Dong Ket 20
Guangzhou 19
Jiaxing 19
Seattle 19
Haikou 18
Hangzhou 18
Hanoi 18
Tianjin 18
Taizhou 16
Council Bluffs 15
Nanchang 15
Norwalk 15
Santa Clara 15
Amsterdam 14
Chicago 14
London 14
Turku 14
Lappeenranta 13
Lomé 12
Pieve di Soligo 12
Rome 12
Taiyuan 12
Redwood City 11
Seoul 11
Frankfurt am Main 10
Naples 10
Brooklyn 9
Johannesburg 9
Padova 9
Pollenza 9
San Francisco 9
Washington 9
Falls Church 8
Vienna 8
Atlanta 7
Fairfield 7
Nuremberg 7
Tashkent 7
Toronto 7
Trieste 7
Athens 6
Belo Horizonte 6
Boston 6
Carpenedolo 6
La Plata 6
Lanzhou 6
Madrid 6
Manila 6
Montichiari 6
Parma 6
Phoenix 6
Renton 6
Warsaw 6
Bari 5
Blumenau 5
Bogotá 5
Charlotte 5
Totale 5.811
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Nome #
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 186
Hidden Exogenous Proteins in Wine: Problems, Methods of Detection and Related Legislation - a Review 179
Allergie Alimentari IgE-mediate: messa a punto di un metodo per l’identificazione degli allergeni 171
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 152
Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens 151
Botrytis cinerea infection during raising of Garganega for the production of Recioto di Soave wine 150
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine 146
Effects of centrifugation on malolactic fermentation in red wine 135
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 128
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. 127
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 127
Effect of cryoextraction on phenols fractions of musts derived from white grape varieties 125
Criogene extraktionsverfahren bei der weisswein-herstellung 124
Effects of different enological treatments on dissolved oxygen in wines 122
Le chitinasi del frutto di kiwi sono potenziali allergeni coinvolti nella sindrome latice-frutta 121
A Method for the Preparative Separation of Beer Proteins and Glycocompounds 120
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 119
Can allergenic proteins reach intestinal mucosa? Effect of “in vitro” peptic digestion of bread prolamins on IgE recognition 118
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 118
Development of an alternative ADY quality control by isothermal calorimetry 117
Ossigeno e condizionamento del redox nella elaborazione ed affinamento dei vini 117
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 116
The Food Allergy Risk Management in the EU Labelling Legislation 113
Number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum of patients with intestinal disorders 111
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 111
Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine 111
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 109
Evaluation of fining efficiency of corn zeins in red wine: a preliminary study 108
Mass spectrometry detection of egg proteins in red wines treated with egg white 108
An overview of expected glycaemic response of one ingredient commercial gluten free pasta 108
Food allergy to durum wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion 106
Allergia alimentare alla pasta cotta 106
Physiology and technology of grape postharvest withering in Verona “Recioto” regions. 106
Detection of wheat and maize allergens by immunoblotting with individual allergic sera 105
Analisi qualitativa della frazione proteica della birra 104
Allergenic potential of Kamut® wheat 104
Liquid nitrogen cryogenic treatments on grapes for high quality white wines production 103
Filamentous fungi associated with natural infection of noble rot on withered grapes 103
Hen egg white lysozyme is a hidden allergen in Italian commercial ciders 102
Proanthocyanidins profile modifications in grape berries during traditional and forced raisining 101
Valutazione degli effetti dei trattamenti di chiarifica dei vini rossi con proteine vegetali 101
Setup of a procedure for cider proteins recovery and quantification 100
Unrecognized IgE to prolamins from wheat in patients with irritable bowel syndrome (IBS) with adverse reactions to flour 99
Effect of different environmental conditions on berry polyphenols during postharvest dehydration of grapes 99
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 98
Proteine del granulo di amido di mais: potenziali allergeni? 95
Effect of different enological treatments on dissolved oxygen in wines 95
Urticaria from beer: an immediate hypersensivity reaction due to a 10 kDa protein derived from barley. 94
Durum wheat glutenin polymers: a study based on extractability and SDS Page 93
Wine hazing: A predictive assay based on protein and glycoprotein independent recovery and quantification 93
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 93
Parametri termo-igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione dei vini “Amarone” e “Recioto” della Valpolicella 92
Integrated approach to study grape metabolism during over-ripening for the production of Recioto and Amarone of Valpolicella wines 90
Integrated approach to study grape metabolism during over-ripening for the production of recioto and amarone of valpolicella wines 90
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 90
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 90
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 88
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 88
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 88
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 87
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion. 85
Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment 84
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 84
IBS patients complainig of adverse reactions to flour have unrecognised IgE to prolamins from wheat 83
Allergie ai prodotti derivati dai cereali: quale è il ruolo dei trattamenti termici? 83
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion 83
Food allergy to corn: fate of the allergens during cooking and digestion 82
Identification of potential protein markers of noble rot infected grapes 82
Yeast species diversity in apple juice for cider production evidenced by culture-based method 82
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb and crust: an electrophoretic and immunological study. 81
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins 81
Trattamenti criogenici per la produzione di vini bianchi di qualità 81
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 80
Physiology and technology of grape postharvest withering in Verona “Recioto” regions 78
Effetto della cottura sulla digeribilità in vitro delle proteine dell’impasto per pane 77
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 77
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 76
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 74
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 74
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products 71
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 70
Identification of metabolic content of selected Amarone wine 70
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 70
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 69
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 69
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation 69
Food Allergy to Durum Wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion. 69
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 68
Digestibility of pasta made with three wheat types: A preliminary study 68
I peptidi generati dalla digestione gastrointestinale conservano la potenziale allergenicità della pasta di grano duro 67
NMR-based metabolic profiling of different yeast fermented apple juices 67
Fermentation process of apple juice investigated by NMR spectroscopy 64
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 64
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 63
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 63
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 62
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties 61
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 57
null 57
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 54
Totale 9.650
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Categoria #
all - tutte 37.679
article - articoli 27.399
book - libri 0
conference - conferenze 10.280
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 75.358
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021473 0 0 0 0 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
2025/20261.972 403 268 377 870 54 0 0 0 0 0 0 0
Totale 9.934