CATALOGO DEI PRODOTTI DELLA RICERCA

SIMONATO, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 4.728
EU - Europa 4.604
AS - Asia 3.409
SA - Sud America 409
AF - Africa 109
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 3
Totale 13.277
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Nazione #
US - Stati Uniti d'America 4.644
RU - Federazione Russa 1.725
SG - Singapore 1.418
CN - Cina 950
GB - Regno Unito 721
IT - Italia 721
VN - Vietnam 317
HK - Hong Kong 306
BR - Brasile 294
FR - Francia 283
DE - Germania 262
FI - Finlandia 215
SE - Svezia 199
IE - Irlanda 189
KR - Corea 121
UA - Ucraina 70
IN - India 53
NL - Olanda 52
AR - Argentina 48
ID - Indonesia 48
CA - Canada 41
JP - Giappone 32
MX - Messico 27
NG - Nigeria 27
BD - Bangladesh 26
ES - Italia 26
BE - Belgio 24
ZA - Sudafrica 19
AT - Austria 17
IQ - Iraq 17
CO - Colombia 16
TH - Thailandia 15
AU - Australia 13
CL - Cile 13
PK - Pakistan 13
PL - Polonia 13
TR - Turchia 13
UZ - Uzbekistan 13
EC - Ecuador 12
PH - Filippine 12
TG - Togo 12
GR - Grecia 11
BJ - Benin 10
VE - Venezuela 10
LT - Lituania 9
PY - Paraguay 8
HU - Ungheria 7
IR - Iran 7
JO - Giordania 7
PT - Portogallo 7
CH - Svizzera 6
EG - Egitto 6
ET - Etiopia 6
MA - Marocco 6
MY - Malesia 6
RO - Romania 6
SA - Arabia Saudita 6
CZ - Repubblica Ceca 5
AE - Emirati Arabi Uniti 4
AL - Albania 4
BA - Bosnia-Erzegovina 4
IL - Israele 4
KE - Kenya 4
MD - Moldavia 4
SN - Senegal 4
UY - Uruguay 4
DO - Repubblica Dominicana 3
EE - Estonia 3
HR - Croazia 3
JM - Giamaica 3
KZ - Kazakistan 3
MK - Macedonia 3
PE - Perù 3
SI - Slovenia 3
AO - Angola 2
AZ - Azerbaigian 2
BG - Bulgaria 2
CM - Camerun 2
DZ - Algeria 2
EU - Europa 2
GE - Georgia 2
KG - Kirghizistan 2
NO - Norvegia 2
OM - Oman 2
PA - Panama 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
TN - Tunisia 2
TW - Taiwan 2
TZ - Tanzania 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BB - Barbados 1
BH - Bahrain 1
BO - Bolivia 1
BS - Bahamas 1
CR - Costa Rica 1
CV - Capo Verde 1
CY - Cipro 1
DM - Dominica 1
Totale 13.258
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Città #
Singapore 805
Southend 578
Jacksonville 568
San Jose 552
Ashburn 548
Chandler 521
Moscow 511
Hong Kong 301
Dallas 238
Verona 232
Ann Arbor 216
Houston 191
Beijing 188
Dublin 187
Woodbridge 181
The Dalles 128
Ho Chi Minh City 98
Lawrence 87
Princeton 87
Los Angeles 78
Wilmington 77
Hanoi 71
Jinan 61
Nanjing 61
Helsinki 57
Milan 55
Sindelfingen 48
New York 44
Shenyang 43
Council Bluffs 40
Redondo Beach 39
Munich 37
Buffalo 34
Jakarta 34
Orem 33
Hebei 32
São Paulo 32
Ningbo 30
Redmond 29
Tokyo 29
Columbus 27
Falkenstein 25
Abuja 24
Brussels 24
Santa Clara 24
Changsha 23
Zhengzhou 23
Boardman 22
Guangzhou 21
Kent 21
Amsterdam 20
Dong Ket 20
Frankfurt am Main 19
Hangzhou 19
Jiaxing 19
Seattle 19
Tianjin 19
Haikou 18
London 17
Taizhou 16
Chennai 15
Lappeenranta 15
Nanchang 15
Norwalk 15
Chicago 14
Turku 14
Atlanta 13
Johannesburg 13
Brooklyn 12
Lomé 12
Montreal 12
Naples 12
Pieve di Soligo 12
Rome 12
Taiyuan 12
Tashkent 12
Haiphong 11
Manchester 11
Redwood City 11
Seoul 11
Vienna 11
Biên Hòa 10
Cotonou 10
Mexico City 10
Phoenix 10
Madrid 9
Padova 9
Pollenza 9
San Francisco 9
Toronto 9
Warsaw 9
Washington 9
Falls Church 8
Poplar 8
Athens 7
Baghdad 7
Bangkok 7
Belo Horizonte 7
Boston 7
Da Nang 7
Totale 8.027
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Nome #
Hidden Exogenous Proteins in Wine: Problems, Methods of Detection and Related Legislation - a Review 234
Allergie Alimentari IgE-mediate: messa a punto di un metodo per l’identificazione degli allergeni 213
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 211
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 208
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine 198
Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens 194
Botrytis cinerea infection during raising of Garganega for the production of Recioto di Soave wine 188
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 178
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 173
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. 169
Effects of centrifugation on malolactic fermentation in red wine 169
Can allergenic proteins reach intestinal mucosa? Effect of “in vitro” peptic digestion of bread prolamins on IgE recognition 160
Criogene extraktionsverfahren bei der weisswein-herstellung 160
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 158
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 156
Effect of cryoextraction on phenols fractions of musts derived from white grape varieties 153
A Method for the Preparative Separation of Beer Proteins and Glycocompounds 153
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 153
Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine 152
Development of an alternative ADY quality control by isothermal calorimetry 149
Mass spectrometry detection of egg proteins in red wines treated with egg white 149
Le chitinasi del frutto di kiwi sono potenziali allergeni coinvolti nella sindrome latice-frutta 147
Allergia alimentare alla pasta cotta 147
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 147
An overview of expected glycaemic response of one ingredient commercial gluten free pasta 146
Evaluation of fining efficiency of corn zeins in red wine: a preliminary study 145
Filamentous fungi associated with natural infection of noble rot on withered grapes 144
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 143
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 141
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 140
Effects of different enological treatments on dissolved oxygen in wines 140
The Food Allergy Risk Management in the EU Labelling Legislation 140
Analisi qualitativa della frazione proteica della birra 139
Number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum of patients with intestinal disorders 138
Ossigeno e condizionamento del redox nella elaborazione ed affinamento dei vini 138
Food allergy to durum wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion 137
Allergenic potential of Kamut® wheat 137
Detection of wheat and maize allergens by immunoblotting with individual allergic sera 135
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 134
Setup of a procedure for cider proteins recovery and quantification 133
Hen egg white lysozyme is a hidden allergen in Italian commercial ciders 132
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 128
Physiology and technology of grape postharvest withering in Verona “Recioto” regions. 128
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 128
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 127
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 127
Proanthocyanidins profile modifications in grape berries during traditional and forced raisining 126
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 126
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 125
Wine hazing: A predictive assay based on protein and glycoprotein independent recovery and quantification 125
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 125
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 122
Liquid nitrogen cryogenic treatments on grapes for high quality white wines production 122
Effect of different environmental conditions on berry polyphenols during postharvest dehydration of grapes 121
Effect of different enological treatments on dissolved oxygen in wines 120
Integrated approach to study grape metabolism during over-ripening for the production of recioto and amarone of valpolicella wines 118
Unrecognized IgE to prolamins from wheat in patients with irritable bowel syndrome (IBS) with adverse reactions to flour 117
Durum wheat glutenin polymers: a study based on extractability and SDS Page 116
Allergie ai prodotti derivati dai cereali: quale è il ruolo dei trattamenti termici? 116
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 116
Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment 116
Valutazione degli effetti dei trattamenti di chiarifica dei vini rossi con proteine vegetali 115
Yeast species diversity in apple juice for cider production evidenced by culture-based method 115
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 114
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion 114
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 112
Proteine del granulo di amido di mais: potenziali allergeni? 112
Integrated approach to study grape metabolism during over-ripening for the production of Recioto and Amarone of Valpolicella wines 112
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 112
Urticaria from beer: an immediate hypersensivity reaction due to a 10 kDa protein derived from barley. 111
Identification of potential protein markers of noble rot infected grapes 111
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties 109
IBS patients complainig of adverse reactions to flour have unrecognised IgE to prolamins from wheat 109
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 109
Parametri termo-igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione dei vini “Amarone” e “Recioto” della Valpolicella 108
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 108
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 107
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 106
Food allergy to corn: fate of the allergens during cooking and digestion 105
Effetto della cottura sulla digeribilità in vitro delle proteine dell’impasto per pane 105
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 103
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion. 102
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 102
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity 101
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins 101
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb and crust: an electrophoretic and immunological study. 100
Trattamenti criogenici per la produzione di vini bianchi di qualità 100
Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus 99
Physiology and technology of grape postharvest withering in Verona “Recioto” regions 98
NMR-based metabolic profiling of different yeast fermented apple juices 98
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation 97
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 97
Digestibility of pasta made with three wheat types: A preliminary study 96
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 95
Fermentation process of apple juice investigated by NMR spectroscopy 95
Identification of metabolic content of selected Amarone wine 95
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 94
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products 93
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 91
Food Allergy to Durum Wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion. 91
Totale 12.972
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Categoria #
all - tutte 44.249
article - articoli 32.431
book - libri 0
conference - conferenze 11.818
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 88.498
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021151 0 0 0 0 0 0 0 0 0 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
2025/20265.488 403 268 377 870 1.383 409 588 356 505 329 0 0
Totale 13.450