CATALOGO DEI PRODOTTI DELLA RICERCA

SIMONATO, Barbara
 Distribuzione geografica
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Continente #
EU - Europa 4.349
NA - Nord America 3.745
AS - Asia 2.877
SA - Sud America 359
AF - Africa 59
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 3
Totale 11.405
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Nazione #
US - Stati Uniti d'America 3.678
RU - Federazione Russa 1.722
SG - Singapore 1.174
CN - Cina 904
GB - Regno Unito 697
IT - Italia 578
HK - Hong Kong 296
BR - Brasile 265
FR - Francia 265
DE - Germania 250
FI - Finlandia 203
SE - Svezia 199
VN - Vietnam 197
IE - Irlanda 186
KR - Corea 104
UA - Ucraina 69
ID - Indonesia 45
NL - Olanda 42
AR - Argentina 41
CA - Canada 29
IN - India 26
JP - Giappone 25
BE - Belgio 24
MX - Messico 23
ES - Italia 22
AT - Austria 17
BD - Bangladesh 14
ZA - Sudafrica 13
AU - Australia 12
CL - Cile 12
TG - Togo 12
EC - Ecuador 11
PL - Polonia 11
TH - Thailandia 11
BJ - Benin 10
CO - Colombia 10
PH - Filippine 10
TR - Turchia 10
UZ - Uzbekistan 10
GR - Grecia 8
IQ - Iraq 8
LT - Lituania 8
IR - Iran 7
PT - Portogallo 7
PY - Paraguay 7
PK - Pakistan 6
VE - Venezuela 6
ET - Etiopia 5
JO - Giordania 5
RO - Romania 5
CH - Svizzera 4
HU - Ungheria 4
IL - Israele 4
MD - Moldavia 4
UY - Uruguay 4
AE - Emirati Arabi Uniti 3
CZ - Repubblica Ceca 3
DO - Repubblica Dominicana 3
EE - Estonia 3
EG - Egitto 3
JM - Giamaica 3
KZ - Kazakistan 3
MA - Marocco 3
MK - Macedonia 3
AL - Albania 2
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BG - Bulgaria 2
DZ - Algeria 2
EU - Europa 2
GE - Georgia 2
HR - Croazia 2
KE - Kenya 2
KG - Kirghizistan 2
NO - Norvegia 2
OM - Oman 2
PE - Perù 2
SN - Senegal 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AO - Angola 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
GM - Gambi 1
IS - Islanda 1
KW - Kuwait 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
MN - Mongolia 1
NI - Nicaragua 1
PA - Panama 1
PR - Porto Rico 1
RS - Serbia 1
Totale 11.396
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Città #
Singapore 589
Southend 578
Jacksonville 568
Chandler 521
Moscow 511
Ashburn 323
Hong Kong 293
Dallas 238
Ann Arbor 216
Houston 190
Beijing 186
Dublin 184
Woodbridge 181
Verona 124
Lawrence 87
Princeton 87
Wilmington 77
Los Angeles 73
The Dalles 69
Jinan 61
Nanjing 61
Ho Chi Minh City 58
Milan 53
Sindelfingen 48
Helsinki 47
Hanoi 45
Shenyang 43
Redondo Beach 39
Munich 37
New York 34
Buffalo 33
Hebei 32
Jakarta 32
Ningbo 30
São Paulo 30
Redmond 29
Columbus 27
Falkenstein 25
Brussels 24
Changsha 23
Boardman 22
Tokyo 22
Zhengzhou 22
Kent 21
Dong Ket 20
Guangzhou 20
Jiaxing 19
Seattle 19
Tianjin 19
Haikou 18
Hangzhou 18
Council Bluffs 17
Taizhou 16
Amsterdam 15
London 15
Nanchang 15
Norwalk 15
Santa Clara 15
Chicago 14
Turku 14
Lappeenranta 13
Lomé 12
Pieve di Soligo 12
Rome 12
San Jose 12
Taiyuan 12
Brooklyn 11
Johannesburg 11
Redwood City 11
Seoul 11
Vienna 11
Cotonou 10
Frankfurt am Main 10
Naples 10
Tashkent 10
Biên Hòa 9
Mexico City 9
Padova 9
Pollenza 9
San Francisco 9
Washington 9
Atlanta 8
Falls Church 8
Warsaw 8
Belo Horizonte 7
Fairfield 7
Haiphong 7
Montreal 7
Nuremberg 7
Phoenix 7
Toronto 7
Trieste 7
Athens 6
Bari 6
Blumenau 6
Boston 6
Carpenedolo 6
La Plata 6
Lanzhou 6
Madrid 6
Totale 6.612
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Nome #
Hidden Exogenous Proteins in Wine: Problems, Methods of Detection and Related Legislation - a Review 207
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 195
Allergie Alimentari IgE-mediate: messa a punto di un metodo per l’identificazione degli allergeni 192
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 184
Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens 175
Botrytis cinerea infection during raising of Garganega for the production of Recioto di Soave wine 173
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine 172
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 154
Effects of centrifugation on malolactic fermentation in red wine 153
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. 151
Criogene extraktionsverfahren bei der weisswein-herstellung 150
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 146
Can allergenic proteins reach intestinal mucosa? Effect of “in vitro” peptic digestion of bread prolamins on IgE recognition 141
Effect of cryoextraction on phenols fractions of musts derived from white grape varieties 140
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 140
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 139
Development of an alternative ADY quality control by isothermal calorimetry 134
A Method for the Preparative Separation of Beer Proteins and Glycocompounds 134
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 133
Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine 133
Effects of different enological treatments on dissolved oxygen in wines 131
Le chitinasi del frutto di kiwi sono potenziali allergeni coinvolti nella sindrome latice-frutta 130
Evaluation of fining efficiency of corn zeins in red wine: a preliminary study 130
An overview of expected glycaemic response of one ingredient commercial gluten free pasta 129
Allergia alimentare alla pasta cotta 128
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 128
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 128
Ossigeno e condizionamento del redox nella elaborazione ed affinamento dei vini 127
Analisi qualitativa della frazione proteica della birra 124
The Food Allergy Risk Management in the EU Labelling Legislation 124
Mass spectrometry detection of egg proteins in red wines treated with egg white 123
Filamentous fungi associated with natural infection of noble rot on withered grapes 123
Food allergy to durum wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion 122
Allergenic potential of Kamut® wheat 122
Number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum of patients with intestinal disorders 121
Hen egg white lysozyme is a hidden allergen in Italian commercial ciders 121
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 119
Detection of wheat and maize allergens by immunoblotting with individual allergic sera 117
Physiology and technology of grape postharvest withering in Verona “Recioto” regions. 117
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 113
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 113
Liquid nitrogen cryogenic treatments on grapes for high quality white wines production 112
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 111
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 111
Proanthocyanidins profile modifications in grape berries during traditional and forced raisining 110
Wine hazing: A predictive assay based on protein and glycoprotein independent recovery and quantification 110
Valutazione degli effetti dei trattamenti di chiarifica dei vini rossi con proteine vegetali 108
Setup of a procedure for cider proteins recovery and quantification 108
Effect of different enological treatments on dissolved oxygen in wines 107
Unrecognized IgE to prolamins from wheat in patients with irritable bowel syndrome (IBS) with adverse reactions to flour 106
Effect of different environmental conditions on berry polyphenols during postharvest dehydration of grapes 106
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 106
Durum wheat glutenin polymers: a study based on extractability and SDS Page 103
Allergie ai prodotti derivati dai cereali: quale è il ruolo dei trattamenti termici? 102
Proteine del granulo di amido di mais: potenziali allergeni? 102
Integrated approach to study grape metabolism during over-ripening for the production of recioto and amarone of valpolicella wines 102
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 102
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 101
Urticaria from beer: an immediate hypersensivity reaction due to a 10 kDa protein derived from barley. 100
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 100
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 98
Identification of potential protein markers of noble rot infected grapes 98
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 97
Integrated approach to study grape metabolism during over-ripening for the production of Recioto and Amarone of Valpolicella wines 96
Parametri termo-igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione dei vini “Amarone” e “Recioto” della Valpolicella 96
Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment 96
Yeast species diversity in apple juice for cider production evidenced by culture-based method 96
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 95
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 94
Food allergy to corn: fate of the allergens during cooking and digestion 94
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion 92
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 92
IBS patients complainig of adverse reactions to flour have unrecognised IgE to prolamins from wheat 91
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion. 91
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 91
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 90
Trattamenti criogenici per la produzione di vini bianchi di qualità 89
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 88
Effetto della cottura sulla digeribilità in vitro delle proteine dell’impasto per pane 87
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb and crust: an electrophoretic and immunological study. 87
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins 87
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 85
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 85
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 85
Physiology and technology of grape postharvest withering in Verona “Recioto” regions 84
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 83
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 83
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties 81
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 81
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products 81
Digestibility of pasta made with three wheat types: A preliminary study 79
NMR-based metabolic profiling of different yeast fermented apple juices 79
Identification of metabolic content of selected Amarone wine 79
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 78
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation 76
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 76
Food Allergy to Durum Wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion. 76
I peptidi generati dalla digestione gastrointestinale conservano la potenziale allergenicità della pasta di grano duro 74
Fermentation process of apple juice investigated by NMR spectroscopy 74
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity 71
Totale 11.198
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Categoria #
all - tutte 40.704
article - articoli 29.739
book - libri 0
conference - conferenze 10.965
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 81.408
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021391 0 0 0 0 0 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
2025/20263.616 403 268 377 870 1.383 315 0 0 0 0 0 0
Totale 11.578