CATALOGO DEI PRODOTTI DELLA RICERCA

SIMONATO, Barbara
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 5.876
EU - Europa 4.691
AS - Asia 3.481
SA - Sud America 444
Continente sconosciuto - Info sul continente non disponibili 182
AF - Africa 109
OC - Oceania 15
Totale 14.798
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.740
RU - Federazione Russa 1.725
SG - Singapore 1.437
CN - Cina 974
IT - Italia 781
GB - Regno Unito 732
BR - Brasile 318
VN - Vietnam 318
HK - Hong Kong 309
FR - Francia 284
DE - Germania 268
FI - Finlandia 215
SE - Svezia 199
IE - Irlanda 190
KR - Corea 121
UA - Ucraina 70
CA - Canada 66
IN - India 53
NL - Olanda 52
AR - Argentina 51
ID - Indonesia 50
BD - Bangladesh 40
JP - Giappone 33
MX - Messico 31
ES - Italia 28
NG - Nigeria 27
BE - Belgio 24
IQ - Iraq 19
ZA - Sudafrica 19
CO - Colombia 18
AT - Austria 17
EC - Ecuador 15
PH - Filippine 15
TH - Thailandia 15
TR - Turchia 15
PK - Pakistan 14
PL - Polonia 14
AU - Australia 13
CL - Cile 13
UZ - Uzbekistan 13
VE - Venezuela 13
JM - Giamaica 12
TG - Togo 12
GR - Grecia 11
BJ - Benin 10
LT - Lituania 9
PY - Paraguay 8
RO - Romania 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
SA - Arabia Saudita 6
CZ - Repubblica Ceca 5
EE - Estonia 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
SV - El Salvador 4
TT - Trinidad e Tobago 4
UY - Uruguay 4
BB - Barbados 3
DO - Repubblica Dominicana 3
HR - Croazia 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
CR - Costa Rica 2
DZ - Algeria 2
EU - Europa 2
GE - Georgia 2
HN - Honduras 2
KG - Kirghizistan 2
NO - Norvegia 2
OM - Oman 2
PA - Panama 2
PR - Porto Rico 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
BH - Bahrain 1
BO - Bolivia 1
Totale 14.596
Salva come PNG Salva come JPEG
Città #
Singapore 812
Ashburn 739
San Jose 670
Southend 578
Jacksonville 571
Chandler 521
Moscow 511
Hong Kong 304
Dallas 248
Verona 236
Ann Arbor 216
Beijing 197
Houston 195
Dublin 187
Council Bluffs 182
Woodbridge 181
The Dalles 128
Ho Chi Minh City 98
Los Angeles 89
Lawrence 87
Princeton 87
Wilmington 79
Hanoi 71
Milan 66
Jinan 61
Nanjing 61
Helsinki 57
Santa Clara 55
New York 52
Sindelfingen 48
Shenyang 43
Buffalo 39
Redondo Beach 39
Munich 37
Orem 35
São Paulo 35
Jakarta 34
Hebei 32
Ningbo 30
Redmond 30
Tokyo 29
Columbus 28
Falkenstein 25
Abuja 24
Boardman 24
Brussels 24
Seattle 24
Changsha 23
Zhengzhou 23
Kent 22
Guangzhou 21
Amsterdam 20
Atlanta 20
Dong Ket 20
Las Vegas 20
Chicago 19
Frankfurt am Main 19
Hangzhou 19
Jiaxing 19
London 19
Tianjin 19
Haikou 18
Phoenix 16
Taizhou 16
Toronto 16
Agrolândia 15
Chennai 15
Lappeenranta 15
Montreal 15
Nanchang 15
Norwalk 15
Rome 15
Naples 14
Turku 14
Brooklyn 13
Johannesburg 13
San Francisco 13
Lomé 12
Manchester 12
Pieve di Soligo 12
Taiyuan 12
Tashkent 12
Haiphong 11
Mexico City 11
Redwood City 11
Seoul 11
Vienna 11
Washington 11
Biên Hòa 10
Cotonou 10
Warsaw 10
Baghdad 9
Madrid 9
Padova 9
Pollenza 9
Bologna 8
Boston 8
Falls Church 8
Poplar 8
San Diego 8
Totale 8.672
Salva come PNG Salva come JPEG
Nome #
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 277
Hidden Exogenous Proteins in Wine: Problems, Methods of Detection and Related Legislation - a Review 251
Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine 249
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 228
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 225
Allergie Alimentari IgE-mediate: messa a punto di un metodo per l’identificazione degli allergeni 220
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine 208
Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens 206
Botrytis cinerea infection during raising of Garganega for the production of Recioto di Soave wine 198
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 195
Effects of centrifugation on malolactic fermentation in red wine 184
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. 174
Criogene extraktionsverfahren bei der weisswein-herstellung 173
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 171
Hen egg white lysozyme is a hidden allergen in Italian commercial ciders 168
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 166
Can allergenic proteins reach intestinal mucosa? Effect of “in vitro” peptic digestion of bread prolamins on IgE recognition 165
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 164
A Method for the Preparative Separation of Beer Proteins and Glycocompounds 164
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 164
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 163
Evaluation of fining efficiency of corn zeins in red wine: a preliminary study 161
Effect of cryoextraction on phenols fractions of musts derived from white grape varieties 159
Allergia alimentare alla pasta cotta 156
Mass spectrometry detection of egg proteins in red wines treated with egg white 156
An overview of expected glycaemic response of one ingredient commercial gluten free pasta 156
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 155
Development of an alternative ADY quality control by isothermal calorimetry 154
Le chitinasi del frutto di kiwi sono potenziali allergeni coinvolti nella sindrome latice-frutta 152
Effects of different enological treatments on dissolved oxygen in wines 152
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 152
Filamentous fungi associated with natural infection of noble rot on withered grapes 151
Analisi qualitativa della frazione proteica della birra 150
Ossigeno e condizionamento del redox nella elaborazione ed affinamento dei vini 149
The Food Allergy Risk Management in the EU Labelling Legislation 149
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 149
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 144
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 144
Detection of wheat and maize allergens by immunoblotting with individual allergic sera 144
Allergenic potential of Kamut® wheat 144
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 144
Number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum of patients with intestinal disorders 142
Effect of different environmental conditions on berry polyphenols during postharvest dehydration of grapes 142
Setup of a procedure for cider proteins recovery and quantification 142
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 140
Food allergy to durum wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion 140
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 138
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 137
Liquid nitrogen cryogenic treatments on grapes for high quality white wines production 135
Wine hazing: A predictive assay based on protein and glycoprotein independent recovery and quantification 134
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 134
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 134
Physiology and technology of grape postharvest withering in Verona “Recioto” regions. 132
Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment 131
Proanthocyanidins profile modifications in grape berries during traditional and forced raisining 130
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 129
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 126
Effect of different enological treatments on dissolved oxygen in wines 125
Integrated approach to study grape metabolism during over-ripening for the production of recioto and amarone of valpolicella wines 125
Valutazione degli effetti dei trattamenti di chiarifica dei vini rossi con proteine vegetali 124
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 124
Unrecognized IgE to prolamins from wheat in patients with irritable bowel syndrome (IBS) with adverse reactions to flour 123
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 122
Allergie ai prodotti derivati dai cereali: quale è il ruolo dei trattamenti termici? 122
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion 122
Urticaria from beer: an immediate hypersensivity reaction due to a 10 kDa protein derived from barley. 122
Yeast species diversity in apple juice for cider production evidenced by culture-based method 122
Integrated approach to study grape metabolism during over-ripening for the production of Recioto and Amarone of Valpolicella wines 121
Identification of potential protein markers of noble rot infected grapes 121
Proteine del granulo di amido di mais: potenziali allergeni? 120
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 120
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 119
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 119
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 118
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties 118
Durum wheat glutenin polymers: a study based on extractability and SDS Page 118
Parametri termo-igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione dei vini “Amarone” e “Recioto” della Valpolicella 115
IBS patients complainig of adverse reactions to flour have unrecognised IgE to prolamins from wheat 114
Food allergy to corn: fate of the allergens during cooking and digestion 112
Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus 111
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 111
Effetto della cottura sulla digeribilità in vitro delle proteine dell’impasto per pane 111
Physiology and technology of grape postharvest withering in Verona “Recioto” regions 111
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 111
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 109
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity 108
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins 108
Digestibility of pasta made with three wheat types: A preliminary study 108
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion. 107
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb and crust: an electrophoretic and immunological study. 107
NMR-based metabolic profiling of different yeast fermented apple juices 107
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation 106
Fermentation process of apple juice investigated by NMR spectroscopy 106
Trattamenti criogenici per la produzione di vini bianchi di qualità 105
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 104
Identification of metabolic content of selected Amarone wine 102
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 101
Food Allergy to Durum Wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion. 100
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 99
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products 98
Totale 14.176
Salva come PNG Salva come JPEG
Categoria #
all - tutte 52.127
article - articoli 38.453
book - libri 0
conference - conferenze 13.538
curatela - curatele 136
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 104.254
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022355 0 0 0 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
2025/20265.698 403 268 377 870 1.383 409 588 356 505 353 64 122
2026/20271.138 194 214 402 328 0 0 0 0 0 0 0 0
Totale 14.798