CATALOGO DEI PRODOTTI DELLA RICERCA

SIMONATO, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 2.705
EU - Europa 2.122
AS - Asia 656
SA - Sud America 10
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 3
AF - Africa 2
Totale 5.504
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Nazione #
US - Stati Uniti d'America 2.697
GB - Regno Unito 653
CN - Cina 591
IT - Italia 382
FR - Francia 242
SE - Svezia 195
IE - Irlanda 183
DE - Germania 169
FI - Finlandia 154
UA - Ucraina 65
VN - Vietnam 32
BE - Belgio 22
RU - Federazione Russa 16
NL - Olanda 10
KR - Corea 9
ES - Italia 8
AU - Australia 6
CA - Canada 6
CL - Cile 6
HK - Hong Kong 5
AT - Austria 3
BR - Brasile 3
IL - Israele 3
RO - Romania 3
SG - Singapore 3
CH - Svizzera 2
EE - Estonia 2
ET - Etiopia 2
EU - Europa 2
HR - Croazia 2
ID - Indonesia 2
JP - Giappone 2
LT - Lituania 2
PH - Filippine 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
GR - Grecia 1
IN - India 1
IQ - Iraq 1
IR - Iran 1
MK - Macedonia 1
MX - Messico 1
NO - Norvegia 1
PA - Panama 1
PT - Portogallo 1
SK - Slovacchia (Repubblica Slovacca) 1
TR - Turchia 1
Totale 5.504
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Città #
Southend 578
Jacksonville 568
Chandler 521
Ann Arbor 216
Houston 188
Dublin 181
Woodbridge 181
Ashburn 153
Beijing 130
Verona 97
Lawrence 87
Princeton 87
Wilmington 77
Jinan 60
Nanjing 60
Sindelfingen 48
Shenyang 42
Hebei 32
Redmond 29
Milan 26
Ningbo 26
Helsinki 25
Brussels 22
Boardman 21
Changsha 21
Dong Ket 20
Zhengzhou 20
Jiaxing 19
Haikou 17
Hangzhou 17
Seattle 16
Tianjin 16
Nanchang 15
Norwalk 15
Taizhou 15
Guangzhou 14
Pieve di Soligo 12
Taiyuan 12
New York 11
Redwood City 11
Pollenza 9
Chicago 8
Falls Church 8
Seoul 8
Fairfield 7
Los Angeles 7
Washington 7
Amsterdam 6
Carpenedolo 6
Lanzhou 6
Padova 6
Renton 6
Trieste 6
Falkenstein 5
Palermo 5
Rome 5
Dongguan 4
Fuzhou 4
Montréal 4
Parma 4
Roverbella 4
San Francisco 4
Sant'Ambrogio di Valpolicella 4
Athens 3
Bari 3
Belvedere 3
Bologna 3
Chions 3
Clearwater 3
Edinburgh 3
Frankfurt am Main 3
Kemerovo 3
Lucca 3
Melbourne 3
Munich 3
Pesaro 3
Phoenix 3
San Diego 3
Trento 3
Vazzola 3
Vienna 3
Atlanta 2
Bangkok 2
Berlin 2
Boydton 2
Hanoi 2
Hong Kong 2
Ivrea 2
London 2
Modena 2
Monza 2
Muggiò 2
Nagold 2
Ortona 2
Paris 2
Poggio Piccolo 2
Quarto 2
Reggio Emilia 2
Riva 2
Rodigo 2
Totale 3.931
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Nome #
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 124
Allergie Alimentari IgE-mediate: messa a punto di un metodo per l’identificazione degli allergeni 116
Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens 110
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine 96
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 90
Effects of centrifugation on malolactic fermentation in red wine 89
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 88
Hidden Exogenous Proteins in Wine: Problems, Methods of Detection and Related Legislation - a Review 86
Le chitinasi del frutto di kiwi sono potenziali allergeni coinvolti nella sindrome latice-frutta 85
Number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum of patients with intestinal disorders 85
The Food Allergy Risk Management in the EU Labelling Legislation 84
Effect of cryoextraction on phenols fractions of musts derived from white grape varieties 83
Detection of wheat and maize allergens by immunoblotting with individual allergic sera 82
Food allergy to durum wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion 81
Botrytis cinerea infection during raising of Garganega for the production of Recioto di Soave wine 81
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 81
Can allergenic proteins reach intestinal mucosa? Effect of “in vitro” peptic digestion of bread prolamins on IgE recognition 77
Effects of different enological treatments on dissolved oxygen in wines 77
Mass spectrometry detection of egg proteins in red wines treated with egg white 77
Proanthocyanidins profile modifications in grape berries during traditional and forced raisining 75
Physiology and technology of grape postharvest withering in Verona “Recioto” regions. 75
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 75
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. 74
Ossigeno e condizionamento del redox nella elaborazione ed affinamento dei vini 74
Durum wheat glutenin polymers: a study based on extractability and SDS Page 73
Unrecognized IgE to prolamins from wheat in patients with irritable bowel syndrome (IBS) with adverse reactions to flour 73
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 73
Development of an alternative ADY quality control by isothermal calorimetry 72
Liquid nitrogen cryogenic treatments on grapes for high quality white wines production 72
Valutazione degli effetti dei trattamenti di chiarifica dei vini rossi con proteine vegetali 70
Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine 70
Allergenic potential of Kamut® wheat 69
Setup of a procedure for cider proteins recovery and quantification 69
Allergia alimentare alla pasta cotta 68
Analisi qualitativa della frazione proteica della birra 67
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 67
A Method for the Preparative Separation of Beer Proteins and Glycocompounds 67
Effect of different enological treatments on dissolved oxygen in wines 66
Criogene extraktionsverfahren bei der weisswein-herstellung 66
Evaluation of fining efficiency of corn zeins in red wine: a preliminary study 66
Proteine del granulo di amido di mais: potenziali allergeni? 65
Wine hazing: A predictive assay based on protein and glycoprotein independent recovery and quantification 63
Integrated approach to study grape metabolism during over-ripening for the production of recioto and amarone of valpolicella wines 63
Filamentous fungi associated with natural infection of noble rot on withered grapes 63
Food allergy to corn: fate of the allergens during cooking and digestion 60
Parametri termo-igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione dei vini “Amarone” e “Recioto” della Valpolicella 60
Hen egg white lysozyme is a hidden allergen in Italian commercial ciders 60
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb and crust: an electrophoretic and immunological study. 59
IBS patients complainig of adverse reactions to flour have unrecognised IgE to prolamins from wheat 58
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 58
Integrated approach to study grape metabolism during over-ripening for the production of Recioto and Amarone of Valpolicella wines 58
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion 57
Urticaria from beer: an immediate hypersensivity reaction due to a 10 kDa protein derived from barley. 57
Effect of different environmental conditions on berry polyphenols during postharvest dehydration of grapes 57
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 56
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 55
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 55
Physiology and technology of grape postharvest withering in Verona “Recioto” regions 54
Effetto della cottura sulla digeribilità in vitro delle proteine dell’impasto per pane 52
Identification of potential protein markers of noble rot infected grapes 52
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 52
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion. 51
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 51
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 51
Trattamenti criogenici per la produzione di vini bianchi di qualità 51
Digestibility of pasta made with three wheat types: A preliminary study 50
Allergie ai prodotti derivati dai cereali: quale è il ruolo dei trattamenti termici? 49
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 49
Yeast species diversity in apple juice for cider production evidenced by culture-based method 48
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 48
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins 46
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 46
Effects of post-harvest fungal infection of apples on chemical characteristics of cider. 43
Food Allergy to Durum Wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion. 41
NMR-based metabolic profiling of different yeast fermented apple juices 41
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 40
Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment 38
Identification of metabolic content of selected Amarone wine 38
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 38
Fermentation process of apple juice investigated by NMR spectroscopy 37
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 37
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products 36
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 36
I peptidi generati dalla digestione gastrointestinale conservano la potenziale allergenicità della pasta di grano duro 34
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 34
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 34
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 29
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation 24
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 24
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 23
An overview of expected glycaemic response of one ingredient commercial gluten free pasta 22
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 21
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 21
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 15
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity 9
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 4
Totale 5.646
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Categoria #
all - tutte 18.249
article - articoli 12.447
book - libri 0
conference - conferenze 5.802
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 36.498
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201912 0 0 0 0 0 0 0 0 0 0 4 8
2019/2020746 87 6 10 61 55 81 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
2023/2024545 36 68 64 91 76 70 56 49 4 27 4 0
Totale 5.646