CATALOGO DEI PRODOTTI DELLA RICERCA

SIMONATO, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 5.193
EU - Europa 4.646
AS - Asia 3.465
SA - Sud America 416
Continente sconosciuto - Info sul continente non disponibili 180
AF - Africa 109
OC - Oceania 15
Totale 14.024
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Nazione #
US - Stati Uniti d'America 5.080
RU - Federazione Russa 1.725
SG - Singapore 1.433
CN - Cina 973
IT - Italia 754
GB - Regno Unito 722
VN - Vietnam 317
HK - Hong Kong 309
BR - Brasile 295
FR - Francia 284
DE - Germania 264
FI - Finlandia 215
SE - Svezia 199
IE - Irlanda 190
KR - Corea 121
UA - Ucraina 70
CA - Canada 55
IN - India 53
NL - Olanda 52
AR - Argentina 51
ID - Indonesia 48
BD - Bangladesh 35
JP - Giappone 33
MX - Messico 28
ES - Italia 27
NG - Nigeria 27
BE - Belgio 24
IQ - Iraq 19
ZA - Sudafrica 19
AT - Austria 17
CO - Colombia 17
TH - Thailandia 15
EC - Ecuador 14
PH - Filippine 14
PK - Pakistan 14
PL - Polonia 14
AU - Australia 13
CL - Cile 13
TR - Turchia 13
UZ - Uzbekistan 13
TG - Togo 12
GR - Grecia 11
BJ - Benin 10
VE - Venezuela 10
LT - Lituania 9
JM - Giamaica 8
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
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
KZ - Kazakistan 3
MK - Macedonia 3
PE - Perù 3
SI - Slovenia 3
SV - El Salvador 3
TT - Trinidad e Tobago 3
AO - Angola 2
AZ - Azerbaigian 2
BB - Barbados 2
BG - Bulgaria 2
CM - Camerun 2
CR - Costa Rica 2
DZ - Algeria 2
EU - Europa 2
GE - Georgia 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
BS - Bahamas 1
Totale 13.826
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Città #
Singapore 811
Ashburn 598
San Jose 598
Southend 578
Jacksonville 569
Chandler 521
Moscow 511
Hong Kong 304
Dallas 240
Verona 234
Ann Arbor 216
Beijing 197
Houston 192
Dublin 187
Woodbridge 181
Council Bluffs 180
The Dalles 128
Ho Chi Minh City 98
Lawrence 87
Princeton 87
Los Angeles 83
Wilmington 78
Hanoi 71
Milan 63
Jinan 61
Nanjing 61
Helsinki 57
New York 49
Sindelfingen 48
Shenyang 43
Redondo Beach 39
Munich 37
Buffalo 36
Jakarta 34
Santa Clara 34
Orem 33
Hebei 32
São Paulo 32
Ningbo 30
Redmond 29
Tokyo 29
Columbus 27
Falkenstein 25
Abuja 24
Brussels 24
Changsha 23
Zhengzhou 23
Boardman 22
Seattle 22
Guangzhou 21
Kent 21
Amsterdam 20
Dong Ket 20
Frankfurt am Main 19
Hangzhou 19
Jiaxing 19
Tianjin 19
Chicago 18
Haikou 18
London 18
Atlanta 17
Taizhou 16
Chennai 15
Lappeenranta 15
Nanchang 15
Norwalk 15
Montreal 14
Toronto 14
Turku 14
Brooklyn 13
Johannesburg 13
Rome 13
Lomé 12
Naples 12
Phoenix 12
Pieve di Soligo 12
Taiyuan 12
Tashkent 12
Haiphong 11
Manchester 11
Mexico City 11
Redwood City 11
San Francisco 11
Seoul 11
Vienna 11
Biên Hòa 10
Cotonou 10
Warsaw 10
Washington 10
Baghdad 9
Madrid 9
Padova 9
Pollenza 9
Falls Church 8
Poplar 8
Trieste 8
Athens 7
Bangkok 7
Belo Horizonte 7
Bologna 7
Totale 8.349
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Nome #
Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine 245
Hidden Exogenous Proteins in Wine: Problems, Methods of Detection and Related Legislation - a Review 242
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 219
Allergie Alimentari IgE-mediate: messa a punto di un metodo per l’identificazione degli allergeni 216
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 214
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine 202
Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens 201
Botrytis cinerea infection during raising of Garganega for the production of Recioto di Soave wine 193
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 184
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 179
Effects of centrifugation on malolactic fermentation in red wine 176
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. 172
Criogene extraktionsverfahren bei der weisswein-herstellung 167
Can allergenic proteins reach intestinal mucosa? Effect of “in vitro” peptic digestion of bread prolamins on IgE recognition 163
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 163
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 159
A Method for the Preparative Separation of Beer Proteins and Glycocompounds 159
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 158
Hen egg white lysozyme is a hidden allergen in Italian commercial ciders 157
Effect of cryoextraction on phenols fractions of musts derived from white grape varieties 156
An overview of expected glycaemic response of one ingredient commercial gluten free pasta 153
Mass spectrometry detection of egg proteins in red wines treated with egg white 152
Development of an alternative ADY quality control by isothermal calorimetry 151
Evaluation of fining efficiency of corn zeins in red wine: a preliminary study 151
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 150
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 149
Le chitinasi del frutto di kiwi sono potenziali allergeni coinvolti nella sindrome latice-frutta 148
Allergia alimentare alla pasta cotta 148
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 148
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 147
Filamentous fungi associated with natural infection of noble rot on withered grapes 147
The Food Allergy Risk Management in the EU Labelling Legislation 144
Effects of different enological treatments on dissolved oxygen in wines 142
Analisi qualitativa della frazione proteica della birra 141
Ossigeno e condizionamento del redox nella elaborazione ed affinamento dei vini 141
Allergenic potential of Kamut® wheat 140
Setup of a procedure for cider proteins recovery and quantification 140
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 140
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 140
Number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum of patients with intestinal disorders 139
Food allergy to durum wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion 138
Detection of wheat and maize allergens by immunoblotting with individual allergic sera 136
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 134
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 133
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 132
Wine hazing: A predictive assay based on protein and glycoprotein independent recovery and quantification 131
Physiology and technology of grape postharvest withering in Verona “Recioto” regions. 131
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 131
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 131
Effect of different environmental conditions on berry polyphenols during postharvest dehydration of grapes 130
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 130
Liquid nitrogen cryogenic treatments on grapes for high quality white wines production 129
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 129
Proanthocyanidins profile modifications in grape berries during traditional and forced raisining 127
Effect of different enological treatments on dissolved oxygen in wines 124
Integrated approach to study grape metabolism during over-ripening for the production of recioto and amarone of valpolicella wines 123
Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment 123
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 122
Unrecognized IgE to prolamins from wheat in patients with irritable bowel syndrome (IBS) with adverse reactions to flour 120
Allergie ai prodotti derivati dai cereali: quale è il ruolo dei trattamenti termici? 118
Valutazione degli effetti dei trattamenti di chiarifica dei vini rossi con proteine vegetali 118
Yeast species diversity in apple juice for cider production evidenced by culture-based method 118
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion 117
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 116
Durum wheat glutenin polymers: a study based on extractability and SDS Page 116
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 116
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 115
Integrated approach to study grape metabolism during over-ripening for the production of Recioto and Amarone of Valpolicella wines 114
Urticaria from beer: an immediate hypersensivity reaction due to a 10 kDa protein derived from barley. 114
Identification of potential protein markers of noble rot infected grapes 114
Proteine del granulo di amido di mais: potenziali allergeni? 113
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 113
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties 112
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 112
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 112
IBS patients complainig of adverse reactions to flour have unrecognised IgE to prolamins from wheat 111
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 110
Parametri termo-igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione dei vini “Amarone” e “Recioto” della Valpolicella 110
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 107
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 106
Food allergy to corn: fate of the allergens during cooking and digestion 106
Effetto della cottura sulla digeribilità in vitro delle proteine dell’impasto per pane 106
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity 104
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion. 104
Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus 103
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins 103
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb and crust: an electrophoretic and immunological study. 102
Trattamenti criogenici per la produzione di vini bianchi di qualità 102
NMR-based metabolic profiling of different yeast fermented apple juices 101
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation 100
Food Allergy to Durum Wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion. 100
Physiology and technology of grape postharvest withering in Verona “Recioto” regions 99
Digestibility of pasta made with three wheat types: A preliminary study 99
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 98
Fermentation process of apple juice investigated by NMR spectroscopy 98
Identification of metabolic content of selected Amarone wine 98
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 97
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 96
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products 95
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 93
Totale 13.476
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Categoria #
all - tutte 49.482
article - articoli 36.421
book - libri 0
conference - conferenze 12.983
curatela - curatele 78
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 98.964
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022548 0 191 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
2025/20265.698 403 268 377 870 1.383 409 588 356 505 353 64 122
2026/2027364 194 170 0 0 0 0 0 0 0 0 0 0
Totale 14.024