CATALOGO DEI PRODOTTI DELLA RICERCA

SIMONATO, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 2.778
EU - Europa 2.357
AS - Asia 935
AF - Africa 14
SA - Sud America 13
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 3
Totale 6.107
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Nazione #
US - Stati Uniti d'America 2.769
CN - Cina 658
GB - Regno Unito 655
IT - Italia 415
FR - Francia 244
SE - Svezia 195
RU - Federazione Russa 192
SG - Singapore 188
IE - Irlanda 185
DE - Germania 175
FI - Finlandia 157
UA - Ucraina 65
VN - Vietnam 32
BE - Belgio 23
JP - Giappone 13
KR - Corea 12
TG - Togo 12
NL - Olanda 10
CL - Cile 8
ES - Italia 8
AU - Australia 7
CA - Canada 7
ID - Indonesia 6
HK - Hong Kong 5
AT - Austria 4
IN - India 4
BR - Brasile 3
CH - Svizzera 3
EE - Estonia 3
IL - Israele 3
IR - Iran 3
MD - Moldavia 3
RO - Romania 3
ET - Etiopia 2
EU - Europa 2
GR - Grecia 2
HR - Croazia 2
LT - Lituania 2
NO - Norvegia 2
PH - Filippine 2
PK - Pakistan 2
TH - Thailandia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AL - Albania 1
AR - Argentina 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
CZ - Repubblica Ceca 1
EC - Ecuador 1
IQ - Iraq 1
IS - Islanda 1
JO - Giordania 1
KZ - Kazakistan 1
LV - Lettonia 1
MK - Macedonia 1
MX - Messico 1
PA - Panama 1
PT - Portogallo 1
SK - Slovacchia (Repubblica Slovacca) 1
TR - Turchia 1
Totale 6.107
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Città #
Southend 578
Jacksonville 568
Chandler 521
Ann Arbor 216
Houston 188
Dublin 183
Woodbridge 181
Ashburn 173
Beijing 138
Singapore 123
Verona 104
Lawrence 87
Princeton 87
Wilmington 77
Jinan 60
Nanjing 60
Sindelfingen 48
Shenyang 42
Hebei 32
Milan 30
Ningbo 30
Redmond 29
Helsinki 27
Brussels 23
Boardman 22
Changsha 21
Kent 21
Dong Ket 20
Zhengzhou 20
Jiaxing 19
Haikou 17
Hangzhou 17
Seattle 16
Tianjin 16
Nanchang 15
Norwalk 15
Taizhou 15
Guangzhou 14
Lomé 12
Pieve di Soligo 12
Taiyuan 12
New York 11
Redwood City 11
Tokyo 11
Los Angeles 10
Padova 9
Pollenza 9
Chicago 8
Falls Church 8
Seoul 8
Fairfield 7
Trieste 7
Washington 7
Amsterdam 6
Carpenedolo 6
Lanzhou 6
Renton 6
Dallas 5
Falkenstein 5
Palermo 5
Rome 5
Athens 4
Berlin 4
Dongguan 4
Fuzhou 4
Montréal 4
Moscow 4
Parma 4
Roverbella 4
San Francisco 4
Sant'Ambrogio di Valpolicella 4
Bari 3
Belvedere 3
Bologna 3
Chions 3
Chisinau 3
Clearwater 3
Edinburgh 3
Frankfurt am Main 3
Kemerovo 3
London 3
Lucca 3
Melbourne 3
Munich 3
Pesaro 3
Phoenix 3
San Diego 3
Tallinn 3
Trento 3
Turin 3
Vazzola 3
Vienna 3
Atlanta 2
Bandar Lampung 2
Bangkok 2
Boydton 2
Gorgo al Monticano 2
Hanoi 2
Hong Kong 2
Ivrea 2
Totale 4.158
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Nome #
Test rapido per quantificazione ed analisi di proteine e glicoproteine nei vini bianchi 138
Allergie Alimentari IgE-mediate: messa a punto di un metodo per l’identificazione degli allergeni 127
Analysis of commercial wines by LC-MS/MS reveals the presenceof residual milk and egg white allergens 114
Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine 107
Hidden Exogenous Proteins in Wine: Problems, Methods of Detection and Related Legislation - a Review 104
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 97
Post-harvest proteomics of grapes infected by Penicillium during withering to produce Amarone wine 94
Effects of centrifugation on malolactic fermentation in red wine 93
Le chitinasi del frutto di kiwi sono potenziali allergeni coinvolti nella sindrome latice-frutta 91
Number of IgE-positive-cells in duodenal mucosa reflects the presence of food specific IgE in serum of patients with intestinal disorders 90
Effect of cryoextraction on phenols fractions of musts derived from white grape varieties 90
Botrytis cinerea infection during raising of Garganega for the production of Recioto di Soave wine 90
The Food Allergy Risk Management in the EU Labelling Legislation 90
Food allergy to durum wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion 87
Red wine proteins: Two dimensional (2-D) electrophoresis and mass spectrometry analysis 86
Detection of wheat and maize allergens by immunoblotting with individual allergic sera 85
Mass spectrometry detection of egg proteins in red wines treated with egg white 85
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 83
Can allergenic proteins reach intestinal mucosa? Effect of “in vitro” peptic digestion of bread prolamins on IgE recognition 82
Ossigeno e condizionamento del redox nella elaborazione ed affinamento dei vini 82
Allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen. 81
Effects of different enological treatments on dissolved oxygen in wines 81
Development of an alternative ADY quality control by isothermal calorimetry 81
Unrecognized IgE to prolamins from wheat in patients with irritable bowel syndrome (IBS) with adverse reactions to flour 79
Physiology and technology of grape postharvest withering in Verona “Recioto” regions. 79
Proanthocyanidins profile modifications in grape berries during traditional and forced raisining 78
Liquid nitrogen cryogenic treatments on grapes for high quality white wines production 78
Durum wheat glutenin polymers: a study based on extractability and SDS Page 77
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 77
Allergenic potential of Kamut® wheat 75
Criogene extraktionsverfahren bei der weisswein-herstellung 75
Valutazione degli effetti dei trattamenti di chiarifica dei vini rossi con proteine vegetali 75
Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine 75
Allergia alimentare alla pasta cotta 74
A Method for the Preparative Separation of Beer Proteins and Glycocompounds 74
Setup of a procedure for cider proteins recovery and quantification 74
Proteine del granulo di amido di mais: potenziali allergeni? 72
Analisi qualitativa della frazione proteica della birra 72
Changes in wine aroma composition according to botrytised berry percentage: a preliminary study on Amarone wine 72
Evaluation of fining efficiency of corn zeins in red wine: a preliminary study 71
Integrated approach to study grape metabolism during over-ripening for the production of recioto and amarone of valpolicella wines 70
Effect of different enological treatments on dissolved oxygen in wines 69
Filamentous fungi associated with natural infection of noble rot on withered grapes 67
Wine hazing: A predictive assay based on protein and glycoprotein independent recovery and quantification 66
Hen egg white lysozyme is a hidden allergen in Italian commercial ciders 66
Food allergy to corn: fate of the allergens during cooking and digestion 65
Parametri termo-igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione dei vini “Amarone” e “Recioto” della Valpolicella 64
IBS patients complainig of adverse reactions to flour have unrecognised IgE to prolamins from wheat 63
Potential allergens in durum wheat semolina and pasta: fate during cooking and digestion 63
Integrated approach to study grape metabolism during over-ripening for the production of Recioto and Amarone of Valpolicella wines 63
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 63
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 62
Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb and crust: an electrophoretic and immunological study. 62
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 62
Effect of different environmental conditions on berry polyphenols during postharvest dehydration of grapes 61
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 61
Urticaria from beer: an immediate hypersensivity reaction due to a 10 kDa protein derived from barley. 60
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 59
Effetto della cottura sulla digeribilità in vitro delle proteine dell’impasto per pane 58
Identification of potential protein markers of noble rot infected grapes 58
Physiology and technology of grape postharvest withering in Verona “Recioto” regions 57
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 57
IgE binding to soluble and insoluble wheat flour proteins in atopic and non-atopic patients suffering from gastrointestinal symptoms after wheat ingestion. 55
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 55
Trattamenti criogenici per la produzione di vini bianchi di qualità 55
IgE-mediated allergy to corn: a 50 kDa protein, belonging to the Reduced Soluble Proteins, is a major allergen 54
Digestibility of pasta made with three wheat types: A preliminary study 54
Allergie ai prodotti derivati dai cereali: quale è il ruolo dei trattamenti termici? 53
Yeast species diversity in apple juice for cider production evidenced by culture-based method 53
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol 52
Correlating Noble Rot Infection of Garganega Withered Grapes with Key Molecules and Odorants of Botrytized Passito Wine 52
Effects of post-harvest fungal infection of apples on chemical characteristics of cider. 52
Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins 49
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products 48
Pasta-making properties of the new durum wheat variety Biensur suitable for the Northern Mediterranean environment 47
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 45
Food Allergy to Durum Wheat: IgE binding to semolina and pasta proteins as affected by cooking and proteolytic digestion. 44
NMR-based metabolic profiling of different yeast fermented apple juices 44
Identification of metabolic content of selected Amarone wine 43
Fermentation process of apple juice investigated by NMR spectroscopy 42
Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta 42
Predicted Shelf-Life, Thermodynamic Study and Antioxidant Capacity of Breadsticks Fortified with Grape Pomace Powders 42
Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread 41
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 40
I peptidi generati dalla digestione gastrointestinale conservano la potenziale allergenicità della pasta di grano duro 38
Evaluation of the phenolic profile and immunoreactivity of Mal d 3 allergen in ancient apple cultivars from Italy 38
Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties 32
Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation 31
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 30
Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index 29
Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product 29
An overview of expected glycaemic response of one ingredient commercial gluten free pasta 26
Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects 26
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 25
Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity 16
The Potential of Wine Lees as a Fat Substitute for Muffin Formulations 13
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 13
Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production 11
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 11
Fortification of durum wheat fresh pasta with red chicory by-product powder: Effects on technological, nutritional, and sensory properties 11
Totale 6.252
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Categoria #
all - tutte 22.962
article - articoli 15.952
book - libri 0
conference - conferenze 7.010
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 45.924
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020643 0 0 0 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
2023/2024728 36 68 64 91 76 70 56 49 4 27 130 57
2024/2025431 140 136 100 55 0 0 0 0 0 0 0 0
Totale 6.260