CATALOGO DEI PRODOTTI DELLA RICERCA

TOLVE, Roberta
 Distribuzione geografica
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Continente #
EU - Europa 2.027
NA - Nord America 1.780
AS - Asia 1.471
SA - Sud America 229
AF - Africa 94
OC - Oceania 5
Totale 5.606
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Nazione #
US - Stati Uniti d'America 1.716
RU - Federazione Russa 965
SG - Singapore 591
IT - Italia 421
CN - Cina 284
BR - Brasile 178
VN - Vietnam 159
GB - Regno Unito 152
HK - Hong Kong 147
DE - Germania 83
FR - Francia 81
IE - Irlanda 73
KR - Corea 60
BD - Bangladesh 51
SE - Svezia 44
NL - Olanda 43
CA - Canada 40
IN - India 35
FI - Finlandia 31
AR - Argentina 25
RS - Serbia 23
TG - Togo 22
TR - Turchia 22
ID - Indonesia 21
NG - Nigeria 21
BJ - Benin 20
ES - Italia 16
AT - Austria 13
MX - Messico 13
ZA - Sudafrica 13
BE - Belgio 12
IR - Iran 12
JP - Giappone 12
TH - Thailandia 11
PL - Polonia 9
UA - Ucraina 9
EC - Ecuador 8
PH - Filippine 8
PK - Pakistan 8
IQ - Iraq 7
GR - Grecia 6
UZ - Uzbekistan 6
AE - Emirati Arabi Uniti 5
CO - Colombia 5
PY - Paraguay 5
RO - Romania 5
SA - Arabia Saudita 5
AU - Australia 4
EG - Egitto 4
KZ - Kazakistan 4
MK - Macedonia 4
MY - Malesia 4
SK - Slovacchia (Repubblica Slovacca) 4
AL - Albania 3
CH - Svizzera 3
CL - Cile 3
HR - Croazia 3
JM - Giamaica 3
KE - Kenya 3
LT - Lituania 3
LU - Lussemburgo 3
LV - Lettonia 3
MD - Moldavia 3
NP - Nepal 3
PE - Perù 3
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
CM - Camerun 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
DZ - Algeria 2
IL - Israele 2
JO - Giordania 2
OM - Oman 2
PT - Portogallo 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
VE - Venezuela 2
BH - Bahrain 1
BS - Bahamas 1
BY - Bielorussia 1
CV - Capo Verde 1
DK - Danimarca 1
EE - Estonia 1
ET - Etiopia 1
GT - Guatemala 1
IS - Islanda 1
KG - Kirghizistan 1
LB - Libano 1
LK - Sri Lanka 1
MA - Marocco 1
MM - Myanmar 1
MN - Mongolia 1
MW - Malawi 1
NI - Nicaragua 1
NO - Norvegia 1
PA - Panama 1
RW - Ruanda 1
SI - Slovenia 1
SY - Repubblica araba siriana 1
Totale 5.604
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Città #
Singapore 349
Moscow 330
Ashburn 292
San Jose 244
Chandler 155
Hong Kong 144
Dallas 123
Verona 119
Council Bluffs 70
Dublin 70
Southend 70
The Dalles 61
Ho Chi Minh City 53
New York 52
Beijing 50
Los Angeles 41
Hanoi 36
London 31
Houston 24
Munich 24
Redondo Beach 24
Lomé 22
Ann Arbor 21
Santa Clara 21
Cotonou 20
Milan 19
Rome 19
Boardman 18
Belgrade 17
Montreal 17
Seoul 17
Abuja 16
Kent 16
Orem 16
São Paulo 16
Buffalo 15
Jacksonville 15
Amsterdam 14
Helsinki 14
Frankfurt am Main 13
Wilmington 13
Lawrence 12
Princeton 12
Brussels 11
Jakarta 11
Turin 11
Guangzhou 10
Johannesburg 10
Tokyo 10
Atlanta 9
Columbus 9
Da Nang 9
Dong Ket 8
Nanjing 8
Sindelfingen 8
Toronto 8
Bologna 7
Charlotte 7
Jinan 7
Manchester 7
Ningbo 7
Phoenix 7
Redmond 7
Seattle 7
Shenyang 7
Washington 7
Brooklyn 6
Chennai 6
Denver 6
Falkenstein 6
Florence 6
Haiphong 6
Lappeenranta 6
Mexico City 6
Montichiari 6
Ongkharak 6
Padua 6
Shanghai 6
Vienna 6
Bogor 5
Compiègne 5
Curitiba 5
Genoa 5
Hangzhou 5
Istanbul 5
Lagos 5
Legnago 5
Murcia 5
Novi Sad 5
Tianjin 5
Venice 5
Ancona 4
Biên Hòa 4
Boston 4
Calgary 4
Campinas 4
Chicago 4
Concordia 4
Dhaka 4
Enterprise 4
Totale 3.091
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Nome #
Crafting Guilt-Free Indulgence: Exploring Dietary Fibers as Fat Replacers in Low-Fat Ice Cream 230
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 203
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 184
Green extraction of phenolic compounds from Red Radicchio of Treviso Precoce I.G.P. (Cichorium intybus L. var. Silvestre) by-products using Natural Deep Eutectic Solvents 172
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach 167
Encapsulation of health-promoting ingredients: applications in foodstuffs 160
Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles 157
Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream 154
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 144
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 144
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 143
Functional dark chocolate with microencapsulated phytosterols: Effect of phytosterols concentration and health claim information on consumers liking 140
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 140
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production 139
A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants 138
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 136
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 132
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 132
Nutraceutical properties of wild berry fruits from Southern Italy 131
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 129
Conventional and organic foods: A comparison focused on animal products 128
Focus on gluten free biscuits: Ingredients and issues 126
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 126
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 124
Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents 120
Optimizing Carotenoids NaHDES Extraction for Enhancing Spreadable Chocolate's Nutritional Value 118
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 113
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 109
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 108
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods 107
Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods 105
Fortification of Wheat Bread with patè, an olive oil by-product: Nutritional, Technological, Antioxidant, and Sensory Properties 104
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 104
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 97
Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application 97
Green Extraction of Carotenoids from Pumpkin By-Products Using Natural Hydrophobic Deep Eutectic Solvents: Preliminary Insights 96
From fear to fork—exploring food neophobia and the inclination towards entomophagy in Italy 89
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 83
Viscoelastic Characterisation of High Protein Ice Cream: Predicting Tactile Sensory Properties via Time–Concentration Superposition and Large Amplitude Oscillatory Shear (LAOS) Rheology 76
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products 74
Gluten-Free Brewing: Issues and Perspectives 74
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization 71
The potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves 71
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 64
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives 63
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 60
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study 60
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 51
Enhancing Processability and Multifunctional Properties of Polylactic Acid–Graphene/Carbon Nanotube Composites with Cellulose Nanocrystals 22
A Comparative Study on the Efficiency and Sustainability of Rice Bran Oil Extraction Methods 3
Valorisation of lime by-products in gluten-free vegan pancakes: Functional, sensory, and bioaccessibility assessment 3
Encapsulation of lime extract from by-products in zein–pectin microparticles for gluten-free vegan pancakes 2
Totale 5.723
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Categoria #
all - tutte 21.150
article - articoli 19.139
book - libri 0
conference - conferenze 1.600
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 411
Totale 42.300
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202115 0 0 0 0 0 0 0 0 0 0 0 15
2021/2022110 28 20 0 4 1 1 5 15 3 1 14 18
2022/2023502 15 17 43 54 45 117 15 56 85 8 41 6
2023/2024347 13 32 36 20 47 36 32 10 1 53 52 15
2024/20251.133 78 30 79 144 38 83 55 78 127 93 113 215
2025/20263.350 221 137 179 482 869 220 373 228 246 166 141 88
Totale 5.723