CATALOGO DEI PRODOTTI DELLA RICERCA

TOLVE, Roberta
 Distribuzione geografica
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Continente #
NA - Nord America 2.464
EU - Europa 2.163
AS - Asia 1.546
SA - Sud America 243
Continente sconosciuto - Info sul continente non disponibili 119
AF - Africa 97
OC - Oceania 5
Totale 6.637
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Nazione #
US - Stati Uniti d'America 2.368
RU - Federazione Russa 965
SG - Singapore 599
IT - Italia 515
CN - Cina 292
BR - Brasile 183
VN - Vietnam 174
GB - Regno Unito 161
HK - Hong Kong 148
DE - Germania 93
FR - Francia 84
BD - Bangladesh 77
IE - Irlanda 75
KR - Corea 60
CA - Canada 58
NL - Olanda 44
SE - Svezia 44
IN - India 38
FI - Finlandia 31
ID - Indonesia 26
AR - Argentina 25
RS - Serbia 23
NG - Nigeria 22
TG - Togo 22
TR - Turchia 22
BJ - Benin 20
ES - Italia 17
MX - Messico 14
ZA - Sudafrica 14
AT - Austria 13
JP - Giappone 13
BE - Belgio 12
IR - Iran 12
PH - Filippine 11
TH - Thailandia 11
IQ - Iraq 9
PE - Perù 9
PK - Pakistan 9
PL - Polonia 9
UA - Ucraina 9
EC - Ecuador 8
GR - Grecia 8
AE - Emirati Arabi Uniti 7
CO - Colombia 7
JM - Giamaica 7
RO - Romania 7
MK - Macedonia 6
PT - Portogallo 6
UZ - Uzbekistan 6
PY - Paraguay 5
SA - Arabia Saudita 5
AU - Australia 4
CZ - Repubblica Ceca 4
EG - Egitto 4
HR - Croazia 4
KZ - Kazakistan 4
MY - Malesia 4
SK - Slovacchia (Repubblica Slovacca) 4
AL - Albania 3
CH - Svizzera 3
CL - Cile 3
CR - Costa Rica 3
EE - Estonia 3
KE - Kenya 3
LT - Lituania 3
LU - Lussemburgo 3
LV - Lettonia 3
MD - Moldavia 3
NP - Nepal 3
TT - Trinidad e Tobago 3
VE - Venezuela 3
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BS - Bahamas 2
CM - Camerun 2
DK - Danimarca 2
DZ - Algeria 2
GT - Guatemala 2
IL - Israele 2
JO - Giordania 2
OM - Oman 2
TN - Tunisia 2
BH - Bahrain 1
BY - Bielorussia 1
CV - Capo Verde 1
ET - Etiopia 1
HN - Honduras 1
IS - Islanda 1
KG - Kirghizistan 1
LB - Libano 1
LC - Santa Lucia 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
PR - Porto Rico 1
Totale 6.510
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Città #
Ashburn 362
Singapore 356
Moscow 330
San Jose 291
Chandler 155
Hong Kong 145
Dallas 126
Verona 122
Council Bluffs 113
Dublin 70
Southend 70
Ho Chi Minh City 67
New York 66
The Dalles 61
Beijing 56
Los Angeles 55
Milan 47
Hanoi 37
London 32
Houston 31
Santa Clara 27
Munich 24
Redondo Beach 24
Montreal 23
Lomé 22
Rome 22
Ann Arbor 21
Cotonou 20
Boardman 18
Buffalo 18
Abuja 17
Belgrade 17
Jacksonville 17
Seoul 17
Kent 16
Orem 16
Phoenix 16
São Paulo 16
Amsterdam 14
Helsinki 14
Atlanta 13
Frankfurt am Main 13
Turin 13
Wilmington 13
Cleveland 12
Lawrence 12
McKinney 12
Princeton 12
Bologna 11
Brussels 11
Jakarta 11
Johannesburg 11
Philadelphia 11
Chicago 10
Columbus 10
Guangzhou 10
Tokyo 10
Toronto 10
Charlotte 9
Da Nang 9
Denver 9
Washington 9
Brooklyn 8
Dong Ket 8
Figino 8
Nanjing 8
Redmond 8
Seattle 8
Sindelfingen 8
Chennai 7
Jinan 7
Manchester 7
Ningbo 7
Shenyang 7
Boston 6
Falkenstein 6
Florence 6
Haiphong 6
Lappeenranta 6
Lima 6
Mexico City 6
Montichiari 6
Naples 6
Ongkharak 6
Padua 6
Shanghai 6
Vienna 6
Bogor 5
Bogotá 5
Brescia 5
Campinas 5
Compiègne 5
Curitiba 5
Genoa 5
Hangzhou 5
Istanbul 5
Lagos 5
Legnago 5
Murcia 5
North Charleston 5
Totale 3.446
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Nome #
Crafting Guilt-Free Indulgence: Exploring Dietary Fibers as Fat Replacers in Low-Fat Ice Cream 256
Nutraceutical properties of wild berry fruits from Southern Italy 253
Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream 235
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 217
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 195
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 186
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach 184
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 168
Encapsulation of health-promoting ingredients: applications in foodstuffs 168
A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants 165
Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles 165
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 158
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 155
Focus on gluten free biscuits: Ingredients and issues 152
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production 151
Functional dark chocolate with microencapsulated phytosterols: Effect of phytosterols concentration and health claim information on consumers liking 150
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 149
Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents 148
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 147
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 147
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
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 139
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 134
Conventional and organic foods: A comparison focused on animal products 132
Optimizing Carotenoids NaHDES Extraction for Enhancing Spreadable Chocolate's Nutritional Value 131
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 125
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 124
Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods 123
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 120
From fear to fork—exploring food neophobia and the inclination towards entomophagy in Italy 120
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 119
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods 118
Fortification of Wheat Bread with patè, an olive oil by-product: Nutritional, Technological, Antioxidant, and Sensory Properties 116
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 110
Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application 110
Green Extraction of Carotenoids from Pumpkin By-Products Using Natural Hydrophobic Deep Eutectic Solvents: Preliminary Insights 101
Viscoelastic Characterisation of High Protein Ice Cream: Predicting Tactile Sensory Properties via Time–Concentration Superposition and Large Amplitude Oscillatory Shear (LAOS) Rheology 98
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 94
Gluten-Free Brewing: Issues and Perspectives 89
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products 85
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization 80
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 79
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives 77
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 72
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 70
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study 67
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 65
Enhancing Processability and Multifunctional Properties of Polylactic Acid–Graphene/Carbon Nanotube Composites with Cellulose Nanocrystals 34
Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products 16
A Comparative Study on the Efficiency and Sustainability of Rice Bran Oil Extraction Methods 15
Valorisation of lime by-products in gluten-free vegan pancakes: Functional, sensory, and bioaccessibility assessment 15
Coupling NaDES-Based Polyphenol Extraction and Anaerobic Fermentation in Grape Pomace Biorefineries: Experimental Evidence and Stoichiometric Assessment of Residual Solvent Effects 13
Encapsulation of lime extract from by-products in zein–pectin microparticles for gluten-free vegan pancakes 9
Totale 6.637
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Categoria #
all - tutte 24.903
article - articoli 22.455
book - libri 0
conference - conferenze 1.850
curatela - curatele 140
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 458
Totale 49.806
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/202262 0 0 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
2025/20263.353 221 137 179 482 869 220 373 228 246 166 141 91
2026/2027911 166 302 188 255 0 0 0 0 0 0 0 0
Totale 6.637