CATALOGO DEI PRODOTTI DELLA RICERCA

TOLVE, Roberta
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 2.077
NA - Nord America 1.940
AS - Asia 1.518
SA - Sud America 235
Continente sconosciuto - Info sul continente non disponibili 118
AF - Africa 94
OC - Oceania 5
Totale 5.987
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 1.864
RU - Federazione Russa 965
SG - Singapore 597
IT - Italia 461
CN - Cina 291
BR - Brasile 178
VN - Vietnam 167
GB - Regno Unito 152
HK - Hong Kong 148
DE - Germania 85
FR - Francia 81
IE - Irlanda 73
BD - Bangladesh 67
KR - Corea 60
CA - Canada 46
SE - Svezia 44
NL - Olanda 43
IN - India 35
FI - Finlandia 31
AR - Argentina 25
ID - Indonesia 25
RS - Serbia 23
TG - Togo 22
TR - Turchia 22
NG - Nigeria 21
BJ - Benin 20
ES - Italia 17
AT - Austria 13
JP - Giappone 13
MX - Messico 13
ZA - Sudafrica 13
BE - Belgio 12
IR - Iran 12
TH - Thailandia 11
IQ - Iraq 9
PE - Perù 9
PK - Pakistan 9
PL - Polonia 9
UA - Ucraina 9
EC - Ecuador 8
PH - Filippine 8
RO - Romania 7
AE - Emirati Arabi Uniti 6
GR - Grecia 6
MK - Macedonia 6
UZ - Uzbekistan 6
CO - Colombia 5
JM - Giamaica 5
PY - Paraguay 5
SA - Arabia Saudita 5
AU - Australia 4
EG - Egitto 4
KZ - Kazakistan 4
MY - Malesia 4
PT - Portogallo 4
SK - Slovacchia (Repubblica Slovacca) 4
AL - Albania 3
CH - Svizzera 3
CL - Cile 3
CZ - Repubblica Ceca 3
HR - Croazia 3
KE - Kenya 3
LT - Lituania 3
LU - Lussemburgo 3
LV - Lettonia 3
MD - Moldavia 3
NP - Nepal 3
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BS - Bahamas 2
CM - Camerun 2
CR - Costa Rica 2
DZ - Algeria 2
GT - Guatemala 2
IL - Israele 2
JO - Giordania 2
OM - Oman 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
VE - Venezuela 2
BH - Bahrain 1
BY - Bielorussia 1
CV - Capo Verde 1
DK - Danimarca 1
EE - Estonia 1
ET - Etiopia 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
RW - Ruanda 1
Totale 5.865
Salva come PNG Salva come JPEG
Città #
Singapore 354
Moscow 330
Ashburn 310
San Jose 246
Chandler 155
Hong Kong 145
Dallas 124
Verona 120
Council Bluffs 70
Dublin 70
Southend 70
Ho Chi Minh City 61
The Dalles 61
New York 59
Beijing 55
Los Angeles 43
Hanoi 36
London 31
Milan 30
Houston 26
Munich 24
Redondo Beach 24
Santa Clara 23
Lomé 22
Ann Arbor 21
Rome 21
Cotonou 20
Montreal 19
Boardman 18
Belgrade 17
Buffalo 17
Seoul 17
Abuja 16
Kent 16
Orem 16
São Paulo 16
Jacksonville 15
Amsterdam 14
Helsinki 14
Frankfurt am Main 13
Turin 13
Wilmington 13
Lawrence 12
Princeton 12
Brussels 11
Jakarta 11
Atlanta 10
Guangzhou 10
Johannesburg 10
Tokyo 10
Columbus 9
Da Nang 9
Toronto 9
Charlotte 8
Dong Ket 8
Nanjing 8
Seattle 8
Sindelfingen 8
Washington 8
Bologna 7
Brooklyn 7
Denver 7
Jinan 7
Manchester 7
Ningbo 7
Phoenix 7
Redmond 7
Shenyang 7
Boston 6
Chennai 6
Chicago 6
Falkenstein 6
Florence 6
Haiphong 6
Lappeenranta 6
Lima 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
Skopje 5
Tianjin 5
Venice 5
Ancona 4
Biên Hòa 4
Calgary 4
Campinas 4
Concordia 4
Totale 3.178
Salva come PNG Salva come JPEG
Nome #
Crafting Guilt-Free Indulgence: Exploring Dietary Fibers as Fat Replacers in Low-Fat Ice Cream 243
Nutraceutical properties of wild berry fruits from Southern Italy 226
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 204
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 184
Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream 179
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 170
Encapsulation of health-promoting ingredients: applications in foodstuffs 161
Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles 157
A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants 153
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 151
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 146
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 145
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 143
Functional dark chocolate with microencapsulated phytosterols: Effect of phytosterols concentration and health claim information on consumers liking 140
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production 139
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 139
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 133
Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents 133
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 132
Focus on gluten free biscuits: Ingredients and issues 130
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 130
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 129
Conventional and organic foods: A comparison focused on animal products 128
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 126
Optimizing Carotenoids NaHDES Extraction for Enhancing Spreadable Chocolate's Nutritional Value 121
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 111
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 111
Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods 109
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 109
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods 108
Fortification of Wheat Bread with patè, an olive oil by-product: Nutritional, Technological, Antioxidant, and Sensory Properties 106
From fear to fork—exploring food neophobia and the inclination towards entomophagy in Italy 101
Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application 100
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 98
Green Extraction of Carotenoids from Pumpkin By-Products Using Natural Hydrophobic Deep Eutectic Solvents: Preliminary Insights 98
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 81
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products 80
Gluten-Free Brewing: Issues and Perspectives 75
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
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives 64
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 64
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 61
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 25
A Comparative Study on the Efficiency and Sustainability of Rice Bran Oil Extraction Methods 8
Valorisation of lime by-products in gluten-free vegan pancakes: Functional, sensory, and bioaccessibility assessment 7
Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products 6
Encapsulation of lime extract from by-products in zein–pectin microparticles for gluten-free vegan pancakes 2
Totale 5.987
Salva come PNG Salva come JPEG
Categoria #
all - tutte 22.640
article - articoli 20.443
book - libri 0
conference - conferenze 1.696
curatela - curatele 70
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 431
Totale 45.280
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/202282 0 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
2025/20263.353 221 137 179 482 869 220 373 228 246 166 141 91
2026/2027261 166 95 0 0 0 0 0 0 0 0 0 0
Totale 5.987