CATALOGO DEI PRODOTTI DELLA RICERCA

TOLVE, Roberta
 Distribuzione geografica
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Continente #
EU - Europa 1.825
NA - Nord America 1.124
AS - Asia 1.091
SA - Sud America 181
AF - Africa 66
OC - Oceania 2
Totale 4.289
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Nazione #
US - Stati Uniti d'America 1.083
RU - Federazione Russa 962
SG - Singapore 441
IT - Italia 282
CN - Cina 254
BR - Brasile 143
GB - Regno Unito 140
HK - Hong Kong 137
VN - Vietnam 89
DE - Germania 79
FR - Francia 71
IE - Irlanda 71
KR - Corea 52
SE - Svezia 43
NL - Olanda 39
FI - Finlandia 29
CA - Canada 23
TG - Togo 22
AR - Argentina 20
BJ - Benin 20
IN - India 19
RS - Serbia 19
TR - Turchia 17
ES - Italia 13
ID - Indonesia 13
AT - Austria 12
BE - Belgio 12
MX - Messico 12
IR - Iran 11
JP - Giappone 10
ZA - Sudafrica 9
BD - Bangladesh 8
PL - Polonia 8
UA - Ucraina 7
EC - Ecuador 6
IQ - Iraq 6
GR - Grecia 5
PK - Pakistan 5
AE - Emirati Arabi Uniti 4
MK - Macedonia 4
NG - Nigeria 4
PH - Filippine 4
RO - Romania 4
CH - Svizzera 3
CO - Colombia 3
LT - Lituania 3
PE - Perù 3
PY - Paraguay 3
AZ - Azerbaigian 2
CL - Cile 2
CZ - Repubblica Ceca 2
DZ - Algeria 2
EG - Egitto 2
HR - Croazia 2
IL - Israele 2
JO - Giordania 2
KZ - Kazakistan 2
LV - Lettonia 2
MD - Moldavia 2
PT - Portogallo 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
UZ - Uzbekistan 2
AL - Albania 1
AU - Australia 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BS - Bahamas 1
CV - Capo Verde 1
DK - Danimarca 1
EE - Estonia 1
ET - Etiopia 1
GT - Guatemala 1
IS - Islanda 1
JM - Giamaica 1
KE - Kenya 1
KG - Kirghizistan 1
LB - Libano 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MA - Marocco 1
MW - Malawi 1
MY - Malesia 1
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PA - Panama 1
RW - Ruanda 1
SA - Arabia Saudita 1
SY - Repubblica araba siriana 1
TN - Tunisia 1
TT - Trinidad e Tobago 1
VE - Venezuela 1
WS - Samoa 1
Totale 4.289
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Città #
Moscow 329
Singapore 210
Chandler 155
Hong Kong 134
Ashburn 127
Dallas 117
Southend 70
Dublin 68
Verona 64
Beijing 49
The Dalles 37
Los Angeles 33
London 30
Ho Chi Minh City 28
New York 28
Council Bluffs 25
Houston 24
Munich 24
Redondo Beach 24
Lomé 22
Ann Arbor 21
Cotonou 20
Hanoi 20
Boardman 18
Seoul 17
Kent 16
Jacksonville 15
Amsterdam 14
Buffalo 14
Belgrade 13
Helsinki 13
Milan 13
Rome 13
São Paulo 13
Lawrence 12
Princeton 12
Wilmington 12
Brussels 11
Jakarta 11
Frankfurt am Main 10
Montreal 10
Santa Clara 10
Columbus 9
Tokyo 9
Dong Ket 8
Nanjing 8
Sindelfingen 8
Guangzhou 7
Jinan 7
Johannesburg 7
Ningbo 7
Redmond 7
Shenyang 7
Bologna 6
Brooklyn 6
Falkenstein 6
Mexico City 6
Montichiari 6
Orem 6
Seattle 6
Vienna 6
Curitiba 5
Denver 5
Hangzhou 5
Istanbul 5
Lappeenranta 5
Legnago 5
Murcia 5
Novi Sad 5
Phoenix 5
Venice 5
Boston 4
Campinas 4
Charlotte 4
Chennai 4
Chicago 4
Concordia 4
Dhaka 4
Enterprise 4
Fortaleza 4
Genoa 4
Haiphong 4
Hebei 4
Lagos 4
Modena 4
North Charleston 4
Nuremberg 4
Rio de Janeiro 4
Sant'Ambrogio di Valpolicella 4
Stockholm 4
Taiyuan 4
Tianjin 4
Toronto 4
Turin 4
Washington 4
Ankara 3
Atlanta 3
Belo Horizonte 3
Bexley 3
Biên Hòa 3
Totale 2.199
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Nome #
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 159
Crafting Guilt-Free Indulgence: Exploring Dietary Fibers as Fat Replacers in Low-Fat Ice Cream 155
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 152
Encapsulation of health-promoting ingredients: applications in foodstuffs 138
Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles 133
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 128
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 126
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 119
Functional dark chocolate with microencapsulated phytosterols: Effect of phytosterols concentration and health claim information on consumers liking 115
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 114
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 113
Nutraceutical properties of wild berry fruits from Southern Italy 113
Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream 112
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 111
A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants 106
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production 105
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 105
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 99
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 98
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 95
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach 95
Optimizing Carotenoids NaHDES Extraction for Enhancing Spreadable Chocolate's Nutritional Value 95
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 94
Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents 94
Conventional and organic foods: A comparison focused on animal products 89
Focus on gluten free biscuits: Ingredients and issues 89
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 87
Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods 86
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 85
Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application 83
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 82
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods 80
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 78
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 74
Fortification of Wheat Bread with patè, an olive oil by-product: Nutritional, Technological, Antioxidant, and Sensory Properties 72
Green Extraction of Carotenoids from Pumpkin By-Products Using Natural Hydrophobic Deep Eutectic Solvents: Preliminary Insights 71
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 68
From fear to fork—exploring food neophobia and the inclination towards entomophagy in Italy 66
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization 63
Gluten-Free Brewing: Issues and Perspectives 62
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 56
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study 52
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products 50
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 50
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives 48
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 47
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 46
Viscoelastic Characterisation of High Protein Ice Cream: Predicting Tactile Sensory Properties via Time–Concentration Superposition and Large Amplitude Oscillatory Shear (LAOS) Rheology 43
Totale 4.401
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Categoria #
all - tutte 17.303
article - articoli 15.777
book - libri 0
conference - conferenze 1.196
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 330
Totale 34.606
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202143 0 0 0 0 0 4 7 1 8 2 6 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
2025/20262.028 221 137 179 482 869 140 0 0 0 0 0 0
Totale 4.401