CATALOGO DEI PRODOTTI DELLA RICERCA

TOLVE, Roberta
 Distribuzione geografica
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Continente #
NA - Nord America 933
EU - Europa 906
AS - Asia 850
SA - Sud America 143
AF - Africa 42
OC - Oceania 2
Totale 2.876
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Nazione #
US - Stati Uniti d'America 901
SG - Singapore 330
IT - Italia 266
CN - Cina 200
RU - Federazione Russa 142
HK - Hong Kong 137
BR - Brasile 123
GB - Regno Unito 97
DE - Germania 79
IE - Irlanda 71
FR - Francia 64
KR - Corea 52
SE - Svezia 41
NL - Olanda 34
VN - Vietnam 34
FI - Finlandia 28
TG - Togo 22
CA - Canada 17
IN - India 16
TR - Turchia 14
ES - Italia 13
BE - Belgio 12
ID - Indonesia 11
AT - Austria 9
IR - Iran 9
MX - Messico 9
JP - Giappone 8
PL - Polonia 8
AR - Argentina 7
UA - Ucraina 7
BD - Bangladesh 6
RS - Serbia 6
ZA - Sudafrica 6
IQ - Iraq 5
MK - Macedonia 4
NG - Nigeria 4
RO - Romania 4
AE - Emirati Arabi Uniti 3
EC - Ecuador 3
PE - Perù 3
PH - Filippine 3
PK - Pakistan 3
PY - Paraguay 3
AZ - Azerbaigian 2
CL - Cile 2
CZ - Repubblica Ceca 2
EG - Egitto 2
GR - Grecia 2
IL - Israele 2
KZ - Kazakistan 2
LT - Lituania 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
CO - Colombia 1
CV - Capo Verde 1
DK - Danimarca 1
DZ - Algeria 1
EE - Estonia 1
ET - Etiopia 1
GT - Guatemala 1
HR - Croazia 1
IS - Islanda 1
JM - Giamaica 1
JO - Giordania 1
KE - Kenya 1
KG - Kirghizistan 1
LB - Libano 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LV - Lettonia 1
MA - Marocco 1
MW - Malawi 1
MY - Malesia 1
NI - Nicaragua 1
NO - Norvegia 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 2.876
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Città #
Singapore 158
Chandler 155
Hong Kong 134
Dallas 117
Southend 70
Dublin 68
Verona 61
Ashburn 55
Beijing 31
Los Angeles 30
Houston 24
Munich 24
Redondo Beach 23
Lomé 22
Ann Arbor 21
New York 18
Seoul 17
Council Bluffs 16
Kent 16
The Dalles 16
Jacksonville 15
Amsterdam 14
Buffalo 14
Helsinki 13
Milan 13
Rome 13
Lawrence 12
Princeton 12
São Paulo 12
Wilmington 12
Brussels 11
Jakarta 11
Frankfurt am Main 10
Santa Clara 10
Columbus 9
Hanoi 9
Dong Ket 8
London 8
Nanjing 8
Sindelfingen 8
Tokyo 8
Jinan 7
Montreal 7
Ningbo 7
Redmond 7
Shenyang 7
Brooklyn 6
Falkenstein 6
Montichiari 6
Seattle 6
Belgrade 5
Bologna 5
Guangzhou 5
Hangzhou 5
Istanbul 5
Johannesburg 5
Legnago 5
Mexico City 5
Moscow 5
Murcia 5
Venice 5
Vienna 5
Boston 4
Campinas 4
Charlotte 4
Concordia 4
Curitiba 4
Enterprise 4
Fortaleza 4
Genoa 4
Hebei 4
Ho Chi Minh City 4
Lagos 4
Lappeenranta 4
Modena 4
Nuremberg 4
Rio de Janeiro 4
Sant'Ambrogio di Valpolicella 4
Taiyuan 4
Toronto 4
Turin 4
Washington 4
Belo Horizonte 3
Bexley 3
Central 3
Cesena 3
Chennai 3
Chicago 3
Chions 3
Dubai 3
Erzurum 3
Florence 3
Manaus 3
Manila 3
Parma 3
Pesaro 3
Phoenix 3
Porto Alegre 3
Redwood City 3
San Giuliano Terme 3
Totale 1.559
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Nome #
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 125
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 119
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 116
Encapsulation of health-promoting ingredients: applications in foodstuffs 109
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 97
Nutraceutical properties of wild berry fruits from Southern Italy 95
Functional dark chocolate with microencapsulated phytosterols: Effect of phytosterols concentration and health claim information on consumers liking 88
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 85
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 85
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 85
Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles 85
Crafting Guilt-Free Indulgence: Exploring Dietary Fibers as Fat Replacers in Low-Fat Ice Cream 79
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 77
Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream 73
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 72
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production 71
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 68
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 65
Optimizing Carotenoids NaHDES Extraction for Enhancing Spreadable Chocolate's Nutritional Value 63
Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents 62
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 60
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 60
Conventional and organic foods: A comparison focused on animal products 55
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 55
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 54
Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods 53
Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application 53
A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants 52
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 52
Focus on gluten free biscuits: Ingredients and issues 51
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 50
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization 48
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach 48
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods 47
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 47
Gluten-Free Brewing: Issues and Perspectives 46
Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties 46
Green Extraction of Carotenoids from Pumpkin By-Products Using Natural Hydrophobic Deep Eutectic Solvents: Preliminary Insights 43
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 41
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study 41
Fortification of Wheat Bread with patè, an olive oil by-product: Nutritional, Technological, Antioxidant, and Sensory Properties 39
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 38
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 38
From fear to fork—exploring food neophobia and the inclination towards entomophagy in Italy 35
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products 34
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives 34
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 33
Viscoelastic Characterisation of High Protein Ice Cream: Predicting Tactile Sensory Properties via Time–Concentration Superposition and Large Amplitude Oscillatory Shear (LAOS) Rheology 16
Totale 2.988
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Categoria #
all - tutte 14.594
article - articoli 13.396
book - libri 0
conference - conferenze 905
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 293
Totale 29.188
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202159 0 0 0 9 7 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
2025/2026615 221 137 179 78 0 0 0 0 0 0 0 0
Totale 2.988