CATALOGO DEI PRODOTTI DELLA RICERCA

TOLVE, Roberta
 Distribuzione geografica
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Continente #
EU - Europa 1.999
NA - Nord America 1.639
AS - Asia 1.414
SA - Sud America 227
AF - Africa 94
OC - Oceania 5
Totale 5.378
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Nazione #
US - Stati Uniti d'America 1.587
RU - Federazione Russa 965
SG - Singapore 589
IT - Italia 395
CN - Cina 279
BR - Brasile 178
VN - Vietnam 158
GB - Regno Unito 152
HK - Hong Kong 147
DE - Germania 83
FR - Francia 81
IE - Irlanda 73
KR - Corea 60
SE - Svezia 44
NL - Olanda 43
IN - India 32
FI - Finlandia 31
CA - Canada 30
AR - Argentina 25
RS - Serbia 23
TG - Togo 22
TR - Turchia 22
NG - Nigeria 21
BJ - Benin 20
ES - Italia 16
ID - Indonesia 16
AT - Austria 13
BD - Bangladesh 13
MX - Messico 13
ZA - Sudafrica 13
BE - Belgio 12
IR - Iran 12
JP - Giappone 12
PL - Polonia 9
UA - Ucraina 9
EC - Ecuador 8
PH - Filippine 8
PK - Pakistan 8
TH - Thailandia 8
IQ - Iraq 7
GR - Grecia 6
UZ - Uzbekistan 6
AE - Emirati Arabi Uniti 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
CO - Colombia 3
HR - Croazia 3
KE - Kenya 3
LT - Lituania 3
LU - Lussemburgo 3
LV - Lettonia 3
NP - Nepal 3
PE - Perù 3
AZ - Azerbaigian 2
CM - Camerun 2
CR - Costa Rica 2
CZ - Repubblica Ceca 2
DZ - Algeria 2
IL - Israele 2
JO - Giordania 2
MD - Moldavia 2
OM - Oman 2
PT - Portogallo 2
TN - Tunisia 2
TT - Trinidad e Tobago 2
VE - Venezuela 2
BA - Bosnia-Erzegovina 1
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
JM - Giamaica 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 5.376
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Città #
Singapore 348
Moscow 330
Ashburn 276
San Jose 231
Chandler 155
Hong Kong 144
Verona 119
Dallas 118
Dublin 70
Southend 70
The Dalles 61
Ho Chi Minh City 52
Beijing 50
Council Bluffs 46
Los Angeles 38
Hanoi 36
New York 32
London 31
Houston 24
Munich 24
Redondo Beach 24
Lomé 22
Ann Arbor 21
Cotonou 20
Boardman 18
Belgrade 17
Santa Clara 17
Seoul 17
Abuja 16
Kent 16
Milan 16
Montreal 16
São Paulo 16
Buffalo 15
Jacksonville 15
Rome 15
Amsterdam 14
Helsinki 14
Orem 14
Frankfurt am Main 13
Wilmington 13
Lawrence 12
Princeton 12
Brussels 11
Jakarta 11
Turin 11
Johannesburg 10
Tokyo 10
Columbus 9
Da Nang 9
Guangzhou 9
Atlanta 8
Dong Ket 8
Nanjing 8
Sindelfingen 8
Jinan 7
Manchester 7
Ningbo 7
Redmond 7
Shenyang 7
Bologna 6
Brooklyn 6
Chennai 6
Falkenstein 6
Florence 6
Haiphong 6
Lappeenranta 6
Mexico City 6
Montichiari 6
Padua 6
Phoenix 6
Seattle 6
Shanghai 6
Vienna 6
Charlotte 5
Compiègne 5
Curitiba 5
Denver 5
Hangzhou 5
Istanbul 5
Lagos 5
Legnago 5
Murcia 5
Novi Sad 5
Tianjin 5
Venice 5
Washington 5
Ancona 4
Biên Hòa 4
Boston 4
Campinas 4
Chicago 4
Concordia 4
Dhaka 4
Enterprise 4
Fortaleza 4
Genoa 4
Hebei 4
Madrid 4
Manila 4
Totale 2.976
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Nome #
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 201
Crafting Guilt-Free Indulgence: Exploring Dietary Fibers as Fat Replacers in Low-Fat Ice Cream 187
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 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 161
Encapsulation of health-promoting ingredients: applications in foodstuffs 159
Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles 156
Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream 151
Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. 143
The Impact of Selected Ingredients on the Predicted Glycemic Index and Technological Properties of Bread 140
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 140
Functional dark chocolate with microencapsulated phytosterols: Effect of phytosterols concentration and health claim information on consumers liking 137
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 136
A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants 135
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production 135
Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review 134
Nutraceutical properties of wild berry fruits from Southern Italy 129
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. 127
Current Advantages in the Application of Microencapsulation in Functional Bread Development. 126
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 125
Conventional and organic foods: A comparison focused on animal products 124
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 123
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 121
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach 118
Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents 118
Focus on gluten free biscuits: Ingredients and issues 115
Optimizing Carotenoids NaHDES Extraction for Enhancing Spreadable Chocolate's Nutritional Value 114
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 109
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 107
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 106
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods 105
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 104
Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods 102
Fortification of Wheat Bread with patè, an olive oil by-product: Nutritional, Technological, Antioxidant, and Sensory Properties 98
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 93
From fear to fork—exploring food neophobia and the inclination towards entomophagy in Italy 86
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 80
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
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products 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 69
Viscoelastic Characterisation of High Protein Ice Cream: Predicting Tactile Sensory Properties via Time–Concentration Superposition and Large Amplitude Oscillatory Shear (LAOS) Rheology 69
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
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols' Case Study 60
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 59
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
Totale 5.491
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Categoria #
all - tutte 19.471
article - articoli 17.658
book - libri 0
conference - conferenze 1.427
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 386
Totale 38.942
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202123 0 0 0 0 0 0 0 0 0 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
2025/20263.118 221 137 179 482 869 220 373 228 246 163 0 0
Totale 5.491