IRIS
PARADISO, VITO MICHELE
 Distribuzione geografica
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Continente #
NA - Nord America 6.095
AS - Asia 4.787
EU - Europa 4.646
SA - Sud America 636
Continente sconosciuto - Info sul continente non disponibili 219
AF - Africa 72
OC - Oceania 5
Totale 16.460
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Nazione #
US - Stati Uniti d'America 5.930
SG - Singapore 2.253
IE - Irlanda 1.707
RU - Federazione Russa 1.320
CN - Cina 747
HK - Hong Kong 707
VN - Vietnam 629
BR - Brasile 519
IT - Italia 468
SE - Svezia 328
UA - Ucraina 249
FR - Francia 160
IN - India 114
DE - Germania 89
GB - Regno Unito 83
BD - Bangladesh 82
CA - Canada 80
AR - Argentina 51
MX - Messico 47
ES - Italia 37
FI - Finlandia 36
BE - Belgio 32
IQ - Iraq 30
NL - Olanda 29
ID - Indonesia 28
KR - Corea 28
TR - Turchia 28
JP - Giappone 27
ZA - Sudafrica 26
PK - Pakistan 25
PL - Polonia 24
LT - Lituania 19
EC - Ecuador 18
AT - Austria 17
MY - Malesia 13
TH - Thailandia 13
CO - Colombia 12
GR - Grecia 12
PY - Paraguay 10
UZ - Uzbekistan 10
TT - Trinidad e Tobago 9
CL - Cile 8
PH - Filippine 8
UY - Uruguay 8
JO - Giordania 7
RO - Romania 7
DZ - Algeria 6
KE - Kenya 6
AE - Emirati Arabi Uniti 5
AU - Australia 5
CH - Svizzera 5
CR - Costa Rica 5
EG - Egitto 5
HR - Croazia 5
MA - Marocco 5
TN - Tunisia 5
ET - Etiopia 4
GH - Ghana 4
HN - Honduras 4
JM - Giamaica 4
KZ - Kazakistan 4
PR - Porto Rico 4
PT - Portogallo 4
SA - Arabia Saudita 4
VE - Venezuela 4
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
IL - Israele 3
MU - Mauritius 3
NG - Nigeria 3
NP - Nepal 3
PE - Perù 3
PS - Palestinian Territory 3
SV - El Salvador 3
AO - Angola 2
BB - Barbados 2
BG - Bulgaria 2
DM - Dominica 2
LB - Libano 2
MD - Moldavia 2
NI - Nicaragua 2
OM - Oman 2
SN - Senegal 2
TW - Taiwan 2
AG - Antigua e Barbuda 1
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BM - Bermuda 1
BO - Bolivia 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
EE - Estonia 1
GY - Guiana 1
HU - Ungheria 1
IR - Iran 1
KG - Kirghizistan 1
Totale 16.235
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Città #
Dublin 1.707
Singapore 924
Hong Kong 583
San Jose 576
Chandler 569
Moscow 468
Ashburn 448
Council Bluffs 431
Jacksonville 234
Lecce 198
Dallas 190
Ho Chi Minh City 183
Hanoi 173
Beijing 170
New York 135
Los Angeles 127
Princeton 127
Lauterbourg 116
Central District 113
Santa Clara 111
Des Moines 78
Orem 57
Wilmington 57
Ann Arbor 56
São Paulo 47
Ogden 41
Denver 40
Milan 40
Atlanta 39
Wayanad 39
Boston 34
San Francisco 34
Kent 32
Haiphong 30
Brooklyn 29
Montreal 29
Da Nang 28
Boardman 27
Seoul 27
Chicago 26
Jinan 26
Tokyo 26
Seattle 25
Brussels 24
Frankfurt am Main 24
London 21
Johannesburg 20
Helsinki 19
Mexico City 19
Rome 19
Munich 18
Phoenix 18
Warsaw 18
Bari 17
Falls Church 17
Miami 17
Toronto 17
Mumbai 16
Tianjin 16
Chennai 15
Manchester 15
Stockholm 15
Brasília 14
Guangzhou 14
Houston 14
Poplar 14
Zhengzhou 14
Amsterdam 13
Las Vegas 13
Shenyang 13
Bến Tre 12
Nanchang 12
Nanjing 12
Baghdad 11
Biên Hòa 11
Bologna 11
Curitiba 11
Ankara 10
Nuremberg 10
Thái Bình 10
Bangkok 9
Falkenstein 9
Lappeenranta 9
Querétaro 9
Rio de Janeiro 9
Belo Horizonte 8
Charlotte 8
Istanbul 8
Naples 8
Ninh Bình 8
Porto Alegre 8
Quito 8
Vienna 8
West Jordan 8
Athens 7
Buffalo 7
Changsha 7
Copertino 7
Guayaquil 7
Hangzhou 7
Totale 9.173
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Nome #
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat 963
Influence of decanter working parameters on the extra virgin olive oil quality 263
Peroxides Detection in Extra Virgin Olive Oil (EVOO) by plasmonic nanoholes transducers 241
Analysis of peroxide value in olive oils with an easy and green method 203
An aqueous olive leaf extract (OLE) ameliorates parameters of oxidative stress associated with lipid accumulation and induces lipophagy in human hepatic cells 202
Application of natural and synthetic zeolites in the oenological field 193
Bioactive compounds from vine shoots, grape stalks, and wine lees: Their potential use in agro-food chains 191
Carrageenan as possible stabilizer of calcium tartrate in wine 185
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 181
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 181
Epicuticular waxes: A natural packaging to deal with sunburn browning in white grapes 180
Application of modified atmosphere for packaging of ripened sausages: Influence on volatile compounds evolution 179
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 178
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 175
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 174
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 172
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 170
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 167
Accelerated oxidation tests in emulsions. A comparison of different oxidation promoters 167
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 164
Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation 162
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 160
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 160
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 160
Adsorption Isotherm Analysis for Hybrid Molecularly Imprinted Polymeric Gold-Decorated Nanoparticles Suitable for Reliable Quantification of Gluconic Acid in Wine 157
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 154
Production and characterization of functional biscuits obtained from purple wheat 151
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 144
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 144
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 142
Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties 140
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 139
Olive leaf extract as natural preservative 137
Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients 132
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 130
Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy 127
Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties 124
Effects of different irrigation regimes on vegetative growth, yield and fruit quality of young pomegranate (Punica granatum 'Wonderful') trees 124
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties 122
Preliminary study on the pro-oxidant activity of polar triglyceride oligopolymers in edible oils 121
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds 120
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp 119
Effects of Greenhouse vs. Growth Chamber and Different Blue-Light Percentages on the Growth Performance and Quality of Broccoli Microgreens 118
Chemical and thermal evaluation of olive oil refining at different oxidative levels 116
Ageing of Red Wine (cv. Negroamaro) in Mediterranean Areas: Impact of Different Barrels and Apulian Traditional Amphorae on Phenolic Indices, Volatile Composition and Sensory Analysis 115
Evolution of the oxidation degree of extra virgin olive oil used for cooking different kind of focaccia (italian flat bread) 115
Nutritional characterization and shelf-life of packaged microgreens 114
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 113
Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines 111
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 108
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 107
Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation 107
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 107
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 107
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 107
Evaluation of oxidative phenomena in extra virgin olive oil: Possibility to reduce the number of analytical determinations 107
Effect of talc addition on the extraction yield and quality of extra virgin olive oils from coratina cultivar after production and during storage 105
Monoacylglycerols and their influence on the evolution of the oxidation in purified vegetable oils 104
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 104
Oxydative stability and shelf-life improvement of taralli by natural antioxidants addition 103
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 103
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils 103
First and second centrifugation of olive paste: Influence of talc addition on yield, chemical composition and volatile compounds of the oils 102
Has the use of talc an effect on yield and extra virgin olive oil quality? 102
Effects of free fatty acids on the oxidative processes in purified olive oil 102
Influence of processing and storage time on the lipidic fraction of taralli 101
The Oxidative State of Olive Oil Used in Bakery Products with Special Reference to Focaccia 100
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 100
Potential use of extra virgin olive oil in bakery products rich in fats: A comparative study with refined oils 100
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers 100
Complex role of monoacylglycerols in the oxidation of vegetable oils: Different behaviors of soybean monoacylglycerols in different oils 100
Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage 100
Microgreens production with low potassium content for patients with impaired kidney function 99
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 98
Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes 98
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 98
The amounts of oxidized and oligopolymeric triacylglycerols in refined olive oil as a function of crude oil oxidative level 97
The lipid fraction of mortadella: Fatty acid composition and oxidative and hydrolytic degradation 97
Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions 96
Use of modified atmosphere for the packaging of ripened sausages 96
Talc effect on the volatiles of virgin olive oil during storage 96
Rapid multi-element characterization of microgreens via total-reflection X-ray fluorescence (TXRF) spectrometry 95
Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches 95
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar 94
Sensory evaluation and statistical analysis to assess the changes during storage in extruded cereals 94
Faba greens, globe Artichoke’s offshoots, crenate broomrape and summer squash greens: Unconventional vegetables of Puglia (Southern Italy) with good quality traits 92
Comparative study and quality evaluation of Italian focaccias seasoned with extra virgin olive oil 92
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 91
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 91
Evolution of the volatile compounds in vacuum-packed ripened sausages during storage 91
Vacuum-packaging of ripened sausages: Assessment of the sensorial and chemical characteristics and of the lipid fraction degradation 90
Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes 90
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 89
Fatty acids methyl and ethyl esters behaviour during olives processing by means of technological coadjuvants 89
Simple tools for monitoring chlorophyll in broccoli raab and radish microgreens on their growing medium during cold storage 89
Shelf life of stored not pasteurized olive-based pâtés 88
Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation 88
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 88
The role of triacylglycerol hydrolysis products on evolution of oxidation in vegetable oil 88
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils 88
Totale 13.376
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Categoria #
all - tutte 87.701
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 87.701
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022487 0 14 2 8 130 10 8 53 22 8 98 134
2022/20233.185 149 87 89 167 160 249 25 202 1.890 15 92 60
2023/2024784 82 62 89 61 73 33 18 52 79 63 127 45
2024/20252.735 35 11 71 92 182 459 44 97 1.099 92 207 346
2025/20266.552 434 780 369 517 623 297 1.094 197 1.214 638 243 146
2026/20271.767 512 1.255 0 0 0 0 0 0 0 0 0 0
Totale 16.460