CRIS Current Research Information System

CABONI, MARIA
 Distribuzione geografica
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Continente #
EU - Europa 13.571
NA - Nord America 11.183
AS - Asia 9.452
AF - Africa 706
SA - Sud America 662
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 4
Totale 35.610
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Nazione #
US - Stati Uniti d'America 11.051
IT - Italia 5.723
CN - Cina 3.154
SG - Singapore 2.886
GB - Regno Unito 2.607
VN - Vietnam 1.152
DE - Germania 1.146
SE - Svezia 821
IN - India 671
HK - Hong Kong 653
RU - Federazione Russa 567
FR - Francia 540
UA - Ucraina 490
BR - Brasile 420
NL - Olanda 373
IE - Irlanda 340
KR - Corea 280
ZA - Sudafrica 205
JP - Giappone 170
EE - Estonia 169
BG - Bulgaria 139
ES - Italia 135
TG - Togo 128
CI - Costa d'Avorio 122
JO - Giordania 108
SC - Seychelles 99
CH - Svizzera 96
CA - Canada 78
AR - Argentina 77
NG - Nigeria 75
ID - Indonesia 70
TR - Turchia 70
FI - Finlandia 68
EC - Ecuador 56
BE - Belgio 48
PL - Polonia 48
AT - Austria 47
GR - Grecia 42
MX - Messico 40
CO - Colombia 35
RO - Romania 35
PE - Perù 29
HR - Croazia 27
TH - Thailandia 27
MY - Malesia 26
PK - Pakistan 24
CZ - Repubblica Ceca 23
AU - Australia 22
BD - Bangladesh 22
DZ - Algeria 22
DK - Danimarca 21
IR - Iran 20
CL - Cile 18
PT - Portogallo 17
TN - Tunisia 15
IQ - Iraq 14
PH - Filippine 13
IL - Israele 12
LB - Libano 12
MA - Marocco 12
TW - Taiwan 12
UZ - Uzbekistan 12
AE - Emirati Arabi Uniti 10
NZ - Nuova Zelanda 10
LT - Lituania 9
SA - Arabia Saudita 9
EG - Egitto 8
ET - Etiopia 8
PY - Paraguay 8
AL - Albania 7
RS - Serbia 7
VE - Venezuela 7
BO - Bolivia 6
UY - Uruguay 6
HU - Ungheria 5
KE - Kenya 5
MD - Moldavia 5
NO - Norvegia 5
NP - Nepal 5
MM - Myanmar 4
PR - Porto Rico 4
JM - Giamaica 3
KZ - Kazakistan 3
MK - Macedonia 3
AM - Armenia 2
AZ - Azerbaigian 2
CM - Camerun 2
CY - Cipro 2
EU - Europa 2
GP - Guadalupe 2
KH - Cambogia 2
LU - Lussemburgo 2
MT - Malta 2
OM - Oman 2
RE - Reunion 2
SK - Slovacchia (Repubblica Slovacca) 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AD - Andorra 1
BZ - Belize 1
DO - Repubblica Dominicana 1
Totale 35.599
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Città #
Southend 2.318
Singapore 1.861
Ashburn 1.179
Fairfield 1.027
Chandler 884
Santa Clara 732
Hong Kong 637
Wilmington 582
Hefei 567
Princeton 489
Houston 478
Woodbridge 475
Seattle 455
Beijing 379
Dong Ket 362
Jacksonville 360
Milan 349
Cambridge 325
Ann Arbor 324
Dublin 320
Boardman 310
Rome 289
Bologna 276
Nanjing 246
Seoul 241
Westminster 214
Padova 210
Ho Chi Minh City 161
Tokyo 157
Los Angeles 151
Berlin 141
Saint Petersburg 134
Jinan 131
Turin 131
Lomé 128
Sofia 127
Abidjan 122
Hyderabad 122
Shenyang 117
Hanoi 116
Buffalo 109
Medford 106
Amman 105
Dallas 95
Dearborn 95
Hebei 90
Bari 79
Redondo Beach 78
Cesena 77
Mülheim 77
Guangzhou 73
Nanchang 73
Naples 72
New York 72
Changsha 70
Shanghai 67
Hangzhou 65
Bengaluru 63
Abeokuta 62
Tianjin 62
Verona 62
San Diego 61
Florence 55
Forlì 55
Falls Church 52
Zhengzhou 52
Munich 45
Parma 45
Bern 42
Frankfurt am Main 42
Norwalk 41
Jiaxing 40
Bremen 39
Haikou 39
Redwood City 39
Council Bluffs 38
Palermo 37
São Paulo 37
Yubileyny 37
Chicago 36
Mahé 36
Catania 35
Des Moines 35
The Dalles 35
Brussels 34
Jakarta 34
Olalla 34
Taizhou 34
Helsinki 33
Phoenix 33
Nuremberg 32
Falkenstein 29
Ningbo 29
Pisa 28
Istanbul 26
Napoli 26
Toronto 26
Genoa 25
Lanzhou 25
Modena 25
Totale 20.725
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Nome #
La pula di riso: aspetti compositivi e nutrizionali 1.655
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.233
La qualità della carne fresca durante la commercializzazione. Osservazioni sulla frazione lipidica. 747
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 405
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 394
Determinazione di alchil fenoli nel CNSL e nell’olio estratto dai semi di anacardo 325
Studio di shelf-life di taralli con miscele lipidiche diverse 291
Studio di shelf-life di biscotti con miscele lipidiche diverse 281
Analisi dei composti fenolici liberi e legati in farine d’orzo classificate ad aria: confronto tra elettroforesi capillare, HPLC e metodi spettrofotometrici 249
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 247
Buckwheat honeys: Screening of composition and properties 240
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 238
C'è pasta per te... 230
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 213
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 211
Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument 207
Problemi e sfide nella macinazione della farina integrale: il caso della pasta integrale 201
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 198
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 197
Effect of different storage conditions on the lipid fraction of a vegetable cream 196
CAPILLARY GAS CHROMATOGRAPHY ANALYSIS OF LIPID COMPOSITION AND EVALUATION OF PHENOLIC COMPOUNDS BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY IN ITALIAN WALNUT (JUGLANS REGIA L.): IRRIGATION AND FERTILIZATION INFLUENCE 195
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 195
La gelatina rele: origine, proprietà e composizione 190
Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology 189
Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes 189
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 184
Effect of fermentation on the content of bioactive compounds in tofu-type products 184
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 182
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds 179
Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging 173
Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks 173
Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours: evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry 172
Ricerche sulla composizione in acidi grassi del burro prodotto in emilia: risultati di una ricerca biennale 172
Determinazione dell'acido trans-10-idrossi-2-decenoico in campioni italiani e stranieri di gelatina reale:elettroforesi capillare e HPLC a confronto. 172
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique 172
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 172
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 172
Phytosterol supplementation reduces metabolic activity and slows cell growth in cultured rat cardiomyocytes 169
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 169
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 169
Cholesterol oxidation in pasta produced wih eggs of different origin 168
Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations 168
The effect of production process on antioxidant compounds in enriched pasta. 166
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 166
Harmonization of methods for analysis of cholesterol oxides in foods -the first portion of a long road toward standardization: interlaboratory study 164
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 161
Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response 161
Effect of processing technology on the quality and composition of lipids of precooked chicken patties 160
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 160
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 160
Enzymatic alkylsuccinylation of tyrosol: Synthesis, characterization and property evaluation as a dual-functional antioxidant 159
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 159
Effect of processing and storage on the chemical quality markers of spray dried whole egg 158
Problematiche analitiche nella determinazione dei lipidi nella pasta 156
Comparison of the lipid content, fatty acid profile and sterol composition in local Italian and commercial royal jelly samples 156
Stabilizzazione del germe di frumento mediante estrazione con CO2 supercritica: evoluzione dei parametri chimico-nutrizionali nel corso della conservazione 155
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 155
Counteraction of oxidative damage by pomegranate juice: influence of the cultivar 155
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 155
Effect of the addition of air-classified barley flours on the lipid stability of bakery products 154
COMPARISON BETWEEN HPLC-ESI-QQQ-MS/MS AND SPME-GC-MS TECHNIQUE FOR ACRYLAMIDE DETERMINATION IN POTATOES CHIPS 154
Analysis of fatty acid steryl esters in tetraploid and hexaploids wheats: identification and comparison between chromatographic methods 154
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts 153
Characterization of biscuits and taralli obtained with different lipidic formulations and determination of their oxidative stability 153
Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils 152
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 152
Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats 151
Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy 150
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 150
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. 150
Buckwheat honey: screening of composition and general properties 149
Phospholipids in cereals, nuts and some selected oilseeds 148
Combinazione di metodi spettroscopici e chemiometrici per determinare la conformità al disciplinare di formaggi grattugiati DOP del parmigiano reggiano 148
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • 148
Proteins and proteolysis in pre-term and term human milk and possible implications for infant formulae. 147
Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones 145
Effect of Harvesting Time on Volatile Compounds Composition of Bergamot (Citrus × Bergamia) Essential Oil 145
Strategie per la valorizzazione dei prodotti dell'alveare 144
COUNTERACTION OF OXIDATIVE DAMAGE BY POMEGRANATE JUICE. INFLUENCE OF THE CULTIVAR 144
Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS 144
Characterisation of the phospholipid fraction of hulled and naked tetraploid and hexaploid wheats 144
Study of the Effect of Tyrosyl Oleate on Lipid Oxidation in a Typical Italian Bakery Product 144
Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films 143
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.) 143
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 142
Bioactive lipids in butter chain production from the Parmigiano Reggiano cheese area 142
Enzymatic digestion of calf fleshing meat by-products: Antioxidant and anti-tyrosinase activity of protein hydrolysates, and identification of fatty acids 142
Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli 141
Effetto dei processi di trasformazione sulla qualità di ovoprodotti e pasta confezionate con ovoprodotti 141
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 141
Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area   141
Black Sea area traditional foods as a new, valuable source of antioxidant polyphenols. 141
Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils 141
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products 140
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 139
Determination of (E)-10-hydroxy-2-decenoic acid content in pure royal jelly: a comparison between a new CZE method and HPLC 139
EFFECT OF HARVESTING TIME ON HEMP (CANNABIS SATIVA L.) SEED OIL LIPID COMPOSITION 139
Effect of light on the initiation of oxidation in selected vegetable oils 138
Development of functional spaghetti enriched with long chain omega-3 fatty acids 137
Sviluppo di prodotti da forno naturalmente arricchiti in composti fenolici 136
Totale 20.521
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Categoria #
all - tutte 92.582
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 92.582
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.581 0 0 0 0 0 167 132 295 536 225 244 982
2021/20224.102 311 189 252 273 401 312 193 306 190 249 695 731
2022/20235.124 523 588 293 645 367 412 187 319 807 176 463 344
2023/20242.562 137 262 205 210 176 391 175 209 163 223 236 175
2024/20256.552 368 815 597 446 1.227 338 510 260 179 355 362 1.095
2025/20266.286 758 1.254 1.233 901 1.450 690 0 0 0 0 0 0
Totale 36.293