CRIS Current Research Information System

CABONI, MARIA
 Distribuzione geografica
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Continente #
EU - Europa 14.523
NA - Nord America 12.578
AS - Asia 12.088
AF - Africa 780
SA - Sud America 774
OC - Oceania 38
Continente sconosciuto - Info sul continente non disponibili 4
Totale 40.785
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Nazione #
US - Stati Uniti d'America 12.409
IT - Italia 6.131
CN - Cina 3.700
SG - Singapore 3.292
GB - Regno Unito 2.644
VN - Vietnam 2.308
DE - Germania 1.181
SE - Svezia 823
FR - Francia 799
IN - India 748
HK - Hong Kong 708
RU - Federazione Russa 569
BR - Brasile 494
UA - Ucraina 494
NL - Olanda 417
IE - Irlanda 344
KR - Corea 306
JP - Giappone 265
ZA - Sudafrica 227
EE - Estonia 169
ES - Italia 155
BG - Bulgaria 141
TG - Togo 128
CI - Costa d'Avorio 124
FI - Finlandia 117
JO - Giordania 116
SC - Seychelles 99
CH - Svizzera 98
CA - Canada 93
TR - Turchia 91
AR - Argentina 84
PL - Polonia 83
NG - Nigeria 79
ID - Indonesia 78
TH - Thailandia 65
EC - Ecuador 64
MX - Messico 55
PH - Filippine 53
AT - Austria 52
BE - Belgio 50
GR - Grecia 49
BD - Bangladesh 45
IQ - Iraq 41
PK - Pakistan 41
CO - Colombia 38
TW - Taiwan 38
DZ - Algeria 36
HR - Croazia 35
RO - Romania 35
MY - Malesia 34
PE - Perù 32
SA - Arabia Saudita 28
AU - Australia 27
CZ - Repubblica Ceca 26
DK - Danimarca 26
CL - Cile 23
PT - Portogallo 21
IR - Iran 20
TN - Tunisia 20
MA - Marocco 19
UZ - Uzbekistan 19
ET - Etiopia 18
IL - Israele 16
LB - Libano 14
AL - Albania 13
EG - Egitto 13
NP - Nepal 13
VE - Venezuela 13
AE - Emirati Arabi Uniti 12
NZ - Nuova Zelanda 11
PY - Paraguay 11
LT - Lituania 10
RS - Serbia 10
BO - Bolivia 8
UY - Uruguay 7
HU - Ungheria 6
KE - Kenya 6
OM - Oman 6
JM - Giamaica 5
MD - Moldavia 5
MM - Myanmar 5
NO - Norvegia 5
PR - Porto Rico 4
AM - Armenia 3
AZ - Azerbaigian 3
GT - Guatemala 3
KZ - Kazakistan 3
MK - Macedonia 3
SK - Slovacchia (Repubblica Slovacca) 3
SY - Repubblica araba siriana 3
BY - Bielorussia 2
CM - Camerun 2
CY - Cipro 2
DO - Repubblica Dominicana 2
EU - Europa 2
GE - Georgia 2
GP - Guadalupe 2
KH - Cambogia 2
LU - Lussemburgo 2
MN - Mongolia 2
Totale 40.758
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Città #
Southend 2.318
Singapore 2.222
Ashburn 1.291
Fairfield 1.027
Chandler 884
San Jose 779
Santa Clara 746
Hong Kong 666
Wilmington 582
Hefei 570
Princeton 489
Houston 483
Woodbridge 475
Seattle 456
Ho Chi Minh City 447
Milan 398
Hanoi 397
Beijing 394
Dong Ket 362
Jacksonville 360
Cambridge 325
Ann Arbor 324
Dublin 323
Rome 318
Boardman 310
Bologna 298
Nanjing 250
Seoul 242
Tokyo 228
Lauterbourg 226
Westminster 214
Padova 210
Los Angeles 171
Berlin 143
Turin 135
Jinan 134
Saint Petersburg 134
Lomé 128
Sofia 127
Abidjan 124
Hyderabad 123
Shenyang 123
Guangzhou 117
Buffalo 116
Amman 112
Council Bluffs 107
Medford 106
Dallas 105
New York 97
Dearborn 95
Shanghai 91
Hebei 90
Helsinki 80
Bari 79
Naples 79
Changsha 78
Redondo Beach 78
Cesena 77
Mülheim 77
Tianjin 77
Hangzhou 74
Nanchang 74
Haiphong 71
Bengaluru 64
Frankfurt am Main 64
Verona 64
Abeokuta 62
San Diego 61
Florence 59
Da Nang 58
Forlì 58
Zhengzhou 55
São Paulo 53
Falls Church 52
The Dalles 48
Parma 47
Munich 45
Bern 42
Jiaxing 41
Norwalk 41
Bremen 39
Haikou 39
Redwood City 39
Chicago 37
Palermo 37
Yubileyny 37
Des Moines 36
Mahé 36
Nuremberg 36
Phoenix 36
Brussels 35
Catania 35
Genoa 35
Jakarta 35
Orem 35
Olalla 34
Taizhou 34
Shenzhen 33
Bangkok 32
Chennai 32
Totale 23.462
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Nome #
La pula di riso: aspetti compositivi e nutrizionali 1.842
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.300
La qualità della carne fresca durante la commercializzazione. Osservazioni sulla frazione lipidica. 778
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 440
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 439
Determinazione di alchil fenoli nel CNSL e nell’olio estratto dai semi di anacardo 376
Studio di shelf-life di biscotti con miscele lipidiche diverse 364
Studio di shelf-life di taralli con miscele lipidiche diverse 329
Analisi dei composti fenolici liberi e legati in farine d’orzo classificate ad aria: confronto tra elettroforesi capillare, HPLC e metodi spettrofotometrici 281
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 277
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 269
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 260
C'è pasta per te... 250
Buckwheat honeys: Screening of composition and properties 248
Problemi e sfide nella macinazione della farina integrale: il caso della pasta integrale 237
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 235
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 232
Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument 228
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 222
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 219
Effect of different storage conditions on the lipid fraction of a vegetable cream 217
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 212
Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes 210
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 207
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 206
The effect of production process on antioxidant compounds in enriched pasta. 205
La gelatina rele: origine, proprietà e composizione 204
Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology 204
Phytosterol supplementation reduces metabolic activity and slows cell growth in cultured rat cardiomyocytes 203
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique 202
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 202
Effect of fermentation on the content of bioactive compounds in tofu-type products 201
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 200
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 200
Ricerche sulla composizione in acidi grassi del burro prodotto in emilia: risultati di una ricerca biennale 199
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds 194
Determinazione dell'acido trans-10-idrossi-2-decenoico in campioni italiani e stranieri di gelatina reale:elettroforesi capillare e HPLC a confronto. 194
Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks 191
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 190
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 187
Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response 186
Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils 185
Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging 184
Cholesterol oxidation in pasta produced wih eggs of different origin 182
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 182
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 181
Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations 180
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 180
Comparison of the lipid content, fatty acid profile and sterol composition in local Italian and commercial royal jelly samples 178
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 177
EFFECT OF HARVESTING TIME ON HEMP (CANNABIS SATIVA L.) SEED OIL LIPID COMPOSITION 177
Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy 176
COMPARISON BETWEEN HPLC-ESI-QQQ-MS/MS AND SPME-GC-MS TECHNIQUE FOR ACRYLAMIDE DETERMINATION IN POTATOES CHIPS 176
Analysis of fatty acid steryl esters in tetraploid and hexaploids wheats: identification and comparison between chromatographic methods 176
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts 175
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 175
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 174
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 174
Harmonization of methods for analysis of cholesterol oxides in foods -the first portion of a long road toward standardization: interlaboratory study 173
Effect of processing technology on the quality and composition of lipids of precooked chicken patties 173
Stabilizzazione del germe di frumento mediante estrazione con CO2 supercritica: evoluzione dei parametri chimico-nutrizionali nel corso della conservazione 172
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.) 172
Characterization of biscuits and taralli obtained with different lipidic formulations and determination of their oxidative stability 172
Effect of processing and storage on the chemical quality markers of spray dried whole egg 171
Effect of the addition of air-classified barley flours on the lipid stability of bakery products 170
Counteraction of oxidative damage by pomegranate juice: influence of the cultivar 170
Enzymatic alkylsuccinylation of tyrosol: Synthesis, characterization and property evaluation as a dual-functional antioxidant 170
Effect of Harvesting Time on Volatile Compounds Composition of Bergamot (Citrus × Bergamia) Essential Oil 170
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 169
Problematiche analitiche nella determinazione dei lipidi nella pasta 168
Combinazione di metodi spettroscopici e chemiometrici per determinare la conformità al disciplinare di formaggi grattugiati DOP del parmigiano reggiano 168
Effect of the storage time and packaging material on the antioxidant capacity and phenols content of organic grape juice stabilized by high hydrostatic pressure 168
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 167
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 167
Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids 167
Effect of light on the initiation of oxidation in selected vegetable oils 166
Phospholipids in cereals, nuts and some selected oilseeds 166
Buckwheat honey: screening of composition and general properties 166
Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area   165
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. 165
Enzymatic digestion of calf fleshing meat by-products: Antioxidant and anti-tyrosinase activity of protein hydrolysates, and identification of fatty acids 165
Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats 164
Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS 164
Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli 163
Bioactive lipids in butter chain production from the Parmigiano Reggiano cheese area 162
Pasta di semola arricchita: studio dell'effetto del processo produttivo e della cottura sui composti antiossidanti 160
Effetto dei processi di trasformazione sulla qualità di ovoprodotti e pasta confezionate con ovoprodotti 160
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 160
COUNTERACTION OF OXIDATIVE DAMAGE BY POMEGRANATE JUICE. INFLUENCE OF THE CULTIVAR 160
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • 160
Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils 160
Proteins and proteolysis in pre-term and term human milk and possible implications for infant formulae. 159
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 158
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products 158
Determination of (E)-10-hydroxy-2-decenoic acid content in pure royal jelly: a comparison between a new CZE method and HPLC 157
Strategie per la valorizzazione dei prodotti dell'alveare 156
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 156
Influence of drying temperatures on the quality of pasta formulated with different egg products 156
Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones 155
Lipid fraction of creams collected in the Parmigiano- Reggiano cheese production area in response to extruded linseed supplementation of dairy cows’ diets: GC-FID and FT-MIR evaluation 155
Totale 22.975
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Categoria #
all - tutte 101.062
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 101.062
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.451 0 0 0 0 0 0 0 0 0 225 244 982
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
2025/202611.525 758 1.254 1.233 901 1.450 819 1.342 796 2.214 758 0 0
Totale 41.532