CRIS Current Research Information System

CABONI, MARIA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 10.967
NA - Nord America 8.756
AS - Asia 3.224
AF - Africa 485
SA - Sud America 72
OC - Oceania 26
Continente sconosciuto - Info sul continente non disponibili 3
Totale 23.533
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.718
IT - Italia 4.293
GB - Regno Unito 2.536
CN - Cina 1.263
DE - Germania 1.003
SE - Svezia 811
VN - Vietnam 695
IN - India 553
UA - Ucraina 481
FR - Francia 414
SG - Singapore 361
RU - Federazione Russa 348
IE - Irlanda 329
ZA - Sudafrica 181
EE - Estonia 169
BG - Bulgaria 132
TG - Togo 127
JO - Giordania 105
ES - Italia 90
CH - Svizzera 80
NG - Nigeria 63
TR - Turchia 44
BE - Belgio 42
CI - Costa d'Avorio 40
KR - Corea 37
SC - Seychelles 37
RO - Romania 33
GR - Grecia 32
CA - Canada 30
JP - Giappone 29
HR - Croazia 26
FI - Finlandia 25
NL - Olanda 23
TH - Thailandia 20
PL - Polonia 19
CZ - Repubblica Ceca 17
EC - Ecuador 17
HK - Hong Kong 17
AU - Australia 16
IR - Iran 16
BR - Brasile 15
DK - Danimarca 15
AT - Austria 14
DZ - Algeria 14
PE - Perù 14
PK - Pakistan 14
PT - Portogallo 13
CL - Cile 12
LB - Libano 11
NZ - Nuova Zelanda 10
UZ - Uzbekistan 9
MY - Malesia 8
CO - Colombia 7
TN - Tunisia 7
AR - Argentina 6
ID - Indonesia 6
IL - Israele 6
ET - Etiopia 5
PH - Filippine 5
TW - Taiwan 5
BD - Bangladesh 4
EG - Egitto 4
MA - Marocco 4
MM - Myanmar 4
MX - Messico 4
RS - Serbia 4
HU - Ungheria 3
IQ - Iraq 3
MK - Macedonia 3
NO - Norvegia 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
EU - Europa 2
GP - Guadalupe 2
KZ - Kazakistan 2
MD - Moldavia 2
MT - Malta 2
RE - Reunion 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BO - Bolivia 1
BZ - Belize 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
MG - Madagascar 1
MN - Mongolia 1
OM - Oman 1
SA - Arabia Saudita 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 23.533
Salva come PNG Salva come JPEG
Città #
Southend 2.318
Fairfield 1.027
Chandler 884
Ashburn 841
Wilmington 580
Princeton 489
Woodbridge 475
Houston 474
Seattle 444
Dong Ket 362
Jacksonville 360
Cambridge 325
Ann Arbor 324
Dublin 315
Singapore 288
Nanjing 240
Milan 225
Bologna 218
Westminster 214
Padova 208
Rome 196
Berlin 141
Saint Petersburg 134
Lomé 127
Sofia 123
Hyderabad 120
Jinan 119
Shenyang 113
Medford 106
Amman 102
Turin 101
Dearborn 95
Hebei 90
Beijing 79
Mülheim 77
Nanchang 71
Abeokuta 62
San Diego 61
Changsha 60
Bari 58
Cesena 55
Falls Church 52
Tianjin 51
Verona 49
Florence 48
Forlì 47
Boardman 44
New York 43
Naples 42
Santa Clara 42
Norwalk 41
Abidjan 40
Guangzhou 40
Bremen 39
Haikou 39
Jiaxing 39
Redwood City 39
Mahé 36
Des Moines 35
Zhengzhou 35
Olalla 34
Bern 33
Brussels 31
Parma 31
Taizhou 31
Hangzhou 30
Seoul 28
Los Angeles 27
Napoli 26
Catania 25
San Venanzo 24
Washington 24
Ningbo 23
Taiyuan 23
Lanzhou 22
Redmond 22
Modena 21
Messina 20
Bühl 19
Dallas 19
Kunming 19
Torino 19
Shanghai 18
Istanbul 17
Tokyo 17
Ravenna 16
Udine 16
Brescia 15
Chicago 15
Fuzhou 15
Granada 15
Helsinki 15
Perugia 15
Pescara 15
Frankfurt am Main 14
Genoa 13
Pavia 13
Vicenza 13
Zurich 13
Cagliari 12
Totale 14.320
Salva come PNG Salva come JPEG
Nome #
La pula di riso: aspetti compositivi e nutrizionali 1.206
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 959
La qualità della carne fresca durante la commercializzazione. Osservazioni sulla frazione lipidica. 615
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 336
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 275
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 195
Buckwheat honeys: Screening of composition and properties 187
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 170
Determinazione di alchil fenoli nel CNSL e nell’olio estratto dai semi di anacardo 166
Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument 161
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 156
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 153
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 152
Effect of different storage conditions on the lipid fraction of a vegetable cream 150
Analisi dei composti fenolici liberi e legati in farine d’orzo classificate ad aria: confronto tra elettroforesi capillare, HPLC e metodi spettrofotometrici 149
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 145
Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations 143
Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging 141
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds 141
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 141
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 141
Effect of fermentation on the content of bioactive compounds in tofu-type products 140
Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes 140
C'è pasta per te... 137
Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology 136
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 132
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 131
Phytosterol supplementation reduces metabolic activity and slows cell growth in cultured rat cardiomyocytes 131
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique 131
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. 131
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 130
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 130
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 130
Effect of processing technology on the quality and composition of lipids of precooked chicken patties 129
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 129
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 125
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 125
La gelatina rele: origine, proprietà e composizione 124
Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils 124
Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks 123
Enzymatic alkylsuccinylation of tyrosol: Synthesis, characterization and property evaluation as a dual-functional antioxidant 123
Comparison of the lipid content, fatty acid profile and sterol composition in local Italian and commercial royal jelly samples 122
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 121
Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats 121
Determinazione dell'acido trans-10-idrossi-2-decenoico in campioni italiani e stranieri di gelatina reale:elettroforesi capillare e HPLC a confronto. 121
Effect of the addition of air-classified barley flours on the lipid stability of bakery products 119
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 118
Characterisation of the phospholipid fraction of hulled and naked tetraploid and hexaploid wheats 118
Effect of processing and storage on the chemical quality markers of spray dried whole egg 118
Ricerche sulla composizione in acidi grassi del burro prodotto in emilia: risultati di una ricerca biennale 117
Harmonization of methods for analysis of cholesterol oxides in foods -the first portion of a long road toward standardization: interlaboratory study 116
Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films 116
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 116
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • 115
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 115
Analysis of fatty acid steryl esters in tetraploid and hexaploids wheats: identification and comparison between chromatographic methods 115
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 115
Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy 114
Development of functional spaghetti enriched with long chain omega-3 fatty acids 113
Black Sea area traditional foods as a new, valuable source of antioxidant polyphenols. 113
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 113
Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area   112
Cholesterol oxidation in pasta produced wih eggs of different origin 111
Counteraction of oxidative damage by pomegranate juice: influence of the cultivar 111
Combinazione di metodi spettroscopici e chemiometrici per determinare la conformità al disciplinare di formaggi grattugiati DOP del parmigiano reggiano 111
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy 111
Study of the Effect of Tyrosyl Oleate on Lipid Oxidation in a Typical Italian Bakery Product 111
Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat 110
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts 109
Cholesterol photosensitised oxidation of beef meat under standard and modified atmosphere at retail conditions 109
Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response 109
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 108
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.) 108
Stabilizzazione del germe di frumento mediante estrazione con CO2 supercritica: evoluzione dei parametri chimico-nutrizionali nel corso della conservazione 107
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 107
COUNTERACTION OF OXIDATIVE DAMAGE BY POMEGRANATE JUICE. INFLUENCE OF THE CULTIVAR 107
COMPARISON BETWEEN HPLC-ESI-QQQ-MS/MS AND SPME-GC-MS TECHNIQUE FOR ACRYLAMIDE DETERMINATION IN POTATOES CHIPS 107
Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties 106
Influence of drying temperatures on the quality of pasta formulated with different egg products 105
Effect of Harvesting Time on Volatile Compounds Composition of Bergamot (Citrus × Bergamia) Essential Oil 105
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 104
Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones 103
Buckwheat honey: screening of composition and general properties 103
Determination of bioactive compounds in cream obtained as a by-product during cheese-making: Influence of cows' diet on lipid quality 102
Determination of (E)-10-hydroxy-2-decenoic acid content in pure royal jelly: a comparison between a new CZE method and HPLC 102
Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC – ESI-TOF-MS). 101
Phospholipids in cereals, nuts and some selected oilseeds 101
The influence of dietary lipid source on quality characteristics of raw and processed chicken meat 101
Problematiche analitiche nella determinazione dei lipidi nella pasta 100
Proteins and proteolysis in pre-term and term human milk and possible implications for infant formulae. 100
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products 100
Analysis and identification of phytosterols in tetraploid and hexaploid wheats 99
Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork 99
: Effetti della conservazione su biscotti tipo frollino naturalmente arricchiti in composti fenolici 99
Bioattività degli alimenti tradizionali del Mar Nero: primo screening del possibile ruolo nella prevenzione cardiovascolare 98
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 98
Application of infrared spectroscopy for dairy product authentication and quality assessment 98
Analisi e identificazione degli esteri degli steroli in frumenti tertaploidi e esaploidi 98
Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids 97
HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado 97
Totale 14.883
Salva come PNG Salva come JPEG
Categoria #
all - tutte 55.363
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 55.363
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20204.334 0 186 124 327 426 512 585 662 668 310 210 324
2020/20213.953 731 196 122 181 142 167 132 295 536 225 244 982
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
2024/2025737 368 369 0 0 0 0 0 0 0 0 0 0
Totale 24.192