CRIS Current Research Information System

CABONI, MARIA
 Distribuzione geografica
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Continente #
EU - Europa 11.492
NA - Nord America 9.963
AS - Asia 4.478
AF - Africa 494
SA - Sud America 91
OC - Oceania 26
Continente sconosciuto - Info sul continente non disponibili 3
Totale 26.547
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Nazione #
US - Stati Uniti d'America 9.907
IT - Italia 4.679
GB - Regno Unito 2.544
CN - Cina 1.779
SG - Singapore 1.024
DE - Germania 1.012
SE - Svezia 812
VN - Vietnam 698
IN - India 557
UA - Ucraina 481
FR - Francia 432
RU - Federazione Russa 378
IE - Irlanda 329
ZA - Sudafrica 182
EE - Estonia 169
BG - Bulgaria 132
TG - Togo 127
JO - Giordania 105
ES - Italia 96
CH - Svizzera 83
NG - Nigeria 65
NL - Olanda 64
TR - Turchia 57
BE - Belgio 42
CA - Canada 42
CI - Costa d'Avorio 40
KR - Corea 40
SC - Seychelles 37
GR - Grecia 34
RO - Romania 33
ID - Indonesia 32
JP - Giappone 30
FI - Finlandia 28
HR - Croazia 27
TH - Thailandia 25
BR - Brasile 24
DZ - Algeria 20
HK - Hong Kong 20
PE - Perù 20
PL - Polonia 19
DK - Danimarca 18
AT - Austria 17
CZ - Repubblica Ceca 17
EC - Ecuador 17
PK - Pakistan 17
AU - Australia 16
IR - Iran 16
PT - Portogallo 15
MY - Malesia 14
CL - Cile 12
LB - Libano 11
NZ - Nuova Zelanda 10
UZ - Uzbekistan 9
AR - Argentina 8
CO - Colombia 7
PH - Filippine 7
RS - Serbia 7
TN - Tunisia 7
IL - Israele 6
SA - Arabia Saudita 6
TW - Taiwan 6
ET - Etiopia 5
MD - Moldavia 5
AL - Albania 4
BD - Bangladesh 4
EG - Egitto 4
MA - Marocco 4
MM - Myanmar 4
MX - Messico 4
NO - Norvegia 4
PR - Porto Rico 4
HU - Ungheria 3
IQ - Iraq 3
JM - Giamaica 3
MK - Macedonia 3
AE - Emirati Arabi Uniti 2
EU - Europa 2
GP - Guadalupe 2
KZ - Kazakistan 2
MT - Malta 2
RE - Reunion 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BO - Bolivia 1
BZ - Belize 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
MG - Madagascar 1
MN - Mongolia 1
OM - Oman 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 26.547
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Città #
Southend 2.318
Fairfield 1.027
Ashburn 898
Singapore 889
Chandler 884
Santa Clara 714
Wilmington 580
Princeton 489
Woodbridge 475
Houston 474
Seattle 446
Dong Ket 362
Jacksonville 360
Cambridge 325
Ann Arbor 324
Dublin 315
Boardman 294
Milan 248
Nanjing 244
Bologna 236
Rome 236
Westminster 214
Padova 208
Berlin 141
Saint Petersburg 134
Jinan 129
Lomé 127
Sofia 123
Hyderabad 120
Shenyang 115
Turin 110
Medford 106
Amman 102
Beijing 98
Dearborn 95
Hebei 90
Mülheim 77
Nanchang 71
Cesena 68
Guangzhou 64
Abeokuta 62
Bari 62
Changsha 61
San Diego 61
Shanghai 58
Tianjin 58
Verona 55
Falls Church 52
Florence 50
Naples 50
Forlì 47
Zhengzhou 46
New York 43
Norwalk 41
Abidjan 40
Jiaxing 40
Bremen 39
Haikou 39
Redwood City 39
Mahé 36
Des Moines 35
Hangzhou 35
Parma 35
Olalla 34
Bern 33
Taizhou 33
Brussels 31
Los Angeles 30
Jakarta 28
Ningbo 28
Seoul 28
Catania 26
Napoli 26
Taiyuan 25
San Venanzo 24
Washington 24
Istanbul 23
Kunming 23
Modena 23
Lanzhou 22
Palermo 22
Redmond 22
Phoenix 21
Dallas 20
Messina 20
Bühl 19
Fuzhou 19
Torino 19
Tokyo 18
Toronto 18
Udine 17
Vicenza 17
Wuhan 17
Ravenna 16
Brescia 15
Chicago 15
Granada 15
Helsinki 15
Perugia 15
Pescara 15
Totale 16.230
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Nome #
La pula di riso: aspetti compositivi e nutrizionali 1.328
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.044
La qualità della carne fresca durante la commercializzazione. Osservazioni sulla frazione lipidica. 686
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 355
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 312
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 205
Determinazione di alchil fenoli nel CNSL e nell’olio estratto dai semi di anacardo 202
Buckwheat honeys: Screening of composition and properties 195
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 190
Analisi dei composti fenolici liberi e legati in farine d’orzo classificate ad aria: confronto tra elettroforesi capillare, HPLC e metodi spettrofotometrici 187
Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument 172
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 168
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 162
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 161
Effect of different storage conditions on the lipid fraction of a vegetable cream 159
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 157
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 156
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 156
Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations 152
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds 152
Effect of fermentation on the content of bioactive compounds in tofu-type products 151
Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes 151
Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging 148
Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology 148
C'è pasta per te... 145
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 145
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 143
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 141
Phytosterol supplementation reduces metabolic activity and slows cell growth in cultured rat cardiomyocytes 140
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 139
Effect of processing technology on the quality and composition of lipids of precooked chicken patties 139
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique 139
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 138
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 138
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 137
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 137
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. 137
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 136
Effect of the addition of air-classified barley flours on the lipid stability of bakery products 135
Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks 135
Determinazione dell'acido trans-10-idrossi-2-decenoico in campioni italiani e stranieri di gelatina reale:elettroforesi capillare e HPLC a confronto. 134
La gelatina rele: origine, proprietà e composizione 133
Effect of processing and storage on the chemical quality markers of spray dried whole egg 133
Comparison of the lipid content, fatty acid profile and sterol composition in local Italian and commercial royal jelly samples 132
Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils 131
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 129
Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats 129
Enzymatic alkylsuccinylation of tyrosol: Synthesis, characterization and property evaluation as a dual-functional antioxidant 129
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 128
Ricerche sulla composizione in acidi grassi del burro prodotto in emilia: risultati di una ricerca biennale 128
Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films 128
Harmonization of methods for analysis of cholesterol oxides in foods -the first portion of a long road toward standardization: interlaboratory study 125
Characterisation of the phospholipid fraction of hulled and naked tetraploid and hexaploid wheats 125
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 125
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 123
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • 123
Analysis of fatty acid steryl esters in tetraploid and hexaploids wheats: identification and comparison between chromatographic methods 123
Studio di shelf-life di taralli con miscele lipidiche diverse 122
Cholesterol oxidation in pasta produced wih eggs of different origin 122
Counteraction of oxidative damage by pomegranate juice: influence of the cultivar 122
Phospholipids in cereals, nuts and some selected oilseeds 122
Buckwheat honey: screening of composition and general properties 122
Development of functional spaghetti enriched with long chain omega-3 fatty acids 121
Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy 121
Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response 121
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 121
COMPARISON BETWEEN HPLC-ESI-QQQ-MS/MS AND SPME-GC-MS TECHNIQUE FOR ACRYLAMIDE DETERMINATION IN POTATOES CHIPS 121
Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones 120
Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area   120
Black Sea area traditional foods as a new, valuable source of antioxidant polyphenols. 120
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts 119
COUNTERACTION OF OXIDATIVE DAMAGE BY POMEGRANATE JUICE. INFLUENCE OF THE CULTIVAR 119
Study of the Effect of Tyrosyl Oleate on Lipid Oxidation in a Typical Italian Bakery Product 119
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 118
Combinazione di metodi spettroscopici e chemiometrici per determinare la conformità al disciplinare di formaggi grattugiati DOP del parmigiano reggiano 118
Cholesterol photosensitised oxidation of beef meat under standard and modified atmosphere at retail conditions 118
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 117
Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat 117
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy 117
Influence of drying temperatures on the quality of pasta formulated with different egg products 117
Stabilizzazione del germe di frumento mediante estrazione con CO2 supercritica: evoluzione dei parametri chimico-nutrizionali nel corso della conservazione 116
Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties 115
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.) 115
Characterization of biscuits and taralli obtained with different lipidic formulations and determination of their oxidative stability 115
Effect of Harvesting Time on Volatile Compounds Composition of Bergamot (Citrus × Bergamia) Essential Oil 114
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 113
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products 113
Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere 112
Problematiche analitiche nella determinazione dei lipidi nella pasta 111
: Effetti della conservazione su biscotti tipo frollino naturalmente arricchiti in composti fenolici 111
Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS 111
Proteins and proteolysis in pre-term and term human milk and possible implications for infant formulae. 111
Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC – ESI-TOF-MS). 110
Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork 110
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 110
Determination of bioactive compounds in cream obtained as a by-product during cheese-making: Influence of cows' diet on lipid quality 110
Analisi e identificazione degli esteri degli steroli in frumenti tertaploidi e esaploidi 109
FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance grated Parmigiano Reggiano cheese 109
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 108
The influence of dietary lipid source on quality characteristics of raw and processed chicken meat 108
Totale 16.284
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Categoria #
all - tutte 63.878
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 63.878
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.271 0 0 0 0 0 512 585 662 668 310 210 324
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
2024/20253.752 368 815 597 446 1.227 299 0 0 0 0 0 0
Totale 27.207