CRIS Current Research Information System

CABONI, MARIA
 Distribuzione geografica
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Continente #
EU - Europa 14.974
NA - Nord America 14.226
AS - Asia 12.432
SA - Sud America 840
AF - Africa 787
Continente sconosciuto - Info sul continente non disponibili 751
OC - Oceania 39
Totale 44.049
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Nazione #
US - Stati Uniti d'America 13.941
IT - Italia 6.500
CN - Cina 3.740
SG - Singapore 3.341
GB - Regno Unito 2.653
VN - Vietnam 2.311
DE - Germania 1.187
SE - Svezia 825
FR - Francia 802
IN - India 755
HK - Hong Kong 729
RU - Federazione Russa 569
BR - Brasile 553
UA - Ucraina 494
NL - Olanda 434
IE - Irlanda 347
KR - Corea 311
JP - Giappone 269
BD - Bangladesh 243
ZA - Sudafrica 227
EE - Estonia 169
ES - Italia 168
CA - Canada 157
BG - Bulgaria 141
TG - Togo 128
CI - Costa d'Avorio 124
FI - Finlandia 119
JO - Giordania 116
SC - Seychelles 102
CH - Svizzera 101
PL - Polonia 97
TR - Turchia 94
AR - Argentina 85
ID - Indonesia 84
NG - Nigeria 81
EC - Ecuador 66
TH - Thailandia 65
MX - Messico 61
PH - Filippine 54
AT - Austria 52
BE - Belgio 50
GR - Grecia 49
PK - Pakistan 44
IQ - Iraq 41
CO - Colombia 40
RO - Romania 39
TW - Taiwan 38
DZ - Algeria 36
HR - Croazia 35
MY - Malesia 35
PE - Perù 32
AU - Australia 28
SA - Arabia Saudita 28
CZ - Repubblica Ceca 27
DK - Danimarca 27
CL - Cile 23
PT - Portogallo 21
IR - Iran 20
TN - Tunisia 20
MA - Marocco 19
UZ - Uzbekistan 19
ET - Etiopia 18
IL - Israele 16
JM - Giamaica 16
AL - Albania 14
LB - Libano 14
AE - Emirati Arabi Uniti 13
EG - Egitto 13
NP - Nepal 13
VE - Venezuela 13
PY - Paraguay 12
NZ - Nuova Zelanda 11
LT - Lituania 10
RS - Serbia 10
BO - Bolivia 8
CR - Costa Rica 7
KE - Kenya 7
NI - Nicaragua 7
UY - Uruguay 7
GT - Guatemala 6
HU - Ungheria 6
MD - Moldavia 6
OM - Oman 6
PR - Porto Rico 6
MM - Myanmar 5
NO - Norvegia 5
PA - Panama 5
BY - Bielorussia 4
HN - Honduras 4
TT - Trinidad e Tobago 4
AM - Armenia 3
AZ - Azerbaigian 3
CY - Cipro 3
GP - Guadalupe 3
KZ - Kazakistan 3
MK - Macedonia 3
MN - Mongolia 3
SK - Slovacchia (Repubblica Slovacca) 3
SY - Repubblica araba siriana 3
CM - Camerun 2
Totale 43.261
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Città #
Southend 2.318
Singapore 2.269
Ashburn 1.447
Fairfield 1.028
San Jose 943
Chandler 884
Santa Clara 793
Hong Kong 684
Wilmington 583
Hefei 570
Houston 496
Princeton 489
Woodbridge 477
Seattle 463
Ho Chi Minh City 449
Milan 425
Beijing 411
Hanoi 398
Jacksonville 363
Dong Ket 362
Rome 344
Cambridge 325
Ann Arbor 324
Dublin 323
Boardman 314
Bologna 311
Nanjing 250
Council Bluffs 247
Seoul 242
Tokyo 230
Lauterbourg 226
Westminster 215
Padova 210
Los Angeles 203
Dallas 155
Berlin 143
New York 143
Turin 139
Buffalo 135
Jinan 134
Saint Petersburg 134
Lomé 128
Sofia 127
Abidjan 124
Hyderabad 123
Shenyang 123
Guangzhou 117
Amman 112
Medford 106
São Paulo 106
Dearborn 95
Shanghai 95
Naples 91
Hebei 90
Bari 82
Helsinki 80
Changsha 78
Redondo Beach 78
Cesena 77
Mülheim 77
Tianjin 77
Hangzhou 74
Nanchang 74
Haiphong 71
San Diego 66
Frankfurt am Main 65
Verona 65
Bengaluru 64
Florence 63
Abeokuta 62
Forlì 61
Da Nang 58
Zhengzhou 55
Falls Church 52
Parma 50
Phoenix 48
The Dalles 48
Chicago 46
Munich 45
Orem 43
Palermo 43
Bern 42
Atlanta 41
Jiaxing 41
Norwalk 41
Bremen 39
Genoa 39
Haikou 39
Redwood City 39
San Francisco 39
Toronto 39
Warsaw 37
Yubileyny 37
Catania 36
Des Moines 36
Mahé 36
Nuremberg 36
Brussels 35
Jakarta 35
London 35
Totale 24.460
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Nome #
La pula di riso: aspetti compositivi e nutrizionali 1.966
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.340
La qualità della carne fresca durante la commercializzazione. Osservazioni sulla frazione lipidica. 807
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 471
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 460
Studio di shelf-life di biscotti con miscele lipidiche diverse 411
Wheat Germ and Lipid Oxidation: An Open Issue 407
Determinazione di alchil fenoli nel CNSL e nell’olio estratto dai semi di anacardo 402
Studio di shelf-life di taralli con miscele lipidiche diverse 383
Analisi dei composti fenolici liberi e legati in farine d’orzo classificate ad aria: confronto tra elettroforesi capillare, HPLC e metodi spettrofotometrici 301
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 279
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 276
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 275
C'è pasta per te... 259
Problemi e sfide nella macinazione della farina integrale: il caso della pasta integrale 254
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 254
Buckwheat honeys: Screening of composition and properties 249
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 249
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 235
Determination of (E)-10-hydroxy-2-decenoic acid content in pure royal jelly: a comparison between a new CZE method and HPLC 235
Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument 234
La gelatina rele: origine, proprietà e composizione 230
Effect of different storage conditions on the lipid fraction of a vegetable cream 224
Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology 223
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 220
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 217
Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes 216
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 215
Ricerche sulla composizione in acidi grassi del burro prodotto in emilia: risultati di una ricerca biennale 213
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 213
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 212
The effect of production process on antioxidant compounds in enriched pasta. 210
Phytosterol supplementation reduces metabolic activity and slows cell growth in cultured rat cardiomyocytes 210
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 209
Effect of fermentation on the content of bioactive compounds in tofu-type products 208
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 207
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique 206
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds 202
Determinazione dell'acido trans-10-idrossi-2-decenoico in campioni italiani e stranieri di gelatina reale:elettroforesi capillare e HPLC a confronto. 201
Cholesterol oxidation in pasta produced wih eggs of different origin 199
Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response 196
Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils 195
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 195
Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks 194
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 194
Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging 190
EFFECT OF HARVESTING TIME ON HEMP (CANNABIS SATIVA L.) SEED OIL LIPID COMPOSITION 190
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 188
Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS 188
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 186
Stabilizzazione del germe di frumento mediante estrazione con CO2 supercritica: evoluzione dei parametri chimico-nutrizionali nel corso della conservazione 186
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 186
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 184
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 184
Bioactive fatty acids of PUFA-enriched butters from Parmigiano-Reggiano cheese area, and comparison with some European commercial brands 183
Comparison of the lipid content, fatty acid profile and sterol composition in local Italian and commercial royal jelly samples 183
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 182
Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations 182
Counteraction of oxidative damage by pomegranate juice: influence of the cultivar 182
Italy on the spotlight: Expo Milan 2015 and Italian journal of food science 182
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 181
Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy 181
COMPARISON BETWEEN HPLC-ESI-QQQ-MS/MS AND SPME-GC-MS TECHNIQUE FOR ACRYLAMIDE DETERMINATION IN POTATOES CHIPS 181
Analysis of fatty acid steryl esters in tetraploid and hexaploids wheats: identification and comparison between chromatographic methods 181
Effect of processing technology on the quality and composition of lipids of precooked chicken patties 179
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.) 179
Effect of light on the initiation of oxidation in selected vegetable oils 178
Harmonization of methods for analysis of cholesterol oxides in foods -the first portion of a long road toward standardization: interlaboratory study 178
Problematiche analitiche nella determinazione dei lipidi nella pasta 178
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts 178
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 178
Characterization of biscuits and taralli obtained with different lipidic formulations and determination of their oxidative stability 178
Pasta di semola arricchita: studio dell'effetto del processo produttivo e della cottura sui composti antiossidanti 177
Effect of processing and storage on the chemical quality markers of spray dried whole egg 177
Effect of Harvesting Time on Volatile Compounds Composition of Bergamot (Citrus × Bergamia) Essential Oil 177
Effect of the storage time and packaging material on the antioxidant capacity and phenols content of organic grape juice stabilized by high hydrostatic pressure 176
Effect of the addition of air-classified barley flours on the lipid stability of bakery products 175
: Effetti della conservazione su biscotti tipo frollino naturalmente arricchiti in composti fenolici 175
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 175
Effetto dei processi di trasformazione sulla qualità di ovoprodotti e pasta confezionate con ovoprodotti 174
Combinazione di metodi spettroscopici e chemiometrici per determinare la conformità al disciplinare di formaggi grattugiati DOP del parmigiano reggiano 174
Buckwheat honey: screening of composition and general properties 174
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 173
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 171
Enzymatic alkylsuccinylation of tyrosol: Synthesis, characterization and property evaluation as a dual-functional antioxidant 171
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. 171
Enzymatic digestion of calf fleshing meat by-products: Antioxidant and anti-tyrosinase activity of protein hydrolysates, and identification of fatty acids 171
Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids 170
Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli 169
COUNTERACTION OF OXIDATIVE DAMAGE BY POMEGRANATE JUICE. INFLUENCE OF THE CULTIVAR 169
Bioactive lipids in butter chain production from the Parmigiano Reggiano cheese area 169
Phospholipids in cereals, nuts and some selected oilseeds 168
Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area   168
Phenolic compounds in the potato and its byproducts: An overview 167
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 166
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • 166
Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats 165
Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils 165
Sugar Cane and Sugar Beet Molasses, Antioxidant-rich Alternatives to Refined Sugar 164
Comparison of cholesterol oxidation product preparation methods for subsequent gas chromatographic analysis 164
Totale 24.463
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Categoria #
all - tutte 112.180
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 112.180
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20223.791 0 189 252 273 401 312 193 306 190 249 695 731
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
2025/202612.993 758 1.254 1.233 901 1.450 819 1.342 796 2.214 907 740 579
2026/20271.049 828 221 0 0 0 0 0 0 0 0 0 0
Totale 44.049