CRIS Current Research Information System

CABONI, MARIA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 14.840
NA - Nord America 13.401
AS - Asia 12.329
SA - Sud America 832
AF - Africa 783
OC - Oceania 39
Continente sconosciuto - Info sul continente non disponibili 4
Totale 42.228
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 13.189
IT - Italia 6.391
CN - Cina 3.730
SG - Singapore 3.309
GB - Regno Unito 2.650
VN - Vietnam 2.309
DE - Germania 1.184
SE - Svezia 823
FR - Francia 802
IN - India 754
HK - Hong Kong 719
RU - Federazione Russa 569
BR - Brasile 550
UA - Ucraina 494
NL - Olanda 430
IE - Irlanda 344
KR - Corea 310
JP - Giappone 266
ZA - Sudafrica 227
BD - Bangladesh 207
EE - Estonia 169
ES - Italia 166
BG - Bulgaria 141
TG - Togo 128
CA - Canada 124
CI - Costa d'Avorio 124
FI - Finlandia 119
JO - Giordania 116
CH - Svizzera 100
SC - Seychelles 99
TR - Turchia 93
PL - Polonia 90
AR - Argentina 84
NG - Nigeria 81
ID - Indonesia 80
TH - Thailandia 65
EC - Ecuador 64
MX - Messico 59
PH - Filippine 53
AT - Austria 52
BE - Belgio 50
GR - Grecia 49
PK - Pakistan 44
IQ - Iraq 41
RO - Romania 39
CO - Colombia 38
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
AL - Albania 14
LB - Libano 14
EG - Egitto 13
NP - Nepal 13
VE - Venezuela 13
AE - Emirati Arabi Uniti 12
PY - Paraguay 12
NZ - Nuova Zelanda 11
LT - Lituania 10
RS - Serbia 10
BO - Bolivia 8
UY - Uruguay 7
HU - Ungheria 6
JM - Giamaica 6
KE - Kenya 6
MD - Moldavia 6
OM - Oman 6
MM - Myanmar 5
NO - Norvegia 5
BY - Bielorussia 4
PA - Panama 4
PR - Porto Rico 4
AM - Armenia 3
AZ - Azerbaigian 3
CY - Cipro 3
GT - Guatemala 3
KZ - Kazakistan 3
MK - Macedonia 3
NI - Nicaragua 3
SK - Slovacchia (Repubblica Slovacca) 3
SY - Repubblica araba siriana 3
CM - Camerun 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
EU - Europa 2
GE - Georgia 2
GP - Guadalupe 2
Totale 42.195
Salva come PNG Salva come JPEG
Città #
Southend 2.318
Singapore 2.238
Ashburn 1.403
Fairfield 1.027
San Jose 912
Chandler 884
Santa Clara 773
Hong Kong 677
Wilmington 582
Hefei 570
Houston 490
Princeton 489
Woodbridge 476
Seattle 462
Ho Chi Minh City 447
Milan 412
Beijing 406
Hanoi 398
Dong Ket 362
Jacksonville 362
Rome 338
Cambridge 325
Ann Arbor 324
Dublin 323
Boardman 314
Bologna 311
Nanjing 250
Seoul 242
Tokyo 228
Lauterbourg 226
Westminster 215
Padova 210
Council Bluffs 194
Los Angeles 190
Berlin 143
Turin 137
Dallas 134
Jinan 134
Saint Petersburg 134
Buffalo 130
Lomé 128
New York 128
Sofia 127
Abidjan 124
Hyderabad 123
Shenyang 123
Guangzhou 117
Amman 112
Medford 106
São Paulo 106
Dearborn 95
Shanghai 95
Hebei 90
Naples 88
Bari 80
Helsinki 80
Changsha 78
Redondo Beach 78
Cesena 77
Mülheim 77
Tianjin 77
Hangzhou 74
Nanchang 74
Haiphong 71
Verona 65
Bengaluru 64
Frankfurt am Main 64
Abeokuta 62
San Diego 62
Florence 61
Forlì 61
Da Nang 58
Zhengzhou 55
Falls Church 52
Parma 50
The Dalles 48
Munich 45
Bern 42
Chicago 42
Jiaxing 41
Norwalk 41
Palermo 41
Phoenix 41
Orem 40
Bremen 39
Haikou 39
Redwood City 39
Toronto 38
Genoa 37
Yubileyny 37
Catania 36
Des Moines 36
Mahé 36
Nuremberg 36
Brussels 35
Jakarta 35
Olalla 34
Taizhou 34
London 33
Modena 33
Totale 24.130
Salva come PNG Salva come JPEG
Nome #
La pula di riso: aspetti compositivi e nutrizionali 1.933
Ottimizzazione dell'analisi HPLC per la determinazione degli acidi grassi ossidati (OFA) 1.326
La qualità della carne fresca durante la commercializzazione. Osservazioni sulla frazione lipidica. 802
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 464
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 458
Studio di shelf-life di biscotti con miscele lipidiche diverse 405
Determinazione di alchil fenoli nel CNSL e nell’olio estratto dai semi di anacardo 390
Studio di shelf-life di taralli con miscele lipidiche diverse 374
Analisi dei composti fenolici liberi e legati in farine d’orzo classificate ad aria: confronto tra elettroforesi capillare, HPLC e metodi spettrofotometrici 298
(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 273
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 267
C'è pasta per te... 257
Buckwheat honeys: Screening of composition and properties 248
Problemi e sfide nella macinazione della farina integrale: il caso della pasta integrale 247
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 245
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 243
Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument 233
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 230
La gelatina rele: origine, proprietà e composizione 226
Effect of different storage conditions on the lipid fraction of a vegetable cream 224
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 219
Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology 218
Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes 214
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 211
Phytosterol supplementation reduces metabolic activity and slows cell growth in cultured rat cardiomyocytes 210
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 210
The effect of production process on antioxidant compounds in enriched pasta. 207
Role of cereal type and processing in whole grain in vivo protection from oxidative stress 207
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 206
Ricerche sulla composizione in acidi grassi del burro prodotto in emilia: risultati di una ricerca biennale 205
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique 204
Effect of fermentation on the content of bioactive compounds in tofu-type products 203
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 203
Determinazione dell'acido trans-10-idrossi-2-decenoico in campioni italiani e stranieri di gelatina reale:elettroforesi capillare e HPLC a confronto. 200
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds 199
Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response 193
Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils 192
Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks 192
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 192
Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging 190
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 190
Cholesterol oxidation in pasta produced wih eggs of different origin 189
EFFECT OF HARVESTING TIME ON HEMP (CANNABIS SATIVA L.) SEED OIL LIPID COMPOSITION 189
CGC Analysis of Fatty Acid Composition and Evaluation of Tannin Profile by MEKC in Italian Walnut (Juglans regia L.) Samples 187
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 185
Estrazione dei composti fenolici di oli di oliva vergini ed effetti di ritenzione sui fenoli ossidati 185
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 183
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 182
Comparison of the lipid content, fatty acid profile and sterol composition in local Italian and commercial royal jelly samples 182
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 181
Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations 181
Stabilizzazione del germe di frumento mediante estrazione con CO2 supercritica: evoluzione dei parametri chimico-nutrizionali nel corso della conservazione 180
COMPARISON BETWEEN HPLC-ESI-QQQ-MS/MS AND SPME-GC-MS TECHNIQUE FOR ACRYLAMIDE DETERMINATION IN POTATOES CHIPS 180
Effect of processing technology on the quality and composition of lipids of precooked chicken patties 178
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 178
Italy on the spotlight: Expo Milan 2015 and Italian journal of food science 178
Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts 177
Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy 177
Counteraction of oxidative damage by pomegranate juice: influence of the cultivar 177
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.) 177
Analysis of fatty acid steryl esters in tetraploid and hexaploids wheats: identification and comparison between chromatographic methods 177
Harmonization of methods for analysis of cholesterol oxides in foods -the first portion of a long road toward standardization: interlaboratory study 176
Characterization of biscuits and taralli obtained with different lipidic formulations and determination of their oxidative stability 176
Pasta di semola arricchita: studio dell'effetto del processo produttivo e della cottura sui composti antiossidanti 175
: Effetti della conservazione su biscotti tipo frollino naturalmente arricchiti in composti fenolici 174
Effect of processing and storage on the chemical quality markers of spray dried whole egg 174
Effect of the storage time and packaging material on the antioxidant capacity and phenols content of organic grape juice stabilized by high hydrostatic pressure 174
Problematiche analitiche nella determinazione dei lipidi nella pasta 173
Effect of the addition of air-classified barley flours on the lipid stability of bakery products 173
Effect of Harvesting Time on Volatile Compounds Composition of Bergamot (Citrus × Bergamia) Essential Oil 173
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 173
Effect of light on the initiation of oxidation in selected vegetable oils 172
Effetto dei processi di trasformazione sulla qualità di ovoprodotti e pasta confezionate con ovoprodotti 172
Combinazione di metodi spettroscopici e chemiometrici per determinare la conformità al disciplinare di formaggi grattugiati DOP del parmigiano reggiano 172
Determination of the Major Phenolic Compounds in Pomegranate Juices by HPLC–DAD–ESI-MS 172
Enzymatic alkylsuccinylation of tyrosol: Synthesis, characterization and property evaluation as a dual-functional antioxidant 171
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 170
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. 170
Enzymatic digestion of calf fleshing meat by-products: Antioxidant and anti-tyrosinase activity of protein hydrolysates, and identification of fatty acids 170
DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION? 169
Effect of lactic acid bacteria fermentation on lipidic and phenolic profiles of tofu 169
Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids 169
Buckwheat honey: screening of composition and general properties 169
Phospholipids in cereals, nuts and some selected oilseeds 168
Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area   168
Bioactive lipids in butter chain production from the Parmigiano Reggiano cheese area 167
Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli 166
Assessment of phenolic compounds and their metabolites in biological samples: comparison of different extraction procedures and identification by HPLC/nanoLC-ESI-TOF (MS) 165
Characterization of total, free and esterified phytosterols in tetraploid and hexaploid wheats 165
COUNTERACTION OF OXIDATIVE DAMAGE BY POMEGRANATE JUICE. INFLUENCE OF THE CULTIVAR 164
Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils 164
Photoxidation of cholesterol and lipids of turkey meat during storage under commercial retail conditions • 163
Comparison of cholesterol oxidation product preparation methods for subsequent gas chromatographic analysis 163
Sugar Cane and Sugar Beet Molasses, Antioxidant-rich Alternatives to Refined Sugar 161
Proteins and proteolysis in pre-term and term human milk and possible implications for infant formulae. 161
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 160
Application of infrared spectroscopy for dairy product authentication and quality assessment 160
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products 160
Totale 23.764
Salva come PNG Salva come JPEG
Categoria #
all - tutte 107.742
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 107.742
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021982 0 0 0 0 0 0 0 0 0 0 0 982
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
2025/202612.968 758 1.254 1.233 901 1.450 819 1.342 796 2.214 907 740 554
Totale 42.975