CRIS Current Research Information System

PASINI, FEDERICA
 Distribuzione geografica
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Continente #
AS - Asia 4.429
EU - Europa 4.245
NA - Nord America 3.860
AF - Africa 300
SA - Sud America 269
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 3
Totale 13.121
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Nazione #
US - Stati Uniti d'America 3.798
IT - Italia 1.692
CN - Cina 1.547
SG - Singapore 1.303
GB - Regno Unito 685
DE - Germania 458
IN - India 339
VN - Vietnam 322
HK - Hong Kong 311
KR - Corea 252
SE - Svezia 225
RU - Federazione Russa 176
FR - Francia 172
BR - Brasile 168
NL - Olanda 161
IE - Irlanda 102
FI - Finlandia 86
JO - Giordania 83
ES - Italia 81
UA - Ucraina 72
BG - Bulgaria 71
ZA - Sudafrica 66
SC - Seychelles 65
CI - Costa d'Avorio 60
JP - Giappone 57
EE - Estonia 44
ID - Indonesia 44
CH - Svizzera 43
AT - Austria 40
PK - Pakistan 38
TR - Turchia 35
AR - Argentina 34
CA - Canada 34
TG - Togo 34
NG - Nigeria 32
PL - Polonia 24
MX - Messico 22
CO - Colombia 21
BE - Belgio 18
DZ - Algeria 18
TH - Thailandia 16
GR - Grecia 15
EC - Ecuador 14
HR - Croazia 14
MY - Malesia 14
CL - Cile 13
PH - Filippine 12
DK - Danimarca 11
CZ - Repubblica Ceca 10
PE - Perù 10
AU - Australia 9
IQ - Iraq 9
AL - Albania 7
IR - Iran 7
PT - Portogallo 7
TN - Tunisia 7
LT - Lituania 6
NZ - Nuova Zelanda 6
SA - Arabia Saudita 6
TW - Taiwan 6
ET - Etiopia 5
HU - Ungheria 5
LB - Libano 5
UZ - Uzbekistan 5
BD - Bangladesh 4
MA - Marocco 4
NO - Norvegia 4
RO - Romania 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
IL - Israele 3
KE - Kenya 3
MD - Moldavia 3
MK - Macedonia 3
UY - Uruguay 3
EG - Egitto 2
EU - Europa 2
KZ - Kazakistan 2
LU - Lussemburgo 2
PY - Paraguay 2
RE - Reunion 2
AD - Andorra 1
AZ - Azerbaigian 1
BZ - Belize 1
CM - Camerun 1
CY - Cipro 1
DO - Repubblica Dominicana 1
GE - Georgia 1
GT - Guatemala 1
JM - Giamaica 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
LY - Libia 1
NI - Nicaragua 1
OM - Oman 1
PA - Panama 1
RS - Serbia 1
SI - Slovenia 1
SK - Slovacchia (Repubblica Slovacca) 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 13.121
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Città #
Singapore 862
Southend 576
Hefei 498
Ashburn 482
Fairfield 309
Hong Kong 301
Santa Clara 291
Chandler 242
Seoul 233
Bologna 181
Wilmington 175
Princeton 146
Beijing 144
Woodbridge 142
Seattle 138
Houston 128
Boardman 125
Ann Arbor 120
Hyderabad 118
Munich 117
Cambridge 96
Dublin 93
Cesena 83
Amman 82
Milan 77
Rome 76
Dallas 70
Sofia 66
Ho Chi Minh City 65
Padova 64
Westminster 64
Los Angeles 62
Abidjan 60
Nanjing 57
Jacksonville 55
Tokyo 54
Forlì 53
Helsinki 53
Bengaluru 51
Berlin 51
Dong Ket 51
New York 49
Bari 46
Hanoi 45
Buffalo 38
Jinan 37
Saint Petersburg 36
Hangzhou 35
Redondo Beach 35
Guangzhou 34
Lomé 34
Shenyang 34
Dearborn 33
Medford 31
Shanghai 30
Bern 29
Hebei 28
Abeokuta 27
Turin 27
Jakarta 25
Changsha 24
Naples 24
Nuremberg 24
Washington 24
Faisalabad 23
Falls Church 23
Nanchang 22
Vienna 21
Redwood City 20
San Diego 20
Mülheim 18
Florence 17
Granada 17
Lappeenranta 17
Tianjin 17
Brussels 16
Lecce 16
Phoenix 16
Pisa 16
Verona 16
Toronto 15
Council Bluffs 14
Madrid 14
Modena 14
Redmond 14
Yubileyny 14
Des Moines 13
Falkenstein 13
Frankfurt am Main 13
Bangkok 12
Popayán 12
Ferrara 11
Haiphong 11
Jiaxing 11
Knoxville 11
North Charleston 11
Ravenna 11
Rimini 11
Santiago 11
São Paulo 11
Totale 8.002
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Nome #
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 405
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 395
Studio di shelf-life di taralli con miscele lipidiche diverse 291
Studio di shelf-life di biscotti con miscele lipidiche diverse 281
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 275
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 247
Buckwheat honeys: Screening of composition and properties 240
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 238
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 213
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 211
Problemi e sfide nella macinazione della farina integrale: il caso della pasta integrale 201
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 197
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 195
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 190
Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes 189
Fatty acid composition of the intramuscular fat in the longissimus thoracis muscle of Apulo-Calabrese and crossbreed pigs 177
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 172
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 169
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 169
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 168
The effect of production process on antioxidant compounds in enriched pasta. 166
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 166
Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response 161
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 160
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 160
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 155
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum) 154
Characterization of biscuits and taralli obtained with different lipidic formulations and determination of their oxidative stability 153
Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils 152
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 150
Buckwheat honey: screening of composition and general properties 149
Phospholipids in cereals, nuts and some selected oilseeds 148
Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars 146
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.) 143
Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli 141
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 141
Black Sea area traditional foods as a new, valuable source of antioxidant polyphenols. 141
Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review 138
Effect of light on the initiation of oxidation in selected vegetable oils 138
Evaluation of tocopherols and tocotrienols in Albanian cultivars 134
Traditional foods for health: screening of the antioxidant capacity and phenolic content of selected Black Sea area local foods. 128
Bioattività degli alimenti tradizionali del Mar Nero: primo screening del possibile ruolo nella prevenzione cardiovascolare 127
Effect of the storage time and packaging material on the antioxidant capacity and phenols content of organic grape juice stabilized by high hydrostatic pressure 127
Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley 127
Study of the oxidative stability of thermally stressed vegetable oils 125
Whole grain: an open issue 125
Study of the effects of different roasting conditions on physical-chemical and biochemical properties of polish hazelnuts (Corylus avellana L. var. Kataloński) 125
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 125
Pasta di semola arricchita: studio dell'effetto del processo produttivo e della cottura sui composti antiossidanti 123
Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains 123
Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content 122
Determination of glucosinolates and phenolic compounds in rocket salad by HPLC-DAD-MS: evaluation of Eruca vesicaria Mill and Diplotaxis tenuifolia L. genetic resources 122
PROFILING OF PHENOLIC COMPOUND BY HPLC-ESI-QqQ MS IN SORGHUM AND BUCKWHEAT FLOURS AT DIFFERENT GERMINATION TIMES 120
Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques 120
Recovery of oligomeric proanthocyanidins and other phenolic compounds with established bioactivity from grape seed by-products 118
When Cannabis sativa L. Turns Purple: Biosynthesis and Accumulation of Anthocyanins 117
Wheat Germ and Lipid Oxidation: An Open Issue 117
Lipid characterization of Eryngium maritimum seeds grown in Tunisia 116
Evaluation of glucosinolates and phenolics in rocket salad (Eruca sativa and Diplotaxis tenuifolia) germplasm 114
“Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract" 114
Aromatic profile determination of different italian peach and nectarine cultivars by SPME-GC-MS 114
Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract 113
Analytical characterisation of oilseed raw materials used in production of tahin and halva 113
Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation. Posters presented at: Traditional food international 2012 (TFI2012). Including: The street food seminar - An international forum on street food: aspects and perspectives 110
Lipid Process Markers of Durum Wheat Debranning Fractions 108
Enrichment of pasta in antioxidant compounds: from raw material to cooked pasta. 107
INFLUENCE OF THE STORAGE TIME AND PACKAGING MATERIAL ON THE NUTRITION QUALITY OF GRAPE JUICE IN TERM OF ANTIOXIDANT CAPACITY AND PHENOLS CONTENT 107
Determination of oligomeric procyanidins in avocado pulp and its by-products 105
Low sodium cheeses lipidic characterization, a research to better understand the kinetics of cheese aging. 104
Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS 104
Evaluation of authenticity and botanic origin of buckwheat honeys on the basis of their physiochemical, phenolic and volatile composition data 103
Oxidation and bioactive compounds evolution and retention during oilseeds tahini and halva shelf life 102
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 102
DETERMINAZIONE DI MARKER DI PROCESSO IN GRANO DURO NAZIONALE E CANADESE SOTTOPOSTO A MACINAZIONE E DECORTICAZIONE 101
“Relating rocket salad (Diplotaxis and Eruca spp.) glucosinolate and sensory attributes” 101
CHARACTERIZATION OF BISCUITS AND TARALLI OBTAINED WITH DIFFERENT LIPIDIC FORMULATIONS AND DETERMINATION OF THEIR OXIDATIVE STABILITY 97
Study of enriched olive oil with high nutritional and biological value: olives and hazelnuts co-pressing 96
Distribution of free and bound phenolic compounds in buckwheat milling fractions 92
“Effect of the storage of virgin olive oil at controlled temperature(12°C) respect to room temperature (25°C)” 90
EFFECT OF TECHNOLOGICAL PROCESSES ON THE BIOACTIVE PROPERTIES OF COCOA (Theobroma Cacao L.) 89
PROANTHOCYANIDIN OLIGOMER CONTENT IN DIFFERENT BARLEY VARIETIES 88
Influence of oxidation state of guava leaves on the content of oligomeric procyanidins 87
Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation. Posters presented at: Traditional food international 2012 (TFI2012). Including: The street food seminar - An international forum on street food: aspects and perspectives. Abstract book & list of participants. 85
Characterization of oils obtained from the co-pressing of olives and oleaginous matrices with high nutritional value and determination of their oxidative stability 84
Influence of postharvest drying process on walnut bioactive compounds 84
Evaluation of different storage temperature on the shelf-life of extra virgin olive oils 83
Use of sieving as a valuable technology to produce enriched buckwheat flours: A preliminary study 82
Establishment of the extraction method for the determination of oligomeric proanthocyanidins in guava leaves 80
Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market 79
Oxidative reactions, and bioactive compound evolution and retention in oilseeds during the traditional processing from raw materials to halva 75
Measuring bioactivity of Black Sea area traditional foods 74
Evaluation of sterol and triacylglicerol composition during ripening process of the hazelnuts (Corylus avellana L.) grown in Poland 70
Artichoke phenolics confer protection against acute kidney injury 69
Screening of antioxidant capacity and phenolic content of selected Black Sea area traditional foods 66
Aromi e qualità delle antiche pesche bianche romagnole riscoperte dai mercati 63
Effect of the postharvest drying process on the major phenolic compounds of Italian walnuts, using HPLC-MS/MS 58
The wholewheat pasta: expectation vs. reality 57
The addition of tomato and spinach powder to semolina pasta: A study of the impact of the production process and cooking on phenolic compounds 54
Totale 13.450
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Categoria #
all - tutte 36.177
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 36.177
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021679 0 0 0 0 0 59 37 69 157 62 66 229
2021/20221.177 91 67 77 107 115 88 51 92 45 49 189 206
2022/20231.543 142 140 66 204 147 116 62 87 286 53 127 113
2023/20241.164 41 106 129 98 82 197 63 76 81 93 119 79
2024/20253.250 238 331 273 200 474 168 299 168 131 189 224 555
2025/20263.209 471 761 625 445 623 284 0 0 0 0 0 0
Totale 13.450