CRIS Current Research Information System

PASINI, FEDERICA
 Distribuzione geografica
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Continente #
AS - Asia 5.624
EU - Europa 4.628
NA - Nord America 4.514
AF - Africa 338
SA - Sud America 333
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 3
Totale 15.459
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Nazione #
US - Stati Uniti d'America 4.426
IT - Italia 1.846
CN - Cina 1.787
SG - Singapore 1.509
VN - Vietnam 828
GB - Regno Unito 706
DE - Germania 480
IN - India 380
HK - Hong Kong 332
FR - Francia 263
KR - Corea 261
SE - Svezia 226
BR - Brasile 212
RU - Federazione Russa 177
NL - Olanda 174
FI - Finlandia 119
JP - Giappone 107
IE - Irlanda 102
JO - Giordania 87
ES - Italia 84
ZA - Sudafrica 84
BG - Bulgaria 73
UA - Ucraina 73
SC - Seychelles 65
CI - Costa d'Avorio 61
ID - Indonesia 49
CA - Canada 45
TR - Turchia 45
EE - Estonia 44
AT - Austria 43
CH - Svizzera 43
PK - Pakistan 42
AR - Argentina 40
TH - Thailandia 39
PL - Polonia 38
TG - Togo 35
MX - Messico 34
NG - Nigeria 33
DZ - Algeria 26
PH - Filippine 24
IQ - Iraq 23
CO - Colombia 21
HR - Croazia 21
BE - Belgio 19
EC - Ecuador 18
GR - Grecia 17
CL - Cile 16
DK - Danimarca 16
MY - Malesia 16
TW - Taiwan 16
AU - Australia 13
SA - Arabia Saudita 13
CZ - Repubblica Ceca 12
BD - Bangladesh 11
PE - Perù 11
TN - Tunisia 10
UZ - Uzbekistan 10
AL - Albania 9
VE - Venezuela 9
PT - Portogallo 8
ET - Etiopia 7
IR - Iran 7
LB - Libano 7
IL - Israele 6
LT - Lituania 6
MA - Marocco 6
NZ - Nuova Zelanda 6
HU - Ungheria 5
AE - Emirati Arabi Uniti 4
NO - Norvegia 4
OM - Oman 4
RO - Romania 4
AZ - Azerbaigian 3
EG - Egitto 3
KE - Kenya 3
MD - Moldavia 3
MK - Macedonia 3
NP - Nepal 3
RS - Serbia 3
UY - Uruguay 3
DO - Repubblica Dominicana 2
EU - Europa 2
GT - Guatemala 2
JM - Giamaica 2
KZ - Kazakistan 2
LU - Lussemburgo 2
PY - Paraguay 2
RE - Reunion 2
AD - Andorra 1
AM - Armenia 1
BO - Bolivia 1
BY - Bielorussia 1
BZ - Belize 1
CM - Camerun 1
CY - Cipro 1
GE - Georgia 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
LY - Libia 1
ME - Montenegro 1
Totale 15.449
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Città #
Singapore 1.052
Southend 576
Ashburn 533
Hefei 499
San Jose 335
Hong Kong 311
Fairfield 309
Santa Clara 295
Chandler 242
Seoul 234
Bologna 187
Ho Chi Minh City 187
Wilmington 175
Hanoi 173
Beijing 154
Princeton 146
Woodbridge 142
Seattle 138
Houston 130
Boardman 125
Ann Arbor 120
Hyderabad 118
Munich 117
Milan 109
Tokyo 99
Cambridge 96
Dublin 93
Rome 93
Amman 85
Helsinki 84
Cesena 83
Lauterbourg 82
Dallas 74
Los Angeles 73
Council Bluffs 66
Sofia 66
New York 65
Padova 64
Westminster 64
Abidjan 61
Nanjing 58
Forlì 56
Jacksonville 55
Bengaluru 52
Guangzhou 52
Berlin 51
Dong Ket 51
Bari 46
Hangzhou 41
Buffalo 40
Shanghai 39
Jinan 38
Shenyang 37
Saint Petersburg 36
Lomé 35
Redondo Beach 35
Dearborn 33
Haiphong 32
Medford 31
Bern 29
Turin 29
Hebei 28
Abeokuta 27
Changsha 27
Frankfurt am Main 27
Nuremberg 27
Washington 27
Jakarta 26
Naples 25
Da Nang 24
Tianjin 24
Faisalabad 23
Falls Church 23
Nanchang 23
Vienna 23
Bangkok 22
São Paulo 21
Redwood City 20
San Diego 20
Chennai 19
Johannesburg 19
Lappeenranta 19
Mülheim 18
Orem 18
Pisa 18
Brussels 17
Florence 17
Granada 17
Phoenix 17
Toronto 17
Lecce 16
Modena 16
Verona 16
Amsterdam 15
Baghdad 15
Madrid 15
Des Moines 14
Redmond 14
Warsaw 14
Yubileyny 14
Totale 9.313
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Nome #
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 440
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 439
Studio di shelf-life di biscotti con miscele lipidiche diverse 364
Studio di shelf-life di taralli con miscele lipidiche diverse 330
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 304
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 277
Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell 269
Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland 260
Buckwheat honeys: Screening of composition and properties 248
Problemi e sfide nella macinazione della farina integrale: il caso della pasta integrale 237
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 235
Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects 232
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 222
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 217
Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes 210
The effect of production process on antioxidant compounds in enriched pasta. 205
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 202
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 201
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 200
Fatty acid composition of the intramuscular fat in the longissimus thoracis muscle of Apulo-Calabrese and crossbreed pigs 198
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 191
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 187
Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response 186
Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils 185
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum) 185
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 177
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 175
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 174
Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars 172
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.) 172
Characterization of biscuits and taralli obtained with different lipidic formulations and determination of their oxidative stability 172
Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland 169
Effect of the storage time and packaging material on the antioxidant capacity and phenols content of organic grape juice stabilized by high hydrostatic pressure 168
Effect of light on the initiation of oxidation in selected vegetable oils 166
Phospholipids in cereals, nuts and some selected oilseeds 166
Buckwheat honey: screening of composition and general properties 166
Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review 165
Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli 163
Pasta di semola arricchita: studio dell'effetto del processo produttivo e della cottura sui composti antiossidanti 160
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 158
Whole grain: an open issue 152
Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley 152
Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract 151
Black Sea area traditional foods as a new, valuable source of antioxidant polyphenols. 151
Study of the oxidative stability of thermally stressed vegetable oils 148
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 148
Evaluation of tocopherols and tocotrienols in Albanian cultivars 145
Traditional foods for health: screening of the antioxidant capacity and phenolic content of selected Black Sea area local foods. 143
Study of the effects of different roasting conditions on physical-chemical and biochemical properties of polish hazelnuts (Corylus avellana L. var. Kataloński) 143
Evaluation of glucosinolates and phenolics in rocket salad (Eruca sativa and Diplotaxis tenuifolia) germplasm 142
When Cannabis sativa L. Turns Purple: Biosynthesis and Accumulation of Anthocyanins 140
Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains 140
Bioattività degli alimenti tradizionali del Mar Nero: primo screening del possibile ruolo nella prevenzione cardiovascolare 139
Determination of glucosinolates and phenolic compounds in rocket salad by HPLC-DAD-MS: evaluation of Eruca vesicaria Mill and Diplotaxis tenuifolia L. genetic resources 136
Aromatic profile determination of different italian peach and nectarine cultivars by SPME-GC-MS 136
Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content 134
Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques 134
INFLUENCE OF THE STORAGE TIME AND PACKAGING MATERIAL ON THE NUTRITION QUALITY OF GRAPE JUICE IN TERM OF ANTIOXIDANT CAPACITY AND PHENOLS CONTENT 133
Lipid characterization of Eryngium maritimum seeds grown in Tunisia 133
Recovery of oligomeric proanthocyanidins and other phenolic compounds with established bioactivity from grape seed by-products 132
PROFILING OF PHENOLIC COMPOUND BY HPLC-ESI-QqQ MS IN SORGHUM AND BUCKWHEAT FLOURS AT DIFFERENT GERMINATION TIMES 131
Enrichment of pasta in antioxidant compounds: from raw material to cooked pasta. 129
Wheat Germ and Lipid Oxidation: An Open Issue 129
“Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract" 129
Determination of oligomeric procyanidins in avocado pulp and its by-products 129
“Relating rocket salad (Diplotaxis and Eruca spp.) glucosinolate and sensory attributes” 127
Study of enriched olive oil with high nutritional and biological value: olives and hazelnuts co-pressing 127
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 125
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 125
Lipid Process Markers of Durum Wheat Debranning Fractions 124
Low sodium cheeses lipidic characterization, a research to better understand the kinetics of cheese aging. 123
Evaluation of authenticity and botanic origin of buckwheat honeys on the basis of their physiochemical, phenolic and volatile composition data 123
Analytical characterisation of oilseed raw materials used in production of tahin and halva 123
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 123
Oxidation and bioactive compounds evolution and retention during oilseeds tahini and halva shelf life 117
DETERMINAZIONE DI MARKER DI PROCESSO IN GRANO DURO NAZIONALE E CANADESE SOTTOPOSTO A MACINAZIONE E DECORTICAZIONE 116
EFFECT OF TECHNOLOGICAL PROCESSES ON THE BIOACTIVE PROPERTIES OF COCOA (Theobroma Cacao L.) 116
Distribution of free and bound phenolic compounds in buckwheat milling fractions 114
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. 111
CHARACTERIZATION OF BISCUITS AND TARALLI OBTAINED WITH DIFFERENT LIPIDIC FORMULATIONS AND DETERMINATION OF THEIR OXIDATIVE STABILITY 110
“Effect of the storage of virgin olive oil at controlled temperature(12°C) respect to room temperature (25°C)” 110
PROANTHOCYANIDIN OLIGOMER CONTENT IN DIFFERENT BARLEY VARIETIES 108
Use of sieving as a valuable technology to produce enriched buckwheat flours: A preliminary study 108
Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market 103
Influence of oxidation state of guava leaves on the content of oligomeric procyanidins 102
Evaluation of different storage temperature on the shelf-life of extra virgin olive oils 102
Characterization of oils obtained from the co-pressing of olives and oleaginous matrices with high nutritional value and determination of their oxidative stability 99
Influence of postharvest drying process on walnut bioactive compounds 99
Establishment of the extraction method for the determination of oligomeric proanthocyanidins in guava leaves 99
Artichoke phenolics confer protection against acute kidney injury 93
Oxidative reactions, and bioactive compound evolution and retention in oilseeds during the traditional processing from raw materials to halva 90
Measuring bioactivity of Black Sea area traditional foods 90
Aromi e qualità delle antiche pesche bianche romagnole riscoperte dai mercati 89
Evaluation of sterol and triacylglicerol composition during ripening process of the hazelnuts (Corylus avellana L.) grown in Poland 89
Screening of antioxidant capacity and phenolic content of selected Black Sea area traditional foods 81
Effect of the postharvest drying process on the major phenolic compounds of Italian walnuts, using HPLC-MS/MS 78
The wholewheat pasta: expectation vs. reality 77
The addition of tomato and spinach powder to semolina pasta: A study of the impact of the production process and cooking on phenolic compounds 72
How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits 37
Oxidation of fatty acids in oils subjected to mild temperature stress: The case of grapeseed oil 34
Totale 15.790
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Categoria #
all - tutte 40.042
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 40.042
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021357 0 0 0 0 0 0 0 0 0 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
2025/20265.582 471 761 625 445 623 348 605 380 981 343 0 0
Totale 15.823