CRIS Current Research Information System

PASINI, FEDERICA
 Distribuzione geografica
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Continente #
AS - Asia 5.749
NA - Nord America 4.849
EU - Europa 4.747
SA - Sud America 354
AF - Africa 339
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 3
Totale 16.060
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Nazione #
US - Stati Uniti d'America 4.739
IT - Italia 1.952
CN - Cina 1.800
SG - Singapore 1.517
VN - Vietnam 828
GB - Regno Unito 708
DE - Germania 480
IN - India 382
HK - Hong Kong 336
KR - Corea 265
FR - Francia 264
BR - Brasile 233
SE - Svezia 226
RU - Federazione Russa 177
NL - Olanda 176
FI - Finlandia 120
JP - Giappone 108
IE - Irlanda 102
BD - Bangladesh 101
ES - Italia 90
JO - Giordania 87
ZA - Sudafrica 84
BG - Bulgaria 73
UA - Ucraina 73
SC - Seychelles 65
CA - Canada 61
CI - Costa d'Avorio 61
ID - Indonesia 50
TR - Turchia 45
EE - Estonia 44
PK - Pakistan 44
AT - Austria 43
CH - Svizzera 43
AR - Argentina 40
TH - Thailandia 39
PL - Polonia 38
MX - Messico 37
TG - Togo 35
NG - Nigeria 33
DZ - Algeria 26
PH - Filippine 24
IQ - Iraq 23
CO - Colombia 21
HR - Croazia 21
BE - Belgio 19
EC - Ecuador 18
DK - Danimarca 17
GR - Grecia 17
CL - Cile 16
MY - Malesia 16
TW - Taiwan 16
AU - Australia 13
SA - Arabia Saudita 13
CZ - Repubblica Ceca 12
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
JM - Giamaica 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
KZ - Kazakistan 2
LU - Lussemburgo 2
PY - Paraguay 2
RE - Reunion 2
AD - Andorra 1
AM - Armenia 1
BF - Burkina Faso 1
BO - Bolivia 1
BY - Bielorussia 1
BZ - Belize 1
CM - Camerun 1
CY - Cipro 1
GE - Georgia 1
HN - Honduras 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 16.047
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Città #
Singapore 1.059
Southend 576
Ashburn 567
Hefei 499
San Jose 386
Hong Kong 315
Fairfield 310
Santa Clara 305
Chandler 242
Seoul 234
Bologna 197
Ho Chi Minh City 187
Wilmington 175
Hanoi 173
Beijing 159
Princeton 146
Woodbridge 142
Seattle 138
Houston 135
Boardman 128
Ann Arbor 120
Hyderabad 118
Munich 117
Milan 112
Tokyo 99
Rome 97
Cambridge 96
Dublin 93
Council Bluffs 91
Los Angeles 86
Amman 85
Helsinki 84
Cesena 83
Lauterbourg 82
New York 81
Dallas 79
Sofia 66
Padova 64
Westminster 64
Abidjan 61
Forlì 59
Nanjing 58
Jacksonville 56
Bengaluru 52
Guangzhou 52
Berlin 51
Dong Ket 51
Buffalo 50
Bari 47
Hangzhou 41
Shanghai 41
São Paulo 41
Jinan 38
Shenyang 37
Saint Petersburg 36
Lomé 35
Redondo Beach 35
Dearborn 33
Haiphong 32
Medford 31
Naples 31
Turin 30
Bern 29
Hebei 28
Washington 28
Abeokuta 27
Changsha 27
Frankfurt am Main 27
Nuremberg 27
Jakarta 26
Da Nang 24
Tianjin 24
Faisalabad 23
Falls Church 23
Nanchang 23
Vienna 23
Bangkok 22
San Diego 21
Toronto 21
Florence 20
Redwood City 20
Chennai 19
Johannesburg 19
Lappeenranta 19
Orem 19
Phoenix 19
Granada 18
Mülheim 18
Pisa 18
Brussels 17
Lecce 16
Modena 16
Rimini 16
Verona 16
Amsterdam 15
Baghdad 15
Madrid 15
Des Moines 14
London 14
Montreal 14
Totale 9.568
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Nome #
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 465
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
Studio di shelf-life di taralli con miscele lipidiche diverse 374
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach 312
(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
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
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 230
Valorizzazione della sansa: metodi sostenibili per estrarre i composti fenolici 218
Chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of Tunisian Eryngium maritimum L. ecotypes 214
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
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 206
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 203
Fatty acid composition of the intramuscular fat in the longissimus thoracis muscle of Apulo-Calabrese and crossbreed pigs 203
Study of the phenolic fraction for the valorization of olive pomace as a functional ingredient 195
Co-milling process of olives and oleaginous matrices with high nutritional value: a preliminary characterisation of the obtained oils 193
Organic honey supplementation reverses pesticide-induced genotoxicity by modulating DNA damage response 193
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum) 190
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 190
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid 183
Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta 181
I prodotti di ossidazione del colesterolo e la shelf life della pasta all'uovo 178
Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.) 177
Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars 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
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
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
Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review 169
Buckwheat honey: screening of composition and general properties 169
Phospholipids in cereals, nuts and some selected oilseeds 168
Effect of replacing olive oil with oil blends on physicochemical and sensory properties of taralli 166
Determination of flavonoids in Eruca and Diplotaxis rocket salad species: MEKC-DAD method establishment and comparison with HPLC-DAD-MS 160
Whole grain: an open issue 156
Phenolic composition as measured by liquid chromatography/mass spectrometry and biological properties of Tunisian barley 155
Lipid characterization of Eryngium maritimum seeds grown in Tunisia 154
Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract 153
Study of the oxidative stability of thermally stressed vegetable oils 152
Black Sea area traditional foods as a new, valuable source of antioxidant polyphenols. 151
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 151
When Cannabis sativa L. Turns Purple: Biosynthesis and Accumulation of Anthocyanins 147
Evaluation of tocopherols and tocotrienols in Albanian cultivars 147
Study of the effects of different roasting conditions on physical-chemical and biochemical properties of polish hazelnuts (Corylus avellana L. var. Kataloński) 147
Evaluation of glucosinolates and phenolics in rocket salad (Eruca sativa and Diplotaxis tenuifolia) germplasm 145
EFFECT OF TECHNOLOGICAL PROCESSES ON THE BIOACTIVE PROPERTIES OF COCOA (Theobroma Cacao L.) 145
Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains 144
Traditional foods for health: screening of the antioxidant capacity and phenolic content of selected Black Sea area local foods. 143
Bioattività degli alimenti tradizionali del Mar Nero: primo screening del possibile ruolo nella prevenzione cardiovascolare 141
Determination of glucosinolates and phenolic compounds in rocket salad by HPLC-DAD-MS: evaluation of Eruca vesicaria Mill and Diplotaxis tenuifolia L. genetic resources 138
Aromatic profile determination of different italian peach and nectarine cultivars by SPME-GC-MS 138
PROFILING OF PHENOLIC COMPOUND BY HPLC-ESI-QqQ MS IN SORGHUM AND BUCKWHEAT FLOURS AT DIFFERENT GERMINATION TIMES 137
Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content 137
Enrichment of pasta in antioxidant compounds: from raw material to cooked pasta. 136
Value-addition of Beef Meat By-products: Lipid Characterization by Chromatographic Techniques 135
INFLUENCE OF THE STORAGE TIME AND PACKAGING MATERIAL ON THE NUTRITION QUALITY OF GRAPE JUICE IN TERM OF ANTIOXIDANT CAPACITY AND PHENOLS CONTENT 134
Determination of oligomeric procyanidins in avocado pulp and its by-products 134
Recovery of oligomeric proanthocyanidins and other phenolic compounds with established bioactivity from grape seed by-products 134
Spontaneous fermentation of a cheese-type vegan product: evaluation of the microbial community 132
Wheat Germ and Lipid Oxidation: An Open Issue 131
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 131
“Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract" 130
“Relating rocket salad (Diplotaxis and Eruca spp.) glucosinolate and sensory attributes” 129
Study of enriched olive oil with high nutritional and biological value: olives and hazelnuts co-pressing 129
Lipid Process Markers of Durum Wheat Debranning Fractions 126
Analytical characterisation of oilseed raw materials used in production of tahin and halva 126
Low sodium cheeses lipidic characterization, a research to better understand the kinetics of cheese aging. 125
Evaluation of authenticity and botanic origin of buckwheat honeys on the basis of their physiochemical, phenolic and volatile composition data 125
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 125
DETERMINAZIONE DI MARKER DI PROCESSO IN GRANO DURO NAZIONALE E CANADESE SOTTOPOSTO A MACINAZIONE E DECORTICAZIONE 118
Oxidation and bioactive compounds evolution and retention during oilseeds tahini and halva shelf life 118
Distribution of free and bound phenolic compounds in buckwheat milling fractions 118
“Effect of the storage of virgin olive oil at controlled temperature(12°C) respect to room temperature (25°C)” 117
CHARACTERIZATION OF BISCUITS AND TARALLI OBTAINED WITH DIFFERENT LIPIDIC FORMULATIONS AND DETERMINATION OF THEIR OXIDATIVE STABILITY 113
Use of sieving as a valuable technology to produce enriched buckwheat flours: A preliminary study 112
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
PROANTHOCYANIDIN OLIGOMER CONTENT IN DIFFERENT BARLEY VARIETIES 110
Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market 110
Evaluation of different storage temperature on the shelf-life of extra virgin olive oils 105
Influence of oxidation state of guava leaves on the content of oligomeric procyanidins 104
Artichoke phenolics confer protection against acute kidney injury 103
Influence of postharvest drying process on walnut bioactive compounds 102
Characterization of oils obtained from the co-pressing of olives and oleaginous matrices with high nutritional value and determination of their oxidative stability 101
Establishment of the extraction method for the determination of oligomeric proanthocyanidins in guava leaves 101
Oxidative reactions, and bioactive compound evolution and retention in oilseeds during the traditional processing from raw materials to halva 91
Aromi e qualità delle antiche pesche bianche romagnole riscoperte dai mercati 90
Measuring bioactivity of Black Sea area traditional foods 90
Evaluation of sterol and triacylglicerol composition during ripening process of the hazelnuts (Corylus avellana L.) grown in Poland 90
The addition of tomato and spinach powder to semolina pasta: A study of the impact of the production process and cooking on phenolic compounds 85
The wholewheat pasta: expectation vs. reality 83
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 81
How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits 76
Exploring Germination to Unlock the Nutritional Potential of Sorghum (Sorghum bicolor) 47
Totale 16.385
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Categoria #
all - tutte 42.705
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 42.705
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021229 0 0 0 0 0 0 0 0 0 0 0 229
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
2025/20266.183 471 761 625 445 623 348 605 380 981 383 360 201
Totale 16.424