IRISanRaf

DE BRUNO, ALESSANDRA
 Distribuzione geografica
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Continente #
AS - Asia 405
NA - Nord America 206
EU - Europa 112
OC - Oceania 5
AF - Africa 3
SA - Sud America 2
Totale 733
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Nazione #
US - Stati Uniti d'America 205
SG - Singapore 188
CN - Cina 151
IT - Italia 78
TR - Turchia 53
DE - Germania 15
NL - Olanda 6
IN - India 5
IR - Iran 4
NZ - Nuova Zelanda 4
GB - Regno Unito 3
UA - Ucraina 3
ES - Italia 2
FR - Francia 2
PH - Filippine 2
TN - Tunisia 2
AU - Australia 1
BR - Brasile 1
CA - Canada 1
CL - Cile 1
CZ - Repubblica Ceca 1
FI - Finlandia 1
HK - Hong Kong 1
HU - Ungheria 1
TH - Thailandia 1
ZA - Sudafrica 1
Totale 733
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Città #
Santa Clara 89
Singapore 71
Buffalo 21
North Bergen 21
Dallas 15
Beijing 14
Guangzhou 14
Shenzhen 11
Assago 10
Shanghai 9
Messina 7
Xi'an 6
Bologna 5
Trento 5
Frankfurt am Main 4
Jiaxing 4
Milan 4
Pescara 4
Wuhan 4
Bari 3
Florence 3
Jinhua 3
Palermo 3
Rizziconi 3
Xuzhou 3
Ahmedabad 2
Jaipur 2
Madrid 2
Quanzhou 2
Reggio Calabria 2
Rome 2
Rui'an 2
Samsun 2
Taranto 2
Terrasini 2
Tunis 2
Aberdeen 1
Bangkok 1
Bath 1
Bolton 1
Chicago 1
Christchurch 1
Dongyang 1
Elk Grove Village 1
Foshan 1
Grimsby 1
Haining 1
Hangzhou 1
Helsinki 1
Hong Kong 1
Huzhou 1
Juína Municipality 1
Kolkata 1
Los Angeles 1
Lower Hutt 1
Makati City 1
Marilao 1
Nantong 1
Nuremberg 1
Oamaru 1
Olomouc 1
Perugia 1
Port Montt 1
Qingdao 1
Rende 1
Secaucus 1
Sedalia 1
St Louis 1
Sydney 1
Weitang 1
Wellington 1
Wuxi 1
Yiwu 1
Zhuji 1
Zibo 1
Totale 397
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Nome #
Effetto dell’epoca di raccolta sulle caratteristiche qualitative degli oli prodotti in Calabria 42
Impact of Olive leaf yellowing associated virus on olive (Olea europaea L.) oil 37
"Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking" 35
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 29
A phenol-enriched sunflower oil by olive mill waste water: monitoring of its stability 17
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 17
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 17
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation 17
Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill 17
Antioxidant efficacy of olive by-product extracts in human colon HCT8 cells 16
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy) 15
Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production 15
Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries 15
Effect of different dipping solutions on the ready-to-eat carrots quality 14
Antioxidant activity shown by olive pomace extracts 14
Caratterizzazione di preparazioni tipiche calabresi a base di melanzane 13
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy) 13
Effect of olive storage temperature on the quality of Carolea and Ottobratica oils 13
Effect of Agronomical and Technological Treatments to Obtain Selenium-Fortified Table Olives 13
Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace 12
Effect of storage conditions on provole’s characteristics 12
Antioxidant activity of dried green olives (Carolea cv.) 12
Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy) 12
Characterization of typical Calabrian eggplant preparations 12
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 11
Cultivar and accessions of fig (Ficus carica L.) for breba production selected within the autochthonous germplasm of Calabria (South Italy) 11
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production 11
Quality Evaluation of Ready-to-Eat Coated Clementine (Citrus x Clementina) Fruits 11
Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system 11
Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives 11
Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria 11
Impact of Olive Leaf Yellowing Associated Virus on Olive (Olea europaea L.) Oil 11
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 10
Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese) 10
Variation of Antioxidant Compounds in Table Olives Submitted to Different Thermal Treatments 10
Effects of phenolic enrichment on antioxidant activity of mayonnaise 9
Effetto delle modalità di conservazione sulle caratteristiche di provole 9
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses 9
Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese 9
The variation of antioxidant compounds of table olives submitted to different treatments 9
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector 9
Near infrared spectroscopy as a green technology for the quality prediction of intact olives 9
Principal qualitative parameters in brined olives from Calabria region (Carolea and Grossa of Gerace cv.) 8
Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice 8
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization 8
Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds 8
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 8
Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions 8
Formulation of biscuits fortified with a flour obtained from bergamot by-products (Citrus bergamia, Risso) 8
Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions 8
Quality of shredded carrots minimally processed by different dipping solutions 8
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 8
Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products 8
Impact of Stability of Enriched Oil with Phenolic Extract from Olive MillWastewaters 8
Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.) 8
Performance evaluation of 40 fig accessions cultivated in Calabria: Study of qualitative parameters of breba production 7
Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types 7
Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production 7
Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction 7
Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products 7
PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS 7
Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits 6
Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy) 6
Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” 6
Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region 6
Effects of Altering Carbohydrate Supply to Fruit during Development on the Carpometric and Qualitative Characteristics of “Feminello Zagara Bianca” Lemon 6
Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato Preservation 6
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines 6
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 6
Sustainable use of coffee roasting by-products: development of high value-added gummy candies 6
Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea 5
Host–Guest Complexes HP-β-CD/Citrus Antioxidants: Exploratory Evaluations of Enhanced Properties in Biodegradable Film Packaging 5
Totale 820
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Categoria #
all - tutte 10.528
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 10.528
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/2024159 0 0 0 0 0 0 0 60 8 0 18 73
2024/2025661 47 96 85 34 33 96 57 88 77 48 0 0
Totale 820