IRIS
LOCATELLI, MONICA
 Distribuzione geografica
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Continente #
EU - Europa 3.763
NA - Nord America 2.612
AS - Asia 940
Continente sconosciuto - Info sul continente non disponibili 17
SA - Sud America 10
OC - Oceania 4
AF - Africa 2
Totale 7.348
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Nazione #
US - Stati Uniti d'America 2.588
IE - Irlanda 959
DE - Germania 704
SE - Svezia 500
FR - Francia 416
IT - Italia 406
UA - Ucraina 388
HK - Hong Kong 296
CN - Cina 257
FI - Finlandia 255
SG - Singapore 230
IN - India 61
GB - Regno Unito 58
IR - Iran 40
CA - Canada 24
EU - Europa 15
BE - Belgio 14
CZ - Repubblica Ceca 14
NL - Olanda 12
TR - Turchia 11
ES - Italia 10
IQ - Iraq 10
VN - Vietnam 9
MY - Malesia 6
BR - Brasile 5
HR - Croazia 5
ID - Indonesia 5
NZ - Nuova Zelanda 4
RO - Romania 4
RU - Federazione Russa 4
AT - Austria 3
KR - Corea 3
LT - Lituania 3
AR - Argentina 2
EG - Egitto 2
HU - Ungheria 2
IL - Israele 2
MD - Moldavia 2
PE - Perù 2
PL - Polonia 2
SA - Arabia Saudita 2
TH - Thailandia 2
A1 - Anonimo 1
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
CH - Svizzera 1
CL - Cile 1
IS - Islanda 1
JP - Giappone 1
KG - Kirghizistan 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
PK - Pakistan 1
Totale 7.348
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Città #
Dublin 957
Jacksonville 744
Dearborn 362
Hong Kong 296
Wilmington 207
Singapore 178
Chandler 142
Lawrence 131
Princeton 131
Beijing 119
San Mateo 95
Bremen 92
Andover 86
Ann Arbor 83
Piemonte 82
Ashburn 56
Düsseldorf 53
Bonn 30
Hefei 29
Helsinki 25
Turin 23
Kunming 21
Nanjing 21
Zanjan 21
Boardman 20
Norwalk 20
Milan 18
Munich 18
Bella 15
Toronto 15
Brno 14
Brussels 14
Monmouth Junction 13
Vercelli 13
Novara 12
Houston 11
Baghdad 10
Berlin 10
Nanchang 10
Rome 10
Santa Clara 10
Varallo 10
Ardabil 9
Kocaeli 9
Torino 9
Dong Ket 8
Trecate 8
Gunzenhausen 7
Jinan 7
Parma 7
Dallas 6
Guangzhou 6
Leawood 6
New York 6
Paris 6
Shah Alam 6
Cancellara 5
London 5
Mülheim 5
Naples 5
Seattle 5
Senago 5
Acquaviva delle Fonti 4
Barneveld 4
Cassano Magnago 4
Chongqing 4
Fairfield 4
Finale Ligure 4
Fuzhou 4
Harbin 4
Hebei 4
Iesi 4
Mcallen 4
Ottawa 4
Siena 4
Acqui Terme 3
Christchurch 3
Comiso 3
Gongju 3
Nürnberg 3
Redwood City 3
Surabaya 3
Villaromagnano 3
Winnipeg 3
Woodbridge 3
Augusta 2
Baotou 2
Bergamo 2
Bolzano 2
Bucharest 2
Burgos 2
Cambridge 2
Castagneto Carducci 2
Chisinau 2
Ercolano 2
Espoo 2
Feira de Santana 2
Frankfurt am Main 2
Guntramsdorf 2
Henderson 2
Totale 4.469
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Nome #
Exploiting Data Mining for Authenticity Assessment and Protection of High-Quality Italian Wines from Piedmont 128
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 109
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 86
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 86
Attività antiossidante di clovamide in sistemi liposomiali 83
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 82
Analytical traceability of melon (Cucumis melo var reticulatus): proximate composition, bioactive compounds and antioxidant capacity in relation to cultivar, plant physiology state and seasonal variability. 79
Presenza di ammine biogene in formaggi erborinati 78
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ modulation 77
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 77
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 76
Bioactive compounds from hazelnut skin (Corylus avellana L.): effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631 74
Characterization of Italian rice varieties and their by-products 74
Phenolic composition of Nebbiolo grape (Vitis vinifera L.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva Rara and Vespolina cv 74
Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning 73
Protective effects of clovamide against H2O2-induced stress in rat cardiomyoblasts H9c2 cell line 72
Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties 71
Spent grape pomace as a still potential by-product 70
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 69
Analisi chemotipica e genotipica combinata per la rintracciabilità di diverse specie e cultivar di lupino: applicazione di reti neurali artificiali 68
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 66
Alkylresorcinols content in pearled wheat fractions 65
Anti-apoptotic effects of phenolic extracts from Theobroma cacao l., clovamide and epichatechin on rat cardiomyoblasts undergoing oxydative stress 65
Validating allergen coding genes (Cor a 1, Cor a 8, Cor a 14) as target sequences for hazelnut detection via real-time PCR 65
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 64
Role of chocolate consumption in the inflammatory pathway: a proteomic approach 64
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 64
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 63
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 63
Alkylresorcinols content in pearled wheat and barley fractions 63
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 63
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 63
Chemotype and genotype chemometrical evaluation applied to authentication and traceability of “Tonda Gentile Trilobata” hazelnuts from Piedmont (Italy) 62
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 62
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 62
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review 62
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 61
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 61
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ 61
Artificial intelligence: a powerful tool useful to evaluate and measure the colour development in roasted hazelnuts 60
Study of the DPPH°-scavenging activity: development of a free software for the correct interpretation of data 59
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 59
Istaminolo: una nuova molecola bioattiva del vino? 58
HPLC method validation for the determination of fucoxanthin 58
Characterization of volatile fingerprinting and quality of muscat- and nebbiolo-based wines using Headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME/GCxGC/TOF-MS) 58
Phenolic composition of Nebbiolo grapes: impact of solar radiation 58
Phenolic extracts from Theobroma cacao L., clovamide and epicatechin display anti-radical and anti-apoptotic activities on H9C2 rat cardiomyoblasts undergoing oxidative stress 57
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making 57
Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage 57
Chemometric analysis for the authentication of hazelnut (Corylus avellana L., Tonda Gentile delle Langhe cv) 57
Proprietà antiossidanti e contenuto proantocianidinico della cuticola di Nocciola Piemonte IGP 56
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 56
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 56
Investigating the Role of Ensemble Learning in High-ValueWine Identification 56
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 55
A survey on trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 55
Characterization of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv 55
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 55
Alkylresorcinols content in pearled wheat and barley fractions 55
Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread 55
Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): impact of different roasting conditions 55
Spectophotometric determination of proanthocyanidin fraction in Vitis vinifera grape skins: a methodological-comparative study 54
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 54
Clovamide of Theobroma cacao inhibits lipid peroxidation in liposomal model-systems 54
HPLC method validation for the determination of fucoxanthin 54
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione 54
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 53
Antibacterial galloylated alkylphloroglucinol glucosides from myrtle (Myrtus communis) 53
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 53
Validating allergen coding genes (Cor a 1, Cor a 8, Cor a 14) as target sequences for hazelnut detection via Real-Time PCR 53
Anti-apoptotic effects of phenolic extracts from Theobroma cacao l., clovamide and epichatechin on rat cardiomyoblasts undergoing oxydative stress . Congresso Nazionale Associazione Biologia Cellulare Differenziamento 53
Proteolisi e produzione di ammine biogene in formaggi modello ottenuti con batteri lattici produttori di batteriocine 52
Valutazione della proteolisi e della produzione di ammine biogene in micro caseificazioni modello ottenute con ceppi produttori di batteriocine 52
Valutazione dell’attività antiossidante e antinfiammatoria del cacao (Theobroma cacao L.) e della clovamide in monociti umani 52
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 52
Evolution of quality and safety parameters from raw cocoa beans to chocolate: an analysis of the processing effect 52
Gene transcription analysis of hazelnut (Corylus avellana L.) allergens Cor a 1, Cor a 8 and Cor a 11: a comparative study 52
Functional bioactive compounds from hazelnut (C. avellana L.) seeds and skins: new perspectives for the nutraceutical products formulation 52
Identification and characterization of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) 51
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L., cultivars grown in Piedmont (Italy) 51
Azione prebiotica e crioprotettiva di fibre da nocciola (Corylus avellana L.) nei confronti di Lactobacillus plantarum P17630 e Lactobacillus crispatus P17631 50
Conversion of histamine in histaminol: a new perspective for wine quality and safety. Oral Communication (M. Arlorio) 50
Spent grape pomace: still a potential by-product? 50
Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao) 50
Valutazione della proteolisi e della produzione di ammine biogene in microcaseificazioni modello ottenute con ceppi produttori di batteriocine 50
In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices 50
Distribution of bioactive compounds in pearled fractions of tritordeum 50
Phenolic composition of Nebbiolo grapes from Piedmont: changes during ripening and identification of geographic origin 49
Histaminol: identification and HPLC analysis of a novel compound in wine 48
Nuovi prodotti della panificazione ad elevato profilo nutrizionale ottenuti da decorticazione selettiva di frazioni cruscali di frumento tenero 48
Functional bread enriched in bioactive compounds with pearled fractions of barley. 48
Progressive pearling of barley kernel: a new technological approach for the production of bioactive-rich ingredients dedicated to functional bakery products. 48
Multi-target detection of egg-white and pig gelatin fining agents in Nebbiolo-based aged red wine by means of nanoHPLC-HRMS 48
Melanoidin extracts from not-roasted and roasted cocoa beans (Theobroma cacao L.): antioxidant and protective properties on stress-induced cell death 47
Trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 47
Determination of dietary fibre, antioxidant activity and contaminants in pearled wheat fractions as novel functional food ingredients 47
Pyrogallol: a new trapping nucleophile in proanthocyanidins analysis 47
Radical scavenging capacity of cocoa polyphenols triggers anti-inflammatory properties in human monocytes and allows protective effects on H9c2 cardiomyoblasts exposed to oxidative stress 47
Effetto antiradicalico di estratti fenolici di Theobroma cacao L., clovamide e epicatechina su cardiomioblasti H9C2 di ratto esposti a stress ossidativo 45
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 45
Totale 6.017
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Categoria #
all - tutte 39.670
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 39.670
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.191 0 0 0 0 0 247 300 93 193 177 181 0
2020/2021854 134 1 134 6 112 10 135 6 131 40 134 11
2021/2022994 10 42 146 154 34 13 94 25 56 68 120 232
2022/20231.919 193 91 107 23 154 162 23 121 960 8 44 33
2023/2024623 34 28 42 32 82 7 130 19 4 10 91 144
2024/2025419 56 19 84 49 58 153 0 0 0 0 0 0
Totale 7.457