IRIS
TRAVAGLIA, Fabiano
 Distribuzione geografica
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Continente #
EU - Europa 8.940
NA - Nord America 7.117
AS - Asia 5.233
SA - Sud America 1.103
AF - Africa 163
Continente sconosciuto - Info sul continente non disponibili 30
OC - Oceania 7
Totale 22.593
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Nazione #
US - Stati Uniti d'America 6.961
RU - Federazione Russa 2.065
IE - Irlanda 1.633
SG - Singapore 1.562
CN - Cina 1.357
DE - Germania 1.328
HK - Hong Kong 836
IT - Italia 831
BR - Brasile 829
VN - Vietnam 745
UA - Ucraina 743
SE - Svezia 724
FR - Francia 656
FI - Finlandia 530
IN - India 185
GB - Regno Unito 159
AR - Argentina 103
KR - Corea 103
CA - Canada 84
BD - Bangladesh 80
PL - Polonia 57
ID - Indonesia 53
EC - Ecuador 52
ES - Italia 48
IQ - Iraq 47
ZA - Sudafrica 47
MX - Messico 44
IR - Iran 42
BJ - Benin 39
TR - Turchia 34
JP - Giappone 29
NL - Olanda 29
EU - Europa 28
CO - Colombia 26
BE - Belgio 21
CZ - Repubblica Ceca 21
PE - Perù 21
PY - Paraguay 21
VE - Venezuela 21
MA - Marocco 18
PK - Pakistan 18
DZ - Algeria 16
AT - Austria 15
CL - Cile 15
LT - Lituania 15
PH - Filippine 15
UZ - Uzbekistan 15
TN - Tunisia 13
GR - Grecia 12
SA - Arabia Saudita 12
HR - Croazia 11
EG - Egitto 10
IL - Israele 10
AE - Emirati Arabi Uniti 9
MY - Malesia 9
TH - Thailandia 9
NP - Nepal 8
UY - Uruguay 8
AZ - Azerbaigian 7
HN - Honduras 7
JO - Giordania 7
KE - Kenya 7
PT - Portogallo 7
BO - Bolivia 6
LB - Libano 6
BY - Bielorussia 5
CR - Costa Rica 5
NZ - Nuova Zelanda 5
CH - Svizzera 4
DO - Repubblica Dominicana 4
ET - Etiopia 4
JM - Giamaica 4
KG - Kirghizistan 4
KW - Kuwait 4
OM - Oman 4
RO - Romania 4
SK - Slovacchia (Repubblica Slovacca) 4
AL - Albania 3
AM - Armenia 3
BH - Bahrain 3
KZ - Kazakistan 3
LK - Sri Lanka 3
AU - Australia 2
BG - Bulgaria 2
CI - Costa d'Avorio 2
DK - Danimarca 2
DM - Dominica 2
EE - Estonia 2
GE - Georgia 2
GT - Guatemala 2
HU - Ungheria 2
LV - Lettonia 2
NO - Norvegia 2
PA - Panama 2
SN - Senegal 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
CV - Capo Verde 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 22.578
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Città #
Dublin 1.628
Jacksonville 1.337
Hong Kong 833
Dearborn 688
Singapore 675
San Jose 628
Beijing 443
Ashburn 407
Wilmington 395
Moscow 300
Ho Chi Minh City 244
Lawrence 234
Princeton 234
Lauterbourg 232
Chandler 187
San Mateo 184
Council Bluffs 170
Andover 168
Los Angeles 167
Hanoi 153
Ann Arbor 143
Buffalo 133
Bremen 126
Piemonte 111
Seoul 96
New York 93
Düsseldorf 87
Munich 80
São Paulo 79
Milan 76
Helsinki 71
Novara 65
Santa Clara 64
Frankfurt am Main 59
Dallas 54
Orem 54
Hefei 51
Warsaw 46
Turin 45
Tianjin 44
Nanjing 43
Cotonou 39
Guangzhou 38
Haiphong 38
Vercelli 36
Rio de Janeiro 35
Da Nang 32
Houston 32
Norwalk 32
Kunming 31
Bonn 30
Rome 29
Toronto 29
Atlanta 28
Turku 26
Boardman 25
Chennai 25
Redondo Beach 25
Tokyo 25
Brooklyn 24
Falkenstein 24
Baghdad 23
Johannesburg 21
Brussels 20
Hải Dương 20
London 20
Manchester 20
Poplar 20
Zanjan 19
Brno 18
Columbus 18
Guayaquil 17
Hangzhou 17
Montreal 17
Nuremberg 17
Bella 15
Biên Hòa 15
Brasília 15
Curitiba 15
Monmouth Junction 15
Nanchang 15
Porto Alegre 15
Quito 15
San Francisco 15
Stockholm 15
Berlin 14
Buenos Aires 14
Lima 14
Paris 14
Phoenix 14
Tashkent 14
Denver 13
Seattle 13
Varallo 13
Zhengzhou 13
Campinas 12
Chicago 12
Dhaka 12
Shanghai 12
St Louis 12
Totale 12.143
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Nome #
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 163
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 162
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 162
Unprecedented Formation of 2,5-Diaminoquinones from the Reaction of Vanillin with Secondary Amines in Aerobic Conditions 151
Attività antiossidante di clovamide in sistemi liposomiali 148
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 147
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 146
A real-time PCR method for the detection of pine nuts in food. 145
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 143
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 137
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 137
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 136
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ modulation 136
Anti-apoptotic effects of phenolic extracts from Theobroma cacao l., clovamide and epichatechin on rat cardiomyoblasts undergoing oxydative stress 135
Anthocyanins and other compounds from Euterpe oleracea: potential application as food functional pigment 132
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. 132
A peptide nucleic acid-based method for the specific detection of Arachis hypogaea DNA 131
A method to check and discover adulteration of Nebbiolo-based monovarietal musts: detection of Barbera and Dolcetto cv via SSR analysis coupled with Lab-on-Chip microcapillary electrophoresis 128
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 128
Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning 127
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 126
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 125
Alkylresorcinols content in pearled wheat fractions 122
Headspace solid-phase micro extraction coupled to comprehensive two-dimensional with time-of-flight mass spectrometry applied to the evaluation of Nebbiolo-based wine volatile aroma during ageing 122
Enhancing oral drug delivery of lutein with the carrier-in-carrier: sericin nanoparticles embedded in apple-derived extracellular vesicles 121
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 121
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 121
Variazione di alcuni fattori antinutrizionali in Theobroma cacao in funzione dei trattamenti termici 120
Presenza di ammine biogene in formaggi erborinati 120
Bioactive compounds from hazelnut skin (Corylus avellana L.): effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631 119
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ 119
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 119
Analysis of DNA among traceability, authentication and food safety. The state of the art. 118
Spent grape pomace: still a potential by-product? 118
Growth of Lactobacillus plantarum p17630 on whey based media 116
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 116
Characterization of Italian rice varieties and their by-products 116
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 115
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 115
Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties 114
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 113
Alkylresorcinols content in pearled wheat and barley fractions 113
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 112
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 112
Spent grape pomace as a still potential by-product 111
Protective effects of clovamide against H2O2-induced stress in rat cardiomyoblasts H9c2 cell line 111
A survey on trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 110
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 110
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review 109
Identificazione di glutine in alimenti e prodotti dietetici via PCR 108
Chemometric analysis for the authentication of hazelnut (Corylus avellana L., Tonda Gentile delle Langhe cv) 108
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 106
Istaminolo: una nuova molecola bioattiva del vino? 106
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 106
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione 106
Evaluation of the impact of sequential microwave/ultrasound processing on the IgE binding properties of Pru p 3 in treated peach juice 106
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 104
Le filiere produttive del formaggio Ossolano nelle aree di studio 103
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 103
Clovamide of Theobroma cacao inhibits lipid peroxidation in liposomal model-systems 103
Microbiological and chemical characterization of a typical Italian cheese: Robiola di Roccaverano 103
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 103
Bioactive Peptides From Legumes As Sustainable Ingredients For The Development Of Functional Foods 102
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 102
Valutazione della proteolisi e della produzione di ammine biogene in micro caseificazioni modello ottenute con ceppi produttori di batteriocine 101
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 101
Chemotype and genotype chemometrical evaluation applied to authentication and traceability of “Tonda Gentile Trilobata” hazelnuts from Piedmont (Italy) 101
Gene transcription analysis of hazelnut (Corylus avellana L.) allergens Cor a 1, Cor a 8 and Cor a 11: a comparative study 101
Applicazione della Spettroscopia 1H NMR per l’autenticazione della Nocciola Piemonte (Tonda Gentile Delle Langhe) 100
Histaminol: identification and HPLC analysis of a novel compound in wine 100
Improving the Quality of Roasted Hazelnuts During their Shelf-life using Film Coating Starch-Based 100
Microencapsulation of a Pickering Oil/Water Emulsion Loaded with Vitamin D3 99
Evoluzione delle ammine biogene nel Gorgonzola piccante 99
Application of 1H NMR for the characterization and authentication of "Tonda Gentile Trilobata" hazelnuts from Piedmont 99
From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste 99
Phenolic extracts from Theobroma cacao L., clovamide and epicatechin display anti-radical and anti-apoptotic activities on H9C2 rat cardiomyoblasts undergoing oxidative stress 97
Artificial intelligence: a powerful tool useful to evaluate and measure the colour development in roasted hazelnuts 97
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) 97
Phenolic composition of Nebbiolo grapes: impact of solar radiation 97
A Rapid and Efficient Loop-mediated Isothermal Amplification (LAMP) Assay for the Authentication of Food Supplements Based on Maitake (Grifola Frondosa) 96
Valutazione dell’attività antiossidante e antinfiammatoria del cacao (Theobroma cacao L.) e della clovamide in monociti umani 96
Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao) 96
Effect of roasting process on proteins break-down and genomic DNA degradation in Corylus spp. seeds 95
Study of the DPPH°-scavenging activity: development of a free software for the correct interpretation of data 95
Identification and characterization of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) 95
Impact of carbohydrases on dietary fiber and polyphenols of cocoa bean shells 94
Role of chocolate consumption in the inflammatory pathway: a proteomic approach 94
Clovamide extraction through unconventional techniques from cocoa bean shells 93
Euterpe oleracea juice as functional pigment for yogurt 93
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 93
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 93
Progressive pearling of barley kernel and application to production of functional breads 93
Development and Validation of a SYBR-Green I Real-Time PCR Protocol To Detect Hazelnut (Corylus avellana L.) in Foods through Calibration via Plasmid Reference Standard 93
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 93
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 92
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 92
Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy 92
Caratterizzazione chimica e proprietà antiossidanti della frazione polifenolica estratta da cuticola di semi di Corylus avellana L. 91
Proprietà antiossidanti e contenuto proantocianidinico della cuticola di Nocciola Piemonte IGP 91
HPLC method validation for the determination of fucoxanthin 91
Totale 11.228
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Categoria #
all - tutte 110.039
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 110.039
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20219 0 0 0 0 0 0 0 0 0 0 0 9
2021/20221.580 21 57 238 211 45 12 179 41 106 79 213 378
2022/20233.078 393 135 151 34 211 236 45 158 1.594 15 70 36
2023/2024993 35 42 65 49 142 9 236 30 10 7 140 228
2024/20252.659 78 29 127 46 74 266 430 157 645 301 79 427
2025/20268.725 327 296 779 1.418 723 595 1.203 1.521 680 606 425 152
Totale 22.770