IRIS
TRAVAGLIA, Fabiano
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 9.133
EU - Europa 9.099
AS - Asia 5.318
SA - Sud America 1.124
Continente sconosciuto - Info sul continente non disponibili 211
AF - Africa 163
OC - Oceania 7
Totale 25.055
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.868
RU - Federazione Russa 2.065
IE - Irlanda 1.633
SG - Singapore 1.579
CN - Cina 1.376
DE - Germania 1.337
IT - Italia 925
HK - Hong Kong 857
BR - Brasile 842
VN - Vietnam 749
UA - Ucraina 745
SE - Svezia 725
FR - Francia 663
FI - Finlandia 530
GB - Regno Unito 193
IN - India 185
CA - Canada 145
AR - Argentina 103
KR - Corea 103
BD - Bangladesh 88
PL - Polonia 58
EC - Ecuador 55
ID - Indonesia 53
ES - Italia 49
IQ - Iraq 48
ZA - Sudafrica 47
MX - Messico 46
IR - Iran 42
JP - Giappone 40
BJ - Benin 39
NL - Olanda 35
TR - Turchia 34
CO - Colombia 29
EU - Europa 28
PE - Perù 22
VE - Venezuela 22
BE - Belgio 21
CZ - Repubblica Ceca 21
PY - Paraguay 21
MA - Marocco 18
PK - Pakistan 18
DZ - Algeria 16
PH - Filippine 16
AT - Austria 15
CL - Cile 15
CR - Costa Rica 15
LT - Lituania 15
UZ - Uzbekistan 15
HN - Honduras 13
TN - Tunisia 13
GR - Grecia 12
SA - Arabia Saudita 12
HR - Croazia 11
AE - Emirati Arabi Uniti 10
EG - Egitto 10
IL - Israele 10
JM - Giamaica 10
TH - Thailandia 10
MY - Malesia 9
NP - Nepal 9
UY - Uruguay 8
AZ - Azerbaigian 7
JO - Giordania 7
KE - Kenya 7
PT - Portogallo 7
BO - Bolivia 6
BY - Bielorussia 6
GT - Guatemala 6
LB - Libano 6
SV - El Salvador 6
NZ - Nuova Zelanda 5
TT - Trinidad e Tobago 5
CH - Svizzera 4
DO - Repubblica Dominicana 4
ET - Etiopia 4
KG - Kirghizistan 4
KW - Kuwait 4
OM - Oman 4
RO - Romania 4
SK - Slovacchia (Repubblica Slovacca) 4
AL - Albania 3
AM - Armenia 3
BG - Bulgaria 3
BH - Bahrain 3
CW - ???statistics.table.value.countryCode.CW??? 3
DK - Danimarca 3
EE - Estonia 3
GP - Guadalupe 3
KZ - Kazakistan 3
LK - Sri Lanka 3
NI - Nicaragua 3
AG - Antigua e Barbuda 2
AU - Australia 2
CI - Costa d'Avorio 2
DM - Dominica 2
GE - Georgia 2
HU - Ungheria 2
LV - Lettonia 2
NO - Norvegia 2
PA - Panama 2
Totale 24.852
Salva come PNG Salva come JPEG
Città #
Dublin 1.628
Jacksonville 1.339
Hong Kong 854
San Jose 788
Dearborn 688
Singapore 685
Council Bluffs 547
Ashburn 475
Beijing 450
Wilmington 398
Moscow 300
Ho Chi Minh City 244
Lawrence 236
Princeton 236
Lauterbourg 232
Chandler 187
San Mateo 184
Los Angeles 182
Andover 168
Columbus 155
Hanoi 154
Ann Arbor 143
Buffalo 136
Bremen 126
Santa Clara 112
Piemonte 111
New York 105
Seoul 96
Düsseldorf 87
São Paulo 84
Milan 83
Munich 80
Dallas 73
Helsinki 71
Phoenix 70
Novara 65
Frankfurt am Main 59
Orem 55
Turin 52
Atlanta 51
Hefei 51
Warsaw 47
Tianjin 44
Nanjing 43
Cotonou 39
Houston 39
Guangzhou 38
Haiphong 38
Chicago 36
Rio de Janeiro 36
Rome 36
Tokyo 36
Vercelli 36
Norwalk 34
Toronto 34
Brooklyn 33
Da Nang 32
Kunming 31
Bonn 30
Montreal 28
Turku 26
Boardman 25
Chennai 25
Denver 25
Redondo Beach 25
Falkenstein 24
Baghdad 23
Johannesburg 21
Manchester 21
San Francisco 21
Brussels 20
Hải Dương 20
London 20
Poplar 20
Guayaquil 19
Zanjan 19
Boston 18
Brno 18
Hangzhou 18
Naples 18
North Bergen 17
Nuremberg 17
Brasília 16
Philadelphia 16
Porto Alegre 16
Quito 16
Schaumburg 16
Stockholm 16
Bella 15
Biên Hòa 15
Curitiba 15
Monmouth Junction 15
Nanchang 15
Paris 15
Seattle 15
Berlin 14
Buenos Aires 14
Las Vegas 14
Lima 14
Newark 14
Totale 13.261
Salva come PNG Salva come JPEG
Nome #
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 183
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 178
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 169
Unprecedented Formation of 2,5-Diaminoquinones from the Reaction of Vanillin with Secondary Amines in Aerobic Conditions 165
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 158
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 157
Attività antiossidante di clovamide in sistemi liposomiali 157
A real-time PCR method for the detection of pine nuts in food. 156
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 155
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 154
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 151
Anti-apoptotic effects of phenolic extracts from Theobroma cacao l., clovamide and epichatechin on rat cardiomyoblasts undergoing oxydative stress 150
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ modulation 147
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 147
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 145
Enhancing oral drug delivery of lutein with the carrier-in-carrier: sericin nanoparticles embedded in apple-derived extracellular vesicles 144
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. 144
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 143
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 141
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 140
A peptide nucleic acid-based method for the specific detection of Arachis hypogaea DNA 140
Alkylresorcinols content in pearled wheat fractions 138
Anthocyanins and other compounds from Euterpe oleracea: potential application as food functional pigment 137
Spent grape pomace: still a potential by-product? 136
Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning 135
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 134
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 133
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 131
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 131
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ 130
Bioactive compounds from hazelnut skin (Corylus avellana L.): effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631 129
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 129
Characterization of Italian rice varieties and their by-products 129
Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties 128
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 126
Variazione di alcuni fattori antinutrizionali in Theobroma cacao in funzione dei trattamenti termici 125
Growth of Lactobacillus plantarum p17630 on whey based media 125
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 125
Alkylresorcinols content in pearled wheat and barley fractions 125
Presenza di ammine biogene in formaggi erborinati 124
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 124
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 124
Analysis of DNA among traceability, authentication and food safety. The state of the art. 124
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 124
A survey on trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 122
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione 121
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review 120
Bioactive Peptides From Legumes As Sustainable Ingredients For The Development Of Functional Foods 118
Protective effects of clovamide against H2O2-induced stress in rat cardiomyoblasts H9c2 cell line 118
Spent grape pomace as a still potential by-product 117
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 117
Clovamide of Theobroma cacao inhibits lipid peroxidation in liposomal model-systems 115
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 115
Chemometric analysis for the authentication of hazelnut (Corylus avellana L., Tonda Gentile delle Langhe cv) 115
Carbohydrases treatment on blueberry pomace: Influence on chemical composition and bioactive potential 115
From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste 114
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 112
Istaminolo: una nuova molecola bioattiva del vino? 112
Identificazione di glutine in alimenti e prodotti dietetici via PCR 112
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) 112
A Rapid and Efficient Loop-mediated Isothermal Amplification (LAMP) Assay for the Authentication of Food Supplements Based on Maitake (Grifola Frondosa) 111
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 111
Evaluation of the impact of sequential microwave/ultrasound processing on the IgE binding properties of Pru p 3 in treated peach juice 111
Valutazione della proteolisi e della produzione di ammine biogene in micro caseificazioni modello ottenute con ceppi produttori di batteriocine 110
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 110
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 110
Microbiological and chemical characterization of a typical Italian cheese: Robiola di Roccaverano 109
Microencapsulation of a Pickering Oil/Water Emulsion Loaded with Vitamin D3 108
Phenolic composition of Nebbiolo grapes: impact of solar radiation 108
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 108
Impact of carbohydrases on dietary fiber and polyphenols of cocoa bean shells 107
Histaminol: identification and HPLC analysis of a novel compound in wine 107
Le filiere produttive del formaggio Ossolano nelle aree di studio 106
Valutazione dell’attività antiossidante e antinfiammatoria del cacao (Theobroma cacao L.) e della clovamide in monociti umani 106
Artificial intelligence: a powerful tool useful to evaluate and measure the colour development in roasted hazelnuts 106
Chemotype and genotype chemometrical evaluation applied to authentication and traceability of “Tonda Gentile Trilobata” hazelnuts from Piedmont (Italy) 106
Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao) 106
Gene transcription analysis of hazelnut (Corylus avellana L.) allergens Cor a 1, Cor a 8 and Cor a 11: a comparative study 106
Clovamide extraction through unconventional techniques from cocoa bean shells 105
Bioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide) 105
Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition 105
Euterpe oleracea juice as functional pigment for yogurt 105
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 105
Applicazione della Spettroscopia 1H NMR per l’autenticazione della Nocciola Piemonte (Tonda Gentile Delle Langhe) 104
Application of 1H NMR for the characterization and authentication of "Tonda Gentile Trilobata" hazelnuts from Piedmont 104
Improving the Quality of Roasted Hazelnuts During their Shelf-life using Film Coating Starch-Based 104
Microwave-assisted extraction of raspberry pomace phenolic compounds, and their bioaccessibility and bioactivity 103
Evoluzione delle ammine biogene nel Gorgonzola piccante 103
Study of the DPPH°-scavenging activity: development of a free software for the correct interpretation of data 103
Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs) 102
Phenolic extracts from Theobroma cacao L., clovamide and epicatechin display anti-radical and anti-apoptotic activities on H9C2 rat cardiomyoblasts undergoing oxidative stress 102
Caratterizzazione chimica e proprietà antiossidanti della frazione polifenolica estratta da cuticola di semi di Corylus avellana L. 102
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 102
Progressive pearling of barley kernel and application to production of functional breads 102
Identification and characterization of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) 101
Role of chocolate consumption in the inflammatory pathway: a proteomic approach 101
Progressive pearling of barley kernel: a new technological approach for the production of bioactive-rich ingredients dedicated to functional bakery products. 101
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 101
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 100
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 99
Totale 12.250
Salva come PNG Salva come JPEG
Categoria #
all - tutte 124.239
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 124.239
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.264 0 0 0 211 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
2025/20268.741 327 296 779 1.418 723 595 1.203 1.521 680 606 425 168
2026/20272.269 515 665 544 545 0 0 0 0 0 0 0 0
Totale 25.055