IRIS
TRAVAGLIA, Fabiano
 Distribuzione geografica
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Continente #
EU - Europa 8.980
NA - Nord America 8.082
AS - Asia 5.294
SA - Sud America 1.112
Continente sconosciuto - Info sul continente non disponibili 207
AF - Africa 163
OC - Oceania 7
Totale 23.845
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Nazione #
US - Stati Uniti d'America 7.883
RU - Federazione Russa 2.065
IE - Irlanda 1.633
SG - Singapore 1.574
CN - Cina 1.373
DE - Germania 1.328
IT - Italia 861
HK - Hong Kong 855
BR - Brasile 837
VN - Vietnam 748
UA - Ucraina 743
SE - Svezia 725
FR - Francia 658
FI - Finlandia 530
IN - India 185
GB - Regno Unito 159
CA - Canada 112
AR - Argentina 103
KR - Corea 103
BD - Bangladesh 88
PL - Polonia 57
EC - Ecuador 53
ID - Indonesia 53
ES - Italia 49
IQ - Iraq 48
ZA - Sudafrica 47
MX - Messico 46
IR - Iran 42
BJ - Benin 39
TR - Turchia 34
NL - Olanda 33
JP - Giappone 30
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
NP - Nepal 9
TH - Thailandia 9
UY - Uruguay 8
AZ - Azerbaigian 7
CR - Costa Rica 7
HN - Honduras 7
JM - Giamaica 7
JO - Giordania 7
KE - Kenya 7
PT - Portogallo 7
BO - Bolivia 6
BY - Bielorussia 6
LB - Libano 6
NZ - Nuova Zelanda 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
GT - Guatemala 3
KZ - Kazakistan 3
LK - Sri Lanka 3
SV - El Salvador 3
TT - Trinidad e Tobago 3
AU - Australia 2
CI - Costa d'Avorio 2
DK - Danimarca 2
DM - Dominica 2
EE - Estonia 2
GE - Georgia 2
HU - Ungheria 2
LV - Lettonia 2
NO - Norvegia 2
PA - Panama 2
SN - Senegal 2
TW - Taiwan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AG - Antigua e Barbuda 1
Totale 23.649
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Città #
Dublin 1.628
Jacksonville 1.338
Hong Kong 852
Dearborn 688
Singapore 682
San Jose 663
Council Bluffs 502
Ashburn 451
Beijing 450
Wilmington 395
Moscow 300
Ho Chi Minh City 244
Lawrence 235
Princeton 235
Lauterbourg 232
Chandler 187
San Mateo 184
Los Angeles 174
Andover 168
Hanoi 153
Columbus 152
Ann Arbor 143
Buffalo 134
Bremen 126
Piemonte 111
New York 97
Seoul 96
Santa Clara 88
Düsseldorf 87
São Paulo 84
Munich 80
Milan 79
Helsinki 71
Novara 65
Dallas 61
Frankfurt am Main 59
Orem 54
Hefei 51
Turin 48
Warsaw 46
Tianjin 44
Nanjing 43
Atlanta 39
Cotonou 39
Guangzhou 38
Haiphong 38
Houston 37
Phoenix 36
Vercelli 36
Rio de Janeiro 35
Da Nang 32
Norwalk 32
Kunming 31
Toronto 31
Bonn 30
Rome 30
Brooklyn 29
Tokyo 26
Turku 26
Boardman 25
Chennai 25
Redondo Beach 25
Falkenstein 24
Baghdad 23
Chicago 22
Johannesburg 21
Brussels 20
Hải Dương 20
London 20
Manchester 20
Montreal 20
Poplar 20
Zanjan 19
Brno 18
Guayaquil 18
Hangzhou 18
San Francisco 18
Nuremberg 17
Stockholm 16
Bella 15
Biên Hòa 15
Brasília 15
Curitiba 15
Monmouth Junction 15
Nanchang 15
Porto Alegre 15
Quito 15
Berlin 14
Buenos Aires 14
Lima 14
Paris 14
Tashkent 14
Denver 13
Seattle 13
Varallo 13
Zhengzhou 13
Campinas 12
Dhaka 12
Memphis 12
Shanghai 12
Totale 12.844
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Nome #
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 171
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 169
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 165
Unprecedented Formation of 2,5-Diaminoquinones from the Reaction of Vanillin with Secondary Amines in Aerobic Conditions 155
Attività antiossidante di clovamide in sistemi liposomiali 154
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 151
A real-time PCR method for the detection of pine nuts in food. 149
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 149
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 145
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 144
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 144
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 142
Anti-apoptotic effects of phenolic extracts from Theobroma cacao l., clovamide and epichatechin on rat cardiomyoblasts undergoing oxydative stress 142
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ modulation 140
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 137
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 136
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. 135
A peptide nucleic acid-based method for the specific detection of Arachis hypogaea DNA 134
Anthocyanins and other compounds from Euterpe oleracea: potential application as food functional pigment 134
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 133
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 131
Enhancing oral drug delivery of lutein with the carrier-in-carrier: sericin nanoparticles embedded in apple-derived extracellular vesicles 129
Alkylresorcinols content in pearled wheat fractions 129
Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning 129
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 128
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 127
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 127
Spent grape pomace: still a potential by-product? 126
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 126
Variazione di alcuni fattori antinutrizionali in Theobroma cacao in funzione dei trattamenti termici 124
Presenza di ammine biogene in formaggi erborinati 123
Growth of Lactobacillus plantarum p17630 on whey based media 123
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ 123
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 123
Characterization of Italian rice varieties and their by-products 123
Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties 122
Bioactive compounds from hazelnut skin (Corylus avellana L.): effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631 121
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 121
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 120
Analysis of DNA among traceability, authentication and food safety. The state of the art. 120
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 119
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione 119
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 119
Alkylresorcinols content in pearled wheat and barley fractions 118
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 117
Spent grape pomace as a still potential by-product 116
A survey on trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 115
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 114
Protective effects of clovamide against H2O2-induced stress in rat cardiomyoblasts H9c2 cell line 114
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review 113
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 111
Chemometric analysis for the authentication of hazelnut (Corylus avellana L., Tonda Gentile delle Langhe cv) 111
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 109
Istaminolo: una nuova molecola bioattiva del vino? 109
Identificazione di glutine in alimenti e prodotti dietetici via PCR 109
Clovamide of Theobroma cacao inhibits lipid peroxidation in liposomal model-systems 109
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 109
Valutazione della proteolisi e della produzione di ammine biogene in micro caseificazioni modello ottenute con ceppi produttori di batteriocine 108
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 108
Evaluation of the impact of sequential microwave/ultrasound processing on the IgE binding properties of Pru p 3 in treated peach juice 108
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 107
Bioactive Peptides From Legumes As Sustainable Ingredients For The Development Of Functional Foods 106
Microbiological and chemical characterization of a typical Italian cheese: Robiola di Roccaverano 106
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 106
Le filiere produttive del formaggio Ossolano nelle aree di studio 105
Gene transcription analysis of hazelnut (Corylus avellana L.) allergens Cor a 1, Cor a 8 and Cor a 11: a comparative study 105
Histaminol: identification and HPLC analysis of a novel compound in wine 104
Chemotype and genotype chemometrical evaluation applied to authentication and traceability of “Tonda Gentile Trilobata” hazelnuts from Piedmont (Italy) 104
Phenolic composition of Nebbiolo grapes: impact of solar radiation 104
From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste 104
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 103
Applicazione della Spettroscopia 1H NMR per l’autenticazione della Nocciola Piemonte (Tonda Gentile Delle Langhe) 103
Evoluzione delle ammine biogene nel Gorgonzola piccante 102
Microencapsulation of a Pickering Oil/Water Emulsion Loaded with Vitamin D3 101
Artificial intelligence: a powerful tool useful to evaluate and measure the colour development in roasted hazelnuts 101
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) 101
Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao) 101
Improving the Quality of Roasted Hazelnuts During their Shelf-life using Film Coating Starch-Based 101
Impact of carbohydrases on dietary fiber and polyphenols of cocoa bean shells 100
Valutazione dell’attività antiossidante e antinfiammatoria del cacao (Theobroma cacao L.) e della clovamide in monociti umani 100
Application of 1H NMR for the characterization and authentication of "Tonda Gentile Trilobata" hazelnuts from Piedmont 100
Phenolic extracts from Theobroma cacao L., clovamide and epicatechin display anti-radical and anti-apoptotic activities on H9C2 rat cardiomyoblasts undergoing oxidative stress 99
A Rapid and Efficient Loop-mediated Isothermal Amplification (LAMP) Assay for the Authentication of Food Supplements Based on Maitake (Grifola Frondosa) 99
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 99
Clovamide extraction through unconventional techniques from cocoa bean shells 98
Euterpe oleracea juice as functional pigment for yogurt 98
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 98
Identification and characterization of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) 98
Role of chocolate consumption in the inflammatory pathway: a proteomic approach 98
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 97
Study of the DPPH°-scavenging activity: development of a free software for the correct interpretation of data 97
Progressive pearling of barley kernel and application to production of functional breads 97
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 97
Caratterizzazione chimica e proprietà antiossidanti della frazione polifenolica estratta da cuticola di semi di Corylus avellana L. 96
Effect of roasting process on proteins break-down and genomic DNA degradation in Corylus spp. seeds 96
Bioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide) 95
Evolution of proanthocyanidins during berry development in six cultivars of Vitis vinifera L 95
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 95
Progressive pearling of barley kernel: a new technological approach for the production of bioactive-rich ingredients dedicated to functional bakery products. 95
Carbohydrases treatment on blueberry pomace: Influence on chemical composition and bioactive potential 95
Totale 11.685
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Categoria #
all - tutte 116.448
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 116.448
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.559 0 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
2025/20268.741 327 296 779 1.418 723 595 1.203 1.521 680 606 425 168
2026/20271.059 515 544 0 0 0 0 0 0 0 0 0 0
Totale 23.845