IRIS
TRAVAGLIA, Fabiano
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 6.833
NA - Nord America 5.742
AS - Asia 3.995
SA - Sud America 987
AF - Africa 122
Continente sconosciuto - Info sul continente non disponibili 30
OC - Oceania 5
Totale 17.714
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.624
IE - Irlanda 1.630
DE - Germania 1.277
SG - Singapore 1.269
CN - Cina 911
HK - Hong Kong 813
BR - Brasile 773
UA - Ucraina 739
IT - Italia 734
SE - Svezia 721
FI - Finlandia 530
VN - Vietnam 479
RU - Federazione Russa 448
FR - Francia 393
IN - India 143
GB - Regno Unito 133
KR - Corea 100
AR - Argentina 88
CA - Canada 64
EC - Ecuador 44
ES - Italia 43
PL - Polonia 43
ID - Indonesia 42
IR - Iran 41
BJ - Benin 39
MX - Messico 36
ZA - Sudafrica 35
BD - Bangladesh 34
EU - Europa 28
IQ - Iraq 27
TR - Turchia 27
NL - Olanda 24
BE - Belgio 20
CZ - Repubblica Ceca 20
JP - Giappone 20
CO - Colombia 17
PE - Perù 17
PY - Paraguay 16
AT - Austria 15
LT - Lituania 13
UZ - Uzbekistan 12
GR - Grecia 11
MA - Marocco 11
VE - Venezuela 11
CL - Cile 10
AE - Emirati Arabi Uniti 8
DZ - Algeria 8
PK - Pakistan 8
EG - Egitto 7
HR - Croazia 7
IL - Israele 7
KE - Kenya 7
MY - Malesia 7
TN - Tunisia 7
PT - Portogallo 6
UY - Uruguay 6
AZ - Azerbaigian 5
HN - Honduras 5
NP - Nepal 5
NZ - Nuova Zelanda 5
SA - Arabia Saudita 5
BO - Bolivia 4
JO - Giordania 4
RO - Romania 4
SK - Slovacchia (Repubblica Slovacca) 4
BH - Bahrain 3
BY - Bielorussia 3
CH - Svizzera 3
DO - Repubblica Dominicana 3
KG - Kirghizistan 3
PH - Filippine 3
TH - Thailandia 3
AL - Albania 2
AM - Armenia 2
BG - Bulgaria 2
CR - Costa Rica 2
DM - Dominica 2
EE - Estonia 2
ET - Etiopia 2
GT - Guatemala 2
HU - Ungheria 2
KW - Kuwait 2
KZ - Kazakistan 2
LB - Libano 2
LK - Sri Lanka 2
NO - Norvegia 2
OM - Oman 2
TT - Trinidad e Tobago 2
A2 - ???statistics.table.value.countryCode.A2??? 1
CV - Capo Verde 1
DK - Danimarca 1
GE - Georgia 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
NA - Namibia 1
NG - Nigeria 1
PA - Panama 1
PS - Palestinian Territory 1
SD - Sudan 1
SI - Slovenia 1
Totale 17.709
Salva come PNG Salva come JPEG
Città #
Dublin 1.626
Jacksonville 1.337
Hong Kong 812
Dearborn 688
Singapore 462
Beijing 429
Wilmington 395
Ashburn 275
Lawrence 234
Princeton 234
Moscow 210
Chandler 187
San Mateo 184
Ho Chi Minh City 180
Andover 168
Los Angeles 150
Ann Arbor 143
Buffalo 127
Bremen 126
Piemonte 111
Seoul 96
Hanoi 93
Düsseldorf 87
Munich 80
São Paulo 75
Helsinki 71
Milan 65
Novara 65
New York 64
Hefei 50
Nanjing 41
Cotonou 39
Tianjin 34
Rio de Janeiro 33
Turin 33
Warsaw 33
Dallas 32
Norwalk 32
Santa Clara 32
Bonn 30
Kunming 30
Houston 28
Turku 26
Boardman 25
Haiphong 25
Redondo Beach 25
Toronto 24
Vercelli 24
Frankfurt am Main 23
Atlanta 22
Rome 21
Brussels 20
Da Nang 20
Falkenstein 19
Tokyo 19
Zanjan 19
Brno 18
Johannesburg 18
Poplar 18
Brooklyn 17
Guayaquil 16
London 16
Baghdad 15
Bella 15
Biên Hòa 15
Monmouth Junction 15
Orem 15
Berlin 14
Chennai 14
Montreal 14
Nuremberg 14
Brasília 13
Buenos Aires 13
Curitiba 13
Guangzhou 13
Hải Dương 13
Lima 13
Nanchang 13
Seattle 13
Varallo 13
Campinas 12
Porto Alegre 12
Quito 12
Stockholm 12
Tashkent 12
Boston 11
Kocaeli 11
Phoenix 11
Salvador 11
Torino 11
Ardabil 10
Denver 10
Jakarta 10
Manchester 10
Mexico City 10
Woodbridge 10
Ankara 9
Cassano Magnago 9
Goiânia 9
Jinan 9
Totale 10.095
Salva come PNG Salva come JPEG
Nome #
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 134
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 134
Attività antiossidante di clovamide in sistemi liposomiali 131
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 124
A real-time PCR method for the detection of pine nuts in food. 122
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ modulation 118
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 118
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 117
Anti-apoptotic effects of phenolic extracts from Theobroma cacao l., clovamide and epichatechin on rat cardiomyoblasts undergoing oxydative stress 114
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. 114
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 113
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 112
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 112
Anthocyanins and other compounds from Euterpe oleracea: potential application as food functional pigment 111
Unprecedented Formation of 2,5-Diaminoquinones from the Reaction of Vanillin with Secondary Amines in Aerobic Conditions 111
A peptide nucleic acid-based method for the specific detection of Arachis hypogaea DNA 110
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 107
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 107
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 107
Variazione di alcuni fattori antinutrizionali in Theobroma cacao in funzione dei trattamenti termici 105
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 104
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 103
Alkylresorcinols content in pearled wheat fractions 103
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 103
Bioactive compounds from hazelnut skin (Corylus avellana L.): effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631 102
Growth of Lactobacillus plantarum p17630 on whey based media 102
Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning 102
Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties 102
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 102
Analysis of DNA among traceability, authentication and food safety. The state of the art. 101
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 100
Spent grape pomace as a still potential by-product 100
Presenza di ammine biogene in formaggi erborinati 99
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 97
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 97
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 97
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ 96
Le filiere produttive del formaggio Ossolano nelle aree di studio 94
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 94
Protective effects of clovamide against H2O2-induced stress in rat cardiomyoblasts H9c2 cell line 94
Chemometric analysis for the authentication of hazelnut (Corylus avellana L., Tonda Gentile delle Langhe cv) 94
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 93
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 92
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 92
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 91
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 90
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 90
Istaminolo: una nuova molecola bioattiva del vino? 89
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione 89
Alkylresorcinols content in pearled wheat and barley fractions 88
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 88
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review 88
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 87
Applicazione della Spettroscopia 1H NMR per l’autenticazione della Nocciola Piemonte (Tonda Gentile Delle Langhe) 86
Characterization of Italian rice varieties and their by-products 86
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 85
Clovamide of Theobroma cacao inhibits lipid peroxidation in liposomal model-systems 85
Histaminol: identification and HPLC analysis of a novel compound in wine 85
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 85
Evaluation of the impact of sequential microwave/ultrasound processing on the IgE binding properties of Pru p 3 in treated peach juice 85
Identificazione di glutine in alimenti e prodotti dietetici via PCR 84
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 83
A survey on trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 83
Valutazione dell’attività antiossidante e antinfiammatoria del cacao (Theobroma cacao L.) e della clovamide in monociti umani 83
Improving the Quality of Roasted Hazelnuts During their Shelf-life using Film Coating Starch-Based 83
Chemotype and genotype chemometrical evaluation applied to authentication and traceability of “Tonda Gentile Trilobata” hazelnuts from Piedmont (Italy) 82
Valutazione della proteolisi e della produzione di ammine biogene in micro caseificazioni modello ottenute con ceppi produttori di batteriocine 81
Microbiological and chemical characterization of a typical Italian cheese: Robiola di Roccaverano 81
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L., cultivars grown in Piedmont (Italy) 81
Application of 1H NMR for the characterization and authentication of "Tonda Gentile Trilobata" hazelnuts from Piedmont 81
Enhancing oral drug delivery of lutein with the carrier-in-carrier: sericin nanoparticles embedded in apple-derived extracellular vesicles 80
Phenolic extracts from Theobroma cacao L., clovamide and epicatechin display anti-radical and anti-apoptotic activities on H9C2 rat cardiomyoblasts undergoing oxidative stress 80
Artificial intelligence: a powerful tool useful to evaluate and measure the colour development in roasted hazelnuts 80
Role of chocolate consumption in the inflammatory pathway: a proteomic approach 80
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 79
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) 79
Euterpe oleracea juice as functional pigment for yogurt 78
Evoluzione delle ammine biogene nel Gorgonzola piccante 78
Effect of deep freezing and modified atmospheres on cheese proteolysis during storage: Italian Gorgonzola PDO case 78
Caratterizzazione chimica e proprietà antiossidanti della frazione polifenolica estratta da cuticola di semi di Corylus avellana L. 77
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 77
Study of the DPPH°-scavenging activity: development of a free software for the correct interpretation of data 77
Improving the application of SSR polymorphism analysis coupled with Lab-on-a-chip capillary electrophoresis to assess food autheticity: Italian pigmented rice as case study. 77
Spent grape pomace: still a potential by-product? 77
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 77
Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy 77
Phenolic composition of Nebbiolo grapes from Piedmont: changes during ripening and identification of geographic origin 76
Phenolic composition of Nebbiolo grapes: impact of solar radiation 76
Impatto del processo di tostatura sulla componente polifenolica estratta da Theobroma cacao L 75
Effect of roasting process on proteins break-down and genomic DNA degradation in Corylus spp. seeds 75
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 75
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 75
Conversion of histamine in histaminol: a new perspective for wine quality and safety. Oral Communication (M. Arlorio) 74
Identification and characterization of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) 74
Pearling of soft wheat and barley: a new technological strategy useful to enrich flour and bakery products with bioactive functional compounds 74
Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread 74
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 74
Gene transcription analysis of hazelnut (Corylus avellana L.) allergens Cor a 1, Cor a 8 and Cor a 11: a comparative study 74
A Rapid and Efficient Loop-mediated Isothermal Amplification (LAMP) Assay for the Authentication of Food Supplements Based on Maitake (Grifola Frondosa) 73
HPLC method validation for the determination of fucoxanthin 73
Totale 9.196
Salva come PNG Salva come JPEG
Categoria #
all - tutte 95.082
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 95.082
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021795 0 0 0 0 0 20 239 5 231 53 238 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
2025/20263.833 327 296 779 1.418 723 290 0 0 0 0 0 0
Totale 17.878