IRIS
BORDIGA, MATTEO
 Distribuzione geografica
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Continente #
EU - Europa 5.180
NA - Nord America 4.654
AS - Asia 3.523
SA - Sud America 688
Continente sconosciuto - Info sul continente non disponibili 177
AF - Africa 137
OC - Oceania 6
Totale 14.365
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Nazione #
US - Stati Uniti d'America 4.477
RU - Federazione Russa 1.228
SG - Singapore 1.066
IE - Irlanda 862
CN - Cina 840
DE - Germania 712
IT - Italia 664
BR - Brasile 528
HK - Hong Kong 503
VN - Vietnam 495
SE - Svezia 436
FR - Francia 423
UA - Ucraina 341
FI - Finlandia 219
IN - India 129
BD - Bangladesh 114
GB - Regno Unito 104
CA - Canada 103
KR - Corea 75
AR - Argentina 64
BJ - Benin 52
ID - Indonesia 46
PL - Polonia 45
IR - Iran 42
IQ - Iraq 39
MX - Messico 33
ZA - Sudafrica 32
ES - Italia 31
JP - Giappone 31
EC - Ecuador 30
TR - Turchia 25
NL - Olanda 20
PK - Pakistan 20
CO - Colombia 17
VE - Venezuela 14
AT - Austria 13
LT - Lituania 13
SA - Arabia Saudita 13
CZ - Repubblica Ceca 12
EU - Europa 12
BE - Belgio 11
CL - Cile 10
EG - Egitto 10
MA - Marocco 10
PH - Filippine 10
UZ - Uzbekistan 10
MY - Malesia 9
PE - Perù 9
PY - Paraguay 9
DZ - Algeria 8
HR - Croazia 8
JM - Giamaica 8
TN - Tunisia 8
AE - Emirati Arabi Uniti 7
CR - Costa Rica 7
GR - Grecia 7
NP - Nepal 6
RO - Romania 6
SV - El Salvador 6
TH - Thailandia 6
CH - Svizzera 5
IL - Israele 5
JO - Giordania 5
KE - Kenya 5
LB - Libano 5
NZ - Nuova Zelanda 5
HN - Honduras 4
AZ - Azerbaigian 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
GT - Guatemala 3
HU - Ungheria 3
KG - Kirghizistan 3
NG - Nigeria 3
SK - Slovacchia (Repubblica Slovacca) 3
AL - Albania 2
AM - Armenia 2
BY - Bielorussia 2
DM - Dominica 2
EE - Estonia 2
ET - Etiopia 2
GD - Grenada 2
KW - Kuwait 2
PA - Panama 2
PT - Portogallo 2
SN - Senegal 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AF - Afghanistan, Repubblica islamica di 1
AG - Antigua e Barbuda 1
AU - Australia 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BH - Bahrain 1
CD - Congo 1
CI - Costa d'Avorio 1
DK - Danimarca 1
GA - Gabon 1
Totale 14.185
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Città #
Dublin 854
Jacksonville 593
Hong Kong 500
Singapore 409
San Jose 405
Council Bluffs 362
Ashburn 309
Beijing 281
Dearborn 281
Moscow 187
Wilmington 171
Ho Chi Minh City 169
Lauterbourg 137
Columbus 124
Los Angeles 124
Chandler 111
Princeton 109
Lawrence 108
Hanoi 101
New York 93
Santa Clara 81
Buffalo 78
Bremen 77
Piemonte 77
San Mateo 73
Seoul 69
Ann Arbor 68
Andover 64
Munich 60
Novara 57
Cotonou 52
Dallas 52
São Paulo 49
Frankfurt am Main 45
Turin 44
Milan 43
Warsaw 37
Düsseldorf 35
Helsinki 35
Toronto 33
Orem 32
Vercelli 31
Bonn 30
Atlanta 29
Haiphong 26
Hefei 26
Chennai 25
Houston 24
Rome 24
Tokyo 24
Nanjing 22
Rio de Janeiro 22
Baghdad 21
Falkenstein 21
Zanjan 21
Tianjin 20
Da Nang 19
Guangzhou 19
Kunming 19
Poplar 19
Chicago 18
Nuremberg 18
Boardman 17
Brooklyn 17
Johannesburg 17
Montreal 17
Phoenix 17
London 15
Redondo Beach 15
Jakarta 14
Manchester 14
Memphis 14
Bella 13
Boston 13
Hangzhou 13
Stockholm 13
Tornaco 13
Denver 12
Norwalk 12
San Francisco 12
Thái Bình 12
Turku 12
Biên Hòa 11
Brno 11
Brussels 11
Curitiba 11
Guayaquil 11
Kocaeli 11
Mexico City 11
Paris 11
Buenos Aires 10
Monmouth Junction 10
Naples 10
Shanghai 10
Ardabil 9
Bologna 9
Brasília 9
Dhaka 9
Hải Dương 9
Leawood 9
Totale 7.531
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Nome #
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 170
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
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 151
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 149
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 143
Antioxidant efficacy of an emulgel containing a blueberry pomace NaDES-extract 142
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 136
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 135
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
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 132
Alkylresorcinols content in pearled wheat and barley fractions 129
Alkylresorcinols content in pearled wheat fractions 128
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 127
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 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
Anthocyanins and proanthocyanidins of Prunus mahaleb L. fruits as novel potential source of functional pigments 124
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
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 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
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
Istaminolo: una nuova molecola bioattiva del vino? 109
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 109
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 108
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 108
Manipulating effects of fruits and vegetables on gut microbiota – a critical review 108
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 107
Green synthesis of copper nanoparticles from Nigella sativa seed extract and evaluation of their antibacterial and antiobesity activity 105
A reliable, green and fast two-step solid-phase extraction methodology for the obtention of anthocyanin-rich extracts from different sources 105
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 105
Foliar application of sodium selenate: effects on bioactive compounds and quality of raspberry (Rubus idaeus L.) 104
Histaminol: identification and HPLC analysis of a novel compound in wine 104
From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste 104
Phenolic composition of Nebbiolo grapes: impact of solar radiation 103
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 102
Improving the Quality of Roasted Hazelnuts During their Shelf-life using Film Coating Starch-Based 101
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 99
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 98
Volatile profile characterization of Nebbiolo-based wines using head-space solid-phase microextraction comprehensive two-dimensional gas-chromatography time-of-flight mass spectrometry (HS-SPME/GCxGC/TOF-MS 98
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 97
Identification and characterization of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) 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
Effect of roasting process on proteins break-down and genomic DNA degradation in Corylus spp. seeds 96
The flavor chemistry of fortified wines—a comprehensive approach 96
Bioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide) 95
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 95
Nuovi prodotti della panificazione ad elevato profilo nutrizionale ottenuti da decorticazione selettiva di frazioni cruscali di frumento tenero 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
Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition 94
Evolution of proanthocyanidins during berry development in six cultivars of Vitis vinifera L 94
Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs) 93
Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy 93
Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage 93
Microwave-assisted extraction of raspberry pomace phenolic compounds, and their bioaccessibility and bioactivity 92
Proprietà antiossidanti e contenuto proantocianidinico della cuticola di Nocciola Piemonte IGP 92
HPLC method validation for the determination of fucoxanthin 92
HPLC method validation for the determination of fucoxanthin 91
Conversion of histamine in histaminol: a new perspective for wine quality and safety. Oral Communication (M. Arlorio) 90
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L., cultivars grown in Piedmont (Italy) 90
Polymeric proanthocyanidins in skins and seeds of 37 Vitis vinifera L. cultivars: a methodological comparative study 90
First Insights on the Bioaccessibility and Absorption of Anthocyanins from Edible Flowers: Wild Pansy, Cosmos, and Cornflower 89
Impatto del processo di tostatura sulla componente polifenolica estratta da Theobroma cacao L 89
Utilizzo di derivati ultrafiltrati di siero di latte come enhancer della crescita di un ceppo di L. plantarum 89
Phenolic composition of Nebbiolo grapes from Piedmont: changes during ripening and identification of geographic origin 89
Functional bioactive compounds from hazelnut (C. avellana L.) seeds and skins: new perspectives for the nutraceutical products formulation 89
Variation in content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources 89
Characterization of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv 88
Radical scavenging capacity of cocoa polyphenols triggers anti-inflammatory properties in human monocytes and allows protective effects on H9c2 cardiomyoblasts exposed to oxidative stress 88
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making 88
Improving pigment analysis in wine using Computer Vision Image Analysis (CVIA) Coupled With Artificial Intelligence (AI) 87
Novel insights on bioactive properties of cocoa (Theobroma cacao L.,): attractive gourmet food, nutraceutical or natural medicine? 87
Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread 87
Functional bread enriched in bioactive compounds with pearled fractions of barley. 87
The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds 87
Protective activity of Theobroma cacao L. phenolic extract on AML12 and MLP29 liver cells by preventing apoptosis and inducing autophagy 86
Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy 85
Behind the Scenes of Anthocyanins-From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields 84
Spectophotometric determination of proanthocyanidin fraction in Vitis vinifera grape skins: a methodological-comparative study 84
Fingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS‐GC‐IMS Versus GC × GC‐MS 83
Characterization of complex bioactive oligosaccharides in wines using a combination of MALDI-FTICR MS and gas chromatography. 83
Triggering nutritional quality, safety and functional bioactive properties of cocoa and chocolate: a key role for Maillard Reactions and process impact. 82
Trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 80
Evolution of quality and safety parameters from raw cocoa beans to chocolate: an analysis of the processing effect 80
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 79
Totale 10.669
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Categoria #
all - tutte 66.532
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 66.532
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022832 0 47 99 130 38 11 71 27 53 75 90 191
2022/20231.666 163 76 84 18 127 138 22 94 858 15 43 28
2023/2024527 28 21 35 31 74 6 96 14 7 11 84 120
2024/20251.814 55 17 106 33 55 139 256 165 419 220 55 294
2025/20266.015 231 212 487 949 559 367 772 956 442 456 318 266
2026/2027825 448 377 0 0 0 0 0 0 0 0 0 0
Totale 14.365