IRIS
BORDIGA, MATTEO
 Distribuzione geografica
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Continente #
EU - Europa 5.054
NA - Nord America 3.458
AS - Asia 3.340
SA - Sud America 681
AF - Africa 135
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 6
Totale 12.687
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Nazione #
US - Stati Uniti d'America 3.352
RU - Federazione Russa 1.228
SG - Singapore 1.033
IE - Irlanda 862
CN - Cina 800
DE - Germania 712
IT - Italia 556
BR - Brasile 523
HK - Hong Kong 490
VN - Vietnam 489
SE - Svezia 435
FR - Francia 421
UA - Ucraina 341
FI - Finlandia 219
IN - India 129
GB - Regno Unito 101
KR - Corea 75
AR - Argentina 64
CA - Canada 56
BJ - Benin 52
ID - Indonesia 46
PL - Polonia 44
IR - Iran 42
IQ - Iraq 39
ZA - Sudafrica 32
BD - Bangladesh 31
MX - Messico 31
EC - Ecuador 30
JP - Giappone 30
ES - Italia 29
TR - Turchia 25
PK - Pakistan 20
CO - Colombia 17
NL - Olanda 17
AT - Austria 13
SA - Arabia Saudita 13
VE - Venezuela 13
EU - Europa 12
BE - Belgio 11
CZ - Repubblica Ceca 11
LT - Lituania 11
CL - Cile 10
EG - Egitto 10
MA - Marocco 10
PH - Filippine 10
UZ - Uzbekistan 10
PY - Paraguay 9
DZ - Algeria 8
HR - Croazia 8
MY - Malesia 8
PE - Perù 8
TN - Tunisia 8
GR - Grecia 7
AE - Emirati Arabi Uniti 6
IL - Israele 5
JO - Giordania 5
KE - Kenya 5
LB - Libano 5
NP - Nepal 5
NZ - Nuova Zelanda 5
RO - Romania 5
TH - Thailandia 5
CH - Svizzera 4
AZ - Azerbaigian 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
HN - Honduras 3
HU - Ungheria 3
JM - Giamaica 3
KG - Kirghizistan 3
SK - Slovacchia (Repubblica Slovacca) 3
AL - Albania 2
AM - Armenia 2
BY - Bielorussia 2
CR - Costa Rica 2
DM - Dominica 2
EE - Estonia 2
ET - Etiopia 2
PA - Panama 2
PT - Portogallo 2
SN - Senegal 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AF - Afghanistan, Repubblica islamica di 1
AU - Australia 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
CD - Congo 1
CI - Costa d'Avorio 1
DK - Danimarca 1
GA - Gabon 1
GD - Grenada 1
GT - Guatemala 1
GY - Guiana 1
KW - Kuwait 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LI - Liechtenstein 1
LK - Sri Lanka 1
LV - Lettonia 1
Totale 12.675
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Città #
Dublin 854
Jacksonville 589
Hong Kong 487
Singapore 402
San Jose 284
Dearborn 281
Beijing 274
Ashburn 260
Moscow 187
Wilmington 170
Ho Chi Minh City 167
Lauterbourg 137
Chandler 111
Lawrence 108
Princeton 108
Los Angeles 104
Hanoi 101
Bremen 77
Piemonte 77
San Mateo 73
Buffalo 70
Seoul 69
Ann Arbor 68
Andover 64
Munich 60
Novara 57
New York 56
Cotonou 52
São Paulo 47
Frankfurt am Main 45
Council Bluffs 40
Santa Clara 38
Turin 37
Warsaw 37
Düsseldorf 35
Helsinki 35
Dallas 33
Orem 31
Vercelli 31
Bonn 30
Milan 29
Hefei 26
Chennai 25
Haiphong 25
Tokyo 24
Toronto 23
Nanjing 22
Rio de Janeiro 22
Baghdad 21
Falkenstein 21
Houston 21
Zanjan 21
Tianjin 20
Da Nang 19
Guangzhou 19
Kunming 19
Poplar 19
Atlanta 18
Nuremberg 18
Boardman 17
Johannesburg 17
Redondo Beach 15
Jakarta 14
London 14
Manchester 14
Bella 13
Montreal 12
Norwalk 12
Rome 12
Stockholm 12
Thái Bình 12
Turku 12
Biên Hòa 11
Boston 11
Brno 11
Brussels 11
Curitiba 11
Guayaquil 11
Kocaeli 11
Paris 11
Buenos Aires 10
Hangzhou 10
Monmouth Junction 10
Shanghai 10
Ardabil 9
Brasília 9
Denver 9
Leawood 9
Magenta 9
Mexico City 9
Porto Alegre 9
Tashkent 9
Varallo 9
Brooklyn 8
Hải Dương 8
Lahore 8
Lấp Vò 8
Mülheim 8
Phoenix 8
Quito 8
Totale 6.639
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Nome #
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 158
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 157
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 148
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 146
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 144
Unprecedented Formation of 2,5-Diaminoquinones from the Reaction of Vanillin with Secondary Amines in Aerobic Conditions 137
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 135
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 133
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
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 127
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 125
Alkylresorcinols content in pearled wheat and barley fractions 121
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 120
Alkylresorcinols content in pearled wheat fractions 120
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 120
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 120
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 117
Anthocyanins and proanthocyanidins of Prunus mahaleb L. fruits as novel potential source of functional pigments 116
Antioxidant efficacy of an emulgel containing a blueberry pomace NaDES-extract 115
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 114
Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties 113
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 112
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 111
Alkylresorcinols content in pearled wheat and barley fractions 111
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 110
Characterization of Italian rice varieties and their by-products 110
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 109
Spent grape pomace as a still potential by-product 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
A survey on trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 106
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 105
Manipulating effects of fruits and vegetables on gut microbiota – a critical review 105
Spent grape pomace: still a potential by-product? 104
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 104
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review 103
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 102
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione 102
Istaminolo: una nuova molecola bioattiva del vino? 101
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 101
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 101
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 100
Improving the Quality of Roasted Hazelnuts During their Shelf-life using Film Coating Starch-Based 99
Foliar application of sodium selenate: effects on bioactive compounds and quality of raspberry (Rubus idaeus L.) 98
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 98
Histaminol: identification and HPLC analysis of a novel compound in wine 95
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 94
Green synthesis of copper nanoparticles from Nigella sativa seed extract and evaluation of their antibacterial and antiobesity activity 93
Phenolic composition of Nebbiolo grapes: impact of solar radiation 93
From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste 93
Effect of roasting process on proteins break-down and genomic DNA degradation in Corylus spp. seeds 92
Identification and characterization of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) 92
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 91
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 91
Nuovi prodotti della panificazione ad elevato profilo nutrizionale ottenuti da decorticazione selettiva di frazioni cruscali di frumento tenero 90
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 90
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 89
Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy 89
Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage 89
Proprietà antiossidanti e contenuto proantocianidinico della cuticola di Nocciola Piemonte IGP 88
HPLC method validation for the determination of fucoxanthin 88
Impatto del processo di tostatura sulla componente polifenolica estratta da Theobroma cacao L 87
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 87
The flavor chemistry of fortified wines—a comprehensive approach 87
Conversion of histamine in histaminol: a new perspective for wine quality and safety. Oral Communication (M. Arlorio) 86
Progressive pearling of barley kernel: a new technological approach for the production of bioactive-rich ingredients dedicated to functional bakery products. 86
Improving pigment analysis in wine using Computer Vision Image Analysis (CVIA) Coupled With Artificial Intelligence (AI) 85
HPLC method validation for the determination of fucoxanthin 85
Phenolic composition of Nebbiolo grapes from Piedmont: changes during ripening and identification of geographic origin 85
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L., cultivars grown in Piedmont (Italy) 85
Functional bioactive compounds from hazelnut (C. avellana L.) seeds and skins: new perspectives for the nutraceutical products formulation 85
Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs) 83
Carbohydrases treatment on blueberry pomace: Influence on chemical composition and bioactive potential 83
Utilizzo di derivati ultrafiltrati di siero di latte come enhancer della crescita di un ceppo di L. plantarum 82
Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread 82
Progressive pearling of barley kernel and application to production of functional breads 82
Radical scavenging capacity of cocoa polyphenols triggers anti-inflammatory properties in human monocytes and allows protective effects on H9c2 cardiomyoblasts exposed to oxidative stress 82
Protective activity of Theobroma cacao L. phenolic extract on AML12 and MLP29 liver cells by preventing apoptosis and inducing autophagy 82
The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds 81
Novel insights on bioactive properties of cocoa (Theobroma cacao L.,): attractive gourmet food, nutraceutical or natural medicine? 80
Spectophotometric determination of proanthocyanidin fraction in Vitis vinifera grape skins: a methodological-comparative study 80
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making 80
Polymeric proanthocyanidins in skins and seeds of 37 Vitis vinifera L. cultivars: a methodological comparative study 80
Characterization of complex bioactive oligosaccharides in wines using a combination of MALDI-FTICR MS and gas chromatography. 79
Functional bread enriched in bioactive compounds with pearled fractions of barley. 78
Behind the Scenes of Anthocyanins-From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields 77
Trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 77
Evolution of proanthocyanidins during berry development in six cultivars of Vitis vinifera L 77
Triggering nutritional quality, safety and functional bioactive properties of cocoa and chocolate: a key role for Maillard Reactions and process impact. 77
Evolution of quality and safety parameters from raw cocoa beans to chocolate: an analysis of the processing effect 77
Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition 76
Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of Mass Spectrometry and Gas Chromatography 75
Characterization of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv 75
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 75
Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy 74
Nuove evidenze nutraceutiche sul cacao (Theobroma cacao L.): proprietà antiossidanti, neuropreventive, chemopreventive ed antinfiammatorie. 74
Computer Vision Image analysis (CVIA) and artificial intelligence (AI): a new post-analysis hyphenated tool for HS-SPME/GCxGC/TOF-MS? Aroma analysis and off flavors in white wine as case study 73
Characterization of polyphenolic and oligosaccharidic fractions extracted from grape seeds followed by the evaluation of prebiotic activity related to oligosaccharides 73
Evolution of Vitis vinifera L. proanthocyanidins during berry development 72
Pyrogallol: a new trapping nucleophile in proanthocyanidins analysis 72
Totale 9.805
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Categoria #
all - tutte 56.953
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 56.953
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021160 0 0 0 0 0 0 0 0 0 48 106 6
2021/2022845 13 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
2025/20265.315 231 212 487 949 559 367 772 956 442 340 0 0
Totale 12.840