IRIS
BORDIGA, MATTEO
 Distribuzione geografica
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Continente #
EU - Europa 5.131
NA - Nord America 3.917
AS - Asia 3.467
SA - Sud America 683
AF - Africa 135
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 6
Totale 13.352
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Nazione #
US - Stati Uniti d'America 3.782
RU - Federazione Russa 1.228
SG - Singapore 1.059
IE - Irlanda 862
CN - Cina 829
DE - Germania 712
IT - Italia 624
BR - Brasile 524
HK - Hong Kong 494
VN - Vietnam 493
SE - Svezia 435
FR - Francia 421
UA - Ucraina 341
FI - Finlandia 219
IN - India 129
GB - Regno Unito 104
BD - Bangladesh 92
CA - Canada 76
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
EC - Ecuador 30
JP - Giappone 30
ES - Italia 29
TR - Turchia 25
PK - Pakistan 20
CO - Colombia 17
NL - Olanda 17
AT - Austria 13
LT - Lituania 13
SA - Arabia Saudita 13
VE - Venezuela 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
PE - Perù 9
PY - Paraguay 9
DZ - Algeria 8
HR - Croazia 8
MY - Malesia 8
TN - Tunisia 8
GR - Grecia 7
AE - Emirati Arabi Uniti 6
RO - Romania 6
TH - Thailandia 6
CH - Svizzera 5
CR - Costa Rica 5
IL - Israele 5
JM - Giamaica 5
JO - Giordania 5
KE - Kenya 5
LB - Libano 5
NP - Nepal 5
NZ - Nuova Zelanda 5
HN - Honduras 4
AZ - Azerbaigian 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
HU - Ungheria 3
KG - Kirghizistan 3
SK - Slovacchia (Repubblica Slovacca) 3
AL - Albania 2
AM - Armenia 2
BY - Bielorussia 2
DM - Dominica 2
EE - Estonia 2
ET - Etiopia 2
PA - Panama 2
PT - Portogallo 2
SN - Senegal 2
SV - El Salvador 2
TW - Taiwan 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
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 13.339
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Città #
Dublin 854
Jacksonville 590
Hong Kong 491
Singapore 404
San Jose 361
Dearborn 281
Beijing 276
Ashburn 272
Moscow 187
Wilmington 170
Ho Chi Minh City 168
Council Bluffs 141
Lauterbourg 137
Los Angeles 119
Chandler 111
Lawrence 108
Princeton 108
Hanoi 101
New York 86
Bremen 77
Buffalo 77
Piemonte 77
San Mateo 73
Seoul 69
Ann Arbor 68
Andover 64
Munich 60
Novara 57
Santa Clara 54
Cotonou 52
São Paulo 47
Dallas 45
Frankfurt am Main 45
Turin 41
Milan 39
Columbus 38
Warsaw 37
Düsseldorf 35
Helsinki 35
Orem 32
Toronto 32
Vercelli 31
Bonn 30
Haiphong 26
Hefei 26
Chennai 25
Tokyo 24
Rome 23
Nanjing 22
Rio de Janeiro 22
Baghdad 21
Falkenstein 21
Houston 21
Zanjan 21
Tianjin 20
Atlanta 19
Da Nang 19
Guangzhou 19
Kunming 19
Poplar 19
Nuremberg 18
Boardman 17
Johannesburg 17
London 15
Redondo Beach 15
Jakarta 14
Manchester 14
Bella 13
Tornaco 13
Brooklyn 12
Denver 12
Hangzhou 12
Montreal 12
Norwalk 12
Stockholm 12
Thái Bình 12
Turku 12
Biên Hòa 11
Boston 11
Brno 11
Brussels 11
Curitiba 11
Guayaquil 11
Kocaeli 11
Mexico City 11
Paris 11
Buenos Aires 10
Chicago 10
Memphis 10
Monmouth Junction 10
Shanghai 10
Ardabil 9
Bologna 9
Brasília 9
Hải Dương 9
Leawood 9
Magenta 9
Porto Alegre 9
Tashkent 9
Varallo 9
Totale 7.009
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Nome #
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 163
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 162
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 162
Unprecedented Formation of 2,5-Diaminoquinones from the Reaction of Vanillin with Secondary Amines in Aerobic Conditions 151
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 147
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 146
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 137
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 136
Antioxidant efficacy of an emulgel containing a blueberry pomace NaDES-extract 134
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 128
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 126
Alkylresorcinols content in pearled wheat and barley fractions 123
Alkylresorcinols content in pearled wheat fractions 122
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 122
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 121
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 121
Anthocyanins and proanthocyanidins of Prunus mahaleb L. fruits as novel potential source of functional pigments 120
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 119
Spent grape pomace: still a potential by-product? 118
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 116
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 115
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 115
Characterization of Italian rice varieties and their by-products 114
Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties 114
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 113
Alkylresorcinols content in pearled wheat and barley fractions 113
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 112
Spent grape pomace as a still potential by-product 111
A survey on trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 110
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 110
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review 109
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
Istaminolo: una nuova molecola bioattiva del vino? 106
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 106
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione 106
Manipulating effects of fruits and vegetables on gut microbiota – a critical review 106
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 104
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 103
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 103
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 102
A reliable, green and fast two-step solid-phase extraction methodology for the obtention of anthocyanin-rich extracts from different sources 101
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 101
Foliar application of sodium selenate: effects on bioactive compounds and quality of raspberry (Rubus idaeus L.) 100
Histaminol: identification and HPLC analysis of a novel compound in wine 100
Improving the Quality of Roasted Hazelnuts During their Shelf-life using Film Coating Starch-Based 100
Green synthesis of copper nanoparticles from Nigella sativa seed extract and evaluation of their antibacterial and antiobesity activity 99
From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste 99
Phenolic composition of Nebbiolo grapes: impact of solar radiation 97
Effect of roasting process on proteins break-down and genomic DNA degradation in Corylus spp. seeds 95
Identification and characterization of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) 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
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 93
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 93
Progressive pearling of barley kernel and application to production of functional breads 93
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 93
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 92
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 92
Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy 92
Proprietà antiossidanti e contenuto proantocianidinico della cuticola di Nocciola Piemonte IGP 91
HPLC method validation for the determination of fucoxanthin 91
Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs) 90
Nuovi prodotti della panificazione ad elevato profilo nutrizionale ottenuti da decorticazione selettiva di frazioni cruscali di frumento tenero 90
Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage 89
The flavor chemistry of fortified wines—a comprehensive approach 89
Carbohydrases treatment on blueberry pomace: Influence on chemical composition and bioactive potential 89
Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition 87
Impatto del processo di tostatura sulla componente polifenolica estratta da Theobroma cacao L 87
HPLC method validation for the determination of fucoxanthin 87
Conversion of histamine in histaminol: a new perspective for wine quality and safety. Oral Communication (M. Arlorio) 87
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L., cultivars grown in Piedmont (Italy) 87
Progressive pearling of barley kernel: a new technological approach for the production of bioactive-rich ingredients dedicated to functional bakery products. 87
Microwave-assisted extraction of raspberry pomace phenolic compounds, and their bioaccessibility and bioactivity 86
Improving pigment analysis in wine using Computer Vision Image Analysis (CVIA) Coupled With Artificial Intelligence (AI) 86
Phenolic composition of Nebbiolo grapes from Piedmont: changes during ripening and identification of geographic origin 86
Radical scavenging capacity of cocoa polyphenols triggers anti-inflammatory properties in human monocytes and allows protective effects on H9c2 cardiomyoblasts exposed to oxidative stress 86
Functional bioactive compounds from hazelnut (C. avellana L.) seeds and skins: new perspectives for the nutraceutical products formulation 86
Utilizzo di derivati ultrafiltrati di siero di latte come enhancer della crescita di un ceppo di L. plantarum 85
Bioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide) 84
Characterization of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv 84
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making 84
Polymeric proanthocyanidins in skins and seeds of 37 Vitis vinifera L. cultivars: a methodological comparative study 83
Protective activity of Theobroma cacao L. phenolic extract on AML12 and MLP29 liver cells by preventing apoptosis and inducing autophagy 83
Novel insights on bioactive properties of cocoa (Theobroma cacao L.,): attractive gourmet food, nutraceutical or natural medicine? 82
Spectophotometric determination of proanthocyanidin fraction in Vitis vinifera grape skins: a methodological-comparative study 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
The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds 82
Characterization of complex bioactive oligosaccharides in wines using a combination of MALDI-FTICR MS and gas chromatography. 81
Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy 79
Evolution of proanthocyanidins during berry development in six cultivars of Vitis vinifera L 79
Triggering nutritional quality, safety and functional bioactive properties of cocoa and chocolate: a key role for Maillard Reactions and process impact. 79
Evolution of quality and safety parameters from raw cocoa beans to chocolate: an analysis of the processing effect 79
Functional bread enriched in bioactive compounds with pearled fractions of barley. 79
Nuove evidenze nutraceutiche sul cacao (Theobroma cacao L.): proprietà antiossidanti, neuropreventive, chemopreventive ed antinfiammatorie. 78
Trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 78
Behind the Scenes of Anthocyanins-From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields 77
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 77
Fingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS‐GC‐IMS Versus GC × GC‐MS 76
Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of Mass Spectrometry and Gas Chromatography 75
Totale 10.170
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Categoria #
all - tutte 61.777
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 61.777
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20216 0 0 0 0 0 0 0 0 0 0 0 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
2025/20265.989 231 212 487 949 559 367 772 956 442 456 318 240
Totale 13.514