IRIS
BORDIGA, MATTEO
 Distribuzione geografica
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Continente #
EU - Europa 3.053
NA - Nord America 2.104
AS - Asia 838
Continente sconosciuto - Info sul continente non disponibili 13
SA - Sud America 10
OC - Oceania 5
AF - Africa 4
Totale 6.027
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Nazione #
US - Stati Uniti d'America 2.079
IE - Irlanda 860
DE - Germania 549
SE - Svezia 421
IT - Italia 367
UA - Ucraina 306
HK - Hong Kong 252
FR - Francia 243
SG - Singapore 217
CN - Cina 199
FI - Finlandia 196
IN - India 65
IR - Iran 41
GB - Regno Unito 36
CA - Canada 25
EU - Europa 12
BE - Belgio 11
CZ - Repubblica Ceca 11
ES - Italia 11
TR - Turchia 11
IQ - Iraq 10
PK - Pakistan 9
NL - Olanda 8
BR - Brasile 6
MY - Malesia 6
GR - Grecia 5
HR - Croazia 5
ID - Indonesia 5
LT - Lituania 5
NZ - Nuova Zelanda 5
SA - Arabia Saudita 5
VN - Vietnam 5
CH - Svizzera 4
EG - Egitto 4
RU - Federazione Russa 4
AR - Argentina 3
AT - Austria 3
KR - Corea 3
PL - Polonia 3
TH - Thailandia 3
KG - Kirghizistan 2
RO - Romania 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
CL - Cile 1
HU - Ungheria 1
IL - Israele 1
LA - Repubblica Popolare Democratica del Laos 1
LI - Liechtenstein 1
PH - Filippine 1
PT - Portogallo 1
QA - Qatar 1
Totale 6.027
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Città #
Dublin 853
Jacksonville 589
Dearborn 281
Hong Kong 252
Wilmington 170
Singapore 159
Chandler 111
Lawrence 108
Princeton 108
Beijing 91
Bremen 77
Piemonte 77
San Mateo 73
Ann Arbor 68
Andover 64
Ashburn 51
Düsseldorf 35
Bonn 30
Hefei 25
Helsinki 24
Nanjing 21
Zanjan 21
Kunming 18
Boardman 17
Milan 17
Munich 16
Toronto 16
Turin 16
Santa Clara 14
Vercelli 14
Bella 13
Houston 12
Norwalk 12
Brno 11
Brussels 11
Kocaeli 11
Baghdad 10
Monmouth Junction 10
Novara 10
Ardabil 9
Leawood 9
Varallo 9
Mülheim 8
Chennai 7
Dallas 7
Trecate 7
Berlin 6
Gunzenhausen 6
Lahore 6
Shah Alam 6
Torino 6
Cancellara 5
Cassano Magnago 5
Ludhiana 5
Redwood City 5
Rome 5
Vicenza 5
Acquaviva delle Fonti 4
Barneveld 4
Cairo 4
Fairfield 4
Guangzhou 4
Iesi 4
Nanchang 4
New York 4
Ottawa 4
Paris 4
Parma 4
Sacramento 4
Senago 4
Torrejón De Ardoz 4
Zurich 4
Acqui Terme 3
Augusta 3
Bolzano 3
Cambridge 3
Chandigarh 3
Christchurch 3
Jinan 3
Naples 3
Pianezza 3
Seattle 3
Siena 3
Surabaya 3
Villaromagnano 3
Wageningen 3
Woodbridge 3
Baotou 2
Bergamo 2
Bishkek 2
Bucharest 2
Buenos Aires 2
Burgos 2
Casoria 2
Castagneto Carducci 2
Changsha 2
Comiso 2
Dong Ket 2
Ercolano 2
Fuzhou 2
Totale 3.763
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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 109
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 86
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 86
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 82
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. 79
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 77
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 76
Characterization of Italian rice varieties and their by-products 74
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 74
Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties 71
Spent grape pomace as a still potential by-product 70
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 70
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 69
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 66
Alkylresorcinols content in pearled wheat fractions 65
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 65
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 65
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 64
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 64
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 64
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 63
Alkylresorcinols content in pearled wheat and barley fractions 63
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 63
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 63
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 62
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 62
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review 62
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 61
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 61
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 61
Anthocyanins and proanthocyanidins of Prunus mahaleb L. fruits as novel potential source of functional pigments 59
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 59
Istaminolo: una nuova molecola bioattiva del vino? 58
HPLC method validation for the determination of fucoxanthin 58
Phenolic composition of Nebbiolo grapes: impact of solar radiation 58
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making 57
Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage 57
Chemometric analysis for the authentication of hazelnut (Corylus avellana L., Tonda Gentile delle Langhe cv) 57
Proprietà antiossidanti e contenuto proantocianidinico della cuticola di Nocciola Piemonte IGP 56
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 56
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 56
Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy 56
Unprecedented Formation of 2,5-Diaminoquinones from the Reaction of Vanillin with Secondary Amines in Aerobic Conditions 56
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 55
A survey on trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 55
Characterization of complex bioactive oligosaccharides in wines using a combination of MALDI-FTICR MS and gas chromatography. 55
Characterization of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv 55
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 55
Alkylresorcinols content in pearled wheat and barley fractions 55
Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread 55
Improving the Quality of Roasted Hazelnuts During their Shelf-life using Film Coating Starch-Based 55
Spectophotometric determination of proanthocyanidin fraction in Vitis vinifera grape skins: a methodological-comparative study 54
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 54
HPLC method validation for the determination of fucoxanthin 54
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione 54
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 53
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 53
Effect of roasting process on proteins break-down and genomic DNA degradation in Corylus spp. seeds 52
Evolution of quality and safety parameters from raw cocoa beans to chocolate: an analysis of the processing effect 52
Functional bioactive compounds from hazelnut (C. avellana L.) seeds and skins: new perspectives for the nutraceutical products formulation 52
Identification and characterization of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) 51
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L., cultivars grown in Piedmont (Italy) 51
Conversion of histamine in histaminol: a new perspective for wine quality and safety. Oral Communication (M. Arlorio) 50
Spent grape pomace: still a potential by-product? 50
HS-SPME/GCxGC/TOF-MS: a useful tool for the aroma characterization in Italian white wine “Moscato d’Asti” and “Asti Spumante” DOCG 49
Effetto di un trattamento di superficie con film di zeina sulla maturazione del Gorgonzola DOP 49
Phenolic composition of Nebbiolo grapes from Piedmont: changes during ripening and identification of geographic origin 49
Green synthesis of copper nanoparticles from Nigella sativa seed extract and evaluation of their antibacterial and antiobesity activity 48
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 48
Histaminol: identification and HPLC analysis of a novel compound in wine 48
Volatile profile characterization of Nebbiolo-based wine using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME/GCxGC/TOF-MS) 48
Nuovi prodotti della panificazione ad elevato profilo nutrizionale ottenuti da decorticazione selettiva di frazioni cruscali di frumento tenero 48
Functional bread enriched in bioactive compounds with pearled fractions of barley. 48
Progressive pearling of barley kernel: a new technological approach for the production of bioactive-rich ingredients dedicated to functional bakery products. 48
Trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 47
Determination of dietary fibre, antioxidant activity and contaminants in pearled wheat fractions as novel functional food ingredients 47
Pyrogallol: a new trapping nucleophile in proanthocyanidins analysis 47
Radical scavenging capacity of cocoa polyphenols triggers anti-inflammatory properties in human monocytes and allows protective effects on H9c2 cardiomyoblasts exposed to oxidative stress 47
Characterization of polyphenolic and oligosaccharidic fractions extracted from grape seeds followed by the evaluation of prebiotic activity related to oligosaccharides 47
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 45
Improving pigment analysis in wine using Computer Vision Image Analysis (CVIA) Coupled With Artificial Intelligence (AI) 45
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 45
Histaminol: identification and HPLC analysis of a novel compound in wine 45
Protective activity of Theobroma cacao L. phenolic extract on AML12 and MLP29 liver cells by preventing apoptosis and inducing autophagy 45
Nutritional value, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 44
Evolution of Vitis vinifera L. proanthocyanidins during berry development 44
Triggering nutritional quality, safety and functional bioactive properties of cocoa and chocolate: a key role for Maillard Reactions and process impact. 44
Polymeric proanthocyanidins in skins and seeds of 37 Vitis vinifera L. cultivars: a methodological comparative study 43
The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds 43
Proanthocyanidins content and total radical scavenging capacity of Tonda Gentile delle Langhe (TGL) hazelnut seeds skin 42
Identification and characterization of complex bioactive oligosaccharides in white and red wine by a combination of Mass Spectrometry and Gas Chromatography 42
Progressive pearling of barley kernel and application to production of functional breads 41
Impatto del processo di tostatura sulla componente polifenolica estratta da Theobroma cacao L 40
Detection of hazelnut hidden allergens in olive oil adulterated with hazelnut oil 40
Nuove evidenze nutraceutiche sul cacao (Theobroma cacao L.): proprietà antiossidanti, neuropreventive, chemopreventive ed antinfiammatorie. 39
Zein coating of Italian Gorgonzola PDO cheese has prophylactic antimicrobial properties 39
HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines 38
Evolution of proanthocyanidins during berry development in six cultivars of Vitis vinifera L 38
Novel insights on bioactive properties of cocoa (Theobroma cacao L.,): attractive gourmet food, nutraceutical or natural medicine? 37
Utilizzo di derivati ultrafiltrati di siero di latte come enhancer della crescita di un ceppo di L. plantarum 37
Totale 5.554
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Categoria #
all - tutte 34.338
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 34.338
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020715 0 0 0 0 0 0 227 80 141 117 144 6
2020/2021698 105 3 109 6 90 13 105 6 101 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
2023/2024534 28 21 35 31 74 7 98 14 9 11 84 122
2024/2025423 57 17 107 46 56 140 0 0 0 0 0 0
Totale 6.141