IRIS
BORDIGA, MATTEO
 Distribuzione geografica
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Continente #
NA - Nord America 5.543
EU - Europa 5.278
AS - Asia 3.549
SA - Sud America 702
Continente sconosciuto - Info sul continente non disponibili 179
AF - Africa 138
OC - Oceania 6
Totale 15.395
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Nazione #
US - Stati Uniti d'America 5.295
RU - Federazione Russa 1.229
SG - Singapore 1.071
IE - Irlanda 862
CN - Cina 844
IT - Italia 721
DE - Germania 717
BR - Brasile 536
HK - Hong Kong 504
VN - Vietnam 496
SE - Svezia 436
FR - Francia 429
UA - Ucraina 342
FI - Finlandia 219
CA - Canada 139
IN - India 129
GB - Regno Unito 127
BD - Bangladesh 115
KR - Corea 75
AR - Argentina 65
BJ - Benin 52
ID - Indonesia 48
PL - Polonia 46
IR - Iran 42
IQ - Iraq 39
JP - Giappone 38
MX - Messico 33
EC - Ecuador 32
ZA - Sudafrica 32
ES - Italia 31
TR - Turchia 25
NL - Olanda 22
PK - Pakistan 20
CO - Colombia 19
CR - Costa Rica 15
VE - Venezuela 15
AT - Austria 13
LT - Lituania 13
SA - Arabia Saudita 13
CZ - Repubblica Ceca 12
EU - Europa 12
PH - Filippine 12
BE - Belgio 11
CL - Cile 10
EG - Egitto 10
JM - Giamaica 10
MA - Marocco 10
MY - Malesia 10
UZ - Uzbekistan 10
AE - Emirati Arabi Uniti 9
PE - Perù 9
PY - Paraguay 9
SV - El Salvador 9
DZ - Algeria 8
HR - Croazia 8
TN - Tunisia 8
GR - Grecia 7
HN - Honduras 7
NP - Nepal 6
PR - Porto Rico 6
RO - Romania 6
TH - Thailandia 6
TT - Trinidad e Tobago 6
CH - Svizzera 5
GT - Guatemala 5
IL - Israele 5
JO - Giordania 5
KE - Kenya 5
LB - Libano 5
NZ - Nuova Zelanda 5
NG - Nigeria 4
AZ - Azerbaigian 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
EE - Estonia 3
GP - Guadalupe 3
HU - Ungheria 3
KG - Kirghizistan 3
SK - Slovacchia (Repubblica Slovacca) 3
AL - Albania 2
AM - Armenia 2
BY - Bielorussia 2
CW - ???statistics.table.value.countryCode.CW??? 2
DK - Danimarca 2
DM - Dominica 2
ET - Etiopia 2
GD - Grenada 2
KW - Kuwait 2
NI - Nicaragua 2
PA - Panama 2
PT - Portogallo 2
SN - Senegal 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
BB - Barbados 1
Totale 15.209
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Città #
Dublin 854
Jacksonville 593
San Jose 512
Hong Kong 501
Singapore 411
Council Bluffs 406
Ashburn 332
Beijing 282
Dearborn 281
Moscow 187
Wilmington 172
Ho Chi Minh City 169
Columbus 140
Lauterbourg 137
Los Angeles 133
Chandler 112
Lawrence 109
Princeton 109
Santa Clara 103
Hanoi 102
New York 101
Buffalo 79
Bremen 77
Piemonte 77
San Mateo 73
Seoul 69
Ann Arbor 68
Andover 64
Dallas 64
Phoenix 62
Munich 60
Novara 57
Cotonou 52
São Paulo 50
Turin 49
Milan 48
Frankfurt am Main 45
Atlanta 40
Warsaw 38
Toronto 37
Düsseldorf 35
Helsinki 35
Orem 33
Tokyo 31
Vercelli 31
Bonn 30
Chicago 28
Rome 27
Haiphong 26
Hefei 26
Chennai 25
Houston 25
Montreal 24
Schaumburg 24
Brooklyn 23
Rio de Janeiro 23
Nanjing 22
Baghdad 21
Falkenstein 21
Zanjan 21
Tianjin 20
Da Nang 19
Guangzhou 19
Kunming 19
Poplar 19
Nuremberg 18
Boardman 17
Boston 17
Johannesburg 17
Naples 17
Denver 16
Memphis 16
London 15
North Bergen 15
Redondo Beach 15
Jakarta 14
Manchester 14
San Francisco 14
Bella 13
Hangzhou 13
Norwalk 13
Stockholm 13
Tornaco 13
Guayaquil 12
Las Vegas 12
Philadelphia 12
Queens 12
San José 12
Thái Bình 12
Turku 12
Biên Hòa 11
Bologna 11
Brno 11
Brussels 11
Curitiba 11
Kocaeli 11
Mexico City 11
Newark 11
Paris 11
Brasília 10
Totale 7.945
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Nome #
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 183
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 178
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 169
Unprecedented Formation of 2,5-Diaminoquinones from the Reaction of Vanillin with Secondary Amines in Aerobic Conditions 165
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 158
Antioxidant efficacy of an emulgel containing a blueberry pomace NaDES-extract 158
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 155
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 154
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 151
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 147
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. 144
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 143
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 141
Alkylresorcinols content in pearled wheat fractions 138
Alkylresorcinols content in pearled wheat and barley fractions 138
Spent grape pomace: still a potential by-product? 136
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 133
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 131
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 131
Characterization of Italian rice varieties and their by-products 129
Anthocyanins and proanthocyanidins of Prunus mahaleb L. fruits as novel potential source of functional pigments 128
Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties 128
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 126
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 125
Alkylresorcinols content in pearled wheat and barley fractions 125
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 124
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 124
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 124
A survey on trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 122
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione 121
Valorisation of grape pomace: an approach that is increasingly reaching its maturity – a review 121
Spent grape pomace as a still potential by-product 117
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 117
A reliable, green and fast two-step solid-phase extraction methodology for the obtention of anthocyanin-rich extracts from different sources 116
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 115
Chemometric analysis for the authentication of hazelnut (Corylus avellana L., Tonda Gentile delle Langhe cv) 115
From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste 115
Carbohydrases treatment on blueberry pomace: Influence on chemical composition and bioactive potential 115
Green synthesis of copper nanoparticles from Nigella sativa seed extract and evaluation of their antibacterial and antiobesity activity 114
Manipulating effects of fruits and vegetables on gut microbiota – a critical review 113
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 112
Istaminolo: una nuova molecola bioattiva del vino? 112
Foliar application of sodium selenate: effects on bioactive compounds and quality of raspberry (Rubus idaeus L.) 111
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 111
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 110
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 110
Phenolic composition of Nebbiolo grapes: impact of solar radiation 108
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 108
Histaminol: identification and HPLC analysis of a novel compound in wine 107
Bioaccessibility of phenolic compounds during simulated gastrointestinal digestion of black rice (Oryza sativa L., cv. Artemide) 105
Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition 105
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 105
Improving the Quality of Roasted Hazelnuts During their Shelf-life using Film Coating Starch-Based 104
Microwave-assisted extraction of raspberry pomace phenolic compounds, and their bioaccessibility and bioactivity 103
Effect of Carbohydrase Treatment on the Dietary Fibers and Bioactive Compounds of Cocoa Bean Shells (CBSs) 102
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 102
Progressive pearling of barley kernel and application to production of functional breads 102
Identification and characterization of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.) 101
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 101
Progressive pearling of barley kernel: a new technological approach for the production of bioactive-rich ingredients dedicated to functional bakery products. 101
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 101
The flavor chemistry of fortified wines—a comprehensive approach 101
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation 100
Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction 99
Effect of roasting process on proteins break-down and genomic DNA degradation in Corylus spp. seeds 99
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 99
Nuovi prodotti della panificazione ad elevato profilo nutrizionale ottenuti da decorticazione selettiva di frazioni cruscali di frumento tenero 98
First Insights on the Bioaccessibility and Absorption of Anthocyanins from Edible Flowers: Wild Pansy, Cosmos, and Cornflower 97
Fingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS‐GC‐IMS Versus GC × GC‐MS 97
Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy 96
Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintage 96
Behind the Scenes of Anthocyanins-From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields 95
Proprietà antiossidanti e contenuto proantocianidinico della cuticola di Nocciola Piemonte IGP 95
Evolution of proanthocyanidins during berry development in six cultivars of Vitis vinifera L 95
HPLC method validation for the determination of fucoxanthin 95
Phenolic composition of Nebbiolo grapes from Piedmont: changes during ripening and identification of geographic origin 94
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 94
Utilizzo di derivati ultrafiltrati di siero di latte come enhancer della crescita di un ceppo di L. plantarum 93
Polymeric proanthocyanidins in skins and seeds of 37 Vitis vinifera L. cultivars: a methodological comparative study 93
HPLC method validation for the determination of fucoxanthin 92
Conversion of histamine in histaminol: a new perspective for wine quality and safety. Oral Communication (M. Arlorio) 92
Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L., cultivars grown in Piedmont (Italy) 92
Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread 92
Radical scavenging capacity of cocoa polyphenols triggers anti-inflammatory properties in human monocytes and allows protective effects on H9c2 cardiomyoblasts exposed to oxidative stress 92
Functional bioactive compounds from hazelnut (C. avellana L.) seeds and skins: new perspectives for the nutraceutical products formulation 92
Impatto del processo di tostatura sulla componente polifenolica estratta da Theobroma cacao L 91
Improving pigment analysis in wine using Computer Vision Image Analysis (CVIA) Coupled With Artificial Intelligence (AI) 91
Characterization of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv 91
Functional bread enriched in bioactive compounds with pearled fractions of barley. 91
Impact of Japanese beetles (Popillia japonica Newman) on the chemical composition of two grape varieties (Nebbiolo and Erbaluce) grown in Italy 90
Novel insights on bioactive properties of cocoa (Theobroma cacao L.,): attractive gourmet food, nutraceutical or natural medicine? 90
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making 90
Protective activity of Theobroma cacao L. phenolic extract on AML12 and MLP29 liver cells by preventing apoptosis and inducing autophagy 90
A Comprehensive Review of the Triangular Relationship Among Diet, Gut Microbiota, and Aging 89
The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds 89
Spectophotometric determination of proanthocyanidin fraction in Vitis vinifera grape skins: a methodological-comparative study 88
A Comprehensive Review of the Triangular Relationship among Diet–Gut Microbiota–Inflammation 87
Trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 85
Characterization of complex bioactive oligosaccharides in wines using a combination of MALDI-FTICR MS and gas chromatography. 85
Optimizing and Characterization of Soybean Oil Seed Cake Protein Hydrolysis: In Vitro Analysis 84
Totale 11.227
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Categoria #
all - tutte 72.565
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 72.565
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022686 0 0 0 130 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
2026/20271.855 448 509 403 495 0 0 0 0 0 0 0 0
Totale 15.395