IRIS
ARLORIO, Marco
 Distribuzione geografica
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Continente #
EU - Europa 10.449
NA - Nord America 8.935
AS - Asia 6.031
SA - Sud America 1.428
AF - Africa 180
Continente sconosciuto - Info sul continente non disponibili 39
OC - Oceania 8
Totale 27.070
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Nazione #
US - Stati Uniti d'America 8.760
IE - Irlanda 2.503
SG - Singapore 2.081
DE - Germania 1.956
CN - Cina 1.356
HK - Hong Kong 1.212
IT - Italia 1.193
UA - Ucraina 1.153
SE - Svezia 1.150
BR - Brasile 1.118
FI - Finlandia 753
RU - Federazione Russa 715
VN - Vietnam 672
FR - Francia 504
GB - Regno Unito 198
IN - India 174
KR - Corea 149
AR - Argentina 134
CA - Canada 87
EC - Ecuador 68
ID - Indonesia 64
BJ - Benin 63
IR - Iran 54
MX - Messico 53
ES - Italia 52
PL - Polonia 51
NL - Olanda 49
ZA - Sudafrica 44
BD - Bangladesh 41
TR - Turchia 40
EU - Europa 36
JP - Giappone 36
IQ - Iraq 34
BE - Belgio 29
CO - Colombia 28
CZ - Repubblica Ceca 27
AT - Austria 25
PY - Paraguay 21
PE - Perù 18
CL - Cile 17
LT - Lituania 16
MA - Marocco 16
UZ - Uzbekistan 16
GR - Grecia 15
EG - Egitto 14
PK - Pakistan 13
VE - Venezuela 12
AE - Emirati Arabi Uniti 11
KE - Kenya 11
SK - Slovacchia (Repubblica Slovacca) 10
DZ - Algeria 9
IL - Israele 9
NP - Nepal 9
SA - Arabia Saudita 9
TN - Tunisia 9
PT - Portogallo 8
RO - Romania 8
CR - Costa Rica 7
HN - Honduras 7
HR - Croazia 7
MY - Malesia 7
AZ - Azerbaigian 6
NZ - Nuova Zelanda 6
UY - Uruguay 6
BO - Bolivia 5
DO - Repubblica Dominicana 5
GT - Guatemala 5
JO - Giordania 5
OM - Oman 5
PA - Panama 5
AL - Albania 4
BH - Bahrain 4
KZ - Kazakistan 4
MD - Moldavia 4
TH - Thailandia 4
BG - Bulgaria 3
BY - Bielorussia 3
CH - Svizzera 3
HU - Ungheria 3
KG - Kirghizistan 3
LK - Sri Lanka 3
PH - Filippine 3
AO - Angola 2
AU - Australia 2
DM - Dominica 2
ET - Etiopia 2
JM - Giamaica 2
LB - Libano 2
NO - Norvegia 2
SN - Senegal 2
TT - Trinidad e Tobago 2
A1 - Anonimo 1
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BW - Botswana 1
CV - Capo Verde 1
DK - Danimarca 1
EE - Estonia 1
GE - Georgia 1
IS - Islanda 1
Totale 27.057
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Città #
Dublin 2.495
Jacksonville 2.080
Hong Kong 1.210
Dearborn 1.066
Singapore 683
Wilmington 677
Beijing 620
Ashburn 439
Lawrence 366
Princeton 366
Moscow 335
Chandler 318
Andover 272
Ho Chi Minh City 259
San Mateo 249
Los Angeles 233
Ann Arbor 205
Buffalo 195
Bremen 175
Piemonte 164
Düsseldorf 149
Seoul 145
Hanoi 132
Munich 128
Novara 113
São Paulo 107
Turin 99
Helsinki 97
Milan 85
New York 84
Hefei 71
Nanjing 70
Boardman 64
Cotonou 63
Houston 59
Norwalk 57
Redondo Beach 56
Vercelli 56
Dallas 51
Kunming 48
Rio de Janeiro 47
Frankfurt am Main 43
Turku 42
Santa Clara 40
Tianjin 40
Haiphong 39
Warsaw 37
Tokyo 35
Falkenstein 34
Rome 33
Toronto 33
Stockholm 31
Bonn 30
Brooklyn 30
Brussels 29
Poplar 28
London 26
Atlanta 24
Jinan 24
Johannesburg 24
Guayaquil 23
Montreal 23
Zanjan 23
Biên Hòa 22
Buenos Aires 22
Monmouth Junction 22
Quito 22
Brno 21
Denver 21
Guangzhou 21
Nanchang 21
Curitiba 20
Da Nang 20
Orem 20
Chennai 19
Nuremberg 19
Seattle 19
Torino 19
Baghdad 18
Manchester 18
Salvador 18
Berlin 17
Ankara 16
Ardabil 16
Boston 16
Brasília 16
Hải Dương 16
Tashkent 16
Bella 15
Campinas 15
Fairfield 15
Phoenix 15
Porto Alegre 15
Woodbridge 15
Assago 14
Chongqing 14
Lima 14
Vienna 14
Fuzhou 13
Kocaeli 13
Totale 15.526
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Nome #
A comparative study of bioactive and volatile components in cold-pressed apricot and peach kernel oils: implications for nutritional, nutraceuticals and cosmetics functional properties 241
Exploiting Data Mining for Authenticity Assessment and Protection of High-Quality Italian Wines from Piedmont 147
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 132
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 132
Attività antiossidante di clovamide in sistemi liposomiali 130
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 123
A real-time PCR method for the detection of pine nuts in food. 121
Alimenti nervini: cacao, caffè, tè 116
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ modulation 116
Alimenti nervini: cacao, caffé, tè. Capitolo 13 116
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 116
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 115
Anti-apoptotic effects of phenolic extracts from Theobroma cacao l., clovamide and epichatechin on rat cardiomyoblasts undergoing oxydative stress 112
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 111
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. 111
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 110
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 110
Analisi chemotipica e genotipica combinata per la rintracciabilità di diverse specie e cultivar di lupino: applicazione di reti neurali artificiali 109
Anthocyanins and other compounds from Euterpe oleracea: potential application as food functional pigment 109
Unprecedented Formation of 2,5-Diaminoquinones from the Reaction of Vanillin with Secondary Amines in Aerobic Conditions 109
A peptide nucleic acid-based method for the specific detection of Arachis hypogaea DNA 108
Biotecnologie e tecnologie del DNA in campo alimentare 106
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 105
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 105
Variazione di alcuni fattori antinutrizionali in Theobroma cacao in funzione dei trattamenti termici 104
A method to check and discover adulteration of Nebbiolo-based monovarietal musts: detection of Barbera and Dolcetto cv via SSR analysis coupled with Lab-on-Chip microcapillary electrophoresis 104
Alimenti e salute: le amine biogene 103
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 103
In silico allergenicity prediction of several lipid transfer proteins 103
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 102
Growth of Lactobacillus plantarum p17630 on whey based media 102
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 102
Aspetti chimico nutrizionali in Il formaggio ossolano, Supplementi al numero 31 101
Alkylresorcinols content in pearled wheat fractions 101
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 101
Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning 101
Bioactive compounds from hazelnut skin (Corylus avellana L.): effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631 100
Validation of a mass spectrometry-based method for milk traces detection in baked food 100
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 99
Spent grape pomace as a still potential by-product 99
Analysis of DNA among traceability, authentication and food safety. The state of the art. 99
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 99
Alkylresorcinols content in pearled wheat and barley fractions 98
Sensitive and specific detection of pine nut (Pinus spp.) by real-time PCR in complex food products 98
Presenza di ammine biogene in formaggi erborinati 97
Analisi RAPD-PCA applicata alla caratterizzazione dell’aglio di Voghiera (Allium sativum) 96
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 96
Applicazione di tecniche di pattern recognition per il riconoscimento e la chemotipizzazione varietale 96
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ 95
Clovamide and Theobroma cacao extracts inhibit lipid peroxidation in liposomal model-systems 95
Caratterizzazione molecolare di Triticum durum, Triticum aestivum e relativi prodotti derivati via PCR 94
Chemical and genomic combined approach applied to the characterization and identification of Italian Allium sativum L 94
Validating allergen coding genes (Cor a 1, Cor a 8, Cor a 14) as target sequences for hazelnut detection via real-time PCR 94
A Contribution to the Harmonization of Non-targeted NMR Methods for Data-Driven Food Authenticity Assessment 94
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 93
Chemometric analysis for the authentication of hazelnut (Corylus avellana L., Tonda Gentile delle Langhe cv) 93
Le filiere produttive del formaggio Ossolano nelle aree di studio 92
Protective effects of clovamide against H2O2-induced stress in rat cardiomyoblasts H9c2 cell line 92
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 91
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 91
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 91
Analisi preliminare del contenuto in amine biogene in alcuni campioni commerciali di un formaggio montano piemontese 90
Anthocyanins and proanthocyanidins of Prunus mahaleb L. fruits as novel potential source of functional pigments 90
Analisi dei polimorfismi del DNA di alcuni ceppi di Penicillium roqueforti in funzione della tipizzazione di formaggi erborinati 90
Analisi della regione ribosomale via PCR-RFLP e analisi RAPD applicate alla tipizzazione varietale di Citrus sinensis in bevande e prodotti alimentari 89
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 89
Comparison between manual and automated bacterial DNA extraction protocols from food for the detection of Salmonella enterica. 89
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 89
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 88
Istaminolo: una nuova molecola bioattiva del vino? 88
Identificazione di Brassica nigra come ingrediente nascosto in tracce negli alimenti: tecniche PCR-correlate 88
Allergen coding sequences: what lies behind the unedited. 88
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione 88
Identification of hidden and traces ingredients in foods and dietetics: Polymerase Chain Reaction approach 87
Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products 87
In vitro evaluation of gastro-intestinal digestion and colonic biotransformation of curcuminoids considering different formulations and food matrices 87
Alkylresorcinols content in pearled wheat and barley fractions 86
Characterization of Italian rice varieties and their by-products 86
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 86
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 86
Microincapsulazione di vitamina D mediante gelazione ionotropica 85
Validazione di un metodo HPLC per la simultanea determinazione di metilxantine, acido clorogenico e di alcuni acidi idrossicinnamici ed idrossibenzoici negli alimenti 85
Proprietà antiossidanti della frazione polifenolica estratta da cuticola di nocciola Piemonte IGP 85
Analisi del DNA ribosomale via PCR applicata allo studio di matrici alimentari: vantaggi, limiti, ottimizzazione dei protocolli operativi 85
Applicazione della Spettroscopia 1H NMR per l’autenticazione della Nocciola Piemonte (Tonda Gentile Delle Langhe) 85
Histaminol: identification and HPLC analysis of a novel compound in wine 85
Caratterizzazione di formaggi piemontesi a denominazione di origine protetta 84
Identification of Saccharomyces cerevisiae in bakery products by PCR amplification of the ITS region of ribosomal DNA 84
Evaluation of the impact of sequential microwave/ultrasound processing on the IgE binding properties of Pru p 3 in treated peach juice 84
Clovamide of Theobroma cacao inhibits lipid peroxidation in liposomal model-systems 83
Valutazione dell’attività antiossidante e antinfiammatoria del cacao (Theobroma cacao L.) e della clovamide in monociti umani 83
Extraction methods for biogenic amines in wine and beer 83
Microencapsulated polyphenols from cocoa hulls: new antioxidant-rich ingredients for functional food and nutraceuticals. 83
High-methoxyl pectins (HMP) from Theobroma cacao hulls: extraction and clean-up optimization 82
Identificazione di glutine in alimenti e prodotti dietetici via PCR 82
A survey on trans-resveratrol content and radical scavenging capacity of red wines from Piedmont 82
Monitoring of ochratoxin A and ochratoxin-producing fungi in traditional salami manufactured in Northern Italy 82
Valutazione della proteolisi e della produzione di ammine biogene in micro caseificazioni modello ottenute con ceppi produttori di batteriocine 81
Authentication and traceability of hazelnut (Corylus avellana L. Tonda Gentile Trilobata cv) exploiting chemotyping, genotyping and chemometric analysis. 81
Microbiological and chemical characterization of a typical Italian cheese: Robiola di Roccaverano 81
Totale 9.859
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Categoria #
all - tutte 145.546
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 145.546
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.235 0 0 0 0 0 24 380 8 365 59 376 23
2021/20222.407 25 83 342 309 86 24 285 64 168 96 339 586
2022/20234.681 529 198 223 70 326 371 82 237 2.434 31 101 79
2023/20241.574 77 71 114 72 243 22 344 44 30 14 210 333
2024/20254.175 107 48 174 84 111 355 582 249 1.090 455 235 685
2025/20265.649 514 444 1.191 2.205 1.151 144 0 0 0 0 0 0
Totale 27.292