IRIS
ARLORIO, Marco
 Distribuzione geografica
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Continente #
EU - Europa 8.466
NA - Nord America 6.919
AS - Asia 1.292
Continente sconosciuto - Info sul continente non disponibili 38
SA - Sud America 32
OC - Oceania 6
AF - Africa 3
Totale 16.756
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Nazione #
US - Stati Uniti d'America 6.897
IE - Irlanda 2.501
DE - Germania 1.646
SE - Svezia 1.116
UA - Ucraina 1.079
IT - Italia 795
CN - Cina 759
FI - Finlandia 666
FR - Francia 443
HK - Hong Kong 311
IN - India 104
GB - Regno Unito 97
IR - Iran 54
EU - Europa 36
NL - Olanda 31
BE - Belgio 20
ES - Italia 20
CA - Canada 19
TR - Turchia 19
AR - Argentina 13
BR - Brasile 11
RU - Federazione Russa 11
VN - Vietnam 11
IQ - Iraq 10
GR - Grecia 8
AT - Austria 7
MY - Malesia 6
PL - Polonia 6
HR - Croazia 5
RO - Romania 5
CO - Colombia 4
IL - Israele 4
NZ - Nuova Zelanda 4
KR - Corea 3
MX - Messico 3
PE - Perù 3
PT - Portogallo 3
TH - Thailandia 3
AU - Australia 2
CZ - Repubblica Ceca 2
EG - Egitto 2
ID - Indonesia 2
MD - Moldavia 2
SA - Arabia Saudita 2
SG - Singapore 2
A1 - Anonimo 1
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
BG - Bulgaria 1
CL - Cile 1
IS - Islanda 1
JP - Giappone 1
PH - Filippine 1
ZA - Sudafrica 1
Totale 16.756
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Città #
Dublin 2.494
Jacksonville 2.078
Dearborn 1.066
Wilmington 677
Lawrence 366
Princeton 366
Beijing 327
Chandler 318
Hong Kong 310
Andover 272
San Mateo 249
Ann Arbor 205
Bremen 175
Ashburn 165
Piemonte 164
Düsseldorf 147
Hefei 71
Nanjing 69
Turin 59
Norwalk 57
Helsinki 54
Kunming 48
Milan 45
Houston 42
Novara 41
Bonn 30
Jinan 24
Zanjan 23
Boardman 22
Monmouth Junction 22
Nanchang 21
Brussels 20
Guangzhou 20
Torino 19
Vercelli 18
Ardabil 16
Berlin 16
Fairfield 15
Rome 15
Toronto 15
Woodbridge 15
Chongqing 14
Seattle 14
Fuzhou 13
Kocaeli 13
Varallo 13
Bolzano 11
San Diego 11
Baghdad 10
Leawood 10
Gunzenhausen 9
Shenyang 9
Trecate 9
Wageningen 9
Buenos Aires 8
Dong Ket 8
Pavullo Nel Frignano 8
Wuhan 8
Cassano Magnago 7
Changsha 7
Harbin 7
Hebei 7
Naples 7
Parma 7
Pisa 7
Shaoxing 7
Zhengzhou 7
Cambridge 6
Chengdu 6
Dallas 6
New York 6
Paris 6
Philadelphia 6
Quzhou 6
Shah Alam 6
Xian 6
Augusta 5
Duncan 5
San Maurizio d'Opaglio 5
Senago 5
Vicenza 5
Vienna 5
Acquaviva delle Fonti 4
Arcene 4
Baotou 4
Bari 4
Barneveld 4
Bucaramanga 4
Caselle Torinese 4
Comiso 4
Coreno Ausonio 4
Finale Ligure 4
Hangzhou 4
Iesi 4
Jiaxing 4
Langfang 4
Mülheim 4
Nürnberg 4
Redwood City 4
Reggio Calabria 4
Totale 10.572
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Nome #
Exploiting Data Mining for Authenticity Assessment and Protection of High-Quality Italian Wines from Piedmont 124
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison 105
Variazione di alcuni fattori antinutrizionali in Theobroma cacao in funzione dei trattamenti termici 87
Alimenti nervini: cacao, caffè, tè 86
Studio della componente polifenolica del cioccolato: influenza della modalità di conservazione in campioni commerciali a diverso tenore di cacao 85
Pyrogallol: an alternative trapping agent in proanthocyanidins analysis 80
Alimenti nervini: cacao, caffé, tè. Capitolo 13 79
Le filiere produttive del formaggio Ossolano nelle aree di studio 77
Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems. 77
Identification of hidden and traces ingredients in foods and dietetics: Polymerase Chain Reaction approach 76
Caratterizzazione molecolare di Triticum durum, Triticum aestivum e relativi prodotti derivati via PCR 76
Presenza di ammine biogene in formaggi erborinati 76
Attività antiossidante di clovamide in sistemi liposomiali 75
A real-time PCR method for the detection of pine nuts in food. 74
Biotecnologie e tecnologie del DNA in campo alimentare 73
Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds 73
Growth of Lactobacillus plantarum p17630 on whey based media 71
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. 71
Anthocyanins and other compounds from Euterpe oleracea: potential application as food functional pigment 70
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 70
Authenticity assessment and protection of high-quality Nebbiolo-based Italian wines through machine learning 70
Bioactive compounds from hazelnut skin (Corylus avellana L.): effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631 69
Alkylresorcinol content in whole grains and pearled fractions of wheat and barley 69
High-methoxyl pectins (HMP) from Theobroma cacao hulls: extraction and clean-up optimization 68
Characterization of Italian rice varieties and their by-products 68
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ modulation 66
Protective effects of clovamide against H2O2-induced stress in rat cardiomyoblasts H9c2 cell line 66
Gentianose: Purification and structural determination of an unknown oligosaccharide in grape seeds 66
Spent grape pomace as a still potential by-product 65
Validazione di un metodo HPLC per la simultanea determinazione di metilxantine, acido clorogenico e di alcuni acidi idrossicinnamici ed idrossibenzoici negli alimenti 64
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 64
Artificial intelligence applied on complex data set from chemotyping and genotyping of foods: application to authentication and traceability. Hazelnut, lupin and rice case studies 64
Application of 1H NMR for the characterization and authentication of "Tonda Gentile Trilobata" hazelnuts from Piedmont 64
Caratterizzazione di formaggi piemontesi a denominazione di origine protetta 63
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 63
Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate 62
Validating allergen coding genes (Cor a 1, Cor a 8, Cor a 14) as target sequences for hazelnut detection via real-time PCR 62
Validation of a mass spectrometry-based method for milk traces detection in baked food 62
Analisi RAPD-PCA applicata alla caratterizzazione dell’aglio di Voghiera (Allium sativum) 61
Analisi chemotipica e genotipica combinata per la rintracciabilità di diverse specie e cultivar di lupino: applicazione di reti neurali artificiali 61
Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2 61
In silico allergenicity prediction of several lipid transfer proteins 61
The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine 61
Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration 61
A peptide nucleic acid-based method for the specific detection of Arachis hypogaea DNA 60
Chemotype and genotype chemometrical evaluation applied to authentication and traceability of “Tonda Gentile Trilobata” hazelnuts from Piedmont (Italy) 60
Analysis of DNA among traceability, authentication and food safety. The state of the art. 60
Sensitive and specific detection of pine nut (Pinus spp.) by real-time PCR in complex food products 60
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 60
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products 60
Polivalenza di componenti bioattivi fenolici degli alimenti 59
Aspetti chimico nutrizionali in Il formaggio ossolano, Supplementi al numero 31 59
PCA, reti neuronali e algoritmi genetici applicati alla caratterizzazione dei formaggi: il Nostrano Ossolano 59
Alkylresorcinols content in pearled wheat fractions 59
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions 59
Alimenti e salute: le amine biogene 59
Analisi dei polimorfismi del DNA di alcuni ceppi di Penicillium roqueforti in funzione della tipizzazione di formaggi erborinati 59
Anti-apoptotic effects of phenolic extracts from Theobroma cacao l., clovamide and epichatechin on rat cardiomyoblasts undergoing oxydative stress 59
Impact of Roasting on Identification of Hazelnut (Corylus avellana L.) Origin: A Chemometric Approach 59
Roasting affects quality and safety of hazelnuts: acrylamide, HMF and Computer Vision Image Analysis for their monitoring 59
Valutazione SPME/GC-MS e 2D-GC del profilo aromatico volatile del Tartufo bianco d’Alba (Tuber magnatum Pico) conservato in atmosfera protettiva 58
Alkylresorcinols content in pearled wheat and barley fractions 58
Role of chocolate consumption in the inflammatory pathway: a proteomic approach 58
Inhibition of fungal growth by plant chitinases and b 1-3 glucananses. A morphological study 57
Analisi preliminare del contenuto in amine biogene in alcuni campioni commerciali di un formaggio montano piemontese 57
Applicazione della Spettroscopia 1H NMR per l’autenticazione della Nocciola Piemonte (Tonda Gentile Delle Langhe) 57
Artificial intelligence: a powerful tool useful to evaluate and measure the colour development in roasted hazelnuts 57
Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers 57
Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications 57
Aroma characterization of Italian muscat-based wines by HS-SPME/GCXGC/TOF-MS 57
Antiradical/antioxidant in vitro activity and bioactive properties of pigmented extracts from Capsicum annuum L.: an overview 56
Identificazione di Brassica nigra come ingrediente nascosto in tracce negli alimenti: tecniche PCR-correlate 56
Evoluzione delle ammine biogene nel Gorgonzola piccante 56
Anti-inflammatory properties of clovamide and Theobroma cacao phenolic extracts in human monocytes: evaluation of respiratory burst, cytokine release, NFkB activation and PPARγ 56
A study on the cultivar-depending evolution of proanthocyanidins during berry development in Vitis vinifera L 56
Study of the DPPH°-scavenging activity: development of a free software for the correct interpretation of data 56
Improving the application of SSR polymorphism analysis coupled with Lab-on-a-chip capillary electrophoresis to assess food autheticity: Italian pigmented rice as case study. 56
Anthocyanins and proanthocyanidins of Prunus mahaleb L. fruits as novel potential source of functional pigments 55
Identificazione di glutine in alimenti e prodotti dietetici via PCR 55
Phenolic extracts from Theobroma cacao L., clovamide and epicatechin display anti-radical and anti-apoptotic activities on H9C2 rat cardiomyoblasts undergoing oxidative stress 54
Applicazione di tecniche chemiometriche al riconoscimento del chemotipo del "Peperone di Carmagnola IGP" 54
Analisi della regione ribosomale via PCR-RFLP e analisi RAPD applicate alla tipizzazione varietale di Citrus sinensis in bevande e prodotti alimentari 54
Clovamide of Theobroma cacao inhibits lipid peroxidation in liposomal model-systems 54
Identification of Saccharomyces cerevisiae in bakery products by PCR amplification of the ITS region of ribosomal DNA 54
New prebiotic compounds from agro-food wastes and by-products: new perspectives for nutraceuticals and functional ingredients development 54
Phenolic composition of Nebbiolo grapes: impact of solar radiation 54
Applicazione di strategie industriali di decorticatura pregressiva per il miglioramento sanitario e nutrizionale del frumento tenero. 54
Istaminolo: una nuova molecola bioattiva del vino? 53
Spectophotometric determination of proanthocyanidin fraction in Vitis vinifera grape skins: a methodological-comparative study 53
HPLC method validation for the determination of fucoxanthin 53
Chemical characterization and antioxidant activity of six rice cultivars grown in Piedmont (pigmented and non-pigmented) 53
Characterization of volatile fingerprinting and quality of muscat- and nebbiolo-based wines using Headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME/GCxGC/TOF-MS) 53
Isolation and full characterisation of a potentially allergenic lipid transfer protein (LTP) in almond 53
Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making 53
Development and Validation of a SYBR-Green I Real-Time PCR Protocol To Detect Hazelnut (Corylus avellana L.) in Foods through Calibration via Plasmid Reference Standard 53
Effetto dell’insilamento delle vinacce sulle caratteristiche organolettiche della grappa: analisi della frazione carbonilica 52
Analisi del DNA ribosomale via PCR applicata allo studio di matrici alimentari: vantaggi, limiti, ottimizzazione dei protocolli operativi 52
Characterization of complex bioactive oligosaccharides in wines using a combination of MALDI-FTICR MS and gas chromatography. 52
Chemical and genomic combined approach applied to the characterization and identification of Italian Allium sativum L 52
Characterization of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv 52
Totale 6.287
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Categoria #
all - tutte 78.540
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 78.540
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201939 0 0 0 0 0 0 0 0 0 0 16 23
2019/20204.227 36 39 402 11 736 682 867 249 467 282 449 7
2020/20212.308 367 5 365 16 320 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
2023/20241.050 77 71 114 72 243 23 346 44 32 14 14 0
Totale 16.944