IRIS  Catalogo Istituzionale della Ricerca dell'Università degli Studi del Molise

DE LEONARDIS, Antonella
 Distribuzione geografica
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Continente #
EU - Europa 8.023
NA - Nord America 6.521
AS - Asia 2.318
SA - Sud America 546
AF - Africa 368
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 6
Totale 17.802
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Nazione #
US - Stati Uniti d'America 6.400
RU - Federazione Russa 2.682
IT - Italia 1.930
IE - Irlanda 1.058
SG - Singapore 867
CN - Cina 550
BR - Brasile 416
FR - Francia 360
DE - Germania 323
AT - Austria 315
UA - Ucraina 304
FI - Finlandia 250
CI - Costa d'Avorio 234
SE - Svezia 216
GB - Regno Unito 194
IN - India 159
TR - Turchia 92
VN - Vietnam 87
ES - Italia 85
HK - Hong Kong 72
PK - Pakistan 68
NL - Olanda 67
CA - Canada 55
BD - Bangladesh 54
GR - Grecia 53
JP - Giappone 52
AR - Argentina 44
ID - Indonesia 44
MX - Messico 44
PL - Polonia 42
IQ - Iraq 39
IR - Iran 36
ZA - Sudafrica 35
PH - Filippine 32
BE - Belgio 29
EG - Egitto 26
CO - Colombia 21
KR - Corea 21
MY - Malesia 20
EC - Ecuador 18
MA - Marocco 18
SA - Arabia Saudita 18
IL - Israele 15
LT - Lituania 15
PT - Portogallo 15
RS - Serbia 13
RO - Romania 12
VE - Venezuela 12
AU - Australia 11
DZ - Algeria 11
PE - Perù 11
TN - Tunisia 10
CL - Cile 9
DK - Danimarca 9
NZ - Nuova Zelanda 9
TH - Thailandia 9
AE - Emirati Arabi Uniti 8
KE - Kenya 8
PY - Paraguay 8
UZ - Uzbekistan 8
AL - Albania 7
JO - Giordania 7
HR - Croazia 6
AZ - Azerbaigian 5
CH - Svizzera 5
JM - Giamaica 5
NP - Nepal 5
OM - Oman 5
BO - Bolivia 4
ET - Etiopia 4
HU - Ungheria 4
KG - Kirghizistan 4
KZ - Kazakistan 4
LY - Libia 4
MM - Myanmar 4
NG - Nigeria 4
PA - Panama 4
PS - Palestinian Territory 4
SI - Slovenia 4
TW - Taiwan 4
BG - Bulgaria 3
BH - Bahrain 3
BY - Bielorussia 3
CV - Capo Verde 3
CZ - Repubblica Ceca 3
EU - Europa 3
GH - Ghana 3
KH - Cambogia 3
LB - Libano 3
LU - Lussemburgo 3
SN - Senegal 3
UY - Uruguay 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
GE - Georgia 2
GT - Guatemala 2
HN - Honduras 2
KW - Kuwait 2
Totale 17.768
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Città #
Dublin 1.058
Moscow 930
Chandler 807
Dallas 767
Jacksonville 733
San Jose 639
Singapore 447
Ashburn 342
Vienna 310
Beijing 250
Abidjan 234
Wilmington 214
Rome 205
Ann Arbor 192
Helsinki 161
New York 151
San Mateo 127
Woodbridge 119
The Dalles 110
Princeton 95
Lauterbourg 89
Boardman 87
Los Angeles 85
Frankfurt am Main 77
Hong Kong 71
Houston 61
Molise 56
Santa Clara 54
Tokyo 48
Orem 47
Milan 43
São Paulo 42
Campobasso 41
Bari 40
Dearborn 38
Columbus 37
Council Bluffs 35
Ho Chi Minh City 34
Jakarta 30
Redwood City 30
Athens 29
Brussels 28
Chennai 28
Florence 28
Perugia 27
Warsaw 26
Amsterdam 25
Catania 24
Denver 23
Johannesburg 22
Palermo 22
Bologna 21
Leawood 21
Mumbai 21
Stockholm 21
Atlanta 20
London 20
Napoli 20
Cattolica 19
Hillsboro 19
Ardabil 18
Mexico City 18
Montreal 18
Naples 18
Hanoi 17
Mountain View 17
Toronto 17
Guangzhou 16
Istanbul 16
Poplar 15
Udine 15
Baghdad 14
Brooklyn 14
Cairo 14
Munich 14
Padova 14
Augusta 13
Parma 13
Rende 13
Turin 13
Barcelona 12
Belo Horizonte 12
Genova 12
Phoenix 12
San Francisco 12
Cagliari 11
Chicago 11
Quito 11
Rio de Janeiro 11
Seattle 11
Seoul 11
Verona 11
Ankara 10
Serra 10
Zhengzhou 10
Falls Church 9
Islamabad 9
Manchester 9
New Delhi 9
Caracas 8
Totale 9.918
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Nome #
Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine d'oliva e suoi sottoprodotti 820
Degradazione enzimatica dei polifenoli e stabilità ossidativa dell’olio extra vergine di oliva 519
Virgin olive oil: Production, composition, uses and benefits for man 485
Rapid determination of squalene in virgin olive oils using gas-liquid chromatography. 380
Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus) 378
The role of virgin olive oil in the traditional Mediterranean cuisine 340
Potenziali applicazioni tecnologiche della polifenolossidasi da germogli di semi di girasole (Helianthus annuus) 274
Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide 263
Exploring enzyme and microbial technology for the preparation of green table olives 262
Effective assay for olive vinegar production from olive oil mill wastewaters 257
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes 255
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage 248
Behaviour of cod liver oil during the autoxidation process 237
Limits and potentials of African red palm oils purchased from European ethnic food stores 233
Antioxidant activity of various phenol extracts of olive-oil mill wastewaters 223
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) 220
Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine 214
Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid 214
Chemical and commercial characteristics of pressed sunflower seed oils 212
Azione di una transglutaminasi di origine vegetale su alcune proteine del latte 210
A study on acetification process to produce olive vinegar from oil mill wastewaters 206
A novel azeotropic mixture for solvent extraction of edible oil 205
Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat 202
Effect of different storage conditions on the shelf life of natural green table olives 201
Applicazioni biotecnologiche dei frutti del carrubo (Ceratonia Siliqua L.) nell’industria alimentare 197
Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme 195
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 195
Evidence of oleuropein degradation by olive leaf protein extract 194
A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus) 194
Chemical changes of the chlorogenic acid observed in different alkaline solutions 193
Changes in lipids of germinating rape-seeds (Brassica napus) 188
Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater 186
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity 184
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 184
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations 183
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 175
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 173
Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter 172
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat 171
Alternative technologies to extract oil from oilseeds. Influence on oil quality and commercial aspects 170
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient 169
Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds 168
Biotechnological applications in agriculture: A new source of edible oil and production of biofertilizer and antioxidant from its by-products 168
Solid phase extraction - Gas-chromatographic method to determine free cholesterol in animal fats 166
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 165
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil 162
Synthesis of biosurfactants from natural resources 162
Effetto protettivo di alcune sostanze fenoliche nella termossidazione di un olio di pesce 162
The role of microemulsions in lipase‐catalyzed hydrolysis reactions 161
Occurrence and persistence of diacetyl in unfermented and fermented milks 160
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil 160
Indagine sulla realtà viti-vinicola del Molise attraverso la caratterizzazione di vini rossi di qualità 158
Indagine su tecniche innovative per ridurre la concentrazione di etilfenoli in sistemi modello 153
Reply to: "Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter", V. Macciola, G. Candela and A. De Leonardis. Food Control 19 (2008) 873-878 153
Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus) 151
Evaluation of the shelf-life of virgin olive oils. 150
Qualità e processi di trasformazione dei prodotti ittici 146
Effectiveness of caffeic acid as an anti-oxidant for cod liver oil 144
Innovative sunflower edible oils with modified composition 143
The hydroxytirosol recovered from oil mill byproducts as a possible food antioxidant 143
La composizione chimica del tartufo nero d’estate 141
The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.) 139
Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.) 139
Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology 138
La conservazione delle olive per congelamento. Effetti sulle rese e qualità degli oli 135
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 135
I prodotti lattiero caseari del Mezzogiorno. Vol. II. Caratterizzazione analitica e compositiva 135
Effect of different storage conditions on the shelf life of natural green table olives 132
Polymer capsules for enzymatic catalysis in confined environments 132
Indagine preliminare sul cacioricotta caprino pugliese 131
Influence of free fatty acid content on the oxidative stability of red palm oil 129
Heat-oxidation stability of palm oil blended with extra virgin olive oil 129
Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils 128
Indagine sull’evoluzione dell’acido malico nei vini del Salento 127
Principali caratteristiche di qualità degli oli prodotti da olive di cultivar diffuse nel Molise 126
Studio sulla conservabilità degli oli vergini d’oliva Molisani 126
Olive biophenols as food supplements and additives 126
Electrochemical stress on wine yeasts microflora: present and future perspectives 124
Phenolic substances from olives (Olea europeae) and related olive mill products 123
Inactivation of spoilage yeasts Dekkera/Brettanomyces using low electric current treatment (LECT) 123
Gli acidi grassi liberi inibitori della fermentazione malolattica dei vini. Nota I 121
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin 121
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 120
Lo squalene negli oli vergini d’oliva 119
Studio sulla composizione acidica degli oli vergini di oliva del Basso Molise 118
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications 118
La conservazione per congelamento delle olive da olio 117
La produzione dell’olio d’oliva vergine di qualità 117
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil 116
Il ferro in oli vergini di oliva prodotti con il sistema classico. 114
Varietà autoctone diffuse nel Molise: caratteristiche chemio-biometriche delle olive 112
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study 108
Determinazione del ferro e del rame negli oli di oliva vergini Molisani e valutazione della loro influenza sui processi ossidativi 108
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce 106
La determinazione del ferro e del rame negli oli vergini di oliva mediante spettrofotometria ad assorbimento atomico 106
Desaturazione dell’acido oleico con l’uso di microsomi isolati da lupino (Lupinus Albus) 105
La filiera dell'olio d'oliva molisano: aspetti tecnologici 100
Preface 100
Il ferro negli oli vergini d’oliva 96
Effetto protettivo di alcune sostanze fenoliche nella termo-ossidazione di un olio di pesce 90
Totale 17.986
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Categoria #
all - tutte 67.366
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 67.366
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202151 0 0 0 0 0 0 0 0 0 0 0 51
2021/2022771 52 149 43 62 71 54 85 62 87 43 13 50
2022/20232.871 348 113 100 254 168 222 18 159 1.310 84 46 49
2023/2024882 155 64 51 78 45 133 61 65 32 49 51 98
2024/20252.277 291 104 280 134 359 107 135 175 165 50 217 260
2025/20266.946 252 407 628 399 1.751 1.487 674 249 230 574 172 123
Totale 18.177