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

DE LEONARDIS, Antonella
 Distribuzione geografica
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Continente #
EU - Europa 7.442
NA - Nord America 5.436
AS - Asia 1.787
SA - Sud America 459
AF - Africa 337
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 5
Totale 15.484
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Nazione #
US - Stati Uniti d'America 5.343
RU - Federazione Russa 2.519
IT - Italia 1.796
IE - Irlanda 1.055
SG - Singapore 650
CN - Cina 455
BR - Brasile 376
AT - Austria 315
UA - Ucraina 299
FI - Finlandia 241
DE - Germania 240
FR - Francia 237
CI - Costa d'Avorio 234
SE - Svezia 216
GB - Regno Unito 180
IN - India 118
TR - Turchia 78
ES - Italia 74
VN - Vietnam 68
NL - Olanda 57
HK - Hong Kong 52
PK - Pakistan 52
GR - Grecia 48
CA - Canada 45
ID - Indonesia 39
JP - Giappone 38
IR - Iran 35
MX - Messico 33
PL - Polonia 33
BE - Belgio 29
AR - Argentina 27
BD - Bangladesh 26
EG - Egitto 25
ZA - Sudafrica 24
IQ - Iraq 23
PH - Filippine 22
KR - Corea 20
LT - Lituania 15
MA - Marocco 15
PT - Portogallo 15
EC - Ecuador 14
IL - Israele 13
SA - Arabia Saudita 13
MY - Malesia 12
RS - Serbia 12
CO - Colombia 11
RO - Romania 11
PE - Perù 10
AU - Australia 9
DZ - Algeria 9
NZ - Nuova Zelanda 9
TH - Thailandia 9
CL - Cile 8
KE - Kenya 8
DK - Danimarca 7
HR - Croazia 6
UZ - Uzbekistan 6
AE - Emirati Arabi Uniti 5
AL - Albania 5
JO - Giordania 5
PY - Paraguay 5
VE - Venezuela 5
CH - Svizzera 4
HU - Ungheria 4
LY - Libia 4
NP - Nepal 4
OM - Oman 4
PA - Panama 4
TN - Tunisia 4
TW - Taiwan 4
AZ - Azerbaigian 3
BG - Bulgaria 3
BH - Bahrain 3
CV - Capo Verde 3
CZ - Repubblica Ceca 3
EU - Europa 3
GH - Ghana 3
JM - Giamaica 3
KG - Kirghizistan 3
KH - Cambogia 3
LB - Libano 3
LU - Lussemburgo 3
MM - Myanmar 3
NG - Nigeria 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
BY - Bielorussia 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
GE - Georgia 2
KW - Kuwait 2
KZ - Kazakistan 2
LV - Lettonia 2
MD - Moldavia 2
MK - Macedonia 2
PS - Palestinian Territory 2
SI - Slovenia 2
SM - San Marino 2
SN - Senegal 2
UY - Uruguay 2
Totale 15.465
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Città #
Dublin 1.055
Moscow 870
Chandler 807
Dallas 761
Jacksonville 733
Singapore 327
Vienna 310
Beijing 235
Abidjan 234
Ashburn 229
Wilmington 214
Rome 201
Ann Arbor 192
Helsinki 152
New York 143
San Mateo 127
Woodbridge 119
Princeton 95
Boardman 87
Los Angeles 74
The Dalles 68
Houston 61
Molise 56
Hong Kong 51
São Paulo 41
Bari 38
Dearborn 38
Milan 38
Columbus 37
Tokyo 35
Campobasso 31
Redwood City 30
Council Bluffs 29
Brussels 28
Jakarta 28
Florence 27
Perugia 27
Ho Chi Minh City 26
Santa Clara 26
Amsterdam 24
Athens 24
Catania 22
Leawood 21
Stockholm 21
London 20
Napoli 20
Cattolica 19
Palermo 19
Ardabil 18
Denver 18
Naples 18
Chennai 17
Johannesburg 17
Mountain View 17
Warsaw 17
Orem 16
Guangzhou 15
Hanoi 15
Toronto 15
Udine 15
Atlanta 14
Bologna 14
Brooklyn 14
Istanbul 14
Mexico City 14
Montreal 14
Mumbai 14
Padova 14
Augusta 13
Cairo 13
Munich 13
Parma 13
Poplar 13
Rende 13
Genova 12
Rio de Janeiro 11
Seattle 11
Seoul 11
Turin 11
Verona 11
Cagliari 10
Serra 10
Zhengzhou 10
Ankara 9
Belo Horizonte 9
Falls Church 9
Frankfurt am Main 9
Phoenix 9
San Francisco 9
Baghdad 8
Barcelona 8
Mérida 8
Quito 8
Ravenna 8
Shanghai 8
Vibo Valentia 8
Bangalore 7
Boston 7
Ferrara 7
Foligno 7
Totale 8.493
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Nome #
Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine d'oliva e suoi sottoprodotti 776
Degradazione enzimatica dei polifenoli e stabilità ossidativa dell’olio extra vergine di oliva 486
Virgin olive oil: Production, composition, uses and benefits for man 437
Rapid determination of squalene in virgin olive oils using gas-liquid chromatography. 355
The role of virgin olive oil in the traditional Mediterranean cuisine 311
Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus) 292
Potenziali applicazioni tecnologiche della polifenolossidasi da germogli di semi di girasole (Helianthus annuus) 239
Exploring enzyme and microbial technology for the preparation of green table olives 235
Effective assay for olive vinegar production from olive oil mill wastewaters 231
Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide 226
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage 224
Limits and potentials of African red palm oils purchased from European ethnic food stores 213
Behaviour of cod liver oil during the autoxidation process 212
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes 202
Antioxidant activity of various phenol extracts of olive-oil mill wastewaters 201
Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine 197
Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid 195
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) 187
Chemical and commercial characteristics of pressed sunflower seed oils 186
Azione di una transglutaminasi di origine vegetale su alcune proteine del latte 186
A novel azeotropic mixture for solvent extraction of edible oil 183
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 177
Applicazioni biotecnologiche dei frutti del carrubo (Ceratonia Siliqua L.) nell’industria alimentare 171
A study on acetification process to produce olive vinegar from oil mill wastewaters 171
Evidence of oleuropein degradation by olive leaf protein extract 170
A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus) 170
Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater 169
Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme 169
Effect of different storage conditions on the shelf life of natural green table olives 168
Chemical changes of the chlorogenic acid observed in different alkaline solutions 167
Changes in lipids of germinating rape-seeds (Brassica napus) 165
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 165
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations 161
Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat 160
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity 156
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 156
Alternative technologies to extract oil from oilseeds. Influence on oil quality and commercial aspects 151
Biotechnological applications in agriculture: A new source of edible oil and production of biofertilizer and antioxidant from its by-products 146
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 146
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient 145
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 145
Occurrence and persistence of diacetyl in unfermented and fermented milks 144
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil 143
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat 143
Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter 142
Effetto protettivo di alcune sostanze fenoliche nella termossidazione di un olio di pesce 142
The role of microemulsions in lipase‐catalyzed hydrolysis reactions 142
Solid phase extraction - Gas-chromatographic method to determine free cholesterol in animal fats 141
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) 873-878 139
Indagine sulla realtà viti-vinicola del Molise attraverso la caratterizzazione di vini rossi di qualità 138
Evaluation of the shelf-life of virgin olive oils. 137
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil 136
Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds 136
Synthesis of biosurfactants from natural resources 132
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 128
Indagine su tecniche innovative per ridurre la concentrazione di etilfenoli in sistemi modello 128
Effectiveness of caffeic acid as an anti-oxidant for cod liver oil 127
Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus) 127
Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.) 127
Qualità e processi di trasformazione dei prodotti ittici 125
The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.) 125
The hydroxytirosol recovered from oil mill byproducts as a possible food antioxidant 124
I prodotti lattiero caseari del Mezzogiorno. Vol. II. Caratterizzazione analitica e compositiva 123
La composizione chimica del tartufo nero d’estate 122
Indagine preliminare sul cacioricotta caprino pugliese 121
Innovative sunflower edible oils with modified composition 119
Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology 116
Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils 115
Polymer capsules for enzymatic catalysis in confined environments 115
La conservazione delle olive per congelamento. Effetti sulle rese e qualità degli oli 114
Principali caratteristiche di qualità degli oli prodotti da olive di cultivar diffuse nel Molise 114
Heat-oxidation stability of palm oil blended with extra virgin olive oil 114
Lo squalene negli oli vergini d’oliva 111
Gli acidi grassi liberi inibitori della fermentazione malolattica dei vini. Nota I 110
Indagine sull’evoluzione dell’acido malico nei vini del Salento 109
Studio sulla conservabilità degli oli vergini d’oliva Molisani 109
Olive biophenols as food supplements and additives 109
Influence of free fatty acid content on the oxidative stability of red palm oil 108
Effect of different storage conditions on the shelf life of natural green table olives 107
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin 107
Inactivation of spoilage yeasts Dekkera/Brettanomyces using low electric current treatment (LECT) 106
Studio sulla composizione acidica degli oli vergini di oliva del Basso Molise 105
Electrochemical stress on wine yeasts microflora: present and future perspectives 105
La conservazione per congelamento delle olive da olio 103
La produzione dell’olio d’oliva vergine di qualità 103
Varietà autoctone diffuse nel Molise: caratteristiche chemio-biometriche delle olive 100
Il ferro in oli vergini di oliva prodotti con il sistema classico. 100
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 99
La determinazione del ferro e del rame negli oli vergini di oliva mediante spettrofotometria ad assorbimento atomico 97
Phenolic substances from olives (Olea europeae) and related olive mill products 94
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil 93
Desaturazione dell’acido oleico con l’uso di microsomi isolati da lupino (Lupinus Albus) 92
Determinazione del ferro e del rame negli oli di oliva vergini Molisani e valutazione della loro influenza sui processi ossidativi 91
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study 88
La filiera dell'olio d'oliva molisano: aspetti tecnologici 87
Preface 86
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications 85
Il ferro negli oli vergini d’oliva 82
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce 78
Effetto protettivo di alcune sostanze fenoliche nella termo-ossidazione di un olio di pesce 78
Totale 15.743
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Categoria #
all - tutte 60.996
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 60.996
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021775 0 0 0 0 0 106 132 46 149 60 231 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
2025/20264.627 252 407 628 399 1.751 1.190 0 0 0 0 0 0
Totale 15.858