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

DE LEONARDIS, Antonella
 Distribuzione geografica
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Continente #
EU - Europa 8.067
NA - Nord America 6.827
AS - Asia 2.355
SA - Sud America 552
Continente sconosciuto - Info sul continente non disponibili 381
AF - Africa 370
OC - Oceania 20
Totale 18.572
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Nazione #
US - Stati Uniti d'America 6.697
RU - Federazione Russa 2.682
IT - Italia 1.968
IE - Irlanda 1.058
SG - Singapore 875
CN - Cina 556
BR - Brasile 420
FR - Francia 362
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 89
ES - Italia 86
HK - Hong Kong 76
PK - Pakistan 68
BD - Bangladesh 67
NL - Olanda 67
CA - Canada 58
GR - Grecia 53
JP - Giappone 52
MX - Messico 47
ID - Indonesia 45
AR - Argentina 44
PL - Polonia 43
IQ - Iraq 39
IR - Iran 38
ZA - Sudafrica 35
PH - Filippine 32
BE - Belgio 29
EG - Egitto 26
CO - Colombia 21
KR - Corea 21
MY - Malesia 20
EC - Ecuador 19
MA - Marocco 18
SA - Arabia Saudita 18
IL - Israele 15
LT - Lituania 15
PT - Portogallo 15
RS - Serbia 13
DZ - Algeria 12
RO - Romania 12
VE - Venezuela 12
AU - Australia 11
PE - Perù 11
CL - Cile 10
TN - Tunisia 10
DK - Danimarca 9
NZ - Nuova Zelanda 9
TH - Thailandia 9
UZ - Uzbekistan 9
AE - Emirati Arabi Uniti 8
KE - Kenya 8
PY - Paraguay 8
AL - Albania 7
JM - Giamaica 7
JO - Giordania 7
HR - Croazia 6
AZ - Azerbaigian 5
CH - Svizzera 5
HU - Ungheria 5
NP - Nepal 5
OM - Oman 5
BO - Bolivia 4
ET - Etiopia 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
EE - Estonia 2
GE - Georgia 2
GT - Guatemala 2
HN - Honduras 2
Totale 18.160
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Città #
Dublin 1.058
Moscow 930
Chandler 807
Dallas 769
Jacksonville 734
San Jose 646
Singapore 450
Ashburn 355
Vienna 310
Beijing 256
Abidjan 234
Wilmington 214
Rome 210
Ann Arbor 192
Helsinki 161
New York 154
San Mateo 127
Woodbridge 119
The Dalles 110
Princeton 95
Lauterbourg 89
Los Angeles 88
Boardman 87
Frankfurt am Main 77
Santa Clara 76
Hong Kong 74
Houston 62
Molise 56
Tokyo 48
Orem 47
Milan 45
São Paulo 42
Bari 41
Campobasso 41
Dearborn 38
Columbus 37
Council Bluffs 36
Ho Chi Minh City 35
Jakarta 30
Redwood City 30
Athens 29
Brussels 28
Chennai 28
Florence 28
Perugia 27
Atlanta 26
Naples 26
Warsaw 26
Amsterdam 25
Catania 24
Denver 23
Johannesburg 22
Palermo 22
Bologna 21
Leawood 21
London 21
Mexico City 21
Mumbai 21
Stockholm 21
Montreal 20
Napoli 20
Cattolica 19
Hillsboro 19
Ardabil 18
Hanoi 17
Mountain View 17
Toronto 17
Guangzhou 16
Istanbul 16
Brooklyn 15
Poplar 15
Udine 15
Baghdad 14
Cairo 14
Chicago 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
Quito 11
Rio de Janeiro 11
Seattle 11
Seoul 11
Verona 11
Ankara 10
Ravenna 10
Serra 10
Zhengzhou 10
Boston 9
Falls Church 9
Islamabad 9
Manchester 9
Totale 10.018
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Nome #
Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine d'oliva e suoi sottoprodotti 833
Degradazione enzimatica dei polifenoli e stabilità ossidativa dell’olio extra vergine di oliva 520
Virgin olive oil: Production, composition, uses and benefits for man 486
The role of virgin olive oil in the traditional Mediterranean cuisine 438
Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus) 391
Rapid determination of squalene in virgin olive oils using gas-liquid chromatography. 381
Potenziali applicazioni tecnologiche della polifenolossidasi da germogli di semi di girasole (Helianthus annuus) 280
Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide 266
Exploring enzyme and microbial technology for the preparation of green table olives 262
Effective assay for olive vinegar production from olive oil mill wastewaters 260
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes 256
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage 250
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
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) 230
Antioxidant activity of various phenol extracts of olive-oil mill wastewaters 224
Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat 224
Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine 215
Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid 215
Chemical and commercial characteristics of pressed sunflower seed oils 214
Azione di una transglutaminasi di origine vegetale su alcune proteine del latte 211
Effect of different storage conditions on the shelf life of natural green table olives 207
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
Applicazioni biotecnologiche dei frutti del carrubo (Ceratonia Siliqua L.) nell’industria alimentare 200
Evidence of oleuropein degradation by olive leaf protein extract 197
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study 196
A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus) 196
Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme 196
Chemical changes of the chlorogenic acid observed in different alkaline solutions 196
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 196
Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater 188
Changes in lipids of germinating rape-seeds (Brassica napus) 188
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations 188
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity 187
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 186
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) 175
Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter 174
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat 171
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient 170
Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds 170
Alternative technologies to extract oil from oilseeds. Influence on oil quality and commercial aspects 170
Solid phase extraction - Gas-chromatographic method to determine free cholesterol in animal fats 169
Biotechnological applications in agriculture: A new source of edible oil and production of biofertilizer and antioxidant from its by-products 168
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 167
Synthesis of biosurfactants from natural resources 165
Effetto protettivo di alcune sostanze fenoliche nella termossidazione di un olio di pesce 163
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil 163
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil 162
The role of microemulsions in lipase‐catalyzed hydrolysis reactions 162
Occurrence and persistence of diacetyl in unfermented and fermented milks 161
Indagine sulla realtà viti-vinicola del Molise attraverso la caratterizzazione di vini rossi di qualità 160
Indagine su tecniche innovative per ridurre la concentrazione di etilfenoli in sistemi modello 155
Evaluation of the shelf-life of virgin olive oils. 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) 152
Qualità e processi di trasformazione dei prodotti ittici 149
Innovative sunflower edible oils with modified composition 147
Effectiveness of caffeic acid as an anti-oxidant for cod liver oil 145
The hydroxytirosol recovered from oil mill byproducts as a possible food antioxidant 144
La composizione chimica del tartufo nero d’estate 142
Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology 141
The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.) 140
Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.) 140
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 134
Polymer capsules for enzymatic catalysis in confined environments 132
Heat-oxidation stability of palm oil blended with extra virgin olive oil 132
Indagine preliminare sul cacioricotta caprino pugliese 131
Influence of free fatty acid content on the oxidative stability of red palm oil 131
Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils 130
Indagine sull’evoluzione dell’acido malico nei vini del Salento 128
Principali caratteristiche di qualità degli oli prodotti da olive di cultivar diffuse nel Molise 127
Studio sulla conservabilità degli oli vergini d’oliva Molisani 127
Olive biophenols as food supplements and additives 127
Phenolic substances from olives (Olea europeae) and related olive mill products 124
Electrochemical stress on wine yeasts microflora: present and future perspectives 124
Inactivation of spoilage yeasts Dekkera/Brettanomyces using low electric current treatment (LECT) 123
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications 123
Gli acidi grassi liberi inibitori della fermentazione malolattica dei vini. Nota I 122
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 122
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin 122
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil 120
Studio sulla composizione acidica degli oli vergini di oliva del Basso Molise 119
La produzione dell’olio d’oliva vergine di qualità 119
Lo squalene negli oli vergini d’oliva 119
La conservazione per congelamento delle olive da olio 118
Il ferro in oli vergini di oliva prodotti con il sistema classico. 115
Varietà autoctone diffuse nel Molise: caratteristiche chemio-biometriche delle olive 113
Determinazione del ferro e del rame negli oli di oliva vergini Molisani e valutazione della loro influenza sui processi ossidativi 110
Desaturazione dell’acido oleico con l’uso di microsomi isolati da lupino (Lupinus Albus) 109
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
La filiera dell'olio d'oliva molisano: aspetti tecnologici 102
Preface 100
Il ferro negli oli vergini d’oliva 98
Effetto protettivo di alcune sostanze fenoliche nella termo-ossidazione di un olio di pesce 92
Totale 18.374
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Categoria #
all - tutte 69.544
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 69.544
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022719 0 149 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
2025/20266.982 252 407 628 399 1.751 1.487 674 249 230 574 172 159
2026/2027359 323 36 0 0 0 0 0 0 0 0 0 0
Totale 18.572