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

DE LEONARDIS, Antonella
 Distribuzione geografica
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Continente #
EU - Europa 4.908
NA - Nord America 3.950
AS - Asia 1.067
AF - Africa 298
SA - Sud America 217
OC - Oceania 12
Continente sconosciuto - Info sul continente non disponibili 5
Totale 10.457
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Nazione #
US - Stati Uniti d'America 3.921
IT - Italia 1.706
IE - Irlanda 1.055
SG - Singapore 432
AT - Austria 313
UA - Ucraina 296
FI - Finlandia 238
RU - Federazione Russa 238
CN - Cina 237
CI - Costa d'Avorio 234
FR - Francia 234
DE - Germania 222
SE - Svezia 197
BR - Brasile 170
GB - Regno Unito 127
IN - India 80
TR - Turchia 64
ES - Italia 57
GR - Grecia 48
NL - Olanda 45
HK - Hong Kong 44
IR - Iran 34
PK - Pakistan 33
BE - Belgio 29
ID - Indonesia 23
PH - Filippine 21
EG - Egitto 19
CA - Canada 16
PL - Polonia 16
PT - Portogallo 15
AR - Argentina 12
RO - Romania 11
RS - Serbia 11
MA - Marocco 10
CO - Colombia 8
IL - Israele 8
MY - Malesia 8
TH - Thailandia 8
ZA - Sudafrica 8
AU - Australia 7
CL - Cile 7
DK - Danimarca 7
LT - Lituania 7
MX - Messico 7
BD - Bangladesh 6
DZ - Algeria 6
EC - Ecuador 6
HR - Croazia 6
PE - Perù 6
IQ - Iraq 5
JP - Giappone 5
NZ - Nuova Zelanda 5
SA - Arabia Saudita 5
HU - Ungheria 4
KE - Kenya 4
KR - Corea 4
LY - Libia 4
OM - Oman 4
TW - Taiwan 4
VN - Vietnam 4
AL - Albania 3
BH - Bahrain 3
CH - Svizzera 3
CV - Capo Verde 3
EU - Europa 3
GH - Ghana 3
JO - Giordania 3
KG - Kirghizistan 3
LB - Libano 3
LU - Lussemburgo 3
MM - Myanmar 3
NG - Nigeria 3
PA - Panama 3
PY - Paraguay 3
TN - Tunisia 3
UZ - Uzbekistan 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AE - Emirati Arabi Uniti 2
AM - Armenia 2
AZ - Azerbaigian 2
BY - Bielorussia 2
CZ - Repubblica Ceca 2
KW - Kuwait 2
LV - Lettonia 2
MK - Macedonia 2
NP - Nepal 2
PS - Palestinian Territory 2
SI - Slovenia 2
SM - San Marino 2
UY - Uruguay 2
VE - Venezuela 2
BG - Bulgaria 1
BO - Bolivia 1
CR - Costa Rica 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EE - Estonia 1
GE - Georgia 1
GT - Guatemala 1
IM - Isola di Man 1
Totale 10.448
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Città #
Dublin 1.055
Chandler 807
Jacksonville 733
Vienna 310
Abidjan 234
Wilmington 214
Ann Arbor 192
Rome 190
Helsinki 152
Singapore 145
San Mateo 127
Woodbridge 119
Princeton 95
Beijing 93
New York 92
Boardman 86
Ashburn 78
Molise 56
Houston 54
Hong Kong 43
Los Angeles 39
Bari 38
Dearborn 38
The Dalles 37
Milan 35
Campobasso 31
Redwood City 30
Brussels 28
Perugia 27
Athens 24
Florence 24
Catania 22
Council Bluffs 22
Leawood 21
Napoli 20
Cattolica 19
Palermo 19
Ardabil 18
Dallas 18
Mountain View 17
Amsterdam 16
Udine 15
Bologna 14
Moscow 14
Naples 14
Padova 14
Jakarta 13
Parma 13
Rende 13
Augusta 12
Genova 12
Guangzhou 12
São Paulo 12
Turin 11
Cagliari 10
Cairo 10
Istanbul 10
Serra 10
Zhengzhou 10
Falls Church 9
Mumbai 9
Rio de Janeiro 9
Verona 9
Barcelona 8
Frankfurt am Main 8
London 8
Ravenna 8
Vibo Valentia 8
Bangalore 7
Ferrara 7
Foligno 7
Hefei 7
Islamabad 7
Monmouth Junction 7
Salerno 7
Santeramo in Colle 7
Shanghai 7
Shenyang 7
Tappahannock 7
Taranto 7
Brescia 6
Falkenstein 6
La Mancha 6
Potenza 6
Torino 6
Vittoria 6
Abano Terme 5
Altamura 5
Andria 5
Buenos Aires 5
Chieti 5
Foggia 5
Fuzhou 5
Grumello del Monte 5
Jinan 5
Messina 5
Modena 5
Montesilvano Marina 5
Mérida 5
Ortona 5
Totale 5.903
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Nome #
Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine d'oliva e suoi sottoprodotti 720
Degradazione enzimatica dei polifenoli e stabilità ossidativa dell’olio extra vergine di oliva 391
Virgin olive oil: Production, composition, uses and benefits for man 376
Rapid determination of squalene in virgin olive oils using gas-liquid chromatography. 299
The role of virgin olive oil in the traditional Mediterranean cuisine 266
Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus) 225
Potenziali applicazioni tecnologiche della polifenolossidasi da germogli di semi di girasole (Helianthus annuus) 189
Effective assay for olive vinegar production from olive oil mill wastewaters 162
Exploring enzyme and microbial technology for the preparation of green table olives 161
Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine 152
Limits and potentials of African red palm oils purchased from European ethnic food stores 138
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage 136
Evidence of oleuropein degradation by olive leaf protein extract 133
Behaviour of cod liver oil during the autoxidation process 132
Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater 126
Azione di una transglutaminasi di origine vegetale su alcune proteine del latte 123
Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide 123
Chemical and commercial characteristics of pressed sunflower seed oils 122
Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid 121
A novel azeotropic mixture for solvent extraction of edible oil 118
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 117
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 112
Antioxidant activity of various phenol extracts of olive-oil mill wastewaters 111
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) 109
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes 109
Indagine sulla realtà viti-vinicola del Molise attraverso la caratterizzazione di vini rossi di qualità 108
Occurrence and persistence of diacetyl in unfermented and fermented milks 106
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil 106
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity 105
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 103
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 103
Evaluation of the shelf-life of virgin olive oils. 103
The role of microemulsions in lipase‐catalyzed hydrolysis reactions 103
Chemical changes of the chlorogenic acid observed in different alkaline solutions 102
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) 873-878 101
Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter 100
Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme 99
A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus) 98
Synthesis of biosurfactants from natural resources 97
Solid phase extraction - Gas-chromatographic method to determine free cholesterol in animal fats 97
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 97
Qualità e processi di trasformazione dei prodotti ittici 96
Effetto protettivo di alcune sostanze fenoliche nella termossidazione di un olio di pesce 96
Effect of different storage conditions on the shelf life of natural green table olives 96
The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.) 95
Indagine su tecniche innovative per ridurre la concentrazione di etilfenoli in sistemi modello 95
Applicazioni biotecnologiche dei frutti del carrubo (Ceratonia Siliqua L.) nell’industria alimentare 94
La composizione chimica del tartufo nero d’estate 93
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat 93
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 92
Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.) 91
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil 90
Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds 90
Lo squalene negli oli vergini d’oliva 90
Indagine preliminare sul cacioricotta caprino pugliese 89
Effectiveness of caffeic acid as an anti-oxidant for cod liver oil 88
I prodotti lattiero caseari del Mezzogiorno. Vol. II. Caratterizzazione analitica e compositiva 88
Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat 88
Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus) 86
Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology 85
Principali caratteristiche di qualità degli oli prodotti da olive di cultivar diffuse nel Molise 85
The hydroxytirosol recovered from oil mill byproducts as a possible food antioxidant 85
Changes in lipids of germinating rape-seeds (Brassica napus) 85
Studio sulla conservabilità degli oli vergini d’oliva Molisani 84
Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils 83
Alternative technologies to extract oil from oilseeds. Influence on oil quality and commercial aspects 83
Indagine sull’evoluzione dell’acido malico nei vini del Salento 81
Innovative sunflower edible oils with modified composition 79
Inactivation of spoilage yeasts Dekkera/Brettanomyces using low electric current treatment (LECT) 79
La conservazione per congelamento delle olive da olio 78
La conservazione delle olive per congelamento. Effetti sulle rese e qualità degli oli 77
La determinazione del ferro e del rame negli oli vergini di oliva mediante spettrofotometria ad assorbimento atomico 77
Gli acidi grassi liberi inibitori della fermentazione malolattica dei vini. Nota I 76
Influence of free fatty acid content on the oxidative stability of red palm oil 75
La produzione dell’olio d’oliva vergine di qualità 74
Olive biophenols as food supplements and additives 74
Biotechnological applications in agriculture: A new source of edible oil and production of biofertilizer and antioxidant from its by-products 73
Electrochemical stress on wine yeasts microflora: present and future perspectives 73
Studio sulla composizione acidica degli oli vergini di oliva del Basso Molise 72
Varietà autoctone diffuse nel Molise: caratteristiche chemio-biometriche delle olive 72
A study on acetification process to produce olive vinegar from oil mill wastewaters 71
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations 68
Phenolic substances from olives (Olea europeae) and related olive mill products 66
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 66
Desaturazione dell’acido oleico con l’uso di microsomi isolati da lupino (Lupinus Albus) 65
Heat-oxidation stability of palm oil blended with extra virgin olive oil 64
Il ferro in oli vergini di oliva prodotti con il sistema classico. 63
La filiera dell'olio d'oliva molisano: aspetti tecnologici 62
Determinazione del ferro e del rame negli oli di oliva vergini Molisani e valutazione della loro influenza sui processi ossidativi 61
Preface 59
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil 59
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient 56
Il ferro negli oli vergini d’oliva 56
Polymer capsules for enzymatic catalysis in confined environments 54
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin 54
Effetto protettivo di alcune sostanze fenoliche nella termo-ossidazione di un olio di pesce 53
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications 42
Effect of different storage conditions on the shelf life of natural green table olives 37
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study 31
Exceptional long-term durability of Coratina monovarietal extra virgin olive oil evaluated through chemical parameters and oxidative stability test 25
Totale 10.811
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Categoria #
all - tutte 46.607
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 46.607
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020169 0 0 0 0 0 0 0 0 0 0 48 121
2020/20211.233 20 121 44 153 120 106 132 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
2024/20251.875 291 104 280 134 359 107 135 175 165 50 75 0
Totale 10.829