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

DE LEONARDIS, Antonella
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 4.351
NA - Nord America 3.678
AS - Asia 517
AF - Africa 218
SA - Sud America 24
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 5
Totale 8.799
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.664
IT - Italia 1.512
IE - Irlanda 1.053
AT - Austria 311
UA - Ucraina 293
FR - Francia 229
FI - Finlandia 225
DE - Germania 210
SE - Svezia 195
CI - Costa d'Avorio 186
CN - Cina 174
GB - Regno Unito 115
SG - Singapore 81
IN - India 72
TR - Turchia 56
ES - Italia 47
GR - Grecia 46
IR - Iran 34
PK - Pakistan 23
BE - Belgio 21
RU - Federazione Russa 18
PH - Filippine 15
NL - Olanda 14
CA - Canada 12
ID - Indonesia 11
PT - Portogallo 11
RO - Romania 11
PL - Polonia 10
RS - Serbia 9
BR - Brasile 8
CL - Cile 6
DK - Danimarca 6
DZ - Algeria 6
MA - Marocco 6
TH - Thailandia 6
AR - Argentina 5
EG - Egitto 5
HR - Croazia 5
MY - Malesia 5
SA - Arabia Saudita 5
AU - Australia 4
IL - Israele 4
KR - Corea 4
BH - Bahrain 3
EU - Europa 3
GH - Ghana 3
HK - Hong Kong 3
JO - Giordania 3
MM - Myanmar 3
NG - Nigeria 3
ZA - Sudafrica 3
A2 - ???statistics.table.value.countryCode.A2??? 2
HU - Ungheria 2
JP - Giappone 2
KE - Kenya 2
KW - Kuwait 2
LY - Libia 2
MK - Macedonia 2
MX - Messico 2
NP - Nepal 2
NZ - Nuova Zelanda 2
OM - Oman 2
PE - Perù 2
SI - Slovenia 2
SM - San Marino 2
TN - Tunisia 2
UY - Uruguay 2
VN - Vietnam 2
AZ - Azerbaigian 1
BD - Bangladesh 1
BG - Bulgaria 1
BO - Bolivia 1
CZ - Repubblica Ceca 1
IQ - Iraq 1
LB - Libano 1
TW - Taiwan 1
Totale 8.799
Salva come PNG Salva come JPEG
Città #
Dublin 1.053
Chandler 807
Jacksonville 733
Vienna 310
Wilmington 214
Ann Arbor 192
Abidjan 186
Rome 166
Helsinki 141
San Mateo 127
Woodbridge 119
Princeton 95
New York 91
Beijing 90
Boardman 86
Ashburn 59
Molise 56
Houston 54
Dearborn 38
Singapore 33
Bari 31
Campobasso 30
Redwood City 30
Milan 27
Perugia 27
Athens 23
Florence 22
Leawood 21
Brussels 20
Napoli 20
Cattolica 19
Ardabil 18
Mountain View 17
Los Angeles 16
Palermo 16
Padova 14
Catania 13
Parma 13
Rende 13
Augusta 12
Genova 12
Bologna 11
Naples 10
Serra 10
Falls Church 9
Mumbai 9
Zhengzhou 9
Cagliari 8
Jakarta 8
Ravenna 8
Turin 8
Udine 8
Vibo Valentia 8
Bangalore 7
Ferrara 7
Foligno 7
Guangzhou 7
Hefei 7
Islamabad 7
Istanbul 7
Monmouth Junction 7
Shenyang 7
Tappahannock 7
Taranto 7
Verona 7
Brescia 6
La Mancha 6
Potenza 6
Torino 6
Vittoria 6
Abano Terme 5
Altamura 5
Andria 5
Barcelona 5
Chieti 5
Falkenstein 5
Foggia 5
Grumello del Monte 5
Modena 5
Mérida 5
Ortona 5
Paola 5
Quartu Sant'Elena 5
Salerno 5
Seattle 5
Sesto Fiorentino 5
Siracusa 5
Vasto 5
Amsterdam 4
Balıkesir 4
Barletta 4
Bilbao 4
Cagayan de Oro 4
Casarano 4
Catanzaro 4
Cesano Maderno 4
Cesena 4
Crotone 4
Dallas 4
Davis 4
Totale 5.422
Salva come PNG Salva come JPEG
Nome #
Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine d'oliva e suoi sottoprodotti 677
Degradazione enzimatica dei polifenoli e stabilità ossidativa dell’olio extra vergine di oliva 313
Virgin olive oil: Production, composition, uses and benefits for man 301
Rapid determination of squalene in virgin olive oils using gas-liquid chromatography. 255
The role of virgin olive oil in the traditional Mediterranean cuisine 227
Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus) 176
Potenziali applicazioni tecnologiche della polifenolossidasi da germogli di semi di girasole (Helianthus annuus) 157
Effective assay for olive vinegar production from olive oil mill wastewaters 148
Exploring enzyme and microbial technology for the preparation of green table olives 136
Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine 133
Evidence of oleuropein degradation by olive leaf protein extract 112
Azione di una transglutaminasi di origine vegetale su alcune proteine del latte 106
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 106
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 104
Chemical and commercial characteristics of pressed sunflower seed oils 103
Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide 103
Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid 100
Evaluation of the shelf-life of virgin olive oils. 99
Limits and potentials of African red palm oils purchased from European ethnic food stores 97
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage 96
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 96
Indagine sulla realtà viti-vinicola del Molise attraverso la caratterizzazione di vini rossi di qualità 95
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil 95
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity 93
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 93
Antioxidant activity of various phenol extracts of olive-oil mill wastewaters 92
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) 92
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes 92
The role of microemulsions in lipase‐catalyzed hydrolysis reactions 92
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 92
Occurrence and persistence of diacetyl in unfermented and fermented milks 91
Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter 90
Synthesis of biosurfactants from natural resources 89
Indagine su tecniche innovative per ridurre la concentrazione di etilfenoli in sistemi modello 88
La composizione chimica del tartufo nero d’estate 85
Behaviour of cod liver oil during the autoxidation process 85
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil 84
Effetto protettivo di alcune sostanze fenoliche nella termossidazione di un olio di pesce 84
Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.) 84
Lo squalene negli oli vergini d’oliva 83
The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.) 83
Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme 82
Solid phase extraction - Gas-chromatographic method to determine free cholesterol in animal fats 81
Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater 80
Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds 80
Effectiveness of caffeic acid as an anti-oxidant for cod liver oil 79
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 79
Chemical changes of the chlorogenic acid observed in different alkaline solutions 79
Applicazioni biotecnologiche dei frutti del carrubo (Ceratonia Siliqua L.) nell’industria alimentare 78
The hydroxytirosol recovered from oil mill byproducts as a possible food antioxidant 78
Indagine preliminare sul cacioricotta caprino pugliese 77
A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus) 77
Studio sulla conservabilità degli oli vergini d’oliva Molisani 77
I prodotti lattiero caseari del Mezzogiorno. Vol. II. Caratterizzazione analitica e compositiva 77
Effect of different storage conditions on the shelf life of natural green table olives 77
Principali caratteristiche di qualità degli oli prodotti da olive di cultivar diffuse nel Molise 76
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 75
Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology 74
Qualità e processi di trasformazione dei prodotti ittici 73
Indagine sull’evoluzione dell’acido malico nei vini del Salento 72
Inactivation of spoilage yeasts Dekkera/Brettanomyces using low electric current treatment (LECT) 72
Changes in lipids of germinating rape-seeds (Brassica napus) 72
Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus) 72
La conservazione per congelamento delle olive da olio 71
Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat 71
Alternative technologies to extract oil from oilseeds. Influence on oil quality and commercial aspects 70
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat 70
La determinazione del ferro e del rame negli oli vergini di oliva mediante spettrofotometria ad assorbimento atomico 70
Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils 69
Innovative sunflower edible oils with modified composition 68
Studio sulla composizione acidica degli oli vergini di oliva del Basso Molise 67
La produzione dell’olio d’oliva vergine di qualità 67
Gli acidi grassi liberi inibitori della fermentazione malolattica dei vini. Nota I 67
Olive biophenols as food supplements and additives 67
La conservazione delle olive per congelamento. Effetti sulle rese e qualità degli oli 64
A novel azeotropic mixture for solvent extraction of edible oil 64
Varietà autoctone diffuse nel Molise: caratteristiche chemio-biometriche delle olive 63
Influence of free fatty acid content on the oxidative stability of red palm oil 62
Electrochemical stress on wine yeasts microflora: present and future perspectives 61
Phenolic substances from olives (Olea europeae) and related olive mill products 59
Desaturazione dell’acido oleico con l’uso di microsomi isolati da lupino (Lupinus Albus) 58
La filiera dell'olio d'oliva molisano: aspetti tecnologici 57
Il ferro in oli vergini di oliva prodotti con il sistema classico. 57
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 57
Heat-oxidation stability of palm oil blended with extra virgin olive oil 57
A study on acetification process to produce olive vinegar from oil mill wastewaters 57
Biotechnological applications in agriculture: A new source of edible oil and production of biofertilizer and antioxidant from its by-products 56
Determinazione del ferro e del rame negli oli di oliva vergini Molisani e valutazione della loro influenza sui processi ossidativi 54
Preface 54
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil 53
Il ferro negli oli vergini d’oliva 51
Effetto protettivo di alcune sostanze fenoliche nella termo-ossidazione di un olio di pesce 48
Polymer capsules for enzymatic catalysis in confined environments 48
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations 47
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin 43
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient 37
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications 29
Effect of different storage conditions on the shelf life of natural green table olives 22
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study 17
Exceptional long-term durability of Coratina monovarietal extra virgin olive oil evaluated through chemical parameters and oxidative stability test 16
Totale 9.162
Salva come PNG Salva come JPEG
Categoria #
all - tutte 33.228
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 33.228
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.150 52 35 137 72 124 46 187 74 159 95 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
2024/2025215 215 0 0 0 0 0 0 0 0 0 0 0
Totale 9.169