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

DE LEONARDIS, Antonella
 Distribuzione geografica
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Continente #
EU - Europa 8.126
NA - Nord America 7.770
AS - Asia 2.429
SA - Sud America 622
Continente sconosciuto - Info sul continente non disponibili 383
AF - Africa 373
OC - Oceania 20
Totale 19.723
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Nazione #
US - Stati Uniti d'America 7.601
RU - Federazione Russa 2.682
IT - Italia 2.008
IE - Irlanda 1.058
SG - Singapore 881
CN - Cina 560
BR - Brasile 446
FR - Francia 364
DE - Germania 323
AT - Austria 315
UA - Ucraina 304
FI - Finlandia 250
CI - Costa d'Avorio 235
SE - Svezia 216
GB - Regno Unito 202
IN - India 160
TR - Turchia 97
VN - Vietnam 97
ES - Italia 89
HK - Hong Kong 76
BD - Bangladesh 75
CA - Canada 75
PK - Pakistan 70
NL - Olanda 68
ID - Indonesia 55
GR - Grecia 53
JP - Giappone 52
MX - Messico 51
AR - Argentina 46
PL - Polonia 43
IQ - Iraq 39
PH - Filippine 39
IR - Iran 38
CO - Colombia 37
ZA - Sudafrica 35
EC - Ecuador 31
BE - Belgio 29
MY - Malesia 29
EG - Egitto 26
VE - Venezuela 24
KR - Corea 21
SA - Arabia Saudita 20
MA - Marocco 18
IL - Israele 15
LT - Lituania 15
PT - Portogallo 15
RS - Serbia 14
TH - Thailandia 14
RO - Romania 13
DZ - Algeria 12
AU - Australia 11
PE - Perù 11
CL - Cile 10
TN - Tunisia 10
DK - Danimarca 9
NZ - Nuova Zelanda 9
UZ - Uzbekistan 9
AE - Emirati Arabi Uniti 8
KE - Kenya 8
NP - Nepal 8
PY - Paraguay 8
AL - Albania 7
CR - Costa Rica 7
HN - Honduras 7
JM - Giamaica 7
JO - Giordania 7
HR - Croazia 6
AZ - Azerbaigian 5
CH - Svizzera 5
HU - Ungheria 5
LB - Libano 5
OM - Oman 5
UY - Uruguay 5
BG - Bulgaria 4
BO - Bolivia 4
DO - Repubblica Dominicana 4
EE - Estonia 4
ET - Etiopia 4
GT - Guatemala 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
BH - Bahrain 3
BY - Bielorussia 3
CV - Capo Verde 3
CZ - Repubblica Ceca 3
EU - Europa 3
GH - Ghana 3
GP - Guadalupe 3
KH - Cambogia 3
LU - Lussemburgo 3
SN - Senegal 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
Totale 19.302
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Città #
Dublin 1.058
Moscow 930
Chandler 807
Dallas 777
Jacksonville 735
San Jose 716
Ashburn 517
Singapore 453
Vienna 310
Beijing 260
Abidjan 235
Wilmington 214
Rome 212
Ann Arbor 192
Helsinki 161
New York 157
Council Bluffs 141
San Mateo 127
Woodbridge 120
The Dalles 110
Princeton 97
Los Angeles 95
Lauterbourg 89
Boardman 87
Santa Clara 83
Frankfurt am Main 77
Hong Kong 74
Houston 67
Molise 56
Milan 55
São Paulo 50
Tokyo 48
Orem 47
Bari 43
Phoenix 43
Campobasso 41
Columbus 40
Dearborn 38
Ho Chi Minh City 38
Apopka 33
Warsaw 32
Atlanta 31
Jakarta 30
Redwood City 30
Athens 29
Florence 29
Brussels 28
Chennai 28
Naples 28
Perugia 27
Denver 26
Amsterdam 25
Bologna 25
Catania 25
Montreal 23
Palermo 23
Johannesburg 22
Leawood 21
London 21
Mexico City 21
Mumbai 21
Stockholm 21
Napoli 20
Cattolica 19
Chicago 19
Hanoi 19
Hillsboro 19
Ardabil 18
Brooklyn 18
Toronto 18
Istanbul 17
Mountain View 17
Guangzhou 16
Secaucus 16
Augusta 15
Poplar 15
Udine 15
Baghdad 14
Cairo 14
Munich 14
Padova 14
Turin 14
Parma 13
Quito 13
Rende 13
San Francisco 13
Seattle 13
Barcelona 12
Belo Horizonte 12
Boston 12
Brasília 12
Genova 12
Ankara 11
Cagliari 11
Rio de Janeiro 11
Seoul 11
Verona 11
Falls Church 10
Ravenna 10
Serra 10
Totale 10.540
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Nome #
Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine d'oliva e suoi sottoprodotti 846
Degradazione enzimatica dei polifenoli e stabilità ossidativa dell’olio extra vergine di oliva 528
Virgin olive oil: Production, composition, uses and benefits for man 496
The role of virgin olive oil in the traditional Mediterranean cuisine 458
Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus) 406
Rapid determination of squalene in virgin olive oils using gas-liquid chromatography. 390
Potenziali applicazioni tecnologiche della polifenolossidasi da germogli di semi di girasole (Helianthus annuus) 295
Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide 275
Exploring enzyme and microbial technology for the preparation of green table olives 273
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes 269
Effective assay for olive vinegar production from olive oil mill wastewaters 267
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage 264
Behaviour of cod liver oil during the autoxidation process 248
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) 241
Limits and potentials of African red palm oils purchased from European ethnic food stores 240
Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine 234
Antioxidant activity of various phenol extracts of olive-oil mill wastewaters 234
Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat 231
Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid 226
Effect of different storage conditions on the shelf life of natural green table olives 226
Applicazioni biotecnologiche dei frutti del carrubo (Ceratonia Siliqua L.) nell’industria alimentare 221
Azione di una transglutaminasi di origine vegetale su alcune proteine del latte 221
Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme 221
Chemical and commercial characteristics of pressed sunflower seed oils 219
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study 216
A novel azeotropic mixture for solvent extraction of edible oil 215
A study on acetification process to produce olive vinegar from oil mill wastewaters 212
Evidence of oleuropein degradation by olive leaf protein extract 208
A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus) 208
Chemical changes of the chlorogenic acid observed in different alkaline solutions 205
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity 204
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 204
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations 199
Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater 197
Changes in lipids of germinating rape-seeds (Brassica napus) 196
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 194
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 189
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat 188
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 184
Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter 183
Solid phase extraction - Gas-chromatographic method to determine free cholesterol in animal fats 183
The role of microemulsions in lipase‐catalyzed hydrolysis reactions 183
Alternative technologies to extract oil from oilseeds. Influence on oil quality and commercial aspects 182
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient 180
Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds 179
Biotechnological applications in agriculture: A new source of edible oil and production of biofertilizer and antioxidant from its by-products 176
Synthesis of biosurfactants from natural resources 175
Effetto protettivo di alcune sostanze fenoliche nella termossidazione di un olio di pesce 173
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 173
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil 172
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil 170
Occurrence and persistence of diacetyl in unfermented and fermented milks 169
Indagine su tecniche innovative per ridurre la concentrazione di etilfenoli in sistemi modello 169
Indagine sulla realtà viti-vinicola del Molise attraverso la caratterizzazione di vini rossi di qualità 168
Evaluation of the shelf-life of virgin olive oils. 164
Qualità e processi di trasformazione dei prodotti ittici 163
Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus) 161
Innovative sunflower edible oils with modified composition 160
Effectiveness of caffeic acid as an anti-oxidant for cod liver oil 159
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) 873-878 158
Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.) 157
The hydroxytirosol recovered from oil mill byproducts as a possible food antioxidant 155
Studio sulla conservabilità degli oli vergini d’oliva Molisani 152
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 151
La composizione chimica del tartufo nero d’estate 151
Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology 148
The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.) 148
Indagine sull’evoluzione dell’acido malico nei vini del Salento 145
La conservazione delle olive per congelamento. Effetti sulle rese e qualità degli oli 144
I prodotti lattiero caseari del Mezzogiorno. Vol. II. Caratterizzazione analitica e compositiva 144
Heat-oxidation stability of palm oil blended with extra virgin olive oil 143
Inactivation of spoilage yeasts Dekkera/Brettanomyces using low electric current treatment (LECT) 142
Indagine preliminare sul cacioricotta caprino pugliese 141
Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils 141
Effect of different storage conditions on the shelf life of natural green table olives 140
Principali caratteristiche di qualità degli oli prodotti da olive di cultivar diffuse nel Molise 140
Lo squalene negli oli vergini d’oliva 139
Influence of free fatty acid content on the oxidative stability of red palm oil 139
Olive biophenols as food supplements and additives 137
Polymer capsules for enzymatic catalysis in confined environments 136
Electrochemical stress on wine yeasts microflora: present and future perspectives 135
La produzione dell’olio d’oliva vergine di qualità 133
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications 132
Phenolic substances from olives (Olea europeae) and related olive mill products 131
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 131
Gli acidi grassi liberi inibitori della fermentazione malolattica dei vini. Nota I 129
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin 128
Studio sulla composizione acidica degli oli vergini di oliva del Basso Molise 127
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil 125
Il ferro in oli vergini di oliva prodotti con il sistema classico. 124
La conservazione per congelamento delle olive da olio 123
Varietà autoctone diffuse nel Molise: caratteristiche chemio-biometriche delle olive 122
Desaturazione dell’acido oleico con l’uso di microsomi isolati da lupino (Lupinus Albus) 121
Determinazione del ferro e del rame negli oli di oliva vergini Molisani e valutazione della loro influenza sui processi ossidativi 115
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce 114
La filiera dell'olio d'oliva molisano: aspetti tecnologici 113
La determinazione del ferro e del rame negli oli vergini di oliva mediante spettrofotometria ad assorbimento atomico 111
Il ferro negli oli vergini d’oliva 110
Preface 109
Effetto protettivo di alcune sostanze fenoliche nella termo-ossidazione di un olio di pesce 107
Totale 19.481
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Categoria #
all - tutte 72.858
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 72.858
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022527 0 0 0 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
2026/20271.510 323 222 723 242 0 0 0 0 0 0 0 0
Totale 19.723