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

DE LEONARDIS, Antonella
 Distribuzione geografica
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Continente #
EU - Europa 4.716
NA - Nord America 3.852
AS - Asia 775
AF - Africa 282
SA - Sud America 43
OC - Oceania 12
Continente sconosciuto - Info sul continente non disponibili 5
Totale 9.685
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Nazione #
US - Stati Uniti d'America 3.826
IT - Italia 1.597
IE - Irlanda 1.055
AT - Austria 311
UA - Ucraina 294
SG - Singapore 260
CI - Costa d'Avorio 234
FI - Finlandia 232
FR - Francia 229
DE - Germania 218
CN - Cina 213
RU - Federazione Russa 211
SE - Svezia 197
GB - Regno Unito 122
IN - India 74
TR - Turchia 57
ES - Italia 55
GR - Grecia 47
IR - Iran 34
PK - Pakistan 29
BE - Belgio 28
NL - Olanda 26
BR - Brasile 17
PH - Filippine 17
EG - Egitto 16
CA - Canada 15
PT - Portogallo 15
PL - Polonia 13
ID - Indonesia 12
RO - Romania 11
AR - Argentina 9
RS - Serbia 9
TH - Thailandia 8
AU - Australia 7
DK - Danimarca 7
LT - Lituania 7
MA - Marocco 7
MX - Messico 7
CL - Cile 6
DZ - Algeria 6
HR - Croazia 6
IL - Israele 6
MY - Malesia 6
NZ - Nuova Zelanda 5
SA - Arabia Saudita 5
HK - Hong Kong 4
HU - Ungheria 4
JP - Giappone 4
KR - Corea 4
LY - Libia 4
OM - Oman 4
PE - Perù 4
VN - Vietnam 4
ZA - Sudafrica 4
AL - Albania 3
BD - Bangladesh 3
BH - Bahrain 3
EC - Ecuador 3
EU - Europa 3
GH - Ghana 3
JO - Giordania 3
KE - Kenya 3
LU - Lussemburgo 3
MM - Myanmar 3
NG - Nigeria 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AE - Emirati Arabi Uniti 2
AM - Armenia 2
AZ - Azerbaigian 2
CZ - Repubblica Ceca 2
KG - Kirghizistan 2
KW - Kuwait 2
LV - Lettonia 2
MK - Macedonia 2
NP - Nepal 2
PA - Panama 2
SI - Slovenia 2
SM - San Marino 2
TN - Tunisia 2
UY - Uruguay 2
UZ - Uzbekistan 2
BG - Bulgaria 1
BO - Bolivia 1
BY - Bielorussia 1
CH - Svizzera 1
CO - Colombia 1
CR - Costa Rica 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EE - Estonia 1
IM - Isola di Man 1
IQ - Iraq 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LK - Sri Lanka 1
MD - Moldavia 1
TM - Turkmenistan 1
TW - Taiwan 1
Totale 9.685
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Città #
Dublin 1.055
Chandler 807
Jacksonville 733
Vienna 310
Abidjan 234
Wilmington 214
Ann Arbor 192
Rome 181
Helsinki 147
San Mateo 127
Singapore 123
Woodbridge 119
Princeton 95
Beijing 93
New York 91
Boardman 86
Ashburn 76
Molise 56
Houston 54
Dearborn 38
Los Angeles 36
Bari 33
Campobasso 31
Redwood City 30
Milan 28
Brussels 27
Perugia 27
Athens 24
Florence 24
Catania 22
Leawood 21
Napoli 20
Cattolica 19
Ardabil 18
Dallas 18
Mountain View 17
Palermo 16
Udine 15
Moscow 14
Naples 14
Padova 14
Parma 13
Rende 13
Amsterdam 12
Augusta 12
Genova 12
Guangzhou 12
Bologna 11
Serra 10
Falls Church 9
Mumbai 9
Zhengzhou 9
Barcelona 8
Cagliari 8
Cairo 8
Frankfurt am Main 8
Jakarta 8
Ravenna 8
Turin 8
Vibo Valentia 8
Bangalore 7
Ferrara 7
Foligno 7
Hefei 7
Islamabad 7
Istanbul 7
Monmouth Junction 7
Salerno 7
Shanghai 7
Shenyang 7
Tappahannock 7
Taranto 7
Verona 7
Brescia 6
La Mancha 6
London 6
Potenza 6
Torino 6
Vittoria 6
Abano Terme 5
Altamura 5
Andria 5
Buenos Aires 5
Chieti 5
Falkenstein 5
Foggia 5
Fuzhou 5
Grumello del Monte 5
Jinan 5
Messina 5
Modena 5
Mérida 5
Ortona 5
Paola 5
Quartu Sant'Elena 5
Querétaro City 5
Seattle 5
Sesto Fiorentino 5
Siracusa 5
Toronto 5
Totale 5.717
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Nome #
Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine d'oliva e suoi sottoprodotti 688
Virgin olive oil: Production, composition, uses and benefits for man 348
Degradazione enzimatica dei polifenoli e stabilità ossidativa dell’olio extra vergine di oliva 341
Rapid determination of squalene in virgin olive oils using gas-liquid chromatography. 286
The role of virgin olive oil in the traditional Mediterranean cuisine 238
Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus) 203
Potenziali applicazioni tecnologiche della polifenolossidasi da germogli di semi di girasole (Helianthus annuus) 166
Effective assay for olive vinegar production from olive oil mill wastewaters 156
Exploring enzyme and microbial technology for the preparation of green table olives 148
Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine 146
Evidence of oleuropein degradation by olive leaf protein extract 120
Limits and potentials of African red palm oils purchased from European ethnic food stores 119
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage 118
Chemical and commercial characteristics of pressed sunflower seed oils 115
Azione di una transglutaminasi di origine vegetale su alcune proteine del latte 115
Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide 112
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 112
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 111
Behaviour of cod liver oil during the autoxidation process 109
Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid 107
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes 102
Evaluation of the shelf-life of virgin olive oils. 102
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity 101
Antioxidant activity of various phenol extracts of olive-oil mill wastewaters 101
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) 101
Indagine sulla realtà viti-vinicola del Molise attraverso la caratterizzazione di vini rossi di qualità 101
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil 101
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 101
The role of microemulsions in lipase‐catalyzed hydrolysis reactions 100
Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater 99
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 99
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 98
Occurrence and persistence of diacetyl in unfermented and fermented milks 98
Synthesis of biosurfactants from natural resources 96
Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter 96
Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme 93
Indagine su tecniche innovative per ridurre la concentrazione di etilfenoli in sistemi modello 93
A novel azeotropic mixture for solvent extraction of edible oil 92
Effetto protettivo di alcune sostanze fenoliche nella termossidazione di un olio di pesce 91
La composizione chimica del tartufo nero d’estate 90
Chemical changes of the chlorogenic acid observed in different alkaline solutions 90
Solid phase extraction - Gas-chromatographic method to determine free cholesterol in animal fats 89
The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.) 89
Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.) 89
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil 88
A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus) 88
Applicazioni biotecnologiche dei frutti del carrubo (Ceratonia Siliqua L.) nell’industria alimentare 88
Lo squalene negli oli vergini d’oliva 88
Effect of different storage conditions on the shelf life of natural green table olives 87
Indagine preliminare sul cacioricotta caprino pugliese 86
Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds 86
Effectiveness of caffeic acid as an anti-oxidant for cod liver oil 85
Qualità e processi di trasformazione dei prodotti ittici 85
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 85
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 85
The hydroxytirosol recovered from oil mill byproducts as a possible food antioxidant 83
I prodotti lattiero caseari del Mezzogiorno. Vol. II. Caratterizzazione analitica e compositiva 83
Principali caratteristiche di qualità degli oli prodotti da olive di cultivar diffuse nel Molise 82
Studio sulla conservabilità degli oli vergini d’oliva Molisani 82
Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology 81
Changes in lipids of germinating rape-seeds (Brassica napus) 81
Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat 79
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat 79
Indagine sull’evoluzione dell’acido malico nei vini del Salento 78
Alternative technologies to extract oil from oilseeds. Influence on oil quality and commercial aspects 78
Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus) 78
Inactivation of spoilage yeasts Dekkera/Brettanomyces using low electric current treatment (LECT) 77
La conservazione per congelamento delle olive da olio 76
Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils 74
La determinazione del ferro e del rame negli oli vergini di oliva mediante spettrofotometria ad assorbimento atomico 74
Innovative sunflower edible oils with modified composition 73
La produzione dell’olio d’oliva vergine di qualità 73
Gli acidi grassi liberi inibitori della fermentazione malolattica dei vini. Nota I 72
Olive biophenols as food supplements and additives 72
Studio sulla composizione acidica degli oli vergini di oliva del Basso Molise 70
Varietà autoctone diffuse nel Molise: caratteristiche chemio-biometriche delle olive 69
Influence of free fatty acid content on the oxidative stability of red palm oil 68
La conservazione delle olive per congelamento. Effetti sulle rese e qualità degli oli 67
A study on acetification process to produce olive vinegar from oil mill wastewaters 67
Electrochemical stress on wine yeasts microflora: present and future perspectives 66
Biotechnological applications in agriculture: A new source of edible oil and production of biofertilizer and antioxidant from its by-products 65
Phenolic substances from olives (Olea europeae) and related olive mill products 64
Desaturazione dell’acido oleico con l’uso di microsomi isolati da lupino (Lupinus Albus) 63
Heat-oxidation stability of palm oil blended with extra virgin olive oil 63
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 61
Determinazione del ferro e del rame negli oli di oliva vergini Molisani e valutazione della loro influenza sui processi ossidativi 60
La filiera dell'olio d'oliva molisano: aspetti tecnologici 60
Il ferro in oli vergini di oliva prodotti con il sistema classico. 60
Preface 57
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil 57
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations 56
Il ferro negli oli vergini d’oliva 54
Polymer capsules for enzymatic catalysis in confined environments 53
Effetto protettivo di alcune sostanze fenoliche nella termo-ossidazione di un olio di pesce 52
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin 49
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient 47
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications 39
Effect of different storage conditions on the shelf life of natural green table olives 30
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study 26
Exceptional long-term durability of Coratina monovarietal extra virgin olive oil evaluated through chemical parameters and oxidative stability test 22
Totale 10.041
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Categoria #
all - tutte 39.609
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 39.609
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020854 0 0 0 0 124 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
2024/20251.101 291 104 280 134 292 0 0 0 0 0 0 0
Totale 10.055