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

DE LEONARDIS, Antonella
 Distribuzione geografica
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Continente #
EU - Europa 7.961
NA - Nord America 6.263
AS - Asia 2.260
SA - Sud America 545
AF - Africa 368
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 6
Totale 17.423
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Nazione #
US - Stati Uniti d'America 6.153
RU - Federazione Russa 2.682
IT - Italia 1.884
IE - Irlanda 1.058
SG - Singapore 838
CN - Cina 538
BR - Brasile 415
FR - Francia 360
DE - Germania 320
AT - Austria 315
UA - Ucraina 303
FI - Finlandia 250
CI - Costa d'Avorio 234
SE - Svezia 216
GB - Regno Unito 194
IN - India 157
TR - Turchia 92
VN - Vietnam 87
ES - Italia 84
HK - Hong Kong 70
PK - Pakistan 68
NL - Olanda 63
JP - Giappone 51
GR - Grecia 50
CA - Canada 49
BD - Bangladesh 45
AR - Argentina 44
ID - Indonesia 44
MX - Messico 43
PL - Polonia 42
IQ - Iraq 39
IR - Iran 36
ZA - Sudafrica 35
PH - Filippine 32
BE - Belgio 29
EG - Egitto 26
CO - Colombia 21
KR - Corea 20
MY - Malesia 19
EC - Ecuador 18
MA - Marocco 18
SA - Arabia Saudita 17
IL - Israele 15
LT - Lituania 15
PT - Portogallo 15
RS - Serbia 13
VE - Venezuela 12
AU - Australia 11
DZ - Algeria 11
PE - Perù 11
RO - Romania 11
TN - Tunisia 10
CL - Cile 9
NZ - Nuova Zelanda 9
TH - Thailandia 9
AE - Emirati Arabi Uniti 8
DK - Danimarca 8
KE - Kenya 8
PY - Paraguay 8
UZ - Uzbekistan 8
AL - Albania 7
JO - Giordania 7
HR - Croazia 6
AZ - Azerbaigian 5
CH - Svizzera 5
NP - Nepal 5
OM - Oman 5
BO - Bolivia 4
ET - Etiopia 4
HU - Ungheria 4
KG - Kirghizistan 4
KZ - Kazakistan 4
LY - Libia 4
MM - Myanmar 4
NG - Nigeria 4
PA - Panama 4
PS - Palestinian Territory 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
JM - Giamaica 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
GE - Georgia 2
GT - Guatemala 2
KW - Kuwait 2
LV - Lettonia 2
MD - Moldavia 2
Totale 17.391
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Città #
Dublin 1.058
Moscow 930
Chandler 807
Dallas 764
Jacksonville 733
San Jose 532
Singapore 445
Ashburn 329
Vienna 310
Beijing 245
Abidjan 234
Wilmington 214
Rome 204
Ann Arbor 192
Helsinki 161
New York 149
San Mateo 127
Woodbridge 119
The Dalles 110
Princeton 95
Lauterbourg 89
Boardman 87
Los Angeles 78
Frankfurt am Main 77
Hong Kong 69
Houston 61
Molise 56
Tokyo 47
Orem 45
São Paulo 42
Milan 41
Santa Clara 41
Bari 38
Dearborn 38
Columbus 37
Campobasso 36
Ho Chi Minh City 34
Council Bluffs 32
Jakarta 30
Redwood City 30
Brussels 28
Chennai 28
Florence 27
Perugia 27
Athens 26
Warsaw 26
Amsterdam 25
Catania 23
Johannesburg 22
Palermo 22
Bologna 21
Leawood 21
Mumbai 21
Stockholm 21
Denver 20
London 20
Napoli 20
Cattolica 19
Ardabil 18
Hillsboro 18
Naples 18
Hanoi 17
Mexico City 17
Mountain View 17
Toronto 17
Atlanta 16
Guangzhou 16
Istanbul 16
Montreal 15
Poplar 15
Udine 15
Baghdad 14
Brooklyn 14
Cairo 14
Munich 14
Padova 14
Augusta 13
Parma 13
Rende 13
Turin 13
Barcelona 12
Belo Horizonte 12
Genova 12
Phoenix 11
Quito 11
Rio de Janeiro 11
San Francisco 11
Seattle 11
Seoul 11
Verona 11
Ankara 10
Cagliari 10
Serra 10
Zhengzhou 10
Chicago 9
Falls Church 9
Islamabad 9
Manchester 9
New Delhi 9
Caracas 8
Totale 9.726
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Nome #
Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine d'oliva e suoi sottoprodotti 815
Degradazione enzimatica dei polifenoli e stabilità ossidativa dell’olio extra vergine di oliva 514
Virgin olive oil: Production, composition, uses and benefits for man 474
Rapid determination of squalene in virgin olive oils using gas-liquid chromatography. 376
The role of virgin olive oil in the traditional Mediterranean cuisine 334
Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus) 319
Potenziali applicazioni tecnologiche della polifenolossidasi da germogli di semi di girasole (Helianthus annuus) 269
Exploring enzyme and microbial technology for the preparation of green table olives 259
Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide 256
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes 250
Effective assay for olive vinegar production from olive oil mill wastewaters 250
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage 247
Behaviour of cod liver oil during the autoxidation process 235
Limits and potentials of African red palm oils purchased from European ethnic food stores 231
Antioxidant activity of various phenol extracts of olive-oil mill wastewaters 221
Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid 214
Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine 212
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) 209
Chemical and commercial characteristics of pressed sunflower seed oils 208
Azione di una transglutaminasi di origine vegetale su alcune proteine del latte 208
A novel azeotropic mixture for solvent extraction of edible oil 203
A study on acetification process to produce olive vinegar from oil mill wastewaters 203
Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat 197
Effect of different storage conditions on the shelf life of natural green table olives 197
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 195
A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus) 194
Applicazioni biotecnologiche dei frutti del carrubo (Ceratonia Siliqua L.) nell’industria alimentare 193
Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme 193
Evidence of oleuropein degradation by olive leaf protein extract 190
Changes in lipids of germinating rape-seeds (Brassica napus) 187
Chemical changes of the chlorogenic acid observed in different alkaline solutions 185
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 183
Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater 182
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations 181
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity 180
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 174
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient 169
Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter 169
Alternative technologies to extract oil from oilseeds. Influence on oil quality and commercial aspects 169
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 169
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat 168
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 164
Biotechnological applications in agriculture: A new source of edible oil and production of biofertilizer and antioxidant from its by-products 163
Solid phase extraction - Gas-chromatographic method to determine free cholesterol in animal fats 162
Effetto protettivo di alcune sostanze fenoliche nella termossidazione di un olio di pesce 161
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil 159
Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds 159
Occurrence and persistence of diacetyl in unfermented and fermented milks 158
Synthesis of biosurfactants from natural resources 157
Indagine sulla realtà viti-vinicola del Molise attraverso la caratterizzazione di vini rossi di qualità 156
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil 155
The role of microemulsions in lipase‐catalyzed hydrolysis reactions 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) 873-878 152
Indagine su tecniche innovative per ridurre la concentrazione di etilfenoli in sistemi modello 151
Evaluation of the shelf-life of virgin olive oils. 149
Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus) 145
The hydroxytirosol recovered from oil mill byproducts as a possible food antioxidant 142
Effectiveness of caffeic acid as an anti-oxidant for cod liver oil 141
Qualità e processi di trasformazione dei prodotti ittici 141
Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.) 138
Innovative sunflower edible oils with modified composition 137
La composizione chimica del tartufo nero d’estate 137
The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.) 137
Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology 135
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 134
I prodotti lattiero caseari del Mezzogiorno. Vol. II. Caratterizzazione analitica e compositiva 134
Effect of different storage conditions on the shelf life of natural green table olives 132
La conservazione delle olive per congelamento. Effetti sulle rese e qualità degli oli 132
Indagine preliminare sul cacioricotta caprino pugliese 129
Polymer capsules for enzymatic catalysis in confined environments 129
Influence of free fatty acid content on the oxidative stability of red palm oil 127
Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils 126
Heat-oxidation stability of palm oil blended with extra virgin olive oil 126
Indagine sull’evoluzione dell’acido malico nei vini del Salento 125
Principali caratteristiche di qualità degli oli prodotti da olive di cultivar diffuse nel Molise 125
Studio sulla conservabilità degli oli vergini d’oliva Molisani 123
Electrochemical stress on wine yeasts microflora: present and future perspectives 123
Olive biophenols as food supplements and additives 122
Phenolic substances from olives (Olea europeae) and related olive mill products 121
Inactivation of spoilage yeasts Dekkera/Brettanomyces using low electric current treatment (LECT) 120
Gli acidi grassi liberi inibitori della fermentazione malolattica dei vini. Nota I 120
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin 119
Studio sulla composizione acidica degli oli vergini di oliva del Basso Molise 117
Lo squalene negli oli vergini d’oliva 117
La conservazione per congelamento delle olive da olio 116
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 115
La produzione dell’olio d’oliva vergine di qualità 114
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications 113
Varietà autoctone diffuse nel Molise: caratteristiche chemio-biometriche delle olive 111
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil 111
Il ferro in oli vergini di oliva prodotti con il sistema classico. 110
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study 105
Determinazione del ferro e del rame negli oli di oliva vergini Molisani e valutazione della loro influenza sui processi ossidativi 105
La determinazione del ferro e del rame negli oli vergini di oliva mediante spettrofotometria ad assorbimento atomico 104
Desaturazione dell’acido oleico con l’uso di microsomi isolati da lupino (Lupinus Albus) 103
Preface 99
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce 98
La filiera dell'olio d'oliva molisano: aspetti tecnologici 98
Il ferro negli oli vergini d’oliva 95
Effetto protettivo di alcune sostanze fenoliche nella termo-ossidazione di un olio di pesce 89
Totale 17.621
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Categoria #
all - tutte 64.806
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 64.806
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021342 0 0 0 0 0 0 0 0 0 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
2024/20252.277 291 104 280 134 359 107 135 175 165 50 217 260
2025/20266.567 252 407 628 399 1.751 1.487 674 249 230 490 0 0
Totale 17.798