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

DE LEONARDIS, Antonella
 Distribuzione geografica
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Continente #
EU - Europa 6.847
NA - Nord America 5.370
AS - Asia 1.758
SA - Sud America 451
AF - Africa 331
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 5
Totale 14.780
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Nazione #
US - Stati Uniti d'America 5.285
RU - Federazione Russa 1.946
IT - Italia 1.793
IE - Irlanda 1.055
SG - Singapore 643
CN - Cina 452
BR - Brasile 370
AT - Austria 315
UA - Ucraina 299
FI - Finlandia 241
DE - Germania 239
FR - Francia 237
CI - Costa d'Avorio 234
SE - Svezia 211
GB - Regno Unito 175
IN - India 115
TR - Turchia 75
ES - Italia 72
VN - Vietnam 67
NL - Olanda 55
HK - Hong Kong 52
PK - Pakistan 52
GR - Grecia 48
CA - Canada 40
ID - Indonesia 39
JP - Giappone 36
IR - Iran 34
MX - Messico 30
BE - Belgio 29
PL - Polonia 29
AR - Argentina 27
EG - Egitto 24
BD - Bangladesh 23
ZA - Sudafrica 23
PH - Filippine 22
IQ - Iraq 20
KR - Corea 20
LT - Lituania 15
PT - Portogallo 15
IL - Israele 13
EC - Ecuador 12
MA - Marocco 12
RS - Serbia 12
SA - Arabia Saudita 12
CO - Colombia 11
MY - Malesia 11
RO - Romania 11
PE - Perù 10
AU - Australia 9
DZ - Algeria 9
NZ - Nuova Zelanda 9
TH - Thailandia 9
CL - Cile 8
KE - Kenya 8
DK - Danimarca 7
HR - Croazia 6
UZ - Uzbekistan 6
AE - Emirati Arabi Uniti 5
AL - Albania 5
PY - Paraguay 5
VE - Venezuela 5
CH - Svizzera 4
HU - Ungheria 4
JO - Giordania 4
LY - Libia 4
NP - Nepal 4
OM - Oman 4
PA - Panama 4
TN - Tunisia 4
TW - Taiwan 4
AZ - Azerbaigian 3
BG - Bulgaria 3
BH - Bahrain 3
CV - Capo Verde 3
CZ - Repubblica Ceca 3
EU - Europa 3
GH - Ghana 3
JM - Giamaica 3
KG - Kirghizistan 3
KH - Cambogia 3
LB - Libano 3
LU - Lussemburgo 3
MM - Myanmar 3
NG - Nigeria 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
BY - Bielorussia 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
GE - Georgia 2
KW - Kuwait 2
KZ - Kazakistan 2
LV - Lettonia 2
MD - Moldavia 2
MK - Macedonia 2
PS - Palestinian Territory 2
SI - Slovenia 2
SM - San Marino 2
UY - Uruguay 2
AF - Afghanistan, Repubblica islamica di 1
Totale 14.761
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Città #
Dublin 1.055
Chandler 807
Dallas 761
Jacksonville 733
Moscow 637
Singapore 320
Vienna 310
Beijing 235
Abidjan 234
Wilmington 214
Ashburn 205
Rome 201
Ann Arbor 192
Helsinki 152
New York 136
San Mateo 127
Woodbridge 119
Princeton 95
Boardman 87
Los Angeles 71
The Dalles 68
Houston 61
Molise 56
Hong Kong 51
São Paulo 40
Bari 38
Dearborn 38
Milan 38
Columbus 37
Tokyo 33
Campobasso 31
Redwood City 30
Council Bluffs 29
Brussels 28
Jakarta 28
Florence 27
Perugia 27
Ho Chi Minh City 26
Athens 24
Santa Clara 24
Amsterdam 23
Catania 22
Leawood 21
Napoli 20
Cattolica 19
Palermo 19
Ardabil 18
Denver 18
London 18
Naples 18
Chennai 17
Mountain View 17
Johannesburg 16
Stockholm 16
Guangzhou 15
Hanoi 15
Udine 15
Warsaw 15
Bologna 14
Istanbul 14
Padova 14
Toronto 14
Atlanta 13
Augusta 13
Brooklyn 13
Cairo 13
Mumbai 13
Munich 13
Orem 13
Parma 13
Rende 13
Genova 12
Mexico City 12
Rio de Janeiro 11
Seattle 11
Seoul 11
Turin 11
Verona 11
Cagliari 10
Montreal 10
Poplar 10
Serra 10
Zhengzhou 10
Belo Horizonte 9
Falls Church 9
Frankfurt am Main 9
Phoenix 9
San Francisco 9
Baghdad 8
Barcelona 8
Mérida 8
Ravenna 8
Vibo Valentia 8
Ankara 7
Bangalore 7
Ferrara 7
Foligno 7
Hefei 7
Islamabad 7
Monmouth Junction 7
Totale 8.183
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Nome #
Natura e proprietà antiossidanti di fenoli estratti da un olio extra-vergine d'oliva e suoi sottoprodotti 769
Degradazione enzimatica dei polifenoli e stabilità ossidativa dell’olio extra vergine di oliva 479
Virgin olive oil: Production, composition, uses and benefits for man 431
Rapid determination of squalene in virgin olive oils using gas-liquid chromatography. 348
The role of virgin olive oil in the traditional Mediterranean cuisine 300
Studio degli acidi grassi omega-3 nelle sardine marinate (Sardina pilchardus) 284
Potenziali applicazioni tecnologiche della polifenolossidasi da germogli di semi di girasole (Helianthus annuus) 231
Exploring enzyme and microbial technology for the preparation of green table olives 228
Effective assay for olive vinegar production from olive oil mill wastewaters 223
Cleaning of olive mill wastewaters by visible light activated carbon doped titanium dioxide 216
Changes in olive oils used as covering in preserves of eggplants (Solanum Melongena) in relation to the time and the condition of storage 214
Behaviour of cod liver oil during the autoxidation process 203
Limits and potentials of African red palm oils purchased from European ethnic food stores 202
Application of chemical and physical agents in model systems to controlling phenoloxidase enzymes 191
Preliminary lab scale of advanced techniques as new tools to reduce ethylphenols content in synthetic wine 190
Copper and iron determination in edible vegetable oils by graphite furnace atomic absorption spectrometry after extraction with diluted nitric acid 189
Antioxidant activity of various phenol extracts of olive-oil mill wastewaters 188
A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus) 180
Chemical and commercial characteristics of pressed sunflower seed oils 178
Azione di una transglutaminasi di origine vegetale su alcune proteine del latte 178
A novel azeotropic mixture for solvent extraction of edible oil 174
Delivery Systems for Hydroxytyrosol Supplementation: State of the Art 169
A study on acetification process to produce olive vinegar from oil mill wastewaters 166
Evidence of oleuropein degradation by olive leaf protein extract 164
Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater 164
Applicazioni biotecnologiche dei frutti del carrubo (Ceratonia Siliqua L.) nell’industria alimentare 164
Biodegradation in vivo and in vitro of chlorogenic acid by a sunflower-seedling (Helianthus annuus) like-polyphenoloxidase enzyme 163
A first pilot study to produce a food antioxidant from sunflower seed shells (Helianthus annuus) 162
Chemical changes of the chlorogenic acid observed in different alkaline solutions 161
Effect of different storage conditions on the shelf life of natural green table olives 161
Yeast autolysis in sparkling wine aging: Use of kille and sensitive Saccharomyces cerevisiae strains in co-culture 158
Changes in lipids of germinating rape-seeds (Brassica napus) 156
Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations 153
Catalytic effect of the Cu(II)- and Fe(III)-cyclohexanebutyrates on olive oil oxidation measured by Rancimat 152
Isolation of a hydroxytyrosol-rich extract from olive leaves (Olea Europaea L.) and evaluation of its antioxidant properties and bioactivity 149
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 147
Alternative technologies to extract oil from oilseeds. Influence on oil quality and commercial aspects 142
Biotechnological applications in agriculture: A new source of edible oil and production of biofertilizer and antioxidant from its by-products 138
Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability 138
Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy) 138
Occurrence and persistence of diacetyl in unfermented and fermented milks 137
Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil 137
The role of microemulsions in lipase‐catalyzed hydrolysis reactions 137
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient 136
Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat 136
Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter 135
Effetto protettivo di alcune sostanze fenoliche nella termossidazione di un olio di pesce 135
Solid phase extraction - Gas-chromatographic method to determine free cholesterol in animal fats 134
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) 873-878 133
Indagine sulla realtà viti-vinicola del Molise attraverso la caratterizzazione di vini rossi di qualità 130
Evaluation of the shelf-life of virgin olive oils. 130
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil 127
Oxidative stabilization of cold-pressed sunflower oil using phenolic compounds of the same seeds 127
Synthesis of biosurfactants from natural resources 126
Contributo alla valorizzazione del pesce azzurro: proprietà nutrizionali della frazione lipidica delle sardine marinate (Sardina pilchardus) 123
Indagine su tecniche innovative per ridurre la concentrazione di etilfenoli in sistemi modello 121
Effectiveness of caffeic acid as an anti-oxidant for cod liver oil 120
The negligible role of ellagic acid in preventing fat oxidation of Tunisian walnuts (Juglans regia L.) 120
Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.) 120
Qualità e processi di trasformazione dei prodotti ittici 119
La composizione chimica del tartufo nero d’estate 119
I prodotti lattiero caseari del Mezzogiorno. Vol. II. Caratterizzazione analitica e compositiva 119
Isolation and catalytic actions of polyphenoloxidase from sunflower seeds (Helianthus annuus) 119
The hydroxytirosol recovered from oil mill byproducts as a possible food antioxidant 116
Indagine preliminare sul cacioricotta caprino pugliese 113
Innovative sunflower edible oils with modified composition 113
Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology 111
Polymer capsules for enzymatic catalysis in confined environments 109
La conservazione delle olive per congelamento. Effetti sulle rese e qualità degli oli 108
Principali caratteristiche di qualità degli oli prodotti da olive di cultivar diffuse nel Molise 108
Evaluation of chlorogenic acid and its metabolites as potential antioxidants for fish oils 108
Heat-oxidation stability of palm oil blended with extra virgin olive oil 108
Gli acidi grassi liberi inibitori della fermentazione malolattica dei vini. Nota I 105
Lo squalene negli oli vergini d’oliva 105
Indagine sull’evoluzione dell’acido malico nei vini del Salento 104
Studio sulla conservabilità degli oli vergini d’oliva Molisani 104
Olive biophenols as food supplements and additives 103
Influence of free fatty acid content on the oxidative stability of red palm oil 103
Effect of different storage conditions on the shelf life of natural green table olives 100
Studio sulla composizione acidica degli oli vergini di oliva del Basso Molise 100
Inactivation of spoilage yeasts Dekkera/Brettanomyces using low electric current treatment (LECT) 99
Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin 99
Electrochemical stress on wine yeasts microflora: present and future perspectives 98
La conservazione per congelamento delle olive da olio 97
La produzione dell’olio d’oliva vergine di qualità 97
Varietà autoctone diffuse nel Molise: caratteristiche chemio-biometriche delle olive 96
Il ferro in oli vergini di oliva prodotti con il sistema classico. 93
Inactivation of wine spoilage yeasts Dekkera bruxellensis using low electric current treatment (LEC) 93
La determinazione del ferro e del rame negli oli vergini di oliva mediante spettrofotometria ad assorbimento atomico 93
Phenolic substances from olives (Olea europeae) and related olive mill products 88
Effects of bag-in-box packaging on long-term shelf life of extra virgin olive oil 88
Desaturazione dell’acido oleico con l’uso di microsomi isolati da lupino (Lupinus Albus) 87
Determinazione del ferro e del rame negli oli di oliva vergini Molisani e valutazione della loro influenza sui processi ossidativi 86
La filiera dell'olio d'oliva molisano: aspetti tecnologici 82
Preface 81
Possible Utilization of Two-Phase Olive Pomace (TPOP) to Formulate Potential Functional Beverages: A Preliminary Study 79
Present and Future Perspectives on the Use of Olive-Oil Mill Wastewater in Food Applications 79
Il ferro negli oli vergini d’oliva 77
Effetto protettivo di alcune sostanze fenoliche nella termo-ossidazione di un olio di pesce 74
Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce 70
Totale 15.055
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Categoria #
all - tutte 59.994
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 59.994
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021775 0 0 0 0 0 106 132 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
2024/20252.277 291 104 280 134 359 107 135 175 165 50 217 260
2025/20263.923 252 407 628 399 1.751 486 0 0 0 0 0 0
Totale 15.154