IRIS
la Gatta, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 3.366
EU - Europa 3.165
AS - Asia 2.284
SA - Sud America 334
Continente sconosciuto - Info sul continente non disponibili 324
AF - Africa 50
OC - Oceania 4
Totale 9.527
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Nazione #
US - Stati Uniti d'America 3.309
SG - Singapore 928
IT - Italia 752
CN - Cina 731
IE - Irlanda 626
RU - Federazione Russa 479
SE - Svezia 370
UA - Ucraina 320
BR - Brasile 264
HK - Hong Kong 187
VN - Vietnam 163
FR - Francia 150
DE - Germania 138
FI - Finlandia 105
IN - India 79
GB - Regno Unito 71
TR - Turchia 62
BD - Bangladesh 34
AT - Austria 33
BE - Belgio 27
CA - Canada 27
AR - Argentina 25
MX - Messico 20
NL - Olanda 19
JP - Giappone 17
PL - Polonia 16
IQ - Iraq 13
CZ - Repubblica Ceca 12
ES - Italia 12
DZ - Algeria 11
LT - Lituania 11
CO - Colombia 10
ID - Indonesia 10
PE - Perù 9
ZA - Sudafrica 9
CL - Cile 8
EU - Europa 8
PH - Filippine 8
EC - Ecuador 7
EG - Egitto 7
ET - Etiopia 5
KE - Kenya 5
MT - Malta 5
PK - Pakistan 5
TH - Thailandia 5
VE - Venezuela 5
IR - Iran 4
JO - Giordania 4
MA - Marocco 4
RO - Romania 4
UZ - Uzbekistan 4
BG - Bulgaria 3
BO - Bolivia 3
HU - Ungheria 3
KW - Kuwait 3
KZ - Kazakistan 3
NP - Nepal 3
SA - Arabia Saudita 3
AL - Albania 2
AU - Australia 2
BN - Brunei Darussalam 2
CI - Costa d'Avorio 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
KG - Kirghizistan 2
KH - Cambogia 2
KR - Corea 2
MY - Malesia 2
NZ - Nuova Zelanda 2
PS - Palestinian Territory 2
PY - Paraguay 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
TT - Trinidad e Tobago 2
AE - Emirati Arabi Uniti 1
AO - Angola 1
AZ - Azerbaigian 1
BH - Bahrain 1
CG - Congo 1
CR - Costa Rica 1
GA - Gabon 1
GH - Ghana 1
GM - Gambi 1
GR - Grecia 1
GY - Guiana 1
HN - Honduras 1
HR - Croazia 1
LB - Libano 1
LC - Santa Lucia 1
ME - Montenegro 1
NI - Nicaragua 1
NO - Norvegia 1
PT - Portogallo 1
SN - Senegal 1
TN - Tunisia 1
Totale 9.211
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Città #
San Jose 648
Dublin 626
Chandler 418
Singapore 402
Ashburn 273
Nyköping 253
Jacksonville 221
Beijing 181
Hong Kong 170
Dearborn 152
Santa Clara 125
Nanjing 121
The Dalles 100
Dallas 98
Foggia 97
Council Bluffs 85
Lauterbourg 83
Ann Arbor 75
New York 72
Munich 64
Wilmington 63
Princeton 62
Moscow 55
Nanchang 49
Ho Chi Minh City 48
Helsinki 47
Bari 41
Boardman 41
Milan 40
San Mateo 35
Columbus 32
Los Angeles 32
Hanoi 30
Shenyang 26
Vienna 26
Brussels 24
Woodbridge 24
Tianjin 22
Hebei 21
São Paulo 20
Des Moines 19
Rome 19
Turku 19
Bologna 18
Jiaxing 18
Frankfurt am Main 17
Napoli 15
Brooklyn 14
Hangzhou 14
London 14
Guangzhou 13
Kunming 13
Rio de Janeiro 13
Zhengzhou 13
Dong Ket 12
Falkenstein 12
San Severo 12
Tokyo 12
Ningbo 11
Norwalk 11
Nuremberg 11
Redwood City 11
Chicago 10
Shanghai 10
Toronto 10
Barletta 9
Warsaw 9
Bergamo 8
Jinan 8
Mascalucia 8
Orem 8
Taranto 8
Atlanta 7
Auburn Hills 7
Chennai 7
San Francisco 7
Belo Horizonte 6
Brno 6
Charlotte 6
Curitiba 6
Da Nang 6
Johannesburg 6
Manfredonia 6
Montreal 6
Naples 6
Olomouc 6
Seattle 6
Taizhou 6
Torino 6
Washington 6
Addis Ababa 5
Boston 5
Catania 5
Changsha 5
Dhaka 5
Haiphong 5
Hải Dương 5
Mexico City 5
Modena 5
Mosta 5
Totale 5.563
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Nome #
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum). 251
Procedimento per la produzione di ingredienti alimentari da sottoprodotti e scarti vegetali. 234
Addition of lees from base wine in the production of Bombino sparkling wine 172
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 170
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 170
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 165
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 159
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 158
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 155
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 147
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 144
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 143
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 142
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 142
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 141
Assessment of decreases in -casein during frozen storage of buffalo Milk. 141
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 140
Characterization of Silter Cheeses Produced in Valley and Alpine Pastures by a Proteomic Approach. 140
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana. 139
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 137
Aleatico wine as affected by cryomaceration 137
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 135
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 135
L’olio di oliva nella preparazione di alcune conserve di funghi. 131
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 129
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 128
Proteolysis in fermented and not fermented dry cured salumi 128
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 127
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 126
Novel analytical techniques for characterization of burnt wheat flour 126
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 125
The role of hydration on the cooking quality of bran-enriched Pasta. 119
Detection of αs1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking. 115
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 114
PROTEOMIC APPROACHES FOR PROTEOLYSIS STUDY OF SILTER CHEESES PRODUCED IN VALLEY AND ALPINE PASTURES 114
Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn (Triticum monococcum) flours 112
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 111
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 109
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 109
Fatty acid profile and coagulating ability of milk from Jersey and Friesian cows fed whole flaxseed 108
Il sorgo nella pasta composita a basso tenore di glutine 107
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 105
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey 104
Gas chromatography analysis of cholestanol and plant sterols in plasma of unaffected children. 102
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain 99
Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease 98
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 97
Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage 96
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 95
Addition of lees from base wine in the production of Bombino sparkling wine 95
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 95
Protein modifications in cooked pork products investigated by a proteomic approach. 93
Paste funzionali di semola con soia ed orzo 92
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 89
Assessment of nutritional and technological features of a cereal-based traditional product: The case of Apulian Taralli 86
Protein Modifications in Cooked Pork Products 86
Protein aggregation in cooked pork products: new details on the supramolecular organization. 84
Concerns and solutions for raw milk from vending machines 83
Influence of milk protein polymorphism of Italian Brown and French Holstein cows on curd yield 83
Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders 82
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality 82
Effect of chestnut extract and chestnut fiber on viability of potential prebiotico Lactobacillus strains under gastrointestinal tract conditions 82
Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment 81
Postbiotic Potential of Newly Isolated Riboflavin-Overproducing Lactiplantibacillus plantarum Strains 81
Effect of a Novel Pretreatment Before Freeze-Drying Process on the Antioxidant Activity and Polyphenol Content of Malva sylvestris L., Calendula officinalis L., and Asparagus officinalis L. Infusions 81
Assessment of freshness in bovine mozzarella cheese 79
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami 78
Insight into the leavening process and structural properties of buns containing okara 75
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 74
Protein aggregation mechanism in UHT milk: supramolecular evidences 73
Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables 71
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace 69
Novel analytical techniques for characterization of burnt wheat flour 69
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation 68
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. 64
Produzione di pasta Produzione di pasta fresca arricchita fresca arricchita con carciofo e pomodoro con carciofo e pomodoro prodotti attraverso prodotti attraverso una tecnologia innovativa 63
Influence of αS1-casein and κ-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk 63
Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain 62
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour 62
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 62
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 61
High moisture mozzarella cheese features and detection of commercial frauds: A review 60
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum) 60
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 58
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 58
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 58
Qualitative Characteristics and Functional Properties of Cherry Tomato under Soilless Culture Depending on Rootstock Variety, Harvesting Time and Bunch Portion 57
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers 53
Etichettatura degli alimenti: strumento di comunicazione per l'acquisto consapevole 45
Protein aggregation in cooked pork products: new details on the supramolecular organization 42
Buffalo Milk: Alternative Use for Soap Preparation Enriched with Vegetables 21
Production of a low alcohol wine with pre-fermentation techniques 16
Totale 9.527
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Categoria #
all - tutte 45.973
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 45.973
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022467 0 8 25 10 93 11 18 28 75 67 14 118
2022/20231.675 171 109 81 97 85 140 27 148 738 17 32 30
2023/2024461 48 13 22 16 23 95 38 93 5 10 20 78
2024/20251.695 78 21 66 59 121 212 177 122 365 63 220 191
2025/20262.951 167 355 240 374 166 153 557 385 175 191 61 127
2026/2027165 49 116 0 0 0 0 0 0 0 0 0 0
Totale 9.527