IRIS
la Gatta, Barbara
 Distribuzione geografica
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Continente #
EU - Europa 2.177
NA - Nord America 1.712
AS - Asia 579
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 4
SA - Sud America 4
AF - Africa 2
Totale 4.486
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Nazione #
US - Stati Uniti d'America 1.706
IE - Irlanda 635
IT - Italia 573
CN - Cina 416
SE - Svezia 367
UA - Ucraina 323
FI - Finlandia 55
FR - Francia 55
TR - Turchia 55
IN - India 49
GB - Regno Unito 45
AT - Austria 44
DE - Germania 25
BE - Belgio 22
SG - Singapore 17
VN - Vietnam 12
HK - Hong Kong 11
EU - Europa 8
PL - Polonia 6
JP - Giappone 5
MT - Malta 5
TH - Thailandia 5
IR - Iran 4
MX - Messico 4
NL - Olanda 4
RU - Federazione Russa 4
ES - Italia 3
MY - Malesia 3
RO - Romania 3
AU - Australia 2
CA - Canada 2
CL - Cile 2
DZ - Algeria 2
HU - Ungheria 2
LT - Lituania 2
NZ - Nuova Zelanda 2
AR - Argentina 1
BD - Bangladesh 1
BR - Brasile 1
CH - Svizzera 1
DK - Danimarca 1
KR - Corea 1
NO - Norvegia 1
PT - Portogallo 1
Totale 4.486
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Città #
Dublin 635
Chandler 408
Nyköping 258
Jacksonville 224
Dearborn 149
Nanjing 122
Ashburn 102
Foggia 100
Ann Arbor 75
Princeton 63
Wilmington 61
New York 57
Beijing 52
Nanchang 49
Vienna 43
San Mateo 34
Bari 31
Shenyang 25
Tianjin 22
Woodbridge 22
Hebei 21
Brussels 19
Des Moines 19
Helsinki 18
Napoli 18
Jiaxing 15
Hangzhou 13
Milan 13
Norwalk 13
Zhengzhou 13
Dong Ket 12
Kunming 12
Los Angeles 12
San Severo 12
Ningbo 11
Redwood City 11
Jinan 10
Rome 10
Barletta 9
Boardman 9
Bergamo 8
Guangzhou 8
London 8
Mascalucia 8
Taranto 8
Bologna 7
Auburn Hills 6
Taizhou 6
Torino 6
Changsha 5
Mosta 5
Naples 5
Orange 5
Pietramontecorvino 5
Santeramo In Colle 5
Washington 5
Changchun 4
Conversano 4
Forlì 4
Hong Kong 4
Lanzhou 4
Oratino 4
Padova 4
Paternò 4
Seattle 4
Stilo 4
Caldogno 3
Catania 3
Chicago 3
Cologno Monzese 3
Ercolano 3
Florence 3
Gent 3
Hefei 3
Hilden 3
Kocaeli 3
Lucera 3
Paris 3
Pavia 3
Pune 3
Rimini 3
San Giovanni Rotondo 3
Serdang 3
Shenzhen 3
Solbiate Olona 3
Stevenage 3
Tokyo 3
Vigliano Biellese 3
Acquasparta 2
Ancona 2
Bangalore 2
Bentivoglio 2
Borås 2
Caivano 2
Canaro 2
Casamassima 2
Central 2
Chengdu 2
Enschede 2
Fabriano 2
Totale 3.032
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Nome #
Procedimento per la produzione di ingredienti alimentari da sottoprodotti e scarti vegetali. 181
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum). 180
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 124
40. C. Lamacchia, A. Schiavulli, B. La Gatta, S.Pati , G. Petrella e A. Di Luccia 106
Addition of lees from base wine in the production of Bombino sparkling wine 105
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 103
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 102
Protein Modifications in Cooked Pork Products 95
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 94
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 94
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 94
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 93
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 92
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 91
Novel analytical techniques for characterization of burnt wheat flour 90
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 89
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 89
Proteolysis in fermented and not fermented dry cured salumi 89
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 88
Aleatico wine as affected by cryomaceration 88
Assessment of decreases in -casein during frozen storage of buffalo Milk. 88
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana. 86
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 83
PROTEOMIC APPROACHES FOR PROTEOLYSIS STUDY OF SILTER CHEESES PRODUCED IN VALLEY AND ALPINE PASTURES 82
Characterization of Silter Cheeses Produced in Valley and Alpine Pastures by a Proteomic Approach. 81
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 78
L’olio di oliva nella preparazione di alcune conserve di funghi. 78
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 77
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 76
Detection of αs1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking. 76
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 76
Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn (Triticum monococcum) flours 74
Gas chromatography analysis of cholestanol and plant sterols in plasma of unaffected children. 72
Fatty acid profile and coagulating ability of milk from Jersey and Friesian cows fed whole flaxseed 70
Il sorgo nella pasta composita a basso tenore di glutine 69
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 69
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 68
The role of hydration on the cooking quality of bran-enriched Pasta. 68
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 67
Protein modifications in cooked pork products investigated by a proteomic approach. 66
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 63
Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease 63
Protein aggregation in cooked pork products: new details on the supramolecular organization. 55
Influence of αS1-casein and κ-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk. 55
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 55
Paste funzionali di semola con soia ed orzo 54
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 50
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 49
Concerns and solutions for raw milk from vending machines 48
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 47
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 45
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 44
Effect of chestnut extract and chestnut fiber on viability of potential prebiotico Lactobacillus strains under gastrointestinal tract conditions 44
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 44
Addition of lees from base wine in the production of Bombino sparkling wine 38
Novel analytical techniques for characterization of burnt wheat flour 36
Protein Modifications in Cooked Pork Products 35
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey 33
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 33
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 29
Protein aggregation mechanism in UHT milk: supramolecular evidences 29
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain 28
Influence of milk protein polymorphism of Italian Brown and French Holstein cows on curd yield 24
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 23
Influence of αS1-casein and κ-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk 22
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers 12
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 7
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 6
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami 4
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 4
Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment 3
Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders 3
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality 3
Assessment of ?freshness? in bovine mozzarella cheese 1
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. 1
Totale 4.681
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Categoria #
all - tutte 19.387
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 19.387
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201998 0 0 0 0 0 0 0 0 0 0 21 77
2019/2020701 129 51 37 10 99 97 109 16 58 19 67 9
2020/2021473 62 3 49 8 65 43 75 8 70 61 8 21
2021/2022518 38 8 29 10 100 11 18 30 74 66 13 121
2022/20231.682 170 110 81 94 85 140 27 148 746 17 34 30
2023/2024373 48 21 22 17 24 95 40 91 5 10 0 0
Totale 4.681