IRIS
la Gatta, Barbara
 Distribuzione geografica
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Continente #
EU - Europa 2.296
NA - Nord America 1.826
AS - Asia 810
Continente sconosciuto - Info sul continente non disponibili 8
SA - Sud America 7
AF - Africa 5
OC - Oceania 4
Totale 4.956
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Nazione #
US - Stati Uniti d'America 1.818
IE - Irlanda 645
IT - Italia 613
CN - Cina 514
SE - Svezia 373
UA - Ucraina 330
SG - Singapore 143
FI - Finlandia 66
FR - Francia 56
TR - Turchia 55
IN - India 54
DE - Germania 50
AT - Austria 46
GB - Regno Unito 45
BE - Belgio 22
VN - Vietnam 13
HK - Hong Kong 11
CZ - Repubblica Ceca 9
EU - Europa 8
RU - Federazione Russa 8
PL - Polonia 7
DZ - Algeria 5
ES - Italia 5
JP - Giappone 5
MT - Malta 5
MX - Messico 5
TH - Thailandia 5
IR - Iran 4
NL - Olanda 4
BR - Brasile 3
CA - Canada 3
MY - Malesia 3
RO - Romania 3
AU - Australia 2
CL - Cile 2
DK - Danimarca 2
HU - Ungheria 2
LT - Lituania 2
NZ - Nuova Zelanda 2
AR - Argentina 1
BD - Bangladesh 1
BO - Bolivia 1
CH - Svizzera 1
KG - Kirghizistan 1
KR - Corea 1
NO - Norvegia 1
PT - Portogallo 1
Totale 4.956
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Città #
Dublin 645
Chandler 424
Nyköping 262
Jacksonville 229
Dearborn 156
Nanjing 123
Ashburn 106
Foggia 103
Singapore 92
Ann Arbor 75
Princeton 64
Wilmington 64
New York 59
Beijing 56
Nanchang 50
Vienna 43
Boardman 41
San Mateo 35
Bari 34
Helsinki 28
Shenyang 26
Woodbridge 24
Los Angeles 22
Tianjin 22
Hebei 21
Munich 21
Brussels 19
Des Moines 19
Jiaxing 18
Napoli 18
Milan 16
Guangzhou 14
Hangzhou 14
Barletta 13
Kunming 13
Norwalk 13
Zhengzhou 13
Dong Ket 12
San Severo 12
Ningbo 11
Redwood City 11
Jinan 10
Rome 10
Shanghai 9
Bergamo 8
London 8
Mascalucia 8
Taranto 8
Auburn Hills 7
Bologna 7
Brno 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
Manfredonia 3
New Delhi 3
Olomouc 3
Oran 3
Paris 3
Pavia 3
Pune 3
Rimini 3
San Giovanni Rotondo 3
Santa Clara 3
Serdang 3
Shenzhen 3
Solbiate Olona 3
Stevenage 3
Tokyo 3
Vicenza 3
Vigliano Biellese 3
Vittuone 3
Wuhan 3
Totale 3.299
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Nome #
Procedimento per la produzione di ingredienti alimentari da sottoprodotti e scarti vegetali. 186
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum). 185
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 132
40. C. Lamacchia, A. Schiavulli, B. La Gatta, S.Pati , G. Petrella e A. Di Luccia 114
Addition of lees from base wine in the production of Bombino sparkling wine 114
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 109
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 105
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 101
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 101
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 99
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 99
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 99
Protein Modifications in Cooked Pork Products 99
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 96
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 95
Proteolysis in fermented and not fermented dry cured salumi 95
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 94
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 94
Aleatico wine as affected by cryomaceration 94
Assessment of decreases in -casein during frozen storage of buffalo Milk. 94
Novel analytical techniques for characterization of burnt wheat flour 93
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 93
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 90
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 89
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana. 88
Characterization of Silter Cheeses Produced in Valley and Alpine Pastures by a Proteomic Approach. 86
PROTEOMIC APPROACHES FOR PROTEOLYSIS STUDY OF SILTER CHEESES PRODUCED IN VALLEY AND ALPINE PASTURES 84
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 83
L’olio di oliva nella preparazione di alcune conserve di funghi. 82
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 81
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 78
Detection of αs1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking. 78
Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn (Triticum monococcum) flours 77
Gas chromatography analysis of cholestanol and plant sterols in plasma of unaffected children. 74
Il sorgo nella pasta composita a basso tenore di glutine 73
Fatty acid profile and coagulating ability of milk from Jersey and Friesian cows fed whole flaxseed 73
The role of hydration on the cooking quality of bran-enriched Pasta. 73
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 71
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 71
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 69
Protein modifications in cooked pork products investigated by a proteomic approach. 67
Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease 66
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 65
Paste funzionali di semola con soia ed orzo 57
Protein aggregation in cooked pork products: new details on the supramolecular organization. 57
Influence of αS1-casein and κ-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk. 57
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 56
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 56
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 54
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 52
Concerns and solutions for raw milk from vending machines 52
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 50
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 50
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 49
Effect of chestnut extract and chestnut fiber on viability of potential prebiotico Lactobacillus strains under gastrointestinal tract conditions 47
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey 44
Addition of lees from base wine in the production of Bombino sparkling wine 44
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain 39
Novel analytical techniques for characterization of burnt wheat flour 39
Protein Modifications in Cooked Pork Products 38
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 35
Protein aggregation mechanism in UHT milk: supramolecular evidences 33
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 31
Influence of milk protein polymorphism of Italian Brown and French Holstein cows on curd yield 25
Influence of αS1-casein and κ-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk 24
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 24
Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment 18
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami 15
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers 15
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 12
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 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 11
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. 10
Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders 8
Assessment of ?freshness? in bovine mozzarella cheese 8
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality 8
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 7
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace 7
Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables 7
Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain 6
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 6
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 5
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour 5
Protein aggregation in cooked pork products: new details on the supramolecular organization 5
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum) 5
Etichettatura degli alimenti: strumento di comunicazione per l'acquisto consapevole 4
Totale 5.196
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Categoria #
all - tutte 26.142
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 26.142
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020484 0 0 0 0 101 100 112 16 59 19 68 9
2020/2021480 64 3 50 8 66 43 76 8 71 62 8 21
2021/2022525 39 8 29 10 100 11 18 30 76 67 14 123
2022/20231.720 174 113 84 98 86 144 27 153 759 17 34 31
2023/2024479 49 21 22 17 24 97 40 95 5 10 20 79
2024/2025322 81 23 66 58 94 0 0 0 0 0 0 0
Totale 5.196