IRIS
la Gatta, Barbara
 Distribuzione geografica
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Continente #
EU - Europa 2.707
NA - Nord America 2.383
AS - Asia 2.010
SA - Sud America 299
AF - Africa 28
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 4
Totale 7.439
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Nazione #
US - Stati Uniti d'America 2.339
SG - Singapore 847
IT - Italia 687
CN - Cina 680
IE - Irlanda 626
SE - Svezia 369
UA - Ucraina 318
BR - Brasile 242
RU - Federazione Russa 214
HK - Hong Kong 177
DE - Germania 126
VN - Vietnam 103
FI - Finlandia 100
GB - Regno Unito 69
IN - India 69
TR - Turchia 61
FR - Francia 59
AT - Austria 32
BE - Belgio 27
CA - Canada 23
AR - Argentina 22
MX - Messico 14
NL - Olanda 14
PL - Polonia 13
CZ - Repubblica Ceca 12
JP - Giappone 11
LT - Lituania 11
ES - Italia 10
BD - Bangladesh 9
DZ - Algeria 9
ID - Indonesia 9
EU - Europa 8
PE - Perù 8
EC - Ecuador 7
IQ - Iraq 7
CL - Cile 6
CO - Colombia 6
ZA - Sudafrica 6
MT - Malta 5
PH - Filippine 5
TH - Thailandia 5
EG - Egitto 4
IR - Iran 4
VE - Venezuela 4
BG - Bulgaria 3
ET - Etiopia 3
RO - Romania 3
UZ - Uzbekistan 3
AU - Australia 2
BO - Bolivia 2
DK - Danimarca 2
HU - Ungheria 2
JO - Giordania 2
KR - Corea 2
KW - Kuwait 2
NP - Nepal 2
NZ - Nuova Zelanda 2
PK - Pakistan 2
PS - Palestinian Territory 2
PY - Paraguay 2
SA - Arabia Saudita 2
SV - El Salvador 2
TT - Trinidad e Tobago 2
AL - Albania 1
AO - Angola 1
BH - Bahrain 1
BN - Brunei Darussalam 1
CI - Costa d'Avorio 1
DO - Repubblica Dominicana 1
GA - Gabon 1
HN - Honduras 1
HR - Croazia 1
KE - Kenya 1
KG - Kirghizistan 1
KH - Cambogia 1
KZ - Kazakistan 1
LC - Santa Lucia 1
MA - Marocco 1
ME - Montenegro 1
NO - Norvegia 1
PT - Portogallo 1
SN - Senegal 1
SY - Repubblica araba siriana 1
Totale 7.439
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Città #
Dublin 626
Chandler 418
Singapore 353
Nyköping 253
Jacksonville 221
Ashburn 210
Beijing 167
Hong Kong 160
Dearborn 152
Nanjing 121
Foggia 97
Santa Clara 97
Dallas 95
Ann Arbor 75
The Dalles 71
New York 66
Munich 64
Wilmington 63
Princeton 62
Moscow 49
Nanchang 49
Helsinki 43
Boardman 41
Bari 40
Milan 37
San Mateo 35
Ho Chi Minh City 33
Los Angeles 32
Shenyang 26
Vienna 25
Brussels 24
Woodbridge 24
Tianjin 22
Hebei 21
Des Moines 19
Hanoi 19
Turku 19
Bologna 18
Council Bluffs 18
Jiaxing 18
São Paulo 18
Napoli 15
Hangzhou 14
London 14
Rome 14
Brooklyn 13
Guangzhou 13
Kunming 13
Zhengzhou 13
Dong Ket 12
Falkenstein 12
Rio de Janeiro 12
San Severo 12
Ningbo 11
Norwalk 11
Redwood City 11
Shanghai 10
Barletta 9
Frankfurt am Main 9
Nuremberg 9
Toronto 9
Bergamo 8
Jinan 8
Mascalucia 8
Taranto 8
Atlanta 7
Auburn Hills 7
Chicago 7
Tokyo 7
Warsaw 7
Belo Horizonte 6
Brno 6
Charlotte 6
Manfredonia 6
Montreal 6
Olomouc 6
San Francisco 6
Seattle 6
Taizhou 6
Torino 6
Changsha 5
Chennai 5
Johannesburg 5
Mosta 5
New Delhi 5
Orange 5
Pietramontecorvino 5
Santeramo In Colle 5
Washington 5
Wuhan 5
Xi'an 5
Autlán de Navarro 4
Biên Hòa 4
Boston 4
Catania 4
Changchun 4
Curitiba 4
Da Nang 4
Forlì 4
Guayaquil 4
Totale 4.455
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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). 224
Procedimento per la produzione di ingredienti alimentari da sottoprodotti e scarti vegetali. 218
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 153
Addition of lees from base wine in the production of Bombino sparkling wine 150
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 149
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 144
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 140
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 135
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 131
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 128
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 127
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 126
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 126
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 124
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 122
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana. 122
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 122
Aleatico wine as affected by cryomaceration 119
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 119
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 118
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 118
Proteolysis in fermented and not fermented dry cured salumi 118
Assessment of decreases in -casein during frozen storage of buffalo Milk. 118
Characterization of Silter Cheeses Produced in Valley and Alpine Pastures by a Proteomic Approach. 116
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 115
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 115
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 114
Novel analytical techniques for characterization of burnt wheat flour 113
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 113
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 111
L’olio di oliva nella preparazione di alcune conserve di funghi. 108
PROTEOMIC APPROACHES FOR PROTEOLYSIS STUDY OF SILTER CHEESES PRODUCED IN VALLEY AND ALPINE PASTURES 105
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 101
Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn (Triticum monococcum) flours 100
The role of hydration on the cooking quality of bran-enriched Pasta. 100
Detection of αs1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking. 99
Fatty acid profile and coagulating ability of milk from Jersey and Friesian cows fed whole flaxseed 94
Il sorgo nella pasta composita a basso tenore di glutine 93
Gas chromatography analysis of cholestanol and plant sterols in plasma of unaffected children. 90
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 88
Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease 85
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 85
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 84
Protein modifications in cooked pork products investigated by a proteomic approach. 83
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 83
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 82
Paste funzionali di semola con soia ed orzo 81
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 78
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey 76
Protein aggregation in cooked pork products: new details on the supramolecular organization. 76
Concerns and solutions for raw milk from vending machines 75
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain 73
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 73
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 73
Addition of lees from base wine in the production of Bombino sparkling wine 71
Effect of chestnut extract and chestnut fiber on viability of potential prebiotico Lactobacillus strains under gastrointestinal tract conditions 71
Protein Modifications in Cooked Pork Products 68
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 66
Influence of milk protein polymorphism of Italian Brown and French Holstein cows on curd yield 66
Novel analytical techniques for characterization of burnt wheat flour 61
Assessment of nutritional and technological features of a cereal-based traditional product: The case of Apulian Taralli 59
Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders 58
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 58
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami 56
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 56
Postbiotic Potential of Newly Isolated Riboflavin-Overproducing Lactiplantibacillus plantarum Strains 55
Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment 53
Protein aggregation mechanism in UHT milk: supramolecular evidences 53
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 52
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 50
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace 46
Influence of αS1-casein and κ-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk 46
Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables 46
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality 45
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. 45
Insight into the leavening process and structural properties of buns containing okara 42
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation 42
Assessment of freshness in bovine mozzarella cheese 41
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 40
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers 39
High moisture mozzarella cheese features and detection of commercial frauds: A review 38
Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain 38
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 38
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 38
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour 37
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum) 37
Qualitative Characteristics and Functional Properties of Cherry Tomato under Soilless Culture Depending on Rootstock Variety, Harvesting Time and Bunch Portion 33
Protein aggregation in cooked pork products: new details on the supramolecular organization 29
Etichettatura degli alimenti: strumento di comunicazione per l'acquisto consapevole 22
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 13
Totale 7.741
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Categoria #
all - tutte 39.579
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 39.579
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021278 0 0 0 0 0 43 74 7 68 60 8 18
2021/2022506 39 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
2025/20261.330 167 355 240 374 166 28 0 0 0 0 0 0
Totale 7.741