IRIS
la Gatta, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 3.920
EU - Europa 3.222
AS - Asia 2.290
SA - Sud America 344
Continente sconosciuto - Info sul continente non disponibili 324
AF - Africa 52
OC - Oceania 4
Totale 10.156
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Nazione #
US - Stati Uniti d'America 3.825
SG - Singapore 929
IT - Italia 794
CN - Cina 732
IE - Irlanda 627
RU - Federazione Russa 479
SE - Svezia 370
UA - Ucraina 321
BR - Brasile 273
HK - Hong Kong 187
VN - Vietnam 163
FR - Francia 150
DE - Germania 139
FI - Finlandia 105
GB - Regno Unito 80
IN - India 79
TR - Turchia 62
CA - Canada 45
BD - Bangladesh 34
AT - Austria 33
BE - Belgio 27
AR - Argentina 25
MX - Messico 21
NL - Olanda 19
JP - Giappone 17
PL - Polonia 16
ES - Italia 13
ID - Indonesia 13
IQ - Iraq 13
CZ - Repubblica Ceca 12
CO - Colombia 11
DZ - Algeria 11
LT - Lituania 11
PE - Perù 9
ZA - Sudafrica 9
CL - Cile 8
EU - Europa 8
PH - Filippine 8
EC - Ecuador 7
EG - Egitto 7
CR - Costa Rica 6
GT - Guatemala 6
ET - Etiopia 5
KE - Kenya 5
MT - Malta 5
PK - Pakistan 5
TH - Thailandia 5
VE - Venezuela 5
HN - Honduras 4
IR - Iran 4
JO - Giordania 4
MA - Marocco 4
RO - Romania 4
UZ - Uzbekistan 4
BG - Bulgaria 3
BO - Bolivia 3
HU - Ungheria 3
JM - Giamaica 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
EE - Estonia 2
KG - Kirghizistan 2
KH - Cambogia 2
KR - Corea 2
MY - Malesia 2
NZ - Nuova Zelanda 2
PS - Palestinian Territory 2
PY - Paraguay 2
SC - Seychelles 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
TT - Trinidad e Tobago 2
AE - Emirati Arabi Uniti 1
AG - Antigua e Barbuda 1
AO - Angola 1
AZ - Azerbaigian 1
BH - Bahrain 1
CG - Congo 1
GA - Gabon 1
GH - Ghana 1
GM - Gambi 1
GR - Grecia 1
GY - Guiana 1
HR - Croazia 1
IL - Israele 1
LB - Libano 1
LC - Santa Lucia 1
ME - Montenegro 1
NI - Nicaragua 1
NO - Norvegia 1
PR - Porto Rico 1
PT - Portogallo 1
Totale 9.838
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Città #
San Jose 696
Dublin 626
Chandler 418
Singapore 402
Ashburn 332
Nyköping 253
Jacksonville 222
Beijing 181
Hong Kong 170
Dearborn 152
Santa Clara 140
Nanjing 121
Council Bluffs 116
Foggia 112
Dallas 109
The Dalles 100
Columbus 85
New York 84
Lauterbourg 83
Ann Arbor 75
Munich 64
Wilmington 63
Princeton 62
Moscow 55
Nanchang 49
Ho Chi Minh City 48
Helsinki 47
Bari 41
Boardman 41
Milan 41
Los Angeles 40
San Mateo 35
Hanoi 30
Shenyang 26
Vienna 26
Brussels 24
Woodbridge 24
Tianjin 22
Bologna 21
Hebei 21
Rome 21
São Paulo 20
Des Moines 19
Phoenix 19
Turku 19
Jiaxing 18
Frankfurt am Main 17
Brooklyn 15
London 15
Napoli 15
Hangzhou 14
Chicago 13
Guangzhou 13
Kunming 13
Rio de Janeiro 13
Toronto 13
Zhengzhou 13
Dong Ket 12
Falkenstein 12
San Severo 12
Seattle 12
Tokyo 12
Fresno 11
Ningbo 11
Norwalk 11
Nuremberg 11
Redwood City 11
Shanghai 10
Atlanta 9
Barletta 9
Orem 9
San Francisco 9
Warsaw 9
Agrolândia 8
Bergamo 8
Jinan 8
Mascalucia 8
Taranto 8
Auburn Hills 7
Boston 7
Chennai 7
Hudson 7
Montreal 7
Naples 7
Belo Horizonte 6
Brno 6
Charlotte 6
Cincinnati 6
Curitiba 6
Da Nang 6
Johannesburg 6
Long Beach 6
Manfredonia 6
Mexico City 6
Olomouc 6
Taizhou 6
Torino 6
Washington 6
Addis Ababa 5
Catania 5
Totale 5.873
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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). 258
Procedimento per la produzione di ingredienti alimentari da sottoprodotti e scarti vegetali. 238
Addition of lees from base wine in the production of Bombino sparkling wine 184
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 176
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 174
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 168
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 167
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 164
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 163
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 152
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 148
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 148
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 148
Assessment of decreases in -casein during frozen storage of buffalo Milk. 148
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 147
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 146
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana. 145
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 144
Aleatico wine as affected by cryomaceration 144
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 144
Proteolysis in fermented and not fermented dry cured salumi 144
Characterization of Silter Cheeses Produced in Valley and Alpine Pastures by a Proteomic Approach. 144
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 142
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 141
L’olio di oliva nella preparazione di alcune conserve di funghi. 136
Novel analytical techniques for characterization of burnt wheat flour 134
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 133
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 133
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 133
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 132
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 130
The role of hydration on the cooking quality of bran-enriched Pasta. 129
Detection of αs1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking. 124
Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn (Triticum monococcum) flours 122
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey 119
PROTEOMIC APPROACHES FOR PROTEOLYSIS STUDY OF SILTER CHEESES PRODUCED IN VALLEY AND ALPINE PASTURES 119
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 118
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 116
Fatty acid profile and coagulating ability of milk from Jersey and Friesian cows fed whole flaxseed 115
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 114
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 114
Il sorgo nella pasta composita a basso tenore di glutine 112
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 110
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain 109
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 109
Gas chromatography analysis of cholestanol and plant sterols in plasma of unaffected children. 106
Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease 105
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 104
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 101
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 101
Addition of lees from base wine in the production of Bombino sparkling wine 100
Protein modifications in cooked pork products investigated by a proteomic approach. 98
Paste funzionali di semola con soia ed orzo 97
Assessment of nutritional and technological features of a cereal-based traditional product: The case of Apulian Taralli 95
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines 95
Postbiotic Potential of Newly Isolated Riboflavin-Overproducing Lactiplantibacillus plantarum Strains 93
Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment 92
Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders 92
Protein Modifications in Cooked Pork Products 92
Protein aggregation in cooked pork products: new details on the supramolecular organization. 90
Concerns and solutions for raw milk from vending machines 90
Assessment of freshness in bovine mozzarella cheese 89
Influence of milk protein polymorphism of Italian Brown and French Holstein cows on curd yield 89
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality 88
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 88
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami 87
Effect of chestnut extract and chestnut fiber on viability of potential prebiotico Lactobacillus strains under gastrointestinal tract conditions 87
Insight into the leavening process and structural properties of buns containing okara 81
Protein aggregation mechanism in UHT milk: supramolecular evidences 81
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 80
Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables 80
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace 77
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum) 76
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation 75
Novel analytical techniques for characterization of burnt wheat flour 73
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. 72
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour 70
Influence of αS1-casein and κ-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk 70
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 70
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 69
Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain 68
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 67
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 66
High moisture mozzarella cheese features and detection of commercial frauds: A review 65
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 64
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers 64
Qualitative Characteristics and Functional Properties of Cherry Tomato under Soilless Culture Depending on Rootstock Variety, Harvesting Time and Bunch Portion 63
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 62
Etichettatura degli alimenti: strumento di comunicazione per l'acquisto consapevole 48
Protein aggregation in cooked pork products: new details on the supramolecular organization 47
Buffalo Milk: Alternative Use for Soap Preparation Enriched with Vegetables 26
Production of a low alcohol wine with pre-fermentation techniques 25
Totale 10.156
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Categoria #
all - tutte 48.630
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 48.630
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022434 0 0 0 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
2026/2027794 49 216 215 314 0 0 0 0 0 0 0 0
Totale 10.156