IRIS
la Gatta, Barbara
 Distribuzione geografica
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Continente #
NA - Nord America 3.179
EU - Europa 3.145
AS - Asia 2.249
SA - Sud America 331
AF - Africa 49
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 4
Totale 8.965
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Nazione #
US - Stati Uniti d'America 3.125
SG - Singapore 921
IT - Italia 734
CN - Cina 725
IE - Irlanda 626
RU - Federazione Russa 479
SE - Svezia 370
UA - Ucraina 320
BR - Brasile 262
HK - Hong Kong 183
VN - Vietnam 162
FR - Francia 150
DE - Germania 138
FI - Finlandia 105
IN - India 79
GB - Regno Unito 71
TR - Turchia 62
AT - Austria 33
BE - Belgio 27
AR - Argentina 25
CA - Canada 25
MX - Messico 20
NL - Olanda 19
BD - Bangladesh 17
JP - Giappone 17
PL - Polonia 16
IQ - Iraq 13
CZ - Repubblica Ceca 12
DZ - Algeria 11
ES - Italia 11
LT - Lituania 11
ID - Indonesia 10
CO - Colombia 9
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
GM - Gambi 1
GY - Guiana 1
HN - Honduras 1
HR - Croazia 1
LB - Libano 1
LC - Santa Lucia 1
ME - Montenegro 1
NO - Norvegia 1
PT - Portogallo 1
SN - Senegal 1
TN - Tunisia 1
Totale 8.965
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Città #
Dublin 626
San Jose 607
Chandler 418
Singapore 395
Ashburn 267
Nyköping 253
Jacksonville 221
Beijing 176
Hong Kong 166
Dearborn 152
Nanjing 121
Santa Clara 109
The Dalles 100
Foggia 97
Dallas 96
Lauterbourg 83
Ann Arbor 75
New York 72
Munich 64
Wilmington 63
Princeton 62
Moscow 55
Nanchang 49
Helsinki 47
Ho Chi Minh City 47
Bari 41
Boardman 41
Milan 39
San Mateo 35
Los Angeles 32
Hanoi 30
Shenyang 26
Vienna 26
Brussels 24
Woodbridge 24
Tianjin 22
Council Bluffs 21
Hebei 21
São Paulo 20
Des Moines 19
Turku 19
Bologna 18
Jiaxing 18
Rome 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
Shanghai 10
Barletta 9
Chicago 9
Toronto 9
Warsaw 9
Bergamo 8
Jinan 8
Mascalucia 8
Taranto 8
Atlanta 7
Auburn Hills 7
Chennai 7
Orem 7
Belo Horizonte 6
Brno 6
Charlotte 6
Curitiba 6
Da Nang 6
Johannesburg 6
Manfredonia 6
Montreal 6
Olomouc 6
San Francisco 6
Seattle 6
Taizhou 6
Torino 6
Addis Ababa 5
Boston 5
Changsha 5
Dhaka 5
Haiphong 5
Hải Dương 5
Mexico City 5
Modena 5
Mosta 5
New Delhi 5
Orange 5
Pietramontecorvino 5
Santeramo In Colle 5
Totale 5.382
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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). 249
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 170
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 168
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 167
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 163
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 157
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 154
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 153
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 146
Influence of cluster thinning on grape and wine composition and wine quality of “Syrah” and “Nero di Troia” 142
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 140
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 140
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 140
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 140
Characterization of Silter Cheeses Produced in Valley and Alpine Pastures by a Proteomic Approach. 140
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 138
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana. 137
Aleatico wine as affected by cryomaceration 135
Identification of minor anthocyanin pigments in grape skin extracts by HPLC-DAD-MS/MS 134
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 133
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 132
Assessment of decreases in -casein during frozen storage of buffalo Milk. 132
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 127
Proteolysis in fermented and not fermented dry cured salumi 127
Influence of cluster thinning on volatile compounds of Syrah and Nero di Troia grapes and wines 126
Influence of wine-making technologies on phenolic content and antioxidant power of Primitivo wines. 125
Novel analytical techniques for characterization of burnt wheat flour 125
L’olio di oliva nella preparazione di alcune conserve di funghi. 124
Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach 124
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 122
The role of hydration on the cooking quality of bran-enriched Pasta. 116
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 112
Detection of αs1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking. 112
PROTEOMIC APPROACHES FOR PROTEOLYSIS STUDY OF SILTER CHEESES PRODUCED IN VALLEY AND ALPINE PASTURES 112
Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn (Triticum monococcum) flours 111
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 109
Fatty acid profile and coagulating ability of milk from Jersey and Friesian cows fed whole flaxseed 107
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 107
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 106
Il sorgo nella pasta composita a basso tenore di glutine 104
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 102
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey 101
Gas chromatography analysis of cholestanol and plant sterols in plasma of unaffected children. 100
Microwave-based treatments of wheat kernels do not abolish gluten epitopes implicated in celiac disease 97
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain 95
Pre-fermentative cold maceration for the aroma enhancement of Aglianico and Montepulciano wines 95
Biochemical evidence for a quantitative polymorphism at the αS1- and κ-CN loci in Italian Mediterranean buffalo milk 95
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 94
Addition of lees from base wine in the production of Bombino sparkling wine 93
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage 92
Protein modifications in cooked pork products investigated by a proteomic approach. 91
Paste funzionali di semola con soia ed orzo 90
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 84
Protein aggregation in cooked pork products: new details on the supramolecular organization. 83
Protein Modifications in Cooked Pork Products 83
Concerns and solutions for raw milk from vending machines 82
Effect of chestnut extract and chestnut fiber on viability of potential prebiotico Lactobacillus strains under gastrointestinal tract conditions 81
Preservation of bioactive compounds occurring in fresh pasta fortified with artichoke bracts and tomato powders obtained with a novel pre-treatment 80
Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality 80
Influence of milk protein polymorphism of Italian Brown and French Holstein cows on curd yield 80
Protein network assessment and sensory characteristics of durum wheat fresh pasta fortified with artichoke bracts and tomato powders 78
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 78
A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami 75
Assessment of freshness in bovine mozzarella cheese 75
Insight into the leavening process and structural properties of buns containing okara 72
Postbiotic Potential of Newly Isolated Riboflavin-Overproducing Lactiplantibacillus plantarum Strains 72
Protein aggregation mechanism in UHT milk: supramolecular evidences 72
Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables 70
Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace 68
Novel analytical techniques for characterization of burnt wheat flour 67
Influence of Peanut Flour Enrichment and Eggs on Muffin Protein Aggregation 66
An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese. 62
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 61
Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour 60
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 60
Influence of αS1-casein and κ-casein polymorphism on the curd yield of Italian Mediterranean buffalo (Bubalus bubalis L.) milk 60
Organizzazione supramolecolare del reticolo glutinico nelle paste prodotte con semola di grano duro (Triticum durum) e farro monococco (Triticum monococcum) 58
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 58
Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain 57
Il “Primitivo di Manduria”: possibilità migliorative attraverso l’applicazione di variabili tecnologiche 57
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 57
High moisture mozzarella cheese features and detection of commercial frauds: A review 56
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 56
Qualitative Characteristics and Functional Properties of Cherry Tomato under Soilless Culture Depending on Rootstock Variety, Harvesting Time and Bunch Portion 55
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers 52
Etichettatura degli alimenti: strumento di comunicazione per l'acquisto consapevole 43
Protein aggregation in cooked pork products: new details on the supramolecular organization 41
Characterisation of a sulphite-tolerant Schizosaccharomyces pombe strain: potential as spoilage in oversulphited must and as starter cultures in wine 38
Buffalo Milk: Alternative Use for Soap Preparation Enriched with Vegetables 17
Production of a low alcohol wine with pre-fermentation techniques 13
Totale 9.281
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Categoria #
all - tutte 43.902
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 43.902
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202118 0 0 0 0 0 0 0 0 0 0 0 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
2025/20262.870 167 355 240 374 166 153 557 385 175 191 61 46
Totale 9.281