IRIS
LAMACCHIA, CARMELA
 Distribuzione geografica
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Continente #
NA - Nord America 5.565
EU - Europa 4.839
AS - Asia 3.183
SA - Sud America 506
Continente sconosciuto - Info sul continente non disponibili 387
AF - Africa 59
OC - Oceania 7
Totale 14.546
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Nazione #
US - Stati Uniti d'America 5.498
CN - Cina 1.281
IE - Irlanda 1.158
SG - Singapore 1.023
IT - Italia 767
UA - Ucraina 728
SE - Svezia 639
RU - Federazione Russa 589
BR - Brasile 409
HK - Hong Kong 251
FR - Francia 232
VN - Vietnam 206
DE - Germania 187
FI - Finlandia 180
GB - Regno Unito 150
IN - India 126
TR - Turchia 125
AT - Austria 49
BD - Bangladesh 49
AR - Argentina 41
BE - Belgio 41
CA - Canada 35
CZ - Repubblica Ceca 31
IQ - Iraq 20
NL - Olanda 19
EC - Ecuador 17
ID - Indonesia 15
PL - Polonia 15
JP - Giappone 14
MX - Messico 14
CO - Colombia 13
ZA - Sudafrica 13
DZ - Algeria 12
EU - Europa 12
LT - Lituania 11
KE - Kenya 10
PK - Pakistan 8
UZ - Uzbekistan 8
MA - Marocco 7
SA - Arabia Saudita 7
VE - Venezuela 7
ES - Italia 6
IR - Iran 6
NP - Nepal 6
PY - Paraguay 6
AU - Australia 5
DO - Repubblica Dominicana 5
EG - Egitto 5
PH - Filippine 5
SK - Slovacchia (Repubblica Slovacca) 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
DK - Danimarca 4
JO - Giordania 4
KZ - Kazakistan 4
PE - Perù 4
AZ - Azerbaigian 3
BO - Bolivia 3
GR - Grecia 3
HN - Honduras 3
HU - Ungheria 3
LV - Lettonia 3
RO - Romania 3
TN - Tunisia 3
TT - Trinidad e Tobago 3
BH - Bahrain 2
CG - Congo 2
CH - Svizzera 2
CI - Costa d'Avorio 2
GE - Georgia 2
HR - Croazia 2
IL - Israele 2
IS - Islanda 2
JM - Giamaica 2
LB - Libano 2
MD - Moldavia 2
NI - Nicaragua 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
OM - Oman 2
PT - Portogallo 2
TH - Thailandia 2
UY - Uruguay 2
AM - Armenia 1
BG - Bulgaria 1
BY - Bielorussia 1
CM - Camerun 1
CR - Costa Rica 1
EE - Estonia 1
ET - Etiopia 1
GA - Gabon 1
KR - Corea 1
KW - Kuwait 1
LK - Sri Lanka 1
MR - Mauritania 1
MU - Mauritius 1
PA - Panama 1
PS - Palestinian Territory 1
RS - Serbia 1
SV - El Salvador 1
Totale 14.170
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Città #
Dublin 1.157
San Jose 856
Chandler 770
Jacksonville 515
Singapore 496
Nyköping 443
Ashburn 346
Dearborn 334
Nanjing 259
Hong Kong 249
Beijing 237
Santa Clara 164
Council Bluffs 150
Wilmington 141
Dallas 138
Princeton 121
Ann Arbor 120
Lauterbourg 110
Nanchang 104
New York 103
San Mateo 96
Woodbridge 78
Boardman 77
Munich 76
Columbus 75
Foggia 69
Ho Chi Minh City 69
Moscow 65
Helsinki 63
Des Moines 60
The Dalles 58
Tianjin 58
Shenyang 56
Bari 54
Hanoi 44
Los Angeles 44
Vienna 44
Hebei 43
Brussels 37
Rome 37
Jiaxing 36
Kunming 35
Guangzhou 32
Milan 28
Shanghai 28
Hangzhou 24
São Paulo 24
Turku 23
Bologna 22
Changsha 22
Jinan 22
Olomouc 20
Palermo 17
Stevenage 17
Zhengzhou 17
Washington 16
Ningbo 15
Atlanta 14
Bursa 14
Dong Ket 14
London 14
Mascalucia 14
Norwalk 14
Auburn Hills 13
Brooklyn 13
Frankfurt am Main 13
Seattle 13
Warsaw 13
Belo Horizonte 12
Canaro 12
Hilden 12
Lanzhou 12
Napoli 11
Orange 11
Redwood City 11
Brno 10
Monterenzio 10
Rio de Janeiro 10
Taizhou 10
Tokyo 10
Castellarano 9
Changchun 9
Curitiba 9
Manfredonia 9
Naples 9
Pune 9
Wuhan 9
Jakarta 8
Jinhua 8
Nairobi 8
Noicattaro 8
Nuremberg 8
San Francisco 8
Tashkent 8
Toronto 8
Trani 8
Barletta 7
Chicago 7
Da Nang 7
Dhaka 7
Totale 8.857
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Nome #
Il processo proteolitico durante la stagionatura in due salumi tipici italiani: la Coppa Piacentina ed il Capocollo di Martina Franca 229
Method for the detoxification of gluten proteins from grains of cereals 175
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 171
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 171
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 170
Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali 169
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 165
. Influenza dell’impiego di starter sulla lipolisi di un salame a breve stagionatura 164
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 159
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 158
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 156
Caratterizzazione chimica, fisica, reologica e organolettica, di pasta ottenuta a partire da farina di grano arso 155
A proteomic study of Montepulciano grape vine under different watered conditions 150
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 149
(Changes of free fatty acids and diglycerides during maturation of Ciauscolo) Evoluzione degli acidi grassi liberi e dei digliceridi nel corso della maturazione del Ciauscolo 148
Caratterizzazione chimica, fisica, reologia ed organolettica di pasta ottenuta a partire dalla farina di grano arso 146
Prolamin Composition, Mixing proeprties and gluten index of transgenic durum wheat lines with a modified gluten protein trafficking 143
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 143
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 142
A proteome approach on the characteisation of protein composition of genetically modified durum wheat wholmeal showing an altered trafficking and deposition of seed storage proteins 141
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 141
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 139
Interactions between soy and semolina proteins during pasta making and relationships with cooking behaviour and acceptability. 139
Miglioramento genetico ed innovativo del frumento duro. 136
Quality of bovine mozzarella otained by natural starter culture (“Sieroinnesto”) 136
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 136
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 135
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 135
Protein extractability of the olive seed and proteomic approach 135
Protein extractability of the olive seed and proteomic approach 135
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 134
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 133
L’olio di oliva nella preparazione di alcune conserve di funghi. 132
Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes 131
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 130
Effects of the hydration process on water-soluble proteins of preserved cod products 129
Proteolysis in fermented and not fermented dry cured salumi 129
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 129
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 128
Novel analytical techniques for characterization of burnt wheat flour 127
A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented with Gluten FriendlyTM Flour and Bifidobacterium infantis 127
Adherence to Gluten-Free Diet Restores Alpha Diversity in Celiac People but the Microbiome Composition Is Different to Healthy People 126
Cereal-based gluten-free food: How to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 126
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 124
Exploring and manipulating the structures and functional properties of wheat seed proteins. 123
Tissue-specific activity of a HMW subunit gene promoter in transgenic wheat 123
“Methods for the detoxification of gluten proteins from grains of cereals and related medical uses” 123
Electronic nose characterization of burnt wheat pasta 123
Amaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric size distribution and extractability. 123
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes 122
“Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali e relativi usi medici" 122
Healthy and pro-inflammatory gut ecology plays a crucial role in the digestion and tolerance of a novel Gluten Friendly™ bread in celiac subjects: a randomized, double blind, placebo control in vivo study 121
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 120
Cereal-based gluten-free food: how to riconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 118
Effects of gluten substitutes on the rheological and mechanical properties of non conventional fresh handmade tagliatelle 118
Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour. 117
Study on the interactions between soy and semolina proteins during pasta-making. 116
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 115
Transformation of wheat: state of the technology and examples of application. 115
Interaction between soy and wheat proteins during pasta making and relationship with cooking behaviour and acceptability 115
Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties 114
Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins 114
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 112
The use of biotechnilogy to manipolate gluten composition and processing quality in durum wheat. 112
Current status of Transformation in bread and durum wheats and modifications of gluten quality. 111
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 111
Influence of pre-treatments on quality of Apulian table grape during storage. 110
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta 110
Trasformazione genetica e studio delle proteine di riserve in frumento duro 110
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 110
TaqMan PCR for detection of genetically modified durum wheat 109
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 109
Evolution of sugars and organic acids in Canestrato Pugliese cheese 108
Evoluzione dei processi lipolitici nel corso della produzione di un salame a breve stagionatura ottenuto con e senza starter 108
Il sorgo nella pasta composita a basso tenore di glutine 108
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 108
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 107
Transformation of durum wheat and manipulation of grain development and quality 107
Changes in the phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 107
Influenza del trattamento termico sulle interazioni tra sieroproteine e membrana del globulo di grasso del latte 106
Genetic manipulation of durum wheat to improve grain quality. 106
Changes in wheat kernel proteins induced by microwave treatment 106
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 105
Impact of gluten-friendly bread on the metabolism and function of in vitro gut microbiota in healthy human and coeliac subjects 104
Decline of benalaxyl, chlorothalonil and methomyl residues in tomato 103
Endosperm-specific activity of a storage protein gene promoter in transgenic wheat seed 102
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 102
An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects 101
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 98
Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba 98
Genetic engineering of durum wheat to improve nutritional and processing properties of gluten 97
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 97
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 97
“Methods for the detoxification of gluten proteins from grains of cereals” 97
Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality 96
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 96
Pesticide residues in tomato grown in open field 95
Influence of post-harvest treatment on the quality of table grape from Apulia (Italy) 93
Paste funzionali di semola con soia ed orzo 93
Protein modifications in cooked pork products investigated by a proteomic approach. 93
Totale 12.460
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Categoria #
all - tutte 69.928
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 69.928
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022707 0 4 18 21 65 39 25 62 92 111 32 238
2022/20233.007 312 165 164 187 166 253 42 252 1.324 22 60 60
2023/2024605 67 24 41 21 62 172 13 51 3 15 5 131
2024/20251.954 120 22 90 83 88 262 212 119 446 103 183 226
2025/20263.585 204 353 342 516 230 177 724 384 196 221 74 164
2026/2027280 71 209 0 0 0 0 0 0 0 0 0 0
Totale 14.546