IRIS
LAMACCHIA, CARMELA
 Distribuzione geografica
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Continente #
NA - Nord America 5.059
EU - Europa 4.791
AS - Asia 3.133
SA - Sud America 504
AF - Africa 56
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 7
Totale 13.562
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Nazione #
US - Stati Uniti d'America 5.005
CN - Cina 1.267
IE - Irlanda 1.158
SG - Singapore 1.017
IT - Italia 728
UA - Ucraina 727
SE - Svezia 639
RU - Federazione Russa 589
BR - Brasile 408
HK - Hong Kong 246
FR - Francia 232
VN - Vietnam 206
DE - Germania 186
FI - Finlandia 180
GB - Regno Unito 148
IN - India 126
TR - Turchia 125
AT - Austria 49
AR - Argentina 41
BE - Belgio 41
CZ - Repubblica Ceca 31
CA - Canada 28
BD - Bangladesh 26
NL - Olanda 19
IQ - Iraq 18
EC - Ecuador 16
ID - Indonesia 15
PL - Polonia 15
JP - Giappone 14
CO - Colombia 13
MX - Messico 13
ZA - Sudafrica 13
EU - Europa 12
LT - Lituania 11
KE - Kenya 10
DZ - Algeria 9
PK - Pakistan 8
UZ - Uzbekistan 8
MA - Marocco 7
SA - Arabia Saudita 7
VE - Venezuela 7
IR - Iran 6
NP - Nepal 6
PY - Paraguay 6
AU - Australia 5
EG - Egitto 5
PH - Filippine 5
SK - Slovacchia (Repubblica Slovacca) 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
DK - Danimarca 4
DO - Repubblica Dominicana 4
ES - Italia 4
JO - Giordania 4
KZ - Kazakistan 4
PE - Perù 4
AZ - Azerbaigian 3
BO - Bolivia 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
GR - Grecia 2
HN - Honduras 2
HR - Croazia 2
IL - Israele 2
IS - Islanda 2
LB - Libano 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
OM - Oman 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
JM - Giamaica 1
KR - Corea 1
KW - Kuwait 1
LK - Sri Lanka 1
MD - Moldavia 1
MR - Mauritania 1
MU - Mauritius 1
NI - Nicaragua 1
PA - Panama 1
PS - Palestinian Territory 1
PT - Portogallo 1
RS - Serbia 1
SY - Repubblica araba siriana 1
Totale 13.562
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Città #
Dublin 1.157
Chandler 770
San Jose 647
Jacksonville 514
Singapore 492
Nyköping 443
Ashburn 341
Dearborn 334
Nanjing 259
Hong Kong 244
Beijing 228
Santa Clara 145
Wilmington 141
Dallas 138
Princeton 121
Ann Arbor 120
Lauterbourg 110
Nanchang 104
New York 99
San Mateo 96
Boardman 77
Woodbridge 77
Munich 76
Foggia 69
Ho Chi Minh City 69
Moscow 65
Helsinki 63
Des Moines 60
The Dalles 58
Tianjin 58
Shenyang 56
Bari 53
Council Bluffs 45
Hanoi 44
Vienna 44
Hebei 43
Los Angeles 40
Brussels 37
Jiaxing 36
Kunming 35
Rome 34
Guangzhou 32
Milan 28
Shanghai 28
Hangzhou 24
São Paulo 24
Turku 23
Changsha 22
Jinan 22
Bologna 21
Olomouc 20
Stevenage 17
Zhengzhou 17
Palermo 16
Ningbo 15
Washington 15
Bursa 14
Dong Ket 14
London 14
Mascalucia 14
Norwalk 14
Auburn Hills 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
Atlanta 10
Brno 10
Brooklyn 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
Trani 8
Barletta 7
Chicago 7
Da Nang 7
Dhaka 7
Florence 7
Fragagnano 7
Totale 8.408
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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 224
Method for the detoxification of gluten proteins from grains of cereals 173
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 167
Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali 167
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 166
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 164
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 162
. Influenza dell’impiego di starter sulla lipolisi di un salame a breve stagionatura 158
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 154
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 152
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 152
Caratterizzazione chimica, fisica, reologica e organolettica, di pasta ottenuta a partire da farina di grano arso 149
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 146
A proteomic study of Montepulciano grape vine under different watered conditions 144
(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 143
Caratterizzazione chimica, fisica, reologia ed organolettica di pasta ottenuta a partire dalla farina di grano arso 141
Prolamin Composition, Mixing proeprties and gluten index of transgenic durum wheat lines with a modified gluten protein trafficking 139
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 139
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 139
Interactions between soy and semolina proteins during pasta making and relationships with cooking behaviour and acceptability. 137
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 137
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 137
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 132
Miglioramento genetico ed innovativo del frumento duro. 132
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 131
Protein extractability of the olive seed and proteomic approach 131
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 130
Protein extractability of the olive seed and proteomic approach 130
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 130
Quality of bovine mozzarella otained by natural starter culture (“Sieroinnesto”) 129
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 128
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 128
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 126
Proteolysis in fermented and not fermented dry cured salumi 125
Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes 124
Novel analytical techniques for characterization of burnt wheat flour 123
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 123
L’olio di oliva nella preparazione di alcune conserve di funghi. 122
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 122
Effects of the hydration process on water-soluble proteins of preserved cod products 121
Cereal-based gluten-free food: How to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 121
Adherence to Gluten-Free Diet Restores Alpha Diversity in Celiac People but the Microbiome Composition Is Different to Healthy People 120
“Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali e relativi usi medici" 120
“Methods for the detoxification of gluten proteins from grains of cereals and related medical uses” 119
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 119
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes 119
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 119
Exploring and manipulating the structures and functional properties of wheat seed proteins. 118
Tissue-specific activity of a HMW subunit gene promoter in transgenic wheat 118
Electronic nose characterization of burnt wheat pasta 118
Effects of gluten substitutes on the rheological and mechanical properties of non conventional fresh handmade tagliatelle 117
Amaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric size distribution and extractability. 116
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 114
Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour. 113
Cereal-based gluten-free food: how to riconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 113
Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties 111
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 110
Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins 110
Transformation of wheat: state of the technology and examples of application. 110
Interaction between soy and wheat proteins during pasta making and relationship with cooking behaviour and acceptability 110
Study on the interactions between soy and semolina proteins during pasta-making. 110
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 109
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta 108
The use of biotechnilogy to manipolate gluten composition and processing quality in durum wheat. 108
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 108
Current status of Transformation in bread and durum wheats and modifications of gluten quality. 107
Influence of pre-treatments on quality of Apulian table grape during storage. 106
Trasformazione genetica e studio delle proteine di riserve in frumento duro 106
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 106
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 106
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 105
Evolution of sugars and organic acids in Canestrato Pugliese cheese 104
Changes in the phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 104
Evoluzione dei processi lipolitici nel corso della produzione di un salame a breve stagionatura ottenuto con e senza starter 104
Transformation of durum wheat and manipulation of grain development and quality 103
TaqMan PCR for detection of genetically modified durum wheat 102
Influenza del trattamento termico sulle interazioni tra sieroproteine e membrana del globulo di grasso del latte 102
Genetic manipulation of durum wheat to improve grain quality. 102
Il sorgo nella pasta composita a basso tenore di glutine 102
Changes in wheat kernel proteins induced by microwave treatment 101
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 101
Impact of gluten-friendly bread on the metabolism and function of in vitro gut microbiota in healthy human and coeliac subjects 100
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 100
Decline of benalaxyl, chlorothalonil and methomyl residues in tomato 99
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 99
Endosperm-specific activity of a storage protein gene promoter in transgenic wheat seed 98
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 96
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 96
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 95
Genetic engineering of durum wheat to improve nutritional and processing properties of gluten 95
“Methods for the detoxification of gluten proteins from grains of cereals” 95
Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba 94
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 93
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 93
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 92
Pesticide residues in tomato grown in open field 91
Paste funzionali di semola con soia ed orzo 90
Protein modifications in cooked pork products investigated by a proteomic approach. 90
Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality 90
Influence of post-harvest treatment on the quality of table grape from Apulia (Italy) 89
Totale 11.991
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Categoria #
all - tutte 64.954
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 64.954
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021242 0 0 0 0 0 0 0 0 0 159 63 20
2021/2022813 106 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
2025/20263.254 204 353 342 516 230 177 724 384 196 128 0 0
Totale 13.935