IRIS
LAMACCHIA, CARMELA
 Distribuzione geografica
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Continente #
NA - Nord America 6.259
EU - Europa 4.890
AS - Asia 3.192
SA - Sud America 520
Continente sconosciuto - Info sul continente non disponibili 391
AF - Africa 59
OC - Oceania 8
Totale 15.319
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Nazione #
US - Stati Uniti d'America 6.141
CN - Cina 1.282
IE - Irlanda 1.160
SG - Singapore 1.023
IT - Italia 808
UA - Ucraina 728
SE - Svezia 639
RU - Federazione Russa 589
BR - Brasile 422
HK - Hong Kong 252
FR - Francia 233
VN - Vietnam 206
DE - Germania 187
FI - Finlandia 180
GB - Regno Unito 153
IN - India 127
TR - Turchia 125
CA - Canada 68
AT - Austria 49
BD - Bangladesh 49
AR - Argentina 41
BE - Belgio 41
CZ - Repubblica Ceca 31
IQ - Iraq 20
NL - Olanda 19
EC - Ecuador 17
ID - Indonesia 16
PL - Polonia 15
CO - Colombia 14
JP - Giappone 14
MX - Messico 14
ZA - Sudafrica 13
DZ - Algeria 12
EU - Europa 12
LT - Lituania 11
KE - Kenya 10
PH - Filippine 8
PK - Pakistan 8
SA - Arabia Saudita 8
UZ - Uzbekistan 8
HN - Honduras 7
IR - Iran 7
MA - Marocco 7
VE - Venezuela 7
AU - Australia 6
ES - Italia 6
NP - Nepal 6
PY - Paraguay 6
DO - Repubblica Dominicana 5
EE - Estonia 5
EG - Egitto 5
GT - Guatemala 5
SK - Slovacchia (Repubblica Slovacca) 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
CR - Costa Rica 4
DK - Danimarca 4
JO - Giordania 4
KZ - Kazakistan 4
PE - Perù 4
AZ - Azerbaigian 3
BO - Bolivia 3
GR - Grecia 3
HU - Ungheria 3
JM - Giamaica 3
LV - Lettonia 3
NI - Nicaragua 3
RO - Romania 3
SV - El Salvador 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
LB - Libano 2
MD - Moldavia 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
OM - Oman 2
PR - Porto Rico 2
PT - Portogallo 2
TH - Thailandia 2
UY - Uruguay 2
AM - Armenia 1
BG - Bulgaria 1
BY - Bielorussia 1
CM - Camerun 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
Totale 14.937
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Città #
Dublin 1.157
San Jose 921
Chandler 770
Jacksonville 516
Singapore 496
Nyköping 443
Ashburn 431
Dearborn 334
Nanjing 259
Hong Kong 250
Beijing 237
Council Bluffs 179
Santa Clara 174
Dallas 155
Wilmington 141
Princeton 122
Ann Arbor 120
New York 111
Lauterbourg 110
Columbus 105
Nanchang 104
San Mateo 96
Boardman 78
Woodbridge 78
Munich 76
Los Angeles 70
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
Rome 44
Vienna 44
Hebei 43
Brussels 37
Jiaxing 36
Kunming 35
Guangzhou 32
Milan 28
Shanghai 28
São Paulo 27
Fresno 24
Hangzhou 24
Bologna 23
Turku 23
Changsha 22
Jinan 22
Olomouc 20
Atlanta 18
Palermo 18
Seattle 18
Stevenage 17
Washington 17
Zhengzhou 17
Brooklyn 15
Ningbo 15
Bursa 14
Dong Ket 14
London 14
Mascalucia 14
Norwalk 14
Auburn Hills 13
Cedar Rapids 13
Cincinnati 13
Frankfurt am Main 13
Warsaw 13
Belo Horizonte 12
Canaro 12
Hilden 12
Lanzhou 12
Phoenix 12
Naples 11
Napoli 11
Orange 11
Redwood City 11
Toronto 11
Brno 10
Florence 10
Monterenzio 10
Rio de Janeiro 10
San Francisco 10
Taizhou 10
Tokyo 10
Agrolândia 9
Castellarano 9
Changchun 9
Curitiba 9
Manfredonia 9
North Bergen 9
Pune 9
Wuhan 9
Chicago 8
Jakarta 8
Jinhua 8
Madison 8
Totale 9.200
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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 232
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 184
Method for the detoxification of gluten proteins from grains of cereals 180
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
Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali 173
. Influenza dell’impiego di starter sulla lipolisi di un salame a breve stagionatura 169
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 169
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 167
Caratterizzazione chimica, fisica, reologica e organolettica, di pasta ottenuta a partire da farina di grano arso 165
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
(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 157
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 155
A proteomic study of Montepulciano grape vine under different watered conditions 154
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 150
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 150
Caratterizzazione chimica, fisica, reologia ed organolettica di pasta ottenuta a partire dalla farina di grano arso 150
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 148
Prolamin Composition, Mixing proeprties and gluten index of transgenic durum wheat lines with a modified gluten protein trafficking 146
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 146
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 146
Proteolysis in fermented and not fermented dry cured salumi 146
Interactions between soy and semolina proteins during pasta making and relationships with cooking behaviour and acceptability. 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
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 144
Adherence to Gluten-Free Diet Restores Alpha Diversity in Celiac People but the Microbiome Composition Is Different to Healthy People 142
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 142
Miglioramento genetico ed innovativo del frumento duro. 142
Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes 142
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 141
Protein extractability of the olive seed and proteomic approach 140
Quality of bovine mozzarella otained by natural starter culture (“Sieroinnesto”) 139
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 139
Protein extractability of the olive seed and proteomic approach 139
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 139
Amaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric size distribution and extractability. 137
Effects of the hydration process on water-soluble proteins of preserved cod products 136
L’olio di oliva nella preparazione di alcune conserve di funghi. 136
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 135
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
Cereal-based gluten-free food: How to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 132
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 131
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 130
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 130
Exploring and manipulating the structures and functional properties of wheat seed proteins. 129
“Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali e relativi usi medici" 128
Electronic nose characterization of burnt wheat pasta 127
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 127
Tissue-specific activity of a HMW subunit gene promoter in transgenic wheat 126
“Methods for the detoxification of gluten proteins from grains of cereals and related medical uses” 126
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes 126
Study on the interactions between soy and semolina proteins during pasta-making. 125
Cereal-based gluten-free food: how to riconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 124
Effects of gluten substitutes on the rheological and mechanical properties of non conventional fresh handmade tagliatelle 124
Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour. 123
The use of biotechnilogy to manipolate gluten composition and processing quality in durum wheat. 123
Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins 119
Transformation of wheat: state of the technology and examples of application. 119
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 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
Interaction between soy and wheat proteins during pasta making and relationship with cooking behaviour and acceptability 118
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 117
Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties 117
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta 116
Current status of Transformation in bread and durum wheats and modifications of gluten quality. 116
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 116
Trasformazione genetica e studio delle proteine di riserve in frumento duro 115
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 115
TaqMan PCR for detection of genetically modified durum wheat 114
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 114
Influence of pre-treatments on quality of Apulian table grape during storage. 113
Il sorgo nella pasta composita a basso tenore di glutine 113
Impact of gluten-friendly bread on the metabolism and function of in vitro gut microbiota in healthy human and coeliac subjects 113
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 112
Evolution of sugars and organic acids in Canestrato Pugliese cheese 111
Changes in the phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 111
Evoluzione dei processi lipolitici nel corso della produzione di un salame a breve stagionatura ottenuto con e senza starter 111
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 111
Changes in wheat kernel proteins induced by microwave treatment 111
Transformation of durum wheat and manipulation of grain development and quality 110
Influenza del trattamento termico sulle interazioni tra sieroproteine e membrana del globulo di grasso del latte 110
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 110
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 110
Genetic manipulation of durum wheat to improve grain quality. 109
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 109
Endosperm-specific activity of a storage protein gene promoter in transgenic wheat seed 107
Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba 107
Decline of benalaxyl, chlorothalonil and methomyl residues in tomato 106
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 106
Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality 106
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 105
“Methods for the detoxification of gluten proteins from grains of cereals” 103
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 101
Genetic engineering of durum wheat to improve nutritional and processing properties of gluten 100
Protein modifications in cooked pork products investigated by a proteomic approach. 100
Pesticide residues in tomato grown in open field 99
Paste funzionali di semola con soia ed orzo 97
Influence of post-harvest treatment on the quality of table grape from Apulia (Italy) 95
Totale 13.073
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Categoria #
all - tutte 73.225
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 73.225
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022685 0 0 0 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
2026/20271.053 71 289 272 421 0 0 0 0 0 0 0 0
Totale 15.319