IRIS
LAMACCHIA, CARMELA
 Distribuzione geografica
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Continente #
EU - Europa 3.755
NA - Nord America 3.681
AS - Asia 1.483
SA - Sud America 15
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 7
AF - Africa 6
Totale 8.959
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Nazione #
US - Stati Uniti d'America 3.671
IE - Irlanda 1.156
CN - Cina 1.052
UA - Ucraina 719
SE - Svezia 638
IT - Italia 629
SG - Singapore 174
FI - Finlandia 146
GB - Regno Unito 119
TR - Turchia 115
FR - Francia 106
IN - India 103
DE - Germania 95
AT - Austria 38
BE - Belgio 38
CZ - Repubblica Ceca 28
VN - Vietnam 16
EU - Europa 12
BR - Brasile 10
CA - Canada 10
NL - Olanda 10
RU - Federazione Russa 7
AU - Australia 5
IR - Iran 5
DK - Danimarca 4
DZ - Algeria 4
JP - Giappone 4
LT - Lituania 4
HK - Hong Kong 3
LV - Lettonia 3
PL - Polonia 3
CL - Cile 2
GR - Grecia 2
HR - Croazia 2
LB - Libano 2
NZ - Nuova Zelanda 2
PH - Filippine 2
RO - Romania 2
SA - Arabia Saudita 2
AR - Argentina 1
BD - Bangladesh 1
BO - Bolivia 1
CH - Svizzera 1
CM - Camerun 1
EC - Ecuador 1
EG - Egitto 1
HU - Ungheria 1
ID - Indonesia 1
IL - Israele 1
IS - Islanda 1
KR - Corea 1
NO - Norvegia 1
PT - Portogallo 1
RS - Serbia 1
TH - Thailandia 1
Totale 8.959
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Città #
Dublin 1.156
Chandler 770
Jacksonville 513
Nyköping 443
Dearborn 334
Nanjing 259
Ashburn 150
Wilmington 141
Santa Clara 128
Singapore 128
Princeton 121
Ann Arbor 120
Beijing 112
Nanchang 104
San Mateo 96
New York 85
Boardman 77
Woodbridge 77
Foggia 69
Des Moines 60
Tianjin 57
Shenyang 56
Helsinki 52
Hebei 43
Bari 42
Vienna 38
Jiaxing 36
Brussels 35
Kunming 35
Guangzhou 30
Milan 28
Shanghai 27
Rome 26
Hangzhou 24
Los Angeles 24
Changsha 22
Jinan 22
Bologna 18
Munich 17
Olomouc 17
Stevenage 17
Zhengzhou 17
Palermo 16
Ningbo 15
Dong Ket 14
Mascalucia 14
Norwalk 14
Washington 14
Auburn Hills 13
Canaro 12
Hilden 12
Lanzhou 12
Napoli 11
Orange 11
Redwood City 11
Brno 10
Bursa 10
Monterenzio 10
Seattle 10
Taizhou 10
Castellarano 9
Changchun 9
Pune 9
Wuhan 9
Jinhua 8
Noicattaro 8
Barletta 7
Florence 7
Frankfurt am Main 7
London 7
Kocaeli 6
Mountain View 6
Pescara 6
Pignola 6
Scandiano 6
Villanova Monferrato 6
Hefei 5
Ottawa 5
Reggio Calabria 5
Saint Petersburg 5
Shenzhen 5
Southend 5
Vittuone 5
Ancona 4
Borås 4
Boydton 4
Ercolano 4
Manfredonia 4
Paderno Dugnano 4
Philadelphia 4
Redmond 4
San Severo 4
Stuttgart 4
Vicenza 4
Wuxi 4
Yiwu 4
Adana 3
Andria 3
Cagliari 3
Casamassima 3
Totale 6.060
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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 196
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 134
Method for the detoxification of gluten proteins from grains of cereals 133
Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali 129
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 121
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 117
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 117
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 114
Caratterizzazione chimica, fisica, reologica e organolettica, di pasta ottenuta a partire da farina di grano arso 110
. Influenza dell’impiego di starter sulla lipolisi di un salame a breve stagionatura 109
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 107
Prolamin Composition, Mixing proeprties and gluten index of transgenic durum wheat lines with a modified gluten protein trafficking 104
Miglioramento genetico ed innovativo del frumento duro. 101
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 101
Caratterizzazione chimica, fisica, reologia ed organolettica di pasta ottenuta a partire dalla farina di grano arso 100
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 100
Quality of bovine mozzarella otained by natural starter culture (“Sieroinnesto”) 99
A proteomic study of Montepulciano grape vine under different watered conditions 99
Interactions between soy and semolina proteins during pasta making and relationships with cooking behaviour and acceptability. 98
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 97
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 96
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 96
Proteolysis in fermented and not fermented dry cured salumi 96
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 95
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 95
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 95
(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 95
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 95
Novel analytical techniques for characterization of burnt wheat flour 94
Protein extractability of the olive seed and proteomic approach 93
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 92
Effects of gluten substitutes on the rheological and mechanical properties of non conventional fresh handmade tagliatelle 90
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 89
Exploring and manipulating the structures and functional properties of wheat seed proteins. 89
Tissue-specific activity of a HMW subunit gene promoter in transgenic wheat 89
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes 87
Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour. 86
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 86
“Methods for the detoxification of gluten proteins from grains of cereals and related medical uses” 85
L’olio di oliva nella preparazione di alcune conserve di funghi. 84
Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes 84
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta 83
Protein extractability of the olive seed and proteomic approach 83
Current status of Transformation in bread and durum wheats and modifications of gluten quality. 83
Transformation of wheat: state of the technology and examples of application. 83
Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties 82
Changes in the phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 82
Amaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric size distribution and extractability. 82
Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins 82
Electronic nose characterization of burnt wheat pasta 81
“Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali e relativi usi medici" 81
Effects of the hydration process on water-soluble proteins of preserved cod products 80
Influence of pre-treatments on quality of Apulian table grape during storage. 80
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 80
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 79
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 79
The use of biotechnilogy to manipolate gluten composition and processing quality in durum wheat. 79
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 77
Evolution of sugars and organic acids in Canestrato Pugliese cheese 76
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 76
null 76
Interaction between soy and wheat proteins during pasta making and relationship with cooking behaviour and acceptability 76
Changes in wheat kernel proteins induced by microwave treatment 76
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 76
Transformation of durum wheat and manipulation of grain development and quality 75
Trasformazione genetica e studio delle proteine di riserve in frumento duro 75
Genetic manipulation of durum wheat to improve grain quality. 75
Cereal-based gluten-free food: how to riconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 75
Evoluzione dei processi lipolitici nel corso della produzione di un salame a breve stagionatura ottenuto con e senza starter 74
Il sorgo nella pasta composita a basso tenore di glutine 74
TaqMan PCR for detection of genetically modified durum wheat 73
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 73
Cereal-based gluten-free food: How to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 73
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 72
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 71
Study on the interactions between soy and semolina proteins during pasta-making. 71
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 70
Protein modifications in cooked pork products investigated by a proteomic approach. 69
Endosperm-specific activity of a storage protein gene promoter in transgenic wheat seed 66
Decline of benalaxyl, chlorothalonil and methomyl residues in tomato 65
Genetic engineering of durum wheat to improve nutritional and processing properties of gluten 65
Influenza del trattamento termico sulle interazioni tra sieroproteine e membrana del globulo di grasso del latte 64
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 64
Impact of gluten-friendly bread on the metabolism and function of in vitro gut microbiota in healthy human and coeliac subjects 64
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 62
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 61
Impiego di sieroproteine termodenaturate nella produzione del Caprino Pugliese. 60
Influence of post-harvest treatment on the quality of table grape from Apulia (Italy) 59
Paste funzionali di semola con soia ed orzo 59
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 59
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 59
Pesticide residues in tomato grown in open field 58
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 58
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 57
Cheese Processing 53
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 53
Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba 52
“Methods for the detoxification of gluten proteins from grains of cereals” 52
Genetic modfification of the trafficking and deposition of seed storage proteins to alter dough functional properties 52
Innovazione di processo per la produzione di paste funzionali 51
Totale 8.342
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Categoria #
all - tutte 44.540
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 44.540
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020743 0 0 0 0 0 197 215 28 126 28 136 13
2020/20211.068 129 15 107 8 106 80 203 45 133 159 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
2024/2025597 120 22 90 83 88 194 0 0 0 0 0 0
Totale 9.324