IRIS
LAMACCHIA, CARMELA
 Distribuzione geografica
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Continente #
EU - Europa 3.623
NA - Nord America 3.486
AS - Asia 1.104
SA - Sud America 13
Continente sconosciuto - Info sul continente non disponibili 12
AF - Africa 6
OC - Oceania 6
Totale 8.250
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Nazione #
US - Stati Uniti d'America 3.478
IE - Irlanda 1.156
CN - Cina 863
UA - Ucraina 719
SE - Svezia 638
IT - Italia 581
FI - Finlandia 136
GB - Regno Unito 114
FR - Francia 105
TR - Turchia 105
IN - India 103
DE - Germania 70
AT - Austria 38
BE - Belgio 37
VN - Vietnam 15
EU - Europa 12
BR - Brasile 10
CA - Canada 8
RU - Federazione Russa 7
NL - Olanda 6
IR - Iran 5
AU - Australia 4
DZ - Algeria 4
JP - Giappone 4
CL - Cile 2
DK - Danimarca 2
HK - Hong Kong 2
HR - Croazia 2
LB - Libano 2
NZ - Nuova Zelanda 2
PL - Polonia 2
RO - Romania 2
AR - Argentina 1
CH - Svizzera 1
CM - Camerun 1
CZ - Repubblica Ceca 1
EG - Egitto 1
GR - Grecia 1
HU - Ungheria 1
ID - Indonesia 1
IL - Israele 1
KR - Corea 1
LV - Lettonia 1
NO - Norvegia 1
PH - Filippine 1
PT - Portogallo 1
RS - Serbia 1
TH - Thailandia 1
Totale 8.250
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Città #
Dublin 1.156
Chandler 770
Jacksonville 513
Nyköping 443
Dearborn 334
Nanjing 257
Ashburn 150
Wilmington 141
Princeton 121
Ann Arbor 120
Beijing 105
Nanchang 104
San Mateo 96
New York 85
Woodbridge 77
Foggia 68
Des Moines 60
Tianjin 57
Shenyang 55
Boardman 44
Hebei 43
Helsinki 42
Vienna 38
Bari 36
Kunming 35
Brussels 34
Jiaxing 32
Hangzhou 24
Changsha 22
Jinan 22
Milan 20
Bologna 18
Los Angeles 18
Stevenage 17
Palermo 16
Zhengzhou 16
Ningbo 15
Rome 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
Guangzhou 10
Monterenzio 10
Seattle 10
Castellarano 9
Changchun 9
Pune 9
Taizhou 9
Noicattaro 8
Barletta 7
Kocaeli 6
Mountain View 6
Pescara 6
Pignola 6
Scandiano 6
Villanova Monferrato 6
Florence 5
Reggio Calabria 5
Saint Petersburg 5
Shanghai 5
Southend 5
Ancona 4
Borås 4
Ercolano 4
Hefei 4
London 4
Ottawa 4
Paderno Dugnano 4
Philadelphia 4
Redmond 4
San Severo 4
Adana 3
Andria 3
Cagliari 3
Casamassima 3
Chicago 3
Chongqing 3
Frankfurt am Main 3
Jinhua 3
Manduria 3
Milledgeville 3
Modena 3
Molfetta 3
Muzzana del Turgnano 3
Orsogna 3
Padova 3
Paris 3
Pavia 3
Taranto 3
Turin 3
West Lafayette 3
Andover 2
Totale 5.601
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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 187
Method for the detoxification of gluten proteins from grains of cereals 127
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 124
Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali 124
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 112
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 112
40. C. Lamacchia, A. Schiavulli, B. La Gatta, S.Pati , G. Petrella e A. Di Luccia 106
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 103
Prolamin Composition, Mixing proeprties and gluten index of transgenic durum wheat lines with a modified gluten protein trafficking 101
. Influenza dell’impiego di starter sulla lipolisi di un salame a breve stagionatura 99
Caratterizzazione chimica, fisica, reologica e organolettica, di pasta ottenuta a partire da farina di grano arso 95
Miglioramento genetico ed innovativo del frumento duro. 94
Quality of bovine mozzarella otained by natural starter culture (“Sieroinnesto”) 94
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 94
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 94
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 92
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 92
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 92
A proteomic study of Montepulciano grape vine under different watered conditions 92
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 91
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 91
Interactions between soy and semolina proteins during pasta making and relationships with cooking behaviour and acceptability. 90
Novel analytical techniques for characterization of burnt wheat flour 90
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 89
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 89
Proteolysis in fermented and not fermented dry cured salumi 89
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 88
Caratterizzazione chimica, fisica, reologia ed organolettica di pasta ottenuta a partire dalla farina di grano arso 88
Protein extractability of the olive seed and proteomic approach 87
Effects of gluten substitutes on the rheological and mechanical properties of non conventional fresh handmade tagliatelle 87
(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 85
Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour. 84
Exploring and manipulating the structures and functional properties of wheat seed proteins. 83
Tissue-specific activity of a HMW subunit gene promoter in transgenic wheat 83
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes 83
Transformation of wheat: state of the technology and examples of application. 81
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 79
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta 79
Current status of Transformation in bread and durum wheats and modifications of gluten quality. 79
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 78
L’olio di oliva nella preparazione di alcune conserve di funghi. 78
Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes 78
Effects of the hydration process on water-soluble proteins of preserved cod products 77
Influence of pre-treatments on quality of Apulian table grape during storage. 77
Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins 77
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 76
Electronic nose characterization of burnt wheat pasta 76
Changes in the phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 76
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 76
The use of biotechnilogy to manipolate gluten composition and processing quality in durum wheat. 76
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Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties 75
Protein extractability of the olive seed and proteomic approach 74
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 74
Amaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric size distribution and extractability. 73
Changes in wheat kernel proteins induced by microwave treatment 73
“Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali e relativi usi medici" 73
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 72
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 72
Transformation of durum wheat and manipulation of grain development and quality 71
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 71
Trasformazione genetica e studio delle proteine di riserve in frumento duro 71
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 71
TaqMan PCR for detection of genetically modified durum wheat 70
Evolution of sugars and organic acids in Canestrato Pugliese cheese 70
Genetic manipulation of durum wheat to improve grain quality. 70
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 69
Il sorgo nella pasta composita a basso tenore di glutine 69
Interaction between soy and wheat proteins during pasta making and relationship with cooking behaviour and acceptability 69
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 68
Cereal-based gluten-free food: how to riconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 68
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 68
Cereal-based gluten-free food: How to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 68
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 67
“Methods for the detoxification of gluten proteins from grains of cereals and related medical uses” 66
Evoluzione dei processi lipolitici nel corso della produzione di un salame a breve stagionatura ottenuto con e senza starter 66
Protein modifications in cooked pork products investigated by a proteomic approach. 66
Study on the interactions between soy and semolina proteins during pasta-making. 66
Decline of benalaxyl, chlorothalonil and methomyl residues in tomato 63
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 62
Endosperm-specific activity of a storage protein gene promoter in transgenic wheat seed 61
Influenza del trattamento termico sulle interazioni tra sieroproteine e membrana del globulo di grasso del latte 61
Genetic engineering of durum wheat to improve nutritional and processing properties of gluten 60
Impact of gluten-friendly bread on the metabolism and function of in vitro gut microbiota in healthy human and coeliac subjects 60
Impiego di sieroproteine termodenaturate nella produzione del Caprino Pugliese. 59
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 58
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 57
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 57
Pesticide residues in tomato grown in open field 55
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 55
Paste funzionali di semola con soia ed orzo 54
Influence of post-harvest treatment on the quality of table grape from Apulia (Italy) 51
Cheese Processing 51
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 51
Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba 50
Genetic modfification of the trafficking and deposition of seed storage proteins to alter dough functional properties 50
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 50
Study on the interactions between soy and semolina proteins during pasta making 49
Effects of Additives on the Rheological and Mechanical Properties of non Conventional Fresh Handmade Tagliatelle 47
Temperature-treated gluten proteins in Gluten-Friendly™ bread increase mucus production and gut-barrier function in human intestinal goblet cells 47
Totale 7.768
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Categoria #
all - tutte 34.531
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 34.531
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019164 0 0 0 0 0 0 0 0 0 0 47 117
2019/20201.621 324 187 145 30 192 197 215 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
2023/2024470 67 24 41 21 62 172 13 51 3 15 1 0
Totale 8.592