IRIS
LAMACCHIA, CARMELA
 Distribuzione geografica
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Continente #
NA - Nord America 5.314
EU - Europa 4.817
AS - Asia 3.163
SA - Sud America 504
AF - Africa 59
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 7
Totale 13.876
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Nazione #
US - Stati Uniti d'America 5.253
CN - Cina 1.271
IE - Irlanda 1.158
SG - Singapore 1.020
IT - Italia 753
UA - Ucraina 727
SE - Svezia 639
RU - Federazione Russa 589
BR - Brasile 408
HK - Hong Kong 248
FR - Francia 232
VN - Vietnam 206
DE - Germania 186
FI - Finlandia 180
GB - Regno Unito 149
IN - India 126
TR - Turchia 125
AT - Austria 49
BD - Bangladesh 45
AR - Argentina 41
BE - Belgio 41
CA - Canada 34
CZ - Repubblica Ceca 31
IQ - Iraq 20
NL - Olanda 19
EC - Ecuador 16
ID - Indonesia 15
PL - Polonia 15
JP - Giappone 14
CO - Colombia 13
MX - Messico 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
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
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
GR - Grecia 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 13.876
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Città #
Dublin 1.157
San Jose 850
Chandler 770
Jacksonville 515
Singapore 494
Nyköping 443
Ashburn 342
Dearborn 334
Nanjing 259
Hong Kong 246
Beijing 231
Santa Clara 158
Wilmington 141
Dallas 138
Princeton 121
Ann Arbor 120
Lauterbourg 110
Nanchang 104
New York 102
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 43
Brussels 37
Jiaxing 36
Rome 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
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 8.644
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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 226
Method for the detoxification of gluten proteins from grains of cereals 174
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 169
Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali 169
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 169
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 167
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 161
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 157
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 154
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 154
Caratterizzazione chimica, fisica, reologica e organolettica, di pasta ottenuta a partire da farina di grano arso 153
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 148
A proteomic study of Montepulciano grape vine under different watered conditions 147
(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 145
Caratterizzazione chimica, fisica, reologia ed organolettica di pasta ottenuta a partire dalla farina di grano arso 144
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 141
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 141
Prolamin Composition, Mixing proeprties and gluten index of transgenic durum wheat lines with a modified gluten protein trafficking 140
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 139
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 139
Interactions between soy and semolina proteins during pasta making and relationships with cooking behaviour and acceptability. 138
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 134
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 134
Miglioramento genetico ed innovativo del frumento duro. 134
Quality of bovine mozzarella otained by natural starter culture (“Sieroinnesto”) 133
Protein extractability of the olive seed and proteomic approach 133
Protein extractability of the olive seed and proteomic approach 133
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 133
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 132
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 131
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 131
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 128
Proteolysis in fermented and not fermented dry cured salumi 128
Novel analytical techniques for characterization of burnt wheat flour 126
Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes 126
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 126
Adherence to Gluten-Free Diet Restores Alpha Diversity in Celiac People but the Microbiome Composition Is Different to Healthy People 125
L’olio di oliva nella preparazione di alcune conserve di funghi. 125
Effects of the hydration process on water-soluble proteins of preserved cod products 124
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 123
Cereal-based gluten-free food: How to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 123
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 122
“Methods for the detoxification of gluten proteins from grains of cereals and related medical uses” 121
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 121
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes 121
“Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali e relativi usi medici" 121
Exploring and manipulating the structures and functional properties of wheat seed proteins. 120
Tissue-specific activity of a HMW subunit gene promoter in transgenic wheat 120
Electronic nose characterization of burnt wheat pasta 120
Amaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric size distribution and extractability. 119
Effects of gluten substitutes on the rheological and mechanical properties of non conventional fresh handmade tagliatelle 118
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 117
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 116
Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour. 116
Cereal-based gluten-free food: how to riconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 115
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 113
Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins 113
Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties 112
Transformation of wheat: state of the technology and examples of application. 112
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 111
Interaction between soy and wheat proteins during pasta making and relationship with cooking behaviour and acceptability 111
Study on the interactions between soy and semolina proteins during pasta-making. 111
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta 110
Current status of Transformation in bread and durum wheats and modifications of gluten quality. 110
The use of biotechnilogy to manipolate gluten composition and processing quality in durum wheat. 110
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 110
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 109
Influence of pre-treatments on quality of Apulian table grape during storage. 108
Trasformazione genetica e studio delle proteine di riserve in frumento duro 107
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 107
Transformation of durum wheat and manipulation of grain development and quality 106
Evolution of sugars and organic acids in Canestrato Pugliese cheese 106
Changes in the phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 106
Evoluzione dei processi lipolitici nel corso della produzione di un salame a breve stagionatura ottenuto con e senza starter 106
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 106
Genetic manipulation of durum wheat to improve grain quality. 105
Il sorgo nella pasta composita a basso tenore di glutine 105
TaqMan PCR for detection of genetically modified durum wheat 104
Influenza del trattamento termico sulle interazioni tra sieroproteine e membrana del globulo di grasso del latte 104
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 103
Impact of gluten-friendly bread on the metabolism and function of in vitro gut microbiota in healthy human and coeliac subjects 103
Changes in wheat kernel proteins induced by microwave treatment 102
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 102
Decline of benalaxyl, chlorothalonil and methomyl residues in tomato 101
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 101
Endosperm-specific activity of a storage protein gene promoter in transgenic wheat seed 100
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 99
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 97
“Methods for the detoxification of gluten proteins from grains of cereals” 97
Genetic engineering of durum wheat to improve nutritional and processing properties of gluten 96
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 96
Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba 96
Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality 95
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 95
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 94
Pesticide residues in tomato grown in open field 93
Protein modifications in cooked pork products investigated by a proteomic approach. 92
Influence of post-harvest treatment on the quality of table grape from Apulia (Italy) 91
Paste funzionali di semola con soia ed orzo 91
Totale 12.235
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Categoria #
all - tutte 67.827
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 67.827
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202120 0 0 0 0 0 0 0 0 0 0 0 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
2025/20263.568 204 353 342 516 230 177 724 384 196 221 74 147
Totale 14.249