IRIS
LAMACCHIA, CARMELA
 Distribuzione geografica
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Continente #
EU - Europa 4.320
NA - Nord America 4.236
AS - Asia 2.901
SA - Sud America 466
AF - Africa 38
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 7
Totale 11.980
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Nazione #
US - Stati Uniti d'America 4.188
CN - Cina 1.224
IE - Irlanda 1.157
SG - Singapore 941
UA - Ucraina 725
IT - Italia 693
SE - Svezia 639
BR - Brasile 386
RU - Federazione Russa 308
HK - Hong Kong 238
DE - Germania 179
FI - Finlandia 176
VN - Vietnam 149
GB - Regno Unito 142
TR - Turchia 123
IN - India 118
FR - Francia 110
AT - Austria 49
BE - Belgio 40
AR - Argentina 35
CZ - Repubblica Ceca 31
CA - Canada 27
BD - Bangladesh 19
NL - Olanda 18
ID - Indonesia 14
EC - Ecuador 13
EU - Europa 12
CO - Colombia 11
LT - Lituania 11
PL - Polonia 11
IQ - Iraq 10
MX - Messico 10
JP - Giappone 9
KE - Kenya 9
ZA - Sudafrica 8
SA - Arabia Saudita 7
DZ - Algeria 6
IR - Iran 6
PK - Pakistan 6
PY - Paraguay 6
UZ - Uzbekistan 6
AU - Australia 5
MA - Marocco 5
NP - Nepal 5
AE - Emirati Arabi Uniti 4
DK - Danimarca 4
DO - Repubblica Dominicana 4
EG - Egitto 4
ES - Italia 4
PE - Perù 4
VE - Venezuela 4
CL - Cile 3
HU - Ungheria 3
JO - Giordania 3
LV - Lettonia 3
PH - Filippine 3
RO - Romania 3
TT - Trinidad e Tobago 3
BH - Bahrain 2
BO - Bolivia 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
AZ - Azerbaigian 1
BG - Bulgaria 1
BY - Bielorussia 1
CH - Svizzera 1
CI - Costa d'Avorio 1
CM - Camerun 1
CR - Costa Rica 1
EE - Estonia 1
ET - Etiopia 1
GA - Gabon 1
GE - Georgia 1
HN - Honduras 1
JM - Giamaica 1
KR - Corea 1
KW - Kuwait 1
KZ - Kazakistan 1
MU - Mauritius 1
PA - Panama 1
PT - Portogallo 1
RS - Serbia 1
TN - Tunisia 1
Totale 11.980
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Città #
Dublin 1.157
Chandler 770
Jacksonville 514
Singapore 453
Nyköping 443
Dearborn 334
Ashburn 265
Nanjing 259
Hong Kong 236
Beijing 223
Wilmington 141
Santa Clara 137
Dallas 135
Princeton 121
Ann Arbor 120
Nanchang 104
New York 96
San Mateo 96
Boardman 77
Woodbridge 77
Munich 76
Foggia 69
Des Moines 60
Helsinki 59
Moscow 59
Tianjin 58
Shenyang 56
Ho Chi Minh City 50
Bari 47
Vienna 44
Hebei 43
The Dalles 42
Los Angeles 40
Brussels 37
Jiaxing 36
Council Bluffs 35
Kunming 35
Guangzhou 31
Rome 31
Hanoi 29
Milan 28
Shanghai 27
Hangzhou 24
Turku 23
Changsha 22
Jinan 22
São Paulo 22
Bologna 21
Olomouc 20
Stevenage 17
Zhengzhou 17
Palermo 16
Ningbo 15
Washington 15
Bursa 14
Dong Ket 14
Mascalucia 14
Norwalk 14
Auburn Hills 13
London 13
Seattle 13
Belo Horizonte 12
Canaro 12
Hilden 12
Lanzhou 12
Frankfurt am Main 11
Napoli 11
Orange 11
Redwood City 11
Brno 10
Brooklyn 10
Monterenzio 10
Taizhou 10
Castellarano 9
Changchun 9
Manfredonia 9
Pune 9
Rio de Janeiro 9
Warsaw 9
Wuhan 9
Jinhua 8
Noicattaro 8
San Francisco 8
Trani 8
Atlanta 7
Barletta 7
Chicago 7
Curitiba 7
Florence 7
Fragagnano 7
Jakarta 7
Nairobi 7
Tokyo 7
Boston 6
Dhaka 6
Kocaeli 6
Mountain View 6
Naples 6
Ottawa 6
Pescara 6
Totale 7.411
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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 214
Method for the detoxification of gluten proteins from grains of cereals 157
Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali 154
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno”. 153
Impact of Gluten-FriendlyTM technology on wheat kernel endosperm and gluten protein structure in seeds by light and electron microscopy 153
40. C. Lamacchia, A. Schiavulli, B. la Gatta, S.Pati , G. Petrella e A. Di Luccia 148
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 144
. Influenza dell’impiego di starter sulla lipolisi di un salame a breve stagionatura 143
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 140
Studio dei prodotti della lipolisi nel Caciocavallo Podolico. 137
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 135
A proteomic study of Montepulciano grape vine under different watered conditions 133
Caratterizzazione chimica, fisica, reologica e organolettica, di pasta ottenuta a partire da farina di grano arso 131
Caratterizzazione chimica, fisica, reologia ed organolettica di pasta ottenuta a partire dalla farina di grano arso 128
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 126
Modifiche della distribuzione dei pesi molecolari dei polimeri proteici in paste prodotte con miscele di semola e sfarinati di soia 126
Interazione tra le proteine dell'orzo e della semola durante la pastificazione ed effetti sul comportamento alla cottura e l'accettabilità del prodotto 126
Prolamin Composition, Mixing proeprties and gluten index of transgenic durum wheat lines with a modified gluten protein trafficking 125
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 124
Interactions between soy and semolina proteins during pasta making and relationships with cooking behaviour and acceptability. 123
(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 122
Quality of bovine mozzarella otained by natural starter culture (“Sieroinnesto”) 121
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 120
Miglioramento genetico ed innovativo del frumento duro. 119
La pasta di mais aumenta il rischio di sviluppare obesità e diabete 119
Evoluzione della frazione fenolica a basso peso molecolare nel corso della vinificazionedi uve “Primitivo” e della conservazionedel vino. 118
Evaluation of shelf-life and organoleptic characteristic of extra vrgin olive oils flavoured with oregano and rosemary. 118
Proteolysis in fermented and not fermented dry cured salumi 118
Changes in free fatty acid and diglyceride compounds in short-ripening dry cured sausage 117
Use of a toasted durum whole meal in the production of a traditional Italian pasta: chemical, mechanical, sensory and image analyses 116
Protein extractability of the olive seed and proteomic approach 114
La pasta di farro monococco non diminuirebbe il rischio di sviluppare il diabete 114
Novel analytical techniques for characterization of burnt wheat flour 113
Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta 112
“Metodo per la detossificazione delle proteine del glutine dalla granella dei cereali e relativi usi medici" 111
Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index 110
Protein extractability of the olive seed and proteomic approach 109
Effects of gluten substitutes on the rheological and mechanical properties of non conventional fresh handmade tagliatelle 109
L’olio di oliva nella preparazione di alcune conserve di funghi. 108
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 108
Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes 108
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 108
Exploring and manipulating the structures and functional properties of wheat seed proteins. 107
Effects of the hydration process on water-soluble proteins of preserved cod products 106
“Methods for the detoxification of gluten proteins from grains of cereals and related medical uses” 106
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes 106
Tissue-specific activity of a HMW subunit gene promoter in transgenic wheat 105
Electronic nose characterization of burnt wheat pasta 103
Cereal-based gluten-free food: How to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 103
Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour. 102
Genetic modification of the trafficking and deposition of seed storage proteins to alter dough functional properties 102
Gliadin and glutenin composition in ancient Southern Italy common wheat cultivars: a predictive way for the establishment of the technological properties of flours 101
Amaranth, quinoa and oat doughs: mechanical and rheological behaviour, polymeric size distribution and extractability. 101
Cereal-based gluten-free food: how to riconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients 101
Transformation of wheat: state of the technology and examples of application. 100
Trasformazione genetica e studio delle proteine di riserve in frumento duro 99
Transformation of durum wheat to alter dough functional properties and explore the trafficking and deposition of gluten proteins 99
Interaction between soy and wheat proteins during pasta making and relationship with cooking behaviour and acceptability 99
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 99
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta 98
Adherence to Gluten-Free Diet Restores Alpha Diversity in Celiac People but the Microbiome Composition Is Different to Healthy People 97
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 97
The use of biotechnilogy to manipolate gluten composition and processing quality in durum wheat. 97
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 97
Current status of Transformation in bread and durum wheats and modifications of gluten quality. 96
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 96
Influence of pre-treatments on quality of Apulian table grape during storage. 94
TaqMan PCR for detection of genetically modified durum wheat 93
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 93
Changes in the phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 93
Il sorgo nella pasta composita a basso tenore di glutine 93
Changes in wheat kernel proteins induced by microwave treatment 93
Study on the interactions between soy and semolina proteins during pasta-making. 92
Transformation of durum wheat and manipulation of grain development and quality 91
Genetic manipulation of durum wheat to improve grain quality. 91
Evolution of sugars and organic acids in Canestrato Pugliese cheese 90
Evoluzione dei processi lipolitici nel corso della produzione di un salame a breve stagionatura ottenuto con e senza starter 90
Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba 90
The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk 90
Influenza del trattamento termico sulle interazioni tra sieroproteine e membrana del globulo di grasso del latte 89
Impact of gluten-friendly bread on the metabolism and function of in vitro gut microbiota in healthy human and coeliac subjects 89
Decline of benalaxyl, chlorothalonil and methomyl residues in tomato 88
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 88
“Methods for the detoxification of gluten proteins from grains of cereals” 87
Influence on ageing on lees on polysapolysaccharide glycosyl-residue composition of Chardonnay wine. 86
Endosperm-specific activity of a storage protein gene promoter in transgenic wheat seed 85
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior 84
Genetic engineering of durum wheat to improve nutritional and processing properties of gluten 83
Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour 83
Protein modifications in cooked pork products investigated by a proteomic approach. 83
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 83
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 82
Composizione fenolica di uve e relativi vini “Montepulciano” e “Uva di Troia” del territorio dauno” 82
Paste funzionali di semola con soia ed orzo 81
Influence of post-harvest treatment on the quality of table grape from Apulia (Italy) 79
Pesticide residues in tomato grown in open field 78
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 78
Conseguimento del Premio dei Premi, conferito dal Presidente della Repubblica, nell’àmbito della Giornata nazionale dell’innovazione organizzata dal CODEC per la Tecnologia Gluten Friendly, presso il Quirinale 78
Conseguimento del Premio Nazionale dell’Innovazione -premio assoluto e primo premio della categoria Life Science conferiti per l’innovazione tecnologica “Gluten Friendly”, evento organizzato da PNI Cube; 78
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 76
Totale 10.682
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Categoria #
all - tutte 61.782
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 61.782
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021703 0 0 0 0 0 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
2024/20251.954 120 22 90 83 88 262 212 119 446 103 183 226
2025/20261.667 204 353 342 516 230 22 0 0 0 0 0 0
Totale 12.348