IRIS
GALGANO, Fernanda
 Distribuzione geografica
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Continente #
NA - Nord America 10.185
EU - Europa 4.003
AS - Asia 3.335
SA - Sud America 368
AF - Africa 65
OC - Oceania 15
Continente sconosciuto - Info sul continente non disponibili 6
AN - Antartide 1
Totale 17.978
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Nazione #
US - Stati Uniti d'America 9.820
IT - Italia 1.561
CN - Cina 1.356
VN - Vietnam 725
UA - Ucraina 669
SG - Singapore 635
DE - Germania 355
CA - Canada 304
BR - Brasile 287
HK - Hong Kong 280
GB - Regno Unito 262
FR - Francia 216
SE - Svezia 193
RU - Federazione Russa 179
FI - Finlandia 164
TR - Turchia 90
NL - Olanda 71
IN - India 64
PL - Polonia 64
IE - Irlanda 62
MX - Messico 51
BE - Belgio 36
AT - Austria 33
ES - Italia 32
JP - Giappone 28
AR - Argentina 27
LT - Lituania 21
PE - Perù 20
IR - Iran 19
RO - Romania 19
ID - Indonesia 18
ZA - Sudafrica 18
GR - Grecia 14
PK - Pakistan 14
DZ - Algeria 13
EC - Ecuador 13
AU - Australia 12
BD - Bangladesh 12
CH - Svizzera 11
IL - Israele 11
IQ - Iraq 10
KR - Corea 10
KZ - Kazakistan 10
TN - Tunisia 10
AE - Emirati Arabi Uniti 9
CZ - Repubblica Ceca 9
MY - Malesia 9
EG - Egitto 8
PH - Filippine 7
AZ - Azerbaigian 5
CO - Colombia 5
PT - Portogallo 5
EU - Europa 4
HU - Ungheria 4
PY - Paraguay 4
TH - Thailandia 4
UY - Uruguay 4
BG - Bulgaria 3
KE - Kenya 3
LU - Lussemburgo 3
NP - Nepal 3
SR - Suriname 3
TW - Taiwan 3
UZ - Uzbekistan 3
A1 - Anonimo 2
AL - Albania 2
BB - Barbados 2
BH - Bahrain 2
BY - Bielorussia 2
CL - Cile 2
CR - Costa Rica 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
GH - Ghana 2
HR - Croazia 2
IS - Islanda 2
LV - Lettonia 2
MA - Marocco 2
SC - Seychelles 2
SK - Slovacchia (Repubblica Slovacca) 2
VE - Venezuela 2
AM - Armenia 1
AO - Angola 1
AQ - Antartide 1
BF - Burkina Faso 1
BO - Bolivia 1
BW - Botswana 1
CD - Congo 1
CY - Cipro 1
EE - Estonia 1
GT - Guatemala 1
KG - Kirghizistan 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LY - Libia 1
ME - Montenegro 1
MK - Macedonia 1
NI - Nicaragua 1
Totale 17.971
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Città #
Woodbridge 999
Ashburn 870
Fairfield 833
Ann Arbor 747
Jacksonville 586
Houston 585
Chandler 502
Dong Ket 499
Dallas 496
Beijing 483
Wilmington 349
Seattle 340
Hong Kong 274
Singapore 274
Cambridge 272
Toronto 235
Nanjing 226
Boardman 179
New York 173
The Dalles 172
Los Angeles 160
Centro 128
Kent 120
Princeton 109
Nanchang 108
Milan 101
Ho Chi Minh City 89
Dearborn 77
Rome 77
Buffalo 73
Munich 73
Ogden 67
Helsinki 62
Hanoi 57
Dublin 56
Bari 49
Kunming 47
Santa Clara 46
Warsaw 44
London 43
Shenyang 42
Tianjin 42
Moscow 37
Verona 37
San Diego 35
Hebei 34
São Paulo 34
Düsseldorf 33
Chicago 31
Potenza 31
Hangzhou 30
Brussels 29
Naples 28
Amsterdam 27
Gaziantep 27
Orem 27
San Francisco 27
Changsha 25
Denver 25
Montreal 25
Vienna 24
Brooklyn 23
Jiaxing 23
Poplar 23
Stockholm 21
Tokyo 21
Turku 20
Frankfurt am Main 19
Phoenix 19
Changchun 18
Lanzhou 18
Bologna 16
Kocaeli 16
Zhengzhou 16
Camerino 15
Guangzhou 15
Perugia 15
Redondo Beach 15
Boston 14
Chennai 14
Johannesburg 14
Manchester 14
Napoli 14
Tukwila 14
Turin 14
Washington 14
Ankara 13
Jinan 13
Lima 13
Messina 13
Miami 13
Mumbai 13
Taizhou 13
Atlanta 12
Ciudad de Villa de Álvarez 12
Paris 12
Shanghai 12
Falkenstein 11
Latina 11
Mexico City 11
Totale 11.927
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Nome #
Determinazione di acidi organici e glicerolo in vini bianchi prodotti da vitigno Greco in Campania e Calabria: confronto tra metodi NMR e HPLC 745
Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution 451
Characterization of biochemical factors affecting crop load in three olive cultivars 245
Vitamin C content in leaves and roots of horseradish (Armoracia rusticana): Seasonal variation in fresh tissues and retention as affected by storage conditions 237
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere 227
Accelerated shelf-life studies of extra virgin olive oils using the Oxitest method 222
Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability 217
Caratterizzazione di farine per la produzione di pane a ridotto contenuto di FODMAPs 217
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 216
Analysis of trace elements in southern italian wines and their classification according to provenance. 215
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 213
Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations 213
Effect of Soil Water Availability on Yield and Some Quality Parameters of Extra Virgin Oil (Cv. Coratina) 212
Quality Traits of Some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 211
Encapsulation of health-promoting ingredients: applications in foodstuffs 211
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 209
Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.) 209
Chemical Profile of White Wines Produced from ‘Greco bianco’ GrapeVariety in Different Italian Areas by Nuclear Magnetic Resonance(NMR) and Conventional Physicochemical Analyses 207
Focused Review: Agmatine in fermented foods 206
Focus on gluten free biscuits: Ingredients and issues 201
Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy 199
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 193
Recent updates on the use of agro-food waste for biogas production 192
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 192
Caratteristiche qualitative del cavolfiore prodotto nella “Valle dell’Ofanto” in relazione al genotipo e alla conservazione 191
Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide 191
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 188
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 186
Primi risultati sullo sviluppo di prodotti caseari innovativi: accettabilità del consumatore. 178
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation 176
Characterization of bioactivity and phytochemical composition with toxicity studies of different Opuntia dillenii extracts from Morocco 174
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 174
Biogenic ammines during ripening in “Semicotto Caprino” cheese: role of Enterococci. 172
Nutraceutical properties of wild berry fruits from Southern Italy 172
Progetto Milkbioactincaps Utilizzo di microincapsulati di composti bioattivi da scarti dell’industria alimentare come integratori di mangimi per il miglioramento dell’attitudine fermentativa e della valenza nutraceutica del latte 172
The influence of processing and preservation on the retention of health-promoting compounds in broccoli 170
Antioxidant properties of methanolic extracts obtained from blackberries and elderberry 170
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions. 169
Subcritical Water Extraction of Phenolics from Artichoke (Cynara scolymus L.) Byproducts 168
A survey on bacteriological and chemical characteristics in Pecorino cheese manufactured in the Basilicata area (Italy) 164
Conventional and organic foods: A comparison focused on animal products 164
Impiego di acqua allo stato sub-critico per il recupero di sostanze naturali da sottoprodotti e scarti di lavorazione dell'industria alimentare 163
Processing tomato quality as affected by irrigation scheduling 161
HPLC determination of agmatine and other amines in wine. 160
Recupero di nutraceutici da sottoprodotti dell’industria enologica mediante impiego di acqua allo stato subcritico 160
Application of bio-based polymers for fresh meat packaging 160
Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese. 158
Biogenic amines produced by Enterococci isolated from artisanal goat cheese in the South Italy. 156
Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects 154
Effect of pH and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. 150
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 150
Prolungamento della shelf-life di finocchi IV gamma. 148
Quality Traits of some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 146
Approccio metodologico per la caratterizzazione di un formaggio commerciabile attraverso la definizione del suo profilo sensoriale: l'esempio del Grana Padano. 145
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 144
A green process for nutraceuticals recovery from grape seeds using SC-CO2 and Subcritical Water 143
Characterization of Extra-Virgin Olive Oils Produced in the Basilicata Region Based on Nutraceuticals Content 143
The Olive Oil Chain in the Basilicata Region 142
Application of ozone in fresh-cut iceberg lettuce refrigeration 142
Nutritional quality of vegetables: effect of chilling on the ascorbic acid content of fennel. 140
Profilo sensoriale e dinamico della salsiccia lucana 139
Extraction of natural antioxidants (carotenoids and tocopherols) from by-products of the tomato processing industry 138
Il Miskiglio di Teana 138
Role of the cultivar for choosing Clementine fruits with high level of health-promoting compounds 137
Biogenic Amines in Wines: A Review. 136
Development of a supercritical fluid extraction method for determination of total fat content in fish products. 135
Shelf-life monitoring of broccoli packed with different films 135
null 132
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia 129
Antioxydants in organic and traditional sunflower seed oils. 129
Caratterizzazione di vini del Sud Italia sulla base del contenuto in macro, microelementi e lantanidi 128
The potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves 128
Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy. 127
Effect of chilling on the ascorbic acid content of fennel during storage 127
Cicli extrastagionali di ruchetta per la IV gamma: aspetti produttivi e qualitativi 126
Selfcontrol for food hygiene and traditional products: a possible coexistence. 125
Extra virgin olive oil bitterness evaluation by sensory and chemical analysis 125
Supercritical CO2 Extraction of Lycopene and b-carotene from By-products of the Tomato Industry. 122
Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation 122
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours 120
La qualità fra tradizione e innovazione: la filiera olivicola lucana. 118
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 115
Aspetti salutistici legati al consumo del vino: studio dei polifenoli e delle amine biogene in vini del Sud Italia 115
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 115
Role of biogenc amines as index of freshness in beef meat packed with different bioplymeric materials 112
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study 110
La normativa del settore lattiero-caseario: una visione integrata del D.P.R. 54/97, del D.L.vo 155/97 e delle altre disposizioni vigenti. 108
Use of supercritical CO2 to increase tocols content in barley extracts. 108
Gluten-Free Brewing: Issues and Perspectives 107
Influence of processing on the technological and sensory quality of bread: an overview 105
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 104
Valutazione della freschezza di insalate baby-leaf di quarta gamma da parte dei consumatori in relazione ai parametri chimico-fisici 103
Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region. 102
Birre gluten-free: un mondo da scoprire 102
Tracciabilità e rintracciabilità come elementi di valorizzazione dell’olio di oliva. 100
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 97
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 96
Studio di sistemi di conservazione per il prolungamento della shellf-life di finocchi freschi. 94
Metodo di estrazione per la determinazione degli acidi grassi liberi nel formaggio 94
Riassunti dei lavori del III Convegno Nazionale dell'Olivo e dell'Olio 93
Totale 16.400
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Categoria #
all - tutte 75.907
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 75.907
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.597 0 0 0 0 0 153 146 184 70 265 218 561
2021/20221.287 90 131 258 125 35 54 49 106 120 36 54 229
2022/20231.487 167 15 36 141 184 207 27 195 306 65 93 51
2023/20241.096 117 59 104 56 102 188 52 91 189 24 35 79
2024/20252.201 80 44 301 174 124 118 202 222 233 78 288 337
2025/20263.320 393 339 533 865 798 392 0 0 0 0 0 0
Totale 18.453