IRIS
GALGANO, Fernanda
 Distribuzione geografica
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Continente #
NA - Nord America 11.923
EU - Europa 4.445
AS - Asia 3.748
SA - Sud America 409
AF - Africa 86
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 6
AN - Antartide 1
Totale 20.634
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Nazione #
US - Stati Uniti d'America 11.517
IT - Italia 1.679
CN - Cina 1.471
VN - Vietnam 772
SG - Singapore 718
UA - Ucraina 669
DE - Germania 365
FR - Francia 352
CA - Canada 321
HK - Hong Kong 319
BR - Brasile 305
GB - Regno Unito 285
RU - Federazione Russa 281
SE - Svezia 194
FI - Finlandia 187
TR - Turchia 96
IN - India 88
NL - Olanda 80
PL - Polonia 70
IE - Irlanda 62
MX - Messico 61
BD - Bangladesh 55
BE - Belgio 36
AT - Austria 34
ES - Italia 34
JP - Giappone 33
AR - Argentina 30
PE - Perù 28
ID - Indonesia 27
PK - Pakistan 24
LT - Lituania 21
IR - Iran 19
RO - Romania 19
ZA - Sudafrica 19
IQ - Iraq 18
EC - Ecuador 17
CH - Svizzera 16
GR - Grecia 14
AU - Australia 13
DZ - Algeria 13
MY - Malesia 13
KZ - Kazakistan 12
TN - Tunisia 12
IL - Israele 11
PH - Filippine 11
AE - Emirati Arabi Uniti 10
CO - Colombia 10
KR - Corea 10
CZ - Repubblica Ceca 9
EG - Egitto 9
SC - Seychelles 8
TH - Thailandia 7
AZ - Azerbaigian 6
KE - Kenya 6
NP - Nepal 5
PT - Portogallo 5
CL - Cile 4
CR - Costa Rica 4
EU - Europa 4
HR - Croazia 4
HU - Ungheria 4
JM - Giamaica 4
MA - Marocco 4
PY - Paraguay 4
UY - Uruguay 4
UZ - Uzbekistan 4
BG - Bulgaria 3
BH - Bahrain 3
GT - Guatemala 3
LB - Libano 3
LU - Lussemburgo 3
PA - Panama 3
SK - Slovacchia (Repubblica Slovacca) 3
SR - Suriname 3
TW - Taiwan 3
VE - Venezuela 3
A1 - Anonimo 2
AL - Albania 2
AO - Angola 2
BB - Barbados 2
BY - Bielorussia 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
GH - Ghana 2
IS - Islanda 2
LV - Lettonia 2
LY - Libia 2
NG - Nigeria 2
NI - Nicaragua 2
PR - Porto Rico 2
SA - Arabia Saudita 2
SI - Slovenia 2
AM - Armenia 1
AQ - Antartide 1
BF - Burkina Faso 1
BO - Bolivia 1
BW - Botswana 1
CD - Congo 1
CM - Camerun 1
Totale 20.617
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Città #
Ashburn 1.226
Woodbridge 999
Fairfield 833
Ann Arbor 747
San Jose 634
Houston 587
Jacksonville 587
Beijing 518
Dallas 507
Chandler 502
Dong Ket 499
Wilmington 350
Seattle 344
Singapore 317
Hong Kong 310
Cambridge 272
Council Bluffs 266
Toronto 239
Nanjing 226
New York 187
Boardman 179
The Dalles 178
Los Angeles 172
Centro 128
Kent 120
Milan 116
Lauterbourg 110
Princeton 109
Nanchang 108
Ho Chi Minh City 99
Helsinki 85
Rome 79
Moscow 78
Dearborn 77
Buffalo 75
Munich 73
Santa Clara 72
Orem 69
Ogden 67
Hanoi 66
Dublin 57
Bari 51
Chicago 51
Warsaw 48
Kunming 47
London 45
Tianjin 45
Shenyang 42
São Paulo 38
Naples 37
Verona 37
San Diego 35
Hebei 34
Potenza 34
Düsseldorf 33
Amsterdam 31
Hangzhou 30
Brussels 29
Denver 29
Montreal 29
San Francisco 29
Chennai 27
Gaziantep 27
Changsha 26
Manchester 26
Tokyo 26
Brooklyn 25
Poplar 24
Vienna 24
Atlanta 23
Frankfurt am Main 23
Jiaxing 23
Stockholm 22
Phoenix 20
Turku 20
Bologna 19
Lanzhou 19
Paris 19
Changchun 18
Lima 18
Messina 18
Guangzhou 17
Shanghai 17
Kocaeli 16
Mexico City 16
Mumbai 16
Zhengzhou 16
Boston 15
Camerino 15
Miami 15
Perugia 15
Redondo Beach 15
Washington 15
Ankara 14
Johannesburg 14
Napoli 14
Tukwila 14
Turin 14
Jinan 13
Palermo 13
Totale 13.752
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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 782
Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution 475
Vitamin C content in leaves and roots of horseradish (Armoracia rusticana): Seasonal variation in fresh tissues and retention as affected by storage conditions 280
Focused Review: Agmatine in fermented foods 271
Characterization of biochemical factors affecting crop load in three olive cultivars 266
Accelerated shelf-life studies of extra virgin olive oils using the Oxitest method 244
Caratterizzazione di farine per la produzione di pane a ridotto contenuto di FODMAPs 243
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere 236
Focus on gluten free biscuits: Ingredients and issues 236
Analysis of trace elements in southern italian wines and their classification according to provenance. 232
Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.) 232
Encapsulation of health-promoting ingredients: applications in foodstuffs 232
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 232
Effect of Soil Water Availability on Yield and Some Quality Parameters of Extra Virgin Oil (Cv. Coratina) 231
Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability 231
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 228
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 225
Chemical Profile of White Wines Produced from ‘Greco bianco’ GrapeVariety in Different Italian Areas by Nuclear Magnetic Resonance(NMR) and Conventional Physicochemical Analyses 225
Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations 224
Quality Traits of Some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 222
The influence of processing and preservation on the retention of health-promoting compounds in broccoli 216
Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy 215
Primi risultati sullo sviluppo di prodotti caseari innovativi: accettabilità del consumatore. 215
Recent updates on the use of agro-food waste for biogas production 215
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 214
Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide 210
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 206
Caratteristiche qualitative del cavolfiore prodotto nella “Valle dell’Ofanto” in relazione al genotipo e alla conservazione 205
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 201
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 199
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 199
Subcritical Water Extraction of Phenolics from Artichoke (Cynara scolymus L.) Byproducts 198
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 197
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions. 195
Antioxidant properties of methanolic extracts obtained from blackberries and elderberry 192
Biogenic ammines during ripening in “Semicotto Caprino” cheese: role of Enterococci. 191
A green process for nutraceuticals recovery from grape seeds using SC-CO2 and Subcritical Water 189
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation 186
Characterization of bioactivity and phytochemical composition with toxicity studies of different Opuntia dillenii extracts from Morocco 186
Nutraceutical properties of wild berry fruits from Southern Italy 182
A survey on bacteriological and chemical characteristics in Pecorino cheese manufactured in the Basilicata area (Italy) 181
Prolungamento della shelf-life di finocchi IV gamma. 181
Conventional and organic foods: A comparison focused on animal products 181
Processing tomato quality as affected by irrigation scheduling 179
Biogenic amines produced by Enterococci isolated from artisanal goat cheese in the South Italy. 177
HPLC determination of agmatine and other amines in wine. 176
Recupero di nutraceutici da sottoprodotti dell’industria enologica mediante impiego di acqua allo stato subcritico 176
Impiego di acqua allo stato sub-critico per il recupero di sostanze naturali da sottoprodotti e scarti di lavorazione dell'industria alimentare 175
Application of bio-based polymers for fresh meat packaging 174
The Olive Oil Chain in the Basilicata Region 172
Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese. 170
Effect of pH and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. 170
Profilo sensoriale e dinamico della salsiccia lucana 169
Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects 167
Approccio metodologico per la caratterizzazione di un formaggio commerciabile attraverso la definizione del suo profilo sensoriale: l'esempio del Grana Padano. 166
Antioxydants in organic and traditional sunflower seed oils. 166
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 166
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 164
Selfcontrol for food hygiene and traditional products: a possible coexistence. 162
Effect of chilling on the ascorbic acid content of fennel during storage 162
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia 157
Application of ozone in fresh-cut iceberg lettuce refrigeration 156
Development of a supercritical fluid extraction method for determination of total fat content in fish products. 155
Quality Traits of some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 155
Characterization of Extra-Virgin Olive Oils Produced in the Basilicata Region Based on Nutraceuticals Content 154
Role of biogenc amines as index of freshness in beef meat packed with different bioplymeric materials 154
Biogenic Amines in Wines: A Review. 153
Nutritional quality of vegetables: effect of chilling on the ascorbic acid content of fennel. 152
Extra virgin olive oil bitterness evaluation by sensory and chemical analysis 152
Extraction of natural antioxidants (carotenoids and tocopherols) from by-products of the tomato processing industry 152
Il Miskiglio di Teana 151
Shelf-life monitoring of broccoli packed with different films 150
Role of the cultivar for choosing Clementine fruits with high level of health-promoting compounds 149
Caratterizzazione di vini del Sud Italia sulla base del contenuto in macro, microelementi e lantanidi 146
Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy. 144
Supercritical CO2 Extraction of Lycopene and b-carotene from By-products of the Tomato Industry. 143
Cicli extrastagionali di ruchetta per la IV gamma: aspetti produttivi e qualitativi 143
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 141
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 141
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours 137
La qualità fra tradizione e innovazione: la filiera olivicola lucana. 135
Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation 134
null 132
Aspetti salutistici legati al consumo del vino: studio dei polifenoli e delle amine biogene in vini del Sud Italia 129
Influence of processing on the technological and sensory quality of bread: an overview 127
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study 127
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 126
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 123
Subcritical Water Extraction of Antioxidants from Buckwheat (Fagopyrum esculentum) Hulls 123
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. 122
Use of supercritical CO2 to increase tocols content in barley extracts. 122
Gluten-Free Brewing: Issues and Perspectives 122
Enzymatic Hydrolysis of Hemp Seed Cake Flour: Impact on Technological Properties 121
Ruolo della fermentazione microbica nella riduzione di FODMAPs in impasti per panificazione: potenziale strategia per la gestione della sindrome dell’intestino irritabile. 118
Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region. 117
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 117
Influenza di imballaggi commerciali sulla shelf-life e sulla qualità dei pomodorini cherry (CV Shiren) 116
Valutazione della freschezza di insalate baby-leaf di quarta gamma da parte dei consumatori in relazione ai parametri chimico-fisici 115
Tracciabilità e rintracciabilità come elementi di valorizzazione dell’olio di oliva. 114
Metodo di estrazione per la determinazione degli acidi grassi liberi nel formaggio 114
Totale 18.431
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Categoria #
all - tutte 86.674
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 86.674
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20265.882 393 339 533 865 798 490 752 228 374 568 474 68
2026/202795 95 0 0 0 0 0 0 0 0 0 0 0
Totale 21.110