IRIS
GALGANO, Fernanda
 Distribuzione geografica
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Continente #
NA - Nord America 11.353
EU - Europa 4.373
AS - Asia 3.657
SA - Sud America 396
AF - Africa 80
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 6
AN - Antartide 1
Totale 19.882
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Nazione #
US - Stati Uniti d'America 10.969
IT - Italia 1.620
CN - Cina 1.449
VN - Vietnam 771
SG - Singapore 708
UA - Ucraina 669
DE - Germania 363
FR - Francia 351
CA - Canada 310
HK - Hong Kong 310
BR - Brasile 298
GB - Regno Unito 285
RU - Federazione Russa 281
SE - Svezia 194
FI - Finlandia 187
TR - Turchia 96
IN - India 82
NL - Olanda 77
PL - Polonia 68
IE - Irlanda 62
MX - Messico 58
BE - Belgio 36
AT - Austria 34
ES - Italia 33
JP - Giappone 30
AR - Argentina 29
ID - Indonesia 27
PE - Perù 26
PK - Pakistan 24
LT - Lituania 21
IR - Iran 19
RO - Romania 19
ZA - Sudafrica 19
IQ - Iraq 18
BD - Bangladesh 16
EC - Ecuador 15
CH - Svizzera 14
GR - Grecia 14
AU - Australia 13
DZ - Algeria 13
KZ - Kazakistan 12
MY - Malesia 12
TN - Tunisia 12
IL - Israele 11
PH - Filippine 11
AE - Emirati Arabi Uniti 10
KR - Corea 10
CO - Colombia 9
CZ - Repubblica Ceca 9
EG - Egitto 9
TH - Thailandia 7
AZ - Azerbaigian 6
KE - Kenya 6
NP - Nepal 5
PT - Portogallo 5
CL - Cile 4
EU - Europa 4
HR - Croazia 4
HU - Ungheria 4
MA - Marocco 4
PY - Paraguay 4
UY - Uruguay 4
UZ - Uzbekistan 4
BG - Bulgaria 3
BH - Bahrain 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
CR - Costa Rica 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
GH - Ghana 2
GT - Guatemala 2
IS - Islanda 2
JM - Giamaica 2
LV - Lettonia 2
LY - Libia 2
NG - Nigeria 2
NI - Nicaragua 2
SA - Arabia Saudita 2
SC - Seychelles 2
AM - Armenia 1
AQ - Antartide 1
BF - Burkina Faso 1
BO - Bolivia 1
BW - Botswana 1
CD - Congo 1
CM - Camerun 1
CY - Cipro 1
EE - Estonia 1
Totale 19.868
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Città #
Ashburn 1.202
Woodbridge 999
Fairfield 833
Ann Arbor 747
Houston 586
Jacksonville 586
San Jose 508
Beijing 505
Chandler 502
Dallas 501
Dong Ket 499
Wilmington 349
Seattle 340
Singapore 309
Hong Kong 304
Cambridge 272
Toronto 238
Nanjing 226
Boardman 179
The Dalles 178
New York 177
Los Angeles 166
Centro 128
Kent 120
Lauterbourg 110
Princeton 109
Nanchang 108
Milan 107
Ho Chi Minh City 99
Helsinki 85
Rome 79
Moscow 78
Dearborn 77
Buffalo 73
Munich 73
Council Bluffs 71
Ogden 67
Orem 67
Hanoi 65
Santa Clara 60
Dublin 56
Bari 49
Warsaw 48
Kunming 47
Chicago 46
London 45
Tianjin 45
Shenyang 42
Verona 37
São Paulo 36
San Diego 35
Hebei 34
Potenza 34
Düsseldorf 33
Amsterdam 31
Hangzhou 30
Brussels 29
Naples 29
Chennai 27
Gaziantep 27
Montreal 27
San Francisco 27
Changsha 26
Denver 26
Manchester 26
Poplar 24
Vienna 24
Brooklyn 23
Frankfurt am Main 23
Jiaxing 23
Tokyo 23
Stockholm 22
Atlanta 20
Turku 20
Bologna 19
Lanzhou 19
Paris 19
Phoenix 19
Changchun 18
Guangzhou 17
Lima 17
Shanghai 17
Kocaeli 16
Mumbai 16
Zhengzhou 16
Camerino 15
Messina 15
Perugia 15
Redondo Beach 15
Washington 15
Ankara 14
Boston 14
Johannesburg 14
Mexico City 14
Miami 14
Napoli 14
Tukwila 14
Turin 14
Jinan 13
Taizhou 13
Totale 13.282
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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 768
Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution 465
Vitamin C content in leaves and roots of horseradish (Armoracia rusticana): Seasonal variation in fresh tissues and retention as affected by storage conditions 259
Characterization of biochemical factors affecting crop load in three olive cultivars 258
Focused Review: Agmatine in fermented foods 255
Accelerated shelf-life studies of extra virgin olive oils using the Oxitest method 238
Caratterizzazione di farine per la produzione di pane a ridotto contenuto di FODMAPs 235
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere 234
Analysis of trace elements in southern italian wines and their classification according to provenance. 228
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 227
Focus on gluten free biscuits: Ingredients and issues 227
Effect of Soil Water Availability on Yield and Some Quality Parameters of Extra Virgin Oil (Cv. Coratina) 226
Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability 225
Encapsulation of health-promoting ingredients: applications in foodstuffs 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 223
Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.) 222
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 222
Chemical Profile of White Wines Produced from ‘Greco bianco’ GrapeVariety in Different Italian Areas by Nuclear Magnetic Resonance(NMR) and Conventional Physicochemical Analyses 221
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 220
Quality Traits of Some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 219
Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy 211
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 209
Recent updates on the use of agro-food waste for biogas production 208
Primi risultati sullo sviluppo di prodotti caseari innovativi: accettabilità del consumatore. 203
The influence of processing and preservation on the retention of health-promoting compounds in broccoli 202
Caratteristiche qualitative del cavolfiore prodotto nella “Valle dell’Ofanto” in relazione al genotipo e alla conservazione 202
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 202
Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide 201
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 198
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 196
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions. 194
Subcritical Water Extraction of Phenolics from Artichoke (Cynara scolymus L.) Byproducts 193
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 193
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 190
Antioxidant properties of methanolic extracts obtained from blackberries and elderberry 186
A green process for nutraceuticals recovery from grape seeds using SC-CO2 and Subcritical Water 185
Biogenic ammines during ripening in “Semicotto Caprino” cheese: role of Enterococci. 185
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation 185
Nutraceutical properties of wild berry fruits from Southern Italy 181
Characterization of bioactivity and phytochemical composition with toxicity studies of different Opuntia dillenii extracts from Morocco 180
A survey on bacteriological and chemical characteristics in Pecorino cheese manufactured in the Basilicata area (Italy) 179
Conventional and organic foods: A comparison focused on animal products 179
Prolungamento della shelf-life di finocchi IV gamma. 177
Processing tomato quality as affected by irrigation scheduling 176
Recupero di nutraceutici da sottoprodotti dell’industria enologica mediante impiego di acqua allo stato subcritico 174
Application of bio-based polymers for fresh meat packaging 174
Impiego di acqua allo stato sub-critico per il recupero di sostanze naturali da sottoprodotti e scarti di lavorazione dell'industria alimentare 173
Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese. 170
HPLC determination of agmatine and other amines in wine. 170
Biogenic amines produced by Enterococci isolated from artisanal goat cheese in the South Italy. 170
The Olive Oil Chain in the Basilicata Region 169
Effect of pH and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. 163
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 163
Approccio metodologico per la caratterizzazione di un formaggio commerciabile attraverso la definizione del suo profilo sensoriale: l'esempio del Grana Padano. 162
Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects 160
Selfcontrol for food hygiene and traditional products: a possible coexistence. 159
Profilo sensoriale e dinamico della salsiccia lucana 159
Antioxydants in organic and traditional sunflower seed oils. 159
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 157
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia 156
Effect of chilling on the ascorbic acid content of fennel during storage 155
Development of a supercritical fluid extraction method for determination of total fat content in fish products. 153
Quality Traits of some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 153
Characterization of Extra-Virgin Olive Oils Produced in the Basilicata Region Based on Nutraceuticals Content 152
Biogenic Amines in Wines: A Review. 152
Nutritional quality of vegetables: effect of chilling on the ascorbic acid content of fennel. 151
Application of ozone in fresh-cut iceberg lettuce refrigeration 151
Extraction of natural antioxidants (carotenoids and tocopherols) from by-products of the tomato processing industry 151
Il Miskiglio di Teana 148
Role of biogenc amines as index of freshness in beef meat packed with different bioplymeric materials 148
Shelf-life monitoring of broccoli packed with different films 146
Role of the cultivar for choosing Clementine fruits with high level of health-promoting compounds 145
Extra virgin olive oil bitterness evaluation by sensory and chemical analysis 140
Caratterizzazione di vini del Sud Italia sulla base del contenuto in macro, microelementi e lantanidi 140
Supercritical CO2 Extraction of Lycopene and b-carotene from By-products of the Tomato Industry. 139
Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy. 139
Cicli extrastagionali di ruchetta per la IV gamma: aspetti produttivi e qualitativi 139
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 137
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours 136
null 132
La qualità fra tradizione e innovazione: la filiera olivicola lucana. 132
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 131
Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation 130
Aspetti salutistici legati al consumo del vino: studio dei polifenoli e delle amine biogene in vini del Sud Italia 126
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 124
Influence of processing on the technological and sensory quality of bread: an overview 122
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. 118
Use of supercritical CO2 to increase tocols content in barley extracts. 118
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study 117
Gluten-Free Brewing: Issues and Perspectives 116
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 113
Subcritical Water Extraction of Antioxidants from Buckwheat (Fagopyrum esculentum) Hulls 112
Valutazione della freschezza di insalate baby-leaf di quarta gamma da parte dei consumatori in relazione ai parametri chimico-fisici 111
Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region. 111
Metodo di estrazione per la determinazione degli acidi grassi liberi nel formaggio 111
Tracciabilità e rintracciabilità come elementi di valorizzazione dell’olio di oliva. 110
A survey of yeasts in traditional sausages of southern Italy. 110
Birre gluten-free: un mondo da scoprire 110
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 109
Studio di sistemi di conservazione per il prolungamento della shellf-life di finocchi freschi. 108
Totale 17.896
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Categoria #
all - tutte 79.903
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 79.903
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.044 0 0 0 0 0 0 0 0 0 265 218 561
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
2025/20265.225 393 339 533 865 798 490 752 228 374 453 0 0
Totale 20.358