IRIS
GALGANO, Fernanda
 Distribuzione geografica
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Continente #
NA - Nord America 12.160
EU - Europa 4.461
AS - Asia 3.781
Continente sconosciuto - Info sul continente non disponibili 483
SA - Sud America 409
AF - Africa 87
OC - Oceania 16
AN - Antartide 1
Totale 21.398
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Nazione #
US - Stati Uniti d'America 11.747
IT - Italia 1.691
CN - Cina 1.483
VN - Vietnam 772
SG - Singapore 734
UA - Ucraina 669
DE - Germania 365
FR - Francia 352
CA - Canada 325
HK - Hong Kong 321
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 81
PL - Polonia 70
IE - Irlanda 62
MX - Messico 61
BD - Bangladesh 57
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
ZA - Sudafrica 20
IR - Iran 19
RO - Romania 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
KR - Corea 11
PH - Filippine 11
AE - Emirati Arabi Uniti 10
CO - Colombia 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
BG - Bulgaria 4
CL - Cile 4
CR - Costa Rica 4
EU - Europa 4
GT - Guatemala 4
HR - Croazia 4
HU - Ungheria 4
JM - Giamaica 4
MA - Marocco 4
PY - Paraguay 4
UY - Uruguay 4
UZ - Uzbekistan 4
BH - Bahrain 3
LB - Libano 3
LU - Lussemburgo 3
MK - Macedonia 3
PA - Panama 3
PR - Porto Rico 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
HN - Honduras 2
IS - Islanda 2
LV - Lettonia 2
LY - Libia 2
NG - Nigeria 2
NI - Nicaragua 2
SA - Arabia Saudita 2
SI - Slovenia 2
AM - Armenia 1
AQ - Antartide 1
BF - Burkina Faso 1
BO - Bolivia 1
BW - Botswana 1
Totale 20.904
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Città #
Ashburn 1.263
Woodbridge 999
Fairfield 833
Ann Arbor 747
San Jose 635
Houston 587
Jacksonville 587
Beijing 528
Dallas 522
Chandler 502
Dong Ket 499
Council Bluffs 355
Wilmington 350
Seattle 347
Singapore 328
Hong Kong 312
Cambridge 272
Toronto 239
Nanjing 226
New York 191
Boardman 179
The Dalles 178
Los Angeles 175
Centro 128
Kent 120
Milan 118
Lauterbourg 110
Princeton 110
Nanchang 108
Ho Chi Minh City 99
Helsinki 85
Santa Clara 82
Rome 79
Moscow 78
Dearborn 77
Buffalo 76
Munich 73
Orem 70
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
San Francisco 32
Amsterdam 31
Denver 30
Hangzhou 30
Montreal 30
Brussels 29
Phoenix 29
Brooklyn 28
Chennai 27
Gaziantep 27
Changsha 26
Manchester 26
Tokyo 26
Poplar 24
Vienna 24
Atlanta 23
Frankfurt am Main 23
Jiaxing 23
Stockholm 22
Turku 20
Bologna 19
Lanzhou 19
Paris 19
Shanghai 19
Changchun 18
Lima 18
Messina 18
Guangzhou 17
Perugia 17
Boston 16
Kocaeli 16
Mexico City 16
Miami 16
Mumbai 16
Zhengzhou 16
Camerino 15
Redondo Beach 15
Washington 15
Ankara 14
Johannesburg 14
Napoli 14
Palermo 14
Tukwila 14
Turin 14
Jinan 13
Totale 13.966
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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 786
Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution 475
Focused Review: Agmatine in fermented foods 301
Vitamin C content in leaves and roots of horseradish (Armoracia rusticana): Seasonal variation in fresh tissues and retention as affected by storage conditions 283
Characterization of biochemical factors affecting crop load in three olive cultivars 266
Caratterizzazione di farine per la produzione di pane a ridotto contenuto di FODMAPs 253
Accelerated shelf-life studies of extra virgin olive oils using the Oxitest method 245
Focus on gluten free biscuits: Ingredients and issues 243
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere 237
Encapsulation of health-promoting ingredients: applications in foodstuffs 235
Analysis of trace elements in southern italian wines and their classification according to provenance. 233
Effect of Soil Water Availability on Yield and Some Quality Parameters of Extra Virgin Oil (Cv. Coratina) 233
Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability 233
Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.) 232
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 232
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 229
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 227
Chemical Profile of White Wines Produced from ‘Greco bianco’ GrapeVariety in Different Italian Areas by Nuclear Magnetic Resonance(NMR) and Conventional Physicochemical Analyses 227
Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations 226
The influence of processing and preservation on the retention of health-promoting compounds in broccoli 225
Quality Traits of Some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 223
Recent updates on the use of agro-food waste for biogas production 218
Primi risultati sullo sviluppo di prodotti caseari innovativi: accettabilità del consumatore. 217
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 216
Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy 216
Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide 212
Caratteristiche qualitative del cavolfiore prodotto nella “Valle dell’Ofanto” in relazione al genotipo e alla conservazione 207
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 207
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 203
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 202
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 201
Subcritical Water Extraction of Phenolics from Artichoke (Cynara scolymus L.) Byproducts 199
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 198
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions. 197
Biogenic ammines during ripening in “Semicotto Caprino” cheese: role of Enterococci. 194
Antioxidant properties of methanolic extracts obtained from blackberries and elderberry 193
A green process for nutraceuticals recovery from grape seeds using SC-CO2 and Subcritical Water 191
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation 188
Nutraceutical properties of wild berry fruits from Southern Italy 186
Characterization of bioactivity and phytochemical composition with toxicity studies of different Opuntia dillenii extracts from Morocco 186
Prolungamento della shelf-life di finocchi IV gamma. 184
A survey on bacteriological and chemical characteristics in Pecorino cheese manufactured in the Basilicata area (Italy) 182
Conventional and organic foods: A comparison focused on animal products 182
Processing tomato quality as affected by irrigation scheduling 180
HPLC determination of agmatine and other amines in wine. 179
Biogenic amines produced by Enterococci isolated from artisanal goat cheese in the South Italy. 178
Recupero di nutraceutici da sottoprodotti dell’industria enologica mediante impiego di acqua allo stato subcritico 177
Application of bio-based polymers for fresh meat packaging 176
Impiego di acqua allo stato sub-critico per il recupero di sostanze naturali da sottoprodotti e scarti di lavorazione dell'industria alimentare 176
The Olive Oil Chain in the Basilicata Region 174
Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese. 173
Effect of pH and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. 172
Profilo sensoriale e dinamico della salsiccia lucana 172
Antioxydants in organic and traditional sunflower seed oils. 171
Approccio metodologico per la caratterizzazione di un formaggio commerciabile attraverso la definizione del suo profilo sensoriale: l'esempio del Grana Padano. 167
Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects 167
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 167
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 165
Effect of chilling on the ascorbic acid content of fennel during storage 164
Selfcontrol for food hygiene and traditional products: a possible coexistence. 163
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia 158
Development of a supercritical fluid extraction method for determination of total fat content in fish products. 158
Application of ozone in fresh-cut iceberg lettuce refrigeration 157
Quality Traits of some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 156
Role of biogenc amines as index of freshness in beef meat packed with different bioplymeric materials 156
Characterization of Extra-Virgin Olive Oils Produced in the Basilicata Region Based on Nutraceuticals Content 155
Biogenic Amines in Wines: A Review. 155
Nutritional quality of vegetables: effect of chilling on the ascorbic acid content of fennel. 154
Extra virgin olive oil bitterness evaluation by sensory and chemical analysis 154
Extraction of natural antioxidants (carotenoids and tocopherols) from by-products of the tomato processing industry 154
Il Miskiglio di Teana 152
Shelf-life monitoring of broccoli packed with different films 151
Role of the cultivar for choosing Clementine fruits with high level of health-promoting compounds 150
Caratterizzazione di vini del Sud Italia sulla base del contenuto in macro, microelementi e lantanidi 149
Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy. 148
Supercritical CO2 Extraction of Lycopene and b-carotene from By-products of the Tomato Industry. 144
Cicli extrastagionali di ruchetta per la IV gamma: aspetti produttivi e qualitativi 144
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 143
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 138
La qualità fra tradizione e innovazione: la filiera olivicola lucana. 136
Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation 135
null 132
Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products 130
Aspetti salutistici legati al consumo del vino: studio dei polifenoli e delle amine biogene in vini del Sud Italia 130
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study 130
Influence of processing on the technological and sensory quality of bread: an overview 129
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 126
Subcritical Water Extraction of Antioxidants from Buckwheat (Fagopyrum esculentum) Hulls 125
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. 124
Use of supercritical CO2 to increase tocols content in barley extracts. 124
Ruolo della fermentazione microbica nella riduzione di FODMAPs in impasti per panificazione: potenziale strategia per la gestione della sindrome dell’intestino irritabile. 123
Enzymatic Hydrolysis of Hemp Seed Cake Flour: Impact on Technological Properties 122
Gluten-Free Brewing: Issues and Perspectives 122
Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region. 120
Influenza di imballaggi commerciali sulla shelf-life e sulla qualità dei pomodorini cherry (CV Shiren) 118
Valutazione della freschezza di insalate baby-leaf di quarta gamma da parte dei consumatori in relazione ai parametri chimico-fisici 117
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 117
Tracciabilità e rintracciabilità come elementi di valorizzazione dell’olio di oliva. 115
A survey of yeasts in traditional sausages of southern Italy. 115
Totale 18.651
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Categoria #
all - tutte 88.814
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 88.814
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.197 0 131 258 125 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
2026/2027383 154 229 0 0 0 0 0 0 0 0 0 0
Totale 21.398