IRIS
GALGANO, Fernanda
 Distribuzione geografica
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Continente #
NA - Nord America 7.742
EU - Europa 2.904
AS - Asia 1.688
SA - Sud America 52
AF - Africa 13
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 6
Totale 12.414
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Nazione #
US - Stati Uniti d'America 7.513
IT - Italia 1.177
CN - Cina 962
UA - Ucraina 662
VN - Vietnam 510
DE - Germania 235
CA - Canada 226
GB - Regno Unito 186
SE - Svezia 172
FR - Francia 148
FI - Finlandia 120
HK - Hong Kong 74
TR - Turchia 62
IE - Irlanda 60
BR - Brasile 28
BE - Belgio 27
RU - Federazione Russa 26
AT - Austria 21
IN - India 18
IR - Iran 14
ES - Italia 12
PE - Perù 11
PK - Pakistan 11
GR - Grecia 10
AR - Argentina 9
NL - Olanda 9
AU - Australia 8
IL - Israele 8
CH - Svizzera 7
PL - Polonia 7
JP - Giappone 5
PH - Filippine 5
RO - Romania 5
TN - Tunisia 5
DZ - Algeria 4
EU - Europa 4
KR - Corea 4
PT - Portogallo 4
HU - Ungheria 3
LU - Lussemburgo 3
A1 - Anonimo 2
CR - Costa Rica 2
IS - Islanda 2
KZ - Kazakistan 2
LT - Lituania 2
MY - Malesia 2
SC - Seychelles 2
SG - Singapore 2
TH - Thailandia 2
TW - Taiwan 2
UY - Uruguay 2
AZ - Azerbaigian 1
BG - Bulgaria 1
BY - Bielorussia 1
CY - Cipro 1
CZ - Repubblica Ceca 1
EC - Ecuador 1
EE - Estonia 1
ID - Indonesia 1
IQ - Iraq 1
LB - Libano 1
MA - Marocco 1
MK - Macedonia 1
MX - Messico 1
NZ - Nuova Zelanda 1
PY - Paraguay 1
SK - Slovacchia (Repubblica Slovacca) 1
ZA - Sudafrica 1
Totale 12.414
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Città #
Woodbridge 999
Fairfield 832
Ann Arbor 747
Jacksonville 584
Houston 568
Chandler 502
Dong Ket 499
Ashburn 497
Wilmington 348
Seattle 329
Cambridge 272
Beijing 267
Nanjing 224
Toronto 216
Centro 128
Princeton 109
Nanchang 108
New York 106
Dearborn 77
Hong Kong 70
Ogden 67
Dublin 54
Milan 52
Boardman 47
Kunming 45
Shenyang 42
Tianjin 42
Helsinki 39
San Diego 35
Verona 35
Hebei 34
Rome 34
Bari 33
London 31
Potenza 30
Hangzhou 27
Brussels 26
Gaziantep 26
Changsha 24
Jiaxing 23
Los Angeles 22
Vienna 21
Changchun 18
Lanzhou 17
Düsseldorf 16
Kocaeli 16
Napoli 14
Jinan 13
Taizhou 13
Tukwila 13
Washington 13
Zhengzhou 13
Dallas 12
Miami 12
Guangzhou 11
Lima 11
San Francisco 11
Norwalk 10
Perugia 10
Redwood City 10
Shanghai 10
Ho Chi Minh City 9
Indiana 9
Pignola 9
Sorrento 9
Turin 9
Ningbo 8
Cuneo 7
Des Moines 7
Florence 7
Frankfurt am Main 7
Paris 7
Pune 7
Simi Valley 7
Tehran 7
Bellinzago Novarese 6
Buenos Aires 6
Chicago 6
Palermo 6
Parma 6
Acton 5
Athens 5
Auburn Hills 5
Avigliano 5
Carpi 5
Casoria 5
Catania 5
Grottammare 5
Haikou 5
Hanover 5
Kilburn 5
Latina 5
Modica 5
Padova 5
Pellezzano 5
Torino 5
Trapani 5
Çanakkale 5
Arcore 4
Avellino 4
Totale 8.751
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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 596
Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution 383
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere 194
Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability 193
Characterization of biochemical factors affecting crop load in three olive cultivars 192
Quality Traits of Some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 183
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 182
Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.) 177
Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations 177
Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy 175
Accelerated shelf-life studies of extra virgin olive oils using the Oxitest method 173
Analysis of trace elements in southern italian wines and their classification according to provenance. 172
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 172
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 169
Chemical Profile of White Wines Produced from ‘Greco bianco’ GrapeVariety in Different Italian Areas by Nuclear Magnetic Resonance(NMR) and Conventional Physicochemical Analyses 167
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 166
Encapsulation of health-promoting ingredients: applications in foodstuffs 164
Production of a lycopene-enriched fraction from tomato pomace using supercritical carbon dioxide 162
Focus on gluten free biscuits: Ingredients and issues 162
Recent updates on the use of agro-food waste for biogas production 161
Focused Review: Agmatine in fermented foods 157
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 155
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation 154
Effect of Soil Water Availability on Yield and Some Quality Parameters of Extra Virgin Oil (Cv. Coratina) 153
Caratteristiche qualitative del cavolfiore prodotto nella “Valle dell’Ofanto” in relazione al genotipo e alla conservazione 152
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 147
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 144
Vitamin C content in leaves and roots of horseradish (Armoracia rusticana): Seasonal variation in fresh tissues and retention as affected by storage conditions 140
The influence of processing and preservation on the retention of health-promoting compounds in broccoli 138
Processing tomato quality as affected by irrigation scheduling 136
HPLC determination of agmatine and other amines in wine. 134
Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese. 133
null 132
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions. 132
Conventional and organic foods: A comparison focused on animal products 131
Characterization of bioactivity and phytochemical composition with toxicity studies of different Opuntia dillenii extracts from Morocco 131
Nutraceutical properties of wild berry fruits from Southern Italy 130
Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects 129
A survey on bacteriological and chemical characteristics in Pecorino cheese manufactured in the Basilicata area (Italy) 128
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 127
Quality Traits of some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 125
Biogenic ammines during ripening in “Semicotto Caprino” cheese: role of Enterococci. 123
Impiego di acqua allo stato sub-critico per il recupero di sostanze naturali da sottoprodotti e scarti di lavorazione dell'industria alimentare 121
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 119
Recupero di nutraceutici da sottoprodotti dell’industria enologica mediante impiego di acqua allo stato subcritico 115
Role of the cultivar for choosing Clementine fruits with high level of health-promoting compounds 115
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 112
Effect of pH and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. 111
Antioxidant properties of methanolic extracts obtained from blackberries and elderberry 111
Shelf-life monitoring of broccoli packed with different films 110
Il Miskiglio di Teana 108
Prolungamento della shelf-life di finocchi IV gamma. 107
Nutritional quality of vegetables: effect of chilling on the ascorbic acid content of fennel. 104
Profilo sensoriale e dinamico della salsiccia lucana 104
Biogenic amines produced by Enterococci isolated from artisanal goat cheese in the South Italy. 103
Subcritical Water Extraction of Phenolics from Artichoke (Cynara scolymus L.) Byproducts 102
Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation 102
Application of ozone in fresh-cut iceberg lettuce refrigeration 101
Effect of chilling on the ascorbic acid content of fennel during storage 101
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 100
Supercritical CO2 Extraction of Lycopene and b-carotene from By-products of the Tomato Industry. 99
Application of bio-based polymers for fresh meat packaging 99
Extraction of natural antioxidants (carotenoids and tocopherols) from by-products of the tomato processing industry 98
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia 96
Primi risultati sullo sviluppo di prodotti caseari innovativi: accettabilità del consumatore. 95
Characterization of Extra-Virgin Olive Oils Produced in the Basilicata Region Based on Nutraceuticals Content 95
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 94
Biogenic Amines in Wines: A Review. 93
Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy. 92
Extra virgin olive oil bitterness evaluation by sensory and chemical analysis 92
null 92
Approccio metodologico per la caratterizzazione di un formaggio commerciabile attraverso la definizione del suo profilo sensoriale: l'esempio del Grana Padano. 91
A green process for nutraceuticals recovery from grape seeds using SC-CO2 and Subcritical Water 91
Cicli extrastagionali di ruchetta per la IV gamma: aspetti produttivi e qualitativi 91
Development of a supercritical fluid extraction method for determination of total fat content in fish products. 90
Selfcontrol for food hygiene and traditional products: a possible coexistence. 89
The Olive Oil Chain in the Basilicata Region 84
Role of biogenc amines as index of freshness in beef meat packed with different bioplymeric materials 84
Caratterizzazione di vini del Sud Italia sulla base del contenuto in macro, microelementi e lantanidi 81
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. 80
Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region. 80
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study 80
Aspetti salutistici legati al consumo del vino: studio dei polifenoli e delle amine biogene in vini del Sud Italia 79
Subcritical Water Extraction of Antioxidants from Buckwheat (Fagopyrum esculentum) Hulls 79
La qualità fra tradizione e innovazione: la filiera olivicola lucana. 75
Metodo di estrazione per la determinazione degli acidi grassi liberi nel formaggio 75
Valutazione della freschezza di insalate baby-leaf di quarta gamma da parte dei consumatori in relazione ai parametri chimico-fisici 71
Use of supercritical CO2 to increase tocols content in barley extracts. 68
Tracciabilità e rintracciabilità come elementi di valorizzazione dell’olio di oliva. 66
Antioxydants in organic and traditional sunflower seed oils. 65
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours 65
Riassunti dei lavori del III Convegno Nazionale dell'Olivo e dell'Olio 64
Metodi fotometrici per la determinazione di parametri qualitativi dell'olio extravergine di oliva. In: Ricerche e Innovazioni per l'Industria Alimentare, Vol. XI 62
L’HACCP nella produzione della semola come metodologia preventiva di controllo 61
Birre gluten-free: un mondo da scoprire 61
Gluten-Free Brewing: Issues and Perspectives 61
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 61
Impiego della tecnica FT-NIR per la determinazione rapida del contenuto di etanolo in prodotti da forno 57
Studio di sistemi di conservazione per il prolungamento della shellf-life di finocchi freschi. 57
Effect of sucrose replacement and resistant starch addition on textural properties of gluten‑free doughs and biscuits 55
Totale 12.265
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Categoria #
all - tutte 42.274
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 42.274
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019699 0 0 0 0 0 0 0 0 0 192 221 286
2019/20202.790 337 203 179 610 113 276 173 271 171 201 209 47
2020/20212.231 163 184 67 142 78 153 146 184 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
2023/2024982 117 59 104 56 102 188 52 91 189 24 0 0
Totale 12.818