IRIS
SCAZZINA, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 6.885
AS - Asia 5.962
EU - Europa 3.990
SA - Sud America 921
AF - Africa 348
OC - Oceania 12
Continente sconosciuto - Info sul continente non disponibili 4
Totale 18.122
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Nazione #
US - Stati Uniti d'America 6.698
SG - Singapore 2.138
CN - Cina 1.410
IT - Italia 1.245
VN - Vietnam 922
BR - Brasile 697
IE - Irlanda 559
HK - Hong Kong 476
DE - Germania 378
FI - Finlandia 336
SE - Svezia 334
BD - Bangladesh 279
GB - Regno Unito 223
ZA - Sudafrica 217
FR - Francia 211
NL - Olanda 165
IN - India 160
TR - Turchia 143
UA - Ucraina 118
RU - Federazione Russa 116
CA - Canada 93
AR - Argentina 81
KR - Corea 62
AT - Austria 56
ES - Italia 50
MX - Messico 47
CO - Colombia 46
JP - Giappone 45
IQ - Iraq 41
PL - Polonia 40
CI - Costa d'Avorio 39
ID - Indonesia 36
PH - Filippine 33
PK - Pakistan 27
EC - Ecuador 26
UZ - Uzbekistan 26
BE - Belgio 25
CZ - Repubblica Ceca 21
CL - Cile 20
SA - Arabia Saudita 18
PY - Paraguay 17
TH - Thailandia 17
PT - Portogallo 15
AE - Emirati Arabi Uniti 14
MA - Marocco 14
GR - Grecia 13
LT - Lituania 13
VE - Venezuela 13
EG - Egitto 12
JM - Giamaica 12
JO - Giordania 12
IR - Iran 11
AU - Australia 10
AZ - Azerbaigian 10
ET - Etiopia 10
KE - Kenya 10
MY - Malesia 10
NP - Nepal 10
CR - Costa Rica 8
DK - Danimarca 8
HR - Croazia 8
LB - Libano 8
PE - Perù 8
RO - Romania 8
UY - Uruguay 8
CH - Svizzera 7
IL - Israele 7
KG - Kirghizistan 7
TN - Tunisia 7
AL - Albania 6
BG - Bulgaria 6
DZ - Algeria 6
HN - Honduras 6
PS - Palestinian Territory 6
BO - Bolivia 5
BW - Botswana 5
DO - Repubblica Dominicana 5
EE - Estonia 5
HU - Ungheria 5
KZ - Kazakistan 5
LV - Lettonia 5
RS - Serbia 5
TW - Taiwan 5
TZ - Tanzania 5
GH - Ghana 4
LK - Sri Lanka 4
AM - Armenia 3
CG - Congo 3
EU - Europa 3
GA - Gabon 3
OM - Oman 3
PA - Panama 3
SI - Slovenia 3
SN - Senegal 3
TT - Trinidad e Tobago 3
BH - Bahrain 2
GT - Guatemala 2
KH - Cambogia 2
LY - Libia 2
MM - Myanmar 2
Totale 18.089
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Città #
Ashburn 1.113
Singapore 1.108
Dallas 814
San Jose 652
Dublin 547
Chandler 532
Hong Kong 455
Santa Clara 432
Beijing 339
Ho Chi Minh City 287
Parma 254
Boardman 242
Hanoi 219
Johannesburg 202
Ann Arbor 187
Chicago 181
Los Angeles 167
Hefei 153
Munich 139
Jacksonville 126
Milan 124
Dearborn 121
New York 121
Lauterbourg 112
Shanghai 97
Princeton 87
Izmir 82
Nanjing 82
Council Bluffs 78
São Paulo 76
Wilmington 68
Bologna 61
Bremen 57
Moscow 54
Buffalo 53
Seoul 52
Helsinki 51
Columbus 47
London 44
Rome 43
Nanchang 42
Da Nang 40
Haiphong 40
Abidjan 38
Bengaluru 38
San Mateo 38
Orem 37
Vienna 37
Turku 35
Hillsboro 33
The Dalles 33
Jinan 32
Kunming 32
Shenyang 30
Frankfurt am Main 29
Tokyo 29
Toronto 28
Denver 27
Houston 27
Warsaw 27
Fremont 26
Bogotá 25
Des Moines 25
Marseille 25
Changsha 24
Nuremberg 24
Tashkent 24
Modena 23
Seattle 23
Brooklyn 22
Brussels 22
Pogliano Milanese 21
Rio de Janeiro 21
Chennai 20
Naples 20
Tianjin 20
Düsseldorf 19
Montreal 19
Phoenix 19
Guangzhou 18
Jakarta 18
Hebei 17
Manchester 17
Baghdad 16
Belo Horizonte 16
Biên Hòa 16
Reggio Emilia 16
Atlanta 15
Curitiba 15
Istanbul 15
Mexico City 15
Jiaxing 14
Woodbridge 14
Chengdu 13
Pune 13
Redwood City 13
Rovereto 13
Stockholm 13
Turin 13
Charlotte 12
Totale 11.065
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Nome #
Development of nutritionally enhanced tortillas for space use 403
Chronic consumption of a bergamot-based beverage does not affect glucose, lipid and inflammatory biomarkers of cardiometabolic risk in healthy subjects: a randomised controlled intervention study 243
Routes to sustainability in public food procurement: An investigation of different models in primary school catering 241
A hand-made supplementary food for malnourished children 238
Effect of coffee and cocoa-based confectionery containing coffee on markers of cardiometabolic health: results from the pocket-4-life project 234
Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet 227
Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects 223
Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults 221
Body weight of individuals with obesity decreases after a 6-month high pasta or low pasta Mediterranean diet weight-loss intervention 215
Comprehensive dietary evaluation of Italian primary school children: food consumption and intake of energy, nutrients and phenolic compounds 212
Nature and Cognitive Perception of 4 Different Breakfast Meals Influence Satiety-Related Sensations and Postprandial Metabolic Responses but Have Little Effect on Food Choices and Intake Later in the Day in a Randomized Crossover Trial in Healthy Men 208
Association between dietary lignans and markers of cardiovascular disease in adult Italian subjects 204
Ability of a high-total antioxidant capacity diet to increase stool weight and bowel antioxidant status in human subjects. 204
Best practices for making the university campus a supportive environment for healthy and sustainable diets 203
"GIOCAMPUS" - An effective school-based intervention for breakfast promotion and overweight risk reduction. 195
Bioavailability and metabolism of phenolic compounds from wholegrain wheat and aleurone-rich wheat bread 195
Nudging Italian university students towards healthy and sustainable food choices: An online experiment 193
Adherence to the mediterranean diet in association with self-perception of diet sustainability, anthropometric and sociodemographic factors: A cross-sectional study in italian adults 193
Traditional and non-conventional pasta-making processes: Effect on in vitro starch digestibility 192
Nutritional, environmental and economic implications of children plate waste at school: a comparison between two Italian case studies 188
Digital nudging at the university canteen: an online study with American young adults 187
The importance of glycemic index on post-prandial glycaemia in the context of mixed meals: A randomized controlled trial on pasta and rice 187
Adherence to the mediterranean diet and environmental impact of the diet on primary school children living in Parma (Italy) 184
Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity 178
The use of new technologies for nutritional education in primary schools: a pilot study 176
Applications of chestnut flour as functional ingredients for bakery production 171
Food selection based on total antioxidant capacity can modify antioxidant intake, systemic inflammation, and liver function without altering markers of oxidative stress. 170
Glycaemic Index of some commercial gluten-free foods. 168
Development of a headspace solid-phase microextraction gas chromatographic-mass spectrometric method for the determination of short-chain fatty acids from intestinal fermentation 166
Adherence to the Mediterranean Diet and its association with sustainable dietary behaviors, sociodemographic factors, and lifestyle: a cross-sectional study in US University students 165
Effect of coffee and cocoa-based confectionery containing coffee on markers of dna damage and lipid peroxidation products: Results from a human intervention study 164
Intervention study with a high or low antioxidant capacity diet: effects on circulating β-carotene. 163
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 162
Giocampus school: A ''learning through playing'' approach to deliver nutritional education to children 162
Dietary glycemic index and glycemic load and risk of colorectal cancer: Results from the EPIC-Italy study 162
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review 161
Validation of a nutrition knowledge questionnaire in Italian students attending the University of Parma 161
Food selection based on high Total Antioxidant Capacity improves endothelial function in a low cardiovascular risk population 160
Understanding, promoting and predicting sustainable diets: A systematic review 160
The “Pappa di Parma” integrated approach against moderate acute malnutrition 159
Food perception at lunchtime does not depend on the nutritional and perceived characteristics of breakfast 157
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 156
The use of geographical indications in public food procurement: the example of Italian primary schools 156
Weight Status, Adherence to the Mediterranean Diet, Physical Activity Level, and Sleep Behavior of Italian Junior High School Adolescents 155
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 154
Food waste and children's preferences towards vegetables in primary schools: Two Italian case studies 154
Development of Nutritionally Enhanced Tortillas 154
Colonic Metabolism of Polyphenols From Coffee, Green Tea, and Hazelnut Skins 151
Bioavailability and metabolism of hydroxycinnamates in rats fed durum wheat aleurone fractions. 149
Weight status is related with gender and sleep duration but not with dietary habits and physical activity in primary school Italian children 148
Environmental Impact of Current Diets and Alternative Dietary Scenarios Worldwide: A Systematic Review 147
Bioavailability of catechins from ready-to-drink tea. 147
Intake of the plant lignans matairesinol, secoisolariciresinol, pinoresinol, and lariciresinol in relation to vascular inflammation and endothelial dysfunction in middle age-elderly men and post-menopausal women living in Northern Italy. 147
A nutritional evaluation of various typical Italian breakfast products: a comparison of macronutrient composition and glycaemic index values 146
In vitro bioaccessibility of phenolic acids from a commercial aleurone-enriched bread compared to a whole grain bread 145
Dietary habits of adolescents living in North America, Europe or Oceania: A review on fruit, vegetable and legume consumption, sodium intake, and adherence to the Mediterranean Diet 143
Effect of the Pasta Making Process on Slowly Digestible Starch Content 140
Effects of barley beta-glucan-enriched flour fractions on the glycaemic index of bread. 139
Measuring and comparing the carbon footprints of different procurement models for primary school meals: analysis of cases across five European countries 139
Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet 138
Measuring the Glycemic Index of foods: interlaboratory study. 138
First results from the ongoing Med4Youth European study: comparing Mediterranean diet with a Low-Fat Diet for adolescents with obesity 137
Adherence to the Mediterranean Diet and Its Association with Sustainable Dietary Behaviors, Sociodemographic Factors, and Lifestyle: An Online Survey in Italian and US University Students 136
100% Fruit juice intake and cardiovascular risk: a systematic review and meta-analysis of prospective and randomised controlled studies 136
In vitro bioaccessibility of phenolics and vitamins from durum wheat aleurone fractions 134
Evaluation of the potential of promoting healthy and sustainable food choices in a worksite canteen through an app-based intervention 133
A Nationwide Survey of Italian University Students: Exploring the Influences of Sustainable Dietary Behaviors, Lifestyle, and Sociodemographic Factors on Adherence to the Mediterranean Diet 132
Drivers and Barriers Influencing Adherence to the Mediterranean Diet: A Comparative Study across Five Countries 132
Sourdough bread: starch digestibility and postprandial glycemic response 130
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 129
Colonic fermentation of indigestible carbohydrates contributes to the second meal effect 127
Maternal postpartum depression in relation to child undernutrition in low- and middle-income countries: a systematic review and meta-analysis 125
Strengths and weaknesses of food eco-labeling: a review 124
Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing 124
Food quality, effects on health and sustainability today: a model case report 124
The energykids pilot study: Comparing energy balance of primary school children during school and summer camp 124
Coffee polyphenols and colonic fermentation: an in vivo study 123
Predicting the Adoption of a Sustainable Diet in Adults: A Cross-Sectional Study in Italy 122
How to improve food choices through vending machines: The importance of healthy food availability and consumers' awareness 121
Mediterranean diet and nonalcoholic fatty liver disease: molecular mechanisms of protection 120
Do Lifestyle Interventions before Gastric Bypass Prevent Weight Regain after Surgery? A Five-Year Longitudinal Study 119
Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts—ALMA 119
Glycemic index and glycemic load of commercial Italian foods. 118
Ultra-Processed Food Consumption and Relation with Diet Quality and Mediterranean Diet in Southern Italy 117
Starch digestibility of different experimental biscuit formulations 115
effetto di diete ad alta e bassa capacità antiossidante totale sullo stato redox dell'organismo 114
Dietary habits during the COVID-19 pandemic. Are work environments part of the problem? 113
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 113
Dietary intake of (poly)phenols in children and adults: cross-sectional analysis of UK National Diet and Nutrition Survey Rolling Programme (2008–2014) 112
The "5 a day" game: a nutritional intervention utilising innovative methodologies with primary school children 112
Nutritional Composition and Environmental Impact of Meals Selected in Workplace Canteens before and after an Intervention Promoting the Adherence to the Mediterranean Diet 111
Dietary Glycemic Index and liver steatosis in non-diabetic subjects. 111
Nutritionally enhanced tortillas 109
Protection of pancreatic β-cell function by dietary polyphenols 109
The effect of breakfasts varying in glycemic index and glycemic load on dietary induced thermogenesis and respiratory quotient. 109
Glycemic index values of pasta products: An overview 109
Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes. 108
Changes in terms of risks/benefits of shifting diets towards healthier and more sustainable dietary models 107
Towards a sustainable diet combining economic, environmental and nutritional objectives 106
Preserving Triticum biodiversity: high technological, nutritional, and sensory quality of whole wheat pasta from ancient, old, and evolutionary wheat varieties 104
Totale 15.569
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Categoria #
all - tutte 61.047
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 61.047
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202126 0 0 0 0 0 0 0 0 0 0 0 26
2021/2022533 26 36 12 32 60 20 43 56 28 36 25 159
2022/20232.052 180 184 119 180 212 216 21 135 665 33 65 42
2023/20241.266 63 69 24 23 57 145 103 350 49 64 72 247
2024/20253.672 140 172 189 237 400 417 190 164 459 348 321 635
2025/20268.642 674 686 1.293 705 1.086 463 926 336 863 618 668 324
Totale 18.392