IRIS
CIRLINI, Martina
 Distribuzione geografica
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Continente #
NA - Nord America 5.173
AS - Asia 4.321
EU - Europa 3.873
SA - Sud America 759
AF - Africa 212
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 2
Totale 14.348
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Nazione #
US - Stati Uniti d'America 5.022
SG - Singapore 1.806
CN - Cina 1.326
IT - Italia 1.153
IE - Irlanda 599
BR - Brasile 591
SE - Svezia 463
HK - Hong Kong 360
FI - Finlandia 343
DE - Germania 324
VN - Vietnam 300
NL - Olanda 198
GB - Regno Unito 146
TR - Turchia 143
ZA - Sudafrica 141
AT - Austria 119
UA - Ucraina 118
RU - Federazione Russa 110
IN - India 108
CA - Canada 89
AR - Argentina 84
FR - Francia 84
BE - Belgio 43
PL - Polonia 43
MX - Messico 42
ID - Indonesia 40
ES - Italia 37
BD - Bangladesh 31
KR - Corea 31
EC - Ecuador 30
IQ - Iraq 26
CZ - Repubblica Ceca 24
TH - Thailandia 22
JP - Giappone 21
CI - Costa d'Avorio 19
MA - Marocco 14
CO - Colombia 12
VE - Venezuela 12
DZ - Algeria 11
GR - Grecia 11
PT - Portogallo 11
UZ - Uzbekistan 11
PE - Perù 10
MY - Malesia 9
PK - Pakistan 9
IR - Iran 8
KZ - Kazakistan 8
LT - Lituania 8
PY - Paraguay 8
HU - Ungheria 7
SA - Arabia Saudita 7
AE - Emirati Arabi Uniti 6
CL - Cile 6
IL - Israele 6
AU - Australia 5
AZ - Azerbaigian 5
EG - Egitto 5
ET - Etiopia 5
LB - Libano 5
PH - Filippine 5
TN - Tunisia 5
BG - Bulgaria 4
CH - Svizzera 4
DO - Repubblica Dominicana 4
JM - Giamaica 4
KG - Kirghizistan 4
OM - Oman 4
RS - Serbia 4
BH - Bahrain 3
BO - Bolivia 3
HR - Croazia 3
KE - Kenya 3
ME - Montenegro 3
NO - Norvegia 3
QA - Qatar 3
RO - Romania 3
SY - Repubblica araba siriana 3
UY - Uruguay 3
AO - Angola 2
BB - Barbados 2
CR - Costa Rica 2
DK - Danimarca 2
EU - Europa 2
GE - Georgia 2
HN - Honduras 2
JO - Giordania 2
KH - Cambogia 2
LU - Lussemburgo 2
AG - Antigua e Barbuda 1
AM - Armenia 1
BN - Brunei Darussalam 1
CY - Cipro 1
GA - Gabon 1
GH - Ghana 1
GI - Gibilterra 1
GL - Groenlandia 1
GT - Guatemala 1
MD - Moldavia 1
ML - Mali 1
MN - Mongolia 1
Totale 14.335
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Città #
Singapore 870
Ashburn 834
Dublin 599
Dallas 545
Chandler 539
Santa Clara 450
Hong Kong 359
Beijing 340
Parma 271
Ann Arbor 198
Boardman 174
Dearborn 164
Jacksonville 156
Johannesburg 135
New York 126
Shanghai 118
Hefei 110
Milan 109
Nanjing 108
Los Angeles 106
Ho Chi Minh City 104
Princeton 103
Izmir 99
Vienna 93
Munich 92
Rome 71
Wilmington 71
Buffalo 60
Moscow 59
Hanoi 58
São Paulo 54
Bologna 50
Helsinki 50
San Mateo 50
Columbus 49
Shenyang 43
Nanchang 37
Woodbridge 37
Dong Ket 36
Jinan 35
Seattle 35
Bremen 34
Toronto 31
Changsha 30
Jakarta 30
The Dalles 30
Warsaw 30
Marseille 29
Kunming 28
Amsterdam 27
Brussels 27
Council Bluffs 27
Seoul 26
Hebei 25
Des Moines 24
Hangzhou 23
Chicago 22
Modena 22
Pune 22
Redmond 22
Ottawa 21
Tianjin 21
Brooklyn 20
Guangzhou 20
Rio de Janeiro 20
Tokyo 19
Abidjan 18
Palermo 18
Turku 18
Belo Horizonte 17
Denver 17
Jiaxing 17
Atlanta 16
Frankfurt am Main 16
Naples 16
Stockholm 16
Zhengzhou 15
Norwalk 14
Nuremberg 14
Brasília 13
Chennai 13
Falls Church 13
Haiphong 13
Houston 13
Boston 12
Montreal 12
Santa Fe 12
Buenos Aires 11
Haikou 11
London 11
Porto Alegre 11
Quito 11
Baghdad 10
Bolzano 10
Hat Yai 10
Poplar 10
Reggio Emilia 10
San Francisco 10
Tashkent 10
Ankara 9
Totale 8.674
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Nome #
A novel time/temperature approach to sous vide cooking of beef muscle 201
Effetto del metil jasmonato e dell’acido salicilico sulla micropropagazione e sul metabolismo secondario di piante vitro-derivate di luppolo 200
Altitude effects on fruit morphology and flour composition of two chestnut cultivars 187
Vitro-derived hop plantlets, var. Magnum, are a rich source of bioactive compounds 183
Changes in chemical profile of Cascade hop cones according to the growing area 181
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 178
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 175
1H NMR Study of Fermented Cocoa (Theobroma Cacao L.) Beans 174
Vitro‑derived hop (Humulus lupulus L.) leaves and roots as source of bioactive compounds: antioxidant activity and polyphenolic profile 172
Gluten peptides drive healthy and celiac monocytes toward an M2-like polarization 170
Mycotoxins from Alternaria: Toxicological Implications 158
A sensitive UHPLC-ESI-MS/MS method for the determination of tropane alkaloids in herbal teas and extracts 157
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 154
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 151
Composizione chimica di frutti e farine di alcune cultivar di castagno (Castanea sativa Mill.) in Emilia Romagna 150
The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production 148
Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification 145
CARATTERIZZAZIONE DEI COMPONENTI MINORI CON POTENZIALE ATTIVITA’ NUTRACEUTICA DELLA MANNA ESTRATTA DA FRAXINUS EXCELSIOR 142
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 140
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 138
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 137
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 136
Determinazione del caramello di classe III e IV nell’aceto balsamico di Modena tramite misure spettrofotometriche 136
Applications of chestnut flour as functional ingredients for bakery production 135
Assessing food authenticity through protein and metabolic markers 135
Effects of orally administered fumonisin B1 (FB1), partially hydrolysed FB1, hydrolysed FB1 and N-(1-deoxy-D-fructos-1-yl) FB1 on the sphingolipid metabolism in rats 131
1H NMR fingerprinting of soybean extracts, with emphasis on identification and quantification of isoflavones 129
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 129
Are tropane alkaloids present in organic foods? Detection of scopolamine and atropine in organic buckwheat ( Fagopyron esculentum L.) products by UHPLC–MS/MS 129
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 129
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 128
Caratterizzazione della frazione volatile della farina di castagne tramite tecnica HS-SPME/GC-MS 128
Produzione di antimicrobici da scarti vegetali 126
Betacyanins, nitrates and the issue of standardization in red beetroot (Beta vulgaris L.) extracts and powders sold online 124
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 123
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 123
Gliadin-mediated production of polyamines by RAW264.7 macrophages modulates intestinal epithelial permeability in vitro 120
Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars 119
Wood distillate as corroborant to improve hemp (Cannabis sativa L.) microgreen growth and antioxidant activity 117
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 116
CONCENTRATION OF DL-PCBs IN FISH FROM MARKET OF PARMA CITY (NORTH ITALY): ESTIMATED HUMAN INTAKE 115
5-n-alkylresorcinols but not hydroxycinnamic acids are directly related to a lower accumulation of deoxynivalenol and its glucoside in Triticum spp. Genotypes with different ploidity levels 115
Masked fumonisins in processed food: co-occurrence of hidden and bound forms and their stability under digestive conditions. 114
Durum and soft wheat flours in sourdough and straight-dough bread-making 114
From byproduct to resource: Fermented apple pomace as beer flavoring 114
A Computational Understanding of Inter-Individual Variability in CYP2D6 Activity to Investigate the Impact of Missense Mutations on Ochratoxin A Metabolism 114
Application of High Resolution Nuclear Magnetic Resonance Spettroscopy to the study of Food Lipids 113
Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making 113
Black Soldier Fly Larvae Grown on Hemp Fiber: Nutritional Composition and Production of Potential Bioactive Peptides 112
IDENTIFICATION AND CHARACTERIZATION OF SOME FUMONISIN DERIVATIVES BY TANDEM MASS SPECTROMETRY TECHNIQUE 112
Are treated celiac patients at risk for mycotoxins? An Italian case-study. 112
The influence of seasonality on total fat and fatty acids profile, protein and amino acid, and antioxidant properties of traditional Italian flours from different chestnut cultivars 111
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 111
Chestnut flour in gluten-free bread: An added value during shelf life 110
Non-starter lactic acid bacteria strategy to grow during cheese ripening 110
Sumac (Rhus coriaria L.) sprouts: from in vitro seed germination to phenolic content and antioxidant activity for biotechnological application 109
Identification and characterization of ancient Italian chestnut using nuclear microsatellite markers 109
Impact of Naturally Contaminated Substrates on Alphitobius diaperinus and Hermetia illucens: Uptake and Excretion of Mycotoxins 109
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 108
Presenza di alcaloidi tropanici in integratori alimentari 106
Phytochemical Profiling of Flavonoids, Phenolic Acids, Terpenoids, and Volatile Fraction of a Rosemary (Rosmarinus officinalis L.) Extract 106
Characterization of a potential nutraceutical ingredient: pomegranate (Punica granatum L.) seed oil unsaponifiable fraction 105
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 104
Determination of Silymarin “in vitro ruminal degradabilità” by HPLC/ESI/MS method 104
Phenolic and volatile composition of a dry spearmint (Mentha spicata L.) extract 104
Masked Mycotoxins Are Efficiently Hydrolyzed by Human Colonic Microbiota Releasing Their Aglycones 103
MOLECULAR MARKERS OF BIOACTIVITY IN PORK MEAT PRODUCTS: CHARACTERIZATION OF GASTRO-INTESTINAL DIGESTED SAMPLES 102
Brand-dependent volatile fingerprinting of italian wines from Valpolicella 102
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 102
LDS1-produced oxylipins are negative regulators of growth, conidiation and fumonisin synthesis in the fungal maize pathogen Fusarium verticillioides 101
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 101
Acrylamide reduction strategy in combination with deoxynivalenol mitigation in industrial biscuits production 101
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 100
LC/ESI-MS/MS analysis outlines the different fumonisin patterns produced by F. verticillioides in culture media and in maize kernels. 100
HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing 99
Gliadin modulates epithelial permeability by stimulating arginine metabolism in macrophages 98
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 97
CHARACTERIZATION OF THE AROMATIC PROFILE OF ITALIAN MALVASIA WINES BY HS-SPME/GC-MS APPROACH 97
Design of experiment approach to boost volatile production from kiwi byproducts 96
Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions 96
Hydrolysed fumonisin B1 and N-(deoxy-D-fructos-1-yl)-fumonisin B1: stability and catabolic fate under simulated human gastrointestinal conditions 96
Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction 96
Molecular insights on xenoestrogenic potential of zearalenone-14-glucoside through a mixed in vitro/in silico approach 95
Green solutions to extract bioactive compounds from vitro-derived hop plantlets treated with elicitors 94
CATABOLIC FATE OF MASKED MYCOTOXINS 94
Sostanze funzionali nell’olio di semi di melagrana (Punica granatum) 93
CHARACTERIZATION OF THE AROMATIC PROFILE OF VALPOLICELLA, AMARONE AND RECIOTO WINES BY HS-SPME/GC-MS ANALYSIS 92
Evaluation of In Vitro-Derived Hop Plantlets, cv. Columbus and Magnum, as Potential Source of Bioactive Compounds 92
Stability Studies of Ozonized Sunflower Oil and Enriched Cosmetics with a Dedicated Peroxide Value Determination 90
Influence of the industrial process from caryopsis to cornmeal semolina on levels of fumonisins and their masked forms 90
Volatile Fingerpriting of Chestnut flours from traditional Emilia Romagna (Italy) cultivars 89
Exploring the rhizosphere of perennial wheat: potential for plant growth promotion and biocontrol applications 88
Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars 88
Changes in proteolysis and volatile fraction of nitrite-free Italian-type salami modified in formulation and processing 87
Characterization of Waxes in the Roman Wall Paintings of the Herculaneum Site (Italy) 87
Durum wheat (Triticum Durum Desf.) lines show different abilities to form masked mycotoxins under greenhouse conditions 87
Study on the uptake and metabolism of the masked forms of zearalenone in human intestinal Caco-2 cells. 86
Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran 85
Biochar: A Valid Additive to Enhance Kiwifruit In Vitro Proliferation 85
Trasformazioni chimiche negli aceti balsamici: studio delle reazioni di esterificazione tra zuccheri e acido acetico 85
Totale 11.902
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Categoria #
all - tutte 51.451
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 51.451
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021424 0 0 0 0 0 30 39 44 122 74 51 64
2021/2022563 22 27 17 44 18 30 48 55 39 40 29 194
2022/20232.175 225 252 141 155 180 223 16 138 703 12 90 40
2023/20241.087 64 66 27 61 84 281 93 64 63 69 75 140
2024/20253.748 166 179 202 266 395 421 205 194 452 348 300 620
2025/20264.356 792 830 942 700 1.045 47 0 0 0 0 0 0
Totale 14.593