IRIS
CIRLINI, Martina
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 6.763
AS - Asia 6.355
EU - Europa 4.488
SA - Sud America 904
AF - Africa 309
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 2
Totale 18.830
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 6.551
SG - Singapore 2.223
CN - Cina 1.505
IT - Italia 1.500
VN - Vietnam 1.059
BR - Brasile 671
IE - Irlanda 605
SE - Svezia 467
HK - Hong Kong 444
BD - Bangladesh 372
FI - Finlandia 347
DE - Germania 333
FR - Francia 239
NL - Olanda 217
ZA - Sudafrica 199
GB - Regno Unito 167
TR - Turchia 159
IN - India 139
UA - Ucraina 124
AT - Austria 121
CA - Canada 121
RU - Federazione Russa 112
AR - Argentina 106
MX - Messico 57
IQ - Iraq 55
PL - Polonia 53
JP - Giappone 51
BE - Belgio 49
ID - Indonesia 47
KR - Corea 45
ES - Italia 41
TH - Thailandia 40
EC - Ecuador 38
PH - Filippine 33
PK - Pakistan 33
CZ - Repubblica Ceca 26
CO - Colombia 24
MA - Marocco 21
CI - Costa d'Avorio 20
DZ - Algeria 19
UZ - Uzbekistan 19
VE - Venezuela 19
MY - Malesia 14
CL - Cile 13
GR - Grecia 13
PE - Perù 12
PT - Portogallo 12
SA - Arabia Saudita 12
PY - Paraguay 11
IR - Iran 10
KZ - Kazakistan 10
AE - Emirati Arabi Uniti 9
EG - Egitto 9
ET - Etiopia 9
LT - Lituania 9
TN - Tunisia 9
AZ - Azerbaigian 8
KE - Kenya 8
HU - Ungheria 7
IL - Israele 7
JM - Giamaica 7
JO - Giordania 7
NP - Nepal 7
OM - Oman 7
TW - Taiwan 7
AU - Australia 6
DO - Repubblica Dominicana 6
UY - Uruguay 6
CH - Svizzera 5
HR - Croazia 5
LB - Libano 5
BG - Bulgaria 4
BH - Bahrain 4
BO - Bolivia 4
CR - Costa Rica 4
KG - Kirghizistan 4
RS - Serbia 4
BB - Barbados 3
DK - Danimarca 3
GT - Guatemala 3
KH - Cambogia 3
ME - Montenegro 3
NO - Norvegia 3
QA - Qatar 3
RO - Romania 3
SY - Repubblica araba siriana 3
AL - Albania 2
AM - Armenia 2
AO - Angola 2
BY - Bielorussia 2
CY - Cipro 2
EU - Europa 2
GE - Georgia 2
HN - Honduras 2
LU - Lussemburgo 2
LV - Lettonia 2
MD - Moldavia 2
MG - Madagascar 2
MN - Mongolia 2
NG - Nigeria 2
Totale 18.800
Salva come PNG Salva come JPEG
Città #
Singapore 1.139
Ashburn 1.008
San Jose 708
Dublin 601
Dallas 562
Chandler 539
Santa Clara 472
Hong Kong 411
Beijing 355
Ho Chi Minh City 313
Parma 307
Hanoi 248
Boardman 226
Ann Arbor 198
Johannesburg 187
New York 186
Dearborn 164
Los Angeles 158
Jacksonville 156
Lauterbourg 138
Milan 130
Shanghai 120
Hefei 110
Nanjing 108
Princeton 103
Izmir 100
Vienna 94
Munich 92
Rome 90
Buffalo 85
Council Bluffs 81
Bologna 78
Wilmington 71
São Paulo 64
Moscow 59
Helsinki 54
San Mateo 50
Columbus 49
Shenyang 43
Da Nang 39
Toronto 39
Warsaw 38
Chicago 37
Nanchang 37
The Dalles 37
Woodbridge 37
Dong Ket 36
Hillsboro 36
Amsterdam 35
Haiphong 35
Jinan 35
Seattle 35
Bremen 34
Jakarta 33
Modena 32
Marseille 31
Brussels 30
Changsha 30
Kunming 28
Tokyo 28
Seoul 26
Des Moines 25
Hebei 25
Hangzhou 24
Naples 24
Baghdad 23
Brooklyn 23
Denver 23
Rio de Janeiro 23
Atlanta 22
Biên Hòa 22
Guangzhou 22
Ottawa 22
Pune 22
Redmond 22
Houston 21
Palermo 21
Tianjin 21
Fidenza 20
Frankfurt am Main 20
Stockholm 20
Abidjan 19
Charlotte 19
Hải Dương 19
Montreal 19
Orem 18
Turku 18
Belo Horizonte 17
Jiaxing 17
Tashkent 17
Chennai 16
Quito 16
Mexico City 15
Nuremberg 15
Zhengzhou 15
Bangkok 14
Bari 14
Brasília 14
London 14
Mumbai 14
Totale 11.160
Salva come PNG Salva come JPEG
Nome #
Effetto del metil jasmonato e dell’acido salicilico sulla micropropagazione e sul metabolismo secondario di piante vitro-derivate di luppolo 246
A novel time/temperature approach to sous vide cooking of beef muscle 242
Vitro-derived hop plantlets, var. Magnum, are a rich source of bioactive compounds 238
The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production 216
Altitude effects on fruit morphology and flour composition of two chestnut cultivars 214
Changes in chemical profile of Cascade hop cones according to the growing area 212
1H NMR Study of Fermented Cocoa (Theobroma Cacao L.) Beans 209
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 203
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 203
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 202
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 202
Betacyanins, nitrates and the issue of standardization in red beetroot (Beta vulgaris L.) extracts and powders sold online 199
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 199
Vitro‑derived hop (Humulus lupulus L.) leaves and roots as source of bioactive compounds: antioxidant activity and polyphenolic profile 198
Gluten peptides drive healthy and celiac monocytes toward an M2-like polarization 196
A sensitive UHPLC-ESI-MS/MS method for the determination of tropane alkaloids in herbal teas and extracts 190
Mycotoxins from Alternaria: Toxicological Implications 182
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 182
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 179
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 177
Assessing food authenticity through protein and metabolic markers 175
Are tropane alkaloids present in organic foods? Detection of scopolamine and atropine in organic buckwheat ( Fagopyron esculentum L.) products by UHPLC–MS/MS 173
Applications of chestnut flour as functional ingredients for bakery production 171
Composizione chimica di frutti e farine di alcune cultivar di castagno (Castanea sativa Mill.) in Emilia Romagna 170
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 166
Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification 164
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 162
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 158
Produzione di antimicrobici da scarti vegetali 158
CARATTERIZZAZIONE DEI COMPONENTI MINORI CON POTENZIALE ATTIVITA’ NUTRACEUTICA DELLA MANNA ESTRATTA DA FRAXINUS EXCELSIOR 157
Phytochemical Profiling of Flavonoids, Phenolic Acids, Terpenoids, and Volatile Fraction of a Rosemary (Rosmarinus officinalis L.) Extract 155
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 155
Caratterizzazione della frazione volatile della farina di castagne tramite tecnica HS-SPME/GC-MS 154
A Computational Understanding of Inter-Individual Variability in CYP2D6 Activity to Investigate the Impact of Missense Mutations on Ochratoxin A Metabolism 154
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 154
1H NMR fingerprinting of soybean extracts, with emphasis on identification and quantification of isoflavones 150
Impact of Naturally Contaminated Substrates on Alphitobius diaperinus and Hermetia illucens: Uptake and Excretion of Mycotoxins 150
Determinazione del caramello di classe III e IV nell’aceto balsamico di Modena tramite misure spettrofotometriche 149
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 149
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 148
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 146
Wood distillate as corroborant to improve hemp (Cannabis sativa L.) microgreen growth and antioxidant activity 143
Black Soldier Fly Larvae Grown on Hemp Fiber: Nutritional Composition and Production of Potential Bioactive Peptides 142
From byproduct to resource: Fermented apple pomace as beer flavoring 140
Hop leaves: From waste to a valuable source of bioactive compounds – A multidisciplinary approach to investigating potential applications 139
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 139
Sumac (Rhus coriaria L.) sprouts: from in vitro seed germination to phenolic content and antioxidant activity for biotechnological application 138
Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions 137
Gliadin-mediated production of polyamines by RAW264.7 macrophages modulates intestinal epithelial permeability in vitro 137
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 137
Are treated celiac patients at risk for mycotoxins? An Italian case-study. 136
Design of experiment approach to boost volatile production from kiwi byproducts 135
Identification and characterization of ancient Italian chestnut using nuclear microsatellite markers 135
Masked fumonisins in processed food: co-occurrence of hidden and bound forms and their stability under digestive conditions. 134
Application of High Resolution Nuclear Magnetic Resonance Spettroscopy to the study of Food Lipids 133
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 133
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 131
CONCENTRATION OF DL-PCBs IN FISH FROM MARKET OF PARMA CITY (NORTH ITALY): ESTIMATED HUMAN INTAKE 131
IDENTIFICATION AND CHARACTERIZATION OF SOME FUMONISIN DERIVATIVES BY TANDEM MASS SPECTROMETRY TECHNIQUE 130
Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making 130
Non-starter lactic acid bacteria strategy to grow during cheese ripening 130
Changes in proteolysis and volatile fraction of nitrite-free Italian-type salami modified in formulation and processing 129
Durum and soft wheat flours in sourdough and straight-dough bread-making 129
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 129
Green solutions to extract bioactive compounds from vitro-derived hop plantlets treated with elicitors 128
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties 127
Characterization of a potential nutraceutical ingredient: pomegranate (Punica granatum L.) seed oil unsaponifiable fraction 127
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 126
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 126
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 124
Acrylamide reduction strategy in combination with deoxynivalenol mitigation in industrial biscuits production 124
Gliadin modulates epithelial permeability by stimulating arginine metabolism in macrophages 124
Exploring the rhizosphere of perennial wheat: potential for plant growth promotion and biocontrol applications 122
Determination of Silymarin “in vitro ruminal degradabilità” by HPLC/ESI/MS method 121
LC/ESI-MS/MS analysis outlines the different fumonisin patterns produced by F. verticillioides in culture media and in maize kernels. 121
Evaluation of In Vitro-Derived Hop Plantlets, cv. Columbus and Magnum, as Potential Source of Bioactive Compounds 121
Chestnut flour in gluten-free bread: An added value during shelf life 120
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 120
Phenolic and volatile composition of a dry spearmint (Mentha spicata L.) extract 120
Hydrolysed fumonisin B1 and N-(deoxy-D-fructos-1-yl)-fumonisin B1: stability and catabolic fate under simulated human gastrointestinal conditions 119
Characterization of Waxes in the Roman Wall Paintings of the Herculaneum Site (Italy) 118
Molecular insights on xenoestrogenic potential of zearalenone-14-glucoside through a mixed in vitro/in silico approach 118
Presenza di alcaloidi tropanici in integratori alimentari 117
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 116
Opuntia cladodes fermentation: an insight into antimicrobial activity and volatile profile 116
Biochar: A Valid Additive to Enhance Kiwifruit In Vitro Proliferation 115
LDS1-produced oxylipins are negative regulators of growth, conidiation and fumonisin synthesis in the fungal maize pathogen Fusarium verticillioides 114
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 114
MOLECULAR MARKERS OF BIOACTIVITY IN PORK MEAT PRODUCTS: CHARACTERIZATION OF GASTRO-INTESTINAL DIGESTED SAMPLES 114
Masked Mycotoxins Are Efficiently Hydrolyzed by Human Colonic Microbiota Releasing Their Aglycones 114
Brand-dependent volatile fingerprinting of italian wines from Valpolicella 114
HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing 114
Sostanze funzionali nell’olio di semi di melagrana (Punica granatum) 113
CHARACTERIZATION OF THE AROMATIC PROFILE OF ITALIAN MALVASIA WINES BY HS-SPME/GC-MS APPROACH 112
Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars 109
In vitro characterization of efflux and metabolism of gefitinib 108
Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran 107
Volatile Fingerpriting of Chestnut flours from traditional Emilia Romagna (Italy) cultivars 107
CHARACTERIZATION OF THE AROMATIC PROFILE OF VALPOLICELLA, AMARONE AND RECIOTO WINES BY HS-SPME/GC-MS ANALYSIS 105
CATABOLIC FATE OF MASKED MYCOTOXINS 105
Totale 14.724
Salva come PNG Salva come JPEG
Categoria #
all - tutte 62.813
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 62.813
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202164 0 0 0 0 0 0 0 0 0 0 0 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
2025/20268.853 792 830 942 700 1.045 490 955 351 1.068 742 578 360
Totale 19.090