IRIS
CIRLINI, Martina
 Distribuzione geografica
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Continente #
NA - Nord America 7.327
AS - Asia 6.431
EU - Europa 4.697
SA - Sud America 914
AF - Africa 313
Continente sconosciuto - Info sul continente non disponibili 263
OC - Oceania 9
Totale 19.954
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Nazione #
US - Stati Uniti d'America 7.086
SG - Singapore 2.231
IT - Italia 1.702
CN - Cina 1.514
VN - Vietnam 1.059
BR - Brasile 674
IE - Irlanda 605
SE - Svezia 467
HK - Hong Kong 449
BD - Bangladesh 414
FI - Finlandia 348
DE - Germania 333
FR - Francia 240
NL - Olanda 217
ZA - Sudafrica 199
GB - Regno Unito 168
TR - Turchia 162
IN - India 142
CA - Canada 135
UA - Ucraina 124
AT - Austria 121
RU - Federazione Russa 113
AR - Argentina 107
MX - Messico 62
IQ - Iraq 56
JP - Giappone 53
PL - Polonia 53
BE - Belgio 49
ID - Indonesia 49
KR - Corea 45
ES - Italia 43
TH - Thailandia 40
EC - Ecuador 39
PH - Filippine 33
PK - Pakistan 33
CO - Colombia 28
CZ - Repubblica Ceca 27
DZ - Algeria 22
MA - Marocco 21
CI - Costa d'Avorio 20
UZ - Uzbekistan 19
VE - Venezuela 19
MY - Malesia 14
CL - Cile 13
GR - Grecia 13
PE - Perù 12
PT - Portogallo 12
PY - Paraguay 12
SA - Arabia Saudita 12
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
JM - Giamaica 8
KE - Kenya 8
GT - Guatemala 7
HU - Ungheria 7
IL - Israele 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
CR - Costa Rica 5
HR - Croazia 5
KG - Kirghizistan 5
LB - Libano 5
BG - Bulgaria 4
BH - Bahrain 4
BO - Bolivia 4
RS - Serbia 4
BB - Barbados 3
DK - Danimarca 3
KH - Cambogia 3
ME - Montenegro 3
NO - Norvegia 3
PA - Panama 3
QA - Qatar 3
RO - Romania 3
SY - Repubblica araba siriana 3
TT - Trinidad e Tobago 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
Totale 19.660
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Città #
Singapore 1.146
Ashburn 1.028
San Jose 731
Dublin 601
Dallas 566
Chandler 539
Santa Clara 497
Hong Kong 415
Beijing 358
Council Bluffs 325
Parma 314
Ho Chi Minh City 313
Hanoi 248
Boardman 226
Ann Arbor 198
New York 191
Milan 190
Johannesburg 187
Los Angeles 166
Dearborn 164
Jacksonville 156
Lauterbourg 138
Shanghai 121
Rome 118
Hefei 110
Nanjing 108
Princeton 103
Izmir 100
Vienna 94
Munich 92
Buffalo 86
Bologna 79
Wilmington 72
São Paulo 64
Moscow 60
Helsinki 54
San Mateo 50
Columbus 49
Shenyang 43
Chicago 40
Toronto 40
Da Nang 39
Modena 38
Warsaw 38
Nanchang 37
The Dalles 37
Woodbridge 37
Dong Ket 36
Hillsboro 36
Seattle 36
Amsterdam 35
Haiphong 35
Jinan 35
Bremen 34
Jakarta 33
Marseille 31
Brussels 30
Changsha 30
Naples 29
Kunming 28
Tokyo 28
Denver 26
Seoul 26
Des Moines 25
Hebei 25
Houston 25
Atlanta 24
Hangzhou 24
Baghdad 23
Brooklyn 23
Rio de Janeiro 23
Biên Hòa 22
Guangzhou 22
Ottawa 22
Palermo 22
Pune 22
Redmond 22
Tianjin 21
Turin 21
Fidenza 20
Frankfurt am Main 20
Montreal 20
Phoenix 20
Stockholm 20
Abidjan 19
Charlotte 19
Figino 19
Hải Dương 19
Mexico City 18
Orem 18
Turku 18
Bari 17
Belo Horizonte 17
Jiaxing 17
Mumbai 17
Tashkent 17
Chennai 16
London 16
Quito 16
Nuremberg 15
Totale 11.658
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Nome #
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 274
Effetto del metil jasmonato e dell’acido salicilico sulla micropropagazione e sul metabolismo secondario di piante vitro-derivate di luppolo 262
Vitro-derived hop plantlets, var. Magnum, are a rich source of bioactive compounds 249
A novel time/temperature approach to sous vide cooking of beef muscle 243
Betacyanins, nitrates and the issue of standardization in red beetroot (Beta vulgaris L.) extracts and powders sold online 218
The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production 218
Altitude effects on fruit morphology and flour composition of two chestnut cultivars 215
Changes in chemical profile of Cascade hop cones according to the growing area 214
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 212
1H NMR Study of Fermented Cocoa (Theobroma Cacao L.) Beans 211
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 209
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 208
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 205
Vitro‑derived hop (Humulus lupulus L.) leaves and roots as source of bioactive compounds: antioxidant activity and polyphenolic profile 204
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 203
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 203
A sensitive UHPLC-ESI-MS/MS method for the determination of tropane alkaloids in herbal teas and extracts 199
Gluten peptides drive healthy and celiac monocytes toward an M2-like polarization 198
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 188
Mycotoxins from Alternaria: Toxicological Implications 184
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 183
Are tropane alkaloids present in organic foods? Detection of scopolamine and atropine in organic buckwheat ( Fagopyron esculentum L.) products by UHPLC–MS/MS 179
Assessing food authenticity through protein and metabolic markers 176
Composizione chimica di frutti e farine di alcune cultivar di castagno (Castanea sativa Mill.) in Emilia Romagna 173
Applications of chestnut flour as functional ingredients for bakery production 172
Phytochemical Profiling of Flavonoids, Phenolic Acids, Terpenoids, and Volatile Fraction of a Rosemary (Rosmarinus officinalis L.) Extract 168
Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification 166
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 163
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 161
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 161
CARATTERIZZAZIONE DEI COMPONENTI MINORI CON POTENZIALE ATTIVITA’ NUTRACEUTICA DELLA MANNA ESTRATTA DA FRAXINUS EXCELSIOR 160
Produzione di antimicrobici da scarti vegetali 159
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 157
Caratterizzazione della frazione volatile della farina di castagne tramite tecnica HS-SPME/GC-MS 157
Impact of Naturally Contaminated Substrates on Alphitobius diaperinus and Hermetia illucens: Uptake and Excretion of Mycotoxins 155
A Computational Understanding of Inter-Individual Variability in CYP2D6 Activity to Investigate the Impact of Missense Mutations on Ochratoxin A Metabolism 155
1H NMR fingerprinting of soybean extracts, with emphasis on identification and quantification of isoflavones 151
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 151
Determinazione del caramello di classe III e IV nell’aceto balsamico di Modena tramite misure spettrofotometriche 150
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 149
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 148
Black Soldier Fly Larvae Grown on Hemp Fiber: Nutritional Composition and Production of Potential Bioactive Peptides 145
Wood distillate as corroborant to improve hemp (Cannabis sativa L.) microgreen growth and antioxidant activity 144
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 143
Sumac (Rhus coriaria L.) sprouts: from in vitro seed germination to phenolic content and antioxidant activity for biotechnological application 142
From byproduct to resource: Fermented apple pomace as beer flavoring 142
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 141
Gliadin-mediated production of polyamines by RAW264.7 macrophages modulates intestinal epithelial permeability in vitro 141
Are treated celiac patients at risk for mycotoxins? An Italian case-study. 141
Hop leaves: From waste to a valuable source of bioactive compounds – A multidisciplinary approach to investigating potential applications 140
Design of experiment approach to boost volatile production from kiwi byproducts 139
Assessment of Fermented Kiwifruit on Morpho‐Physiological and Productive Performances of Fragaria spp Plants, Grown Under Hydroponic Conditions 139
Identification and characterization of ancient Italian chestnut using nuclear microsatellite markers 137
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties 136
Masked fumonisins in processed food: co-occurrence of hidden and bound forms and their stability under digestive conditions. 136
Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making 136
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 136
Application of High Resolution Nuclear Magnetic Resonance Spettroscopy to the study of Food Lipids 135
CONCENTRATION OF DL-PCBs IN FISH FROM MARKET OF PARMA CITY (NORTH ITALY): ESTIMATED HUMAN INTAKE 134
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 133
Green solutions to extract bioactive compounds from vitro-derived hop plantlets treated with elicitors 132
IDENTIFICATION AND CHARACTERIZATION OF SOME FUMONISIN DERIVATIVES BY TANDEM MASS SPECTROMETRY TECHNIQUE 132
Non-starter lactic acid bacteria strategy to grow during cheese ripening 131
Changes in proteolysis and volatile fraction of nitrite-free Italian-type salami modified in formulation and processing 130
Durum and soft wheat flours in sourdough and straight-dough bread-making 130
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 129
Characterization of a potential nutraceutical ingredient: pomegranate (Punica granatum L.) seed oil unsaponifiable fraction 128
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 128
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 128
Fermentation of orange pomace: Impact on essential oil composition and antimicrobial activity 127
Acrylamide reduction strategy in combination with deoxynivalenol mitigation in industrial biscuits production 127
Evaluation of In Vitro-Derived Hop Plantlets, cv. Columbus and Magnum, as Potential Source of Bioactive Compounds 127
LC/ESI-MS/MS analysis outlines the different fumonisin patterns produced by F. verticillioides in culture media and in maize kernels. 126
Gliadin modulates epithelial permeability by stimulating arginine metabolism in macrophages 125
Determination of Silymarin “in vitro ruminal degradabilità” by HPLC/ESI/MS method 124
Exploring the rhizosphere of perennial wheat: potential for plant growth promotion and biocontrol applications 123
Presenza di alcaloidi tropanici in integratori alimentari 122
Chestnut flour in gluten-free bread: An added value during shelf life 122
Biochar: A Valid Additive to Enhance Kiwifruit In Vitro Proliferation 121
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages 121
Opuntia cladodes fermentation: an insight into antimicrobial activity and volatile profile 121
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 121
Characterization of Waxes in the Roman Wall Paintings of the Herculaneum Site (Italy) 120
Hydrolysed fumonisin B1 and N-(deoxy-D-fructos-1-yl)-fumonisin B1: stability and catabolic fate under simulated human gastrointestinal conditions 120
Phenolic and volatile composition of a dry spearmint (Mentha spicata L.) extract 120
LDS1-produced oxylipins are negative regulators of growth, conidiation and fumonisin synthesis in the fungal maize pathogen Fusarium verticillioides 119
Molecular insights on xenoestrogenic potential of zearalenone-14-glucoside through a mixed in vitro/in silico approach 119
Sostanze funzionali nell’olio di semi di melagrana (Punica granatum) 118
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 116
MOLECULAR MARKERS OF BIOACTIVITY IN PORK MEAT PRODUCTS: CHARACTERIZATION OF GASTRO-INTESTINAL DIGESTED SAMPLES 115
Masked Mycotoxins Are Efficiently Hydrolyzed by Human Colonic Microbiota Releasing Their Aglycones 115
Brand-dependent volatile fingerprinting of italian wines from Valpolicella 115
HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing 115
CHARACTERIZATION OF THE AROMATIC PROFILE OF ITALIAN MALVASIA WINES BY HS-SPME/GC-MS APPROACH 114
Fermented Kiwifruit By-Product as Experimental Biostimulant for Soilless Mini-Plum Tomato Cultivation 113
Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran 112
Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars 111
In vitro characterization of efflux and metabolism of gefitinib 111
Volatile Fingerpriting of Chestnut flours from traditional Emilia Romagna (Italy) cultivars 110
Sprouts of Moringa oleifera Lam.: Germination, Polyphenol Content and Antioxidant Activity 107
Totale 15.196
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Categoria #
all - tutte 67.216
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 67.216
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022541 0 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
2025/20268.876 792 830 942 700 1.045 490 955 351 1.068 742 578 383
2026/2027841 504 337 0 0 0 0 0 0 0 0 0 0
Totale 19.954