IRIS
CIRLINI, Martina
 Distribuzione geografica
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Continente #
NA - Nord America 3.297
EU - Europa 3.197
AS - Asia 1.758
SA - Sud America 159
AF - Africa 38
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
Totale 8.454
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Nazione #
US - Stati Uniti d'America 3.232
IT - Italia 987
CN - Cina 827
IE - Irlanda 597
SG - Singapore 586
SE - Svezia 452
FI - Finlandia 323
DE - Germania 228
TR - Turchia 133
BR - Brasile 122
AT - Austria 109
UA - Ucraina 108
GB - Regno Unito 90
IN - India 70
RU - Federazione Russa 70
FR - Francia 50
CA - Canada 49
BE - Belgio 43
NL - Olanda 41
VN - Vietnam 38
CZ - Repubblica Ceca 23
ID - Indonesia 23
ES - Italia 21
AR - Argentina 18
CI - Costa d'Avorio 17
PL - Polonia 15
MX - Messico 13
TH - Thailandia 10
DZ - Algeria 8
IR - Iran 8
HU - Ungheria 7
PT - Portogallo 7
CO - Colombia 6
LT - Lituania 6
MY - Malesia 6
BD - Bangladesh 5
EC - Ecuador 5
HK - Hong Kong 5
KR - Corea 5
PH - Filippine 5
AZ - Azerbaigian 4
JP - Giappone 4
LB - Libano 4
UZ - Uzbekistan 4
VE - Venezuela 4
EG - Egitto 3
ET - Etiopia 3
GR - Grecia 3
IL - Israele 3
KG - Kirghizistan 3
KZ - Kazakistan 3
ME - Montenegro 3
NO - Norvegia 3
PE - Perù 3
AU - Australia 2
EU - Europa 2
HR - Croazia 2
LU - Lussemburgo 2
MA - Marocco 2
PK - Pakistan 2
RO - Romania 2
SA - Arabia Saudita 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
BG - Bulgaria 1
BO - Bolivia 1
CH - Svizzera 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
GH - Ghana 1
GL - Groenlandia 1
IQ - Iraq 1
JM - Giamaica 1
JO - Giordania 1
KE - Kenya 1
KH - Cambogia 1
MN - Mongolia 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
QA - Qatar 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
TM - Turkmenistan 1
TN - Tunisia 1
ZA - Sudafrica 1
Totale 8.454
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Città #
Dublin 597
Chandler 539
Santa Clara 425
Singapore 409
Ashburn 258
Parma 236
Ann Arbor 198
Beijing 170
Dearborn 164
Boardman 156
Jacksonville 154
Shanghai 115
Nanjing 107
Princeton 103
Izmir 99
Milan 92
Vienna 88
New York 86
Wilmington 71
Rome 63
Moscow 53
San Mateo 50
Helsinki 48
Shenyang 43
Nanchang 37
Woodbridge 37
Bologna 36
Dong Ket 36
Bremen 34
Jinan 34
Seattle 30
Marseille 29
Los Angeles 28
Brussels 27
Council Bluffs 27
Kunming 27
Changsha 26
Hebei 25
Des Moines 24
Hangzhou 22
Redmond 22
Toronto 22
Hefei 21
Modena 21
Pune 21
Jakarta 20
Ottawa 20
Abidjan 17
Jiaxing 17
Amsterdam 16
Naples 16
Palermo 16
Tianjin 16
Chicago 15
Guangzhou 14
Munich 14
Norwalk 14
Zhengzhou 14
Falls Church 13
Dallas 12
Haikou 11
Nuremberg 11
Bolzano 10
Reggio Emilia 10
Santa Fe 10
Houston 9
Padova 9
Yakima 9
Frankfurt am Main 8
Grafing 8
Terni 8
Ancona 7
Brescia 7
Monreale 7
Ningbo 7
Piacenza 7
Vysoké Mýto 7
Wenzhou 7
Adana 6
Buenos Aires 6
Chengdu 6
Edinburgh 6
Fairfield 6
Falkenstein 6
Fidenza 6
Fuzhou 6
Kahramanmaraş 6
London 6
Messina 6
Redwood City 6
Rio de Janeiro 6
Rockville 6
San Giovanni in Persiceto 6
Sant'ilario D'enza 6
São Paulo 6
Taizhou 6
Tolentino 6
Valencia 6
Algiers 5
Compiègne 5
Totale 5.426
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Nome #
A novel time/temperature approach to sous vide cooking of beef muscle 145
Artisanal Pale Ale Beer: Influence of Bottle Fermentation and Storage 135
Gluten peptides drive healthy and celiac monocytes toward an M2-like polarization 129
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile 127
Mycotoxins from Alternaria: Toxicological Implications 119
Changes in chemical profile of Cascade hop cones according to the growing area 119
1H NMR Study of Fermented Cocoa (Theobroma Cacao L.) Beans 117
Vitro‑derived hop (Humulus lupulus L.) leaves and roots as source of bioactive compounds: antioxidant activity and polyphenolic profile 111
Vitro-derived hop plantlets, var. Magnum, are a rich source of bioactive compounds 111
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains 109
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin 109
Determinazione del caramello di classe III e IV nell’aceto balsamico di Modena tramite misure spettrofotometriche 107
Altitude effects on fruit morphology and flour composition of two chestnut cultivars 107
Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification 107
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation 106
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice 105
A sensitive UHPLC-ESI-MS/MS method for the determination of tropane alkaloids in herbal teas and extracts 103
Effetto del metil jasmonato e dell’acido salicilico sulla micropropagazione e sul metabolismo secondario di piante vitro-derivate di luppolo 102
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 99
Composizione chimica di frutti e farine di alcune cultivar di castagno (Castanea sativa Mill.) in Emilia Romagna 97
CARATTERIZZAZIONE DEI COMPONENTI MINORI CON POTENZIALE ATTIVITA’ NUTRACEUTICA DELLA MANNA ESTRATTA DA FRAXINUS EXCELSIOR 94
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 94
1H NMR fingerprinting of soybean extracts, with emphasis on identification and quantification of isoflavones 90
Caratterizzazione della frazione volatile della farina di castagne tramite tecnica HS-SPME/GC-MS 89
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 89
Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions 88
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 87
Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction 86
CONCENTRATION OF DL-PCBs IN FISH FROM MARKET OF PARMA CITY (NORTH ITALY): ESTIMATED HUMAN INTAKE 86
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 86
Applications of chestnut flour as functional ingredients for bakery production 85
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria 85
Gliadin-mediated production of polyamines by RAW264.7 macrophages modulates intestinal epithelial permeability in vitro 83
Are tropane alkaloids present in organic foods? Detection of scopolamine and atropine in organic buckwheat ( Fagopyron esculentum L.) products by UHPLC–MS/MS 82
Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus 82
Assessing food authenticity through protein and metabolic markers 82
Identification and characterization of ancient Italian chestnut using nuclear microsatellite markers 81
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 80
Produzione di antimicrobici da scarti vegetali 80
Chestnut flour in gluten-free bread: An added value during shelf life 79
LDS1-produced oxylipins are negative regulators of growth, conidiation and fumonisin synthesis in the fungal maize pathogen Fusarium verticillioides 78
Masked Mycotoxins Are Efficiently Hydrolyzed by Human Colonic Microbiota Releasing Their Aglycones 78
Masked fumonisins in processed food: co-occurrence of hidden and bound forms and their stability under digestive conditions. 77
Characterization of a potential nutraceutical ingredient: pomegranate (Punica granatum L.) seed oil unsaponifiable fraction 76
Non-starter lactic acid bacteria strategy to grow during cheese ripening 76
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 76
Durum and soft wheat flours in sourdough and straight-dough bread-making 74
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 74
Brand-dependent volatile fingerprinting of italian wines from Valpolicella 73
HS-SPME/GC-MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing 71
The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production 70
Molecular insights on xenoestrogenic potential of zearalenone-14-glucoside through a mixed in vitro/in silico approach 70
Determination of Silymarin “in vitro ruminal degradabilità” by HPLC/ESI/MS method 69
Application of High Resolution Nuclear Magnetic Resonance Spettroscopy to the study of Food Lipids 69
CHARACTERIZATION OF THE AROMATIC PROFILE OF ITALIAN MALVASIA WINES BY HS-SPME/GC-MS APPROACH 69
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 68
Sostanze funzionali nell’olio di semi di melagrana (Punica granatum) 67
Impact of Naturally Contaminated Substrates on Alphitobius diaperinus and Hermetia illucens: Uptake and Excretion of Mycotoxins 67
Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making 67
IDENTIFICATION AND CHARACTERIZATION OF SOME FUMONISIN DERIVATIVES BY TANDEM MASS SPECTROMETRY TECHNIQUE 66
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds 66
MOLECULAR MARKERS OF BIOACTIVITY IN PORK MEAT PRODUCTS: CHARACTERIZATION OF GASTRO-INTESTINAL DIGESTED SAMPLES 66
From byproduct to resource: Fermented apple pomace as beer flavoring 66
Stability Studies of Ozonized Sunflower Oil and Enriched Cosmetics with a Dedicated Peroxide Value Determination 65
LC/ESI-MS/MS analysis outlines the different fumonisin patterns produced by F. verticillioides in culture media and in maize kernels. 65
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria 64
Phenolic and volatile composition of a dry spearmint (Mentha spicata L.) extract 64
Trasformazioni chimiche negli aceti balsamici: studio delle reazioni di esterificazione tra zuccheri e acido acetico 63
Presenza di alcaloidi tropanici in integratori alimentari 62
CHARACTERIZATION OF THE VOLATILE PROFILE OF FRUIT JUICES FERMENTED WITH LACTIC ACID BACTERIA 62
Volatile Fingerpriting of Chestnut flours from traditional Emilia Romagna (Italy) cultivars 62
Phytochemical Profiling of Flavonoids, Phenolic Acids, Terpenoids, and Volatile Fraction of a Rosemary (Rosmarinus officinalis L.) Extract 61
Hydrolysed fumonisin B1 and N-(deoxy-D-fructos-1-yl)-fumonisin B1: stability and catabolic fate under simulated human gastrointestinal conditions 60
Study on the uptake and metabolism of the masked forms of zearalenone in human intestinal Caco-2 cells. 60
CHARACTERIZATION OF THE AROMATIC PROFILE OF VALPOLICELLA, AMARONE AND RECIOTO WINES BY HS-SPME/GC-MS ANALYSIS 60
Are treated celiac patients at risk for mycotoxins? An Italian case-study. 60
Influence of the industrial process from caryopsis to cornmeal semolina on levels of fumonisins and their masked forms 59
CATABOLIC FATE OF MASKED MYCOTOXINS 59
Gliadin modulates epithelial permeability by stimulating arginine metabolism in macrophages 59
Discrimination between Theobroma cacao L. beans of different varieties and geographical origin by means of molecular markers determined by GC-MS and 1H-NMR 58
Durum wheat (Triticum Durum Desf.) lines show different abilities to form masked mycotoxins under greenhouse conditions 58
Acrylamide reduction strategy in combination with deoxynivalenol mitigation in industrial biscuits production 58
Modelling of air/steam cooking on vegetables: impact on quality and nutrition 57
Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars 56
Ricerca di sostanze ad attivita’ salutistica in oli estratti da semi di melagrana (Punica granatum) 56
Maize lipids play a pivotal role in the fumonisin accumulation 56
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 55
A Computational Understanding of Inter-Individual Variability in CYP2D6 Activity to Investigate the Impact of Missense Mutations on Ochratoxin A Metabolism 55
Gut Microbiome Modulates Dietary Xenobiotic Toxicity: The Case of DON and Its Derivatives 54
Wood distillate as corroborant to improve hemp (Cannabis sativa L.) microgreen growth and antioxidant activity 53
Sterols, sterol oxides and CLA in typical meat products from pigs fed with different diets 53
Hyphenated chromatographic techniques for structural characterization and determination of masked mycotoxins 53
Open field study of some zea mays hybrids, lipid compounds and fumonisins accumulation 53
GC-MS Detection of Chiral Markers in Cocoa Beans of Different Quality and Geographic Origin 52
Cocoa (Theobroma cacao L.) catechins: occurrence, health effects and modifications during processing 51
Fusarium verticillioides and maize interaction in vitro: Relationship between oxylipin cross-talk and fumonisin synthesis 50
Deoxynivalenol & deoxynivalenol-3-glucoside mitigation through bakery production strategies: Effective experimental design within industrial rusk-making technology 49
Spectroscopic characteristics and oxidation properties of partially ozonized sunflower oils. 48
Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry 47
Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran 46
Totale 7.708
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Categoria #
all - tutte 35.019
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 35.019
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020278 0 0 0 0 0 0 0 0 67 140 10 61
2020/2021579 5 42 32 19 57 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
2024/20252.195 166 179 202 266 395 421 205 194 167 0 0 0
Totale 8.684