LANTE, ANNA
 Distribuzione geografica
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Continente #
NA - Nord America 10.176
AS - Asia 5.048
EU - Europa 4.909
SA - Sud America 1.189
AF - Africa 844
OC - Oceania 104
Continente sconosciuto - Info sul continente non disponibili 36
Totale 22.306
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Nazione #
US - Stati Uniti d'America 9.637
IT - Italia 2.029
SG - Singapore 1.428
CN - Cina 897
HK - Hong Kong 823
BR - Brasile 811
DE - Germania 391
FI - Finlandia 322
VN - Vietnam 310
PL - Polonia 291
UA - Ucraina 280
IN - India 212
FR - Francia 192
NL - Olanda 164
KR - Corea 155
GB - Regno Unito 152
RU - Federazione Russa 136
SE - Svezia 118
BG - Bulgaria 116
IR - Iran 102
TR - Turchia 102
PK - Pakistan 90
MX - Messico 81
AR - Argentina 75
ID - Indonesia 74
EC - Ecuador 69
CA - Canada 68
MY - Malesia 66
IQ - Iraq 60
PH - Filippine 59
JP - Giappone 54
ZA - Sudafrica 54
TW - Taiwan 51
IE - Irlanda 49
BD - Bangladesh 46
CL - Cile 44
BE - Belgio 43
ES - Italia 43
RO - Romania 43
TH - Thailandia 43
PY - Paraguay 40
AT - Austria 39
CO - Colombia 39
EG - Egitto 37
KZ - Kazakistan 37
CI - Costa d'Avorio 34
PT - Portogallo 34
CH - Svizzera 33
PE - Perù 32
AU - Australia 30
DZ - Algeria 30
JM - Giamaica 30
PA - Panama 30
TN - Tunisia 30
CZ - Repubblica Ceca 29
IL - Israele 29
LV - Lettonia 28
PR - Porto Rico 28
SK - Slovacchia (Repubblica Slovacca) 28
AO - Angola 27
CY - Cipro 27
LA - Repubblica Popolare Democratica del Laos 27
MA - Marocco 27
AE - Emirati Arabi Uniti 26
DO - Repubblica Dominicana 26
RS - Serbia 26
TT - Trinidad e Tobago 26
BW - Botswana 25
NZ - Nuova Zelanda 25
VE - Venezuela 25
GH - Ghana 24
LY - Libia 24
MN - Mongolia 24
UZ - Uzbekistan 24
BZ - Belize 23
GN - Guinea 23
GR - Grecia 23
HR - Croazia 23
MK - Macedonia 23
NO - Norvegia 23
SA - Arabia Saudita 23
YT - Mayotte 23
CR - Costa Rica 22
CW - ???statistics.table.value.countryCode.CW??? 22
GT - Guatemala 22
KH - Cambogia 22
MW - Malawi 22
NA - Namibia 22
NG - Nigeria 22
UY - Uruguay 22
AM - Armenia 21
BF - Burkina Faso 21
BY - Bielorussia 21
KE - Kenya 21
KG - Kirghizistan 21
LB - Libano 21
LC - Santa Lucia 21
NI - Nicaragua 21
SO - Somalia 21
BA - Bosnia-Erzegovina 20
Totale 21.349
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Città #
Fairfield 1.145
Singapore 903
Woodbridge 856
Hong Kong 796
Jacksonville 725
Ashburn 715
Houston 684
Ann Arbor 505
Santa Clara 496
Chandler 477
Wilmington 444
Padova 440
Seattle 414
Cambridge 378
Boardman 307
Princeton 257
Bytom 237
Beijing 200
Roxbury 169
Milan 168
Medford 144
Helsinki 134
San Diego 116
Ho Chi Minh City 112
Nanjing 107
Munich 102
Des Moines 88
Rome 85
Dong Ket 64
Seongnam-si 60
São Paulo 59
Los Angeles 52
Hanoi 44
Plovdiv 44
New York 41
Bologna 39
Guangzhou 39
Hefei 38
Verona 37
Dublin 35
Abidjan 33
London 33
Tehran 32
Turku 32
Nanchang 31
Rio de Janeiro 30
Bangkok 29
Florence 28
Jinan 28
Shenyang 28
Sofia 28
Tokyo 28
Vicenza 28
Hebei 27
Panama City 27
Guayaquil 26
Jiaxing 26
Luanda 25
Noale 25
Vienna 25
Belo Horizonte 24
Catania 23
Conakry 23
Quito 23
Tashkent 23
Ulan Bator 23
Warsaw 23
Baghdad 22
Bari 22
Kingston 22
Lahore 22
Norwalk 22
Riga 22
Shanghai 22
Vientiane 22
Zhengzhou 22
Kajang 21
Lima 21
Managua 21
Montevideo 21
Accra 20
Castries 20
Falkenstein 20
Johannesburg 20
Moscow 20
San Francisco 20
Turin 20
Bishkek 19
Chicago 19
Delhi 19
Gaborone 19
Lilongwe 19
Lusaka 19
Naples 19
Pune 19
Almaty 18
Brussels 18
Chennai 18
Cotonou 18
Nairobi 18
Totale 13.151
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Nome #
Polyphenols: A Comprehensive Review of their Nutritional Properties 351
Effect of pressure liquid Extraction and ultrasonic irradiation frequency on inulin, phenolic content and antioxidant activity in burdock (Arctium lappa L.) roots 273
Phytochemical constituents of pressurized liquid extract from Ziziphus jujubа Mill. (Rhamnaceae) fruits and in vitro inhibitory activity on α-glucosidase, pancreatic α-amylase and lipase 263
UV-A light treatment for controlling enzymatic browning of fresh-cut fruits 254
Polyphenols as Suitable control for Obesity and Diabetes 218
A Multifunctional Bread Rich in Beta Glucans and Low in Starch Improves Metabolic Control in Type 2 Diabetes: A Controlled Trial 214
Aminoacidi essenziali: principali determinanti della nutrizione e dell'impronta ambientale 206
Tea from the Food Science Perspective: An Overview 204
Evaluation of antibrowning and antioxidant activities in unripe grapes recovered during bunch thinning 203
An ecofriendly procedure to extract isoflavones from soybean seeds 200
A phytoalimurgic garden to promote wild edible plants 192
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products 187
Essential amino acids: master regulators of nutrition and environmental footprint? 186
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 180
Comparative study of early- and mid-ripening peach (Prunus persica L.) varieties: biological activity, macro-, and micro- nutrient profile 178
The Use of Polyphenol Oxidase Activity to Identify a Potential Raisin Variety 177
Co-fermentation of onion and whey: a promising synbiotic combination 174
Citrus hydrosols as useful by-products for tyrosinase inhibition 174
Oli essenzial:i tradizione e innovazione 166
Inhibition of lipid oxidation in soybean oil-in-water emulsions and bulk oil using acid hydrolyzed extracts of sugar beet leaves 164
Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products 161
Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin of Bacillus methylotrophicus BM47 157
Antioxidant Properties of Soybean Oil Supplemented with Ginger and Turmeric Powders 153
Characterisation and control of polyphenol oxidase from red chicory (Chycorium intybus var. Chioggia) 151
Pane surgelato funzionale con attività  antiossidante 149
3,4-Dihydroxyphenylalanine gel diffusion assay for polyphenol oxidase quantification 146
Immobilized laccase for must and wine processing 144
Effect of UV light on microbial proteases: from enzyme inactivation to antioxidant mitigation 142
A study on the relationship between the volatile composition of Moscato and Prosecco Grappa and enzymatic activities involved in its production 142
Chemical parameters, biologically active polyphenols and sensory characteristics of some italian organic wines 141
Valorisation of Ginger and Turmeric Peels as Source of Natural Antioxidants 141
Effect of Dipping Pre-treatment with Unripe Grape Juice on Dried “Golden Delicious” Apple Slices 137
Biodegradation of phenols by laccase immobilised in a membrane reactor 135
Accelerated storage conditions effect on ginger- and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT 131
Nisin released from immobilization matrices as antimicrobial agent 129
In vitro antioxidant and antimicrobial activities of pressurized-liquid extracts of Clinopodium vulgare and Sideritis scardica 127
Dog Rose and pomegranate extracts as agents to control enzymatic browning 125
Granfarciotto: sviluppo di un raviolo ecosostenibile al radicchio e cagliata 124
Water an Eco-Friendly Crossroad in Green Extraction: An Overview 124
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage 123
Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion 123
La pasta Fresca, ripiena e gli gnocchi nella cucina della tradizione regionale. 123
Optimization of Phenolic Extracts of Sugar Beet Leaves with Minimal Chlorophyll Content using Response Surface Methodology (RSM) to Enhance the Oxidative Stability of Different Oils 122
Effect of freeze-drying and ultrasound-assisted extraction on bioactive compounds in beet leaves (Beta vulgaris L.). 122
Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES. 121
Characteristics of laccase immobilized on different supports for wine-making technology 121
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 121
Prunus spp. fruits as practical natural colouring agents in food 120
Influence of single protein fractions on goat milk coagulation ability 119
Comparison of proteolytic extracts from different Cynara scolymus L. varieties 118
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 118
Effect of the distillation process on polyphenols content of grape pomace 118
Activity of nisin immobilized in hollow fiber reactor 117
Uso di un inibitore proteico della pectinmetilesterasi per la riduzione della formazione di metanolo in mosti di uva e vinacce e processo per la stessa"Use of a protein inhibitor of pectin methylesterase for reducing methanol formation in grape must and marc and process therefor" 116
Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation 116
Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet (Beta vulgaris L.) Leaves 115
Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation 115
Effect of Reversal of the Whey protein to casein ratio of cow milk on insulin and incretin responses in humans 114
Evaluation of bacteriocin activity produced in milk by Lactococcus lactis subsp. lactis immobilized in barium alginate beads 113
Enhanced microbial cell lysis by the use of lysozyme immobilized on different carriers 113
Alternative techniques to reduce the use of sulphur dioxide in winemaking. 113
I prodotti di V Gamma 112
La Dieta Sostenibile 112
Anti-browning potential in the vineyard 112
Determinazione dell'attività antiossidante in buccia e polpa di patata (Solanum Tuberosum) 111
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking 111
Activity of an immobilized fungal laccase on phenolic compounds for wine stabilization 110
Co-fermentation of onion and whey: a promising prebiotic and probiotic combination 109
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 108
Evaluation of red chicory extract as natural antioxidant by pure lipid oxidation and yeast oxidative stress response as model systems 105
Optimization of Ultrasound-Assisted Extraction of Free Phenolic Compounds and in vitro Biological Activity from peach fruit Using Response Surface Methodology 104
A Novel Method for Decolorization of Phenolic Extracts using UV-A LEDs: A Case Study on the Extracts of Sugar Beet Leaves 104
Evaluation of quality and safety of beef hamburgers fortified with Ozonated Extra Virgin Olive Oil 103
Nisin-loaded poly-L-lactide nano-particles produced by CO2 anti-solvent precipitation for sustained antimicrobial activity. 103
Controlled release of biomolecules from temperature-sensitive hydrogels obtained by radiation polymerization 103
Evoluzione della specie riso sotto il profilo agronomico e alimentare 102
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions 100
Un approccio alla valorizzazione di vinaccia esausta 100
Detection of β-glucosidase activity in Saccharomyces cerevisiae strain 100
Impact of Agronomic treatments on the enzymatic browning of Eggplants (Solanum melongena L.) 99
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 98
Red Chicories as potent scavengers of highly reactive radicals: a study on their phenolic composition and peroxyl radical trapping capacity and efficiency 97
Cell vitality and esterase activity of Saccharomyces cerevisiae is affected by increasing calcium concentration 97
The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil 96
What is enzymatic browning 96
Impact of consumption of cooked red and black Chenopodium quinoa Willd. over blood lipids, oxidative stress, and blood glucose levels in hypertension-induced rats 96
Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review 96
Biochemical and functional properties of wheat middlings bioprocessed by lactic acid bacteria 95
Effect of reversal of whey-protein to casein ratio of cow milk, on insulin, incretin and amino acid responses in humans 95
Effect of dietary supplementation wirth different sources of selenium on growth response, selenium blood levels and meat quality of intensively finished Charolais youg bulls 94
Soluzioni tradizionali ed innovative per la depurazione dei reflui di cantina 94
Deriphat 2-DE to visualize polyphenol oxidase in Moscato and Prosecco grape 94
Use of selected yeast strains to inoculate grape marcs for the production of Grappa 92
Solubilization and activity detection in plyacrylamide gels of a membrane-bound esterase from an oenological strain of Saccharomyces cerevisiae 92
Study on the antioxidant activity and antimicrobial capacity of Allium ursinum L.Pressurized-liquid Extract 92
La guerra delle etichette tra Italia e Europa. Cosa dice la Scienza? 92
Study of the phenolic profile of a grape pomace powder and its impact on delaying corn oil oxidation 92
Neither Incretin or Amino Acid Responses, nor Casein Content, Account for the Equal Insulin Response Following Iso-Lactose Loads of Natural Human and Cow Milk in Healthy Young Adults 92
Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions 91
An approach to the use of immobilized oxidative enzymes in white wine stabilization 91
Totale 13.314
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Categoria #
all - tutte 72.084
article - articoli 49.017
book - libri 239
conference - conferenze 0
curatela - curatele 0
other - altro 1.425
patent - brevetti 832
selected - selezionate 0
volume - volumi 6.646
Totale 130.243
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.490 0 0 120 125 39 124 88 156 258 241 196 143
2021/20222.127 71 335 228 130 88 164 69 183 59 85 204 511
2022/20231.521 346 92 27 104 235 177 13 128 172 50 122 55
2023/20241.900 156 180 142 126 147 114 126 141 117 108 292 251
2024/20256.321 112 515 348 331 921 209 315 412 529 275 979 1.375
2025/20264.546 830 1.916 1.800 0 0 0 0 0 0 0 0 0
Totale 22.581