LANTE, ANNA
 Distribuzione geografica
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Continente #
NA - Nord America 17.167
AS - Asia 11.607
EU - Europa 7.489
SA - Sud America 2.164
AF - Africa 1.938
Continente sconosciuto - Info sul continente non disponibili 370
OC - Oceania 212
Totale 40.947
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Nazione #
US - Stati Uniti d'America 15.922
SG - Singapore 3.358
IT - Italia 2.923
CN - Cina 1.902
BR - Brasile 1.307
VN - Vietnam 1.262
HK - Hong Kong 1.134
BD - Bangladesh 576
FR - Francia 497
IN - India 476
DE - Germania 432
FI - Finlandia 405
PL - Polonia 340
UA - Ucraina 316
GB - Regno Unito 252
TR - Turchia 247
RU - Federazione Russa 241
NL - Olanda 232
AR - Argentina 203
CA - Canada 201
IQ - Iraq 201
KR - Corea 198
PK - Pakistan 195
ID - Indonesia 177
PH - Filippine 168
SE - Svezia 168
BG - Bulgaria 160
MX - Messico 158
JP - Giappone 140
MY - Malesia 137
IR - Iran 127
ZA - Sudafrica 127
EC - Ecuador 121
ES - Italia 112
IE - Irlanda 111
SA - Arabia Saudita 105
TH - Thailandia 98
CO - Colombia 97
CL - Cile 84
JM - Giamaica 79
TW - Taiwan 78
VE - Venezuela 77
DZ - Algeria 76
PE - Perù 75
BJ - Benin 73
MA - Marocco 73
RO - Romania 73
UZ - Uzbekistan 73
TN - Tunisia 72
BE - Belgio 71
PY - Paraguay 69
AO - Angola 68
PT - Portogallo 68
KE - Kenya 66
EG - Egitto 65
TT - Trinidad e Tobago 65
PA - Panama 64
HN - Honduras 63
RS - Serbia 63
HR - Croazia 62
KZ - Kazakistan 62
CH - Svizzera 61
ET - Etiopia 61
GH - Ghana 61
LV - Lettonia 61
AL - Albania 60
CI - Costa d'Avorio 60
AT - Austria 59
AU - Australia 59
AZ - Azerbaigian 59
CZ - Repubblica Ceca 58
BY - Bielorussia 56
PS - Palestinian Territory 55
NP - Nepal 54
MN - Mongolia 53
LY - Libia 52
AE - Emirati Arabi Uniti 51
GR - Grecia 51
IL - Israele 51
SK - Slovacchia (Repubblica Slovacca) 51
GT - Guatemala 50
CR - Costa Rica 49
CY - Cipro 49
LA - Repubblica Popolare Democratica del Laos 49
LB - Libano 49
MD - Moldavia 49
SO - Somalia 49
DO - Repubblica Dominicana 48
KG - Kirghizistan 48
YT - Mayotte 48
BA - Bosnia-Erzegovina 47
BW - Botswana 47
JO - Giordania 47
NZ - Nuova Zelanda 47
CW - ???statistics.table.value.countryCode.CW??? 46
NI - Nicaragua 46
PR - Porto Rico 46
BB - Barbados 45
GF - Guiana Francese 45
HU - Ungheria 45
Totale 38.467
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Città #
Singapore 1.966
San Jose 1.774
Ashburn 1.764
Fairfield 1.145
Hong Kong 1.037
Woodbridge 859
Jacksonville 731
Houston 709
Santa Clara 678
Ann Arbor 505
Chandler 478
Wilmington 447
Padova 440
Seattle 427
Ho Chi Minh City 426
Los Angeles 395
Cambridge 380
Boardman 317
Beijing 306
Hanoi 274
Princeton 259
Milan 251
Bytom 237
Lauterbourg 220
New York 201
Helsinki 200
Council Bluffs 189
Roxbury 169
Rome 161
Medford 144
San Diego 116
Buffalo 108
Nanjing 108
Dallas 107
São Paulo 107
Munich 102
Chicago 96
Des Moines 95
Baghdad 83
Dublin 83
Tokyo 76
Guangzhou 75
Bologna 71
Cotonou 69
Orem 67
Tashkent 65
Dong Ket 64
Seongnam-si 62
Padua 60
Panama City 60
Abidjan 59
Atlanta 59
Verona 58
Lahore 57
Bangkok 55
Luanda 55
Riga 53
Moscow 52
Nairobi 52
Accra 51
Da Nang 51
Kuala Lumpur 51
Plovdiv 51
Toronto 51
Ulan Bator 51
Addis Ababa 50
Baku 50
London 50
Chennai 49
Hefei 49
Sofia 49
Florence 48
Lima 48
Naples 48
Kingston 47
Phoenix 46
Amman 45
Denver 45
Dakar 44
Guayaquil 44
Haiphong 44
Kampala 44
Managua 44
Montreal 44
Bishkek 43
Bridgetown 43
Istanbul 43
Podgorica 43
Redondo Beach 43
Vientiane 43
Conakry 42
Frankfurt am Main 42
Johannesburg 42
Castries 41
Noumea 41
Rio de Janeiro 41
Shanghai 41
Turku 41
Tianjin 40
San Francisco 39
Totale 21.125
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Nome #
Polyphenols: A Comprehensive Review of their Nutritional Properties 500
Effect of Reversal of the Whey protein to casein ratio of cow milk on insulin and incretin responses in humans 487
Effect of pressure liquid Extraction and ultrasonic irradiation frequency on inulin, phenolic content and antioxidant activity in burdock (Arctium lappa L.) roots 402
Aminoacidi essenziali: principali determinanti della nutrizione e dell'impronta ambientale 380
Application of Phenolic Extracts for Inhibition of Polyphenol Oxidase Activity and Enzymatic Browning in Food Systems. 373
Valorisation of Ginger and Turmeric Peels as Source of Natural Antioxidants 352
Comparative Study of Early- and Mid-Ripening Peach (Prunus persica L.) Varieties: Biological Activity, Macro-, and Micro-Nutrient Profile 346
Multivariate analysis of nutritional profile of human milk compared with milk from 6 farm species 335
Tea from the Food Science Perspective: An Overview 331
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 331
UV-A light treatment for controlling enzymatic browning of fresh-cut fruits 330
Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review 315
A phytoalimurgic garden to promote wild edible plants 303
A Multifunctional Bread Rich in Beta Glucans and Low in Starch Improves Metabolic Control in Type 2 Diabetes: A Controlled Trial 296
An ecofriendly procedure to extract isoflavones from soybean seeds 293
Evaluation of antibrowning and antioxidant activities in unripe grapes recovered during bunch thinning 281
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 278
Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products 272
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 270
Polyphenols as Suitable control for Obesity and Diabetes 268
Essential amino acids: master regulators of nutrition and environmental footprint? 265
Comparative study of early- and mid-ripening peach (Prunus persica L.) varieties: biological activity, macro-, and micro- nutrient profile 265
Characterisation and control of polyphenol oxidase from red chicory (Chycorium intybus var. Chioggia) 264
Influence of single protein fractions on goat milk coagulation ability 264
Impact of Agronomic treatments on the enzymatic browning of Eggplants (Solanum melongena L.) 263
Antioxidant Properties of Soybean Oil Supplemented with Ginger and Turmeric Powders 261
The Use of Polyphenol Oxidase Activity to Identify a Potential Raisin Variety 260
Co-fermentation of onion and whey: a promising synbiotic combination 256
Inhibition of lipid oxidation in soybean oil-in-water emulsions and bulk oil using acid hydrolyzed extracts of sugar beet leaves 253
UV-A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity 249
Effect of UV light on microbial proteases: from enzyme inactivation to antioxidant mitigation 249
Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin of Bacillus methylotrophicus BM47 241
Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products 240
Sulla Tavola del Doge 238
Accelerated storage conditions effect on ginger- and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT 237
Protein-polyphenol complexation vs. conjugation: A review on mechanisms, functional differences, and antioxidant-emulsifier roles 236
Oli essenzial:i tradizione e innovazione 236
Water an Eco-Friendly Crossroad in Green Extraction: An Overview 233
A study on the relationship between the volatile composition of Moscato and Prosecco Grappa and enzymatic activities involved in its production 226
Nutritional Profile and Chlorophyll Intake of Collard Green as a Convenience Food 225
Citrus hydrosols as useful by-products for tyrosinase inhibition 224
Chemical parameters, biologically active polyphenols and sensory characteristics of some italian organic wines 222
Wine and Health: From the Perspective of Alvise Cornaro to the Latest Scientific Opinions 221
3,4-Dihydroxyphenylalanine gel diffusion assay for polyphenol oxidase quantification 219
Effect of reversal of whey-protein to casein ratio of cow milk, on insulin, incretin and amino acid responses in humans 219
Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet (Beta vulgaris L.) Leaves 217
Oxidative stability and rheological properties of nanoemulsions with ultrasonic extracted green tea infusion 217
Collard Green Extracts as Potential Inhibitors of Enzymatic Browning 216
Unlocking the biorefinery approaches to valorize sugar beet leaves (B. Vulgaris L.) for food industry applications: A critical review 212
Prunus spp. fruits as practical natural colouring agents in food 212
Effect of Dipping Pre-treatment with Unripe Grape Juice on Dried “Golden Delicious” Apple Slices 210
La pasta Fresca, ripiena e gli gnocchi nella cucina della tradizione regionale. 207
A Novel Method for Decolorization of Phenolic Extracts using UV-A LEDs: A Case Study on the Extracts of Sugar Beet Leaves 206
Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation 206
In vitro antioxidant and antimicrobial activities of pressurized-liquid extracts of Clinopodium vulgare and Sideritis scardica 202
Effect of the distillation process on polyphenols content of grape pomace 201
Red Chicories as potent scavengers of highly reactive radicals: a study on their phenolic composition and peroxyl radical trapping capacity and efficiency 199
Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces Cerevisiae 199
Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions 198
Rapid Assessment of Metabolomic Fingerprinting of Recycled Sunflower By-Products via DART-HRMS 198
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits 198
The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil 197
Pane surgelato funzionale con attività  antiossidante 196
Immobilized laccase for must and wine processing 193
Biochemical and functional properties of wheat middlings bioprocessed by lactic acid bacteria 192
Antioxidant and prooxidant activity of acid-hydrolyzed phenolic extracts of sugar beet leaves in oil-in-water emulsions 191
Evaluation of quality and safety of beef hamburgers fortified with Ozonated Extra Virgin Olive Oil 191
Impact of consumption of cooked red and black Chenopodium quinoa Willd. over blood lipids, oxidative stress, and blood glucose levels in hypertension-induced rats 191
Biodegradation of phenols by laccase immobilised in a membrane reactor 190
Granfarciotto: sviluppo di un raviolo ecosostenibile al radicchio e cagliata 189
Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia 189
Unveiling the effects of sieving and drying on ultrasound-assisted extraction of bioactive compounds from spent sour cherry pomace 188
Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation 188
Study of the phenolic profile of a grape pomace powder and its impact on delaying corn oil oxidation 188
A Strategy to Minimize the Chlorophyll Content in the Phenolic Extract of Sugar Beet Leaves: Can this Extract Work as a Natural Antioxidant in Vegetable Oils? 186
Preliminary Characterization of a Functional Jam from Red Chicory By-Product 186
Monitoring the antioxidant activity of an ecofriendly processed grape pomace along the storage 185
Effect of freeze-drying and ultrasound-assisted extraction on bioactive compounds in beet leaves (Beta vulgaris L.). 184
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 184
La Dieta Sostenibile 182
Co-fermentation of onion and whey: a promising prebiotic and probiotic combination 182
Content and characterisation of minerals in milk and in Crescenza and Squacquerone Italian fresh cheeses by ICP-OES. 181
Dog Rose and pomegranate extracts as agents to control enzymatic browning 181
La guerra delle etichette tra Italia e Europa. Cosa dice la Scienza? 180
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" 178
Enhanced microbial cell lysis by the use of lysozyme immobilized on different carriers 177
Un approccio alla valorizzazione di vinaccia esausta 176
Evoluzione della specie riso sotto il profilo agronomico e alimentare 176
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate 175
Chitosan applied as a grapevine biostimulant modulates grape composition and wine quality 174
Alternative techniques to reduce the use of sulphur dioxide in winemaking. 174
From extraction to the synergistic effects of spent red and white grape pomaces on the oil's oxidative stability 171
Valorization of ginger and turmeric peels 171
Valorization of onion extracts as anti-browning agents 171
Characteristics of laccase immobilized on different supports for wine-making technology 169
Nisin released from immobilization matrices as antimicrobial agent 168
Anti-browning potential in the vineyard 167
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage 166
Environmental footprint of vegetal and animal based foods in relation to the nutritional requirements of the human body 166
Optimization of Ultrasound-Assisted Extraction of Free Phenolic Compounds and in vitro Biological Activity from peach fruit Using Response Surface Methodology 165
Totale 23.165
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Categoria #
all - tutte 107.980
article - articoli 71.756
book - libri 352
conference - conferenze 0
curatela - curatele 0
other - altro 2.125
patent - brevetti 1.188
selected - selezionate 0
volume - volumi 10.515
Totale 193.916
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.056 0 335 228 130 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
2025/202620.926 830 1.916 3.091 3.079 1.791 925 2.070 1.868 2.011 1.308 1.048 989
2026/20271.986 1.607 379 0 0 0 0 0 0 0 0 0 0
Totale 40.947