IRIS
De Bruno, Alessandra
 Distribuzione geografica
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Continente #
NA - Nord America 3.492
AS - Asia 1.757
EU - Europa 978
SA - Sud America 423
Continente sconosciuto - Info sul continente non disponibili 218
AF - Africa 56
OC - Oceania 5
Totale 6.929
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Nazione #
US - Stati Uniti d'America 3.372
SG - Singapore 768
CN - Cina 428
BR - Brasile 365
IT - Italia 317
HK - Hong Kong 169
DE - Germania 140
VN - Vietnam 108
FI - Finlandia 104
FR - Francia 90
GB - Regno Unito 73
CA - Canada 58
IN - India 55
BD - Bangladesh 42
SE - Svezia 38
ES - Italia 30
JP - Giappone 28
LT - Lituania 27
MX - Messico 26
AR - Argentina 25
NL - Olanda 23
PL - Polonia 22
IQ - Iraq 21
TR - Turchia 21
RU - Federazione Russa 20
ZA - Sudafrica 19
BE - Belgio 16
ID - Indonesia 13
RO - Romania 13
KR - Corea 12
IE - Irlanda 9
PH - Filippine 9
SA - Arabia Saudita 9
UA - Ucraina 9
CO - Colombia 8
JM - Giamaica 8
TN - Tunisia 8
UZ - Uzbekistan 8
VE - Venezuela 8
AT - Austria 7
CH - Svizzera 7
EE - Estonia 7
NP - Nepal 7
PK - Pakistan 7
CZ - Repubblica Ceca 6
IL - Israele 6
IR - Iran 6
AE - Emirati Arabi Uniti 5
EG - Egitto 5
MY - Malesia 5
AU - Australia 4
CR - Costa Rica 4
EC - Ecuador 4
KZ - Kazakistan 4
NI - Nicaragua 4
PA - Panama 4
PT - Portogallo 4
TH - Thailandia 4
AZ - Azerbaigian 3
BB - Barbados 3
BG - Bulgaria 3
CL - Cile 3
DZ - Algeria 3
EU - Europa 3
GT - Guatemala 3
JO - Giordania 3
KE - Kenya 3
LV - Lettonia 3
LY - Libia 3
MA - Marocco 3
PE - Perù 3
PY - Paraguay 3
SV - El Salvador 3
TT - Trinidad e Tobago 3
AL - Albania 2
AO - Angola 2
BN - Brunei Darussalam 2
ET - Etiopia 2
KG - Kirghizistan 2
KH - Cambogia 2
PS - Palestinian Territory 2
UY - Uruguay 2
AG - Antigua e Barbuda 1
AM - Armenia 1
BF - Burkina Faso 1
BO - Bolivia 1
CI - Costa d'Avorio 1
CW - ???statistics.table.value.countryCode.CW??? 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
GD - Grenada 1
GE - Georgia 1
GH - Ghana 1
GN - Guinea 1
GR - Grecia 1
HR - Croazia 1
IM - Isola di Man 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LI - Liechtenstein 1
Totale 6.701
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Città #
Singapore 369
Ashburn 339
Chandler 328
Dallas 275
San Jose 255
Council Bluffs 236
Hong Kong 165
Santa Clara 133
Beijing 103
New York 102
Boardman 101
Helsinki 94
Columbus 89
Reggio Calabria 88
Shanghai 67
Lauterbourg 66
Los Angeles 64
San Mateo 57
Lawrence 56
Princeton 56
Brasília 47
São Paulo 38
Orem 34
The Dalles 33
Ann Arbor 28
Ho Chi Minh City 27
Tokyo 27
Hanoi 26
Montreal 26
Seattle 26
Chennai 25
Des Moines 23
Chicago 22
Wilmington 21
Brooklyn 20
Warsaw 20
Atlanta 19
Marina Di Gioiosa Jonica 19
Tappahannock 19
Denver 18
Munich 18
Stockholm 18
Düsseldorf 17
Frankfurt am Main 17
Manchester 16
Brussels 15
London 15
Rio de Janeiro 15
Dong Ket 14
Poplar 14
Amsterdam 13
Johannesburg 13
Shenzhen 12
Houston 10
Mexico City 10
Milan 10
Phoenix 10
Toronto 10
Turku 10
Baghdad 8
Boston 8
Jakarta 8
San Francisco 8
Tashkent 8
Valenza 8
Catania 7
Curitiba 7
Istanbul 7
Mumbai 7
Redwood City 7
Tallinn 7
Zurich 7
Edinburgh 6
Florence 6
Norwalk 6
Belo Horizonte 5
Bucharest 5
Catanzaro 5
Cedar Knolls 5
Da Nang 5
Delhi 5
Falkenstein 5
Gelsenkirchen 5
Lamezia Terme 5
Lleida 5
Messina 5
Oklahoma City 5
Querétaro 5
Redmond 5
Taranto 5
Vienna 5
Wuhan 5
Americana 4
Ankara 4
Bologna 4
Callan 4
Campo Grande 4
Changsha 4
Chengdu 4
Dhaka 4
Totale 4.050
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Nome #
Antioxidant activity of dried green olives (Carolea cv.) 517
Impact of Olive leaf yellowing associated virus on olive (Olea europaea L.) oil 168
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy) 145
Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese 140
Effect of brine composition on yeast biota associated with naturally fermented Nocellara messinese table olives. 140
Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system 135
Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill 133
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy) 131
Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.) 116
Cultivar and accessions of fig (Ficus carica L.) for breba production selected within the autochthonous germplasm of Calabria (South Italy) 116
Effect of olive storage temperature on the quality of Carolea and Ottobratica oils 114
Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese 113
Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria. 113
Antioxidant activity shown by olive pomace extracts 113
A phenol-enriched sunflower oil by olive mill waste water: monitoring of its stability 111
Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” 105
Effect of Agronomical and Technological Treatments to Obtain Selenium-Fortified Table Olives 105
Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea 105
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 104
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 101
PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS 99
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 99
Sustainable use of coffee roasting by-products: development of high value-added gummy candies 96
Evaluation of Total Antioxidant Activity and Phenolic Profiles of Calabrian Breba Figs: A Detailed Study of Pulp and Skin from 29 Ficus carica L. Accessions 96
Impact of Stability of Enriched Oil with Phenolic Extract from Olive MillWastewaters 96
Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy) 96
Caratterizzazione di preparazioni tipiche calabresi a base di melanzane 95
Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction 94
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 93
Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds 93
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 91
Antioxidant efficacy of olive by-product extracts in human colon HCT8 cells 89
Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries 88
Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace 88
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector 88
Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products 87
Effect of pomegranate supplementation on the wine yeast response to acidic and osmotic stresses 87
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 85
Formulation of biscuits fortified with a flour obtained from bergamot by-products (Citrus bergamia, Risso) 84
Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products 83
Characterization of typical Calabrian eggplant preparations 83
Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types 82
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization 82
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 82
Protective effect of vegetal extracts against acidic and alcoholic stress in wine yeasts 81
Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice 81
Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato Preservation 80
Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines 80
Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region 79
Effetto dell’epoca di raccolta sulle caratteristiche qualitative degli oli prodotti in Calabria 79
Quality of shredded carrots minimally processed by different dipping solutions 79
Effects of phenolic enrichment on antioxidant activity of mayonnaise 78
Effetto di materiali di confezionamento biodegradabili sulle proprietà fisico-chimiche di Provole Calabresi 77
Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese) 77
Effect of different dipping solutions on the ready-to-eat carrots quality 76
Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy) 75
Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production 72
Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions 72
Effects of Altering Carbohydrate Supply to Fruit during Development on the Carpometric and Qualitative Characteristics of “Feminello Zagara Bianca” Lemon 71
Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions 70
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 70
Near infrared spectroscopy as a green technology for the quality prediction of intact olives 70
Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production 69
Performance evaluation of 40 fig accessions cultivated in Calabria: Study of qualitative parameters of breba production 69
Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits 66
Effect of storage conditions on provole’s characteristics 65
Quality Evaluation of Ready-to-Eat Coated Clementine (Citrus x Clementina) Fruits 64
Principal qualitative parameters in brined olives from Calabria region (Carolea and Grossa of Gerace cv.) 64
Effetto delle modalità di conservazione sulle caratteristiche di provole 59
The variation of antioxidant compounds of table olives submitted to different treatments 54
Variation of Antioxidant Compounds in Table Olives Submitted to Different Thermal Treatments 52
Modelling the degradation kinetics of naturally fermented table olives: Influence of packaging, brine, and temperature 19
Totale 6.929
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Categoria #
all - tutte 44.686
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 44.686
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022283 0 0 63 23 3 5 62 24 18 16 42 27
2022/2023759 111 46 14 114 86 125 2 76 116 17 44 8
2023/2024650 23 41 85 21 57 139 29 54 18 37 69 77
2024/20251.298 17 44 96 57 204 120 198 144 146 91 84 97
2025/20262.902 102 355 210 461 377 215 306 122 169 153 135 297
2026/2027654 464 190 0 0 0 0 0 0 0 0 0 0
Totale 6.929