IRIS
LUCCI, Paolo
 Distribuzione geografica
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Continente #
NA - Nord America 3.988
EU - Europa 2.272
AS - Asia 1.765
SA - Sud America 318
Continente sconosciuto - Info sul continente non disponibili 214
AF - Africa 110
OC - Oceania 3
AN - Antartide 1
Totale 8.671
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Nazione #
US - Stati Uniti d'America 3.851
IT - Italia 694
SG - Singapore 508
CN - Cina 350
VN - Vietnam 331
RU - Federazione Russa 316
BR - Brasile 237
HK - Hong Kong 237
DE - Germania 214
UA - Ucraina 171
IE - Irlanda 150
FR - Francia 125
FI - Finlandia 121
SE - Svezia 113
GB - Regno Unito 102
DK - Danimarca 61
CA - Canada 54
IN - India 54
TR - Turchia 47
LT - Lituania 46
MA - Marocco 41
BD - Bangladesh 40
KR - Corea 40
NL - Olanda 39
ES - Italia 31
MX - Messico 24
AT - Austria 23
IQ - Iraq 21
PL - Polonia 20
ID - Indonesia 19
JP - Giappone 19
AR - Argentina 18
CI - Costa d'Avorio 17
CO - Colombia 17
ZA - Sudafrica 17
PK - Pakistan 15
CR - Costa Rica 13
EC - Ecuador 12
IL - Israele 12
MY - Malesia 10
JO - Giordania 9
PH - Filippine 9
SA - Arabia Saudita 9
VE - Venezuela 9
A1 - Anonimo 8
CL - Cile 8
SV - El Salvador 8
DZ - Algeria 7
HN - Honduras 7
PT - Portogallo 7
SC - Seychelles 7
PE - Perù 6
PR - Porto Rico 6
RO - Romania 6
GT - Guatemala 5
JM - Giamaica 5
LB - Libano 5
TN - Tunisia 5
UZ - Uzbekistan 5
CW - ???statistics.table.value.countryCode.CW??? 4
ET - Etiopia 4
KZ - Kazakistan 4
PA - Panama 4
PY - Paraguay 4
TT - Trinidad e Tobago 4
UY - Uruguay 4
AU - Australia 3
BY - Bielorussia 3
CH - Svizzera 3
CZ - Repubblica Ceca 3
EG - Egitto 3
GR - Grecia 3
NI - Nicaragua 3
NP - Nepal 3
TH - Thailandia 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
AZ - Azerbaigian 2
BE - Belgio 2
BO - Bolivia 2
EE - Estonia 2
HR - Croazia 2
IR - Iran 2
KE - Kenya 2
OM - Oman 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
SM - San Marino 2
SY - Repubblica araba siriana 2
AM - Armenia 1
AO - Angola 1
AQ - Antartide 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BF - Burkina Faso 1
BG - Bulgaria 1
BH - Bahrain 1
BN - Brunei Darussalam 1
CM - Camerun 1
CU - Cuba 1
Totale 8.455
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Città #
Ashburn 871
Singapore 293
San Jose 286
Hong Kong 234
Council Bluffs 232
Jacksonville 164
Chandler 162
Dublin 150
Boardman 145
Dallas 117
Munich 105
The Dalles 103
Ho Chi Minh City 102
Fairfield 97
Los Angeles 89
Beijing 87
New York 83
Hanoi 81
Ancona 80
Helsinki 63
Lauterbourg 54
Wilmington 51
Moscow 50
Seattle 49
Maiolati Spontini 46
Centro 44
Buffalo 42
Hefei 42
Princeton 42
Vilnius 39
Chicago 38
Woodbridge 38
Houston 36
Marche 36
Milan 35
Santa Clara 35
Lawrence 34
San Mateo 34
Des Moines 32
Rome 29
São Paulo 29
Orem 25
Phoenix 24
London 23
Shanghai 23
Cambridge 22
Denver 22
Da Nang 21
Naples 21
San Diego 21
Washington 21
Tolentino 20
Amsterdam 19
Vienna 18
Abidjan 17
Tokyo 17
Turku 17
Atlanta 16
Chennai 16
Frankfurt am Main 16
Wuhan 16
Columbus 15
Warsaw 15
Ann Arbor 14
Haiphong 14
Memphis 13
North Bergen 13
Bari 12
Brooklyn 12
San Francisco 12
Baghdad 11
Recanati 11
Turin 11
Boydton 10
Guangzhou 10
Manchester 10
Piscataway 10
San José 10
Bogotá 9
Boston 9
Miano 9
Montreal 9
Amman 8
Jiaxing 8
Lynnwood 8
Osimo 8
Poplar 8
Salt Lake City 8
Santo André 8
Thetford 8
Cagliari 7
Florence 7
Johannesburg 7
Miami 7
Nuremberg 7
Toronto 7
Vitoria-Gasteiz 7
Bologna 6
Bến Tre 6
Jakarta 6
Totale 5.144
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Nome #
Sea fennel (Crithmum maritimum L.) leaves and flowers: Bioactive compounds, antioxidant activity and hypoglycaemic potential 302
Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of Brassica oleracea L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement? 214
Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds 202
Crude palm oil from interspecific hybrid Elaeis oleifera×Elaeis guineensis: Fatty acid regiodistribution and molecular species of glycerides 200
Impact of traditional and mild oven cooking treatments on antioxidant compounds levels and oxidative status of Atlantic salmon (Salmo salar) fillets 175
Effetti della supplementazione con olio di girasole alto-oleico e antiossidanti sui lipidi di carne suina 175
Acrylamide levels in selected Colombian foods 175
Bioactive fatty acids in mantis shrimp, crab and caramote prawn: Their content and distribution among the main lipid classes 172
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland) 165
Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients 164
Effect of the refining process on total hydroxytyrosol, tyrosol, and tocopherol contents of olive oil 163
Characterization of phospholipid molecular species in the edible parts of bony fish and shellfish 160
Comprehensive multidimensional gas chromatography in the analysis of food lipids [La gas-cromatografia bidimensionale nell’analisi dei lipidi alimentari] 153
Identification of furan fatty acids in seafood [Identificazione degli acidi grassi furanici nei prodotti ittici] 153
Crude palm oil from interspecific hybrid Elaeis oleifera × E. guineensis: Alcoholic constituents of unsaponifiable matter 153
Current trends in sample treatment techniques for environmental and food analysis 149
Biochemical and mass spectrometry recognition of phospholipid–peptide complexes in wheat sprouts extract 146
Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures 145
Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products 141
Application of accelerated shelf-life test (ASLT) procedure for the estimation of the shelf-life of extra virgin olive oils: A validation study 140
Hybrid Palm vs Extra-virgin Olive oil supplementation: effect on human erythrocytes lipid composition 139
Identificazione degli acidi grassi furanici nei prodotti ittici 138
Identification of volatile organic compounds as markers to detect Monilinia fructicola infection in fresh peaches 137
Evaluation of quality and thermodynamic properties of walnuts (Juglans regia L.) at different ripening levels 136
Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification 134
Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols 132
Effect of antioxidant-enriched foods on plasma. Part 2: phospholipid molecular species composition 132
Supplementation with high-oleic sunflower oil and Æ-tocopheryl acetate: Effects on pork meat lipids 128
Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis) 123
Molecularly Imprinted Polymer as Selective Sorbent for the Extraction of Zearalenone in Edible Vegetable Oils 123
Simultaneous analysis of glycolipid and phospholipids molecular species in avocado (Persea americana Mill) fruit 121
Punica granatum cv. Dente di Cavallo seed ethanolic extract: Antioxidant and antiproliferative activities 119
Emerging trends in olive oil fraud and possible countermeasures 116
Effects of the dietary supplementation with high-oleic sunflower oil and α-tocopherylacetate on the lipid composition of pork meat 116
Prunus persica var. platycarpa (Tabacchiera Peach): Bioactive Compounds and Antioxidant Activity of Pulp, Peel and Seed Ethanolic Extracts 115
Distribution of furan fatty acids in phospholipid classes of marine crustaceans. 115
Canning: Impact on food products attributes 113
Native Colombian fruits and their by-products: Phenolic profile, antioxidant activity and hypoglycaemic potential 111
Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction 110
Characterization of phospholipid molecular species and peptide molecules in wheat sprouts hydroalcoholic extract 110
The Determination of Triacylglycerols and Tocopherols Using UHPLC–CAD/FLD Methods for Assessing the Authenticity of Coffee Beans 109
Dietary Hybrid Palm Oil supplementation: effects on human plasma antioxidant capacity and erythrocytes lipid composition. 108
La gas-cromatografia bidimensionale nell'analisi dei prodotti alimentari 107
Lo zafferano: l’ingrediente nobile degli alimenti (parte 1) 107
Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds 106
Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases 103
Multianalyte analysis of volatile compounds in virgin olive oils using SPME‐GC with FID or MS detection: results of an international interlaboratory validation 100
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future 97
Effects of vitamin E-enriched foods on the lipids of human plasma and pork meat 96
UNSAPONIFIABLE MATTER OF COFFEE 95
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 92
Migration of Polypropylene Oligomers into Ready-to-Eat Vegetable Soups 89
Characterization of volatile compounds in beer by means of comprehensive 2D-gaschromatography mass spectrometry 89
Effects of the supplementation on the lipids of pork meat [Effetti della supplementazione sui lipidi di carne suina] 86
Phytonutrient concentration and unsaturation of glycerides predict optimal harvest time for Elaeis oleifera × E. guineensis palm oil hybrids 86
In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils 85
Application of Liquid Chromatography in Food Analysis 84
Selective solid-phase extraction using a molecularly imprinted polymer for the analysis of patulin in apple-based foods 82
Occurrence of n-Alkanes in Vegetable Oils and Their Analytical Determination 82
La gas-cromatografia bidimensionale nell’analisi dei lipidi alimentari 79
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 78
Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread 75
Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil 75
Effetti della supplementazione con olio di girasole alto-oleico e antiossidanti sui lipidi di carne suina 72
Pressurized liquid extraction for the determination of bioactive compounds in plants with emphasis on phenolics 69
On-Line HP(LC)-GC-FID Determination of Hydrocarbon Contaminants in Fresh and Packaged Fish and Fish Products 69
null 68
Identification of phytyl vaccinate as a major component of wax ester fraction of extra virgin olive oil 65
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils 65
Application of sea fennel's bioactive compounds in the development of edible films and coatings: A review 59
Is coffee powder extract a possible functional ingredient useful in food and nutraceutical industries? 53
Novel insights into hákarl: A deep dive into the microbiological and physico-chemical features of Iceland's traditional fermented shark 51
European Teas (Camellia sinensis) as a New Frontier in the Specialty Tea Market: Characterizing the Antioxidant, Polyphenolic, and Sensory Profiles Through a Systematic, Comparative Approach 30
Role of fermented and unfermented rooibos (Aspalathus linearis) in wet and dry marinades on oxidative status and sensory properties of pork meat subjected to different cooking methods 17
Dry and Liquid Marination With Rooibos Extracts to Enhance Chemical and Microbiological Stability of Refrigerated Raw Minced Pork 14
Fungal diversity and biochemical traits of a traditional raw goat milk cheese from North Macedonia: an integrated characterization 12
Effect of High-Pressure Processing on Color, Texture and Volatile Profile During Sardine Refrigeration 2
Totale 8.671
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Categoria #
all - tutte 38.226
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 38.226
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022129 0 0 0 0 0 5 13 15 13 12 29 42
2022/2023651 40 69 33 36 78 89 4 48 161 5 63 25
2023/2024604 77 26 50 96 105 108 13 21 8 31 21 48
2024/20251.540 166 135 64 40 35 77 193 95 273 176 130 156
2025/20263.514 196 221 143 339 411 219 667 319 326 353 199 121
2026/20271.057 177 158 172 415 135 0 0 0 0 0 0 0
Totale 8.671