IRIS
LUCCI, Paolo
 Distribuzione geografica
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Continente #
NA - Nord America 3.186
EU - Europa 2.050
AS - Asia 1.681
SA - Sud America 297
AF - Africa 102
Continente sconosciuto - Info sul continente non disponibili 10
OC - Oceania 3
AN - Antartide 1
Totale 7.330
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Nazione #
US - Stati Uniti d'America 3.123
IT - Italia 574
SG - Singapore 489
CN - Cina 341
VN - Vietnam 320
RU - Federazione Russa 298
HK - Hong Kong 233
BR - Brasile 226
DE - Germania 209
UA - Ucraina 166
IE - Irlanda 149
FR - Francia 122
FI - Finlandia 117
SE - Svezia 111
GB - Regno Unito 100
DK - Danimarca 58
IN - India 54
TR - Turchia 47
MA - Marocco 41
KR - Corea 36
BD - Bangladesh 34
NL - Olanda 33
ES - Italia 27
CA - Canada 24
AT - Austria 23
MX - Messico 23
IQ - Iraq 20
JP - Giappone 19
PL - Polonia 19
CI - Costa d'Avorio 17
ZA - Sudafrica 17
AR - Argentina 16
CO - Colombia 16
PK - Pakistan 14
ID - Indonesia 12
JO - Giordania 9
SA - Arabia Saudita 9
A1 - Anonimo 8
CL - Cile 8
EC - Ecuador 8
DZ - Algeria 7
LT - Lituania 7
MY - Malesia 7
PT - Portogallo 7
VE - Venezuela 7
CR - Costa Rica 6
PE - Perù 6
PH - Filippine 6
LB - Libano 5
RO - Romania 5
TN - Tunisia 5
UZ - Uzbekistan 5
ET - Etiopia 4
PA - Panama 4
PY - Paraguay 4
UY - Uruguay 4
AU - Australia 3
CZ - Repubblica Ceca 3
EG - Egitto 3
GR - Grecia 3
KZ - Kazakistan 3
NP - Nepal 3
AE - Emirati Arabi Uniti 2
AZ - Azerbaigian 2
BE - Belgio 2
BO - Bolivia 2
BY - Bielorussia 2
HR - Croazia 2
JM - Giamaica 2
KE - Kenya 2
OM - Oman 2
SK - Slovacchia (Repubblica Slovacca) 2
SM - San Marino 2
SY - Repubblica araba siriana 2
AL - Albania 1
AO - Angola 1
AQ - Antartide 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BH - Bahrain 1
BN - Brunei Darussalam 1
CH - Svizzera 1
CM - Camerun 1
EU - Europa 1
GN - Guinea 1
GT - Guatemala 1
HN - Honduras 1
HU - Ungheria 1
IL - Israele 1
IM - Isola di Man 1
IR - Iran 1
LY - Libia 1
MD - Moldavia 1
MK - Macedonia 1
NG - Nigeria 1
PR - Porto Rico 1
PS - Palestinian Territory 1
RS - Serbia 1
SN - Senegal 1
SV - El Salvador 1
Totale 7.327
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Città #
Ashburn 738
Singapore 283
San Jose 271
Hong Kong 230
Chandler 162
Jacksonville 159
Dublin 149
Boardman 144
Dallas 109
Munich 105
The Dalles 103
Ho Chi Minh City 99
Fairfield 97
Beijing 84
Ancona 80
Hanoi 80
Los Angeles 75
New York 74
Helsinki 60
Lauterbourg 53
Moscow 49
Wilmington 49
Seattle 48
Maiolati Spontini 46
Centro 43
Hefei 42
Woodbridge 38
Buffalo 37
Council Bluffs 36
Houston 36
Marche 36
Chicago 35
Princeton 34
Lawrence 33
San Mateo 33
Des Moines 32
São Paulo 26
Milan 24
Shanghai 23
Cambridge 22
London 22
Da Nang 20
Orem 20
Rome 20
San Diego 20
Tolentino 20
Washington 20
Denver 18
Vienna 18
Abidjan 17
Amsterdam 17
Tokyo 17
Turku 17
Chennai 16
Frankfurt am Main 16
Santa Clara 16
Wuhan 16
Warsaw 15
Ann Arbor 14
Naples 14
Haiphong 13
Memphis 13
Columbus 12
San Francisco 12
Brooklyn 11
Recanati 11
Atlanta 10
Baghdad 10
Boydton 10
Guangzhou 10
North Bergen 10
Piscataway 10
Bogotá 9
Manchester 9
Miano 9
Amman 8
Jiaxing 8
Montreal 8
Osimo 8
Phoenix 8
Poplar 8
Thetford 8
Bari 7
Boston 7
Cagliari 7
Johannesburg 7
Miami 7
Nuremberg 7
Salt Lake City 7
Santo André 7
Vitoria-Gasteiz 7
Florence 6
Jakarta 6
Kyiv 6
Mexico City 6
Shenzhen 6
Thái Nguyên 6
Turin 6
Ankara 5
Bilbao 5
Totale 4.560
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Nome #
Sea fennel (Crithmum maritimum L.) leaves and flowers: Bioactive compounds, antioxidant activity and hypoglycaemic potential 285
Crude palm oil from interspecific hybrid Elaeis oleifera×Elaeis guineensis: Fatty acid regiodistribution and molecular species of glycerides 187
Bioavailability Study of Isothiocyanates and Other Bioactive Compounds of Brassica oleracea L. var. Italica Boiled or Steamed: Functional Food or Dietary Supplement? 181
Spent espresso coffee grounds as a source of anti-proliferative and antioxidant compounds 171
Acrylamide levels in selected Colombian foods 166
Bioactive fatty acids in mantis shrimp, crab and caramote prawn: Their content and distribution among the main lipid classes 161
Effetti della supplementazione con olio di girasole alto-oleico e antiossidanti sui lipidi di carne suina 160
Impact of traditional and mild oven cooking treatments on antioxidant compounds levels and oxidative status of Atlantic salmon (Salmo salar) fillets 153
Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients 152
Effect of the refining process on total hydroxytyrosol, tyrosol, and tocopherol contents of olive oil 150
Characterization of phospholipid molecular species in the edible parts of bony fish and shellfish 149
Current trends in sample treatment techniques for environmental and food analysis 144
Identification of furan fatty acids in seafood [Identificazione degli acidi grassi furanici nei prodotti ittici] 140
Comprehensive profiling of smoked cheese from raw goat's milk handcrafted in Lower Silesia (Poland) 138
Crude palm oil from interspecific hybrid Elaeis oleifera × E. guineensis: Alcoholic constituents of unsaponifiable matter 138
Biochemical and mass spectrometry recognition of phospholipid–peptide complexes in wheat sprouts extract 133
Comprehensive multidimensional gas chromatography in the analysis of food lipids [La gas-cromatografia bidimensionale nell’analisi dei lipidi alimentari] 132
Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products 130
Identificazione degli acidi grassi furanici nei prodotti ittici 129
Hybrid Palm vs Extra-virgin Olive oil supplementation: effect on human erythrocytes lipid composition 129
Application of accelerated shelf-life test (ASLT) procedure for the estimation of the shelf-life of extra virgin olive oils: A validation study 125
Supplementation with high-oleic sunflower oil and Æ-tocopheryl acetate: Effects on pork meat lipids 122
Effect of antioxidant-enriched foods on plasma. Part 2: phospholipid molecular species composition 120
Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures 119
Evaluation of quality and thermodynamic properties of walnuts (Juglans regia L.) at different ripening levels 115
Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification 115
Identification of volatile organic compounds as markers to detect Monilinia fructicola infection in fresh peaches 113
Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis) 111
Simultaneous analysis of glycolipid and phospholipids molecular species in avocado (Persea americana Mill) fruit 111
Molecularly Imprinted Polymer as Selective Sorbent for the Extraction of Zearalenone in Edible Vegetable Oils 109
Emerging trends in olive oil fraud and possible countermeasures 107
Punica granatum cv. Dente di Cavallo seed ethanolic extract: Antioxidant and antiproliferative activities 107
Native Colombian fruits and their by-products: Phenolic profile, antioxidant activity and hypoglycaemic potential 106
Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols 104
Distribution of furan fatty acids in phospholipid classes of marine crustaceans. 103
Effects of the dietary supplementation with high-oleic sunflower oil and α-tocopherylacetate on the lipid composition of pork meat 102
Prunus persica var. platycarpa (Tabacchiera Peach): Bioactive Compounds and Antioxidant Activity of Pulp, Peel and Seed Ethanolic Extracts 100
Characterization of phospholipid molecular species and peptide molecules in wheat sprouts hydroalcoholic extract 99
Canning: Impact on food products attributes 99
La gas-cromatografia bidimensionale nell'analisi dei prodotti alimentari 98
Dietary Hybrid Palm Oil supplementation: effects on human plasma antioxidant capacity and erythrocytes lipid composition. 98
Lo zafferano: l’ingrediente nobile degli alimenti (parte 1) 97
Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction 92
The Determination of Triacylglycerols and Tocopherols Using UHPLC–CAD/FLD Methods for Assessing the Authenticity of Coffee Beans 91
Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases 90
Multianalyte analysis of volatile compounds in virgin olive oils using SPME‐GC with FID or MS detection: results of an international interlaboratory validation 90
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future 89
Effects of vitamin E-enriched foods on the lipids of human plasma and pork meat 85
Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds 84
UNSAPONIFIABLE MATTER OF COFFEE 84
Phytonutrient concentration and unsaturation of glycerides predict optimal harvest time for Elaeis oleifera × E. guineensis palm oil hybrids 80
In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils 77
Effects of the supplementation on the lipids of pork meat [Effetti della supplementazione sui lipidi di carne suina] 75
Migration of Polypropylene Oligomers into Ready-to-Eat Vegetable Soups 73
Application of Liquid Chromatography in Food Analysis 73
La gas-cromatografia bidimensionale nell’analisi dei lipidi alimentari 73
Selective solid-phase extraction using a molecularly imprinted polymer for the analysis of patulin in apple-based foods 72
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 70
Occurrence of n-Alkanes in Vegetable Oils and Their Analytical Determination 69
null 68
Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread 67
On-Line HP(LC)-GC-FID Determination of Hydrocarbon Contaminants in Fresh and Packaged Fish and Fish Products 63
Effetti della supplementazione con olio di girasole alto-oleico e antiossidanti sui lipidi di carne suina 62
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID 61
Role of the polyphenol content on the structuring behavior of liposoluble gelators in extra virgin olive oil 61
Identification of phytyl vaccinate as a major component of wax ester fraction of extra virgin olive oil 55
Pressurized liquid extraction for the determination of bioactive compounds in plants with emphasis on phenolics 53
Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils 48
Application of sea fennel's bioactive compounds in the development of edible films and coatings: A review 45
Is coffee powder extract a possible functional ingredient useful in food and nutraceutical industries? 31
Novel insights into hákarl: A deep dive into the microbiological and physico-chemical features of Iceland's traditional fermented shark 30
Totale 7.519
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Categoria #
all - tutte 32.884
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 32.884
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202110 0 0 0 0 0 0 0 0 0 0 0 10
2021/2022246 17 87 7 8 0 5 13 15 12 12 29 41
2022/2023647 39 68 33 36 78 89 4 48 159 5 63 25
2023/2024601 77 26 50 96 105 106 13 21 8 31 20 48
2024/20251.533 166 134 63 40 35 77 193 94 272 175 130 154
2025/20263.459 196 218 140 330 411 219 659 318 321 349 199 99
Totale 7.519