CINECA IRIS Institutional Research Information System

GHIRARDELLO, Daniela
 Distribuzione geografica
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Continente #
NA - Nord America 3.746
EU - Europa 3.343
AS - Asia 1.045
SA - Sud America 115
AF - Africa 35
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 6
Totale 8.296
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Nazione #
US - Stati Uniti d'America 3.668
IT - Italia 1.653
CN - Cina 404
SE - Svezia 329
IE - Irlanda 270
SG - Singapore 253
FR - Francia 212
GB - Regno Unito 147
FI - Finlandia 135
DE - Germania 133
AT - Austria 116
BR - Brasile 93
TR - Turchia 92
UA - Ucraina 92
KR - Corea 87
PL - Polonia 84
VN - Vietnam 81
CA - Canada 62
ID - Indonesia 41
PT - Portogallo 38
ES - Italia 34
BE - Belgio 27
IN - India 20
NL - Olanda 20
MX - Messico 15
IR - Iran 12
EG - Egitto 11
TW - Taiwan 10
HK - Hong Kong 9
JP - Giappone 9
CO - Colombia 8
RU - Federazione Russa 8
CL - Cile 7
MY - Malesia 7
RS - Serbia 7
ZA - Sudafrica 7
CH - Svizzera 6
EU - Europa 6
GR - Grecia 6
HR - Croazia 6
TH - Thailandia 6
EC - Ecuador 5
MA - Marocco 5
AU - Australia 4
BG - Bulgaria 4
NG - Nigeria 4
PH - Filippine 4
TN - Tunisia 4
LU - Lussemburgo 3
PK - Pakistan 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
DK - Danimarca 2
DZ - Algeria 2
NZ - Nuova Zelanda 2
RO - Romania 2
SA - Arabia Saudita 2
AR - Argentina 1
AZ - Azerbaigian 1
BJ - Benin 1
CR - Costa Rica 1
CZ - Repubblica Ceca 1
EE - Estonia 1
ET - Etiopia 1
HU - Ungheria 1
IL - Israele 1
LA - Repubblica Popolare Democratica del Laos 1
LT - Lituania 1
LV - Lettonia 1
MK - Macedonia 1
NO - Norvegia 1
PE - Perù 1
Totale 8.296
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Città #
Chandler 407
Santa Clara 341
Torino 306
Dublin 266
Beijing 230
Ashburn 215
Fairfield 211
Singapore 192
Ann Arbor 152
Houston 148
Turin 144
Wilmington 137
Nyköping 118
Dearborn 113
Jacksonville 113
Vienna 110
Villeurbanne 101
Woodbridge 98
Medford 92
Milan 86
Princeton 79
Seattle 78
Cambridge 77
Pisa 76
Columbus 74
Warsaw 66
Dong Ket 56
Rome 52
Redwood City 50
Guangzhou 39
Jakarta 36
Ottawa 33
Boardman 27
Boston 25
Helsinki 21
Bitonto 20
Brussels 20
Hefei 18
Nanjing 18
Salerno 17
Bologna 14
Piedimonte 14
Dallas 13
San Diego 13
Toronto 13
Ankara 12
Norwalk 12
Duncan 11
Bra 10
Moncalieri 10
Nanchang 10
Napoli 10
Aracaju 9
Cuiabá 9
Kitchener 9
London 9
Santarém 9
Trabzon 9
Tübingen 9
Amsterdam 8
Bari 8
Catania 8
Collegno 8
Fremont 8
Kidderminster 8
Mountain View 8
Naples 8
Palermo 8
Parma 8
San Mateo 8
Shanghai 8
Wolverhampton 8
Asti 7
Des Moines 7
Ercolano 7
Florence 7
Foggia 7
Grafing 7
Izmir 7
Jinan 7
Kunming 7
Morcone 7
Perugia 7
Phoenix 7
Pune 7
Recife 7
Rio de Janeiro 7
Sondrio 7
Taipei 7
Verona 7
Athens 6
Biella 6
Borgaro Torinese 6
Centro 6
Ho Chi Minh City 6
Istanbul 6
Los Angeles 6
Padova 6
Rimini 6
Belgrade 5
Totale 4.956
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Nome #
Funzionalizzazione dello yogurt con perisperma di nocciola 522
Le bucce di cacao quali sorgenti di polifenoli: confronto fra tecniche di estrazione 275
Effect of different storage conditions on hazelnut quality 220
Application of an hazelnut by-product for innovative functional food production: preliminary results 219
Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 196
Influence of the storage temperature and the ethyl alcohol content on the shelf life of Asti Spumante DOCG 188
Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.) 180
Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect 178
Phytochemical characterization of Licuri (Syagrus coronata (Martius) Beccari) seeds: phenolic composition and antioxidant capacity 177
Analysis and antioxidant capacity of the phenolic compounds from argan fruit (Argania spinosa (L.) Skeels) 175
Phytochemical and microbiological stability of spent espresso coffee grounds in capsules 173
The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta 173
Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt. 168
Filiera del nocciolo: la ricerca a supporto della competitività del prodotto piemontese 163
Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses 159
COMPARISON OF DIFFERENT EXTRACTION SOLVENTS ON THE RECOVERY OF POLYPHENOLS FROM COCOA BEAN SHELLS AND EVALUATION OF THE FREE RADICAL-SCAVENGING ACTIVITY. 147
POLYPHENOLS BIOACCESSIBILITY AND ANTIOXIDANT ACTIVITY IN YOGURT ENRICHED WITH COCOA BEAN SHELL 142
Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions 138
Effect of drying conditions and storage time on compositional and sensory characteristics of unshelled hazelnut 138
Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts 128
Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage 128
YOGURT AND CHEESE ENRICHMENT WITH BY-PRODUCTS OF WINEMAKING: PRELIMINARY RESULTS OF PHYSICOCHEMICAL, NUTRITIONAL AND SENSORY EFFECTS 125
Heritability of Morphological and Vegetative Traits in Corylus spp. 122
INFLUENCE OF THE ADDITION OF HAZELNUT SKINS ON THE POLYPHENOL CONTENT OF YOGURT AND FRESH EGG PASTA 120
Using hazelnut skin as a source od dietary fibre and antioxidant in fresh pasta. 117
Phenolic composition, antioxidant capacity and volatile compounds of licuri (Syagrus coronata (Martius) Beccari) fruits as affected by the traditional roasting process 114
A preliminary study on cheese enrichment with grape pomace 112
Application of ultrasound-assisted extraction in coffee silverskin 112
A comparative study on soluble phenolic acids in hazelnut (Curylus avellana L.) kernel as affected by extraction systems 109
Sviluppo di prodotti caseari funzionalizzati con sottoprodotti agricoli: risultati preliminari 109
Evaluating the suitability of hazelnut skin as a feed ingredient in the diet of dairy cows 108
Metodi per lo studio delle proprieta’ meccaniche delle uve da vino 107
Coffee silverskin as nutraceutical ingredient inyogurt: its effect on functional properties and its bioaccessibility. 105
Evaluation of digestibility and bioaccessibility of chlorogenic acids content in different samples of coffee silverskin 101
La pellicola argentea di caffè come fonte di polifenoli e caffeina: ottimizzazione e confronto fra tecniche di estrazione 98
Ottimizzazione delle condizioni di estrazione di componenti polifenolici da semi, gusci e perisperma di nocciola 95
Studio delle proprietà meccaniche di uve Nebbiolo coltivate in ambienti diversi 93
La qualità delle nocciole in post-raccolta: tecniche di conservazione a confronto 93
In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell 93
Applicazione della Texture Analysis alla valutazione della qualità dell’uva 89
Qualità tecnologica e nutrizionale di pani arricchiti con crusca e decorticato di frumenti pigmentati. 89
Drying on vine: parametri meccanici delle uve per la produzione degli ice-wines 87
Valutazione dell'attività antiossidante di estratti di rosmarino nella produzione del grissino 86
Sviluppo di alimenti funzionali da sottoprodotti agricoli 86
OPTIMISATION OF ULTRASOUND AND MICROWAVE-ASSISTED EXTRACTION OF CAFFEOYLQUINIC ACIDS AND CAFFEINE FROM COFFEE SILVERSKIN USING RESPONSE SURFACE METHODOLOGY 81
Composition phénolique et activité antioxidante de la pulpe du fruit de l'arganier "Argania Spinosa (Skeels)L." 80
Influence of the addition of hazelnut skins on the physico-chemical and polyphenol content of yogurt and fresh egg pasta. 79
Applicazioni lattiero-casearie di by-products enologici 78
I tappi sintetici: contributo alla valutazione degli effetti sulla qualità dei vini 77
Attività antiossidante di estratti di scalogno (Allium ascalonicum L.) prodotti in Mali: confronto di diversi metodi analitici 77
Valutazione strutturale in post-cottura di spaghetti per la ristorazione collettiva 76
Caratterizzazione chimica e attività antimicrobica di sostanze polifenoliche estratte da sottoprodotti di filiere vegetali. 74
Determination of Total Phenolic Content in Hazelnut Kernel Extracts and their Antioxidant Capacity – Evaluation of Spectrophotometric Methods 73
Lo stato di conservazione di noci e nocciole in commercio 71
Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties 71
Influenze della tecnica di vinificazione sulla shelf life di Asti DOCG 70
Food enrichment with by-products of winemaking: results of physico-chemical, nutritional and sensory effects. 66
Detecting bug damage on hazelnut 64
Ereditabilità di caratteri vegetativi e morfologici in Corylus spp. 64
Effect of Hemp (Cannabis sativa L.) Extract on Phytosterol Oxidation Products in High-oleic Sunflower Oil 64
Qualità tecnologica e nutrizionale di pani arricchiti con crusca e decorticato di frumenti pigmentati 63
Valutazione strutturale in post-cottura di spaghetti per la ristorazione collettiva. 62
Caratterizzazione chimica, fisica e sensoriale di spaghetti tunisini 61
Determination of Total Phenolic Content in Hazelnut Kernel Extracts and their Antioxidant Capacity – Evaluation of Spectrophotometric Methods 61
Opportunità normative per la valorizzazione dei processi e delle produzioni enologiche. 60
Valutazione dell’effetto della tostatura sul comportamento meccanico di nocciole “Tonda Gentile delle Langhe” 58
Identification and quantification of phenolic compounds from the shell of argan fruit and determination of the antioxidant capacity 58
Survey on overcooking resistance of Italian and Tunisian spaghetti 54
Valutazione della prestazione in cottura di spaghetti tunisini 53
Phenolic acid profile and antioxidant capacity of hazelnut (Corylus avellana L.) kernels in different solvent systems 53
Effect of cold drying on chemical, microbiological and sensory characteristics of aromatic herbs. 53
Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds 52
I “Freisa”: vini meritevoli di attenzione. 49
Effect of Light-emitting Diode (LED) Light Exposure on Vegetable Oils Oxidation as Related to Storage 49
Study of innovative drying and ozonization techniques in aromatic herb processing 46
Identification of soluble phenolic acids in hazelnut (Corylus avellana L.) kernel 46
ESSICA project: process innovation in aromatic dried herb chain 43
Effects of storage conditions on hazelnut (Corylus avellana L.) textural characteristics. 42
Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits 41
Electrolyzed water and gaseous ozone application for the control of microbiological and insect contamination in dried lemon balm: hygienic and quality aspects. 29
Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics 19
Lipids in a Nutshell: Quick Determination of Lipid Content in Hazelnuts with NIR Spectroscopy 16
Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin 10
Totale 8.600
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Categoria #
all - tutte 22.235
article - articoli 0
book - libri 0
conference - conferenze 11.107
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 33.342
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020729 0 0 0 0 0 152 144 83 100 84 71 95
2020/2021945 103 39 55 106 76 39 102 44 101 91 70 119
2021/20221.002 15 79 32 127 69 32 49 87 53 64 201 194
2022/20231.543 115 90 56 163 157 346 123 87 165 57 113 71
2023/2024823 91 103 54 51 61 113 43 59 17 46 80 105
2024/20251.043 31 154 101 191 441 125 0 0 0 0 0 0
Totale 8.600