IRIS
ZUNIN, PAOLA
 Distribuzione geografica
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Continente #
EU - Europa 11.197
Totale 11.197
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Nazione #
IT - Italia 11.197
Totale 11.197
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Città #
Genova 7.885
Rapallo 1.480
Genoa 1.088
Vado Ligure 721
Bordighera 23
Totale 11.197
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Nome #
Characterisation of table olive cultivar by NIR spectroscopy 182
A rapid method to assess authenticity of “100% pure” pomegranate juices by UV-visible spectroscopy and multivariate analysis 149
Green extraction from pomegranate marcs for the production of functional foods and cosmetics 149
Valutazione dell’autenticità dei succhi di frutta mediante fingerprint spettrofotometrica UV_visibile 147
Total and "free" lipids in commercial infant formulas: fatty acid composition and their stability to oxidation 137
Effects of different cooking conditions on the anthocyanin content of a black rice (Oryza sativa L. ‘Violet Nori’) 134
Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment 133
Cholesterol oxidation in baked foods containing fresh and powdered eggs 132
Sterol oxidation in infant milk formulas and milk cereals. 131
An innovative green extraction and re-use strategy to valorize food supplement by-products: Castanea sativa bud preparations as case study 129
From pomegranate marcs to a potential bioactive ingredient: a recycling proposal for pomegranate squeezing marcs 129
Geographical traceability of West Liguria extravirgin olive oils by the analysis of volatile terpenoid hydrocarbons 128
A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices 125
Identification and quantification of cholesterol oxidation products in canned tuna 124
Phytochemical fingerprint and chemometrics for natural food preparation pattern recognition: an innovative technique in food supplement quality control 124
Direct thermal extraction and gas chromatographic-mass spectrometric determination of volatile compounds of extra-virgin olive oils 121
Study of different kinds of ‘‘Pesto Genovese” by the analysis of their volatile fraction and chemometric methods 119
Feasibility of UV–VIS–Fluorescence spectroscopy combined with pattern recognition techniques to authenticate a new category of plant food supplements 118
Ellagic acid a multi-target bioactive compound for drug discovery in CNS? A narrative review 116
Microdispersions of ellagic acid and pomegranate extracts as new potential nutraceutical ingredients 115
Cholesterol oxidation in intravenous lipid emulsions: Safety of preparations before and after experimental hyperoxia 113
Formation and content of cholesterol oxidation products in other foods. 110
Analysis of the volatile fraction of “Pesto Genovese” by Headspace Sorptive Extraction (HSSE) 110
Stability to oxidation of virgin olive oils as related to olive conditions: study of polar compounds by chemometric methods 109
Dehydration of Basil Leaves and Impact of Processing Composition 109
Optimization of the Ultrasonic-Assisted Extraction of Phenolic Compounds from Oryza Sativa L. ‘Violet Nori’ and Determination of the Antioxidant Properties of its Caryopses and Leaves 108
Comparison of two different analytical methods for HPLC determination of 7-ketocholesterol in egg powders 106
Oxidative stability of virgin olive oil enriched with carnosic acid 105
Cholesterol oxidation in intravenous lipid emulsions: safety of preparations before and after experimental hyperoxia 104
Determinazione mediante HPLC della furosina [epsilon-N-(2-furoil-metil)-L-lisina] in risi parboilizzati 103
Dehydration of PDO Genovese basil leaves (Ocimum basilicum maximum L. cv Genovese Gigante) by direct osmosis 103
Application of headspace sorptive extraction and gas chromatographic/mass spectrometric and chemometric methods to the quantification of pine nuts and pecorino in Pesto genovese 102
Characterisation of PDO olive oil Chianti Classico by non-selective (UV-Visible, NIR, MIR spectroscopy) and selective (fatty acid composition) analytical techniques 102
Determination of free amino acids in infant formulas. 102
Cholesterol oxidation in meat-based baby foods 101
Evaluation of protein modification in parboiled rice by HPLC determination of epsilon-furoylmethyl-lysine (furosine) 101
Routine HPLC determination of free 7-ketocholesterol in some foods by two different analytical methods 100
Relationship between blocked lysine and carbohydrate composition of infant formulas 96
Traditional or hydro-diffusion and gravity microwave coupled with ultrasound as green technologies for the valorization of pomegranate external peels 95
DIRECT GC-(EI)MS DETERMINATION OF FATTY ACID ALKYL ESTERS IN OLIVE OILS 93
Microonde ed ultrasuoni: tecnologie green per lo sfruttamento e la valorizzazione degli scarti di produzione del succo di melograno 92
Deterioration of protein fraction by Maillard reaction in dietetic milks 91
Preparation of ellagic acid micro and nano formulations with amazingly increased water solubility by its entrapment in pectin or non-PAMAM dendrimers suitable for clinical applications 91
Phenolic compounds in oil obtained from Olea europaea and anti-Dacus treatment 90
Pulsed ultrasound-assisted extraction as an alternative method to conventional maceration for the extraction of the polyphenolic fraction of Ribes nigrum buds: a new category of food supplements proposed by the FINNOVER project 89
7-ketocholesterol in human and adapted mik formulas 87
Cholesterol oxidation in dried egg pasta: detecting 7-ketocholesterol content. 87
Application of a new analytical method for free fatty acids alkyl esters in virgin olive oils 86
Modulation of the Host-Parasite Redox Metabolism to Potentiate Antimalarial Drug Efficiency 86
Sterol oxidation in meat- and fish-based homogenized baby foods containing vegetable oils 85
Effect of membrane filtration on the flavor of virgin olive oil 84
Dacus oleae infestation and its consequences on the phenolic compounds of virgin olive oil 83
L'analisi chimico-bromatologica nel controllo della genuinità del miele. Parte II 82
Analisi della frazione volatile del pesto genovese e dei suoi ingredienti 81
Bud-derivatives, a Novel Source of Polyphenols and How Different Extraction Processes Affect Their Composition 81
Effects of different cooking conditions on the antioxidant content of a violet rice (Oryza Sativa L. ‘Violet Nori’) 80
Effect of the Addition of Membrane Processed Olive Mill Waste Water (OMWW) to Extra Virgin Olive Oil 79
Nuove acquisizioni sulla ciclizzazione di Fischer di arilidrazoni del metil-lupinilchetone 77
Analisi HPLC in fase inversa di amminoacidi liberi negli alimenti per lattanti 76
Determinazione di fenotiazina nel miele mediante HPLC 76
BIOACTIVE COMPOUND EXTRACTION FROM PLANT MATERIAL: GENOTYPE INFLUENCE ON HERBAL PREPARATION COMPOSITION BY HPLC FINGERPRINT 76
Attacco dacico e componente fenolica dell'olio di oliva vergine 73
Chemical composition of olive oils of cultivar Colombaia 73
Trasformazioni indotte dai trattamenti termici in latti formulati a diversa composizione glucidica 70
Amazing increase of Ellagic Acid solubility by its entrapping into not PAMAM-structured biocompatible dendrimer scaffolds 70
A recycling proposal for pomegranate marcs obtained after juice squeezing 70
Incidenza dei trattamenti anti-Dacus sulla composizione chimica dell'olio ottenuto da Olea Europaea. 69
Influenza delle tecnologie di produzione sulla formulazione di alimenti per la prima infanzia 68
L'acido alfa-linolenico e derivati di conversione nei tessuti di ratti trattati con CCl4 68
Disidratazione del basilico genovese mediante osmosi diretta 67
Determinazione mediante HRGC dell’influenza del processo di rettificazione sulla composizione della frazione sterolica dell’olio di Arachis hypogaea e di Soya hispida 67
L'analisi chimico-bromatologica nel controllo della genuinità del miele. Parte I. 67
La caratterizzazione chimica degli oli monovarietali liguri. 66
Progetto Regione Liguria per il “Miglioramento qualitativo dell’olio di oliva ligure”. Risultati di due anni di sperimentazione (1997-98 e 1998-99). 66
Analisi gascromatografica degli steroli con l'impiego di colonne capillari. Risultati di una sperimentazione interlaboratorio 66
Solubility study and intensification of extraction of phenolic and anthocyanin compounds from Oryza sativa L. ‘Violet Nori’ 66
Progetto Regione Liguria per il "Miglioramento qualitativo dell'olio ligure". Primi risultati di un anno di sperimentazione (1998-1999) 64
L'acido alfa-linolenico nel trofismo del muscolo striato 64
Relationship between Bactrocera Oleae (Gmel), infestation and chemical oil composition: results of two-years trials in an Eastern ligurian grove 64
Neuroinflammation in Aged Brain: Impact of the Oral Administration of Ellagic Acid Microdispersion 64
Influenza di fattori ambientali e colturali sulla componente antiossidante dell'olio di oliva vergine 63
The 3Rs: reduction and refinement through a multivariate statistical analysis approach in a behavioural study to unveil anxiolytic effects of natural extracts of Tilia Tomentosa. 63
Caratterizzazione degli oli extravergini di oliva “Riviera ligure” mediante metodi chemiometrici 62
Andamento della ciclizzazione indolica di fenilidrazoni di alchil-(chinolizidin-1'-il)metilchetoni 62
MULTIDISCIPLINAR ECOSUSTAINABLE APPROACH FOR GRAPE MARC MICROWAVE-MEDIATED EXTRACTION OF BIOACTIVE COMPOUNDS WITH POTENTIAL NUTRACEUTICAL AND COSMECEUTICAL PROPERTIES 62
GREEN EXTRACTIONS FROM POMEGRANATE JUICE BY-PRODUCTS AND THEIR POTENTIAL USE AS NATURAL FOOD/COSMETIC PRESERVATIVES AND/OR BIOACTIVE INGREDIENTS 62
Classification and class-modelling of “Riviera Ligure” extra virgin olive oil using chemical-physical parameters 62
Gender and age dependency of the effects of Bud extracts from Tilia tomentosa Moench in central nervous system 62
Correlazione tra gli acidi grassi a C-catena media e poli-insaturi 61
Gli acidi grassi poliinsaturi (n-6) nei tessuti: variazioni da supplementazione con acido linoleico e allossana 61
La componente inorganica 60
Il lipidoacidogramma tissutale nell'alimentazione con oli nel ratto 60
Presenza di aflatossine in crusche e derivati: confronto tra due diverse metodiche analitiche 60
Detection of free fatty acid alkyl esters in olive oils by direct oil thermodesorption and GC-MS analysis 60
Studio su derivati di ossidazione del colesterolo in alimenti per l'infanzia 59
Influenza della conservazione sulla qualità proteica di alimenti per la prima infanzia 59
Not PAMAM Dendrimer Nanodispersions and Pectine Microdispersion: two biocompatible approaches to increase Ellagic Acid water solubility and allow its more ways therapeutic administration 59
The 3Rs: Reduction and refinement through a multivariate statistical analysis approach in a behavioural study to unveil anxiolytic effects of natural extracts of Tilia tomentosa 59
Influenza del tipo di infestazione da Dacus sulla composizione dell'olio ottenuto da Olea europaea. Nota I 58
Indagine sul contenuto di glucosinolati in alcune cultivar di Brassica oleracea coltivate nel Levante Ligure 58
Totale 8.967
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Categoria #
all - tutte 36.692
article - articoli 23.447
book - libri 227
conference - conferenze 10.805
curatela - curatele 261
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.952
Totale 73.384
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.645 0 0 0 0 227 281 606 127 211 646 415 132
2020/2021879 72 62 58 84 64 86 56 71 104 72 94 56
2021/20221.698 30 136 121 202 58 102 128 374 67 151 74 255
2022/20231.743 156 126 49 197 257 287 5 136 303 13 183 31
2023/2024847 46 107 31 131 54 152 38 52 65 14 55 102
2024/2025739 148 189 74 147 181 0 0 0 0 0 0 0
Totale 11.434