IRIS
ZUNIN, PAOLA
 Distribuzione geografica
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Continente #
EU - Europa 10.303
Totale 10.303
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Nazione #
IT - Italia 10.303
Totale 10.303
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Città #
Genova 7.885
Rapallo 1.480
Genoa 915
Bordighera 23
Totale 10.303
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Nome #
Characterisation of table olive cultivar by NIR spectroscopy 174
Valutazione dell’autenticità dei succhi di frutta mediante fingerprint spettrofotometrica UV_visibile 143
A rapid method to assess authenticity of “100% pure” pomegranate juices by UV-visible spectroscopy and multivariate analysis 143
Green extraction from pomegranate marcs for the production of functional foods and cosmetics 141
Effects of different cooking conditions on the anthocyanin content of a black rice (Oryza sativa L. ‘Violet Nori’) 131
Total and "free" lipids in commercial infant formulas: fatty acid composition and their stability to oxidation 130
Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment 128
Cholesterol oxidation in baked foods containing fresh and powdered eggs 125
Sterol oxidation in infant milk formulas and milk cereals. 124
An innovative green extraction and re-use strategy to valorize food supplement by-products: Castanea sativa bud preparations as case study 123
From pomegranate marcs to a potential bioactive ingredient: a recycling proposal for pomegranate squeezing marcs 123
Identification and quantification of cholesterol oxidation products in canned tuna 120
Geographical traceability of West Liguria extravirgin olive oils by the analysis of volatile terpenoid hydrocarbons 119
Phytochemical fingerprint and chemometrics for natural food preparation pattern recognition: an innovative technique in food supplement quality control 118
Study of different kinds of ‘‘Pesto Genovese” by the analysis of their volatile fraction and chemometric methods 115
A screening method based on UV–Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices 115
Direct thermal extraction and gas chromatographic-mass spectrometric determination of volatile compounds of extra-virgin olive oils 114
Feasibility of UV–VIS–Fluorescence spectroscopy combined with pattern recognition techniques to authenticate a new category of plant food supplements 113
Microdispersions of ellagic acid and pomegranate extracts as new potential nutraceutical ingredients 111
Ellagic acid a multi-target bioactive compound for drug discovery in CNS? A narrative review 111
Dehydration of Basil Leaves and Impact of Processing Composition 106
Formation and content of cholesterol oxidation products in other foods. 104
Cholesterol oxidation in intravenous lipid emulsions: Safety of preparations before and after experimental hyperoxia 104
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 103
Oxidative stability of virgin olive oil enriched with carnosic acid 102
Stability to oxidation of virgin olive oils as related to olive conditions: study of polar compounds by chemometric methods 102
Comparison of two different analytical methods for HPLC determination of 7-ketocholesterol in egg powders 100
Analysis of the volatile fraction of “Pesto Genovese” by Headspace Sorptive Extraction (HSSE) 100
Cholesterol oxidation in intravenous lipid emulsions: safety of preparations before and after experimental hyperoxia 99
Application of headspace sorptive extraction and gas chromatographic/mass spectrometric and chemometric methods to the quantification of pine nuts and pecorino in Pesto genovese 98
Dehydration of PDO Genovese basil leaves (Ocimum basilicum maximum L. cv Genovese Gigante) by direct osmosis 98
Determinazione mediante HPLC della furosina [epsilon-N-(2-furoil-metil)-L-lisina] in risi parboilizzati 97
Routine HPLC determination of free 7-ketocholesterol in some foods by two different analytical methods 96
Determination of free amino acids in infant formulas. 95
Cholesterol oxidation in meat-based baby foods 94
Evaluation of protein modification in parboiled rice by HPLC determination of epsilon-furoylmethyl-lysine (furosine) 94
Characterisation of PDO olive oil Chianti Classico by non-selective (UV-Visible, NIR, MIR spectroscopy) and selective (fatty acid composition) analytical techniques 94
Traditional or hydro-diffusion and gravity microwave coupled with ultrasound as green technologies for the valorization of pomegranate external peels 92
Relationship between blocked lysine and carbohydrate composition of infant formulas 90
DIRECT GC-(EI)MS DETERMINATION OF FATTY ACID ALKYL ESTERS IN OLIVE OILS 89
Microonde ed ultrasuoni: tecnologie green per lo sfruttamento e la valorizzazione degli scarti di produzione del succo di melograno 85
Deterioration of protein fraction by Maillard reaction in dietetic milks 84
Application of a new analytical method for free fatty acids alkyl esters in virgin olive oils 83
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 83
Phenolic compounds in oil obtained from Olea europaea and anti-Dacus treatment 82
Cholesterol oxidation in dried egg pasta: detecting 7-ketocholesterol content. 82
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 82
Modulation of the Host-Parasite Redox Metabolism to Potentiate Antimalarial Drug Efficiency 81
7-ketocholesterol in human and adapted mik formulas 80
Sterol oxidation in meat- and fish-based homogenized baby foods containing vegetable oils 79
Effect of membrane filtration on the flavor of virgin olive oil 78
Dacus oleae infestation and its consequences on the phenolic compounds of virgin olive oil 77
L'analisi chimico-bromatologica nel controllo della genuinità del miele. Parte II 76
Bud-derivatives, a Novel Source of Polyphenols and How Different Extraction Processes Affect Their Composition 76
Effect of the Addition of Membrane Processed Olive Mill Waste Water (OMWW) to Extra Virgin Olive Oil 74
Analisi della frazione volatile del pesto genovese e dei suoi ingredienti 73
Effects of different cooking conditions on the antioxidant content of a violet rice (Oryza Sativa L. ‘Violet Nori’) 73
Nuove acquisizioni sulla ciclizzazione di Fischer di arilidrazoni del metil-lupinilchetone 72
Analisi HPLC in fase inversa di amminoacidi liberi negli alimenti per lattanti 69
Determinazione di fenotiazina nel miele mediante HPLC 67
Chemical composition of olive oils of cultivar Colombaia 67
Attacco dacico e componente fenolica dell'olio di oliva vergine 66
Disidratazione del basilico genovese mediante osmosi diretta 63
Incidenza dei trattamenti anti-Dacus sulla composizione chimica dell'olio ottenuto da Olea Europaea. 63
BIOACTIVE COMPOUND EXTRACTION FROM PLANT MATERIAL: GENOTYPE INFLUENCE ON HERBAL PREPARATION COMPOSITION BY HPLC FINGERPRINT 63
La caratterizzazione chimica degli oli monovarietali liguri. 62
Influenza delle tecnologie di produzione sulla formulazione di alimenti per la prima infanzia 62
L'acido alfa-linolenico e derivati di conversione nei tessuti di ratti trattati con CCl4 62
Trasformazioni indotte dai trattamenti termici in latti formulati a diversa composizione glucidica 62
Progetto Regione Liguria per il “Miglioramento qualitativo dell’olio di oliva ligure”. Risultati di due anni di sperimentazione (1997-98 e 1998-99). 61
L'analisi chimico-bromatologica nel controllo della genuinità del miele. Parte I. 61
A recycling proposal for pomegranate marcs obtained after juice squeezing 61
Analisi gascromatografica degli steroli con l'impiego di colonne capillari. Risultati di una sperimentazione interlaboratorio 60
Amazing increase of Ellagic Acid solubility by its entrapping into not PAMAM-structured biocompatible dendrimer scaffolds 60
Solubility study and intensification of extraction of phenolic and anthocyanin compounds from Oryza sativa L. ‘Violet Nori’ 60
Determinazione mediante HRGC dell’influenza del processo di rettificazione sulla composizione della frazione sterolica dell’olio di Arachis hypogaea e di Soya hispida 59
MULTIDISCIPLINAR ECOSUSTAINABLE APPROACH FOR GRAPE MARC MICROWAVE-MEDIATED EXTRACTION OF BIOACTIVE COMPOUNDS WITH POTENTIAL NUTRACEUTICAL AND COSMECEUTICAL PROPERTIES 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
Neuroinflammation in Aged Brain: Impact of the Oral Administration of Ellagic Acid Microdispersion 59
Caratterizzazione degli oli extravergini di oliva “Riviera ligure” mediante metodi chemiometrici 58
Influenza di fattori ambientali e colturali sulla componente antiossidante dell'olio di oliva vergine 57
Presenza di aflatossine in crusche e derivati: confronto tra due diverse metodiche analitiche 57
null 57
Relationship between Bactrocera Oleae (Gmel), infestation and chemical oil composition: results of two-years trials in an Eastern ligurian grove 57
Gli acidi grassi poliinsaturi (n-6) nei tessuti: variazioni da supplementazione con acido linoleico e allossana 57
La componente inorganica 56
Correlazione tra gli acidi grassi a C-catena media e poli-insaturi 56
Andamento della ciclizzazione indolica di fenilidrazoni di alchil-(chinolizidin-1'-il)metilchetoni 56
Detection of free fatty acid alkyl esters in olive oils by direct oil thermodesorption and GC-MS analysis 56
Classification and class-modelling of “Riviera Ligure” extra virgin olive oil using chemical-physical parameters 56
Gender and age dependency of the effects of Bud extracts from Tilia tomentosa Moench in central nervous system 56
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 56
Studio su derivati di ossidazione del colesterolo in alimenti per l'infanzia 55
Sulla possibilità di accertare la genuinità di un olio di oliva di pressione mediante la determinazione del suo contenuto in alcanoli. Nota I. Contenuto in alcanoli di oli di oliva vergini commestibili, lampanti ed estratti con solvente dalla sansa di oliva 54
Progetto Regione Liguria per il "Miglioramento qualitativo dell'olio ligure". Primi risultati di un anno di sperimentazione (1998-1999) 54
Il lipidoacidogramma tissutale nell'alimentazione con oli nel ratto 54
Influenza della conservazione sulla qualità proteica di alimenti per la prima infanzia 54
L'acido alfa-linolenico nel trofismo del muscolo striato 53
Acidi grassi poliinsaturi e trigliceridi a media C-catena nella dinamica lipidica 53
GREEN EXTRACTIONS FROM POMEGRANATE JUICE BY-PRODUCTS AND THEIR POTENTIAL USE AS NATURAL FOOD/COSMETIC PRESERVATIVES AND/OR BIOACTIVE INGREDIENTS 53
Totale 8.368
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Categoria #
all - tutte 29.176
article - articoli 18.930
book - libri 151
conference - conferenze 8.330
curatela - curatele 218
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.547
Totale 58.352
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019277 0 0 0 0 0 0 0 0 0 0 155 122
2019/20203.244 280 43 139 137 227 281 606 127 211 646 415 132
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
2023/2024690 46 107 31 131 54 152 38 52 65 14 0 0
Totale 10.538