TORREGIANI, Elisabetta
 Distribuzione geografica
Continente #
EU - Europa 274
NA - Nord America 50
AS - Asia 41
AF - Africa 1
OC - Oceania 1
Totale 367
Nazione #
FR - Francia 154
IT - Italia 85
US - Stati Uniti d'America 47
VN - Vietnam 23
DE - Germania 10
GB - Regno Unito 7
PL - Polonia 7
IN - India 4
NL - Olanda 4
SG - Singapore 3
CN - Cina 2
ES - Italia 2
MX - Messico 2
NO - Norvegia 2
TR - Turchia 2
AU - Australia 1
CA - Canada 1
CH - Svizzera 1
DK - Danimarca 1
DZ - Algeria 1
ID - Indonesia 1
JP - Giappone 1
KR - Corea 1
MY - Malesia 1
PH - Filippine 1
RU - Federazione Russa 1
SA - Arabia Saudita 1
TH - Thailandia 1
Totale 367
Città #
Camerino 31
Dong Ket 22
Redmond 8
Naples 7
Centro 6
Warsaw 6
Amantea 4
Bremen 4
Ashburn 3
Boardman 3
Fairfield 3
Milan 3
Mumbai 3
Rome 3
Senna Lodigiana 3
University Park 3
Wageningen 3
Angri 2
Ann Arbor 2
Borre 2
Cagliari 2
Guadalajara 2
Hanover 2
Houston 2
Orange City 2
Paris 2
Singapore 2
Woodbridge 2
Amsterdam 1
Badalona 1
Bedford 1
Beijing 1
Bursa 1
Cambridge 1
Canale Monterano 1
Castello di Godego 1
Chicago 1
Frankfurt am Main 1
Ho Chi Minh City 1
Istanbul 1
Jacksonville 1
Jeddah 1
Lake Forest 1
Los Angeles 1
Manhattan 1
Milpitas 1
Montefano 1
Montréal 1
Orvieto 1
Osimo 1
Poznan 1
Recanati 1
Salerno 1
San Jose 1
San Pedro 1
Seocho-gu 1
Shanghai 1
Shinchiba 1
Sydney 1
Valencia 1
Verona 1
Viborg 1
Windham 1
Totale 172
Nome #
Determination of polyphenols in legumes by HPLC-DAD and study of antioxidant activity and correlation with color, file e0ff0073-9899-9bac-e053-1705fe0af019 116
Volatile profile of truffles, truffles sauces and truffles flavored oils by using HS-SPME-GC-MS, file e0ff0073-a011-9bac-e053-1705fe0af019 91
Anchovies: a healthy food and a good source of vitamins B2 (riboflavin) and B3 (niacin)., file e0ff0073-1e32-9bac-e053-1705fe0af019 65
Anchovies: a healthy food and a good source of vitamins B2 (riboflavin) and B3 (niacin)., file e0ff0073-a039-9bac-e053-1705fe0af019 30
Determination of Soyasaponins I and βg in Raw and Cooked Legumes by Solid Phase Extraction (SPE) Coupled to Liquid Chromatography (LC)−Mass Spectrometry (MS) and Assessment of Their Bioaccessibility by an in Vitro Digestion Model, file e0ff0072-5c51-9bac-e053-1705fe0af019 15
A new HPLC-MS/MS method for the simultaneous determination of quercetin and its derivatives in green coffee beans, file 261ddfed-8570-4171-9b2f-81664391d966 8
Management strategy for quality improvement of aquacultured european flat oyster (Ostrea edulis, L.) using wet storage in closed recirculation system, file e0ff0072-c5aa-9bac-e053-1705fe0af019 5
Antioxidant Properties of Ester Derivatives of Cinnamic and Hydroxycinnamic Acids in Nigella sativa and Extra-Virgin Olive Oils-Based Emulsions, file e0ff0074-f97e-9bac-e053-1705fe0af019 5
An Overview on Truffle Aroma and Main Volatile Compounds, file e0ff0074-9afa-9bac-e053-1705fe0af019 4
Effect of Plasma Activated Water on Selected Chemical Compounds of Rocket-Salad (Eruca sativa Mill.) Leaves, file e0ff0074-de53-9bac-e053-1705fe0af019 4
Quantification of isoflavones in coffee by using solid phase extraction (SPE) and highperformance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS), file e0ff0072-be5a-9bac-e053-1705fe0af019 3
HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage, file e0ff0073-fda7-9bac-e053-1705fe0af019 3
Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata, file 420d36a8-c512-4c29-abd3-1bdb3d774a19 2
Recent Advances in Stereoselective Syntheses Using N-Acylimines, file e0ff0072-4858-9bac-e053-1705fe0af019 2
Effective clean-up and Ultra High-Performance Liquid Chromatography-Tandem Mass Spectrometry for isoflavone determination in legumes, file e0ff0072-4ea5-9bac-e053-1705fe0af019 2
CHIMALI, XII Italian Food Chemistry Congress, file e0ff0073-6355-9bac-e053-1705fe0af019 2
The impact of different filter baskets, heights of perforated disc and amount of ground coffee on the extraction of organics acids and the main bioactive compounds in espresso coffee, file e0ff0074-21d8-9bac-e053-1705fe0af019 2
Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee, file e0ff0074-c0fb-9bac-e053-1705fe0af019 2
Comparative study of aroma profile and phenolic content of Montepulciano monovarietal red wines from the Marches and Abruzzo Regions of Italy using HS-SPME-GC-MS and HPLC-MS, file e0ff0072-4628-9bac-e053-1705fe0af019 1
Chemical and biological analysis of the by-product obtained by processing Gentiana lutea L. and other herbs during production of bitter liqueurs, file e0ff0072-a4bc-9bac-e053-1705fe0af019 1
Analysis of 17 polyphenolic compounds in organic and conventional legumes by high-performance liquid chromatography-diode array detection (HPLC-DAD) and evaluation of their antioxidant activity, file e0ff0073-0824-9bac-e053-1705fe0af019 1
Development of an extraction method for the quantification of lignans in espresso coffee by using HPLC-MS/MS triple quadrupole, file e0ff0073-231c-9bac-e053-1705fe0af019 1
Comparative Analysis of the Volatile Profile of 20 Commercial Samples of Truffles, Truffle Sauces, and Truffle-Flavored Oils by Using HS-SPME-GC-MS, file e0ff0073-96a9-9bac-e053-1705fe0af019 1
An analytical method for the simultaneous quantification of 30 bioactive compounds in spent coffee ground by HPLC-MS/MS, file e0ff0074-32dd-9bac-e053-1705fe0af019 1
Totale 367
Categoria #
all - tutte 836
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 836


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201917 0 0 0 0 0 0 0 0 0 15 0 2
2019/202014 1 1 0 1 0 1 0 0 0 10 0 0
2020/202142 0 5 0 0 3 0 6 1 1 0 3 23
2021/202226 4 5 0 1 3 0 3 1 1 1 4 3
2022/202345 2 3 4 7 8 8 1 4 1 1 1 5
2023/2024200 2 1 6 8 6 5 11 21 135 5 0 0
Totale 367