CNR Institutional Research Information System

GERARDI, CARMELA
 Distribuzione geografica
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Continente #
AS - Asia 2.930
NA - Nord America 2.854
EU - Europa 1.111
SA - Sud America 484
Continente sconosciuto - Info sul continente non disponibili 205
AF - Africa 61
OC - Oceania 5
Totale 7.650
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Nazione #
US - Stati Uniti d'America 2.687
SG - Singapore 1.134
CN - Cina 677
IT - Italia 490
BR - Brasile 382
HK - Hong Kong 333
VN - Vietnam 268
FR - Francia 173
KR - Corea 128
NL - Olanda 125
BD - Bangladesh 93
CA - Canada 77
JP - Giappone 76
GB - Regno Unito 59
IN - India 55
DE - Germania 53
FI - Finlandia 44
MX - Messico 39
ES - Italia 31
ID - Indonesia 26
AR - Argentina 25
ZA - Sudafrica 25
CO - Colombia 22
IL - Israele 22
EC - Ecuador 21
GR - Grecia 17
IQ - Iraq 17
PL - Polonia 16
SE - Svezia 12
TR - Turchia 12
VE - Venezuela 10
MA - Marocco 9
MY - Malesia 9
TH - Thailandia 9
AE - Emirati Arabi Uniti 8
AT - Austria 8
IE - Irlanda 8
JM - Giamaica 8
KE - Kenya 8
PT - Portogallo 8
RU - Federazione Russa 8
SA - Arabia Saudita 8
UA - Ucraina 8
UY - Uruguay 8
HN - Honduras 7
LT - Lituania 7
PK - Pakistan 7
UZ - Uzbekistan 7
CR - Costa Rica 6
CY - Cipro 6
EE - Estonia 6
NI - Nicaragua 6
BG - Bulgaria 5
CH - Svizzera 5
EG - Egitto 5
GT - Guatemala 5
PE - Perù 5
PH - Filippine 5
PY - Paraguay 5
BE - Belgio 4
CL - Cile 4
CZ - Repubblica Ceca 4
JO - Giordania 4
LA - Repubblica Popolare Democratica del Laos 4
NP - Nepal 4
RO - Romania 4
TT - Trinidad e Tobago 4
BH - Bahrain 3
NZ - Nuova Zelanda 3
PA - Panama 3
SI - Slovenia 3
SV - El Salvador 3
TN - Tunisia 3
AL - Albania 2
AU - Australia 2
BB - Barbados 2
BO - Bolivia 2
BZ - Belize 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
DZ - Algeria 2
HU - Ungheria 2
KG - Kirghizistan 2
LB - Libano 2
OM - Oman 2
PS - Palestinian Territory 2
AO - Angola 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BS - Bahamas 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CM - Camerun 1
CW - ???statistics.table.value.countryCode.CW??? 1
ET - Etiopia 1
GD - Grenada 1
GE - Georgia 1
GH - Ghana 1
HR - Croazia 1
IR - Iran 1
Totale 7.433
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Città #
Singapore 688
Santa Clara 480
Hong Kong 331
Hefei 274
San Jose 252
Ashburn 195
Beijing 148
Council Bluffs 136
Seoul 127
Lauterbourg 118
Los Angeles 86
Hanoi 78
Ho Chi Minh City 78
Dallas 67
Tokyo 53
New York 51
Milan 48
São Paulo 39
Cavallino 33
Atlanta 32
Abbeville 30
Toronto 28
Princeton 27
Orem 26
Rome 25
Buffalo 22
Denver 22
Helsinki 20
Johannesburg 20
Phoenix 20
Brooklyn 19
Naples 18
Lappeenranta 17
Minamishinagawa 17
Frankfurt am Main 16
Montreal 16
Belo Horizonte 14
Chicago 14
Figino 14
Da Nang 13
London 13
Rio de Janeiro 13
Warsaw 13
Bengaluru 11
Boardman 11
Lecce 11
Baghdad 10
Chennai 10
Florence 10
Genoa 10
Haiphong 10
Houston 10
Miami 10
Palermo 10
Stockholm 10
Bari 9
Bologna 9
Brasília 9
Guangzhou 9
Mexico City 9
Munich 9
Providence 9
Boston 8
Charlotte 8
Cincinnati 8
Montevideo 8
Poplar 8
Sala Baganza 8
Turin 8
Washington 8
Biên Hòa 7
Guayaquil 7
Las Vegas 7
Newark 7
Paris 7
Pátrai 7
Queens 7
Taranto 7
Turku 7
Birmingham 6
Curitiba 6
Kansas City 6
Kingston 6
Madrid 6
Managua 6
Messina 6
Nairobi 6
New Delhi 6
Philadelphia 6
Quito 6
San Francisco 6
Staten Island 6
Tashkent 6
The Dalles 6
Thessaloniki 6
Amsterdam 5
City of London 5
Dhaka 5
Dubai 5
Dublin 5
Totale 4.185
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Nome #
Nutraceutical characterization of anthocyanin-rich fruits produced by 'Sun Black' tomato lines 196
Fermentation of carob juice for the production of innovative low-alcohol beverages with high health benefits 144
Prunus mahaleb, L. fermented fruits: a potential source of antioxidant activity and probiotic microrganisms 128
Valorizzazione del latte di qualità mediante innovazioni in stalla e produzione di yogurt: La Lattoria, Gagliano del Capo. 104
Fermentazione di frutti di Prunus mahaleb, L. per la produzione di alimenti funzionali 104
A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods 103
Re-use of grape pomace flour as new ingredient for pasta fortification 103
Single and interactive effects of unmalted cereals, hops, and yeasts on quality of white-inspired craft beers 101
Crossover starter yeast strains for the production of Italian Grape Ale (IGA), a fruit beer brewed after grape must adding. 100
Grape Pomace Extract Attenuates Inflammatory Response in Intestinal Epithelial and Endothelial Cells: Potential Health-Promoting Properties in Bowel Inflammation 99
Betalains, phenols and antioxidant capacity in cactus pear [Opuntia ficus-indica (L.) Mill.] fruits from Apulia (South Italy) genotypes 99
Phenolic profile of whole seeds and seed fractions of lentils and its impact on antioxidant activity 97
Pro-Apoptotic Effect of Grape Seed Extract on MCF-7 Involves Transient Increase of Gap Junction Intercellular Communication and Cx43 Up-Regulation: A Mechanism of Chemoprevention 94
Yeast starter culture identification to produce of red wines with enhanced antioxidant content 91
Polyphenolic composition and antioxidant activity of the underutilized Prunus mahaleb L. fruit 88
Production of a "fermented lactic beverage" with health and probiotic properties from "Almond milk" of almond Apulian varieties 88
ANTI-INFLAMMATORY HEALTH PROPERTIES OF BEVERAGES FUNCTIONALISED WITH GRAPE POMACE ISOLATED PEELS 87
Engineering the polyphenolic biosynthetic pathway stimulates metabolic and molecular changes during fruit ripening in "Bronze" tomato 87
Smart pH-sensitive indicators based on rice starch/pectin/alginate loading Lambrusco pomace extract and curcumin to track the freshness of pink shrimps 85
Industrial-level brewing using oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as mixed-inoculum 85
Antimicrobial activity of hydrogels embedded with green tea and propolis extracts against food pathogens 84
Can natural polyphenols help in reducing cytokine storm in COVID-19 patients? 82
Selection of Saccharomyces yeasts for the production of polyphenol-enriched wine. 81
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 80
Soilless production of wild rocket as affected by greenhouse coverage with photovoltaic modules 80
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae 78
Grape pomace (V. vinifera) polyphenols attenuate inflammatory response in intestinal epithelial cells: potential health promoting properties for food production 78
Unmalted Cereals, Oenological Yeasts, and in-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 77
Strategies for Reuse of Skins Separated From Grape Pomace as Ingredient of Functional Beverages 76
A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains 74
Screening of Undaria pinnatifida (Laminariales, Phaeophyceae) Lipidic Extract as a New Potential Source of Antibacterial and Antioxidant Compounds 72
Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour 71
Attività enzimatiche responsabili del processo di maturazione dei frutti di ciliegio e possibili correlazioni con il softening e il cracking 68
Encapsulation of Grape (Vitis vinifera L.) Pomace Polyphenols in Soybean Extract-Based Hydrogel Beads as Carriers of Polyphenols and pH-Monitoring Devices 66
WINE POMACE EXTRACT PREVENTS INFLAMMATORY RESPONSE IN ENTEROCYTE-LIKE CELLS AND IMPROVES VASCULAR ENDOTHELIAL FUNCTIONS 64
Application of microbial cross-over for the production of Italian Grape Ale (IGA), a fruit beer obtained by grape must addition 64
ANTHOCYANIN-SYNTHESIZING TOMATO GENOTYPE 'SUN BLACKTM' AS PRINCIPAL INGREDIENT FOR A NEW FUNCTIONAL TOMATO SAUCE 63
Comparison of antibacterial and antioxidant properties of red (Cv negramaro) and white (cv fiano) skin pomace extracts 63
Production of a “fermented lactic beverage” with health and probiotic properties from “Almond Milk” of Apulian almond varieties. 63
Radical scavenging and anti-inflammatory activities of representative anthocyanin groupings from pigment-rich fruits and vegetables 63
Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential 62
Anti-proliferative, anti-inflammatory and anti-mutagenic activities of a Prunus mahaleb L. anthocyanin-rich fruit extract. 62
Effects of time and temperature on stability of bioactive molecules, color and volatile compounds during storage of grape pomace flour 62
Attività glicosidasiche in ciliegio dolce (Prunus avium L.) durante la maturazione. 61
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts 61
Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for functional Foods 61
Anthocyanins of Prunus mahaleb L. fruits as novel potential source of functional pigments 60
Techno-functional properties of tomato puree fortified with anthocyanin pigments 59
Phytochemical Analysis and Antioxidant Properties in Colored Tiggiano Carrots 59
Screening of Chaetomorpha linum lipidic extract as a new potential source of bioactive compounds 59
Flavonoids from Plants to Foods: From Green Extraction to Healthy Food Ingredient 57
Evaluation of antibacterial and antioxidant properties of red (cv Negramaro) and white (cv Fiano) grape pomace extracts. 56
Prunus Mahaleb Fruit Extract Prevents Chemically Induced Colitis and Enhances Mitochondrial Oxidative Metabolism via the Activation of the Nrf2 Path.. 55
Analysis of protein expression and the production of aroma compounds during strawberry ripening 54
The Potential Exploitation of the Mediterranean Invasive Alga Caulerpa cylindracea: Can the Invasion Be Transformed into a Gain? 53
Physicochemical and Antioxidant Properties of White (Fiano cv) and Red (Negroamaro cv) Grape Pomace Skin Based Films 53
Antimicrobial and antioxidant activity in some Echinoderm species. 53
CHARACTERIZATION OF SKIN POWDER FROM GRAPE POMACE: A NATURAL REMEDY AGAINST DEGENERATIVE AND INFLAMMATORY DISEASES 52
Betalains, Phenols and Antioxidant Capacity In Cactus Pear (Opuntia Ficus-Indica (L.) Mill.) Fruits and Cladodes from Apulia (South Italy) Genotypes 52
Microwave Irradiation for Dry-Roasting of Hazelnuts and Evaluation of Microwave Treatment on Hazelnuts Peeling and Fatty Acid Oxidation 51
First Insight on the Mucus of the Annelid Myxicola infundibulum (Polychaeta, Sabellidae) as a Potential Prospect for Drug Discovery 51
Lipoxygenase involvement in ripening strawberry 51
Prunus mahaleb L. fruit extracts: a novel source for natural food pigments 51
Valorization of the neglected Prunus mahaleb L, fruits as a source of functional molecules 50
Un colorante alimentare con proprietà salutistiche da frutti di Prunus mahaleb L. 49
Antimutagenic effects of Prunus mahaleb L. fruit extract 49
Selection of tomato landraces with high fruit yield and nutritional quality under elevated temperatures 49
Corrigendum to “Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers” [LWT - Food Science and Technology 199 (2024) 116044] 48
Seaweed bioprospecting in the Mediterranean Sea and the potential exploitation 48
Aroma di fragola: studio proteomico e analisi molecolare 48
Volatolomic profile as tool to evaluate the influence of cereal-yeast-hop interactions on aromatic profile of craft beer 47
THE LIPIDIC EXTRACT OF THE SEAWEED CYSTOSEIRA BARBATA (STACKHOUSE) C. AGARD: A POTENTIAL SOURCE OF BIOACTIVE COMPOUNDS 47
Production of quince (Cydonia oblonga Mill.) cider from Apulian varieties using non-Saccharomyces starters isolated from the fruit’s epiphytic microbiota. 47
Screening of Three Echinoderm Species as New Opportunity for Drug Discovery: Their Bioactivities and Antimicrobial Properties 47
Parziale purificazione e caratterizazione di beta-D-galattosidasi da frutti di ciliegio (cv Lapins) 46
Il Ruolo dei Lieviti Autoctoni per Migliorare le Proprietà Polifenoliche e Antiossidanti del Vino: Un Viaggio tra Innovazione e Tradizione 45
Attività beta-galattosidasiche durante il processo di maturazione dei frutti di ciliegio dolce. 45
Color diversity and antioxidant activity in cactus pear fruits from Southern Italy genotypes 45
Attività glicosidasiche in ciliegio dolce (Prunus avium L.) durante la maturazione 45
Partial purification and characterization of b-D-Galactosidase from cherry (P. avium L., cv Lapins) fruits 45
Black as a tomato: the anthocyanin-biosintesizing tomato genotype 'Sun BlackTM' 42
Coltura in vitro di Alkanna tinctoria T.: produzione e caratterizzazione dei derivati dell'alkannina. 40
Differenti strategie di rigenerazione da espianti somatici di Prunus avium. 40
Preliminary studies on in vitro culture and regeneration in P.avium L. 40
An optimized protocol for the production of interdelta markers in Saccharomyces cerevisiae by using capillary electrophoresis. 40
Studio delle Condizioni di Crescita di Microalghe per la Produzione di Biomassa Algale Pregiata 40
COLOR DIVERSITY AND ANTIOXIDANT ACTIVITY IN CACTUS PEAR FRUITS FROM SOUTHERN ITALY GENOTYPES. 39
Anthocyanins and proanthocyanidins of Prunus mahaleb fruits as novel potential source of functional pigments 39
Nutraceutical Properties in Organic Strawberries from South Italy 39
HPLC ASSAYS FOR TWO CHORISMATE UTILIZING ENZYMES 38
Isolamento e coltura di protoplasti di ciliegio dolce (P. avium L.). 38
Prunus mahaleb fruit fermentation for new functional foods and beverages 38
Metabolic characterization of Prunus cerasus L. and Prunus mahaleb L. fruits 38
White grape pomace (cv Fiano) as plant alternative ingredient in food industry: Stability of functional components of milled white pomace 38
Characterisation of bioactive compounds in berries from plants grown under innovative photovoltaic greenhouses 38
Alimenti funzionali : frutti di ciliegio acido e antocianine prodotte in vitro da colture cellulari di ciliegio acido. 38
Tecno-functional properties of tomato puree fortified with anthocyanin pigments. 38
Composti bioattivi (antocianine) ed attività antiossidante ORAC in ciliegie di cv commerciali ed autoctone della Puglia 38
Analisi molecolare del processo di senescenza in grano duro 37
Proteome analysis of proteins expressed during ripening of stawberry fruits 37
Totale 6.400
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Categoria #
all - tutte 24.057
article - articoli 13.167
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 549
Totale 37.773
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202468 0 0 0 0 0 0 0 0 22 5 29 12
2024/20252.139 18 10 202 102 478 64 35 135 62 134 501 398
2025/20263.892 246 364 310 632 705 181 529 187 178 264 171 125
2026/20271.551 214 226 562 549 0 0 0 0 0 0 0 0
Totale 7.650