CNR Institutional Research Information System

CARDINALI, ANGELA
 Distribuzione geografica
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Continente #
AS - Asia 3.971
NA - Nord America 1.944
EU - Europa 1.144
SA - Sud America 612
AF - Africa 85
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 1
Totale 7.763
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Nazione #
US - Stati Uniti d'America 1.859
SG - Singapore 1.554
CN - Cina 1.018
BR - Brasile 484
HK - Hong Kong 477
IT - Italia 435
VN - Vietnam 333
FR - Francia 240
KR - Corea 198
NL - Olanda 103
JP - Giappone 90
GB - Regno Unito 74
FI - Finlandia 68
DE - Germania 64
IN - India 61
AR - Argentina 40
BD - Bangladesh 34
ID - Indonesia 34
CA - Canada 31
TR - Turchia 30
MX - Messico 26
IL - Israele 25
ES - Italia 24
EC - Ecuador 22
PL - Polonia 21
CO - Colombia 18
UA - Ucraina 18
PK - Pakistan 16
PH - Filippine 15
ZA - Sudafrica 15
MA - Marocco 14
PY - Paraguay 14
SE - Svezia 14
IE - Irlanda 13
IQ - Iraq 13
VE - Venezuela 13
RU - Federazione Russa 11
SA - Arabia Saudita 11
CL - Cile 10
KE - Kenya 10
AT - Austria 8
NP - Nepal 8
AE - Emirati Arabi Uniti 7
JM - Giamaica 7
AU - Australia 6
DZ - Algeria 6
EG - Egitto 6
HU - Ungheria 6
PE - Perù 6
DO - Repubblica Dominicana 5
JO - Giordania 5
TN - Tunisia 5
AL - Albania 4
CH - Svizzera 4
CR - Costa Rica 4
CY - Cipro 4
CZ - Repubblica Ceca 4
ET - Etiopia 4
KG - Kirghizistan 4
KZ - Kazakistan 4
LB - Libano 4
LV - Lettonia 4
MY - Malesia 4
NG - Nigeria 4
SN - Senegal 4
UZ - Uzbekistan 4
AZ - Azerbaigian 3
BE - Belgio 3
BG - Bulgaria 3
BO - Bolivia 3
CI - Costa d'Avorio 3
DK - Danimarca 3
GT - Guatemala 3
LT - Lituania 3
OM - Oman 3
PT - Portogallo 3
RO - Romania 3
TT - Trinidad e Tobago 3
AM - Armenia 2
AO - Angola 2
GH - Ghana 2
GR - Grecia 2
HT - Haiti 2
IR - Iran 2
KH - Cambogia 2
LY - Libia 2
MD - Moldavia 2
MT - Malta 2
NI - Nicaragua 2
TG - Togo 2
TH - Thailandia 2
UY - Uruguay 2
AF - Afghanistan, Repubblica islamica di 1
BA - Bosnia-Erzegovina 1
BF - Burkina Faso 1
BS - Bahamas 1
CM - Camerun 1
GE - Georgia 1
HR - Croazia 1
ME - Montenegro 1
Totale 7.753
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Città #
Singapore 946
Santa Clara 481
Hong Kong 470
Hefei 464
San Jose 294
Ashburn 191
Seoul 190
Beijing 176
Lauterbourg 164
Ho Chi Minh City 126
Los Angeles 125
Dallas 90
Hanoi 74
Tokyo 61
New York 46
São Paulo 43
Rome 37
Helsinki 36
Buffalo 34
Frankfurt am Main 28
Milan 27
Orem 25
Minamishinagawa 24
Bitonto 23
Naples 20
Turku 20
Haiphong 19
Genoa 17
Guangzhou 16
Bari 15
Bengaluru 15
Warsaw 15
Belo Horizonte 14
Bologna 14
Council Bluffs 14
Da Nang 14
Munich 14
Amsterdam 13
Dublin 13
Stockholm 13
Brooklyn 12
London 12
Phoenix 12
Rio de Janeiro 12
Lappeenranta 11
Montreal 11
Nuremberg 11
Buenos Aires 10
Johannesburg 10
Brasília 9
Catania 9
City of London 9
Guayaquil 9
Istanbul 9
Madrid 9
Nairobi 9
Osimo 9
Ankara 8
Atlanta 8
Denver 8
Porto Alegre 8
San Francisco 8
Boardman 7
Can Tho 7
Cavallino 7
Chennai 7
Elk Grove Village 7
Guarulhos 7
Jakarta 7
Manaus 7
Poplar 7
Rialto 7
Salvador 7
Thái Nguyên 7
Toronto 7
Baghdad 6
Bexley 6
Boston 6
Florence 6
Joinville 6
Maceió 6
Messina 6
Mumbai 6
Quito 6
Vienna 6
Amman 5
Asunción 5
Cairo 5
Campinas 5
Caracas 5
Chicago 5
Fortaleza 5
Karachi 5
New Delhi 5
Newark 5
Padua 5
Paris 5
Pelotas 5
Piscataway 5
Riyadh 5
Totale 4.860
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Nome #
Valorization of onion and chicory by-products and polyphenols recovery using liquid submerged fermentation by selected microbial strains 136
Role of phenolics in the resistance mechanisms of plants against fungal pathogens and insects 115
V SAL PROINNO-BIT: Sviluppo di prodotti alimentari innovativi mediante soluzioni biotecnologiche, impiantistiche e tecnologiche 108
Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products 103
SCARTI DELLA LAVORAZIONE DEI CARCIOFI PER LA REALIZZAZIONE DI PASTA ARRICCHITA IN POLIFENOLI 103
ANTIMICROBIAL ACTIVITY OF A PATENTED BERGAMOT DIETARY SUPPLEMENT 91
Efficacia protettiva di frazioni polifenoliche da Cynara scolymus in epatociti di ratto. 91
INNOVATIVE USE OF OLIVE, WINERY AND CHEESE WASTE BY PRODUCTS IN ANIMAL NUTRITION FOR THE PRODUCTION OF FUNCTIONAL FOODS FROM ANIMALS INNOTRITION 2 Progress Report PB4 90
Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity 86
INNOVATIVE USE OF OLIVE, WINERY AND CHEESE WASTE BY PRODUCTS IN ANIMAL NUTRITION FOR THE PRODUCTION OF FUNCTIONAL FOODS FROM ANIMALS INNOTRITION 3 Progress Report PB4 84
Influence of dynamic digestion by SHIME® on bioaccessibility of polyphenols from table olives extract and human microbiota modulation 83
Composizione fenolica ed attività antiossidante di alcune specie spontanee eduli della Macchia Mediterranea 83
Valorizzazione di sottoprodotti della lavorazione del carciofo per la produzione di pane arricchito in composti health promoting - Pane arricchito in polifenoli 82
Valorizzazione di sottoprodotti della lavorazione del carciofo per la produzione di pane arricchito in composti health promoting 82
Globe artichoke: a functional food and source of nutraceutical ingredients 81
Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols 78
Polyphenols fate and impact on gut microbiota of Pomegranate Juice in Simulated Digestion Model SHIME 78
The NUTRIBOX project: a HEALTHY & SMART EATHINKING e-commerce platform for vulnerable consumers 77
Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation 75
Evoluzione dei polifenoli, capacità antiossidante ed attività enzimatiche durante la frigoconservazione di scarola e radicchio preparati per la IV gamma. 74
Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives 71
Comparative Analysis of Bioactive Compounds in Two Globe Artichoke Ecotypes Sanitized and Non-Sanitized from Viral Infections 71
Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties 69
Characterization of artichoke open pollinated and hybrid cultivars by protein electrophoresis, 67
Impact on Health of Artichoke and Cardoon Bioactive Compounds: Content, Bioaccessibility, Bioavailability, and Bioactivity 67
Effect of blanching time on biochemical parameters and quality of artichoke "hearts" for freezing 66
Effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility of Apulian table olives 64
Anti-inflammatory properties of durum wheat 63
Artichoke Peroxidase to Partial Removal of Phenols from Olive Mill Waste Water 62
ECO-FRIENDLY BIOREFINERY OF RED ONION PEELS FOR POLYPHENOL AND FIBER RECOVERY IN FUNCTIONAL FOOD DEVELOPMENT 62
VALORIZZAZIONE DEGLI SCARTI DELLA LAVORAZIONE DEL CARCIOFO PER LA PRODUZIONE DI PANE ARRICCHITO IN COMPOSTI BIOATTIVI 62
Fermented Apulian table olives: effect of selected microbial starters on polyphenols composition, antioxidant activities and bioaccessibility 60
Nutribox Eathinking. La piattaforma e-commerce a tutela dei più vulnerabili 59
THE HIGH POLYMERIZATION DEGREE INFLUENCES THE INULIN BIOACCESSIBILITY IN DURUM WHEAT SPAGHETTI 59
Progetto CNR: Conoscenze Integrate per la Sostenibilità e l'Innovazione del made in Italy Agroalimentare (CISIA): Prodotti Regionali con Proprietà Salutistiche per Nuovi Alimenti Functionali (RISaNA). 2010-2012 58
Inulin enriched durum wheat spaghetti: Effect of polymerization degree on technological and nutritional characteristics 58
INNOVATIVE USE OF OLIVE, WINERY AND CHEESE WASTE BY PRODUCTS IN ANIMAL NUTRITION FOR THE PRODUCTION OF FUNCTIONAL FOODS FROM ANIMALS INNOTRITION 5 Progress Report PB4 56
Biophenols from Table Olive cv Bella di Cerignola: Chemical Characterization, Bioaccessibility, and Intestinal Absorption 56
Purification, biochemical characterization and cloning of a new cationic peroxidase isoenzyme from artichoke 55
In vitro evidences of the globe artichoke antioxidant, cardioprotective and neuroprotective effects 55
THE IMPACT OF SELECTED MICROBIAL STARTERS ON THE POLYPHENOLS CONTENT IN FERMENTED VEGETABLE FOODS 55
Antioxidant and pro-oxidant capacities as mechanisms of photoprotection of olive polyphenols on uva-damaged human keratinocytes 55
Characterization and functional application of artichoke bracts: Enrichment of bread with health promoting compounds 55
Role of endogenous flavonoids in resistance mechanism of Vigna to aphids 54
Inhibition of aflatoxin B1 production by verbascoside and other olive polyphenols 54
Spotlight on Secondary Metabolites Produced by an Early-Flowering Apulian Artichoke Ecotype Sanitized from Virus Infection by Meristem-Tip-Culture and Thermotherapy 53
Effects of verbascoside, a bioactive compound from olive mill wastewater, on in vitro developmental potential and bioenergetic/oxidative parameters of prepubertal lamb oocytes 51
Bioactive compounds of whole durum wheat semolina and assessment of potential anti-inflammatory related activity on human intestinal cell line 51
Utilization of biophenols from Olea Europea products - Olives, virgin olive oil and olive mill wastewater-Bio-Olea I REPORT 50
VII SAL Progetto PROINNOBIT 50
Influence of in vitro digestion process on polyphenolic profile of skin grape (cv. Italia) and on antioxidant activity in basal or stressed conditions of human intestinal cell line (HT-29) 50
VIII SAL PROINNOBIT: Sviluppo di prodotti alimentari innovativi mediante soluzioni biotecnologiche, impiantistiche e tecnologiche 50
oProgetto CNR: Conoscenze Integrate per la Sostenibilità e l'Innovazione del made in Italy Agroalimentare (CISIA): Prodotti Regionali con Proprietà Salutistiche per Nuovi Alimenti Functionali (RISaNA). 2010-2012 49
Progetto PIF Mis 124 100% Federiciano: Primo report. 49
Antioxidant phenolics in escarole and radicchio during storage of fresh-cut ready to use product 49
Use of in vitro models to identify biologically relevant phenolic forms from olive mill wastewater extracts 48
Phytochemicals from artichoke by-product and their applications as natural ingredients for cosmetic industry 48
Innovative Use of Olive, Winery and Cheese Waste By-Products as Functional Ingredients in Broiler Nutrition 48
Antioxidant activity induced by main polyphenols present in edible artichoke heads: influence of in vitro gastr-intestinal digestion 47
Rapporto tecnico Finale PROINNOBIT: Sviluppo di prodotti alimentari innovativi mediante soluzioni biotecnologiche, impiantistiche e tecnologiche 47
Nutribox Eathinking La vetrina on line per ogni esigenza 46
Biofortification of vegetable crops with silicon for human nutrition 45
Integrated in vitro approaches to assess the bioaccessibility and bioavailability of silicon-biofortified leafy vegetables and preliminary effects on bone. 45
Calcium biofortification and bioaccessibility in soilless "baby leaf" vegetable production 45
Possible interaction between artichoke digesta and probiotic strain toward the antioxidant activity on human intestinal cells 44
Relazione scientifica CISIA FINALE 2014- 2016 44
Identification of biological parameters for monitoring the quality of olive oil mill waste waters after purification and recovery of bioactive compounds 44
VI SAL PROINNO-BIT: Sviluppo di prodotti alimentari innovativi mediante soluzioni biotecnologiche, impiantistiche e tecnologiche 44
Polyphenolic extracts from Cynara scolymus L. have antitumoral activity on breast cancer cells. 43
Supplementation with nanomolar concentrations of verbascoside during in vitro maturation improves embryo development by protecting the oocyte against oxidative stress: a large animal model study 43
Cereal foods fortified with by-products from the olive oil industry 43
Composizione fenolica ed attività antiossidante di alcune specie spontanee della macchia mediterranea. 42
Polyphenolic characterization of Olive Mill WasteWaters, coming from Italian and Greek olive cultivars, after membrane technology 41
Biochemical Relationships and Browning Index for Assessing the Storage Suitability of Artichoke Genotypes 41
Purification and characterization of a cationic peroxidase from artichoke leaves. 40
Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): in vitro bio-accessibility, intestinal uptake and bioavailability 40
Report scientifico Joint Lab "Functional Lab" 3 anno 40
IV SAL PROINNO-BIT: Sviluppo di prodotti alimentari innovativi mediante soluzioni biotecnologiche, impiantistiche e tecnologiche 40
Valutazione agronomica, qualità e componenti bioattivi di ibridi di carciofo propagato per seme . 39
Utilization of biophenols from Olea Europea products - Olives, virgin olive oil and olive mill wastewater-Bio-Olea 3 Report 39
Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient 39
Biophenols of Table Olives: Assessment of Their Bioaccessibility After In Vitro Gastro-Intestinal Digestion 38
INNOVATIVE USE OF OLIVE, WINERY AND CHEESE WASTE BY PRODUCTS IN ANIMAL NUTRITION FOR THE PRODUCTION OF FUNCTIONAL FOODS FROM ANIMALS INNOTRITION 6 Progress Report PB4 38
Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts 38
Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars 38
Plant Phenolics: A Biochemical and Physiological Perspective 38
A chemosystematic study of the flavonoids of Vigna 37
Deliverable Utilization of biophenols from Olea Europea products - Olives, virgin olive oil and olive mill wastewater-Bio-Olea 37
Biophenols of Table Olives: Assessment of Their Bioaccessibility After In Vitro Gastro-Intestinal Digestion 37
Silicon in vegetables: in vitro bioaccessibility, bioavailability and biological activity in different target tissues (intestine and bone) 37
InnoFoodMed2019, Dieta Mediterranea, Alimenti e Innovazione 36
INNOVATIVE USE OF OLIVE, WINERY AND CHEESE WASTE BY PRODUCTS IN ANIMAL NUTRITION FOR THE PRODUCTION OF FUNCTIONAL FOODS FROM ANIMALS INNOTRITION 4 Progress Report PB4 36
Flavonoid HPLC fingerprints of wild Vigna species 36
Characterization of Bioactive components in Functional Spaghetti Enriched with Olive Oil by-Product and evaluation of their bioaccessibility 36
Relationship of secondary metabolism to growth in oregano (Origanum vulgare L.) shoot cultures under nutritional stress 35
INNOVATIVE USE OF OLIVE, WINERY AND CHEESE WASTE BY PRODUCTS IN ANIMAL NUTRITION FOR THE PRODUCTION OF FUNCTIONAL FOODS FROM ANIMALS INNOTRITION 1 Progress Report 35
Utilization of biophenols from Olea Europea products - Olives, virgin olive oil and olive mill wastewater-Bio-Olea 4 Report 35
Evoluzione Dei Polifenoli, Capacità Antiossidante Ed Attività Enzimatiche Durante La Frigo-Conservazione Di Scarola E Radicchio Preparati Per La IV Gamma 35
Pilot-scale application of selected microbial starters to enhance the nutritional and sensorial traits of fermented and pasteurized table olives 34
Caratterizzazione biochimica di nuove cultivar di carciofo propagate per seme 34
Totale 5.630
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Categoria #
all - tutte 24.274
article - articoli 9.502
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 1.104
Totale 34.880
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/202469 0 0 0 0 0 0 0 0 3 0 40 26
2024/20252.759 12 24 201 108 529 101 43 126 104 154 778 579
2025/20265.057 320 475 455 702 874 326 832 265 320 306 182 0
Totale 7.885