IRIS
CONTE, AMALIA
 Distribuzione geografica
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Continente #
EU - Europa 7.225
NA - Nord America 7.060
AS - Asia 2.750
Continente sconosciuto - Info sul continente non disponibili 18
SA - Sud America 17
OC - Oceania 11
AF - Africa 6
Totale 17.087
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Nazione #
US - Stati Uniti d'America 7.024
IE - Irlanda 2.306
CN - Cina 2.020
UA - Ucraina 1.641
SE - Svezia 1.191
IT - Italia 871
TR - Turchia 351
FR - Francia 320
FI - Finlandia 310
IN - India 277
DE - Germania 162
GB - Regno Unito 161
BE - Belgio 75
AT - Austria 61
RU - Federazione Russa 36
CA - Canada 31
IR - Iran 28
PL - Polonia 23
NL - Olanda 20
EU - Europa 17
PH - Filippine 16
ES - Italia 15
SG - Singapore 15
AU - Australia 10
BR - Brasile 9
KR - Corea 7
CZ - Repubblica Ceca 6
MK - Macedonia 6
PK - Pakistan 6
LB - Libano 5
TW - Taiwan 5
MX - Messico 4
RO - Romania 4
AR - Argentina 3
HR - Croazia 3
ID - Indonesia 3
JO - Giordania 3
MY - Malesia 3
NO - Norvegia 3
PE - Perù 3
TH - Thailandia 3
GR - Grecia 2
HU - Ungheria 2
IL - Israele 2
KZ - Kazakistan 2
PT - Portogallo 2
TN - Tunisia 2
ZA - Sudafrica 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BD - Bangladesh 1
BY - Bielorussia 1
CL - Cile 1
CO - Colombia 1
DK - Danimarca 1
EG - Egitto 1
HK - Hong Kong 1
JP - Giappone 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SM - San Marino 1
TT - Trinidad e Tobago 1
VN - Vietnam 1
Totale 17.087
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Città #
Dublin 2.303
Chandler 1.394
Jacksonville 1.130
Nyköping 843
Dearborn 693
Nanjing 592
Ann Arbor 321
Wilmington 312
New York 263
Princeton 251
Beijing 244
Foggia 226
Nanchang 217
San Mateo 180
Ashburn 174
Shenyang 139
Helsinki 111
Tianjin 97
Kunming 91
Hebei 87
Jiaxing 86
Jinan 77
Des Moines 76
Brussels 73
Hilden 73
Boardman 71
Changsha 70
Woodbridge 69
Vienna 61
Bari 60
Ningbo 54
Hangzhou 50
Los Angeles 42
San Severo 33
Guangzhou 31
Zhengzhou 31
Strasbourg 29
Taizhou 27
Lanzhou 26
Washington 26
Changchun 23
Milan 22
Orange 21
Kraków 20
Redwood City 17
Taranto 17
Auburn Hills 16
Seattle 16
Stevenage 15
Pune 13
Shanghai 13
Napoli 12
Norwalk 12
Salerno 12
Singapore 12
Fuzhou 11
Hanover 11
Hefei 10
Mestre 10
Modugno 10
Bergamo 8
London 8
Rome 8
Toronto 8
Walnut 8
Calgary 7
Casalgrande 7
Turin 7
Adelfia 6
Bitonto 6
Madrid 6
Parma 6
Amsterdam 5
Augusta 5
Falls Church 5
IJsselstein 5
Izmir 5
Molfetta 5
Sesto Fiorentino 5
Skopje 5
Wuhan 5
Bologna 4
Borås 4
Chicago 4
Esfahan 4
Fairfield 4
Grumo Appula 4
Perugia 4
Pietramontecorvino 4
Rockville 4
Sydney 4
Udine 4
Beirut 3
Brno 3
Cattolica 3
Centro 3
Cesena 3
Ferrara 3
Fisciano 3
Houston 3
Totale 11.224
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Nome #
Procedimento per la produzione di pasta alimentare 144
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 143
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 131
Fresh burgers based on blue fish: nutritional and sensory optimization 125
Environmental implications of food loss probability in packaging design 120
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 115
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 115
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 112
Metodo per la produzione di un film di materia termoplastica contenente una sostanza ad attività antimicrobica e utilizzo di tale film nella produzione di confezioni per alimenti 106
X-Ray Microtomography for Food Quality Analysis 105
Blue fish burgers: nutritional characterization and sensory optimization 104
A study on quality loss of minimally processed grapes as affected by film packaging 104
Antimicrobial efficacy and release kinetics of thymol from zein films. 104
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 102
Consumer acceptability of an innovative meat burg made up of dairy cattle 102
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 101
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 99
Lemon Extract as Preservative for Malolactic Fermentation 99
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 99
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 98
Influence of spelt bran on the physical properties of WPI composite films 97
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 97
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 96
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 96
Development of Immobilized Lysozyme based Active Film 95
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 95
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 95
Filetti di orata ready-to-cook: strategie per prolungare la shelf life 95
Milling process of cereal grains and quality of flours 94
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE 94
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 93
New Strategies for Minimally Processed Cactus Pear Packaging 93
Ready-to-eat sweet cherries: study on different packaging systems. 93
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 92
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 92
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 92
By-products from tomatoes processing: applications to enhance nutritional quality of pasta 91
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 91
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 90
Innovative active packaging system to prolong the shelf life of mozzarella cheese 90
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 90
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 90
Active coating to prolong the shelf life of Fior di latte cheese 89
Shelf life extention of durum semolina-based fresh pasta. 88
Study on the Combined Effects of Essential Oils on Microbiological Quality of Fior di Latte Cheese. 87
Active Systems Based on Silver/Montmorillonite Nanoparticles Embedded into Bio-Based Polymer Matrices for Packaging 87
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) 86
Functional food: Product development and health benefits 86
Mono and multilayer active films containing lysozyme as antimicrobial agent 85
Technological and Economic Optimization of Functional Ready to Eat Meal 85
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC‐TANDEM MASS SPECTROMETRY 85
Soluzioni tecnologie per incrementare la shelf life di piatti pronti a base di carne fresca e vegetale semi-dry 85
Combined use of modified atmosphere packaging and natural compounds for food preservation 84
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 84
CORRELATION BETWEEN FLAVOUR COMPOUNDS, PEPTIDE PROFILE AND SHELF LIFE OF PACKAGED SOFT CHEESE 84
Ottimizzazione dell'imballaggio di rucola di IV gamma: benefici dell'active packaging 84
Strategies for prolonging the shelf life of minced beef patties 83
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 83
Advances in controlled release devices for foodpackaging applications 83
Controlled release of thymol from zein based film. 82
Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging 82
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 82
New strategies for reducing the pork back-fat content in typical Italian salami 81
Effective preservation techniques to prolong the shelf life of ready-to-eat oysters 81
Effects of spelt and wheat bran on the performances of wheat gluten films 80
Fresh-cut broccoli florets shelf-life as affected by packaging film masstransport properties 80
Antimicrobial Activity of Lemon Extract 80
Antimicrobial treatments to preserve packaged ready-to-eat table grapes 80
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 80
Biopreservation of fior di latte cheese 80
Overview on the general approaches to improve gluten-free pasta and bread 80
Consumer acceptance and willingness to pay for a fresh fish-burger: A choice experiment. 80
Influence of Row Materials and Processing Conditions on the Spaghetti Hydration Kinetic during Cooking and Overcooking 79
Effect of lemon extract on foodborne microorganisms. 79
LA VITAMINA C CHE NON MUORE 79
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta 79
Impiego dell'acido propionico per realizzare sistemi di confezionamento repellenti verso gli insetti 79
MASS SPECTROMETRY HYPHENATED TECHNIQUES FOR THE ANALYSIS OF VOLATILES AND PEPTIDES IN SOFT CHEESE 79
Active packaging solution to prolong the shelf life of rocket salad 79
Controlled release of propionic acid and (E)-2-hexenal against sitophilus granarius (L.) (coleoptera: Curculionidae) 78
Use of sodium lactate and modified atmosphere packaging for extending the shelf life of ready-to-cook fresh meal 78
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 78
Use of Desirability Approach to Predict the Inhibition of Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoreum in Fish Fillets Trough Natural Antimicrobials and Modified Atmosphere Packaging 77
Shelf life of Straciatella cheese under modified atmosphere packaging. 77
PRODUZIONE DI SALAMI DI PECORA A BASSO CONTENUTO DI GRASSO ANIMALE 77
A novel preservation technique applied to fiordilatte cheese 77
Patents on the advances in dairy industry 77
A new method to produce synbiotic Fiordilatte cheese 77
Anti-yeast activity of natural compounds: In vitro and in vivo tests 77
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 77
Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product. Particles Size Can Affect Final Quality of Pasta 77
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 77
Packaging optimisation for portioned Canestrato di Moliterno cheese 77
Combined effect of MAP and active compounds on fresh blue fish burger. 76
PROTEOMIC STUDY OF PROTEOLYSIS IN MOZZARELLA CHEESE PACKAGED IN DIFFERENT SYSTEMS 76
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC-TANDEM MASS SPECTROMETRY 76
LCA PERSPECTIVE OF FOOD PACKAGING DESIGN 76
Ready-to-eat semi-dried tomatoes: Study to preserve the product quality 76
The Influence Of Shelf Life On Food Waste: A Model-Based Approach By Empirical Market Evidence 76
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 76
Totale 8.941
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Categoria #
all - tutte 69.600
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 69.600
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019464 0 0 0 0 0 0 0 0 0 44 93 327
2019/20203.592 717 381 176 33 390 456 523 69 314 74 340 119
2020/20211.913 285 23 259 36 274 82 284 38 279 310 20 23
2021/20221.524 194 19 13 22 88 44 67 108 196 291 70 412
2022/20235.985 572 325 276 335 378 545 39 460 2.713 42 115 185
2023/2024984 203 40 86 51 89 407 15 31 18 44 0 0
Totale 17.810