IRIS
CONTE, AMALIA
 Distribuzione geografica
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Continente #
NA - Nord America 11.797
EU - Europa 9.912
AS - Asia 6.951
SA - Sud America 986
Continente sconosciuto - Info sul continente non disponibili 865
AF - Africa 90
OC - Oceania 15
Totale 30.616
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Nazione #
US - Stati Uniti d'America 11.596
CN - Cina 2.770
IE - Irlanda 2.310
SG - Singapore 2.162
UA - Ucraina 1.657
RU - Federazione Russa 1.312
IT - Italia 1.264
SE - Svezia 1.206
BR - Brasile 818
FR - Francia 631
HK - Hong Kong 496
DE - Germania 440
FI - Finlandia 418
VN - Vietnam 396
TR - Turchia 389
IN - India 343
GB - Regno Unito 244
BE - Belgio 87
CA - Canada 85
AT - Austria 68
MX - Messico 68
BD - Bangladesh 59
CZ - Repubblica Ceca 59
NL - Olanda 57
AR - Argentina 56
PL - Polonia 55
IQ - Iraq 48
ES - Italia 36
IR - Iran 30
PH - Filippine 29
ID - Indonesia 28
PK - Pakistan 28
JP - Giappone 26
CO - Colombia 25
EC - Ecuador 24
ZA - Sudafrica 22
UZ - Uzbekistan 20
EU - Europa 17
VE - Venezuela 15
CL - Cile 14
JO - Giordania 13
KE - Kenya 13
AU - Australia 12
TN - Tunisia 12
JM - Giamaica 11
LT - Lituania 11
MA - Marocco 11
PE - Perù 11
PY - Paraguay 11
SA - Arabia Saudita 11
AZ - Azerbaigian 10
KR - Corea 10
HN - Honduras 9
NP - Nepal 9
AE - Emirati Arabi Uniti 8
RO - Romania 8
EG - Egitto 7
IL - Israele 7
KZ - Kazakistan 7
LB - Libano 7
MY - Malesia 7
PT - Portogallo 7
TH - Thailandia 7
TW - Taiwan 7
UY - Uruguay 7
GR - Grecia 6
MK - Macedonia 6
BB - Barbados 5
BH - Bahrain 5
OM - Oman 5
CR - Costa Rica 4
ET - Etiopia 4
HR - Croazia 4
HU - Ungheria 4
NG - Nigeria 4
NO - Norvegia 4
AL - Albania 3
AO - Angola 3
BS - Bahamas 3
CH - Svizzera 3
DZ - Algeria 3
GA - Gabon 3
GT - Guatemala 3
LA - Repubblica Popolare Democratica del Laos 3
PR - Porto Rico 3
QA - Qatar 3
TT - Trinidad e Tobago 3
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
GE - Georgia 2
GY - Guiana 2
KG - Kirghizistan 2
LV - Lettonia 2
NZ - Nuova Zelanda 2
SK - Slovacchia (Repubblica Slovacca) 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
Totale 29.747
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Città #
Dublin 2.306
San Jose 1.798
Chandler 1.395
Jacksonville 1.134
Singapore 1.076
Nyköping 843
Dearborn 693
Ashburn 660
Nanjing 596
Beijing 549
Hong Kong 492
Ann Arbor 321
New York 314
Wilmington 312
Santa Clara 301
Council Bluffs 295
Dallas 290
Princeton 251
Foggia 231
Columbus 230
Lauterbourg 230
Nanchang 217
San Mateo 180
Munich 175
Helsinki 155
Manfredonia 149
Shenyang 140
The Dalles 134
Moscow 132
Ho Chi Minh City 127
Los Angeles 110
Boardman 104
Tianjin 98
Jiaxing 94
Kunming 91
Hanoi 88
Hebei 87
Brussels 84
Bari 82
Des Moines 79
Jinan 78
Hilden 73
Changsha 70
Woodbridge 69
São Paulo 66
Vienna 63
Turku 60
Guangzhou 55
Ningbo 55
Hangzhou 50
Shanghai 46
Frankfurt am Main 44
Brno 43
Brooklyn 37
Zhengzhou 34
San Severo 33
London 32
Milan 31
Orem 31
Paris 30
Washington 30
Belo Horizonte 29
Strasbourg 29
Falkenstein 28
Warsaw 28
Taizhou 27
Lanzhou 26
San Francisco 25
Tokyo 25
Atlanta 24
Chennai 24
Seattle 24
Changchun 23
Boston 22
Da Nang 22
Taranto 22
Hillsboro 21
Orange 21
Rome 21
Toronto 21
Chicago 20
Kraków 20
Rio de Janeiro 20
Amsterdam 19
Palermo 19
Biên Hòa 18
Brasília 18
Manchester 18
Mexico City 18
Tashkent 18
Baghdad 17
Dhaka 17
Haiphong 17
Nuremberg 17
Redwood City 17
Auburn Hills 16
Wuhan 16
Ankara 15
Montreal 15
Naples 15
Totale 18.485
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Nome #
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 199
Procedimento per la produzione di pasta alimentare 199
Study on the influence of visible molds on primary and secondary shelf life of pasteurized gnocchi 193
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 191
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 181
A study on quality loss of minimally processed grapes as affected by film packaging 178
Environmental implications of food loss probability in packaging design 168
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 165
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 164
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 164
X-Ray Microtomography for Food Quality Analysis 163
Fresh burgers based on blue fish: nutritional and sensory optimization 162
Consumer acceptability of an innovative meat burg made up of dairy cattle 161
Packaging optimisation for portioned Canestrato di Moliterno cheese 161
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 160
Active coating to prolong the shelf life of Fior di latte cheese 160
Influence of spelt bran on the physical properties of WPI composite films 159
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 158
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 157
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 157
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 157
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 154
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 154
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 154
Antimicrobial efficacy and release kinetics of thymol from zein films. 152
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 151
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 151
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 149
A new method to produce synbiotic Fiordilatte cheese 148
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 147
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 147
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 147
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 146
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 145
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 145
Anti-yeast activity of natural compounds: In vitro and in vivo tests 145
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 145
Advances in controlled release devices for foodpackaging applications 144
A novel preservation technique applied to fiordilatte cheese 144
Active packaging solution to prolong the shelf life of rocket salad 144
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 143
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 142
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 141
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 141
Blue fish burgers: nutritional characterization and sensory optimization 140
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 140
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC‐TANDEM MASS SPECTROMETRY 140
Filetti di orata ready-to-cook: strategie per prolungare la shelf life 140
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 139
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) 139
A study on the synergy of modified atmosphere packaging and chitosan on stracciatella shelf life 139
Milling process of cereal grains and quality of flours 139
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 138
Active Systems Based on Silver/Montmorillonite Nanoparticles Embedded into Bio-Based Polymer Matrices for Packaging 138
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE 138
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 137
Study on the Combined Effects of Essential Oils on Microbiological Quality of Fior di Latte Cheese. 137
Lemon Extract as Preservative for Malolactic Fermentation 137
Functional food: Product development and health benefits 137
Innovative active packaging system to prolong the shelf life of mozzarella cheese 136
Ready-to-eat sweet cherries: study on different packaging systems. 136
By-products from tomatoes processing: applications to enhance nutritional quality of pasta 135
Mono and multilayer active films containing lysozyme as antimicrobial agent 134
Fresh-cut broccoli florets shelf-life as affected by packaging film masstransport properties 134
New Strategies for Minimally Processed Cactus Pear Packaging 134
Effective preservation techniques to prolong the shelf life of ready-to-eat oysters 134
Ottimizzazione dell'imballaggio di rucola di IV gamma: benefici dell'active packaging 134
Biopreservation of fior di latte cheese 133
Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization 133
Effects of spelt and wheat bran on the performances of wheat gluten films 132
Patents on the advances in dairy industry 132
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 132
Consumer acceptance and willingness to pay for a fresh fish-burger: A choice experiment. 132
Red grape marc flour as food ingredient in durum wheat spaghetti: Nutritional evaluation and bioaccessibility of bioactive compounds 132
Development of Immobilized Lysozyme based Active Film 131
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC-TANDEM MASS SPECTROMETRY 131
Shelf life of Straciatella cheese under modified atmosphere packaging. 130
Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging 130
Combined use of modified atmosphere packaging and natural compounds for food preservation 130
Antimicrobial Activity of Lemon Extract 130
Antimicrobial treatments to preserve packaged ready-to-eat table grapes 129
Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product. Particles Size Can Affect Final Quality of Pasta 128
Technological and Economic Optimization of Functional Ready to Eat Meal 127
CORRELATION BETWEEN FLAVOUR COMPOUNDS, PEPTIDE PROFILE AND SHELF LIFE OF PACKAGED SOFT CHEESE 127
Application of preservation strategies to improve the shelf life of spreadable cheese 127
Controlled release of propionic acid and (E)-2-hexenal against sitophilus granarius (L.) (coleoptera: Curculionidae) 126
Soluzioni tecnologie per incrementare la shelf life di piatti pronti a base di carne fresca e vegetale semi-dry 126
Influence of Row Materials and Processing Conditions on the Spaghetti Hydration Kinetic during Cooking and Overcooking 125
Strategies for prolonging the shelf life of minced beef patties 125
Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum) 125
Influence of glycerol and chitosan on tapioca starch-based edible film properties 124
Shelf life extention of durum semolina-based fresh pasta. 124
Nuovi orizzonti per sottoprodotti dell’industria alimentare: il caso degli gnocchi fortificati dalla CIEMME Alimentari srl 123
New strategies for reducing the pork back-fat content in typical Italian salami 123
Use of sodium lactate and modified atmosphere packaging for extending the shelf life of ready-to-cook fresh meal 123
Ready-to-eat semi-dried tomatoes: Study to preserve the product quality 123
Senior consumers involvement in developing new fish-based foods through dequential hedonic tests 123
Oscillatory Sorption Tests for Determining the Water Transport Properties of Chitosan based Edible Coatings 122
Immobilization of lysozyme on polyvynilacohol films for active packaging applications 122
Impiego dell'acido propionico per realizzare sistemi di confezionamento repellenti verso gli insetti 122
Totale 14.293
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Categoria #
all - tutte 148.846
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 148.846
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.330 0 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
2023/20241.257 203 40 86 51 89 407 15 31 18 44 10 263
2024/20254.139 227 30 94 129 197 671 400 384 945 173 477 412
2025/20267.617 590 602 732 937 440 379 1.576 889 586 487 146 253
2026/2027777 198 579 0 0 0 0 0 0 0 0 0 0
Totale 30.616