IRIS
CONTE, AMALIA
 Distribuzione geografica
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Continente #
EU - Europa 7.344
NA - Nord America 7.150
AS - Asia 3.127
SA - Sud America 22
Continente sconosciuto - Info sul continente non disponibili 18
OC - Oceania 11
AF - Africa 6
Totale 17.678
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Nazione #
US - Stati Uniti d'America 7.112
IE - Irlanda 2.307
CN - Cina 2.192
UA - Ucraina 1.641
SE - Svezia 1.192
IT - Italia 914
TR - Turchia 352
FR - Francia 322
FI - Finlandia 314
IN - India 284
SG - Singapore 203
DE - Germania 179
GB - Regno Unito 163
BE - Belgio 76
AT - Austria 61
CZ - Repubblica Ceca 49
RU - Federazione Russa 36
CA - Canada 31
IR - Iran 28
PL - Polonia 23
NL - Olanda 20
PH - Filippine 18
EU - Europa 17
ES - Italia 16
BR - Brasile 11
AU - Australia 10
KR - Corea 7
PK - Pakistan 7
MK - Macedonia 6
LB - Libano 5
TW - Taiwan 5
AR - Argentina 4
JO - Giordania 4
MX - Messico 4
MY - Malesia 4
PE - Perù 4
RO - Romania 4
HR - Croazia 3
ID - Indonesia 3
NO - Norvegia 3
TH - Thailandia 3
AZ - Azerbaigian 2
CO - Colombia 2
GR - Grecia 2
HK - Hong Kong 2
HU - Ungheria 2
IL - Israele 2
KZ - Kazakistan 2
LV - Lettonia 2
PT - Portogallo 2
TN - Tunisia 2
ZA - Sudafrica 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
BD - Bangladesh 1
BY - Bielorussia 1
CH - Svizzera 1
CL - Cile 1
CR - Costa Rica 1
DK - Danimarca 1
EG - Egitto 1
GE - Georgia 1
JP - Giappone 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
PA - Panama 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
SM - San Marino 1
TT - Trinidad e Tobago 1
VN - Vietnam 1
Totale 17.678
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Città #
Dublin 2.304
Chandler 1.394
Jacksonville 1.130
Nyköping 843
Dearborn 693
Nanjing 594
Ann Arbor 321
Wilmington 312
New York 263
Beijing 253
Princeton 251
Foggia 231
Nanchang 217
San Mateo 180
Ashburn 176
Shenyang 140
Singapore 132
Helsinki 115
Boardman 104
Tianjin 97
Jiaxing 92
Kunming 91
Hebei 87
Jinan 78
Des Moines 76
Brussels 74
Hilden 73
Bari 70
Changsha 70
Woodbridge 69
Vienna 61
Los Angeles 60
Ningbo 54
Hangzhou 50
Guangzhou 45
Brno 43
Shanghai 35
San Severo 33
Zhengzhou 31
Strasbourg 29
Taizhou 27
Lanzhou 26
Milan 26
Washington 26
Changchun 23
Orange 21
Kraków 20
Munich 18
Redwood City 17
Taranto 17
Auburn Hills 16
Seattle 16
Wuhan 16
Stevenage 15
Pune 13
Napoli 12
Norwalk 12
Salerno 12
Fuzhou 11
Hanover 11
Hefei 11
Mestre 10
Modugno 10
Bergamo 9
London 9
Manfredonia 8
Rome 8
Toronto 8
Turin 8
Walnut 8
Calgary 7
Casalgrande 7
Jinhua 7
Madrid 7
Adelfia 6
Bitonto 6
Parma 6
Shenzhen 6
Amsterdam 5
Augusta 5
Falls Church 5
IJsselstein 5
Izmir 5
Molfetta 5
Naples 5
Sesto Fiorentino 5
Skopje 5
Bologna 4
Borås 4
Chicago 4
Esfahan 4
Fairfield 4
Grumo Appula 4
Manila 4
Palermo 4
Perugia 4
Pietramontecorvino 4
Rockville 4
Rui'an 4
Sydney 4
Totale 11.564
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Nome #
Procedimento per la produzione di pasta alimentare 147
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 146
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 134
Fresh burgers based on blue fish: nutritional and sensory optimization 128
Environmental implications of food loss probability in packaging design 127
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 119
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 116
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 115
X-Ray Microtomography for Food Quality Analysis 109
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 109
A study on quality loss of minimally processed grapes as affected by film packaging 108
Blue fish burgers: nutritional characterization and sensory optimization 106
Antimicrobial efficacy and release kinetics of thymol from zein films. 105
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 104
Consumer acceptability of an innovative meat burg made up of dairy cattle 104
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 103
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 103
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 103
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 100
Lemon Extract as Preservative for Malolactic Fermentation 100
Influence of spelt bran on the physical properties of WPI composite films 99
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 99
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 99
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 98
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 98
Filetti di orata ready-to-cook: strategie per prolungare la shelf life 98
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 97
Development of Immobilized Lysozyme based Active Film 96
Milling process of cereal grains and quality of flours 96
By-products from tomatoes processing: applications to enhance nutritional quality of pasta 96
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE 96
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 95
New Strategies for Minimally Processed Cactus Pear Packaging 95
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 95
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 95
Ready-to-eat sweet cherries: study on different packaging systems. 95
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 94
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 94
Innovative active packaging system to prolong the shelf life of mozzarella cheese 94
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 93
Active coating to prolong the shelf life of Fior di latte cheese 93
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 93
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 92
Functional food: Product development and health benefits 92
Ottimizzazione dell'imballaggio di rucola di IV gamma: benefici dell'active packaging 91
Active Systems Based on Silver/Montmorillonite Nanoparticles Embedded into Bio-Based Polymer Matrices for Packaging 90
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) 89
Study on the Combined Effects of Essential Oils on Microbiological Quality of Fior di Latte Cheese. 89
Soluzioni tecnologie per incrementare la shelf life di piatti pronti a base di carne fresca e vegetale semi-dry 89
Mono and multilayer active films containing lysozyme as antimicrobial agent 88
Shelf life extention of durum semolina-based fresh pasta. 88
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 87
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 87
Technological and Economic Optimization of Functional Ready to Eat Meal 87
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC‐TANDEM MASS SPECTROMETRY 87
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 87
CORRELATION BETWEEN FLAVOUR COMPOUNDS, PEPTIDE PROFILE AND SHELF LIFE OF PACKAGED SOFT CHEESE 86
Combined use of modified atmosphere packaging and natural compounds for food preservation 85
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 85
Effective preservation techniques to prolong the shelf life of ready-to-eat oysters 85
Active packaging solution to prolong the shelf life of rocket salad 85
Effects of spelt and wheat bran on the performances of wheat gluten films 84
Controlled release of thymol from zein based film. 84
Advances in controlled release devices for foodpackaging applications 84
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 84
LA VITAMINA C CHE NON MUORE 83
Strategies for prolonging the shelf life of minced beef patties 83
New strategies for reducing the pork back-fat content in typical Italian salami 83
Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging 83
Antimicrobial treatments to preserve packaged ready-to-eat table grapes 83
Antimicrobial Activity of Lemon Extract 82
MASS SPECTROMETRY HYPHENATED TECHNIQUES FOR THE ANALYSIS OF VOLATILES AND PEPTIDES IN SOFT CHEESE 82
Biopreservation of fior di latte cheese 82
Effect of lemon extract on foodborne microorganisms. 81
Fresh-cut broccoli florets shelf-life as affected by packaging film masstransport properties 81
Impiego dell'acido propionico per realizzare sistemi di confezionamento repellenti verso gli insetti 81
A new method to produce synbiotic Fiordilatte cheese 81
Anti-yeast activity of natural compounds: In vitro and in vivo tests 81
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 81
Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product. Particles Size Can Affect Final Quality of Pasta 81
Overview on the general approaches to improve gluten-free pasta and bread 81
Consumer acceptance and willingness to pay for a fresh fish-burger: A choice experiment. 81
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 81
Influence of Row Materials and Processing Conditions on the Spaghetti Hydration Kinetic during Cooking and Overcooking 80
PRODUZIONE DI SALAMI DI PECORA A BASSO CONTENUTO DI GRASSO ANIMALE 80
Use of sodium lactate and modified atmosphere packaging for extending the shelf life of ready-to-cook fresh meal 80
Shelf life of Straciatella cheese under modified atmosphere packaging. 79
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta 79
A novel preservation technique applied to fiordilatte cheese 79
PROTEOMIC STUDY OF PROTEOLYSIS IN MOZZARELLA CHEESE PACKAGED IN DIFFERENT SYSTEMS 79
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC-TANDEM MASS SPECTROMETRY 79
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 79
LCA PERSPECTIVE OF FOOD PACKAGING DESIGN 79
Packaging optimisation for portioned Canestrato di Moliterno cheese 79
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 78
Oscillatory Sorption Tests for Determining the Water Transport Properties of Chitosan based Edible Coatings 78
Antimicrobial activity of immobilized lysozyme on plasma-treated polyethylene films 78
Controlled release of propionic acid and (E)-2-hexenal against sitophilus granarius (L.) (coleoptera: Curculionidae) 78
Patents on the advances in dairy industry 78
Ready-to-eat semi-dried tomatoes: Study to preserve the product quality 78
Totale 9.210
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Categoria #
all - tutte 84.073
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 84.073
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.494 0 0 176 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
2023/20241.257 203 40 86 51 89 407 15 31 18 44 10 263
2024/2025334 227 30 77 0 0 0 0 0 0 0 0 0
Totale 18.417