IRIS
CONTE, AMALIA
 Distribuzione geografica
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Continente #
EU - Europa 7.423
NA - Nord America 7.173
AS - Asia 3.293
SA - Sud America 25
Continente sconosciuto - Info sul continente non disponibili 18
OC - Oceania 11
AF - Africa 8
Totale 17.951
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Nazione #
US - Stati Uniti d'America 7.134
IE - Irlanda 2.307
CN - Cina 2.250
UA - Ucraina 1.641
SE - Svezia 1.192
IT - Italia 950
TR - Turchia 352
FI - Finlandia 324
FR - Francia 322
SG - Singapore 307
IN - India 284
DE - Germania 206
GB - Regno Unito 163
BE - Belgio 76
AT - Austria 61
CZ - Repubblica Ceca 49
RU - Federazione Russa 39
CA - Canada 31
IR - Iran 28
PL - Polonia 23
NL - Olanda 21
PH - Filippine 21
EU - Europa 17
ES - Italia 16
BR - Brasile 12
AU - Australia 10
KR - Corea 7
PK - Pakistan 7
MK - Macedonia 6
LB - Libano 5
MX - Messico 5
TW - Taiwan 5
AR - Argentina 4
CO - Colombia 4
JO - Giordania 4
MY - Malesia 4
PE - Perù 4
RO - Romania 4
ZA - Sudafrica 4
HK - Hong Kong 3
HR - Croazia 3
HU - Ungheria 3
ID - Indonesia 3
NO - Norvegia 3
PT - Portogallo 3
TH - Thailandia 3
AZ - Azerbaigian 2
GR - Grecia 2
IL - Israele 2
KZ - Kazakistan 2
LV - Lettonia 2
TN - Tunisia 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 17.951
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Città #
Dublin 2.304
Chandler 1.394
Jacksonville 1.130
Nyköping 843
Dearborn 693
Nanjing 595
Ann Arbor 321
Wilmington 312
New York 263
Beijing 256
Princeton 251
Foggia 231
Nanchang 217
Singapore 204
San Mateo 180
Ashburn 177
Shenyang 140
Helsinki 122
Boardman 104
Tianjin 97
Jiaxing 94
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
Guangzhou 53
Hangzhou 50
Munich 45
Brno 43
Shanghai 42
San Severo 33
Zhengzhou 31
Strasbourg 29
Taizhou 27
Lanzhou 26
Milan 26
Washington 26
Changchun 23
Orange 21
Kraków 20
Manfredonia 18
Redwood City 17
Taranto 17
Auburn Hills 16
Seattle 16
Wuhan 16
Stevenage 15
Pune 13
Fuzhou 12
Napoli 12
Norwalk 12
Rome 12
Salerno 12
Hanover 11
Hefei 11
Shenzhen 11
Mestre 10
Modugno 10
Palermo 10
Bergamo 9
London 9
Toronto 8
Turin 8
Walnut 8
Calgary 7
Casalgrande 7
Jinhua 7
Madrid 7
Adelfia 6
Bitonto 6
Bologna 6
Naples 6
Parma 6
Amsterdam 5
Augusta 5
Davao City 5
Falls Church 5
IJsselstein 5
Izmir 5
Molfetta 5
Sesto Fiorentino 5
Skopje 5
Wuxi 5
Xuzhou 5
Borås 4
Chicago 4
Esfahan 4
Fairfield 4
Grumo Appula 4
Manila 4
Misterbianco 4
Perugia 4
Totale 11.724
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Nome #
Procedimento per la produzione di pasta alimentare 152
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 149
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 137
Fresh burgers based on blue fish: nutritional and sensory optimization 130
Environmental implications of food loss probability in packaging design 128
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 120
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 118
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 115
A study on quality loss of minimally processed grapes as affected by film packaging 111
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 110
X-Ray Microtomography for Food Quality Analysis 109
Blue fish burgers: nutritional characterization and sensory optimization 108
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 106
Antimicrobial efficacy and release kinetics of thymol from zein films. 106
Consumer acceptability of an innovative meat burg made up of dairy cattle 106
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 106
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 105
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 105
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 104
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 102
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 100
Lemon Extract as Preservative for Malolactic Fermentation 100
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 100
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 100
Influence of spelt bran on the physical properties of WPI composite films 99
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 99
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 99
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 98
Filetti di orata ready-to-cook: strategie per prolungare la shelf life 98
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 97
Development of Immobilized Lysozyme based Active Film 97
New Strategies for Minimally Processed Cactus Pear Packaging 97
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE 97
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 96
Milling process of cereal grains and quality of flours 96
By-products from tomatoes processing: applications to enhance nutritional quality of pasta 96
Ready-to-eat sweet cherries: study on different packaging systems. 96
Active coating to prolong the shelf life of Fior di latte cheese 95
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 95
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 95
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
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 93
Functional food: Product development and health benefits 92
Mono and multilayer active films containing lysozyme as antimicrobial agent 91
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) 91
Active Systems Based on Silver/Montmorillonite Nanoparticles Embedded into Bio-Based Polymer Matrices for Packaging 91
Ottimizzazione dell'imballaggio di rucola di IV gamma: benefici dell'active packaging 91
Study on the Combined Effects of Essential Oils on Microbiological Quality of Fior di Latte Cheese. 90
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC‐TANDEM MASS SPECTROMETRY 90
Packaging optimisation for portioned Canestrato di Moliterno cheese 90
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 89
Shelf life extention of durum semolina-based fresh pasta. 89
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 89
Technological and Economic Optimization of Functional Ready to Eat Meal 89
Soluzioni tecnologie per incrementare la shelf life di piatti pronti a base di carne fresca e vegetale semi-dry 89
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 88
Effects of spelt and wheat bran on the performances of wheat gluten films 87
Controlled release of thymol from zein based film. 87
Antimicrobial Activity of Lemon Extract 87
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 87
Effective preservation techniques to prolong the shelf life of ready-to-eat oysters 87
Active packaging solution to prolong the shelf life of rocket salad 87
CORRELATION BETWEEN FLAVOUR COMPOUNDS, PEPTIDE PROFILE AND SHELF LIFE OF PACKAGED SOFT CHEESE 87
Strategies for prolonging the shelf life of minced beef patties 86
Advances in controlled release devices for foodpackaging applications 86
Combined use of modified atmosphere packaging and natural compounds for food preservation 86
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 86
New strategies for reducing the pork back-fat content in typical Italian salami 84
A new method to produce synbiotic Fiordilatte cheese 84
LA VITAMINA C CHE NON MUORE 83
Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging 83
Fresh-cut broccoli florets shelf-life as affected by packaging film masstransport properties 83
Antimicrobial treatments to preserve packaged ready-to-eat table grapes 83
MASS SPECTROMETRY HYPHENATED TECHNIQUES FOR THE ANALYSIS OF VOLATILES AND PEPTIDES IN SOFT CHEESE 83
Biopreservation of fior di latte cheese 83
Anti-yeast activity of natural compounds: In vitro and in vivo tests 83
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 83
Influence of Row Materials and Processing Conditions on the Spaghetti Hydration Kinetic during Cooking and Overcooking 82
Effect of lemon extract on foodborne microorganisms. 82
Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta 82
Impiego dell'acido propionico per realizzare sistemi di confezionamento repellenti verso gli insetti 82
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 82
Overview on the general approaches to improve gluten-free pasta and bread 82
PRODUZIONE DI SALAMI DI PECORA A BASSO CONTENUTO DI GRASSO ANIMALE 81
A novel preservation technique applied to fiordilatte cheese 81
PROTEOMIC STUDY OF PROTEOLYSIS IN MOZZARELLA CHEESE PACKAGED IN DIFFERENT SYSTEMS 81
Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product. Particles Size Can Affect Final Quality of Pasta 81
Consumer acceptance and willingness to pay for a fresh fish-burger: A choice experiment. 81
Shelf life of Straciatella cheese under modified atmosphere packaging. 80
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC-TANDEM MASS SPECTROMETRY 80
Use of sodium lactate and modified atmosphere packaging for extending the shelf life of ready-to-cook fresh meal 80
LCA PERSPECTIVE OF FOOD PACKAGING DESIGN 80
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 79
Oscillatory Sorption Tests for Determining the Water Transport Properties of Chitosan based Edible Coatings 79
Antimicrobial activity of immobilized lysozyme on plasma-treated polyethylene films 79
Controlled release of propionic acid and (E)-2-hexenal against sitophilus granarius (L.) (coleoptera: Curculionidae) 79
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 79
Influence of glycerol and chitosan on tapioca starch-based edible film properties 78
Influence of protein content and drying temperature on pasta quality 78
Totale 9.369
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Categoria #
all - tutte 89.097
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 89.097
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.285 0 0 0 0 390 456 523 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
2024/2025607 227 30 94 129 127 0 0 0 0 0 0 0
Totale 18.690