IRIS
CONTE, AMALIA
 Distribuzione geografica
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Continente #
NA - Nord America 11.071
EU - Europa 9.881
AS - Asia 6.909
SA - Sud America 975
AF - Africa 88
Continente sconosciuto - Info sul continente non disponibili 18
OC - Oceania 15
Totale 28.957
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Nazione #
US - Stati Uniti d'America 10.893
CN - Cina 2.749
IE - Irlanda 2.309
SG - Singapore 2.154
UA - Ucraina 1.656
RU - Federazione Russa 1.311
IT - Italia 1.247
SE - Svezia 1.206
BR - Brasile 813
FR - Francia 629
HK - Hong Kong 490
DE - Germania 440
FI - Finlandia 418
VN - Vietnam 395
TR - Turchia 388
IN - India 341
GB - Regno Unito 243
BE - Belgio 87
CA - Canada 80
AT - Austria 68
MX - Messico 65
CZ - Repubblica Ceca 59
BD - Bangladesh 58
NL - Olanda 55
AR - Argentina 54
PL - Polonia 54
IQ - Iraq 48
ES - Italia 32
IR - Iran 30
ID - Indonesia 28
PH - Filippine 28
PK - Pakistan 28
JP - Giappone 25
EC - Ecuador 24
CO - Colombia 22
ZA - Sudafrica 22
UZ - Uzbekistan 20
EU - Europa 17
VE - Venezuela 15
CL - Cile 14
JO - Giordania 13
KE - Kenya 13
AU - Australia 12
LT - Lituania 11
MA - Marocco 11
PY - Paraguay 11
SA - Arabia Saudita 11
AZ - Azerbaigian 10
KR - Corea 10
PE - Perù 10
TN - Tunisia 10
NP - Nepal 9
AE - Emirati Arabi Uniti 8
EG - Egitto 7
IL - Israele 7
KZ - Kazakistan 7
LB - Libano 7
MY - Malesia 7
PT - Portogallo 7
RO - Romania 7
TH - Thailandia 7
TW - Taiwan 7
UY - Uruguay 7
GR - Grecia 6
HN - Honduras 6
JM - Giamaica 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
CH - Svizzera 3
DZ - Algeria 3
GA - Gabon 3
GT - Guatemala 3
LA - Repubblica Popolare Democratica del Laos 3
QA - Qatar 3
BS - Bahamas 2
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
TT - Trinidad e Tobago 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BO - Bolivia 1
Totale 28.938
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Città #
Dublin 2.305
San Jose 1.781
Chandler 1.394
Jacksonville 1.132
Singapore 1.069
Nyköping 843
Dearborn 693
Ashburn 634
Nanjing 596
Beijing 533
Hong Kong 486
Ann Arbor 321
Wilmington 312
New York 305
Santa Clara 292
Dallas 278
Princeton 251
Foggia 231
Lauterbourg 230
Nanchang 217
San Mateo 180
Munich 175
Helsinki 155
Manfredonia 149
Shenyang 140
The Dalles 134
Moscow 132
Ho Chi Minh City 126
Boardman 104
Los Angeles 98
Tianjin 98
Jiaxing 94
Kunming 91
Hanoi 88
Hebei 87
Brussels 84
Bari 80
Des Moines 79
Jinan 78
Hilden 73
Changsha 70
Woodbridge 69
São Paulo 65
Vienna 63
Turku 60
Guangzhou 55
Ningbo 55
Hangzhou 50
Shanghai 46
Council Bluffs 45
Frankfurt am Main 44
Brno 43
Zhengzhou 34
San Severo 33
Brooklyn 32
London 31
Milan 31
Paris 30
Belo Horizonte 29
Strasbourg 29
Washington 29
Falkenstein 28
Warsaw 28
Orem 27
Taizhou 27
Lanzhou 26
Chennai 24
Tokyo 24
Atlanta 23
Changchun 23
Seattle 23
Da Nang 22
Taranto 22
Hillsboro 21
Orange 21
San Francisco 21
Toronto 21
Boston 20
Kraków 20
Rio de Janeiro 20
Rome 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
Chicago 16
Wuhan 16
Ankara 15
Quito 15
Stevenage 15
Columbus 14
Totale 17.872
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Nome #
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 196
Procedimento per la produzione di pasta alimentare 196
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 188
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 178
A study on quality loss of minimally processed grapes as affected by film packaging 176
Environmental implications of food loss probability in packaging design 164
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 163
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 162
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 161
Fresh burgers based on blue fish: nutritional and sensory optimization 160
Consumer acceptability of an innovative meat burg made up of dairy cattle 160
Packaging optimisation for portioned Canestrato di Moliterno cheese 159
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 158
Active coating to prolong the shelf life of Fior di latte cheese 158
X-Ray Microtomography for Food Quality Analysis 158
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 157
Influence of spelt bran on the physical properties of WPI composite films 156
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 155
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 154
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 154
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 153
Antimicrobial efficacy and release kinetics of thymol from zein films. 150
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 150
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 149
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 149
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 149
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 147
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 146
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
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 145
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 145
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 145
A new method to produce synbiotic Fiordilatte cheese 144
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 142
Anti-yeast activity of natural compounds: In vitro and in vivo tests 142
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 142
Advances in controlled release devices for foodpackaging applications 141
A novel preservation technique applied to fiordilatte cheese 141
Active packaging solution to prolong the shelf life of rocket salad 141
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 140
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 140
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 139
Blue fish burgers: nutritional characterization and sensory optimization 139
Milling process of cereal grains and quality of flours 138
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 138
Filetti di orata ready-to-cook: strategie per prolungare la shelf life 138
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 137
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 137
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) 137
A study on the synergy of modified atmosphere packaging and chitosan on stracciatella shelf life 137
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE 137
Study on the Combined Effects of Essential Oils on Microbiological Quality of Fior di Latte Cheese. 135
Functional food: Product development and health benefits 135
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC‐TANDEM MASS SPECTROMETRY 135
Ready-to-eat sweet cherries: study on different packaging systems. 135
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 134
Active Systems Based on Silver/Montmorillonite Nanoparticles Embedded into Bio-Based Polymer Matrices for Packaging 134
Lemon Extract as Preservative for Malolactic Fermentation 134
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 133
Innovative active packaging system to prolong the shelf life of mozzarella cheese 133
New Strategies for Minimally Processed Cactus Pear Packaging 133
By-products from tomatoes processing: applications to enhance nutritional quality of pasta 133
Fresh-cut broccoli florets shelf-life as affected by packaging film masstransport properties 132
Effective preservation techniques to prolong the shelf life of ready-to-eat oysters 132
Ottimizzazione dell'imballaggio di rucola di IV gamma: benefici dell'active packaging 132
Mono and multilayer active films containing lysozyme as antimicrobial agent 131
Effects of spelt and wheat bran on the performances of wheat gluten films 130
Biopreservation of fior di latte cheese 130
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC-TANDEM MASS SPECTROMETRY 129
Patents on the advances in dairy industry 129
Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization 129
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 129
Consumer acceptance and willingness to pay for a fresh fish-burger: A choice experiment. 129
Red grape marc flour as food ingredient in durum wheat spaghetti: Nutritional evaluation and bioaccessibility of bioactive compounds 129
Shelf life of Straciatella cheese under modified atmosphere packaging. 127
Development of Immobilized Lysozyme based Active Film 127
Antimicrobial Activity of Lemon Extract 127
Antimicrobial treatments to preserve packaged ready-to-eat table grapes 127
Combined use of modified atmosphere packaging and natural compounds for food preservation 125
Technological and Economic Optimization of Functional Ready to Eat Meal 125
Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product. Particles Size Can Affect Final Quality of Pasta 125
Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging 124
Soluzioni tecnologie per incrementare la shelf life di piatti pronti a base di carne fresca e vegetale semi-dry 124
Application of preservation strategies to improve the shelf life of spreadable cheese 124
Influence of glycerol and chitosan on tapioca starch-based edible film properties 123
Strategies for prolonging the shelf life of minced beef patties 123
Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum) 123
CORRELATION BETWEEN FLAVOUR COMPOUNDS, PEPTIDE PROFILE AND SHELF LIFE OF PACKAGED SOFT CHEESE 123
Influence of Row Materials and Processing Conditions on the Spaghetti Hydration Kinetic during Cooking and Overcooking 122
Shelf life extention of durum semolina-based fresh pasta. 122
Controlled release of propionic acid and (E)-2-hexenal against sitophilus granarius (L.) (coleoptera: Curculionidae) 122
Oscillatory Sorption Tests for Determining the Water Transport Properties of Chitosan based Edible Coatings 121
Ready-to-eat semi-dried tomatoes: Study to preserve the product quality 121
Nuovi orizzonti per sottoprodotti dell’industria alimentare: il caso degli gnocchi fortificati dalla CIEMME Alimentari srl 120
New strategies for reducing the pork back-fat content in typical Italian salami 120
Impiego dell'acido propionico per realizzare sistemi di confezionamento repellenti verso gli insetti 120
Evaluation of the photocatalytic antimicrobial effects of a TiO 2 nanocomposite food packaging film by in vitro and in vivo tests 120
PROTEOMIC STUDY OF PROTEOLYSIS IN MOZZARELLA CHEESE PACKAGED IN DIFFERENT SYSTEMS 120
MASS SPECTROMETRY HYPHENATED TECHNIQUES FOR THE ANALYSIS OF VOLATILES AND PEPTIDES IN SOFT CHEESE 120
Use of sodium lactate and modified atmosphere packaging for extending the shelf life of ready-to-cook fresh meal 120
Totale 13.966
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Categoria #
all - tutte 143.266
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 143.266
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202123 0 0 0 0 0 0 0 0 0 0 0 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
2024/20254.139 227 30 94 129 197 671 400 384 945 173 477 412
2025/20267.581 590 602 732 937 440 379 1.576 889 586 487 146 217
Totale 29.803