IRIS
CONTE, AMALIA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 8.818
NA - Nord America 8.747
AS - Asia 6.259
SA - Sud America 875
AF - Africa 62
Continente sconosciuto - Info sul continente non disponibili 18
OC - Oceania 14
Totale 24.793
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.619
CN - Cina 2.650
IE - Irlanda 2.308
SG - Singapore 1.919
UA - Ucraina 1.650
SE - Svezia 1.206
IT - Italia 1.202
BR - Brasile 760
RU - Federazione Russa 664
HK - Hong Kong 463
FI - Finlandia 418
DE - Germania 406
TR - Turchia 384
FR - Francia 334
IN - India 308
VN - Vietnam 250
GB - Regno Unito 232
BE - Belgio 86
CA - Canada 70
AT - Austria 68
CZ - Repubblica Ceca 59
NL - Olanda 49
PL - Polonia 43
BD - Bangladesh 40
MX - Messico 40
AR - Argentina 37
ES - Italia 29
IR - Iran 29
IQ - Iraq 27
EC - Ecuador 24
PH - Filippine 24
ID - Indonesia 21
PK - Pakistan 21
ZA - Sudafrica 19
CO - Colombia 17
EU - Europa 17
JP - Giappone 17
UZ - Uzbekistan 15
AU - Australia 11
LT - Lituania 11
KR - Corea 10
MA - Marocco 9
VE - Venezuela 9
PY - Paraguay 8
TN - Tunisia 8
AZ - Azerbaigian 7
NP - Nepal 7
PT - Portogallo 7
RO - Romania 7
AE - Emirati Arabi Uniti 6
GR - Grecia 6
JO - Giordania 6
LB - Libano 6
MK - Macedonia 6
PE - Perù 6
TW - Taiwan 6
BH - Bahrain 5
CL - Cile 5
EG - Egitto 5
IL - Israele 5
KE - Kenya 5
MY - Malesia 5
SA - Arabia Saudita 5
TH - Thailandia 5
UY - Uruguay 5
HR - Croazia 4
HU - Ungheria 4
KZ - Kazakistan 4
NO - Norvegia 4
OM - Oman 4
AL - Albania 3
BB - Barbados 3
CH - Svizzera 3
DZ - Algeria 3
HN - Honduras 3
LA - Repubblica Popolare Democratica del Laos 3
AO - Angola 2
CI - Costa d'Avorio 2
CR - Costa Rica 2
GE - Georgia 2
GY - Guiana 2
JM - Giamaica 2
LV - Lettonia 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
QA - Qatar 2
SK - Slovacchia (Repubblica Slovacca) 2
TT - Trinidad e Tobago 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BS - Bahamas 1
BY - Bielorussia 1
BZ - Belize 1
CG - Congo 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
ET - Etiopia 1
GA - Gabon 1
GF - Guiana Francese 1
Totale 24.781
Salva come PNG Salva come JPEG
Città #
Dublin 2.305
Chandler 1.394
Jacksonville 1.130
Singapore 935
Nyköping 843
Dearborn 693
Nanjing 595
Beijing 511
Ashburn 485
Hong Kong 459
Ann Arbor 321
Wilmington 312
New York 295
Santa Clara 283
Dallas 269
Princeton 251
Foggia 231
Nanchang 217
San Mateo 180
Munich 175
Helsinki 155
Manfredonia 149
Shenyang 140
The Dalles 109
Moscow 107
Boardman 104
Tianjin 98
Los Angeles 95
Jiaxing 94
Kunming 91
Hebei 87
Ho Chi Minh City 85
Brussels 84
Bari 80
Jinan 78
Des Moines 76
Hilden 73
Changsha 70
Woodbridge 69
Vienna 63
São Paulo 61
Turku 60
Hanoi 56
Guangzhou 55
Ningbo 55
Hangzhou 50
Shanghai 45
Brno 43
Zhengzhou 34
San Severo 33
Brooklyn 32
London 31
Milan 30
Strasbourg 29
Washington 29
Belo Horizonte 28
Falkenstein 28
Council Bluffs 27
Taizhou 27
Lanzhou 26
Changchun 23
Seattle 23
Taranto 22
Orange 21
Atlanta 20
Boston 20
Frankfurt am Main 20
Kraków 20
Rio de Janeiro 20
Toronto 20
Brasília 18
Rome 18
San Francisco 18
Amsterdam 17
Redwood City 17
Warsaw 17
Auburn Hills 16
Chicago 16
Tokyo 16
Wuhan 16
Ankara 15
Dhaka 15
Quito 15
Stevenage 15
Tashkent 15
Palermo 14
Stockholm 14
Da Nang 13
Nuremberg 13
Porto Alegre 13
Pune 13
Columbus 12
Fuzhou 12
Hanover 12
Hefei 12
Napoli 12
Norwalk 12
Salerno 12
Biên Hòa 11
Bologna 11
Totale 15.209
Salva come PNG Salva come JPEG
Nome #
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 180
Procedimento per la produzione di pasta alimentare 179
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 168
A study on quality loss of minimally processed grapes as affected by film packaging 155
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 154
Environmental implications of food loss probability in packaging design 151
Fresh burgers based on blue fish: nutritional and sensory optimization 146
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 145
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 144
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 142
Consumer acceptability of an innovative meat burg made up of dairy cattle 140
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 137
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 137
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 137
Packaging optimisation for portioned Canestrato di Moliterno cheese 137
X-Ray Microtomography for Food Quality Analysis 136
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 135
Active coating to prolong the shelf life of Fior di latte cheese 135
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 134
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 132
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 131
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 131
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 131
Antimicrobial efficacy and release kinetics of thymol from zein films. 130
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 130
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 129
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 129
Blue fish burgers: nutritional characterization and sensory optimization 128
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 128
A new method to produce synbiotic Fiordilatte cheese 127
Influence of spelt bran on the physical properties of WPI composite films 126
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 126
Active packaging solution to prolong the shelf life of rocket salad 126
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE 125
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 125
Lemon Extract as Preservative for Malolactic Fermentation 124
Milling process of cereal grains and quality of flours 124
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 124
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 124
Filetti di orata ready-to-cook: strategie per prolungare la shelf life 124
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 124
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 123
Anti-yeast activity of natural compounds: In vitro and in vivo tests 122
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 122
Ready-to-eat sweet cherries: study on different packaging systems. 122
Innovative active packaging system to prolong the shelf life of mozzarella cheese 121
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) 121
A novel preservation technique applied to fiordilatte cheese 121
By-products from tomatoes processing: applications to enhance nutritional quality of pasta 121
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 120
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 120
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 120
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 119
Study on the Combined Effects of Essential Oils on Microbiological Quality of Fior di Latte Cheese. 119
New Strategies for Minimally Processed Cactus Pear Packaging 119
Active Systems Based on Silver/Montmorillonite Nanoparticles Embedded into Bio-Based Polymer Matrices for Packaging 119
Functional food: Product development and health benefits 119
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 119
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 118
Advances in controlled release devices for foodpackaging applications 118
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC‐TANDEM MASS SPECTROMETRY 117
Development of Immobilized Lysozyme based Active Film 115
Effective preservation techniques to prolong the shelf life of ready-to-eat oysters 115
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 115
Mono and multilayer active films containing lysozyme as antimicrobial agent 114
A study on the synergy of modified atmosphere packaging and chitosan on stracciatella shelf life 114
Biopreservation of fior di latte cheese 114
Fresh-cut broccoli florets shelf-life as affected by packaging film masstransport properties 113
Technological and Economic Optimization of Functional Ready to Eat Meal 113
Antimicrobial treatments to preserve packaged ready-to-eat table grapes 113
Ottimizzazione dell'imballaggio di rucola di IV gamma: benefici dell'active packaging 113
Effects of spelt and wheat bran on the performances of wheat gluten films 111
Antimicrobial Activity of Lemon Extract 111
CORRELATION BETWEEN FLAVOUR COMPOUNDS, PEPTIDE PROFILE AND SHELF LIFE OF PACKAGED SOFT CHEESE 110
Strategies for prolonging the shelf life of minced beef patties 109
Combined use of modified atmosphere packaging and natural compounds for food preservation 109
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC-TANDEM MASS SPECTROMETRY 109
Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product. Particles Size Can Affect Final Quality of Pasta 109
Soluzioni tecnologie per incrementare la shelf life di piatti pronti a base di carne fresca e vegetale semi-dry 109
Shelf life extention of durum semolina-based fresh pasta. 108
MASS SPECTROMETRY HYPHENATED TECHNIQUES FOR THE ANALYSIS OF VOLATILES AND PEPTIDES IN SOFT CHEESE 108
Patents on the advances in dairy industry 108
Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization 108
Ultrasound-assisted extraction to valorise wine-making by-products 108
LA VITAMINA C CHE NON MUORE 107
Application of preservation strategies to improve the shelf life of spreadable cheese 107
Red grape marc flour as food ingredient in durum wheat spaghetti: Nutritional evaluation and bioaccessibility of bioactive compounds 107
Evaluation of the photocatalytic antimicrobial effects of a TiO 2 nanocomposite food packaging film by in vitro and in vivo tests 106
PROTEOMIC STUDY OF PROTEOLYSIS IN MOZZARELLA CHEESE PACKAGED IN DIFFERENT SYSTEMS 106
Ready-to-eat semi-dried tomatoes: Study to preserve the product quality 106
Senior consumers involvement in developing new fish-based foods through dequential hedonic tests 106
Influence of Row Materials and Processing Conditions on the Spaghetti Hydration Kinetic during Cooking and Overcooking 104
Shelf life of Straciatella cheese under modified atmosphere packaging. 104
Combined Effects of Chitosan and MAP to Improve the Microbial Quality of Amaranth Home-Made Fresh Pasta. 104
Combined effect of MAP and active compounds on fresh blue fish burger. 104
New strategies for reducing the pork back-fat content in typical Italian salami 104
Impiego dell'acido propionico per realizzare sistemi di confezionamento repellenti verso gli insetti 104
Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese 104
Controlled release of propionic acid and (E)-2-hexenal against sitophilus granarius (L.) (coleoptera: Curculionidae) 104
The extraction of bioactive compounds from food residues using microwaves 104
Totale 12.227
Salva come PNG Salva come JPEG
Categoria #
all - tutte 129.183
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 129.183
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.036 0 0 0 0 0 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
2024/20254.139 227 30 94 129 197 671 400 384 945 173 477 412
2025/20263.358 590 602 732 940 442 52 0 0 0 0 0 0
Totale 25.580