IRIS
CONTE, AMALIA
 Distribuzione geografica
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Continente #
NA - Nord America 13.066
EU - Europa 10.028
AS - Asia 6.976
SA - Sud America 1.049
Continente sconosciuto - Info sul continente non disponibili 873
AF - Africa 92
OC - Oceania 15
Totale 32.099
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Nazione #
US - Stati Uniti d'America 12.754
CN - Cina 2.771
IE - Irlanda 2.310
SG - Singapore 2.163
UA - Ucraina 1.657
IT - Italia 1.359
RU - Federazione Russa 1.313
SE - Svezia 1.206
BR - Brasile 880
FR - Francia 632
HK - Hong Kong 496
DE - Germania 443
FI - Finlandia 418
VN - Vietnam 396
TR - Turchia 389
IN - India 343
GB - Regno Unito 255
CA - Canada 122
BE - Belgio 87
MX - Messico 69
AT - Austria 68
BD - Bangladesh 60
CZ - Repubblica Ceca 59
NL - Olanda 58
AR - Argentina 57
PL - Polonia 55
IQ - Iraq 48
ID - Indonesia 43
ES - Italia 36
PH - Filippine 31
IR - Iran 30
PK - Pakistan 28
JP - Giappone 26
CO - Colombia 25
EC - Ecuador 24
ZA - Sudafrica 22
UZ - Uzbekistan 21
HN - Honduras 20
CR - Costa Rica 19
EU - Europa 17
TT - Trinidad e Tobago 17
VE - Venezuela 15
CL - Cile 14
JO - Giordania 13
KE - Kenya 13
AU - Australia 12
JM - Giamaica 12
LT - Lituania 12
TN - Tunisia 12
GT - Guatemala 11
MA - Marocco 11
PE - Perù 11
PY - Paraguay 11
SA - Arabia Saudita 11
AZ - Azerbaigian 10
IL - Israele 10
KR - Corea 10
NI - Nicaragua 9
NP - Nepal 9
AE - Emirati Arabi Uniti 8
MY - Malesia 8
RO - Romania 8
EG - Egitto 7
GP - Guadalupe 7
KZ - Kazakistan 7
LB - Libano 7
PT - Portogallo 7
TH - Thailandia 7
TW - Taiwan 7
UY - Uruguay 7
CW - ???statistics.table.value.countryCode.CW??? 6
GR - Grecia 6
MK - Macedonia 6
BB - Barbados 5
BH - Bahrain 5
OM - Oman 5
PR - Porto Rico 5
SV - El Salvador 5
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
EE - Estonia 3
GA - Gabon 3
LA - Repubblica Popolare Democratica del Laos 3
QA - Qatar 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
SC - Seychelles 2
Totale 31.219
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Città #
Dublin 2.306
San Jose 1.900
Chandler 1.395
Jacksonville 1.134
Singapore 1.076
Nyköping 843
Ashburn 784
Dearborn 693
Nanjing 596
Beijing 549
Hong Kong 492
New York 352
Council Bluffs 328
Ann Arbor 321
Santa Clara 314
Wilmington 312
Dallas 309
Columbus 266
Princeton 252
Foggia 231
Lauterbourg 230
Nanchang 217
San Mateo 180
Munich 175
Helsinki 155
Manfredonia 149
Shenyang 140
The Dalles 134
Moscow 132
Los Angeles 130
Ho Chi Minh City 127
Boardman 104
Tianjin 98
Jiaxing 94
Kunming 91
Hanoi 88
Hebei 87
Bari 84
Brussels 84
Des Moines 79
Jinan 78
Hilden 73
Changsha 70
Woodbridge 70
São Paulo 67
Vienna 63
Turku 60
Agrolândia 58
Guangzhou 55
Ningbo 55
Hangzhou 50
Shanghai 46
Frankfurt am Main 44
Brno 43
Brooklyn 41
Seattle 39
Milan 37
Phoenix 37
Fresno 36
London 34
Zhengzhou 34
San Severo 33
Orem 32
Paris 31
Washington 31
Atlanta 30
San Francisco 30
Belo Horizonte 29
Strasbourg 29
Chicago 28
Falkenstein 28
Rome 28
Warsaw 28
New Providence 27
Taizhou 27
Lanzhou 26
Boston 25
Tokyo 25
Toronto 25
Chennai 24
Naples 24
Changchun 23
Da Nang 22
Montreal 22
Taranto 22
Hillsboro 21
Orange 21
Amsterdam 20
Kraków 20
Rio de Janeiro 20
Palermo 19
Tashkent 19
Biên Hòa 18
Brasília 18
Dhaka 18
Manchester 18
Mexico City 18
Baghdad 17
Haiphong 17
North Bergen 17
Totale 19.051
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Nome #
Study on the influence of visible molds on primary and secondary shelf life of pasteurized gnocchi 256
Procedimento per la produzione di pasta alimentare 205
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 202
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 195
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 187
A study on quality loss of minimally processed grapes as affected by film packaging 187
Environmental implications of food loss probability in packaging design 174
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 174
X-Ray Microtomography for Food Quality Analysis 169
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 168
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 168
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 167
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 166
Fresh burgers based on blue fish: nutritional and sensory optimization 166
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 166
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 165
Active coating to prolong the shelf life of Fior di latte cheese 165
Consumer acceptability of an innovative meat burg made up of dairy cattle 165
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 164
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 164
Packaging optimisation for portioned Canestrato di Moliterno cheese 164
Influence of spelt bran on the physical properties of WPI composite films 163
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 162
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 161
Antimicrobial efficacy and release kinetics of thymol from zein films. 158
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 157
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC‐TANDEM MASS SPECTROMETRY 156
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 155
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 155
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 154
A new method to produce synbiotic Fiordilatte cheese 154
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 152
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 152
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 152
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 151
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 151
A novel preservation technique applied to fiordilatte cheese 150
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 150
Advances in controlled release devices for foodpackaging applications 149
Anti-yeast activity of natural compounds: In vitro and in vivo tests 149
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 149
Active packaging solution to prolong the shelf life of rocket salad 149
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 149
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 146
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 145
Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger 145
A study on the synergy of modified atmosphere packaging and chitosan on stracciatella shelf life 145
Milling process of cereal grains and quality of flours 145
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 145
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 144
Blue fish burgers: nutritional characterization and sensory optimization 144
Filetti di orata ready-to-cook: strategie per prolungare la shelf life 144
Study on the Combined Effects of Essential Oils on Microbiological Quality of Fior di Latte Cheese. 143
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE 143
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) 142
Fresh-cut broccoli florets shelf-life as affected by packaging film masstransport properties 141
Active Systems Based on Silver/Montmorillonite Nanoparticles Embedded into Bio-Based Polymer Matrices for Packaging 141
Lemon Extract Effectiveness on Spoilage Foodborne Microorganisms 140
Lemon Extract as Preservative for Malolactic Fermentation 140
Functional food: Product development and health benefits 140
Ready-to-eat sweet cherries: study on different packaging systems. 140
Mono and multilayer active films containing lysozyme as antimicrobial agent 139
Effective preservation techniques to prolong the shelf life of ready-to-eat oysters 139
Biopreservation of fior di latte cheese 139
Red grape marc flour as food ingredient in durum wheat spaghetti: Nutritional evaluation and bioaccessibility of bioactive compounds 139
Shelf life of Straciatella cheese under modified atmosphere packaging. 138
Innovative active packaging system to prolong the shelf life of mozzarella cheese 138
Development of Immobilized Lysozyme based Active Film 138
New Strategies for Minimally Processed Cactus Pear Packaging 138
Mass spectrometry hyphenated techniques for the analysis of volatiles and peptides in soft cheese: Useful tools for the shelf life optimization 138
By-products from tomatoes processing: applications to enhance nutritional quality of pasta 138
Ottimizzazione dell'imballaggio di rucola di IV gamma: benefici dell'active packaging 138
Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging 137
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC-TANDEM MASS SPECTROMETRY 137
Patents on the advances in dairy industry 137
Consumer acceptance and willingness to pay for a fresh fish-burger: A choice experiment. 137
Influence of glycerol and chitosan on tapioca starch-based edible film properties 136
Effects of spelt and wheat bran on the performances of wheat gluten films 136
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 136
Combined use of modified atmosphere packaging and natural compounds for food preservation 133
Antimicrobial Activity of Lemon Extract 133
Technological and Economic Optimization of Functional Ready to Eat Meal 132
Antimicrobial treatments to preserve packaged ready-to-eat table grapes 132
Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product. Particles Size Can Affect Final Quality of Pasta 132
Soluzioni tecnologie per incrementare la shelf life di piatti pronti a base di carne fresca e vegetale semi-dry 131
CORRELATION BETWEEN FLAVOUR COMPOUNDS, PEPTIDE PROFILE AND SHELF LIFE OF PACKAGED SOFT CHEESE 131
Application of preservation strategies to improve the shelf life of spreadable cheese 131
Influence of Row Materials and Processing Conditions on the Spaghetti Hydration Kinetic during Cooking and Overcooking 130
Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese 130
Controlled release of propionic acid and (E)-2-hexenal against sitophilus granarius (L.) (coleoptera: Curculionidae) 130
Senior consumers involvement in developing new fish-based foods through dequential hedonic tests 130
Oscillatory Sorption Tests for Determining the Water Transport Properties of Chitosan based Edible Coatings 129
Immobilization of lysozyme on polyvynilacohol films for active packaging applications 129
Packaging strategies to prolong the shelf life of minimally processed lampascioni (Muscari comosum) 129
The role of hydration on the cooking quality of bran-enriched Pasta. 129
Nuovi orizzonti per sottoprodotti dell’industria alimentare: il caso degli gnocchi fortificati dalla CIEMME Alimentari srl 128
Strategies for prolonging the shelf life of minced beef patties 128
Shelf life extention of durum semolina-based fresh pasta. 128
Use of sodium lactate and modified atmosphere packaging for extending the shelf life of ready-to-cook fresh meal 128
Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity 128
Totale 14.897
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Categoria #
all - tutte 156.305
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 156.305
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.298 0 0 0 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
2026/20272.260 198 707 550 805 0 0 0 0 0 0 0 0
Totale 32.099