IRIS
DEL NOBILE, MATTEO ALESSANDRO
 Distribuzione geografica
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Continente #
NA - Nord America 17.202
EU - Europa 16.993
AS - Asia 11.913
SA - Sud America 1.394
AF - Africa 122
Continente sconosciuto - Info sul continente non disponibili 35
OC - Oceania 28
Totale 47.687
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Nazione #
US - Stati Uniti d'America 16.980
CN - Cina 5.237
IE - Irlanda 4.390
SG - Singapore 3.387
UA - Ucraina 3.212
IT - Italia 2.475
SE - Svezia 2.246
RU - Federazione Russa 1.243
BR - Brasile 1.179
DE - Germania 880
HK - Hong Kong 858
TR - Turchia 844
IN - India 770
FI - Finlandia 746
FR - Francia 651
GB - Regno Unito 466
VN - Vietnam 369
AT - Austria 143
BE - Belgio 127
CA - Canada 125
CZ - Repubblica Ceca 95
PL - Polonia 88
NL - Olanda 79
AR - Argentina 74
BD - Bangladesh 62
MX - Messico 61
ES - Italia 50
IQ - Iraq 45
IR - Iran 44
JP - Giappone 42
EC - Ecuador 40
ZA - Sudafrica 36
EU - Europa 33
PK - Pakistan 31
ID - Indonesia 29
CO - Colombia 28
PH - Filippine 27
UZ - Uzbekistan 26
LT - Lituania 21
AU - Australia 19
PY - Paraguay 17
TN - Tunisia 17
KR - Corea 16
MA - Marocco 15
CL - Cile 14
KE - Kenya 13
PE - Perù 13
SA - Arabia Saudita 13
VE - Venezuela 13
AZ - Azerbaigian 11
MY - Malesia 11
IL - Israele 10
JM - Giamaica 10
RO - Romania 10
AE - Emirati Arabi Uniti 9
CH - Svizzera 9
JO - Giordania 9
NP - Nepal 9
TH - Thailandia 9
UY - Uruguay 9
HR - Croazia 8
NZ - Nuova Zelanda 8
PT - Portogallo 8
TW - Taiwan 8
EG - Egitto 7
GR - Grecia 7
LB - Libano 7
MK - Macedonia 7
BH - Bahrain 6
NO - Norvegia 6
AL - Albania 5
HN - Honduras 5
HU - Ungheria 5
KZ - Kazakistan 5
OM - Oman 5
DZ - Algeria 4
GA - Gabon 4
NG - Nigeria 4
RS - Serbia 4
AO - Angola 3
BB - Barbados 3
CR - Costa Rica 3
ET - Etiopia 3
GE - Georgia 3
GY - Guiana 3
LA - Repubblica Popolare Democratica del Laos 3
SK - Slovacchia (Repubblica Slovacca) 3
SN - Senegal 3
TT - Trinidad e Tobago 3
AM - Armenia 2
BO - Bolivia 2
BY - Bielorussia 2
CG - Congo 2
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
GH - Ghana 2
GT - Guatemala 2
LK - Sri Lanka 2
LV - Lettonia 2
PA - Panama 2
Totale 47.660
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Città #
Dublin 4.384
Chandler 2.786
Jacksonville 2.236
Dearborn 1.601
Singapore 1.586
Nyköping 1.452
Nanjing 1.198
Beijing 949
Ashburn 850
Hong Kong 845
Wilmington 646
Santa Clara 525
Dallas 517
Ann Arbor 486
Princeton 472
New York 460
Nanchang 438
San Mateo 394
Foggia 392
Munich 288
Shenyang 272
Boardman 248
Helsinki 241
The Dalles 234
Woodbridge 219
Tianjin 218
Moscow 217
Hilden 189
Kunming 187
Jiaxing 186
Hebei 178
Des Moines 163
Los Angeles 160
Manfredonia 150
Changsha 137
Ho Chi Minh City 135
Vienna 131
Jinan 129
Brussels 124
Hangzhou 119
Bari 111
Guangzhou 104
Ningbo 102
São Paulo 97
Shanghai 93
Turku 85
Hanoi 76
Zhengzhou 75
Brno 64
Rome 57
Council Bluffs 53
London 53
Taizhou 51
Brooklyn 50
Seattle 49
Changchun 47
Lanzhou 46
Milan 46
Falkenstein 44
San Severo 44
Strasbourg 44
Napoli 42
Pune 40
Toronto 40
Washington 39
Salerno 37
Stevenage 37
Wuhan 37
Belo Horizonte 35
Auburn Hills 34
Redwood City 34
Orange 33
Warsaw 33
Rio de Janeiro 32
San Francisco 32
Frankfurt am Main 31
Kraków 31
Boston 30
Tokyo 30
Chicago 29
Norwalk 29
Hanover 28
Atlanta 27
Hefei 27
Naples 27
Taranto 25
Tashkent 24
Shenzhen 23
Dhaka 22
Fuzhou 22
Montreal 22
Salvador 22
Olomouc 21
Palermo 21
Quito 21
Amsterdam 20
Modugno 20
Stockholm 20
Brasília 19
Manchester 19
Totale 28.648
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Nome #
Analisi Chimiche e Microbiologiche su Conserve di Pomodori Secchi Sott’olio 549
Immobilizzazione di Naringinasi in Matrice Polimerica Destinata all’Imballaggio 267
Studio su conserve di pomodori secchi sott’olio: analisi chimiche e microbiologiche della matrice vegetale 245
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 180
Procedimento per la produzione di pasta alimentare 179
X-ray microtomography and statistical analysis: Tools to quantitatively classify bred microstructure 178
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 168
Nuovi tipi di PASTA secca e fresca FUNZIONALI ottenuti da GRANI ANTICHI pigmentati 160
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 158
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. 153
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 152
Absorbent Polymer Material Based on Renewable Starting Materials 152
Environmental sustainability and extended shelf life: the case of a typical Italian cheese 152
Environmental implications of food loss probability in packaging design 151
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 146
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
Manufatti in una Nuova Modificazione Cristallina del Polistirene Sindiotattico in Grado di Formare Clatrati con Solventi e Procedimento per Detti 141
Consumer acceptability of an innovative meat burg made up of dairy cattle 140
Policy developments of consumer's acceptance of traditional products innovation: the case of environmental sustainability and shelf life extension of a PGI Italian cheese 140
A Method to Evaluate the Extent of Residual Deformation present in Dry Spaghetti 137
A novel approach to the study of bread porous structure: X-ray microtomography 137
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
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 137
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 137
Packaging optimisation for portioned Canestrato di Moliterno cheese 137
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 136
X-Ray Microtomography for Food Quality Analysis 136
X-Ray Computed Tomography to study processed meat micro-structure 135
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 135
X-ray microtomography for beef intramuscular fat assesment 135
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
A novel approach for calculating shelf life of minimally processed vegetables 134
A multistep optimization approach for the production of healthful pasta based on nonconventional flours 134
Antioxidant compounds from vegetable matrices: biosynthesis, occurrence, and extraction systems 133
Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine 133
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
Water transport in Hyaluronic acid esters 130
Antimicrobial efficacy and release kinetics of thymol from zein films. 130
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea 130
Applications of tomography in food inspection 130
Textural changes of Canestrello Pugliese cheese measured during storage 129
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 129
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour 129
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 129
A numerical method to predict the time dependent temperature profile and mechanical behavior during the processing of multilayer thermosetting composite structures 128
Blue fish burgers: nutritional characterization and sensory optimization 128
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 128
A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking 128
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 128
Visualizzazione e caratterizzazione della struttura interna del pane. Impiego della microtomografia assiale computerizzata in contrasto di fase 127
How to Fortify a Fish Burger with Probiotic Microorganisms 127
Sustainable use of fruit and vegetable by-products for designing new food packaging systems 127
Influence of spelt bran on the physical properties of WPI composite films 126
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 126
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 126
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 126
A new method to produce synbiotic Fiordilatte cheese 126
Use of active compounds for prolonging the shelf life of mozzarella cheese 125
Tentativi di impiego delle trebbie nella produzione di pani funzionali 125
Active packaging solution to prolong the shelf life of rocket salad 125
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE 125
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 125
Use of the Generalized Maxwell Model for Describing the Stress Relaxation Behavior of Solid-Like Foods 124
Lemon Extract as Preservative for Malolactic Fermentation 124
A new approach to predict the mass transport properties of micro-perforated films intended for food packaging applications 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
A New Approach to Predict the Water Transport Properties of Multi-Layer Films Intended for Food Packaging Applications 123
Use of chitosan to prolong Mozzarella cheese shelf life 123
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti 123
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 123
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 123
I sughi di pomodoro in materiali polimerici 122
Pasta di mandorle: una sperimentazione pugliese testa un packaging a tutta freschezza -Lunga vita alla dolcezza 122
Assessment of intramuscular fat level and distribution in beef muscles using X-ray micro computed tomography 122
Respiration rate of minimally processed lettuce as affected by packaging 122
Biopreservation of Fresh Fish Fillets 122
Wine processing: a critical review on physical, chemical, and sensory implications of innovative vinification procedures 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
A study on the antimicrobial activity of thymol intended as a natural preservative 121
Shelf-life of extra virgin olive oil stored in packages with different oxigen barrier properties 121
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) 121
A simple Model to Predict the Oxygen Transport Properties of Multilayer Films 121
A novel preservation technique applied to fiordilatte cheese 121
Effect of compositional formulation on texture and microstructural of whey protein foam 121
Anti-yeast activity of natural compounds: In vitro and in vivo tests 121
Totale 13.981
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Categoria #
all - tutte 238.856
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 238.856
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.164 0 0 0 0 0 224 560 97 584 596 32 71
2021/20222.954 437 37 48 60 191 72 151 209 356 490 142 761
2022/202311.308 999 573 499 707 719 1.049 101 861 5.170 87 244 299
2023/20242.105 339 91 140 83 151 672 26 72 19 66 22 424
2024/20257.327 401 85 194 274 360 1.168 739 565 1.767 294 762 718
2025/20265.648 978 1.025 1.258 1.576 742 69 0 0 0 0 0 0
Totale 48.837