IRIS
DEL NOBILE, MATTEO ALESSANDRO
 Distribuzione geografica
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Continente #
NA - Nord America 24.762
EU - Europa 19.109
AS - Asia 13.094
SA - Sud America 1.652
Continente sconosciuto - Info sul continente non disponibili 1.250
AF - Africa 171
OC - Oceania 30
Totale 60.068
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Nazione #
US - Stati Uniti d'America 24.321
CN - Cina 5.458
IE - Irlanda 4.394
SG - Singapore 3.771
UA - Ucraina 3.220
IT - Italia 2.697
RU - Federazione Russa 2.412
SE - Svezia 2.248
BR - Brasile 1.355
FR - Francia 1.157
DE - Germania 935
HK - Hong Kong 909
TR - Turchia 858
IN - India 831
FI - Finlandia 749
VN - Vietnam 601
GB - Regno Unito 509
CA - Canada 210
AT - Austria 144
BE - Belgio 128
NL - Olanda 126
PL - Polonia 104
MX - Messico 102
AR - Argentina 100
BD - Bangladesh 98
CZ - Repubblica Ceca 97
IQ - Iraq 81
JP - Giappone 66
ES - Italia 60
ID - Indonesia 50
IR - Iran 45
EC - Ecuador 44
PK - Pakistan 44
ZA - Sudafrica 42
CO - Colombia 40
UZ - Uzbekistan 39
PH - Filippine 37
EU - Europa 33
VE - Venezuela 27
JM - Giamaica 25
TN - Tunisia 25
CR - Costa Rica 24
SA - Arabia Saudita 24
CL - Cile 23
PY - Paraguay 23
LT - Lituania 22
AU - Australia 21
KE - Kenya 21
MA - Marocco 20
JO - Giordania 19
PE - Perù 18
KR - Corea 17
AZ - Azerbaigian 16
GT - Guatemala 16
HN - Honduras 16
MY - Malesia 14
RO - Romania 14
IL - Israele 13
NP - Nepal 13
EG - Egitto 12
TH - Thailandia 12
UY - Uruguay 12
AE - Emirati Arabi Uniti 11
GR - Grecia 11
PT - Portogallo 11
LB - Libano 10
CH - Svizzera 9
KZ - Kazakistan 9
TT - Trinidad e Tobago 9
TW - Taiwan 9
BB - Barbados 8
HR - Croazia 8
NZ - Nuova Zelanda 8
OM - Oman 8
MK - Macedonia 7
NI - Nicaragua 7
AL - Albania 6
BH - Bahrain 6
DZ - Algeria 6
ET - Etiopia 6
HU - Ungheria 6
NG - Nigeria 6
NO - Norvegia 6
RS - Serbia 6
AO - Angola 5
GA - Gabon 5
SN - Senegal 5
BO - Bolivia 4
BS - Bahamas 4
DO - Repubblica Dominicana 4
EE - Estonia 4
GE - Georgia 4
LK - Sri Lanka 4
PR - Porto Rico 4
CG - Congo 3
DK - Danimarca 3
GY - Guiana 3
KG - Kirghizistan 3
LA - Repubblica Popolare Democratica del Laos 3
QA - Qatar 3
Totale 58.796
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Città #
Dublin 4.387
San Jose 3.490
Chandler 2.787
Jacksonville 2.240
Singapore 1.827
Dearborn 1.601
Nyköping 1.452
Ashburn 1.371
Nanjing 1.201
Beijing 1.019
Hong Kong 896
Wilmington 646
Santa Clara 587
Council Bluffs 585
Dallas 580
New York 546
Ann Arbor 486
Princeton 479
Columbus 473
Nanchang 438
Lauterbourg 410
Foggia 399
San Mateo 394
Munich 288
The Dalles 278
Shenyang 272
Moscow 253
Boardman 249
Helsinki 244
Los Angeles 228
Woodbridge 220
Tianjin 218
Ho Chi Minh City 201
Hilden 189
Kunming 187
Jiaxing 186
Hebei 178
Des Moines 166
Manfredonia 150
Changsha 137
Vienna 132
Jinan 129
Hanoi 128
Brussels 124
Hangzhou 120
Bari 115
São Paulo 110
Guangzhou 104
Ningbo 102
Shanghai 96
Turku 85
Fresno 79
Zhengzhou 75
Rome 72
Frankfurt am Main 70
Seattle 70
Agrolândia 65
Brno 64
Brooklyn 64
Buffalo 64
London 60
Milan 59
Phoenix 51
Taizhou 51
Chicago 50
Tokyo 49
Alexandria 48
Orem 48
Changchun 47
Warsaw 47
Lanzhou 46
Atlanta 45
San Francisco 45
Toronto 45
Falkenstein 44
San Severo 44
Strasbourg 44
Pune 43
Hillsboro 42
Montreal 42
Napoli 42
Washington 42
Naples 40
New Providence 40
Paris 40
Groningen 38
Salerno 37
Stevenage 37
Wuhan 37
Belo Horizonte 36
Boston 35
Chennai 35
Haiphong 35
Redwood City 35
Tashkent 35
Auburn Hills 34
Manchester 34
Da Nang 33
Orange 33
Baghdad 32
Totale 35.486
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Nome #
Analisi Chimiche e Microbiologiche su Conserve di Pomodori Secchi Sott’olio 583
Studio su conserve di pomodori secchi sott’olio: analisi chimiche e microbiologiche della matrice vegetale 296
Immobilizzazione di Naringinasi in Matrice Polimerica Destinata all’Imballaggio 289
Study on the influence of visible molds on primary and secondary shelf life of pasteurized gnocchi 253
X-ray microtomography and statistical analysis: Tools to quantitatively classify bred microstructure 216
Procedimento per la produzione di pasta alimentare 204
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 head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 191
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
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 185
Nuovi tipi di PASTA secca e fresca FUNZIONALI ottenuti da GRANI ANTICHI pigmentati 183
Environmental sustainability and extended shelf life: the case of a typical Italian cheese 181
Environmental implications of food loss probability in packaging design 173
Absorbent Polymer Material Based on Renewable Starting Materials 171
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 171
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 170
A novel approach to the study of bread porous structure: X-ray microtomography 168
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 168
X-Ray Microtomography for Food Quality Analysis 168
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 167
A novel approach for calculating shelf life of minimally processed vegetables 167
Fresh burgers based on blue fish: nutritional and sensory optimization 166
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 166
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 165
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
Manufatti in una Nuova Modificazione Cristallina del Polistirene Sindiotattico in Grado di Formare Clatrati con Solventi e Procedimento per Detti 165
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 165
X-Ray Computed Tomography to study processed meat micro-structure 164
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 164
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 164
Influence of spelt bran on the physical properties of WPI composite films 163
Consumer acceptability of an innovative meat burg made up of dairy cattle 163
Packaging optimisation for portioned Canestrato di Moliterno cheese 163
Policy developments of consumer's acceptance of traditional products innovation: the case of environmental sustainability and shelf life extension of a PGI Italian cheese 163
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 162
A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking 162
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 162
A Method to Evaluate the Extent of Residual Deformation present in Dry Spaghetti 161
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 161
Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine 161
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 160
Sustainable use of fruit and vegetable by-products for designing new food packaging systems 160
X-ray microtomography for beef intramuscular fat assesment 159
Wine processing: a critical review on physical, chemical, and sensory implications of innovative vinification procedures 159
Antioxidant compounds from vegetable matrices: biosynthesis, occurrence, and extraction systems 159
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 158
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 157
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour 157
Antimicrobial efficacy and release kinetics of thymol from zein films. 156
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 155
A multistep optimization approach for the production of healthful pasta based on nonconventional flours 155
A numerical method to predict the time dependent temperature profile and mechanical behavior during the processing of multilayer thermosetting composite structures 154
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 154
Use of active compounds for prolonging the shelf life of mozzarella cheese 154
A novel approach to the study of bread porous structure: phase-contrast X-ray Microtomography 154
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC‐TANDEM MASS SPECTROMETRY 154
A new method to produce synbiotic Fiordilatte cheese 154
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 154
A study on the antimicrobial activity of thymol intended as a natural preservative 153
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea 153
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti 153
A simple Model to Predict the Oxygen Transport Properties of Multilayer Films 152
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 152
Applications of tomography in food inspection 152
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 152
How to Fortify a Fish Burger with Probiotic Microorganisms 152
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 152
Food by-products to fortified pasta: A new approach for optimization 152
Textural changes of Canestrello Pugliese cheese measured during storage 151
Biopreservation of Fresh Fish Fillets 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
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 150
Modelling the survival of starter lactic acid bacteria and Bifidobacterium bifidum in single and simultaneous cultures. 149
A New Approach to Predict the Water Transport Properties of Multi-Layer Films Intended for Food Packaging Applications 149
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 149
Use of the Generalized Maxwell Model for Describing the Stress Relaxation Behavior of Solid-Like Foods 149
Advances in controlled release devices for foodpackaging applications 149
Tentativi di impiego delle trebbie nella produzione di pani funzionali 149
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 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
Delaying surgery for patients with a previous SARS-CoV-2 infection 148
Chemical changes in Apulia tables wines as affected by plastic packages. 148
A new approach to predict the mass transport properties of micro-perforated films intended for food packaging applications 148
Anti-yeast activity of natural compounds: In vitro and in vivo tests 148
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 148
Water transport in Hyaluronic acid esters 147
Visualizzazione e caratterizzazione della struttura interna del pane. Impiego della microtomografia assiale computerizzata in contrasto di fase 147
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 147
Assessment of intramuscular fat level and distribution in beef muscles using X-ray micro computed tomography 147
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 146
Shelf-life of extra virgin olive oil stored in packages with different oxigen barrier properties 146
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 145
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 145
Use of chitosan to prolong Mozzarella cheese shelf life 145
A study on the synergy of modified atmosphere packaging and chitosan on stracciatella shelf life 145
Totale 16.775
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Categoria #
all - tutte 284.690
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 284.690
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.432 0 0 0 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
2025/202613.264 978 1.025 1.258 1.573 740 757 2.820 1.576 1.001 863 247 426
2026/20273.615 270 1.228 926 1.191 0 0 0 0 0 0 0 0
Totale 60.068