IRIS
DEL NOBILE, MATTEO ALESSANDRO
 Distribuzione geografica
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Continente #
NA - Nord America 17.298
EU - Europa 17.026
AS - Asia 12.154
SA - Sud America 1.474
AF - Africa 140
Continente sconosciuto - Info sul continente non disponibili 35
OC - Oceania 28
Totale 48.155
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Nazione #
US - Stati Uniti d'America 17.061
CN - Cina 5.256
IE - Irlanda 4.390
SG - Singapore 3.395
UA - Ucraina 3.214
IT - Italia 2.478
SE - Svezia 2.247
RU - Federazione Russa 1.247
BR - Brasile 1.234
DE - Germania 880
HK - Hong Kong 862
TR - Turchia 846
IN - India 779
FI - Finlandia 746
FR - Francia 651
VN - Vietnam 503
GB - Regno Unito 469
AT - Austria 143
BE - Belgio 127
CA - Canada 127
CZ - Repubblica Ceca 95
NL - Olanda 95
PL - Polonia 89
AR - Argentina 83
BD - Bangladesh 74
MX - Messico 70
IQ - Iraq 60
ES - Italia 50
IR - Iran 45
EC - Ecuador 42
JP - Giappone 42
PK - Pakistan 41
ZA - Sudafrica 36
EU - Europa 33
ID - Indonesia 30
CO - Colombia 29
PH - Filippine 27
UZ - Uzbekistan 27
LT - Lituania 21
TN - Tunisia 21
AU - Australia 19
SA - Arabia Saudita 19
MA - Marocco 18
PY - Paraguay 18
VE - Venezuela 18
CL - Cile 17
KR - Corea 16
AZ - Azerbaigian 15
KE - Kenya 14
PE - Perù 14
JO - Giordania 12
AE - Emirati Arabi Uniti 11
EG - Egitto 11
MY - Malesia 11
RO - Romania 11
UY - Uruguay 11
IL - Israele 10
JM - Giamaica 10
LB - Libano 10
NP - Nepal 10
CH - Svizzera 9
TH - Thailandia 9
HR - Croazia 8
NZ - Nuova Zelanda 8
PT - Portogallo 8
TW - Taiwan 8
GR - Grecia 7
MK - Macedonia 7
AL - Albania 6
BH - Bahrain 6
HN - Honduras 6
KZ - Kazakistan 6
NO - Norvegia 6
OM - Oman 6
CR - Costa Rica 5
DZ - Algeria 5
GA - Gabon 5
HU - Ungheria 5
NG - Nigeria 5
RS - Serbia 5
AO - Angola 4
BB - Barbados 3
BO - Bolivia 3
CG - Congo 3
ET - Etiopia 3
GE - Georgia 3
GY - Guiana 3
KG - Kirghizistan 3
LA - Repubblica Popolare Democratica del Laos 3
LK - Sri Lanka 3
SK - Slovacchia (Repubblica Slovacca) 3
SN - Senegal 3
TT - Trinidad e Tobago 3
AM - Armenia 2
BY - Bielorussia 2
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
GH - Ghana 2
GT - Guatemala 2
LV - Lettonia 2
Totale 48.124
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Città #
Dublin 4.384
Chandler 2.786
Jacksonville 2.236
Dearborn 1.601
Singapore 1.594
Nyköping 1.452
Nanjing 1.198
Beijing 949
Ashburn 878
Hong Kong 849
Wilmington 646
Santa Clara 525
Dallas 517
Ann Arbor 486
Princeton 472
New York 464
Nanchang 438
San Mateo 394
Foggia 392
Munich 288
Shenyang 272
Boardman 248
The Dalles 243
Helsinki 241
Woodbridge 219
Tianjin 218
Moscow 217
Hilden 189
Kunming 187
Jiaxing 186
Hebei 178
Ho Chi Minh City 178
Los Angeles 164
Des Moines 163
Manfredonia 150
Changsha 137
Vienna 131
Jinan 129
Brussels 124
Hangzhou 119
Bari 111
Hanoi 106
Guangzhou 104
Ningbo 102
São Paulo 99
Shanghai 93
Turku 85
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 36
San Jose 36
Auburn Hills 34
Redwood City 34
Warsaw 34
Orange 33
Rio de Janeiro 32
San Francisco 32
Frankfurt am Main 31
Kraków 31
Boston 30
Tokyo 30
Chicago 29
Norwalk 29
Haiphong 28
Hanover 28
Atlanta 27
Da Nang 27
Hefei 27
Naples 27
Baghdad 25
Dhaka 25
Taranto 25
Tashkent 25
Groningen 24
Montreal 24
Salvador 24
Shenzhen 23
Fuzhou 22
Manchester 21
Olomouc 21
Palermo 21
Totale 28.832
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Nome #
Analisi Chimiche e Microbiologiche su Conserve di Pomodori Secchi Sott’olio 553
Immobilizzazione di Naringinasi in Matrice Polimerica Destinata all’Imballaggio 268
Studio su conserve di pomodori secchi sott’olio: analisi chimiche e microbiologiche della matrice vegetale 261
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 181
Procedimento per la produzione di pasta alimentare 181
X-ray microtomography and statistical analysis: Tools to quantitatively classify bred microstructure 179
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 170
Nuovi tipi di PASTA secca e fresca FUNZIONALI ottenuti da GRANI ANTICHI pigmentati 161
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 160
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 157
A study on quality loss of minimally processed grapes as affected by film packaging 157
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 155
Environmental sustainability and extended shelf life: the case of a typical Italian cheese 153
Absorbent Polymer Material Based on Renewable Starting Materials 152
Environmental implications of food loss probability in packaging design 151
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 148
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 147
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 146
Fresh burgers based on blue fish: nutritional and sensory optimization 146
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 144
Manufatti in una Nuova Modificazione Cristallina del Polistirene Sindiotattico in Grado di Formare Clatrati con Solventi e Procedimento per Detti 141
Policy developments of consumer's acceptance of traditional products innovation: the case of environmental sustainability and shelf life extension of a PGI Italian cheese 141
Consumer acceptability of an innovative meat burg made up of dairy cattle 140
A novel approach to the study of bread porous structure: X-ray microtomography 139
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 139
Packaging optimisation for portioned Canestrato di Moliterno cheese 139
A Method to Evaluate the Extent of Residual Deformation present in Dry Spaghetti 138
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 138
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 138
Active coating to prolong the shelf life of Fior di latte cheese 138
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 138
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 138
X-Ray Microtomography for Food Quality Analysis 137
A novel approach for calculating shelf life of minimally processed vegetables 136
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 136
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 136
A multistep optimization approach for the production of healthful pasta based on nonconventional flours 136
X-Ray Computed Tomography to study processed meat micro-structure 135
X-ray microtomography for beef intramuscular fat assesment 135
Antioxidant compounds from vegetable matrices: biosynthesis, occurrence, and extraction systems 135
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 134
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 134
Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine 134
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 133
A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking 132
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
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 132
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 131
Textural changes of Canestrello Pugliese cheese measured during storage 131
Antimicrobial efficacy and release kinetics of thymol from zein films. 131
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea 131
Applications of tomography in food inspection 131
Water transport in Hyaluronic acid esters 130
A numerical method to predict the time dependent temperature profile and mechanical behavior during the processing of multilayer thermosetting composite structures 130
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 130
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour 130
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 130
Sustainable use of fruit and vegetable by-products for designing new food packaging systems 130
A new method to produce synbiotic Fiordilatte cheese 129
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 129
Influence of spelt bran on the physical properties of WPI composite films 128
Blue fish burgers: nutritional characterization and sensory optimization 128
How to Fortify a Fish Burger with Probiotic Microorganisms 128
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 127
Visualizzazione e caratterizzazione della struttura interna del pane. Impiego della microtomografia assiale computerizzata in contrasto di fase 127
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 127
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 127
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 127
A New Approach to Predict the Water Transport Properties of Multi-Layer Films Intended for Food Packaging Applications 126
Use of active compounds for prolonging the shelf life of mozzarella cheese 126
Use of the Generalized Maxwell Model for Describing the Stress Relaxation Behavior of Solid-Like Foods 126
A new approach to predict the mass transport properties of micro-perforated films intended for food packaging applications 126
Milling process of cereal grains and quality of flours 126
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 126
Active packaging solution to prolong the shelf life of rocket salad 126
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE 126
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 126
Tentativi di impiego delle trebbie nella produzione di pani funzionali 125
Wine processing: a critical review on physical, chemical, and sensory implications of innovative vinification procedures 125
Filetti di orata ready-to-cook: strategie per prolungare la shelf life 125
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 125
Respiration rate of minimally processed lettuce as affected by packaging 124
Lemon Extract as Preservative for Malolactic Fermentation 124
Biopreservation of Fresh Fish Fillets 124
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti 124
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 124
Ready-to-eat sweet cherries: study on different packaging systems. 124
Innovative active packaging system to prolong the shelf life of mozzarella cheese 123
Assessment of intramuscular fat level and distribution in beef muscles using X-ray micro computed tomography 123
Use of chitosan to prolong Mozzarella cheese shelf life 123
Anti-yeast activity of natural compounds: In vitro and in vivo tests 123
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 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
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 122
A study on the antimicrobial activity of thymol intended as a natural preservative 122
Shelf-life of extra virgin olive oil stored in packages with different oxigen barrier properties 122
A novel approach to the study of bread porous structure: phase-contrast X-ray Microtomography 122
Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo) 122
A simple Model to Predict the Oxygen Transport Properties of Multilayer Films 122
Totale 14.135
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Categoria #
all - tutte 241.407
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 241.407
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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
2025/20266.116 978 1.025 1.258 1.576 742 537 0 0 0 0 0 0
Totale 49.305