IRIS
DEL NOBILE, MATTEO ALESSANDRO
 Distribuzione geografica
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Continente #
NA - Nord America 21.459
EU - Europa 18.894
AS - Asia 13.004
SA - Sud America 1.564
AF - Africa 167
Continente sconosciuto - Info sul continente non disponibili 36
OC - Oceania 29
Totale 55.153
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Nazione #
US - Stati Uniti d'America 21.157
CN - Cina 5.415
IE - Irlanda 4.393
SG - Singapore 3.758
UA - Ucraina 3.219
IT - Italia 2.546
RU - Federazione Russa 2.410
SE - Svezia 2.247
BR - Brasile 1.277
FR - Francia 1.151
DE - Germania 932
HK - Hong Kong 900
TR - Turchia 857
IN - India 830
FI - Finlandia 749
VN - Vietnam 600
GB - Regno Unito 491
CA - Canada 146
AT - Austria 144
BE - Belgio 128
NL - Olanda 119
PL - Polonia 103
CZ - Repubblica Ceca 97
AR - Argentina 96
BD - Bangladesh 96
MX - Messico 96
IQ - Iraq 81
JP - Giappone 61
ES - Italia 53
IR - Iran 45
EC - Ecuador 44
PK - Pakistan 44
ZA - Sudafrica 42
UZ - Uzbekistan 39
ID - Indonesia 38
CO - Colombia 35
PH - Filippine 34
EU - Europa 33
VE - Venezuela 27
SA - Arabia Saudita 24
CL - Cile 23
PY - Paraguay 23
TN - Tunisia 23
KE - Kenya 21
LT - Lituania 21
AU - Australia 20
MA - Marocco 20
JO - Giordania 19
KR - Corea 17
PE - Perù 17
AZ - Azerbaigian 16
JM - Giamaica 16
MY - Malesia 14
IL - Israele 13
NP - Nepal 13
EG - Egitto 12
TH - Thailandia 12
UY - Uruguay 12
AE - Emirati Arabi Uniti 11
RO - Romania 11
GR - Grecia 10
LB - Libano 10
CH - Svizzera 9
KZ - Kazakistan 9
TW - Taiwan 9
HN - Honduras 8
HR - Croazia 8
NZ - Nuova Zelanda 8
OM - Oman 8
PT - Portogallo 8
CR - Costa Rica 7
MK - Macedonia 7
AL - Albania 6
BB - Barbados 6
BH - Bahrain 6
DZ - Algeria 6
ET - Etiopia 6
HU - Ungheria 6
NG - Nigeria 6
NO - Norvegia 6
AO - Angola 5
GA - Gabon 5
RS - Serbia 5
SN - Senegal 5
BO - Bolivia 4
GE - Georgia 4
GT - Guatemala 4
LK - Sri Lanka 4
TT - Trinidad e Tobago 4
CG - Congo 3
DO - Repubblica Dominicana 3
GY - Guiana 3
KG - Kirghizistan 3
LA - Repubblica Popolare Democratica del Laos 3
NI - Nicaragua 3
QA - Qatar 3
SK - Slovacchia (Repubblica Slovacca) 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BS - Bahamas 2
Totale 55.110
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Città #
Dublin 4.386
San Jose 3.237
Chandler 2.786
Jacksonville 2.238
Singapore 1.817
Dearborn 1.601
Nyköping 1.452
Nanjing 1.201
Ashburn 1.166
Beijing 982
Hong Kong 887
Wilmington 646
Santa Clara 545
Dallas 531
Ann Arbor 486
New York 480
Princeton 472
Nanchang 438
Lauterbourg 410
San Mateo 394
Foggia 392
Munich 288
The Dalles 278
Shenyang 272
Moscow 252
Boardman 248
Helsinki 244
Woodbridge 219
Tianjin 218
Ho Chi Minh City 200
Hilden 189
Kunming 187
Jiaxing 186
Hebei 178
Los Angeles 168
Des Moines 166
Manfredonia 150
Changsha 137
Vienna 132
Jinan 129
Hanoi 128
Brussels 124
Hangzhou 120
Bari 111
Guangzhou 104
São Paulo 104
Ningbo 102
Shanghai 96
Turku 85
Council Bluffs 75
Zhengzhou 75
Frankfurt am Main 70
Brno 64
Rome 62
London 55
Brooklyn 51
Milan 51
Taizhou 51
Seattle 50
Tokyo 48
Changchun 47
Warsaw 47
Lanzhou 46
Falkenstein 44
San Severo 44
Strasbourg 44
Orem 43
Pune 43
Hillsboro 42
Napoli 42
Toronto 41
Washington 40
Groningen 38
Paris 38
Salerno 37
Stevenage 37
Wuhan 37
Belo Horizonte 36
San Francisco 36
Chennai 35
Haiphong 35
Tashkent 35
Atlanta 34
Auburn Hills 34
Manchester 34
Redwood City 34
Da Nang 33
Orange 33
Baghdad 32
Rio de Janeiro 32
Chicago 31
Kraków 31
Boston 30
Dhaka 30
Hefei 30
Naples 30
Montreal 29
Norwalk 29
Hanover 28
Mexico City 26
Totale 33.461
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Nome #
Analisi Chimiche e Microbiologiche su Conserve di Pomodori Secchi Sott’olio 573
Studio su conserve di pomodori secchi sott’olio: analisi chimiche e microbiologiche della matrice vegetale 290
Immobilizzazione di Naringinasi in Matrice Polimerica Destinata all’Imballaggio 286
X-ray microtomography and statistical analysis: Tools to quantitatively classify bred microstructure 198
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 196
Procedimento per la produzione di pasta alimentare 196
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 188
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 180
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 178
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 177
Nuovi tipi di PASTA secca e fresca FUNZIONALI ottenuti da GRANI ANTICHI pigmentati 177
A study on quality loss of minimally processed grapes as affected by film packaging 176
Environmental sustainability and extended shelf life: the case of a typical Italian cheese 174
Absorbent Polymer Material Based on Renewable Starting Materials 165
Environmental implications of food loss probability in packaging design 164
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 163
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 162
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 161
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 161
A novel approach for calculating shelf life of minimally processed vegetables 160
Fresh burgers based on blue fish: nutritional and sensory optimization 160
Consumer acceptability of an innovative meat burg made up of dairy cattle 160
A novel approach to the study of bread porous structure: X-ray microtomography 159
Packaging optimisation for portioned Canestrato di Moliterno cheese 159
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 158
Active coating to prolong the shelf life of Fior di latte cheese 158
X-Ray Microtomography for Food Quality Analysis 158
X-Ray Computed Tomography to study processed meat micro-structure 157
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 157
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 157
Influence of spelt bran on the physical properties of WPI composite films 156
A Method to Evaluate the Extent of Residual Deformation present in Dry Spaghetti 156
Manufatti in una Nuova Modificazione Cristallina del Polistirene Sindiotattico in Grado di Formare Clatrati con Solventi e Procedimento per Detti 156
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 155
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 155
Sustainable use of fruit and vegetable by-products for designing new food packaging systems 155
Policy developments of consumer's acceptance of traditional products innovation: the case of environmental sustainability and shelf life extension of a PGI Italian cheese 155
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 154
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 154
Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine 154
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 153
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 152
X-ray microtomography for beef intramuscular fat assesment 151
A numerical method to predict the time dependent temperature profile and mechanical behavior during the processing of multilayer thermosetting composite structures 150
Antimicrobial efficacy and release kinetics of thymol from zein films. 150
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 150
A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking 150
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour 150
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 149
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 149
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 149
A multistep optimization approach for the production of healthful pasta based on nonconventional flours 149
Antioxidant compounds from vegetable matrices: biosynthesis, occurrence, and extraction systems 147
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 147
A novel approach to the study of bread porous structure: phase-contrast X-ray Microtomography 146
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea 146
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 146
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 145
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 145
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti 145
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 145
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 145
How to Fortify a Fish Burger with Probiotic Microorganisms 145
Textural changes of Canestrello Pugliese cheese measured during storage 144
A study on the antimicrobial activity of thymol intended as a natural preservative 144
A simple Model to Predict the Oxygen Transport Properties of Multilayer Films 144
A new method to produce synbiotic Fiordilatte cheese 144
Applications of tomography in food inspection 144
Use of the Generalized Maxwell Model for Describing the Stress Relaxation Behavior of Solid-Like Foods 143
A New Approach to Predict the Water Transport Properties of Multi-Layer Films Intended for Food Packaging Applications 142
Visualizzazione e caratterizzazione della struttura interna del pane. Impiego della microtomografia assiale computerizzata in contrasto di fase 142
Use of active compounds for prolonging the shelf life of mozzarella cheese 142
Shelf-life of extra virgin olive oil stored in packages with different oxigen barrier properties 142
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 142
Anti-yeast activity of natural compounds: In vitro and in vivo tests 142
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 142
Advances in controlled release devices for foodpackaging applications 141
Biopreservation of Fresh Fish Fillets 141
A new approach to predict the mass transport properties of micro-perforated films intended for food packaging applications 141
A novel preservation technique applied to fiordilatte cheese 141
Tentativi di impiego delle trebbie nella produzione di pani funzionali 141
Wine processing: a critical review on physical, chemical, and sensory implications of innovative vinification procedures 141
Active packaging solution to prolong the shelf life of rocket salad 141
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 140
Assessment of intramuscular fat level and distribution in beef muscles using X-ray micro computed tomography 140
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 140
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 140
Water transport in Hyaluronic acid esters 139
Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended For food Packaging Applications 139
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 139
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 139
Blue fish burgers: nutritional characterization and sensory optimization 139
Effect of compositional formulation on texture and microstructural of whey protein foam 139
Chemical changes in Apulia tables wines as affected by plastic packages. 138
Milling process of cereal grains and quality of flours 138
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 138
Filetti di orata ready-to-cook: strategie per prolungare la shelf life 138
Modeling of Hexanal Sorption Kinetic in an Aldehydes Scavenger Film Intended for Food Packaging Applications 137
Assorbitori di ossigeno biologici intrappolati in film polimerici – La confezione che respira 137
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 137
Totale 15.863
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Categoria #
all - tutte 264.030
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 264.030
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202171 0 0 0 0 0 0 0 0 0 0 0 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
2025/202613.173 978 1.025 1.258 1.573 740 757 2.820 1.576 1.001 863 247 335
Totale 56.362