IRIS
DEL NOBILE, MATTEO ALESSANDRO
 Distribuzione geografica
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Continente #
NA - Nord America 20.567
EU - Europa 18.867
AS - Asia 12.966
SA - Sud America 1.562
AF - Africa 167
Continente sconosciuto - Info sul continente non disponibili 36
OC - Oceania 29
Totale 54.194
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Nazione #
US - Stati Uniti d'America 20.288
CN - Cina 5.395
IE - Irlanda 4.393
SG - Singapore 3.748
UA - Ucraina 3.219
IT - Italia 2.526
RU - Federazione Russa 2.410
SE - Svezia 2.247
BR - Brasile 1.276
FR - Francia 1.151
DE - Germania 931
HK - Hong Kong 897
TR - Turchia 856
IN - India 829
FI - Finlandia 749
VN - Vietnam 600
GB - Regno Unito 489
AT - Austria 144
CA - Canada 136
BE - Belgio 128
NL - Olanda 118
PL - Polonia 103
CZ - Repubblica Ceca 97
AR - Argentina 96
BD - Bangladesh 96
MX - Messico 94
IQ - Iraq 81
JP - Giappone 61
ES - Italia 52
IR - Iran 45
EC - Ecuador 44
PK - Pakistan 44
ZA - Sudafrica 42
UZ - Uzbekistan 39
ID - Indonesia 37
CO - Colombia 34
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
IL - Israele 13
MY - Malesia 13
NP - Nepal 13
EG - Egitto 12
TH - Thailandia 12
UY - Uruguay 12
AE - Emirati Arabi Uniti 11
JM - Giamaica 11
RO - Romania 11
LB - Libano 10
CH - Svizzera 9
TW - Taiwan 9
GR - Grecia 8
HR - Croazia 8
KZ - Kazakistan 8
NZ - Nuova Zelanda 8
OM - Oman 8
PT - Portogallo 8
CR - Costa Rica 7
MK - Macedonia 7
AL - Albania 6
BH - Bahrain 6
DZ - Algeria 6
ET - Etiopia 6
HN - Honduras 6
HU - Ungheria 6
NG - Nigeria 6
NO - Norvegia 6
AO - Angola 5
BB - Barbados 5
GA - Gabon 5
RS - Serbia 5
SN - Senegal 5
BO - Bolivia 4
GE - Georgia 4
LK - Sri Lanka 4
CG - Congo 3
DO - Repubblica Dominicana 3
GT - Guatemala 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
TT - Trinidad e Tobago 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
BS - Bahamas 2
Totale 54.152
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Città #
Dublin 4.386
Chandler 2.786
San Jose 2.523
Jacksonville 2.236
Singapore 1.814
Dearborn 1.601
Nyköping 1.452
Nanjing 1.201
Ashburn 1.161
Beijing 977
Hong Kong 884
Wilmington 646
Santa Clara 540
Dallas 524
Ann Arbor 486
New York 473
Princeton 472
Nanchang 438
Lauterbourg 410
San Mateo 394
Foggia 392
Munich 288
The Dalles 276
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
Des Moines 166
Los Angeles 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
Zhengzhou 75
Council Bluffs 74
Frankfurt am Main 69
Brno 64
Rome 61
London 55
Milan 51
Taizhou 51
Brooklyn 50
Seattle 49
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 39
Groningen 38
Paris 38
Salerno 37
Stevenage 37
Wuhan 37
Belo Horizonte 36
Chennai 35
Haiphong 35
Tashkent 35
Auburn Hills 34
Manchester 34
Redwood City 34
San Francisco 34
Da Nang 33
Orange 33
Atlanta 32
Baghdad 32
Rio de Janeiro 32
Chicago 31
Kraków 31
Boston 30
Dhaka 30
Hefei 30
Norwalk 29
Hanover 28
Montreal 28
Naples 28
Palermo 26
Totale 32.693
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Nome #
Analisi Chimiche e Microbiologiche su Conserve di Pomodori Secchi Sott’olio 571
Studio su conserve di pomodori secchi sott’olio: analisi chimiche e microbiologiche della matrice vegetale 288
Immobilizzazione di Naringinasi in Matrice Polimerica Destinata all’Imballaggio 284
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 194
Procedimento per la produzione di pasta alimentare 194
X-ray microtomography and statistical analysis: Tools to quantitatively classify bred microstructure 194
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 186
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 178
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 175
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 175
Nuovi tipi di PASTA secca e fresca FUNZIONALI ottenuti da GRANI ANTICHI pigmentati 175
A study on quality loss of minimally processed grapes as affected by film packaging 174
Environmental sustainability and extended shelf life: the case of a typical Italian cheese 171
Absorbent Polymer Material Based on Renewable Starting Materials 163
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 161
Environmental implications of food loss probability in packaging design 160
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 159
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 159
A novel approach for calculating shelf life of minimally processed vegetables 158
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 158
Fresh burgers based on blue fish: nutritional and sensory optimization 158
Consumer acceptability of an innovative meat burg made up of dairy cattle 158
Packaging optimisation for portioned Canestrato di Moliterno cheese 157
A novel approach to the study of bread porous structure: X-ray microtomography 156
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 156
Active coating to prolong the shelf life of Fior di latte cheese 156
X-Ray Computed Tomography to study processed meat micro-structure 155
X-Ray Microtomography for Food Quality Analysis 155
Influence of spelt bran on the physical properties of WPI composite films 154
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 154
Manufatti in una Nuova Modificazione Cristallina del Polistirene Sindiotattico in Grado di Formare Clatrati con Solventi e Procedimento per Detti 154
A Method to Evaluate the Extent of Residual Deformation present in Dry Spaghetti 153
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 153
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 152
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 152
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 152
Policy developments of consumer's acceptance of traditional products innovation: the case of environmental sustainability and shelf life extension of a PGI Italian cheese 152
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 151
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 151
Sustainable use of fruit and vegetable by-products for designing new food packaging systems 151
Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine 150
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 149
X-ray microtomography for beef intramuscular fat assesment 148
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 148
A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking 148
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 147
Antimicrobial efficacy and release kinetics of thymol from zein films. 147
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 146
A multistep optimization approach for the production of healthful pasta based on nonconventional flours 146
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour 146
Antioxidant compounds from vegetable matrices: biosynthesis, occurrence, and extraction systems 146
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 145
A numerical method to predict the time dependent temperature profile and mechanical behavior during the processing of multilayer thermosetting composite structures 144
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 144
How to Fortify a Fish Burger with Probiotic Microorganisms 144
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 144
A novel approach to the study of bread porous structure: phase-contrast X-ray Microtomography 143
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea 143
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 143
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 143
Textural changes of Canestrello Pugliese cheese measured during storage 142
A study on the antimicrobial activity of thymol intended as a natural preservative 142
A simple Model to Predict the Oxygen Transport Properties of Multilayer Films 142
A new method to produce synbiotic Fiordilatte cheese 142
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti 142
Applications of tomography in food inspection 142
Aerosol-assisted low pressure plasma deposition of antimicrobial hybrid organic-inorganic Cu-composite thin films for food packaging applications 142
Use of active compounds for prolonging the shelf life of mozzarella cheese 141
Use of the Generalized Maxwell Model for Describing the Stress Relaxation Behavior of Solid-Like Foods 141
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 141
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 141
A New Approach to Predict the Water Transport Properties of Multi-Layer Films Intended for Food Packaging Applications 140
Visualizzazione e caratterizzazione della struttura interna del pane. Impiego della microtomografia assiale computerizzata in contrasto di fase 140
Shelf-life of extra virgin olive oil stored in packages with different oxigen barrier properties 140
A new approach to predict the mass transport properties of micro-perforated films intended for food packaging applications 139
Tentativi di impiego delle trebbie nella produzione di pani funzionali 139
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 139
Anti-yeast activity of natural compounds: In vitro and in vivo tests 139
Active packaging solution to prolong the shelf life of rocket salad 139
Water transport in Hyaluronic acid esters 138
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 138
Advances in controlled release devices for foodpackaging applications 138
Biopreservation of Fresh Fish Fillets 138
A novel preservation technique applied to fiordilatte cheese 138
Wine processing: a critical review on physical, chemical, and sensory implications of innovative vinification procedures 138
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 138
Blue fish burgers: nutritional characterization and sensory optimization 137
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 137
Assessment of intramuscular fat level and distribution in beef muscles using X-ray micro computed tomography 137
Effect of compositional formulation on texture and microstructural of whey protein foam 137
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 137
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 137
Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended For food Packaging Applications 136
Chemical changes in Apulia tables wines as affected by plastic packages. 136
PULSED LIGHT TO PRESERVE FIORDILATTE CHEESE 136
Filetti di orata ready-to-cook: strategie per prolungare la shelf life 136
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 135
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 135
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 135
Respiration rate of minimally processed lettuce as affected by packaging 135
Totale 15.616
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Categoria #
all - tutte 252.153
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 252.153
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021699 0 0 0 0 0 0 0 0 0 596 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
2025/202612.214 978 1.025 1.258 1.573 740 757 2.820 1.576 1.001 486 0 0
Totale 55.403