IRIS
DEL NOBILE, MATTEO ALESSANDRO
 Distribuzione geografica
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Continente #
NA - Nord America 22.542
EU - Europa 18.957
AS - Asia 13.071
SA - Sud America 1.579
Continente sconosciuto - Info sul continente non disponibili 1.246
AF - Africa 169
OC - Oceania 30
Totale 57.594
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Nazione #
US - Stati Uniti d'America 22.200
CN - Cina 5.455
IE - Irlanda 4.394
SG - Singapore 3.770
UA - Ucraina 3.220
IT - Italia 2.577
RU - Federazione Russa 2.412
SE - Svezia 2.248
BR - Brasile 1.283
FR - Francia 1.154
DE - Germania 932
HK - Hong Kong 909
TR - Turchia 858
IN - India 831
FI - Finlandia 749
VN - Vietnam 601
GB - Regno Unito 492
CA - Canada 154
AT - Austria 144
BE - Belgio 128
NL - Olanda 123
PL - Polonia 104
MX - Messico 102
AR - Argentina 99
BD - Bangladesh 97
CZ - Repubblica Ceca 97
IQ - Iraq 81
JP - Giappone 62
ES - Italia 60
IR - Iran 45
EC - Ecuador 44
PK - Pakistan 44
ZA - Sudafrica 42
CO - Colombia 40
UZ - Uzbekistan 39
ID - Indonesia 38
PH - Filippine 35
EU - Europa 33
VE - Venezuela 27
TN - Tunisia 25
SA - Arabia Saudita 24
CL - Cile 23
JM - Giamaica 23
PY - Paraguay 23
AU - Australia 21
KE - Kenya 21
LT - Lituania 21
MA - Marocco 20
JO - Giordania 19
PE - Perù 18
KR - Corea 17
AZ - Azerbaigian 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
CR - Costa Rica 11
GR - Grecia 11
PT - Portogallo 11
HN - Honduras 10
LB - Libano 10
CH - Svizzera 9
KZ - Kazakistan 9
TW - Taiwan 9
BB - Barbados 8
HR - Croazia 8
NZ - Nuova Zelanda 8
OM - Oman 8
MK - Macedonia 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
TT - Trinidad e Tobago 6
AO - Angola 5
GA - Gabon 5
GT - Guatemala 5
SN - Senegal 5
BO - Bolivia 4
DO - Repubblica Dominicana 4
GE - Georgia 4
LK - Sri Lanka 4
NI - Nicaragua 4
BS - Bahamas 3
CG - Congo 3
GY - Guiana 3
KG - Kirghizistan 3
LA - Repubblica Popolare Democratica del Laos 3
PR - Porto Rico 3
QA - Qatar 3
SK - Slovacchia (Repubblica Slovacca) 3
AM - Armenia 2
Totale 56.334
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Città #
Dublin 4.387
San Jose 3.295
Chandler 2.787
Jacksonville 2.240
Singapore 1.827
Dearborn 1.601
Nyköping 1.452
Nanjing 1.201
Ashburn 1.197
Beijing 1.018
Hong Kong 896
Wilmington 646
Santa Clara 563
Dallas 545
New York 489
Ann Arbor 486
Princeton 472
Council Bluffs 455
Nanchang 438
Lauterbourg 410
San Mateo 394
Foggia 392
Columbus 347
Munich 288
The Dalles 278
Shenyang 272
Moscow 253
Boardman 248
Helsinki 244
Woodbridge 219
Tianjin 218
Ho Chi Minh City 201
Hilden 189
Kunming 187
Jiaxing 186
Los Angeles 180
Hebei 178
Des Moines 166
Manfredonia 150
Changsha 137
Vienna 132
Jinan 129
Hanoi 128
Brussels 124
Hangzhou 120
Bari 113
São Paulo 105
Guangzhou 104
Ningbo 102
Shanghai 96
Turku 85
Zhengzhou 75
Frankfurt am Main 70
Brno 64
Rome 64
Brooklyn 56
London 56
Milan 52
Seattle 51
Taizhou 51
Tokyo 49
Changchun 47
Warsaw 47
Lanzhou 46
Orem 46
Falkenstein 44
San Severo 44
Strasbourg 44
Pune 43
Hillsboro 42
Napoli 42
Toronto 41
Washington 41
San Francisco 40
Paris 39
Chicago 38
Groningen 38
Salerno 37
Stevenage 37
Wuhan 37
Belo Horizonte 36
Atlanta 35
Chennai 35
Haiphong 35
Redwood City 35
Tashkent 35
Auburn Hills 34
Manchester 34
Da Nang 33
Orange 33
Baghdad 32
Boston 32
Naples 32
Rio de Janeiro 32
Kraków 31
Dhaka 30
Hefei 30
Montreal 30
Norwalk 29
Hanover 28
Totale 34.402
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Nome #
Analisi Chimiche e Microbiologiche su Conserve di Pomodori Secchi Sott’olio 578
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 287
X-ray microtomography and statistical analysis: Tools to quantitatively classify bred microstructure 200
Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto 199
Procedimento per la produzione di pasta alimentare 198
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 191
Study on the influence of visible molds on primary and secondary shelf life of pasteurized gnocchi 189
A head space gas analyzing approach for evaluating the shelf life of mozzarella cheese. 184
A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications 182
A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di Latte cheese shelf life. 181
A study on quality loss of minimally processed grapes as affected by film packaging 178
Nuovi tipi di PASTA secca e fresca FUNZIONALI ottenuti da GRANI ANTICHI pigmentati 178
Environmental sustainability and extended shelf life: the case of a typical Italian cheese 176
Absorbent Polymer Material Based on Renewable Starting Materials 167
Environmental implications of food loss probability in packaging design 167
Antimicrobial effectiveness of lysozyme against Alicyclobacillus acidoterrestris in a model system. 166
Metodo per la produzione di salami e insaccati a basso contenuto di grassi animali e salami ed insaccati. 164
Conventional or blast freezing prior to frozen storage to preserve properties of fiordilatte cheese 164
A novel approach to the study of bread porous structure: X-ray microtomography 163
Procedimento per la produzione di matrici attive con funzioni antimicrobiche 163
X-Ray Microtomography for Food Quality Analysis 163
A novel approach for calculating shelf life of minimally processed vegetables 162
Fresh burgers based on blue fish: nutritional and sensory optimization 161
Consumer acceptability of an innovative meat burg made up of dairy cattle 161
Packaging optimisation for portioned Canestrato di Moliterno cheese 161
X-Ray Computed Tomography to study processed meat micro-structure 160
Active Packaging by Extrusion Processing of Recyclable and Biodegradable Polymers. 160
Active coating to prolong the shelf life of Fior di latte cheese 160
Influence of spelt bran on the physical properties of WPI composite films 159
Caratterizzazione proteica e reologica di sfarinati di amaranto e quinoa 159
A Method to Evaluate the Extent of Residual Deformation present in Dry Spaghetti 158
Manufatti in una Nuova Modificazione Cristallina del Polistirene Sindiotattico in Grado di Formare Clatrati con Solventi e Procedimento per Detti 158
Fruit and Vegetable By-Products to Fortify Spreadable Cheese. 158
Active coating and modified atmosphere packaging to extend the shelf life of Fior di latte cheese. 157
An integrated approach to extend the shelf life of a composite pastry product (cannoli) 157
Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape. 157
Policy developments of consumer's acceptance of traditional products innovation: the case of environmental sustainability and shelf life extension of a PGI Italian cheese 157
Validazione di un modello deterministico per lo studio del processo di fermentazione alcolica mediante il monitoraggio di lieviti ed analiti specifici 156
A mathematical model to predict the effect of shape on pasta hydration kinetic during cooking and overcooking 156
Active packaging: studio e messa a punto di assorbitori di ossigeno di tipo biologico 156
Sustainable use of fruit and vegetable by-products for designing new food packaging systems 156
Volatile composition and sensory profile of wines obtained from partially defoliated vines: the case of Nero di Troia wine 155
X-ray microtomography for beef intramuscular fat assesment 154
A Novel Approach to Study Biscuits and Breadstick Using X-Ray Computed Tomography 154
DEVELOPMENT OF CONSUMER ACCEPTABLE PRODUCTS USING CUB ANALYSIS: AN EXAMPLE WITH BURGERS FROM DAIRY CATTLE 154
A numerical method to predict the time dependent temperature profile and mechanical behavior during the processing of multilayer thermosetting composite structures 153
A multistep optimization approach for the production of healthful pasta based on nonconventional flours 153
Antioxidant compounds from vegetable matrices: biosynthesis, occurrence, and extraction systems 153
Propionic acid in bio-based packaging to prevent Sitophilus granarius (L.) (Coleoptera, Dryophthoridae) infestation in cereal products 152
Antimicrobial efficacy and release kinetics of thymol from zein films. 152
Use of biodegradable films for prolonging the shelf life of minimally processed lettuce 151
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour 151
Different Packaging Strategies for Fresh-Cut “Barattiere” Melon Cultivar (Cucumis melo L.) 150
A study on the antimicrobial activity of thymol intended as a natural preservative 149
A novel approach to the study of bread porous structure: phase-contrast X-ray Microtomography 148
Quality of spaghetti in base amaranthus wholemeal flour added with quinoa, broad bean and chick pea 148
Bio-Based Device to Control Active Compound Release for Food Preservation: The Case of Propionic Acid 148
Textural changes of Canestrello Pugliese cheese measured during storage 147
A simple Model to Predict the Oxygen Transport Properties of Multilayer Films 147
A new method to produce synbiotic Fiordilatte cheese 147
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti 147
Applications of tomography in food inspection 147
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 147
Use of active compounds for prolonging the shelf life of mozzarella cheese 146
Optimization of durum wheat bread from a selenium-rich cultivar fortified with bran 146
How to Fortify a Fish Burger with Probiotic Microorganisms 146
A New Approach to Predict the Water Transport Properties of Multi-Layer Films Intended for Food Packaging Applications 145
Use of the Generalized Maxwell Model for Describing the Stress Relaxation Behavior of Solid-Like Foods 145
Biopreservation of Fresh Fish Fillets 145
Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese 145
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
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
Advances in controlled release devices for foodpackaging applications 144
A novel preservation technique applied to fiordilatte cheese 144
Anti-yeast activity of natural compounds: In vitro and in vivo tests 144
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production 144
Water transport in Hyaluronic acid esters 143
Combined effects of temperature, ammonium and glucose concentrations on the yeast growth-cycle in a model wine system. 143
Visualizzazione e caratterizzazione della struttura interna del pane. Impiego della microtomografia assiale computerizzata in contrasto di fase 143
Shelf-life of extra virgin olive oil stored in packages with different oxigen barrier properties 143
A new approach to predict the mass transport properties of micro-perforated films intended for food packaging applications 143
Tentativi di impiego delle trebbie nella produzione di pani funzionali 143
Wine processing: a critical review on physical, chemical, and sensory implications of innovative vinification procedures 143
Active packaging solution to prolong the shelf life of rocket salad 143
Influence of the initial nitrogen content on the yeast growth-cycle in a model wine system 142
Assessment of intramuscular fat level and distribution in beef muscles using X-ray micro computed tomography 142
Effect of compositional formulation on texture and microstructural of whey protein foam 142
Nutritional and physicochemical characteristics of wholemeal bread enriched with pea flour 142
Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended For food Packaging Applications 141
Thymol and Modified Atmosphere Packaging to Control Microbiological Spoilage in Packed Fresh Fish Hamburgers 141
Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruits 141
Respiration rate of minimally processed lettuce as affected by packaging 141
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 141
Effects of natural compounds of microbial safety and sensory quality of Fior di latte cheese, a typical Italian cheese 140
Chemical changes in Apulia tables wines as affected by plastic packages. 140
PEPTIDE PROFILING IN CHEESE SAMPLES BY LC‐TANDEM MASS SPECTROMETRY 140
Decision factors for consumer acceptability of new fish-based products enriched with vegetables 140
Blue fish burgers: nutritional characterization and sensory optimization 139
Totale 16.149
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Categoria #
all - tutte 272.561
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 272.561
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.517 0 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
2025/202613.264 978 1.025 1.258 1.573 740 757 2.820 1.576 1.001 863 247 426
2026/20271.141 270 871 0 0 0 0 0 0 0 0 0 0
Totale 57.594