IRIS
SACCHETTI, Giampiero
 Distribuzione geografica
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Continente #
NA - Nord America 13.909
EU - Europa 5.568
AS - Asia 3.388
SA - Sud America 45
Continente sconosciuto - Info sul continente non disponibili 39
OC - Oceania 19
AF - Africa 17
Totale 22.985
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Nazione #
US - Stati Uniti d'America 13.869
IT - Italia 1.875
CN - Cina 1.586
VN - Vietnam 1.527
UA - Ucraina 1.081
DE - Germania 688
SE - Svezia 453
FI - Finlandia 384
GB - Regno Unito 359
IE - Irlanda 337
BE - Belgio 118
FR - Francia 69
IN - India 66
RU - Federazione Russa 54
CA - Canada 38
EU - Europa 38
NL - Olanda 36
JP - Giappone 31
ES - Italia 27
ID - Indonesia 27
IR - Iran 25
PL - Polonia 23
TR - Turchia 23
PH - Filippine 20
TH - Thailandia 18
KR - Corea 15
BR - Brasile 12
CL - Cile 12
TW - Taiwan 12
AU - Australia 10
ET - Etiopia 10
GR - Grecia 10
MY - Malesia 10
HK - Hong Kong 9
NZ - Nuova Zelanda 9
RO - Romania 9
AR - Argentina 7
CH - Svizzera 6
CO - Colombia 6
PE - Perù 6
CZ - Repubblica Ceca 5
NO - Norvegia 5
RS - Serbia 5
EG - Egitto 4
LT - Lituania 4
SK - Slovacchia (Repubblica Slovacca) 4
BG - Bulgaria 3
CY - Cipro 3
HU - Ungheria 3
PT - Portogallo 3
SG - Singapore 3
GE - Georgia 2
IS - Islanda 2
MX - Messico 2
NP - Nepal 2
VE - Venezuela 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AT - Austria 1
AZ - Azerbaigian 1
EE - Estonia 1
HR - Croazia 1
IQ - Iraq 1
KE - Kenya 1
KZ - Kazakistan 1
LB - Libano 1
LK - Sri Lanka 1
LV - Lettonia 1
MA - Marocco 1
ME - Montenegro 1
PK - Pakistan 1
SA - Arabia Saudita 1
TN - Tunisia 1
UZ - Uzbekistan 1
Totale 22.985
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Città #
Chandler 1.532
Dong Ket 1.523
Fairfield 1.426
Houston 1.394
Jacksonville 1.303
Woodbridge 1.070
Ann Arbor 845
Dearborn 760
Wilmington 648
Ashburn 593
Seattle 561
Cambridge 472
Nanjing 374
Dublin 325
Beijing 263
Princeton 230
Lawrence 227
Nanchang 202
Helsinki 185
New York 158
Boardman 155
Teramo 147
Des Moines 133
Kunming 126
Pescara 105
Brussels 103
Hangzhou 76
Roseto Degli Abruzzi 65
Düsseldorf 59
Jinan 57
San Diego 54
San Mateo 52
Tianjin 48
Hefei 47
Rome 44
Redwood City 43
Shenyang 40
Dormagen 36
Guangzhou 35
Lanzhou 34
Chieti 33
Shanghai 33
Roseto degli Abruzzi 28
Ningbo 27
Tokyo 27
Changchun 23
Milan 23
Norwalk 23
Jakarta 22
San Martino In Pensilis 22
Zhengzhou 22
Hebei 21
Mountain View 20
Ottawa 20
Bellante 19
London 19
Los Angeles 19
Napoli 19
Spoltore 19
Orange 18
Torino 18
Changsha 17
Udine 17
Florence 16
Guardiagrele 16
Pianella 16
Fuzhou 15
Kilburn 15
Palermo 15
Tappahannock 15
Auburn Hills 14
Taizhou 14
Campobasso 13
Giulianova 13
Menlo Park 13
Washington 13
Bologna 12
Falls Church 12
Hanover 12
Venafro 12
Xian 12
Cepagatti 11
Isernia 11
Madrid 11
Acerra 10
Cappelle sul Tavo 10
Francavilla al Mare 10
Hounslow 10
Lanciano 10
Montesilvano Marina 10
New Delhi 10
Providence 10
Santiago 10
Wageningen 10
Baotou 9
Jiaxing 9
Perugia 9
Taichung 9
Villamagna 9
Bari 8
Totale 16.493
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 382
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 319
Wheat classification according to its origin by an implemented volatile organic compounds analysis 299
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 279
Response of Pink Lady® apples to postharvest application of 1-methylcyclopropene as a function of applied dose, maturity at harvest, storage time and controlled atmosphere storage 270
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 229
Coffee silverskin as a new functional ingredient in bakery products. 208
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 201
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 191
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 190
Reparameterization of the Weibull model for practical uses in food science 190
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 187
Heat-induced chemical, physical and functional changes during grape must cooking 186
PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking 176
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 175
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 172
Use of vacuum impregnation for the production of high quality fresh-like apple products 171
Physical and structural properties of extra-virgin olive oil based mayonnaise. 168
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 166
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 165
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 165
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 163
Study on the product feasibility of preserved chestnuts under low sugar content syrup 160
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 160
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 159
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 159
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 158
Study on the product feasibility of preserved chestnuts under low sugar content syrup. 157
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 156
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 156
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple 150
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. 150
Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack like products 146
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 146
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 146
A ready-to-eat chestnut flour based breakfast cereal. Production and optimization 146
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.) 145
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 144
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 143
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 143
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 142
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 140
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 140
Compositional characteristics of some chestnut biotypes of Emiliano-Romagnolo Apennine 138
Determinazione di ftalati in campioni di vino attraverso estrazione in fase solida e gas cromatografia con rivelazione di massa 138
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Antiplasticization effect of water in amorphous foods. A review 136
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 135
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 135
Antioxidant activity of "vino cotto" 135
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 135
Spaghetti cooking by microwave oven: Cooking kinetics and product quality 133
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 132
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 128
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 128
Water state and mobility affect the mechanical properties of coffee beans 128
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 127
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 127
Effect of Dark Chocolate Extracts on Phorbol 12-Myristate 13-Acetate-Induced Oxidative Burst in Leukocytes Isolated by Normo-Weight and Overweight/Obese Subjects 125
Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments 125
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 123
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 122
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 120
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 114
“Vino cotto” composition and antioxidant activity 113
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 113
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 112
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 112
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 112
Effect of trehalose and storage temperature on quality of frozen vegetables 110
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type 110
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 109
Valutazione di alcune caratteristiche qualitative di pasta alimentare sottoposta a cottura mediante innovativo forno a microonde 108
The effect of extrusion temperature and drying-tempering on both the kinetics of hydration and the textural changes in extruded ready-to-eat breakfast cereals during soaking in semi-skimmed milk 108
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 106
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 106
Effetto dell'anidride solforosa sull'attività antiossidante del vino 103
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 103
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 103
Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array 103
Proprietà funzionali di prodotti estrusi a base di farina di castagne 102
La trasformazione delle castagne: situazione attuale e possibili prospettive 101
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 101
Characterization of Ancient Abruzzi Wheat Grains and Flours Intended for the Production of High Quality Foods 100
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 100
Effect of formulation on the quality of bread from gluten free flour 99
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 99
Stabilità in conservazione del Parmigiano Reggiano confezionato in porzioni 98
Cooking effect on in vitro non-enzymatic antioxidant capacity (NEAC) of chicory (Radicchio rosso di Treviso) 98
Effect of sulfites on the in vitro antioxidant activity of wines 98
Indagine presso i consumatori sul consumo di castagne e prospettive di mercato per nuovi prodotti a base di castagne 97
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit 97
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 95
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 95
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 92
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 92
Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study 92
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 91
Aspettativa e preferenza dei consumatori riguardo castagne fresche e surgelate destinate alla trasformazione in caldarroste 90
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 90
Totale 14.177
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Categoria #
all - tutte 84.148
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 84.148
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019740 0 0 0 0 0 0 0 0 0 142 263 335
2019/20206.049 136 227 573 1.395 433 783 827 660 308 341 111 255
2020/20214.166 86 276 181 92 229 344 210 268 386 108 391 1.595
2021/20222.369 148 258 176 203 203 120 90 235 194 171 436 135
2022/20234.175 618 214 90 477 477 799 36 379 625 218 186 56
2023/20241.003 143 178 152 58 68 191 62 79 10 62 0 0
Totale 23.278