IRIS
SACCHETTI, Giampiero
 Distribuzione geografica
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Continente #
NA - Nord America 16.397
AS - Asia 8.901
EU - Europa 7.417
SA - Sud America 1.179
AF - Africa 183
Continente sconosciuto - Info sul continente non disponibili 42
OC - Oceania 30
Totale 34.149
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Nazione #
US - Stati Uniti d'America 16.147
CN - Cina 2.824
SG - Singapore 2.388
IT - Italia 2.230
VN - Vietnam 1.881
DE - Germania 1.142
UA - Ucraina 1.110
BR - Brasile 842
HK - Hong Kong 771
RU - Federazione Russa 514
SE - Svezia 467
FI - Finlandia 456
GB - Regno Unito 443
IE - Irlanda 346
IN - India 216
FR - Francia 203
BE - Belgio 130
AR - Argentina 121
CA - Canada 102
BD - Bangladesh 95
MX - Messico 89
ID - Indonesia 87
JP - Giappone 87
TR - Turchia 81
PL - Polonia 71
NL - Olanda 64
IQ - Iraq 60
ES - Italia 55
PH - Filippine 52
EC - Ecuador 51
ZA - Sudafrica 49
CO - Colombia 47
CL - Cile 39
EU - Europa 38
IR - Iran 38
SA - Arabia Saudita 36
MY - Malesia 33
UZ - Uzbekistan 33
PK - Pakistan 29
TH - Thailandia 28
VE - Venezuela 26
KE - Kenya 22
PE - Perù 22
PY - Paraguay 22
AT - Austria 21
AU - Australia 20
CZ - Repubblica Ceca 20
RO - Romania 20
ET - Etiopia 19
KR - Corea 19
TN - Tunisia 18
EG - Egitto 16
TW - Taiwan 16
AE - Emirati Arabi Uniti 15
MA - Marocco 15
CH - Svizzera 14
NP - Nepal 14
JM - Giamaica 13
LT - Lituania 13
DZ - Algeria 12
AZ - Azerbaigian 11
CR - Costa Rica 11
GR - Grecia 11
RS - Serbia 11
NO - Norvegia 10
PT - Portogallo 10
KZ - Kazakistan 9
NZ - Nuova Zelanda 9
SK - Slovacchia (Repubblica Slovacca) 9
IL - Israele 8
KG - Kirghizistan 8
OM - Oman 8
DO - Repubblica Dominicana 7
LB - Libano 7
BH - Bahrain 6
BY - Bielorussia 6
EE - Estonia 6
JO - Giordania 6
LV - Lettonia 6
TT - Trinidad e Tobago 6
AL - Albania 5
AM - Armenia 5
BG - Bulgaria 5
SN - Senegal 5
GE - Georgia 4
HU - Ungheria 4
KH - Cambogia 4
NG - Nigeria 4
PS - Palestinian Territory 4
SY - Repubblica araba siriana 4
UY - Uruguay 4
AO - Angola 3
BO - Bolivia 3
CY - Cipro 3
DK - Danimarca 3
GH - Ghana 3
HN - Honduras 3
HR - Croazia 3
NI - Nicaragua 3
PA - Panama 3
Totale 34.092
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Città #
Chandler 1.532
Dong Ket 1.523
Fairfield 1.427
Houston 1.399
Jacksonville 1.312
Singapore 1.100
Woodbridge 1.071
Ashburn 900
Ann Arbor 845
Dearborn 760
Hong Kong 758
Wilmington 649
Beijing 580
Seattle 562
San Jose 554
Cambridge 472
Nanjing 376
Dublin 333
The Dalles 297
Falkenstein 254
Shanghai 248
Helsinki 242
Princeton 230
Boardman 229
Lawrence 228
Moscow 205
Nanchang 202
New York 189
Ho Chi Minh City 159
Teramo 158
Des Moines 137
Kunming 127
Pescara 119
Brussels 113
Rome 109
Munich 102
Hangzhou 85
Guangzhou 83
Los Angeles 83
Tianjin 82
São Paulo 68
Tokyo 67
Hanoi 66
Roseto Degli Abruzzi 65
Chicago 63
Frankfurt am Main 61
San Diego 61
Santa Clara 61
Düsseldorf 59
Jinan 59
Milan 55
Hefei 54
San Mateo 52
Council Bluffs 49
Shenyang 48
Redwood City 43
Mexico City 37
Chieti 36
Dormagen 36
Dallas 34
Jakarta 34
Lanzhou 34
Warsaw 34
Roseto degli Abruzzi 30
Tashkent 30
Toronto 30
London 28
Ottawa 28
Ningbo 27
Rio de Janeiro 26
Zhengzhou 25
Baghdad 24
Changchun 23
Francavilla al Mare 23
Norwalk 23
San Martino In Pensilis 22
Hebei 21
Quito 21
Spoltore 21
Changsha 20
Chennai 20
Johannesburg 20
Medellín 20
Mountain View 20
New Delhi 20
Palermo 20
Porto Alegre 20
Santiago 20
Bellante 19
Florence 19
Haiphong 19
Madrid 19
Nairobi 19
Napoli 19
Washington 19
Hillsboro 18
Orange 18
Perugia 18
Pianella 18
San Francisco 18
Totale 21.815
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 449
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 404
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 372
Coffee silverskin as a new functional ingredient in bakery products. 351
Wheat classification according to its origin by an implemented volatile organic compounds analysis 340
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 316
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 288
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 278
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 262
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 243
Reparameterization of the Weibull model for practical uses in food science 242
Heat-induced chemical, physical and functional changes during grape must cooking 237
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 234
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 231
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 231
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 221
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 220
PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking 219
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 218
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 213
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 212
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 208
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 207
Physical and structural properties of extra-virgin olive oil based mayonnaise. 206
Study on the product feasibility of preserved chestnuts under low sugar content syrup 205
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 205
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 204
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 203
A ready-to-eat chestnut flour based breakfast cereal. Production and optimization 203
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 203
Antiplasticization effect of water in amorphous foods. A review 201
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 199
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 198
“Vino cotto” composition and antioxidant activity 197
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 196
Use of vacuum impregnation for the production of high quality fresh-like apple products 196
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 193
Study on the product feasibility of preserved chestnuts under low sugar content syrup. 192
Antioxidant activity of "vino cotto" 191
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 190
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 188
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 188
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. 188
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 187
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 186
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 185
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 185
Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack like products 182
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple 181
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 181
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 181
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 180
Effect of Dark Chocolate Extracts on Phorbol 12-Myristate 13-Acetate-Induced Oxidative Burst in Leukocytes Isolated by Normo-Weight and Overweight/Obese Subjects 180
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 179
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.) 177
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 175
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 175
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 174
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 174
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 173
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 170
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 169
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 169
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 168
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 168
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 168
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 167
Compositional characteristics of some chestnut biotypes of Emiliano-Romagnolo Apennine 165
Determinazione di ftalati in campioni di vino attraverso estrazione in fase solida e gas cromatografia con rivelazione di massa 165
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 164
Spaghetti cooking by microwave oven: Cooking kinetics and product quality 162
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 162
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 162
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 161
Water state and mobility affect the mechanical properties of coffee beans 160
Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array 159
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 158
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 158
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 158
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 158
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 156
Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments 156
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 155
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 155
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 154
Effetto dell'anidride solforosa sull'attività antiossidante del vino 153
Aspettativa e preferenza dei consumatori riguardo caldarroste ottenute da castagne fresche e surgelate 151
Antioxidant activity of cooked must 149
Effect of trehalose and storage temperature on quality of frozen vegetables 148
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 146
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 146
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 145
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type 145
Effect of sulfites on the in vitro antioxidant activity of wines 145
Characterization of Ancient Abruzzi Wheat Grains and Flours Intended for the Production of High Quality Foods 143
Valutazione di alcune caratteristiche qualitative di pasta alimentare sottoposta a cottura mediante innovativo forno a microonde 142
Aspettativa e preferenza dei consumatori riguardo castagne fresche e surgelate destinate alla trasformazione in caldarroste 141
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 141
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 140
La trasformazione delle castagne: situazione attuale e possibili prospettive 139
Totale 19.418
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Categoria #
all - tutte 162.332
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 162.332
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.595 0 0 0 0 0 0 0 0 0 0 0 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
2023/20241.135 143 178 152 58 68 191 62 79 10 62 45 87
2024/20254.483 100 162 367 414 254 554 154 359 331 353 227 1.208
2025/20266.566 602 277 537 901 435 169 707 529 934 1.101 268 106
Totale 34.459