IRIS
SACCHETTI, Giampiero
 Distribuzione geografica
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Continente #
NA - Nord America 15.140
AS - Asia 7.253
EU - Europa 6.972
SA - Sud America 859
AF - Africa 89
Continente sconosciuto - Info sul continente non disponibili 40
OC - Oceania 28
Totale 30.381
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Nazione #
US - Stati Uniti d'America 14.989
CN - Cina 2.527
IT - Italia 2.127
VN - Vietnam 1.843
SG - Singapore 1.622
UA - Ucraina 1.101
DE - Germania 1.086
BR - Brasile 669
HK - Hong Kong 665
RU - Federazione Russa 501
SE - Svezia 462
FI - Finlandia 420
GB - Regno Unito 408
IE - Irlanda 342
BE - Belgio 130
IN - India 123
FR - Francia 110
CA - Canada 80
AR - Argentina 71
ID - Indonesia 65
JP - Giappone 56
NL - Olanda 50
TR - Turchia 45
ES - Italia 43
PL - Polonia 43
BD - Bangladesh 39
EC - Ecuador 39
EU - Europa 38
IR - Iran 38
MX - Messico 38
PH - Filippine 27
ZA - Sudafrica 25
TH - Thailandia 23
MY - Malesia 21
CL - Cile 20
AU - Australia 18
CZ - Repubblica Ceca 18
IQ - Iraq 18
KR - Corea 18
AT - Austria 17
PE - Perù 16
RO - Romania 16
CO - Colombia 15
UZ - Uzbekistan 15
TW - Taiwan 14
ET - Etiopia 13
KE - Kenya 12
LT - Lituania 12
PK - Pakistan 12
CH - Svizzera 11
PY - Paraguay 11
SA - Arabia Saudita 11
VE - Venezuela 11
AZ - Azerbaigian 10
GR - Grecia 10
NO - Norvegia 10
AE - Emirati Arabi Uniti 9
NZ - Nuova Zelanda 9
EG - Egitto 8
SK - Slovacchia (Repubblica Slovacca) 8
PT - Portogallo 7
RS - Serbia 7
TN - Tunisia 6
AM - Armenia 5
CR - Costa Rica 5
DO - Repubblica Dominicana 5
EE - Estonia 5
IL - Israele 5
JM - Giamaica 5
KG - Kirghizistan 5
LB - Libano 5
MA - Marocco 5
NP - Nepal 5
BH - Bahrain 4
BY - Bielorussia 4
GE - Georgia 4
HU - Ungheria 4
KZ - Kazakistan 4
OM - Oman 4
SN - Senegal 4
UY - Uruguay 4
AL - Albania 3
BG - Bulgaria 3
CY - Cipro 3
HN - Honduras 3
LV - Lettonia 3
TT - Trinidad e Tobago 3
AO - Angola 2
BB - Barbados 2
BO - Bolivia 2
DK - Danimarca 2
DZ - Algeria 2
GH - Ghana 2
HR - Croazia 2
IS - Islanda 2
JO - Giordania 2
LA - Repubblica Popolare Democratica del Laos 2
LU - Lussemburgo 2
NG - Nigeria 2
NI - Nicaragua 2
Totale 30.354
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Città #
Chandler 1.532
Dong Ket 1.523
Fairfield 1.426
Houston 1.396
Jacksonville 1.304
Woodbridge 1.070
Ann Arbor 845
Dearborn 760
Ashburn 665
Hong Kong 655
Wilmington 648
Seattle 562
Beijing 526
Singapore 497
Cambridge 472
Nanjing 376
Dublin 330
The Dalles 297
Falkenstein 254
Shanghai 242
Princeton 230
Lawrence 228
Boardman 219
Helsinki 206
Nanchang 202
Moscow 201
New York 178
Teramo 149
Ho Chi Minh City 146
Des Moines 134
Kunming 127
Pescara 115
Brussels 113
Munich 102
Rome 100
Hangzhou 81
Guangzhou 77
Tianjin 76
Los Angeles 74
Roseto Degli Abruzzi 65
Düsseldorf 59
Jinan 59
Hanoi 56
San Diego 56
Hefei 54
São Paulo 54
San Mateo 52
Milan 48
Shenyang 47
Redwood City 43
Tokyo 43
Council Bluffs 40
Chieti 36
Dormagen 36
Lanzhou 34
Jakarta 32
Dallas 31
Roseto degli Abruzzi 30
London 28
Ningbo 27
Ottawa 27
Zhengzhou 25
Changchun 23
Francavilla al Mare 23
Norwalk 23
Frankfurt am Main 22
San Martino In Pensilis 22
Hebei 21
Santa Clara 21
Spoltore 21
Toronto 21
Mountain View 20
Bellante 19
Changsha 19
Chicago 19
Florence 19
Napoli 19
Haiphong 18
Orange 18
Pianella 18
Rio de Janeiro 18
Torino 18
San Francisco 17
Taizhou 17
Udine 17
Washington 17
Guardiagrele 16
Jiaxing 16
Madrid 16
Perugia 16
Warsaw 16
Brooklyn 15
Fuzhou 15
Kilburn 15
Palermo 15
Tappahannock 15
Acerra 14
Auburn Hills 14
Bologna 14
Chennai 14
Totale 19.801
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 427
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 375
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 350
Wheat classification according to its origin by an implemented volatile organic compounds analysis 325
Coffee silverskin as a new functional ingredient in bakery products. 303
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 298
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 266
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 253
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 232
Reparameterization of the Weibull model for practical uses in food science 227
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 220
Heat-induced chemical, physical and functional changes during grape must cooking 220
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 219
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 217
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 216
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 208
PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking 202
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 201
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 200
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 197
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 196
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 193
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 192
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 191
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 190
Physical and structural properties of extra-virgin olive oil based mayonnaise. 190
A ready-to-eat chestnut flour based breakfast cereal. Production and optimization 190
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 189
Use of vacuum impregnation for the production of high quality fresh-like apple products 188
Study on the product feasibility of preserved chestnuts under low sugar content syrup 187
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 185
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 183
Antiplasticization effect of water in amorphous foods. A review 181
Study on the product feasibility of preserved chestnuts under low sugar content syrup. 179
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 177
Antioxidant activity of "vino cotto" 175
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 175
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 174
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 173
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple 171
Effect of Dark Chocolate Extracts on Phorbol 12-Myristate 13-Acetate-Induced Oxidative Burst in Leukocytes Isolated by Normo-Weight and Overweight/Obese Subjects 171
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 170
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. 170
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 170
“Vino cotto” composition and antioxidant activity 169
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 169
Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack like products 167
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 167
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 165
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 164
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 163
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 162
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 159
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 158
Determinazione di ftalati in campioni di vino attraverso estrazione in fase solida e gas cromatografia con rivelazione di massa 158
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 158
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 157
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 157
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.) 156
Compositional characteristics of some chestnut biotypes of Emiliano-Romagnolo Apennine 155
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 155
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 153
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 150
Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array 150
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 149
Water state and mobility affect the mechanical properties of coffee beans 149
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 148
Spaghetti cooking by microwave oven: Cooking kinetics and product quality 148
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 148
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 147
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 146
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 145
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 145
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 144
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 143
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 143
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 141
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 141
Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments 141
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 140
Effetto dell'anidride solforosa sull'attività antiossidante del vino 137
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 137
null 137
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 134
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type 134
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 134
Effect of trehalose and storage temperature on quality of frozen vegetables 133
Effect of sulfites on the in vitro antioxidant activity of wines 133
Characterization of Ancient Abruzzi Wheat Grains and Flours Intended for the Production of High Quality Foods 132
Aspettativa e preferenza dei consumatori riguardo caldarroste ottenute da castagne fresche e surgelate 130
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 130
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 129
Antioxidant activity of cooked must 128
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 127
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 127
Valutazione di alcune caratteristiche qualitative di pasta alimentare sottoposta a cottura mediante innovativo forno a microonde 126
Proprietà funzionali di prodotti estrusi a base di farina di castagne 126
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 126
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 126
Stabilità in conservazione del Parmigiano Reggiano confezionato in porzioni 125
Totale 17.637
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Categoria #
all - tutte 148.279
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 148.279
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20213.302 0 0 0 0 0 344 210 268 386 108 391 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
2023/20241.135 143 178 152 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
2025/20262.797 602 277 537 901 435 45 0 0 0 0 0 0
Totale 30.690