IRIS
SACCHETTI, Giampiero
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 17.164
AS - Asia 8.988
EU - Europa 7.565
SA - Sud America 1.193
Continente sconosciuto - Info sul continente non disponibili 353
AF - Africa 184
OC - Oceania 30
Totale 35.477
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 16.874
CN - Cina 2.854
SG - Singapore 2.413
IT - Italia 2.271
VN - Vietnam 1.896
DE - Germania 1.143
UA - Ucraina 1.113
BR - Brasile 849
HK - Hong Kong 773
SE - Svezia 555
RU - Federazione Russa 514
FI - Finlandia 456
GB - Regno Unito 443
IE - Irlanda 346
IN - India 216
FR - Francia 206
BE - Belgio 131
CA - Canada 123
AR - Argentina 121
BD - Bangladesh 102
MX - Messico 90
ID - Indonesia 88
JP - Giappone 87
TR - Turchia 81
PL - Polonia 72
NL - Olanda 65
IQ - Iraq 60
ES - Italia 58
EC - Ecuador 53
PH - Filippine 53
ZA - Sudafrica 49
CO - Colombia 48
CL - Cile 39
EU - Europa 38
IR - Iran 38
SA - Arabia Saudita 37
MY - Malesia 36
UZ - Uzbekistan 33
PK - Pakistan 29
TH - Thailandia 28
VE - Venezuela 27
PE - Perù 24
KE - Kenya 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
CR - Costa Rica 16
EG - Egitto 16
JM - Giamaica 16
TW - Taiwan 16
AE - Emirati Arabi Uniti 15
MA - Marocco 15
CH - Svizzera 14
NP - Nepal 14
LT - Lituania 13
DZ - Algeria 12
AZ - Azerbaigian 11
GR - Grecia 11
NO - Norvegia 11
RS - Serbia 11
SK - Slovacchia (Repubblica Slovacca) 11
PT - Portogallo 10
IL - Israele 9
KZ - Kazakistan 9
NZ - Nuova Zelanda 9
KG - Kirghizistan 8
OM - Oman 8
DO - Repubblica Dominicana 7
LB - Libano 7
LV - Lettonia 7
BG - Bulgaria 6
BH - Bahrain 6
BY - Bielorussia 6
EE - Estonia 6
JO - Giordania 6
TT - Trinidad e Tobago 6
AL - Albania 5
AM - Armenia 5
HN - Honduras 5
HU - Ungheria 5
SN - Senegal 5
SV - El Salvador 5
BO - Bolivia 4
GE - Georgia 4
GT - Guatemala 4
KH - Cambogia 4
NG - Nigeria 4
NI - Nicaragua 4
PS - Palestinian Territory 4
SY - Repubblica araba siriana 4
UY - Uruguay 4
AO - Angola 3
BB - Barbados 3
CY - Cipro 3
DK - Danimarca 3
Totale 35.103
Salva come PNG Salva come JPEG
Città #
Chandler 1.532
Dong Ket 1.523
Fairfield 1.427
Houston 1.399
Jacksonville 1.314
Singapore 1.115
Woodbridge 1.071
Ashburn 923
Ann Arbor 845
Dearborn 760
Hong Kong 758
Wilmington 650
Beijing 587
Seattle 562
San Jose 559
Cambridge 472
Council Bluffs 444
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
Omaha 171
Ho Chi Minh City 163
Teramo 161
Des Moines 137
Kunming 127
Pescara 119
Brussels 113
Rome 113
Munich 102
Hangzhou 85
Guangzhou 83
Los Angeles 83
Tianjin 82
Santa Clara 80
Hanoi 70
São Paulo 69
Tokyo 67
Chicago 66
Roseto Degli Abruzzi 65
Frankfurt am Main 62
San Diego 62
Düsseldorf 59
Jinan 59
Milan 56
Hefei 54
San Mateo 52
Shenyang 48
Redwood City 43
Mexico City 37
Chieti 36
Dormagen 36
Dallas 35
Warsaw 35
Jakarta 34
Lanzhou 34
Toronto 32
Roseto degli Abruzzi 30
Tashkent 30
London 28
Ottawa 28
Rio de Janeiro 28
Ningbo 27
Phoenix 26
Zhengzhou 25
Baghdad 24
Norwalk 24
Changchun 23
Francavilla al Mare 23
San Martino In Pensilis 22
Hebei 21
Quito 21
Spoltore 21
Brooklyn 20
Changsha 20
Chennai 20
Florence 20
Johannesburg 20
Medellín 20
Mountain View 20
New Delhi 20
Palermo 20
Porto Alegre 20
Santiago 20
Washington 20
Bellante 19
Haiphong 19
Madrid 19
Nairobi 19
Napoli 19
Dhaka 18
Hillsboro 18
Totale 22.476
Salva come PNG Salva come JPEG
Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 455
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 412
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 376
Coffee silverskin as a new functional ingredient in bakery products. 367
Wheat classification according to its origin by an implemented volatile organic compounds analysis 345
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 321
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 302
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 284
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 268
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 248
Reparameterization of the Weibull model for practical uses in food science 247
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 246
Heat-induced chemical, physical and functional changes during grape must cooking 246
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 237
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 233
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 228
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 224
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 222
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 222
PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking 220
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 216
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 215
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 214
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 209
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 209
Physical and structural properties of extra-virgin olive oil based mayonnaise. 209
Study on the product feasibility of preserved chestnuts under low sugar content syrup 207
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 207
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 207
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 206
“Vino cotto” composition and antioxidant activity 204
A ready-to-eat chestnut flour based breakfast cereal. Production and optimization 204
Antiplasticization effect of water in amorphous foods. A review 203
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 200
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 199
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 199
Use of vacuum impregnation for the production of high quality fresh-like apple products 198
Study on the product feasibility of preserved chestnuts under low sugar content syrup. 197
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 196
Antioxidant activity of "vino cotto" 195
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 192
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 192
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 192
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 191
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 190
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. 190
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 189
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 187
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 187
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 185
Effect of Dark Chocolate Extracts on Phorbol 12-Myristate 13-Acetate-Induced Oxidative Burst in Leukocytes Isolated by Normo-Weight and Overweight/Obese Subjects 184
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 184
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple 183
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 183
Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack like products 182
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 182
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 182
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 181
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 180
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.) 179
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 178
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 176
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 175
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 173
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 172
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 171
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 171
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 169
Determinazione di ftalati in campioni di vino attraverso estrazione in fase solida e gas cromatografia con rivelazione di massa 169
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 168
Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array 166
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 166
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 166
Compositional characteristics of some chestnut biotypes of Emiliano-Romagnolo Apennine 165
Spaghetti cooking by microwave oven: Cooking kinetics and product quality 164
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 162
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 162
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 162
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 162
Effetto dell'anidride solforosa sull'attività antiossidante del vino 160
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 160
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 160
Water state and mobility affect the mechanical properties of coffee beans 160
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 158
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 158
Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments 158
Antioxidant activity of cooked must 153
Aspettativa e preferenza dei consumatori riguardo caldarroste ottenute da castagne fresche e surgelate 153
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 151
Characterization of Ancient Abruzzi Wheat Grains and Flours Intended for the Production of High Quality Foods 151
Effect of trehalose and storage temperature on quality of frozen vegetables 149
Effect of sulfites on the in vitro antioxidant activity of wines 149
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 149
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type 148
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 147
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 146
Aspettativa e preferenza dei consumatori riguardo castagne fresche e surgelate destinate alla trasformazione in caldarroste 145
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 145
MICROBIAL ECOLOGY OF INITIAL PHASES OF “VINO COTTO” PRODUCTION 144
Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach 144
Totale 19.897
Salva come PNG Salva come JPEG
Categoria #
all - tutte 167.735
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 167.735
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.221 0 258 176 203 203 120 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
2025/20266.616 602 277 537 901 435 169 707 529 934 1.101 268 156
2026/2027968 828 140 0 0 0 0 0 0 0 0 0 0
Totale 35.477