IRIS
SACCHETTI, Giampiero
 Distribuzione geografica
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Continente #
NA - Nord America 14.173
EU - Europa 6.425
AS - Asia 4.151
SA - Sud America 75
Continente sconosciuto - Info sul continente non disponibili 39
AF - Africa 25
OC - Oceania 21
Totale 24.909
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Nazione #
US - Stati Uniti d'America 14.104
IT - Italia 1.980
CN - Cina 1.943
VN - Vietnam 1.527
UA - Ucraina 1.082
DE - Germania 978
SE - Svezia 455
FI - Finlandia 407
RU - Federazione Russa 406
GB - Regno Unito 372
SG - Singapore 346
IE - Irlanda 340
BE - Belgio 129
IN - India 79
FR - Francia 73
CA - Canada 58
NL - Olanda 42
EU - Europa 38
JP - Giappone 35
IR - Iran 32
ES - Italia 31
BR - Brasile 30
ID - Indonesia 28
TR - Turchia 26
PH - Filippine 24
PL - Polonia 24
TH - Thailandia 22
KR - Corea 17
CZ - Repubblica Ceca 14
TW - Taiwan 13
AU - Australia 12
CL - Cile 12
MY - Malesia 11
CO - Colombia 10
ET - Etiopia 10
GR - Grecia 10
HK - Hong Kong 10
AR - Argentina 9
CH - Svizzera 9
NO - Norvegia 9
NZ - Nuova Zelanda 9
PE - Perù 9
RO - Romania 9
AT - Austria 8
SK - Slovacchia (Repubblica Slovacca) 8
LT - Lituania 7
PT - Portogallo 7
AZ - Azerbaigian 5
EG - Egitto 5
KG - Kirghizistan 5
RS - Serbia 5
AE - Emirati Arabi Uniti 4
CR - Costa Rica 4
MX - Messico 4
AM - Armenia 3
BG - Bulgaria 3
CY - Cipro 3
EC - Ecuador 3
EE - Estonia 3
HU - Ungheria 3
LV - Lettonia 3
MA - Marocco 3
UZ - Uzbekistan 3
GE - Georgia 2
GH - Ghana 2
HR - Croazia 2
IS - Islanda 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
NG - Nigeria 2
NP - Nepal 2
SA - Arabia Saudita 2
TN - Tunisia 2
VE - Venezuela 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
IL - Israele 1
IQ - Iraq 1
JM - Giamaica 1
KE - Kenya 1
LB - Libano 1
LK - Sri Lanka 1
LU - Lussemburgo 1
ME - Montenegro 1
PA - Panama 1
PK - Pakistan 1
Totale 24.909
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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 603
Seattle 561
Cambridge 472
Nanjing 374
Dublin 328
Beijing 275
Falkenstein 253
Singapore 244
Princeton 230
Lawrence 227
Boardman 218
Helsinki 202
Nanchang 202
Moscow 198
Shanghai 169
New York 158
Teramo 149
Des Moines 133
Kunming 126
Brussels 113
Pescara 106
Hangzhou 79
Roseto Degli Abruzzi 65
Rome 60
Düsseldorf 59
Guangzhou 59
Jinan 59
San Diego 54
San Mateo 52
Hefei 51
Tianjin 48
Redwood City 43
Milan 42
Shenyang 42
Chieti 36
Dormagen 36
Los Angeles 35
Lanzhou 34
Munich 31
Roseto degli Abruzzi 28
Tokyo 28
Ningbo 27
Ottawa 27
Dallas 24
London 24
Changchun 23
Francavilla al Mare 23
Norwalk 23
Jakarta 22
San Martino In Pensilis 22
Zhengzhou 22
Hebei 21
Mountain View 20
Bellante 19
Napoli 19
Spoltore 19
Changsha 18
Orange 18
Torino 18
Toronto 18
Udine 17
Florence 16
Guardiagrele 16
Pianella 16
Taizhou 16
Fuzhou 15
Jiaxing 15
Kilburn 15
Palermo 15
Tappahannock 15
Acerra 14
Auburn Hills 14
Madrid 14
Bologna 13
Campobasso 13
Giulianova 13
Menlo Park 13
Washington 13
Falls Church 12
Hanover 12
Venafro 12
Xian 12
Cepagatti 11
Isernia 11
Cappelle sul Tavo 10
Hounslow 10
Lanciano 10
Montesilvano Marina 10
New Delhi 10
Providence 10
Santiago 10
Totale 17.593
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 386
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 336
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 307
Wheat classification according to its origin by an implemented volatile organic compounds analysis 304
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 277
Coffee silverskin as a new functional ingredient in bakery products. 245
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 243
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 209
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 206
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 203
Reparameterization of the Weibull model for practical uses in food science 199
Heat-induced chemical, physical and functional changes during grape must cooking 195
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 193
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 186
PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking 183
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 180
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 180
Physical and structural properties of extra-virgin olive oil based mayonnaise. 175
Use of vacuum impregnation for the production of high quality fresh-like apple products 175
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 173
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 172
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 172
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 170
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 169
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 168
Study on the product feasibility of preserved chestnuts under low sugar content syrup 167
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 167
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 165
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 165
Study on the product feasibility of preserved chestnuts under low sugar content syrup. 164
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 163
A ready-to-eat chestnut flour based breakfast cereal. Production and optimization 160
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 158
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. 156
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple 154
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 152
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 152
Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack like products 151
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 150
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 149
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 149
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.) 148
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 148
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 147
Antioxidant activity of "vino cotto" 147
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 147
Antiplasticization effect of water in amorphous foods. A review 145
Determinazione di ftalati in campioni di vino attraverso estrazione in fase solida e gas cromatografia con rivelazione di massa 144
Compositional characteristics of some chestnut biotypes of Emiliano-Romagnolo Apennine 143
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 142
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 139
Spaghetti cooking by microwave oven: Cooking kinetics and product quality 137
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Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 136
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 136
Water state and mobility affect the mechanical properties of coffee beans 135
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 134
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 133
“Vino cotto” composition and antioxidant activity 132
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 131
Effect of Dark Chocolate Extracts on Phorbol 12-Myristate 13-Acetate-Induced Oxidative Burst in Leukocytes Isolated by Normo-Weight and Overweight/Obese Subjects 130
Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments 130
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 129
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 125
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 125
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 125
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 124
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 123
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 120
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 118
Effect of trehalose and storage temperature on quality of frozen vegetables 117
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 117
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type 116
Valutazione di alcune caratteristiche qualitative di pasta alimentare sottoposta a cottura mediante innovativo forno a microonde 115
Effetto dell'anidride solforosa sull'attività antiossidante del vino 114
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 114
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 114
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 113
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 112
Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array 110
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 110
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 108
Characterization of Ancient Abruzzi Wheat Grains and Flours Intended for the Production of High Quality Foods 108
La trasformazione delle castagne: situazione attuale e possibili prospettive 107
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 107
Proprietà funzionali di prodotti estrusi a base di farina di castagne 107
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 107
Effect of sulfites on the in vitro antioxidant activity of wines 107
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 106
MICROBIAL ECOLOGY OF INITIAL PHASES OF “VINO COTTO” PRODUCTION 106
Effect of formulation on the quality of bread from gluten free flour 105
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 105
Stabilità in conservazione del Parmigiano Reggiano confezionato in porzioni 104
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 104
Indagine presso i consumatori sul consumo di castagne e prospettive di mercato per nuovi prodotti a base di castagne 104
Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study 104
Cooking effect on in vitro non-enzymatic antioxidant capacity (NEAC) of chicory (Radicchio rosso di Treviso) 103
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 103
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 103
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit 102
Totale 15.090
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Categoria #
all - tutte 106.534
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 106.534
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.285 0 0 0 0 0 783 827 660 308 341 111 255
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
2023/20241.135 143 178 152 58 68 191 62 79 10 62 45 87
2024/20251.796 100 162 367 414 254 499 0 0 0 0 0 0
Totale 25.206