IRIS
SACCHETTI, Giampiero
 Distribuzione geografica
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Continente #
NA - Nord America 15.995
AS - Asia 8.740
EU - Europa 7.389
SA - Sud America 1.178
AF - Africa 183
Continente sconosciuto - Info sul continente non disponibili 42
OC - Oceania 30
Totale 33.557
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Nazione #
US - Stati Uniti d'America 15.755
CN - Cina 2.737
SG - Singapore 2.346
IT - Italia 2.207
VN - Vietnam 1.878
DE - Germania 1.142
UA - Ucraina 1.110
BR - Brasile 841
HK - Hong Kong 762
RU - Federazione Russa 514
SE - Svezia 467
FI - Finlandia 456
GB - Regno Unito 441
IE - Irlanda 346
IN - India 216
FR - Francia 203
BE - Belgio 130
AR - Argentina 121
CA - Canada 95
BD - Bangladesh 93
MX - Messico 88
ID - Indonesia 86
JP - Giappone 82
TR - Turchia 80
PL - Polonia 71
NL - Olanda 63
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
UZ - Uzbekistan 33
MY - Malesia 31
PK - Pakistan 29
TH - Thailandia 27
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 18
TN - Tunisia 18
EG - Egitto 16
MA - Marocco 15
TW - Taiwan 15
AE - Emirati Arabi Uniti 14
CH - Svizzera 14
LT - Lituania 13
NP - Nepal 13
DZ - Algeria 12
JM - Giamaica 12
AZ - Azerbaigian 11
CR - Costa Rica 11
GR - Grecia 11
RS - Serbia 11
NO - Norvegia 10
KZ - Kazakistan 9
NZ - Nuova Zelanda 9
SK - Slovacchia (Repubblica Slovacca) 9
IL - Israele 8
KG - Kirghizistan 8
OM - Oman 8
PT - Portogallo 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
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
XK - ???statistics.table.value.countryCode.XK??? 3
Totale 33.504
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Città #
Chandler 1.532
Dong Ket 1.523
Fairfield 1.426
Houston 1.397
Jacksonville 1.310
Singapore 1.098
Woodbridge 1.070
Ashburn 889
Ann Arbor 845
Dearborn 760
Hong Kong 751
Wilmington 648
Beijing 574
Seattle 562
Cambridge 472
Nanjing 376
Dublin 333
San Jose 313
The Dalles 297
Falkenstein 254
Shanghai 247
Helsinki 242
Princeton 230
Lawrence 228
Boardman 220
Moscow 205
Nanchang 202
New York 184
Ho Chi Minh City 158
Teramo 154
Des Moines 137
Kunming 127
Pescara 117
Brussels 113
Rome 105
Munich 102
Hangzhou 84
Guangzhou 83
Los Angeles 81
Tianjin 81
São Paulo 68
Hanoi 65
Roseto Degli Abruzzi 65
Tokyo 63
Chicago 62
Frankfurt am Main 61
San Diego 60
Düsseldorf 59
Jinan 59
Santa Clara 57
Hefei 54
Milan 54
San Mateo 52
Council Bluffs 48
Shenyang 48
Redwood City 43
Chieti 36
Dormagen 36
Mexico City 36
Jakarta 34
Lanzhou 34
Warsaw 34
Dallas 33
Roseto degli Abruzzi 30
Tashkent 30
London 28
Ottawa 28
Toronto 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
Porto Alegre 20
Santiago 20
Bellante 19
Florence 19
Haiphong 19
Madrid 19
Nairobi 19
Napoli 19
Palermo 19
Hillsboro 18
Orange 18
Perugia 18
Pianella 18
Torino 18
Washington 18
Totale 21.492
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 446
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 396
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 369
Coffee silverskin as a new functional ingredient in bakery products. 347
Wheat classification according to its origin by an implemented volatile organic compounds analysis 336
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 312
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 283
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. 250
Reparameterization of the Weibull model for practical uses in food science 240
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 236
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 234
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 230
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 228
Heat-induced chemical, physical and functional changes during grape must cooking 228
PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking 216
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 216
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 215
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 214
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 211
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 211
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 207
Study on the product feasibility of preserved chestnuts under low sugar content syrup 205
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 205
Physical and structural properties of extra-virgin olive oil based mayonnaise. 204
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 203
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 202
A ready-to-eat chestnut flour based breakfast cereal. Production and optimization 202
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 201
Antiplasticization effect of water in amorphous foods. A review 201
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 199
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 198
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 195
Use of vacuum impregnation for the production of high quality fresh-like apple products 195
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 192
Study on the product feasibility of preserved chestnuts under low sugar content syrup. 191
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 190
“Vino cotto” composition and antioxidant activity 188
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. 188
Antioxidant activity of "vino cotto" 188
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 186
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 185
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 185
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 184
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 184
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 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 179
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 178
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 178
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 177
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.) 176
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 175
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 174
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 174
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 173
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 172
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 172
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 172
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 171
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 168
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 167
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 165
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 165
Determinazione di ftalati in campioni di vino attraverso estrazione in fase solida e gas cromatografia con rivelazione di massa 164
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 163
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 163
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 163
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 162
Compositional characteristics of some chestnut biotypes of Emiliano-Romagnolo Apennine 161
Spaghetti cooking by microwave oven: Cooking kinetics and product quality 161
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 160
Water state and mobility affect the mechanical properties of coffee beans 159
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 159
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 158
Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array 158
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 156
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 155
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 155
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 154
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 154
Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments 154
Effetto dell'anidride solforosa sull'attività antiossidante del vino 152
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 149
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 149
Antioxidant activity of cooked must 148
Effect of trehalose and storage temperature on quality of frozen vegetables 148
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 148
Aspettativa e preferenza dei consumatori riguardo caldarroste ottenute da castagne fresche e surgelate 146
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 145
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 144
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 144
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type 144
Effect of sulfites on the in vitro antioxidant activity of wines 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
Characterization of Ancient Abruzzi Wheat Grains and Flours Intended for the Production of High Quality Foods 140
La trasformazione delle castagne: situazione attuale e possibili prospettive 139
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 139
Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study 139
Totale 19.131
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Categoria #
all - tutte 155.295
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 155.295
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.094 0 0 0 0 0 0 0 0 0 108 391 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
2025/20265.973 602 277 537 901 435 169 707 529 934 882 0 0
Totale 33.866