IRIS
SACCHETTI, Giampiero
 Distribuzione geografica
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Continente #
NA - Nord America 18.748
AS - Asia 9.017
EU - Europa 7.772
SA - Sud America 1.227
Continente sconosciuto - Info sul continente non disponibili 356
AF - Africa 186
OC - Oceania 30
Totale 37.336
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Nazione #
US - Stati Uniti d'America 18.370
CN - Cina 2.858
SG - Singapore 2.417
IT - Italia 2.379
VN - Vietnam 1.898
DE - Germania 1.146
UA - Ucraina 1.114
BR - Brasile 877
HK - Hong Kong 774
SE - Svezia 586
RU - Federazione Russa 518
GB - Regno Unito 482
FI - Finlandia 456
IE - Irlanda 346
IN - India 217
FR - Francia 212
CA - Canada 164
BE - Belgio 131
AR - Argentina 124
BD - Bangladesh 104
MX - Messico 94
ID - Indonesia 92
JP - Giappone 87
TR - Turchia 84
PL - Polonia 72
NL - Olanda 65
IQ - Iraq 62
ES - Italia 58
EC - Ecuador 54
PH - Filippine 54
ZA - Sudafrica 49
CO - Colombia 48
CL - Cile 40
EU - Europa 38
IR - Iran 38
SA - Arabia Saudita 38
MY - Malesia 36
UZ - Uzbekistan 33
PK - Pakistan 29
TH - Thailandia 28
VE - Venezuela 28
CR - Costa Rica 24
PE - Perù 24
JM - Giamaica 23
KR - Corea 23
CZ - Repubblica Ceca 22
KE - Kenya 22
PY - Paraguay 22
AT - Austria 21
AU - Australia 20
RO - Romania 20
ET - Etiopia 19
TN - Tunisia 18
EG - Egitto 16
TW - Taiwan 16
AE - Emirati Arabi Uniti 15
MA - Marocco 15
CH - Svizzera 14
LT - Lituania 14
NP - Nepal 14
EE - Estonia 13
HN - Honduras 13
DZ - Algeria 12
AZ - Azerbaigian 11
GR - Grecia 11
GT - Guatemala 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
TT - Trinidad e Tobago 9
DO - Repubblica Dominicana 8
KG - Kirghizistan 8
OM - Oman 8
SV - El Salvador 8
LB - Libano 7
LV - Lettonia 7
AL - Albania 6
BG - Bulgaria 6
BH - Bahrain 6
BY - Bielorussia 6
JO - Giordania 6
NI - Nicaragua 6
AM - Armenia 5
DK - Danimarca 5
HR - Croazia 5
HU - Ungheria 5
SN - Senegal 5
BO - Bolivia 4
GE - Georgia 4
GH - Ghana 4
KH - Cambogia 4
NG - Nigeria 4
PS - Palestinian Territory 4
SY - Repubblica araba siriana 4
UY - Uruguay 4
AO - Angola 3
Totale 36.954
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Città #
Chandler 1.532
Dong Ket 1.523
Fairfield 1.428
Houston 1.404
Jacksonville 1.318
Ashburn 1.228
Singapore 1.119
Woodbridge 1.073
Ann Arbor 845
Dearborn 760
Hong Kong 759
Council Bluffs 692
San Jose 688
Wilmington 651
Beijing 587
Seattle 563
Cambridge 472
Nanjing 376
Dublin 333
The Dalles 297
Falkenstein 254
Shanghai 248
Helsinki 242
Boardman 233
Princeton 230
Lawrence 228
Moscow 205
Nanchang 202
New York 196
Omaha 171
Ho Chi Minh City 163
Teramo 161
Des Moines 137
Rome 128
Kunming 127
Pescara 120
Brussels 113
Santa Clara 113
Munich 102
Los Angeles 94
São Paulo 86
Hangzhou 85
Guangzhou 83
Tianjin 82
Chicago 76
Hobart 76
Hanoi 71
Milan 67
Tokyo 67
San Diego 66
Roseto Degli Abruzzi 65
Frankfurt am Main 63
Phoenix 61
Sacramento 60
Düsseldorf 59
Jinan 59
Dallas 55
Hefei 54
San Mateo 52
Roseville 49
Shenyang 48
Redwood City 43
Toronto 41
Mexico City 37
Chieti 36
Dormagen 36
Warsaw 35
Jakarta 34
Lanzhou 34
Roseto degli Abruzzi 30
Tashkent 30
London 28
Ottawa 28
Rio de Janeiro 28
Ningbo 27
Brooklyn 25
Zhengzhou 25
Baghdad 24
Norwalk 24
Changchun 23
Francavilla al Mare 23
Naples 23
Washington 23
Atlanta 22
Bologna 22
Florence 22
San José 22
San Martino In Pensilis 22
Hebei 21
Palermo 21
Quito 21
San Francisco 21
Spoltore 21
Changsha 20
Chennai 20
Johannesburg 20
Medellín 20
Mountain View 20
New Delhi 20
Porto Alegre 20
Totale 23.511
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 478
A survey on bacteria isolated as hydrogen sulfide- producers from marine fish 419
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 385
Coffee silverskin as a new functional ingredient in bakery products. 378
Wheat classification according to its origin by an implemented volatile organic compounds analysis 355
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 324
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 311
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 289
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 273
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat 255
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 254
Heat-induced chemical, physical and functional changes during grape must cooking 252
Reparameterization of the Weibull model for practical uses in food science 252
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 243
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing 236
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk 234
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 233
PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking 230
Magnetic Resonance techniques powerful tools for antioxidant activity investigation in supramolecular assemblies 227
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 226
“Vino cotto” composition and antioxidant activity 225
Diversity of food-borne Bacillus volatile compounds and influence on fungal growth 224
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 222
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese 220
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 219
Study on the product feasibility of preserved chestnuts under low sugar content syrup 217
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 216
Physical and structural properties of extra-virgin olive oil based mayonnaise. 216
A ready-to-eat chestnut flour based breakfast cereal. Production and optimization 213
Chitosan coating inhibits the growth of listeria monocytogenes and extends the shelf life of vacuum-packed pork loins at 4 ◦ C 213
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 212
Antiplasticization effect of water in amorphous foods. A review 212
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 211
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 210
Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers 210
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 208
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 207
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 206
Antioxidant activity of "vino cotto" 205
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 203
Use of vacuum impregnation for the production of high quality fresh-like apple products 202
Study on the product feasibility of preserved chestnuts under low sugar content syrup. 201
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. 200
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 199
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 198
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 197
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 196
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 196
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 195
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 194
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 194
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 193
Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects and invertebrates 192
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple 191
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 191
Effect of Dark Chocolate Extracts on Phorbol 12-Myristate 13-Acetate-Induced Oxidative Burst in Leukocytes Isolated by Normo-Weight and Overweight/Obese Subjects 190
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 190
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.) 189
Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack like products 186
Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork 184
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 183
Evaluation of microstructural properties of coffee beans by synchrotron x-ray microtomography: a methodological approach 183
Effect of moisture and water activity on textural properties of raw and roasted coffee beans 182
Water antiplasticization effect in biscuits as affected by glucose and sucrose addition 181
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 181
Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig) 181
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 178
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 177
Attività antiossidante e stabilità ossidativa di carne di pollo da allevamento convenzionale e biologico 177
Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength 177
Determinazione di ftalati in campioni di vino attraverso estrazione in fase solida e gas cromatografia con rivelazione di massa 174
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 174
Study on volatile markers of pasta quality using GC-MS and a peptide based gas sensor array 173
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 172
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 172
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 170
Spaghetti cooking by microwave oven: Cooking kinetics and product quality 170
Compositional characteristics of some chestnut biotypes of Emiliano-Romagnolo Apennine 169
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 169
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 168
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 168
Effetto dell'anidride solforosa sull'attività antiossidante del vino 165
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 165
Water state and mobility affect the mechanical properties of coffee beans 165
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 163
Sucrose-salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments 163
Aspettativa e preferenza dei consumatori riguardo caldarroste ottenute da castagne fresche e surgelate 160
Antioxidant activity of cooked must 159
Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study 157
Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach 156
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 155
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 155
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 155
Characterization of Ancient Abruzzi Wheat Grains and Flours Intended for the Production of High Quality Foods 155
Effect of trehalose and storage temperature on quality of frozen vegetables 154
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 154
Composition, Protein Contents, and Microstructural Characterisation of Grains and Flours of Emmer Wheats (Triticum turgidum ssp. dicoccum) of the Central Italy Type 154
Release of aroma compounds in binary and ternary carbohydrate model systems. 154
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 154
Effect of sulfites on the in vitro antioxidant activity of wines 153
Totale 20.676
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Categoria #
all - tutte 175.596
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 175.596
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.787 0 0 0 203 203 120 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
2026/20272.827 828 219 705 1.075 0 0 0 0 0 0 0 0
Totale 37.336