IRIS
MASTROCOLA, Dino
 Distribuzione geografica
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Continente #
NA - Nord America 16.720
AS - Asia 8.892
EU - Europa 7.360
SA - Sud America 1.152
Continente sconosciuto - Info sul continente non disponibili 354
AF - Africa 171
OC - Oceania 34
Totale 34.683
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Nazione #
US - Stati Uniti d'America 16.335
CN - Cina 2.750
SG - Singapore 2.302
IT - Italia 2.097
VN - Vietnam 1.811
DE - Germania 1.159
UA - Ucraina 1.086
BR - Brasile 769
HK - Hong Kong 763
SE - Svezia 548
GB - Regno Unito 507
RU - Federazione Russa 464
FI - Finlandia 421
IE - Irlanda 347
IN - India 231
FR - Francia 188
CA - Canada 165
TR - Turchia 132
AR - Argentina 129
ID - Indonesia 119
MX - Messico 118
JP - Giappone 103
BD - Bangladesh 89
BE - Belgio 89
ES - Italia 82
PL - Polonia 76
CO - Colombia 64
PH - Filippine 64
IQ - Iraq 61
KR - Corea 61
EC - Ecuador 59
NL - Olanda 55
IR - Iran 50
TH - Thailandia 44
ZA - Sudafrica 44
MY - Malesia 43
PK - Pakistan 39
CL - Cile 37
EU - Europa 35
SA - Arabia Saudita 35
PE - Perù 34
AU - Australia 30
VE - Venezuela 30
CR - Costa Rica 29
GR - Grecia 28
EE - Estonia 23
PT - Portogallo 23
TW - Taiwan 23
UZ - Uzbekistan 23
AT - Austria 22
ET - Etiopia 22
NP - Nepal 22
MA - Marocco 17
KE - Kenya 15
RO - Romania 15
AZ - Azerbaigian 14
CZ - Repubblica Ceca 14
EG - Egitto 14
JM - Giamaica 14
JO - Giordania 14
PY - Paraguay 14
TN - Tunisia 14
AL - Albania 13
DO - Repubblica Dominicana 13
LT - Lituania 13
AE - Emirati Arabi Uniti 12
CH - Svizzera 12
IL - Israele 12
KZ - Kazakistan 12
SK - Slovacchia (Repubblica Slovacca) 11
TT - Trinidad e Tobago 10
DZ - Algeria 9
RS - Serbia 9
DK - Danimarca 8
LB - Libano 8
LK - Sri Lanka 8
NG - Nigeria 8
NO - Norvegia 8
SV - El Salvador 8
BO - Bolivia 7
HU - Ungheria 7
UY - Uruguay 7
BG - Bulgaria 6
BH - Bahrain 6
GT - Guatemala 6
HN - Honduras 6
KG - Kirghizistan 6
LV - Lettonia 5
MK - Macedonia 5
SY - Repubblica araba siriana 5
UG - Uganda 5
BB - Barbados 4
BY - Bielorussia 4
GE - Georgia 4
HR - Croazia 4
NZ - Nuova Zelanda 4
PS - Palestinian Territory 4
CY - Cipro 3
GH - Ghana 3
KW - Kuwait 3
Totale 34.303
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Città #
Chandler 1.485
Dong Ket 1.467
Jacksonville 1.279
Ashburn 1.165
Singapore 1.080
Fairfield 1.005
Houston 843
Woodbridge 818
Hong Kong 753
Dearborn 733
Council Bluffs 686
Ann Arbor 646
San Jose 614
Wilmington 562
Beijing 506
Nanjing 423
Seattle 416
Cambridge 337
Dublin 332
The Dalles 303
New York 289
Shanghai 246
Falkenstein 243
Princeton 221
Lawrence 220
Nanchang 212
Helsinki 211
Moscow 201
Boardman 190
Ho Chi Minh City 157
Omaha 151
Des Moines 147
Kunming 147
Teramo 135
Santa Clara 116
Rome 106
Los Angeles 104
Hobart 91
Munich 90
Pescara 88
Tianjin 87
Hangzhou 86
Brussels 82
São Paulo 80
Tokyo 79
Guangzhou 76
Milan 75
Düsseldorf 67
San Mateo 66
Hanoi 63
Dallas 62
Chicago 61
Hefei 59
Phoenix 55
Redwood City 55
Dormagen 54
Jinan 54
Sacramento 51
Frankfurt am Main 50
Roseto Degli Abruzzi 48
Shenyang 47
London 46
Roseville 45
Toronto 40
Parma 39
San Diego 38
Mexico City 36
Jakarta 35
Chieti 31
Medellín 30
New Delhi 29
Warsaw 29
Naples 28
Ottawa 28
Norwalk 27
Orem 27
Atlanta 25
Changchun 25
Chennai 24
San Francisco 24
Bari 23
Changsha 23
Napoli 23
Philadelphia 23
Tashkent 23
Lanzhou 22
Montreal 22
Santiago 22
Ankara 21
Baghdad 21
Zhengzhou 21
Jiaxing 20
Lima 20
Orange 20
Quito 20
Washington 20
Dhaka 19
Guayaquil 19
Ningbo 19
Rio de Janeiro 19
Totale 21.201
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 478
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
Exploring Aperitif Habits among Italian Consumers: The Interplay between Food Choices and Understimated Hazards 340
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 306
Functional foods: Trends and development of the global market 291
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 289
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 286
Effect of coffee by-products on the quality of cooked chicken meat-based burgers 285
Use of direct osmosis as fruit and vegetables dehydration 264
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 264
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 254
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 251
Applicazione dell'osmosi diretta nella disidratazione della frutta 243
Colorimetric measurements of enzymatic and non enzymatic browning in apple puree 241
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 233
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 226
Use of yarrowia lipolytica strains for the treatment of olive mill wastewater 224
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 222
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
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
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 212
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 211
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 210
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 208
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
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
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 197
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 197
Consumers perception and evaluation of gluten free bakery product added of carob flour 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
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 189
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 187
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 184
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 183
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 182
"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
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 176
Salame di capra e di pecora halal: indagine di mercato e prospettive economiche 176
Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread 174
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 172
AIR-DRYING OF PLUMS INFLUENCE OF SOME PROCESS PARAMETERS ON THE SPECIFIC DRYING KINETICS 171
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 170
Improvement of strawberry processing by direct osmosis concentration 169
Interaction between Maillard reaction products and lipid oxidation in starch-based model systems 168
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
Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage 166
Preventing enzymatic browning of potato by microwave blanching 166
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
Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products 165
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 165
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 163
Ethanol vapour pressure in bakery products 160
Aspettativa e preferenza dei consumatori riguardo caldarroste ottenute da castagne fresche e surgelate 160
Review of non-enzymatic browning and antioxidant capacity in processed foods 159
Antioxidant activity of cooked must 159
Quality and innovation between tipical products exploiting and new food design 159
Rapporto sul sistema agro-alimentare in Abruzzo 2018 159
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 159
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
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 155
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 155
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 155
Effect of trehalose and storage temperature on quality of frozen vegetables 154
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 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
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 152
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 152
Aspettativa e preferenza dei consumatori riguardo castagne fresche e surgelate destinate alla trasformazione in caldarroste 151
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 151
Air drying of fruit: effects of different pre treatments on drying rate and product quality 150
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 150
Properties and stability of mayonnaise enriched with capsacinoids. 149
Quality of apple slices processed by combined techniques. 147
Biogenic Amines’ Content in Safe and Quality Food 146
EARLY INDICATORS OF CHEMICAL-CHANGES IN FOODS DUE TO ENZYMATIC OR NON ENZYMATIC BROWNING REACTIONS .2. COLOR CHANGES IN HEAT-TREATED MODEL SYSTEMS 145
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 145
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 145
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 144
Air drying of plums. A comparison among twelve cultivars 143
Effect of solvent and method of analysis on the antioxidant activity of fruit extracts and natural compounds 143
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 142
Esperienze di osmosi diretta ad alta temperatura per tempi brevi 142
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market 141
Technological parameters and anti-oxidant activity in cocoa powder 140
Totale 19.537
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Categoria #
all - tutte 163.394
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 163.394
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.748 0 0 0 226 222 114 110 217 178 123 434 124
2022/20233.872 559 152 68 483 395 839 39 334 622 192 150 39
2023/20241.235 150 148 142 63 69 304 66 90 11 73 45 74
2024/20254.318 75 157 374 396 223 530 145 316 368 394 197 1.143
2025/20266.153 507 255 484 754 389 167 682 482 943 1.054 287 149
2026/20272.853 783 206 786 1.078 0 0 0 0 0 0 0 0
Totale 34.683