IRIS
MASTROCOLA, Dino
 Distribuzione geografica
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Continente #
NA - Nord America 15.085
AS - Asia 8.870
EU - Europa 7.139
SA - Sud America 1.108
Continente sconosciuto - Info sul continente non disponibili 354
AF - Africa 168
OC - Oceania 33
Totale 32.757
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Nazione #
US - Stati Uniti d'America 14.774
CN - Cina 2.746
SG - Singapore 2.297
IT - Italia 1.962
VN - Vietnam 1.810
DE - Germania 1.155
UA - Ucraina 1.085
HK - Hong Kong 763
BR - Brasile 731
SE - Svezia 522
GB - Regno Unito 465
RU - Federazione Russa 461
FI - Finlandia 421
IE - Irlanda 347
IN - India 230
FR - Francia 185
TR - Turchia 129
AR - Argentina 126
CA - Canada 119
ID - Indonesia 119
MX - Messico 115
JP - Giappone 102
BE - Belgio 89
BD - Bangladesh 88
ES - Italia 82
PL - Polonia 76
CO - Colombia 64
PH - Filippine 63
IQ - Iraq 60
EC - Ecuador 58
KR - Corea 58
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 29
GR - Grecia 28
VE - Venezuela 28
PT - Portogallo 23
TW - Taiwan 23
UZ - Uzbekistan 23
AT - Austria 22
ET - Etiopia 22
NP - Nepal 22
EE - Estonia 21
CR - Costa Rica 20
MA - Marocco 17
KE - Kenya 15
RO - Romania 15
AZ - Azerbaigian 14
CZ - Repubblica Ceca 14
EG - Egitto 14
JO - Giordania 14
PY - Paraguay 14
TN - Tunisia 14
DO - Repubblica Dominicana 13
JM - Giamaica 13
AE - Emirati Arabi Uniti 12
CH - Svizzera 12
IL - Israele 12
KZ - Kazakistan 12
LT - Lituania 12
AL - Albania 11
SK - Slovacchia (Repubblica Slovacca) 11
DZ - Algeria 9
RS - Serbia 9
LK - Sri Lanka 8
NG - Nigeria 8
NO - Norvegia 8
TT - Trinidad e Tobago 8
BO - Bolivia 7
DK - Danimarca 7
HU - Ungheria 7
LB - Libano 7
UY - Uruguay 7
BG - Bulgaria 6
BH - Bahrain 6
KG - Kirghizistan 6
GT - Guatemala 5
LV - Lettonia 5
MK - Macedonia 5
SY - Repubblica araba siriana 5
UG - Uganda 5
BB - Barbados 4
BY - Bielorussia 4
GE - Georgia 4
NZ - Nuova Zelanda 4
PS - Palestinian Territory 4
SV - El Salvador 4
CY - Cipro 3
HN - Honduras 3
HR - Croazia 3
KW - Kuwait 3
LU - Lussemburgo 3
Totale 32.385
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Città #
Chandler 1.485
Dong Ket 1.467
Jacksonville 1.275
Singapore 1.077
Fairfield 1.005
Houston 838
Ashburn 825
Woodbridge 816
Hong Kong 753
Dearborn 733
Ann Arbor 646
Wilmington 562
Beijing 505
San Jose 464
Council Bluffs 451
Nanjing 423
Seattle 415
Cambridge 337
Dublin 332
The Dalles 303
New York 282
Shanghai 246
Falkenstein 243
Princeton 221
Lawrence 220
Nanchang 212
Helsinki 211
Moscow 201
Boardman 188
Ho Chi Minh City 157
Omaha 151
Kunming 147
Des Moines 146
Teramo 135
Rome 100
Los Angeles 95
Santa Clara 91
Munich 90
Tianjin 87
Hangzhou 86
Pescara 85
Brussels 82
Tokyo 78
Guangzhou 76
Düsseldorf 67
San Mateo 66
Milan 64
Hanoi 63
Hefei 59
São Paulo 57
Redwood City 55
Dormagen 54
Jinan 54
Chicago 53
Frankfurt am Main 48
Roseto Degli Abruzzi 48
Shenyang 47
Dallas 45
London 44
Parma 39
Mexico City 36
San Diego 36
Jakarta 35
Chieti 31
Medellín 30
New Delhi 29
Phoenix 29
Warsaw 29
Norwalk 27
Orem 27
Ottawa 27
Changchun 25
Chennai 24
Toronto 24
Changsha 23
Napoli 23
Tashkent 23
Lanzhou 22
Santiago 22
Ankara 21
Baghdad 21
Zhengzhou 21
Jiaxing 20
Lima 20
Orange 20
Quito 20
Dhaka 19
Guayaquil 19
Naples 19
Ningbo 19
Rio de Janeiro 19
Vienna 19
Haiphong 18
Kocaeli 18
Philadelphia 18
Tallinn 18
Amsterdam 17
Hebei 17
Johannesburg 17
San Francisco 17
Totale 20.124
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 455
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
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 290
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 284
Functional foods: Trends and development of the global market 283
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 279
Effect of coffee by-products on the quality of cooked chicken meat-based burgers 275
Use of direct osmosis as fruit and vegetables dehydration 260
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 254
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 246
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 243
Applicazione dell'osmosi diretta nella disidratazione della frutta 237
Exploring Aperitif Habits among Italian Consumers: The Interplay between Food Choices and Understimated Hazards 236
Colorimetric measurements of enzymatic and non enzymatic browning in apple puree 232
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 228
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 222
Use of yarrowia lipolytica strains for the treatment of olive mill wastewater 214
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
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 208
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 207
“Vino cotto” composition and antioxidant activity 204
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 200
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
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
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 188
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 perception and evaluation of gluten free bakery product added of carob flour 185
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 184
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 182
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 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
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 178
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 176
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 175
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 173
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 169
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 168
Salame di capra e di pecora halal: indagine di mercato e prospettive economiche 168
Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread 167
Improvement of strawberry processing by direct osmosis concentration 163
AIR-DRYING OF PLUMS INFLUENCE OF SOME PROCESS PARAMETERS ON THE SPECIFIC DRYING KINETICS 162
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 162
Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products 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
Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage 161
Preventing enzymatic browning of potato by microwave blanching 161
Interaction between Maillard reaction products and lipid oxidation in starch-based model systems 161
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
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 158
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 158
Quality and innovation between tipical products exploiting and new food design 157
Ethanol vapour pressure in bakery products 156
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 154
Antioxidant activity of cooked must 153
Aspettativa e preferenza dei consumatori riguardo caldarroste ottenute da castagne fresche e surgelate 153
Rapporto sul sistema agro-alimentare in Abruzzo 2018 153
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 152
Review of non-enzymatic browning and antioxidant capacity in processed foods 151
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 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
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 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
Air drying of fruit: effects of different pre treatments on drying rate and product quality 144
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 144
Quality of apple slices processed by combined techniques. 144
Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach 144
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 143
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 142
Properties and stability of mayonnaise enriched with capsacinoids. 142
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 140
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 138
EARLY INDICATORS OF CHEMICAL-CHANGES IN FOODS DUE TO ENZYMATIC OR NON ENZYMATIC BROWNING REACTIONS .2. COLOR CHANGES IN HEAT-TREATED MODEL SYSTEMS 137
null 137
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 136
Air drying of plums. A comparison among twelve cultivars 135
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 135
Technological parameters and anti-oxidant activity in cocoa powder 134
Exploration of the Genetic Diversity of Solina Wheat and Its Implication for Grain Quality 134
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 133
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 132
Esperienze di osmosi diretta ad alta temperatura per tempi brevi 132
Totale 18.673
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Categoria #
all - tutte 155.763
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 155.763
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.162 0 234 180 226 222 114 110 217 178 123 434 124
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
2026/2027927 783 144 0 0 0 0 0 0 0 0 0 0
Totale 32.757