IRIS
MASTROCOLA, Dino
 Distribuzione geografica
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Continente #
NA - Nord America 12.226
EU - Europa 5.723
AS - Asia 4.126
SA - Sud America 102
AF - Africa 39
Continente sconosciuto - Info sul continente non disponibili 35
OC - Oceania 27
Totale 22.278
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Nazione #
US - Stati Uniti d'America 12.108
CN - Cina 1.796
IT - Italia 1.691
VN - Vietnam 1.488
UA - Ucraina 1.059
DE - Germania 1.009
SE - Svezia 425
GB - Regno Unito 373
FI - Finlandia 371
IE - Irlanda 333
SG - Singapore 303
BE - Belgio 87
IN - India 86
TR - Turchia 83
FR - Francia 70
CA - Canada 66
ID - Indonesia 62
RU - Federazione Russa 62
JP - Giappone 60
ES - Italia 46
KR - Corea 42
BR - Brasile 38
MX - Messico 38
IR - Iran 36
TH - Thailandia 36
EU - Europa 35
PL - Polonia 35
PH - Filippine 31
NL - Olanda 30
AU - Australia 24
GR - Grecia 23
TW - Taiwan 21
AR - Argentina 18
EE - Estonia 17
MY - Malesia 17
PT - Portogallo 15
CL - Cile 14
ET - Etiopia 12
CR - Costa Rica 11
EC - Ecuador 11
PE - Perù 10
CO - Colombia 9
CZ - Repubblica Ceca 9
SK - Slovacchia (Repubblica Slovacca) 9
AT - Austria 8
LT - Lituania 8
PK - Pakistan 8
SA - Arabia Saudita 8
AZ - Azerbaigian 7
NO - Norvegia 7
CH - Svizzera 6
HU - Ungheria 6
DK - Danimarca 5
DZ - Algeria 5
HK - Hong Kong 5
IL - Israele 5
NG - Nigeria 5
RO - Romania 5
AE - Emirati Arabi Uniti 4
IQ - Iraq 4
LK - Sri Lanka 4
NP - Nepal 4
TN - Tunisia 4
BG - Bulgaria 3
EG - Egitto 3
GE - Georgia 3
KZ - Kazakistan 3
MA - Marocco 3
NZ - Nuova Zelanda 3
RS - Serbia 3
UZ - Uzbekistan 3
CY - Cipro 2
DO - Repubblica Dominicana 2
GH - Ghana 2
HR - Croazia 2
LV - Lettonia 2
UG - Uganda 2
VE - Venezuela 2
ZA - Sudafrica 2
AL - Albania 1
BN - Brunei Darussalam 1
IS - Islanda 1
JO - Giordania 1
KE - Kenya 1
KG - Kirghizistan 1
LB - Libano 1
LU - Lussemburgo 1
PR - Porto Rico 1
SI - Slovenia 1
TJ - Tagikistan 1
Totale 22.278
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Città #
Chandler 1.486
Dong Ket 1.467
Jacksonville 1.267
Fairfield 1.004
Houston 831
Woodbridge 815
Dearborn 733
Ann Arbor 646
Wilmington 560
Ashburn 475
Nanjing 423
Seattle 414
Cambridge 337
Dublin 320
Beijing 248
New York 247
Falkenstein 244
Princeton 222
Lawrence 220
Nanchang 212
Singapore 207
Boardman 178
Helsinki 168
Kunming 146
Des Moines 142
Teramo 126
Brussels 82
Hangzhou 81
Pescara 76
Düsseldorf 67
San Mateo 66
Tianjin 59
Shanghai 57
Hefei 56
Rome 56
Redwood City 55
Dormagen 54
Jinan 54
Guangzhou 48
Roseto Degli Abruzzi 48
Shenyang 45
Milan 43
Tokyo 42
Los Angeles 34
San Diego 34
Dallas 33
Chieti 31
London 30
Munich 30
Norwalk 26
Changchun 25
Jakarta 25
Napoli 23
Ottawa 23
Lanzhou 22
Changsha 20
Jiaxing 20
Orange 20
Zhengzhou 20
Ningbo 19
Kocaeli 18
Hebei 17
Tallinn 17
Fuzhou 16
Torino 16
Ankara 15
Bellante 15
Falls Church 15
Leawood 15
Pianella 15
Taizhou 15
Toronto 15
Udine 15
Hanover 14
Sezze 14
Spoltore 14
Bari 13
Bologna 13
Madrid 13
Menlo Park 13
New Delhi 13
Tappahannock 13
Acerra 12
Ho Chi Minh City 12
Kraków 11
San Martino In Pensilis 11
Santiago 11
Seoul 11
Washington 11
Auburn Hills 10
Bangkok 10
Guardiagrele 10
Isernia 10
Livorno 10
Mountain View 10
Parma 10
Shaoxing 10
Ghaziabad 9
Kilburn 9
Mumbai 9
Totale 15.072
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 384
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 302
Wheat classification according to its origin by an implemented volatile organic compounds analysis 302
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 238
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 235
Coffee silverskin as a new functional ingredient in bakery products. 234
Use of direct osmosis as fruit and vegetables dehydration 225
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 204
Functional foods: Trends and development of the global market 201
Effect of coffee by-products on the quality of cooked chicken meat-based burgers 194
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 192
Colorimetric measurements of enzymatic and non enzymatic browning in apple puree 191
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 191
Applicazione dell'osmosi diretta nella disidratazione della frutta 188
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 179
Use of vacuum impregnation for the production of high quality fresh-like apple products 174
Physical and structural properties of extra-virgin olive oil based mayonnaise. 173
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 169
Use of yarrowia lipolytica strains for the treatment of olive mill wastewater 166
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 164
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 164
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 162
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 155
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 151
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 149
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 148
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 148
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 147
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 144
Antioxidant activity of "vino cotto" 143
null 142
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 141
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 140
Improvement of strawberry processing by direct osmosis concentration 138
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 137
null 137
Interaction between Maillard reaction products and lipid oxidation in starch-based model systems 136
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 135
Preventing enzymatic browning of potato by microwave blanching 135
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 133
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 132
Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products 131
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 130
“Vino cotto” composition and antioxidant activity 129
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 129
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 128
Quality and innovation between tipical products exploiting and new food design 127
Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread 126
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 125
Review of non-enzymatic browning and antioxidant capacity in processed foods 124
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 123
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 123
Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage 122
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 119
Quality of apple slices processed by combined techniques. 118
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 116
Effect of trehalose and storage temperature on quality of frozen vegetables 115
Effetto dell'anidride solforosa sull'attività antiossidante del vino 111
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 111
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 111
Properties and stability of mayonnaise enriched with capsacinoids. 110
Ethanol vapour pressure in bakery products 109
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 109
Salame di capra e di pecora halal: indagine di mercato e prospettive economiche 107
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 105
Effect of sulfites on the in vitro antioxidant activity of wines 105
Effect of smoking on quality and microbial properties of dry cured ham. 104
EARLY INDICATORS OF CHEMICAL-CHANGES IN FOODS DUE TO ENZYMATIC OR NON ENZYMATIC BROWNING REACTIONS .2. COLOR CHANGES IN HEAT-TREATED MODEL SYSTEMS 104
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 103
Esperienze di osmosi diretta ad alta temperatura per tempi brevi 103
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 103
Indagine presso i consumatori sul consumo di castagne e prospettive di mercato per nuovi prodotti a base di castagne 103
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 103
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 102
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 102
AIR-DRYING OF PLUMS INFLUENCE OF SOME PROCESS PARAMETERS ON THE SPECIFIC DRYING KINETICS 99
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 99
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 99
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 98
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 98
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 98
Technological parameters and anti-oxidant activity in cocoa powder 98
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 97
Kinetics of physico-chemical and rheological modifications of different pasta products during cooking process 97
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 97
Air drying of fruit: effects of different pre treatments on drying rate and product quality 97
Aspettativa e preferenza dei consumatori riguardo caldarroste ottenute da castagne fresche e surgelate 97
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 97
Aspettativa e preferenza dei consumatori riguardo castagne fresche e surgelate destinate alla trasformazione in caldarroste 96
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 95
Antioxidant activity of cooked must 94
Biogenic Amines Production During the Ripening of “Pecorino Abruzzese” Cheese 94
Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach 93
chimiche dell'estratto di caffè. Nota 2. Cinetica di estrazione delle sostanze volatili 92
Disidratazione per via osmotica della carota 91
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 90
Diversificazione di alcune proprietà funzionali di frutta disidratata mediante ricostituzione con soluzioni zuccherine a diversa concentrazione. 90
Gradimento sensoriale del vino cotto abruzzese 89
Evolution of some physical properties of “Aceto Balsamico di Reggio Emilia” during long-term ageing 89
Totale 13.662
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Categoria #
all - tutte 95.562
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 95.562
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.244 0 0 0 0 304 714 720 598 255 307 90 256
2020/20213.860 85 269 124 79 231 311 169 242 351 104 376 1.519
2021/20222.273 110 234 180 226 222 114 110 217 178 123 434 125
2022/20233.887 562 153 71 485 395 840 40 336 622 192 151 40
2023/20241.247 151 149 142 66 69 305 67 90 13 73 48 74
2024/20251.192 79 158 374 400 181 0 0 0 0 0 0 0
Totale 22.579