IRIS
MASTROCOLA, Dino
 Distribuzione geografica
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Continente #
NA - Nord America 13.949
AS - Asia 8.643
EU - Europa 6.956
SA - Sud America 1.096
AF - Africa 168
Continente sconosciuto - Info sul continente non disponibili 37
OC - Oceania 32
Totale 30.881
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Nazione #
US - Stati Uniti d'America 13.676
CN - Cina 2.640
SG - Singapore 2.234
IT - Italia 1.863
VN - Vietnam 1.795
DE - Germania 1.155
UA - Ucraina 1.084
HK - Hong Kong 756
BR - Brasile 729
GB - Regno Unito 463
RU - Federazione Russa 461
SE - Svezia 454
FI - Finlandia 421
IE - Irlanda 347
IN - India 230
FR - Francia 181
TR - Turchia 128
AR - Argentina 121
ID - Indonesia 116
MX - Messico 113
CA - Canada 101
JP - Giappone 96
BE - Belgio 89
ES - Italia 81
BD - Bangladesh 79
PL - Polonia 75
CO - Colombia 63
PH - Filippine 62
IQ - Iraq 60
EC - Ecuador 58
KR - Corea 57
NL - Olanda 53
IR - Iran 50
TH - Thailandia 44
ZA - Sudafrica 44
MY - Malesia 38
PK - Pakistan 38
CL - Cile 35
EU - Europa 35
SA - Arabia Saudita 34
PE - Perù 33
AU - Australia 28
GR - Grecia 28
VE - Venezuela 27
PT - Portogallo 23
TW - Taiwan 23
UZ - Uzbekistan 23
AT - Austria 22
ET - Etiopia 22
EE - Estonia 21
NP - Nepal 20
MA - Marocco 17
KE - Kenya 15
RO - Romania 15
AZ - Azerbaigian 14
CR - Costa Rica 14
CZ - Repubblica Ceca 14
EG - Egitto 14
JO - Giordania 14
PY - Paraguay 14
TN - Tunisia 14
DO - Repubblica Dominicana 13
CH - Svizzera 12
KZ - Kazakistan 12
LT - Lituania 12
AE - Emirati Arabi Uniti 11
AL - Albania 11
IL - Israele 11
JM - Giamaica 10
DZ - Algeria 9
RS - Serbia 9
SK - Slovacchia (Repubblica Slovacca) 9
NG - Nigeria 8
BO - Bolivia 7
DK - Danimarca 7
HU - Ungheria 7
LB - Libano 7
LK - Sri Lanka 7
NO - Norvegia 7
UY - Uruguay 7
BH - Bahrain 6
KG - Kirghizistan 6
TT - Trinidad e Tobago 6
BG - Bulgaria 5
MK - Macedonia 5
SY - Repubblica araba siriana 5
UG - Uganda 5
BB - Barbados 4
BY - Bielorussia 4
GE - Georgia 4
LV - Lettonia 4
NZ - Nuova Zelanda 4
PS - Palestinian Territory 4
CY - Cipro 3
HR - Croazia 3
KW - Kuwait 3
LU - Lussemburgo 3
OM - Oman 3
SN - Senegal 3
SV - El Salvador 3
Totale 30.833
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Città #
Chandler 1.485
Dong Ket 1.467
Jacksonville 1.271
Singapore 1.066
Fairfield 1.004
Houston 836
Woodbridge 815
Ashburn 781
Hong Kong 749
Dearborn 733
Ann Arbor 646
Wilmington 561
Beijing 492
Nanjing 423
Seattle 415
Cambridge 337
Dublin 332
The Dalles 303
New York 271
San Jose 268
Shanghai 244
Falkenstein 243
Princeton 221
Lawrence 220
Nanchang 212
Helsinki 211
Moscow 201
Boardman 180
Ho Chi Minh City 154
Kunming 147
Des Moines 146
Teramo 126
Rome 93
Los Angeles 90
Munich 90
Tianjin 87
Hangzhou 84
Pescara 83
Brussels 82
Guangzhou 76
Tokyo 73
Düsseldorf 67
San Mateo 66
Hanoi 60
Santa Clara 60
Hefei 59
Milan 59
São Paulo 57
Redwood City 55
Dormagen 54
Jinan 54
Frankfurt am Main 48
Roseto Degli Abruzzi 48
Chicago 47
Shenyang 47
Council Bluffs 46
London 44
Dallas 39
Jakarta 35
Mexico City 35
San Diego 35
Chieti 31
Medellín 30
New Delhi 29
Warsaw 28
Norwalk 26
Ottawa 26
Changchun 25
Orem 25
Chennai 24
Napoli 23
Tashkent 23
Changsha 22
Lanzhou 22
Santiago 22
Ankara 21
Baghdad 21
Toronto 21
Zhengzhou 21
Jiaxing 20
Orange 20
Quito 20
Guayaquil 19
Lima 19
Ningbo 19
Rio de Janeiro 19
Vienna 19
Dhaka 18
Haiphong 18
Kocaeli 18
Tallinn 18
Amsterdam 17
Hebei 17
Johannesburg 17
Naples 17
Fuzhou 16
Madrid 16
Mumbai 16
Pianella 16
Torino 16
Totale 19.148
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 446
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
Functional foods: Trends and development of the global market 279
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 278
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 272
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 269
Use of direct osmosis as fruit and vegetables dehydration 257
Effect of coffee by-products on the quality of cooked chicken meat-based burgers 256
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 249
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 239
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 236
Applicazione dell'osmosi diretta nella disidratazione della frutta 233
Colorimetric measurements of enzymatic and non enzymatic browning in apple puree 228
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
Use of yarrowia lipolytica strains for the treatment of olive mill wastewater 211
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 207
Physical and structural properties of extra-virgin olive oil based mayonnaise. 204
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 204
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 202
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 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
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
“Vino cotto” composition and antioxidant activity 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
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 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
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 176
Exploring Aperitif Habits among Italian Consumers: The Interplay between Food Choices and Understimated Hazards 175
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 174
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
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 171
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 168
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 163
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 163
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 162
Salame di capra e di pecora halal: indagine di mercato e prospettive economiche 161
Consumers perception and evaluation of gluten free bakery product added of carob flour 161
Improvement of strawberry processing by direct osmosis concentration 160
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 160
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 158
Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage 158
Preventing enzymatic browning of potato by microwave blanching 157
Interaction between Maillard reaction products and lipid oxidation in starch-based model systems 157
Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread 157
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 157
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
Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products 155
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 155
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 154
AIR-DRYING OF PLUMS INFLUENCE OF SOME PROCESS PARAMETERS ON THE SPECIFIC DRYING KINETICS 153
Rapporto sul sistema agro-alimentare in Abruzzo 2018 153
Effetto dell'anidride solforosa sull'attività antiossidante del vino 152
Quality and innovation between tipical products exploiting and new food design 152
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 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
Review of non-enzymatic browning and antioxidant capacity in processed foods 147
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 147
Ethanol vapour pressure in bakery products 146
Aspettativa e preferenza dei consumatori riguardo caldarroste ottenute da castagne fresche e surgelate 146
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 144
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 144
Effect of sulfites on the in vitro antioxidant activity of wines 143
Quality of apple slices processed by combined techniques. 142
Aspettativa e preferenza dei consumatori riguardo castagne fresche e surgelate destinate alla trasformazione in caldarroste 141
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 139
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 139
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 138
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 138
Air drying of fruit: effects of different pre treatments on drying rate and product quality 138
Properties and stability of mayonnaise enriched with capsacinoids. 137
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Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 136
EARLY INDICATORS OF CHEMICAL-CHANGES IN FOODS DUE TO ENZYMATIC OR NON ENZYMATIC BROWNING REACTIONS .2. COLOR CHANGES IN HEAT-TREATED MODEL SYSTEMS 135
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 135
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 134
Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach 134
Air drying of plums. A comparison among twelve cultivars 131
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 131
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 130
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 130
Indagine presso i consumatori sul consumo di castagne e prospettive di mercato per nuovi prodotti a base di castagne 130
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 130
Effect of smoking on quality and microbial properties of dry cured ham. 129
Esperienze di osmosi diretta ad alta temperatura per tempi brevi 129
Technological parameters and anti-oxidant activity in cocoa powder 129
Totale 17.895
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Categoria #
all - tutte 143.470
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 143.470
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.999 0 0 0 0 0 0 0 0 0 104 376 1.519
2021/20222.272 110 234 180 226 222 114 110 217 178 123 434 124
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
2025/20265.516 507 255 484 754 389 167 682 482 943 853 0 0
Totale 31.193