IRIS
MASTROCOLA, Dino
 Distribuzione geografica
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Continente #
NA - Nord America 13.156
AS - Asia 7.207
EU - Europa 6.574
SA - Sud America 791
AF - Africa 100
Continente sconosciuto - Info sul continente non disponibili 36
OC - Oceania 30
Totale 27.894
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Nazione #
US - Stati Uniti d'America 12.951
CN - Cina 2.450
IT - Italia 1.824
VN - Vietnam 1.752
SG - Singapore 1.556
DE - Germania 1.102
UA - Ucraina 1.081
HK - Hong Kong 643
BR - Brasile 583
RU - Federazione Russa 455
SE - Svezia 436
GB - Regno Unito 423
FI - Finlandia 380
IE - Irlanda 337
IN - India 135
TR - Turchia 103
FR - Francia 96
ID - Indonesia 94
CA - Canada 92
BE - Belgio 89
ES - Italia 73
JP - Giappone 72
AR - Argentina 69
MX - Messico 69
KR - Corea 54
PL - Polonia 53
IR - Iran 50
EC - Ecuador 44
TH - Thailandia 40
NL - Olanda 39
PH - Filippine 36
EU - Europa 35
BD - Bangladesh 29
MY - Malesia 28
GR - Grecia 27
ZA - Sudafrica 27
AU - Australia 26
CO - Colombia 25
PE - Perù 25
IQ - Iraq 23
PK - Pakistan 22
TW - Taiwan 22
EE - Estonia 20
AT - Austria 19
CL - Cile 19
PT - Portogallo 17
ET - Etiopia 16
SA - Arabia Saudita 14
CZ - Repubblica Ceca 12
LT - Lituania 12
CR - Costa Rica 11
RO - Romania 11
VE - Venezuela 11
AE - Emirati Arabi Uniti 10
AZ - Azerbaigian 10
DO - Repubblica Dominicana 10
NP - Nepal 10
UZ - Uzbekistan 10
DZ - Algeria 9
IL - Israele 9
SK - Slovacchia (Repubblica Slovacca) 9
CH - Svizzera 8
EG - Egitto 8
KE - Kenya 8
AL - Albania 7
MA - Marocco 7
NO - Norvegia 7
DK - Danimarca 6
HU - Ungheria 6
KZ - Kazakistan 6
LK - Sri Lanka 6
PY - Paraguay 6
TN - Tunisia 6
TT - Trinidad e Tobago 6
UY - Uruguay 6
LB - Libano 5
MK - Macedonia 5
NG - Nigeria 5
BB - Barbados 4
BY - Bielorussia 4
JM - Giamaica 4
JO - Giordania 4
NZ - Nuova Zelanda 4
RS - Serbia 4
BG - Bulgaria 3
BO - Bolivia 3
GE - Georgia 3
HN - Honduras 3
LU - Lussemburgo 3
UG - Uganda 3
AO - Angola 2
BH - Bahrain 2
CY - Cipro 2
GH - Ghana 2
HR - Croazia 2
KG - Kirghizistan 2
LV - Lettonia 2
OM - Oman 2
AM - Armenia 1
BM - Bermuda 1
Totale 27.877
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Città #
Chandler 1.487
Dong Ket 1.467
Jacksonville 1.267
Fairfield 1.004
Houston 833
Woodbridge 815
Dearborn 733
Ann Arbor 646
Hong Kong 637
Wilmington 561
Ashburn 532
Singapore 483
Beijing 459
Nanjing 423
Seattle 415
Cambridge 337
Dublin 323
The Dalles 304
New York 264
Falkenstein 244
Shanghai 240
Princeton 222
Lawrence 221
Nanchang 212
Moscow 200
Boardman 179
Helsinki 170
Kunming 147
Des Moines 143
Ho Chi Minh City 137
Teramo 126
Rome 94
Munich 90
Brussels 82
Hangzhou 82
Tianjin 82
Pescara 81
Los Angeles 79
Guangzhou 68
Düsseldorf 67
San Mateo 66
Hefei 59
Redwood City 55
Dormagen 54
Jinan 54
Milan 54
Tokyo 54
Hanoi 50
Roseto Degli Abruzzi 48
São Paulo 47
Shenyang 46
London 44
Dallas 37
San Diego 35
Santa Clara 33
Chieti 31
Council Bluffs 31
Jakarta 31
Norwalk 26
Changchun 25
Ottawa 25
Napoli 23
Changsha 22
Lanzhou 22
Ankara 20
Jiaxing 20
Orange 20
Warsaw 20
Zhengzhou 20
New Delhi 19
Ningbo 19
Kocaeli 18
Toronto 18
Hebei 17
Pianella 17
Tallinn 17
Fuzhou 16
Guayaquil 16
Haiphong 16
Torino 16
Vienna 16
Bellante 15
Falls Church 15
Leawood 15
Rio de Janeiro 15
Taizhou 15
Udine 15
Bologna 14
Hanover 14
Sezze 14
Spoltore 14
Washington 14
Bangkok 13
Bari 13
Chennai 13
Frankfurt am Main 13
Madrid 13
Menlo Park 13
Naples 13
Secaucus 13
Totale 17.497
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 427
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 350
Wheat classification according to its origin by an implemented volatile organic compounds analysis 325
Coffee silverskin as a new functional ingredient in bakery products. 303
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 266
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 261
Functional foods: Trends and development of the global market 260
Use of direct osmosis as fruit and vegetables dehydration 246
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 240
Effect of coffee by-products on the quality of cooked chicken meat-based burgers 237
Effects of nutrient deficiency and abiotic environmental stresses on yield, phenolic compounds and antiradical activity in lettuce (Lactuca sativa L.) 233
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 227
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 217
Colorimetric measurements of enzymatic and non enzymatic browning in apple puree 217
Applicazione dell'osmosi diretta nella disidratazione della frutta 215
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 208
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 197
Use of yarrowia lipolytica strains for the treatment of olive mill wastewater 196
Non enzymatic browning during cocoa roasting as affected by processing time and temperature 193
Crocins pattern in saffron detected by UHPLC-MS/MS as marker of quality, process and traceability 192
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 191
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 190
Physical and structural properties of extra-virgin olive oil based mayonnaise. 190
Use of vacuum impregnation for the production of high quality fresh-like apple products 188
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 185
Antioxidant activity of the phenolic fraction of olive oil as evaluated by different methods: it’s relationship with oil polyphenols content and oxidative stability 183
Antioxidant activity of "vino cotto" 175
Valutazioni sull’attività antiossidante in prodotti tipici della tradizione abruzzese 173
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 170
Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil 170
“Vino cotto” composition and antioxidant activity 169
From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo 169
Air/water interfacial rheology of Tween 20:-lactoglobulin mixed systems as affected by phenolic antioxidant compounds 167
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 166
Determination of phthalate esters in wine using solid-phase extraction and gas chromatography-mass spectrometry 165
Physical properties and stability of olive oil-in-water emulsion as affected by water activity and viscosity modulation. 163
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 162
Properties and stability of olive oil emulsions containing polyphenolos and maltodextrins 161
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 160
Preventing enzymatic browning of potato by microwave blanching 151
Improvement of strawberry processing by direct osmosis concentration 149
Interaction between Maillard reaction products and lipid oxidation in starch-based model systems 149
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 149
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 148
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 147
Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread 147
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 146
Salame di capra e di pecora halal: indagine di mercato e prospettive economiche 146
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 145
Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products 144
Determination of phtalate esters in wine samples using Solid Phase Extraction (SPE)combined with Gas Chromatography Mass Spectrometry (GC-MS) 144
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 143
Quality and innovation between tipical products exploiting and new food design 143
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 143
null 142
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 141
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions 141
"Vino cotto" composition and antioxidant activity as affected by non-enzymatic browning 140
Exploring Aperitif Habits among Italian Consumers: The Interplay between Food Choices and Understimated Hazards 137
Effetto dell'anidride solforosa sull'attività antiossidante del vino 137
Review of non-enzymatic browning and antioxidant capacity in processed foods 137
Caratteristiche chimiche, fisiche e sensoriali del mosto cotto destinato alla produzione di vino cotto 137
Physicochemical characteristics of dehydrated apple cubes reconstituted in sugar solutions 137
null 137
Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage 136
Quality of apple slices processed by combined techniques. 136
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 136
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 135
AIR-DRYING OF PLUMS INFLUENCE OF SOME PROCESS PARAMETERS ON THE SPECIFIC DRYING KINETICS 134
Effect of trehalose and storage temperature on quality of frozen vegetables 133
Effect of sulfites on the in vitro antioxidant activity of wines 133
Ethanol vapour pressure in bakery products 131
Aspettativa e preferenza dei consumatori riguardo caldarroste ottenute da castagne fresche e surgelate 130
Applicazione di un metodo per la valutazione dell’attività antiossidante alla carne di pollo. Confronto tra allevamento convenzionale e biologico 130
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 129
Antioxidant activity of cooked must 128
Sensory evaluation and quality indices of three authochtonous apple cultivars fom Abruzzo 127
Air drying of fruit: effects of different pre treatments on drying rate and product quality 127
Properties and stability of mayonnaise enriched with capsacinoids. 127
Contributo alla valutazione del potere antiossidante degli oli vergini di oliva 127
Imbrunimento non enzimatico e potere antiossidante del “vino cotto” 126
Consumers perception and evaluation of gluten free bakery product added of carob flour 126
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 125
Quantitatively unravelling the effect of altitude of cultivation on the volatiles fingerprint of wheat by a chemometric approach 125
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 125
Aspettativa e preferenza dei consumatori riguardo castagne fresche e surgelate destinate alla trasformazione in caldarroste 124
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 124
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 124
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 122
Application of the weibull probabilistic distribution for modelling radical scavenging kinetics of complex food mixture 121
Effect of smoking on quality and microbial properties of dry cured ham. 120
EARLY INDICATORS OF CHEMICAL-CHANGES IN FOODS DUE TO ENZYMATIC OR NON ENZYMATIC BROWNING REACTIONS .2. COLOR CHANGES IN HEAT-TREATED MODEL SYSTEMS 120
Indagine presso i consumatori sul consumo di castagne e prospettive di mercato per nuovi prodotti a base di castagne 119
Air drying of plums. A comparison among twelve cultivars 118
Esperienze di osmosi diretta ad alta temperatura per tempi brevi 118
Caratteristiche chimico-fisiche e funzionali dell’Aceto Balsamico di Modena 117
Effetto del processo produttivo sull'attività antiossidante del mosto cotto 117
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 117
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 116
Technological parameters and anti-oxidant activity in cocoa powder 115
Totale 16.405
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Categoria #
all - tutte 137.185
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 137.185
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20213.072 0 0 0 0 0 311 169 242 351 104 376 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
2024/20254.338 79 158 374 400 223 532 147 316 368 395 200 1.146
2025/20262.479 515 265 492 769 391 47 0 0 0 0 0 0
Totale 28.204