IRIS
MARTUSCELLI, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 9.119
AS - Asia 5.190
EU - Europa 4.652
SA - Sud America 729
Continente sconosciuto - Info sul continente non disponibili 302
AF - Africa 116
OC - Oceania 23
Totale 20.131
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Nazione #
US - Stati Uniti d'America 8.871
CN - Cina 1.497
IT - Italia 1.451
SG - Singapore 1.426
VN - Vietnam 1.012
DE - Germania 838
BR - Brasile 495
UA - Ucraina 495
HK - Hong Kong 449
RU - Federazione Russa 320
SE - Svezia 295
GB - Regno Unito 281
FI - Finlandia 258
IE - Irlanda 181
IN - India 140
CA - Canada 121
FR - Francia 113
ID - Indonesia 102
TR - Turchia 83
AR - Argentina 80
NL - Olanda 73
ES - Italia 70
BE - Belgio 60
BD - Bangladesh 57
MX - Messico 57
PH - Filippine 49
JP - Giappone 43
PL - Polonia 42
KR - Corea 41
CO - Colombia 40
EC - Ecuador 40
IR - Iran 40
TH - Thailandia 36
IQ - Iraq 31
SA - Arabia Saudita 31
PK - Pakistan 27
CL - Cile 24
CR - Costa Rica 24
ZA - Sudafrica 21
AU - Australia 20
EE - Estonia 20
AT - Austria 18
GR - Grecia 18
MY - Malesia 18
PE - Perù 18
CZ - Repubblica Ceca 17
RO - Romania 16
KE - Kenya 15
VE - Venezuela 15
TW - Taiwan 14
DZ - Algeria 13
EU - Europa 13
PT - Portogallo 13
DO - Repubblica Dominicana 12
JO - Giordania 11
SK - Slovacchia (Repubblica Slovacca) 11
LT - Lituania 10
TN - Tunisia 10
AE - Emirati Arabi Uniti 9
AZ - Azerbaigian 9
ET - Etiopia 9
CH - Svizzera 8
IL - Israele 8
KZ - Kazakistan 8
MA - Marocco 8
NP - Nepal 8
PY - Paraguay 8
EG - Egitto 7
LB - Libano 7
LK - Sri Lanka 7
TT - Trinidad e Tobago 7
BG - Bulgaria 6
NO - Norvegia 6
DK - Danimarca 5
NG - Nigeria 5
SN - Senegal 5
SV - El Salvador 5
UZ - Uzbekistan 5
AL - Albania 4
BO - Bolivia 4
GT - Guatemala 4
HU - Ungheria 4
JM - Giamaica 4
KG - Kirghizistan 4
MD - Moldavia 4
NI - Nicaragua 4
RS - Serbia 4
SC - Seychelles 4
UY - Uruguay 4
BA - Bosnia-Erzegovina 3
HN - Honduras 3
KW - Kuwait 3
LV - Lettonia 3
NZ - Nuova Zelanda 3
PS - Palestinian Territory 3
UG - Uganda 3
BB - Barbados 2
BH - Bahrain 2
BN - Brunei Darussalam 2
BY - Bielorussia 2
Totale 19.809
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Città #
Dong Ket 775
Ashburn 696
Chandler 679
Singapore 678
Jacksonville 576
Fairfield 531
Hong Kong 444
Woodbridge 399
Houston 392
Ann Arbor 364
Council Bluffs 357
Beijing 332
San Jose 329
Dearborn 318
Wilmington 270
Seattle 206
Cambridge 187
Nanjing 169
New York 167
Dublin 165
Helsinki 160
The Dalles 160
Shanghai 142
Boardman 132
Falkenstein 126
Moscow 115
Teramo 111
Princeton 109
Lawrence 106
Santa Clara 98
Nanchang 95
Ho Chi Minh City 89
Rome 88
Milan 81
Omaha 73
Kunming 68
Des Moines 62
Los Angeles 58
Munich 53
Brussels 52
Pescara 49
Phoenix 49
Chicago 44
Hanoi 44
Orem 43
Dallas 42
Parma 42
Ottawa 41
São Paulo 37
Naples 35
Jakarta 34
London 34
Tianjin 34
Guangzhou 33
Tokyo 33
Düsseldorf 32
Frankfurt am Main 32
Hefei 31
Roseville 31
Hangzhou 30
Hobart 30
Sacramento 30
San Diego 29
Redwood City 25
Chennai 24
San Mateo 23
Shenyang 23
Bologna 22
Falls Church 22
Montreal 22
Atlanta 21
Florence 21
Medellín 21
Bari 19
San Francisco 19
Warsaw 19
Dormagen 18
Zhengzhou 18
Amsterdam 17
Haiphong 17
Mexico City 17
Norwalk 17
Tallinn 17
Bangkok 16
New Delhi 16
Philadelphia 16
Rio de Janeiro 16
Toronto 16
Verona 16
Washington 16
Barcelona 15
Guayaquil 15
Napoli 15
Roseto Degli Abruzzi 15
San José 15
Vienna 15
Brasília 14
Jeddah 14
Jinan 14
Menlo Park 14
Totale 11.511
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Nome #
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 712
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
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
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 290
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
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 271
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 268
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 254
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 251
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 233
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters 232
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 219
Yeasts associated with Manteca 210
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 206
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 205
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 205
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 203
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 200
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 199
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 197
Consumers perception and evaluation of gluten free bakery product added of carob flour 197
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 192
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 188
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 185
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 184
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 182
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
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 175
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 174
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 171
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 165
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain 161
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 159
Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content 154
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 154
Release of aroma compounds in binary and ternary carbohydrate model systems. 154
Effect of sulfites on the in vitro antioxidant activity of wines 153
Biogenic amines produced by enterococci isolated from artisanal goat cheese in the South Italy 152
“Biodiversitá di lieviti isolati da mosti di uva montepulciano d’abruzzo in relazione a due sistemi di gestione del suolo" 151
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 150
Attività istamina-ossidasica di S. xylosus S81 nella soppressata lucana 148
Biogenic Amines’ Content in Safe and Quality Food 146
Biogenic amine production in dry sausages produced in the Basilicata region 145
Oxidative status of Marchigiana beef enriched in n-3 fatty acids and vitamin E, treated with a blend of oregano and rosemary essential oils 145
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 145
Biogenic amines metabolisms in foods from the perspective of yeasts 144
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 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
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk 139
Exploring the capability of yeasts isolated from colombian fermented cocoa beans to form and degrade biogenic amines in a lab-scale model system for cocoa fermentation 139
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 138
Quality and stability of gelled candies added with natural pigmented extracts 137
Effect of smoking on quality and microbial properties of dry cured ham. 135
Food biopreservation in clean rooms 135
Biogenic amines during ripening in "Semicotto caprino" cheese: role of eneterococci 133
Effetto dell’affumicatura sulle caratteristiche qualitative e microbiologiche di prosciutto crudo stagionato 133
Biogenic Amines Production During the Ripening of “Pecorino Abruzzese” Cheese 133
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties 133
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 132
Influenza della temperatura di conservazione e della concentrazione di NaCl sulla sopravvivenza di Listeria monocytogenes inoculata in brodo di salmone e in BHI 132
Italian dry-cured raw hams: technological aspects 131
EFFETTO DELL’AFFUMICATURA SULLE CARATTERISTICHE QUALITATIVE E MICROBILOGICHE DI PROSCIUTO CRUDO STAGIONATO 131
Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives 131
Role of sugars on flavour release and perception in food matrices. 129
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese 127
RIVELAZIONE AMPEROMETRICA IN CROMATOGRAFIA LIQUIDA DI ALDITOLI E CARBOIDRATI CON UN ELETTRODO MODIFICATO A BASE DI RAME (I) OSSIDO DISPERSO IN UNA MATRICE DI GRAFITE E POLIETILENE 126
Production of Biogenic Amines During the Ripening of “Pecorino Abruzzese” Cheese 125
Liquid vapour partition of aroma compounds in sucrose and trehalose solution 124
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient 124
Effect of vacuum impregnation on salt diffusion and quality of traditional meat ripened products 122
GC-MS AND ELECTRONIC NOSE EVALUATION OF LIQUID-VAPOUR PARTITION OF STRAWBERRY AROMA COMPOUNDS USED TO FLAVOUR CUSTARD DESSERT 122
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic and biogenic amine production of Enterococcus faecalis 120
Effect of smoking on quality and biogenic amines formation in dry cured ham. 119
Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe’s cheese (Pecorino Abruzzese) 119
Approaching to biogenic amines as quality markers in packaged chicken meat 117
Effetto di colture starter autoctone sulla qualità della salsiccia sotto sugna 117
Effect of smoking on quality and biogenic amine formation in dry cured ham 116
The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review. 115
Italian cured cured ham: technological Aspects 115
The role of coffee silver skin against oxidative phenomena, in newly formulated chicken meat burgers, after cooking. Foods, SI: New Strategies for Innovative Enhanced Meat and Meat products. 115
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia prodotta in Basilicata 114
Safety,Quality and Analytical Authentication of halal Meat Products, with Particular Emphasis on Salami: A Review 114
Characterisation of “Pecorino d’Abruzzo” ripened under bran. 111
Influence of Long-Term Ageing on Some Physical Properties of "Aceto Balsamico Tradizionale di Reggio Emilia" 111
STUDIO DI FORMULAZIONI PER L’OTTENIMENTO DI INSACCATI FERMENTATI E STAGIONATI A BASE DI CARNE DI CAPRA STUDY OF FORMULATIONS TO PRODUCE FERMENTED RIPENED SALAMI MADE WITH GOAT MEAT 109
Salt reduction in meat processing: effects of water state and quality of dry cured ham. 109
Produzione di acidi grassi liberi da Yarrowia lipolytica in diversi sistemi alimentari 108
Effect of vacuum impregnation on salt diffusion and quality in traditional meat ripened products 107
CHARACTERIZATION OF “PECORINO ABRUZZESE” RIPENED UNDER BRAN 107
Ripening and seasonal change in microflora and phisico-chemical characteristics of the ewes’ cheese Pecorino Abruzzese 106
Formulation of A Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features 105
A machine learning approach to uncover nicotinamide and other antioxidants as novel markers for chicken meat quality assessment 105
Evolution of microbial population and biogenic amine production in dry sausages produced in Southern Italy 105
Determination of partition coefficient of some aroma compounds used in misture to flavour custard dessert. 105
Totale 17.242
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Categoria #
all - tutte 91.681
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 91.681
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022954 0 0 0 87 110 78 92 117 87 48 285 50
2022/20231.915 254 73 33 230 212 379 32 181 306 106 76 33
2023/2024793 135 92 95 45 57 156 53 31 10 35 31 53
2024/20252.676 72 106 255 227 187 324 121 176 208 197 168 635
2025/20264.598 307 193 417 509 312 141 441 336 633 727 238 344
2026/20271.973 458 182 622 711 0 0 0 0 0 0 0 0
Totale 20.131