IRIS
MARTUSCELLI, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 7.412
AS - Asia 5.093
EU - Europa 4.320
SA - Sud America 696
AF - Africa 109
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 14
Totale 17.666
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Nazione #
US - Stati Uniti d'America 7.238
CN - Cina 1.465
SG - Singapore 1.410
IT - Italia 1.248
VN - Vietnam 1.002
DE - Germania 836
UA - Ucraina 493
BR - Brasile 476
HK - Hong Kong 444
RU - Federazione Russa 319
FI - Finlandia 258
GB - Regno Unito 249
SE - Svezia 229
IE - Irlanda 181
IN - India 140
FR - Francia 104
ID - Indonesia 95
TR - Turchia 80
CA - Canada 79
AR - Argentina 78
ES - Italia 69
NL - Olanda 68
BE - Belgio 59
MX - Messico 56
PH - Filippine 47
BD - Bangladesh 44
JP - Giappone 43
KR - Corea 41
PL - Polonia 41
IR - Iran 40
EC - Ecuador 38
CO - Colombia 36
TH - Thailandia 36
IQ - Iraq 31
SA - Arabia Saudita 27
PK - Pakistan 26
CL - Cile 21
ZA - Sudafrica 21
AU - Australia 19
AT - Austria 18
EE - Estonia 18
GR - Grecia 18
CZ - Repubblica Ceca 17
MY - Malesia 17
PE - Perù 17
RO - Romania 16
KE - Kenya 15
TW - Taiwan 14
CR - Costa Rica 13
DZ - Algeria 13
EU - Europa 13
PT - Portogallo 13
VE - Venezuela 13
DO - Repubblica Dominicana 12
JO - Giordania 11
TN - Tunisia 10
AZ - Azerbaigian 9
ET - Etiopia 9
LT - Lituania 9
AE - Emirati Arabi Uniti 8
CH - Svizzera 8
KZ - Kazakistan 8
MA - Marocco 8
NP - Nepal 8
PY - Paraguay 8
SK - Slovacchia (Repubblica Slovacca) 8
EG - Egitto 7
IL - Israele 7
LK - Sri Lanka 7
BG - Bulgaria 6
LB - Libano 6
NO - Norvegia 6
DK - Danimarca 5
NG - Nigeria 5
SN - Senegal 5
TT - Trinidad e Tobago 5
UZ - Uzbekistan 5
BO - Bolivia 4
KG - Kirghizistan 4
MD - Moldavia 4
RS - Serbia 4
UY - Uruguay 4
AL - Albania 3
BA - Bosnia-Erzegovina 3
HU - Ungheria 3
KW - Kuwait 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
CI - Costa d'Avorio 2
GT - Guatemala 2
LV - Lettonia 2
MV - Maldive 2
NI - Nicaragua 2
SD - Sudan 2
SY - Repubblica araba siriana 2
Totale 17.645
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Città #
Dong Ket 775
Chandler 679
Singapore 666
Jacksonville 574
Fairfield 531
Ashburn 459
Hong Kong 440
Woodbridge 399
Houston 390
Ann Arbor 364
Beijing 320
Dearborn 318
Wilmington 270
San Jose 240
Seattle 204
Cambridge 187
Nanjing 169
Dublin 165
Helsinki 160
The Dalles 159
New York 157
Shanghai 142
Boardman 129
Falkenstein 126
Moscow 115
Teramo 111
Princeton 107
Lawrence 105
Nanchang 95
Ho Chi Minh City 85
Rome 71
Kunming 68
Milan 66
Santa Clara 63
Des Moines 62
Munich 53
Brussels 52
Los Angeles 52
Council Bluffs 46
Hanoi 43
Pescara 42
Orem 41
Ottawa 39
Parma 35
Jakarta 34
Tianjin 34
Chicago 33
Guangzhou 33
Tokyo 33
Düsseldorf 32
London 32
São Paulo 32
Frankfurt am Main 31
Hefei 31
Dallas 29
Hangzhou 29
Naples 27
Redwood City 25
San Diego 25
Chennai 24
San Mateo 23
Shenyang 23
Falls Church 22
Medellín 20
Warsaw 19
Dormagen 18
Zhengzhou 18
Amsterdam 17
Bologna 17
Haiphong 17
Mexico City 17
Tallinn 17
Bangkok 16
New Delhi 16
Norwalk 16
Rio de Janeiro 16
Barcelona 15
Napoli 15
Roseto Degli Abruzzi 15
Verona 15
Vienna 15
Guayaquil 14
Jeddah 14
Jinan 14
Menlo Park 14
San Francisco 14
Bari 13
Madrid 13
Montreal 13
Nairobi 13
Phoenix 13
Torino 13
Changchun 12
Quito 12
Campinas 11
Città Sant'Angelo 11
Quezon City 11
Santiago 11
Ankara 10
Auburn Hills 10
Totale 10.461
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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 480
Prediction of the salt content from water activity analysis in dry-cured ham. 449
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 372
Coffee silverskin as a new functional ingredient in bakery products. 351
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 274
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 274
Effect of coffee by-products on the quality of cooked chicken meat-based burgers 269
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 266
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 258
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 252
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 243
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 240
Exploring Aperitif Habits among Italian Consumers: The Interplay between Food Choices and Understimated Hazards 223
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters 221
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 216
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 208
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 198
Yeasts associated with Manteca 197
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 192
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 190
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 188
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 185
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 181
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 181
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 180
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 179
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 178
Consumers perception and evaluation of gluten free bakery product added of carob flour 175
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 174
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 173
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 170
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 162
Salame di capra e di pecora halal: indagine di mercato e prospettive economiche 162
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 161
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 157
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 154
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 152
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain 151
Effect of sulfites on the in vitro antioxidant activity of wines 145
Biogenic amines produced by enterococci isolated from artisanal goat cheese in the South Italy 142
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 140
“Biodiversitá di lieviti isolati da mosti di uva montepulciano d’abruzzo in relazione a due sistemi di gestione del suolo" 139
Attività istamina-ossidasica di S. xylosus S81 nella soppressata lucana 138
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 136
Biogenic amine production in dry sausages produced in the Basilicata region 136
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 133
Biogenic amines metabolisms in foods from the perspective of yeasts 133
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 132
Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content 132
Technological parameters and anti-oxidant activity in cocoa powder 131
Effect of smoking on quality and microbial properties of dry cured ham. 129
Quality and stability of gelled candies added with natural pigmented extracts 129
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 128
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 128
Influenza della temperatura di conservazione e della concentrazione di NaCl sulla sopravvivenza di Listeria monocytogenes inoculata in brodo di salmone e in BHI 127
Release of aroma compounds in binary and ternary carbohydrate model systems. 127
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 125
Food biopreservation in clean rooms 125
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties 124
Effetto dell’affumicatura sulle caratteristiche qualitative e microbiologiche di prosciutto crudo stagionato 123
Biogenic Amines’ Content in Safe and Quality Food 123
Italian dry-cured raw hams: technological aspects 122
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 122
Role of sugars on flavour release and perception in food matrices. 122
Biogenic Amines Production During the Ripening of “Pecorino Abruzzese” Cheese 121
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk 120
EFFETTO DELL’AFFUMICATURA SULLE CARATTERISTICHE QUALITATIVE E MICROBILOGICHE DI PROSCIUTO CRUDO STAGIONATO 120
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese 119
Biogenic amines during ripening in "Semicotto caprino" cheese: role of eneterococci 118
GC-MS AND ELECTRONIC NOSE EVALUATION OF LIQUID-VAPOUR PARTITION OF STRAWBERRY AROMA COMPOUNDS USED TO FLAVOUR CUSTARD DESSERT 117
Liquid vapour partition of aroma compounds in sucrose and trehalose solution 117
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market 115
Effect of vacuum impregnation on salt diffusion and quality of traditional meat ripened products 115
Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives 114
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient 112
Oxidative status of Marchigiana beef enriched in n-3 fatty acids and vitamin E, treated with a blend of oregano and rosemary essential oils 112
Italian cured cured ham: technological Aspects 111
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic and biogenic amine production of Enterococcus faecalis 107
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia prodotta in Basilicata 106
Production of Biogenic Amines During the Ripening of “Pecorino Abruzzese” Cheese 106
Safety,Quality and Analytical Authentication of halal Meat Products, with Particular Emphasis on Salami: A Review 106
Effetto di colture starter autoctone sulla qualità della salsiccia sotto sugna 105
Influence of Long-Term Ageing on Some Physical Properties of "Aceto Balsamico Tradizionale di Reggio Emilia" 105
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. 105
Approaching to biogenic amines as quality markers in packaged chicken meat 104
Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe’s cheese (Pecorino Abruzzese) 104
Characterisation of “Pecorino d’Abruzzo” ripened under bran. 103
Effect of smoking on quality and biogenic amines formation in dry cured ham. 103
Produzione di acidi grassi liberi da Yarrowia lipolytica in diversi sistemi alimentari 103
Effect of vacuum impregnation on salt diffusion and quality in traditional meat ripened products 102
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 100
Effect of smoking on quality and biogenic amine formation in dry cured ham 100
Determination of partition coefficient of some aroma compounds used in misture to flavour custard dessert. 99
Ripening and seasonal change in microflora and phisico-chemical characteristics of the ewes’ cheese Pecorino Abruzzese 99
Yeasts associated with Manteca cheese 99
Salt reduction in meat processing: effects of water state and quality of dry cured ham. 97
Technological approach to the reduction of salt content of traditional dry cured hams. 96
The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review. 94
CHARACTERIZATION OF “PECORINO ABRUZZESE” RIPENED UNDER BRAN 92
Effect of sweeteners on flavour release in model sistems 92
Totale 15.665
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Categoria #
all - tutte 82.443
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 82.443
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021815 0 0 0 0 0 0 0 0 0 0 0 815
2021/20221.236 89 124 69 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
2025/20264.384 307 193 417 509 312 141 441 336 633 727 238 130
Totale 17.944