IRIS
MARTUSCELLI, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 6.088
EU - Europa 3.435
AS - Asia 2.314
SA - Sud America 51
AF - Africa 24
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 10
Totale 11.935
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Nazione #
US - Stati Uniti d'America 6.014
CN - Cina 976
IT - Italia 897
VN - Vietnam 785
DE - Germania 740
UA - Ucraina 483
RU - Federazione Russa 258
FI - Finlandia 216
SG - Singapore 190
GB - Regno Unito 186
SE - Svezia 184
IE - Irlanda 171
BE - Belgio 56
ID - Indonesia 56
CA - Canada 50
IN - India 50
FR - Francia 45
TR - Turchia 45
ES - Italia 43
KR - Corea 40
IR - Iran 35
NL - Olanda 31
TH - Thailandia 29
PH - Filippine 27
JP - Giappone 24
PL - Polonia 23
BR - Brasile 19
EE - Estonia 17
EU - Europa 13
GR - Grecia 13
CZ - Repubblica Ceca 12
MX - Messico 12
CR - Costa Rica 11
CO - Colombia 10
TW - Taiwan 10
AT - Austria 8
AU - Australia 8
SK - Slovacchia (Repubblica Slovacca) 8
AR - Argentina 7
LT - Lituania 7
MY - Malesia 7
SA - Arabia Saudita 7
NO - Norvegia 6
RO - Romania 6
DK - Danimarca 5
DZ - Algeria 5
EC - Ecuador 5
PE - Perù 5
AE - Emirati Arabi Uniti 4
CH - Svizzera 4
CL - Cile 4
IL - Israele 4
LK - Sri Lanka 4
MA - Marocco 4
PT - Portogallo 4
AZ - Azerbaigian 3
BG - Bulgaria 3
HK - Hong Kong 3
HU - Ungheria 3
IQ - Iraq 3
NG - Nigeria 3
PK - Pakistan 3
EG - Egitto 2
ET - Etiopia 2
KG - Kirghizistan 2
KZ - Kazakistan 2
LV - Lettonia 2
NZ - Nuova Zelanda 2
RS - Serbia 2
SD - Sudan 2
SN - Senegal 2
UZ - Uzbekistan 2
ZA - Sudafrica 2
BN - Brunei Darussalam 1
DO - Repubblica Dominicana 1
HR - Croazia 1
IM - Isola di Man 1
KE - Kenya 1
LB - Libano 1
TM - Turkmenistan 1
UG - Uganda 1
VE - Venezuela 1
Totale 11.935
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Città #
Dong Ket 781
Chandler 688
Jacksonville 574
Fairfield 531
Woodbridge 411
Houston 384
Ann Arbor 364
Dearborn 321
Wilmington 271
Ashburn 250
Seattle 202
Cambridge 187
Nanjing 170
Dublin 157
Singapore 135
Shanghai 134
Beijing 130
Helsinki 127
New York 127
Falkenstein 126
Boardman 112
Princeton 108
Lawrence 106
Moscow 106
Teramo 100
Nanchang 99
Kunming 67
Des Moines 60
Brussels 52
Milan 43
Rome 38
Ottawa 36
Düsseldorf 34
Pescara 30
Hangzhou 29
Hefei 28
Jakarta 27
Redwood City 25
San Diego 25
Guangzhou 24
London 24
San Mateo 24
Shenyang 23
Falls Church 22
Dallas 19
Los Angeles 19
Dormagen 18
Munich 18
Tallinn 17
Tianjin 17
Tokyo 17
Zhengzhou 16
Napoli 15
Norwalk 15
Roseto Degli Abruzzi 15
Jinan 14
Menlo Park 14
Naples 14
Torino 13
Verona 13
Changchun 12
New Delhi 12
Bangkok 11
Bologna 11
Madrid 11
Auburn Hills 10
Barcelona 10
Chieti 10
Lanzhou 10
Ningbo 10
Perugia 10
Zanjan 10
Ancona 9
Brno 9
Hebei 9
Jiaxing 9
Acerra 8
Ardahan 8
Bari 8
Padova 8
Quezon City 8
Santa Clara 8
Sezze 8
Vienna 8
Changsha 7
Chiesina Uzzanese 7
Florence 7
Kilburn 7
Kraków 7
Orange 7
San Pedro 7
Taipei 7
Trento 7
Bangalore 6
Bitonto 6
Campobasso 6
Chengdu 6
Fuzhou 6
Hounslow 6
Murcia 6
Totale 7.898
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 387
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 307
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 296
Coffee silverskin as a new functional ingredient in bakery products. 247
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 237
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 216
Effect of coffee by-products on the quality of cooked chicken meat-based burgers 201
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 198
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 196
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 195
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 186
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 185
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters 174
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 173
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 151
Yeasts associated with Manteca 151
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 149
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 149
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 146
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 146
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 138
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 138
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 137
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 133
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 124
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 123
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 121
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 120
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 116
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 114
Salame di capra e di pecora halal: indagine di mercato e prospettive economiche 111
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 110
Effect of sulfites on the in vitro antioxidant activity of wines 108
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 107
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 107
Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content 106
Effect of smoking on quality and microbial properties of dry cured ham. 105
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 105
“Biodiversitá di lieviti isolati da mosti di uva montepulciano d’abruzzo in relazione a due sistemi di gestione del suolo" 104
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 104
Effetto dell’affumicatura sulle caratteristiche qualitative e microbiologiche di prosciutto crudo stagionato 104
Quality and stability of gelled candies added with natural pigmented extracts 104
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 103
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 102
Influenza della temperatura di conservazione e della concentrazione di NaCl sulla sopravvivenza di Listeria monocytogenes inoculata in brodo di salmone e in BHI 101
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 101
Technological parameters and anti-oxidant activity in cocoa powder 101
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 101
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 100
Food biopreservation in clean rooms 100
EFFETTO DELL’AFFUMICATURA SULLE CARATTERISTICHE QUALITATIVE E MICROBILOGICHE DI PROSCIUTO CRUDO STAGIONATO 99
Italian dry-cured raw hams: technological aspects 98
Biogenic amine production in dry sausages produced in the Basilicata region 98
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal sausages 97
Biogenic Amines Production During the Ripening of “Pecorino Abruzzese” Cheese 96
Attività istamina-ossidasica di S. xylosus S81 nella soppressata lucana 95
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 94
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese 94
Liquid vapour partition of aroma compounds in sucrose and trehalose solution 93
Effect of vacuum impregnation on salt diffusion and quality of traditional meat ripened products 92
GC-MS AND ELECTRONIC NOSE EVALUATION OF LIQUID-VAPOUR PARTITION OF STRAWBERRY AROMA COMPOUNDS USED TO FLAVOUR CUSTARD DESSERT 92
Role of sugars on flavour release and perception in food matrices. 91
Biogenic amines metabolisms in foods from the perspective of yeasts 89
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk 86
Characterisation of “Pecorino d’Abruzzo” ripened under bran. 85
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia prodotta in Basilicata 84
Influence of Long-Term Ageing on Some Physical Properties of "Aceto Balsamico Tradizionale di Reggio Emilia" 82
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain 82
Safety,Quality and Analytical Authentication of halal Meat Products, with Particular Emphasis on Salami: A Review 81
Biogenic amines during ripening in "Semicotto caprino" cheese: role of eneterococci 79
Production of Biogenic Amines During the Ripening of “Pecorino Abruzzese” Cheese 79
Biogenic amines produced by enterococci isolated from artisanal goat cheese in the South Italy 79
Ripening and seasonal change in microflora and phisico-chemical characteristics of the ewes’ cheese Pecorino Abruzzese 77
Release of aroma compounds in binary and ternary carbohydrate model systems. 77
CHARACTERIZATION OF “PECORINO ABRUZZESE” RIPENED UNDER BRAN 76
Effetto di colture starter autoctone sulla qualità della salsiccia sotto sugna 75
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic and biogenic amine production of Enterococcus faecalis 75
Produzione di acidi grassi liberi da Yarrowia lipolytica in diversi sistemi alimentari 75
Italian cured cured ham: technological Aspects 74
Effect of vacuum impregnation on salt diffusion and quality in traditional meat ripened products 74
Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe’s cheese (Pecorino Abruzzese) 74
Effect of smoking on quality and biogenic amine formation in dry cured ham 73
Determination of partition coefficient of some aroma compounds used in misture to flavour custard dessert. 72
Effect of smoking on quality and biogenic amines formation in dry cured ham. 70
Salt reduction in meat processing: effects of water state and quality of dry cured ham. 70
Technological approach to the reduction of salt content of traditional dry cured hams. 69
Yeasts associated with Manteca cheese 69
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 68
Consumers perception and evaluation of gluten free bakery product added of carob flour 68
Influence of indigenous starter cultures on the free fatty acids content during repening in artisanal sausages produced in the Basilicata region 67
Effect of sweeteners on flavour release in model sistems 67
Studio ecologico di batteri lattici isolati da impasti acidi lucani 67
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient 67
Effects of pH, temperature and NaCl concentration on the growth of Enterococcus faecalis and on biogenic amine production 66
Parametri tecnologici ed attività antiossidante di polveri di cacao 66
Proposal of a rapid extraction-free strategy for cocoa powder antioxidant capacity evaluation 63
Effect of alkalization on bioactive compounds in cocoa powder samples 63
Evolution of microbial population and biogenic amine production in dry sausages produced in Southern Italy 62
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 62
Indagine preliminare sulle caratteristiche microbiologiche e chimiche della Manteca 59
Totale 11.348
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Categoria #
all - tutte 52.535
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 52.535
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.212 0 0 0 0 0 0 374 326 166 152 60 134
2020/20211.941 34 139 59 29 76 159 69 117 189 75 174 821
2021/20221.253 89 125 70 90 111 78 92 118 87 52 290 51
2022/20231.935 256 74 33 232 216 382 32 185 309 107 76 33
2023/2024797 136 92 96 45 57 158 53 31 10 35 31 53
2024/20251.194 74 107 256 229 189 325 14 0 0 0 0 0
Totale 12.166