IRIS
MARTUSCELLI, MARIA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 8.266
AS - Asia 5.178
EU - Europa 4.438
SA - Sud America 712
Continente sconosciuto - Info sul continente non disponibili 293
AF - Africa 110
OC - Oceania 22
Totale 19.019
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.069
CN - Cina 1.496
SG - Singapore 1.425
IT - Italia 1.305
VN - Vietnam 1.012
DE - Germania 837
UA - Ucraina 493
BR - Brasile 481
HK - Hong Kong 448
RU - Federazione Russa 319
SE - Svezia 271
FI - Finlandia 258
GB - Regno Unito 253
IE - Irlanda 181
IN - India 140
FR - Francia 106
ID - Indonesia 97
CA - Canada 91
AR - Argentina 80
TR - Turchia 80
NL - Olanda 72
ES - Italia 70
BE - Belgio 60
MX - Messico 57
BD - Bangladesh 56
PH - Filippine 49
JP - Giappone 43
PL - Polonia 42
KR - Corea 41
EC - Ecuador 40
IR - Iran 40
CO - Colombia 38
TH - Thailandia 36
IQ - Iraq 31
SA - Arabia Saudita 31
PK - Pakistan 27
CL - Cile 24
ZA - Sudafrica 21
AU - Australia 19
AT - Austria 18
EE - Estonia 18
GR - Grecia 18
MY - Malesia 18
PE - Perù 18
CR - Costa Rica 17
CZ - Repubblica Ceca 17
RO - Romania 16
KE - Kenya 15
TW - Taiwan 14
VE - Venezuela 14
DZ - Algeria 13
EU - Europa 13
PT - Portogallo 13
DO - Repubblica Dominicana 12
JO - Giordania 11
SK - Slovacchia (Repubblica Slovacca) 11
TN - Tunisia 10
AE - Emirati Arabi Uniti 9
AZ - Azerbaigian 9
ET - Etiopia 9
LT - Lituania 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
UZ - Uzbekistan 5
AL - Albania 4
BO - Bolivia 4
KG - Kirghizistan 4
MD - Moldavia 4
RS - Serbia 4
UY - Uruguay 4
BA - Bosnia-Erzegovina 3
HU - Ungheria 3
KW - Kuwait 3
LV - Lettonia 3
NI - Nicaragua 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
JM - Giamaica 2
MV - Maldive 2
SD - Sudan 2
Totale 18.715
Salva come PNG Salva come JPEG
Città #
Dong Ket 775
Chandler 679
Singapore 678
Jacksonville 574
Fairfield 531
Ashburn 495
Hong Kong 443
Woodbridge 399
Houston 391
Ann Arbor 364
Beijing 332
San Jose 322
Dearborn 318
Wilmington 270
Council Bluffs 227
Seattle 205
Cambridge 187
Nanjing 169
Dublin 165
New York 165
Helsinki 160
The Dalles 160
Shanghai 142
Boardman 129
Falkenstein 126
Moscow 115
Teramo 111
Princeton 109
Lawrence 106
Nanchang 95
Ho Chi Minh City 89
Santa Clara 85
Omaha 73
Milan 72
Rome 72
Kunming 68
Des Moines 62
Los Angeles 53
Munich 53
Brussels 52
Hanoi 44
Orem 43
Pescara 43
Parma 42
Chicago 41
Ottawa 41
Phoenix 39
Dallas 38
Jakarta 34
London 34
Tianjin 34
Guangzhou 33
Tokyo 33
Düsseldorf 32
Frankfurt am Main 32
São Paulo 32
Hefei 31
Hangzhou 30
Naples 30
San Diego 27
Redwood City 25
Chennai 24
San Mateo 23
Shenyang 23
Falls Church 22
Medellín 20
Bologna 19
San Francisco 19
Warsaw 19
Dormagen 18
Zhengzhou 18
Amsterdam 17
Atlanta 17
Haiphong 17
Mexico City 17
Tallinn 17
Bangkok 16
New Delhi 16
Norwalk 16
Rio de Janeiro 16
Barcelona 15
Guayaquil 15
Montreal 15
Napoli 15
Roseto Degli Abruzzi 15
Verona 15
Vienna 15
Jeddah 14
Jinan 14
Menlo Park 14
Philadelphia 14
Bari 13
Madrid 13
Nairobi 13
Torino 13
Brasília 12
Changchun 12
Quito 12
Santiago 12
Washington 12
Totale 10.986
Salva come PNG Salva come JPEG
Nome #
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 707
Prediction of the salt content from water activity analysis in dry-cured ham. 461
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 378
Coffee silverskin as a new functional ingredient in bakery products. 369
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 297
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 280
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 279
Effect of coffee by-products on the quality of cooked chicken meat-based burgers 277
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 264
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 263
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 249
Exploring Aperitif Habits among Italian Consumers: The Interplay between Food Choices and Understimated Hazards 245
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 243
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters 227
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 223
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 212
Yeasts associated with Manteca 205
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 199
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 198
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 196
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 195
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 194
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 193
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 190
Consumers perception and evaluation of gluten free bakery product added of carob flour 188
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 186
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 183
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 182
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 180
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 177
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 173
Salame di capra e di pecora halal: indagine di mercato e prospettive economiche 170
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 169
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 166
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 164
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 161
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 155
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain 155
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 150
Effect of sulfites on the in vitro antioxidant activity of wines 149
Biogenic amines produced by enterococci isolated from artisanal goat cheese in the South Italy 148
Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content 147
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 146
Release of aroma compounds in binary and ternary carbohydrate model systems. 143
“Biodiversitá di lieviti isolati da mosti di uva montepulciano d’abruzzo in relazione a due sistemi di gestione del suolo" 142
Attività istamina-ossidasica di S. xylosus S81 nella soppressata lucana 142
Biogenic amine production in dry sausages produced in the Basilicata region 141
Biogenic amines metabolisms in foods from the perspective of yeasts 138
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 137
Technological parameters and anti-oxidant activity in cocoa powder 137
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 136
Oxidative status of Marchigiana beef enriched in n-3 fatty acids and vitamin E, treated with a blend of oregano and rosemary essential oils 135
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 134
Quality and stability of gelled candies added with natural pigmented extracts 133
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 133
Effect of smoking on quality and microbial properties of dry cured ham. 132
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk 131
Biogenic Amines’ Content in Safe and Quality Food 131
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 130
Influenza della temperatura di conservazione e della concentrazione di NaCl sulla sopravvivenza di Listeria monocytogenes inoculata in brodo di salmone e in BHI 130
Food biopreservation in clean rooms 130
Italian dry-cured raw hams: technological aspects 128
Effetto dell’affumicatura sulle caratteristiche qualitative e microbiologiche di prosciutto crudo stagionato 128
Role of sugars on flavour release and perception in food matrices. 127
Biogenic Amines Production During the Ripening of “Pecorino Abruzzese” Cheese 127
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties 127
A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market 125
Biogenic amines during ripening in "Semicotto caprino" cheese: role of eneterococci 125
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 124
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese 124
EFFETTO DELL’AFFUMICATURA SULLE CARATTERISTICHE QUALITATIVE E MICROBILOGICHE DI PROSCIUTO CRUDO STAGIONATO 124
Liquid vapour partition of aroma compounds in sucrose and trehalose solution 121
GC-MS AND ELECTRONIC NOSE EVALUATION OF LIQUID-VAPOUR PARTITION OF STRAWBERRY AROMA COMPOUNDS USED TO FLAVOUR CUSTARD DESSERT 120
Effect of vacuum impregnation on salt diffusion and quality of traditional meat ripened products 118
Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives 118
Effect of smoking on quality and biogenic amines formation in dry cured ham. 116
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient 114
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic and biogenic amine production of Enterococcus faecalis 113
Production of Biogenic Amines During the Ripening of “Pecorino Abruzzese” Cheese 113
Italian cured cured ham: technological Aspects 112
Approaching to biogenic amines as quality markers in packaged chicken meat 111
Safety,Quality and Analytical Authentication of halal Meat Products, with Particular Emphasis on Salami: A Review 111
Effetto di colture starter autoctone sulla qualità della salsiccia sotto sugna 110
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia prodotta in Basilicata 110
Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe’s cheese (Pecorino Abruzzese) 109
Influence of Long-Term Ageing on Some Physical Properties of "Aceto Balsamico Tradizionale di Reggio Emilia" 109
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. 109
Characterisation of “Pecorino d’Abruzzo” ripened under bran. 108
Effect of smoking on quality and biogenic amine formation in dry cured ham 108
Produzione di acidi grassi liberi da Yarrowia lipolytica in diversi sistemi alimentari 106
CHARACTERIZATION OF “PECORINO ABRUZZESE” RIPENED UNDER BRAN 105
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 104
Effect of vacuum impregnation on salt diffusion and quality in traditional meat ripened products 104
Salt reduction in meat processing: effects of water state and quality of dry cured ham. 104
Ripening and seasonal change in microflora and phisico-chemical characteristics of the ewes’ cheese Pecorino Abruzzese 104
The Valorization of Potato Peels as a Functional Ingredient in the Food Industry: A Comprehensive Review. 102
Determination of partition coefficient of some aroma compounds used in misture to flavour custard dessert. 102
Yeasts associated with Manteca cheese 101
Technological approach to the reduction of salt content of traditional dry cured hams. 100
Effect of sweeteners on flavour release in model sistems 97
Totale 16.546
Salva come PNG Salva come JPEG
Categoria #
all - tutte 87.681
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 87.681
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.023 0 0 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
2025/20264.598 307 193 417 509 312 141 441 336 633 727 238 344
2026/2027861 458 182 221 0 0 0 0 0 0 0 0 0
Totale 19.019