IRIS
MARTUSCELLI, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 5.908
EU - Europa 2.880
AS - Asia 1.809
SA - Sud America 42
AF - Africa 16
Continente sconosciuto - Info sul continente non disponibili 13
OC - Oceania 9
Totale 10.677
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Nazione #
US - Stati Uniti d'America 5.842
VN - Vietnam 784
IT - Italia 781
CN - Cina 728
DE - Germania 585
UA - Ucraina 482
FI - Finlandia 204
SE - Svezia 183
GB - Regno Unito 171
IE - Irlanda 169
RU - Federazione Russa 77
BE - Belgio 54
ID - Indonesia 51
CA - Canada 47
IN - India 42
TR - Turchia 42
FR - Francia 40
KR - Corea 36
ES - Italia 29
TH - Thailandia 26
IR - Iran 24
PH - Filippine 24
JP - Giappone 20
NL - Olanda 20
PL - Polonia 20
BR - Brasile 17
EE - Estonia 16
EU - Europa 13
GR - Grecia 12
MX - Messico 12
TW - Taiwan 9
AU - Australia 8
AR - Argentina 7
CR - Costa Rica 7
MY - Malesia 7
CO - Colombia 6
NO - Norvegia 5
RO - Romania 5
CH - Svizzera 4
EC - Ecuador 4
PE - Perù 4
SK - Slovacchia (Repubblica Slovacca) 4
BG - Bulgaria 3
CL - Cile 3
CZ - Repubblica Ceca 3
HK - Hong Kong 3
IQ - Iraq 3
LT - Lituania 3
PT - Portogallo 3
SG - Singapore 3
DK - Danimarca 2
DZ - Algeria 2
EG - Egitto 2
ET - Etiopia 2
HU - Ungheria 2
IL - Israele 2
LK - Sri Lanka 2
MA - Marocco 2
NG - Nigeria 2
RS - Serbia 2
SD - Sudan 2
SN - Senegal 2
AE - Emirati Arabi Uniti 1
BN - Brunei Darussalam 1
KE - Kenya 1
LB - Libano 1
LV - Lettonia 1
NZ - Nuova Zelanda 1
UG - Uganda 1
VE - Venezuela 1
Totale 10.677
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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 231
Seattle 202
Cambridge 187
Nanjing 170
Dublin 155
New York 127
Beijing 121
Helsinki 117
Princeton 108
Lawrence 106
Nanchang 99
Teramo 98
Boardman 76
Kunming 67
Des Moines 60
Brussels 50
Ottawa 35
Düsseldorf 34
Hefei 28
Hangzhou 27
Jakarta 27
Rome 26
Redwood City 25
San Diego 25
San Mateo 24
Falls Church 22
Shenyang 22
Milan 20
Pescara 20
Dormagen 18
Tianjin 17
Tallinn 16
Tokyo 16
Zhengzhou 16
Napoli 15
Norwalk 15
Roseto Degli Abruzzi 15
Shanghai 15
Jinan 14
London 14
Menlo Park 14
Naples 13
Torino 13
Changchun 12
Auburn Hills 10
Lanzhou 10
New Delhi 10
Ningbo 10
Perugia 10
Zanjan 10
Hebei 9
Verona 9
Acerra 8
Ardahan 8
Bangkok 8
Guangzhou 8
Madrid 8
Padova 8
Quezon City 8
Sezze 8
Changsha 7
Chiesina Uzzanese 7
Chieti 7
Jiaxing 7
Kilburn 7
Kraków 7
Orange 7
San Pedro 7
Taipei 7
Trento 7
Bangalore 6
Bari 6
Bitonto 6
Bologna 6
Campobasso 6
Hounslow 6
Los Angeles 6
Moscow 6
Seoul 6
Stuttgart 6
Udine 6
Baotou 5
Chengdu 5
Como 5
Florence 5
Fuzhou 5
Hermosillo 5
Mountain View 5
Murcia 5
Taizhou 5
Tappahannock 5
Totale 7.185
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 382
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 279
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 265
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 231
Coffee silverskin as a new functional ingredient in bakery products. 208
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 207
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 185
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 183
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 178
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 174
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 172
Effect of coffee by-products on the quality of cooked chicken meat-based burgers 171
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 165
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters 160
Yeasts associated with Manteca 146
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 140
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 139
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 138
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 136
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 136
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 134
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 132
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 127
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 127
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 120
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 112
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 111
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 111
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 106
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 102
Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content 102
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 101
Effect of smoking on quality and microbial properties of dry cured ham. 100
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 100
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 99
Salame di capra e di pecora halal: indagine di mercato e prospettive economiche 99
Effect of sulfites on the in vitro antioxidant activity of wines 98
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 97
Effetto dell’affumicatura sulle caratteristiche qualitative e microbiologiche di prosciutto crudo stagionato 96
Food biopreservation in clean rooms 96
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 95
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 95
Influenza della temperatura di conservazione e della concentrazione di NaCl sulla sopravvivenza di Listeria monocytogenes inoculata in brodo di salmone e in BHI 94
Biogenic Amines Production During the Ripening of “Pecorino Abruzzese” Cheese 92
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 92
Italian dry-cured raw hams: technological aspects 91
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 91
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 91
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 91
“Biodiversitá di lieviti isolati da mosti di uva montepulciano d’abruzzo in relazione a due sistemi di gestione del suolo" 90
Technological parameters and anti-oxidant activity in cocoa powder 90
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese 89
Quality and stability of gelled candies added with natural pigmented extracts 89
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal sausages 88
Liquid vapour partition of aroma compounds in sucrose and trehalose solution 88
Effect of vacuum impregnation on salt diffusion and quality of traditional meat ripened products 87
Biogenic amine production in dry sausages produced in the Basilicata region 87
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 86
GC-MS AND ELECTRONIC NOSE EVALUATION OF LIQUID-VAPOUR PARTITION OF STRAWBERRY AROMA COMPOUNDS USED TO FLAVOUR CUSTARD DESSERT 86
Role of sugars on flavour release and perception in food matrices. 85
EFFETTO DELL’AFFUMICATURA SULLE CARATTERISTICHE QUALITATIVE E MICROBILOGICHE DI PROSCIUTO CRUDO STAGIONATO 85
Characterisation of “Pecorino d’Abruzzo” ripened under bran. 82
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk 82
Biogenic amines metabolisms in foods from the perspective of yeasts 80
Attività istamina-ossidasica di S. xylosus S81 nella soppressata lucana 80
Influence of Long-Term Ageing on Some Physical Properties of "Aceto Balsamico Tradizionale di Reggio Emilia" 79
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia prodotta in Basilicata 75
Safety,Quality and Analytical Authentication of halal Meat Products, with Particular Emphasis on Salami: A Review 74
Production of Biogenic Amines During the Ripening of “Pecorino Abruzzese” Cheese 72
Effetto di colture starter autoctone sulla qualità della salsiccia sotto sugna 71
Ripening and seasonal change in microflora and phisico-chemical characteristics of the ewes’ cheese Pecorino Abruzzese 71
CHARACTERIZATION OF “PECORINO ABRUZZESE” RIPENED UNDER BRAN 70
Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe’s cheese (Pecorino Abruzzese) 70
Biogenic amines produced by enterococci isolated from artisanal goat cheese in the South Italy 70
Italian cured cured ham: technological Aspects 68
Effect of vacuum impregnation on salt diffusion and quality in traditional meat ripened products 68
Effect of smoking on quality and biogenic amine formation in dry cured ham 68
Release of aroma compounds in binary and ternary carbohydrate model systems. 68
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain 68
Effect of smoking on quality and biogenic amines formation in dry cured ham. 67
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic and biogenic amine production of Enterococcus faecalis 67
Biogenic amines during ripening in "Semicotto caprino" cheese: role of eneterococci 67
Technological approach to the reduction of salt content of traditional dry cured hams. 64
Effect of sweeteners on flavour release in model sistems 64
Determination of partition coefficient of some aroma compounds used in misture to flavour custard dessert. 64
Salt reduction in meat processing: effects of water state and quality of dry cured ham. 64
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 63
Produzione di acidi grassi liberi da Yarrowia lipolytica in diversi sistemi alimentari 62
Effects of pH, temperature and NaCl concentration on the growth of Enterococcus faecalis and on biogenic amine production 61
Parametri tecnologici ed attività antiossidante di polveri di cacao 61
Influence of indigenous starter cultures on the free fatty acids content during repening in artisanal sausages produced in the Basilicata region 60
Yeasts associated with Manteca cheese 60
Studio ecologico di batteri lattici isolati da impasti acidi lucani 59
Effect of alkalization on bioactive compounds in cocoa powder samples 58
Evolution of microbial population and biogenic amine production in dry sausages produced in Southern Italy 56
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient 56
Indagine preliminare sulle caratteristiche microbiologiche e chimiche della Manteca 55
Proposal of a rapid extraction-free strategy for cocoa powder antioxidant capacity evaluation 55
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 54
Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham 53
Totale 10.433
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Categoria #
all - tutte 40.499
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 40.499
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019211 0 0 0 0 0 0 0 0 0 0 78 133
2019/20202.423 35 70 141 457 163 345 374 326 166 152 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
2023/2024715 136 92 96 45 57 158 53 31 10 35 2 0
Totale 10.890