IRIS
MARTUSCELLI, MARIA
 Distribuzione geografica
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Continente #
NA - Nord America 6.638
AS - Asia 3.889
EU - Europa 3.850
SA - Sud America 486
AF - Africa 54
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 14
Totale 14.947
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Nazione #
US - Stati Uniti d'America 6.511
CN - Cina 1.233
IT - Italia 1.049
VN - Vietnam 962
SG - Singapore 847
DE - Germania 789
UA - Ucraina 494
BR - Brasile 376
HK - Hong Kong 339
RU - Federazione Russa 311
FI - Finlandia 230
GB - Regno Unito 222
SE - Svezia 193
IE - Irlanda 174
IN - India 77
ID - Indonesia 75
FR - Francia 64
TR - Turchia 63
CA - Canada 62
BE - Belgio 58
ES - Italia 55
NL - Olanda 47
KR - Corea 41
IR - Iran 40
MX - Messico 36
TH - Thailandia 33
PH - Filippine 32
AR - Argentina 31
PL - Polonia 31
JP - Giappone 30
EC - Ecuador 24
CO - Colombia 19
EE - Estonia 18
GR - Grecia 17
AT - Austria 16
CZ - Repubblica Ceca 16
IQ - Iraq 16
PE - Perù 15
AU - Australia 14
BD - Bangladesh 14
EU - Europa 13
ZA - Sudafrica 13
TW - Taiwan 12
CR - Costa Rica 11
PK - Pakistan 11
SA - Arabia Saudita 11
DO - Repubblica Dominicana 10
MY - Malesia 10
DZ - Algeria 9
RO - Romania 9
LT - Lituania 8
SK - Slovacchia (Repubblica Slovacca) 8
CL - Cile 7
AE - Emirati Arabi Uniti 6
CH - Svizzera 6
NO - Norvegia 6
PT - Portogallo 6
AZ - Azerbaigian 5
BG - Bulgaria 5
DK - Danimarca 5
EG - Egitto 5
KZ - Kazakistan 5
LK - Sri Lanka 5
VE - Venezuela 5
ET - Etiopia 4
IL - Israele 4
KE - Kenya 4
LB - Libano 4
MA - Marocco 4
NG - Nigeria 4
PY - Paraguay 4
SN - Senegal 4
UY - Uruguay 4
UZ - Uzbekistan 4
HU - Ungheria 3
JO - Giordania 3
TT - Trinidad e Tobago 3
BB - Barbados 2
BY - Bielorussia 2
KG - Kirghizistan 2
LV - Lettonia 2
NZ - Nuova Zelanda 2
RS - Serbia 2
SD - Sudan 2
TN - Tunisia 2
AL - Albania 1
BN - Brunei Darussalam 1
BO - Bolivia 1
CG - Congo 1
GM - Gambi 1
GT - Guatemala 1
HR - Croazia 1
IM - Isola di Man 1
MD - Moldavia 1
NI - Nicaragua 1
NP - Nepal 1
OM - Oman 1
PS - Palestinian Territory 1
TM - Turkmenistan 1
UG - Uganda 1
Totale 14.945
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Città #
Dong Ket 781
Chandler 688
Jacksonville 575
Fairfield 531
Woodbridge 411
Houston 386
Ann Arbor 364
Hong Kong 336
Dearborn 321
Singapore 302
Ashburn 278
Beijing 275
Wilmington 271
Seattle 204
Cambridge 187
Nanjing 170
Dublin 159
The Dalles 159
New York 145
Shanghai 137
Helsinki 131
Falkenstein 126
Boardman 113
Moscow 113
Princeton 108
Lawrence 106
Teramo 100
Nanchang 99
Ho Chi Minh City 74
Kunming 67
Des Moines 61
Rome 56
Milan 54
Brussels 52
Munich 40
Los Angeles 38
Pescara 38
Ottawa 37
Santa Clara 37
Düsseldorf 34
Hanoi 31
Hefei 31
Jakarta 31
Guangzhou 30
London 30
Hangzhou 29
San Diego 26
São Paulo 26
Redwood City 25
San Mateo 24
Shenyang 23
Tianjin 23
Falls Church 22
Dallas 21
Tokyo 21
Council Bluffs 19
Dormagen 18
Naples 18
Zhengzhou 18
Tallinn 17
Napoli 15
Norwalk 15
Roseto Degli Abruzzi 15
Verona 15
Bangkok 14
Barcelona 14
Jinan 14
Menlo Park 14
New Delhi 14
Chicago 13
Haiphong 13
Torino 13
Vienna 13
Warsaw 13
Changchun 12
Frankfurt am Main 12
Bari 11
Bologna 11
Città Sant'Angelo 11
Madrid 11
Auburn Hills 10
Chennai 10
Chieti 10
Lanzhou 10
Medellín 10
Ningbo 10
Perugia 10
Zanjan 10
Ancona 9
Brasília 9
Brno 9
Curitiba 9
Florence 9
Hebei 9
Jiaxing 9
Lima 9
Mexico City 9
Rio de Janeiro 9
Acerra 8
Ankara 8
Totale 9.096
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Nome #
Prediction of the salt content from water activity analysis in dry-cured ham. 427
Evoluzione delle caratteristiche microbiologiche e chimico-fisiche in Longissimus dorsi di scottona marchigiana durante un processo di dry aging in condizioni controllate 401
Breadsticks from ‘Solina’ common wheat (Triticum aestivum) flour: Technological properties of flour and process optimization. 348
Coffee silverskin as a new functional ingredient in bakery products. 299
Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability. 261
Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. 240
Physical properties, microstructure and stability of extra-virgin olive oil based mayonnaise. 236
Effect of coffee by-products on the quality of cooked chicken meat-based burgers 236
High-performance carbon black/molybdenum disulfide nanohybrid sensor for cocoa catechins determination using an extraction-free approach 231
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 226
Influence of phosphorus management on melon (Cucumis melo L.) fruit quality 225
EFFECT OF CONCHING ON PROCYANIDINS AND FUNCTIONAL PROPERTIES OF CHOCOLATE 217
Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters 202
Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. 189
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans 184
Biogenic amines contenta as a measure of the quality of wines of Abruzzo (Italy). 177
Yeasts associated with Manteca 175
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages 169
Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) 167
IMPACT OF HIGH HYDROSTATIC PRESSURE (HP) ON THE BAI INDEX OF SALTED COD (BACCALÀ) DURING REFRIGERATED STORAGE 166
Biogenic amines: a claim for wine (Open access peer-reviewed chapter) 166
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population 162
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system 159
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content 154
Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets". 149
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità 146
A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY) 146
Salame di capra e di pecora halal: indagine di mercato e prospettive economiche 145
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 144
A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy) 140
Casing contribution to proteolytic changes and biogenic amines content in the production of an artisanal naturally fermented dry sausage 137
Influence of Phosphorus management on melon fruit (Cucumis melo l.) colour and other qualitative characteristics 135
Modificazioni microbiche, chimiche e sensoriali di Engraulis encrasicolus in condizioni di refrigerazione, sottoghiaccio e di abuso termico 133
Effect of fermentation, drying and roasting on biogenic amines and other biocompounds in Colombian criollo cocoa beans and shells 132
Effect of sulfites on the in vitro antioxidant activity of wines 131
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain 131
Exploring Aperitif Habits among Italian Consumers: The Interplay between Food Choices and Understimated Hazards 129
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese 129
Effect of phosphorus fertigation on yield and quality of melon fruit (Cucumis melo L.) 123
Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine content 122
Structural and physical properties of EVOO-based mayonnaise as affected by phenolic compounds 122
“Biodiversitá di lieviti isolati da mosti di uva montepulciano d’abruzzo in relazione a due sistemi di gestione del suolo" 121
Biogenic amines produced by enterococci isolated from artisanal goat cheese in the South Italy 121
Effect of smoking on quality and microbial properties of dry cured ham. 120
Attività istamina-ossidasica di S. xylosus S81 nella soppressata lucana 120
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal sausages 120
Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese 119
Quality and stability of gelled candies added with natural pigmented extracts 118
EFFECT OF SMOKING ON QUALITÀ AND MICROBIAL PROPERTIES OF DRY CURED HAM 117
Biogenic amine production in dry sausages produced in the Basilicata region 117
Influenza della temperatura di conservazione e della concentrazione di NaCl sulla sopravvivenza di Listeria monocytogenes inoculata in brodo di salmone e in BHI 115
Effect of different conching processes on procyanidin content and antioxidant properties of chocolate. 115
Technological parameters and anti-oxidant activity in cocoa powder 114
Consumers perception and evaluation of gluten free bakery product added of carob flour 114
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 113
Effetto dell’affumicatura sulle caratteristiche qualitative e microbiologiche di prosciutto crudo stagionato 112
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 111
Food biopreservation in clean rooms 111
Biogenic amines metabolisms in foods from the perspective of yeasts 110
EFFETTO DELL’AFFUMICATURA SULLE CARATTERISTICHE QUALITATIVE E MICROBILOGICHE DI PROSCIUTO CRUDO STAGIONATO 110
Role of sugars on flavour release and perception in food matrices. 109
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese 108
Biogenic Amines Production During the Ripening of “Pecorino Abruzzese” Cheese 108
Italian dry-cured raw hams: technological aspects 107
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 105
GC-MS AND ELECTRONIC NOSE EVALUATION OF LIQUID-VAPOUR PARTITION OF STRAWBERRY AROMA COMPOUNDS USED TO FLAVOUR CUSTARD DESSERT 104
Liquid vapour partition of aroma compounds in sucrose and trehalose solution 104
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties 104
Effect of vacuum impregnation on salt diffusion and quality of traditional meat ripened products 103
Biogenic amines during ripening in "Semicotto caprino" cheese: role of eneterococci 102
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk 99
Biogenic Amines’ Content in Safe and Quality Food 96
Italian cured cured ham: technological Aspects 95
Influence of Long-Term Ageing on Some Physical Properties of "Aceto Balsamico Tradizionale di Reggio Emilia" 95
Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient 95
Characterisation of “Pecorino d’Abruzzo” ripened under bran. 94
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia prodotta in Basilicata 94
Produzione di acidi grassi liberi da Yarrowia lipolytica in diversi sistemi alimentari 92
Production of Biogenic Amines During the Ripening of “Pecorino Abruzzese” Cheese 92
Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives 92
Effect of smoking on quality and biogenic amine formation in dry cured ham 91
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. 91
Effetto di colture starter autoctone sulla qualità della salsiccia sotto sugna 90
Effect of vacuum impregnation on salt diffusion and quality in traditional meat ripened products 90
Release of aroma compounds in binary and ternary carbohydrate model systems. 90
Safety,Quality and Analytical Authentication of halal Meat Products, with Particular Emphasis on Salami: A Review 90
Ripening and seasonal change in microflora and phisico-chemical characteristics of the ewes’ cheese Pecorino Abruzzese 89
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic and biogenic amine production of Enterococcus faecalis 88
Oxidative status of Marchigiana beef enriched in n-3 fatty acids and vitamin E, treated with a blend of oregano and rosemary essential oils 88
Approaching to biogenic amines as quality markers in packaged chicken meat 87
Effect of smoking on quality and biogenic amines formation in dry cured ham. 87
Determination of partition coefficient of some aroma compounds used in misture to flavour custard dessert. 86
Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe’s cheese (Pecorino Abruzzese) 85
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 84
Yeasts associated with Manteca cheese 84
CHARACTERIZATION OF “PECORINO ABRUZZESE” RIPENED UNDER BRAN 83
Salt reduction in meat processing: effects of water state and quality of dry cured ham. 83
Effect of sweeteners on flavour release in model sistems 82
Technological approach to the reduction of salt content of traditional dry cured hams. 79
Influence of indigenous starter cultures on the free fatty acids content during repening in artisanal sausages produced in the Basilicata region 79
Totale 13.633
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Categoria #
all - tutte 72.893
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 72.893
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.680 0 0 0 0 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
2024/20252.697 74 107 256 229 189 325 121 177 212 197 171 639
2025/20261.535 309 196 419 513 98 0 0 0 0 0 0 0
Totale 15.204