Distribuzione geografica
Continente #
NA - Nord America 8102
EU - Europa 7854
AS - Asia 1852
AF - Africa 269
SA - Sud America 69
OC - Oceania 56
Continente sconosciuto - Info sul continente non disponibili 5
Totale 18207
Nazione #
US - Stati Uniti d'America 7682
IT - Italia 3942
SE - Svezia 1212
CN - Cina 1066
BG - Bulgaria 624
DE - Germania 612
CA - Canada 373
GB - Regno Unito 359
TR - Turchia 351
UA - Ucraina 231
VN - Vietnam 222
FI - Finlandia 199
AT - Austria 184
FR - Francia 169
CI - Costa d'Avorio 141
BE - Belgio 64
RU - Federazione Russa 62
ES - Italia 47
NG - Nigeria 47
MX - Messico 45
IN - India 41
AU - Australia 38
NL - Olanda 33
BR - Brasile 30
PK - Pakistan 30
IR - Iran 26
DZ - Algeria 25
SN - Senegal 24
PT - Portogallo 22
ID - Indonesia 19
NZ - Nuova Zelanda 18
PH - Filippine 16
JP - Giappone 14
CL - Cile 13
RO - Romania 13
MA - Marocco 12
TW - Taiwan 12
AR - Argentina 11
HK - Hong Kong 11
GR - Grecia 10
HR - Croazia 10
MY - Malesia 10
IL - Israele 9
PL - Polonia 9
DK - Danimarca 8
EC - Ecuador 7
IE - Irlanda 7
SG - Singapore 7
CZ - Repubblica Ceca 6
EG - Egitto 6
TH - Thailandia 6
CH - Svizzera 5
RS - Serbia 5
EU - Europa 4
HU - Ungheria 4
KE - Kenya 4
LT - Lituania 4
NO - Norvegia 4
PE - Perù 4
SI - Slovenia 4
TN - Tunisia 4
KR - Corea 3
UZ - Uzbekistan 3
ZA - Sudafrica 3
CD - Congo 2
CO - Colombia 2
ME - Montenegro 2
A1 - ???statistics.table.value.countryCode.A1??? 1
BD - Bangladesh 1
CR - Costa Rica 1
ET - Etiopia 1
IQ - Iraq 1
JO - Giordania 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LB - Libano 1
LV - Lettonia 1
MD - Moldavia 1
PR - Porto Rico 1
PY - Paraguay 1
SK - Slovacchia (Repubblica Slovacca) 1
UY - Uruguay 1
Totale 18207
Città #
Serra 1888
Chandler 1023
Ann Arbor 1013
Woodbridge 995
Sofia 621
Houston 614
Fairfield 497
Beijing 474
Ottawa 332
Izmir 304
Jacksonville 288
Princeton 269
Wilmington 256
Lawrence 231
Ashburn 193
Cambridge 193
Nanjing 186
Seattle 177
Medford 167
Vienna 153
Des Moines 145
Abidjan 141
Redwood City 132
Milan 106
Dong Ket 92
Florence 89
Dearborn 81
Nanchang 79
Bremen 74
Pisa 70
Rome 67
Frankfurt am Main 64
Brussels 58
Munich 47
Lagos 45
Lancaster 44
San Diego 44
Jüchen 43
Kunming 41
Torino 41
Tianjin 37
London 36
Boulder 33
Livorno 32
Changsha 31
Shenyang 28
Jiaxing 27
Lucca 27
Montréal 27
Hebei 26
Redmond 26
Dakar 24
Falls Church 24
Norwalk 23
Dallas 20
Orange 19
Guangzhou 16
Islamabad 16
Verona 16
Carrara 15
Hangzhou 15
Ravenna 14
Hefei 13
Bologna 12
Chengdu 12
Padova 12
Perugia 12
Taipei 12
Turin 12
Lanzhou 11
Kocaeli 10
Marseille 10
Napoli 10
Parma 10
Tizi 10
Agrate 9
Auburn Hills 9
Boydton 9
Brescia 9
Catania 9
Central District 9
Duncan 9
Düsseldorf 9
Istanbul 9
Santiago 9
Sevilla 9
Shanghai 9
Bari 8
Boardman 8
Brackley 8
Dunkerque 8
Fuzhou 8
Jakarta 8
Mexico 8
Nürnberg 8
Athens 7
Bra 7
Changchun 7
Chicago 7
El Segundo 7
Totale 12262
Nome #
L'uso della neve carbonica nella produzione di olio extravergine di oliva di elevata qualità 489
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 311
Supercritical fluid extraction of oil from microalga Spirulina (Arthrospira) platensis 232
A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position 203
The influence of packaging on the time evolution of red wine 199
Supercritical fluid extraction in sunflower seed technology 193
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 190
Effects of sourdough on bread properties (sensory and nutritional qualities and product shelf-life) 188
Changes in physicochemical and sensory characteristics of fresh bread rolls maintained in different storage conditions 183
The utilization of solid carbon dioxide in the extraction of extra-virgin olive oil. 177
Study of the migration of chemicals from conventional food contact materials into food and environment: hurdles and limits for a whole hazard identification and risk assessment 175
Shaping food systems towards improved nutrition: a case study on Tuscan Bread PDO 170
Preliminary Results About the Use of Argon and Carbon Dioxide in the Extra Virgin Olive Oil (EVOO) Storage to Extend Oil Shelf Life: Chemical and Sensorial Point of View 169
Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. 166
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 161
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 159
Development of phenol-enriched olive oil with phenolic compounds extracted from wastewater produced by physical refining 158
Freshness evaluation of grass carp (Ctenopharyngodon idellus) by electronic nose 157
A simplified method to estimate Sc-CO2 extraction of bioactive compounds from different matrices: Chili pepper vs. tomato by-products 156
A dilution/sampling apparatus to continuum process monitoring 153
Influence of glass on the evaporation rate of wines 147
Glass and wine: a good example of the deep relationship between drinkware and beverage 147
The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting 141
Main Operating Conditions That Can Influence the Evolution of Wines during Long-Term Storage 139
Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine 137
Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures 136
A kinetic method to identify the optimum temperature for beta-glucanase activity 134
null 134
Thermal sanitizing of a low-Acid foodstuff. A case study: Truffle sauce packaged in glass jars 130
A reflection of the use of the life cycle assessment tool for agri-food sustainability 128
The influence of packaging on the sensorial evolution of white wine as a function of the operating conditions adopted during storage 128
null 127
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 127
La defogliazione precoce: effetto indotto sulla qualità di uve Sangiovese e di vini sottoposti ad affinamento in legno prolungato. 126
Nutritional value of bread in local and global chains. 125
Multidimensional performance-based approach for the assessment of Global and Local food chains: the GLAMUR project 125
Chemical and Laccase catalysed oxidation of gallic acid: determination of kinetic parameters. 124
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 124
Supercritical fluid extraction of oil from schizochytrium sp. 121
Supercritical fluid extraction of bioactive lipids from microalga Nannochloropsis sp 121
Time evolution of phenol extractions from Sangiovese grapes with and without the addition of solid carbon dioxide 121
Olive Leaf Addition Increases Olive Oil Nutraceutical Properties 120
A kinetic approach to describe the time evolution of red wine as a function of packaging and storage conditions 117
Temperature effect on skin resistance to CO2 mass-transfer in golden delicious apples stored in controlled atmosphere 112
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 112
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains 106
The nutraceutical value of olive oil and its bioactive constituents on the cardiovascular system. Focusing on main strategies to slow down its quality decay during production and storage 106
Postharvest respiration of Golden Delicious apples as a function of environmental PO2 and PCO2 104
null 104
A Mathematical Model to Evaluate the Kinetics of D-glucose and D-fructose Fermentations by Saccharomyces bayanus at Increasing Ethanol Concentration 103
Modello cinetico della polimerizzazione termoossidativa di un olio vegetale 101
A tentative model to describe the evolution of phenolic compounds during the maceration of Sangiovese and Merlot grapes 101
Essential Oil Composition and Biological Activity of “Pompia”, a Sardinian Citrus Ecotype 101
Preliminary results on the influence of carbonic snow addition during the olive processing: oil extraction yield and elemental profile. 100
null 100
Risultati del lavoro di selezione clonale del “Sangiovese” in Val di Cornia 99
Spoilage of Italian quality wine aged in oak barrels 99
Kinetics of D-glucose and D-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae. 97
Automatic control of aerobic and anaerobic respiration rates of fruits stored in refrigerated and controlled atmosphere 96
Microbial production of food grade alginates using selected strains of Pseudomonas spp 96
Effect of the thermal treatment due to home cooking on food security of packaged fresh egg pasta 96
Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids 95
A mathematical model to describe malolactic fermentation 93
Automatic control of respiration rate during fruit storage 92
La criomacerazione prefermentativa nella produzione di vini di qualità 92
Isolation and kinetics and bio-molecular characterization of malolactic bacterial strains by musts and wines from different zones for the high quality wine production 91
Analytical Methods for Olive Oil Elemental Profile and Influence of Carbonic Snow Addition in the Extraction Phase 91
The kinetics of fermentations in sourdough bread stored at different temperature and influence on bread quality. 91
Kinetics and thermodynamics of L-malate and D-glucose bioconversion promoted by Leuconostoc Oenos 90
Cold maceration in production of high quality wine 89
L'anidride solforosa: un additivo di largo impiego in enologia 89
Aerobic respiration rate of Golden Delicious apples as a function of temperature and PO2 89
The effect of drought stress on some characteristics of sunflower seeds 88
Supercritical fluid extraction of antioxidants from pepper (Capsicum annuum L.) 88
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard X-rays 87
Can consumers be influenced by the glass shape in defining sensory attributes of red wines or is this idea a marketing mystification? 87
Changes in some morphological and physical properties of Golden Delicious apples during fruit growth 86
Thermal oxidative stability of evening primrose oil extracted with supercritical carbon dioxide and hexane 86
null 85
Impiego della criomacerazione nella vinificazione di uve Sangiovese, in vite qualitas, in vino excellentia 84
Confronto tra le caratteristiche produttive di viti di età diversa allevate in un unico vigneto. 82
The influence of ripeness stage and growth area on myrtle-leaved orange (chinotto) peel essential oil composition 81
Title: The kinetics of alcoholic fermentation in model solutions characterised by high sugar concentration: different behaviour of two yeast strains. 80
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 80
The effect of ripening degree and irrigation regimes of fruits on the quality of extra-virgin olive oil extracted with or without the addition of carbonic snow 79
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 79
The oleic/linoleic ratio in achenes coming from sunflower lines treated with hard x-rays 78
La selezione clonale del “Sangiovese” nel territorio del Morellino di Scansano 77
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 77
A tentative mathematical model to describe the evolution of the aerobic and anaerobic respiration rates of golden deliciuos apples with temperature, PO2 and PCO2 76
Ad ogni vino il suo calice: dalla percezione al dato sperimentale 76
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 76
The rate of substrate consumption and ATP production in modelling the respiration process of apples stored in C.A. 75
Inquinamento da salmonella spp. nella pasta fresca alimentare: un rischio che va predeterminato o sperimentalmente misurato? 75
Kinetics of respiration and fermentation in golden delicious apples stored in controlled atmosphere 74
Viticulture and enology: present and future perspective for the mediterranean area from tradition to innovation 74
Aspetti cinetici della fermentazione alcolica condotta in soluzioni modello e in vini ad elevato residuo zuccherino impiegando un ceppo di lievito disponibile in commercio 73
A kinetic method to evaluate the effect of environmental variability on the quality of an extra virgin olive oil 73
La macerazione prefermentativa a freddo nella vinificazione di uve Vermentino 72
Totale 12048
Categoria #
all - tutte 31557
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 31557

Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/201857 0000 00 00 00057
2018/20192257 54394458 27670 80964 103414181145
2019/20203540 3842461091166 195212 279133 20228029359
2020/20212068 12650145122 235153 179166 243212130307
2021/20222928 12324285203 534389 90144 16081156721
2022/20233614 464445230362 382473 108284 591632075
Totale 18780