MACALUSO, MONICA
 Distribuzione geografica
Continente #
NA - Nord America 287
EU - Europa 260
AS - Asia 30
AF - Africa 7
SA - Sud America 5
Continente sconosciuto - Info sul continente non disponibili 1
OC - Oceania 1
Totale 591
Nazione #
US - Stati Uniti d'America 281
IT - Italia 132
FR - Francia 87
DE - Germania 20
VN - Vietnam 14
SG - Singapore 7
CA - Canada 5
BR - Brasile 4
RU - Federazione Russa 4
CN - Cina 3
FI - Finlandia 3
GR - Grecia 3
NL - Olanda 3
PL - Polonia 3
ZA - Sudafrica 3
IR - Iran 2
JP - Giappone 2
UA - Ucraina 2
AE - Emirati Arabi Uniti 1
AU - Australia 1
BG - Bulgaria 1
CI - Costa d'Avorio 1
CL - Cile 1
CM - Camerun 1
CZ - Repubblica Ceca 1
DZ - Algeria 1
HR - Croazia 1
IN - India 1
MX - Messico 1
NG - Nigeria 1
SS - ???statistics.table.value.countryCode.SS??? 1
Totale 591
Città #
Pisa 42
Ashburn 39
Santa Cruz 28
Serra 20
Fairfield 14
Dong Ket 12
Woodbridge 12
Houston 11
Seattle 10
Buffalo 9
Cambridge 9
Paris 8
Council Bluffs 7
Dallas 7
Las Vegas 7
Urbino 7
Columbus 6
Los Angeles 6
Wilmington 6
Vicopisano 5
Bremen 4
Chicago 4
La Spezia 4
Rome 4
San Diego 4
Amsterdam 3
Camerino 3
Helsinki 3
Lake Forest 3
Milan 3
New York 3
Riva 3
Warsaw 3
Ann Arbor 2
Beijing 2
Carbonia 2
Castel Volturno 2
Falkenstein 2
Florence 2
Honcho 2
Muizenberg 2
Ottawa 2
Phoenix 2
Quarrata 2
São Paulo 2
Trento 2
Abidjan 1
Allen 1
Atlanta 1
Azcapotzalco 1
Bengaluru 1
Bloomfield 1
Brisbane 1
Campinas 1
Capannori 1
Cesena 1
Chaidari 1
Chandler 1
Des Moines 1
Esslingen am Neckar 1
Fleming Island 1
Frankfurt am Main 1
Genoa 1
Giessen 1
Hamilton 1
Henderson 1
Herndon 1
Kutina 1
Lincoln 1
Lucca 1
Magdeburg 1
Milpitas 1
Mountain View 1
Nantes 1
Noicattaro 1
Pittsburgh 1
Port Harcourt 1
Reston 1
Rio Grande 1
Salem 1
San Francisco 1
Scranton 1
Sesto Fiorentino 1
Shanghai 1
Silverton 1
Torino 1
Toronto 1
Trípolis 1
Tucson 1
Vancouver 1
Verona 1
Totale 380
Nome #
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features., file e0d6c92d-80b6-fcf8-e053-d805fe0aa794 129
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients, file e0d6c92b-5be0-fcf8-e053-d805fe0aa794 111
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil, file e0d6c92b-1ead-fcf8-e053-d805fe0aa794 92
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits, file e0d6c92d-983b-fcf8-e053-d805fe0aa794 72
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, file e0d6c930-6375-fcf8-e053-d805fe0aa794 39
Chemical vs. Enzymatic refining to produce peanut oil for edible use or to obtain a sustainable and cost-effective protector for stored grains against Sitophilus zeamais (Coleoptera: Curculionidae), file a7d625f4-8926-4b08-9c24-16127625ba4e 22
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts, file bc4f4101-df50-4d31-a8e9-b1c4f0b64812 19
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils, file e0d6c92e-b575-fcf8-e053-d805fe0aa794 16
Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine, file b40eb323-960a-4cbc-baae-3cc1764cebce 13
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality, file 9d308736-2d61-4524-bc36-fd6c442d4648 9
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning, file e0d6c92e-7e65-fcf8-e053-d805fe0aa794 9
Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes, file 84ff9e36-8953-4a6c-93b2-b992e71249bb 8
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety, file e0d6c92e-7e62-fcf8-e053-d805fe0aa794 8
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features, file e0d6c92f-496e-fcf8-e053-d805fe0aa794 7
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?, file b4987f8c-89fe-4201-8910-f371b49d2f82 6
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, file e0d6c92b-1f05-fcf8-e053-d805fe0aa794 6
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread, file e0d6c92e-d20b-fcf8-e053-d805fe0aa794 6
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties, file e0d6c931-1957-fcf8-e053-d805fe0aa794 6
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine, file d43ba81f-37cd-459f-bab8-0f680e2472ee 5
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique, file e0d6c930-5cea-fcf8-e053-d805fe0aa794 4
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice, file e0d6c92a-c09c-fcf8-e053-d805fe0aa794 3
Ozone and bioactive compounds in grapes and wine, file e0d6c931-bf6d-fcf8-e053-d805fe0aa794 3
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas, file e0d6c931-f544-fcf8-e053-d805fe0aa794 3
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds, file 719f6a5c-7f1c-4321-8bdd-21d86d3280e1 2
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system, file e0d6c92e-e3be-fcf8-e053-d805fe0aa794 2
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake, file e0d6c92f-3847-fcf8-e053-d805fe0aa794 2
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results, file e0d6c930-85e1-fcf8-e053-d805fe0aa794 2
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds, file e0d6c931-fcce-fcf8-e053-d805fe0aa794 2
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread, file 03d96238-2f6a-4ef1-9cd4-5ab2a1a58676 1
The protective combined effect of chitosan and essential oil coatings on cheese and cured meat against the oviposition of Piophila casei, file 35c0c82e-9e41-4c89-9e3a-f458b697a4f2 1
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains, file e0d6c92b-1eab-fcf8-e053-d805fe0aa794 1
Totale 609
Categoria #
all - tutte 1.879
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 1.879


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20191 0 0 0 0 0 0 0 0 0 0 1 0
2019/202038 0 0 1 0 0 0 2 0 0 11 4 20
2020/2021101 9 5 0 7 4 20 2 3 11 14 14 12
2021/2022113 19 4 5 5 10 3 6 6 3 5 37 10
2022/2023143 3 7 22 23 11 7 8 2 1 9 11 39
2023/2024209 16 10 13 11 20 45 43 19 11 15 6 0
Totale 609