CINECA IRIS Institutional Research Information System

MACALUSO, MONICA
 Distribuzione geografica
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Continente #
EU - Europa 1.490
NA - Nord America 1.120
AS - Asia 467
AF - Africa 80
OC - Oceania 19
SA - Sud America 15
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.192
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Nazione #
US - Stati Uniti d'America 1.102
IT - Italia 870
SE - Svezia 308
SG - Singapore 205
CN - Cina 143
DE - Germania 74
CI - Costa d'Avorio 59
BG - Bulgaria 54
AT - Austria 45
VN - Vietnam 36
FR - Francia 26
IN - India 22
GB - Regno Unito 21
PK - Pakistan 20
ES - Italia 19
PL - Polonia 18
AU - Australia 16
IE - Irlanda 15
CA - Canada 14
PH - Filippine 11
CZ - Repubblica Ceca 10
HK - Hong Kong 10
TR - Turchia 10
FI - Finlandia 8
SN - Senegal 8
BR - Brasile 7
NG - Nigeria 6
AR - Argentina 5
BE - Belgio 4
MX - Messico 4
RS - Serbia 4
DZ - Algeria 3
HR - Croazia 3
NL - Olanda 3
NZ - Nuova Zelanda 3
RU - Federazione Russa 3
CH - Svizzera 2
CL - Cile 2
KR - Corea 2
MA - Marocco 2
TW - Taiwan 2
ZA - Sudafrica 2
AE - Emirati Arabi Uniti 1
BD - Bangladesh 1
EU - Europa 1
ID - Indonesia 1
IR - Iran 1
JO - Giordania 1
LB - Libano 1
MD - Moldavia 1
ME - Montenegro 1
PE - Perù 1
RO - Romania 1
Totale 3.192
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Città #
Serra 329
Chandler 130
Pisa 121
Milan 114
Fairfield 101
Singapore 101
Ashburn 85
New York 62
Abidjan 59
Sofia 53
Santa Clara 51
Seattle 50
Boardman 46
Vienna 45
Cambridge 40
Houston 40
Beijing 39
Woodbridge 39
Wilmington 34
Florence 32
Princeton 31
Bremen 24
Lawrence 24
Dong Ket 23
Rome 22
Livorno 20
Redwood City 20
Medford 18
Boulder 17
Ogden 17
Redmond 17
Warsaw 17
Ann Arbor 14
Frankfurt am Main 13
Fuzhou 10
Shanghai 10
Des Moines 9
Marseille 9
Vicopisano 9
Dakar 8
Hong Kong 8
Norwalk 8
Ottawa 8
Brno 7
Dublin 7
Islamabad 7
Telford 7
Istanbul 6
Kühn 6
Lagos 6
London 6
Lucca 6
Quanzhou 6
San Diego 6
Boydton 5
Chicago 5
Hyderabad 5
Munich 5
Nanjing 5
Sevilla 5
Altamura 4
Bastia umbra 4
Chengdu 4
Fiano 4
Gujranwala 4
Helsinki 4
Jaén 4
Lahug 4
Lappeenranta 4
Los Angeles 4
Lucknow 4
Pune 4
Torino 4
Wuhan 4
Belgrade 3
Brussels 3
Capannori 3
Coimbatore 3
Federal 3
Hebei 3
Massa Lombarda 3
Murcia 3
Naga 3
New Delhi 3
Olomouc 3
Seelze 3
Shenyang 3
Shenzhen 3
Toronto 3
Vallés 3
Anglet 2
Antakya 2
Asti 2
Bainbridge Island 2
Bale 2
Bari 2
Bern 2
Cagliari 2
Castelfranco di Sotto 2
Dallas 2
Totale 2.151
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Nome #
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 210
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 188
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 175
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 173
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 170
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 142
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 136
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 126
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 123
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains 121
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 116
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 106
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 99
Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra-ingredients used in formulation. A review 95
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 93
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 90
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 89
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 88
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 85
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 80
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) 76
Improvement of Cesanese d'Affile wine expression: The addition of solid carbon dioxide for the valorization of an autochthonous vine 75
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 73
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 63
Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes 58
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 49
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas 45
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread 43
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 41
Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance 34
Ozone and bioactive compounds in grapes and wine 30
Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine 29
The protective combined effect of chitosan and essential oil coatings on cheese and cured meat against the oviposition of Piophila casei 29
Impact of different packaging and capping systems on the secondary shelf-life of white wine 28
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 26
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread 23
Extra Virgin Olive Oils produced from whole and pitted olives using Argon as malaxation gaseous atmosphere: synergic effect of two different strategies to improve oil quality. 20
Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects 17
Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil 14
Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results 12
Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality 12
Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation 12
Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation 10
Citrus reticulata Olive Oil: Production and Nutraceutical Effects on the Cardiovascular System in an In Vivo Rat Model of Metabolic Disorder 6
Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary Results 5
Totale 3.335
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Categoria #
all - tutte 11.594
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 11.594
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020259 0 0 0 0 25 21 43 22 46 49 40 13
2020/2021424 13 17 23 35 33 33 40 11 68 52 40 59
2021/2022421 25 8 9 49 69 36 9 19 34 17 49 97
2022/2023772 97 95 51 55 72 105 32 31 125 5 54 50
2023/2024632 54 65 90 45 92 100 34 25 15 5 57 50
2024/2025383 44 56 62 132 89 0 0 0 0 0 0 0
Totale 3.335