CINECA IRIS Institutional Research Information System

MACALUSO, MONICA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 4.374
AS - Asia 2.157
EU - Europa 2.075
SA - Sud America 324
Continente sconosciuto - Info sul continente non disponibili 205
AF - Africa 149
OC - Oceania 20
Totale 9.304
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 4.266
IT - Italia 1.046
SG - Singapore 749
CN - Cina 539
SE - Svezia 331
HK - Hong Kong 311
BR - Brasile 252
VN - Vietnam 202
DE - Germania 148
FR - Francia 102
GB - Regno Unito 66
KR - Corea 61
CI - Costa d'Avorio 59
BG - Bulgaria 56
AT - Austria 52
CA - Canada 52
FI - Finlandia 52
IN - India 52
JP - Giappone 47
RU - Federazione Russa 43
PL - Polonia 36
MX - Messico 34
MA - Marocco 33
AR - Argentina 31
PK - Pakistan 31
ES - Italia 27
NL - Olanda 24
TR - Turchia 22
PH - Filippine 21
AU - Australia 17
BD - Bangladesh 17
CH - Svizzera 16
IE - Irlanda 16
ZA - Sudafrica 16
ID - Indonesia 14
IQ - Iraq 14
EC - Ecuador 13
CZ - Repubblica Ceca 12
UZ - Uzbekistan 11
RO - Romania 10
SN - Senegal 9
UA - Ucraina 9
VE - Venezuela 9
NG - Nigeria 8
SA - Arabia Saudita 7
IL - Israele 6
JO - Giordania 6
MY - Malesia 6
AE - Emirati Arabi Uniti 5
CL - Cile 5
CO - Colombia 5
DZ - Algeria 5
EG - Egitto 5
OM - Oman 5
PT - Portogallo 5
TH - Thailandia 5
TT - Trinidad e Tobago 5
BE - Belgio 4
ET - Etiopia 4
JM - Giamaica 4
LK - Sri Lanka 4
RS - Serbia 4
TW - Taiwan 4
AL - Albania 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
HR - Croazia 3
KE - Kenya 3
LB - Libano 3
MZ - Mozambico 3
NZ - Nuova Zelanda 3
PE - Perù 3
PY - Paraguay 3
AZ - Azerbaigian 2
GA - Gabon 2
GR - Grecia 2
IR - Iran 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
LT - Lituania 2
PA - Panama 2
SY - Repubblica araba siriana 2
UY - Uruguay 2
BF - Burkina Faso 1
BH - Bahrain 1
BO - Bolivia 1
BY - Bielorussia 1
CG - Congo 1
EU - Europa 1
GD - Grenada 1
HN - Honduras 1
KG - Kirghizistan 1
KH - Cambogia 1
LC - Santa Lucia 1
LV - Lettonia 1
MD - Moldavia 1
ME - Montenegro 1
MK - Macedonia 1
NI - Nicaragua 1
PS - Palestinian Territory 1
Totale 9.097
Salva come PNG Salva come JPEG
Città #
Dallas 451
Singapore 427
Ashburn 364
Serra 329
San Jose 311
Hong Kong 305
Santa Clara 240
Pisa 160
Milan 143
Chandler 130
Council Bluffs 117
Shanghai 105
New York 104
Fairfield 101
Beijing 93
Hefei 82
Abidjan 59
Los Angeles 59
Seoul 59
Boardman 58
Sofia 54
Ho Chi Minh City 53
Seattle 53
Hanoi 48
Houston 48
Vienna 48
Munich 47
Tokyo 44
Cambridge 40
Lauterbourg 40
Woodbridge 39
Florence 38
Wilmington 35
Princeton 33
Atlanta 31
Warsaw 31
Rome 30
Casablanca 26
Helsinki 25
São Paulo 25
Bremen 24
Frankfurt am Main 24
Lawrence 24
Dong Ket 23
Buffalo 22
Chicago 22
Livorno 20
Redwood City 20
Orem 19
Turku 19
Medford 18
Redondo Beach 18
Boulder 17
Ogden 17
Redmond 17
London 16
Phoenix 16
Lucca 15
Ann Arbor 14
Zurich 14
Memphis 12
Mexico City 12
Montreal 12
Toronto 12
Fuzhou 11
Brooklyn 10
Marseille 10
Rio de Janeiro 10
Tashkent 10
Baltimore 9
Des Moines 9
Stockholm 9
Vicopisano 9
Dakar 8
Denver 8
Dublin 8
Guangzhou 8
Haiphong 8
Istanbul 8
Johannesburg 8
Lagos 8
Lappeenranta 8
New Delhi 8
Norwalk 8
Nuremberg 8
Ottawa 8
San Diego 8
San Francisco 8
Brno 7
Hyderabad 7
Islamabad 7
Moscow 7
Telford 7
Thetford 7
Amsterdam 6
Bari 6
Campinas 6
Chennai 6
Da Nang 6
Falkenstein 6
Totale 5.197
Salva come PNG Salva come JPEG
Nome #
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 425
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 421
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 374
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 365
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 361
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 322
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 294
Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects 293
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 290
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 268
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 256
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 256
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 253
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 249
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 217
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 205
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 204
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains 198
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) 197
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 195
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 192
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 184
Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil 181
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 181
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 181
Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes 170
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 167
Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality 156
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 151
Citrus reticulata Olive Oil: Production and Nutraceutical Effects on the Cardiovascular System in an In Vivo Rat Model of Metabolic Disorder 139
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread 138
Improvement of Cesanese d'Affile wine expression: The addition of solid carbon dioxide for the valorization of an autochthonous vine 136
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 132
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas 131
Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation 131
Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation 130
Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results 127
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread 127
Development of a Process for Polyphenol Extraction and the Production of a Functional Powder for Food Fortification 124
Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance 119
Ozone and bioactive compounds in grapes and wine 116
Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine 110
The protective combined effect of chitosan and essential oil coatings on cheese and cured meat against the oviposition of Piophila casei 93
Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary Results 79
Analysis and evaluation of compostable and conventional films for packaging bakery goods in modified atmospheres with the use of Microcontroller Unit (MCU) and digital sensors 72
Impact of different packaging and capping systems on the secondary shelf-life of white wine 67
Chemical Characterisation of Inorganic Profile of Wine Obtained by Alternative Vinification in Comparison with Traditional One 66
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. 61
Totale 9.304
Salva come PNG Salva come JPEG
Categoria #
all - tutte 25.921
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 25.921
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022388 0 0 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
2024/20251.940 44 56 62 132 195 217 163 100 207 210 212 342
2025/20262.818 170 483 329 325 260 175 383 112 199 241 96 45
2026/20271.594 233 1.156 205 0 0 0 0 0 0 0 0 0
Totale 9.304