CINECA IRIS Institutional Research Information System

MACALUSO, MONICA
 Distribuzione geografica
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Continente #
NA - Nord America 2.751
AS - Asia 2.141
EU - Europa 2.008
SA - Sud America 319
AF - Africa 142
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 1
Totale 7.382
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Nazione #
US - Stati Uniti d'America 2.659
IT - Italia 1.002
SG - Singapore 748
CN - Cina 534
SE - Svezia 317
HK - Hong Kong 310
BR - Brasile 249
VN - Vietnam 202
DE - Germania 148
FR - Francia 100
GB - Regno Unito 64
KR - Corea 61
CI - Costa d'Avorio 59
BG - Bulgaria 56
AT - Austria 52
FI - Finlandia 52
IN - India 52
JP - Giappone 47
CA - Canada 45
RU - Federazione Russa 42
PL - Polonia 36
MA - Marocco 33
MX - Messico 33
PK - Pakistan 31
AR - Argentina 30
ES - Italia 27
NL - Olanda 22
TR - Turchia 22
PH - Filippine 20
AU - Australia 17
CH - Svizzera 16
IE - Irlanda 16
BD - Bangladesh 14
IQ - Iraq 14
ZA - Sudafrica 14
EC - Ecuador 13
CZ - Repubblica Ceca 12
ID - Indonesia 12
UZ - Uzbekistan 11
RO - Romania 10
SN - Senegal 9
UA - Ucraina 9
VE - Venezuela 8
SA - Arabia Saudita 7
JO - Giordania 6
NG - Nigeria 6
AE - Emirati Arabi Uniti 5
CL - Cile 5
CO - Colombia 5
DZ - Algeria 5
EG - Egitto 5
IL - Israele 5
MY - Malesia 5
OM - Oman 5
PT - Portogallo 5
TH - Thailandia 5
BE - Belgio 4
ET - Etiopia 4
RS - Serbia 4
TW - Taiwan 4
AL - Albania 3
DO - Repubblica Dominicana 3
HR - Croazia 3
KE - Kenya 3
LB - Libano 3
LK - Sri Lanka 3
NZ - Nuova Zelanda 3
PE - Perù 3
PY - Paraguay 3
TT - Trinidad e Tobago 3
AZ - Azerbaigian 2
GA - Gabon 2
IR - Iran 2
JM - Giamaica 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
CR - Costa Rica 1
EU - Europa 1
GD - Grenada 1
HN - Honduras 1
KG - Kirghizistan 1
KH - Cambogia 1
LV - Lettonia 1
MD - Moldavia 1
ME - Montenegro 1
MK - Macedonia 1
NI - Nicaragua 1
PS - Palestinian Territory 1
SI - Slovenia 1
YE - Yemen 1
Totale 7.382
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Città #
Dallas 440
Singapore 427
Serra 329
Ashburn 326
Hong Kong 304
Santa Clara 235
San Jose 209
Pisa 156
Milan 138
Chandler 130
Shanghai 105
Fairfield 101
New York 95
Beijing 92
Council Bluffs 83
Hefei 82
Abidjan 59
Seoul 59
Boardman 58
Sofia 54
Ho Chi Minh City 53
Seattle 53
Los Angeles 52
Hanoi 48
Vienna 48
Munich 47
Houston 46
Tokyo 44
Cambridge 40
Lauterbourg 40
Woodbridge 39
Florence 36
Wilmington 35
Princeton 31
Warsaw 31
Casablanca 26
Rome 26
Helsinki 25
Bremen 24
Frankfurt am Main 24
Lawrence 24
Dong Ket 23
São Paulo 23
Livorno 20
Redwood City 20
Turku 19
Medford 18
Redondo Beach 18
Boulder 17
Chicago 17
Ogden 17
Orem 17
Redmond 17
Buffalo 15
London 15
Lucca 15
Ann Arbor 14
Zurich 14
Mexico City 12
Montreal 12
Fuzhou 11
Toronto 11
Marseille 10
Rio de Janeiro 10
Tashkent 10
Atlanta 9
Baltimore 9
Des Moines 9
Stockholm 9
Vicopisano 9
Brooklyn 8
Dakar 8
Dublin 8
Guangzhou 8
Haiphong 8
Istanbul 8
Johannesburg 8
Lappeenranta 8
New Delhi 8
Norwalk 8
Nuremberg 8
Ottawa 8
Brno 7
Hyderabad 7
Islamabad 7
Moscow 7
San Diego 7
San Francisco 7
Telford 7
Thetford 7
Amsterdam 6
Campinas 6
Chennai 6
Da Nang 6
Denver 6
Falkenstein 6
Kühn 6
Lagos 6
Quanzhou 6
Querétaro 6
Totale 4.906
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Nome #
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 282
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 281
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 262
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 249
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 246
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 241
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 239
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 239
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 222
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 217
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 197
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains 192
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 191
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 190
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 187
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 187
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) 186
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 180
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 175
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 173
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 168
Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes 163
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 161
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 161
Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil 160
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 149
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 146
Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality 140
Improvement of Cesanese d'Affile wine expression: The addition of solid carbon dioxide for the valorization of an autochthonous vine 136
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread 131
Citrus reticulata Olive Oil: Production and Nutraceutical Effects on the Cardiovascular System in an In Vivo Rat Model of Metabolic Disorder 129
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 129
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread 119
Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects 115
Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results 115
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas 113
Ozone and bioactive compounds in grapes and wine 112
Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation 112
Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance 108
Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation 106
Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine 101
Development of a Process for Polyphenol Extraction and the Production of a Functional Powder for Food Fortification 95
The protective combined effect of chitosan and essential oil coatings on cheese and cured meat against the oviposition of Piophila casei 89
Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary Results 75
Impact of different packaging and capping systems on the secondary shelf-life of white wine 64
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. 57
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 48
Chemical Characterisation of Inorganic Profile of Wine Obtained by Alternative Vinification in Comparison with Traditional One 48
Totale 7.586
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Categoria #
all - tutte 21.951
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 21.951
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202199 0 0 0 0 0 0 0 0 0 0 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
2024/20251.940 44 56 62 132 195 217 163 100 207 210 212 342
2025/20262.694 170 483 329 325 260 175 383 112 199 241 17 0
Totale 7.586