CINECA IRIS Institutional Research Information System

MACALUSO, MONICA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 2.303
EU - Europa 1.837
AS - Asia 1.704
SA - Sud America 284
AF - Africa 127
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.276
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 2.227
IT - Italia 955
SG - Singapore 581
CN - Cina 487
SE - Svezia 314
HK - Hong Kong 297
BR - Brasile 233
DE - Germania 145
VN - Vietnam 98
KR - Corea 61
CI - Costa d'Avorio 59
BG - Bulgaria 56
FR - Francia 55
AT - Austria 51
GB - Regno Unito 49
CA - Canada 38
IN - India 36
FI - Finlandia 35
PL - Polonia 34
RU - Federazione Russa 34
MA - Marocco 32
MX - Messico 28
PK - Pakistan 27
ES - Italia 25
AR - Argentina 21
NL - Olanda 18
AU - Australia 17
JP - Giappone 17
IE - Irlanda 16
TR - Turchia 16
PH - Filippine 15
CZ - Repubblica Ceca 12
EC - Ecuador 11
ID - Indonesia 10
ZA - Sudafrica 10
SN - Senegal 9
BD - Bangladesh 8
RO - Romania 8
UZ - Uzbekistan 7
NG - Nigeria 6
VE - Venezuela 6
AE - Emirati Arabi Uniti 5
CH - Svizzera 5
DZ - Algeria 5
IQ - Iraq 5
BE - Belgio 4
CO - Colombia 4
IL - Israele 4
RS - Serbia 4
SA - Arabia Saudita 4
TW - Taiwan 4
UA - Ucraina 4
CL - Cile 3
DO - Repubblica Dominicana 3
EG - Egitto 3
HR - Croazia 3
JO - Giordania 3
MY - Malesia 3
NZ - Nuova Zelanda 3
PE - Perù 3
PT - Portogallo 3
AL - Albania 2
IR - Iran 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
PA - Panama 2
PY - Paraguay 2
AZ - Azerbaigian 1
BH - Bahrain 1
CR - Costa Rica 1
ET - Etiopia 1
EU - Europa 1
GA - Gabon 1
GD - Grenada 1
HN - Honduras 1
JM - Giamaica 1
KE - Kenya 1
KH - Cambogia 1
LB - Libano 1
LT - Lituania 1
LV - Lettonia 1
MD - Moldavia 1
ME - Montenegro 1
MK - Macedonia 1
OM - Oman 1
PS - Palestinian Territory 1
SY - Repubblica araba siriana 1
TT - Trinidad e Tobago 1
UY - Uruguay 1
YE - Yemen 1
Totale 6.276
Salva come PNG Salva come JPEG
Città #
Dallas 439
Serra 329
Singapore 328
Hong Kong 292
Ashburn 289
Santa Clara 232
Pisa 150
Chandler 130
Milan 118
Shanghai 103
Fairfield 101
Beijing 91
New York 88
Hefei 82
Abidjan 59
Seoul 59
Boardman 58
Sofia 54
Seattle 53
Los Angeles 49
Vienna 47
Munich 46
Houston 45
Cambridge 40
Woodbridge 39
Florence 35
Wilmington 35
Princeton 31
Warsaw 29
Casablanca 26
Rome 26
Bremen 24
Frankfurt am Main 24
Lawrence 24
Dong Ket 23
São Paulo 22
Livorno 20
Redwood City 20
Ho Chi Minh City 19
Turku 19
Medford 18
Redondo Beach 18
Boulder 17
Ogden 17
Redmond 17
Buffalo 15
Hanoi 15
Lucca 15
Ann Arbor 14
Chicago 14
Tokyo 14
London 12
Mexico City 12
Fuzhou 11
Montreal 10
Rio de Janeiro 10
Toronto 10
Des Moines 9
Marseille 9
Vicopisano 9
Dakar 8
Dublin 8
Helsinki 8
Lappeenranta 8
Norwalk 8
Ottawa 8
Brno 7
Guangzhou 7
Islamabad 7
Nuremberg 7
San Francisco 7
Telford 7
Denver 6
Falkenstein 6
Hyderabad 6
Istanbul 6
Johannesburg 6
Kühn 6
Lagos 6
Quanzhou 6
Querétaro 6
San Diego 6
Stockholm 6
Tashkent 6
Atlanta 5
Boydton 5
Brooklyn 5
Campinas 5
Düsseldorf 5
Gujranwala 5
Lauterbourg 5
Nanjing 5
Ribeirão Preto 5
Sector 3 5
Sevilla 5
Wuhan 5
Altamura 4
Bastia umbra 4
Biên Hòa 4
Bologna 4
Totale 4.202
Salva come PNG Salva come JPEG
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 257
Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients 254
The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil 235
Improvement of varietal Nero D'Avola and Frappato based wines: implication of blending practice 231
Co-fermentation of intact grape clusters and stalk: a natural and economical strategy to modulate nutraceutical and sensory features of Syrah variety 231
Predicatore: an innovative sweet red wine as a tool for the economic enhancement of grape wastes derived by cluster thinning 218
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 210
Apple peel extracts as preservation solution to maintain the quality of fresh-cut apples 202
Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. 198
Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts 195
Comparison between kinetics of hexose conversion in model solution and must carried on by two different yeast strains 172
Potato Peels as a Source of Novel Green Extracts Suitable as Antioxidant Additives for Fresh-Cut Fruits 172
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) 169
The effects of temperature and capping system on the quality of Tuscan monovarietal extra virgin olive oils 169
Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake 169
Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality 163
Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? 157
By-products from winemaking and olive mill value chains for the enrichment of refined olive oil: Technological challenges and nutraceutical features 149
Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread 145
Development of fortified citrus olive oils: From their production to their nutraceutical properties on the cardiovascular system 143
The residues of fruit and vegetable pro-cessing: From “waste” to “resource” of natural phytochemical compounds 143
Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties 143
Chitosan and Essential Oils Combined for Beef Meat Protection against the Oviposition of Calliphora vomitoria, Water Loss, Lipid Peroxidation, and Colour Changes 142
Testing total sulphur dioxide content in wine with two different instrumental apparatus: a comparison of their analytical performances. 136
Influence of the Atmosphere Composition during Malaxation and Storage on the Shelf Life of an Unfiltered Extra Virgin Olive Oil: Preliminary Results 135
Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine 133
Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil 132
Improvement of Cesanese d'Affile wine expression: The addition of solid carbon dioxide for the valorization of an autochthonous vine 122
Vinum insulae. Un produit alliant mythe, tradition et réalité œnologique 119
Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality 113
Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread 105
A statistical approach to describe the ripening evolution of sangiovese grapes coming from different chianti classico sub-areas 100
Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread 96
Citrus reticulata Olive Oil: Production and Nutraceutical Effects on the Cardiovascular System in an In Vivo Rat Model of Metabolic Disorder 92
Ozone and bioactive compounds in grapes and wine 91
Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects 87
Sealing Wax and Bottles in Bags—A Paradigm Shift in Refined Olive Oil Packaging: Preliminary Results 87
Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance 84
Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine 84
Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation 82
The protective combined effect of chitosan and essential oil coatings on cheese and cured meat against the oviposition of Piophila casei 73
Development of a Process for Polyphenol Extraction and the Production of a Functional Powder for Food Fortification 70
Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation 70
Impact of different packaging and capping systems on the secondary shelf-life of white wine 58
Influence of Microbial Treatments on Vine Growth and Must Quality: Preliminary Results 56
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. 51
Chemical Characterisation of Inorganic Profile of Wine Obtained by Alternative Vinification in Comparison with Traditional One 21
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 16
Totale 6.480
Salva come PNG Salva come JPEG
Categoria #
all - tutte 19.775
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 19.775
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021303 0 0 0 0 0 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
2024/20251.940 44 56 62 132 195 217 163 100 207 210 212 342
2025/20261.588 170 483 329 325 260 21 0 0 0 0 0 0
Totale 6.480