IRIS
MASI, PAOLO
 Distribuzione geografica
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Continente #
AS - Asia 9.651
EU - Europa 9.361
NA - Nord America 7.613
SA - Sud America 1.342
AF - Africa 242
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 10
Totale 28.232
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Nazione #
US - Stati Uniti d'America 7.240
SG - Singapore 5.380
RU - Federazione Russa 3.598
IT - Italia 3.223
CN - Cina 1.986
BR - Brasile 1.080
HK - Hong Kong 850
VN - Vietnam 669
DE - Germania 481
FI - Finlandia 375
UA - Ucraina 318
IE - Irlanda 231
CA - Canada 229
GB - Regno Unito 219
FR - Francia 198
NL - Olanda 177
SE - Svezia 165
TR - Turchia 126
IN - India 114
AR - Argentina 93
MX - Messico 91
PK - Pakistan 78
PL - Polonia 71
ES - Italia 70
BD - Bangladesh 68
JP - Giappone 60
KR - Corea 60
CI - Costa d'Avorio 57
EC - Ecuador 54
ZA - Sudafrica 48
AT - Austria 41
ID - Indonesia 39
IQ - Iraq 34
LT - Lituania 28
CO - Colombia 25
VE - Venezuela 23
IR - Iran 21
KE - Kenya 20
CH - Svizzera 19
CL - Cile 19
CZ - Repubblica Ceca 19
DZ - Algeria 18
PH - Filippine 18
MA - Marocco 17
RO - Romania 17
EG - Egitto 16
PY - Paraguay 16
BE - Belgio 15
TH - Thailandia 15
NG - Nigeria 14
PE - Perù 14
PT - Portogallo 13
MY - Malesia 12
NP - Nepal 12
HU - Ungheria 11
UZ - Uzbekistan 11
BG - Bulgaria 10
IL - Israele 10
KZ - Kazakistan 10
AE - Emirati Arabi Uniti 9
GR - Grecia 9
UY - Uruguay 9
AU - Australia 8
JO - Giordania 8
TT - Trinidad e Tobago 8
AL - Albania 7
EU - Europa 7
GE - Georgia 7
HN - Honduras 7
NO - Norvegia 7
PR - Porto Rico 7
SA - Arabia Saudita 7
SI - Slovenia 7
TW - Taiwan 7
AZ - Azerbaigian 6
BO - Bolivia 6
CR - Costa Rica 6
ET - Etiopia 6
DK - Danimarca 5
LB - Libano 5
RS - Serbia 5
SY - Repubblica araba siriana 5
BA - Bosnia-Erzegovina 4
CG - Congo 4
DO - Repubblica Dominicana 4
GT - Guatemala 4
JM - Giamaica 4
MU - Mauritius 4
PA - Panama 4
TN - Tunisia 4
AF - Afghanistan, Repubblica islamica di 3
GA - Gabon 3
GF - Guiana Francese 3
HR - Croazia 3
KG - Kirghizistan 3
ML - Mali 3
PS - Palestinian Territory 3
SK - Slovacchia (Repubblica Slovacca) 3
BY - Bielorussia 2
CM - Camerun 2
Totale 28.164
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Città #
Singapore 2.544
Moscow 901
Chandler 885
Hong Kong 843
Beijing 588
Ashburn 493
Naples 452
Napoli 426
Santa Clara 394
Jacksonville 331
Hefei 319
Millbury 299
Princeton 270
Nanjing 228
Ho Chi Minh City 205
Los Angeles 198
Boston 197
Wilmington 152
Buffalo 136
Woodbridge 129
Ottawa 126
Amsterdam 124
Hanoi 122
Redondo Beach 117
Dong Ket 116
Munich 114
Rome 110
The Dalles 99
New York 95
Milan 93
São Paulo 88
Dallas 84
Houston 77
Des Moines 72
Seattle 72
Cagliari 69
Nanchang 68
Turku 59
Ann Arbor 58
Warsaw 52
Shenyang 51
Lawrence 50
Seoul 50
Mexico City 48
Frankfurt am Main 47
Hebei 45
Tianjin 43
Falls Church 41
Redwood City 39
Jiaxing 37
Lahore 37
Boardman 36
Dearborn 36
Tokyo 36
Chicago 35
Izmir 35
Norwalk 35
Helsinki 34
Rio de Janeiro 33
Changsha 29
San Francisco 28
Salerno 27
Chennai 26
Montreal 26
Bari 25
London 25
Stockholm 25
Lappeenranta 24
Johannesburg 23
Portici 23
Quito 23
Brooklyn 22
Da Nang 22
Denver 22
Kronberg 22
Pune 22
Turin 22
Bologna 21
Haiphong 21
Toronto 21
Ankara 20
Dublin 20
Düsseldorf 20
Kunming 20
Vienna 19
Belo Horizonte 18
Curitiba 18
Formia 17
Mercato San Severino 17
Nuremberg 17
Washington 17
Ercolano 16
Florence 16
Guayaquil 16
Paris 16
Poplar 16
Brasília 15
Edmonton 15
Nairobi 15
Palermo 15
Totale 13.415
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 290
Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza 224
Impiego di latte congelato per la produzione di formaggio mozzarella di bufala 205
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 164
Characterization of leavened doughs for pizza in Naples. 145
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 140
A linear model for optimal management strategy in a food warehouse 139
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 134
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 133
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 132
Procedimento per la preparazione di formaggi a pasta pressata da latte di bufala 131
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 130
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 129
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 128
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 128
Incorporation of whey proteins into cheese curd by using transglutaminase 126
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 126
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 125
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 125
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 124
Sviluppo di uno snack per celiaci a base di farina di castagna 123
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 121
Effect of rosemary oil and an emulsion of eos oils on structure and physical properties of chitosan film 120
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 120
Edible films for food application: Influence of composition on network formation 118
Experimental analysis and numerical simulation of pasta dough extrusion process 118
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 118
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 118
Consumer acceptability of vegetable soup 117
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 117
Effects of dietary fiber on structure formation in bread during baking process 117
Application of LCA methodology to a recirculating aquaponics system (RAS) prototype 116
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 116
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 114
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time 113
Growth, Ecophysiological Responses, and Leaf Mineral Composition of Lettuce and Curly Endive in Hydroponic and Aquaponic Systems 113
Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 113
XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 112
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 111
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 111
Techno-economic assessment of DHA-rich Aurantiochytrium sp. production using food industry by-products and waste streams as alternative growth media 110
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 110
Physiological responses of Honey dew melons to 1-methylcyclopropene treatments 110
Metodi sensoriali per la valutazione della shelf life 110
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 110
Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry 109
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 109
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment 107
Design of plastic bottles for packaging of virgin olive oil 107
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 107
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 107
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 107
Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria 107
La Pizza Napoletana 106
Active biopolymer film or coating for food packaging application: structure-properties relationship and shelf life extension 106
“Fennel Waste-based films suitable for protecting cultivations" 105
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 105
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 104
Studio delle preferenze del consumatore relative a zuppe vegetali 104
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 104
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 103
Conservazione di melone (Cucumis melo L.) in film plastici semipermeabili 103
Hydrodynamic computational analysis of pasta extrusion 102
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 101
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 101
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 101
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 101
Supplemental daily light integral by LED light to improve the growth of leafy vegetables in aquaponics system 100
Studio della texture di creme spalmabili a base di nocciola 100
The Neapolitan Pizza 100
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base 100
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 99
Effect of solid concentration on structure and properties of chitosan-caseinate blend films 99
Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons 99
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder 98
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 98
Modeling grinding kinetics of fat based anhydrous pastes 98
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach 97
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 97
Influence of oxygen on the respiration rate of a fresh-cut product: mathematical model and modified atmosphere package design 97
Applicazione di film edibili a base di pectine: Riduzione dell'assorbimento di olio durante la frittura 97
Congelamento di panetti per pizza: effetti sulla cinetica di lievitazione e sul comportamento reologico 96
Caratterizzazione di un impianto da laboratorio per la produzione di pasta 96
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 96
Production of omega-3 oil by aurantiochytrium mangrovei using spent osmotic solution from candied fruit industry as sole organic carbon source 96
Enzymatic modification of proteins and peptides from oilseeds by-products 96
Mathematical Modelling of Dough Development during Fermentation Process 95
Effect of surface density on the engineering properties of high-Methoxyl Pectin-based edible Films 95
Analisi delle interazioni tra solidi nella distribuzione dei tempi di residenza nel processamentoasettico 95
Analysis of a multifunctional experimental pilot plant for agricultural and dairy processing waste treatment 95
Studio e modellazione della shelf-life di alimenti confezionati in atmosfera protettiva 95
SSR fingerprint reveals mislabeling in commercial processed tomato products. 95
Temporal dominance of sensations and dynamic liking evaluation of polenta sticks 95
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 95
Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment 94
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 94
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview 94
Relationships between composition, microstructure and cooking performances of six potato varieties 94
Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil 94
Effect of the traditional redness process on fresh-cut Annurca apples quality preserved by protective package 93
Totale 11.342
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Categoria #
all - tutte 92.758
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 92.758
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021842 0 0 0 0 0 196 131 41 131 60 133 150
2021/20221.800 52 17 35 30 19 57 23 81 269 142 292 783
2022/20232.372 370 161 62 178 274 247 46 232 408 189 147 58
2023/20242.142 94 249 217 150 146 149 142 234 117 96 370 178
2024/20258.706 496 558 87 114 218 416 926 528 744 727 3.041 851
2025/20268.827 1.710 1.164 1.496 1.351 2.734 372 0 0 0 0 0 0
Totale 28.661