IRIS
MASI, PAOLO
 Distribuzione geografica
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Continente #
NA - Nord America 4.886
EU - Europa 4.008
AS - Asia 1.064
AF - Africa 71
SA - Sud America 30
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 3
Totale 10.069
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Nazione #
US - Stati Uniti d'America 4.724
IT - Italia 2.393
CN - Cina 689
UA - Ucraina 284
FI - Finlandia 273
DE - Germania 233
IE - Irlanda 232
CA - Canada 141
SE - Svezia 140
GB - Regno Unito 124
VN - Vietnam 119
NL - Olanda 113
FR - Francia 84
TR - Turchia 70
CI - Costa d'Avorio 48
PK - Pakistan 42
IN - India 39
JP - Giappone 20
ES - Italia 18
BR - Brasile 17
IR - Iran 16
MX - Messico 15
SG - Singapore 15
RO - Romania 14
BE - Belgio 12
CH - Svizzera 11
PT - Portogallo 11
CZ - Repubblica Ceca 9
GR - Grecia 9
KR - Corea 8
TH - Thailandia 8
AT - Austria 7
EU - Europa 7
HU - Ungheria 7
PH - Filippine 7
BG - Bulgaria 6
CL - Cile 6
DZ - Algeria 6
HK - Hong Kong 6
NG - Nigeria 6
EC - Ecuador 5
EG - Egitto 5
NO - Norvegia 5
PL - Polonia 5
GE - Georgia 4
IQ - Iraq 4
MY - Malesia 4
PR - Porto Rico 4
RU - Federazione Russa 4
DK - Danimarca 3
ID - Indonesia 3
LT - Lituania 3
RS - Serbia 3
TW - Taiwan 3
AL - Albania 2
AU - Australia 2
MZ - Mozambico 2
PS - Palestinian Territory 2
RE - Reunion 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
BO - Bolivia 1
BY - Bielorussia 1
HR - Croazia 1
IL - Israele 1
KZ - Kazakistan 1
MO - Macao, regione amministrativa speciale della Cina 1
MU - Mauritius 1
NZ - Nuova Zelanda 1
PE - Perù 1
SI - Slovenia 1
UG - Uganda 1
Totale 10.069
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Città #
Chandler 904
Napoli 428
Jacksonville 330
Millbury 305
Princeton 276
Nanjing 228
Naples 210
Ashburn 209
Boston 185
Wilmington 154
Woodbridge 129
Beijing 118
Ottawa 117
Dong Ket 116
Amsterdam 103
Cagliari 69
Houston 69
Des Moines 68
Nanchang 68
Ann Arbor 58
Milan 56
Rome 51
Lawrence 50
Shenyang 50
Hebei 46
Falls Church 42
Redwood City 39
Jiaxing 38
Dearborn 36
Norwalk 36
Izmir 35
Seattle 35
Tianjin 35
Lahore 30
Changsha 23
Kunming 20
Kronberg 19
Mercato San Severino 17
Pune 17
Salerno 17
Boardman 15
Edmonton 15
Los Angeles 15
Palermo 15
Washington 15
Bologna 13
Parma 13
Portici 13
San Giorgio A Cremano 13
Montecorice 12
Acerra 11
Fairfield 11
Kucukcigli 11
Lucca 11
Paris 11
Casoria 10
Dublin 10
Formia 10
Hangzhou 10
Messina 10
Turin 10
Minneapolis 9
New York 9
Shimizu 9
Karlsruhe 8
Lanzhou 8
Sarno 8
Duncan 7
Gallarate 7
Lappeenranta 7
Minerbe 7
Orange 7
Padova 7
San Giorgio a Cremano 7
San Martino Valle Caudina 7
Sassari 7
Shanghai 7
Andover 6
Bari 6
Catania 6
Cercola 6
Gragnano 6
Hong Kong 6
Latina 6
Madrid 6
Osimo 6
Sant'agata De' Goti 6
Torino 6
Udine 6
Valladolid 6
Ariano Irpino 5
Battipaglia 5
Budapest 5
Ceska 5
Chennai 5
Chiang Mai 5
Düsseldorf 5
Indiana 5
London 5
Quito 5
Totale 5.339
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 198
Impiego di latte congelato per la produzione di formaggio mozzarella di bufala 152
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 97
Procedimento per la preparazione di formaggi a pasta pressata da latte di bufala 89
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 87
XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 80
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 78
Characterization of leavened doughs for pizza in Naples. 77
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 77
Experimental analysis and numerical simulation of pasta dough extrusion process 77
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 74
Edible films for food application: Influence of composition on network formation 69
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 69
La Pizza Napoletana 69
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 67
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 65
“Fennel Waste-based films suitable for protecting cultivations" 64
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 64
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 64
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 64
Consumer acceptability of vegetable soup 62
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 61
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 61
The Neapolitan Pizza 61
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 60
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 59
Effects of dietary fiber on structure formation in bread during baking process 59
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 58
A linear model for optimal management strategy in a food warehouse 57
Studio e modellazione della shelf-life di alimenti confezionati in atmosfera protettiva 57
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 57
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 56
Biological validation of mathematical modeling of the thermal processing of particulate foods: the influence of heat transfer coefficient determination 55
Effect of rosemary oil and an emulsion of eos oils on structure and physical properties of chitosan film 54
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 53
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 53
Physiological responses of Honey dew melons to 1-methylcyclopropene treatments 53
Sviluppo di uno snack per celiaci a base di farina di castagna 53
Temporal Dominance of Sensations: A review 49
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 49
Analysis of a multifunctional experimental pilot plant for agricultural and dairy processing waste treatment 49
Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina 49
Influence of oxygen on the respiration rate of a fresh-cut product: mathematical model and modified atmosphere package design 47
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 46
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 46
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 46
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 46
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 46
Shelf life extension of durum wheat bread 45
Metodi sensoriali per la valutazione della shelf life 45
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 45
Valorization of traditional foods: The case of Provolone del Monaco cheese 44
The role of the knowledge of color and brand name on consumer's hedonic rating of tomatoes purees 44
Incorporation of whey proteins into cheese curd by using transglutaminase 44
Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania 44
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 44
An examination of some mechanical properties of a group of Italian cheeses and their relation to structure and conditions of manufacture 44
2D Structural imaging study of bubble evolution during leavening 44
Visual evaluation of sliced Italian salami by image analysis. 44
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 44
Active biopolymer film or coating for food packaging application: structure-properties relationship and shelf life extension 44
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 43
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 43
Caratterizzazione sensoriale della proteina dolcificante MNEI 43
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 43
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 43
Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 42
Relating sensory spreadability with rheological measurements of semi-solid foods 42
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 42
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 42
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 42
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 42
The effect of expectation generated by brand name on the acceptability of dried semolina pasta 41
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 41
Studio della texture di creme spalmabili a base di nocciola 41
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 41
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 41
Enzymatic study for valorization of plant wastes 41
Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads 40
SSR fingerprint reveals mislabeling in commercial processed tomato products. 40
Microstructure and tuber properties of potato varieties with different genetic profiles 40
Data-Driven Approaches to Predict States in a Food Technology Case Study 40
The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication 39
Modelling respiration rate of Annurca Apple for development of modified atmosphere packaging 39
SVILUPPO DI UNA NUOVA MAIONESE FUNZIONALE RICCA IN ACIDI GRASSI OMEGA 3 E 6: CARATTERIZZAZIONE STRUMENTALE E SENSORIALE 39
Effect of solid concentration on structure and properties of chitosan-caseinate blend films 39
Studio delle preferenze del consumatore relative a zuppe vegetali 38
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 38
Analisi delle interazioni tra solidi nella distribuzione dei tempi di residenza nel processamentoasettico 38
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 38
Emilio Sereni, ritrovare la memoria 38
Conservazione di melone (Cucumis melo L.) in film plastici semipermeabili 38
Development of Calibration and Validation Models for the Determination of Acrylamide Levels in Pizza Samples through FT-NIR Spectroscopy 37
Mathematical Modelling of Dough Development during Fermentation Process 37
Thermomechanical analysis of gluten-starch-water mixtures. Influence of testing conditions and composition 37
Caratterizzazione di un impianto da laboratorio per la produzione di pasta 37
Hydrodynamic computational analysis of pasta extrusion 37
An interpretation of the rheological behavior of wheat flour dough based on fundamental type tests 37
Consumer acceptability of vegetable soups 37
Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process 37
Totale 5.311
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Categoria #
all - tutte 35.259
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 35.259
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019100 0 0 0 0 0 0 0 0 0 36 17 47
2019/20201.323 430 28 83 28 86 98 135 25 55 81 132 142
2020/20211.328 60 67 134 98 126 197 131 41 131 60 133 150
2021/20221.837 52 17 35 30 19 57 23 81 281 142 300 800
2022/20232.336 376 165 62 183 278 249 46 240 408 141 142 46
2023/20241.452 95 246 197 137 122 142 123 221 93 76 0 0
Totale 10.465