IRIS
MASI, PAOLO
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
AS - Asia 12.250
NA - Nord America 10.682
EU - Europa 10.251
SA - Sud America 1.443
AF - Africa 297
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 11
Totale 34.947
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 10.222
SG - Singapore 5.775
RU - Federazione Russa 3.633
IT - Italia 3.448
CN - Cina 2.259
VN - Vietnam 1.971
BR - Brasile 1.132
HK - Hong Kong 947
FR - Francia 668
DE - Germania 508
FI - Finlandia 389
UA - Ucraina 321
CA - Canada 273
GB - Regno Unito 263
IE - Irlanda 248
IN - India 194
NL - Olanda 187
JP - Giappone 183
SE - Svezia 166
TR - Turchia 136
BD - Bangladesh 124
MX - Messico 109
AR - Argentina 107
PK - Pakistan 93
KR - Corea 85
ES - Italia 78
PL - Polonia 76
IQ - Iraq 68
PH - Filippine 67
EC - Ecuador 60
ZA - Sudafrica 59
CI - Costa d'Avorio 57
TH - Thailandia 54
ID - Indonesia 52
AT - Austria 42
CO - Colombia 33
TW - Taiwan 30
LT - Lituania 28
VE - Venezuela 28
CL - Cile 27
DZ - Algeria 27
KE - Kenya 26
JO - Giordania 24
EG - Egitto 23
IR - Iran 22
MA - Marocco 22
CH - Svizzera 20
CZ - Repubblica Ceca 20
MY - Malesia 19
PY - Paraguay 19
NG - Nigeria 18
NP - Nepal 18
RO - Romania 18
BE - Belgio 17
UZ - Uzbekistan 17
PE - Perù 16
KZ - Kazakistan 14
PT - Portogallo 14
GR - Grecia 13
IL - Israele 13
AE - Emirati Arabi Uniti 11
BG - Bulgaria 11
ET - Etiopia 11
HU - Ungheria 11
AL - Albania 10
AZ - Azerbaigian 10
SA - Arabia Saudita 10
TT - Trinidad e Tobago 10
CR - Costa Rica 9
HN - Honduras 9
JM - Giamaica 9
UY - Uruguay 9
AU - Australia 8
BO - Bolivia 8
PR - Porto Rico 8
RS - Serbia 8
SI - Slovenia 8
TN - Tunisia 8
EU - Europa 7
GE - Georgia 7
GT - Guatemala 7
LB - Libano 7
NO - Norvegia 7
DO - Repubblica Dominicana 6
OM - Oman 6
SY - Repubblica araba siriana 6
BY - Bielorussia 5
CG - Congo 5
DK - Danimarca 5
BA - Bosnia-Erzegovina 4
EE - Estonia 4
GA - Gabon 4
HR - Croazia 4
LC - Santa Lucia 4
LV - Lettonia 4
MD - Moldavia 4
MU - Mauritius 4
PA - Panama 4
AF - Afghanistan, Repubblica islamica di 3
BH - Bahrain 3
Totale 34.858
Salva come PNG Salva come JPEG
Città #
Singapore 2.777
San Jose 1.680
Moscow 913
Hong Kong 906
Chandler 904
Ashburn 721
Beijing 625
Ho Chi Minh City 543
Naples 489
Hanoi 428
Napoli 428
Santa Clara 415
The Dalles 341
Jacksonville 331
Lauterbourg 321
Hefei 320
Millbury 305
Princeton 276
Los Angeles 232
Nanjing 232
Boston 203
Wilmington 155
Buffalo 147
New York 138
Tokyo 138
Woodbridge 129
Amsterdam 128
Ottawa 128
Rome 127
Redondo Beach 120
Council Bluffs 117
Dong Ket 116
Munich 114
Dallas 113
Milan 100
São Paulo 92
Da Nang 89
Houston 83
Haiphong 78
Seattle 76
Des Moines 75
Nanchang 70
Cagliari 69
Orem 61
Frankfurt am Main 60
Turku 59
Ann Arbor 58
Mexico City 52
Warsaw 52
Seoul 51
Shenyang 51
Lawrence 50
Hebei 46
Tianjin 45
Chennai 44
Falls Church 42
Helsinki 42
Chicago 40
Lahore 40
Boardman 39
Redwood City 39
Jiaxing 38
Paris 38
Rio de Janeiro 37
Dearborn 36
Norwalk 36
San Francisco 36
Izmir 35
Montreal 34
Toronto 34
Salerno 33
Brooklyn 32
Johannesburg 31
Changsha 29
London 29
Turin 29
Bologna 28
Denver 28
Portici 27
Atlanta 26
Bari 26
Stockholm 26
Baghdad 25
Can Tho 25
Dublin 25
Quito 25
Lappeenranta 24
Pune 24
Hải Dương 23
Nuremberg 23
Kronberg 22
Manchester 22
Palermo 22
Amman 21
Ankara 21
Nairobi 21
Düsseldorf 20
Guayaquil 20
Kunming 20
Phoenix 20
Totale 17.734
Salva come PNG Salva come JPEG
Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 331
Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza 269
Impiego di latte congelato per la produzione di formaggio mozzarella di bufala 226
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time 198
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 187
Characterization of leavened doughs for pizza in Naples. 168
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 163
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 161
A linear model for optimal management strategy in a food warehouse 161
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 158
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 157
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 153
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 153
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 151
Procedimento per la preparazione di formaggi a pasta pressata da latte di bufala 150
Sviluppo di uno snack per celiaci a base di farina di castagna 150
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 150
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 149
Incorporation of whey proteins into cheese curd by using transglutaminase 147
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 147
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 147
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 145
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 145
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 143
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 143
Effects of dietary fiber on structure formation in bread during baking process 142
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 141
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment 140
Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry 140
Effect of rosemary oil and an emulsion of eos oils on structure and physical properties of chitosan film 139
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 139
Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria 139
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 138
Application of LCA methodology to a recirculating aquaponics system (RAS) prototype 137
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 137
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 136
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 136
Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons 136
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base 136
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 135
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 135
Growth, Ecophysiological Responses, and Leaf Mineral Composition of Lettuce and Curly Endive in Hydroponic and Aquaponic Systems 134
Metodi sensoriali per la valutazione della shelf life 134
Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 134
Edible films for food application: Influence of composition on network formation 133
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 133
Consumer acceptability of vegetable soup 132
The Neapolitan Pizza 132
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 131
XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 130
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 130
Active biopolymer film or coating for food packaging application: structure-properties relationship and shelf life extension 130
Techno-economic assessment of DHA-rich Aurantiochytrium sp. production using food industry by-products and waste streams as alternative growth media 128
Studio della texture di creme spalmabili a base di nocciola 128
Experimental analysis and numerical simulation of pasta dough extrusion process 128
Supplemental daily light integral by LED light to improve the growth of leafy vegetables in aquaponics system 127
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 127
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 126
Physiological responses of Honey dew melons to 1-methylcyclopropene treatments 126
“Fennel Waste-based films suitable for protecting cultivations" 126
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 125
Design of plastic bottles for packaging of virgin olive oil 125
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 125
Hydrodynamic computational analysis of pasta extrusion 124
Conservazione di melone (Cucumis melo L.) in film plastici semipermeabili 124
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 124
Enzymatic modification of proteins and peptides from oilseeds by-products 124
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 123
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 123
Relationships between composition, microstructure and cooking performances of six potato varieties 123
Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment 122
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 122
Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil 122
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 121
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 121
La Pizza Napoletana 121
Congelamento di panetti per pizza: effetti sulla cinetica di lievitazione e sul comportamento reologico 120
Studio delle preferenze del consumatore relative a zuppe vegetali 120
Studio e modellazione della shelf-life di alimenti confezionati in atmosfera protettiva 120
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 119
Effect of solid concentration on structure and properties of chitosan-caseinate blend films 119
Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction 119
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 119
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach 118
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 118
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 116
Applicazione di film edibili a base di pectine: Riduzione dell'assorbimento di olio durante la frittura 116
Modeling grinding kinetics of fat based anhydrous pastes 116
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 116
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder 115
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 114
Caratterizzazione di un impianto da laboratorio per la produzione di pasta 114
Effetto della formulazione, del messaggio salutistico e della modalità di consumo sul gradimento di una maionese a base di olio di noce 114
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 114
Production of omega-3 oil by aurantiochytrium mangrovei using spent osmotic solution from candied fruit industry as sole organic carbon source 114
Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania 113
Formulation of new media from dairy and brewery wastes for a sustainable production of dha-rich oil by aurantiochytrium mangrovei 113
Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds 112
Effect of surface density on the engineering properties of high-Methoxyl Pectin-based edible Films 112
SSR fingerprint reveals mislabeling in commercial processed tomato products. 112
Totale 13.679
Salva come PNG Salva come JPEG
Categoria #
all - tutte 110.378
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 110.378
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021150 0 0 0 0 0 0 0 0 0 0 0 150
2021/20221.837 52 17 35 30 19 57 23 81 281 142 300 800
2022/20232.406 376 165 62 183 278 249 46 240 413 189 147 58
2023/20242.153 95 253 217 150 146 149 142 234 117 96 372 182
2024/20258.797 502 560 87 114 218 417 932 532 769 737 3.067 862
2025/202615.345 1.731 1.171 1.504 1.369 2.751 571 1.725 1.013 1.851 1.152 375 132
Totale 35.378