IRIS
MASI, PAOLO
 Distribuzione geografica
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Continente #
AS - Asia 12.381
NA - Nord America 11.293
EU - Europa 10.344
SA - Sud America 1.465
Continente sconosciuto - Info sul continente non disponibili 442
AF - Africa 301
OC - Oceania 13
Totale 36.239
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Nazione #
US - Stati Uniti d'America 10.793
SG - Singapore 5.782
RU - Federazione Russa 3.633
IT - Italia 3.515
CN - Cina 2.299
VN - Vietnam 1.976
BR - Brasile 1.147
HK - Hong Kong 949
FR - Francia 668
DE - Germania 511
FI - Finlandia 389
UA - Ucraina 321
CA - Canada 289
GB - Regno Unito 269
IE - Irlanda 248
IN - India 197
NL - Olanda 189
JP - Giappone 187
BD - Bangladesh 171
SE - Svezia 166
TR - Turchia 137
MX - Messico 112
AR - Argentina 107
PK - Pakistan 94
KR - Corea 85
ES - Italia 81
PL - Polonia 76
IQ - Iraq 69
PH - Filippine 69
EC - Ecuador 61
ZA - Sudafrica 59
CI - Costa d'Avorio 57
ID - Indonesia 57
TH - Thailandia 56
AT - Austria 45
CO - Colombia 38
TW - Taiwan 31
CL - Cile 28
LT - Lituania 28
VE - Venezuela 28
DZ - Algeria 27
KE - Kenya 27
BE - Belgio 24
EG - Egitto 24
JO - Giordania 24
IR - Iran 22
MA - Marocco 22
MY - Malesia 21
CH - Svizzera 20
CZ - Repubblica Ceca 20
PY - Paraguay 19
NG - Nigeria 18
NP - Nepal 18
RO - Romania 18
UZ - Uzbekistan 17
IL - Israele 16
PE - Perù 16
KZ - Kazakistan 14
PT - Portogallo 14
GR - Grecia 13
JM - Giamaica 13
HN - Honduras 12
TT - Trinidad e Tobago 12
AE - Emirati Arabi Uniti 11
BG - Bulgaria 11
ET - Etiopia 11
HU - Ungheria 11
SA - Arabia Saudita 11
AL - Albania 10
AZ - Azerbaigian 10
CR - Costa Rica 10
GT - Guatemala 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
LB - Libano 7
NO - Norvegia 7
DO - Repubblica Dominicana 6
NI - Nicaragua 6
OM - Oman 6
SY - Repubblica araba siriana 6
BY - Bielorussia 5
CG - Congo 5
DK - Danimarca 5
MD - Moldavia 5
SV - El Salvador 5
BA - Bosnia-Erzegovina 4
EE - Estonia 4
GA - Gabon 4
HR - Croazia 4
LC - Santa Lucia 4
LV - Lettonia 4
MU - Mauritius 4
PA - Panama 4
Totale 35.708
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Città #
Singapore 2.782
San Jose 1.700
Moscow 913
Hong Kong 906
Chandler 904
Ashburn 818
Beijing 629
Ho Chi Minh City 544
Naples 490
Santa Clara 435
Hanoi 429
Napoli 428
The Dalles 341
Jacksonville 332
Lauterbourg 321
Hefei 320
Millbury 305
Princeton 278
Los Angeles 253
Nanjing 232
Boston 203
Council Bluffs 159
Wilmington 155
Buffalo 150
New York 147
Tokyo 139
Rome 134
Woodbridge 129
Amsterdam 128
Ottawa 128
Dallas 124
Redondo Beach 120
Dong Ket 116
Munich 114
Milan 110
São Paulo 96
Da Nang 89
Houston 84
Haiphong 78
Seattle 76
Des Moines 75
Nanchang 70
Cagliari 69
Orem 62
Frankfurt am Main 60
Turku 59
Ann Arbor 58
Mexico City 52
Warsaw 52
Seoul 51
Shenyang 51
Lawrence 50
Hebei 46
Chennai 45
Tianjin 45
Chicago 44
Falls Church 42
Helsinki 42
Brooklyn 41
Lahore 40
Boardman 39
Redwood City 39
San Francisco 39
Jiaxing 38
Paris 38
Toronto 38
Rio de Janeiro 37
Dearborn 36
Montreal 36
Norwalk 36
Izmir 35
Salerno 34
Atlanta 33
London 32
Johannesburg 31
Bologna 30
Denver 30
Turin 30
Changsha 29
Portici 27
Bari 26
Can Tho 26
Stockholm 26
Baghdad 25
Dublin 25
Palermo 25
Quito 25
Lappeenranta 24
Manchester 24
Pune 24
Hải Dương 23
Nuremberg 23
Kronberg 22
Washington 22
Amman 21
Ankara 21
Guayaquil 21
Nairobi 21
Phoenix 21
Düsseldorf 20
Totale 18.045
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 333
Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza 276
Unlocking the secrets of Neapolitan pizza: A concise review of wood‐fired, electric, and gas pizza ovens 256
Impiego di latte congelato per la produzione di formaggio mozzarella di bufala 227
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time 222
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. 168
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 162
A linear model for optimal management strategy in a food warehouse 161
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 160
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 160
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 155
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 155
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 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
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 149
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 148
Incorporation of whey proteins into cheese curd by using transglutaminase 147
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 147
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 147
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 147
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment 146
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 146
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 146
Effects of dietary fiber on structure formation in bread during baking process 145
Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria 143
Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry 142
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base 142
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 141
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 141
Effect of rosemary oil and an emulsion of eos oils on structure and physical properties of chitosan film 140
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 140
Application of LCA methodology to a recirculating aquaponics system (RAS) prototype 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
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 138
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 138
Growth, Ecophysiological Responses, and Leaf Mineral Composition of Lettuce and Curly Endive in Hydroponic and Aquaponic Systems 137
Edible films for food application: Influence of composition on network formation 137
Metodi sensoriali per la valutazione della shelf life 137
Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 137
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 137
Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons 137
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
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 134
Experimental analysis and numerical simulation of pasta dough extrusion process 134
The Neapolitan Pizza 134
XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 133
Techno-economic assessment of DHA-rich Aurantiochytrium sp. production using food industry by-products and waste streams as alternative growth media 132
Consumer acceptability of vegetable soup 132
Active biopolymer film or coating for food packaging application: structure-properties relationship and shelf life extension 132
Supplemental daily light integral by LED light to improve the growth of leafy vegetables in aquaponics system 131
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 131
Relationships between composition, microstructure and cooking performances of six potato varieties 130
Studio della texture di creme spalmabili a base di nocciola 128
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 128
Congelamento di panetti per pizza: effetti sulla cinetica di lievitazione e sul comportamento reologico 127
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 127
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 127
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 127
Physiological responses of Honey dew melons to 1-methylcyclopropene treatments 126
“Fennel Waste-based films suitable for protecting cultivations" 126
Design of plastic bottles for packaging of virgin olive oil 126
Enzymatic modification of proteins and peptides from oilseeds by-products 125
Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment 124
Hydrodynamic computational analysis of pasta extrusion 124
Conservazione di melone (Cucumis melo L.) in film plastici semipermeabili 124
La Pizza Napoletana 124
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 124
Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil 124
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 123
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 123
Effetto della formulazione, del messaggio salutistico e della modalità di consumo sul gradimento di una maionese a base di olio di noce 123
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 123
Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions 123
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 122
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 122
Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction 122
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 122
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 121
Studio e modellazione della shelf-life di alimenti confezionati in atmosfera protettiva 121
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach 120
Studio delle preferenze del consumatore relative a zuppe vegetali 120
Effect of solid concentration on structure and properties of chitosan-caseinate blend films 120
Production of omega-3 oil by aurantiochytrium mangrovei using spent osmotic solution from candied fruit industry as sole organic carbon source 120
Formulation of new media from dairy and brewery wastes for a sustainable production of dha-rich oil by aurantiochytrium mangrovei 120
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 119
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder 118
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 118
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 118
Caratterizzazione di un impianto da laboratorio per la produzione di pasta 117
Modeling grinding kinetics of fat based anhydrous pastes 117
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
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview 116
Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds 115
Totale 14.095
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Categoria #
all - tutte 118.194
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 118.194
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.785 0 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
2025/202615.549 1.731 1.171 1.504 1.369 2.751 571 1.725 1.013 1.851 1.152 375 336
2026/2027657 496 161 0 0 0 0 0 0 0 0 0 0
Totale 36.239