MANZO, NADIA
 Distribuzione geografica
Continente #
EU - Europa 440
NA - Nord America 319
AS - Asia 167
SA - Sud America 7
AF - Africa 2
Totale 935
Nazione #
IT - Italia 382
US - Stati Uniti d'America 309
CN - Cina 83
VN - Vietnam 80
FI - Finlandia 13
IE - Irlanda 10
CA - Canada 9
DE - Germania 7
CL - Cile 6
ES - Italia 6
FR - Francia 5
GB - Regno Unito 3
NL - Olanda 3
RU - Federazione Russa 3
RO - Romania 2
AT - Austria 1
BB - Barbados 1
BR - Brasile 1
CH - Svizzera 1
CZ - Repubblica Ceca 1
EG - Egitto 1
GH - Ghana 1
GR - Grecia 1
IR - Iran 1
LT - Lituania 1
MY - Malesia 1
SE - Svezia 1
TR - Turchia 1
TW - Taiwan 1
Totale 935
Città #
Napoli 244
Chandler 101
Dong Ket 80
Nanjing 30
Millbury 29
Beijing 26
Princeton 26
Des Moines 17
Boston 11
Ottawa 9
Wilmington 8
Lucca 7
Udine 6
Jiaxing 5
Redwood City 5
Santiago 5
Shenyang 5
Nanchang 4
Brusciano 3
Castel San Giorgio 3
Hebei 3
Padova 3
Sennori 3
Torino 3
Wuhan 3
Ariano Irpino 2
Barcelona 2
Cortona 2
Norwalk 2
Rome 2
Tianjin 2
Woodbridge 2
Zaragoza 2
Alghero 1
Altamura 1
Boardman 1
Bova Marina 1
Bridgetown 1
Brno 1
Bucharest 1
Buffalo 1
Changsha 1
Dearborn 1
Duncan 1
Düsseldorf 1
Fremont 1
Grammichele 1
Groningen 1
Izmir 1
Kaunas 1
Lawrence 1
Los Angeles 1
Madrid 1
Milan 1
Montecorvino Rovella 1
Naples 1
Pirmasens 1
Ponte San Giovanni 1
Quzhou 1
Redmond 1
San Donato Milanese 1
San Giorgio A Cremano 1
Selargius 1
Seregno 1
Shenzhen 1
Sorrento 1
São Paulo 1
Taipei 1
Temuco 1
Tramonti 1
Venezia 1
Wels 1
Totale 694
Nome #
Degradation kinetic (D100) of lycopene during the thermal treatment of concentrated tomato paste 71
Comparison of frying performance of olive oil, bi-fractionated palm oil and sunflower oil 63
Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ 60
On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese 58
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 54
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 46
Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety 46
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 45
Effects of α-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. 45
Peas may be a candidate crop for integrating silvoarable systems and dairy buffalo farming in southern Italy 43
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 42
Performance of a protein extracted from potatoes for fining of white musts 39
A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit 39
The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese 37
Caratterizzazione mediante GC/MS di oli essenziali per uso alimentare 36
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system 35
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 35
Caratterizzazione della componente organica volatile del vino Catalanesca del Monte Somma IGT 34
Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures 31
Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation 30
Evoluzione della furosina nel trattamento termico del latte di bufala 27
Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment 25
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 22
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 21
Identification of possible markers for traceability of frozen curd in mozzarella di bufala campana PDO cheese 17
Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste 16
Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment 14
Totale 1031
Categoria #
all - tutte 1531
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 1531


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/201865 0000 00 27 277715
2018/2019103 20248 1712 197 3119
2019/2020182 5711197 2311 42 47325
2020/2021235 3114 38 1085 117381
2021/2022149 5004 02 39 16183458
2022/2023136 27121121 3728 00 0000
Totale 1031