SUMMO, CARMINE
 Distribuzione geografica
Continente #
EU - Europa 886
NA - Nord America 823
AS - Asia 449
AF - Africa 111
SA - Sud America 28
OC - Oceania 20
Totale 2.317
Nazione #
US - Stati Uniti d'America 800
IT - Italia 457
FR - Francia 94
CN - Cina 90
DE - Germania 64
ES - Italia 51
IN - India 46
VN - Vietnam 41
NL - Olanda 37
PH - Filippine 37
TR - Turchia 36
PK - Pakistan 34
TH - Thailandia 34
TN - Tunisia 25
JP - Giappone 21
CZ - Repubblica Ceca 19
DZ - Algeria 18
EG - Egitto 18
RO - Romania 18
AU - Australia 17
GB - Regno Unito 16
IR - Iran 16
GR - Grecia 15
UA - Ucraina 15
FI - Finlandia 14
PT - Portogallo 14
MX - Messico 13
HK - Hong Kong 12
PL - Polonia 12
MA - Marocco 11
YE - Yemen 11
BR - Brasile 10
CA - Canada 9
DK - Danimarca 9
IE - Irlanda 9
MY - Malesia 9
NG - Nigeria 9
SY - Repubblica araba siriana 9
AE - Emirati Arabi Uniti 8
CL - Cile 8
ET - Etiopia 8
ID - Indonesia 8
SE - Svezia 8
SG - Singapore 7
ZA - Sudafrica 7
AT - Austria 5
HR - Croazia 5
IQ - Iraq 5
LB - Libano 5
LT - Lituania 5
MD - Moldavia 5
CO - Colombia 4
GH - Ghana 4
KR - Corea 4
MT - Malta 4
PE - Perù 4
TW - Taiwan 4
NZ - Nuova Zelanda 3
RU - Federazione Russa 3
ZW - Zimbabwe 3
AF - Afghanistan, Repubblica islamica di 2
BE - Belgio 2
CH - Svizzera 2
JO - Giordania 2
SA - Arabia Saudita 2
SO - Somalia 2
BD - Bangladesh 1
BJ - Benin 1
CI - Costa d'Avorio 1
CY - Cipro 1
EC - Ecuador 1
IL - Israele 1
LK - Sri Lanka 1
LY - Libia 1
MW - Malawi 1
NO - Norvegia 1
NP - Nepal 1
PS - Palestinian Territory 1
PY - Paraguay 1
RS - Serbia 1
RW - Ruanda 1
SC - Seychelles 1
SK - Slovacchia (Repubblica Slovacca) 1
TT - Trinidad e Tobago 1
Totale 2.317
Città #
Ashburn 141
Bari 120
Columbus 61
Boardman 41
Taranto 40
Fairfield 36
Dong Ket 29
Seattle 25
Milan 24
Davoli 23
Los Angeles 22
Chicago 19
Khon Kaen 18
Houston 16
Rome 16
Cambridge 15
Beijing 14
Buffalo 14
Helsinki 14
Madrid 14
Amsterdam 13
Hangzhou 13
Bacolod City 12
Barcelona 12
Council Bluffs 12
Karachi 12
Nuremberg 12
Paris 11
Baguio City 10
San Diego 10
San Jose 10
Sanaa 10
Tokyo 10
Zhengzhou 10
Ho Chi Minh City 9
Turin 9
Woodbridge 9
Bangkok 8
Cairo 8
Giza 8
Lahore 8
Marostica 8
Mumbai 8
New York 8
Palermo 8
Tunis 8
Ankara 7
Istanbul 7
Jaipur 7
Perth 7
Altamura 6
Béjaïa 6
Dublin 6
Frankfurt am Main 6
Lyon 6
Melbourne 6
Monopoli 6
Portland 6
Salem 6
Shanghai 6
Barletta 5
Bengaluru 5
Cedar Knolls 5
Dallas 5
Herndon 5
Hong Kong 5
Kaunas 5
Kuala Lumpur 5
Messina 5
Padova 5
Pune 5
Sfax 5
Stockholm 5
Wilmington 5
Accra 4
Adelfia 4
Athens 4
Atlanta 4
Attard 4
Bitonto 4
Bologna 4
Cassino 4
Catania 4
Chennai 4
Covilha 4
Dijon 4
Konyaalti 4
Las Vegas 4
Lengede 4
London 4
San Marzano Di San Giuseppe 4
Santiago 4
Suceava 4
Thessaloniki 4
Vienna 4
Warsaw 4
Aarhus 3
Addis Ababa 3
Ann Arbor 3
Arak 3
Totale 1.216
Nome #
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity, file dd9e0c63-ec43-1e9c-e053-3a05fe0a45ef 187
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar, file 27d7de0d-134b-49d2-b1d6-2d0e41b47f13 186
Shelf life assessment of industrial durum wheat bread as a function of packaging system, file dd9e0c6c-291d-1e9c-e053-3a05fe0a45ef 139
Effect of acorn flour on the physico-chemical and sensory properties of biscuits, file dd9e0c66-4d5d-1e9c-e053-3a05fe0a45ef 108
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour, file dd9e0c6c-5909-1e9c-e053-3a05fe0a45ef 107
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils, file 825cf838-8ab4-4700-9ee5-b0d8ad152d03 105
Effect of salt reduction on quality and acceptability of durum wheat bread, file 2338b6ec-9846-4e00-bf9e-b25c7a8fb85f 104
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound, file 4b31be56-a3e9-4659-8035-e0412989da9d 91
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives, file afde4549-e501-46da-9b02-1cee9efae79a 86
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection, file dd9e0c66-ad1e-1e9c-e053-3a05fe0a45ef 70
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products, file dd9e0c66-4d59-1e9c-e053-3a05fe0a45ef 69
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production, file dd9e0c6c-5ef9-1e9c-e053-3a05fe0a45ef 67
Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy, file dd9e0c66-6e2d-1e9c-e053-3a05fe0a45ef 58
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts, file dd9e0c67-dbe7-1e9c-e053-3a05fe0a45ef 57
Olive leaf extract as natural preservative, file dd9e0c66-8725-1e9c-e053-3a05fe0a45ef 56
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection, file 75381b51-02be-443e-92a4-b92057a3f42f 55
Front-face fluorescence spectroscopy and chemometrics for quality control of cold-pressed rapeseed oil during storage, file dd9e0c66-6b0a-1e9c-e053-3a05fe0a45ef 55
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content, file dd9e0c68-a419-1e9c-e053-3a05fe0a45ef 55
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY, file dd9e0c67-dbdf-1e9c-e053-3a05fe0a45ef 52
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas, file dd9e0c65-955c-1e9c-e053-3a05fe0a45ef 50
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products, file 8ef2635a-119d-4904-a48c-3da8415b5d2e 48
Volatiles and acceptability of liqueurs from kumquat and grapefruit, file dd9e0c64-01c9-1e9c-e053-3a05fe0a45ef 48
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis, file 9b2e8f24-619b-4066-bdba-19259adffabc 46
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés, file dd9e0c65-c2ea-1e9c-e053-3a05fe0a45ef 46
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation, file dd9e0c63-ec38-1e9c-e053-3a05fe0a45ef 44
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile, file dd9e0c66-6b0d-1e9c-e053-3a05fe0a45ef 42
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product, file dd9e0c6c-5187-1e9c-e053-3a05fe0a45ef 41
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil, file 3214d267-79e7-4274-ac6f-088c8e864c2e 34
Dry fractionation as a promising technology to reuse the physically defected legume-based gluten-free pasta, file dd9e0c6c-0bf0-1e9c-e053-3a05fe0a45ef 21
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics, file ffeb541c-44b7-4bfd-aad4-58576a4ed237 21
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran, file dd9e0c6c-3c2d-1e9c-e053-3a05fe0a45ef 12
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil, file dd9e0c65-8cd7-1e9c-e053-3a05fe0a45ef 9
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics, file dd9e0c67-dbd9-1e9c-e053-3a05fe0a45ef 8
Olive leaf extracts act as modulators of the human immune response, file dd9e0c64-c66f-1e9c-e053-3a05fe0a45ef 6
Comparing the quality of two traditional fried street foods from the raw material to the end product: The Beninese cowpea‐based ata and the Italian wheat‐based popizza, file dd9e0c66-bca2-1e9c-e053-3a05fe0a45ef 6
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins, file dd9e0c6a-8a2c-1e9c-e053-3a05fe0a45ef 6
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production, file dd9e0c64-da86-1e9c-e053-3a05fe0a45ef 5
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product, file dd9e0c64-e0bf-1e9c-e053-3a05fe0a45ef 5
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection, file dd9e0c67-ff36-1e9c-e053-3a05fe0a45ef 5
Influenza della modalità di lavorazione delle olive nella discriminazione varietale di oli extra vergini di oliva mediante spettroscopia NMR, file dd9e0c62-7420-1e9c-e053-3a05fe0a45ef 4
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products, file dd9e0c63-ec3a-1e9c-e053-3a05fe0a45ef 4
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound, file dd9e0c63-f632-1e9c-e053-3a05fe0a45ef 4
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods, file dd9e0c6b-504b-1e9c-e053-3a05fe0a45ef 4
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse, file dd9e0c6b-9e69-1e9c-e053-3a05fe0a45ef 4
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers., file dd9e0c62-e8c6-1e9c-e053-3a05fe0a45ef 3
Shelf life assessment of industrial durum wheat bread as a function of packaging system, file dd9e0c63-f5fc-1e9c-e053-3a05fe0a45ef 3
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley, file dd9e0c63-f5fe-1e9c-e053-3a05fe0a45ef 3
Effect of salt reduction on quality and acceptability of durum wheat bread, file dd9e0c65-9884-1e9c-e053-3a05fe0a45ef 3
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage, file dd9e0c66-9029-1e9c-e053-3a05fe0a45ef 3
Nutritional, physico-chemical and functional characterization of a global chickpea collection, file dd9e0c66-c4ad-1e9c-e053-3a05fe0a45ef 3
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index, file dd9e0c67-b33c-1e9c-e053-3a05fe0a45ef 3
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives, file dd9e0c67-bb42-1e9c-e053-3a05fe0a45ef 3
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils, file dd9e0c67-dbe5-1e9c-e053-3a05fe0a45ef 3
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation, file dd9e0c69-e9c0-1e9c-e053-3a05fe0a45ef 3
Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.), file dd9e0c6a-9d90-1e9c-e053-3a05fe0a45ef 3
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk, file dd9e0c6b-4992-1e9c-e053-3a05fe0a45ef 3
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging, file dd9e0c6b-b577-1e9c-e053-3a05fe0a45ef 3
Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate, file e5e72f88-7c54-4542-be0e-0dd1a03e64e1 3
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract, file dd9e0c63-2209-1e9c-e053-3a05fe0a45ef 2
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil, file dd9e0c63-38d9-1e9c-e053-3a05fe0a45ef 2
Production and characterization of functional biscuits obtained from purple wheat, file dd9e0c64-0dc9-1e9c-e053-3a05fe0a45ef 2
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour, file dd9e0c64-dbae-1e9c-e053-3a05fe0a45ef 2
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran, file dd9e0c65-42ca-1e9c-e053-3a05fe0a45ef 2
Effect of organic and mineral fertilization on faba bean (Vicia faba L.), file dd9e0c65-7f87-1e9c-e053-3a05fe0a45ef 2
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics, file dd9e0c65-8cd5-1e9c-e053-3a05fe0a45ef 2
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis, file dd9e0c65-d4d8-1e9c-e053-3a05fe0a45ef 2
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils, file dd9e0c66-b2fc-1e9c-e053-3a05fe0a45ef 2
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil, file dd9e0c67-b729-1e9c-e053-3a05fe0a45ef 2
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils., file dd9e0c68-1a0f-1e9c-e053-3a05fe0a45ef 2
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling, file dd9e0c6a-b5b5-1e9c-e053-3a05fe0a45ef 2
Use of Legumes in Extrusion Cooking: A Review, file dd9e0c6b-124c-1e9c-e053-3a05fe0a45ef 2
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil, file dd9e0c6b-51f0-1e9c-e053-3a05fe0a45ef 2
Biscuit contaminants, their sources and mitigation strategies: A review, file dd9e0c6b-f4d0-1e9c-e053-3a05fe0a45ef 2
Macro- And micro-nutrient composition and antioxidant activity of Chickpea and Pea Accessions, file dd9e0c6c-062e-1e9c-e053-3a05fe0a45ef 2
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings, file 17e5e73f-4149-475f-8d2c-05144f9f4e81 1
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake, file 2f161b90-d754-40fb-bd0a-dc2b057df401 1
Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking, file 449ae08a-dcaf-4181-8575-0f8731bde3da 1
Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products, file 6ac34c9f-f18a-4d72-874d-84e752f9a0da 1
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel, file 8ef05131-44fa-474b-bd49-7bb51cc783aa 1
Effect of the type of oil on the evolution of volatile compounds of taralli during storage, file dd9e0c62-5a53-1e9c-e053-3a05fe0a45ef 1
Valutazione del decadimento sensoriale di insaccati stagionati nel corso della conservazione sottovuoto, file dd9e0c62-5b84-1e9c-e053-3a05fe0a45ef 1
Valutazione dei fenomeni ossidativi nell’olio extra vergine di oliva: possibilitá di ridurre il numero di determinazioni analitiche, file dd9e0c62-64a6-1e9c-e053-3a05fe0a45ef 1
La valutazione dell’influenza dell’allevamento sulla qualità della frazione lipidica di Diplodus Puntazzo, file dd9e0c62-7846-1e9c-e053-3a05fe0a45ef 1
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis, file dd9e0c62-7adb-1e9c-e053-3a05fe0a45ef 1
Chemical and thermal evaluation of olive oil refining at different oxidative levels, file dd9e0c63-2f74-1e9c-e053-3a05fe0a45ef 1
Vacuum-packed ripened sausages: evolution of volatile compounds during storage, file dd9e0c63-3203-1e9c-e053-3a05fe0a45ef 1
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length, file dd9e0c63-b8b2-1e9c-e053-3a05fe0a45ef 1
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers, file dd9e0c64-4f63-1e9c-e053-3a05fe0a45ef 1
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste, file dd9e0c64-c986-1e9c-e053-3a05fe0a45ef 1
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts, file dd9e0c64-dfc7-1e9c-e053-3a05fe0a45ef 1
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals, file dd9e0c65-177b-1e9c-e053-3a05fe0a45ef 1
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing, file dd9e0c65-8282-1e9c-e053-3a05fe0a45ef 1
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil, file dd9e0c65-82e8-1e9c-e053-3a05fe0a45ef 1
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach?, file dd9e0c65-82ea-1e9c-e053-3a05fe0a45ef 1
Use of olive leaf extract to reduce lipid oxidation of baked snacks, file dd9e0c65-82f1-1e9c-e053-3a05fe0a45ef 1
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil, file dd9e0c66-1d02-1e9c-e053-3a05fe0a45ef 1
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations, file dd9e0c66-c4c4-1e9c-e053-3a05fe0a45ef 1
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation, file dd9e0c67-b567-1e9c-e053-3a05fe0a45ef 1
Talc effect on the volatiles of virgin olive oil during storage, file dd9e0c67-b725-1e9c-e053-3a05fe0a45ef 1
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS, file dd9e0c67-dbd6-1e9c-e053-3a05fe0a45ef 1
Totale 2.330
Categoria #
all - tutte 8.269
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 8.269


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20208 0 0 0 2 0 1 0 2 2 0 1 0
2020/2021209 0 0 0 1 55 5 34 22 6 23 11 52
2021/2022265 11 4 11 5 9 14 17 22 10 23 80 59
2022/2023871 76 23 107 90 78 36 52 86 62 51 154 56
2023/2024972 54 65 104 83 86 92 96 87 58 134 113 0
Totale 2.341