CAPONIO, Francesco
 Distribuzione geografica
Continente #
EU - Europa 1.164
NA - Nord America 1.137
AS - Asia 526
AF - Africa 110
SA - Sud America 43
OC - Oceania 28
Totale 3.008
Nazione #
US - Stati Uniti d'America 1.109
IT - Italia 521
FR - Francia 278
CN - Cina 94
DE - Germania 91
VN - Vietnam 64
ES - Italia 56
IN - India 53
NL - Olanda 42
TR - Turchia 34
JP - Giappone 30
AU - Australia 28
LB - Libano 26
PK - Pakistan 25
TH - Thailandia 25
PH - Filippine 22
CZ - Repubblica Ceca 19
EG - Egitto 18
IR - Iran 18
SY - Repubblica araba siriana 18
GB - Regno Unito 17
MX - Messico 17
TN - Tunisia 17
RO - Romania 16
UA - Ucraina 16
ID - Indonesia 15
MA - Marocco 15
BR - Brasile 14
GR - Grecia 14
NG - Nigeria 14
PT - Portogallo 14
SE - Svezia 14
MY - Malesia 13
AE - Emirati Arabi Uniti 11
DZ - Algeria 11
PL - Polonia 11
YE - Yemen 11
CA - Canada 10
HK - Hong Kong 10
IE - Irlanda 10
DK - Danimarca 9
MM - Myanmar 9
PE - Perù 9
TW - Taiwan 9
SG - Singapore 8
ZA - Sudafrica 8
CL - Cile 7
ET - Etiopia 7
IQ - Iraq 7
CO - Colombia 6
FI - Finlandia 6
AT - Austria 5
GH - Ghana 5
LT - Lituania 5
MD - Moldavia 5
UY - Uruguay 5
BE - Belgio 4
RU - Federazione Russa 4
BD - Bangladesh 3
IL - Israele 3
KH - Cambogia 3
KR - Corea 3
LK - Sri Lanka 3
ZW - Zimbabwe 3
BJ - Benin 2
CD - Congo 2
CH - Svizzera 2
HR - Croazia 2
KW - Kuwait 2
PS - Palestinian Territory 2
SA - Arabia Saudita 2
SO - Somalia 2
BF - Burkina Faso 1
CI - Costa d'Avorio 1
CM - Camerun 1
CY - Cipro 1
EC - Ecuador 1
GA - Gabon 1
GN - Guinea 1
KZ - Kazakistan 1
MG - Madagascar 1
NO - Norvegia 1
PY - Paraguay 1
QA - Qatar 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
TT - Trinidad e Tobago 1
Totale 3.008
Città #
Ashburn 174
Bari 124
Taranto 60
Boardman 59
Fairfield 48
Dong Ket 45
Seattle 41
Houston 31
San Jose 29
Milan 27
Chicago 26
Buffalo 22
Woodbridge 21
Los Angeles 20
Paris 20
Rome 19
Cambridge 18
Davoli 18
Fleming Island 18
Nuremberg 15
Madrid 14
Hangzhou 13
Mumbai 13
Stockholm 13
Wilmington 13
Bacolod City 12
Beijing 12
Palermo 12
Asahikawa 11
Barcelona 11
Cairo 10
Council Bluffs 10
Ho Chi Minh City 10
Karachi 10
Sanaa 10
Turin 10
Amsterdam 9
Ankara 9
Beirut 9
New York 9
San Diego 9
Shanghai 9
Zhengzhou 9
Dublin 8
Girona 8
Marostica 8
Melbourne 8
Adelfia 7
Brooklyn 7
Chiang Mai 7
Clearwater 7
Dallas 7
Frankfurt am Main 7
Hanoi 7
Istanbul 7
Monopoli 7
Naples 7
San Francisco 7
Bangkok 6
Bitonto 6
Giza 6
Grenoble 6
Helsinki 6
Kuala Lumpur 6
Las Vegas 6
Parma 6
Perth 6
Thung Yai 6
Tokyo 6
Tunis 6
Yangon 6
Accra 5
Altamura 5
Catania 5
Cedar Knolls 5
Chennai 5
Gorle 5
Herndon 5
Lahore 5
Messina 5
Padova 5
Pune 5
Salem 5
San Benedetto del Tronto 5
Sfax 5
Abuja 4
Ann Arbor 4
Athens 4
Barletta 4
Bengaluru 4
Brisbane 4
Covilha 4
Dijon 4
Glendora 4
Hong Kong 4
Katsina 4
Kochi 4
Konyaalti 4
Lengede 4
Leppington 4
Totale 1.399
Nome #
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine, file dd9e0c6c-3d57-1e9c-e053-3a05fe0a45ef 199
Development of a brine for mozzarella preservation, file dd9e0c66-85b2-1e9c-e053-3a05fe0a45ef 179
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 166
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel, file dd9e0c6c-60e8-1e9c-e053-3a05fe0a45ef 166
Shelf life assessment of industrial durum wheat bread as a function of packaging system, file dd9e0c6c-291d-1e9c-e053-3a05fe0a45ef 118
Effect of acorn flour on the physico-chemical and sensory properties of biscuits, file dd9e0c66-4d5d-1e9c-e053-3a05fe0a45ef 103
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars, file dd9e0c65-c2ed-1e9c-e053-3a05fe0a45ef 94
Effect of salt reduction on quality and acceptability of durum wheat bread, file 2338b6ec-9846-4e00-bf9e-b25c7a8fb85f 91
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 91
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 80
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives, file afde4549-e501-46da-9b02-1cee9efae79a 77
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 69
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 67
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract, file dd9e0c67-b438-1e9c-e053-3a05fe0a45ef 67
Reply, file dd9e0c65-8ccf-1e9c-e053-3a05fe0a45ef 66
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 63
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium, file dd9e0c66-40e9-1e9c-e053-3a05fe0a45ef 59
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm, file dd9e0c66-6ced-1e9c-e053-3a05fe0a45ef 59
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 58
Front-face fluorescence spectroscopy and chemometrics for quality control of cold-pressed rapeseed oil during storage, file dd9e0c66-6b0a-1e9c-e053-3a05fe0a45ef 56
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield, file e3b005be-d79f-4ffe-8f7a-e7ec850af484 56
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil., file dd9e0c65-88ef-1e9c-e053-3a05fe0a45ef 55
Radical scavenging activity of olive oil phenolic antioxidants in oil or water phase during the oxidation of O/W emulsions: An oxidomics approach, file dd9e0c6b-64db-1e9c-e053-3a05fe0a45ef 55
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 54
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation, file dd9e0c67-cd9c-1e9c-e053-3a05fe0a45ef 51
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés, file dd9e0c65-c2ea-1e9c-e053-3a05fe0a45ef 46
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 45
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation, file dd9e0c63-ec38-1e9c-e053-3a05fe0a45ef 45
Volatiles and acceptability of liqueurs from kumquat and grapefruit, file dd9e0c64-01c9-1e9c-e053-3a05fe0a45ef 45
Olive leaf extract as natural preservative, file dd9e0c66-8725-1e9c-e053-3a05fe0a45ef 45
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 44
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products, file 8ef2635a-119d-4904-a48c-3da8415b5d2e 44
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY, file dd9e0c67-dbdf-1e9c-e053-3a05fe0a45ef 44
Setup of an extraction method for the analysis of carotenoids in microgreens, file dd9e0c67-0bf4-1e9c-e053-3a05fe0a45ef 39
Chemical and sensory characterization of Brazilian virgin olive oils, file dd9e0c6c-60d0-1e9c-e053-3a05fe0a45ef 39
Nutritional characterization and shelf-life of packaged microgreens, file dd9e0c65-8cda-1e9c-e053-3a05fe0a45ef 38
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 36
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile, file dd9e0c66-6b0d-1e9c-e053-3a05fe0a45ef 35
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 33
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds, file dd9e0c6b-9ce3-1e9c-e053-3a05fe0a45ef 28
Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review, file dd9e0c6b-4f18-1e9c-e053-3a05fe0a45ef 20
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 19
FT-IR extra virgin olive oil classification based on ethyl ester content, file 2aa82f81-aba0-4f20-8908-d47248ef3e47 17
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
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield, file dd9e0c65-82e3-1e9c-e053-3a05fe0a45ef 7
Olive leaf extracts act as modulators of the human immune response, file dd9e0c64-c66f-1e9c-e053-3a05fe0a45ef 6
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine, file dd9e0c65-784d-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
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives, file dd9e0c68-abd0-1e9c-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
Chemical and sensory characterization of Brazilian virgin olive oils, file dd9e0c67-cd9a-1e9c-e053-3a05fe0a45ef 4
Uso di estratti antiossidanti di crusca di grano duro per ottenere una nuova pasta funzionale con l’approccio di arricchimento “da grano a grano”, file dd9e0c6a-8856-1e9c-e053-3a05fe0a45ef 4
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods, file dd9e0c6b-504b-1e9c-e053-3a05fe0a45ef 4
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil, file dd9e0c6b-51f0-1e9c-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
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition, file dd9e0c64-4857-1e9c-e053-3a05fe0a45ef 3
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel, file dd9e0c65-891c-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
Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk, file dd9e0c6b-4992-1e9c-e053-3a05fe0a45ef 3
Paving the way to food grade analytical chemistry: use of a natural deep eutectic solvent to determine total hydroxytyrosol and tyrosol in extra virgin olive oils, file dd9e0c6b-582d-1e9c-e053-3a05fe0a45ef 3
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor, file dd9e0c6b-f2a8-1e9c-e053-3a05fe0a45ef 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
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics, file dd9e0c65-8cd5-1e9c-e053-3a05fe0a45ef 2
FT-IR extra virgin olive oil classification based on ethyl ester content, file dd9e0c65-c2e5-1e9c-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
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks, file dd9e0c68-02d1-1e9c-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
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells, file dd9e0c6a-a8e2-1e9c-e053-3a05fe0a45ef 2
Macro- And micro-nutrient composition and antioxidant activity of Chickpea and Pea Accessions, file dd9e0c6c-062e-1e9c-e053-3a05fe0a45ef 2
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds, file 4b285da8-484a-43a3-8ee6-0ddeaf2d75b5 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
Functional Foods Acceptability: A Consumers’ Survey on Bread Enriched with Oenological By-Products, file c589b5bf-8506-4878-97b7-1f976d67e06b 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 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
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
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria, file dd9e0c65-8284-1e9c-e053-3a05fe0a45ef 1
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties, file dd9e0c65-82e5-1e9c-e053-3a05fe0a45ef 1
Totale 3.024
Categoria #
all - tutte 9.897
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 9.897


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20191 0 0 0 0 0 0 0 0 0 1 0 0
2019/202015 0 0 0 2 1 1 0 2 1 1 7 0
2020/2021316 0 0 0 1 94 8 33 32 10 38 23 77
2021/2022389 20 11 15 10 19 24 21 33 14 21 135 66
2022/20231.242 102 50 154 114 82 59 84 130 100 78 207 82
2023/20241.072 95 115 118 92 108 92 155 173 124 0 0 0
Totale 3.048