IRIS
CAPONIO, Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 14.249
EU - Europa 4.560
AS - Asia 2.394
SA - Sud America 47
AF - Africa 45
OC - Oceania 17
Continente sconosciuto - Info sul continente non disponibili 7
Totale 21.319
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Nazione #
US - Stati Uniti d'America 14.202
CN - Cina 1.274
IT - Italia 1.246
SE - Svezia 915
SG - Singapore 725
UA - Ucraina 499
DE - Germania 444
RU - Federazione Russa 345
FI - Finlandia 334
GB - Regno Unito 225
FR - Francia 167
BE - Belgio 103
CZ - Repubblica Ceca 82
IN - India 66
IE - Irlanda 61
VN - Vietnam 60
PH - Filippine 59
TR - Turchia 44
CA - Canada 34
IR - Iran 27
PK - Pakistan 23
ES - Italia 21
JP - Giappone 21
ID - Indonesia 19
NL - Olanda 18
BR - Brasile 17
HK - Hong Kong 17
GR - Grecia 15
TW - Taiwan 15
AU - Australia 13
EG - Egitto 12
ZA - Sudafrica 12
HR - Croazia 10
AE - Emirati Arabi Uniti 9
AT - Austria 9
CO - Colombia 8
NO - Norvegia 8
PL - Polonia 8
HU - Ungheria 7
LT - Lituania 7
PE - Perù 7
RO - Romania 7
EC - Ecuador 6
EU - Europa 6
TH - Thailandia 6
AR - Argentina 5
BD - Bangladesh 5
CH - Svizzera 5
LB - Libano 5
PA - Panama 5
PT - Portogallo 5
RS - Serbia 5
SI - Slovenia 5
CL - Cile 4
CM - Camerun 4
DK - Danimarca 4
IL - Israele 4
KR - Corea 4
MX - Messico 4
MY - Malesia 4
SV - El Salvador 4
TN - Tunisia 4
BA - Bosnia-Erzegovina 3
CI - Costa d'Avorio 3
NG - Nigeria 3
DZ - Algeria 2
ET - Etiopia 2
KG - Kirghizistan 2
KZ - Kazakistan 2
MA - Marocco 2
ME - Montenegro 2
NZ - Nuova Zelanda 2
PF - Polinesia Francese 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
CY - Cipro 1
PS - Palestinian Territory 1
UG - Uganda 1
Totale 21.319
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Città #
Fairfield 1.806
Chandler 1.595
Jacksonville 1.201
Woodbridge 1.150
Ashburn 984
Houston 790
Nyköping 717
Seattle 709
Cambridge 677
Wilmington 606
Singapore 561
Ann Arbor 510
Roxbury 358
Lawrence 353
Bari 320
Nanjing 320
Beijing 237
Princeton 230
Des Moines 212
New York 181
Boardman 174
Inglewood 146
San Diego 93
Brussels 85
Dearborn 85
Hebei 78
Santa Clara 76
Shenyang 73
Nanchang 69
Jiaxing 66
Rome 66
Los Angeles 65
Dublin 59
Milan 57
Helsinki 56
London 55
Brno 50
Paris 47
Munich 44
Tianjin 40
Dong Ket 37
Pune 37
Redwood City 36
Brooklyn 33
Washington 32
Guangzhou 31
Changsha 29
Olomouc 25
Shanghai 25
Hefei 22
Ho Chi Minh City 20
Indiana 20
Adelfia 18
Falls Church 17
San Mateo 17
Kilburn 16
Leawood 16
Wuhan 16
Hong Kong 15
Naples 14
Norwalk 14
Corato 13
Jinan 13
Kunming 13
Makassar 13
Ghent 12
Hounslow 12
Istanbul 12
Turin 12
Winnipeg 12
Bologna 11
Ottawa 11
Sannicandro di Bari 11
Tappahannock 11
Duncan 10
Augusta 9
Bacolod City 9
Frankfurt am Main 9
Molfetta 9
Padova 9
Palermo 9
Perugia 9
Trani 9
Barletta 8
Bitonto 8
Mascalucia 8
Sassari 8
Tokyo 8
Toronto 8
Yilan 8
Ardabil 7
Athens 7
Catania 7
Florence 7
Pescara 7
Tolvsrød 7
Zhengzhou 7
Amsterdam 6
Clifton 6
Foggia 6
Totale 15.852
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Nome #
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 150
Volatiles and acceptability of liqueurs from kumquat and grapefruit 138
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 135
Chemical and thermal evaluation of olive oil refining at different oxidative levels 133
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 129
Production and characterization of functional biscuits obtained from purple wheat 123
Shelf life assessment of industrial durum wheat bread as a function of packaging system 121
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 120
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 118
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 116
Nutritional characterization and shelf-life of packaged microgreens 115
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 113
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 113
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 113
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 112
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 112
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 112
Il profilo aromatico dei taralli 111
The Re.Ger.O.P. project for the preservation of apulian olive germplasm biodiversity. 111
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 111
Use of olive leaf extract to reduce lipid oxidation of baked snacks 111
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 110
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 107
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 107
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 106
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 106
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 105
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 105
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 104
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 103
Chemical and sensory characterization of Brazilian virgin olive oils 103
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 101
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 100
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 100
Modification of goat milk fat triglycerides by immobilized lipase 99
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 99
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 99
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 98
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 98
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 97
Nutritional, physico-chemical and functional characterization of a global chickpea collection 97
Effects of conventional and microwave heating on the degradation of olive oil 96
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 96
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 96
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 95
Olive leaf extracts act as modulators of the human immune response 95
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 95
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 95
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 94
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 93
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 93
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 93
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 92
Bouillon cubes: assessment of the state of degradation of the lipid fraction 92
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 92
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 92
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 91
Olive leaf extract as natural preservative 91
Characterisation of traditional Albanian breads derived from different cereals 90
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 90
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 90
Influence of processing and storage time on the lipidic fraction of taralli 89
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 89
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 89
Content of taurine in Apulian Cacioricotta goat’s cheese 89
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 89
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 89
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 89
Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach 89
Development of a brine for mozzarella preservation 88
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 87
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 87
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 87
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 86
Effect of salt reduction on quality and acceptability of durum wheat bread 86
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 85
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 85
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 85
Sviluppo di burger a base di legumi 85
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 84
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 83
FT-IR extra virgin olive oil classification based on ethyl ester content 83
Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions 82
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds 82
Has the use of talc an effect on yield and extra virgin olive oil quality? 82
Shelf life of stored not pasteurized olive-based pâtés 82
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 82
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 81
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 81
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 81
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 81
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 81
Fermented goats’ milk produced with selected multiple starters as a potentially functional food 80
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 80
Effects of free fatty acids on the oxidative processes in purified olive oil 79
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 79
MACHINES FOR OLIVE PASTE PREPARATION PRODUCING QUALITY VIRGIN OLIVE OIL 79
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 78
Effect of vacuum-packaging storage on the quality level of ripened sausages 78
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 78
Totale 9.691
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Categoria #
all - tutte 106.337
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 106.337
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.529 0 0 0 0 0 315 512 381 553 240 428 100
2020/20213.316 283 168 337 220 551 156 242 156 274 498 225 206
2021/20222.528 102 327 50 152 128 175 77 166 177 128 367 679
2022/20234.298 638 395 284 383 541 598 59 394 741 47 124 94
2023/20241.985 144 310 107 128 177 479 98 91 61 109 84 197
2024/20252.564 326 211 648 324 344 711 0 0 0 0 0 0
Totale 22.254