IRIS
CAPONIO, Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 26.041
EU - Europa 10.441
AS - Asia 10.290
SA - Sud America 2.613
Continente sconosciuto - Info sul continente non disponibili 1.105
AF - Africa 460
OC - Oceania 37
Totale 50.987
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Nazione #
US - Stati Uniti d'America 25.196
IT - Italia 4.563
SG - Singapore 4.087
CN - Cina 2.160
BR - Brasile 1.967
HK - Hong Kong 1.262
SE - Svezia 952
RU - Federazione Russa 875
DE - Germania 793
FR - Francia 691
VN - Vietnam 583
FI - Finlandia 563
UA - Ucraina 538
GB - Regno Unito 529
IN - India 417
CA - Canada 355
BD - Bangladesh 300
ID - Indonesia 236
AR - Argentina 210
TR - Turchia 174
MX - Messico 157
NL - Olanda 140
PH - Filippine 138
ES - Italia 125
IQ - Iraq 118
ZA - Sudafrica 114
BE - Belgio 110
CO - Colombia 108
PK - Pakistan 108
EC - Ecuador 97
CZ - Repubblica Ceca 92
PL - Polonia 89
JP - Giappone 88
IE - Irlanda 75
CI - Costa d'Avorio 71
KR - Corea 69
VE - Venezuela 64
SA - Arabia Saudita 63
CL - Cile 57
MY - Malesia 57
CR - Costa Rica 51
UZ - Uzbekistan 50
AT - Austria 49
HN - Honduras 47
TN - Tunisia 45
TW - Taiwan 45
IR - Iran 40
PY - Paraguay 40
AE - Emirati Arabi Uniti 39
KE - Kenya 39
MA - Marocco 39
TH - Thailandia 39
GR - Grecia 38
IL - Israele 36
NI - Nicaragua 35
SV - El Salvador 35
EG - Egitto 33
LT - Lituania 33
DZ - Algeria 32
JM - Giamaica 32
GT - Guatemala 31
PE - Perù 31
AU - Australia 29
TT - Trinidad e Tobago 29
CW - ???statistics.table.value.countryCode.CW??? 27
PT - Portogallo 26
HR - Croazia 24
ET - Etiopia 23
JO - Giordania 22
PR - Porto Rico 22
NP - Nepal 20
UY - Uruguay 20
LB - Libano 18
CH - Svizzera 17
BO - Bolivia 16
GP - Guadalupe 16
HU - Ungheria 16
PA - Panama 15
SY - Repubblica araba siriana 15
KZ - Kazakistan 14
RS - Serbia 14
PS - Palestinian Territory 13
AZ - Azerbaigian 12
AL - Albania 10
OM - Oman 10
RO - Romania 10
BH - Bahrain 9
DK - Danimarca 9
GE - Georgia 9
LK - Sri Lanka 8
NO - Norvegia 8
SN - Senegal 8
EE - Estonia 7
KG - Kirghizistan 7
SC - Seychelles 7
SI - Slovenia 7
BA - Bosnia-Erzegovina 6
CM - Camerun 6
EU - Europa 6
NG - Nigeria 6
Totale 49.791
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Città #
Ashburn 3.153
Singapore 2.137
San Jose 1.938
Fairfield 1.807
Chandler 1.596
Hong Kong 1.248
Jacksonville 1.209
Woodbridge 1.153
Milan 1.077
Houston 822
Seattle 731
Nyköping 717
Council Bluffs 683
Cambridge 678
Beijing 622
Wilmington 609
Ann Arbor 511
Bari 495
Rome 487
New York 392
Lauterbourg 368
Dallas 362
Roxbury 358
Lawrence 353
Los Angeles 351
Nanjing 320
Santa Clara 288
Helsinki 239
Princeton 231
Boardman 229
Ho Chi Minh City 217
Des Moines 215
São Paulo 200
Munich 186
Inglewood 147
Buffalo 124
Jakarta 124
Columbus 122
Chicago 121
Hanoi 121
San Diego 104
Brooklyn 102
London 102
Atlanta 91
Brussels 89
Figino 87
Dearborn 85
Naples 82
Frankfurt am Main 80
Hebei 78
Moscow 78
Shenyang 77
Montreal 74
Turin 74
Abidjan 71
Toronto 71
Nanchang 70
Phoenix 68
Tokyo 68
Dublin 67
Jiaxing 66
Warsaw 66
Rio de Janeiro 64
Paris 61
San Francisco 59
Falkenstein 53
Brno 52
North Bergen 52
Florence 51
Denver 50
Amsterdam 48
Bologna 48
Johannesburg 48
Pune 48
Washington 47
The Dalles 46
Barletta 45
Chennai 44
Mexico City 44
Quito 44
Baghdad 43
Belo Horizonte 43
Boston 43
Brasília 43
Palermo 43
Tashkent 43
Orem 42
Tianjin 41
Nuremberg 40
Fragagnano 39
Guangzhou 39
San José 39
Thetford 39
Catania 38
Changsha 38
Dong Ket 37
Redwood City 36
Stockholm 36
Turku 36
Ankara 35
Totale 30.188
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.282
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 288
Volatiles and acceptability of liqueurs from kumquat and grapefruit 281
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 280
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 278
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 255
Development of a brine for mozzarella preservation 247
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 244
Olive leaf extract as natural preservative 236
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 226
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 217
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 215
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 207
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 206
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 205
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 205
Nutritional characterization and shelf-life of packaged microgreens 202
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 198
Analisi del DNA in oli di oliva vergini monovarietali mediante marcatori microsatelliti: fattori limitanti dovuti alla tecnologia produttiva 195
Chemical and sensory characterization of Brazilian virgin olive oils 194
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 192
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 191
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 190
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 189
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 188
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 186
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 185
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 185
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 185
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 182
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 182
Shelf life assessment of industrial durum wheat bread as a function of packaging system 181
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 181
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 181
Chemical and thermal evaluation of olive oil refining at different oxidative levels 179
Sviluppo di burger a base di legumi 178
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor 178
The Re.Ger.O.P. project for the preservation of apulian olive germplasm biodiversity. 177
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 177
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 176
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 174
Production and characterization of functional biscuits obtained from purple wheat 173
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 173
Characterisation of traditional Albanian breads derived from different cereals 172
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 172
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 171
Effect of salt reduction on quality and acceptability of durum wheat bread 171
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 170
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 169
Effects of conventional and microwave heating on the degradation of olive oil 168
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 168
Nutritional, physico-chemical and functional characterization of a global chickpea collection 168
Use of olive leaf extract to reduce lipid oxidation of baked snacks 167
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 165
Bouillon cubes: assessment of the state of degradation of the lipid fraction 164
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 162
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 162
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 162
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 161
Tentativi sperimentali per incrementare la stabilità ossidativa di oli vegetali durante il processo di frittura 161
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 160
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 160
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 160
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 159
Il profilo aromatico dei taralli 159
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 159
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 159
Uso di estratti di foglie di olivo per incrementare la shelf-life dei taralli 158
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 158
Caciocavallo, Mozzarella, Scamorza, Canestrato pugliese, Caprino, Formaggio vaccino, Pecorino, Ricotta, Ricotta di capra, ricotta di pecora, Ricotta forte, Burrata, Cacioricotta, Manteca o Burrino, Stracciatella 157
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 157
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 157
Olive leaf extracts act as modulators of the human immune response 156
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 156
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 155
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 154
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 154
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 154
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 154
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 153
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 153
Analysis of peroxide value in olive oils with an easy and green method 152
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 151
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 151
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 149
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 149
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 149
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 149
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 148
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 148
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 148
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 146
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 144
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 142
Modification of goat milk fat triglycerides by immobilized lipase 141
An effort to improve the organoleptic properties of a cheese from rustic goat milk 141
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 141
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce 140
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 140
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 140
Totale 18.738
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Categoria #
all - tutte 206.592
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 206.592
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.049 0 0 0 152 128 175 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
2024/20258.051 326 211 648 324 344 740 569 878 465 433 1.008 2.105
2025/202616.340 2.123 820 978 1.639 1.654 835 1.968 598 1.685 1.488 643 1.909
2026/20276.905 1.676 1.034 1.597 2.598 0 0 0 0 0 0 0 0
Totale 50.987