IRIS
CAPONIO, Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 23.219
AS - Asia 10.200
EU - Europa 10.048
SA - Sud America 2.524
Continente sconosciuto - Info sul continente non disponibili 1.067
AF - Africa 451
OC - Oceania 36
Totale 47.545
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Nazione #
US - Stati Uniti d'America 22.699
IT - Italia 4.293
SG - Singapore 4.079
CN - Cina 2.155
BR - Brasile 1.895
HK - Hong Kong 1.261
SE - Svezia 951
RU - Federazione Russa 842
DE - Germania 786
FR - Francia 680
VN - Vietnam 581
FI - Finlandia 563
UA - Ucraina 536
GB - Regno Unito 495
IN - India 411
BD - Bangladesh 294
CA - Canada 239
ID - Indonesia 228
AR - Argentina 208
TR - Turchia 169
MX - Messico 154
NL - Olanda 134
PH - Filippine 131
ES - Italia 121
IQ - Iraq 118
ZA - Sudafrica 114
BE - Belgio 110
PK - Pakistan 102
CO - Colombia 101
CZ - Repubblica Ceca 92
EC - Ecuador 91
JP - Giappone 88
PL - Polonia 87
IE - Irlanda 72
CI - Costa d'Avorio 71
KR - Corea 63
SA - Arabia Saudita 62
VE - Venezuela 62
CL - Cile 57
MY - Malesia 57
AT - Austria 49
UZ - Uzbekistan 49
TN - Tunisia 45
TW - Taiwan 45
PY - Paraguay 40
AE - Emirati Arabi Uniti 39
IR - Iran 39
KE - Kenya 39
MA - Marocco 39
TH - Thailandia 38
GR - Grecia 36
EG - Egitto 32
PE - Perù 31
AU - Australia 29
DZ - Algeria 29
JM - Giamaica 26
LT - Lituania 25
HR - Croazia 24
PT - Portogallo 24
ET - Etiopia 23
JO - Giordania 22
IL - Israele 20
NP - Nepal 20
UY - Uruguay 20
BO - Bolivia 16
CH - Svizzera 16
HU - Ungheria 16
LB - Libano 16
CR - Costa Rica 15
PA - Panama 15
SY - Repubblica araba siriana 15
HN - Honduras 14
RS - Serbia 14
KZ - Kazakistan 13
AZ - Azerbaigian 12
PS - Palestinian Territory 12
OM - Oman 10
RO - Romania 10
SV - El Salvador 10
BH - Bahrain 9
GE - Georgia 9
TT - Trinidad e Tobago 9
AL - Albania 8
DK - Danimarca 8
GT - Guatemala 8
NI - Nicaragua 8
NO - Norvegia 8
SN - Senegal 8
KG - Kirghizistan 7
SI - Slovenia 7
BA - Bosnia-Erzegovina 6
CM - Camerun 6
EU - Europa 6
SM - San Marino 6
DO - Repubblica Dominicana 5
LY - Libia 5
NG - Nigeria 5
SK - Slovacchia (Repubblica Slovacca) 5
BG - Bulgaria 4
BN - Brunei Darussalam 4
Totale 46.380
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Città #
Ashburn 2.201
Singapore 2.136
Fairfield 1.806
Chandler 1.596
San Jose 1.582
Hong Kong 1.247
Jacksonville 1.208
Woodbridge 1.153
Milan 1.045
Houston 818
Seattle 728
Nyköping 717
Cambridge 678
Council Bluffs 674
Beijing 622
Wilmington 608
Ann Arbor 511
Bari 477
Rome 470
Lauterbourg 368
New York 361
Roxbury 358
Lawrence 353
Dallas 346
Nanjing 320
Los Angeles 318
Helsinki 239
Princeton 230
Boardman 225
Santa Clara 219
Ho Chi Minh City 215
Des Moines 214
Munich 186
Inglewood 147
São Paulo 138
Jakarta 124
Columbus 122
Buffalo 121
Hanoi 121
Chicago 109
San Diego 99
London 98
Brooklyn 91
Brussels 89
Dearborn 85
Figino 81
Frankfurt am Main 79
Hebei 78
Moscow 78
Shenyang 77
Atlanta 76
Abidjan 71
Nanchang 70
Naples 70
Turin 70
Tokyo 68
Dublin 67
Jiaxing 66
Montreal 65
Warsaw 64
Rio de Janeiro 63
Paris 61
San Francisco 54
Falkenstein 53
Brno 52
Phoenix 51
Johannesburg 48
Toronto 48
Florence 46
Pune 46
Barletta 45
Amsterdam 44
Chennai 44
Mexico City 44
The Dalles 44
Baghdad 43
Bologna 43
Denver 43
Belo Horizonte 42
Quito 42
Tashkent 42
Brasília 41
Tianjin 41
Boston 40
Nuremberg 40
Orem 40
Fragagnano 39
Guangzhou 39
Thetford 39
Washington 39
Changsha 38
Dong Ket 37
Redwood City 36
Stockholm 36
Turku 36
Ankara 35
Catania 35
Shanghai 35
Dhaka 34
Istanbul 34
Totale 28.365
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.273
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 276
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 274
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 274
Volatiles and acceptability of liqueurs from kumquat and grapefruit 267
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 240
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 233
Development of a brine for mozzarella preservation 217
Olive leaf extract as natural preservative 217
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 216
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 209
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 204
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 200
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 199
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 198
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 196
Nutritional characterization and shelf-life of packaged microgreens 193
Chemical and sensory characterization of Brazilian virgin olive oils 186
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 184
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 184
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 183
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 183
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 182
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 180
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 180
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 178
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 177
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 177
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 175
Shelf life assessment of industrial durum wheat bread as a function of packaging system 174
Chemical and thermal evaluation of olive oil refining at different oxidative levels 173
The Re.Ger.O.P. project for the preservation of apulian olive germplasm biodiversity. 172
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 171
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 171
Characterisation of traditional Albanian breads derived from different cereals 169
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 169
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 169
Production and characterization of functional biscuits obtained from purple wheat 168
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 168
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor 168
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 166
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 166
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 165
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 164
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 164
Effect of salt reduction on quality and acceptability of durum wheat bread 164
Use of olive leaf extract to reduce lipid oxidation of baked snacks 164
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 163
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 162
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 162
Bouillon cubes: assessment of the state of degradation of the lipid fraction 160
Nutritional, physico-chemical and functional characterization of a global chickpea collection 159
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 158
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 157
Sviluppo di burger a base di legumi 157
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 157
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 156
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 155
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 155
Il profilo aromatico dei taralli 154
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 153
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 153
Olive leaf extracts act as modulators of the human immune response 151
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 150
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 150
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 150
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 149
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 149
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 149
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 148
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 147
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 146
Effects of conventional and microwave heating on the degradation of olive oil 146
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 146
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 146
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 145
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 144
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 142
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 142
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 141
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 141
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 141
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 141
Analisi del DNA in oli di oliva vergini monovarietali mediante marcatori microsatelliti: fattori limitanti dovuti alla tecnologia produttiva 139
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 139
Analysis of peroxide value in olive oils with an easy and green method 139
Tentativi sperimentali per incrementare la stabilità ossidativa di oli vegetali durante il processo di frittura 137
Shelf life of stored not pasteurized olive-based pâtés 136
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 136
Modification of goat milk fat triglycerides by immobilized lipase 134
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 134
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 133
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 132
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 132
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 132
An effort to improve the organoleptic properties of a cheese from rustic goat milk 131
Influence of processing and storage time on the lipidic fraction of taralli 130
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 130
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 130
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 130
Totale 17.779
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Categoria #
all - tutte 195.661
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 195.661
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.099 0 0 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
2024/20258.051 326 211 648 324 344 740 569 878 465 433 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
2026/20273.464 1.676 1.034 754 0 0 0 0 0 0 0 0 0
Totale 47.545