IRIS
CAPONIO, Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 13.863
EU - Europa 3.876
AS - Asia 1.521
SA - Sud America 32
AF - Africa 31
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 7
Totale 19.338
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Nazione #
US - Stati Uniti d'America 13.842
CN - Cina 1.196
IT - Italia 1.084
SE - Svezia 915
UA - Ucraina 499
DE - Germania 411
FI - Finlandia 299
GB - Regno Unito 212
FR - Francia 152
SG - Singapore 91
CZ - Repubblica Ceca 81
BE - Belgio 76
IE - Irlanda 60
IN - India 58
VN - Vietnam 49
PH - Filippine 25
TR - Turchia 23
IR - Iran 20
ES - Italia 17
RU - Federazione Russa 15
JP - Giappone 14
GR - Grecia 13
BR - Brasile 12
CA - Canada 12
ZA - Sudafrica 10
PK - Pakistan 9
AE - Emirati Arabi Uniti 8
EG - Egitto 8
HU - Ungheria 7
PE - Perù 7
CO - Colombia 6
EU - Europa 6
HK - Hong Kong 6
NL - Olanda 6
CH - Svizzera 5
LB - Libano 5
PL - Polonia 5
AR - Argentina 4
AT - Austria 4
AU - Australia 4
SV - El Salvador 4
TN - Tunisia 4
CI - Costa d'Avorio 3
CL - Cile 3
HR - Croazia 3
ID - Indonesia 3
IL - Israele 3
PA - Panama 3
PT - Portogallo 3
RO - Romania 3
DK - Danimarca 2
DZ - Algeria 2
ET - Etiopia 2
KZ - Kazakistan 2
MA - Marocco 2
MX - Messico 2
MY - Malesia 2
NZ - Nuova Zelanda 2
PF - Polinesia Francese 2
RS - Serbia 2
TH - Thailandia 2
TW - Taiwan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BD - Bangladesh 1
CY - Cipro 1
ME - Montenegro 1
NO - Norvegia 1
PS - Palestinian Territory 1
Totale 19.338
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Città #
Fairfield 1.806
Chandler 1.595
Jacksonville 1.201
Woodbridge 1.150
Ashburn 959
Houston 790
Nyköping 717
Seattle 709
Cambridge 677
Wilmington 606
Ann Arbor 510
Roxbury 358
Lawrence 353
Nanjing 320
Bari 278
Beijing 235
Princeton 230
Des Moines 212
New York 180
Inglewood 146
Boardman 144
San Diego 93
Dearborn 85
Hebei 78
Shenyang 73
Brussels 70
Nanchang 69
Jiaxing 65
Rome 60
Dublin 58
Los Angeles 58
Brno 50
London 49
Singapore 49
Paris 44
Milan 41
Tianjin 40
Dong Ket 37
Redwood City 36
Pune 35
Brooklyn 33
Washington 32
Changsha 29
Guangzhou 28
Olomouc 25
Munich 24
Hefei 22
Helsinki 22
Shanghai 21
Indiana 20
Adelfia 18
Falls Church 17
San Mateo 17
Kilburn 16
Leawood 16
Norwalk 14
Corato 13
Jinan 13
Kunming 13
Wuhan 13
Hounslow 12
Naples 12
Sannicandro di Bari 11
Tappahannock 11
Bologna 10
Duncan 10
Turin 10
Augusta 9
Bacolod City 9
Ho Chi Minh City 9
Molfetta 9
Padova 9
Barletta 8
Bitonto 8
Mascalucia 8
Palermo 8
Sassari 8
Tokyo 8
Ardabil 7
Athens 7
Catania 7
Florence 7
Perugia 7
Pescara 7
Foggia 6
Istanbul 6
La Spezia 6
Moscow 6
Osnabrück 6
Wuxi 6
Amsterdam 5
Budapest 5
Chicago 5
Clifton 5
Conegliano 5
Edinburgh 5
Faisalabad 5
Fuzhou 5
Hong Kong 5
Laterza 5
Totale 14.969
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Nome #
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 139
Chemical and thermal evaluation of olive oil refining at different oxidative levels 130
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 128
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 124
Production and characterization of functional biscuits obtained from purple wheat 118
Shelf life assessment of industrial durum wheat bread as a function of packaging system 117
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 116
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 116
Nutritional characterization and shelf-life of packaged microgreens 112
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 112
Il profilo aromatico dei taralli 108
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 108
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 107
The Re.Ger.O.P. project for the preservation of apulian olive germplasm biodiversity. 107
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 107
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 106
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 106
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 106
Use of olive leaf extract to reduce lipid oxidation of baked snacks 104
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 102
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 102
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 101
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 100
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 100
Volatiles and acceptability of liqueurs from kumquat and grapefruit 100
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 98
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 98
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 97
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 97
Chemical and sensory characterization of Brazilian virgin olive oils 97
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 96
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 96
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 96
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 94
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 94
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 94
Modification of goat milk fat triglycerides by immobilized lipase 93
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 93
Effects of conventional and microwave heating on the degradation of olive oil 92
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 92
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 90
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 90
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 90
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 90
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 89
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 89
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 89
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 89
Bouillon cubes: assessment of the state of degradation of the lipid fraction 88
Characterisation of traditional Albanian breads derived from different cereals 88
Olive leaf extracts act as modulators of the human immune response 88
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 87
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 87
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 87
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 87
Nutritional, physico-chemical and functional characterization of a global chickpea collection 87
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 86
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 86
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 86
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 85
Content of taurine in Apulian Cacioricotta goat’s cheese 85
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 85
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 85
Influence of processing and storage time on the lipidic fraction of taralli 84
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 84
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 84
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 84
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 83
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 83
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 82
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 82
Effect of salt reduction on quality and acceptability of durum wheat bread 82
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 81
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 81
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds 81
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 81
FT-IR extra virgin olive oil classification based on ethyl ester content 81
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 80
Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions 79
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 79
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 79
Has the use of talc an effect on yield and extra virgin olive oil quality? 79
Sviluppo di burger a base di legumi 79
Shelf life of stored not pasteurized olive-based pâtés 79
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 78
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 77
Effect of vacuum-packaging storage on the quality level of ripened sausages 76
Fermented goats’ milk produced with selected multiple starters as a potentially functional food 76
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 76
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 76
MACHINES FOR OLIVE PASTE PREPARATION PRODUCING QUALITY VIRGIN OLIVE OIL 76
Development of a brine for mozzarella preservation 76
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 76
Effects of free fatty acids on the oxidative processes in purified olive oil 75
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 75
Evaluation of the state of oxidation of crude olive-pomace oils. Influence of olive-pomace drying and oil extraction with solvent 75
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 75
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 74
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 74
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 74
Totale 9.132
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Categoria #
all - tutte 91.172
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 91.172
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.750 0 285 114 358 464 315 512 381 553 240 428 100
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
2023/20241.984 144 310 107 128 177 479 98 91 61 108 84 197
2024/2025384 324 60 0 0 0 0 0 0 0 0 0 0
Totale 20.073