IRIS
CAPONIO, Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 21.609
AS - Asia 10.086
EU - Europa 9.943
SA - Sud America 2.472
AF - Africa 444
OC - Oceania 34
Continente sconosciuto - Info sul continente non disponibili 8
Totale 44.596
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Nazione #
US - Stati Uniti d'America 21.141
IT - Italia 4.217
SG - Singapore 4.067
CN - Cina 2.140
BR - Brasile 1.876
HK - Hong Kong 1.254
SE - Svezia 950
RU - Federazione Russa 841
DE - Germania 782
FR - Francia 677
VN - Vietnam 580
FI - Finlandia 563
UA - Ucraina 536
GB - Regno Unito 486
IN - India 399
BD - Bangladesh 259
CA - Canada 221
ID - Indonesia 220
AR - Argentina 204
TR - Turchia 164
MX - Messico 143
NL - Olanda 132
PH - Filippine 129
ES - Italia 121
IQ - Iraq 118
ZA - Sudafrica 114
BE - Belgio 108
PK - Pakistan 100
CZ - Repubblica Ceca 90
CO - Colombia 89
PL - Polonia 87
JP - Giappone 86
EC - Ecuador 82
IE - Irlanda 72
CI - Costa d'Avorio 71
KR - Corea 63
SA - Arabia Saudita 58
CL - Cile 57
VE - Venezuela 55
MY - Malesia 52
AT - Austria 49
UZ - Uzbekistan 49
TN - Tunisia 45
TW - Taiwan 45
PY - Paraguay 40
IR - Iran 39
MA - Marocco 39
AE - Emirati Arabi Uniti 37
TH - Thailandia 37
GR - Grecia 36
KE - Kenya 36
EG - Egitto 32
PE - Perù 31
DZ - Algeria 29
AU - Australia 27
JM - Giamaica 24
LT - Lituania 24
PT - Portogallo 24
ET - Etiopia 22
JO - Giordania 22
HR - Croazia 21
IL - Israele 20
NP - Nepal 20
UY - Uruguay 19
BO - Bolivia 16
CH - Svizzera 16
HU - Ungheria 16
LB - Libano 15
SY - Repubblica araba siriana 15
PA - Panama 14
RS - Serbia 14
HN - Honduras 13
KZ - Kazakistan 13
AZ - Azerbaigian 12
PS - Palestinian Territory 12
CR - Costa Rica 10
OM - Oman 10
RO - Romania 10
BH - Bahrain 9
GE - Georgia 9
SV - El Salvador 9
DK - Danimarca 8
NO - Norvegia 8
SN - Senegal 8
AL - Albania 7
GT - Guatemala 7
KG - Kirghizistan 7
SI - Slovenia 7
BA - Bosnia-Erzegovina 6
CM - Camerun 6
EU - Europa 6
NI - Nicaragua 6
SM - San Marino 6
TT - Trinidad e Tobago 6
LY - Libia 5
NG - Nigeria 5
SK - Slovacchia (Repubblica Slovacca) 5
BG - Bulgaria 4
BN - Brunei Darussalam 4
CG - Congo 4
Totale 44.499
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Città #
Singapore 2.127
Ashburn 2.122
Fairfield 1.806
Chandler 1.596
San Jose 1.315
Hong Kong 1.240
Jacksonville 1.208
Woodbridge 1.151
Milan 1.037
Houston 815
Seattle 726
Nyköping 717
Cambridge 678
Beijing 612
Wilmington 607
Ann Arbor 510
Bari 474
Rome 463
Lauterbourg 368
Roxbury 358
Lawrence 353
New York 343
Nanjing 320
Dallas 312
Los Angeles 285
Helsinki 239
Princeton 230
Boardman 225
Ho Chi Minh City 215
Des Moines 214
Council Bluffs 201
Munich 186
Santa Clara 177
Inglewood 147
São Paulo 136
Jakarta 124
Columbus 120
Hanoi 120
Buffalo 114
London 95
San Diego 95
Brussels 88
Chicago 88
Brooklyn 86
Dearborn 85
Figino 81
Frankfurt am Main 79
Hebei 78
Moscow 78
Shenyang 77
Abidjan 71
Atlanta 71
Nanchang 70
Turin 69
Dublin 67
Jiaxing 66
Naples 66
Tokyo 66
Warsaw 64
Rio de Janeiro 63
Montreal 62
Paris 60
Falkenstein 53
Brno 50
Johannesburg 48
Pune 46
Barletta 45
Florence 45
Toronto 45
Chennai 44
Mexico City 44
The Dalles 44
Baghdad 43
Amsterdam 42
Belo Horizonte 42
Tashkent 42
Tianjin 41
Nuremberg 40
San Francisco 40
Bologna 39
Brasília 39
Fragagnano 39
Guangzhou 39
Quito 39
Thetford 39
Washington 39
Changsha 38
Orem 38
Dong Ket 37
Denver 36
Phoenix 36
Redwood City 36
Turku 36
Ankara 35
Boston 35
Shanghai 35
Stockholm 35
Dhaka 34
Nairobi 32
Palermo 32
Totale 27.238
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.262
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 272
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 265
Volatiles and acceptability of liqueurs from kumquat and grapefruit 258
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 236
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 230
Olive leaf extract as natural preservative 209
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 207
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 203
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 200
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 190
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 189
Nutritional characterization and shelf-life of packaged microgreens 189
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 187
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 186
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 181
Chemical and sensory characterization of Brazilian virgin olive oils 181
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 180
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 180
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 180
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 178
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 176
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 173
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 173
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 173
Shelf life assessment of industrial durum wheat bread as a function of packaging system 172
Chemical and thermal evaluation of olive oil refining at different oxidative levels 171
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 170
Development of a brine for mozzarella preservation 170
The Re.Ger.O.P. project for the preservation of apulian olive germplasm biodiversity. 167
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 167
Production and characterization of functional biscuits obtained from purple wheat 166
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 166
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 165
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 165
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 164
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 163
Use of olive leaf extract to reduce lipid oxidation of baked snacks 163
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 162
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 162
Characterisation of traditional Albanian breads derived from different cereals 161
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 160
Effect of salt reduction on quality and acceptability of durum wheat bread 160
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 160
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 159
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 158
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 158
Bouillon cubes: assessment of the state of degradation of the lipid fraction 157
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 155
Sviluppo di burger a base di legumi 155
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 154
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 153
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 153
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 152
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 152
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 152
Il profilo aromatico dei taralli 151
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 151
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 150
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 149
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 149
Nutritional, physico-chemical and functional characterization of a global chickpea collection 149
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 148
Olive leaf extracts act as modulators of the human immune response 148
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 148
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 148
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 147
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 145
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 145
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 145
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 144
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 141
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 140
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 140
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 140
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 139
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 139
Effects of conventional and microwave heating on the degradation of olive oil 138
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 138
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 137
Analisi del DNA in oli di oliva vergini monovarietali mediante marcatori microsatelliti: fattori limitanti dovuti alla tecnologia produttiva 136
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 136
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 136
Analysis of peroxide value in olive oils with an easy and green method 133
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 133
Modification of goat milk fat triglycerides by immobilized lipase 132
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 132
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 131
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 128
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 128
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 128
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 127
An effort to improve the organoleptic properties of a cheese from rustic goat milk 127
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 127
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 127
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 127
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 127
Tentativi sperimentali per incrementare la stabilità ossidativa di oli vegetali durante il processo di frittura 127
Shelf life of stored not pasteurized olive-based pâtés 126
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 126
Totale 17.113
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Categoria #
all - tutte 189.132
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 189.132
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2024/20258.051 326 211 648 324 344 740 569 878 465 433 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
2026/20271.573 1.573 0 0 0 0 0 0 0 0 0 0 0
Totale 45.654