IRIS
CAPONIO, Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 17.160
AS - Asia 8.059
EU - Europa 6.726
SA - Sud America 1.966
AF - Africa 288
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 8
Totale 34.236
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Nazione #
US - Stati Uniti d'America 16.861
SG - Singapore 3.433
IT - Italia 1.958
CN - Cina 1.853
BR - Brasile 1.649
HK - Hong Kong 1.174
SE - Svezia 943
RU - Federazione Russa 821
DE - Germania 694
UA - Ucraina 518
FI - Finlandia 442
VN - Vietnam 436
GB - Regno Unito 376
FR - Francia 267
IN - India 221
ID - Indonesia 175
CA - Canada 152
AR - Argentina 122
TR - Turchia 111
BE - Belgio 104
MX - Messico 98
ES - Italia 90
PH - Filippine 89
CZ - Repubblica Ceca 87
BD - Bangladesh 86
NL - Olanda 84
ZA - Sudafrica 78
CI - Costa d'Avorio 69
PL - Polonia 67
IE - Irlanda 66
JP - Giappone 65
PK - Pakistan 55
EC - Ecuador 52
IQ - Iraq 52
AT - Austria 48
KR - Corea 36
IR - Iran 35
CO - Colombia 34
TW - Taiwan 32
AE - Emirati Arabi Uniti 31
TH - Thailandia 28
SA - Arabia Saudita 27
TN - Tunisia 25
CL - Cile 24
KE - Kenya 24
VE - Venezuela 24
AU - Australia 23
EG - Egitto 22
GR - Grecia 22
MA - Marocco 22
PT - Portogallo 21
PY - Paraguay 20
PE - Perù 19
HR - Croazia 18
LT - Lituania 18
MY - Malesia 16
UZ - Uzbekistan 16
DZ - Algeria 14
JO - Giordania 14
HU - Ungheria 12
UY - Uruguay 12
IL - Israele 10
JM - Giamaica 9
NP - Nepal 9
RS - Serbia 9
BO - Bolivia 8
CH - Svizzera 8
LB - Libano 8
NO - Norvegia 8
PA - Panama 7
RO - Romania 7
AZ - Azerbaigian 6
BA - Bosnia-Erzegovina 6
EU - Europa 6
HN - Honduras 6
KZ - Kazakistan 6
SM - San Marino 6
BH - Bahrain 5
CR - Costa Rica 5
DK - Danimarca 5
ET - Etiopia 5
GT - Guatemala 5
KG - Kirghizistan 5
SI - Slovenia 5
SN - Senegal 5
SY - Repubblica araba siriana 5
CM - Camerun 4
EE - Estonia 4
NG - Nigeria 4
NI - Nicaragua 4
NZ - Nuova Zelanda 4
SV - El Salvador 4
TT - Trinidad e Tobago 4
GE - Georgia 3
ME - Montenegro 3
PS - Palestinian Territory 3
AO - Angola 2
BB - Barbados 2
BJ - Benin 2
BN - Brunei Darussalam 2
Totale 34.194
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Città #
Fairfield 1.806
Ashburn 1.706
Singapore 1.670
Chandler 1.595
Jacksonville 1.201
Hong Kong 1.163
Woodbridge 1.150
Houston 805
Seattle 721
Nyköping 717
Cambridge 677
Wilmington 607
Beijing 573
Ann Arbor 510
Bari 429
Roxbury 358
Lawrence 353
Nanjing 320
Dallas 281
New York 273
Princeton 230
Los Angeles 229
Des Moines 213
Munich 186
Ho Chi Minh City 178
Boardman 176
Inglewood 146
Rome 127
São Paulo 124
Helsinki 121
Santa Clara 117
Jakarta 115
Buffalo 107
Milan 102
San Diego 94
London 88
Brussels 86
Dearborn 85
Hanoi 78
Hebei 78
Moscow 78
Shenyang 76
Brooklyn 75
Chicago 74
Abidjan 69
Nanchang 69
Jiaxing 66
Dublin 64
Council Bluffs 56
Paris 55
Warsaw 54
Montreal 51
Brno 50
Rio de Janeiro 50
Tokyo 50
Frankfurt am Main 45
Barletta 42
Pune 42
The Dalles 41
Tianjin 40
Belo Horizonte 39
Fragagnano 39
Dong Ket 37
Johannesburg 37
Guangzhou 36
Redwood City 36
Turku 36
Brasília 35
Changsha 35
Columbus 35
Washington 35
Nuremberg 34
Toronto 34
San Francisco 33
Florence 32
Ankara 30
Boston 30
Shanghai 30
Quito 29
Stockholm 29
Amsterdam 28
Chennai 28
Denver 28
Parma 28
Phoenix 28
Naples 27
Olomouc 27
Mexico City 25
Dhaka 24
Campinas 23
Hefei 22
Ottawa 22
Turin 22
Atlanta 21
Nairobi 21
Charlotte 20
Indiana 20
Istanbul 20
Bologna 19
Makassar 19
Totale 21.895
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Nome #
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 253
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 226
Volatiles and acceptability of liqueurs from kumquat and grapefruit 196
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 187
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 178
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 167
Amino acid and fatty acid compositions of texturized vegetable proteins 163
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 162
Olive leaf extract as natural preservative 161
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 157
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 155
Shelf life assessment of industrial durum wheat bread as a function of packaging system 155
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 155
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 155
Chemical and thermal evaluation of olive oil refining at different oxidative levels 154
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 153
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 151
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 151
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 150
Nutritional characterization and shelf-life of packaged microgreens 150
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 149
Chemical and sensory characterization of Brazilian virgin olive oils 149
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 148
The Re.Ger.O.P. project for the preservation of apulian olive germplasm biodiversity. 146
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 146
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 146
Production and characterization of functional biscuits obtained from purple wheat 145
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 145
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 144
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 141
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 141
Use of olive leaf extract to reduce lipid oxidation of baked snacks 141
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 140
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 140
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 138
Il profilo aromatico dei taralli 137
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 137
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 137
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 135
Bouillon cubes: assessment of the state of degradation of the lipid fraction 135
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 135
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 134
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 134
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 133
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 133
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 133
Development of a brine for mozzarella preservation 132
Sviluppo di burger a base di legumi 131
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 130
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 128
Nutritional, physico-chemical and functional characterization of a global chickpea collection 128
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 127
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 125
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 124
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 124
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 123
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 123
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 123
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 123
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 123
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 122
Olive leaf extracts act as modulators of the human immune response 122
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 121
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 121
Effect of salt reduction on quality and acceptability of durum wheat bread 121
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 121
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 121
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 121
Modification of goat milk fat triglycerides by immobilized lipase 120
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 120
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 119
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 117
Characterisation of traditional Albanian breads derived from different cereals 116
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 116
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 116
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 116
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 116
Effects of conventional and microwave heating on the degradation of olive oil 115
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 114
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 113
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 113
Shelf life of stored not pasteurized olive-based pâtés 113
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 113
Influence of processing and storage time on the lipidic fraction of taralli 112
Content of taurine in Apulian Cacioricotta goat’s cheese 112
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 111
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 111
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 110
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 109
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 109
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 109
Analisi del DNA in oli di oliva vergini monovarietali mediante marcatori microsatelliti: fattori limitanti dovuti alla tecnologia produttiva 108
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 107
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 107
Has the use of talc an effect on yield and extra virgin olive oil quality? 107
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 107
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 107
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 106
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 105
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 104
Totale 13.333
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Categoria #
all - tutte 160.747
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 160.747
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.757 0 0 0 0 0 156 242 156 274 498 225 206
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
2024/20258.051 326 211 648 324 344 740 569 878 465 433 1.008 2.105
2025/20267.494 2.123 820 978 1.639 1.654 280 0 0 0 0 0 0
Totale 35.235