IRIS
CAPONIO, Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 19.617
AS - Asia 9.871
EU - Europa 8.057
SA - Sud America 2.447
AF - Africa 438
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 8
Totale 40.470
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Nazione #
US - Stati Uniti d'America 19.212
SG - Singapore 4.022
IT - Italia 2.410
CN - Cina 2.086
BR - Brasile 1.867
HK - Hong Kong 1.243
SE - Svezia 947
RU - Federazione Russa 840
DE - Germania 779
FR - Francia 672
VN - Vietnam 578
FI - Finlandia 562
UA - Ucraina 536
GB - Regno Unito 474
IN - India 392
ID - Indonesia 217
AR - Argentina 201
BD - Bangladesh 188
CA - Canada 183
TR - Turchia 163
MX - Messico 138
PH - Filippine 129
NL - Olanda 119
IQ - Iraq 117
ZA - Sudafrica 114
BE - Belgio 106
ES - Italia 106
PK - Pakistan 99
CZ - Repubblica Ceca 90
CO - Colombia 88
JP - Giappone 84
PL - Polonia 83
EC - Ecuador 81
CI - Costa d'Avorio 71
IE - Irlanda 70
KR - Corea 61
SA - Arabia Saudita 58
VE - Venezuela 55
CL - Cile 54
AT - Austria 49
MY - Malesia 49
UZ - Uzbekistan 49
TN - Tunisia 45
TW - Taiwan 45
IR - Iran 39
MA - Marocco 38
AE - Emirati Arabi Uniti 37
TH - Thailandia 37
KE - Kenya 36
PY - Paraguay 35
EG - Egitto 32
GR - Grecia 31
PE - Perù 28
DZ - Algeria 27
AU - Australia 25
LT - Lituania 23
JO - Giordania 22
PT - Portogallo 22
HR - Croazia 20
JM - Giamaica 20
NP - Nepal 20
ET - Etiopia 19
IL - Israele 19
UY - Uruguay 19
BO - Bolivia 16
HU - Ungheria 14
LB - Libano 14
PA - Panama 14
RS - Serbia 14
KZ - Kazakistan 13
AZ - Azerbaigian 12
PS - Palestinian Territory 12
CH - Svizzera 11
OM - Oman 10
RO - Romania 10
BH - Bahrain 9
GE - Georgia 9
HN - Honduras 9
CR - Costa Rica 8
DK - Danimarca 8
NO - Norvegia 8
SN - Senegal 8
AL - Albania 7
KG - Kirghizistan 7
SI - Slovenia 7
SY - Repubblica araba siriana 7
BA - Bosnia-Erzegovina 6
CM - Camerun 6
EU - Europa 6
GT - Guatemala 6
NI - Nicaragua 6
SM - San Marino 6
LY - Libia 5
NG - Nigeria 5
TT - Trinidad e Tobago 5
CG - Congo 4
DO - Repubblica Dominicana 4
EE - Estonia 4
MD - Moldavia 4
NZ - Nuova Zelanda 4
Totale 40.379
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Città #
Singapore 2.112
Ashburn 2.015
Fairfield 1.806
Chandler 1.595
Hong Kong 1.231
San Jose 1.221
Jacksonville 1.202
Woodbridge 1.150
Houston 809
Seattle 724
Nyköping 717
Cambridge 677
Wilmington 607
Beijing 594
Ann Arbor 510
Bari 450
Lauterbourg 368
Roxbury 358
Lawrence 353
Nanjing 320
New York 298
Dallas 290
Los Angeles 259
Helsinki 239
Princeton 230
Des Moines 214
Ho Chi Minh City 214
Council Bluffs 196
Munich 186
Boardman 184
Santa Clara 150
Inglewood 147
Rome 141
São Paulo 136
Jakarta 124
Hanoi 120
Milan 110
Buffalo 109
London 94
San Diego 94
Brussels 87
Dearborn 85
Chicago 81
Brooklyn 78
Frankfurt am Main 78
Hebei 78
Moscow 78
Shenyang 77
Abidjan 71
Nanchang 70
Dublin 67
Jiaxing 66
Tokyo 64
Rio de Janeiro 63
Warsaw 63
Paris 60
Montreal 57
Falkenstein 53
Brno 50
Johannesburg 48
Pune 46
Chennai 43
The Dalles 43
Amsterdam 42
Baghdad 42
Barletta 42
Belo Horizonte 42
Tashkent 42
Tianjin 41
Toronto 41
Mexico City 40
Nuremberg 40
Brasília 39
Fragagnano 39
Guangzhou 39
Quito 39
Thetford 38
Washington 38
Dong Ket 37
Naples 37
Changsha 36
Redwood City 36
Turku 36
Ankara 35
Columbus 35
Dhaka 34
San Francisco 34
Boston 33
Florence 33
Atlanta 32
Nairobi 32
Orem 32
Shanghai 32
Stockholm 32
Istanbul 31
Denver 30
Phoenix 30
Lahore 29
Basingstoke 28
Medellín 28
Totale 25.186
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Nome #
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 265
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 255
Volatiles and acceptability of liqueurs from kumquat and grapefruit 246
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 218
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 206
Amino acid and fatty acid compositions of texturized vegetable proteins 196
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 195
Olive leaf extract as natural preservative 195
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 187
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 180
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 178
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 175
Chemical and sensory characterization of Brazilian virgin olive oils 175
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 173
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 172
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 170
Shelf life assessment of industrial durum wheat bread as a function of packaging system 169
Nutritional characterization and shelf-life of packaged microgreens 169
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 168
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 167
Chemical and thermal evaluation of olive oil refining at different oxidative levels 166
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 166
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 165
Development of a brine for mozzarella preservation 164
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 163
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 162
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 162
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 161
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 161
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 160
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 159
Production and characterization of functional biscuits obtained from purple wheat 157
The Re.Ger.O.P. project for the preservation of apulian olive germplasm biodiversity. 157
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 155
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 155
Use of olive leaf extract to reduce lipid oxidation of baked snacks 155
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 154
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 153
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 153
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 152
Bouillon cubes: assessment of the state of degradation of the lipid fraction 152
Effect of salt reduction on quality and acceptability of durum wheat bread 152
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 152
Il profilo aromatico dei taralli 150
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 150
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 150
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells 150
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 149
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 149
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 148
Sviluppo di burger a base di legumi 148
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 146
Nutritional, physico-chemical and functional characterization of a global chickpea collection 146
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 145
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 145
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 142
Olive leaf extracts act as modulators of the human immune response 142
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 142
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 141
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 141
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 140
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 140
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 140
Assessment of the evolution in quality attributes of ripened sausages enriched with olive leaf extract (OLE) to replace nitrate and nitrite 139
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 139
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 139
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 138
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 138
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 138
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 137
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 137
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 136
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 136
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 134
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 134
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 132
Analisi del DNA in oli di oliva vergini monovarietali mediante marcatori microsatelliti: fattori limitanti dovuti alla tecnologia produttiva 131
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 131
Characterisation of traditional Albanian breads derived from different cereals 129
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 128
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 128
Modification of goat milk fat triglycerides by immobilized lipase 127
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 127
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 127
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 126
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 126
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 125
Effects of conventional and microwave heating on the degradation of olive oil 124
Shelf life of stored not pasteurized olive-based pâtés 124
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 123
Content of taurine in Apulian Cacioricotta goat’s cheese 122
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 122
A comparison between olive oil and exyta-virgin olive oil used as covering liquids in canned dried tomatoes:: hydrolytic and oxidative degradation durino storage 122
Analysis of peroxide value in olive oils with an easy and green method 122
Apulian Cacioricotta goat's cheese: technical interventions for improving yield and organoleptic characteristics 121
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 121
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 121
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 121
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 121
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 120
Totale 15.165
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Categoria #
all - tutte 173.928
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 173.928
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021929 0 0 0 0 0 0 0 0 0 498 225 206
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
2025/202613.735 2.123 820 978 1.639 1.654 835 1.968 598 1.685 1.435 0 0
Totale 41.476