IRIS
CAPONIO, Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 13.803
EU - Europa 3.660
AS - Asia 1.213
SA - Sud America 26
AF - Africa 17
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 7
Totale 18.734
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Nazione #
US - Stati Uniti d'America 13.790
CN - Cina 1.000
IT - Italia 993
SE - Svezia 920
UA - Ucraina 498
DE - Germania 383
FI - Finlandia 296
GB - Regno Unito 211
FR - Francia 149
BE - Belgio 76
IE - Irlanda 58
IN - India 56
VN - Vietnam 42
PH - Filippine 23
IR - Iran 18
ES - Italia 15
TR - Turchia 15
GR - Grecia 12
SG - Singapore 12
JP - Giappone 10
RU - Federazione Russa 10
CZ - Repubblica Ceca 9
PK - Pakistan 9
AE - Emirati Arabi Uniti 8
BR - Brasile 8
CA - Canada 8
ZA - Sudafrica 7
CO - Colombia 6
EU - Europa 6
NL - Olanda 6
LB - Libano 5
PE - Perù 5
PL - Polonia 5
AR - Argentina 4
AT - Austria 4
AU - Australia 4
CL - Cile 3
EG - Egitto 3
HK - Hong Kong 3
HR - Croazia 3
IL - Israele 3
PA - Panama 3
PT - Portogallo 3
RO - Romania 3
CH - Svizzera 2
DZ - Algeria 2
ET - Etiopia 2
MA - Marocco 2
MX - Messico 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
ID - Indonesia 1
ME - Montenegro 1
MY - Malesia 1
NO - Norvegia 1
PS - Palestinian Territory 1
TN - Tunisia 1
Totale 18.734
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Città #
Fairfield 1.809
Chandler 1.601
Jacksonville 1.201
Woodbridge 1.153
Ashburn 962
Houston 791
Nyköping 722
Seattle 712
Cambridge 677
Wilmington 609
Ann Arbor 511
Roxbury 358
Lawrence 354
Nanjing 320
Bari 256
Princeton 231
Beijing 227
Des Moines 213
New York 182
Inglewood 146
Boardman 144
San Diego 94
Dearborn 85
Hebei 78
Shenyang 73
Brussels 70
Nanchang 69
Dublin 58
Jiaxing 55
Rome 55
London 49
Paris 44
Tianjin 40
Dong Ket 37
Redwood City 36
Pune 35
Milan 34
Brooklyn 33
Washington 32
Changsha 29
Hefei 22
Indiana 20
Helsinki 19
Adelfia 18
Falls Church 17
San Mateo 17
Kilburn 16
Leawood 16
Norwalk 14
Corato 13
Kunming 13
Hounslow 12
Jinan 11
Sannicandro di Bari 11
Tappahannock 11
Duncan 10
Augusta 9
Molfetta 9
Bacolod City 8
Barletta 8
Bitonto 8
Bologna 8
Mascalucia 8
Naples 8
Palermo 8
Sassari 8
Tokyo 8
Turin 8
Ardabil 7
Athens 7
Catania 7
Perugia 7
Pescara 7
Florence 6
Foggia 6
Guangzhou 6
La Spezia 6
Osnabrück 6
Redmond 6
Amsterdam 5
Conegliano 5
Edinburgh 5
Faisalabad 5
Fuzhou 5
Laterza 5
Monmouth Junction 5
Moscow 5
Napoli 5
Ningbo 5
Padova 5
Pavia 5
San Francisco 5
Zhengzhou 5
Campobasso 4
Cape Town 4
Grumo Appula 4
Ho Chi Minh City 4
Hyderabad 4
Istanbul 4
Los Angeles 4
Totale 14.692
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Nome #
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 130
Chemical and thermal evaluation of olive oil refining at different oxidative levels 128
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 126
Production and characterization of functional biscuits obtained from purple wheat 116
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 115
Shelf life assessment of industrial durum wheat bread as a function of packaging system 115
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 113
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 113
Nutritional characterization and shelf-life of packaged microgreens 111
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 111
Il profilo aromatico dei taralli 106
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 104
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 103
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 103
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 102
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 101
Use of olive leaf extract to reduce lipid oxidation of baked snacks 100
The Re.Ger.O.P. project for the preservation of apulian olive germplasm biodiversity. 99
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 99
Characterisation and classification of pineapple (Ananas comosus [L.] Merr.) juice from pulp and peel 99
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 97
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 97
High resolution melting analysis of DNA microsatellites in olive pastes and virgin olive oils obtained by talc addition 96
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 96
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 96
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 95
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium 95
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 94
Modification of goat milk fat triglycerides by immobilized lipase 93
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 93
Effects of conventional and microwave heating on the degradation of olive oil 92
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 92
Chemical and sensory characterization of Brazilian virgin olive oils 92
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 91
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 90
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 89
Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions 89
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 89
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 89
Bouillon cubes: assessment of the state of degradation of the lipid fraction 88
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 88
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 88
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 88
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 87
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 87
Characterisation of traditional Albanian breads derived from different cereals 87
Olive leaf extracts act as modulators of the human immune response 87
Nutritional, physico-chemical and functional characterization of a global chickpea collection 87
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 87
Volatiles and acceptability of liqueurs from kumquat and grapefruit 87
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 86
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties 86
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 85
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 85
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 85
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 84
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 84
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 84
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 84
Content of taurine in Apulian Cacioricotta goat’s cheese 83
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 83
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 83
Influence of processing and storage time on the lipidic fraction of taralli 82
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 82
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 82
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 82
Effect of salt reduction on quality and acceptability of durum wheat bread 82
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 82
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 82
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 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
PHENOLIC COMPOUNDS OF VIRGIN OLIVE OIL: INFLUENCE OF PASTE PREPARATION TECHNIQUES 81
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 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
Effect of olive oil phenolic compounds and maltodextrins on the physical properties and oxidative stability of olive oil o/w emulsions 78
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 78
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 78
Has the use of talc an effect on yield and extra virgin olive oil quality? 78
Shelf life of stored not pasteurized olive-based pâtés 78
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds 77
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 77
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
EVALUATION OF THE STATE OF OXIDATION OF OLIVE-POMACE OILS. INFLUENCE OF THE REFINING PROCESS 76
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 76
MACHINES FOR OLIVE PASTE PREPARATION PRODUCING QUALITY VIRGIN OLIVE OIL 76
Sviluppo di burger a base di legumi 76
Effects of free fatty acids on the oxidative processes in purified 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
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 75
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 75
From by-product to food ingredient: evaluation of compositional and technological properties of olive-leaf phenolic extracts 75
Development of a brine for mozzarella preservation 75
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 74
Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil 74
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals 74
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 73
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 73
Totale 8.888
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Categoria #
all - tutte 81.210
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 81.210
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20191.156 0 0 0 0 0 0 0 0 0 226 471 459
2019/20204.620 870 285 114 358 464 315 512 381 553 240 428 100
2020/20213.336 288 168 339 220 552 161 243 156 278 498 227 206
2021/20222.539 102 327 52 155 129 175 78 166 178 128 368 681
2022/20234.316 639 398 286 384 543 599 60 396 745 48 124 94
2023/20241.672 144 311 107 128 177 483 98 107 61 56 0 0
Totale 19.426