IRIS
FACCIA, Michele
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 6.632
EU - Europa 2.451
AS - Asia 768
SA - Sud America 23
AF - Africa 12
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 5
Totale 9.899
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 6.615
IT - Italia 784
SE - Svezia 614
CN - Cina 573
UA - Ucraina 291
DE - Germania 225
FR - Francia 153
FI - Finlandia 144
GB - Regno Unito 104
PH - Filippine 38
BE - Belgio 37
IN - India 35
SG - Singapore 35
VN - Vietnam 27
IE - Irlanda 21
BR - Brasile 17
ES - Italia 17
CZ - Repubblica Ceca 15
TR - Turchia 13
CA - Canada 10
GR - Grecia 10
AE - Emirati Arabi Uniti 9
NL - Olanda 9
PK - Pakistan 6
RU - Federazione Russa 6
EG - Egitto 5
IR - Iran 5
JP - Giappone 5
RO - Romania 5
EU - Europa 4
LK - Sri Lanka 4
MX - Messico 4
PE - Perù 4
AT - Austria 3
AU - Australia 3
CH - Svizzera 3
ID - Indonesia 3
MC - Monaco 3
NZ - Nuova Zelanda 3
AL - Albania 2
BW - Botswana 2
DK - Danimarca 2
KR - Corea 2
MM - Myanmar 2
PA - Panama 2
PF - Polinesia Francese 2
TN - Tunisia 2
TW - Taiwan 2
ZA - Sudafrica 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AR - Argentina 1
AZ - Azerbaigian 1
BD - Bangladesh 1
BS - Bahamas 1
FK - Isole Falkland (Malvinas) 1
HK - Hong Kong 1
JO - Giordania 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LI - Liechtenstein 1
MN - Mongolia 1
NG - Nigeria 1
PL - Polonia 1
PS - Palestinian Territory 1
RS - Serbia 1
SA - Arabia Saudita 1
Totale 9.899
Salva come PNG Salva come JPEG
Città #
Chandler 798
Fairfield 780
Woodbridge 615
Jacksonville 601
Nyköping 519
Ashburn 383
Cambridge 340
Seattle 334
Houston 333
Wilmington 271
Ann Arbor 247
Bari 223
Lawrence 184
Roxbury 180
Nanjing 161
New York 127
Beijing 125
Des Moines 116
Inglewood 80
Princeton 76
Boardman 68
Brooklyn 61
Nanchang 43
San Diego 41
Shenyang 37
Brussels 34
Hebei 34
Rome 33
Jiaxing 29
Paris 25
Milan 23
Singapore 20
Adelfia 17
Dearborn 17
Los Banos 17
Dublin 16
Guangzhou 16
Bitonto 15
Los Angeles 15
Naples 15
Helsinki 13
Dong Ket 12
London 12
Redwood City 12
Washington 12
Auburn Hills 11
Changsha 11
Ho Chi Minh City 11
Pune 11
Tianjin 10
Bacolod City 9
Frankfurt am Main 9
Grafing 9
Indiana 9
Taranto 9
Zhengzhou 9
Augusta 8
Hefei 8
Kilburn 8
Norwalk 8
Wuhan 8
Altamura 7
Andria 7
Jinan 7
Kunming 7
Messina 7
Palermo 7
San Donato Milanese 7
San Mateo 7
Amsterdam 6
Brno 6
Esslingen am Neckar 6
Lessolo 6
Osnabrück 6
Parma 6
Battipaglia 5
Brescia 5
Istanbul 5
Kalamata 5
Leawood 5
Napoli 5
San Francisco 5
Tappahannock 5
Toronto 5
Turi 5
Ardabil 4
Bentivoglio 4
Colombo 4
Edinburgh 4
Estella 4
Faisalabad 4
Foggia 4
Hangzhou 4
Munich 4
New Delhi 4
Ningbo 4
Olomouc 4
Ottawa 4
Pasig-bo 4
Sannicandro di Bari 4
Totale 7.480
Salva come PNG Salva come JPEG
Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 184
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese 158
Characterization of five clones of Uva di Troia vine 115
null 113
Donkey cheese production using pure milk or in mixture with goat or cow milk: preliminary results 111
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 110
Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese 108
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 108
Advances in Dairy Products 108
Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition 107
Il lisozima nel latte di cavalla Murgese, TPR e asina di Martina Franca 106
Effects of the hydration process on water-soluble proteins of preserved cod products 104
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 102
Volatiles and acceptability of liqueurs from kumquat and grapefruit 99
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 94
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 93
Biochemical patterns in ovine cheese: Influence of probiotic strains 92
Production of cheese from donkey milk as influenced by addition of transglutaminase 92
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 91
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 91
Pasta filata cheese: advances in processing and preservation 90
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 89
Pesticide residues in tomato grown in open field 88
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 88
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 86
Technological attempts at producing cheese from donkey milk 86
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 85
A proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk 84
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 82
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 81
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 81
A new method to produce synbiotic Fiordilatte cheese 81
Enzymes Applications for the Dairy Industry 81
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 81
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 79
An easy and natural way for producing lactose-free mozzarella without lactase 79
Process/Product Control: Analysis of Cheese by Proteomics Techniques 78
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 78
Influence of winemaking technologies on phenolic composition of Italian red wines 77
Development of a brine for mozzarella preservation 75
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 74
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 72
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 70
Packaging optimisation to prolong the shelf life of fiordilatte cheese 69
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 69
Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese 68
Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams 67
Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage 67
Olive leaf extract as natural preservative 66
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 65
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 65
Combined effect of active coating and modified atmosphere packaging to prolonging the shelf life of “Low Moisture” mozzarella cheese 64
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 64
Latte equino. Primi risultati sulle caratteristiche quanti-qualitative in cavalle di razza Murgese e TPR 64
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 62
Procedimento per valutare la proteolisi primaria delle frazioni caseiniche del latte e dei suoi derivati 61
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 60
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 60
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 59
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 59
null 59
Milk Products from Minor Dairy Species: A Review 59
Caratteristiche quanti-qualitative del latte in cavalle di razza Murgese e TPR. Costituenti minori: il lisozima 57
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 57
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 57
Conservazione e valorizzazione dell'asino di Martina Franca: Influenza dell'integrazione alimentare su alcune caratteristiche quanti-qualitative del latte. 2. Influenza del mangime concentrato 57
Phenolic composition of red grapes grown in Southern Italy 57
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 56
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 55
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 55
Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties 55
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 54
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 54
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 54
Determination of Conjugated Linoleic Acid Content in Typical Apulian Cheeses: Effects of Cheese Processing and Aging 52
Proteomics as tool for characterization of meat products: "Fiocco sannita". Preliminary results 52
null 52
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 51
Manufacture of high-moisture Mozzarella cheese by incorporation of probiotic lactobacilli 51
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 51
null 51
Conservazione e valorizzazione dell’asino di Martina Franca: Influenza dell’integrazione alimentare su alcune caratteristiche quanti-qualitative del latte. 2. Influenza del mangime concentrato 50
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 50
Studio elettroforetico e cromatografico della frazione idrosolubile dei salumi fermentati 50
UN APPROCCIO PROTEOMICO ALLO STUDIO DI CARATTERIZZAZIONE DEI SALUMI FERMENTATI E NON FERMENTATI 49
Use of dimethoate in Bactrocera Oleae (Gmel.) control. Behaviour of residue in oil extracted from the olives during ripening 49
null 49
Formaggio arricchito in sieroproteine. La proteolisi 48
Caratterizzazione cromatografica della frazione volatile e solubile di cagliate congelate 48
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 48
Degradation of the protein fraction in a cheese fortified with whey proteins 47
Influence of mould size and rennet on proteolysis and composition of Canestrato Pugliese cheese 47
Application of natural and synthetic zeolites in the oenological field 47
Microbiological, compositional and biochemical characterisation of PDO Canestrato Pugliese cheese 46
Residue decay of some pesticides in artichokes 46
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 46
Microbiological, compositional and biochemical characterization of DOP Canestrato Pugliese cheese 46
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive olis flavored with chilly pepper and garlic 45
Impiego del dimetoato nel controllo della Bactrocera oleae (Gmel.). Decadimento del residuo nell'olio estratto dalle olive nel corso della maturazione 45
Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking 45
Totale 7.187
Salva come PNG Salva come JPEG
Categoria #
all - tutte 46.095
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 46.095
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.154 436 135 83 146 200 131 233 157 238 134 195 66
2020/20211.733 138 118 160 143 228 71 152 88 154 232 127 122
2021/20221.480 66 192 37 81 62 115 64 69 85 101 254 354
2022/20232.312 321 241 151 204 260 289 46 253 429 24 62 32
2023/20241.026 73 191 66 66 60 204 39 60 45 57 53 112
2024/202597 97 0 0 0 0 0 0 0 0 0 0 0
Totale 10.319