IRIS
FACCIA, Michele
 Distribuzione geografica
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Continente #
NA - Nord America 12.808
EU - Europa 6.976
AS - Asia 5.625
SA - Sud America 1.498
Continente sconosciuto - Info sul continente non disponibili 706
AF - Africa 335
OC - Oceania 25
Totale 27.973
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Nazione #
US - Stati Uniti d'America 12.349
IT - Italia 3.562
SG - Singapore 2.175
BR - Brasile 1.160
CN - Cina 1.144
HK - Hong Kong 686
SE - Svezia 644
RU - Federazione Russa 525
FR - Francia 448
DE - Germania 425
VN - Vietnam 341
UA - Ucraina 319
GB - Regno Unito 270
FI - Finlandia 245
IN - India 214
CA - Canada 207
BD - Bangladesh 203
NL - Olanda 134
ID - Indonesia 117
TR - Turchia 112
AR - Argentina 104
CI - Costa d'Avorio 97
PH - Filippine 77
ES - Italia 70
PK - Pakistan 68
MX - Messico 67
IQ - Iraq 62
JP - Giappone 59
BE - Belgio 58
ZA - Sudafrica 55
CO - Colombia 51
EC - Ecuador 46
SA - Arabia Saudita 43
VE - Venezuela 42
PL - Polonia 37
MA - Marocco 33
IR - Iran 30
PE - Perù 30
AE - Emirati Arabi Uniti 29
CR - Costa Rica 29
IE - Irlanda 26
GR - Grecia 25
KR - Corea 25
TH - Thailandia 25
AT - Austria 24
CL - Cile 23
EG - Egitto 23
MY - Malesia 23
UZ - Uzbekistan 23
CZ - Repubblica Ceca 22
LT - Lituania 22
NI - Nicaragua 22
OM - Oman 22
TW - Taiwan 22
IL - Israele 21
JM - Giamaica 21
TN - Tunisia 21
HN - Honduras 20
KE - Kenya 19
HR - Croazia 18
PY - Paraguay 18
SV - El Salvador 18
AU - Australia 17
TT - Trinidad e Tobago 17
DZ - Algeria 16
GH - Ghana 16
GT - Guatemala 16
CW - ???statistics.table.value.countryCode.CW??? 15
SC - Seychelles 14
JO - Giordania 13
PR - Porto Rico 13
RO - Romania 13
CH - Svizzera 12
GP - Guadalupe 12
RS - Serbia 12
KZ - Kazakistan 11
LK - Sri Lanka 11
NP - Nepal 11
DK - Danimarca 10
ET - Etiopia 10
BO - Bolivia 9
UY - Uruguay 9
BG - Bulgaria 8
PT - Portogallo 8
PS - Palestinian Territory 7
AL - Albania 6
AM - Armenia 6
MD - Moldavia 6
MU - Mauritius 6
NZ - Nuova Zelanda 6
PA - Panama 6
AO - Angola 5
AZ - Azerbaigian 5
KG - Kirghizistan 5
LB - Libano 5
MC - Monaco 5
SI - Slovenia 5
BB - Barbados 4
EE - Estonia 4
EU - Europa 4
Totale 27.208
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Città #
Ashburn 1.458
Singapore 1.198
San Jose 963
Fairfield 780
Chandler 761
Milan 715
Hong Kong 677
Woodbridge 617
Jacksonville 603
Nyköping 509
Council Bluffs 400
Houston 360
Bari 356
Beijing 352
Seattle 343
Cambridge 342
Rome 310
Wilmington 275
Ann Arbor 247
Dallas 213
New York 213
Los Angeles 194
Lauterbourg 191
Roxbury 180
Santa Clara 180
Lawrence 178
Nanjing 163
Des Moines 119
São Paulo 117
Ho Chi Minh City 116
Boardman 112
Brooklyn 110
Helsinki 100
Abidjan 97
Columbus 91
Naples 83
Inglewood 80
Princeton 76
Jakarta 73
Hanoi 69
Chicago 66
Munich 60
Buffalo 56
Atlanta 52
Turin 52
London 51
Frankfurt am Main 49
Figino 45
San Diego 45
Tokyo 45
Toronto 45
Falkenstein 44
Rio de Janeiro 44
Brussels 43
Nanchang 43
Fragagnano 42
Stockholm 39
Taranto 38
The Dalles 38
Shenyang 37
Barletta 36
Montreal 36
Moscow 35
San Francisco 35
Hebei 34
North Bergen 34
Orem 34
Paris 33
Phoenix 32
Bitonto 31
Bologna 30
Florence 30
Genoa 30
Jiaxing 29
Johannesburg 28
Mexico City 28
Belo Horizonte 27
Palermo 26
Baghdad 25
Gravina in Puglia 25
Guangzhou 24
Denver 23
San José 23
Catania 22
Lahore 22
Warsaw 22
Washington 22
Amsterdam 21
Managua 21
Modena 21
Porto Alegre 21
Boston 20
Brasília 20
Parma 20
Venice 20
Chennai 19
Dhaka 19
Adelfia 18
Changsha 18
Dearborn 18
Totale 15.987
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Nome #
Tecnica di Assaggio dei Formaggi 452
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 353
Donkey cheese production using pure milk or in mixture with goat or cow milk: preliminary results 322
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese 293
Volatiles and acceptability of liqueurs from kumquat and grapefruit 282
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 256
Development of a brine for mozzarella preservation 250
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 247
Olive leaf extract as natural preservative 236
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 232
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 221
Prolungamento della shelf life della burrata: problematiche e prospettive 212
Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition 208
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 207
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 207
Indagine sul contenuto di ammine biogene in diverse tipologie di formaggio 203
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese 203
Advances in Dairy Products 201
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 199
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 190
A proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk 188
Production of cheese from donkey milk as influenced by addition of transglutaminase 185
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 184
An easy and natural way for producing lactose-free mozzarella without lactase 182
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 177
Il lisozima nel latte di cavalla Murgese, TPR e asina di Martina Franca 170
Characterization of five clones of Uva di Troia vine 168
Preliminary results on the content of BAs in some Italian cheeses 167
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 162
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 159
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 159
Application of Abscisic Acid (S-ABA) to 'Crimson Seedless' Grape Berries in a Mediterranean Climate: Effects on Color, Chemical Characteristics, Metabolic Profile, and S-ABA Concentration 159
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 157
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 157
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 156
A new method to produce synbiotic Fiordilatte cheese 156
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 156
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 156
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 156
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 154
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 153
Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese 153
Process/Product Control: Analysis of Cheese by Proteomics Techniques 153
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 153
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 153
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 152
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 152
Enzymes Applications for the Dairy Industry 150
Effects of the hydration process on water-soluble proteins of preserved cod products 149
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 147
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 147
Buffalo Milk as a Source of Probiotic Functional Products 147
Technological attempts at producing cheese from donkey milk 146
Application of natural and synthetic zeolites in the oenological field 146
Biochemical patterns in ovine cheese: Influence of probiotic strains 145
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 142
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 141
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 140
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 139
METODI UFFICIALI DI ANALISI DEGLI ALIMENTI BASATI SULLA SPETTROSCOPIA NIR VS RICERCA ED APPLICAZIONI INDUSTRIALI. CONSIDERAZIONI CIRCA IL DIVARIO ESISTENTE ED I POSSIBILI VANTAGGI TECNICI, ANALITICI ED AMBIENTALI 137
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 137
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 137
Latte equino. Primi risultati sulle caratteristiche quanti-qualitative in cavalle di razza Murgese e TPR 136
Pesticide residues in tomato grown in open field 135
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 135
Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis 134
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 134
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 132
Phenolic composition of red grapes grown in Southern Italy 130
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability 130
Pasta filata cheese: advances in processing and preservation 129
Milk Products from Minor Dairy Species: A Review 129
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 128
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 128
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 126
Packaging optimisation to prolong the shelf life of fiordilatte cheese 126
Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese 126
An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study 126
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 124
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 124
Kinetics of oil aromatization with unconventional herbs in a model system 123
Conservazione e valorizzazione dell’asino di Martina Franca: Influenza dell’integrazione alimentare su alcune caratteristiche quanti-qualitative del latte. 2. Influenza del mangime concentrato 123
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 123
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 122
Influence of winemaking technologies on phenolic composition of Italian red wines 121
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 121
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 120
The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality 120
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 120
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 119
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 119
Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review 119
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive olis flavored with chilly pepper and garlic 118
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 118
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 116
Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams 116
Membrane Technologies Applied to Cheese Milk 115
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 114
Procedimento per valutare la proteolisi primaria delle frazioni caseiniche del latte e dei suoi derivati 114
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 114
Totale 16.208
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Categoria #
all - tutte 109.318
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 109.318
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.104 0 0 0 0 62 115 64 69 85 101 254 354
2022/20232.222 315 232 147 195 247 281 44 239 417 22 55 28
2023/2024980 71 182 60 62 58 195 36 57 42 55 53 109
2024/20254.678 153 158 371 288 237 426 372 451 275 245 571 1.131
2025/20269.600 1.163 399 694 1.000 933 531 997 387 942 912 446 1.196
2026/20273.609 599 522 938 1.468 82 0 0 0 0 0 0 0
Totale 27.973