IRIS
FACCIA, Michele
 Distribuzione geografica
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Continente #
NA - Nord America 8.352
EU - Europa 4.532
AS - Asia 4.490
SA - Sud America 1.159
AF - Africa 222
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 5
Totale 18.780
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Nazione #
US - Stati Uniti d'America 8.208
SG - Singapore 1.887
IT - Italia 1.710
BR - Brasile 994
CN - Cina 967
SE - Svezia 638
HK - Hong Kong 630
RU - Federazione Russa 495
DE - Germania 364
UA - Ucraina 304
VN - Vietnam 288
FR - Francia 223
FI - Finlandia 203
GB - Regno Unito 194
IN - India 109
ID - Indonesia 99
CI - Costa d'Avorio 96
NL - Olanda 93
CA - Canada 86
TR - Turchia 77
ES - Italia 59
PH - Filippine 57
AR - Argentina 56
BE - Belgio 51
BD - Bangladesh 50
JP - Giappone 50
ZA - Sudafrica 42
MX - Messico 40
PK - Pakistan 40
IQ - Iraq 28
IR - Iran 28
PL - Polonia 26
AE - Emirati Arabi Uniti 25
AT - Austria 24
EC - Ecuador 24
IE - Irlanda 24
PE - Perù 24
KR - Corea 20
MA - Marocco 19
CO - Colombia 18
GR - Grecia 16
PY - Paraguay 16
TH - Thailandia 16
CZ - Repubblica Ceca 15
EG - Egitto 15
GH - Ghana 15
LT - Lituania 15
SA - Arabia Saudita 14
AU - Australia 13
HR - Croazia 12
MY - Malesia 11
UZ - Uzbekistan 11
RS - Serbia 10
TW - Taiwan 10
VE - Venezuela 10
CL - Cile 9
JO - Giordania 9
RO - Romania 9
TN - Tunisia 9
KE - Kenya 8
BG - Bulgaria 7
DK - Danimarca 7
IL - Israele 7
OM - Oman 7
PS - Palestinian Territory 6
CH - Svizzera 5
DZ - Algeria 5
NP - Nepal 5
NZ - Nuova Zelanda 5
SI - Slovenia 5
UY - Uruguay 5
AL - Albania 4
AM - Armenia 4
EU - Europa 4
KG - Kirghizistan 4
KZ - Kazakistan 4
LK - Sri Lanka 4
SY - Repubblica araba siriana 4
AO - Angola 3
AZ - Azerbaigian 3
BW - Botswana 3
CR - Costa Rica 3
LB - Libano 3
MC - Monaco 3
PA - Panama 3
BJ - Benin 2
BS - Bahamas 2
BY - Bielorussia 2
CY - Cipro 2
GE - Georgia 2
HN - Honduras 2
JM - Giamaica 2
LA - Repubblica Popolare Democratica del Laos 2
LV - Lettonia 2
MD - Moldavia 2
MM - Myanmar 2
MN - Mongolia 2
MU - Mauritius 2
NO - Norvegia 2
PF - Polinesia Francese 2
Totale 18.756
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Città #
Singapore 981
Ashburn 783
Fairfield 780
Chandler 761
Hong Kong 623
Woodbridge 615
Jacksonville 601
Nyköping 509
Houston 345
Cambridge 341
Seattle 338
Bari 320
Beijing 317
Wilmington 273
Ann Arbor 247
Roxbury 180
Lawrence 178
New York 170
Dallas 167
Nanjing 162
Los Angeles 130
Des Moines 116
Rome 107
Milan 105
Ho Chi Minh City 104
Abidjan 96
Brooklyn 94
Boardman 80
Inglewood 80
São Paulo 77
Princeton 76
Jakarta 69
Hanoi 60
Munich 60
Helsinki 58
Santa Clara 54
Nanchang 43
Brussels 42
Buffalo 42
Fragagnano 42
San Diego 42
Naples 41
Tokyo 40
Rio de Janeiro 38
Shenyang 37
London 36
Stockholm 35
Hebei 34
Barletta 33
Council Bluffs 33
Moscow 33
Chicago 32
Frankfurt am Main 30
Jiaxing 29
Bitonto 28
Paris 27
Belo Horizonte 26
Johannesburg 25
The Dalles 25
Toronto 25
Guangzhou 23
Montreal 23
San Jose 23
San Francisco 22
Atlanta 21
Porto Alegre 20
Columbus 19
Warsaw 19
Dearborn 18
Dublin 18
Parma 18
Adelfia 17
Brasília 17
Los Banos 17
Poplar 17
Changsha 16
Mexico City 16
Taranto 16
Venice 16
Campinas 15
Dhaka 15
Falkenstein 15
Amsterdam 14
Boston 14
Denver 14
Nuremberg 14
Ankara 13
Bacolod City 13
Catania 13
Chennai 13
Manchester 13
Orem 13
Pune 13
Baghdad 12
Bologna 12
Curitiba 12
Dong Ket 12
Redwood City 12
Tianjin 12
Wuhan 12
Totale 11.507
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Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 266
Tecnica di Assaggio dei Formaggi 244
Donkey cheese production using pure milk or in mixture with goat or cow milk: preliminary results 206
Volatiles and acceptability of liqueurs from kumquat and grapefruit 201
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 192
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 187
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese 186
Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition 178
Olive leaf extract as natural preservative 169
Advances in Dairy Products 164
A proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk 159
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 155
An easy and natural way for producing lactose-free mozzarella without lactase 153
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 148
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 146
Characterization of five clones of Uva di Troia vine 145
Il lisozima nel latte di cavalla Murgese, TPR e asina di Martina Franca 143
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 141
Production of cheese from donkey milk as influenced by addition of transglutaminase 140
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 139
Development of a brine for mozzarella preservation 137
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 135
Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese 134
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 134
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 129
Biochemical patterns in ovine cheese: Influence of probiotic strains 129
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 129
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 128
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 128
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 127
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 127
Effects of the hydration process on water-soluble proteins of preserved cod products 126
A new method to produce synbiotic Fiordilatte cheese 124
Technological attempts at producing cheese from donkey milk 124
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 122
Process/Product Control: Analysis of Cheese by Proteomics Techniques 120
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 120
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 119
Enzymes Applications for the Dairy Industry 119
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 119
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 118
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 117
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 117
Prolungamento della shelf life della burrata: problematiche e prospettive 115
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 114
null 113
Pasta filata cheese: advances in processing and preservation 111
Pesticide residues in tomato grown in open field 111
Indagine sul contenuto di ammine biogene in diverse tipologie di formaggio 109
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 109
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 107
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 107
Latte equino. Primi risultati sulle caratteristiche quanti-qualitative in cavalle di razza Murgese e TPR 105
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 103
Preliminary results on the content of BAs in some Italian cheeses 103
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 103
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 102
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 102
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 102
Application of natural and synthetic zeolites in the oenological field 102
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 101
Packaging optimisation to prolong the shelf life of fiordilatte cheese 100
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 100
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 98
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 97
Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese 97
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 96
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 96
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 96
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 94
Combined effect of active coating and modified atmosphere packaging to prolonging the shelf life of “Low Moisture” mozzarella cheese 94
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 93
Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams 93
Influence of winemaking technologies on phenolic composition of Italian red wines 93
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 93
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 93
Milk Products from Minor Dairy Species: A Review 93
Procedimento per valutare la proteolisi primaria delle frazioni caseiniche del latte e dei suoi derivati 92
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 91
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 91
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 91
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability 91
Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage 89
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 89
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 88
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 88
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 87
Conservazione e valorizzazione dell'asino di Martina Franca: Influenza dell'integrazione alimentare su alcune caratteristiche quanti-qualitative del latte. 2. Influenza del mangime concentrato 87
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 87
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 84
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 84
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 83
Buffalo Milk as a Source of Probiotic Functional Products 83
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 82
Manufacture of high-moisture Mozzarella cheese by incorporation of probiotic lactobacilli 80
Membrane Technologies Applied to Cheese Milk 80
Phenolic composition of red grapes grown in Southern Italy 80
Technological approach to donkey milk cheesemaking and sensory characterization of the product 80
Effects of aging and dietary supplementation with polyphenols from Pinus taeda hydrolysed lignin on quality parameters, fatty acid profile and oxidative stability of beef 79
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 79
Totale 11.754
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Categoria #
all - tutte 84.752
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 84.752
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021946 0 0 0 0 0 71 152 88 154 232 127 122
2021/20221.480 66 192 37 81 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
2025/20264.647 1.163 399 694 1.000 933 458 0 0 0 0 0 0
Totale 19.411