IRIS
FACCIA, Michele
 Distribuzione geografica
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Continente #
NA - Nord America 6.745
EU - Europa 2.760
AS - Asia 1.120
SA - Sud America 39
AF - Africa 34
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 5
Totale 10.716
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Nazione #
US - Stati Uniti d'America 6.709
IT - Italia 987
SE - Svezia 605
CN - Cina 596
SG - Singapore 303
UA - Ucraina 291
DE - Germania 247
FI - Finlandia 170
FR - Francia 157
GB - Regno Unito 112
PH - Filippine 47
BE - Belgio 43
IN - India 37
VN - Vietnam 33
CA - Canada 28
BR - Brasile 24
ES - Italia 21
IE - Irlanda 21
TR - Turchia 19
IR - Iran 16
GH - Ghana 15
NL - Olanda 15
CZ - Repubblica Ceca 13
GR - Grecia 12
JP - Giappone 11
PK - Pakistan 11
PE - Perù 10
RU - Federazione Russa 10
AE - Emirati Arabi Uniti 9
EG - Egitto 9
AU - Australia 8
RO - Romania 8
AT - Austria 7
KR - Corea 7
HR - Croazia 6
LT - Lituania 6
MX - Messico 6
CH - Svizzera 5
DK - Danimarca 4
EU - Europa 4
HK - Hong Kong 4
LK - Sri Lanka 4
PL - Polonia 4
RS - Serbia 4
TW - Taiwan 4
CO - Colombia 3
ID - Indonesia 3
JO - Giordania 3
MC - Monaco 3
NZ - Nuova Zelanda 3
SI - Slovenia 3
TH - Thailandia 3
ZA - Sudafrica 3
AL - Albania 2
BG - Bulgaria 2
BW - Botswana 2
MM - Myanmar 2
PF - Polinesia Francese 2
TN - Tunisia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AO - Angola 1
AR - Argentina 1
AZ - Azerbaigian 1
BD - Bangladesh 1
BS - Bahamas 1
FK - Isole Falkland (Malvinas) 1
HU - Ungheria 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
ME - Montenegro 1
MN - Mongolia 1
MU - Mauritius 1
NG - Nigeria 1
NP - Nepal 1
PA - Panama 1
PS - Palestinian Territory 1
SA - Arabia Saudita 1
Totale 10.716
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Città #
Fairfield 780
Chandler 761
Woodbridge 615
Jacksonville 601
Nyköping 509
Ashburn 396
Cambridge 340
Houston 333
Seattle 332
Wilmington 271
Ann Arbor 247
Bari 244
Singapore 213
Roxbury 180
Lawrence 178
Nanjing 161
Beijing 128
New York 123
Des Moines 116
Inglewood 80
Boardman 79
Princeton 76
Brooklyn 61
Nanchang 43
Milan 42
Rome 41
San Diego 41
Brussels 38
Shenyang 37
Helsinki 36
Santa Clara 35
Hebei 34
Jiaxing 29
Los Angeles 29
Paris 25
Bitonto 24
Munich 22
Naples 22
London 20
Guangzhou 18
Adelfia 17
Dearborn 17
Ho Chi Minh City 17
Los Banos 17
Dublin 16
Frankfurt am Main 14
Dong Ket 12
Parma 12
Redwood City 12
Auburn Hills 11
Changsha 11
Washington 11
Taranto 10
Tianjin 10
Toronto 10
Bacolod City 9
Grafing 9
Indiana 9
Ottawa 9
Zhengzhou 9
Augusta 8
Hefei 8
Kilburn 8
Norwalk 8
Padova 8
Pune 8
Winnipeg 8
Wuhan 8
Altamura 7
Andria 7
Jinan 7
Kunming 7
Messina 7
Palermo 7
San Donato Milanese 7
San Mateo 7
Shanghai 7
Accra 6
Amsterdam 6
Bengaluru 6
Bologna 6
Fort Worth 6
Lessolo 6
Melbourne 6
Osnabrück 6
Turin 6
Battipaglia 5
Brescia 5
Catania 5
Cebu City 5
Esslingen am Neckar 5
Kalamata 5
Leawood 5
Napoli 5
San Francisco 5
Tappahannock 5
Turi 5
Venice 5
Ardabil 4
Belgrade 4
Totale 7.851
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Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 203
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese 160
Volatiles and acceptability of liqueurs from kumquat and grapefruit 133
Donkey cheese production using pure milk or in mixture with goat or cow milk: preliminary results 130
Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition 127
Characterization of five clones of Uva di Troia vine 118
null 113
Advances in Dairy Products 112
Il lisozima nel latte di cavalla Murgese, TPR e asina di Martina Franca 111
Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese 110
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 110
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 110
Effects of the hydration process on water-soluble proteins of preserved cod products 105
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 104
An easy and natural way for producing lactose-free mozzarella without lactase 99
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 96
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 95
Pasta filata cheese: advances in processing and preservation 95
Production of cheese from donkey milk as influenced by addition of transglutaminase 95
Biochemical patterns in ovine cheese: Influence of probiotic strains 94
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 94
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 94
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 92
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 91
Pesticide residues in tomato grown in open field 90
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 90
A proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk 89
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 88
Technological attempts at producing cheese from donkey milk 88
Development of a brine for mozzarella preservation 86
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 85
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 85
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 84
Enzymes Applications for the Dairy Industry 84
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 84
A new method to produce synbiotic Fiordilatte cheese 83
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 83
Process/Product Control: Analysis of Cheese by Proteomics Techniques 82
Olive leaf extract as natural preservative 82
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 81
Influence of winemaking technologies on phenolic composition of Italian red wines 79
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 78
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 77
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 75
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 74
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 73
Packaging optimisation to prolong the shelf life of fiordilatte cheese 71
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 70
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 70
Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage 70
Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese 70
Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams 69
Procedimento per valutare la proteolisi primaria delle frazioni caseiniche del latte e dei suoi derivati 68
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 68
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 67
Latte equino. Primi risultati sulle caratteristiche quanti-qualitative in cavalle di razza Murgese e TPR 67
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 67
Combined effect of active coating and modified atmosphere packaging to prolonging the shelf life of “Low Moisture” mozzarella cheese 65
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 65
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 62
Milk Products from Minor Dairy Species: A Review 62
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 61
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 61
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 60
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 60
Caratteristiche quanti-qualitative del latte in cavalle di razza Murgese e TPR. Costituenti minori: il lisozima 59
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 59
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 59
Conservazione e valorizzazione dell'asino di Martina Franca: Influenza dell'integrazione alimentare su alcune caratteristiche quanti-qualitative del latte. 2. Influenza del mangime concentrato 59
Phenolic composition of red grapes grown in Southern Italy 59
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 58
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 57
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 57
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 57
Application of natural and synthetic zeolites in the oenological field 57
Manufacture of high-moisture Mozzarella cheese by incorporation of probiotic lactobacilli 56
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 56
Proteomics as tool for characterization of meat products: "Fiocco sannita". Preliminary results 55
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 55
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 54
Determination of Conjugated Linoleic Acid Content in Typical Apulian Cheeses: Effects of Cheese Processing and Aging 54
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 54
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 54
Conservazione e valorizzazione dell’asino di Martina Franca: Influenza dell’integrazione alimentare su alcune caratteristiche quanti-qualitative del latte. 2. Influenza del mangime concentrato 53
Studio elettroforetico e cromatografico della frazione idrosolubile dei salumi fermentati 53
null 53
null 52
UN APPROCCIO PROTEOMICO ALLO STUDIO DI CARATTERIZZAZIONE DEI SALUMI FERMENTATI E NON FERMENTATI 51
Use of dimethoate in Bactrocera Oleae (Gmel.) control. Behaviour of residue in oil extracted from the olives during ripening 51
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 51
Formaggio arricchito in sieroproteine. La proteolisi 50
Caratterizzazione cromatografica della frazione volatile e solubile di cagliate congelate 50
Influence of mould size and rennet on proteolysis and composition of Canestrato Pugliese cheese 50
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 49
Degradation of the protein fraction in a cheese fortified with whey proteins 49
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 49
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 49
Effects of aging and dietary supplementation with polyphenols from Pinus taeda hydrolysed lignin on quality parameters, fatty acid profile and oxidative stability of beef 49
Residue decay of some pesticides in artichokes 48
Volatile organic compounds in milk and mozzarella: comparison between two different farming systems 48
Totale 7.638
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Categoria #
all - tutte 51.845
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 51.845
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.354 0 0 0 0 200 131 233 157 238 134 195 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
2022/20232.222 315 232 147 195 247 281 44 239 417 22 55 28
2023/2024980 71 182 60 62 58 195 36 57 42 55 53 109
2024/20251.110 153 158 371 288 140 0 0 0 0 0 0 0
Totale 11.196