IRIS
FACCIA, Michele
 Distribuzione geografica
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Continente #
NA - Nord America 11.169
EU - Europa 6.657
AS - Asia 5.578
SA - Sud America 1.458
Continente sconosciuto - Info sul continente non disponibili 680
AF - Africa 327
OC - Oceania 24
Totale 25.893
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Nazione #
US - Stati Uniti d'America 10.910
IT - Italia 3.320
SG - Singapore 2.172
CN - Cina 1.135
BR - Brasile 1.129
HK - Hong Kong 686
SE - Svezia 642
RU - Federazione Russa 511
FR - Francia 440
DE - Germania 420
VN - Vietnam 340
UA - Ucraina 317
FI - Finlandia 245
GB - Regno Unito 240
IN - India 213
BD - Bangladesh 199
NL - Olanda 134
CA - Canada 126
ID - Indonesia 116
TR - Turchia 111
AR - Argentina 103
CI - Costa d'Avorio 97
PH - Filippine 77
ES - Italia 70
MX - Messico 64
IQ - Iraq 62
PK - Pakistan 62
BE - Belgio 58
JP - Giappone 58
ZA - Sudafrica 55
CO - Colombia 49
SA - Arabia Saudita 43
EC - Ecuador 42
VE - Venezuela 41
PL - Polonia 35
MA - Marocco 33
IR - Iran 30
PE - Perù 30
AE - Emirati Arabi Uniti 28
GR - Grecia 25
TH - Thailandia 25
AT - Austria 24
IE - Irlanda 24
CL - Cile 23
EG - Egitto 23
UZ - Uzbekistan 23
MY - Malesia 22
OM - Oman 22
TW - Taiwan 22
KR - Corea 21
TN - Tunisia 21
CZ - Repubblica Ceca 20
KE - Kenya 19
LT - Lituania 19
HR - Croazia 18
PY - Paraguay 18
AU - Australia 16
GH - Ghana 16
DZ - Algeria 15
IL - Israele 14
JO - Giordania 13
CR - Costa Rica 12
JM - Giamaica 12
RO - Romania 12
RS - Serbia 12
CH - Svizzera 11
KZ - Kazakistan 11
NP - Nepal 11
ET - Etiopia 10
BO - Bolivia 9
HN - Honduras 9
UY - Uruguay 9
BG - Bulgaria 8
DK - Danimarca 8
NI - Nicaragua 8
PT - Portogallo 8
SC - Seychelles 8
PS - Palestinian Territory 7
TT - Trinidad e Tobago 7
AL - Albania 6
MD - Moldavia 6
MU - Mauritius 6
NZ - Nuova Zelanda 6
PA - Panama 6
AM - Armenia 5
AO - Angola 5
AZ - Azerbaigian 5
KG - Kirghizistan 5
LB - Libano 5
LK - Sri Lanka 5
MC - Monaco 5
SI - Slovenia 5
EU - Europa 4
GE - Georgia 4
SY - Repubblica araba siriana 4
BN - Brunei Darussalam 3
BS - Bahamas 3
BW - Botswana 3
GP - Guadalupe 3
GT - Guatemala 3
Totale 25.155
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Città #
Singapore 1.198
Ashburn 1.032
Fairfield 780
San Jose 775
Chandler 761
Milan 691
Hong Kong 677
Woodbridge 617
Jacksonville 602
Nyköping 509
Council Bluffs 387
Houston 353
Beijing 352
Bari 345
Cambridge 342
Seattle 342
Rome 296
Wilmington 275
Ann Arbor 247
Dallas 205
New York 203
Lauterbourg 191
Roxbury 180
Lawrence 178
Los Angeles 177
Nanjing 163
Santa Clara 128
Des Moines 118
Ho Chi Minh City 115
Boardman 110
Brooklyn 104
Helsinki 100
Abidjan 97
São Paulo 92
Columbus 91
Inglewood 80
Princeton 76
Jakarta 73
Naples 71
Hanoi 69
Munich 60
Chicago 58
Buffalo 54
Frankfurt am Main 49
London 48
Turin 48
San Diego 45
Tokyo 45
Falkenstein 44
Rio de Janeiro 44
Brussels 43
Nanchang 43
Fragagnano 42
Atlanta 41
Figino 39
Stockholm 38
Shenyang 37
Taranto 37
Barletta 36
Moscow 35
Hebei 34
Orem 33
San Francisco 32
Bitonto 31
Paris 31
Jiaxing 29
Toronto 29
Johannesburg 28
Mexico City 28
Montreal 28
Belo Horizonte 27
Bologna 27
Genoa 27
The Dalles 27
Baghdad 25
Gravina in Puglia 25
Florence 24
Guangzhou 24
Palermo 23
Amsterdam 21
Phoenix 21
Porto Alegre 21
Warsaw 21
Brasília 20
Parma 20
Venice 20
Boston 19
Catania 19
Chennai 19
Dhaka 19
Modena 19
Adelfia 18
Changsha 18
Dearborn 18
Denver 18
Dublin 18
Pisa 18
Tashkent 18
Lahore 17
Los Banos 17
Totale 15.019
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Nome #
Tecnica di Assaggio dei Formaggi 410
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 344
Donkey cheese production using pure milk or in mixture with goat or cow milk: preliminary results 296
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese 280
Volatiles and acceptability of liqueurs from kumquat and grapefruit 267
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 240
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 224
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 222
Development of a brine for mozzarella preservation 219
Olive leaf extract as natural preservative 217
Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition 201
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 198
Prolungamento della shelf life della burrata: problematiche e prospettive 197
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese 195
Indagine sul contenuto di ammine biogene in diverse tipologie di formaggio 193
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 193
Advances in Dairy Products 192
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 191
A proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk 181
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 181
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 180
Production of cheese from donkey milk as influenced by addition of transglutaminase 180
An easy and natural way for producing lactose-free mozzarella without lactase 175
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 171
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 171
Il lisozima nel latte di cavalla Murgese, TPR e asina di Martina Franca 167
Preliminary results on the content of BAs in some Italian cheeses 163
Characterization of five clones of Uva di Troia vine 161
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 155
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 155
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 154
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 151
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 149
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 148
A new method to produce synbiotic Fiordilatte cheese 148
Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese 148
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 148
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 148
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 147
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 147
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 146
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 146
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 146
Process/Product Control: Analysis of Cheese by Proteomics Techniques 146
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 145
Effects of the hydration process on water-soluble proteins of preserved cod products 145
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 145
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 144
Enzymes Applications for the Dairy Industry 143
Buffalo Milk as a Source of Probiotic Functional Products 142
Biochemical patterns in ovine cheese: Influence of probiotic strains 141
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 135
Technological attempts at producing cheese from donkey milk 135
Application of natural and synthetic zeolites in the oenological field 134
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 133
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 132
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 132
Pesticide residues in tomato grown in open field 131
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 130
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 130
Latte equino. Primi risultati sulle caratteristiche quanti-qualitative in cavalle di razza Murgese e TPR 129
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 128
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 126
Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis 125
Pasta filata cheese: advances in processing and preservation 125
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 125
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 124
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 122
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 122
Packaging optimisation to prolong the shelf life of fiordilatte cheese 122
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 120
Milk Products from Minor Dairy Species: A Review 120
Kinetics of oil aromatization with unconventional herbs in a model system 119
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 119
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability 119
Conservazione e valorizzazione dell’asino di Martina Franca: Influenza dell’integrazione alimentare su alcune caratteristiche quanti-qualitative del latte. 2. Influenza del mangime concentrato 118
Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese 118
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 117
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 117
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 116
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 114
Procedimento per valutare la proteolisi primaria delle frazioni caseiniche del latte e dei suoi derivati 113
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 113
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Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review 113
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 111
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 111
Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams 111
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 109
Influence of winemaking technologies on phenolic composition of Italian red wines 109
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 109
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 109
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 109
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 109
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 109
Phenolic composition of red grapes grown in Southern Italy 107
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 106
Combined effect of active coating and modified atmosphere packaging to prolonging the shelf life of “Low Moisture” mozzarella cheese 106
Technological approach to donkey milk cheesemaking and sensory characterization of the product 106
An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study 106
Totale 15.212
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Categoria #
all - tutte 103.087
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 103.087
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.222 0 0 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
2025/20269.600 1.163 399 694 1.000 933 531 997 387 942 912 446 1.196
2026/20271.529 599 522 408 0 0 0 0 0 0 0 0 0
Totale 25.893