IRIS
FACCIA, Michele
 Distribuzione geografica
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Continente #
NA - Nord America 6.610
EU - Europa 2.387
AS - Asia 639
SA - Sud America 19
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 5
AF - Africa 4
Totale 9.672
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Nazione #
US - Stati Uniti d'America 6.593
IT - Italia 745
SE - Svezia 614
CN - Cina 509
UA - Ucraina 291
DE - Germania 218
FR - Francia 153
FI - Finlandia 143
GB - Regno Unito 104
BE - Belgio 37
IN - India 29
PH - Filippine 26
VN - Vietnam 20
IE - Irlanda 19
BR - Brasile 15
ES - Italia 15
CA - Canada 10
GR - Grecia 10
AE - Emirati Arabi Uniti 9
NL - Olanda 9
TR - Turchia 8
CZ - Repubblica Ceca 7
PK - Pakistan 6
SG - Singapore 6
IR - Iran 5
JP - Giappone 5
RO - Romania 5
EU - Europa 4
MX - Messico 4
AT - Austria 3
AU - Australia 3
CH - Svizzera 3
EG - Egitto 3
ID - Indonesia 3
MC - Monaco 3
NZ - Nuova Zelanda 3
RU - Federazione Russa 3
AL - Albania 2
KR - Corea 2
PA - Panama 2
PE - Perù 2
PF - Polinesia Francese 2
TW - Taiwan 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
JO - Giordania 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LI - Liechtenstein 1
LK - Sri Lanka 1
MN - Mongolia 1
NG - Nigeria 1
PL - Polonia 1
PS - Palestinian Territory 1
RS - Serbia 1
SA - Arabia Saudita 1
Totale 9.672
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Città #
Chandler 798
Fairfield 780
Woodbridge 615
Jacksonville 601
Nyköping 519
Ashburn 377
Cambridge 340
Seattle 334
Houston 333
Wilmington 271
Ann Arbor 247
Bari 208
Lawrence 184
Roxbury 180
Nanjing 160
New York 127
Beijing 124
Des Moines 116
Inglewood 80
Princeton 76
Boardman 68
Brooklyn 61
Nanchang 43
San Diego 41
Shenyang 37
Brussels 34
Hebei 34
Rome 30
Jiaxing 28
Paris 25
Milan 23
Adelfia 17
Dearborn 17
Dublin 16
Bitonto 15
Los Angeles 15
Dong Ket 12
Helsinki 12
London 12
Redwood City 12
Washington 12
Auburn Hills 11
Changsha 11
Pune 11
Tianjin 10
Grafing 9
Indiana 9
Taranto 9
Zhengzhou 9
Augusta 8
Bacolod City 8
Frankfurt am Main 8
Hefei 8
Kilburn 8
Naples 8
Norwalk 8
Altamura 7
Andria 7
Jinan 7
Kunming 7
Palermo 7
San Donato Milanese 7
San Mateo 7
Amsterdam 6
Esslingen am Neckar 6
Ho Chi Minh City 6
Lessolo 6
Los Banos 6
Osnabrück 6
Parma 6
Battipaglia 5
Brescia 5
Kalamata 5
Leawood 5
Messina 5
Napoli 5
San Francisco 5
Tappahannock 5
Toronto 5
Turi 5
Ardabil 4
Bentivoglio 4
Edinburgh 4
Estella 4
Faisalabad 4
Foggia 4
Hangzhou 4
Ningbo 4
Ottawa 4
Pasig-bo 4
Sannicandro di Bari 4
Sennori 4
Acton 3
Alba 3
Atlanta 3
Bani Mazar 3
Barberino Val d'Elsa 3
Berlin 3
Campinas 3
Casamassima 3
Totale 7.382
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Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 179
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
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 108
Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese 107
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 107
Il lisozima nel latte di cavalla Murgese, TPR e asina di Martina Franca 106
Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition 105
Donkey cheese production using pure milk or in mixture with goat or cow milk: preliminary results 105
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
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 91
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 91
Production of cheese from donkey milk as influenced by addition of transglutaminase 91
Pasta filata cheese: advances in processing and preservation 89
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 89
Volatiles and acceptability of liqueurs from kumquat and grapefruit 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 87
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 86
Technological attempts at producing cheese from donkey milk 86
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 85
A proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk 82
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 82
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 81
Enzymes Applications for the Dairy Industry 81
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 80
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 80
A new method to produce synbiotic Fiordilatte cheese 80
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 80
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 79
Advances in Dairy Products 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 75
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 73
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
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 65
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 64
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 63
Latte equino. Primi risultati sulle caratteristiche quanti-qualitative in cavalle di razza Murgese e TPR 63
Olive leaf extract as natural preservative 63
Procedimento per valutare la proteolisi primaria delle frazioni caseiniche del latte e dei suoi derivati 61
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 59
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 59
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 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
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
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 57
Phenolic composition of red grapes grown in Southern Italy 57
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 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
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
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 54
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 53
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 53
Tentativi sperimentali per incrementare la shelf-life di prodotti estrusi per prima colazione 52
null 52
Determination of Conjugated Linoleic Acid Content in Typical Apulian Cheeses: Effects of Cheese Processing and Aging 51
Manufacture of high-moisture Mozzarella cheese by incorporation of probiotic lactobacilli 51
null 51
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 50
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
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 49
null 49
Formaggio arricchito in sieroproteine. La proteolisi 48
Proteomics as tool for characterization of meat products: "Fiocco sannita". Preliminary results 48
UN APPROCCIO PROTEOMICO ALLO STUDIO DI CARATTERIZZAZIONE DEI SALUMI FERMENTATI E NON FERMENTATI 48
Use of dimethoate in Bactrocera Oleae (Gmel.) control. Behaviour of residue in oil extracted from the olives during ripening 48
Degradation of the protein fraction in a cheese fortified with whey proteins 47
Caratterizzazione cromatografica della frazione volatile e solubile di cagliate congelate 47
Influence of mould size and rennet on proteolysis and composition of Canestrato Pugliese cheese 47
Microbiological, compositional and biochemical characterisation of PDO Canestrato Pugliese cheese 46
Residue decay of some pesticides in artichokes 46
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 46
Microbiological, compositional and biochemical characterization of DOP Canestrato Pugliese cheese 46
Application of natural and synthetic zeolites in the oenological field 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
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 45
Totale 7.067
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Categoria #
all - tutte 42.777
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 42.777
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019380 0 0 0 0 0 0 0 0 0 0 186 194
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
2023/2024861 73 191 66 66 60 204 39 60 45 57 0 0
Totale 10.057