IRIS
FACCIA, Michele
 Distribuzione geografica
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Continente #
NA - Nord America 8.270
EU - Europa 4.470
AS - Asia 4.377
SA - Sud America 1.146
AF - Africa 218
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 5
Totale 18.506
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Nazione #
US - Stati Uniti d'America 8.134
SG - Singapore 1.847
IT - Italia 1.674
BR - Brasile 983
CN - Cina 956
SE - Svezia 637
HK - Hong Kong 628
RU - Federazione Russa 493
DE - Germania 363
UA - Ucraina 303
VN - Vietnam 256
FR - Francia 216
FI - Finlandia 202
GB - Regno Unito 193
IN - India 105
ID - Indonesia 97
CI - Costa d'Avorio 96
NL - Olanda 91
CA - Canada 82
TR - Turchia 77
ES - Italia 58
PH - Filippine 57
AR - Argentina 55
BE - Belgio 51
JP - Giappone 48
BD - Bangladesh 47
ZA - Sudafrica 41
PK - Pakistan 39
MX - Messico 38
IQ - Iraq 26
AE - Emirati Arabi Uniti 25
PL - Polonia 25
EC - Ecuador 24
IE - Irlanda 24
IR - Iran 24
PE - Perù 24
AT - Austria 23
KR - Corea 20
MA - Marocco 19
CO - Colombia 17
GR - Grecia 16
PY - Paraguay 16
TH - Thailandia 16
EG - Egitto 15
GH - Ghana 15
LT - Lituania 14
AU - Australia 13
CZ - Repubblica Ceca 13
SA - Arabia Saudita 13
HR - Croazia 12
UZ - Uzbekistan 11
RS - Serbia 10
TW - Taiwan 10
VE - Venezuela 10
CL - Cile 9
RO - Romania 9
JO - Giordania 8
BG - Bulgaria 7
IL - Israele 7
KE - Kenya 7
OM - Oman 7
TN - Tunisia 7
PS - Palestinian Territory 6
CH - Svizzera 5
DZ - Algeria 5
MY - Malesia 5
NP - Nepal 5
NZ - Nuova Zelanda 5
SI - Slovenia 5
UY - Uruguay 5
AL - Albania 4
AM - Armenia 4
DK - Danimarca 4
EU - Europa 4
LK - Sri Lanka 4
SY - Repubblica araba siriana 4
AO - Angola 3
AZ - Azerbaigian 3
BW - Botswana 3
CR - Costa Rica 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LB - Libano 3
MC - Monaco 3
PA - Panama 3
BJ - Benin 2
BS - Bahamas 2
CY - Cipro 2
GE - Georgia 2
HN - Honduras 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
PT - Portogallo 2
SM - San Marino 2
Totale 18.485
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Città #
Singapore 941
Fairfield 780
Ashburn 767
Chandler 761
Hong Kong 621
Woodbridge 615
Jacksonville 601
Nyköping 509
Houston 343
Cambridge 341
Seattle 337
Beijing 317
Bari 316
Wilmington 273
Ann Arbor 247
Roxbury 180
Lawrence 178
Dallas 167
New York 166
Nanjing 162
Los Angeles 129
Des Moines 116
Rome 106
Milan 104
Abidjan 96
Brooklyn 92
Ho Chi Minh City 92
Boardman 80
Inglewood 80
Princeton 76
São Paulo 74
Jakarta 69
Munich 60
Helsinki 58
Santa Clara 54
Hanoi 53
Nanchang 43
Brussels 42
Buffalo 42
Fragagnano 42
San Diego 42
Naples 41
Tokyo 38
Rio de Janeiro 37
Shenyang 37
London 35
Hebei 34
Stockholm 34
Barletta 33
Chicago 32
Moscow 32
Frankfurt am Main 30
Jiaxing 29
Bitonto 28
Paris 27
Belo Horizonte 26
The Dalles 25
Toronto 25
Council Bluffs 24
Johannesburg 24
Guangzhou 23
San Francisco 22
Atlanta 20
Montreal 20
Porto Alegre 20
Columbus 19
Dearborn 18
Dublin 18
Parma 18
Warsaw 18
Adelfia 17
Brasília 17
Los Banos 17
Poplar 17
Changsha 16
Taranto 16
Venice 16
Campinas 15
Falkenstein 15
Mexico City 15
Boston 14
Dhaka 14
Amsterdam 13
Ankara 13
Bacolod City 13
Catania 13
Denver 13
Manchester 13
Nuremberg 13
Pune 13
Baghdad 12
Curitiba 12
Dong Ket 12
Redwood City 12
Tianjin 12
Wuhan 12
Auburn Hills 11
Augusta 11
Bologna 11
Chennai 11
Totale 11.368
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Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 261
Tecnica di Assaggio dei Formaggi 235
Donkey cheese production using pure milk or in mixture with goat or cow milk: preliminary results 202
Volatiles and acceptability of liqueurs from kumquat and grapefruit 196
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 188
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese 186
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 184
Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition 176
Olive leaf extract as natural preservative 161
Advances in Dairy Products 160
A proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk 156
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 153
An easy and natural way for producing lactose-free mozzarella without lactase 151
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 147
Characterization of five clones of Uva di Troia vine 144
Il lisozima nel latte di cavalla Murgese, TPR e asina di Martina Franca 142
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 141
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 141
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 139
Production of cheese from donkey milk as influenced by addition of transglutaminase 138
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 134
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 134
Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese 133
Development of a brine for mozzarella preservation 132
Biochemical patterns in ovine cheese: Influence of probiotic strains 128
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 128
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 127
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 126
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 126
Effects of the hydration process on water-soluble proteins of preserved cod products 125
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 124
Technological attempts at producing cheese from donkey milk 122
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 121
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 120
A new method to produce synbiotic Fiordilatte cheese 120
Process/Product Control: Analysis of Cheese by Proteomics Techniques 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
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 118
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 116
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 116
null 113
Prolungamento della shelf life della burrata: problematiche e prospettive 111
Pasta filata cheese: advances in processing and preservation 111
Pesticide residues in tomato grown in open field 110
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 108
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 106
Indagine sul contenuto di ammine biogene in diverse tipologie di formaggio 104
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 104
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 104
Latte equino. Primi risultati sulle caratteristiche quanti-qualitative in cavalle di razza Murgese e TPR 104
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 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
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 101
Application of natural and synthetic zeolites in the oenological field 101
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 100
Preliminary results on the content of BAs in some Italian cheeses 100
Packaging optimisation to prolong the shelf life of fiordilatte cheese 100
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 100
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 98
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 96
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 96
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 96
Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese 96
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 95
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
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
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 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
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 92
Procedimento per valutare la proteolisi primaria delle frazioni caseiniche del latte e dei suoi derivati 91
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 91
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 91
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 90
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability 90
Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage 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 86
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 85
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 85
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 84
Buffalo Milk as a Source of Probiotic Functional Products 83
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis 82
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 81
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 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
Manufacture of high-moisture Mozzarella cheese by incorporation of probiotic lactobacilli 79
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
Nanofiltrazione applicata al riciclo dell’acqua di filatura 79
Totale 11.592
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Categoria #
all - tutte 83.523
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 83.523
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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
2025/20264.373 1.163 399 694 1.000 933 184 0 0 0 0 0 0
Totale 19.137