IRIS
FACCIA, Michele
 Distribuzione geografica
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Continente #
NA - Nord America 9.895
EU - Europa 5.540
AS - Asia 5.412
SA - Sud America 1.425
AF - Africa 323
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 7
Totale 22.624
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Nazione #
US - Stati Uniti d'America 9.686
IT - Italia 2.235
SG - Singapore 2.161
CN - Cina 1.115
BR - Brasile 1.114
HK - Hong Kong 677
SE - Svezia 641
RU - Federazione Russa 511
FR - Francia 439
DE - Germania 416
VN - Vietnam 336
UA - Ucraina 316
FI - Finlandia 245
GB - Regno Unito 236
IN - India 204
NL - Olanda 125
ID - Indonesia 115
TR - Turchia 108
BD - Bangladesh 105
CA - Canada 105
AR - Argentina 101
CI - Costa d'Avorio 96
PH - Filippine 75
ES - Italia 68
IQ - Iraq 62
PK - Pakistan 62
MX - Messico 61
JP - Giappone 58
BE - Belgio 57
ZA - Sudafrica 55
CO - Colombia 45
EC - Ecuador 39
SA - Arabia Saudita 38
PL - Polonia 35
VE - Venezuela 35
MA - Marocco 33
IR - Iran 30
PE - Perù 30
AE - Emirati Arabi Uniti 27
AT - Austria 24
GR - Grecia 24
IE - Irlanda 24
CL - Cile 23
UZ - Uzbekistan 23
EG - Egitto 22
MY - Malesia 22
OM - Oman 22
TH - Thailandia 22
TW - Taiwan 22
KR - Corea 21
TN - Tunisia 21
CZ - Repubblica Ceca 19
KE - Kenya 19
LT - Lituania 18
PY - Paraguay 18
DZ - Algeria 15
GH - Ghana 15
HR - Croazia 15
AU - Australia 14
IL - Israele 13
JO - Giordania 13
RO - Romania 12
KZ - Kazakistan 11
NP - Nepal 11
RS - Serbia 11
ET - Etiopia 10
CH - Svizzera 9
BG - Bulgaria 8
CR - Costa Rica 8
DK - Danimarca 8
PT - Portogallo 8
UY - Uruguay 8
BO - Bolivia 7
JM - Giamaica 7
PS - Palestinian Territory 7
SC - Seychelles 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
HN - Honduras 5
KG - Kirghizistan 5
LB - Libano 5
LK - Sri Lanka 5
MC - Monaco 5
NI - Nicaragua 5
SI - Slovenia 5
EU - Europa 4
GE - Georgia 4
SY - Repubblica araba siriana 4
BW - Botswana 3
GT - Guatemala 3
MM - Myanmar 3
MN - Mongolia 3
TT - Trinidad e Tobago 3
BA - Bosnia-Erzegovina 2
Totale 22.567
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Città #
Singapore 1.191
Ashburn 965
Fairfield 780
Chandler 761
Hong Kong 670
San Jose 615
Woodbridge 615
Jacksonville 602
Nyköping 509
Houston 351
Beijing 343
Cambridge 342
Seattle 339
Bari 331
Wilmington 273
Ann Arbor 247
New York 195
Lauterbourg 191
Dallas 185
Roxbury 180
Lawrence 178
Nanjing 163
Los Angeles 149
Milan 149
Council Bluffs 143
Rome 135
Des Moines 117
Ho Chi Minh City 113
Boardman 108
Helsinki 100
Brooklyn 99
Abidjan 96
São Paulo 89
Inglewood 80
Princeton 76
Santa Clara 75
Jakarta 73
Hanoi 69
Munich 60
Naples 49
Frankfurt am Main 47
London 47
Buffalo 45
Tokyo 45
Falkenstein 44
Rio de Janeiro 44
San Diego 44
Nanchang 43
Brussels 42
Fragagnano 42
Chicago 39
Shenyang 37
Stockholm 37
Barletta 36
Moscow 35
Hebei 34
Taranto 34
Atlanta 33
Bitonto 31
Orem 31
Paris 31
Jiaxing 29
Toronto 29
Johannesburg 28
Belo Horizonte 27
Mexico City 27
San Francisco 27
The Dalles 27
Montreal 26
Baghdad 25
Gravina in Puglia 25
Guangzhou 24
Genoa 22
Amsterdam 21
Porto Alegre 21
Warsaw 21
Bologna 20
Brasília 19
Columbus 19
Dhaka 19
Parma 19
Dearborn 18
Dublin 18
Tashkent 18
Turin 18
Adelfia 17
Changsha 17
Lahore 17
Los Banos 17
Poplar 17
Boston 16
Chennai 16
Denver 16
Istanbul 16
Lima 16
Nuremberg 16
Venice 16
Ankara 15
Campinas 15
Curitiba 15
Totale 13.416
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Nome #
Tecnica di Assaggio dei Formaggi 332
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 307
Donkey cheese production using pure milk or in mixture with goat or cow milk: preliminary results 273
Volatiles and acceptability of liqueurs from kumquat and grapefruit 253
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 222
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 209
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 201
Olive leaf extract as natural preservative 198
Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition 196
The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese 193
Advances in Dairy Products 180
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 178
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 178
A proteomic approach based on MALDI-TOF MS to detect powdered milk in fresh cow's milk 174
Prolungamento della shelf life della burrata: problematiche e prospettive 169
Production of cheese from donkey milk as influenced by addition of transglutaminase 169
Development of a brine for mozzarella preservation 167
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 165
An easy and natural way for producing lactose-free mozzarella without lactase 165
Indagine sul contenuto di ammine biogene in diverse tipologie di formaggio 164
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 164
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 163
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 161
Characterization of five clones of Uva di Troia vine 155
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 154
Il lisozima nel latte di cavalla Murgese, TPR e asina di Martina Franca 153
Preliminary results on the content of BAs in some Italian cheeses 150
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 146
Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese 145
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 145
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 144
A protomic approach to plasmin and chimosi activity on river buffalo and bovine pure casein 143
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 142
Biochemical patterns in ovine cheese: Influence of probiotic strains 140
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 138
Enzymes Applications for the Dairy Industry 138
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 137
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 137
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 137
Effects of the hydration process on water-soluble proteins of preserved cod products 136
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 136
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 135
A new method to produce synbiotic Fiordilatte cheese 135
Process/Product Control: Analysis of Cheese by Proteomics Techniques 135
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 134
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 134
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 132
Technological attempts at producing cheese from donkey milk 130
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 129
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 126
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 126
Application of natural and synthetic zeolites in the oenological field 124
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 123
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 122
Pesticide residues in tomato grown in open field 121
Latte equino. Primi risultati sulle caratteristiche quanti-qualitative in cavalle di razza Murgese e TPR 121
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 120
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 119
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 118
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 118
Pasta filata cheese: advances in processing and preservation 115
A proteomic approach of proteolysis study in fermented dry cured sausages of buffalo meat 115
A MALDI-ToF MS method to detect powdered milk in fresh cow milk 115
Detection of Alfa s1-I casein in mozzarella Fiordilatte: a possible tool to reveal the use of stored curd in cheesemaking 114
Buffalo Milk as a Source of Probiotic Functional Products 114
null 113
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 112
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 112
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese 110
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability 110
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 109
Milk Products from Minor Dairy Species: A Review 109
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 108
Packaging optimisation to prolong the shelf life of fiordilatte cheese 108
Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese 107
Un approccio analitico alla rivelazione dell'uso di cagliate conservate nella produzione della mozzarella vaccina 106
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli 106
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 105
Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review 105
Myosin light chains as molecular markers in meat traceability of river buffalo and cattle 104
Procedimento per valutare la proteolisi primaria delle frazioni caseiniche del latte e dei suoi derivati 104
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 104
Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams 103
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 103
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 103
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 101
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 101
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 101
Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici 100
Combined effect of active coating and modified atmosphere packaging to prolonging the shelf life of “Low Moisture” mozzarella cheese 100
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese 100
Influence of winemaking technologies on phenolic composition of Italian red wines 99
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 98
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 98
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 98
Phenolic composition of red grapes grown in Southern Italy 98
The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality 97
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 96
Membrane Technologies Applied to Cheese Milk 96
Technological approach to donkey milk cheesemaking and sensory characterization of the product 96
Totale 13.752
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Categoria #
all - tutte 94.688
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 94.688
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021122 0 0 0 0 0 0 0 0 0 0 0 122
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
2025/20268.527 1.163 399 694 1.000 933 531 997 387 942 912 446 123
Totale 23.291