IRIS
GAMBACORTA, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 7.007
EU - Europa 3.124
AS - Asia 1.410
SA - Sud America 239
AF - Africa 26
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 4
Totale 11.815
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Nazione #
US - Stati Uniti d'America 6.976
IT - Italia 1.021
CN - Cina 641
SE - Svezia 484
SG - Singapore 474
RU - Federazione Russa 408
DE - Germania 267
UA - Ucraina 264
BR - Brasile 223
FI - Finlandia 197
FR - Francia 144
GB - Regno Unito 120
ID - Indonesia 51
VN - Vietnam 39
BE - Belgio 37
PH - Filippine 30
NL - Olanda 28
HK - Hong Kong 27
IE - Irlanda 27
IN - India 27
ES - Italia 24
CZ - Repubblica Ceca 23
CA - Canada 22
GR - Grecia 20
TR - Turchia 20
PK - Pakistan 18
IR - Iran 13
RO - Romania 12
TW - Taiwan 11
AE - Emirati Arabi Uniti 10
AT - Austria 9
JP - Giappone 9
HR - Croazia 8
LT - Lituania 8
BD - Bangladesh 7
EG - Egitto 7
IL - Israele 6
KR - Corea 6
MX - Messico 6
IQ - Iraq 5
MA - Marocco 5
CL - Cile 4
CO - Colombia 4
PL - Polonia 4
TN - Tunisia 4
ZA - Sudafrica 4
CH - Svizzera 3
DZ - Algeria 3
EU - Europa 3
LV - Lettonia 3
NO - Norvegia 3
TH - Thailandia 3
AL - Albania 2
AR - Argentina 2
AU - Australia 2
DK - Danimarca 2
LA - Repubblica Popolare Democratica del Laos 2
PF - Polinesia Francese 2
PY - Paraguay 2
UZ - Uzbekistan 2
VE - Venezuela 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
EC - Ecuador 1
HN - Honduras 1
JM - Giamaica 1
JO - Giordania 1
KE - Kenya 1
KZ - Kazakistan 1
LB - Libano 1
LK - Sri Lanka 1
MD - Moldavia 1
ME - Montenegro 1
MN - Mongolia 1
MU - Mauritius 1
NP - Nepal 1
NZ - Nuova Zelanda 1
OM - Oman 1
PA - Panama 1
PE - Perù 1
PS - Palestinian Territory 1
PT - Portogallo 1
RS - Serbia 1
Totale 11.815
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Città #
Chandler 796
Fairfield 767
Woodbridge 664
Jacksonville 638
Houston 442
Ashburn 421
Nyköping 382
Cambridge 319
Ann Arbor 303
Seattle 303
Singapore 280
Wilmington 255
Bari 218
Roxbury 183
Lawrence 176
Nanjing 160
Beijing 154
Des Moines 118
New York 114
Inglewood 96
Boardman 93
Princeton 75
Jakarta 47
Helsinki 46
San Diego 44
Brooklyn 43
Hebei 41
Nanchang 37
Brussels 33
Shenyang 32
Rome 31
Santa Clara 31
Jiaxing 29
Moscow 28
Dublin 27
Bitonto 25
London 25
Hong Kong 24
Paris 24
Munich 23
Los Angeles 22
Tianjin 22
Ho Chi Minh City 20
Naples 19
Dearborn 17
Dong Ket 16
Guangzhou 16
Milan 16
Toronto 16
Adelfia 15
Brno 15
Falkenstein 15
Pune 15
Redwood City 14
São Paulo 14
Apice 13
Auburn Hills 13
Changsha 12
Foggia 12
Kilburn 11
Rio de Janeiro 11
Indiana 10
Salerno 10
Washington 10
Bacolod City 9
Frankfurt am Main 9
Amsterdam 8
Council Bluffs 8
Nuremberg 8
Sannicandro di Bari 8
Wuhan 8
Athens 7
Belo Horizonte 7
Chicago 7
Hefei 7
Kaohsiung City 7
Kunming 7
Zhengzhou 7
Elâzığ 6
Jinan 6
Karachi 6
Krasnodar 6
Melito Irpino 6
Molfetta 6
Norwalk 6
Olomouc 6
Palermo 6
Parma 6
Santeramo in Colle 6
Turin 6
Wageningen 6
Bologna 5
Brindisi 5
Campinas 5
Cebu City 5
Faisalabad 5
Fort Worth 5
Grottaglie 5
Hangzhou 5
Kalamata 5
Totale 8.131
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Nome #
Applicazioni di acido abscissico in ‘Crimson Seedless’ per migliorare la colorazione delle bacche 273
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 220
Volatiles and acceptability of liqueurs from kumquat and grapefruit 164
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 159
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound 142
Production and characterization of functional biscuits obtained from purple wheat 126
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 124
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 119
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 117
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 116
Olive leaf extract as natural preservative 113
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 108
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 108
Effects of the hydration process on water-soluble proteins of preserved cod products 106
An easy and natural way for producing lactose-free mozzarella without lactase 106
A rapid assay to detect toxigenic Penicillium spp. Contamination in wine and musts 106
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 104
Phenolic characterization of some native varieties of grapes and wines from Southern Italy 100
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 100
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 99
Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum 99
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 98
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 98
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 98
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 98
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 98
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 97
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 96
Development of a brine for mozzarella preservation 96
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 95
Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage 93
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 92
Pesticide residues in tomato grown in open field 91
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 91
Aromatization of olive oil 90
Viticultural practice and winemaking effects on metabolic profile of Negroamaro 90
Technological attempts at producing cheese from donkey milk 90
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 89
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 85
null 85
Modeling the water transport properties of casein-based edible coating 83
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 83
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 80
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 79
Influence of winemaking technologies on phenolic composition of Italian red wines 79
Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management 79
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 78
Recycling of packaging materials to obtain an oenological adjuvant 78
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 77
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 77
Modeling the water transport properties of casein based edible coating 75
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 75
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 75
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 74
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 74
Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 72
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 71
Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage 71
Changes in free fatty acid and diacylglycerol compounds in short-ripening dry-cured sausage 71
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 71
Morphological and qualitative characterisation of globe artichoke head new seed-propagated cultivars 71
A fast and realible preparation method of template DNA from must and wine suitable for PCR analysis in order to differentiate grape (Vitis vinifera L.) cultivars 70
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 70
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 69
Application of natural and synthetic zeolites in the oenological field 69
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 67
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 66
Qualità e shelf-life di olio extra vergine di oliva "Peranzana" aromatizzato al limone 65
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 65
Il colore della Crimson Seedless migliora con acido abscissico e saccarosio 64
Characteristics of drupes, phenolic content and antioxidant capacity of Italian olive fruits 64
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 64
La bottiglia monodose è di plastica 63
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 63
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 63
Modeling the spaghetti hydration kinetics during cooking and overcooking 63
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 63
Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency 62
Application of S-ABA to ‘Crimson Seedless’ in Puglia (Italy): effects on color, chemical characteristics, metabolic profile and S-ABA concentration 62
Phenolic composition of red grapes grown in Southern Italy 62
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 62
Phenolic fraction of Apulian red wines as affected by winemaking techniques 61
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 61
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 59
Use of microfungi in the treatment of oak chips: possible effects on wine 59
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 58
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 57
Cultivar autoctone di olivo pugliese: caratteristiche morfologiche delle drupe e qualità degli oli Limongella, Olivastro e Simone 56
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy 56
Electronic nose and GC-MS to investigate the volatile component of an italian traditional pasta 56
Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy) 56
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 55
Use of dimethoate in Bactrocera Oleae (Gmel.) control. Behaviour of residue in oil extracted from the olives during ripening 55
La frazione gliceridica nell’analisi di identità di oli di oliva: appoccio metodologico e statistico 54
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 54
Olive oil identity determined by a methodological and statistical procedure based on evaluating the glyceridic fraction 54
Volatile organic compounds in milk and mozzarella: comparison between two different farming systems 54
Chlorogenic acid content of seeds of several safflower cultivars 53
Electronic nose characterization of burnt wheat pasta 52
Influence of the oxygen barrier properties of the package on the shelf-life of extra virgin olive oil 52
Totale 8.430
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Categoria #
all - tutte 57.886
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 57.886
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020277 0 0 0 0 0 0 0 0 0 0 224 53
2020/20211.603 153 65 132 104 254 69 146 77 145 258 95 105
2021/20221.428 69 202 45 71 56 93 54 77 81 85 251 344
2022/20232.173 308 228 133 200 284 248 47 246 385 15 52 27
2023/2024946 74 205 47 72 67 200 34 53 40 36 16 102
2024/20252.021 134 60 322 166 133 314 248 321 138 167 18 0
Totale 12.271