IRIS
GAMBACORTA, Giuseppe
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 8.231
AS - Asia 3.742
EU - Europa 3.532
SA - Sud America 970
AF - Africa 202
OC - Oceania 7
Continente sconosciuto - Info sul continente non disponibili 4
Totale 16.688
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.129
SG - Singapore 1.569
IT - Italia 1.157
CN - Cina 917
BR - Brasile 847
HK - Hong Kong 526
SE - Svezia 504
RU - Federazione Russa 418
DE - Germania 322
UA - Ucraina 275
VN - Vietnam 228
FI - Finlandia 216
GB - Regno Unito 175
FR - Francia 168
CI - Costa d'Avorio 111
ID - Indonesia 76
IN - India 67
CA - Canada 65
BD - Bangladesh 55
AR - Argentina 44
TR - Turchia 43
ES - Italia 41
BE - Belgio 40
NL - Olanda 39
JP - Giappone 36
ZA - Sudafrica 35
PH - Filippine 30
IE - Irlanda 28
PK - Pakistan 27
CZ - Repubblica Ceca 24
PL - Polonia 24
EC - Ecuador 23
IQ - Iraq 21
MX - Messico 21
GR - Grecia 20
MA - Marocco 19
AE - Emirati Arabi Uniti 17
AT - Austria 16
IR - Iran 15
PY - Paraguay 15
KR - Corea 13
UZ - Uzbekistan 13
RO - Romania 12
TW - Taiwan 11
CL - Cile 10
EG - Egitto 10
HR - Croazia 10
LT - Lituania 10
SA - Arabia Saudita 10
VE - Venezuela 10
IL - Israele 9
NP - Nepal 9
PE - Perù 9
CO - Colombia 8
DZ - Algeria 7
TH - Thailandia 7
TN - Tunisia 6
KE - Kenya 5
LB - Libano 5
PS - Palestinian Territory 5
AU - Australia 4
CH - Svizzera 4
MY - Malesia 4
OM - Oman 4
PT - Portogallo 4
TT - Trinidad e Tobago 4
UY - Uruguay 4
AL - Albania 3
AM - Armenia 3
BG - Bulgaria 3
EU - Europa 3
JM - Giamaica 3
JO - Giordania 3
KZ - Kazakistan 3
LV - Lettonia 3
NO - Norvegia 3
SY - Repubblica araba siriana 3
AO - Angola 2
CR - Costa Rica 2
CY - Cipro 2
DK - Danimarca 2
ET - Etiopia 2
GT - Guatemala 2
HN - Honduras 2
KG - Kirghizistan 2
LA - Repubblica Popolare Democratica del Laos 2
MU - Mauritius 2
PF - Polinesia Francese 2
RS - Serbia 2
SI - Slovenia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AF - Afghanistan, Repubblica islamica di 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BH - Bahrain 1
BS - Bahamas 1
EE - Estonia 1
GE - Georgia 1
GI - Gibilterra 1
Totale 16.676
Salva come PNG Salva come JPEG
Città #
Singapore 800
Chandler 796
Fairfield 767
Ashburn 742
Woodbridge 664
Jacksonville 640
Hong Kong 523
Houston 449
Nyköping 382
Cambridge 320
Seattle 306
Ann Arbor 303
Beijing 296
Wilmington 258
Bari 226
Roxbury 183
Lawrence 176
Nanjing 161
Dallas 158
New York 142
Des Moines 118
Abidjan 111
Ho Chi Minh City 96
Inglewood 96
Los Angeles 94
Boardman 93
Princeton 75
Brooklyn 60
Helsinki 58
São Paulo 57
Munich 56
Jakarta 55
Buffalo 45
San Diego 45
Santa Clara 44
Hebei 41
Hanoi 39
Nanchang 37
Rome 37
Brussels 33
Rio de Janeiro 33
Shenyang 32
London 31
Tokyo 31
Fragagnano 30
Chicago 29
Jiaxing 29
Dublin 28
Moscow 28
Milan 26
Belo Horizonte 25
Bitonto 25
Toronto 25
Paris 24
Johannesburg 22
Tianjin 22
Naples 21
Council Bluffs 20
Guangzhou 20
San Francisco 20
Frankfurt am Main 19
Boston 18
Dearborn 18
Stockholm 18
Warsaw 18
Changsha 17
Pune 17
Campinas 16
Dong Ket 16
Adelfia 15
Atlanta 15
Brasília 15
Brno 15
Falkenstein 15
Montreal 15
Barletta 14
Curitiba 14
Nuremberg 14
Redwood City 14
The Dalles 14
Apice 13
Auburn Hills 13
Dhaka 13
Tashkent 13
Columbus 12
Foggia 12
Amsterdam 11
Kilburn 11
Poplar 11
Salt Lake City 11
Washington 11
Ankara 10
Baghdad 10
Chennai 10
Goiânia 10
Indiana 10
Salerno 10
Wuhan 10
Bacolod City 9
Manchester 9
Totale 10.639
Salva come PNG Salva come JPEG
Nome #
Applicazioni di acido abscissico in ‘Crimson Seedless’ per migliorare la colorazione delle bacche 305
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 261
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 210
Volatiles and acceptability of liqueurs from kumquat and grapefruit 196
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 184
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 167
Olive leaf extract as natural preservative 161
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 157
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 155
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 150
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 147
Production and characterization of functional biscuits obtained from purple wheat 145
A rapid assay to detect toxigenic Penicillium spp. Contamination in wine and musts 144
Viticultural practice and winemaking effects on metabolic profile of Negroamaro 142
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
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 137
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 135
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 134
Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum 133
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 133
Development of a brine for mozzarella preservation 132
Aromatization of olive oil 131
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 128
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 126
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 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
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 124
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 124
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
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 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
Phenolic characterization of some native varieties of grapes and wines from Southern Italy 116
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 116
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 113
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 112
Pesticide residues in tomato grown in open field 110
Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage 108
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 107
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 105
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 104
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 103
Recycling of packaging materials to obtain an oenological adjuvant 103
Modeling the water transport properties of casein-based edible coating 101
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 101
Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management 101
Application of natural and synthetic zeolites in the oenological field 101
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 99
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 98
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 97
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 96
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 96
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 95
Morphological and qualitative characterisation of globe artichoke head new seed-propagated cultivars 95
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 94
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 94
Il colore della Crimson Seedless migliora con acido abscissico e saccarosio 94
Influence of winemaking technologies on phenolic composition of Italian red wines 93
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 93
Application of S-ABA to ‘Crimson Seedless’ in Puglia (Italy): effects on color, chemical characteristics, metabolic profile and S-ABA concentration 92
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 92
Qualità e shelf-life di olio extra vergine di oliva "Peranzana" aromatizzato al limone 91
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 91
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 90
Modeling the water transport properties of casein based edible coating 88
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 88
Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage 88
Use of microfungi in the treatment of oak chips: possible effects on wine 88
Changes in free fatty acid and diacylglycerol compounds in short-ripening dry-cured sausage 88
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 87
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 87
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 86
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 85
null 85
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 85
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 84
Aspetti qualitativi e produttivi di alcuni genotipi di melograno 84
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 83
La bottiglia monodose è di plastica 82
Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency 82
Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy) 82
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 81
Characteristics of drupes, phenolic content and antioxidant capacity of Italian olive fruits 81
Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 81
Phenolic fraction of Apulian red wines as affected by winemaking techniques 80
Phenolic composition of red grapes grown in Southern Italy 80
Technological approach to donkey milk cheesemaking and sensory characterization of the product 80
Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive Compounds 78
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 77
Modeling the spaghetti hydration kinetics during cooking and overcooking 77
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 77
Use of dimethoate in Bactrocera Oleae (Gmel.) control. Behaviour of residue in oil extracted from the olives during ripening 76
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy 76
Chlorogenic acid content of seeds of several safflower cultivars 75
Cultivar autoctone di olivo pugliese: caratteristiche morfologiche delle drupe e qualità degli oli Limongella, Olivastro e Simone 75
Totale 11.238
Salva come PNG Salva come JPEG
Categoria #
all - tutte 76.278
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 76.278
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021895 0 0 0 0 0 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
2024/20253.421 134 60 322 166 133 314 248 321 138 167 486 932
2025/20263.473 990 315 560 764 723 121 0 0 0 0 0 0
Totale 17.144