IRIS
GAMBACORTA, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 6.977
EU - Europa 2.537
AS - Asia 1.021
SA - Sud America 20
AF - Africa 6
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 4
Totale 10.570
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Nazione #
US - Stati Uniti d'America 6.965
IT - Italia 941
CN - Cina 617
SE - Svezia 497
UA - Ucraina 261
SG - Singapore 256
DE - Germania 239
FI - Finlandia 183
FR - Francia 128
GB - Regno Unito 105
BE - Belgio 35
VN - Vietnam 29
IE - Irlanda 26
CZ - Repubblica Ceca 25
IN - India 23
PH - Filippine 22
RU - Federazione Russa 19
BR - Brasile 18
GR - Grecia 18
ES - Italia 16
IR - Iran 12
NL - Olanda 12
RO - Romania 10
TW - Taiwan 10
AE - Emirati Arabi Uniti 8
TR - Turchia 8
CA - Canada 7
JP - Giappone 7
PK - Pakistan 7
HR - Croazia 6
KR - Corea 6
EG - Egitto 5
IL - Israele 4
MX - Messico 4
CH - Svizzera 3
EU - Europa 3
ID - Indonesia 3
PL - Polonia 3
AL - Albania 2
AT - Austria 2
AU - Australia 2
CO - Colombia 2
DK - Danimarca 2
HK - Hong Kong 2
PF - Polinesia Francese 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BD - Bangladesh 1
JO - Giordania 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LV - Lettonia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PA - Panama 1
PS - Palestinian Territory 1
PT - Portogallo 1
RS - Serbia 1
TH - Thailandia 1
TN - Tunisia 1
Totale 10.570
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Città #
Chandler 815
Fairfield 767
Woodbridge 664
Jacksonville 638
Houston 442
Ashburn 416
Nyköping 395
Cambridge 319
Seattle 305
Ann Arbor 303
Wilmington 255
Bari 204
Singapore 191
Roxbury 183
Lawrence 180
Nanjing 159
Beijing 154
New York 119
Des Moines 118
Inglewood 96
Boardman 93
Princeton 75
San Diego 44
Brooklyn 43
Hebei 41
Nanchang 37
Santa Clara 34
Helsinki 32
Shenyang 32
Brussels 31
Jiaxing 29
Bitonto 27
Dublin 26
Paris 24
Rome 22
Tianjin 22
Munich 21
Los Angeles 19
Brno 17
Dearborn 17
Dong Ket 16
London 16
Milan 16
Adelfia 15
Naples 15
Guangzhou 14
Pune 14
Redwood City 14
Apice 13
Auburn Hills 13
Foggia 13
Changsha 12
Kilburn 11
Ho Chi Minh City 10
Indiana 10
Salerno 10
Washington 10
Bacolod City 9
Sannicandro di Bari 9
Amsterdam 8
Wuhan 8
Chicago 7
Hefei 7
Kaohsiung City 7
Kunming 7
Jinan 6
Melito Irpino 6
Norwalk 6
Olomouc 6
Padova 6
Palermo 6
Santeramo in Colle 6
Zhengzhou 6
Athens 5
Bologna 5
Brindisi 5
Cebu City 5
Fort Worth 5
Frankfurt am Main 5
Hangzhou 5
Kalamata 5
Lessolo 5
Molfetta 5
Toronto 5
Bentivoglio 4
Brescia 4
Cogorno 4
Edinburgh 4
Espoo 4
Esslingen am Neckar 4
Estella 4
Faisalabad 4
Lecce 4
Messina 4
Napoli 4
Ningbo 4
Pasig-bo 4
Pisa 4
San Lazzaro Di Savena 4
Taranto 4
Totale 7.860
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Nome #
Applicazioni di acido abscissico in ‘Crimson Seedless’ per migliorare la colorazione delle bacche 260
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 196
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 141
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 130
Production and characterization of functional biscuits obtained from purple wheat 121
Volatiles and acceptability of liqueurs from kumquat and grapefruit 118
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 114
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 110
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 110
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 110
Effects of the hydration process on water-soluble proteins of preserved cod products 105
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 104
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 101
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 100
An easy and natural way for producing lactose-free mozzarella without lactase 97
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 96
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 95
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 94
Phenolic characterization of some native varieties of grapes and wines from Southern Italy 92
Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage 91
Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum 91
Pesticide residues in tomato grown in open field 90
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 90
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 89
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 89
A rapid assay to detect toxigenic Penicillium spp. Contamination in wine and musts 89
Technological attempts at producing cheese from donkey milk 88
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 87
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 87
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 87
Development of a brine for mozzarella preservation 86
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Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 84
Viticultural practice and winemaking effects on metabolic profile of Negroamaro 83
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 83
Modeling the water transport properties of casein-based edible coating 82
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 82
Aromatization of olive oil 81
Olive leaf extract as natural preservative 81
Influence of winemaking technologies on phenolic composition of Italian red wines 79
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 79
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 76
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 76
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 76
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 75
Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management 75
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 74
Modeling the water transport properties of casein based edible coating 72
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 72
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 70
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 70
Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage 70
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 70
Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 68
Changes in free fatty acid and diacylglycerol compounds in short-ripening dry-cured sausage 68
Recycling of packaging materials to obtain an oenological adjuvant 68
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 67
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 67
Morphological and qualitative characterisation of globe artichoke head new seed-propagated cultivars 67
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 66
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 65
Characteristics of drupes, phenolic content and antioxidant capacity of Italian olive fruits 62
Qualità e shelf-life di olio extra vergine di oliva "Peranzana" aromatizzato al limone 61
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 60
Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency 60
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La bottiglia monodose è di plastica 59
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 59
Modeling the spaghetti hydration kinetics during cooking and overcooking 59
Phenolic composition of red grapes grown in Southern Italy 59
Use of microfungi in the treatment of oak chips: possible effects on wine 58
Phenolic fraction of Apulian red wines as affected by winemaking techniques 57
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 57
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 57
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 56
Application of S-ABA to ‘Crimson Seedless’ in Puglia (Italy): effects on color, chemical characteristics, metabolic profile and S-ABA concentration 55
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 55
Application of natural and synthetic zeolites in the oenological field 55
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 54
Cultivar autoctone di olivo pugliese: caratteristiche morfologiche delle drupe e qualità degli oli Limongella, Olivastro e Simone 54
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 54
Il colore della Crimson Seedless migliora con acido abscissico e saccarosio 54
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy 53
Electronic nose and GC-MS to investigate the volatile component of an italian traditional pasta 53
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HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 51
Use of dimethoate in Bactrocera Oleae (Gmel.) control. Behaviour of residue in oil extracted from the olives during ripening 51
La frazione gliceridica nell’analisi di identità di oli di oliva: appoccio metodologico e statistico 50
Caratterizzazione cromatografica della frazione volatile e solubile di cagliate congelate 50
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Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 50
Chlorogenic acid content of seeds of several safflower cultivars 49
Effect of different parameters on the production of conjugated linoleic acids from linoleic acid bioconversion by lactic acid bacteria 49
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 49
Olive oil identity determined by a methodological and statistical procedure based on evaluating the glyceridic fraction 49
Electronic nose characterization of burnt wheat pasta 48
Influence of the oxygen barrier properties of the package on the shelf-life of extra virgin olive oil 48
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 48
Residue decay of some pesticides in artichokes 48
Totale 7.694
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Categoria #
all - tutte 48.957
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 48.957
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.578 0 0 0 155 215 129 260 164 259 119 224 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
2022/20232.233 312 236 137 205 292 255 48 254 393 17 56 28
2023/2024971 75 209 52 73 68 206 36 56 40 36 16 104
2024/2025592 135 60 330 67 0 0 0 0 0 0 0 0
Totale 10.927