IRIS
GAMBACORTA, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 12.071
EU - Europa 5.220
AS - Asia 4.757
SA - Sud America 1.288
Continente sconosciuto - Info sul continente non disponibili 479
AF - Africa 301
OC - Oceania 13
Totale 24.129
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Nazione #
US - Stati Uniti d'America 11.762
IT - Italia 2.350
SG - Singapore 1.848
CN - Cina 1.079
BR - Brasile 1.007
HK - Hong Kong 579
SE - Svezia 510
RU - Federazione Russa 431
FR - Francia 369
DE - Germania 366
VN - Vietnam 294
UA - Ucraina 284
FI - Finlandia 282
GB - Regno Unito 240
IN - India 161
CA - Canada 152
BD - Bangladesh 143
CI - Costa d'Avorio 113
ID - Indonesia 97
AR - Argentina 77
TR - Turchia 74
PK - Pakistan 61
NL - Olanda 58
ZA - Sudafrica 58
IQ - Iraq 56
PH - Filippine 55
JP - Giappone 53
EC - Ecuador 50
ES - Italia 50
BE - Belgio 42
MX - Messico 41
CO - Colombia 36
VE - Venezuela 35
MA - Marocco 33
IE - Irlanda 31
PL - Polonia 31
SA - Arabia Saudita 31
GR - Grecia 28
CL - Cile 26
CZ - Repubblica Ceca 26
PY - Paraguay 24
KR - Corea 22
TW - Taiwan 22
RO - Romania 20
AE - Emirati Arabi Uniti 19
EG - Egitto 19
AT - Austria 18
MY - Malesia 18
UZ - Uzbekistan 18
NP - Nepal 17
JM - Giamaica 16
TN - Tunisia 16
TT - Trinidad e Tobago 16
CR - Costa Rica 15
IR - Iran 15
NI - Nicaragua 15
PE - Perù 15
IL - Israele 14
LT - Lituania 14
TH - Thailandia 14
GT - Guatemala 12
HN - Honduras 12
HR - Croazia 12
PT - Portogallo 12
DZ - Algeria 11
KE - Kenya 11
ET - Etiopia 10
OM - Oman 10
CW - ???statistics.table.value.countryCode.CW??? 9
JO - Giordania 9
SV - El Salvador 9
UY - Uruguay 9
MU - Mauritius 8
AU - Australia 7
BO - Bolivia 7
DK - Danimarca 7
LB - Libano 7
EE - Estonia 6
KZ - Kazakistan 6
PS - Palestinian Territory 6
AL - Albania 5
CH - Svizzera 5
GP - Guadalupe 5
KG - Kirghizistan 5
BB - Barbados 4
BG - Bulgaria 4
NZ - Nuova Zelanda 4
PR - Porto Rico 4
SC - Seychelles 4
AM - Armenia 3
AO - Angola 3
AZ - Azerbaigian 3
EU - Europa 3
LV - Lettonia 3
NO - Norvegia 3
RS - Serbia 3
SY - Repubblica araba siriana 3
ZM - Zambia 3
BA - Bosnia-Erzegovina 2
BS - Bahamas 2
Totale 23.617
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Città #
Ashburn 1.374
Singapore 1.012
San Jose 849
Chandler 796
Fairfield 767
Woodbridge 665
Jacksonville 642
Hong Kong 573
Milan 562
Houston 461
Nyköping 382
Council Bluffs 322
Beijing 321
Cambridge 321
Seattle 311
Ann Arbor 303
Wilmington 259
Bari 239
Dallas 216
Rome 208
New York 193
Roxbury 183
Lawrence 176
Lauterbourg 172
Nanjing 161
Los Angeles 147
Helsinki 124
Santa Clara 121
Des Moines 120
Ho Chi Minh City 114
Abidjan 113
Boardman 110
Inglewood 97
São Paulo 91
Brooklyn 79
Princeton 75
Columbus 71
Chicago 61
Jakarta 57
Munich 57
Hanoi 55
Buffalo 54
Naples 50
San Diego 46
London 45
Rio de Janeiro 45
Hebei 41
San Francisco 41
Tokyo 41
Toronto 41
Atlanta 40
Figino 38
Nanchang 37
Turin 34
Brussels 33
Frankfurt am Main 33
Shenyang 32
Falkenstein 31
Dublin 30
Fragagnano 30
Jiaxing 29
Johannesburg 29
Moscow 29
Baghdad 27
Boston 27
Orem 27
Bitonto 26
Paris 26
Phoenix 26
Belo Horizonte 25
Montreal 24
Taranto 24
Stockholm 23
Denver 22
Guangzhou 22
Tianjin 22
Warsaw 22
Pune 21
Amsterdam 20
Chennai 20
Changsha 19
Dearborn 19
Nuremberg 19
The Dalles 19
Bologna 18
Lahore 18
Barletta 17
Brasília 17
Campinas 17
Curitiba 17
Dhaka 17
Tashkent 17
Washington 17
Dong Ket 16
Palermo 16
Quito 16
Adelfia 15
Brno 15
Miami 15
Santiago 15
Totale 14.532
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Nome #
Applicazioni di acido abscissico in ‘Crimson Seedless’ per migliorare la colorazione delle bacche 361
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 352
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese 293
Volatiles and acceptability of liqueurs from kumquat and grapefruit 279
A rapid assay to detect toxigenic Penicillium spp. Contamination in wine and musts 271
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 253
Development of a brine for mozzarella preservation 247
Olive leaf extract as natural preservative 236
Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone 233
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 232
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 221
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 217
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 216
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 202
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 198
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 196
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 190
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 187
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 181
An easy and natural way for producing lactose-free mozzarella without lactase 180
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 179
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 177
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 177
Production and characterization of functional biscuits obtained from purple wheat 172
Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum 168
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 167
Viticultural practice and winemaking effects on metabolic profile of Negroamaro 164
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 159
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 159
Aspetti qualitativi e produttivi di alcuni genotipi di melograno 159
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 159
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 158
Aromatization of olive oil 157
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 156
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 156
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 156
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 153
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 153
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 152
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 152
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 152
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 151
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 150
Effects of the hydration process on water-soluble proteins of preserved cod products 148
Technological attempts at producing cheese from donkey milk 146
Application of natural and synthetic zeolites in the oenological field 146
Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage 143
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 142
Recycling of packaging materials to obtain an oenological adjuvant 142
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 141
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 140
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 140
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 139
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 138
Phenolic characterization of some native varieties of grapes and wines from Southern Italy 136
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 135
Pesticide residues in tomato grown in open field 134
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 134
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 133
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 131
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 130
Phenolic composition of red grapes grown in Southern Italy 128
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 126
Modeling the water transport properties of casein-based edible coating 126
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 125
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 124
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 124
An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study 124
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 123
Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency 123
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 123
Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive Compounds 122
Il colore della Crimson Seedless migliora con acido abscissico e saccarosio 121
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 120
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 119
Application of S-ABA to ‘Crimson Seedless’ in Puglia (Italy): effects on color, chemical characteristics, metabolic profile and S-ABA concentration 119
Influence of winemaking technologies on phenolic composition of Italian red wines 118
Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management 118
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 118
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 117
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive olis flavored with chilly pepper and garlic 117
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 115
Morphological and qualitative characterisation of globe artichoke head new seed-propagated cultivars 115
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 114
Modeling the water transport properties of casein based edible coating 113
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 113
Olive oil identity determined by a methodological and statistical procedure based on evaluating the glyceridic fraction 112
Modeling the spaghetti hydration kinetics during cooking and overcooking 112
Qualità e shelf-life di olio extra vergine di oliva "Peranzana" aromatizzato al limone 111
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 111
Changes in free fatty acid and diacylglycerol compounds in short-ripening dry-cured sausage 111
Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects 110
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 110
Decline of benalaxyl, chlorothalonil and methomyl residues in tomato 110
Technological approach to donkey milk cheesemaking and sensory characterization of the product 109
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 108
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 108
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 108
Characteristics of drupes, phenolic content and antioxidant capacity of Italian olive fruits 108
Use of microfungi in the treatment of oak chips: possible effects on wine 107
Totale 15.469
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Categoria #
all - tutte 96.561
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 96.561
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.112 0 0 0 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
2025/20267.518 990 315 560 764 723 386 802 252 752 728 283 963
2026/20272.940 692 468 758 1.022 0 0 0 0 0 0 0 0
Totale 24.129