IRIS
GAMBACORTA, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 8.287
AS - Asia 3.832
EU - Europa 3.562
SA - Sud America 982
AF - Africa 207
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 4
Totale 16.883
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Nazione #
US - Stati Uniti d'America 8.179
SG - Singapore 1.608
IT - Italia 1.170
CN - Cina 926
BR - Brasile 855
HK - Hong Kong 527
SE - Svezia 507
RU - Federazione Russa 420
DE - Germania 322
UA - Ucraina 276
VN - Vietnam 253
FI - Finlandia 216
GB - Regno Unito 177
FR - Francia 171
CI - Costa d'Avorio 111
ID - Indonesia 76
IN - India 71
CA - Canada 68
BD - Bangladesh 58
AR - Argentina 46
TR - Turchia 43
ES - Italia 42
BE - Belgio 40
NL - Olanda 40
JP - Giappone 39
ZA - Sudafrica 37
PH - Filippine 30
IE - Irlanda 28
PK - Pakistan 28
PL - Polonia 25
CZ - Repubblica Ceca 24
EC - Ecuador 23
MX - Messico 23
IQ - Iraq 21
MA - Marocco 21
GR - Grecia 20
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
CO - Colombia 9
IL - Israele 9
NP - Nepal 9
PE - Perù 9
DZ - Algeria 7
MY - Malesia 7
TH - Thailandia 7
KE - Kenya 6
TN - Tunisia 6
DK - Danimarca 5
LB - Libano 5
PS - Palestinian Territory 5
UY - Uruguay 5
AU - Australia 4
CH - Svizzera 4
JO - Giordania 4
KZ - Kazakistan 4
OM - Oman 4
PT - Portogallo 4
TT - Trinidad e Tobago 4
AL - Albania 3
AM - Armenia 3
BG - Bulgaria 3
EU - Europa 3
JM - Giamaica 3
LV - Lettonia 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
SY - Repubblica araba siriana 3
AO - Angola 2
CR - Costa Rica 2
CY - Cipro 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
Totale 16.870
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Città #
Singapore 839
Chandler 796
Fairfield 767
Ashburn 751
Woodbridge 664
Jacksonville 640
Hong Kong 524
Houston 449
Nyköping 382
Cambridge 320
Seattle 306
Ann Arbor 303
Beijing 296
Wilmington 258
Bari 229
Roxbury 183
Lawrence 176
Nanjing 161
Dallas 158
New York 146
Des Moines 118
Abidjan 111
Ho Chi Minh City 105
Inglewood 96
Los Angeles 94
Boardman 93
Princeton 75
Brooklyn 62
São Paulo 59
Helsinki 58
Munich 56
Jakarta 55
Buffalo 45
San Diego 45
Hanoi 44
Santa Clara 44
Hebei 41
Nanchang 37
Rome 37
Tokyo 34
Brussels 33
Rio de Janeiro 33
London 32
Shenyang 32
Fragagnano 30
Chicago 29
Council Bluffs 29
Jiaxing 29
Dublin 28
Moscow 28
Milan 26
Belo Horizonte 25
Bitonto 25
Toronto 25
Johannesburg 24
Paris 24
Tianjin 22
Naples 21
Stockholm 21
Guangzhou 20
San Francisco 20
Frankfurt am Main 19
Warsaw 19
Boston 18
Dearborn 18
Atlanta 17
Changsha 17
Montreal 17
Pune 17
Campinas 16
Dong Ket 16
Adelfia 15
Brasília 15
Brno 15
Falkenstein 15
Barletta 14
Curitiba 14
Nuremberg 14
Redwood City 14
San Jose 14
The Dalles 14
Apice 13
Auburn Hills 13
Chennai 13
Dhaka 13
Tashkent 13
Amsterdam 12
Columbus 12
Foggia 12
Poplar 12
Kilburn 11
Salt Lake City 11
Washington 11
Ankara 10
Baghdad 10
Denver 10
Goiânia 10
Indiana 10
Salerno 10
Sorocaba 10
Totale 10.747
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Nome #
Applicazioni di acido abscissico in ‘Crimson Seedless’ per migliorare la colorazione delle bacche 306
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 264
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 212
Volatiles and acceptability of liqueurs from kumquat and grapefruit 201
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 187
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 169
Olive leaf extract as natural preservative 168
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 160
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 156
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 155
An easy and natural way for producing lactose-free mozzarella without lactase 153
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 148
A rapid assay to detect toxigenic Penicillium spp. Contamination in wine and musts 146
Production and characterization of functional biscuits obtained from purple wheat 145
Viticultural practice and winemaking effects on metabolic profile of Negroamaro 143
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
Development of a brine for mozzarella preservation 137
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 135
Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum 135
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 134
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 134
Aromatization of olive oil 133
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 129
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 128
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 127
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 127
Effects of the hydration process on water-soluble proteins of preserved cod products 126
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 126
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 126
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 125
Technological attempts at producing cheese from donkey milk 124
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 120
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
Phenolic characterization of some native varieties of grapes and wines from Southern Italy 117
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 117
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 115
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 114
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 113
Pesticide residues in tomato grown in open field 111
Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage 109
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 109
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 106
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 105
Recycling of packaging materials to obtain an oenological adjuvant 104
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 103
Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management 102
Application of natural and synthetic zeolites in the oenological field 102
Modeling the water transport properties of casein-based edible coating 101
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 101
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 99
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 99
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 97
Il colore della Crimson Seedless migliora con acido abscissico e saccarosio 97
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 96
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 96
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 96
Morphological and qualitative characterisation of globe artichoke head new seed-propagated cultivars 96
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
Influence of winemaking technologies on phenolic composition of Italian red wines 93
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 93
Qualità e shelf-life di olio extra vergine di oliva "Peranzana" aromatizzato al limone 92
Application of S-ABA to ‘Crimson Seedless’ in Puglia (Italy): effects on color, chemical characteristics, metabolic profile and S-ABA concentration 92
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 91
Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage 89
Changes in free fatty acid and diacylglycerol compounds in short-ripening dry-cured sausage 89
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 89
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
Use of microfungi in the treatment of oak chips: possible effects on wine 88
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 88
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 88
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 87
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 87
Aspetti qualitativi e produttivi di alcuni genotipi di melograno 86
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
La bottiglia monodose è di plastica 83
Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy) 83
Phenolic fraction of Apulian red wines as affected by winemaking techniques 82
Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency 82
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 82
Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 82
Characteristics of drupes, phenolic content and antioxidant capacity of Italian olive fruits 81
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 80
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 79
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy 78
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 77
Modeling the spaghetti hydration kinetics during cooking and overcooking 77
Cultivar autoctone di olivo pugliese: caratteristiche morfologiche delle drupe e qualità degli oli Limongella, Olivastro e Simone 76
Use of dimethoate in Bactrocera Oleae (Gmel.) control. Behaviour of residue in oil extracted from the olives during ripening 76
Analisi d’identità di oli di oliva: approccio metodologico 76
Totale 11.372
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Categoria #
all - tutte 77.108
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 77.108
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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
2025/20263.668 990 315 560 764 723 316 0 0 0 0 0 0
Totale 17.339