IRIS
GAMBACORTA, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 6.955
EU - Europa 2.559
AS - Asia 1.125
SA - Sud America 25
AF - Africa 8
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 4
Totale 10.681
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Nazione #
US - Stati Uniti d'America 6.934
IT - Italia 952
CN - Cina 624
SE - Svezia 486
SG - Singapore 334
UA - Ucraina 261
DE - Germania 237
FI - Finlandia 185
FR - Francia 127
GB - Regno Unito 116
BE - Belgio 37
VN - Vietnam 35
PH - Filippine 27
IE - Irlanda 26
BR - Brasile 23
CZ - Repubblica Ceca 23
IN - India 23
RU - Federazione Russa 19
GR - Grecia 18
CA - Canada 17
ES - Italia 16
NL - Olanda 15
IR - Iran 12
RO - Romania 12
PK - Pakistan 11
TR - Turchia 11
TW - Taiwan 10
AE - Emirati Arabi Uniti 8
JP - Giappone 7
HR - Croazia 6
KR - Corea 6
EG - Egitto 5
LT - Lituania 5
IL - Israele 4
MX - Messico 4
PL - Polonia 4
CH - Svizzera 3
EU - Europa 3
HK - Hong Kong 3
ID - Indonesia 3
AL - Albania 2
AT - Austria 2
AU - Australia 2
CO - Colombia 2
DK - Danimarca 2
PF - Polinesia Francese 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AO - Angola 1
BD - Bangladesh 1
JO - Giordania 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LV - Lettonia 1
ME - Montenegro 1
MU - Mauritius 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
PS - Palestinian Territory 1
PT - Portogallo 1
RS - Serbia 1
TH - Thailandia 1
TN - Tunisia 1
Totale 10.681
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Città #
Chandler 796
Fairfield 767
Woodbridge 664
Jacksonville 638
Houston 442
Ashburn 419
Nyköping 384
Cambridge 319
Ann Arbor 303
Seattle 303
Wilmington 255
Singapore 250
Bari 202
Roxbury 183
Lawrence 177
Nanjing 159
Beijing 154
Des Moines 118
New York 114
Inglewood 96
Boardman 93
Princeton 75
San Diego 44
Brooklyn 43
Hebei 41
Nanchang 37
Helsinki 34
Brussels 33
Shenyang 32
Santa Clara 31
Jiaxing 29
Dublin 26
Bitonto 25
London 23
Munich 23
Paris 23
Rome 22
Tianjin 22
Los Angeles 20
Dearborn 17
Dong Ket 16
Ho Chi Minh City 16
Milan 16
Adelfia 15
Brno 15
Guangzhou 15
Naples 15
Redwood City 14
Apice 13
Auburn Hills 13
Changsha 12
Foggia 12
Pune 12
Toronto 12
Kilburn 11
Indiana 10
Salerno 10
Washington 10
Bacolod City 9
Sannicandro di Bari 8
Wuhan 8
Amsterdam 7
Chicago 7
Hefei 7
Kaohsiung City 7
Kunming 7
Jinan 6
Melito Irpino 6
Norwalk 6
Olomouc 6
Palermo 6
Parma 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
Padova 5
Shanghai 5
Bentivoglio 4
Brescia 4
Campinas 4
Cogorno 4
Espoo 4
Estella 4
Faisalabad 4
Lecce 4
Messina 4
Napoli 4
Ningbo 4
Pasig-bo 4
Pisa 4
San Lazzaro Di Savena 4
Totale 7.897
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Nome #
Applicazioni di acido abscissico in ‘Crimson Seedless’ per migliorare la colorazione delle bacche 266
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 204
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 144
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 135
Volatiles and acceptability of liqueurs from kumquat and grapefruit 134
Production and characterization of functional biscuits obtained from purple wheat 122
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 115
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 111
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 111
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 99
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
Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum 94
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 93
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 92
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 92
Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage 91
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 91
A rapid assay to detect toxigenic Penicillium spp. Contamination in wine and musts 91
Pesticide residues in tomato grown in open field 90
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 89
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 88
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 88
Technological attempts at producing cheese from donkey milk 88
Development of a brine for mozzarella preservation 87
Olive leaf extract as natural preservative 86
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 85
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 85
null 85
Aromatization of olive oil 84
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 84
Viticultural practice and winemaking effects on metabolic profile of Negroamaro 83
Modeling the water transport properties of casein-based edible coating 82
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
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 79
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 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 75
Modeling the water transport properties of casein based edible coating 73
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
Recycling of packaging materials to obtain an oenological adjuvant 70
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 68
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
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 68
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 67
Morphological and qualitative characterisation of globe artichoke head new seed-propagated cultivars 67
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 66
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 62
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
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 61
La bottiglia monodose è di plastica 60
Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency 60
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 59
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 59
Modeling the spaghetti hydration kinetics during cooking and overcooking 59
Phenolic composition of red grapes grown in Southern Italy 59
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 59
Application of natural and synthetic zeolites in the oenological field 59
Phenolic fraction of Apulian red wines as affected by winemaking techniques 58
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 58
Use of microfungi in the treatment of oak chips: possible effects on wine 58
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 57
Application of S-ABA to ‘Crimson Seedless’ in Puglia (Italy): effects on color, chemical characteristics, metabolic profile and S-ABA concentration 56
Il colore della Crimson Seedless migliora con acido abscissico e saccarosio 56
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 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
Characterization of the phenolic profiles of some monovarietal extra virgin olive oils of Southern Italy 54
Electronic nose and GC-MS to investigate the volatile component of an italian traditional pasta 54
null 53
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 53
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 52
null 52
HPLC-UV-MS characterization of anthocyanin-derived pigments in Southern Italy red wines 51
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 51
Use of dimethoate in Bactrocera Oleae (Gmel.) control. Behaviour of residue in oil extracted from the olives during ripening 51
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 51
Effect of different parameters on the production of conjugated linoleic acids from linoleic acid bioconversion by lactic acid bacteria 50
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
Chlorogenic acid content of seeds of several safflower cultivars 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
Totale 7.821
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Categoria #
all - tutte 50.633
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 50.633
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.423 0 0 0 0 215 129 260 164 259 119 224 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
2022/20232.177 309 228 133 200 285 249 47 246 386 15 52 27
2023/2024946 74 205 47 72 67 200 34 53 40 36 16 102
2024/2025809 134 60 322 166 127 0 0 0 0 0 0 0
Totale 11.063