IRIS
GAMBACORTA, Giuseppe
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 10.049
EU - Europa 5.062
AS - Asia 4.681
SA - Sud America 1.225
AF - Africa 298
OC - Oceania 12
Continente sconosciuto - Info sul continente non disponibili 5
Totale 21.332
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 9.874
IT - Italia 2.248
SG - Singapore 1.843
CN - Cina 1.066
BR - Brasile 968
HK - Hong Kong 575
SE - Svezia 510
RU - Federazione Russa 431
FR - Francia 365
DE - Germania 360
VN - Vietnam 291
FI - Finlandia 282
UA - Ucraina 282
GB - Regno Unito 220
IN - India 160
BD - Bangladesh 122
CI - Costa d'Avorio 112
CA - Canada 96
ID - Indonesia 91
AR - Argentina 76
TR - Turchia 74
ZA - Sudafrica 58
IQ - Iraq 56
PH - Filippine 55
NL - Olanda 53
PK - Pakistan 53
JP - Giappone 49
ES - Italia 48
BE - Belgio 42
EC - Ecuador 42
MX - Messico 38
MA - Marocco 33
IE - Irlanda 31
CO - Colombia 30
SA - Arabia Saudita 30
PL - Polonia 29
VE - Venezuela 29
GR - Grecia 28
CL - Cile 26
CZ - Repubblica Ceca 26
PY - Paraguay 23
TW - Taiwan 22
EG - Egitto 19
AE - Emirati Arabi Uniti 18
KR - Corea 18
RO - Romania 18
UZ - Uzbekistan 18
AT - Austria 17
NP - Nepal 17
TN - Tunisia 16
IR - Iran 15
IL - Israele 14
MY - Malesia 14
PE - Perù 14
LT - Lituania 13
TH - Thailandia 13
DZ - Algeria 11
KE - Kenya 11
ET - Etiopia 10
HR - Croazia 10
JM - Giamaica 10
OM - Oman 10
PT - Portogallo 10
JO - Giordania 9
MU - Mauritius 8
UY - Uruguay 8
BO - Bolivia 7
LB - Libano 7
AU - Australia 6
KZ - Kazakistan 6
PS - Palestinian Territory 6
TT - Trinidad e Tobago 6
AL - Albania 5
CH - Svizzera 5
DK - Danimarca 5
KG - Kirghizistan 5
NI - Nicaragua 5
BG - Bulgaria 4
CR - Costa Rica 4
GT - Guatemala 4
HN - Honduras 4
NZ - Nuova Zelanda 4
AM - Armenia 3
AO - Angola 3
AZ - Azerbaigian 3
EU - Europa 3
LV - Lettonia 3
NO - Norvegia 3
RS - Serbia 3
SC - Seychelles 3
SY - Repubblica araba siriana 3
ZM - Zambia 3
BA - Bosnia-Erzegovina 2
BB - Barbados 2
CY - Cipro 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
LY - Libia 2
MD - Moldavia 2
MN - Mongolia 2
Totale 21.297
Salva come PNG Salva come JPEG
Città #
Singapore 1.011
Ashburn 940
Chandler 796
Fairfield 767
Woodbridge 664
Jacksonville 641
Hong Kong 569
San Jose 556
Milan 553
Houston 456
Nyköping 382
Beijing 321
Cambridge 321
Seattle 308
Ann Arbor 303
Wilmington 258
Bari 238
Rome 198
Dallas 186
Roxbury 183
Lawrence 176
New York 176
Lauterbourg 172
Nanjing 161
Helsinki 124
Des Moines 120
Los Angeles 117
Ho Chi Minh City 113
Abidjan 112
Boardman 106
Council Bluffs 103
Inglewood 97
Santa Clara 76
Princeton 75
Brooklyn 71
São Paulo 64
Jakarta 57
Munich 57
Hanoi 55
Columbus 52
Buffalo 51
Rio de Janeiro 45
San Diego 45
Chicago 44
London 42
Hebei 41
Naples 41
Tokyo 41
Figino 38
Nanchang 37
Brussels 33
Shenyang 32
Falkenstein 31
Frankfurt am Main 31
Turin 31
Atlanta 30
Dublin 30
Fragagnano 30
San Francisco 30
Toronto 30
Jiaxing 29
Johannesburg 29
Moscow 29
Baghdad 27
Bitonto 26
Orem 26
Paris 26
Belo Horizonte 25
Boston 24
Stockholm 23
Guangzhou 22
Montreal 22
Taranto 22
Tianjin 22
Pune 21
Amsterdam 20
Chennai 20
Warsaw 20
Dearborn 19
Nuremberg 19
Changsha 18
Denver 18
Barletta 17
Campinas 17
Curitiba 17
Dhaka 17
Tashkent 17
Bologna 16
Brasília 16
Dong Ket 16
Palermo 16
Adelfia 15
Brno 15
Santiago 15
The Dalles 15
Quito 14
Redwood City 14
Washington 14
Ankara 13
Apice 13
Totale 13.252
Salva come PNG Salva come JPEG
Nome #
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 333
Applicazioni di acido abscissico in ‘Crimson Seedless’ per migliorare la colorazione delle bacche 330
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese 273
A rapid assay to detect toxigenic Penicillium spp. Contamination in wine and musts 263
Volatiles and acceptability of liqueurs from kumquat and grapefruit 258
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 246
Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone 221
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 216
Olive leaf extract as natural preservative 209
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 207
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 187
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 181
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 180
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 178
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 176
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 170
Development of a brine for mozzarella preservation 170
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 167
Production and characterization of functional biscuits obtained from purple wheat 166
An easy and natural way for producing lactose-free mozzarella without lactase 166
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 162
Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum 158
Viticultural practice and winemaking effects on metabolic profile of Negroamaro 155
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 155
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 155
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 153
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 152
Aromatization of olive oil 149
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 148
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 148
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 148
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 147
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 146
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 144
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 144
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 144
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 143
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 142
Effects of the hydration process on water-soluble proteins of preserved cod products 141
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 140
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 139
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 138
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 136
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 134
Technological attempts at producing cheese from donkey milk 133
Recycling of packaging materials to obtain an oenological adjuvant 132
Phenolic characterization of some native varieties of grapes and wines from Southern Italy 131
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 131
Application of natural and synthetic zeolites in the oenological field 131
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 130
Aspetti qualitativi e produttivi di alcuni genotipi di melograno 130
Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage 129
Pesticide residues in tomato grown in open field 128
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 128
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 122
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 122
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 121
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 121
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 119
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 119
Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management 115
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 114
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 114
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 113
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 112
Modeling the water transport properties of casein-based edible coating 112
Application of S-ABA to ‘Crimson Seedless’ in Puglia (Italy): effects on color, chemical characteristics, metabolic profile and S-ABA concentration 112
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 112
Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive Compounds 112
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 111
Il colore della Crimson Seedless migliora con acido abscissico e saccarosio 111
Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency 110
Morphological and qualitative characterisation of globe artichoke head new seed-propagated cultivars 110
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 110
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 108
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 108
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 108
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 107
Influence of winemaking technologies on phenolic composition of Italian red wines 107
Modeling the water transport properties of casein based edible coating 106
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 106
Modeling the spaghetti hydration kinetics during cooking and overcooking 103
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 102
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 102
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 102
Technological approach to donkey milk cheesemaking and sensory characterization of the product 102
Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy) 102
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 101
An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study 101
Qualità e shelf-life di olio extra vergine di oliva "Peranzana" aromatizzato al limone 100
Phenolic fraction of Apulian red wines as affected by winemaking techniques 99
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 99
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 99
Changes in free fatty acid and diacylglycerol compounds in short-ripening dry-cured sausage 99
Phenolic composition of red grapes grown in Southern Italy 99
Characteristics of drupes, phenolic content and antioxidant capacity of Italian olive fruits 98
Use of microfungi in the treatment of oak chips: possible effects on wine 98
Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 97
Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage 96
Effect of aS1 casein level on stretchability of goat curd 94
Totale 14.056
Salva come PNG Salva come JPEG
Categoria #
all - tutte 89.026
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 89.026
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20267.518 990 315 560 764 723 386 802 252 752 728 283 963
2026/2027607 607 0 0 0 0 0 0 0 0 0 0 0
Totale 21.796