IRIS
GAMBACORTA, Giuseppe
 Distribuzione geografica
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Continente #
NA - Nord America 9.226
AS - Asia 4.588
EU - Europa 4.088
SA - Sud America 1.215
AF - Africa 293
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 5
Totale 19.426
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Nazione #
US - Stati Uniti d'America 9.085
SG - Singapore 1.821
IT - Italia 1.305
CN - Cina 1.040
BR - Brasile 961
HK - Hong Kong 571
SE - Svezia 509
RU - Federazione Russa 431
FR - Francia 363
DE - Germania 360
VN - Vietnam 291
FI - Finlandia 282
UA - Ucraina 282
GB - Regno Unito 212
IN - India 159
CI - Costa d'Avorio 112
BD - Bangladesh 97
ID - Indonesia 91
CA - Canada 78
AR - Argentina 75
TR - Turchia 72
ZA - Sudafrica 58
IQ - Iraq 56
PK - Pakistan 53
PH - Filippine 52
NL - Olanda 49
ES - Italia 48
JP - Giappone 46
EC - Ecuador 42
BE - Belgio 41
MX - Messico 36
MA - Marocco 33
IE - Irlanda 31
CO - Colombia 30
SA - Arabia Saudita 30
PL - Polonia 29
VE - Venezuela 29
CZ - Repubblica Ceca 26
CL - Cile 24
GR - Grecia 23
PY - Paraguay 23
AE - Emirati Arabi Uniti 18
EG - Egitto 18
TW - Taiwan 18
UZ - Uzbekistan 18
AT - Austria 17
NP - Nepal 17
TN - Tunisia 16
IR - Iran 15
KR - Corea 15
IL - Israele 14
MY - Malesia 14
PE - Perù 14
TH - Thailandia 13
LT - Lituania 12
RO - Romania 12
KE - Kenya 11
DZ - Algeria 10
ET - Etiopia 10
HR - Croazia 10
OM - Oman 10
JO - Giordania 9
PT - Portogallo 9
MU - Mauritius 8
UY - Uruguay 8
BO - Bolivia 7
LB - Libano 7
AU - Australia 6
JM - Giamaica 6
KZ - Kazakistan 6
PS - Palestinian Territory 6
AL - Albania 5
CH - Svizzera 5
DK - Danimarca 5
KG - Kirghizistan 5
GT - Guatemala 4
NI - Nicaragua 4
TT - Trinidad e Tobago 4
AM - Armenia 3
AO - Angola 3
AZ - Azerbaigian 3
BG - Bulgaria 3
CR - Costa Rica 3
EU - Europa 3
LV - Lettonia 3
NO - Norvegia 3
NZ - Nuova Zelanda 3
SY - Repubblica araba siriana 3
ZM - Zambia 3
BA - Bosnia-Erzegovina 2
CY - Cipro 2
HN - Honduras 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
LY - Libia 2
MD - Moldavia 2
MN - Mongolia 2
PF - Polinesia Francese 2
RS - Serbia 2
SI - Slovenia 2
Totale 19.397
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Città #
Singapore 1.006
Ashburn 861
Chandler 796
Fairfield 767
Woodbridge 664
Jacksonville 640
Hong Kong 565
San Jose 492
Houston 450
Nyköping 382
Cambridge 320
Beijing 315
Seattle 306
Ann Arbor 303
Wilmington 258
Bari 230
Roxbury 183
Lawrence 176
Lauterbourg 172
Dallas 162
Nanjing 161
New York 151
Helsinki 124
Des Moines 119
Ho Chi Minh City 113
Abidjan 112
Council Bluffs 101
Los Angeles 100
Inglewood 97
Boardman 93
Princeton 75
Brooklyn 65
São Paulo 64
Jakarta 57
Munich 57
Hanoi 55
Santa Clara 54
Buffalo 48
Rio de Janeiro 45
Rome 45
San Diego 45
Hebei 41
Chicago 39
London 39
Tokyo 39
Nanchang 37
Milan 35
Brussels 33
Shenyang 32
Falkenstein 31
Frankfurt am Main 31
Dublin 30
Fragagnano 30
Jiaxing 29
Johannesburg 29
Naples 29
Moscow 28
Baghdad 27
Toronto 27
Paris 26
Belo Horizonte 25
Bitonto 25
San Francisco 22
Stockholm 22
Tianjin 22
Atlanta 21
Guangzhou 21
Pune 21
Amsterdam 20
Warsaw 20
Chennai 19
Nuremberg 19
Orem 19
Boston 18
Dearborn 18
Montreal 18
Campinas 17
Changsha 17
Curitiba 17
Dhaka 17
Tashkent 17
Brasília 16
Dong Ket 16
Adelfia 15
Brno 15
The Dalles 15
Barletta 14
Quito 14
Redwood City 14
Washington 14
Ankara 13
Apice 13
Auburn Hills 13
Guayaquil 13
Lahore 13
Santiago 13
Caracas 12
Columbus 12
Foggia 12
Goiânia 12
Totale 12.115
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Nome #
Applicazioni di acido abscissico in ‘Crimson Seedless’ per migliorare la colorazione delle bacche 326
Shelf-life della mozzarella vaccina conservata in soluzioni saline: primi risultati 300
Volatiles and acceptability of liqueurs from kumquat and grapefruit 242
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy 238
Impact of ultrasounds on the extraction of polyphenols during winemaking of red grapes cultivars from southern Italy 207
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 195
Olive leaf extract as natural preservative 195
Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity ov cv. Crimson Seedless grape berries 177
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity 174
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 173
Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk 170
An easy and natural way for producing lactose-free mozzarella without lactase 165
Development of a brine for mozzarella preservation 164
A rapid assay to detect toxigenic Penicillium spp. Contamination in wine and musts 163
Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines 162
Un contributo alla caratterizzazione della treccia pugliese a sieroinnesto 161
Production and characterization of functional biscuits obtained from purple wheat 157
Viticultural practice and winemaking effects on metabolic profile of Negroamaro 154
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 153
Effect of ozone or carbon dioxide pre-treatment during long-term storage of organic table grapes with modified atmosphere packaging 149
Artificial aging of Uva di Troia and Primitivo wines using oak chips inoculated with Penicillium purpurogenum 149
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 148
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 144
Short communication: Chemical and sensory characteristics of Canestrato di Moliterno cheese manufactured in spring 144
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 143
Ricerca biennale sul diradamento dei grappoli nella cv Aglianico in Puglia: effetti sulle uve e sui vini 143
Aromatization of olive oil 141
Ethephon as a potential abscission agent for table grapes: Effects on pre-harvest abscission, fruit quality, and residue 141
Phenols, volatiles and sensory properties of primitivo wines from the "Gioia Del Colle" PDO area 141
Changes in the chemical and sensorial profile of extra virgin olive oils flavored with herbs and spices during storage 137
Effect of Supplementation with Wheat Bran Aqueous Extracts Obtained by Ultrasound-Assisted Technologies on the Sensory Properties and the Antioxidant Activity of Dry Pasta 137
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese 136
Effects of the hydration process on water-soluble proteins of preserved cod products 135
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.) 135
Effects of a lactobacillus acidophilus d2 enriched diet on yolk protein in hen eggs 134
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties of semolina 132
Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage 132
Technological attempts at producing cheese from donkey milk 130
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 130
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 129
Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke 128
Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines 125
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk 125
Phenolic characterization of some native varieties of grapes and wines from Southern Italy 123
Aspetti qualitativi e produttivi di alcuni genotipi di melograno 121
Changes in quality indices, phenolic content and antioxidant activity of flavored olive oils during storage 120
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks 120
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 120
Recycling of packaging materials to obtain an oenological adjuvant 120
Pesticide residues in tomato grown in open field 119
Application of natural and synthetic zeolites in the oenological field 118
Characterization of pomegranate (Punica granatum L.) genotypes collected in southeastern Italy 117
Evaluation of shelf-life and organoleptic characteristics of extra virgin olive oils flavored with chilly pepper and garlic 117
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 116
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 113
Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management 111
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 111
Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology 110
Modeling the water transport properties of casein-based edible coating 109
Analisi dei composti volatili del fior di latte prodotto con differente tecnologia 108
Il colore della Crimson Seedless migliora con acido abscissico e saccarosio 108
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 108
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products 107
NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana 107
Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency 105
Application of S-ABA to ‘Crimson Seedless’ in Puglia (Italy): effects on color, chemical characteristics, metabolic profile and S-ABA concentration 105
Morphological and qualitative characterisation of globe artichoke head new seed-propagated cultivars 105
Influence of cheese weight and type of rennet of composition and proteolysis of Canestrato Pugliese cheese II. Chromatographic characterization of soluble nitrogen 104
Impiego di sieroproteine termodenaturate nella produzione del formaggio “Caprino Pugliese” stagionato 103
Synthetic zeolite materials from recycled glass and aluminium food packaging as potential oenological adjuvant 103
Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive Compounds 103
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells 102
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour 101
Composizione fenolica e volatile di oli extravergini di oliva momovarietali delle cvs Coratina, Frantoio,Leccino e Peranzana del territorio Dauno 100
Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn 100
Influence of winemaking technologies on phenolic composition of Italian red wines 99
Shelf-life of extra virgin olive oil stored in packages with different oxygen barrier properties 99
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese 98
Phenolic composition of Aglianico and Nero di Troia grapes and wines as affected by cover cropping and irrigation 98
Caratterizzazione dei copigmenti in vino primitivo dopo l'affinamento mediante frazionamento cromatografico e spettrometria di massa ms/ms 98
Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet 98
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 98
Qualità e shelf-life di olio extra vergine di oliva "Peranzana" aromatizzato al limone 97
Modeling the water transport properties of casein based edible coating 96
Phenolic composition of red grapes grown in Southern Italy 96
Evaluation of Garlic Landraces from Foggia Province (Puglia Region; Italy) 96
Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk 95
Technological approach to donkey milk cheesemaking and sensory characterization of the product 95
Effects of olive maturation and stoning on quality indices and antioxidantc ontent of extra virgin oils (cv. Coratina) during storage 94
Changes in free fatty acid and diacylglycerol compounds in short-ripening dry-cured sausage 94
Characteristics of drupes, phenolic content and antioxidant capacity of Italian olive fruits 93
Caratteristiche qualitative dellfolio di oliva vergine monovarietale pugliese della cultivar Leccino 92
Use of microfungi in the treatment of oak chips: possible effects on wine 92
Phenolic fraction of Apulian red wines as affected by winemaking techniques 91
An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study 91
Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils during storage 90
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 87
La bottiglia monodose è di plastica 87
Modeling the spaghetti hydration kinetics during cooking and overcooking 87
Electronic nose and GC-MS to investigate the volatile component of an italian traditional pasta 86
Totale 12.845
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Categoria #
all - tutte 82.015
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 82.015
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021458 0 0 0 0 0 0 0 0 0 258 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
2025/20266.212 990 315 560 764 723 386 802 252 752 668 0 0
Totale 19.883