IRIS
SQUEO, GIACOMO
 Distribuzione geografica
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Continente #
NA - Nord America 7.534
EU - Europa 3.905
AS - Asia 3.386
SA - Sud America 751
Continente sconosciuto - Info sul continente non disponibili 526
AF - Africa 222
OC - Oceania 21
Totale 16.345
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Nazione #
US - Stati Uniti d'America 7.221
IT - Italia 1.990
SG - Singapore 1.197
CN - Cina 592
BR - Brasile 518
HK - Hong Kong 360
RU - Federazione Russa 304
DE - Germania 284
SE - Svezia 233
FR - Francia 227
VN - Vietnam 219
BD - Bangladesh 197
GB - Regno Unito 196
IN - India 153
CA - Canada 137
FI - Finlandia 135
ID - Indonesia 106
ES - Italia 91
TR - Turchia 83
BE - Belgio 75
NL - Olanda 73
AR - Argentina 63
MX - Messico 63
PK - Pakistan 59
PH - Filippine 57
KR - Corea 56
ZA - Sudafrica 49
CO - Colombia 47
CZ - Repubblica Ceca 41
JP - Giappone 37
EC - Ecuador 34
PL - Polonia 34
AT - Austria 32
IQ - Iraq 32
IR - Iran 29
AE - Emirati Arabi Uniti 28
CI - Costa d'Avorio 28
MY - Malesia 28
TH - Thailandia 27
CL - Cile 23
TN - Tunisia 22
UA - Ucraina 22
HR - Croazia 21
SA - Arabia Saudita 20
PE - Perù 19
AU - Australia 18
CR - Costa Rica 18
DK - Danimarca 18
IE - Irlanda 18
TW - Taiwan 18
VE - Venezuela 18
EG - Egitto 17
MA - Marocco 17
PT - Portogallo 17
GH - Ghana 16
GR - Grecia 16
IL - Israele 16
LT - Lituania 16
PY - Paraguay 16
SV - El Salvador 15
ET - Etiopia 13
HN - Honduras 13
KE - Kenya 13
CW - ???statistics.table.value.countryCode.CW??? 11
GT - Guatemala 11
NI - Nicaragua 11
SC - Seychelles 11
TT - Trinidad e Tobago 11
DZ - Algeria 10
JM - Giamaica 10
LB - Libano 10
UZ - Uzbekistan 10
UY - Uruguay 9
CM - Camerun 8
GP - Guadalupe 8
JO - Giordania 8
PR - Porto Rico 8
RS - Serbia 8
NO - Norvegia 7
RO - Romania 7
BG - Bulgaria 6
SM - San Marino 6
AL - Albania 5
CH - Svizzera 5
GE - Georgia 5
HU - Ungheria 5
KZ - Kazakistan 5
SI - Slovenia 5
BO - Bolivia 4
EE - Estonia 4
NP - Nepal 4
OM - Oman 4
PS - Palestinian Territory 4
SY - Repubblica araba siriana 4
AZ - Azerbaigian 3
LY - Libia 3
NG - Nigeria 3
BB - Barbados 2
BH - Bahrain 2
BJ - Benin 2
Totale 15.794
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Città #
Ashburn 925
Singapore 638
San Jose 540
Fairfield 368
Hong Kong 353
Chandler 349
Milan 322
Bari 247
Council Bluffs 233
Beijing 228
Woodbridge 228
Nyköping 201
Houston 196
Rome 180
Seattle 158
Dallas 147
Munich 144
Cambridge 136
Ann Arbor 128
Santa Clara 124
Los Angeles 123
New York 120
Wilmington 117
Helsinki 89
Lauterbourg 79
Ho Chi Minh City 70
Columbus 62
Jakarta 61
Atlanta 54
Lawrence 54
Roxbury 53
Hanoi 51
London 49
Brussels 47
São Paulo 44
Naples 42
Buffalo 41
Gravina in Puglia 41
Des Moines 38
Fragagnano 38
Inglewood 38
Boardman 35
Turin 35
Chicago 34
Frankfurt am Main 34
Brooklyn 32
Falkenstein 32
Nanjing 31
Moscow 29
Abidjan 28
The Dalles 28
Lahore 27
Florence 26
North Bergen 26
Taranto 26
Toronto 26
Phoenix 25
Jacksonville 24
Montreal 24
Bologna 23
Denver 23
Paris 23
Parma 23
San Francisco 23
Chennai 21
Orem 21
Turku 21
Brno 20
Dearborn 20
Nuremberg 20
Princeton 20
Thetford 20
Catania 19
Charlotte 19
Quito 19
Tokyo 19
Dong Ket 18
Figino 18
Makassar 18
Medellín 18
Washington 18
Barletta 17
Warsaw 17
Ankara 16
Bitonto 16
Johannesburg 16
Mexico City 16
Rio de Janeiro 16
San Diego 16
Ghent 15
Palermo 15
Pune 15
Genoa 14
Hyderabad 14
Madrid 14
Olomouc 14
Shanghai 14
Vienna 14
Amsterdam 13
Bangkok 13
Totale 8.407
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.282
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 282
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 279
Development of a brine for mozzarella preservation 250
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 248
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 245
Olive leaf extract as natural preservative 236
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 227
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 218
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 208
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 208
Chemical and sensory characterization of Brazilian virgin olive oils 195
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 191
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 186
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 185
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 183
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 182
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 181
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 176
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 174
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 170
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 165
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 163
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 162
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 161
Tentativi sperimentali per incrementare la stabilità ossidativa di oli vegetali durante il processo di frittura 161
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 157
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 155
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 152
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 151
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 150
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 150
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 149
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 149
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 149
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 149
Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine 148
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 142
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 142
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 141
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 140
METODI UFFICIALI DI ANALISI DEGLI ALIMENTI BASATI SULLA SPETTROSCOPIA NIR VS RICERCA ED APPLICAZIONI INDUSTRIALI. CONSIDERAZIONI CIRCA IL DIVARIO ESISTENTE ED I POSSIBILI VANTAGGI TECNICI, ANALITICI ED AMBIENTALI 138
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 137
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 134
Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach 134
Has the use of talc an effect on yield and extra virgin olive oil quality? 133
Almond okara as a valuable ingredient in biscuit preparation 132
FT-IR extra virgin olive oil classification based on ethyl ester content 132
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 131
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 130
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 129
Impiego di farine di legumi nella produzione di basi pizza gluten-free 129
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 125
Kinetics of oil aromatization with unconventional herbs in a model system 125
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 124
Do the technological coadjuvants influence enzymatic activities during olive processing? 123
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 122
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 122
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 118
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 118
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 118
A review of the food authentication research using class-modelling approaches 117
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 115
Functional compounds from olive pomace to obtain high-added value foods – a review 114
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying 114
Kinetics of olive oil fortification with helichrysum and laurel in a model system 111
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 110
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 108
Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans‐resveratrol in vine‐shoot ethanolic extracts 108
Talc effect on the volatiles of virgin olive oil during storage 106
Background, applications and issues of the experimental designs for mixture in the food sector 106
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS 104
CINETICHE DI FORTIFICAZIONE DELL’OLIO CON ELICRISO E ALLORO IN SISTEMA MODELLO 102
Application of Agri-Food By-Products in Cheesemaking 101
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 101
APPLICATION OF DOE AND MULTIVARIATE ANALYSIS FOR A TXRF METHOD DEVELOPMENT AND DATA ANALYSIS. A CASE-STUDY FROM THE AGRIFOOD SECTOR 100
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 100
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 100
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 100
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 99
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 98
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil 96
Synchronous fluorescence and chemometrics for screening for the minor components of virgin olive oil 95
From Famine Food to a Functional Option 94
An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions 94
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 94
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 93
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 93
Influenza dei parametri di regolazione del decanter su efficienza di estrazione, consumi energetici e qualità degli oli extra vergini di oliva 93
Quality of frozen stored flavoured olive oils 92
Customized sample preparation for TXRF analysis of soil organic matter and amendments using a multivariate experimental design 91
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 90
Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products 89
Valutazione delle prestazioni operative di un decanter innovativo durante la produzione industriale in continuo di olio extra vergine di oliva 86
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 84
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 83
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 81
TXRF spectral information enhanced by multivariate analysis: A new strategy for food fingerprint 80
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties 80
Customization of the sample preparation for TXRF analysis using a multivariate experimental design: the case of soil organic matter and amendments 76
Totale 14.894
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Categoria #
all - tutte 56.686
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 56.686
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022396 0 0 0 0 17 35 17 22 45 27 67 166
2022/2023910 91 131 84 74 93 121 17 85 149 18 30 17
2023/2024486 30 67 28 24 36 135 28 18 25 26 16 53
2024/20253.268 133 153 207 146 199 296 293 405 289 174 341 632
2025/20266.084 693 346 385 544 613 302 652 283 661 572 348 685
2026/20273.284 1.476 335 553 766 154 0 0 0 0 0 0 0
Totale 16.345