IRIS
SQUEO, GIACOMO
 Distribuzione geografica
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Continente #
NA - Nord America 2.562
EU - Europa 683
AS - Asia 275
SA - Sud America 11
AF - Africa 4
Continente sconosciuto - Info sul continente non disponibili 2
Totale 3.537
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Nazione #
US - Stati Uniti d'America 2.556
IT - Italia 252
SE - Svezia 213
CN - Cina 179
GB - Regno Unito 42
CZ - Repubblica Ceca 36
BE - Belgio 35
DE - Germania 26
FR - Francia 25
SG - Singapore 24
VN - Vietnam 19
FI - Finlandia 18
IN - India 12
IE - Irlanda 11
TR - Turchia 10
AE - Emirati Arabi Uniti 8
ES - Italia 5
LB - Libano 5
PE - Perù 5
PH - Filippine 5
PK - Pakistan 5
GR - Grecia 4
SV - El Salvador 4
UA - Ucraina 4
AT - Austria 3
JP - Giappone 3
NL - Olanda 3
AR - Argentina 2
BR - Brasile 2
CO - Colombia 2
EU - Europa 2
HR - Croazia 2
IR - Iran 2
MX - Messico 2
ZA - Sudafrica 2
BD - Bangladesh 1
CH - Svizzera 1
CY - Cipro 1
KZ - Kazakistan 1
MA - Marocco 1
PL - Polonia 1
PT - Portogallo 1
RS - Serbia 1
TN - Tunisia 1
Totale 3.537
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Città #
Fairfield 362
Chandler 342
Ashburn 248
Woodbridge 226
Nyköping 197
Houston 182
Seattle 141
Cambridge 135
Ann Arbor 128
Wilmington 115
Bari 90
Lawrence 53
Roxbury 53
Beijing 50
New York 46
Inglewood 37
Des Moines 36
Brussels 33
Nanjing 31
Jacksonville 23
Brno 20
Dearborn 20
Princeton 19
Dong Ket 18
Singapore 17
London 16
Los Angeles 15
San Diego 15
Olomouc 14
Milan 12
Redwood City 12
Brooklyn 11
Dublin 11
Paris 10
Falls Church 9
Guangzhou 8
Munich 8
Pune 8
Washington 8
Hefei 7
Jiaxing 7
Nanchang 7
Pescara 7
Hebei 6
La Spezia 6
Shenyang 6
Adelfia 5
Bitonto 5
Hounslow 5
Pavia 5
Shanghai 5
Clifton 4
San Salvador 4
Alberobello 3
Amsterdam 3
Athens 3
Batman 3
Changsha 3
Chicago 3
Faisalabad 3
Kilburn 3
Piana Crixia 3
Rome 3
San Mateo 3
Taranto 3
Tiantai Chengguanzhen 3
Turin 3
Weimar 3
Wuhan 3
Amantea 2
Bahía Blanca 2
Beirut 2
Boardman 2
Bologna 2
Buca 2
Cabanatuan City 2
Canosa di Puglia 2
Catania 2
Corato 2
Culiacán 2
Davao City 2
Figueres 2
Florence 2
Fuzhou 2
Helsinki 2
Holešov 2
Innsbruck 2
Islington 2
Istanbul 2
Jinhua 2
Kagoya 2
Lahore 2
Leawood 2
Machghara 2
Madrid 2
Mardin 2
Medellín 2
Nantong 2
Naples 2
New Bedfont 2
Totale 2.968
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Nome #
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 139
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 112
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 106
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 102
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 101
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 100
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 98
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 97
Chemical and sensory characterization of Brazilian virgin olive oils 97
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 90
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 90
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 89
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 89
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 87
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 87
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 86
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 85
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 84
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 84
FT-IR extra virgin olive oil classification based on ethyl ester content 81
Has the use of talc an effect on yield and extra virgin olive oil quality? 79
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 77
Development of a brine for mozzarella preservation 76
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 76
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 74
Olive leaf extract as natural preservative 68
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying 60
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 58
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS 58
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 57
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 55
Functional compounds from olive pomace to obtain high-added value foods – a review 54
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 54
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 53
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 52
Talc effect on the volatiles of virgin olive oil during storage 48
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 47
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 46
Do the technological coadjuvants influence enzymatic activities during olive processing? 45
Valutazione delle prestazioni operative di un decanter innovativo durante la produzione industriale in continuo di olio extra vergine di oliva 44
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 44
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 43
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 42
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 41
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 40
Synchronous fluorescence and chemometrics for screening for the minor components of virgin olive oil 37
Background, applications and issues of the experimental designs for mixture in the food sector 32
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 29
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 29
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 28
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil 26
Influenza dei parametri di regolazione del decanter su efficienza di estrazione, consumi energetici e qualità degli oli extra vergini di oliva 26
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 24
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 24
Influenza del carbonato di calcio sui rendimenti e sulla qualità di oli extra vergini di oliva 22
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 22
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 21
Economic and environmental assessment of extra virgin olive oil processing innovations 19
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 19
Application of Agri-Food By-Products in Cheesemaking 15
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 15
TXRF spectral information enhanced by multivariate analysis: A new strategy for food fingerprint 13
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 11
Amino acid and fatty acid compositions of texturized vegetable proteins 11
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Almond okara as a valuable ingredient in biscuit preparation 10
Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese 8
Quality of frozen stored flavoured olive oils 6
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 5
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties 4
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives 4
Impiego di farine di legumi nella produzione di basi pizza gluten-free 4
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 4
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 3
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 3
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 3
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 3
A review of the food authentication research using class-modelling approaches 3
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 2
Direct use of TXRF spectral signal for multivariate data analysis: a new strategy for food fingerprint 2
Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans‐resveratrol in vine‐shoot ethanolic extracts 2
Kinetics of oil aromatization with unconventional herbs in a model system 2
APPLICATION OF DOE AND MULTIVARIATE ANALYSIS FOR A TXRF METHOD DEVELOPMENT AND DATA ANALYSIS. A CASE-STUDY FROM THE AGRIFOOD SECTOR 1
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 1
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 1
Customization of the sample preparation for TXRF analysis using a multivariate experimental design: the case of soil organic matter and amendments 1
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 1
Successful Applications of NIR Spectroscopy and NIR Imaging in the Food Processing Chain 1
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 1
Impact of coadjuvants on enzymes activity during VOO extraction 1
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 1
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 1
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 1
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 1
TXRF spectral information enhanced by multivariate analysis: a new strategy for food and seed traceability 1
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 1
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 1
CINETICHE DI FORTIFICAZIONE DELL’OLIO CON ELICRISO E ALLORO IN SISTEMA MODELLO 1
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 1
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 1
Totale 3.815
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Categoria #
all - tutte 18.452
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 18.452
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020665 0 31 28 70 73 76 78 92 86 54 60 17
2020/2021713 23 41 80 75 120 34 50 45 32 111 48 54
2021/2022495 20 56 14 15 17 34 17 22 44 26 66 164
2022/2023897 90 129 82 73 92 119 17 84 148 18 28 17
2023/2024484 30 67 27 24 36 135 27 18 25 26 16 53
2024/2025148 131 17 0 0 0 0 0 0 0 0 0 0
Totale 3.817