IRIS
SQUEO, GIACOMO
 Distribuzione geografica
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Continente #
NA - Nord America 2.774
EU - Europa 1.765
AS - Asia 822
SA - Sud America 119
AF - Africa 64
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 2
Totale 5.556
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Nazione #
US - Stati Uniti d'America 2.738
IT - Italia 599
RU - Federazione Russa 263
SG - Singapore 236
CN - Cina 213
SE - Svezia 213
DE - Germania 181
BR - Brasile 93
FI - Finlandia 85
ID - Indonesia 77
GB - Regno Unito 62
FR - Francia 61
BE - Belgio 60
TR - Turchia 42
ES - Italia 40
CZ - Repubblica Ceca 39
IN - India 38
NL - Olanda 37
PH - Filippine 36
VN - Vietnam 29
AT - Austria 27
PK - Pakistan 26
CA - Canada 23
HK - Hong Kong 17
KR - Corea 17
TH - Thailandia 17
ZA - Sudafrica 17
GH - Ghana 15
IR - Iran 15
JP - Giappone 15
HR - Croazia 13
IE - Irlanda 13
EG - Egitto 11
AE - Emirati Arabi Uniti 10
AU - Australia 9
PT - Portogallo 9
TW - Taiwan 9
BD - Bangladesh 8
EC - Ecuador 8
LT - Lituania 8
MX - Messico 8
NO - Norvegia 7
CL - Cile 6
MY - Malesia 6
SM - San Marino 6
UA - Ucraina 6
DK - Danimarca 5
LB - Libano 5
PE - Perù 5
PL - Polonia 5
RO - Romania 5
SI - Slovenia 5
AR - Argentina 4
CM - Camerun 4
GR - Grecia 4
RS - Serbia 4
SV - El Salvador 4
TN - Tunisia 4
CH - Svizzera 3
DZ - Algeria 3
BG - Bulgaria 2
BJ - Benin 2
CO - Colombia 2
EU - Europa 2
HU - Ungheria 2
MA - Marocco 2
UZ - Uzbekistan 2
AM - Armenia 1
BW - Botswana 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
CY - Cipro 1
KE - Kenya 1
KG - Kirghizistan 1
KZ - Kazakistan 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
SC - Seychelles 1
SK - Slovacchia (Repubblica Slovacca) 1
UG - Uganda 1
UY - Uruguay 1
Totale 5.556
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Città #
Fairfield 362
Chandler 342
Ashburn 266
Woodbridge 226
Nyköping 197
Houston 182
Bari 180
Singapore 158
Seattle 142
Cambridge 135
Ann Arbor 128
Wilmington 115
Munich 112
Helsinki 62
Lawrence 53
Roxbury 53
Jakarta 52
Beijing 51
New York 49
Brussels 44
Inglewood 37
Des Moines 36
Milan 36
Rome 33
Nanjing 31
Moscow 28
Jacksonville 23
London 22
Los Angeles 22
Santa Clara 21
Brno 20
Dearborn 20
Princeton 19
Council Bluffs 18
Dong Ket 18
Nuremberg 17
Makassar 16
San Diego 15
Olomouc 14
Hong Kong 13
Pune 13
Turin 13
Bitonto 12
Dublin 12
Frankfurt am Main 12
Ghent 12
Lahore 12
Paris 12
Redwood City 12
Vienna 12
Brooklyn 11
Guangzhou 10
Teo 10
Falkenstein 9
Falls Church 9
Izmir 9
Naples 9
Cape Town 8
Cinisello Balsamo 8
Madrid 8
Washington 8
Ankara 7
Catania 7
Chiang Mai 7
Durban 7
Florence 7
Hefei 7
Jiaxing 7
Karachi 7
Nanchang 7
Ottawa 7
Pescara 7
Quito 7
Shanghai 7
São Paulo 7
Tolvsrød 7
Toronto 7
Accra 6
Düsseldorf 6
Hanoi 6
Hebei 6
La Spezia 6
Makati City 6
Pavia 6
Shenyang 6
Tehran 6
Adelfia 5
Amsterdam 5
Bangkok 5
Bologna 5
Clifton 5
Dhaka 5
Hounslow 5
Innsbruck 5
Jyväskylä 5
Ljubljana 5
Parma 5
The Dalles 5
Aarhus 4
Belgrade 4
Totale 3.823
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Nome #
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 230
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 183
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 126
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 120
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 120
Chemical and sensory characterization of Brazilian virgin olive oils 117
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 116
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 116
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 115
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 113
Olive leaf extract as natural preservative 113
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 104
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 103
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 103
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 98
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 97
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 97
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 97
Development of a brine for mozzarella preservation 97
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 96
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 93
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 92
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 91
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 90
FT-IR extra virgin olive oil classification based on ethyl ester content 89
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 89
Amino acid and fatty acid compositions of texturized vegetable proteins 87
Has the use of talc an effect on yield and extra virgin olive oil quality? 84
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 80
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 73
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 73
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying 70
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 69
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 68
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 66
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 65
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 65
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 65
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 64
Functional compounds from olive pomace to obtain high-added value foods – a review 62
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 61
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS 61
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 59
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 58
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 57
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 57
Talc effect on the volatiles of virgin olive oil during storage 54
Do the technological coadjuvants influence enzymatic activities during olive processing? 54
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 54
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 52
Valutazione delle prestazioni operative di un decanter innovativo durante la produzione industriale in continuo di olio extra vergine di oliva 50
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 50
Tentativi sperimentali per incrementare la stabilità ossidativa di oli vegetali durante il processo di frittura 50
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 48
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 47
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 45
Background, applications and issues of the experimental designs for mixture in the food sector 44
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 42
Synchronous fluorescence and chemometrics for screening for the minor components of virgin olive oil 41
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 41
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 39
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil 38
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 38
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 36
Almond okara as a valuable ingredient in biscuit preparation 36
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 35
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 35
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 34
Influenza dei parametri di regolazione del decanter su efficienza di estrazione, consumi energetici e qualità degli oli extra vergini di oliva 34
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 34
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 33
Application of Agri-Food By-Products in Cheesemaking 30
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 30
TXRF spectral information enhanced by multivariate analysis: A new strategy for food fingerprint 28
Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans‐resveratrol in vine‐shoot ethanolic extracts 28
CINETICHE DI FORTIFICAZIONE DELL’OLIO CON ELICRISO E ALLORO IN SISTEMA MODELLO 27
Influenza del carbonato di calcio sui rendimenti e sulla qualità di oli extra vergini di oliva 27
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 26
A review of the food authentication research using class-modelling approaches 25
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 24
Kinetics of oil aromatization with unconventional herbs in a model system 24
Economic and environmental assessment of extra virgin olive oil processing innovations 23
Quality of frozen stored flavoured olive oils 22
How to balance the yield and protein content of air-classified pulse flour: The influence of the restriction valve 22
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 21
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 21
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 20
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 19
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 18
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 17
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties 17
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives 17
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 17
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 16
Impiego di farine di legumi nella produzione di basi pizza gluten-free 16
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 14
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 14
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 13
APPLICATION OF DOE AND MULTIVARIATE ANALYSIS FOR A TXRF METHOD DEVELOPMENT AND DATA ANALYSIS. A CASE-STUDY FROM THE AGRIFOOD SECTOR 12
Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese 12
Totale 5.913
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Categoria #
all - tutte 27.707
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 27.707
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202077 0 0 0 0 0 0 0 0 0 0 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
2024/20252.308 131 153 204 146 197 295 292 405 289 174 22 0
Totale 5.977