IRIS
SQUEO, GIACOMO
 Distribuzione geografica
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Continente #
NA - Nord America 6.155
EU - Europa 3.598
AS - Asia 3.276
SA - Sud America 713
AF - Africa 205
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 2
Totale 13.967
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Nazione #
US - Stati Uniti d'America 5.976
IT - Italia 1.774
SG - Singapore 1.183
CN - Cina 576
BR - Brasile 505
HK - Hong Kong 356
RU - Federazione Russa 284
DE - Germania 273
SE - Svezia 232
VN - Vietnam 219
FR - Francia 217
GB - Regno Unito 180
BD - Bangladesh 177
IN - India 136
FI - Finlandia 135
ID - Indonesia 105
CA - Canada 85
ES - Italia 81
TR - Turchia 77
BE - Belgio 73
NL - Olanda 69
MX - Messico 62
AR - Argentina 60
KR - Corea 55
PH - Filippine 53
PK - Pakistan 51
ZA - Sudafrica 49
CZ - Repubblica Ceca 41
CO - Colombia 38
JP - Giappone 36
PL - Polonia 33
IQ - Iraq 32
AT - Austria 31
IR - Iran 29
CI - Costa d'Avorio 28
EC - Ecuador 28
MY - Malesia 28
AE - Emirati Arabi Uniti 27
TH - Thailandia 26
CL - Cile 23
TN - Tunisia 22
UA - Ucraina 21
HR - Croazia 19
SA - Arabia Saudita 19
PE - Perù 18
TW - Taiwan 18
MA - Marocco 17
PT - Portogallo 17
DK - Danimarca 16
EG - Egitto 16
GR - Grecia 16
LT - Lituania 16
PY - Paraguay 16
AU - Australia 15
GH - Ghana 15
IE - Irlanda 14
ET - Etiopia 13
VE - Venezuela 12
KE - Kenya 10
LB - Libano 10
UZ - Uzbekistan 10
UY - Uruguay 9
DZ - Algeria 8
JM - Giamaica 8
JO - Giordania 8
RS - Serbia 8
CM - Camerun 7
NO - Norvegia 7
RO - Romania 7
BG - Bulgaria 6
SM - San Marino 6
CH - Svizzera 5
GE - Georgia 5
HU - Ungheria 5
KZ - Kazakistan 5
SI - Slovenia 5
BO - Bolivia 4
HN - Honduras 4
NP - Nepal 4
OM - Oman 4
SV - El Salvador 4
SY - Repubblica araba siriana 4
AL - Albania 3
AZ - Azerbaigian 3
CR - Costa Rica 3
GT - Guatemala 3
LY - Libia 3
NG - Nigeria 3
PS - Palestinian Territory 3
BH - Bahrain 2
BJ - Benin 2
BW - Botswana 2
CD - Congo 2
CY - Cipro 2
EU - Europa 2
IL - Israele 2
KG - Kirghizistan 2
KN - Saint Kitts e Nevis 2
MD - Moldavia 2
NI - Nicaragua 2
Totale 13.939
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Città #
Ashburn 703
Singapore 634
Fairfield 368
Chandler 349
Hong Kong 349
San Jose 349
Milan 299
Bari 230
Woodbridge 227
Beijing 217
Nyköping 201
Houston 193
Rome 163
Seattle 154
Munich 144
Cambridge 136
Dallas 134
Ann Arbor 128
Wilmington 117
New York 109
Los Angeles 107
Helsinki 89
Council Bluffs 86
Lauterbourg 79
Ho Chi Minh City 70
Santa Clara 63
Columbus 62
Jakarta 61
Lawrence 54
Roxbury 53
Hanoi 51
Brussels 47
London 47
Atlanta 46
Gravina in Puglia 41
Buffalo 40
São Paulo 40
Fragagnano 38
Inglewood 38
Des Moines 37
Naples 37
Frankfurt am Main 33
Turin 33
Boardman 32
Falkenstein 32
Brooklyn 31
Nanjing 31
Moscow 29
Abidjan 28
The Dalles 25
Jacksonville 24
Chicago 23
Parma 23
Taranto 23
Florence 22
Lahore 22
Paris 22
Toronto 22
Bologna 21
Chennai 21
Montreal 21
Turku 21
Brno 20
Dearborn 20
Nuremberg 20
Princeton 20
Thetford 20
Charlotte 19
Orem 19
Tokyo 19
Denver 18
Dong Ket 18
Makassar 18
San Francisco 18
Barletta 17
Catania 17
Figino 17
Medellín 17
Warsaw 17
Ankara 16
Bitonto 16
Johannesburg 16
Mexico City 16
Quito 16
Ghent 15
Rio de Janeiro 15
San Diego 15
Hyderabad 14
Olomouc 14
Palermo 14
Shanghai 14
Washington 14
Amsterdam 13
Bangkok 13
Basingstoke 13
Dhaka 13
Genoa 13
Phoenix 13
Pune 13
Vienna 13
Totale 7.542
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.262
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 272
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 265
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 230
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 212
Olive leaf extract as natural preservative 209
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 203
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 200
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 187
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 182
Chemical and sensory characterization of Brazilian virgin olive oils 181
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 180
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 176
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 173
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 173
Development of a brine for mozzarella preservation 170
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 166
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 166
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 163
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 160
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 158
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 153
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 149
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 144
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 141
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 141
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 140
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 140
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 139
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 137
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 136
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 136
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 133
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 131
Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine 127
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 127
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 127
Tentativi sperimentali per incrementare la stabilità ossidativa di oli vegetali durante il processo di frittura 127
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 126
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 124
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 124
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 124
FT-IR extra virgin olive oil classification based on ethyl ester content 123
Has the use of talc an effect on yield and extra virgin olive oil quality? 122
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 121
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 120
Almond okara as a valuable ingredient in biscuit preparation 117
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 116
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 115
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 114
Impiego di farine di legumi nella produzione di basi pizza gluten-free 112
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 112
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 110
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 110
Kinetics of oil aromatization with unconventional herbs in a model system 109
Do the technological coadjuvants influence enzymatic activities during olive processing? 109
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 108
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 106
Functional compounds from olive pomace to obtain high-added value foods – a review 106
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying 106
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 104
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 103
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 102
A review of the food authentication research using class-modelling approaches 101
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 99
Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans‐resveratrol in vine‐shoot ethanolic extracts 98
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 98
Kinetics of olive oil fortification with helichrysum and laurel in a model system 97
Talc effect on the volatiles of virgin olive oil during storage 97
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 96
Background, applications and issues of the experimental designs for mixture in the food sector 96
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS 95
Application of Agri-Food By-Products in Cheesemaking 92
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 91
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 91
APPLICATION OF DOE AND MULTIVARIATE ANALYSIS FOR A TXRF METHOD DEVELOPMENT AND DATA ANALYSIS. A CASE-STUDY FROM THE AGRIFOOD SECTOR 90
Synchronous fluorescence and chemometrics for screening for the minor components of virgin olive oil 90
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 89
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 88
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 88
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 87
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 86
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil 85
CINETICHE DI FORTIFICAZIONE DELL’OLIO CON ELICRISO E ALLORO IN SISTEMA MODELLO 84
An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions 84
Influenza dei parametri di regolazione del decanter su efficienza di estrazione, consumi energetici e qualità degli oli extra vergini di oliva 84
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 82
Customized sample preparation for TXRF analysis of soil organic matter and amendments using a multivariate experimental design 81
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 81
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 80
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 79
Quality of frozen stored flavoured olive oils 78
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties 74
Valutazione delle prestazioni operative di un decanter innovativo durante la produzione industriale in continuo di olio extra vergine di oliva 72
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 71
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 71
From Famine Food to a Functional Option 69
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 69
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? 68
Customization of the sample preparation for TXRF analysis using a multivariate experimental design: the case of soil organic matter and amendments 65
Totale 13.405
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Categoria #
all - tutte 50.497
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 50.497
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022503 22 56 14 15 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
2026/20271.410 1.410 0 0 0 0 0 0 0 0 0 0 0
Totale 14.471