IRIS
SQUEO, GIACOMO
 Distribuzione geografica
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Continente #
NA - Nord America 4.557
AS - Asia 3.108
EU - Europa 2.945
SA - Sud America 693
AF - Africa 200
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 2
Totale 11.521
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Nazione #
US - Stati Uniti d'America 4.413
IT - Italia 1.179
SG - Singapore 1.164
CN - Cina 553
BR - Brasile 499
HK - Hong Kong 349
RU - Federazione Russa 284
DE - Germania 268
SE - Svezia 229
VN - Vietnam 218
FR - Francia 214
GB - Regno Unito 170
FI - Finlandia 135
IN - India 132
ID - Indonesia 104
ES - Italia 77
TR - Turchia 77
BD - Bangladesh 74
BE - Belgio 68
CA - Canada 64
NL - Olanda 62
MX - Messico 59
AR - Argentina 58
PH - Filippine 53
KR - Corea 52
ZA - Sudafrica 49
PK - Pakistan 48
CZ - Repubblica Ceca 41
CO - Colombia 37
JP - Giappone 36
AT - Austria 31
IQ - Iraq 31
IR - Iran 29
CI - Costa d'Avorio 28
PL - Polonia 28
AE - Emirati Arabi Uniti 27
EC - Ecuador 27
MY - Malesia 26
TH - Thailandia 26
TN - Tunisia 22
CL - Cile 21
UA - Ucraina 21
HR - Croazia 19
SA - Arabia Saudita 19
TW - Taiwan 18
EG - Egitto 16
MA - Marocco 16
PE - Perù 16
GH - Ghana 15
LT - Lituania 15
DK - Danimarca 14
AU - Australia 13
IE - Irlanda 13
PT - Portogallo 13
GR - Grecia 11
PY - Paraguay 11
VE - Venezuela 11
ET - Etiopia 10
KE - Kenya 10
UZ - Uzbekistan 10
LB - Libano 9
UY - Uruguay 9
JO - Giordania 8
RS - Serbia 8
CM - Camerun 7
DZ - Algeria 7
NO - Norvegia 7
RO - Romania 7
BG - Bulgaria 6
SM - San Marino 6
GE - Georgia 5
JM - Giamaica 5
KZ - Kazakistan 5
SI - Slovenia 5
BO - Bolivia 4
HU - Ungheria 4
NP - Nepal 4
OM - Oman 4
SV - El Salvador 4
SY - Repubblica araba siriana 4
AL - Albania 3
AZ - Azerbaigian 3
CH - Svizzera 3
CR - Costa Rica 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
GT - Guatemala 2
HN - Honduras 2
IL - Israele 2
KG - Kirghizistan 2
KN - Saint Kitts e Nevis 2
MD - Moldavia 2
NI - Nicaragua 2
Totale 11.498
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Città #
Ashburn 635
Singapore 624
Fairfield 368
Chandler 348
Hong Kong 343
San Jose 308
Woodbridge 227
Bari 217
Beijing 213
Nyköping 201
Houston 191
Seattle 153
Munich 141
Cambridge 135
Ann Arbor 128
Dallas 118
Wilmington 117
Helsinki 89
Los Angeles 88
Council Bluffs 84
New York 84
Lauterbourg 79
Rome 72
Ho Chi Minh City 69
Milan 66
Jakarta 61
Lawrence 54
Roxbury 53
Hanoi 51
Santa Clara 49
Brussels 46
London 46
Gravina in Puglia 41
Fragagnano 38
Inglewood 38
São Paulo 38
Buffalo 37
Des Moines 37
Frankfurt am Main 33
Falkenstein 32
Nanjing 31
Moscow 29
Abidjan 28
Brooklyn 25
The Dalles 24
Jacksonville 23
Naples 22
Paris 22
Parma 22
Chennai 21
Columbus 21
Lahore 21
Turku 21
Brno 20
Dearborn 20
Florence 20
Nuremberg 20
Princeton 20
Thetford 19
Tokyo 19
Chicago 18
Dong Ket 18
Montreal 18
Barletta 17
Charlotte 17
Makassar 17
Toronto 17
Ankara 16
Bitonto 16
Johannesburg 16
Medellín 16
Quito 16
Warsaw 16
Bologna 15
Orem 15
Rio de Janeiro 15
San Diego 15
Turin 15
Catania 14
Olomouc 14
San Francisco 14
Amsterdam 13
Bangkok 13
Basingstoke 13
Denver 13
Dhaka 13
Mexico City 13
Pune 13
Shanghai 13
Vienna 13
Belo Horizonte 12
Brasília 12
Dubai 12
Dublin 12
Ghent 12
Guangzhou 12
Hyderabad 12
Redwood City 12
Cape Town 11
Da Nang 11
Totale 6.770
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Nome #
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 265
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 255
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 206
Amino acid and fatty acid compositions of texturized vegetable proteins 196
Olive leaf extract as natural preservative 195
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 187
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 175
Chemical and sensory characterization of Brazilian virgin olive oils 175
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 167
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 165
Development of a brine for mozzarella preservation 164
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 163
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 162
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 161
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 161
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 160
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 160
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 159
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 155
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 154
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 141
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 141
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 140
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 137
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 136
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 136
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 136
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 128
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 128
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 127
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 124
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 123
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 121
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 121
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 119
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 119
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 118
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 117
FT-IR extra virgin olive oil classification based on ethyl ester content 117
Has the use of talc an effect on yield and extra virgin olive oil quality? 112
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 112
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 108
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 107
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 106
Functional compounds from olive pomace to obtain high-added value foods – a review 105
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 105
Do the technological coadjuvants influence enzymatic activities during olive processing? 103
Tentativi sperimentali per incrementare la stabilità ossidativa di oli vegetali durante il processo di frittura 103
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 102
Almond okara as a valuable ingredient in biscuit preparation 100
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying 99
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 98
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 98
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 95
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 95
Impiego di farine di legumi nella produzione di basi pizza gluten-free 94
A review of the food authentication research using class-modelling approaches 92
Background, applications and issues of the experimental designs for mixture in the food sector 91
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 90
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 90
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 90
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 89
Talc effect on the volatiles of virgin olive oil during storage 89
Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans‐resveratrol in vine‐shoot ethanolic extracts 87
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 87
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS 86
Synchronous fluorescence and chemometrics for screening for the minor components of virgin olive oil 85
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 84
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 83
Kinetics of oil aromatization with unconventional herbs in a model system 82
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 82
APPLICATION OF DOE AND MULTIVARIATE ANALYSIS FOR A TXRF METHOD DEVELOPMENT AND DATA ANALYSIS. A CASE-STUDY FROM THE AGRIFOOD SECTOR 81
Application of Agri-Food By-Products in Cheesemaking 81
Influenza dei parametri di regolazione del decanter su efficienza di estrazione, consumi energetici e qualità degli oli extra vergini di oliva 80
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 80
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil 79
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 79
An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions 78
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 77
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 77
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 75
CINETICHE DI FORTIFICAZIONE DELL’OLIO CON ELICRISO E ALLORO IN SISTEMA MODELLO 74
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 73
Kinetics of olive oil fortification with helichrysum and laurel in a model system 73
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 72
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 72
Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine 70
Quality of frozen stored flavoured olive oils 70
Valutazione delle prestazioni operative di un decanter innovativo durante la produzione industriale in continuo di olio extra vergine di oliva 70
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 69
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 65
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 63
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties 62
TXRF spectral information enhanced by multivariate analysis: A new strategy for food fingerprint 60
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? 60
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 59
Gluten-Free Fresh Pasta from Acorn Flour: Valorisation of Marginal Land Resources 59
From Famine Food to a Functional Option 59
Customized sample preparation for TXRF analysis of soil organic matter and amendments using a multivariate experimental design 57
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives 57
Totale 11.094
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Categoria #
all - tutte 44.611
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 44.611
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021215 0 0 0 0 0 0 0 0 0 113 48 54
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
2025/20264.999 693 346 385 544 613 302 652 283 661 520 0 0
Totale 11.976