IRIS
SQUEO, GIACOMO
 Distribuzione geografica
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Continente #
NA - Nord America 3.739
AS - Asia 2.416
EU - Europa 2.330
SA - Sud America 524
AF - Africa 144
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 2
Totale 9.169
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Nazione #
US - Stati Uniti d'America 3.646
SG - Singapore 934
IT - Italia 881
CN - Cina 462
BR - Brasile 423
HK - Hong Kong 318
RU - Federazione Russa 280
SE - Svezia 228
DE - Germania 226
VN - Vietnam 151
GB - Regno Unito 116
FI - Finlandia 106
FR - Francia 106
ID - Indonesia 94
IN - India 83
BE - Belgio 68
ES - Italia 64
TR - Turchia 61
CA - Canada 50
NL - Olanda 49
PH - Filippine 41
CZ - Repubblica Ceca 40
BD - Bangladesh 37
KR - Corea 35
MX - Messico 35
ZA - Sudafrica 35
AR - Argentina 34
PK - Pakistan 32
AT - Austria 30
JP - Giappone 28
CI - Costa d'Avorio 27
AE - Emirati Arabi Uniti 26
IR - Iran 24
PL - Polonia 21
EC - Ecuador 19
TH - Thailandia 17
TW - Taiwan 17
HR - Croazia 16
GH - Ghana 15
TN - Tunisia 15
EG - Egitto 13
IE - Irlanda 13
AU - Australia 12
CO - Colombia 12
LT - Lituania 12
MA - Marocco 12
MY - Malesia 12
PT - Portogallo 12
CL - Cile 10
DK - Danimarca 10
UA - Ucraina 9
PE - Perù 8
SA - Arabia Saudita 8
IQ - Iraq 7
NO - Norvegia 7
UY - Uruguay 7
GR - Grecia 6
KE - Kenya 6
LB - Libano 6
SM - San Marino 6
DZ - Algeria 5
RO - Romania 5
SI - Slovenia 5
VE - Venezuela 5
CM - Camerun 4
HU - Ungheria 4
JO - Giordania 4
PY - Paraguay 4
RS - Serbia 4
SV - El Salvador 4
CH - Svizzera 3
SY - Repubblica araba siriana 3
AZ - Azerbaigian 2
BG - Bulgaria 2
BJ - Benin 2
BO - Bolivia 2
BW - Botswana 2
CY - Cipro 2
EU - Europa 2
KG - Kirghizistan 2
KZ - Kazakistan 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
UZ - Uzbekistan 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
BH - Bahrain 1
CR - Costa Rica 1
ET - Etiopia 1
GT - Guatemala 1
IL - Israele 1
JM - Giamaica 1
KN - Saint Kitts e Nevis 1
LY - Libia 1
MN - Mongolia 1
QA - Qatar 1
SC - Seychelles 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SO - Somalia 1
Totale 9.168
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Città #
Ashburn 541
Singapore 466
Fairfield 368
Chandler 348
Hong Kong 314
Woodbridge 227
Bari 205
Beijing 202
Nyköping 201
Houston 190
Seattle 152
Munich 141
Cambridge 135
Ann Arbor 128
Wilmington 117
Dallas 111
New York 73
Los Angeles 71
Helsinki 62
Jakarta 61
Milan 60
Rome 60
Ho Chi Minh City 54
Lawrence 54
Roxbury 53
Brussels 46
London 39
Fragagnano 38
Inglewood 37
Santa Clara 37
Buffalo 36
Des Moines 36
São Paulo 34
Nanjing 31
Hanoi 29
Moscow 29
Abidjan 27
Council Bluffs 27
Brooklyn 23
Jacksonville 23
Frankfurt am Main 22
Parma 22
The Dalles 22
Columbus 21
Turku 21
Brno 20
Dearborn 20
Princeton 20
Florence 19
Dong Ket 18
Barletta 17
Montreal 17
Nuremberg 17
Bitonto 16
Makassar 16
Naples 16
Paris 16
Lahore 15
San Diego 15
Tokyo 15
Olomouc 14
Quito 14
Turin 14
Warsaw 14
Ankara 13
Chennai 13
Chicago 13
Johannesburg 13
Pune 13
San Francisco 13
Vienna 13
Brasília 12
Dubai 12
Dublin 12
Ghent 12
Guangzhou 12
Hyderabad 12
Redwood City 12
Amsterdam 11
Belo Horizonte 11
Denver 11
Toronto 11
Charlotte 10
Teo 10
Catania 9
Durban 9
Falkenstein 9
Falls Church 9
Izmir 9
Ribeirão Preto 9
Rio de Janeiro 9
Stockholm 9
Washington 9
Aarhus 8
Bologna 8
Campinas 8
Cape Town 8
Changsha 8
Cinisello Balsamo 8
Dhaka 8
Totale 5.683
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Nome #
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 253
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 226
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 178
Amino acid and fatty acid compositions of texturized vegetable proteins 163
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 162
Olive leaf extract as natural preservative 161
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 151
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 150
Chemical and sensory characterization of Brazilian virgin olive oils 149
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 146
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 146
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 145
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 141
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 139
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 135
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 133
Development of a brine for mozzarella preservation 132
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 130
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 130
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 127
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 126
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 123
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 121
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 121
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 120
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 116
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 113
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 111
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 110
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 109
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 109
Has the use of talc an effect on yield and extra virgin olive oil quality? 107
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 107
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 107
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 105
FT-IR extra virgin olive oil classification based on ethyl ester content 102
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 100
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 100
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 100
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 95
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying 92
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 90
Tentativi sperimentali per incrementare la stabilità ossidativa di oli vegetali durante il processo di frittura 88
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 84
Functional compounds from olive pomace to obtain high-added value foods – a review 83
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 83
Do the technological coadjuvants influence enzymatic activities during olive processing? 82
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 82
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 81
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 80
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS 80
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 79
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 79
Almond okara as a valuable ingredient in biscuit preparation 79
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 79
Talc effect on the volatiles of virgin olive oil during storage 78
Impiego di farine di legumi nella produzione di basi pizza gluten-free 75
Synchronous fluorescence and chemometrics for screening for the minor components of virgin olive oil 74
Background, applications and issues of the experimental designs for mixture in the food sector 73
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 73
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 68
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 68
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 66
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 66
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 65
Influenza dei parametri di regolazione del decanter su efficienza di estrazione, consumi energetici e qualità degli oli extra vergini di oliva 64
APPLICATION OF DOE AND MULTIVARIATE ANALYSIS FOR A TXRF METHOD DEVELOPMENT AND DATA ANALYSIS. A CASE-STUDY FROM THE AGRIFOOD SECTOR 63
Application of Agri-Food By-Products in Cheesemaking 63
A review of the food authentication research using class-modelling approaches 63
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 61
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 61
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 61
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 61
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil 60
Valutazione delle prestazioni operative di un decanter innovativo durante la produzione industriale in continuo di olio extra vergine di oliva 59
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 58
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 58
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species 58
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 57
CINETICHE DI FORTIFICAZIONE DELL’OLIO CON ELICRISO E ALLORO IN SISTEMA MODELLO 57
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 57
Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans‐resveratrol in vine‐shoot ethanolic extracts 56
Kinetics of oil aromatization with unconventional herbs in a model system 56
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 55
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 54
Kinetics of olive oil fortification with helichrysum and laurel in a model system 53
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 50
Quality of frozen stored flavoured olive oils 49
TXRF spectral information enhanced by multivariate analysis: A new strategy for food fingerprint 48
An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions 48
Extra Virgin Olive Oils with High Phenolic Content as an Ingredient of Artisanal Ice Cream: Consumer Acceptance 47
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 46
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties 46
Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine 46
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? 45
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 45
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 44
Influenza del carbonato di calcio sui rendimenti e sulla qualità di oli extra vergini di oliva 43
Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake 43
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 40
Totale 9.121
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Categoria #
all - tutte 40.221
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 40.221
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021378 0 0 0 0 0 34 50 47 32 113 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
2025/20262.641 693 346 385 544 613 60 0 0 0 0 0 0
Totale 9.618