IRIS
SQUEO, GIACOMO
 Distribuzione geografica
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Continente #
NA - Nord America 6.645
EU - Europa 3.659
AS - Asia 3.340
SA - Sud America 735
Continente sconosciuto - Info sul continente non disponibili 507
AF - Africa 209
OC - Oceania 20
Totale 15.115
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Nazione #
US - Stati Uniti d'America 6.454
IT - Italia 1.821
SG - Singapore 1.189
CN - Cina 589
BR - Brasile 511
HK - Hong Kong 360
RU - Federazione Russa 284
DE - Germania 275
SE - Svezia 232
FR - Francia 220
VN - Vietnam 219
BD - Bangladesh 194
GB - Regno Unito 182
IN - India 149
FI - Finlandia 135
ID - Indonesia 105
CA - Canada 92
ES - Italia 81
TR - Turchia 80
BE - Belgio 74
NL - Olanda 71
MX - Messico 63
AR - Argentina 61
KR - Corea 55
PH - Filippine 55
PK - Pakistan 53
ZA - Sudafrica 49
CO - Colombia 45
CZ - Repubblica Ceca 41
JP - Giappone 37
PL - Polonia 33
AT - Austria 32
IQ - Iraq 32
EC - Ecuador 30
IR - Iran 29
AE - Emirati Arabi Uniti 28
CI - Costa d'Avorio 28
MY - Malesia 28
TH - Thailandia 26
CL - Cile 23
TN - Tunisia 22
HR - Croazia 21
UA - Ucraina 21
SA - Arabia Saudita 20
PE - Perù 18
TW - Taiwan 18
VE - Venezuela 18
AU - Australia 17
DK - Danimarca 17
MA - Marocco 17
PT - Portogallo 17
EG - Egitto 16
GH - Ghana 16
GR - Grecia 16
LT - Lituania 16
PY - Paraguay 16
IE - Irlanda 14
ET - Etiopia 13
KE - Kenya 13
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
CR - Costa Rica 4
HN - Honduras 4
NP - Nepal 4
OM - Oman 4
PS - Palestinian Territory 4
SV - El Salvador 4
SY - Repubblica araba siriana 4
AL - Albania 3
AZ - Azerbaigian 3
GT - Guatemala 3
LY - Libia 3
NG - Nigeria 3
NI - Nicaragua 3
TT - Trinidad e Tobago 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
Totale 14.581
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Città #
Ashburn 736
Singapore 638
San Jose 443
Fairfield 368
Hong Kong 353
Chandler 349
Milan 304
Bari 235
Beijing 228
Woodbridge 228
Council Bluffs 206
Nyköping 201
Houston 195
Rome 168
Seattle 154
Munich 144
Dallas 143
Cambridge 136
Ann Arbor 128
Wilmington 117
Los Angeles 115
New York 115
Helsinki 89
Santa Clara 80
Lauterbourg 79
Ho Chi Minh City 70
Columbus 62
Jakarta 61
Lawrence 54
Roxbury 53
Hanoi 51
Atlanta 50
Brussels 47
London 47
Gravina in Puglia 41
São Paulo 41
Buffalo 40
Fragagnano 38
Inglewood 38
Naples 38
Des Moines 37
Boardman 33
Frankfurt am Main 33
Turin 33
Brooklyn 32
Falkenstein 32
Chicago 31
Nanjing 31
Moscow 29
Abidjan 28
The Dalles 25
Jacksonville 24
Paris 23
Parma 23
Taranto 23
Toronto 23
Bologna 22
Florence 22
Lahore 22
Montreal 22
San Francisco 22
Chennai 21
Turku 21
Brno 20
Dearborn 20
Denver 20
Nuremberg 20
Orem 20
Princeton 20
Thetford 20
Catania 19
Charlotte 19
Tokyo 19
Dong Ket 18
Makassar 18
Medellín 18
Barletta 17
Figino 17
Phoenix 17
Warsaw 17
Ankara 16
Bitonto 16
Johannesburg 16
Mexico City 16
Quito 16
Ghent 15
Rio de Janeiro 15
San Diego 15
Washington 15
Genoa 14
Hyderabad 14
Olomouc 14
Palermo 14
Shanghai 14
Vienna 14
Amsterdam 13
Bangkok 13
Basingstoke 13
Dhaka 13
Dubai 13
Totale 7.903
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Nome #
Amino acid and fatty acid compositions of texturized vegetable proteins 1.273
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 277
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 274
Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm 234
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 222
Development of a brine for mozzarella preservation 219
Olive leaf extract as natural preservative 217
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 216
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 204
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 198
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 195
Chemical and sensory characterization of Brazilian virgin olive oils 187
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 183
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 180
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield 177
Antioxidant activity, tocopherols and polyphenols of acornoil obtained from Quercus species grown in Algeria 177
Development of a new rapid method based on FT-NIR analysis to safeguard and enhance the traceability of sourdough bread 174
Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread 168
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 168
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 165
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 164
Comparative study of total phenolic content and antioxidant properties of Quercus fruit: flour and oil. 158
Modelling energy consumption and energy-saving in high-quality olive oil decanter centrifuge: Numerical study and experimental validation 157
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 147
Enzymatic approach to improve the nutritional and functional feature of Tenebrio molitor 146
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 146
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 145
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 144
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 142
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 142
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 141
Tentativi sperimentali per incrementare la stabilità ossidativa di oli vegetali durante il processo di frittura 140
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 139
Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine 137
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods 136
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract 134
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 130
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 129
Influenza dell’uso di coadiuvanti nella lavorazione di olive di cultivar Coratina 129
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 129
APPLICATION OF NEAR INFRARED HYPERSPECTRAL IMAGING FOR ANALYSIS OF TEXTURIZED VEGETABLE PROTEINS 128
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 127
Assessment of macronutrients and alpha-galactosides of texturized vegetable proteins by near infrared hyperspectral imaging 127
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 125
Almond okara as a valuable ingredient in biscuit preparation 124
Has the use of talc an effect on yield and extra virgin olive oil quality? 124
FT-IR extra virgin olive oil classification based on ethyl ester content 124
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 122
Green analytical chemistry approaches for the sustainable assessment of food quality and origin 121
Kinetics of oil aromatization with unconventional herbs in a model system 119
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile 118
Impiego di farine di legumi nella produzione di basi pizza gluten-free 116
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat 115
Vine Shoots as a Source of Trans-Resveratrol and ε-Viniferin: A Study of 23 Italian Varieties 113
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 113
Applicazione della spettroscopia NIR per l'autenticazione dei prodotti carnei 112
Chemical characterization, technological functionality and use of extract from olive leaves in foods and biological systems 112
Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying 112
Dry fractionation as a tool to sustainably innovate the legume value chain and support the valorization of marginal areas. 111
Do the technological coadjuvants influence enzymatic activities during olive processing? 110
Functional compounds from olive pomace to obtain high-added value foods – a review 109
Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods 109
Influence of the calcium carbonate on olive oil quality, extraction yield and energy consumption during processing 108
A review of the food authentication research using class-modelling approaches 107
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction 106
Kinetics of olive oil fortification with helichrysum and laurel in a model system 105
Feasibility of excitation‐emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans‐resveratrol in vine‐shoot ethanolic extracts 102
Talc effect on the volatiles of virgin olive oil during storage 101
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products 101
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition 98
FATTY ACIDS METHYL AND ETHYL ESTERS BEHAVIOUR DURING OLIVES PROCESSING BY MEANS OF TECHNOLOGICAL COADJUVANTS 97
Background, applications and issues of the experimental designs for mixture in the food sector 97
Applicazione della spettroscopia NIR per l’autenticità di prodotti carnei da allevamento estensivo 96
Application of Agri-Food By-Products in Cheesemaking 95
CINETICHE DI FORTIFICAZIONE DELL’OLIO CON ELICRISO E ALLORO IN SISTEMA MODELLO 95
The monoacylglycerol fatty acid composition can act in modulating the oxidative process 95
APPLICATION OF DOE AND MULTIVARIATE ANALYSIS FOR A TXRF METHOD DEVELOPMENT AND DATA ANALYSIS. A CASE-STUDY FROM THE AGRIFOOD SECTOR 93
Synchronous fluorescence and chemometrics for screening for the minor components of virgin olive oil 93
Modified rotating reel for malaxer machines: Assessment of rheological characteristics, energy consumption, temperature profile, and virgin olive oil quality 92
Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins 92
Experimental trials to optimize the use of physical coadjuvants in olive oil extraction 91
Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies 90
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 89
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil 89
Influenza dei parametri di regolazione del decanter su efficienza di estrazione, consumi energetici e qualità degli oli extra vergini di oliva 89
Customized sample preparation for TXRF analysis of soil organic matter and amendments using a multivariate experimental design 86
Texturized vegetable proteins surface characterization with NIR hyperspectral imaging 86
Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review 85
An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions 84
Advancements in food authentication using soft independent modelling of class analogy (SIMCA): a review 82
Quality of frozen stored flavoured olive oils 82
From Famine Food to a Functional Option 81
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value 80
Optimization of formulation and physicochemical, nutritional and sensory evaluation of vegan chickpea-based salad dressings 79
Valutazione delle prestazioni operative di un decanter innovativo durante la produzione industriale in continuo di olio extra vergine di oliva 75
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties 74
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 72
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 72
Gluten-Free Fresh Pasta from Acorn Flour: Valorisation of Marginal Land Resources 70
Could the quality characteristics of virgin olive oil influence its geographical classification using untargeted infrared spectroscopy and chemometrics? 70
Totale 13.933
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Categoria #
all - tutte 52.691
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 52.691
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022425 0 0 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
2026/20272.054 1.476 335 243 0 0 0 0 0 0 0 0 0
Totale 15.115