IRIS
NATRELLA, GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 1.199
EU - Europa 1.087
AS - Asia 1.013
SA - Sud America 277
AF - Africa 65
OC - Oceania 5
Totale 3.646
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Nazione #
US - Stati Uniti d'America 1.150
IT - Italia 460
SG - Singapore 460
BR - Brasile 237
CN - Cina 159
HK - Hong Kong 145
RU - Federazione Russa 133
DE - Germania 98
SE - Svezia 97
RO - Romania 66
VN - Vietnam 65
ID - Indonesia 49
GB - Regno Unito 44
FR - Francia 43
FI - Finlandia 33
NL - Olanda 31
CI - Costa d'Avorio 30
CA - Canada 28
IN - India 22
BE - Belgio 19
ES - Italia 19
TR - Turchia 17
JP - Giappone 15
ZA - Sudafrica 15
AR - Argentina 14
MX - Messico 13
AT - Austria 10
AE - Emirati Arabi Uniti 9
BD - Bangladesh 9
PK - Pakistan 9
IQ - Iraq 8
EC - Ecuador 7
TW - Taiwan 7
HR - Croazia 6
MA - Marocco 6
KZ - Kazakistan 5
PE - Perù 5
PH - Filippine 5
TZ - Tanzania 5
CO - Colombia 4
LT - Lituania 4
OM - Oman 4
PL - Polonia 4
UA - Ucraina 4
AU - Australia 3
CL - Cile 3
DK - Danimarca 3
KR - Corea 3
PY - Paraguay 3
CR - Costa Rica 2
CY - Cipro 2
EG - Egitto 2
GR - Grecia 2
IE - Irlanda 2
IL - Israele 2
JO - Giordania 2
NP - Nepal 2
NZ - Nuova Zelanda 2
PA - Panama 2
SA - Arabia Saudita 2
TT - Trinidad e Tobago 2
UY - Uruguay 2
UZ - Uzbekistan 2
AL - Albania 1
AM - Armenia 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
CH - Svizzera 1
CZ - Repubblica Ceca 1
DZ - Algeria 1
ET - Etiopia 1
FK - Isole Falkland (Malvinas) 1
GA - Gabon 1
GF - Guiana Francese 1
HN - Honduras 1
HU - Ungheria 1
IR - Iran 1
JM - Giamaica 1
KE - Kenya 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LV - Lettonia 1
MN - Mongolia 1
MU - Mauritius 1
MY - Malesia 1
NO - Norvegia 1
PS - Palestinian Territory 1
PT - Portogallo 1
RS - Serbia 1
TH - Thailandia 1
TN - Tunisia 1
Totale 3.646
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Città #
Singapore 237
Ashburn 186
Hong Kong 142
Chandler 123
Bari 119
Nyköping 88
Beijing 86
Fairfield 80
New York 63
Woodbridge 46
Barletta 39
Los Angeles 39
Jakarta 38
Seattle 36
Cambridge 35
Dallas 35
Houston 34
Wilmington 32
Munich 31
Abidjan 30
Helsinki 28
Ann Arbor 25
Rome 23
São Paulo 21
Ho Chi Minh City 19
Floreşti 18
Cluj-Napoca 16
Fragagnano 16
Frankfurt am Main 15
Milan 14
Roxbury 14
Hanoi 13
Lawrence 13
Toronto 13
Atlanta 12
Brussels 12
Des Moines 12
Inglewood 12
London 12
Brooklyn 11
Nuremberg 11
Buffalo 10
Modugno 10
Santa Clara 10
Bucharest 9
Johannesburg 9
Moscow 9
San Francisco 9
Tokyo 9
Boston 8
Düsseldorf 8
Chicago 7
Conversano 7
Kaohsiung City 7
Rio de Janeiro 7
Belo Horizonte 6
Florence 6
Poplar 6
Porto Alegre 6
San Diego 6
Stockholm 6
Wageningen 6
Amsterdam 5
Benevento 5
Brasília 5
Catania 5
Council Bluffs 5
Dhaka 5
Ennepetal 5
Ghent 5
Grottaglie 5
Haiphong 5
Kolkata 5
Manchester 5
Montecchio Maggiore 5
Montreal 5
Parma 5
Ankara 4
Dearborn 4
Falkenstein 4
Kamisu 4
Mexico City 4
Naples 4
Pescara 4
Portsmouth 4
Princeton 4
Ribeirão Preto 4
Taranto 4
The Dalles 4
Tianjin 4
Volta Redonda 4
Ancona 3
Betim 3
Bitonto 3
Chennai 3
Curitiba 3
Denver 3
Duncan 3
Duque de Caxias 3
Fort Worth 3
Totale 2.168
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Nome #
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 166
An easy and natural way for producing lactose-free mozzarella without lactase 151
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 134
Development of a brine for mozzarella preservation 133
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 128
Technological attempts at producing cheese from donkey milk 124
Prolungamento della shelf life della burrata: problematiche e prospettive 115
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 113
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 112
Indagine sul contenuto di ammine biogene in diverse tipologie di formaggio 106
Recycling of packaging materials to obtain an oenological adjuvant 104
Preliminary results on the content of BAs in some Italian cheeses 103
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 93
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 91
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability 90
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 88
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 88
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 78
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 74
Effect of aS1 casein level on stretchability of goat curd 73
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese 72
Volatile organic compounds in milk and mozzarella: comparison between two different farming systems 72
An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study 72
The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality 71
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 67
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 66
A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy 66
Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese 64
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 64
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 62
Ingested versus inhaled limonene in sheep: A pilot study to explore potential different transfer to the mammary gland and effects on milk and Caciotta cheese aroma 61
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 59
Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods 59
Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone 55
Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine 55
Quality Characteristics of Mozzarella Cheese Manufactured with Recycled Stretchwater 55
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 52
Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese 46
Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy 45
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 45
Dairy Products: Processing Technology and Sensory Properties 44
Peeling Affects the Nutritional Properties of Carrot Genotypes 43
Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat 42
Effect of ultrafiltration on the cheesemaking properties of donkey milk 41
The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines 41
Effects of dry and wet ageing on culled goat meat quality 41
Influence of the stretching temperature on the volatile compounds and odor intensity of high moisture mozzarella: a model study 41
Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties 40
Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm 34
Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese 31
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 26
Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese 26
Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract 24
Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese 20
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers 16
Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk 12
Gluten-Free Fresh Pasta from Acorn Flour: Valorisation of Marginal Land Resources 10
Totale 3.904
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Categoria #
all - tutte 17.548
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 17.548
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021114 0 0 0 0 0 8 11 15 4 39 17 20
2021/2022203 7 11 18 4 3 16 10 12 15 19 27 61
2022/2023319 22 60 23 18 49 28 3 40 52 7 7 10
2023/2024186 12 37 9 12 9 51 9 7 3 8 5 24
2024/20251.363 74 46 91 64 59 154 156 102 92 95 166 264
2025/20261.389 357 146 238 263 280 105 0 0 0 0 0 0
Totale 3.904