IRIS
NATRELLA, GIUSEPPE
 Distribuzione geografica
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Continente #
NA - Nord America 1.772
EU - Europa 1.566
AS - Asia 1.382
SA - Sud America 377
AF - Africa 108
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.212
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Nazione #
US - Stati Uniti d'America 1.696
IT - Italia 743
SG - Singapore 595
BR - Brasile 285
CN - Cina 222
HK - Hong Kong 168
RU - Federazione Russa 139
DE - Germania 131
FR - Francia 111
SE - Svezia 98
VN - Vietnam 95
RO - Romania 71
GB - Regno Unito 68
ID - Indonesia 53
IN - India 47
NL - Olanda 43
FI - Finlandia 40
CA - Canada 37
CI - Costa d'Avorio 31
AR - Argentina 30
TR - Turchia 27
ES - Italia 25
BD - Bangladesh 23
MX - Messico 23
ZA - Sudafrica 23
IQ - Iraq 21
BE - Belgio 20
JP - Giappone 20
PK - Pakistan 14
UA - Ucraina 14
EC - Ecuador 12
PE - Perù 12
PH - Filippine 12
AE - Emirati Arabi Uniti 10
AT - Austria 10
MA - Marocco 10
CL - Cile 9
GR - Grecia 9
CO - Colombia 8
KZ - Kazakistan 8
OM - Oman 8
HR - Croazia 7
TW - Taiwan 7
LT - Lituania 6
NP - Nepal 6
PL - Polonia 6
SA - Arabia Saudita 6
SC - Seychelles 6
UZ - Uzbekistan 6
VE - Venezuela 6
CR - Costa Rica 5
CZ - Repubblica Ceca 5
KE - Kenya 5
PY - Paraguay 5
TZ - Tanzania 5
BO - Bolivia 4
DK - Danimarca 4
DZ - Algeria 4
EG - Egitto 4
MU - Mauritius 4
MY - Malesia 4
TN - Tunisia 4
AU - Australia 3
ET - Etiopia 3
IE - Irlanda 3
IL - Israele 3
IR - Iran 3
JM - Giamaica 3
JO - Giordania 3
KR - Corea 3
NZ - Nuova Zelanda 3
UY - Uruguay 3
AZ - Azerbaigian 2
CH - Svizzera 2
CY - Cipro 2
HN - Honduras 2
HU - Ungheria 2
KH - Cambogia 2
LB - Libano 2
PA - Panama 2
PT - Portogallo 2
TH - Thailandia 2
TT - Trinidad e Tobago 2
UG - Uganda 2
ZM - Zambia 2
AL - Albania 1
AM - Armenia 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BH - Bahrain 1
BN - Brunei Darussalam 1
CD - Congo 1
FK - Isole Falkland (Malvinas) 1
GA - Gabon 1
GF - Guiana Francese 1
GT - Guatemala 1
GY - Guiana 1
KG - Kirghizistan 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 5.201
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Città #
Singapore 341
Ashburn 239
San Jose 175
Hong Kong 165
Bari 129
Chandler 123
Beijing 98
Nyköping 88
Fairfield 80
New York 79
Council Bluffs 50
Woodbridge 46
Los Angeles 45
Rome 43
Barletta 42
Lauterbourg 41
Jakarta 39
Dallas 38
Houston 37
Seattle 36
Cambridge 35
Helsinki 34
Wilmington 32
Abidjan 31
Munich 31
Milan 28
Falkenstein 26
Ann Arbor 25
Ho Chi Minh City 25
São Paulo 25
Gravina in Puglia 24
Boardman 23
Frankfurt am Main 21
Castellana Grotte 20
Floreşti 20
Hanoi 20
London 20
Santa Clara 18
Taranto 18
Atlanta 17
Cluj-Napoca 16
Fragagnano 16
Toronto 15
Putignano 14
Roxbury 14
Tokyo 14
Lawrence 13
Brooklyn 12
Brussels 12
Buffalo 12
Des Moines 12
Inglewood 12
Modugno 12
Nuremberg 12
Baghdad 11
Boston 11
Mexico City 11
Orem 11
San Francisco 11
Johannesburg 10
Rio de Janeiro 10
Bucharest 9
Moscow 9
Amsterdam 8
Chicago 8
Düsseldorf 8
Conversano 7
Kaohsiung City 7
Montreal 7
Poplar 7
Stockholm 7
Belo Horizonte 6
Bitonto 6
Brasília 6
Florence 6
Lima 6
Naples 6
Porto Alegre 6
San Diego 6
Thetford 6
Wageningen 6
Benevento 5
Bologna 5
Catania 5
Chennai 5
Curitiba 5
Desnes 5
Dhaka 5
Ennepetal 5
Ghent 5
Grottaglie 5
Haiphong 5
Kolkata 5
Lahore 5
Manchester 5
Montecchio Maggiore 5
Paris 5
Parma 5
Reggio Emilia 5
Ribeirão Preto 5
Totale 2.920
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Nome #
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 216
Prolungamento della shelf life della burrata: problematiche e prospettive 169
Development of a brine for mozzarella preservation 167
An easy and natural way for producing lactose-free mozzarella without lactase 165
Indagine sul contenuto di ammine biogene in diverse tipologie di formaggio 164
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 161
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 154
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 151
Preliminary results on the content of BAs in some Italian cheeses 150
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 145
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 136
Technological attempts at producing cheese from donkey milk 130
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 130
Recycling of packaging materials to obtain an oenological adjuvant 123
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 119
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 118
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 112
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 112
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese 110
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability 110
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 101
The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality 97
A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy 94
An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study 94
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 92
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 92
Effect of aS1 casein level on stretchability of goat curd 90
Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone 87
Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine 86
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 85
Volatile organic compounds in milk and mozzarella: comparison between two different farming systems 84
Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese 84
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 83
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 79
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 79
Dairy Products: Processing Technology and Sensory Properties 77
Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods 76
Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties 68
Influence of the stretching temperature on the volatile compounds and odor intensity of high moisture mozzarella: a model study 66
Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat 65
Quality Characteristics of Mozzarella Cheese Manufactured with Recycled Stretchwater 65
Gluten-Free Fresh Pasta from Acorn Flour: Valorisation of Marginal Land Resources 63
Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy 63
Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese 62
Peeling Affects the Nutritional Properties of Carrot Genotypes 59
Effects of dry and wet ageing on culled goat meat quality 58
Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm 56
Effect of ultrafiltration on the cheesemaking properties of donkey milk 56
The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines 56
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 56
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 52
Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract 50
Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese 47
Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese 45
Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk 39
Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese 31
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers 25
Aroma Evolution in Aged Horse Meat: Dry vs. Vacuum Aging 17
Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study 15
Dry-aged meat quality in veal calves fed with milk whey 15
From rumen to milk: Dietary polyphenols in dairy cows—A critical review 13
Statistical insights into biogenic amine accumulation in traditional cheeses based on microbial, physicochemical, proteolytic, and technological properties 8
Mozzarella cheese as a vehicle for dietary fiber: Technological challenges and consumer acceptance 7
Process streams in the manufacture of goat and sheep dairy products and ingredients 4
Functional Reduced-Fat Mozzarella Cheese from “Essential Oil-Fed” Milk and Inulin Fortification 3
Effect of inulin gel with different degree of polymerization and cooking methods on low-fat beef burger quality and safety 3
Impact of Free and Microencapsulated Olive Pomace Extract on the Quality Evolution of Fresh Pasta during Storage 3
Synergistic application of proteases and in situ dextran production via fermentation with Leuconostoc pseudomesenteroides to improve the metabolomic, safety, and technological profile of Acheta domesticus powder for food applications 3
Totale 5.495
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Categoria #
all - tutte 21.212
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 21.212
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202120 0 0 0 0 0 0 0 0 0 0 0 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
2025/20262.980 357 146 238 263 280 179 360 181 388 352 179 57
Totale 5.495