IRIS
NATRELLA, GIUSEPPE
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 1.611
EU - Europa 1.502
AS - Asia 1.353
SA - Sud America 373
AF - Africa 106
OC - Oceania 5
Continente sconosciuto - Info sul continente non disponibili 1
Totale 4.951
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 1.540
IT - Italia 687
SG - Singapore 585
BR - Brasile 281
CN - Cina 211
HK - Hong Kong 166
RU - Federazione Russa 139
DE - Germania 131
FR - Francia 111
SE - Svezia 98
VN - Vietnam 94
RO - Romania 71
GB - Regno Unito 68
ID - Indonesia 53
IN - India 46
NL - Olanda 43
FI - Finlandia 40
CA - Canada 34
CI - Costa d'Avorio 31
AR - Argentina 30
TR - Turchia 27
ES - Italia 25
ZA - Sudafrica 23
MX - Messico 22
IQ - Iraq 21
BD - Bangladesh 20
BE - Belgio 20
JP - Giappone 19
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
CO - Colombia 8
KZ - Kazakistan 8
OM - Oman 8
HR - Croazia 7
TW - Taiwan 7
NP - Nepal 6
SA - Arabia Saudita 6
SC - Seychelles 6
UZ - Uzbekistan 6
VE - Venezuela 6
KE - Kenya 5
LT - Lituania 5
PL - Polonia 5
PY - Paraguay 5
TZ - Tanzania 5
BO - Bolivia 4
CR - Costa Rica 4
CZ - Repubblica Ceca 4
DK - Danimarca 4
EG - Egitto 4
GR - Grecia 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
UY - Uruguay 3
AZ - Azerbaigian 2
CH - Svizzera 2
CY - Cipro 2
DZ - Algeria 2
HN - Honduras 2
HU - Ungheria 2
KH - Cambogia 2
LB - Libano 2
NZ - Nuova Zelanda 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 4.940
Salva come PNG Salva come JPEG
Città #
Singapore 339
Ashburn 229
Hong Kong 163
San Jose 155
Bari 126
Chandler 123
Beijing 95
Nyköping 88
Fairfield 80
New York 68
Council Bluffs 46
Woodbridge 46
Los Angeles 42
Lauterbourg 41
Rome 41
Barletta 39
Jakarta 39
Seattle 36
Cambridge 35
Dallas 35
Helsinki 34
Houston 34
Wilmington 32
Abidjan 31
Munich 31
Falkenstein 26
Ann Arbor 25
São Paulo 25
Gravina in Puglia 24
Ho Chi Minh City 24
Frankfurt am Main 21
Castellana Grotte 20
Floreşti 20
Hanoi 20
London 20
Milan 20
Atlanta 17
Cluj-Napoca 16
Fragagnano 16
Toronto 15
Putignano 14
Roxbury 14
Lawrence 13
Tokyo 13
Brussels 12
Des Moines 12
Inglewood 12
Nuremberg 12
Santa Clara 12
Baghdad 11
Brooklyn 11
Orem 11
Buffalo 10
Johannesburg 10
Mexico City 10
Modugno 10
Rio de Janeiro 10
Boston 9
Bucharest 9
Moscow 9
San Francisco 9
Amsterdam 8
Chicago 8
Düsseldorf 8
Conversano 7
Kaohsiung City 7
Poplar 7
Stockholm 7
Belo Horizonte 6
Bitonto 6
Brasília 6
Florence 6
Montreal 6
Naples 6
Porto Alegre 6
San Diego 6
Thetford 6
Wageningen 6
Benevento 5
Catania 5
Chennai 5
Curitiba 5
Desnes 5
Dhaka 5
Ennepetal 5
Ghent 5
Grottaglie 5
Haiphong 5
Kolkata 5
Lahore 5
Lima 5
Manchester 5
Montecchio Maggiore 5
Paris 5
Parma 5
Reggio Emilia 5
Ribeirão Preto 5
Tashkent 5
Ankara 4
Buenos Aires 4
Totale 2.790
Salva come PNG Salva come JPEG
Nome #
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 207
An easy and natural way for producing lactose-free mozzarella without lactase 165
Development of a brine for mozzarella preservation 164
Prolungamento della shelf life della burrata: problematiche e prospettive 156
Indagine sul contenuto di ammine biogene in diverse tipologie di formaggio 156
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 153
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 145
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 143
Preliminary results on the content of BAs in some Italian cheeses 142
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 138
Technological attempts at producing cheese from donkey milk 130
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 129
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 120
Recycling of packaging materials to obtain an oenological adjuvant 120
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 112
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 110
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 108
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 108
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability 105
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese 98
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 96
The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality 94
An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study 91
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 86
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 84
A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy 84
Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone 83
Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine 83
Volatile organic compounds in milk and mozzarella: comparison between two different farming systems 83
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 83
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 82
Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese 82
Effect of aS1 casein level on stretchability of goat curd 78
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 78
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 75
Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods 75
Dairy Products: Processing Technology and Sensory Properties 71
Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties 67
Quality Characteristics of Mozzarella Cheese Manufactured with Recycled Stretchwater 64
Influence of the stretching temperature on the volatile compounds and odor intensity of high moisture mozzarella: a model study 64
Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat 63
Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese 62
Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy 60
Gluten-Free Fresh Pasta from Acorn Flour: Valorisation of Marginal Land Resources 59
Effects of dry and wet ageing on culled goat meat quality 57
Peeling Affects the Nutritional Properties of Carrot Genotypes 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 55
Effect of ultrafiltration on the cheesemaking properties of donkey milk 54
Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm 50
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 46
Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese 43
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 42
Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk 37
Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese 30
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers 23
Aroma Evolution in Aged Horse Meat: Dry vs. Vacuum Aging 15
Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study 12
From rumen to milk: Dietary polyphenols in dairy cows—A critical review 11
Dry-aged meat quality in veal calves fed with milk whey 10
Statistical insights into biogenic amine accumulation in traditional cheeses based on microbial, physicochemical, proteolytic, and technological properties 7
Mozzarella cheese as a vehicle for dietary fiber: Technological challenges and consumer acceptance 5
Process streams in the manufacture of goat and sheep dairy products and ingredients 3
Totale 5.218
Salva come PNG Salva come JPEG
Categoria #
all - tutte 19.725
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 19.725
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202176 0 0 0 0 0 0 0 0 0 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
2025/20262.703 357 146 238 263 280 179 360 181 388 311 0 0
Totale 5.218