IRIS
NATRELLA, GIUSEPPE
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 2.461
EU - Europa 1.858
AS - Asia 1.456
SA - Sud America 388
Continente sconosciuto - Info sul continente non disponibili 286
AF - Africa 110
OC - Oceania 6
Totale 6.565
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 2.357
IT - Italia 1.021
SG - Singapore 603
BR - Brasile 291
CN - Cina 231
HK - Hong Kong 173
RU - Federazione Russa 139
DE - Germania 132
FR - Francia 111
SE - Svezia 99
VN - Vietnam 95
GB - Regno Unito 72
RO - Romania 71
BD - Bangladesh 65
ID - Indonesia 53
IN - India 53
CA - Canada 51
NL - Olanda 45
FI - Finlandia 40
CI - Costa d'Avorio 32
AR - Argentina 31
ES - Italia 29
TR - Turchia 27
MX - Messico 23
ZA - Sudafrica 23
IQ - Iraq 21
BE - Belgio 20
JP - Giappone 20
PK - Pakistan 14
UA - Ucraina 14
EC - Ecuador 13
PE - Perù 12
PH - Filippine 12
AE - Emirati Arabi Uniti 11
AT - Austria 10
MA - Marocco 10
CL - Cile 9
GR - Grecia 9
VE - Venezuela 9
CO - Colombia 8
CR - Costa Rica 8
KZ - Kazakistan 8
OM - Oman 8
HR - Croazia 7
LT - Lituania 7
SA - Arabia Saudita 7
TW - Taiwan 7
CZ - Repubblica Ceca 6
NP - Nepal 6
PL - Polonia 6
SC - Seychelles 6
UZ - Uzbekistan 6
KE - Kenya 5
PY - Paraguay 5
TT - Trinidad e Tobago 5
TZ - Tanzania 5
BO - Bolivia 4
DK - Danimarca 4
DZ - Algeria 4
EG - Egitto 4
HN - Honduras 4
IR - Iran 4
JM - Giamaica 4
MU - Mauritius 4
MY - Malesia 4
NI - Nicaragua 4
TN - Tunisia 4
AU - Australia 3
ET - Etiopia 3
IE - Irlanda 3
IL - Israele 3
JO - Giordania 3
KR - Corea 3
NZ - Nuova Zelanda 3
PA - Panama 3
TH - Thailandia 3
UY - Uruguay 3
AZ - Azerbaigian 2
CH - Svizzera 2
CY - Cipro 2
HU - Ungheria 2
KH - Cambogia 2
LB - Libano 2
PT - Portogallo 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
CG - Congo 1
FK - Isole Falkland (Malvinas) 1
GA - Gabon 1
GF - Guiana Francese 1
GT - Guatemala 1
GY - Guiana 1
Totale 6.267
Salva come PNG Salva come JPEG
Città #
Singapore 345
Ashburn 308
San Jose 225
Hong Kong 169
Bari 137
Milan 136
Chandler 124
Beijing 102
Council Bluffs 95
New York 94
Rome 91
Nyköping 88
Fairfield 81
Los Angeles 70
Dallas 64
Woodbridge 47
Barletta 42
Lauterbourg 41
Houston 40
Jakarta 39
Santa Clara 39
Seattle 39
Cambridge 35
Helsinki 34
Abidjan 32
Columbus 32
Wilmington 32
Munich 31
Falkenstein 26
Ann Arbor 25
Ho Chi Minh City 25
São Paulo 25
Atlanta 24
Boardman 24
Gravina in Puglia 24
London 23
Frankfurt am Main 21
Castellana Grotte 20
Floreşti 20
Hanoi 20
Taranto 20
Brooklyn 19
Buffalo 19
Orem 19
San Francisco 17
Cluj-Napoca 16
Fragagnano 16
Toronto 16
Boston 15
Chicago 15
Putignano 14
Roxbury 14
Tokyo 14
Florence 13
Lawrence 13
Naples 13
Brussels 12
Des Moines 12
Inglewood 12
Modugno 12
Nuremberg 12
Baghdad 11
Denver 11
Mexico City 11
Johannesburg 10
Montreal 10
Moscow 10
Phoenix 10
Pisa 10
Rio de Janeiro 10
Bucharest 9
Turin 9
Amsterdam 8
Bologna 8
Chennai 8
Düsseldorf 8
Figino 8
Miami 8
Poplar 8
Stockholm 8
Brasília 7
Conversano 7
Kaohsiung City 7
Philadelphia 7
Belo Horizonte 6
Bitonto 6
Catania 6
Lima 6
Porto Alegre 6
San Diego 6
San José 6
The Dalles 6
Thetford 6
Wageningen 6
Benevento 5
Conceição do Mato Dentro 5
Curitiba 5
Desnes 5
Dhaka 5
Ennepetal 5
Totale 3.495
Salva come PNG Salva come JPEG
Nome #
Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese 281
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 237
Effect of over crop and reduced yield by cluster thinning on phenolic and volatile compounds of grapes and wines of ‘Sangiovese’ trained to Tendone 224
Development of a brine for mozzarella preservation 219
Prolungamento della shelf life della burrata: problematiche e prospettive 197
Indagine sul contenuto di ammine biogene in diverse tipologie di formaggio 193
APPLICAZIONE DI CHIPS DI TRALCI DI VITE TOSTATI E TRATTAMENTO AD ULTRASUONI NEL PROCESSO DI AFFINAMENTO DEL VINO PRIMITIVO 180
An easy and natural way for producing lactose-free mozzarella without lactase 175
Shelf life extension of Italian mozzarella by use of calcium lactate buffered brine 171
Application of D-optimal mixture design for the formulation of inulin-based fat replacers 164
Preliminary results on the content of BAs in some Italian cheeses 163
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella 149
Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese 148
Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese 147
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies 145
Testing synthetic zeolites obtained from recycled waste materials for oenological applications 140
Recycling of packaging materials to obtain an oenological adjuvant 139
Technological attempts at producing cheese from donkey milk 137
Analysis of the water soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid 128
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology 125
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability 119
Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters 115
An attempt at producing a “lactose-free” directly acidified mozzarella (high moisture type) by curd washing and pressing: A chemical and sensory study 106
The effect of oral or respiratory exposure to limonene on goat kid performance and meat quality 104
Spreadable plant-based cheese analogue with dry-fractioned pea protein and inulin–olive oil emulsion-filled gel 101
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 100
Effect of aS1 casein level on stretchability of goat curd 99
Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine 99
A Study on Milk and Caciocavallo Cheese from Podolica Breed in Basilicata, Italy 99
Peeling Affects the Nutritional Properties of Carrot Genotypes 97
Early Basal Leaf Removal at Different Sides of the Canopy Improves the Quality of Aglianico Wine 94
Cheese ripening in nonconventional conditions: A multiparameter study applied to Protected Geographical Indication Canestrato di Moliterno cheese 92
Dairy Products: Processing Technology and Sensory Properties 91
Volatile organic compounds in milk and mozzarella: comparison between two different farming systems 91
Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract 89
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives 89
Dynamics of the fermentation process and chemical profiling of pomegranate (Punica granatum l.) wines obtained by different cultivar×yeast combinations 87
Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties 83
Assessment of “Sugranineteen” Table Grape Maturation Using Destructive and Auto-Fluorescence Methods 79
Influence of the stretching temperature on the volatile compounds and odor intensity of high moisture mozzarella: a model study 78
Quality Characteristics of Mozzarella Cheese Manufactured with Recycled Stretchwater 77
Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy 74
Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat 72
Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative 72
Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm 70
Gluten-Free Fresh Pasta from Acorn Flour: Valorisation of Marginal Land Resources 70
Artichoke bracts silage in the finishing diet of beef steers: Meat quality during dry aging 69
The Effect of Ultrasound Treatment in Winemaking on the Volatile Compounds of Aglianico, Nero di Troia, and Primitivo Red Wines 67
Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese 63
Effects of dry and wet ageing on culled goat meat quality 62
Effect of ultrafiltration on the cheesemaking properties of donkey milk 59
Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese 54
Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese 52
Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract 52
Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk 52
Reuse of UHT Milk Close to Expiring and Almond Okara in the Production of Fresh Cheese 46
Optimization of the Rheological Properties of Fat Replacers Based on Inulin at Different Degrees of Polymerization and Their Application in Beef Burgers 28
Aroma Evolution in Aged Horse Meat: Dry vs. Vacuum Aging 25
From rumen to milk: Dietary polyphenols in dairy cows—A critical review 22
Dry-aged meat quality in veal calves fed with milk whey 19
Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study 18
Statistical insights into biogenic amine accumulation in traditional cheeses based on microbial, physicochemical, proteolytic, and technological properties 16
Mozzarella cheese as a vehicle for dietary fiber: Technological challenges and consumer acceptance 14
Process streams in the manufacture of goat and sheep dairy products and ingredients 8
Influence of inulin integration on the physicochemical profile and sensory acceptance of functional goat Mozzarella cheese 7
Functional Reduced-Fat Mozzarella Cheese from “Essential Oil-Fed” Milk and Inulin Fortification 7
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 7
Impact of Free and Microencapsulated Olive Pomace Extract on the Quality Evolution of Fresh Pasta during Storage 5
Effect of inulin gel with different degree of polymerization and cooking methods on low-fat beef burger quality and safety 4
Totale 6.565
Salva come PNG Salva come JPEG
Categoria #
all - tutte 24.215
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 24.215
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022185 0 0 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
2025/20263.216 357 146 238 263 280 179 360 181 388 352 179 293
2026/2027834 507 212 115 0 0 0 0 0 0 0 0 0
Totale 6.565