IRIS
MASI, PAOLO
 Distribuzione geografica
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Continente #
AS - Asia 9.899
EU - Europa 9.446
NA - Nord America 7.824
SA - Sud America 1.359
AF - Africa 245
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 10
Totale 28.796
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Nazione #
US - Stati Uniti d'America 7.445
SG - Singapore 5.548
RU - Federazione Russa 3.632
IT - Italia 3.246
CN - Cina 2.024
BR - Brasile 1.091
HK - Hong Kong 868
VN - Vietnam 681
DE - Germania 481
FI - Finlandia 381
UA - Ucraina 318
IE - Irlanda 243
CA - Canada 231
GB - Regno Unito 225
FR - Francia 198
NL - Olanda 177
SE - Svezia 165
TR - Turchia 126
IN - India 115
AR - Argentina 96
MX - Messico 92
PK - Pakistan 79
ES - Italia 72
PL - Polonia 71
BD - Bangladesh 70
JP - Giappone 61
KR - Corea 60
CI - Costa d'Avorio 57
EC - Ecuador 54
ZA - Sudafrica 49
AT - Austria 41
ID - Indonesia 40
IQ - Iraq 35
LT - Lituania 28
CO - Colombia 26
VE - Venezuela 23
IR - Iran 22
KE - Kenya 21
CL - Cile 20
CH - Svizzera 19
CZ - Repubblica Ceca 19
DZ - Algeria 19
PH - Filippine 18
MA - Marocco 17
PY - Paraguay 17
RO - Romania 17
EG - Egitto 16
BE - Belgio 15
TH - Thailandia 15
NG - Nigeria 14
PE - Perù 14
PT - Portogallo 13
MY - Malesia 12
NP - Nepal 12
HU - Ungheria 11
UZ - Uzbekistan 11
BG - Bulgaria 10
IL - Israele 10
JO - Giordania 10
KZ - Kazakistan 10
AE - Emirati Arabi Uniti 9
GR - Grecia 9
TT - Trinidad e Tobago 9
UY - Uruguay 9
AU - Australia 8
AL - Albania 7
AZ - Azerbaigian 7
EU - Europa 7
GE - Georgia 7
HN - Honduras 7
NO - Norvegia 7
PR - Porto Rico 7
SA - Arabia Saudita 7
SI - Slovenia 7
TW - Taiwan 7
BO - Bolivia 6
CR - Costa Rica 6
ET - Etiopia 6
DK - Danimarca 5
DO - Repubblica Dominicana 5
LB - Libano 5
RS - Serbia 5
SY - Repubblica araba siriana 5
BA - Bosnia-Erzegovina 4
CG - Congo 4
GT - Guatemala 4
JM - Giamaica 4
LV - Lettonia 4
MU - Mauritius 4
PA - Panama 4
TN - Tunisia 4
AF - Afghanistan, Repubblica islamica di 3
GA - Gabon 3
GF - Guiana Francese 3
HR - Croazia 3
KG - Kirghizistan 3
LC - Santa Lucia 3
ML - Mali 3
OM - Oman 3
PS - Palestinian Territory 3
Totale 28.727
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Città #
Singapore 2.599
Moscow 913
Chandler 904
Hong Kong 861
Beijing 594
Ashburn 519
Naples 455
Napoli 428
Santa Clara 396
Jacksonville 331
Hefei 320
Millbury 305
Princeton 276
Nanjing 232
Ho Chi Minh City 209
Boston 202
Los Angeles 199
Wilmington 155
Buffalo 138
Woodbridge 129
Ottawa 127
Hanoi 125
Amsterdam 124
Redondo Beach 120
Dong Ket 116
Munich 114
Rome 110
The Dalles 99
New York 97
Milan 93
São Paulo 90
Dallas 86
San Jose 86
Houston 77
Des Moines 73
Seattle 73
Cagliari 69
Nanchang 69
Turku 59
Ann Arbor 58
Warsaw 52
Shenyang 51
Lawrence 50
Seoul 50
Mexico City 48
Frankfurt am Main 47
Hebei 46
Tianjin 45
Falls Church 42
Redwood City 39
Boardman 38
Chicago 38
Jiaxing 38
Lahore 37
Tokyo 37
Dearborn 36
Norwalk 36
Izmir 35
Helsinki 34
Rio de Janeiro 33
Salerno 33
Changsha 29
San Francisco 28
Chennai 27
Montreal 26
Bari 25
London 25
Stockholm 25
Johannesburg 24
Lappeenranta 24
Brooklyn 23
Portici 23
Quito 23
Da Nang 22
Denver 22
Kronberg 22
Pune 22
Turin 22
Bologna 21
Haiphong 21
Toronto 21
Ankara 20
Dublin 20
Düsseldorf 20
Kunming 20
Vienna 19
Belo Horizonte 18
Curitiba 18
Formia 17
Mercato San Severino 17
Nuremberg 17
Poplar 17
Washington 17
Ercolano 16
Florence 16
Guayaquil 16
Nairobi 16
Orem 16
Paris 16
Porto Alegre 16
Totale 13.702
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 290
Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza 229
Impiego di latte congelato per la produzione di formaggio mozzarella di bufala 206
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 165
Characterization of leavened doughs for pizza in Naples. 146
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 141
A linear model for optimal management strategy in a food warehouse 140
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 135
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 134
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 133
Procedimento per la preparazione di formaggi a pasta pressata da latte di bufala 132
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 130
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 130
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 129
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 129
Incorporation of whey proteins into cheese curd by using transglutaminase 128
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 126
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 126
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 125
Sviluppo di uno snack per celiaci a base di farina di castagna 124
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 124
Effect of rosemary oil and an emulsion of eos oils on structure and physical properties of chitosan film 121
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 121
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 121
Edible films for food application: Influence of composition on network formation 119
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 119
Effects of dietary fiber on structure formation in bread during baking process 119
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 119
Application of LCA methodology to a recirculating aquaponics system (RAS) prototype 118
Consumer acceptability of vegetable soup 118
Experimental analysis and numerical simulation of pasta dough extrusion process 118
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 118
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time 116
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 116
Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 115
Growth, Ecophysiological Responses, and Leaf Mineral Composition of Lettuce and Curly Endive in Hydroponic and Aquaponic Systems 114
XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 114
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 114
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 113
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 113
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 112
Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry 111
Techno-economic assessment of DHA-rich Aurantiochytrium sp. production using food industry by-products and waste streams as alternative growth media 110
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 110
Physiological responses of Honey dew melons to 1-methylcyclopropene treatments 110
Metodi sensoriali per la valutazione della shelf life 110
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 109
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 109
Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria 109
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 109
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment 107
Design of plastic bottles for packaging of virgin olive oil 107
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 107
La Pizza Napoletana 107
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 107
Studio delle preferenze del consumatore relative a zuppe vegetali 106
Active biopolymer film or coating for food packaging application: structure-properties relationship and shelf life extension 106
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 105
“Fennel Waste-based films suitable for protecting cultivations" 105
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 104
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 104
Conservazione di melone (Cucumis melo L.) in film plastici semipermeabili 104
Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons 103
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base 103
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 102
Hydrodynamic computational analysis of pasta extrusion 102
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 102
Congelamento di panetti per pizza: effetti sulla cinetica di lievitazione e sul comportamento reologico 101
Supplemental daily light integral by LED light to improve the growth of leafy vegetables in aquaponics system 101
Studio della texture di creme spalmabili a base di nocciola 101
The Neapolitan Pizza 101
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 101
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 101
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 100
Enzymatic modification of proteins and peptides from oilseeds by-products 100
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 99
Effect of solid concentration on structure and properties of chitosan-caseinate blend films 99
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder 98
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach 98
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 98
Influence of oxygen on the respiration rate of a fresh-cut product: mathematical model and modified atmosphere package design 98
Modeling grinding kinetics of fat based anhydrous pastes 98
Temporal dominance of sensations and dynamic liking evaluation of polenta sticks 98
Production of omega-3 oil by aurantiochytrium mangrovei using spent osmotic solution from candied fruit industry as sole organic carbon source 98
Mathematical Modelling of Dough Development during Fermentation Process 97
Caratterizzazione di un impianto da laboratorio per la produzione di pasta 97
Applicazione di film edibili a base di pectine: Riduzione dell'assorbimento di olio durante la frittura 97
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 97
Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment 96
Effect of surface density on the engineering properties of high-Methoxyl Pectin-based edible Films 96
Analisi delle interazioni tra solidi nella distribuzione dei tempi di residenza nel processamentoasettico 96
Analysis of a multifunctional experimental pilot plant for agricultural and dairy processing waste treatment 96
Studio e modellazione della shelf-life di alimenti confezionati in atmosfera protettiva 96
SSR fingerprint reveals mislabeling in commercial processed tomato products. 96
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview 96
Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction 96
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 95
Relationships between composition, microstructure and cooking performances of six potato varieties 95
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 95
Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil 95
Totale 11.454
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Categoria #
all - tutte 95.871
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 95.871
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021646 0 0 0 0 0 0 131 41 131 60 133 150
2021/20221.837 52 17 35 30 19 57 23 81 281 142 300 800
2022/20232.406 376 165 62 183 278 249 46 240 413 189 147 58
2023/20242.153 95 253 217 150 146 149 142 234 117 96 372 182
2024/20258.797 502 560 87 114 218 417 932 532 769 737 3.067 862
2025/20269.193 1.731 1.171 1.504 1.369 2.751 571 96 0 0 0 0 0
Totale 29.226