IRIS
MASI, PAOLO
 Distribuzione geografica
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Continente #
AS - Asia 12.188
NA - Nord America 10.210
EU - Europa 10.190
SA - Sud America 1.440
AF - Africa 297
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 10
Totale 34.348
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Nazione #
US - Stati Uniti d'America 9.787
SG - Singapore 5.767
RU - Federazione Russa 3.633
IT - Italia 3.390
CN - Cina 2.246
VN - Vietnam 1.968
BR - Brasile 1.131
HK - Hong Kong 943
FR - Francia 668
DE - Germania 507
FI - Finlandia 389
UA - Ucraina 321
GB - Regno Unito 262
IE - Irlanda 248
CA - Canada 246
IN - India 194
NL - Olanda 186
JP - Giappone 183
SE - Svezia 166
TR - Turchia 136
AR - Argentina 107
MX - Messico 107
BD - Bangladesh 94
PK - Pakistan 93
KR - Corea 85
ES - Italia 78
PL - Polonia 76
IQ - Iraq 68
PH - Filippine 66
EC - Ecuador 60
ZA - Sudafrica 59
CI - Costa d'Avorio 57
TH - Thailandia 53
ID - Indonesia 51
AT - Austria 42
CO - Colombia 33
TW - Taiwan 30
LT - Lituania 28
VE - Venezuela 28
CL - Cile 27
DZ - Algeria 27
KE - Kenya 26
JO - Giordania 24
EG - Egitto 23
IR - Iran 22
MA - Marocco 22
CH - Svizzera 20
CZ - Repubblica Ceca 20
PY - Paraguay 19
MY - Malesia 18
NG - Nigeria 18
NP - Nepal 18
RO - Romania 18
BE - Belgio 17
UZ - Uzbekistan 17
KZ - Kazakistan 14
PE - Perù 14
PT - Portogallo 14
GR - Grecia 13
IL - Israele 13
AE - Emirati Arabi Uniti 11
BG - Bulgaria 11
ET - Etiopia 11
HU - Ungheria 11
AL - Albania 10
AZ - Azerbaigian 10
SA - Arabia Saudita 10
TT - Trinidad e Tobago 10
UY - Uruguay 9
AU - Australia 8
BO - Bolivia 8
CR - Costa Rica 8
HN - Honduras 8
RS - Serbia 8
SI - Slovenia 8
TN - Tunisia 8
EU - Europa 7
GE - Georgia 7
JM - Giamaica 7
LB - Libano 7
NO - Norvegia 7
PR - Porto Rico 7
DO - Repubblica Dominicana 6
GT - Guatemala 6
OM - Oman 6
SY - Repubblica araba siriana 6
BY - Bielorussia 5
CG - Congo 5
DK - Danimarca 5
BA - Bosnia-Erzegovina 4
EE - Estonia 4
GA - Gabon 4
HR - Croazia 4
LV - Lettonia 4
MD - Moldavia 4
MU - Mauritius 4
PA - Panama 4
AF - Afghanistan, Repubblica islamica di 3
BH - Bahrain 3
GF - Guiana Francese 3
Totale 34.261
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Città #
Singapore 2.770
San Jose 1.620
Moscow 913
Chandler 904
Hong Kong 902
Ashburn 678
Beijing 618
Ho Chi Minh City 540
Naples 481
Hanoi 428
Napoli 428
Santa Clara 405
The Dalles 340
Jacksonville 331
Lauterbourg 321
Hefei 320
Millbury 305
Princeton 276
Nanjing 232
Los Angeles 214
Boston 203
Wilmington 155
Buffalo 139
Tokyo 138
Woodbridge 129
Amsterdam 128
Ottawa 128
Rome 121
Redondo Beach 120
Council Bluffs 117
Dong Ket 116
Munich 114
New York 110
Dallas 99
Milan 97
São Paulo 92
Da Nang 89
Haiphong 78
Houston 78
Des Moines 75
Seattle 74
Nanchang 70
Cagliari 69
Frankfurt am Main 60
Turku 59
Ann Arbor 58
Orem 52
Warsaw 52
Seoul 51
Shenyang 51
Lawrence 50
Mexico City 50
Hebei 46
Tianjin 45
Chennai 44
Falls Church 42
Helsinki 42
Lahore 40
Chicago 39
Redwood City 39
Boardman 38
Jiaxing 38
Paris 38
Dearborn 36
Norwalk 36
Rio de Janeiro 36
Izmir 35
Salerno 33
Johannesburg 31
Montreal 30
Changsha 29
London 29
San Francisco 28
Brooklyn 27
Portici 27
Stockholm 26
Baghdad 25
Bari 25
Bologna 25
Can Tho 25
Denver 25
Dublin 25
Quito 25
Lappeenranta 24
Pune 24
Turin 24
Hải Dương 23
Nuremberg 23
Kronberg 22
Manchester 22
Palermo 22
Toronto 22
Amman 21
Ankara 21
Nairobi 21
Düsseldorf 20
Guayaquil 20
Kunming 20
Vienna 20
Belo Horizonte 19
Totale 17.445
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 327
Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza 258
Impiego di latte congelato per la produzione di formaggio mozzarella di bufala 226
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 186
Characterization of leavened doughs for pizza in Naples. 167
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 159
A linear model for optimal management strategy in a food warehouse 159
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 158
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 154
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 154
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 153
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 151
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 150
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time 148
Procedimento per la preparazione di formaggi a pasta pressata da latte di bufala 148
Incorporation of whey proteins into cheese curd by using transglutaminase 147
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 147
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 147
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 146
Sviluppo di uno snack per celiaci a base di farina di castagna 146
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 144
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 142
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 142
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 141
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 141
Effect of rosemary oil and an emulsion of eos oils on structure and physical properties of chitosan film 139
Effects of dietary fiber on structure formation in bread during baking process 138
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 137
Application of LCA methodology to a recirculating aquaponics system (RAS) prototype 136
Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry 136
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 136
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 136
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 136
Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria 136
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment 135
Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons 135
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 134
Growth, Ecophysiological Responses, and Leaf Mineral Composition of Lettuce and Curly Endive in Hydroponic and Aquaponic Systems 133
Edible films for food application: Influence of composition on network formation 132
Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 132
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 132
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 132
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 132
Consumer acceptability of vegetable soup 131
Metodi sensoriali per la valutazione della shelf life 131
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 131
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 130
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 130
XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 129
Active biopolymer film or coating for food packaging application: structure-properties relationship and shelf life extension 129
Experimental analysis and numerical simulation of pasta dough extrusion process 128
The Neapolitan Pizza 128
Techno-economic assessment of DHA-rich Aurantiochytrium sp. production using food industry by-products and waste streams as alternative growth media 127
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 127
Physiological responses of Honey dew melons to 1-methylcyclopropene treatments 126
“Fennel Waste-based films suitable for protecting cultivations" 126
Studio della texture di creme spalmabili a base di nocciola 126
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 125
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 125
Design of plastic bottles for packaging of virgin olive oil 125
Supplemental daily light integral by LED light to improve the growth of leafy vegetables in aquaponics system 124
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 124
Conservazione di melone (Cucumis melo L.) in film plastici semipermeabili 124
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base 124
Hydrodynamic computational analysis of pasta extrusion 123
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 123
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 122
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 122
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 121
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 121
La Pizza Napoletana 121
Relationships between composition, microstructure and cooking performances of six potato varieties 121
Enzymatic modification of proteins and peptides from oilseeds by-products 121
Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment 120
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 120
Studio delle preferenze del consumatore relative a zuppe vegetali 120
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 119
Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil 119
Congelamento di panetti per pizza: effetti sulla cinetica di lievitazione e sul comportamento reologico 117
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach 117
Studio e modellazione della shelf-life di alimenti confezionati in atmosfera protettiva 117
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 117
Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction 116
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 116
Modeling grinding kinetics of fat based anhydrous pastes 115
Effect of solid concentration on structure and properties of chitosan-caseinate blend films 115
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 115
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 114
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 114
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 114
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder 113
Caratterizzazione di un impianto da laboratorio per la produzione di pasta 113
Applicazione di film edibili a base di pectine: Riduzione dell'assorbimento di olio durante la frittura 113
Effect of surface density on the engineering properties of high-Methoxyl Pectin-based edible Films 111
SSR fingerprint reveals mislabeling in commercial processed tomato products. 111
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 111
Formulation of new media from dairy and brewery wastes for a sustainable production of dha-rich oil by aurantiochytrium mangrovei 111
Enzymatic study for valorization of plant wastes 111
Effect of the traditional redness process on fresh-cut Annurca apples quality preserved by protective package 110
Effetto della formulazione, del messaggio salutistico e della modalità di consumo sul gradimento di una maionese a base di olio di noce 110
Totale 13.432
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Categoria #
all - tutte 104.830
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 104.830
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021343 0 0 0 0 0 0 0 0 0 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
2025/202614.745 1.731 1.171 1.504 1.369 2.751 571 1.725 1.013 1.851 1.059 0 0
Totale 34.778