IRIS
MASI, PAOLO
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 5.498
EU - Europa 4.511
AS - Asia 2.112
AF - Africa 84
SA - Sud America 44
Continente sconosciuto - Info sul continente non disponibili 7
OC - Oceania 4
Totale 12.260
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.334
IT - Italia 2.788
SG - Singapore 970
CN - Cina 731
UA - Ucraina 286
FI - Finlandia 285
DE - Germania 261
IE - Irlanda 236
CA - Canada 142
SE - Svezia 140
GB - Regno Unito 125
VN - Vietnam 121
NL - Olanda 120
FR - Francia 95
TR - Turchia 74
PK - Pakistan 60
CI - Costa d'Avorio 54
IN - India 45
ES - Italia 36
BR - Brasile 26
JP - Giappone 22
IR - Iran 17
CH - Svizzera 16
MX - Messico 16
RO - Romania 14
BE - Belgio 12
CZ - Repubblica Ceca 12
DZ - Algeria 11
PH - Filippine 11
PT - Portogallo 11
PL - Polonia 10
AT - Austria 9
GR - Grecia 9
TH - Thailandia 9
KR - Corea 8
NG - Nigeria 8
RU - Federazione Russa 8
EC - Ecuador 7
EU - Europa 7
HK - Hong Kong 7
HU - Ungheria 7
MY - Malesia 7
BG - Bulgaria 6
CL - Cile 6
NO - Norvegia 6
DK - Danimarca 5
EG - Egitto 5
IL - Israele 5
GE - Georgia 4
IQ - Iraq 4
JO - Giordania 4
PE - Perù 4
PR - Porto Rico 4
AU - Australia 3
ID - Indonesia 3
LT - Lituania 3
RS - Serbia 3
SI - Slovenia 3
TW - Taiwan 3
AL - Albania 2
MZ - Mozambico 2
PS - Palestinian Territory 2
RE - Reunion 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
BA - Bosnia-Erzegovina 1
BO - Bolivia 1
BY - Bielorussia 1
HR - Croazia 1
KW - Kuwait 1
KZ - Kazakistan 1
MO - Macao, regione amministrativa speciale della Cina 1
MU - Mauritius 1
NZ - Nuova Zelanda 1
UG - Uganda 1
Totale 12.260
Salva come PNG Salva come JPEG
Città #
Chandler 904
Singapore 806
Napoli 428
Jacksonville 330
Millbury 305
Naples 297
Princeton 276
Ashburn 230
Nanjing 229
Boston 185
Santa Clara 182
Wilmington 154
Woodbridge 129
Beijing 118
Ottawa 117
Dong Ket 116
Amsterdam 108
Milan 79
Des Moines 72
Rome 72
Cagliari 69
Houston 69
Nanchang 68
Ann Arbor 58
Lawrence 50
Shenyang 50
Hebei 46
Falls Church 42
Redwood City 39
Jiaxing 38
Boardman 37
Dearborn 36
Norwalk 36
Izmir 35
Seattle 35
Tianjin 35
Lahore 30
Bari 23
Changsha 23
Kronberg 22
Salerno 21
Kunming 20
Formia 17
Mercato San Severino 17
Pune 17
Lappeenranta 16
Turin 16
Washington 16
Edmonton 15
Los Angeles 15
Palermo 15
Parma 15
Portici 15
Bologna 14
Dublin 14
Ercolano 14
San Giorgio A Cremano 13
Montecorice 12
Padova 12
Paris 12
Sargodha 12
Acerra 11
Dallas 11
Fairfield 11
Kucukcigli 11
Lucca 11
Casoria 10
Catania 10
Hangzhou 10
Messina 10
New York 10
Minneapolis 9
Sassari 9
Shimizu 9
Florence 8
Karlsruhe 8
Lanzhou 8
Sarno 8
Shanghai 8
Casalecchio di Reno 7
Duncan 7
Gallarate 7
Hong Kong 7
Minerbe 7
Orange 7
San Francisco 7
San Giorgio a Cremano 7
San Martino Valle Caudina 7
Verona 7
Andover 6
Ankara 6
Boscoreale 6
Cercola 6
Gragnano 6
Guangzhou 6
Helsinki 6
Kuala Lumpur 6
Latina 6
London 6
Madrid 6
Totale 6.604
Salva come PNG Salva come JPEG
Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 209
Impiego di latte congelato per la produzione di formaggio mozzarella di bufala 154
Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza 148
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 103
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 102
Characterization of leavened doughs for pizza in Naples. 94
Procedimento per la preparazione di formaggi a pasta pressata da latte di bufala 93
Effect of rosemary oil and an emulsion of eos oils on structure and physical properties of chitosan film 89
XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 85
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 84
Experimental analysis and numerical simulation of pasta dough extrusion process 82
Edible films for food application: Influence of composition on network formation 78
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 78
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 77
La Pizza Napoletana 76
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 73
“Fennel Waste-based films suitable for protecting cultivations" 71
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 70
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 69
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 69
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 69
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 69
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 69
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 68
Consumer acceptability of vegetable soup 67
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 67
The Neapolitan Pizza 67
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 65
Effects of dietary fiber on structure formation in bread during baking process 64
Studio e modellazione della shelf-life di alimenti confezionati in atmosfera protettiva 64
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 63
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 63
Biological validation of mathematical modeling of the thermal processing of particulate foods: the influence of heat transfer coefficient determination 63
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 62
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 61
A linear model for optimal management strategy in a food warehouse 60
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 60
Sviluppo di uno snack per celiaci a base di farina di castagna 59
Physiological responses of Honey dew melons to 1-methylcyclopropene treatments 58
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 57
Influence of oxygen on the respiration rate of a fresh-cut product: mathematical model and modified atmosphere package design 56
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 55
Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process 55
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 54
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 53
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 53
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 53
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 53
Temporal Dominance of Sensations: A review 52
Analysis of a multifunctional experimental pilot plant for agricultural and dairy processing waste treatment 52
Active biopolymer film or coating for food packaging application: structure-properties relationship and shelf life extension 52
Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina 51
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 51
Valorization of traditional foods: The case of Provolone del Monaco cheese 50
Shelf life extension of durum wheat bread 50
Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania 50
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 50
Studio della texture di creme spalmabili a base di nocciola 50
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 50
Caratterizzazione sensoriale della proteina dolcificante MNEI 50
SVILUPPO DI UNA NUOVA MAIONESE FUNZIONALE RICCA IN ACIDI GRASSI OMEGA 3 E 6: CARATTERIZZAZIONE STRUMENTALE E SENSORIALE 50
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 50
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 50
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 50
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 50
The role of the knowledge of color and brand name on consumer's hedonic rating of tomatoes purees 49
Metodi sensoriali per la valutazione della shelf life 49
Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 49
Applicazione di film edibili a base di pectine: Riduzione dell'assorbimento di olio durante la frittura 48
Conservazione di melone (Cucumis melo L.) in film plastici semipermeabili 48
2D Structural imaging study of bubble evolution during leavening 48
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 48
Incorporation of whey proteins into cheese curd by using transglutaminase 47
Relating sensory spreadability with rheological measurements of semi-solid foods 47
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 47
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 47
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 47
An examination of some mechanical properties of a group of Italian cheeses and their relation to structure and conditions of manufacture 47
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 47
Visual evaluation of sliced Italian salami by image analysis. 47
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 46
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 46
The influence of pH on the rheological responce of dough and bread 45
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 45
Analisi delle interazioni tra solidi nella distribuzione dei tempi di residenza nel processamentoasettico 45
Effect of solid concentration on structure and properties of chitosan-caseinate blend films 45
Studio delle preferenze del consumatore relative a zuppe vegetali 44
Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads 44
Mathematical Modelling of Dough Development during Fermentation Process 44
Thermomechanical analysis of gluten-starch-water mixtures. Influence of testing conditions and composition 44
The use of ultrasound in food technology I: inactivation of peroxidase by thermosonication 44
The effect of expectation generated by brand name on the acceptability of dried semolina pasta 44
Emilio Sereni, ritrovare la memoria 44
The influence of arabinogalactan on wheat dough development during mixing and leaving process 44
SSR fingerprint reveals mislabeling in commercial processed tomato products. 44
Microstructure and tuber properties of potato varieties with different genetic profiles 44
Data-Driven Approaches to Predict States in a Food Technology Case Study 44
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 44
Enzymatic study for valorization of plant wastes 44
Influence of modified atmosphere packaging on the chilled shelf-life of gutted farmed bass (Dicentrarchus labrax) 42
Totale 6.070
Salva come PNG Salva come JPEG
Categoria #
all - tutte 50.522
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 50.522
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020754 0 0 0 0 86 98 135 25 55 81 132 142
2020/20211.328 60 67 134 98 126 197 131 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
2024/20251.440 502 560 87 114 177 0 0 0 0 0 0 0
Totale 12.676