IRIS
MASI, PAOLO
 Distribuzione geografica
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Continente #
AS - Asia 12.429
NA - Nord America 12.276
EU - Europa 10.450
SA - Sud America 1.482
Continente sconosciuto - Info sul continente non disponibili 443
AF - Africa 304
OC - Oceania 13
Totale 37.397
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Nazione #
US - Stati Uniti d'America 11.711
SG - Singapore 5.784
RU - Federazione Russa 3.636
IT - Italia 3.591
CN - Cina 2.303
VN - Vietnam 1.976
BR - Brasile 1.157
HK - Hong Kong 953
FR - Francia 669
DE - Germania 513
FI - Finlandia 389
CA - Canada 323
UA - Ucraina 321
GB - Regno Unito 281
IE - Irlanda 252
IN - India 198
NL - Olanda 190
JP - Giappone 188
BD - Bangladesh 179
SE - Svezia 166
TR - Turchia 137
MX - Messico 114
AR - Argentina 107
PK - Pakistan 96
KR - Corea 89
ES - Italia 82
PH - Filippine 80
PL - Polonia 76
IQ - Iraq 69
EC - Ecuador 63
ID - Indonesia 60
TH - Thailandia 60
ZA - Sudafrica 59
CI - Costa d'Avorio 57
AT - Austria 45
CO - Colombia 41
TW - Taiwan 31
VE - Venezuela 30
CL - Cile 28
DZ - Algeria 28
LT - Lituania 28
KE - Kenya 27
BE - Belgio 24
EG - Egitto 24
JO - Giordania 24
IR - Iran 22
MA - Marocco 22
JM - Giamaica 21
MY - Malesia 21
CH - Svizzera 20
CZ - Repubblica Ceca 20
IL - Israele 19
PY - Paraguay 19
NG - Nigeria 18
NP - Nepal 18
RO - Romania 18
CR - Costa Rica 17
UZ - Uzbekistan 17
HN - Honduras 16
PE - Perù 16
TT - Trinidad e Tobago 16
KZ - Kazakistan 15
GR - Grecia 14
PT - Portogallo 14
ET - Etiopia 12
AE - Emirati Arabi Uniti 11
BG - Bulgaria 11
HU - Ungheria 11
SA - Arabia Saudita 11
AL - Albania 10
AZ - Azerbaigian 10
GT - Guatemala 10
PR - Porto Rico 10
UY - Uruguay 9
AU - Australia 8
BO - Bolivia 8
EE - Estonia 8
RS - Serbia 8
SI - Slovenia 8
TN - Tunisia 8
EU - Europa 7
GE - Georgia 7
LB - Libano 7
NI - Nicaragua 7
NO - Norvegia 7
DO - Repubblica Dominicana 6
OM - Oman 6
SY - Repubblica araba siriana 6
BY - Bielorussia 5
CG - Congo 5
DK - Danimarca 5
MD - Moldavia 5
SV - El Salvador 5
BA - Bosnia-Erzegovina 4
GA - Gabon 4
HR - Croazia 4
LC - Santa Lucia 4
LV - Lettonia 4
MU - Mauritius 4
PA - Panama 4
Totale 36.861
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Città #
Singapore 2.783
San Jose 1.927
Moscow 913
Hong Kong 910
Chandler 904
Ashburn 885
Beijing 631
Ho Chi Minh City 544
Naples 493
Santa Clara 461
Hanoi 429
Napoli 428
The Dalles 341
Council Bluffs 335
Jacksonville 334
Lauterbourg 321
Hefei 320
Millbury 305
Princeton 278
Los Angeles 258
Nanjing 232
Boston 207
Wilmington 156
New York 155
Buffalo 152
Rome 140
Tokyo 139
Dallas 136
Woodbridge 130
Amsterdam 128
Ottawa 128
Milan 125
Redondo Beach 120
Phoenix 117
Dong Ket 116
Munich 114
São Paulo 97
Da Nang 89
Houston 88
Seattle 80
Haiphong 78
Des Moines 75
Nanchang 70
Cagliari 69
Orem 62
Frankfurt am Main 60
Turku 59
Ann Arbor 58
Warsaw 53
Chicago 52
Mexico City 52
Seoul 52
Shenyang 51
Lawrence 50
Brooklyn 46
Hebei 46
Chennai 45
Tianjin 45
Boardman 42
Falls Church 42
Helsinki 42
Toronto 42
San Francisco 41
Lahore 40
Redwood City 39
Jiaxing 38
Montreal 38
Paris 38
Rio de Janeiro 37
Dearborn 36
Norwalk 36
Portici 36
Izmir 35
Salerno 34
Atlanta 33
Denver 32
London 32
Bologna 31
Johannesburg 31
Turin 31
Changsha 29
Bari 26
Can Tho 26
Dublin 26
Quito 26
Stockholm 26
Baghdad 25
Palermo 25
Washington 25
Lappeenranta 24
Manchester 24
Pune 24
Hải Dương 23
Nuremberg 23
Guayaquil 22
Kronberg 22
Amman 21
Ankara 21
Nairobi 21
Brasília 20
Totale 18.757
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 336
Unlocking the secrets of Neapolitan pizza: A concise review of wood‐fired, electric, and gas pizza ovens 321
Studio dei fenomeni coinvolti nella lievitazione degli impasti per pizza 292
Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time 234
Impiego di latte congelato per la produzione di formaggio mozzarella di bufala 233
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 191
Characterization of leavened doughs for pizza in Naples. 170
Hemp (Cannabis sativa L.) seed oil obtained by extraction process with supercritical and liquid CO2. 170
Shelf-life of Brassica rapa L. var. silvestris in protective atmosphere packaging. 163
A linear model for optimal management strategy in a food warehouse 163
Characterization of oleoresins extracted from tomato waste by liquid and supercritical carbon dioxide 163
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 163
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 161
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 159
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 157
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 154
Procedimento per la preparazione di formaggi a pasta pressata da latte di bufala 153
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 153
Characterization of oleoresin extracted from tomato waste using carbon dioxide in sub and supercritical conditions 153
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 152
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 152
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment 151
Incorporation of whey proteins into cheese curd by using transglutaminase 151
Sviluppo di uno snack per celiaci a base di farina di castagna 151
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 151
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 150
Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry 149
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 149
Application of LCA methodology to a recirculating aquaponics system (RAS) prototype 148
Effects of dietary fiber on structure formation in bread during baking process 148
Valorization of second cheese whey through cultivation of extremophile microalga Galdieria sulphuraria 148
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 147
Asparaginase enzyme reduces acrylamide levels in fried and wood oven baked pizza base 146
Congelamento di panetti per pizza: effetti sulla cinetica di lievitazione e sul comportamento reologico 145
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 144
Bioactive compounds extracted by liquid and supercritical carbon dioxide from citrus peels 144
Solubility and permeability properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 143
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 143
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 143
Growth, Ecophysiological Responses, and Leaf Mineral Composition of Lettuce and Curly Endive in Hydroponic and Aquaponic Systems 142
Effect of rosemary oil and an emulsion of eos oils on structure and physical properties of chitosan film 141
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 141
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 141
Edible films for food application: Influence of composition on network formation 140
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 140
Experimental analysis and numerical simulation of pasta dough extrusion process 140
Metodi sensoriali per la valutazione della shelf life 139
Estrazione del Glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 139
Sustainable production of food grade omega-3 oil using aquatic protists: Reliability and future horizons 139
Relationships between composition, microstructure and cooking performances of six potato varieties 138
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 137
Semiempirical modeling of a traditional wood-fired pizza oven in quasi-steady-state operating conditions 137
Techno-economic assessment of DHA-rich Aurantiochytrium sp. production using food industry by-products and waste streams as alternative growth media 136
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 136
Supplemental daily light integral by LED light to improve the growth of leafy vegetables in aquaponics system 135
Consumer acceptability of vegetable soup 135
Effetto della formulazione, del messaggio salutistico e della modalità di consumo sul gradimento di una maionese a base di olio di noce 135
The Neapolitan Pizza 135
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 134
Active biopolymer film or coating for food packaging application: structure-properties relationship and shelf life extension 134
XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 133
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 133
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 132
Studio della texture di creme spalmabili a base di nocciola 131
New Biotechnological Production of EPA by Pythium irregulare Using Alternative Sustainable Media Obtained from Food Industry By-Products and Waste 130
Design of plastic bottles for packaging of virgin olive oil 130
Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil 130
Novel high-quality takeaway Neapolitan pizza from unused dough balls: hedonic and textural properties, and carbon footprinting assessment 129
“Fennel Waste-based films suitable for protecting cultivations" 129
Valutazione della shelf-life di melone di IV gamma: confronto tra le cultivar Harper e Proteo 129
Valorizzazione dei residui di lavorazione dell’industria di trasformazione del pomodoro. 129
Physiological responses of Honey dew melons to 1-methylcyclopropene treatments 128
Enzymatic modification of proteins and peptides from oilseeds by-products 128
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder 127
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 127
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 127
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 127
Recovery of bioactive compounds from walnut ( Juglans regia L.) green husk by supercritical carbon dioxide extraction 127
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 127
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 126
Conservazione di melone (Cucumis melo L.) in film plastici semipermeabili 126
La Pizza Napoletana 126
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 126
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 126
Preparation and mechanical properties of edible pectin-soy flour films obtained in the absence or presence of transglutaminase 125
Production of omega-3 oil by aurantiochytrium mangrovei using spent osmotic solution from candied fruit industry as sole organic carbon source 125
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 125
Formulation of new media from dairy and brewery wastes for a sustainable production of dha-rich oil by aurantiochytrium mangrovei 125
Hydroponic and Aquaponic Floating Raft Systems Elicit Differential Growth and Quality Responses to Consecutive Cuts of Basil Crop 124
Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach 124
Hydrodynamic computational analysis of pasta extrusion 124
Studio delle preferenze del consumatore relative a zuppe vegetali 123
Effect of solid concentration on structure and properties of chitosan-caseinate blend films 123
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview 122
Studio e modellazione della shelf-life di alimenti confezionati in atmosfera protettiva 121
Applicazione di film edibili a base di pectine: Riduzione dell'assorbimento di olio durante la frittura 120
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 120
Basil (Ocimum basilicum L.) Leaves as a Source of Bioactive Compounds 119
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 119
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven 118
Totale 14.578
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Categoria #
all - tutte 124.792
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 124.792
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.768 0 0 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
2025/202615.549 1.731 1.171 1.504 1.369 2.751 571 1.725 1.013 1.851 1.152 375 336
2026/20271.815 496 673 646 0 0 0 0 0 0 0 0 0
Totale 37.397