IRIS
MANZO, NADIA
 Distribuzione geografica
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Continente #
NA - Nord America 565
EU - Europa 547
AS - Asia 287
AF - Africa 13
SA - Sud America 7
Totale 1.419
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Nazione #
US - Stati Uniti d'America 555
IT - Italia 467
CN - Cina 95
VN - Vietnam 80
SG - Singapore 79
IN - India 19
DE - Germania 17
FI - Finlandia 14
CI - Costa d'Avorio 11
IE - Irlanda 11
CA - Canada 9
HK - Hong Kong 8
CL - Cile 6
ES - Italia 6
PT - Portogallo 6
FR - Francia 5
RU - Federazione Russa 4
CH - Svizzera 3
GB - Regno Unito 3
IR - Iran 3
NL - Olanda 3
RO - Romania 3
AT - Austria 1
BB - Barbados 1
BR - Brasile 1
CZ - Repubblica Ceca 1
EG - Egitto 1
GH - Ghana 1
GR - Grecia 1
LT - Lituania 1
MY - Malesia 1
SE - Svezia 1
TR - Turchia 1
TW - Taiwan 1
Totale 1.419
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Città #
Napoli 244
Chandler 106
Dong Ket 80
Singapore 65
Ashburn 51
Santa Clara 31
Nanjing 30
Millbury 29
Beijing 26
Princeton 26
Pune 19
Des Moines 17
Naples 17
Seattle 12
Boston 11
Rome 10
Formia 9
Ottawa 9
Hong Kong 8
Wilmington 8
Dallas 7
Lucca 7
Leiria 6
Udine 6
Jiaxing 5
Redwood City 5
San Giorgio a Cremano 5
Santiago 5
Shenyang 5
Boscoreale 4
Casoria 4
Nanchang 4
Brusciano 3
Castel San Giorgio 3
Caulonia 3
Gorgonzola 3
Hebei 3
Milan 3
Padova 3
Sennori 3
Torino 3
Wuhan 3
Ariano Irpino 2
Barcelona 2
Bari 2
Bologna 2
Bucharest 2
Cortona 2
Nocera Inferiore 2
Norwalk 2
Rimini 2
Tianjin 2
Toenisvorst 2
Uhlingen-Birkendorf 2
Vico Equense 2
Washington 2
Woodbridge 2
Zaragoza 2
Zurich 2
Alghero 1
Altamura 1
Boardman 1
Bova Marina 1
Bridgetown 1
Brno 1
Buffalo 1
Changsha 1
Chicago 1
Clifton 1
Dearborn 1
Dublin 1
Duncan 1
Düsseldorf 1
Esslingen am Neckar 1
Fremont 1
Frignano 1
Fuzhou 1
Grammichele 1
Groningen 1
Helsinki 1
Izmir 1
Jiangmen 1
Jinan 1
Kaunas 1
Lawrence 1
Los Angeles 1
Madrid 1
Montecorvino Rovella 1
Parma 1
Pesaro 1
Pirmasens 1
Ponte San Giovanni 1
Quzhou 1
Redmond 1
San Donato Milanese 1
San Gennaro Vesuviano 1
San Giorgio A Cremano 1
Selargius 1
Seregno 1
Shanghai 1
Totale 976
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Nome #
Comparison of frying performance of olive oil, bi-fractionated palm oil and sunflower oil 93
Caratterizzazione mediante GC/MS di oli essenziali per uso alimentare 89
Degradation kinetic (D100) of lycopene during the thermal treatment of concentrated tomato paste 87
Impact of traditional and microwave roasting on chemical composition of hazelnut cultivar ‘Tonda di Giffoni’ 85
On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese 77
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 68
A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit 67
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 63
Comparative Chemical Compositions of Fresh and Stored Vesuvian PDO “Pomodorino Del Piennolo” Tomato and the Ciliegino Variety 62
Performance of a protein extracted from potatoes for fining of white musts 58
The effects of probiotics and prebiotics on the fatty acid profile and conjugated linoleic acid content of fermented cow milk 57
Evaluation of microfiltration and heat treatment on the microbiological characteristics, phenolic composition and volatile compound profile of pomegranate (Punica granatum L.) juice 57
The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese 55
Effects of α-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. 54
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 51
Peas may be a candidate crop for integrating silvoarable systems and dairy buffalo farming in southern Italy 51
Caratterizzazione della componente organica volatile del vino Catalanesca del Monte Somma IGT 49
Evoluzione della furosina nel trattamento termico del latte di bufala 48
Identification markers based on fatty acid composition to differentiate between roasted Arabica and Canephora (Robusta) coffee varieties in mixtures 46
Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system 44
Effect of size and toasting degree of oak chips used for winemaking on the ellagitannin content and on the acutissimin formation 42
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 40
Stabilità termo-ossidativa di oli di girasole “alto oleici” nella frittura prolungata e discontinua 37
Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment 32
Identification of possible markers for traceability of frozen curd in mozzarella di bufala campana PDO cheese 29
Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment 28
Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste 28
Influence of ripening on chemical characteristics of a traditional Italian cheese: Provolone del Monaco 20
Totale 1.517
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Categoria #
all - tutte 4.971
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 4.971
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202088 0 0 0 0 23 11 4 2 4 7 32 5
2020/2021235 3 1 1 4 3 8 108 5 11 7 3 81
2021/2022149 5 0 0 4 0 2 3 9 16 18 34 58
2022/2023231 27 12 11 21 37 28 2 23 47 5 16 2
2023/2024269 8 31 31 7 23 49 9 28 14 16 36 17
2024/2025122 37 21 5 11 48 0 0 0 0 0 0 0
Totale 1.517