IRIS
INNOCENTE, Nadia
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 9.009
AS - Asia 5.140
EU - Europa 4.975
SA - Sud America 776
AF - Africa 78
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 5
Totale 19.992
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.835
SG - Singapore 3.013
IT - Italia 2.524
CN - Cina 859
UA - Ucraina 686
BR - Brasile 612
DE - Germania 398
HK - Hong Kong 370
VN - Vietnam 314
FI - Finlandia 254
RU - Federazione Russa 243
FR - Francia 222
GB - Regno Unito 136
SE - Svezia 112
IE - Irlanda 109
IN - India 106
BD - Bangladesh 98
NL - Olanda 96
CA - Canada 95
TR - Turchia 73
KR - Corea 71
AR - Argentina 56
MX - Messico 40
PL - Polonia 37
IQ - Iraq 35
ES - Italia 28
BE - Belgio 26
EC - Ecuador 26
JP - Giappone 24
ZA - Sudafrica 23
ID - Indonesia 22
AT - Austria 17
CO - Colombia 17
PK - Pakistan 17
CL - Cile 16
PY - Paraguay 15
RO - Romania 15
VE - Venezuela 15
AZ - Azerbaigian 13
PH - Filippine 13
JM - Giamaica 12
LT - Lituania 12
SA - Arabia Saudita 12
MY - Malesia 11
CH - Svizzera 10
GR - Grecia 10
MA - Marocco 10
UY - Uruguay 10
AE - Emirati Arabi Uniti 9
UZ - Uzbekistan 9
IR - Iran 8
KE - Kenya 8
LV - Lettonia 8
TN - Tunisia 8
TG - Togo 7
TW - Taiwan 7
LB - Libano 6
OM - Oman 6
PE - Perù 6
AU - Australia 5
CR - Costa Rica 5
DZ - Algeria 5
EG - Egitto 5
EU - Europa 5
HN - Honduras 5
HU - Ungheria 5
KZ - Kazakistan 5
NP - Nepal 5
CZ - Repubblica Ceca 4
HR - Croazia 4
JO - Giordania 4
KG - Kirghizistan 4
KW - Kuwait 4
NI - Nicaragua 4
TH - Thailandia 4
AL - Albania 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
IL - Israele 3
NZ - Nuova Zelanda 3
PT - Portogallo 3
SK - Slovacchia (Repubblica Slovacca) 3
SV - El Salvador 3
AM - Armenia 2
BG - Bulgaria 2
BH - Bahrain 2
BY - Bielorussia 2
DK - Danimarca 2
ET - Etiopia 2
GE - Georgia 2
GM - Gambi 2
GT - Guatemala 2
SN - Senegal 2
TJ - Tagikistan 2
TT - Trinidad e Tobago 2
AO - Angola 1
BB - Barbados 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BT - Bhutan 1
Totale 19.976
Salva come PNG Salva come JPEG
Città #
Singapore 882
Woodbridge 809
Ashburn 756
Fairfield 630
Chandler 575
Ann Arbor 573
Houston 513
Jacksonville 478
Beijing 426
San Jose 411
Hong Kong 368
Dearborn 289
Wilmington 270
Seattle 262
Cambridge 201
Boardman 185
Council Bluffs 170
Los Angeles 152
New York 140
Milan 137
Lauterbourg 123
Udine 122
Ho Chi Minh City 117
Princeton 116
Dublin 106
Dallas 92
Rome 82
Seoul 71
Hefei 70
The Dalles 65
Hanoi 64
Buffalo 61
Santa Clara 59
São Paulo 56
Trieste 47
San Diego 46
Munich 44
Izmir 42
Bologna 36
Redondo Beach 35
Helsinki 31
Bari 30
Orem 30
Warsaw 30
Florence 29
Naples 29
Norwalk 29
Frankfurt am Main 28
Montreal 28
Chennai 26
Ottawa 26
Turin 26
Des Moines 25
Belo Horizonte 24
Brussels 24
Tokyo 24
Ogden 23
Redmond 23
Kunming 22
Denver 20
Venice 20
Verona 20
Falls Church 19
Stockholm 19
Rio de Janeiro 18
Da Nang 17
Düsseldorf 17
Phoenix 17
Toronto 17
Brooklyn 16
Guangzhou 16
London 16
Nanjing 16
Boston 15
Brescia 15
Palermo 15
Atlanta 14
Baghdad 14
Dhaka 14
Poplar 14
Brasília 12
Chicago 12
Johannesburg 12
Messina 12
Mexico City 12
Mumbai 12
Padova 12
San Francisco 12
Amsterdam 11
Baku 11
Haiphong 11
Quito 11
Vienna 11
Catania 10
City of London 10
Genoa 10
Modena 10
Montevideo 10
Saronno 10
Scafati 10
Totale 10.758
Salva come PNG Salva come JPEG
Nome #
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.859
Effect of High Pressure Homogenization on Droplet Size Distribution and Rheological Properties of Ice Cream Mixes 326
HPLC profile and dynamic surface properties of the proteose-peptone fraction from bovine milk and from whey protein concentrate 296
Dynamic surface properties of the proteose-peptone fraction of bovine milk 287
The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process 278
Typical aromatic profiles of few niche cheeses 269
Profilo sensoriale del formaggio Montasio a diversi tempi di stagionatura 262
Langmuir film balance study of the surface properties of a soluble fraction of milk fat-globule membrane 246
Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution 246
La cucina friulana dopo l'unità d'Italia 237
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 221
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 212
Influenza della frazione dei proteoso peptoni sulla formazione della schiuma del latte 204
Dynamic high pressure induced gelation in milk protein model systems 202
Composition and nutritional value of donkey milk 198
Characterization of a traditional semi-hard italian cheese produced by soaking in wine 197
Effects of ozone processing on chemical, structural and functional properties of whey protein isolate 196
Identification of milk origin and process-induced changes in milk by stable isotope ratio mass spectrometry 193
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 191
Use of ozone in production chain of high moisture Mozzarella cheese 190
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 188
A rapid method for the quantitative determination of short chain free volatile fatty acids from cheese 187
Fatty acid profile of cheese produced with milk from cows grazing on mountain pastures 186
Automatic milking system in the Protected Designation of Origin Montasio cheese production chain: Effects on milk and cheese quality 185
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 185
Proteose-peptone whey fraction as emulsifier in ice-cream preparation 183
Correlation Among instrumental texture, chemical composition and presence of characteristic holes in a semi-hard italian cheese 183
Texture profiles of Montasio cheese 181
Characterisation by SPME-GC of the volatile profile of PDO Montasio cheese during ripening 178
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 177
Feasibility of the SPME method for the determination of the aroma retention capacity of proteose peptone milk protein fraction at different pH values 176
Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions 173
Antimicrobial effect of oxidative technologies in food processing: an overview 171
Occurrence of D-amino acids in a typical semi-hard cheese 169
Formation of biogenic amines in a typical semihard Italian cheese 168
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 166
Efficacy of ozonation on microbial counts in used brines for cheesemaking 165
Presence of biogenic amines in a traditional salted Italian cheese 164
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 164
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 162
Il Ruolo della “salmuerie” nella maturazione del formaggio Asino 161
Effect of ripening temperature on the maturation of Montasio cheese 161
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 161
Free amino acids and water-soluble nitrogen as a ripening indices in Montasio cheese 157
Aroma retention capacity of different whey protein concentrates 156
Characterisation of “Pecorino D’Abruzzo” ripened under bran 155
Improvement of emulsion characteristics in low fat butter 153
Emulsifying properties of the total fraction and the hydrophobic fraction of bovine milk proteose-peptones 153
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 152
Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract 151
Rheological properties of model dairy emulsions as affected by high pressure omogenization 147
The presence of biogenic amines in cheese 145
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 145
Composition and nutritional value of donkey milk 144
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 143
Effect of atmospheric pressure cold plasma (ACP) on activity and structure of alkaline phosphatase 143
Design of emulsion-based delivery systems for probiotic bacteria 143
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 139
Potenzialità dei trattamenti con ozono nella produzione di mozzarella 138
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 138
Effect of high pressure homogenization on structure in model dairy emulsion systems 135
Rheological properties of milk protein solutions after thermal treatment and high pressure homogenization 133
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 132
Caratterizzazione chimica del formaggio prodotto in malghe del Friuli Venezia Giulia 129
Utilizzo delle proteine del siero come emulsionanti in burro leggero 129
Aspects of Milk and Milk Foams on Dairy Based Espresso Drinks 127
Applicazione della tomografia a risonanza magnetica nello studio dei processi di maturazione del prosciutto di San Daniele 127
Ricerca della presenza di amine biogene nel Parmigiano Reggiano 126
Applicazione dell’analisi sensoriale descrittiva nella valutazione dell’effetto di alcune varianti tecnologiche sulle caratteristiche del formaggio Montasio 123
Trattamenti del latte con luce pulsata: dati preliminari 122
Effect of a post-processing phase on the volatile flavour compounds of Asino cheese 121
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 121
Attualita' dei prodotti agroalimentari tradizionali 120
Influence of the dipping step in wine on the characteristics of a traditional italian cheese 119
Impiego della caseina ottenuta per ultrafiltrazione come ingrediente funzionale nella preparazione del gelato artigianale 115
Gamma-aminobutyric acid as an indicator of fermentative processes responsible for the formation of holes typical in Montasio cheese 114
Le proprietà funzionali delle proteine del latte e loro prospettive di impiego 113
Qualità e tutela dei prodotti caseari della Carnia e della Val Canale Canal del Ferro: il progetto "in mont" 113
Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions 112
Nuovo Cibario del Friuli Venezia Giulia: atlante dei prodotti della tradizione 112
Progress in milk fat globule membrane research: a review. 112
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese 110
L’analisi sensoriale come parametro di qualità nelle produzioni casearie DOP 110
Saggi preliminari di valutazione di sistemi alternativi per il controllo dello sviluppo di muffe superficiali nel formaggio Provolone Valpadana 110
Influenza di alcuni fattori tecnologici sulle caratteristiche dei formaggi del Friuli 110
Integrated approach to explore the microbial biodiversity of natural milk cultures for Montasio cheese production 109
I componenti del latte nei prodotti della tradizione ed in formulazioni alimentari di nuova concezione 109
Utilizzo del lattoinnesto naturale nella produzione del formaggio Montasio 107
Effetto di un sistema automatico di mungitura su alcune caratteristiche del latte e sulla tipicita’ del formaggio Montasio 107
Presenza di amine biogene nel formaggio prodotto in malga 106
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 105
Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy 105
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 104
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates 103
Formaggi semiduri 102
Impiego di basse temperature per il controllo del gonfiore tardivo nel formaggio Montasio 101
Influenza del trattamento di superficie sul procedere dei processi della maturazione e su alcune caratteristiche reologiche del formaggio Provolone 100
Problematiche relative alla concentrazione per osmosi inversa di sieri di differente provenienza 98
Profilo aromatico dello yogurt prodotto con colture autoctone di Lactobacillus Rhamnosus 98
Retention of aroma compounds by whey proteins in a model yogurt system 95
Totale 17.350
Salva come PNG Salva come JPEG
Categoria #
all - tutte 66.286
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 66.286
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.116 46 121 46 83 37 47 51 68 41 163 263 150
2022/20231.387 134 134 21 177 139 283 19 107 190 51 70 62
2023/2024850 76 50 44 40 55 126 42 82 62 66 78 129
2024/20254.239 123 233 136 155 216 159 226 171 323 214 1.163 1.120
2025/20265.645 541 523 420 586 890 448 621 166 391 560 360 139
2026/2027153 153 0 0 0 0 0 0 0 0 0 0 0
Totale 20.338