IRIS
INNOCENTE, Nadia
 Distribuzione geografica
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Continente #
NA - Nord America 10.426
EU - Europa 5.227
AS - Asia 5.193
SA - Sud America 800
Continente sconosciuto - Info sul continente non disponibili 356
AF - Africa 81
OC - Oceania 9
Totale 22.092
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Nazione #
US - Stati Uniti d'America 10.158
SG - Singapore 3.017
IT - Italia 2.648
CN - Cina 867
UA - Ucraina 688
BR - Brasile 627
DE - Germania 401
HK - Hong Kong 371
VN - Vietnam 318
RU - Federazione Russa 262
FI - Finlandia 255
FR - Francia 222
GB - Regno Unito 151
CA - Canada 131
SE - Svezia 113
IE - Irlanda 111
IN - India 106
NL - Olanda 102
BD - Bangladesh 100
LT - Lituania 84
TR - Turchia 78
KR - Corea 71
AR - Argentina 59
MX - Messico 40
PL - Polonia 38
IQ - Iraq 35
ES - Italia 29
JP - Giappone 28
BE - Belgio 26
EC - Ecuador 26
ID - Indonesia 25
ZA - Sudafrica 23
CO - Colombia 19
VE - Venezuela 18
AT - Austria 17
JM - Giamaica 17
PK - Pakistan 17
CL - Cile 16
HN - Honduras 15
IL - Israele 15
PY - Paraguay 15
RO - Romania 15
AZ - Azerbaigian 13
PH - Filippine 13
MY - Malesia 12
SA - Arabia Saudita 12
AE - Emirati Arabi Uniti 11
CH - Svizzera 11
GT - Guatemala 11
CR - Costa Rica 10
GR - Grecia 10
MA - Marocco 10
UY - Uruguay 10
SV - El Salvador 9
TT - Trinidad e Tobago 9
UZ - Uzbekistan 9
IR - Iran 8
KE - Kenya 8
LV - Lettonia 8
NI - Nicaragua 8
TN - Tunisia 8
JO - Giordania 7
TG - Togo 7
TW - Taiwan 7
GP - Guadalupe 6
LB - Libano 6
OM - Oman 6
PE - Perù 6
TH - Thailandia 6
AU - Australia 5
DZ - Algeria 5
EG - Egitto 5
EU - Europa 5
HU - Ungheria 5
KZ - Kazakistan 5
NP - Nepal 5
AL - Albania 4
BO - Bolivia 4
CZ - Repubblica Ceca 4
HR - Croazia 4
KG - Kirghizistan 4
KW - Kuwait 4
BS - Bahamas 3
DO - Repubblica Dominicana 3
EE - Estonia 3
NZ - Nuova Zelanda 3
PR - Porto Rico 3
PT - Portogallo 3
SK - Slovacchia (Repubblica Slovacca) 3
AM - Armenia 2
BB - Barbados 2
BG - Bulgaria 2
BH - Bahrain 2
BY - Bielorussia 2
DK - Danimarca 2
ET - Etiopia 2
GE - Georgia 2
GM - Gambi 2
NG - Nigeria 2
PS - Palestinian Territory 2
Totale 21.717
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Città #
Ashburn 932
Singapore 886
Woodbridge 810
Fairfield 630
San Jose 601
Chandler 575
Ann Arbor 573
Houston 517
Jacksonville 480
Beijing 430
Council Bluffs 410
Hong Kong 369
Dearborn 289
Wilmington 270
Seattle 263
Cambridge 201
Los Angeles 193
Boardman 185
Milan 155
New York 155
Udine 124
Lauterbourg 123
Ho Chi Minh City 119
Princeton 116
Dublin 106
Dallas 101
Santa Clara 93
Rome 87
Vilnius 76
Seoul 71
Hefei 70
Buffalo 66
Hanoi 65
The Dalles 65
São Paulo 62
San Diego 48
Trieste 47
Munich 44
Izmir 42
Bologna 38
Phoenix 37
Naples 35
Orem 35
Redondo Beach 35
Montreal 34
Bari 33
Florence 32
Helsinki 31
Norwalk 31
Warsaw 30
Brooklyn 29
Frankfurt am Main 29
Denver 28
Chennai 26
Ottawa 26
Turin 26
Des Moines 25
Toronto 25
Belo Horizonte 24
Brussels 24
San Francisco 24
Tokyo 24
Ogden 23
Redmond 23
Atlanta 22
Kunming 22
London 21
Rio de Janeiro 21
Stockholm 20
Venice 20
Verona 20
Boston 19
Chicago 19
Falls Church 19
North Bergen 19
Da Nang 17
Düsseldorf 17
Guangzhou 16
Nanjing 16
Palermo 16
Brescia 15
Baghdad 14
Brasília 14
Dhaka 14
Poplar 14
Haiphong 12
Johannesburg 12
Messina 12
Mexico City 12
Mumbai 12
Padova 12
Amsterdam 11
Baku 11
Kingston 11
Miami 11
Modena 11
Quito 11
Vienna 11
Bergamo 10
Catania 10
Totale 11.720
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Nome #
Yogurt prodotto con ceppo autoctono di Lactobacillus rhamnosus isolato da lattoinnesto naturale. 1.907
Effect of High Pressure Homogenization on Droplet Size Distribution and Rheological Properties of Ice Cream Mixes 336
HPLC profile and dynamic surface properties of the proteose-peptone fraction from bovine milk and from whey protein concentrate 304
Dynamic surface properties of the proteose-peptone fraction of bovine milk 302
The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process 287
Typical aromatic profiles of few niche cheeses 277
Profilo sensoriale del formaggio Montasio a diversi tempi di stagionatura 275
Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution 269
Langmuir film balance study of the surface properties of a soluble fraction of milk fat-globule membrane 258
La cucina friulana dopo l'unità d'Italia 246
Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone 244
Characterization of a traditional semi-hard italian cheese produced by soaking in wine 239
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 223
Composition and nutritional value of donkey milk 214
Influenza della frazione dei proteoso peptoni sulla formazione della schiuma del latte 211
Dynamic high pressure induced gelation in milk protein model systems 207
Correlation Among instrumental texture, chemical composition and presence of characteristic holes in a semi-hard italian cheese 206
Effects of ozone processing on chemical, structural and functional properties of whey protein isolate 205
Fatty acid profile of cheese produced with milk from cows grazing on mountain pastures 201
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 201
A rapid method for the quantitative determination of short chain free volatile fatty acids from cheese 200
Identification of milk origin and process-induced changes in milk by stable isotope ratio mass spectrometry 200
Isolamento da colture autoctone, caratterizzazione ed utilizzo di Lactobacillus rhamnosus nella produzione di yogurt 199
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese 198
Automatic milking system in the Protected Designation of Origin Montasio cheese production chain: Effects on milk and cheese quality 197
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 196
Use of ozone in production chain of high moisture Mozzarella cheese 195
Texture profiles of Montasio cheese 193
Proteose-peptone whey fraction as emulsifier in ice-cream preparation 192
Biogenic amines in parmigiano reggiano cheese [Presenza di amine biogene nel formaggio parmigiano reggiano] 191
Characterisation by SPME-GC of the volatile profile of PDO Montasio cheese during ripening 188
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity. 188
Feasibility of the SPME method for the determination of the aroma retention capacity of proteose peptone milk protein fraction at different pH values 185
Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions 183
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream 182
Occurrence of D-amino acids in a typical semi-hard cheese 181
Formation of biogenic amines in a typical semihard Italian cheese 181
Antimicrobial effect of oxidative technologies in food processing: an overview 181
Efficacy of ozonation on microbial counts in used brines for cheesemaking 180
Il Ruolo della “salmuerie” nella maturazione del formaggio Asino 174
Presence of biogenic amines in a traditional salted Italian cheese 174
Effect of ripening temperature on the maturation of Montasio cheese 173
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing 172
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 171
Free amino acids and water-soluble nitrogen as a ripening indices in Montasio cheese 170
Aroma retention capacity of different whey protein concentrates 170
Improvement of emulsion characteristics in low fat butter 166
Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains 164
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt 164
Characterisation of “Pecorino D’Abruzzo” ripened under bran 163
Effect of atmospheric pressure cold plasma (ACP) on activity and structure of alkaline phosphatase 162
Emulsifying properties of the total fraction and the hydrophobic fraction of bovine milk proteose-peptones 161
Determination of biogenic amines in cheese using HPLC technique and direct derivatization of acid extract 161
Rheological properties of model dairy emulsions as affected by high pressure omogenization 160
Effetto di colture autoctone di Staphylococcaceae coagulasi-negative sulle caratteristiche chimico-fisiche e microbiologiche di formaggi tipo Latteria 160
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 154
The presence of biogenic amines in cheese 153
Caratterizzazione chimica del formaggio prodotto in malghe del Friuli Venezia Giulia 149
Composition and nutritional value of donkey milk 149
Design of emulsion-based delivery systems for probiotic bacteria 148
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 144
Utilizzo delle proteine del siero come emulsionanti in burro leggero 143
Potenzialità dei trattamenti con ozono nella produzione di mozzarella 142
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 142
Effect of high pressure homogenization on structure in model dairy emulsion systems 141
Effect of a post-processing phase on the volatile flavour compounds of Asino cheese 137
Rheological properties of milk protein solutions after thermal treatment and high pressure homogenization 136
Ricerca della presenza di amine biogene nel Parmigiano Reggiano 134
Aspects of Milk and Milk Foams on Dairy Based Espresso Drinks 134
Digestive protection of probiotic Lacticaseibacillus rhamnosus in Ricotta cheese by monoglyceride structured emulsions 133
Applicazione della tomografia a risonanza magnetica nello studio dei processi di maturazione del prosciutto di San Daniele 132
Trattamenti del latte con luce pulsata: dati preliminari 132
Gamma-aminobutyric acid as an indicator of fermentative processes responsible for the formation of holes typical in Montasio cheese 130
Applicazione dell’analisi sensoriale descrittiva nella valutazione dell’effetto di alcune varianti tecnologiche sulle caratteristiche del formaggio Montasio 130
Impiego della caseina ottenuta per ultrafiltrazione come ingrediente funzionale nella preparazione del gelato artigianale 129
Progress in milk fat globule membrane research: a review. 129
An integrated approach to explore the microbial biodiversity of natural milk cultures for cheesemaking 128
Attualita' dei prodotti agroalimentari tradizionali 128
L’analisi sensoriale come parametro di qualità nelle produzioni casearie DOP 125
Le proprietà funzionali delle proteine del latte e loro prospettive di impiego 125
Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions 124
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates 123
I componenti del latte nei prodotti della tradizione ed in formulazioni alimentari di nuova concezione 123
Influence of the dipping step in wine on the characteristics of a traditional italian cheese 123
Lacticaseibacillus casei as Anti-blowing Agents: Impact on the Evolution of Ripening and Sensory Profile of Montasio Cheese 121
Effect of different biopolymer-based structured systems on the survival of probiotic strains during storage and in vitro digestion 121
Qualità e tutela dei prodotti caseari della Carnia e della Val Canale Canal del Ferro: il progetto "in mont" 120
Saggi preliminari di valutazione di sistemi alternativi per il controllo dello sviluppo di muffe superficiali nel formaggio Provolone Valpadana 120
Presenza di amine biogene nel formaggio prodotto in malga 118
Nuovo Cibario del Friuli Venezia Giulia: atlante dei prodotti della tradizione 118
Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy 118
Integrated approach to explore the microbial biodiversity of natural milk cultures for Montasio cheese production 117
Influenza di alcuni fattori tecnologici sulle caratteristiche dei formaggi del Friuli 117
Impiego di basse temperature per il controllo del gonfiore tardivo nel formaggio Montasio 114
Utilizzo del lattoinnesto naturale nella produzione del formaggio Montasio 114
Influenza del trattamento di superficie sul procedere dei processi della maturazione e su alcune caratteristiche reologiche del formaggio Provolone 111
Effetto di un sistema automatico di mungitura su alcune caratteristiche del latte e sulla tipicita’ del formaggio Montasio 111
Verifica del contributo dei substrati colturali sulla resa in formaggio 109
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 108
Problematiche relative alla concentrazione per osmosi inversa di sieri di differente provenienza 106
Totale 18.650
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Categoria #
all - tutte 72.242
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 72.242
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022820 0 0 0 0 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
2026/20271.907 186 411 517 776 17 0 0 0 0 0 0 0
Totale 22.092