IRIS
MOZZON, Massimo
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 8.694
EU - Europa 4.477
AS - Asia 3.474
SA - Sud America 784
Continente sconosciuto - Info sul continente non disponibili 414
AF - Africa 179
OC - Oceania 15
Totale 18.037
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.484
IT - Italia 1.269
SG - Singapore 1.129
VN - Vietnam 631
CN - Cina 620
RU - Federazione Russa 613
BR - Brasile 608
DE - Germania 473
UA - Ucraina 446
HK - Hong Kong 322
IE - Irlanda 317
SE - Svezia 308
FR - Francia 292
FI - Finlandia 177
TR - Turchia 164
DK - Danimarca 154
GB - Regno Unito 147
BD - Bangladesh 133
CA - Canada 119
IN - India 103
KR - Corea 91
CI - Costa d'Avorio 59
PL - Polonia 55
AR - Argentina 51
MX - Messico 46
ID - Indonesia 41
JP - Giappone 41
ES - Italia 37
IQ - Iraq 37
NL - Olanda 37
CO - Colombia 32
MA - Marocco 32
ZA - Sudafrica 32
PK - Pakistan 30
EC - Ecuador 29
AT - Austria 26
BE - Belgio 20
HU - Ungheria 20
PH - Filippine 18
CL - Cile 17
MY - Malesia 17
CH - Svizzera 15
SA - Arabia Saudita 15
UZ - Uzbekistan 15
AU - Australia 14
KE - Kenya 12
PT - Portogallo 12
PY - Paraguay 12
DZ - Algeria 11
UY - Uruguay 11
EG - Egitto 10
PE - Perù 10
VE - Venezuela 10
CR - Costa Rica 9
TH - Thailandia 9
CZ - Repubblica Ceca 8
KZ - Kazakistan 8
AE - Emirati Arabi Uniti 7
EU - Europa 7
GT - Guatemala 7
JM - Giamaica 7
LT - Lituania 7
OM - Oman 7
AL - Albania 6
AZ - Azerbaigian 6
GR - Grecia 6
RO - Romania 6
TT - Trinidad e Tobago 6
BG - Bulgaria 5
ET - Etiopia 5
JO - Giordania 5
RS - Serbia 5
SK - Slovacchia (Repubblica Slovacca) 5
BO - Bolivia 4
IL - Israele 4
LB - Libano 4
PA - Panama 4
TN - Tunisia 4
DO - Repubblica Dominicana 3
SY - Repubblica araba siriana 3
AO - Angola 2
EE - Estonia 2
GA - Gabon 2
HN - Honduras 2
HR - Croazia 2
IR - Iran 2
KG - Kirghizistan 2
KH - Cambogia 2
LY - Libia 2
MU - Mauritius 2
A1 - Anonimo 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BH - Bahrain 1
BN - Brunei Darussalam 1
GE - Georgia 1
GH - Ghana 1
GP - Guadalupe 1
KN - Saint Kitts e Nevis 1
Totale 17.611
Salva come PNG Salva come JPEG
Città #
Ashburn 1.369
Singapore 698
Chandler 652
Jacksonville 495
San Jose 465
Council Bluffs 342
Des Moines 339
Dallas 323
Dublin 316
Fairfield 315
Hong Kong 311
Boardman 280
New York 214
Ho Chi Minh City 201
Wilmington 192
Beijing 182
Munich 171
The Dalles 166
Marche 150
Redmond 147
Hanoi 146
Woodbridge 146
Seattle 139
Ann Arbor 134
Houston 131
Los Angeles 125
Princeton 120
Lawrence 117
Lauterbourg 116
San Mateo 109
Centro 102
Cambridge 97
Moscow 96
Ancona 77
Helsinki 70
Milan 67
Turin 64
Abidjan 59
Buffalo 59
Ottawa 55
São Paulo 54
Hefei 52
San Diego 50
Chicago 49
Orem 42
Santa Clara 42
Rome 40
Da Nang 39
London 39
Tolentino 38
Phoenix 35
Strasbourg 34
Nuremberg 31
Washington 31
Columbus 29
Guangzhou 27
Haiphong 27
Tokyo 26
Chennai 25
Kraków 25
Turku 25
Brooklyn 24
Naples 23
Shanghai 22
Atlanta 21
Frankfurt am Main 19
Toronto 19
Warsaw 19
Brussels 18
Denver 18
Salt Lake City 18
Manchester 17
Mexico City 17
Pune 17
San Francisco 17
Wuhan 17
Baghdad 16
Johannesburg 16
Montreal 16
Stockholm 15
Rio de Janeiro 14
Vienna 14
Amsterdam 13
Jesi 13
Brasília 12
Dhaka 12
Jakarta 12
Palermo 12
Bari 11
Castelfidardo 11
Charlotte 11
Faisalabad 11
Guayaquil 11
Jiaxing 11
Quito 11
Santiago 11
Tashkent 11
Bologna 10
Campinas 10
Can Tho 10
Totale 10.697
Salva come PNG Salva come JPEG
Nome #
Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal 442
Metodo per la determinazione degli acidi liberi in piccoli campioni. Applicazione nell'olio estratto dalla drupa di olivo 381
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring 302
Differenze nel profilo acidico tra varietà di frumento antiche e moderne 297
Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation 281
Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves 222
Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union 217
Use of Tenebrio molitor (L.) larvae for bio-recovering of olive oil industry solid wastes 216
Composizione della drupa di olivo, alcune fasi del processo di trasformazione e qualità degli oli vergini 215
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All. 210
Valorization of Foods: From Tradition to Innovation 210
Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution 207
Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae 205
Acidi grassi di particolare interesse nutrizionale (omega3, trans e CLA) nel latte di ovini 199
Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread 195
Crude palm oil from interspecific hybrid Elaeis oleifera×Elaeis guineensis: Fatty acid regiodistribution and molecular species of glycerides 194
Simultaneous quantitation of nicotinamide riboside, nicotinamide mononucleotide and nicotinamide adenine dinucleotide in milk by a novel enzyme-coupled assay 191
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese 191
Consumer preferences and willingness to pay for organic sparkling mock wines 187
Effect of information on consumer preferences and willingness-to-pay for sparkling mock wines 184
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks 182
Antifungal activity of essential oils on yeast isolates from filling creams [Attività anti fungina di oli essenziali su isolati di lievito da creme di farcitura] 177
Clotting properties of onopordum tauricum (willd.) aqueous extract in milk of different species 177
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing 175
Consumer preferences and willingness to pay of organic sparkling mock wines: results from a two-step study. 175
A comparative study of triacylglycerols molecular species composition in equine and human milks 175
Crithmum maritimum L.: First Results on Phenological Development and Biomass Production in Mediterranean Areas. 170
Study of the fungal dynamics of a raw ewe's milk Pecorino cheese traditionally produced in a foothills area of the Marche region (Central Italy) 168
Occurrence of biogenic amines in beers produced with malted organic Emmer wheat (Triticum dicoccum) 166
Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry 164
Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile 163
Comparison between fatty acid profiles of old and modern varieties of T. turgidum and T. aestivum : A case study in central Italy 162
A Study on the Lipidic Fraction Extracted from High Oleic Sunflower Seeds (Helianthus annuus L.) during the Ripening Process 160
Cricket Powder-Based Bread: A Real Opportunity for Dietary High Quality Nutrients Intake? 160
Brewing quality of hop varieties cultivated in central Italy based on multivolatile fingerprinting and bitter acid content 160
Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients 159
Effect of Breed on Fatty Acid Composition of Meat and Subcutaneous Adipose Tissue of Light Lambs 159
Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking 158
Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet 153
High resolution mass approach to characterize refrigerated black truffles stored under different storage atmospheres 152
Effect of planting density in two thistle species used for vegetable rennet production in marginal mediterranean areas 152
Authentication of coffee blends 150
The use of information and communications technology (ICT) in food engineering: review and perspectives. 150
Discrimination among varieties of Triticum turgidum subspecies (dicoccon, turanicum and durum) based on the fatty acid profile 148
Distribuzione posizionale degli acidi grassi di interesse nutrizionale (polinsaturi n-3, isomeri trans, isomeri coniugati dell’acido linoleico) nei trigliceridi del latte di ovini alimentati con mangimi arricchiti di acidi grassi polinsaturi 147
Crude palm oil from interspecific hybrid Elaeis oleifera × E. guineensis: Alcoholic constituents of unsaponifiable matter 146
Structure-composition relationships of the Traditional Balsamic Vinegar of Modena close to Jamming Transition (Part II): Threshold Control Parameters 146
Bioavailability of w3 fatty acids in meat and dairy products: The Regione Marche project [Trasferimento degli acidi grassi w3 nelle carni e nei prodotti lattiero-caseari: progetto Regione Marche] 144
Volatiles emitted by resistance inducer-treated grapevines affect Hyalesthes obsoletus behavioural responses 144
The herbaceous character of wines 143
Current knowledge on interspecific hybrid palm oils as food and food ingredient 142
Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste 139
Tree-to-tree variability in fruits and kernels of a Balanites aegyptiaca (L.) Del. population grown in Sudan 138
Electrospray ionization tandem mass spectrometry analysis of triacylglycerols molecular species in camel milk (Camelus dromedarius) 135
Hypobaric Packaging Prolongs the Shelf Life of Refrigerated Black Truffles (Tuber melanosporum) 134
Fatty acids composition of plasma phospholipids and triglycerides in children with cystic fibrosis. The effect of dietary supplementation with an olive and soybean oils mixture. 133
Aspetti nutrizionali e condizioni clinico-patologiche: attualità e possibilità terapeutiche 133
Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration 130
Effect of dietary fish oil supplements on levels of n-3 polyunsaturated fatty acids, trans acids and conjugated linoleic acid in ewe milk. 129
Breadmaking potential of wheat flour enriched with meaworms (Tenebrio molitor L.) started with sourdough and baker’s yeast 129
Survey on the willingness to consume insect-based foods [Indagine sulla propensione al consumo di alimenti a base di insetti edibili] 128
Resveratrol Content in Some Tuscan Wines 127
Aspetti teorici nutrizionali e attualità dietetico terapeutiche: intervento mirato nella fibrosi cistica 127
Stereospecific analysis of triacylglycerols in camel (Camelus dromedarius) milk fat 127
Design of healthy snack based on kiwifruit 126
Il carattere erbaceo dei vini 124
Can insects save humanity? 124
Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami 123
Acidi grassi negli alimenti: aspetti analitici, tecnologici e funzionali 123
Chemical Characteristics and Nutritional Properties of Hybrid Palm Oils 119
Acidi grassi di interesse nutrizionale (polinsaturi n-3, isomeri trans e isomeri coniugati dell'acido linoleico) nel latte di bovine alimentate con mangimi arricchiti di acidi grassi polinsaturi 118
Determination of biogenic amines in alcoholic and non alcoholic beers by HPLC 118
Nonthermal technologies affecting techno-functional properties of edible insect-derived proteins, lipids, and chitin: a literature review 116
The role of education and information technology for a fair and sustainable development 115
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO 114
Trends in fatty acids positional distribution in human colostrum, transitional and mature milk 113
Il controllo analitico degli oli e grassi alimentari 113
Acido grassi w3 112
Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids 112
Queijo Serra da Estrela PDO cheese: investigation into its morpho-textural traits, microbiota, and volatilome 110
Caratteristiche organolettiche, stabilità alla conservazione e tecnologia di produzione degli oli vergini d’oliva 109
Fatty acid composition and regiodistribution in mare's milk triacylglycerols at different lactation stages 109
Acidi grassi dei fosfolipidi del siero nella fibrosi cistica di pazienti trattati con differenti lipidi alimentari 107
L'olio e le sostanze grasse alimentari 107
Apporto lipidico in età pediatrica. Aspetti attuali e corretti. 104
Studio della resistenza all’ossidazione forzata degli oli extravergini mediante Rancimat TesT 104
Stereospecific analysis of triacylglycerols in mare's milk [Indagine sulla struttura trigliceridica del latte di giumenta] 101
Studio dei lipidi estratti dall’acino d’uva durante il periodo di maturazione. Nota I. I lipidi estratti dai vinaccioli di uve Trebbiano e Sangiovese 100
Metodologie analitiche per la determinazione degli acidi grassi w-3 nei prodotti di origine animale arricchiti con acidi grassi polinsaturi. 100
Influence of deep-fat frying process on phosphollpid molecular species composition of sardina pilchardus fillet 100
Assessment of lipid oxidation and microbial decontamination of sardine (Sardina pilchardus) fillets processed by plasma-activated water (PAW) 99
Produzione di alimenti di origine animale (uova, latte ovino e formaggio pecorino, latte) arricchiti con acidi grassi polinsaturi w3 99
The role of eggs in the diet: nutraceutical and epigenetic aspects [Il ruolo delle uova nella dieta : aspetti nutraceutici ed epigenetici] 99
Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour 98
Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese 98
Deteminazione del glicerolo nei vini mediante gas-cromatografia con colonne capillari 98
Volatile constituents and oxidative stability of virgin olive oils: the kneading of olive-paste. Grasas y Aceites 98
Evoluzione dei parametri di qualità di oli da olive attaccate da Bactrocera oleae. 98
Effects of free fatty acids on oxidative stability of vegetable oil 96
Composizione chimica e parametri di qualità degli oli estratti da olive snocciolate. 95
Totale 15.281
Salva come PNG Salva come JPEG
Categoria #
all - tutte 74.820
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 74.820
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022816 0 0 26 45 16 31 35 58 51 134 149 271
2022/20232.186 170 227 146 177 152 519 15 122 451 21 132 54
2023/20241.296 201 36 88 173 180 268 30 75 27 64 30 124
2024/20252.664 243 180 127 100 107 178 388 187 487 198 243 226
2025/20266.448 463 354 361 572 637 369 1.157 663 552 542 515 263
2026/2027837 384 295 158 0 0 0 0 0 0 0 0 0
Totale 18.037