FALCONE, Pasquale Massimiliano
 Distribuzione geografica
Continente #
EU - Europa 76
NA - Nord America 53
AS - Asia 41
AF - Africa 4
SA - Sud America 1
Totale 175
Nazione #
US - Stati Uniti d'America 50
IT - Italia 47
HK - Hong Kong 21
DE - Germania 6
FR - Francia 6
ES - Italia 3
IQ - Iraq 3
JP - Giappone 3
AM - Armenia 2
DK - Danimarca 2
EG - Egitto 2
GR - Grecia 2
MY - Malesia 2
PT - Portogallo 2
VN - Vietnam 2
CA - Canada 1
CZ - Repubblica Ceca 1
DZ - Algeria 1
FI - Finlandia 1
GB - Regno Unito 1
HR - Croazia 1
IE - Irlanda 1
IN - India 1
KR - Corea 1
KW - Kuwait 1
LB - Libano 1
MX - Messico 1
NL - Olanda 1
PA - Panama 1
PE - Perù 1
PH - Filippine 1
PK - Pakistan 1
PL - Polonia 1
RU - Federazione Russa 1
TR - Turchia 1
TW - Taiwan 1
ZA - Sudafrica 1
Totale 175
Città #
Marche 9
Tolentino 8
Ashburn 5
Chicago 5
Milan 5
Boardman 4
Centro 4
Ancona 3
Council Bluffs 3
Fulda 3
Málaga 3
Athens 2
Brookfield 2
Buffalo 2
Cairo 2
Crugers 2
Florence 2
Ho Chi Minh City 2
Kuala Lumpur 2
New York 2
Parma 2
Piacenza 2
Vignola 2
Yerevan 2
Aalborg 1
Ames 1
Azambuja 1
Beirut 1
Bolzano 1
Braga 1
Caloocan City 1
Columbus 1
Dallas 1
Delhi 1
Denver 1
Dublin 1
Dulles 1
Espoo 1
Esslingen am Neckar 1
Forlì 1
Gubbio 1
Hachiōji 1
Hamburg 1
Istanbul 1
Jersey City 1
Karachi 1
Kyoto 1
Las Vegas 1
Lima 1
Lombard 1
London 1
Los Angeles 1
Lowicz 1
Messina 1
Miami 1
Mishrif 1
New Orleans 1
Noisy-le-sec 1
Oran 1
Panama City 1
Parlin 1
Phoenix 1
Porto San Giorgio 1
Pretoria 1
Reggio Emilia 1
San Francisco 1
Seattle 1
Slagelse 1
Taipei 1
Tempe 1
Teramo 1
Termini Imerese 1
Tokyo 1
Toronto 1
Turin 1
Ufa 1
Verona 1
Wageningen 1
Wittlich 1
Zagreb 1
Totale 134
Nome #
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives, file e18b8792-0f0c-d302-e053-1705fe0a27c8 75
The emulsifying and foaming properties of Amuniacum gum (Dorema ammoniacum) in comparison with gum Arabic, file e18b8791-8a98-d302-e053-1705fe0a27c8 13
Modeling Softening Kinetics at Cellular Scale and Phytochemicals Extractability in Cauliflower under Different Cooking Treatments, file e18b8791-d44b-d302-e053-1705fe0a27c8 13
Application of mixture design methodology for development of high antioxidant fruity functional beverage, file e18b8791-eb81-d302-e053-1705fe0a27c8 11
Physicochemical and rheological characterization of a novel hydrocolloid extracted from Althaea officinalis root, file 3f2b81f7-8694-4d12-98fb-d48650f2a644 10
Structure-composition relationships of the Traditional Balsamic Vinegar close to jamming transition, file e18b878f-d25e-d302-e053-1705fe0a27c8 8
Linee Guida per la Prevenzione della Solidificazione dell'Aceto, file e18b878f-ce53-d302-e053-1705fe0a27c8 6
A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream, file e18b8791-aa9f-d302-e053-1705fe0a27c8 6
Rheological Properties of Traditional Balsamic Vinegar: New Insights and Markers for Objective and Perceived Quality, file e18b8790-7040-d302-e053-1705fe0a27c8 4
Effect of Ageing on Rheological Properties and Quality of Shanxi Aged Vinegar, file e18b8791-ac99-d302-e053-1705fe0a27c8 4
The Gelatin-Coated Nanostructured Lipid Carrier (NLC) Containing Salvia officinalis Extract: Optimization by Combined D-Optimal Design and Its Application to Improve the Quality Parameters of Beef Burger, file 45cbff36-aaca-4de7-a8b1-6bca5ccb0e1b 3
Effects of malaxation time on the quality of extra virgin olive oil from the Ascolana tenera olive variety, file e18b878f-c707-d302-e053-1705fe0a27c8 3
The effect of Macro and Nano‐emulsions of cinnamon essential oil on the properties of edible active films, file e18b8791-9ec2-d302-e053-1705fe0a27c8 3
Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of Cheddar and Depurple Cauliflower (Brassica oleracea L. var. botrytis), file 19d28d57-e1e0-49a3-a173-761c16a90e3b 2
Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols, file b293017c-40ca-47a5-88aa-aec5eba9884b 2
New Approach to Investigate the Quality of Parmigiano Reggiano Cheese: Multi-Scale Virtualization of the Structure and Analysis of Fundamental Rheological Properties, file e18b8790-8f4f-d302-e053-1705fe0a27c8 2
Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives, file e18b8790-df19-d302-e053-1705fe0a27c8 2
A study on the Mechanical Relaxation under Heating of Parmigiano Reggiano cheese, file e18b8790-dfa1-d302-e053-1705fe0a27c8 2
Molecular Size distribution in Long-Aged Food Beverages and Alcoholic Drinks: A preliminary Inquiry Towards Understanding Physical- and Sensory-Related Properties, file e18b8791-a7c7-d302-e053-1705fe0a27c8 2
Impact of low-oxygen processing techniques on the quality of white wines, file e18b878f-dde1-d302-e053-1705fe0a27c8 1
New Approach to Investigate the Quality of Parmigiano Reggiano Cheese: Multi-Scale Virtualization of the Structure and Analysis of Fundamental Rheological Properties, file e18b8790-3908-d302-e053-1705fe0a27c8 1
Parmigiano Reggiano cheese: A Structure and Rheological Analysis, file e18b8790-9a0f-d302-e053-1705fe0a27c8 1
null, file e5633243-52b7-4bc8-bfc0-f089377e12e1 1
Totale 175
Categoria #
all - tutte 626
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 626


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20214 0 1 0 3 0 0 0 0 0 0 0 0
2021/20223 0 0 0 0 0 0 0 1 0 0 0 2
2022/2023141 15 9 12 13 27 14 18 11 6 8 7 1
2023/202418 3 0 1 1 0 2 0 0 0 6 5 0
Totale 175