IRISanRaf

TRIPODI, GIANLUCA
 Distribuzione geografica
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Continente #
NA - Nord America 2.483
AS - Asia 2.118
EU - Europa 1.801
SA - Sud America 403
AF - Africa 60
OC - Oceania 17
Totale 6.882
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Nazione #
US - Stati Uniti d'America 2.165
IT - Italia 1.452
SG - Singapore 519
TR - Turchia 493
CN - Cina 478
BR - Brasile 321
CA - Canada 280
VN - Vietnam 209
IN - India 60
NL - Olanda 59
GB - Regno Unito 53
PK - Pakistan 53
BD - Bangladesh 52
HK - Hong Kong 51
FR - Francia 40
DE - Germania 39
ID - Indonesia 31
IL - Israele 28
MX - Messico 27
KR - Corea 26
AR - Argentina 24
ES - Italia 22
CO - Colombia 19
ZA - Sudafrica 17
BE - Belgio 16
IQ - Iraq 16
JP - Giappone 14
SC - Seychelles 13
AT - Austria 12
CL - Cile 11
EC - Ecuador 11
NZ - Nuova Zelanda 11
TH - Thailandia 11
TW - Taiwan 11
FI - Finlandia 10
MY - Malesia 10
PH - Filippine 10
UA - Ucraina 10
NO - Norvegia 9
RU - Federazione Russa 9
CH - Svizzera 8
DZ - Algeria 8
IR - Iran 8
PY - Paraguay 8
GE - Georgia 7
LT - Lituania 7
PL - Polonia 7
EG - Egitto 6
AU - Australia 5
MA - Marocco 5
PT - Portogallo 5
RO - Romania 5
SA - Arabia Saudita 5
UZ - Uzbekistan 5
CR - Costa Rica 4
GR - Grecia 4
IE - Irlanda 4
PE - Perù 4
SE - Svezia 4
TN - Tunisia 4
AE - Emirati Arabi Uniti 3
AL - Albania 3
BG - Bulgaria 3
BY - Bielorussia 3
CZ - Repubblica Ceca 3
HN - Honduras 3
HR - Croazia 3
LB - Libano 3
VE - Venezuela 3
AZ - Azerbaigian 2
DK - Danimarca 2
JO - Giordania 2
KE - Kenya 2
LK - Sri Lanka 2
NI - Nicaragua 2
NP - Nepal 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
UY - Uruguay 2
YE - Yemen 2
BA - Bosnia-Erzegovina 1
CG - Congo 1
DO - Repubblica Dominicana 1
ET - Etiopia 1
HU - Ungheria 1
KI - Kiribati 1
KW - Kuwait 1
KZ - Kazakistan 1
LV - Lettonia 1
ME - Montenegro 1
NG - Nigeria 1
PR - Porto Rico 1
PS - Palestinian Territory 1
RS - Serbia 1
SN - Senegal 1
SY - Repubblica araba siriana 1
TL - Timor Orientale 1
TZ - Tanzania 1
Totale 6.882
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Città #
San Mateo 441
Dallas 409
Kocaeli 403
San Jose 243
Toronto 234
Ashburn 223
Rome 204
Singapore 170
Milan 121
Santa Clara 110
Wilmington 87
Lawrence 80
Princeton 80
Beijing 79
Ho Chi Minh City 70
Messina 67
Shanghai 56
Hanoi 44
Hong Kong 42
Islamabad 40
Los Angeles 37
New York 34
Parma 30
Bari 28
Council Bluffs 27
São Paulo 26
Florence 25
Netanya 25
Palermo 24
Naples 22
Bologna 21
Guangzhou 20
Brescia 19
Catania 19
Chennai 18
Jiaxing 18
Orem 18
Turin 18
Shenzhen 16
Treviso 14
Brooklyn 13
Amsterdam 12
Da Nang 12
Turi 12
West Jordan 12
Chicago 11
Frankfurt am Main 11
Genoa 11
Mexico City 11
Montecchio Maggiore 11
Vancouver 11
Verona 11
Cagliari 9
Denver 9
Helsinki 9
Houston 9
London 9
Nanjing 9
Perugia 9
Rozzano 9
Salerno 9
Seattle 9
Taipei 9
Vienna 9
Birmingham 8
Boardman 8
Bogotá 8
Borre 8
Chandler 8
Market Drayton 8
Modena 8
Montreal 8
Mumbai 8
Napier City 8
Ottaviano 8
Phoenix 8
Quinto Vicentino 8
Reggio Emilia 8
Columbus 7
Dhaka 7
Haiphong 7
Jakarta 7
Johannesburg 7
Legnaro 7
Liège 7
Marano di Napoli 7
Nola 7
Ottawa 7
Padova 7
Porto Alegre 7
Ribeirão Preto 7
Aalst 6
Alessandria 6
Kuala Lumpur 6
Montpellier 6
Nova Milanese 6
Portici 6
Pune 6
Ravenna 6
Redwood City 6
Totale 4.165
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Nome #
Codice di educazione alimentare. Teorie, metodi e pratiche per una comunicazione multisensoriale 480
Sicurezza alimentare di prodotti per la prima infanzia: furano e composti furanici in omogeneizzati commerciali 411
The multifunctional role of bovine colostrum in managing diabetes: clinical insights and potential therapeutic effects 189
Chemical migration in mineral water packaged in pET bottles and sensory changes during the shelf-life 184
SENSORY EVALUATION OF SECONDARY SHELF-LIFE FOR A REDUCTION OF FOOD WASTE 173
Influenza della defogliazione di Vitis vinifera L. cv. Nero d’Avola sulla composizione chimica e sulla componente volatile del vino 152
Caratterizzazione sensoriale e chimica di zafferano prodotto in Sicilia 152
Influenza della Salinità del Suolo sulle Caratteristiche Compositive e Sensoriali di Vini “Nero d’Avola” 139
HS-SPME-GC-MS method for shelf-life monitoring of lactose free dairy products 119
HS-SPME-GC-MS method for the determination of emerging volatile contaminants in fruits 117
Quality change of minimally processed carrots during the shelf-life by aroma compounds, carotenoids and sensory analysis 116
Influenza della salinità del suolo sulle caratteristiche compositive e sensoriali di vini “Nero d’Avola” 108
Valutazioni qualitative in triglie (Mullus surmuletus, L. 1758) sottoposte a salagione 97
Characterization of Capparis spinosa L. by instrumental and sensory analysis 96
Non-intentionally added substances in PET bottled mineral water during the shelf-life 91
Variety and shelf-life of coffee packaged in capsules 89
ANALYSIS OF THE VOLATILE FRACTION OF FOOD AND BEVERAGES THROUGH SOLID PHASE MICROEXTRACTION AND FAST GAS CHROMATOGRAPHY 81
Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties 80
Monitoring of volatile organic pollutants in marine species of Mediterranean Sea 79
Sensory vs instrumental analysis for the shelf-life definition of minimally processed vegetables 77
Influenza delle tecniche di disidratazione sulla componente terpenica di vini dolci da dessert 74
The aroma of Sicilian red garlic of Nubia as affected by drying methods 72
Bioactive volatiles in Sicilian (South Italy) saffron: safranal and its related compounds 70
Emerging organic contaminants in fruits of Cucumis melo spp. grafted on different rootstocks. Preliminary data 68
Correlation between aroma compounds and sensory proporties of different varieties of Malvasia wines produced in Sicily 68
Sensory analysis for quality assessment of mini-watermelon fruits grafted on different rootstocks 67
Valutazione della presenza di contaminanti ambientali in frutti di Cucumis melo L 66
Solid phase microextraction coupled to fast gas chromatography for the determination of migrants from polystyrene packaging materials into yoghurt 66
Correlation between Aroma Compounds and Sensory Properties of Malvasia wines produced in Sicily 66
Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Cream Liqueur 65
Nitric Oxide in Parkinson’s Disease: The Potential Role of Dietary Nitrate in Enhancing Cognitive and Motor Health via the Nitrate–Nitrite–Nitric Oxide Pathway 65
Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis 64
Volatile emerging contaminants in melon fruits, analysed by HS-SPME-GC-MS 63
Correlation between Aroma Compounds and Sensory Properties of Passito Malvasia wines produced in Sicily 61
Brassica fruticulosa Cyr. and B. incana Ten. (Brassicaceae) as Mediterranean traditional wild vegetables: a valuable source of bioactive compounds 60
A new approach for the shelf-life definition of minimally processed carrots 59
Headspace volatiles of Vicia sativa L. (Leguminoseae) by solid-phase microextraction and gas chromatography/mass spectrometry 59
Aroma compounds in mini-watermelon fruits from different grafting combinations 58
Applying Spectroscopies, Imaging Analyses, and Other Non-Destructive Techniques to Olives and Extra Virgin Olive Oil: A Systematic Review of Current Knowledge and Future Applications 57
L’influenza di ceppi di saccharomyces cerevisiae selezionati in sicilia sulla composizione chimica e sul profilo sensoriale di vini Inzolia, Grillo e Catarratto. 57
Shelf-life of mono-varietal coffee packaged in capsules. 55
CONTENUTO DI ISOTIOCIANATI IN PIANTE SPONTANEE DELLA FLORA MEDITERRANEA: ISATIS TINCTORIA L. E BRASSICA FRUTICOLOSA CYR. (BRASSICACEAE) 55
Caratterizzazione sensoriale e chimica di zafferano prodotto in Sicilia 54
Volatile constituents of mini-watermelon fruits 54
Influence of different rootstocks on aroma profile, sensory and microbiological characters of Citrullus lanatus [Thumb.] Matsum. and Nakai cv. Minirossa (Cucurbitaceae) 53
Influence of drying technologies on the aroma of Sicilian red garlic 53
Determinazione della componente aromatica e sensoriale in frutti di Cucumis melo L. Var. Inodorus innestati su diversi portainnesti 52
Chiral volatile compounds for the determination of orange honey authenticity. 51
Aroma and sensory quality of honeydew melon fruits (Cucumis melo L. subsp. melo var. inodorus H. Jacq.) in relation to different rootstocks 51
Characterization and ageing monitoring of Marsala dessert wines by a rapid FTIR-ATR method coupled with multivariate analysis 51
Caratterizzazione sensoriale e chimica di zafferano prodotto in Sicilia 51
Analysis of the volatile fraction of food and beverages through Solid Phase Microextraction and Fast Gas 51
Characterization of Aroma, Sensory Properties, and Consumer Acceptability of Honey from Capparis spinosa L 50
Rapid determination of styrene and ethylbenzene in packaged yoghurt 50
Determination of sesquiterpenes in wines by HS-SPME coupled with GC-MS 50
Fast quantitative determination of aroma volatile costituents in melon fruits by headspace-solid-phase microextraction and gas chromatography-mass spectrometry 50
GC-MS and Sensory Analysis of Aqueous Extracts of Monovarietal American Hops, Produced Using the Synergy Pure™ Extraction Technique 49
Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.) 49
Indigenous Saccharomyces cerevisiae strains and their influence on the quality of Cataratto, Inzolia and Grillo white wines 49
Analytical and sensory characterization of ‘Pesca di Leonforte’ (Prunus persica Batsch) 49
L'influenza tre ceppi di Saccharomyces cerevisiae selezionati in Sicilia sulla composizione chimica e sul profilo sensoriale di vini Inzolia, Grillo e Cataratto 49
Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Liqueurs 48
The Quality of Cucumis melo L. var. inodorus and reticulatus Fruits in Relation to Different Rootstocks 48
Composti volatili chirali per la determinazione dell’origine florale dei mieli. 48
Brassica fruticulosa Cyr. and B. incana Ten. (Brassicaceae) as Mediterranean Traditional Wild Vegetables: a Valuable Source of Bioactive Compounds 48
Characteristics of a New Citrus Hybrid Essential Oil,Citrus clementina cv. Nules x Citrus limon cv. Cavone 48
SPME Technique for Quality Assessment of Traditional Food 47
Effect of climatic changes on the quality of Sicilian wines: chemical and sensory characterization of Nero d’Avola in relation to the soil salinity 47
Quality assessment of Mediterranean shrimps during frozen storage 47
Effects of different rootstocks on aroma volatile compounds and carotenoid content of melon fruits 46
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Impedance spectroscopy for rapid determination of honey floral origin 45
Influenza delle tecniche di disidratazione sulla componente terpenica di vini dolci da dessert 45
Bioactive Compounds and Antioxidant Potential of Truffles: A Comprehensive Review 44
Chemical Characterization of Sicilian Saffron 44
Selection of two new Saccharomyces cerevisiae strains and their use for production of high quality red wines 43
Effetti del portainnesto sulle caratteristiche salutistiche, sensoriali e microbiologiche delle Cucurbitaceae. 43
GRAFTING IN CUCURBITACEAE: A GLOBAL APPROACH FOR THE FRUIT QUALITY DETERMINATION 43
Brassica fruticulosa Cyr. and Brassica incana Ten. (Brassicaceae) as Mediterranean traditional wild vegetables: a valuable source of bioactive compounds 42
Produzione di vini rossi di qualità con due nuovi ceppi di lievito isolati nella Sicilia sud-orientale 42
Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate 41
Influenza della salinità del suolo sulle caratteristiche compositive e sensoriali di vini “Nero d’Avola” 41
The influence of the soil salinity on the sensory characteristics and volatile aroma compounds of the Nero d’Avola wine 41
Technological, Nutritional, and Sensory Characteristics of Gnocchi Enriched with Hemp Seed Flour 39
Glucosinolates in Human Health: Metabolic Pathways, Bioavailability, and Potential in Chronic Disease Prevention 39
Influenza della macerazione pre-fermentativa a freddo sulla qualità dei vini rossi Perricone e Nerello Mascalese 39
Effects of climatic changes and innovative wine making on the aroma compounds of typical Sicilian wines 38
Volatile composition of Italian Thymus capitatus (L.) Hoffmanns. et Link leaves 37
Leaf Removal and Wine Composition of Vitis vinifera L. cv. Nero d’Avola. The volatile aroma constituents 37
Determinazione della componente aromatixca e sensoriale in frutti di Cucumis melo L. var. Inodorus innestati su diversi portainnesti 37
Influenza della salinità del suolo sulle caratteristiche compositive e sensoriali di vini Nero d'Avola 37
Correlation between Aroma Compounds and Sensory Properties of Malvasia wines produced in Sicily 36
Rapid determination of styrene and ethylbenzene in packaged yoghurt. 33
Sensory analysis and head-space aroma volatiles for the characterization of capers from different geographic origin 33
Chiral volatile compounds for the determination of orange honey authenticity 28
FTIR spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns 26
Nutritional Strategies and Aging: Current Evidence and Future Directions 25
Motor torque, power change, or electric current variation? Assessment of the best real time parameter to identify maximum dough consistency and dough rheological variations during kneading 23
Bioactive Compounds and Antioxidant Potential of Truffles: A Comprehensive Review 22
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Totale 6.927
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Categoria #
all - tutte 49.839
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 49.839
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202124 0 0 0 0 0 0 0 0 0 0 0 24
2021/20221.093 30 236 265 21 31 27 166 123 39 115 18 22
2022/2023413 195 14 17 16 11 12 18 21 32 20 30 27
2023/2024523 20 19 33 47 35 32 42 29 14 55 27 170
2024/20251.203 39 131 128 89 64 133 105 68 134 44 80 188
2025/20263.153 194 276 447 349 216 257 347 213 286 347 199 22
Totale 7.031