IRIS
FALLICO, Biagio
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 7.804
EU - Europa 4.707
AS - Asia 4.208
SA - Sud America 713
AF - Africa 349
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 8
AN - Antartide 1
Totale 17.798
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 7.509
SG - Singapore 2.040
IT - Italia 1.693
CN - Cina 1.162
RU - Federazione Russa 1.029
IE - Irlanda 581
BR - Brasile 579
UA - Ucraina 513
VN - Vietnam 278
CA - Canada 233
FR - Francia 233
DE - Germania 191
KR - Corea 185
CI - Costa d'Avorio 116
IN - India 105
BD - Bangladesh 96
FI - Finlandia 91
NG - Nigeria 90
GB - Regno Unito 84
SE - Svezia 76
HK - Hong Kong 58
AR - Argentina 49
NL - Olanda 41
ID - Indonesia 37
SN - Senegal 36
ES - Italia 34
MX - Messico 30
ZA - Sudafrica 29
IQ - Iraq 28
BE - Belgio 27
CH - Svizzera 26
PK - Pakistan 25
UZ - Uzbekistan 25
EC - Ecuador 22
JP - Giappone 22
TR - Turchia 22
IR - Iran 20
PL - Polonia 18
BJ - Benin 17
AT - Austria 15
MA - Marocco 15
VE - Venezuela 15
AE - Emirati Arabi Uniti 12
CO - Colombia 12
EG - Egitto 12
CZ - Repubblica Ceca 11
KE - Kenya 11
PY - Paraguay 11
LB - Libano 10
JO - Giordania 9
AZ - Azerbaigian 8
CL - Cile 8
EU - Europa 8
GR - Grecia 8
PE - Perù 8
PH - Filippine 8
DZ - Algeria 7
IL - Israele 7
MY - Malesia 7
PA - Panama 7
SA - Arabia Saudita 7
UY - Uruguay 6
DK - Danimarca 5
HN - Honduras 5
NP - Nepal 5
AU - Australia 4
BH - Bahrain 4
JM - Giamaica 4
KZ - Kazakistan 4
RO - Romania 4
TT - Trinidad e Tobago 4
AO - Angola 3
BG - Bulgaria 3
GH - Ghana 3
GT - Guatemala 3
LT - Lituania 3
MO - Macao, regione amministrativa speciale della Cina 3
NO - Norvegia 3
OM - Oman 3
SI - Slovenia 3
TH - Thailandia 3
TN - Tunisia 3
BO - Bolivia 2
BY - Bielorussia 2
CR - Costa Rica 2
ET - Etiopia 2
HR - Croazia 2
KG - Kirghizistan 2
LA - Repubblica Popolare Democratica del Laos 2
LY - Libia 2
MK - Macedonia 2
MT - Malta 2
NC - Nuova Caledonia 2
NI - Nicaragua 2
PS - Palestinian Territory 2
SV - El Salvador 2
AL - Albania 1
AM - Armenia 1
AQ - Antartide 1
BS - Bahamas 1
Totale 17.776
Salva come PNG Salva come JPEG
Città #
Dallas 1.202
Singapore 1.089
Santa Clara 1.039
Chandler 647
Dublin 577
San Jose 523
Jacksonville 508
Ashburn 387
Moscow 385
Catania 280
Boardman 266
Hefei 229
Seoul 183
Chicago 176
Lauterbourg 169
Nanjing 162
Civitanova Marche 161
Lawrence 157
Toronto 156
Andover 154
Cambridge 153
Beijing 124
Abidjan 115
Council Bluffs 111
Houston 111
Los Angeles 105
Munich 104
Aci Catena 103
San Mateo 102
New York 99
Ho Chi Minh City 97
Wilmington 71
Des Moines 65
Nanchang 61
Rome 59
Hanoi 54
Shenyang 53
São Paulo 51
Bari 50
Hong Kong 50
Helsinki 49
Milan 49
Buffalo 44
Lagos 44
Saint Petersburg 41
Abuja 38
Bremen 38
Hebei 38
Jiaxing 38
Dakar 36
Changsha 35
Palermo 34
Lappeenranta 33
The Dalles 33
Cesena 32
Tianjin 29
Columbus 27
Ottawa 26
Montreal 25
Brussels 24
Orem 24
Rio de Janeiro 21
Tokyo 21
Naples 20
Phoenix 20
Brooklyn 19
Pune 19
Amsterdam 18
Dong Ket 18
Johannesburg 18
Seattle 18
Cotonou 17
Norwalk 17
Augusta 16
Kanchipuram 16
Mumbai 16
Tashkent 16
Belo Horizonte 15
Da Nang 15
San Francisco 14
Stockholm 14
Bologna 13
Boston 13
Denver 12
Dhaka 12
Florence 12
Kunming 12
London 12
Messina 12
Atlanta 11
Ningbo 11
Parma 11
Porto Alegre 11
Ragusa 11
Zhengzhou 11
Brasília 10
Jakarta 10
Turin 10
Warsaw 10
Biancavilla 9
Totale 11.486
Salva come PNG Salva come JPEG
Nome #
Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system 367
Re-evaluation of butane (E 943a), isobutane (E 943b) and propane (E 944) as food additives 233
Antioxidant and antimicrobial properties of semi-processed frozen prickly pear juice as affected by cultivar and harvest time 209
Partial Replacement of NaCl in Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) with KCl and Yeast Extract: Evaluation of Quality Parameters During Long Storage 203
Bioactive compounds in Blood Oranges (Citrus sinesis (L.) Osbeck): Level and Intake 194
Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life 186
Caratterizzazione chimica del pistacchio di Bronte 183
Determinazione dell'HMF nel miele: metodiche a confronto 169
Aroma value of volatile compounds of prickly pear (Opuntia Ficus Indica (L.) Mill. Cactaceae) 166
Activated carbons: In vitro affinity for aflatoxin B-1 and relation of adsorption ability to physicochemical parameters 161
Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin 159
Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef 159
Characterization of prickly pear peel flour as a bioactive and functional ingredient in bread preparation 159
Glycerol ginger extract addition to edible coating formulation for preventing oxidation and fungal spoilage of stored walnuts 158
Activated carbons : in vitro affinity for Aflatoxin B1 and relation of adsorption ability to physicochemical parameters 154
Contribution of blood orange-based beverages to bioactive compounds intake 150
Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review 147
Use of image analysis to evaluate the shelf life of bakery products 147
Analysis of the Italian public food control system and its relationship to European hygiene and safety legislation 140
Caratterizzazione chimica del "Pistacchio di Bronte" 139
Colour and label evaluation of commercial pasteurised red juices and related drinks 137
Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative Digestion 134
Use of a natural low Na+ salt in durum wheat bread 130
A comparison of cherry tomato quality grouth under alternative soil 129
Effect of conditioning on HMF content in unifloral honeys 126
Effect of sulphuring on physicochemical characteristics and aroma of dried Alkaya apricot: a new Turkish variety 125
Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (pistacia vera) of different geographic origin 123
Assessment of the exposure to Allura Red colour from the consumption of red juice-based and red soft drinks in Italy 122
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation 122
Durum wheat breads enriched with citrus fruits pectin and flavonoids 121
Effects of genotype, storage temperature and time on quality and nutraceutical traits of cherry tomato 121
Effects of light exposure, bottle colour and storage temperature on the quality of malvasia delle lipari sweet wine 120
Quality parameters of wholegrain durum wheat bread enriched with citrus fibre 119
Quality maintenance of beef burger patties by direct addiction or encapsulation of a prickly pear fruit extract 118
Analisi dei flussi di vendita di prodotti fitosanitari e sicurezza alimentare 117
Analisi dei flussi di vendita di prodotti fitosanitari e sicurezza alimentare 117
A simple and reliable method for determining anthocyanins in blood orange juices 114
Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 86th Meeting June 2018 114
Palynological and physicochemical properties of Citrus and Eucalyptus honeys produced in Blida Region (Algeria) 113
Ruolo degli acidi idrossicinnamici nell'alterazione dell'aroma del succo delle arance pigmentate 112
Characterization of Triacylglycerols in Pistacia Vera L. Oils From Different Geographic Origin 111
Safety evaluation of certain food additives. 111
Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds 110
L'HMF(5-idrossimetilfurfurale) come marker per la definizione della qualità del miele 110
Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger 109
Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Liqueurs 109
Reuse of Brewer’s Spent Grain (BSG) for the Induction of Wickerhamomyces anomalus BS91 β-Glucosidase with Bioflavoring Potential 108
Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations 107
Chemical characterization of cherry tomato cultivated on different substrates 107
Impact of prickly pear extract on the quality parameters of beef burger patties after cooking 107
Pomegranate byproduct extracts as ingredients for producing experimental cheese with enhanced microbiological, functional, and physical characteristics 106
Stability of pigments and oil in pistachio kernels during storage 104
Evaluation of shelf life of bakery products by image analisysis 103
Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage 103
Prediction of Honey Shelf Life 102
Contributo delle arance siciliane (cv. Tarocco) all'assunzione giornaliera di pesticidi 102
Volatile organic compounds (VOCs) produced by biocontrol yeasts 102
Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese 102
Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation 101
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts 100
Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability 100
Exploring consumer’s propensity to consume insect-based foods. Empirical evidence from a study in Southern Italy 100
The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity 97
Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L 97
Mieli uniflorali poco comuni come ingredienti alimentari: aspetti qualitativi 97
Gli acidi trans-4-idrossicinnamici marker dei succhi d’arancia pigmentata 97
Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change 96
Pollen spectrum and physicochemical attributes of sulla (Hedysarum coronarium) honeys of Médéa region (Algeria) 96
Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking 95
Evaluation of Shelf-life of bakery products by image analysis 95
Quality evaluation of some honey from the central region of Algeria 95
Merenda di pistacchi: il materiale decreta il successo di una confezione 94
Effect of hexanal and iron on color development in a glucose/phenylalanine model system 93
Use of liquid nitrogen as pistachio peeling agent: quality parameters of kernel and skins (testa) 92
Degradation of 5-hydroxymethylfurfural in honey 91
The European Food Legislation and its Impact on Honey Sector 91
Valutazione della shelf life dei semi di pistacchio 91
Evaluation of HMF as marker of honeys shelf-life 91
Compendium of food additive specifications, Joint FAO/WHO Expert Committee on Food Additives, 84th Meeting 2017 91
Jagua (Genipin–Glycine) Blue 91
Pistachios as a Source of Health Promoting Substances 91
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt 91
Influence of carotenoids and pulps on the color modification of blood orange juice 90
Merenda di pistacchio 90
Kinetics of 3-Deoxy-D-Erythro-Hexos-2-Ulose in Unifloral Honeys 89
Variety-environment interaction in the hydroxycinnamic acids content of italian orange juices 89
Cristallizzazione frazionata di olio di pistacchio e extra vergine di oliva e analisi HPLC del profilo triacilgliceridico 89
Exposure to pesticides residues from consumption of Italian blood oranges 89
Lipase and Lipoxygenase activity of Pistacia Vera L 88
Processing and bioactive compounds of fresh cut fruits. 88
Cristallizzazione frazionata di olio di pistacchio e extra vergine di oliva e analisi HPLC del profilo triacilglicerico 88
Evaluation of certain food additives: eighty-fourth report of the Joint FAO/WHO Expert Committee on Food Additives 88
Methods for the determination of HMF in honey: a comparison 87
Evaluation of certain food additives: eighty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives 87
Guide to the regulation of the fisheries sector [Guida alla normativa del settore ittico] 86
Survey of 1,2-Dicarbonyl Compounds in Commercial Honey of Different Floral Origin 86
Fat type and baking conditions for cookies recipe: a sensomic approach 86
L’attività antiossidante dei succhi d’arance pigmentate 85
Parametri del colore e distribuzione dei carotenoidi di alcune nuove varietà di pomodoro prodotte in serra 85
L’attività antiossidante dei succhi d’arance pigmentate 85
Totale 11.778
Salva come PNG Salva come JPEG
Categoria #
all - tutte 59.397
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 59.397
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.242 162 171 16 21 198 7 181 39 136 8 59 244
2022/20232.093 169 80 30 209 208 372 29 321 510 15 100 50
2023/2024958 87 105 61 80 42 108 61 66 15 27 204 102
2024/20253.720 29 406 216 254 843 456 179 218 263 357 235 264
2025/20267.137 414 439 1.293 415 1.087 1.137 889 191 359 473 250 190
2026/2027315 315 0 0 0 0 0 0 0 0 0 0 0
Totale 18.104