IRIS
FALLICO, Biagio
 Distribuzione geografica
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Continente #
NA - Nord America 7.424
EU - Europa 4.641
AS - Asia 4.128
SA - Sud America 703
AF - Africa 349
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 8
AN - Antartide 1
Totale 17.262
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Nazione #
US - Stati Uniti d'America 7.152
SG - Singapore 2.040
IT - Italia 1.637
CN - Cina 1.155
RU - Federazione Russa 1.029
IE - Irlanda 581
BR - Brasile 575
UA - Ucraina 512
VN - Vietnam 274
FR - Francia 231
CA - Canada 215
DE - Germania 191
KR - Corea 184
CI - Costa d'Avorio 116
IN - India 105
FI - Finlandia 91
NG - Nigeria 90
GB - Regno Unito 83
SE - Svezia 75
HK - Hong Kong 57
AR - Argentina 49
BD - Bangladesh 42
NL - Olanda 41
ID - Indonesia 37
SN - Senegal 36
ES - Italia 32
MX - Messico 30
ZA - Sudafrica 29
BE - Belgio 27
IQ - Iraq 27
CH - Svizzera 26
UZ - Uzbekistan 25
TR - Turchia 22
JP - Giappone 21
EC - Ecuador 20
IR - Iran 20
PK - Pakistan 18
PL - Polonia 18
BJ - Benin 17
AT - Austria 15
MA - Marocco 15
VE - Venezuela 14
AE - Emirati Arabi Uniti 12
EG - Egitto 12
CZ - Repubblica Ceca 11
KE - Kenya 11
PY - Paraguay 11
CO - Colombia 10
LB - Libano 10
JO - Giordania 9
AZ - Azerbaigian 8
EU - Europa 8
GR - Grecia 8
PE - Perù 8
CL - Cile 7
DZ - Algeria 7
IL - Israele 7
PA - Panama 7
PH - Filippine 7
SA - Arabia Saudita 7
MY - Malesia 6
UY - Uruguay 6
DK - Danimarca 5
HN - Honduras 5
AU - Australia 4
BH - Bahrain 4
JM - Giamaica 4
KZ - Kazakistan 4
NP - Nepal 4
AO - Angola 3
BG - Bulgaria 3
GH - Ghana 3
LT - Lituania 3
MO - Macao, regione amministrativa speciale della Cina 3
NO - Norvegia 3
OM - Oman 3
RO - Romania 3
SI - Slovenia 3
TH - Thailandia 3
TN - Tunisia 3
TT - Trinidad e Tobago 3
BO - Bolivia 2
BY - Bielorussia 2
CR - Costa Rica 2
ET - Etiopia 2
HR - Croazia 2
KG - Kirghizistan 2
LY - Libia 2
MT - Malta 2
NC - Nuova Caledonia 2
NI - Nicaragua 2
PS - Palestinian Territory 2
AM - Armenia 1
AQ - Antartide 1
BS - Bahamas 1
BW - Botswana 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EE - Estonia 1
GA - Gabon 1
Totale 17.242
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Città #
Dallas 1.184
Singapore 1.089
Santa Clara 1.033
Chandler 647
Dublin 577
Jacksonville 508
San Jose 496
Moscow 385
Ashburn 352
Catania 278
Boardman 266
Hefei 229
Seoul 182
Chicago 170
Lauterbourg 169
Nanjing 162
Civitanova Marche 161
Lawrence 157
Andover 154
Cambridge 153
Toronto 149
Beijing 123
Abidjan 115
Council Bluffs 111
Houston 106
Munich 104
Aci Catena 103
San Mateo 102
Ho Chi Minh City 96
Los Angeles 86
New York 76
Wilmington 71
Des Moines 65
Nanchang 61
Hanoi 53
Shenyang 53
Rome 52
Bari 50
Helsinki 49
Hong Kong 49
São Paulo 49
Lagos 44
Saint Petersburg 41
Milan 40
Buffalo 39
Abuja 38
Bremen 38
Hebei 38
Jiaxing 38
Dakar 36
Changsha 35
Lappeenranta 33
The Dalles 33
Cesena 32
Palermo 30
Tianjin 29
Columbus 27
Ottawa 26
Brussels 24
Rio de Janeiro 21
Tokyo 20
Montreal 19
Pune 19
Amsterdam 18
Dong Ket 18
Johannesburg 18
Cotonou 17
Norwalk 17
Orem 17
Augusta 16
Brooklyn 16
Kanchipuram 16
Mumbai 16
Seattle 16
Tashkent 16
Belo Horizonte 15
Phoenix 15
Boston 13
Da Nang 13
Stockholm 13
Bologna 12
Dhaka 12
Florence 12
Kunming 12
Messina 12
Naples 11
Ningbo 11
Parma 11
Porto Alegre 11
Ragusa 11
Zhengzhou 11
Brasília 10
Denver 10
Jakarta 10
London 10
Warsaw 10
Biancavilla 9
Caltanissetta 9
Chennai 9
Guangzhou 9
Totale 11.257
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Nome #
Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system 361
Antioxidant and antimicrobial properties of semi-processed frozen prickly pear juice as affected by cultivar and harvest time 206
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 202
Addition of Olive Leaf Extract (OLE) for Producing Fortified Fresh Pasteurized Milk with An Extended Shelf Life 184
Caratterizzazione chimica del pistacchio di Bronte 182
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 159
Characterization of prickly pear peel flour as a bioactive and functional ingredient in bread preparation 158
Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin 156
Application of prickly pear fruit extract to improve domestic shelf life, quality and microbial safety of sliced beef 156
Glycerol ginger extract addition to edible coating formulation for preventing oxidation and fungal spoilage of stored walnuts 155
Bioactive compounds in Blood Oranges (Citrus sinesis (L.) Osbeck): Level and Intake 153
Activated carbons : in vitro affinity for Aflatoxin B1 and relation of adsorption ability to physicochemical parameters 152
Use of image analysis to evaluate the shelf life of bakery products 147
Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review 146
Contribution of blood orange-based beverages to bioactive compounds intake 146
Analysis of the Italian public food control system and its relationship to European hygiene and safety legislation 140
Caratterizzazione chimica del "Pistacchio di Bronte" 137
Colour and label evaluation of commercial pasteurised red juices and related drinks 136
Detrimental effect on the gut microbiota of 1,2-dicarbonyl compounds after in vitro gastro-intestinal and fermentative Digestion 133
Use of a natural low Na+ salt in durum wheat bread 129
A comparison of cherry tomato quality grouth under alternative soil 128
Effect of conditioning on HMF content in unifloral honeys 126
Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (pistacia vera) of different geographic origin 121
Assessment of the exposure to Allura Red colour from the consumption of red juice-based and red soft drinks in Italy 121
Effect of sulphuring on physicochemical characteristics and aroma of dried Alkaya apricot: a new Turkish variety 120
Effects of light exposure, bottle colour and storage temperature on the quality of malvasia delle lipari sweet wine 119
Durum wheat breads enriched with citrus fruits pectin and flavonoids 118
Quality parameters of wholegrain durum wheat bread enriched with citrus fibre 118
Effects of genotype, storage temperature and time on quality and nutraceutical traits of cherry tomato 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
Quality maintenance of beef burger patties by direct addiction or encapsulation of a prickly pear fruit extract 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 113
Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation 113
Palynological and physicochemical properties of Citrus and Eucalyptus honeys produced in Blida Region (Algeria) 111
Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds 110
Ruolo degli acidi idrossicinnamici nell'alterazione dell'aroma del succo delle arance pigmentate 110
L'HMF(5-idrossimetilfurfurale) come marker per la definizione della qualità del miele 110
Characterization of Triacylglycerols in Pistacia Vera L. Oils From Different Geographic Origin 110
Safety evaluation of certain food additives. 110
Reuse of Brewer’s Spent Grain (BSG) for the Induction of Wickerhamomyces anomalus BS91 β-Glucosidase with Bioflavoring Potential 106
Chemical characterization of cherry tomato cultivated on different substrates 106
Impact of prickly pear extract on the quality parameters of beef burger patties after cooking 105
Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations 104
Pomegranate byproduct extracts as ingredients for producing experimental cheese with enhanced microbiological, functional, and physical characteristics 104
Stability of pigments and oil in pistachio kernels during storage 103
Evaluation of shelf life of bakery products by image analisysis 102
Contributo delle arance siciliane (cv. Tarocco) all'assunzione giornaliera di pesticidi 102
Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage 102
Prediction of Honey Shelf Life 101
Volatile organic compounds (VOCs) produced by biocontrol yeasts 100
Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation 99
Public and Private Standards in Crop Production: Their Role in Ensuring Safety and Sustainability 99
Exploring consumer’s propensity to consume insect-based foods. Empirical evidence from a study in Southern Italy 99
Effect of postharvest storage temperatures on the quality parameters of pistachio nuts 98
Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese 98
Impact of Air-Drying Temperatures on Drying Kinetics, Physicochemical Properties, and Bioactive Profile of Ginger 97
Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L 97
Gli acidi trans-4-idrossicinnamici marker dei succhi d’arancia pigmentata 97
Pollen spectrum and physicochemical attributes of sulla (Hedysarum coronarium) honeys of Médéa region (Algeria) 96
Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Liqueurs 95
Mieli uniflorali poco comuni come ingredienti alimentari: aspetti qualitativi 95
Quality evaluation of some honey from the central region of Algeria 95
The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity 94
Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change 94
Merenda di pistacchi: il materiale decreta il successo di una confezione 94
Evaluation of Shelf-life of bakery products by image analysis 94
Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking 93
Effect of hexanal and iron on color development in a glucose/phenylalanine model system 93
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
Pistachios as a Source of Health Promoting Substances 91
Merenda di pistacchio 90
Compendium of food additive specifications, Joint FAO/WHO Expert Committee on Food Additives, 84th Meeting 2017 90
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt 90
Degradation of 5-hydroxymethylfurfural in honey 89
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
Influence of carotenoids and pulps on the color modification of blood orange juice 88
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
Use of liquid nitrogen as pistachio peeling agent: quality parameters of kernel and skins (testa) 86
Guide to the regulation of the fisheries sector [Guida alla normativa del settore ittico] 86
Exposure to pesticides residues from consumption of Italian blood oranges 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
Survey of 1,2-Dicarbonyl Compounds in Commercial Honey of Different Floral Origin 85
Waste water from citrus processing as a source of hesperidin by concentration on styrene-divinylbenzene resin 85
La componente lipidica dei vini. Nota II: Influenza delle ampelopatie (Botrytis Cinerea) 84
Totale 11.433
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Categoria #
all - tutte 55.560
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 55.560
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021196 0 0 0 0 0 0 0 0 0 0 135 61
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
2025/20266.915 414 439 1.293 415 1.087 1.137 889 191 359 473 218 0
Totale 17.567