IRIS
PISCOPO, Amalia Rosa Maria
 Distribuzione geografica
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Continente #
NA - Nord America 1.928
EU - Europa 831
AS - Asia 276
SA - Sud America 81
Continente sconosciuto - Info sul continente non disponibili 10
AF - Africa 4
OC - Oceania 4
Totale 3.134
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Nazione #
US - Stati Uniti d'America 1.917
IT - Italia 310
FI - Finlandia 118
DE - Germania 114
SG - Singapore 91
BR - Brasile 77
RU - Federazione Russa 64
CN - Cina 50
SE - Svezia 46
LT - Lituania 41
HK - Hong Kong 30
TR - Turchia 26
VN - Vietnam 25
GB - Regno Unito 23
FR - Francia 19
BE - Belgio 17
IN - India 13
KR - Corea 13
EU - Europa 10
RO - Romania 10
CA - Canada 9
CH - Svizzera 9
AT - Austria 7
IR - Iran 7
JP - Giappone 7
NL - Olanda 6
PL - Polonia 6
BG - Bulgaria 5
UA - Ucraina 5
AU - Australia 4
CZ - Repubblica Ceca 4
DK - Danimarca 4
EE - Estonia 4
IE - Irlanda 4
IL - Israele 4
CL - Cile 3
MD - Moldavia 3
AL - Albania 2
BN - Brunei Darussalam 2
ES - Italia 2
PK - Pakistan 2
RS - Serbia 2
BD - Bangladesh 1
BY - Bielorussia 1
CO - Colombia 1
GH - Ghana 1
IQ - Iraq 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LI - Liechtenstein 1
LK - Sri Lanka 1
LU - Lussemburgo 1
MN - Mongolia 1
MT - Malta 1
NG - Nigeria 1
NO - Norvegia 1
PA - Panama 1
PT - Portogallo 1
SA - Arabia Saudita 1
UG - Uganda 1
ZA - Sudafrica 1
Totale 3.134
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Città #
Chandler 507
Ashburn 197
Helsinki 118
San Mateo 116
New York 105
Reggio Calabria 104
Lawrence 89
Princeton 89
Brasília 76
Wilmington 55
Singapore 54
Saratov 50
Boardman 47
Des Moines 45
Ann Arbor 44
Hong Kong 26
Dong Ket 24
Seattle 23
Tappahannock 20
Kocaeli 19
Marina Di Gioiosa Jonica 17
Brussels 16
Redwood City 15
Aprilia 14
Norwalk 14
Pittsburgh 11
Los Angeles 10
Shenzhen 10
Cedar Knolls 8
Edinburgh 8
Novokuznetsk 8
Valenza 8
Zurich 8
Bonndorf 6
Chicago 6
Falkenstein 6
Frankfurt am Main 6
Redmond 6
Toronto 6
Warsaw 6
Amsterdam 5
Paris 5
Zanjan 5
Catania 4
Copenhagen 4
Dallas 4
Dublin 4
Gelsenkirchen 4
Izmir 4
Lamézia 4
San Francisco 4
Sofia 4
Tallinn 4
Tokyo 4
Vienna 4
Andover 3
Castiglione Cosentino 3
Chisinau 3
Falls Church 3
Gunzenhausen 3
Latina 3
Prague 3
Pune 3
San Giorgio Del Sannio 3
San Gregorio D'ippona 3
Traverse City 3
Washington 3
Bagno A Ripoli 2
Bandar Seri Begawan 2
Bari 2
Belgrade 2
Buffalo 2
Cormeilles-en-Parisis 2
Dalmine 2
Delhi 2
Esslingen am Neckar 2
London 2
Melbourne 2
Milan 2
Pizzo 2
San Michele Al Tagliamento 2
Santa Clara 2
Santiago 2
Scilla 2
St Louis 2
Stockholm 2
Sydney 2
Taurianova 2
Tirana 2
Xi'an 2
Acerra 1
Alatri 1
Ardabil 1
Atlanta 1
Augusta 1
Barnsley 1
Birmingham 1
Bisceglie 1
Bogotá 1
Bologna 1
Totale 2.152
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Nome #
Shelf-life of almond pastry cookies with different types of packaging and levels of temperature 112
Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments 82
Impact of Olive leaf yellowing associated virus on olive (Olea europaea L.) oil 63
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy) 62
The effects of harvesting on phenolic compounds and fatty acids content in virgin olive oil (cv Roggianella) 56
Antimicrobial effect of some essential oils 55
Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese 54
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy) 54
Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system 53
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses 51
Antioxidant activity of dried green olives (Carolea cv.) 50
Shelf life extension to reduce food losses: The case of Mozzarella Cheese 50
Influenza della temperatura di conservazione sulle proprietà funzionali del succo d’arancia pigmentata (Citrus sinensis, cv. Tarocco) 49
Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria. 49
Effect of olive storage temperature on the quality of Carolea and Ottobratica oils 49
Brining of different naturally black olives 47
Antioxidant activity shown by olive pomace extracts 46
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 45
Caratterizzazione e valutazione della capacità antiossidante della frazione fenolica delle acque di vegetazione prodotte dalla lavorazione delle olive. Valorizzazione delle acque reflue e dei sottoprodotti dell'industria olearia e agrumaria 45
Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill 45
Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization 42
Valutazione delle proprietà funzionali del succo d’arancia pigmentata (Citrus sinensis cv. Tarocco) durante la conservazione. 42
Effetto di materiali di confezionamento biodegradabili sulle proprietà fisico-chimiche di Provole Calabresi 42
Caratterizzazione e valutazione della capacità antiossidante della frazione fenolica delle acque di vegetazione prodotte dalla lavorazione delle olive 41
Effect of drying temperature on polyphenolic content and antioxidant activity of apricots 40
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 40
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 40
Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese) 40
Capacità antiossidante dei reflui oleari 39
Caratterizzazione dei vini passiti calabresi 39
Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea) 38
Effect of Some Essential Oils as Natural Food Preservatives on Commercial Grated Carrots 38
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 38
Caratterizzazione dei vini passiti calabresi “prime osservazioni” 38
Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice 38
Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.) 37
A phenol-enriched sunflower oil by olive mill waste water: monitoring of its stability 37
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 36
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 36
ATTIVITÀ ANTIOSSIDANTE DI SUCCHI DI FRUTTI ROSSI 36
Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy) 36
Effect of Agronomical and Technological Treatments to Obtain Selenium-Fortified Table Olives 36
Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds 36
Sensing Properties of Indium, Tin and Zinc Oxides for Hexanal Detection 35
Quality evaluation of different typical table olive preparations (cv Nocellara del Belice) 35
Effetti della stabilizzazione termica su olive verdi da tavola fermentate al naturale 35
Caratterizzazione di preparazioni tipiche calabresi a base di melanzane 34
Table olive processing in South Italy. The safety problem: from tradition to innovation 34
Physico-chemical and microbiological quality of ready-to-eat rocket (Eruca vesicaria (L.) Cav.) treated with organic acids during storage in dark and light conditions 34
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization 34
Impact of Stability of Enriched Oil with Phenolic Extract from Olive MillWastewaters 34
Antioxidant Properties of Olive MillWastewater Polyphenolic Extracts on Human Endothelial and Vascular Smooth Muscle Cells 34
Cultivar and accessions of fig (Ficus carica L.) for breba production selected within the autochthonous germplasm of Calabria (South Italy) 34
Effect of the "Ottobratica" variety ripening stage on the phenolic profile of the obtained olive oil 33
Quality of shredded carrots minimally processed by different dipping solutions 33
PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS 33
Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, 'nduja and capocollo 33
Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots 33
Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types 32
Effect of drying process on almond (Prunus dulcis (Mill.) D.A. Webb) Kernel composition 32
Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb) 32
Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction 30
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 30
Metabolites response to onion yellow dwarf virus (OYDV) infection in ‘Rossa di Tropea’ onion during storage: a 1H HR-MAS NMR study 30
Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace 30
Principal qualitative parameters in brined olives from Calabria region (Carolea and Grossa of Gerace cv.) 29
Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy) 29
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale) 28
Effect of drying, chemical and natural processing methods on black Biancolilla olives 28
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector 28
Characterization of typical Calabrian eggplant preparations 27
Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” 26
Effetto delle modalità di conservazione sulle caratteristiche di provole 26
Effects of phenolic enrichment on antioxidant activity of mayonnaise 26
VALUTAZIONE DELLE PROPRIETÀ FUNZIONALI DEL SUCCO D’ARANCIA PIGMENTATA (CV. TAROCCO) DURANTE LA CONSERVAZIONE 25
Effetto dell’epoca di raccolta sulle caratteristiche qualitative degli oli prodotti in Calabria 25
Effect of different dipping solutions on the ready-to-eat carrots quality 25
Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products 25
Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions 24
Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea 23
Effect of storage conditions on provole’s characteristics 22
Light and storage time influence the microbial quality of minimally processed rocket 21
Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries 21
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 20
Effect of onion yellow dwarf virus infection on organoleptic properties and ascorbic acid content in ‘Rossa di Tropea’ onion 19
Packaging and Storage of Olive Oil 17
Effect of acidification and salt concentration on two black brined Sicily olives (cv moresca and giarraffa) 17
Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate 16
Performance evaluation of 40 fig accessions cultivated in Calabria: Study of qualitative parameters of breba production 15
Studio dell’attitudine alla trasformazione di olive Verdi e pigmentate di varietà calabresi (cv Geracese, Carolea e Ottobratica) 14
Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese 14
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 14
Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish (Raphanus sativus L.) 12
Quality Evaluation of Ready-to-Eat Coated Clementine (Citrus x Clementina) Fruits 11
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 11
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties 10
Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits 9
Characterization of volatile organic compounds in ‘rossa di tropea’ onion by means of headspace solid-phase microextraction gas chromatography–mass spectrometry (Hs/spme gc–ms) and sensory analysis 9
Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita” 8
Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars 8
Totale 3.408
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Categoria #
all - tutte 29.736
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 29.736
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020275 0 0 0 0 0 31 35 48 16 8 14 123
2020/2021319 25 2 21 6 70 28 27 28 54 29 3 26
2021/2022514 8 0 123 52 5 7 65 50 31 46 58 69
2022/20231.211 176 67 18 186 129 213 2 113 191 25 75 16
2023/20241.085 39 67 116 27 75 195 112 80 26 56 164 128
2024/20259 9 0 0 0 0 0 0 0 0 0 0 0
Totale 3.413