IRIS
PISCOPO, Amalia Rosa Maria
 Distribuzione geografica
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Continente #
NA - Nord America 6.023
AS - Asia 2.657
EU - Europa 1.499
SA - Sud America 752
Continente sconosciuto - Info sul continente non disponibili 311
AF - Africa 78
OC - Oceania 8
Totale 11.328
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Nazione #
US - Stati Uniti d'America 5.845
SG - Singapore 1.177
BR - Brasile 644
CN - Cina 600
IT - Italia 487
HK - Hong Kong 248
DE - Germania 185
VN - Vietnam 172
FR - Francia 140
FI - Finlandia 137
GB - Regno Unito 114
CA - Canada 83
IN - India 78
RU - Federazione Russa 77
BD - Bangladesh 76
SE - Svezia 64
TR - Turchia 58
LT - Lituania 48
JP - Giappone 42
AR - Argentina 41
MX - Messico 41
ES - Italia 40
NL - Olanda 36
PL - Polonia 27
IQ - Iraq 26
ZA - Sudafrica 26
ID - Indonesia 21
BE - Belgio 20
CO - Colombia 19
KR - Corea 19
PK - Pakistan 18
UA - Ucraina 17
MA - Marocco 16
RO - Romania 16
SA - Arabia Saudita 15
EC - Ecuador 14
JM - Giamaica 12
AT - Austria 11
IE - Irlanda 11
IL - Israele 11
NP - Nepal 11
EU - Europa 10
UZ - Uzbekistan 10
VE - Venezuela 10
CH - Svizzera 9
CL - Cile 9
CZ - Repubblica Ceca 9
PH - Filippine 9
AE - Emirati Arabi Uniti 8
CR - Costa Rica 8
DZ - Algeria 8
MY - Malesia 8
AU - Australia 7
IR - Iran 7
RS - Serbia 7
BG - Bulgaria 6
EE - Estonia 6
GT - Guatemala 6
NI - Nicaragua 6
AZ - Azerbaigian 5
EG - Egitto 5
JO - Giordania 5
LV - Lettonia 5
PE - Perù 5
TH - Thailandia 5
AL - Albania 4
DK - Danimarca 4
HN - Honduras 4
KZ - Kazakistan 4
LY - Libia 4
TN - Tunisia 4
BB - Barbados 3
BO - Bolivia 3
KE - Kenya 3
KH - Cambogia 3
LA - Repubblica Popolare Democratica del Laos 3
MD - Moldavia 3
PS - Palestinian Territory 3
PT - Portogallo 3
PY - Paraguay 3
TT - Trinidad e Tobago 3
UY - Uruguay 3
AO - Angola 2
BN - Brunei Darussalam 2
BY - Bielorussia 2
ET - Etiopia 2
GD - Grenada 2
GE - Georgia 2
HU - Ungheria 2
KG - Kirghizistan 2
KN - Saint Kitts e Nevis 2
LB - Libano 2
LU - Lussemburgo 2
OM - Oman 2
PA - Panama 2
SV - El Salvador 2
AG - Antigua e Barbuda 1
AM - Armenia 1
CI - Costa d'Avorio 1
CW - ???statistics.table.value.countryCode.CW??? 1
Totale 11.005
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Città #
Ashburn 627
Council Bluffs 579
Singapore 557
Chandler 507
San Jose 507
Dallas 433
Hong Kong 240
Santa Clara 220
New York 187
Beijing 180
Boardman 154
Columbus 136
Helsinki 129
San Mateo 116
Reggio Calabria 114
Los Angeles 104
Lauterbourg 97
Shanghai 94
Brasília 92
Princeton 92
Lawrence 89
São Paulo 68
Phoenix 59
Wilmington 55
Saratov 51
Orem 48
Des Moines 45
The Dalles 45
Ann Arbor 44
Ho Chi Minh City 42
Tokyo 38
Hanoi 36
Montreal 36
Brooklyn 33
Atlanta 29
Chennai 29
Chicago 28
Rio de Janeiro 26
Seattle 26
Frankfurt am Main 25
Denver 24
Dong Ket 24
Warsaw 23
Manchester 22
Poplar 22
Düsseldorf 20
Stockholm 20
Tappahannock 20
Houston 19
Kocaeli 19
Amsterdam 17
Brussels 17
Marina Di Gioiosa Jonica 17
Munich 17
Boston 16
London 16
Shenzhen 16
Johannesburg 15
Redwood City 15
Aprilia 14
El Paso 14
Mexico City 14
Milan 14
Norwalk 14
Pittsburgh 14
Henderson 13
Toronto 13
Ankara 11
Miami 11
Rome 11
Belo Horizonte 10
Jakarta 10
Porto Alegre 10
Tashkent 10
Istanbul 9
Mumbai 9
Cedar Knolls 8
Da Nang 8
Edinburgh 8
Novokuznetsk 8
Oklahoma City 8
San Francisco 8
Turin 8
Turku 8
Valenza 8
Zurich 8
Baghdad 7
Belgrade 7
Chengdu 7
Curitiba 7
Falkenstein 7
Haiphong 7
Medellín 7
Naples 7
Novara 7
Querétaro 7
Assago 6
Basingstoke 6
Bonndorf 6
Buffalo 6
Totale 6.751
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Nome #
Antioxidant activity of dried green olives (Carolea cv.) 529
Shelf-life of almond pastry cookies with different types of packaging and levels of temperature 184
Impact of Olive leaf yellowing associated virus on olive (Olea europaea L.) oil 183
Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments 182
Antimicrobial effect of some essential oils 167
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy) 160
Shelf life extension to reduce food losses: The case of Mozzarella Cheese 160
Influenza della temperatura di conservazione sulle proprietà funzionali del succo d’arancia pigmentata (Citrus sinensis, cv. Tarocco) 156
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 148
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses 147
Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization 145
Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill 142
Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system 141
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy) 137
Antioxidant Properties of Olive MillWastewater Polyphenolic Extracts on Human Endothelial and Vascular Smooth Muscle Cells 136
Cultivar and accessions of fig (Ficus carica L.) for breba production selected within the autochthonous germplasm of Calabria (South Italy) 134
Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, 'nduja and capocollo 129
Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria. 127
Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese 125
The effects of harvesting on phenolic compounds and fatty acids content in virgin olive oil (cv Roggianella) 125
Effect of olive storage temperature on the quality of Carolea and Ottobratica oils 123
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 122
Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.) 121
Antioxidant activity shown by olive pomace extracts 121
ATTIVITÀ ANTIOSSIDANTE DI SUCCHI DI FRUTTI ROSSI 120
A phenol-enriched sunflower oil by olive mill waste water: monitoring of its stability 117
Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” 116
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 115
Effect of drying process on almond (Prunus dulcis (Mill.) D.A. Webb) Kernel composition 113
Caratterizzazione dei vini passiti calabresi “prime osservazioni” 113
Effect of the "Ottobratica" variety ripening stage on the phenolic profile of the obtained olive oil 112
Capacità antiossidante dei reflui oleari 111
Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea 111
Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots 110
PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS 109
Effect of Agronomical and Technological Treatments to Obtain Selenium-Fortified Table Olives 109
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 108
Sustainable use of coffee roasting by-products: development of high value-added gummy candies 106
Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction 106
Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea) 106
Brining of different naturally black olives 106
Evaluation of Total Antioxidant Activity and Phenolic Profiles of Calabrian Breba Figs: A Detailed Study of Pulp and Skin from 29 Ficus carica L. Accessions 105
Caratterizzazione e valutazione della capacità antiossidante della frazione fenolica delle acque di vegetazione prodotte dalla lavorazione delle olive 104
Caratterizzazione di preparazioni tipiche calabresi a base di melanzane 103
Caratterizzazione dei vini passiti calabresi 103
Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy) 103
Impact of Stability of Enriched Oil with Phenolic Extract from Olive MillWastewaters 102
Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds 101
Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries 100
Effect of drying temperature on polyphenolic content and antioxidant activity of apricots 100
Effect of Some Essential Oils as Natural Food Preservatives on Commercial Grated Carrots 100
Valutazione delle proprietà funzionali del succo d’arancia pigmentata (Citrus sinensis cv. Tarocco) durante la conservazione. 99
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 98
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 98
Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace 97
Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types 96
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 96
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale) 96
Metabolites response to onion yellow dwarf virus (OYDV) infection in ‘Rossa di Tropea’ onion during storage: a 1H HR-MAS NMR study 96
Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish (Raphanus sativus L.) 94
Effects of phenolic enrichment on antioxidant activity of mayonnaise 94
Characterization of typical Calabrian eggplant preparations 94
Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products 93
Light and storage time influence the microbial quality of minimally processed rocket 92
Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita” 92
Impact of Antioxidant-Enriched Edible Gel Coatings and Bio-Based Packaging on Cherry Tomato Preservation 92
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector 92
Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products 92
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 90
Sensing Properties of Indium, Tin and Zinc Oxides for Hexanal Detection 89
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties 87
Quality of shredded carrots minimally processed by different dipping solutions 86
Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate 86
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 86
Effetto di materiali di confezionamento biodegradabili sulle proprietà fisico-chimiche di Provole Calabresi 85
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 85
Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice 85
Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production 84
Effetto dell’epoca di raccolta sulle caratteristiche qualitative degli oli prodotti in Calabria 83
Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy) 83
Table olive processing in South Italy. The safety problem: from tradition to innovation 82
Effect of different dipping solutions on the ready-to-eat carrots quality 82
Effect of acidification and salt concentration on two black brined Sicily olives (cv moresca and giarraffa) 82
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 82
Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production 81
Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese) 81
Performance evaluation of 40 fig accessions cultivated in Calabria: Study of qualitative parameters of breba production 80
Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions 80
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 80
Effect of onion yellow dwarf virus infection on organoleptic properties and ascorbic acid content in ‘Rossa di Tropea’ onion 80
Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb) 79
Quality Evaluation of Ready-to-Eat Coated Clementine (Citrus x Clementina) Fruits 76
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 76
Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits 74
Packaging and Storage of Olive Oil 74
Quality evaluation of different typical table olive preparations (cv Nocellara del Belice) 74
Studio dell’attitudine alla trasformazione di olive Verdi e pigmentate di varietà calabresi (cv Geracese, Carolea e Ottobratica) 74
Effect of drying, chemical and natural processing methods on black Biancolilla olives 73
Principal qualitative parameters in brined olives from Calabria region (Carolea and Grossa of Gerace cv.) 69
Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese 69
Totale 10.941
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Categoria #
all - tutte 71.682
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 71.682
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022383 0 0 0 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
2024/20251.960 21 66 146 74 324 164 281 230 240 159 129 126
2025/20264.300 156 514 330 692 511 319 487 213 241 247 207 383
2026/20271.664 498 385 553 228 0 0 0 0 0 0 0 0
Totale 11.328