IRIS
PISCOPO, Amalia Rosa Maria
 Distribuzione geografica
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Continente #
NA - Nord America 2.278
EU - Europa 894
AS - Asia 568
SA - Sud America 133
Continente sconosciuto - Info sul continente non disponibili 10
AF - Africa 8
OC - Oceania 5
Totale 3.896
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Nazione #
US - Stati Uniti d'America 2.262
IT - Italia 330
SG - Singapore 242
CN - Cina 182
BR - Brasile 124
DE - Germania 121
FI - Finlandia 121
RU - Federazione Russa 66
SE - Svezia 47
LT - Lituania 42
HK - Hong Kong 31
GB - Regno Unito 26
TR - Turchia 26
VN - Vietnam 25
FR - Francia 23
BE - Belgio 18
CA - Canada 13
IN - India 13
KR - Corea 13
ES - Italia 10
EU - Europa 10
RO - Romania 10
CH - Svizzera 9
AT - Austria 8
IR - Iran 7
JP - Giappone 7
NL - Olanda 7
PL - Polonia 7
RS - Serbia 7
UA - Ucraina 6
BG - Bulgaria 5
CZ - Repubblica Ceca 5
IE - Irlanda 5
IL - Israele 5
AU - Australia 4
DK - Danimarca 4
EE - Estonia 4
BD - Bangladesh 3
CL - Cile 3
MA - Marocco 3
MD - Moldavia 3
AL - Albania 2
BN - Brunei Darussalam 2
CO - Colombia 2
EC - Ecuador 2
LU - Lussemburgo 2
PA - Panama 2
PK - Pakistan 2
ZA - Sudafrica 2
AR - Argentina 1
AZ - Azerbaigian 1
BY - Bielorussia 1
GE - Georgia 1
GH - Ghana 1
IQ - Iraq 1
JM - Giamaica 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
LI - Liechtenstein 1
LK - Sri Lanka 1
LV - Lettonia 1
MN - Mongolia 1
MT - Malta 1
NG - Nigeria 1
NO - Norvegia 1
NP - Nepal 1
NZ - Nuova Zelanda 1
PH - Filippine 1
PT - Portogallo 1
SA - Arabia Saudita 1
UG - Uganda 1
VE - Venezuela 1
Totale 3.896
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Città #
Chandler 507
Ashburn 214
Boardman 152
Singapore 144
Santa Clara 135
Helsinki 121
San Mateo 116
Reggio Calabria 107
New York 105
Lawrence 89
Princeton 89
Brasília 77
Shanghai 76
Wilmington 55
Saratov 50
Des Moines 45
Ann Arbor 44
Hong Kong 27
Dong Ket 24
Seattle 23
Tappahannock 20
Kocaeli 19
Dallas 17
Marina Di Gioiosa Jonica 17
Brussels 16
Redwood City 15
Aprilia 14
Norwalk 14
Shenzhen 13
Los Angeles 11
Pittsburgh 11
Frankfurt am Main 9
Cedar Knolls 8
Edinburgh 8
Novokuznetsk 8
Valenza 8
Zurich 8
Belgrade 7
Chicago 7
Bonndorf 6
Falkenstein 6
Redmond 6
São Paulo 6
Toronto 6
Warsaw 6
Amsterdam 5
Beijing 5
Dublin 5
Lleida 5
Paris 5
Zanjan 5
Catania 4
Copenhagen 4
Gelsenkirchen 4
Izmir 4
Lamezia Terme 4
Lamézia 4
San Francisco 4
Sofia 4
Tallinn 4
Tokyo 4
Vienna 4
Andover 3
Castiglione Cosentino 3
Chengdu 3
Chisinau 3
Falls Church 3
Gunzenhausen 3
Latina 3
Ottawa 3
Prague 3
Pune 3
San Giorgio Del Sannio 3
San Gregorio D'ippona 3
Stockholm 3
Traverse City 3
Washington 3
Bagno A Ripoli 2
Bandar Seri Begawan 2
Bari 2
Bogotá 2
Buffalo 2
Cormeilles-en-Parisis 2
Dalmine 2
Delhi 2
Esslingen am Neckar 2
Florence 2
João Monlevade 2
London 2
Luxembourg 2
Madrid 2
Melbourne 2
Milan 2
Moscow 2
Pizzo 2
San Michele Al Tagliamento 2
Santiago 2
Scilla 2
St Louis 2
Sydney 2
Totale 2.631
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Nome #
Shelf-life of almond pastry cookies with different types of packaging and levels of temperature 120
Shelf life extension to reduce food losses: The case of Mozzarella Cheese 97
Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments 88
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 76
Impact of Olive leaf yellowing associated virus on olive (Olea europaea L.) oil 75
Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.) 74
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses 70
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy) 69
Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria. 65
Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese 63
The effects of harvesting on phenolic compounds and fatty acids content in virgin olive oil (cv Roggianella) 63
Antioxidant activity of dried green olives (Carolea cv.) 62
Antimicrobial effect of some essential oils 62
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy) 60
Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system 59
Influenza della temperatura di conservazione sulle proprietà funzionali del succo d’arancia pigmentata (Citrus sinensis, cv. Tarocco) 54
Effect of olive storage temperature on the quality of Carolea and Ottobratica oils 54
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 53
Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill 53
Antioxidant activity shown by olive pomace extracts 52
Brining of different naturally black olives 51
Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization 50
Effetto di materiali di confezionamento biodegradabili sulle proprietà fisico-chimiche di Provole Calabresi 49
Valutazione delle proprietà funzionali del succo d’arancia pigmentata (Citrus sinensis cv. Tarocco) durante la conservazione. 48
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 48
Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese) 47
Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds 47
Effect of drying temperature on polyphenolic content and antioxidant activity of apricots 46
Effect of drying process on almond (Prunus dulcis (Mill.) D.A. Webb) Kernel composition 46
Caratterizzazione e valutazione della capacità antiossidante della frazione fenolica delle acque di vegetazione prodotte dalla lavorazione delle olive 46
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 46
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 46
Capacità antiossidante dei reflui oleari 45
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 45
Caratterizzazione dei vini passiti calabresi “prime osservazioni” 45
Caratterizzazione dei vini passiti calabresi 44
Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea) 43
ATTIVITÀ ANTIOSSIDANTE DI SUCCHI DI FRUTTI ROSSI 43
Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice 43
Effect of Agronomical and Technological Treatments to Obtain Selenium-Fortified Table Olives 43
Effect of the "Ottobratica" variety ripening stage on the phenolic profile of the obtained olive oil 42
Effect of Some Essential Oils as Natural Food Preservatives on Commercial Grated Carrots 42
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 42
A phenol-enriched sunflower oil by olive mill waste water: monitoring of its stability 42
Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy) 42
Cultivar and accessions of fig (Ficus carica L.) for breba production selected within the autochthonous germplasm of Calabria (South Italy) 42
Quality of shredded carrots minimally processed by different dipping solutions 40
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 40
Impact of Stability of Enriched Oil with Phenolic Extract from Olive MillWastewaters 40
Sensing Properties of Indium, Tin and Zinc Oxides for Hexanal Detection 39
Quality evaluation of different typical table olive preparations (cv Nocellara del Belice) 39
Effetti della stabilizzazione termica su olive verdi da tavola fermentate al naturale 39
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 39
PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS 39
Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, 'nduja and capocollo 39
Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction 38
Caratterizzazione di preparazioni tipiche calabresi a base di melanzane 38
Table olive processing in South Italy. The safety problem: from tradition to innovation 38
Metabolites response to onion yellow dwarf virus (OYDV) infection in ‘Rossa di Tropea’ onion during storage: a 1H HR-MAS NMR study 38
Antioxidant Properties of Olive MillWastewater Polyphenolic Extracts on Human Endothelial and Vascular Smooth Muscle Cells 38
Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots 38
Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types 36
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 36
Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb) 36
Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” 35
Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace 35
Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy) 34
Effect of drying, chemical and natural processing methods on black Biancolilla olives 33
Effects of phenolic enrichment on antioxidant activity of mayonnaise 33
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector 33
Effetto dell’epoca di raccolta sulle caratteristiche qualitative degli oli prodotti in Calabria 32
Principal qualitative parameters in brined olives from Calabria region (Carolea and Grossa of Gerace cv.) 32
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale) 32
Characterization of typical Calabrian eggplant preparations 32
Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products 32
Effetto delle modalità di conservazione sulle caratteristiche di provole 31
Effect of different dipping solutions on the ready-to-eat carrots quality 30
Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions 29
VALUTAZIONE DELLE PROPRIETÀ FUNZIONALI DEL SUCCO D’ARANCIA PIGMENTATA (CV. TAROCCO) DURANTE LA CONSERVAZIONE 29
Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea 28
Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries 27
Effect of storage conditions on provole’s characteristics 27
Light and storage time influence the microbial quality of minimally processed rocket 26
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 26
Packaging and Storage of Olive Oil 23
Effect of onion yellow dwarf virus infection on organoleptic properties and ascorbic acid content in ‘Rossa di Tropea’ onion 23
Performance evaluation of 40 fig accessions cultivated in Calabria: Study of qualitative parameters of breba production 21
Effect of acidification and salt concentration on two black brined Sicily olives (cv moresca and giarraffa) 21
Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate 21
Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese 19
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 18
Studio dell’attitudine alla trasformazione di olive Verdi e pigmentate di varietà calabresi (cv Geracese, Carolea e Ottobratica) 18
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 18
Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish (Raphanus sativus L.) 17
Quality Evaluation of Ready-to-Eat Coated Clementine (Citrus x Clementina) Fruits 16
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties 16
Fortification of vegetable fat with natural antioxidants recovered by bergamot pomace for use as an ingredient for the production of biscuits 14
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 14
Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita” 13
Sustainable use of coffee roasting by-products: development of high value-added gummy candies 13
Totale 4.133
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Categoria #
all - tutte 38.533
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 38.533
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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
2024/2025782 21 66 146 74 324 151 0 0 0 0 0 0
Totale 4.186