IRIS
PISCOPO, Amalia Rosa Maria
 Distribuzione geografica
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Continente #
NA - Nord America 3.600
AS - Asia 1.934
EU - Europa 1.200
SA - Sud America 694
AF - Africa 56
Continente sconosciuto - Info sul continente non disponibili 11
OC - Oceania 5
Totale 7.500
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Nazione #
US - Stati Uniti d'America 3.494
SG - Singapore 890
BR - Brasile 609
CN - Cina 408
IT - Italia 382
HK - Hong Kong 207
DE - Germania 174
VN - Vietnam 150
FI - Finlandia 130
GB - Regno Unito 90
RU - Federazione Russa 75
SE - Svezia 62
CA - Canada 58
LT - Lituania 48
TR - Turchia 46
IN - India 40
JP - Giappone 38
AR - Argentina 37
FR - Francia 35
BD - Bangladesh 30
ES - Italia 30
MX - Messico 30
PL - Polonia 25
NL - Olanda 23
ZA - Sudafrica 23
BE - Belgio 19
ID - Indonesia 19
KR - Corea 17
IQ - Iraq 15
EC - Ecuador 13
MA - Marocco 13
RO - Romania 13
UA - Ucraina 13
IL - Israele 11
AT - Austria 10
EU - Europa 10
CH - Svizzera 9
CO - Colombia 9
IE - Irlanda 9
CZ - Repubblica Ceca 8
UZ - Uzbekistan 8
IR - Iran 7
PK - Pakistan 7
RS - Serbia 7
SA - Arabia Saudita 7
VE - Venezuela 7
CL - Cile 6
AE - Emirati Arabi Uniti 5
BG - Bulgaria 5
EE - Estonia 5
JM - Giamaica 5
LV - Lettonia 5
PE - Perù 5
AL - Albania 4
AU - Australia 4
AZ - Azerbaigian 4
DK - Danimarca 4
CR - Costa Rica 3
DZ - Algeria 3
EG - Egitto 3
GT - Guatemala 3
KE - Kenya 3
KH - Cambogia 3
MD - Moldavia 3
PH - Filippine 3
UY - Uruguay 3
AO - Angola 2
BN - Brunei Darussalam 2
BO - Bolivia 2
JO - Giordania 2
KZ - Kazakistan 2
LU - Lussemburgo 2
LY - Libia 2
PA - Panama 2
PS - Palestinian Territory 2
PT - Portogallo 2
PY - Paraguay 2
TT - Trinidad e Tobago 2
AM - Armenia 1
BB - Barbados 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
GE - Georgia 1
GH - Ghana 1
GI - Gibilterra 1
GN - Guinea 1
HN - Honduras 1
HR - Croazia 1
IM - Isola di Man 1
KG - Kirghizistan 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LI - Liechtenstein 1
LK - Sri Lanka 1
ML - Mali 1
MN - Mongolia 1
MT - Malta 1
NG - Nigeria 1
NI - Nicaragua 1
Totale 7.490
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Città #
Chandler 507
Singapore 428
Dallas 416
Ashburn 410
Hong Kong 203
Santa Clara 153
Boardman 152
New York 146
Beijing 142
Helsinki 122
San Mateo 116
Reggio Calabria 114
Shanghai 91
Lawrence 89
Princeton 89
Brasília 86
Los Angeles 68
São Paulo 62
Wilmington 55
Saratov 51
Des Moines 45
Ann Arbor 44
The Dalles 42
Council Bluffs 40
Ho Chi Minh City 37
Tokyo 35
Montreal 31
Columbus 30
Hanoi 28
Brooklyn 27
Rio de Janeiro 25
Seattle 25
Dong Ket 24
Poplar 22
Warsaw 22
Orem 21
Chicago 20
Düsseldorf 20
Tappahannock 20
Kocaeli 19
Stockholm 18
Brussels 17
Frankfurt am Main 17
Houston 17
Marina Di Gioiosa Jonica 17
Munich 17
Denver 16
Atlanta 15
London 15
Manchester 15
Redwood City 15
Shenzhen 15
Aprilia 14
Boston 14
Johannesburg 14
Norwalk 14
Chennai 13
Pittsburgh 13
Toronto 12
Amsterdam 11
Jakarta 10
Phoenix 10
Ankara 9
Belo Horizonte 9
Mexico City 9
Porto Alegre 9
San Jose 9
Cedar Knolls 8
Edinburgh 8
Milan 8
Novokuznetsk 8
Oklahoma City 8
Tashkent 8
Turku 8
Valenza 8
Zurich 8
Belgrade 7
Curitiba 7
Querétaro 7
Bonndorf 6
Da Nang 6
Falkenstein 6
Guayaquil 6
Istanbul 6
Paris 6
Redmond 6
Campo Grande 5
Charlotte 5
Dublin 5
Guarulhos 5
Haiphong 5
Izmir 5
Lamezia Terme 5
Lleida 5
Mumbai 5
Portsmouth 5
Ribeirão Preto 5
Riga 5
Salvador 5
San Francisco 5
Totale 4.646
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Nome #
Antioxidant activity of olive oil mill wastewater obtained from different thermal treatments 150
Shelf-life of almond pastry cookies with different types of packaging and levels of temperature 144
Antimicrobial effect of some essential oils 133
Characterization of monovarietal olive oils obtained from mills of Calabria region (Southern Italy) 123
Antioxidant activity of dried green olives (Carolea cv.) 123
Shelf life extension to reduce food losses: The case of Mozzarella Cheese 123
Impact of Olive leaf yellowing associated virus on olive (Olea europaea L.) oil 120
Data on some qualitative parameters of Carolea olive oils obtained in different areas of Calabria (Southern Italy) 114
Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill 109
Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane Depolarization 105
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 105
Influence of Light Exposure during Cold Storage of Minimally Processed Vegetables (Valeriana sp.) 102
ATTIVITÀ ANTIOSSIDANTE DI SUCCHI DI FRUTTI ROSSI 102
A phenol-enriched sunflower oil by olive mill waste water: monitoring of its stability 102
Characterization of four typical calabrian cured meat products: Spicy sausage, soppressata, 'nduja and capocollo 102
Antioxidant activity shown by olive pomace extracts 98
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses 95
Effect of olive storage temperature on the quality of Carolea and Ottobratica oils 95
The effects of harvesting on phenolic compounds and fatty acids content in virgin olive oil (cv Roggianella) 94
Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria. 92
Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system 91
Influenza della temperatura di conservazione sulle proprietà funzionali del succo d’arancia pigmentata (Citrus sinensis, cv. Tarocco) 89
Caratterizzazione dei vini passiti calabresi 89
Caratterizzazione dei vini passiti calabresi “prime osservazioni” 89
Antioxidant Properties of Olive MillWastewater Polyphenolic Extracts on Human Endothelial and Vascular Smooth Muscle Cells 89
Use of biodegradable materials as alternative packaging of typical Calabrian Provola cheese 87
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 87
Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation. 85
Effect of Agronomical and Technological Treatments to Obtain Selenium-Fortified Table Olives 84
Functional and Sustainable Application of Natural Antioxidant Extract Recovered from Olive Mill Wastewater on Shelf-Life Extension of “Basil Pesto” 82
Brining of different naturally black olives 82
Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds 82
Capacità antiossidante dei reflui oleari 81
Cultivar and accessions of fig (Ficus carica L.) for breba production selected within the autochthonous germplasm of Calabria (South Italy) 80
Caratterizzazione e valutazione della capacità antiossidante della frazione fenolica delle acque di vegetazione prodotte dalla lavorazione delle olive 79
Impact of Stability of Enriched Oil with Phenolic Extract from Olive MillWastewaters 79
Effects of Climate on Fruit Growth and Development on Olive Oil Quality in Cultivar Carolea 79
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 78
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes 77
Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy) 77
Caratterizzazione di preparazioni tipiche calabresi a base di melanzane 76
Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking 76
Effect of the "Ottobratica" variety ripening stage on the phenolic profile of the obtained olive oil 74
Effect of drying process on almond (Prunus dulcis (Mill.) D.A. Webb) Kernel composition 74
Effect of Some Essential Oils as Natural Food Preservatives on Commercial Grated Carrots 74
Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots 74
Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace 73
Effects of post-fermentation processing on the stabilisation of naturally fermented green table olives (cv Nocellara etnea) 72
Valutazione delle proprietà funzionali del succo d’arancia pigmentata (Citrus sinensis cv. Tarocco) durante la conservazione. 71
Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses (intervento orale) 71
Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production. 70
Recovery of Bioactive Compounds from Calabrian Bergamot Citrus Waste: Selection of Best Green Extraction 69
Characterization of typical Calabrian eggplant preparations 69
Metabolites response to onion yellow dwarf virus (OYDV) infection in ‘Rossa di Tropea’ onion during storage: a 1H HR-MAS NMR study 68
Effetto di materiali di confezionamento biodegradabili sulle proprietà fisico-chimiche di Provole Calabresi 67
Effect of acidification and salt concentration on two black brined Sicily olives (cv moresca and giarraffa) 67
Effect of drying temperature on polyphenolic content and antioxidant activity of apricots 66
PACKAGING OF PLA FOR MINIMALLY PROCESSED CARROTS 66
Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries 65
New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes 65
Effect of onion yellow dwarf virus infection on organoleptic properties and ascorbic acid content in ‘Rossa di Tropea’ onion 65
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 65
New procedure to pre-select lactic acid bacteria able to control table-olive fermentation 65
Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products 65
Quality of shredded carrots minimally processed by different dipping solutions 64
Qualitative evaluation of fermented olives grown in Southern Italy (cvs. Carolea, Grossa of Gerace and Nocellara Messinese) 63
Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector 63
Increase in antioxidant activity of brined olives (Carolea cv.) thermally treated in different packaging types 62
Table olive processing in South Italy. The safety problem: from tradition to innovation 62
Sensing Properties of Indium, Tin and Zinc Oxides for Hexanal Detection 61
Effect of different dipping solutions on the ready-to-eat carrots quality 61
Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice 60
Effetto dell’epoca di raccolta sulle caratteristiche qualitative degli oli prodotti in Calabria 59
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 59
Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy) 59
Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate 58
Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties 57
Sustainable use of coffee roasting by-products: development of high value-added gummy candies 56
Quality evaluation of different typical table olive preparations (cv Nocellara del Belice) 56
Effect of the harvest time on kernel quality of several almond varieties (Prunus dulcis (Mill.) D.A. Webb) 56
Fermentation of must from black grapes: wine starter role in natural antioxidant power evolution 55
Studio dell’attitudine alla trasformazione di olive Verdi e pigmentate di varietà calabresi (cv Geracese, Carolea e Ottobratica) 55
Effect of drying, chemical and natural processing methods on black Biancolilla olives 55
Effetti della stabilizzazione termica su olive verdi da tavola fermentate al naturale 54
Effects of phenolic enrichment on antioxidant activity of mayonnaise 54
Light and storage time influence the microbial quality of minimally processed rocket 53
Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production 53
Principal qualitative parameters in brined olives from Calabria region (Carolea and Grossa of Gerace cv.) 52
Sustainable Recovery of Antioxidant Compounds from Rossa Di Tropea Onion Waste and Application as Ingredient for White Bread Production 51
Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese 51
Effect of storage conditions on provole’s characteristics 51
Qualitative variations on Calabrian Provola cheeses stored under different packaging conditions 50
Packaging and Storage of Olive Oil 49
Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese 49
VALUTAZIONE DELLE PROPRIETÀ FUNZIONALI DEL SUCCO D’ARANCIA PIGMENTATA (CV. TAROCCO) DURANTE LA CONSERVAZIONE 48
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 48
Evaluation of the Efficacy of Antioxidant Extract from Lemon By-Products on Preservation of Quality Attributes of Minimally Processed Radish (Raphanus sativus L.) 47
Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita” 47
Performance evaluation of 40 fig accessions cultivated in Calabria: Study of qualitative parameters of breba production 47
Effetto delle modalità di conservazione sulle caratteristiche di provole 47
Totale 7.536
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Categoria #
all - tutte 59.878
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 59.878
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021195 0 0 0 0 0 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
2024/20251.960 21 66 146 74 324 164 281 230 240 159 129 126
2025/20262.435 156 514 330 692 511 232 0 0 0 0 0 0
Totale 7.799