CATALOGO DEI PRODOTTI DELLA RICERCA

FAVATI, Fabio
 Distribuzione geografica
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Continente #
NA - Nord America 6.400
EU - Europa 5.161
AS - Asia 3.681
SA - Sud America 722
Continente sconosciuto - Info sul continente non disponibili 250
AF - Africa 119
OC - Oceania 13
Totale 16.346
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Nazione #
US - Stati Uniti d'America 6.193
RU - Federazione Russa 1.672
SG - Singapore 1.551
IT - Italia 1.078
GB - Regno Unito 956
CN - Cina 891
BR - Brasile 576
HK - Hong Kong 319
VN - Vietnam 303
FR - Francia 281
DE - Germania 245
SE - Svezia 222
IE - Irlanda 214
KR - Corea 163
FI - Finlandia 132
CA - Canada 120
BD - Bangladesh 97
IN - India 77
UA - Ucraina 73
AR - Argentina 45
NL - Olanda 42
MX - Messico 36
TR - Turchia 35
ID - Indonesia 34
JP - Giappone 31
ES - Italia 29
RS - Serbia 28
PL - Polonia 26
NG - Nigeria 25
PE - Perù 24
IQ - Iraq 23
BE - Belgio 22
AT - Austria 20
ZA - Sudafrica 19
CO - Colombia 18
PH - Filippine 18
UZ - Uzbekistan 17
TH - Thailandia 16
EC - Ecuador 15
MA - Marocco 15
PK - Pakistan 15
CL - Cile 14
AU - Australia 13
VE - Venezuela 13
GR - Grecia 12
IR - Iran 12
SA - Arabia Saudita 12
DZ - Algeria 11
PT - Portogallo 11
RO - Romania 11
MY - Malesia 10
PY - Paraguay 10
AL - Albania 9
CR - Costa Rica 9
CZ - Repubblica Ceca 9
EG - Egitto 9
BJ - Benin 8
JM - Giamaica 8
SI - Slovenia 8
AE - Emirati Arabi Uniti 7
AZ - Azerbaigian 7
CH - Svizzera 7
NP - Nepal 7
BY - Bielorussia 6
TG - Togo 6
IL - Israele 5
KE - Kenya 5
KZ - Kazakistan 5
LB - Libano 5
LV - Lettonia 5
TN - Tunisia 5
BG - Bulgaria 4
BS - Bahamas 4
DK - Danimarca 4
EE - Estonia 4
ET - Etiopia 4
EU - Europa 4
HN - Honduras 4
HR - Croazia 4
HU - Ungheria 4
JO - Giordania 4
LT - Lituania 4
MD - Moldavia 4
MK - Macedonia 4
NI - Nicaragua 4
PA - Panama 4
UY - Uruguay 4
BO - Bolivia 3
DO - Repubblica Dominicana 3
LK - Sri Lanka 3
LU - Lussemburgo 3
OM - Oman 3
PS - Palestinian Territory 3
SN - Senegal 3
SV - El Salvador 3
AW - Aruba 2
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
BN - Brunei Darussalam 2
CM - Camerun 2
Totale 16.073
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Città #
Ashburn 836
Singapore 812
Southend 680
San Jose 568
Moscow 487
Chandler 442
Jacksonville 429
Hong Kong 314
Dallas 312
Woodbridge 288
Council Bluffs 269
Ann Arbor 267
Verona 223
The Dalles 208
Dublin 207
Beijing 185
Houston 130
Ho Chi Minh City 106
Wilmington 98
New York 96
Milan 95
Lawrence 89
Princeton 89
Los Angeles 84
Hanoi 74
Nanjing 68
Santa Clara 68
Columbus 57
Boardman 56
São Paulo 55
Redondo Beach 50
Seoul 49
Shenyang 41
Jinan 39
Rome 38
Buffalo 33
Munich 32
Frankfurt am Main 30
Des Moines 25
Orem 25
Phoenix 25
Tokyo 25
Atlanta 24
Chicago 24
Hebei 24
London 24
Tianjin 24
Bologna 23
Turin 23
Falls Church 22
Nanchang 22
Ningbo 22
Abuja 21
Palermo 21
Jakarta 20
Montreal 20
Zhengzhou 20
Annandale 19
Belgrade 19
Brussels 19
Florence 18
Fuzhou 18
Belo Horizonte 17
Chennai 17
Helsinki 17
Parma 17
Denver 16
Kent 16
Lima 16
Naples 16
Redwood City 16
Seattle 16
Vienna 16
Bari 15
Tashkent 15
Dong Ket 14
Guangzhou 14
Redmond 14
Changsha 13
Charlotte 13
Da Nang 13
Haikou 13
Hangzhou 13
Mexico City 13
Philadelphia 13
Toronto 13
Amsterdam 12
Duncan 12
Haiphong 12
Johannesburg 12
Taizhou 12
Boston 11
Brooklyn 11
Cesena 11
Cleveland 11
Curitiba 11
Las Vegas 11
Norwalk 11
Reggio Emilia 11
Rio de Janeiro 11
Totale 9.046
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Nome #
Crafting Guilt-Free Indulgence: Exploring Dietary Fibers as Fat Replacers in Low-Fat Ice Cream 256
Biogenic Amines in Wines: A Review. 256
Nutraceutical properties of wild berry fruits from Southern Italy 253
Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream 235
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 235
Subcritical Water Extraction of Antioxidants from Buckwheat (Fagopyrum esculentum) Hulls 235
Accelerated shelf life studies of extra virgin olive oils using the Oxitest method 230
Caratteristiche qualitative del cavolfiore prodotto nella “Valle dell’Ofanto” in relazione al genotipo e alla conservazione 219
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 217
Caratterizzazione di un formaggio commerciabile attraverso la definizione del suo profilo sensoriale: l'esempio del Grana Padano. 216
Actual trends and improvements in olive oil extraction technology 213
Amperometric biosensor based on Laccase immobilized onto a screen-printed electrode by Matrix Assisted Pulsed Laser Evaporation 210
A green process for nutraceuticals recovery from grape seeds using SC-CO2 and Subcritical Water 204
Application of bio-based polymers for fresh meat packaging 200
Valutazione della stabilità ossidativa di oli extravergini di oliva mediante reattore Oxitest(R) 199
Analysis of trace elements in southern italian wines and their classification according to provenance. 197
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 195
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 195
Recupero di nutraceutici da sottoprodotti dell’industria enologica mediante impiego di acqua allo stato subcritico 193
Biogenic ammines during ripening in “Semicotto Caprino” cheese: role of Enterococci. 191
Cicli extrastagionali di ruchetta per la IV gamma: aspetti produttivi e qualitativi 189
Green extraction of phenolic compounds from Red Radicchio of Treviso Precoce I.G.P. (Cichorium intybus L. var. Silvestre) by-products using Natural Deep Eutectic Solvents 186
Supercritical Carbon Dioxide Extraction of Evening Primrose Oil 185
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach 184
Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy 184
Chemical Profile of White Wines Produced from ‘Greco bianco’ Grape Variety in Different Italian Areas by Nuclear Magnetic Resonance (NMR) and Conventional Physicochemical Analyses 183
Produzione, qualità ed efficienza d’uso dell’acqua nel pomodoro da industria in relazione alle variabili irrigue 178
Determinazione di acidi organici e glicerolo in vini bianchi prodotti da vitigno Greco in Campania e Calabria: confronto tra metodi NMR e HPLC 178
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 176
Processing tomato quality as affected by irrigation scheduling 171
Effect of Soil Water Availability on Yield and Some Quality Parameters of Extra Virgin Oil (Cv. Coratina) 170
Caratterizzazione di vini del Sud Italia sulla base del contenuto in macro, microelementi e lantanidi 170
Shelf-life monitoring of broccoli packed with different films 170
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis 169
MATRIX ASSISTED PULSED LASER EVAPORATION FOR LACCASE BASED BIOSENSORS 169
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 168
Encapsulation of health-promoting ingredients: applications in foodstuffs 168
Quality Traits of some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 167
A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants 165
Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles 165
Maturazione e Qualità dei Prodotti Ortofrutticoli 161
Supercritical fluid extraction for quality control in beer industry 161
Application of ozone in fresh-cut iceberg lettuce refrigeration 159
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 158
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 157
Characterization of Extra-Virgin Olive Oils Produced in the Basilicata Region Based on Nutraceuticals Content 154
Optimization of Virgin Olive Oil Quality in Relation to Fruit Ripening and Storage 153
Rapid Extraction and Determination of Phenols in Extra Virgin Olive Oil 153
Filamentous fungi associated with natural infection of noble rot on withered grapes 151
Functional dark chocolate with microencapsulated phytosterols: Effect of phytosterols concentration and health claim information on consumers liking 150
La qualità fra tradizione e innovazione: la filiera olivicola lucana. 149
Effect of Supercritical Fluid Extraction on Residual Meals and Protein Functionality 149
Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents 148
The Free Amino Acids Content of Bottle-Fermented Moscato Bianco Sparkling Wine by Immobilized Yeasts 148
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 147
Supercritical CO2 Extraction of Carotene and Lutein from Leaf Protein Concentrates 147
Evaluation of pomological and nutritional characteristics of ‘Kaki Tipo’ and ‘Rojo Brillante’ persimmon fruits at the ripe-stage eating quality 147
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 147
Role of the cultivar for choosing Clementine fruits with high level of health-promoting compounds 145
Impiego della tecnica FT-NIR per la determinazione rapida del contenuto di etanolo in prodotti da forno 145
The influence of processing and preservation on the retention of health-promoting compounds in broccoli 145
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 144
Probiotics and Prebiotics in Fruits and Vegetables: Technological and Sensory Aspects 142
Biogenic amines produced by Enterococci isolated from artisanal goat cheese in the South Italy. 140
Effect of chilling on the ascorbic acid content of fennel during storage 140
Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy. 140
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 139
Thermal Resistance of Vegetable Oils 138
Electrolysed water in the food industry as supporting of environmental sustainability 138
Supercritical Fluid Extraction of Evening Primrose Oil - Kinetic and Mass Transfer Effects. 134
Influenza di imballaggi commerciali sulla shelf-life e sulla qualità dei pomodorini cherry (CV Shiren) 133
Rapid Determination of Phenol Content in Extra Virgin Olive Oil 133
Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region. 132
Role of biogenc amines as index of freshness in beef meat packed with different biopolymeric materials 132
Valutazione della freschezza di insalate baby-leaf di quarta gamma da parte dei consumatori in relazione ai parametri chimico-fisici 131
Optimizing Carotenoids NaHDES Extraction for Enhancing Spreadable Chocolate's Nutritional Value 131
Impiego di acqua allo stato sub-critico per il recupero di sostanze naturali da sottoprodotti e scarti di lavorazione dell'industria alimentare 129
HPLC determination of agmatine and other amines in wine. 129
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere 128
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 128
Extra virgin olive oil bitterness evaluation by sensory and chemical analyses 125
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 125
Supercritical carbon dioxide fractionation of fish oil fatty acid ethyl esters 124
La qualità nutrizionale dei vegetali: effetto della frigoconservazione sul contenuto in acido ascorbico del finocchio 124
Production of Tocopherol Concentrate by Supercritical Fluid Extraction and Chromatography. 124
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 123
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions. 122
From fear to fork—exploring food neophobia and the inclination towards entomophagy in Italy 120
Extraction of natural antioxidants (carotenoids and tocopherols) from by-products of the tomato processing industry 120
Focused Review: Agmatine in fermented foods 120
La : una visione integrata del D.P.R. 54/97, del D.L.vo 155/97 e delle altre disposizioni vigenti. 120
Effects of water deficit on the vegetative response, yield and oil quality of olive trees (Olea europaea L., cv Coratina) grown under intensive cultivation 119
Use of supercritical CO2 to increase tocols content in barley extracts. 116
METODI FOTOMETRICI PER LA DETERMINAZIONE DI PARAMETRI QUALITATIVI DELL’OLIO EXTRAVERGINE DI OLIVA 116
I Succhi di Arancia: Produzione Nazionale, Preparazione e Conservazione 112
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation 112
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 111
Development of a supercritical fluid extraction method for determination of total fat content in fish products. 110
Pigment Extraction from Alfalfa Leaf Protein Concentrates 107
Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits 105
Totale 15.934
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Categoria #
all - tutte 53.986
article - articoli 37.215
book - libri 0
conference - conferenze 12.078
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 4.693
Totale 107.972
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022426 0 0 0 11 24 32 24 61 30 27 54 163
2022/20231.481 113 70 138 203 131 308 48 110 211 12 104 33
2023/2024885 122 71 74 35 129 58 66 58 5 97 99 71
2024/20252.587 143 188 120 339 176 121 210 201 328 131 183 447
2025/20266.009 445 235 465 839 1.439 408 676 364 428 323 184 203
2026/20271.389 194 338 347 510 0 0 0 0 0 0 0 0
Totale 16.346