CATALOGO DEI PRODOTTI DELLA RICERCA

FAVATI, Fabio
 Distribuzione geografica
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Continente #
EU - Europa 2.978
NA - Nord America 2.961
AS - Asia 1.406
SA - Sud America 279
AF - Africa 30
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 5
Totale 7.667
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Nazione #
US - Stati Uniti d'America 2.870
GB - Regno Unito 890
IT - Italia 664
CN - Cina 628
SG - Singapore 559
RU - Federazione Russa 269
BR - Brasile 241
FR - Francia 221
SE - Svezia 215
IE - Irlanda 209
DE - Germania 192
FI - Finlandia 127
CA - Canada 69
KR - Corea 61
UA - Ucraina 59
HK - Hong Kong 25
VN - Vietnam 24
TR - Turchia 21
BE - Belgio 19
AT - Austria 16
ES - Italia 15
NL - Olanda 15
IN - India 14
ID - Indonesia 11
MX - Messico 11
PE - Perù 10
AU - Australia 8
CL - Cile 8
IR - Iran 7
SI - Slovenia 7
TH - Thailandia 7
AR - Argentina 6
CZ - Repubblica Ceca 6
DZ - Algeria 6
EG - Egitto 6
GR - Grecia 6
IQ - Iraq 6
RO - Romania 6
UZ - Uzbekistan 6
JP - Giappone 5
MA - Marocco 5
PL - Polonia 5
TG - Togo 5
BD - Bangladesh 4
BG - Bulgaria 4
CH - Svizzera 4
EU - Europa 4
NP - Nepal 4
PK - Pakistan 4
RS - Serbia 4
AL - Albania 3
CO - Colombia 3
DK - Danimarca 3
IL - Israele 3
PA - Panama 3
PT - Portogallo 3
PY - Paraguay 3
VE - Venezuela 3
AE - Emirati Arabi Uniti 2
AZ - Azerbaigian 2
BO - Bolivia 2
BY - Bielorussia 2
EC - Ecuador 2
EE - Estonia 2
KE - Kenya 2
KZ - Kazakistan 2
LK - Sri Lanka 2
LT - Lituania 2
NI - Nicaragua 2
NO - Norvegia 2
ZA - Sudafrica 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BA - Bosnia-Erzegovina 1
BN - Brunei Darussalam 1
DO - Repubblica Dominicana 1
GT - Guatemala 1
HN - Honduras 1
HR - Croazia 1
HU - Ungheria 1
IM - Isola di Man 1
IS - Islanda 1
JM - Giamaica 1
JO - Giordania 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
LV - Lettonia 1
MY - Malesia 1
OM - Oman 1
PH - Filippine 1
PR - Porto Rico 1
PS - Palestinian Territory 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
SN - Senegal 1
SV - El Salvador 1
TN - Tunisia 1
TZ - Tanzania 1
UG - Uganda 1
UY - Uruguay 1
Totale 7.667
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Città #
Southend 680
Chandler 442
Jacksonville 427
Singapore 339
Woodbridge 288
Ann Arbor 267
Dublin 205
Ashburn 164
Beijing 125
Houston 123
Verona 105
Wilmington 97
Lawrence 89
Princeton 89
Nanjing 67
Milan 53
Council Bluffs 47
Seoul 46
Shenyang 40
Jinan 39
Boardman 38
New York 30
Hebei 24
Falls Church 22
Ningbo 22
Hong Kong 21
Nanchang 21
Tianjin 20
Zhengzhou 20
Brussels 19
São Paulo 19
Fuzhou 18
Kent 16
Redwood City 16
Rome 16
Florence 15
Helsinki 15
Bologna 14
Dong Ket 14
Parma 14
Moscow 13
Redmond 13
Turin 13
Vienna 13
Duncan 12
Frankfurt am Main 12
Haikou 12
Santa Clara 12
Seattle 12
Taizhou 12
Bari 11
Changsha 11
Guangzhou 11
Hangzhou 11
Jakarta 11
Munich 11
Norwalk 11
Los Angeles 10
Sindelfingen 10
Jiaxing 9
Naples 9
Fairfield 8
London 8
Palermo 8
Reggio Emilia 8
Taiyuan 8
Chicago 7
Ljubljana 7
Lucca 7
Béjaïa 6
Campinas 6
Düsseldorf 6
Lecce 6
Lima 6
Tashkent 6
Auburn Hills 5
Belo Horizonte 5
Centro 5
Contagem 5
Curitiba 5
Falkenstein 5
Istanbul 5
Legnago 5
Lomé 5
Napoli 5
Shanghai 5
Venice 5
Amsterdam 4
Bitetto 4
Edinburgh 4
Enterprise 4
Ferrandina 4
Genoa 4
Lanzhou 4
Manaus 4
Nuremberg 4
Pamukkale 4
Porto Alegre 4
Rio de Janeiro 4
Rostov-on-Don 4
Totale 4.574
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Nome #
Biogenic Amines in Wines: A Review. 146
Recupero di nutraceutici da sottoprodotti dell’industria enologica mediante impiego di acqua allo stato subcritico 138
Valutazione della stabilità ossidativa di oli extravergini di oliva mediante reattore Oxitest(R) 134
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 133
Accelerated shelf life studies of extra virgin olive oils using the Oxitest method 133
Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy 122
Actual trends and improvements in olive oil extraction technology 122
Caratteristiche qualitative del cavolfiore prodotto nella “Valle dell’Ofanto” in relazione al genotipo e alla conservazione 119
Quality Traits of some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 116
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 114
Processing tomato quality as affected by irrigation scheduling 111
Supercritical Carbon Dioxide Extraction of Evening Primrose Oil 110
Caratterizzazione di un formaggio commerciabile attraverso la definizione del suo profilo sensoriale: l'esempio del Grana Padano. 109
A green process for nutraceuticals recovery from grape seeds using SC-CO2 and Subcritical Water 108
Determinazione di acidi organici e glicerolo in vini bianchi prodotti da vitigno Greco in Campania e Calabria: confronto tra metodi NMR e HPLC 106
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 106
Shelf-life monitoring of broccoli packed with different films 104
La qualità fra tradizione e innovazione: la filiera olivicola lucana. 103
Amperometric biosensor based on Laccase immobilized onto a screen-printed electrode by Matrix Assisted Pulsed Laser Evaporation 103
Effect of Soil Water Availability on Yield and Some Quality Parameters of Extra Virgin Oil (Cv. Coratina) 102
Subcritical Water Extraction of Antioxidants from Buckwheat (Fagopyrum esculentum) Hulls 102
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 101
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 97
Supercritical fluid extraction for quality control in beer industry 97
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 97
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis 93
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 93
Supercritical CO2 Extraction of Carotene and Lutein from Leaf Protein Concentrates 91
Rapid Extraction and Determination of Phenols in Extra Virgin Olive Oil 91
Maturazione e Qualità dei Prodotti Ortofrutticoli 90
Impiego della tecnica FT-NIR per la determinazione rapida del contenuto di etanolo in prodotti da forno 90
Encapsulation of health-promoting ingredients: applications in foodstuffs 90
Produzione, qualità ed efficienza d’uso dell’acqua nel pomodoro da industria in relazione alle variabili irrigue 86
The Free Amino Acids Content of Bottle-Fermented Moscato Bianco Sparkling Wine by Immobilized Yeasts 86
Analysis of trace elements in southern italian wines and their classification according to provenance. 86
Caratterizzazione di vini del Sud Italia sulla base del contenuto in macro, microelementi e lantanidi 86
Effect of Supercritical Fluid Extraction on Residual Meals and Protein Functionality 86
Application of bio-based polymers for fresh meat packaging 86
Effect of chilling on the ascorbic acid content of fennel during storage 85
MATRIX ASSISTED PULSED LASER EVAPORATION FOR LACCASE BASED BIOSENSORS 85
Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region. 84
Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy. 84
Role of the cultivar for choosing Clementine fruits with high level of health-promoting compounds 84
Biogenic ammines during ripening in “Semicotto Caprino” cheese: role of Enterococci. 84
Evaluation of pomological and nutritional characteristics of ‘Kaki Tipo’ and ‘Rojo Brillante’ persimmon fruits at the ripe-stage eating quality 83
Supercritical Fluid Extraction of Evening Primrose Oil - Kinetic and Mass Transfer Effects. 82
Cicli extrastagionali di ruchetta per la IV gamma: aspetti produttivi e qualitativi 81
Extra virgin olive oil bitterness evaluation by sensory and chemical analyses 81
Optimization of Virgin Olive Oil Quality in Relation to Fruit Ripening and Storage 80
Impiego di acqua allo stato sub-critico per il recupero di sostanze naturali da sottoprodotti e scarti di lavorazione dell'industria alimentare 78
Application of ozone in fresh-cut iceberg lettuce refrigeration 78
Rapid Determination of Phenol Content in Extra Virgin Olive Oil 77
Thermal Resistance of Vegetable Oils 76
Filamentous fungi associated with natural infection of noble rot on withered grapes 76
The influence of processing and preservation on the retention of health-promoting compounds in broccoli 75
Nutraceutical properties of wild berry fruits from Southern Italy 75
Valutazione della freschezza di insalate baby-leaf di quarta gamma da parte dei consumatori in relazione ai parametri chimico-fisici 74
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere 74
Chemical Profile of White Wines Produced from ‘Greco bianco’ Grape Variety in Different Italian Areas by Nuclear Magnetic Resonance (NMR) and Conventional Physicochemical Analyses 73
Probiotics and Prebiotics in Fruits and Vegetables: Technological and Sensory Aspects 73
Production of Tocopherol Concentrate by Supercritical Fluid Extraction and Chromatography. 72
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions. 70
Characterization of Extra-Virgin Olive Oils Produced in the Basilicata Region Based on Nutraceuticals Content 70
I Succhi di Arancia: Produzione Nazionale, Preparazione e Conservazione 70
Role of biogenc amines as index of freshness in beef meat packed with different biopolymeric materials 70
Influenza di imballaggi commerciali sulla shelf-life e sulla qualità dei pomodorini cherry (CV Shiren) 70
Supercritical carbon dioxide fractionation of fish oil fatty acid ethyl esters 69
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 68
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 67
Functional dark chocolate with microencapsulated phytosterols: Effect of phytosterols concentration and health claim information on consumers liking 67
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 66
HPLC determination of agmatine and other amines in wine. 66
Electrolysed water in the food industry as supporting of environmental sustainability 65
Use of supercritical CO2 to increase tocols content in barley extracts. 64
Focused Review: Agmatine in fermented foods 64
Pigment Extraction from Alfalfa Leaf Protein Concentrates 64
Development of a supercritical fluid extraction method for determination of total fat content in fish products. 61
Biogenic amines produced by Enterococci isolated from artisanal goat cheese in the South Italy. 61
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 61
Extraction of natural antioxidants (carotenoids and tocopherols) from by-products of the tomato processing industry 57
La : una visione integrata del D.P.R. 54/97, del D.L.vo 155/97 e delle altre disposizioni vigenti. 57
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation 56
Tracciabilità e rintracciabilità come elementi di valorizzazione dell’olio di oliva. 55
Effects of water deficit on the vegetative response, yield and oil quality of olive trees (Olea europaea L., cv Coratina) grown under intensive cultivation 54
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 54
Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles 54
METODI FOTOMETRICI PER LA DETERMINAZIONE DI PARAMETRI QUALITATIVI DELL’OLIO EXTRAVERGINE DI OLIVA 51
La qualità nutrizionale dei vegetali: effetto della frigoconservazione sul contenuto in acido ascorbico del finocchio 49
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 48
Crafting Guilt-Free Indulgence: Exploring Dietary Fibers as Fat Replacers in Low-Fat Ice Cream 46
Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream 46
Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits 45
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 43
Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents 36
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 35
Optimizing Carotenoids NaHDES Extraction for Enhancing Spreadable Chocolate's Nutritional Value 32
A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants 20
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 20
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives 17
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 11
Totale 7.880
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Categoria #
all - tutte 27.264
article - articoli 18.329
book - libri 0
conference - conferenze 6.220
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 2.715
Totale 54.528
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020221 0 0 0 0 0 0 0 0 20 101 35 65
2020/2021777 52 128 40 83 108 91 14 34 44 9 107 67
2021/2022584 57 85 16 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
2024/20251.543 143 188 120 339 176 121 210 201 45 0 0 0
Totale 7.904