CATALOGO DEI PRODOTTI DELLA RICERCA

FAVATI, Fabio
 Distribuzione geografica
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Continente #
NA - Nord America 5.256
EU - Europa 5.023
AS - Asia 3.599
SA - Sud America 688
AF - Africa 118
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 5
Totale 14.702
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Nazione #
US - Stati Uniti d'America 5.091
RU - Federazione Russa 1.670
SG - Singapore 1.538
IT - Italia 979
GB - Regno Unito 946
CN - Cina 880
BR - Brasile 560
HK - Hong Kong 315
VN - Vietnam 290
FR - Francia 277
DE - Germania 237
SE - Svezia 222
IE - Irlanda 214
KR - Corea 163
FI - Finlandia 131
CA - Canada 103
UA - Ucraina 73
IN - India 71
BD - Bangladesh 70
AR - Argentina 42
NL - Olanda 40
TR - Turchia 35
MX - Messico 34
ID - Indonesia 33
JP - Giappone 31
RS - Serbia 28
ES - Italia 27
PL - Polonia 26
NG - Nigeria 24
IQ - Iraq 23
BE - Belgio 22
AT - Austria 19
ZA - Sudafrica 19
PE - Perù 18
PH - Filippine 17
UZ - Uzbekistan 17
TH - Thailandia 16
EC - Ecuador 15
MA - Marocco 15
PK - Pakistan 15
CL - Cile 14
AU - Australia 13
CO - Colombia 12
GR - Grecia 12
IR - Iran 12
DZ - Algeria 11
RO - Romania 11
SA - Arabia Saudita 11
PT - Portogallo 10
PY - Paraguay 10
VE - Venezuela 10
AL - Albania 9
EG - Egitto 9
MY - Malesia 9
BJ - Benin 8
SI - Slovenia 8
AZ - Azerbaigian 7
CH - Svizzera 7
CZ - Repubblica Ceca 7
NP - Nepal 7
BY - Bielorussia 6
TG - Togo 6
AE - Emirati Arabi Uniti 5
KE - Kenya 5
KZ - Kazakistan 5
TN - Tunisia 5
BG - Bulgaria 4
ET - Etiopia 4
EU - Europa 4
HU - Ungheria 4
IL - Israele 4
JO - Giordania 4
LB - Libano 4
LT - Lituania 4
MD - Moldavia 4
NI - Nicaragua 4
PA - Panama 4
UY - Uruguay 4
BO - Bolivia 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
EE - Estonia 3
HN - Honduras 3
HR - Croazia 3
JM - Giamaica 3
LK - Sri Lanka 3
LU - Lussemburgo 3
LV - Lettonia 3
MK - Macedonia 3
OM - Oman 3
PS - Palestinian Territory 3
SN - Senegal 3
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
BN - Brunei Darussalam 2
BS - Bahamas 2
CM - Camerun 2
CR - Costa Rica 2
NO - Norvegia 2
SK - Slovacchia (Repubblica Slovacca) 2
Totale 14.681
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Città #
Singapore 804
Southend 680
Ashburn 599
San Jose 494
Moscow 487
Chandler 442
Jacksonville 427
Hong Kong 310
Dallas 306
Woodbridge 288
Ann Arbor 267
Verona 223
The Dalles 208
Dublin 207
Council Bluffs 181
Beijing 176
Houston 126
Wilmington 98
Ho Chi Minh City 93
Lawrence 89
Princeton 89
New York 78
Hanoi 74
Los Angeles 68
Nanjing 68
Milan 66
Boardman 56
Columbus 54
Redondo Beach 50
Seoul 49
São Paulo 48
Santa Clara 42
Shenyang 41
Jinan 39
Rome 34
Munich 32
Buffalo 31
Frankfurt am Main 30
Tokyo 25
Hebei 24
Orem 24
Tianjin 24
Des Moines 23
London 23
Falls Church 22
Nanchang 22
Ningbo 22
Turin 21
Abuja 20
Jakarta 20
Zhengzhou 20
Belgrade 19
Brussels 19
Chicago 19
Bologna 18
Fuzhou 18
Palermo 18
Belo Horizonte 17
Florence 17
Helsinki 17
Phoenix 17
Chennai 16
Kent 16
Parma 16
Redwood City 16
Bari 15
Tashkent 15
Vienna 15
Atlanta 14
Dong Ket 14
Guangzhou 14
Seattle 14
Changsha 13
Da Nang 13
Denver 13
Haikou 13
Hangzhou 13
Mexico City 13
Montreal 13
Redmond 13
Amsterdam 12
Duncan 12
Haiphong 12
Johannesburg 12
Taizhou 12
Curitiba 11
Lima 11
Naples 11
Norwalk 11
Rio de Janeiro 11
Toronto 11
Warsaw 11
Sindelfingen 10
Campinas 9
Cesena 9
Jiaxing 9
Montichiari 9
Porto Alegre 9
Reggio Emilia 9
Shanghai 9
Totale 8.402
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Nome #
Biogenic Amines in Wines: A Review. 243
Crafting Guilt-Free Indulgence: Exploring Dietary Fibers as Fat Replacers in Low-Fat Ice Cream 230
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 224
Accelerated shelf life studies of extra virgin olive oils using the Oxitest method 224
Caratteristiche qualitative del cavolfiore prodotto nella “Valle dell’Ofanto” in relazione al genotipo e alla conservazione 212
Subcritical Water Extraction of Antioxidants from Buckwheat (Fagopyrum esculentum) Hulls 209
Amperometric biosensor based on Laccase immobilized onto a screen-printed electrode by Matrix Assisted Pulsed Laser Evaporation 205
Actual trends and improvements in olive oil extraction technology 203
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 203
Caratterizzazione di un formaggio commerciabile attraverso la definizione del suo profilo sensoriale: l'esempio del Grana Padano. 195
A green process for nutraceuticals recovery from grape seeds using SC-CO2 and Subcritical Water 192
Analysis of trace elements in southern italian wines and their classification according to provenance. 190
Application of bio-based polymers for fresh meat packaging 190
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 188
Recupero di nutraceutici da sottoprodotti dell’industria enologica mediante impiego di acqua allo stato subcritico 186
Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta 184
Biogenic ammines during ripening in “Semicotto Caprino” cheese: role of Enterococci. 180
Valutazione della stabilità ossidativa di oli extravergini di oliva mediante reattore Oxitest(R) 179
Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy 178
Chemical Profile of White Wines Produced from ‘Greco bianco’ Grape Variety in Different Italian Areas by Nuclear Magnetic Resonance (NMR) and Conventional Physicochemical Analyses 176
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 172
Supercritical Carbon Dioxide Extraction of Evening Primrose Oil 172
Determinazione di acidi organici e glicerolo in vini bianchi prodotti da vitigno Greco in Campania e Calabria: confronto tra metodi NMR e HPLC 172
Cicli extrastagionali di ruchetta per la IV gamma: aspetti produttivi e qualitativi 171
Produzione, qualità ed efficienza d’uso dell’acqua nel pomodoro da industria in relazione alle variabili irrigue 170
Enhanced NaHDESs Extraction of Carotenoids from Pepper By-products: A Sustainable Approach 167
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 166
Caratterizzazione di vini del Sud Italia sulla base del contenuto in macro, microelementi e lantanidi 163
Processing tomato quality as affected by irrigation scheduling 160
Encapsulation of health-promoting ingredients: applications in foodstuffs 160
Shelf-life monitoring of broccoli packed with different films 159
Quality Traits of some Cauliflower Cultivars Grown in the “Valle dell’Ofanto” Area (Italy) as Affected by Post-Harvest Storage 158
Co-encapsulation of vitamin D and rutin in chitosan-zein microparticles 157
Effect of Soil Water Availability on Yield and Some Quality Parameters of Extra Virgin Oil (Cv. Coratina) 156
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis 156
Dietary Fibers Effects on Physical, Thermal, and Sensory Properties of Low-Fat Ice Cream 154
Application of ozone in fresh-cut iceberg lettuce refrigeration 154
Supercritical fluid extraction for quality control in beer industry 152
Solid carbon dioxide to promote the extraction of extra-virgin olive oil 150
Use of by-products of the olive oil industry for bread fortification: Effect of health claims on consumer liking 147
Maturazione e Qualità dei Prodotti Ortofrutticoli 146
Filamentous fungi associated with natural infection of noble rot on withered grapes 146
Characterization of Extra-Virgin Olive Oils Produced in the Basilicata Region Based on Nutraceuticals Content 144
La qualità fra tradizione e innovazione: la filiera olivicola lucana. 143
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 143
MATRIX ASSISTED PULSED LASER EVAPORATION FOR LACCASE BASED BIOSENSORS 143
Optimization of Virgin Olive Oil Quality in Relation to Fruit Ripening and Storage 140
Functional dark chocolate with microencapsulated phytosterols: Effect of phytosterols concentration and health claim information on consumers liking 140
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 140
Rapid Extraction and Determination of Phenols in Extra Virgin Olive Oil 139
Evaluation of pomological and nutritional characteristics of ‘Kaki Tipo’ and ‘Rojo Brillante’ persimmon fruits at the ripe-stage eating quality 139
A sensory shelf-life study for the evaluation of new eco-sustainable packaging of single-portion croissants 138
Supercritical CO2 Extraction of Carotene and Lutein from Leaf Protein Concentrates 138
Effect of Supercritical Fluid Extraction on Residual Meals and Protein Functionality 137
Role of the cultivar for choosing Clementine fruits with high level of health-promoting compounds 136
Biogenic amines produced by Enterococci isolated from artisanal goat cheese in the South Italy. 135
Impiego della tecnica FT-NIR per la determinazione rapida del contenuto di etanolo in prodotti da forno 135
Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy. 134
Eco-friendly extraction of anthocyanins compounds from red radicchio by-products with natural deep eutectic solvents 132
The Free Amino Acids Content of Bottle-Fermented Moscato Bianco Sparkling Wine by Immobilized Yeasts 132
Effect of chilling on the ascorbic acid content of fennel during storage 132
Probiotics and Prebiotics in Fruits and Vegetables: Technological and Sensory Aspects 132
Nutraceutical properties of wild berry fruits from Southern Italy 131
Electrolysed water in the food industry as supporting of environmental sustainability 130
The influence of processing and preservation on the retention of health-promoting compounds in broccoli 130
Supercritical Fluid Extraction of Evening Primrose Oil - Kinetic and Mass Transfer Effects. 129
Rapid Determination of Phenol Content in Extra Virgin Olive Oil 127
Influenza di imballaggi commerciali sulla shelf-life e sulla qualità dei pomodorini cherry (CV Shiren) 126
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients 126
Valutazione della freschezza di insalate baby-leaf di quarta gamma da parte dei consumatori in relazione ai parametri chimico-fisici 125
Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients 124
Influence of indigenous starter coltures on the free fatty acids release during ripening in artisan sausages produced in the Basilicata region. 124
Role of biogenc amines as index of freshness in beef meat packed with different biopolymeric materials 123
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 122
Thermal Resistance of Vegetable Oils 121
Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents 120
Extra virgin olive oil bitterness evaluation by sensory and chemical analyses 119
Optimizing Carotenoids NaHDES Extraction for Enhancing Spreadable Chocolate's Nutritional Value 118
Impiego di acqua allo stato sub-critico per il recupero di sostanze naturali da sottoprodotti e scarti di lavorazione dell'industria alimentare 117
Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere 117
HPLC determination of agmatine and other amines in wine. 116
La qualità nutrizionale dei vegetali: effetto della frigoconservazione sul contenuto in acido ascorbico del finocchio 115
Production of Tocopherol Concentrate by Supercritical Fluid Extraction and Chromatography. 115
Pasta fortification with olive pomace: Effects on the technological characteristics and nutritional properties. 113
Effects of water deficit on the vegetative response, yield and oil quality of olive trees (Olea europaea L., cv Coratina) grown under intensive cultivation 112
Extraction of natural antioxidants (carotenoids and tocopherols) from by-products of the tomato processing industry 111
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions. 110
Focused Review: Agmatine in fermented foods 110
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 109
Supercritical carbon dioxide fractionation of fish oil fatty acid ethyl esters 109
La : una visione integrata del D.P.R. 54/97, del D.L.vo 155/97 e delle altre disposizioni vigenti. 107
Use of supercritical CO2 to increase tocols content in barley extracts. 106
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 106
Development of a supercritical fluid extraction method for determination of total fat content in fish products. 105
I Succhi di Arancia: Produzione Nazionale, Preparazione e Conservazione 104
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation 104
METODI FOTOMETRICI PER LA DETERMINAZIONE DI PARAMETRI QUALITATIVI DELL’OLIO EXTRAVERGINE DI OLIVA 99
Pigment Extraction from Alfalfa Leaf Protein Concentrates 97
Green Extraction of Carotenoids from Pumpkin By-Products Using Natural Hydrophobic Deep Eutectic Solvents: Preliminary Insights 96
Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits 94
Totale 14.618
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Categoria #
all - tutte 48.344
article - articoli 33.135
book - libri 0
conference - conferenze 10.908
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 4.301
Totale 96.688
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202167 0 0 0 0 0 0 0 0 0 0 0 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
2024/20252.587 143 188 120 339 176 121 210 201 328 131 183 447
2025/20265.999 445 235 465 839 1.439 408 676 364 428 323 184 193
Totale 14.947