IRIS
CONDELLI, NICOLA
 Distribuzione geografica
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Continente #
NA - Nord America 4.345
EU - Europa 1.480
AS - Asia 1.402
SA - Sud America 244
AF - Africa 36
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 5
AN - Antartide 1
Totale 7.519
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Nazione #
US - Stati Uniti d'America 4.175
IT - Italia 547
CN - Cina 470
SG - Singapore 300
VN - Vietnam 289
BR - Brasile 185
UA - Ucraina 181
DE - Germania 170
HK - Hong Kong 158
FR - Francia 133
RU - Federazione Russa 123
CA - Canada 120
GB - Regno Unito 97
FI - Finlandia 57
MX - Messico 41
TR - Turchia 40
IN - India 36
SE - Svezia 34
PL - Polonia 28
NL - Olanda 27
AR - Argentina 26
IE - Irlanda 24
ID - Indonesia 16
EC - Ecuador 11
JP - Giappone 11
ZA - Sudafrica 11
BE - Belgio 10
IQ - Iraq 10
LT - Lituania 10
PK - Pakistan 10
ES - Italia 9
IR - Iran 9
KZ - Kazakistan 9
PE - Perù 7
AE - Emirati Arabi Uniti 6
AT - Austria 6
CH - Svizzera 6
BD - Bangladesh 5
CO - Colombia 5
EG - Egitto 5
AU - Australia 4
DZ - Algeria 4
HR - Croazia 4
HU - Ungheria 4
KR - Corea 4
PH - Filippine 4
TH - Thailandia 4
A1 - Anonimo 3
MA - Marocco 3
MY - Malesia 3
NP - Nepal 3
PT - Portogallo 3
RO - Romania 3
UY - Uruguay 3
BB - Barbados 2
BO - Bolivia 2
ET - Etiopia 2
EU - Europa 2
IL - Israele 2
JM - Giamaica 2
KE - Kenya 2
LB - Libano 2
LY - Libia 2
NG - Nigeria 2
PY - Paraguay 2
TN - Tunisia 2
UZ - Uzbekistan 2
AF - Afghanistan, Repubblica islamica di 1
AO - Angola 1
AQ - Antartide 1
AZ - Azerbaigian 1
BH - Bahrain 1
CD - Congo 1
CL - Cile 1
CR - Costa Rica 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
GE - Georgia 1
GT - Guatemala 1
JO - Giordania 1
KW - Kuwait 1
ME - Montenegro 1
MN - Mongolia 1
NI - Nicaragua 1
PA - Panama 1
PF - Polinesia Francese 1
PW - Palau 1
RS - Serbia 1
SN - Senegal 1
SR - Suriname 1
TL - Timor Orientale 1
TW - Taiwan 1
VE - Venezuela 1
Totale 7.519
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Città #
Ashburn 440
Fairfield 413
Woodbridge 324
Dallas 286
Beijing 229
Houston 222
San Jose 203
Jacksonville 193
Seattle 172
Hong Kong 156
Wilmington 156
Chandler 147
Dong Ket 146
Singapore 146
Cambridge 135
Ann Arbor 124
Toronto 86
The Dalles 80
Los Angeles 76
Centro 75
Boardman 67
New York 66
Council Bluffs 52
Ho Chi Minh City 52
Kent 52
Lauterbourg 49
Nanjing 49
Princeton 43
Milan 36
Orem 33
Hanoi 32
Helsinki 32
Moscow 32
Munich 30
Ogden 29
Santa Clara 28
Buffalo 27
Rome 24
Bari 23
Dublin 22
Potenza 22
San Diego 21
Warsaw 21
Chicago 20
London 20
Düsseldorf 18
Nanchang 18
São Paulo 17
Montreal 16
Kunming 15
Amsterdam 14
Denver 14
Naples 14
Camerino 13
Frankfurt am Main 13
Messina 13
Mumbai 13
Brooklyn 12
Chennai 12
Ciudad de Villa de Álvarez 12
Hebei 11
Johannesburg 11
Stockholm 11
Tukwila 11
Brussels 10
Buenos Aires 10
Lanzhou 10
Mexico City 10
Poplar 10
Atlanta 9
Bologna 9
Hangzhou 9
Manchester 9
San Francisco 9
Shenyang 9
Tianjin 9
Latina 8
Pavia 8
Tokyo 8
Turku 8
Ankara 7
Istanbul 7
Phoenix 7
Pignola 7
Sommariva Perno 7
Xi'an 7
Boston 6
Campinas 6
Charlotte 6
Da Nang 6
Norwalk 6
Nottingham 6
Quito 6
Rio de Janeiro 6
Tehran 6
Verona 6
Washington 6
Albanella 5
Changsha 5
Cuneo 5
Totale 5.217
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Nome #
Focused Review: Agmatine in fermented foods 255
Caratterizzazione di farine per la produzione di pane a ridotto contenuto di FODMAPs 235
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 227
Focus on gluten free biscuits: Ingredients and issues 227
Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability 226
Encapsulation of health-promoting ingredients: applications in foodstuffs 225
Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations 223
Exploring influences on food choice in a large population sample: The Italian Taste project 223
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 209
Primi risultati sullo sviluppo di prodotti caseari innovativi: accettabilità del consumatore. 203
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 202
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 198
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 196
Progetto Milkbioactincaps Utilizzo di microincapsulati di composti bioattivi da scarti dell’industria alimentare come integratori di mangimi per il miglioramento dell’attitudine fermentativa e della valenza nutraceutica del latte 195
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 190
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 185
Nutraceutical properties of wild berry fruits from Southern Italy 181
Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application 161
Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects 160
Profilo sensoriale e dinamico della salsiccia lucana 160
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 157
Profili qualitativi di uve Aglianico del Vulture: effetto della disponibilita’ idrica e termica sulla risposta agronomica e sulla qualita’ dell’uva. 156
Application of ozone in fresh-cut iceberg lettuce refrigeration 151
Extra virgin olive oil bitterness evaluation by sensory and chemical analysis 140
The potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves 137
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours 136
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 131
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 124
Influence of processing on the technological and sensory quality of bread: an overview 123
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study 117
Gluten-Free Brewing: Issues and Perspectives 116
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 113
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 108
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine 102
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production 101
Metodi fotometrici per la determinazione di parametri qualitativi dell'olio extravergine di oliva. In: Ricerche e Innovazioni per l'Industria Alimentare, Vol. XI 100
Gender, age, geographical area, food neophobia and their relationships with the adherence to the mediterranean diet: New insights from a large population cross-sectional study 95
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods 94
Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers’ acceptability of mono-origin and mono-variety coffees. 90
Enzymatic Hydrolysis of Hemp Seed Cake Flour: Impact on Technological Properties 88
Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study 85
Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples 85
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization 85
Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions 84
Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties 83
Prediction of perceived astringency induced by phenolic compounds 82
Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability 80
A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception 77
Agri-Food By-Products as Ingredients: Exploring Purchase Intentions Among a Sample of Italian Consumers 76
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 76
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture 68
Experimental gluten-free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire 66
null 64
Heating Performances of Tomato-Based Dressing Sauces Undergoing Moderate Electric Fields 61
Applicazione di campi elettrici moderati per il trattamento termico degli alimenti: un caso studio su sughi pronti 57
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives 46
Experimental gluten-free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire 39
null 34
Perceived astringency in wine: A predictive model 29
Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties 1
Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds 1
Totale 7.739
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Categoria #
all - tutte 36.469
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 36.469
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021414 0 0 0 0 0 0 0 0 0 147 92 175
2021/2022486 40 64 104 21 11 13 26 28 64 14 13 88
2022/2023496 63 2 16 21 64 72 5 54 125 14 34 26
2023/2024429 58 19 45 17 40 63 32 30 71 1 13 40
2024/2025945 35 7 121 92 43 38 97 98 101 23 122 168
2025/20262.431 169 191 317 421 388 211 299 77 159 199 0 0
Totale 7.739