IRIS
CONDELLI, NICOLA
 Distribuzione geografica
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Continente #
NA - Nord America 3.905
EU - Europa 1.318
AS - Asia 1.255
SA - Sud America 230
AF - Africa 26
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 5
AN - Antartide 1
Totale 6.746
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Nazione #
US - Stati Uniti d'America 3.752
IT - Italia 515
CN - Cina 426
VN - Vietnam 272
SG - Singapore 263
UA - Ucraina 180
BR - Brasile 178
DE - Germania 166
HK - Hong Kong 139
CA - Canada 113
GB - Regno Unito 90
RU - Federazione Russa 80
FR - Francia 74
FI - Finlandia 53
MX - Messico 35
TR - Turchia 35
SE - Svezia 33
IN - India 31
AR - Argentina 26
PL - Polonia 26
IE - Irlanda 24
NL - Olanda 24
ID - Indonesia 13
EC - Ecuador 11
JP - Giappone 11
ZA - Sudafrica 11
BE - Belgio 10
LT - Lituania 10
ES - Italia 9
IR - Iran 9
IQ - Iraq 8
KZ - Kazakistan 8
PK - Pakistan 7
AE - Emirati Arabi Uniti 5
AT - Austria 5
AU - Australia 4
BD - Bangladesh 4
CH - Svizzera 4
DZ - Algeria 4
EG - Egitto 4
HU - Ungheria 4
KR - Corea 4
PE - Perù 4
PH - Filippine 4
TH - Thailandia 4
A1 - Anonimo 3
PT - Portogallo 3
RO - Romania 3
UY - Uruguay 3
BB - Barbados 2
CO - Colombia 2
ET - Etiopia 2
EU - Europa 2
HR - Croazia 2
IL - Israele 2
NP - Nepal 2
PY - Paraguay 2
AF - Afghanistan, Repubblica islamica di 1
AO - Angola 1
AQ - Antartide 1
BH - Bahrain 1
BO - Bolivia 1
CD - Congo 1
CL - Cile 1
CZ - Repubblica Ceca 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
GE - Georgia 1
JM - Giamaica 1
KE - Kenya 1
KW - Kuwait 1
LB - Libano 1
LY - Libia 1
MA - Marocco 1
ME - Montenegro 1
NI - Nicaragua 1
PF - Polinesia Francese 1
PW - Palau 1
SR - Suriname 1
TL - Timor Orientale 1
TW - Taiwan 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 6.746
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Città #
Fairfield 413
Ashburn 369
Woodbridge 324
Dallas 283
Houston 221
Beijing 214
Jacksonville 193
Seattle 171
Wilmington 156
Chandler 147
Dong Ket 146
Hong Kong 137
Cambridge 135
Singapore 125
Ann Arbor 124
Toronto 84
The Dalles 79
Centro 75
Los Angeles 73
Boardman 67
New York 65
Kent 52
Nanjing 49
Ho Chi Minh City 48
Princeton 43
Milan 32
Hanoi 31
Munich 30
Ogden 29
Helsinki 28
Buffalo 27
Bari 23
Rome 23
Dublin 22
San Diego 21
Santa Clara 21
Moscow 20
London 19
Potenza 19
Warsaw 19
Düsseldorf 18
Nanchang 18
São Paulo 16
Kunming 15
Montreal 15
Denver 14
Naples 14
Camerino 13
Orem 13
Amsterdam 12
Brooklyn 12
Chicago 12
Ciudad de Villa de Álvarez 12
Mumbai 12
Frankfurt am Main 11
Hebei 11
Johannesburg 11
Messina 11
Tukwila 11
Brussels 10
Buenos Aires 10
Poplar 10
Stockholm 10
Hangzhou 9
Lanzhou 9
San Francisco 9
Shenyang 9
Chennai 8
Latina 8
Pavia 8
Tokyo 8
Turku 8
Ankara 7
Atlanta 7
Bologna 7
Council Bluffs 7
Manchester 7
Mexico City 7
Phoenix 7
Pignola 7
Sommariva Perno 7
Boston 6
Campinas 6
Charlotte 6
Da Nang 6
Istanbul 6
Norwalk 6
Nottingham 6
Quito 6
Rio de Janeiro 6
Tehran 6
Tianjin 6
Verona 6
Xi'an 6
Albanella 5
Cuneo 5
Falkenstein 5
Florence 5
Grottammare 5
Jiaxing 5
Totale 4.695
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Nome #
Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability 218
Caratterizzazione di farine per la produzione di pane a ridotto contenuto di FODMAPs 217
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 216
Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations 213
Encapsulation of health-promoting ingredients: applications in foodstuffs 211
Exploring influences on food choice in a large population sample: The Italian Taste project 207
Focused Review: Agmatine in fermented foods 206
Focus on gluten free biscuits: Ingredients and issues 201
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 193
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 192
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 189
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 186
Primi risultati sullo sviluppo di prodotti caseari innovativi: accettabilità del consumatore. 182
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 175
Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample 174
Nutraceutical properties of wild berry fruits from Southern Italy 172
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 172
Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects 154
Microbiological Stability and Overall Quality of Ready-To-Heat Meals Based on Traditional Recipes of the Basilicata Region 144
Application of ozone in fresh-cut iceberg lettuce refrigeration 142
Profili qualitativi di uve Aglianico del Vulture: effetto della disponibilita’ idrica e termica sulla risposta agronomica e sulla qualita’ dell’uva. 141
Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application 140
Profilo sensoriale e dinamico della salsiccia lucana 139
Extra virgin olive oil bitterness evaluation by sensory and chemical analysis 128
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 128
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours 120
Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile 116
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 115
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study 110
Gluten-Free Brewing: Issues and Perspectives 107
Influence of processing on the technological and sensory quality of bread: an overview 105
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 104
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 97
Metodi fotometrici per la determinazione di parametri qualitativi dell'olio extravergine di oliva. In: Ricerche e Innovazioni per l'Industria Alimentare, Vol. XI 89
Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine 88
Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production 87
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 82
Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers’ acceptability of mono-origin and mono-variety coffees. 81
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods 80
Enzymatic Hydrolysis of Hemp Seed Cake Flour: Impact on Technological Properties 76
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization 76
Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions 74
Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties 73
Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples 72
Prediction of perceived astringency induced by phenolic compounds 70
Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study 67
Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability 64
null 64
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 63
Experimental gluten-free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire 62
A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception 61
Agri-Food By-Products as Ingredients: Exploring Purchase Intentions Among a Sample of Italian Consumers 60
Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture 57
Heating Performances of Tomato-Based Dressing Sauces Undergoing Moderate Electric Fields 46
Experimental gluten-free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire 36
Applicazione di campi elettrici moderati per il trattamento termico degli alimenti: un caso studio su sughi pronti 35
null 34
Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives 32
Perceived astringency in wine: A predictive model 21
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 6.966
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Categoria #
all - tutte 34.608
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 34.608
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021729 0 0 0 0 0 136 71 74 34 147 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
2025/20261.658 169 191 317 421 388 172 0 0 0 0 0 0
Totale 6.966