IRIS
CARUSO, Marisa Carmela
 Distribuzione geografica
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Continente #
NA - Nord America 5.557
EU - Europa 2.114
AS - Asia 1.319
SA - Sud America 31
AF - Africa 11
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 7
Totale 9.047
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Nazione #
US - Stati Uniti d'America 5.389
IT - Italia 861
CN - Cina 699
UA - Ucraina 490
VN - Vietnam 435
DE - Germania 194
CA - Canada 166
GB - Regno Unito 126
FR - Francia 122
SE - Svezia 100
FI - Finlandia 87
TR - Turchia 70
HK - Hong Kong 52
IE - Irlanda 41
RU - Federazione Russa 28
BR - Brasile 16
BE - Belgio 12
IN - India 12
GR - Grecia 10
IR - Iran 10
ES - Italia 9
PE - Perù 9
PK - Pakistan 9
AU - Australia 8
IL - Israele 8
NL - Olanda 7
JP - Giappone 6
CH - Svizzera 5
EU - Europa 5
TN - Tunisia 5
AR - Argentina 4
RO - Romania 4
KR - Corea 3
LT - Lituania 3
PH - Filippine 3
PL - Polonia 3
PT - Portogallo 3
SG - Singapore 3
A1 - Anonimo 2
CZ - Repubblica Ceca 2
DZ - Algeria 2
ID - Indonesia 2
IS - Islanda 2
LU - Lussemburgo 2
MY - Malesia 2
SC - Seychelles 2
TW - Taiwan 2
BG - Bulgaria 1
BY - Bielorussia 1
CR - Costa Rica 1
CY - Cipro 1
EC - Ecuador 1
IQ - Iraq 1
MA - Marocco 1
MX - Messico 1
OM - Oman 1
PY - Paraguay 1
SK - Slovacchia (Repubblica Slovacca) 1
ZA - Sudafrica 1
Totale 9.047
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Città #
Woodbridge 705
Fairfield 637
Ann Arbor 507
Houston 436
Dong Ket 430
Jacksonville 427
Ashburn 372
Chandler 321
Wilmington 267
Seattle 247
Cambridge 199
Beijing 187
Nanjing 180
Toronto 157
Centro 100
Princeton 81
Nanchang 73
New York 61
Ogden 49
Hong Kong 48
Milan 47
Dublin 39
Kunming 37
Boardman 32
Verona 30
London 29
Potenza 29
Helsinki 28
Kocaeli 28
Shenyang 28
Bari 27
Rome 27
Tianjin 27
Gaziantep 26
Hebei 26
Dearborn 23
Los Angeles 20
San Diego 20
Changsha 18
Jiaxing 17
Hangzhou 15
Lanzhou 15
Düsseldorf 14
Miami 12
Changchun 11
Turin 11
Zhengzhou 11
Brussels 10
Dallas 10
Shanghai 10
Washington 10
Lima 9
Redwood City 9
Sorrento 9
Jinan 8
Napoli 8
Perugia 8
San Francisco 8
Taizhou 8
Norwalk 7
Paris 7
Bellinzago Novarese 6
Des Moines 6
Frankfurt am Main 6
Indiana 6
Padova 6
Tehran 6
Tukwila 6
Athens 5
Auburn Hills 5
Chicago 5
Haikou 5
Modica 5
Palermo 5
Pellezzano 5
Torino 5
Trapani 5
Çanakkale 5
Arcore 4
Bologna 4
Campinas 4
Catania 4
Cattolica 4
Cinisi 4
Falkenstein 4
Florence 4
Fuzhou 4
Guangzhou 4
Manchester 4
Modena 4
Novara 4
Salerno 4
Albanella 3
Avellino 3
Avigliano 3
Buenos Aires 3
Centrale 3
Como 3
Istanbul 3
Monza 3
Totale 6.424
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Nome #
Determinazione di acidi organici e glicerolo in vini bianchi prodotti da vitigno Greco in Campania e Calabria: confronto tra metodi NMR e HPLC 596
Leaf biochemical responses and fruit oil quality parameters in olive plants subjected to airborne metal pollution 383
Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability 193
Characterization of biochemical factors affecting crop load in three olive cultivars 192
Improvement of Analytical Methods for the Determination of Polyphenolic Bioactive Compounds in Berry Fruits 182
Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy 175
Accelerated shelf-life studies of extra virgin olive oils using the Oxitest method 173
Analysis of trace elements in southern italian wines and their classification according to provenance. 172
Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation 172
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 169
Chemical Profile of White Wines Produced from ‘Greco bianco’ GrapeVariety in Different Italian Areas by Nuclear Magnetic Resonance(NMR) and Conventional Physicochemical Analyses 167
Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area 166
Encapsulation of health-promoting ingredients: applications in foodstuffs 164
Focus on gluten free biscuits: Ingredients and issues 162
Recent updates on the use of agro-food waste for biogas production 161
Survival of indicator/pathogenic bacteria in orange soft drink 160
Focused Review: Agmatine in fermented foods 157
Assay of healthful properties of wild blackberry and elderberry fruits grown in Mediterranean area 155
Effects of anti-UV film and protective atmosphere on fresh-cut iceberg lettuce preservation 154
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. 149
Biodegradable packaging and edible coating for fresh-cut fruits and vegetables 147
Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis 144
Vitamin C content in leaves and roots of horseradish (Armoracia rusticana): Seasonal variation in fresh tissues and retention as affected by storage conditions 140
The influence of processing and preservation on the retention of health-promoting compounds in broccoli 138
HPLC determination of agmatine and other amines in wine. 134
Conventional and organic foods: A comparison focused on animal products 131
Characterization of bioactivity and phytochemical composition with toxicity studies of different Opuntia dillenii extracts from Morocco 131
Nutraceutical properties of wild berry fruits from Southern Italy 130
Probiotics and prebiotics in fruits and vegetables: technological and sensory aspects 129
A survey on bacteriological and chemical characteristics in Pecorino cheese manufactured in the Basilicata area (Italy) 128
Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area 127
Biogenic ammines during ripening in “Semicotto Caprino” cheese: role of Enterococci. 123
A survey of the enterococci isolated from an artisanal Italian goat‘s cheese (semicotto caprino) 122
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils 119
Role of the cultivar for choosing Clementine fruits with high level of health-promoting compounds 115
Comparison of Plate Count Agar and R2A medium for enumeration of heterotrophic bacteria in natural mineral water 114
Sviluppo di un metodo analitico GC/MS per la determinazione di molecole segnale coinvolte nella comunicazione batterica intercellulare 112
Effect of pH and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis. 111
Antioxidant properties of methanolic extracts obtained from blackberries and elderberry 111
Shelf-life monitoring of broccoli packed with different films 110
Biogenic amines produced by Enterococci isolated from artisanal goat cheese in the South Italy. 103
The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance 102
Application of ozone in fresh-cut iceberg lettuce refrigeration 101
Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia 96
Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production 94
Biogenic Amines in Wines: A Review. 93
Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy. 92
Extra virgin olive oil bitterness evaluation by sensory and chemical analysis 92
A green process for nutraceuticals recovery from grape seeds using SC-CO2 and Subcritical Water 91
Function of yeast species and strains in wine flavour. 89
Automated multiple development method for determination of glycerol produced by wine yeasts. 87
Attività proteolitica di ceppi vinari di Kloeckera apiculata su diversi substrati. 84
Caratterizzazione di vini del Sud Italia sulla base del contenuto in macro, microelementi e lantanidi 81
Caratterizzazione dei prodotti tipici lucani: la salsiccia sotto sugna 80
Microencapsulation as a Tool for the Formulation of Functional Foods: The Phytosterols’ Case Study 80
Aspetti salutistici legati al consumo del vino: studio dei polifenoli e delle amine biogene in vini del Sud Italia 79
Subcritical Water Extraction of Antioxidants from Buckwheat (Fagopyrum esculentum) Hulls 79
Colture starter per la qualità e tipicità dei vini. L'indice di desiderabilità come strumento selettivo 76
Formation of biogenic amines as criteria for the selection of wine yeasts 71
Confronto tra tre terreni per il conteggio di lieviti in frutta appena raccolta 69
Screening of wild yeasts of different wine species for enzymatic activities of oenological interest. 69
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours 65
Riassunti dei lavori del III Convegno Nazionale dell'Olivo e dell'Olio 64
Phenotypic and genotypic diversity of yeasts isolated from different water-buffalo Mozzarella cheese 62
Metodi fotometrici per la determinazione di parametri qualitativi dell'olio extravergine di oliva. In: Ricerche e Innovazioni per l'Industria Alimentare, Vol. XI 62
Gluten-Free Brewing: Issues and Perspectives 61
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 61
Production of secondary compounds by Saccharomyces cerevisiae wine yeasts: genetic analysis as selective tool. 57
Impiego della tecnica FT-NIR per la determinazione rapida del contenuto di etanolo in prodotti da forno 57
Effect of sucrose replacement and resistant starch addition on textural properties of gluten‑free doughs and biscuits 55
Phenotypic and genotypic variation of Saccharomyces cerevisiae natural strains from Aglianico wine. 54
Produzione di composti secondari in ceppi vinari di Saccharomyces cerevisiae. Analisi genetica come strumento selettivo 47
Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products 44
Indagine preliminare sulle caratteristiche tecnologiche e microbiologiche dei salumi tipici lucani 39
Metabolic diversity of Saccharomyces cerevisiae strains from spontaneously fermented grape must 38
Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization 38
Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype 37
Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods 36
Experimental gluten-free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire 29
Encapsulation of bioactive compounds for the formulation of functional animal feeds: The biofortification of derivate foods 25
Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties 21
Experimental gluten-free biscuits with underexploited flours versus commercial products: Preference pattern and sensory characterisation by Check All That Apply Questionnaire 15
Hydrophobic Deep Eutectic Solvents in the food sector: focus on their use for the extraction of bioactive compounds 14
Totale 9.307
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Categoria #
all - tutte 30.459
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 30.459
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019519 0 0 0 0 0 0 0 0 0 139 170 210
2019/20202.079 241 143 143 485 84 181 126 200 140 145 150 41
2020/20211.710 125 127 51 98 49 119 78 121 53 231 167 491
2021/2022948 64 91 188 84 21 50 37 77 89 28 46 173
2022/20231.034 127 11 26 91 129 150 20 117 211 47 62 43
2023/2024654 74 35 64 45 65 113 32 55 138 33 0 0
Totale 9.307