ZANONI, BRUNO
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 4.549
AS - Asia 1.890
NA - Nord America 1.848
AF - Africa 376
SA - Sud America 250
OC - Oceania 138
Continente sconosciuto - Info sul continente non disponibili 2
Totale 9.053
Salva come PNG Salva come JPEG
Nazione #
IT - Italia 2.086
US - Stati Uniti d'America 1.656
FR - Francia 375
IN - India 311
ES - Italia 263
NL - Olanda 257
GB - Regno Unito 250
TR - Turchia 209
DE - Germania 204
CN - Cina 186
IR - Iran 145
AU - Australia 118
CA - Canada 113
ID - Indonesia 108
PK - Pakistan 107
CZ - Repubblica Ceca 105
JP - Giappone 103
PL - Polonia 95
GR - Grecia 90
TH - Thailandia 85
IE - Irlanda 80
NG - Nigeria 79
KR - Corea 76
PT - Portogallo 74
UA - Ucraina 74
VN - Vietnam 74
BR - Brasile 73
PH - Filippine 71
RU - Federazione Russa 65
CH - Svizzera 63
RO - Romania 62
SG - Singapore 61
ZA - Sudafrica 59
DZ - Algeria 54
MY - Malesia 54
MX - Messico 51
PE - Perù 49
BE - Belgio 46
EG - Egitto 41
TW - Taiwan 40
GE - Georgia 38
HK - Hong Kong 36
DK - Danimarca 34
AT - Austria 32
CO - Colombia 32
AR - Argentina 29
NO - Norvegia 29
BG - Bulgaria 28
CL - Cile 27
FI - Finlandia 27
HR - Croazia 24
IL - Israele 23
TN - Tunisia 23
GH - Ghana 21
IQ - Iraq 21
SE - Svezia 21
EC - Ecuador 20
RS - Serbia 20
LK - Sri Lanka 18
LT - Lituania 18
NP - Nepal 18
NZ - Nuova Zelanda 18
SI - Slovenia 18
HU - Ungheria 17
BA - Bosnia-Erzegovina 16
MA - Marocco 16
CY - Cipro 14
ET - Etiopia 14
LU - Lussemburgo 14
LV - Lettonia 14
AE - Emirati Arabi Uniti 13
JO - Giordania 13
BD - Bangladesh 11
SK - Slovacchia (Repubblica Slovacca) 11
ZW - Zimbabwe 11
PA - Panama 10
CM - Camerun 9
LB - Libano 9
UY - Uruguay 9
UZ - Uzbekistan 9
CI - Costa d'Avorio 8
KE - Kenya 8
VE - Venezuela 8
AL - Albania 7
GT - Guatemala 6
LY - Libia 6
MD - Moldavia 6
MK - Macedonia 5
MM - Myanmar 5
MT - Malta 5
AM - Armenia 4
BJ - Benin 4
CR - Costa Rica 4
KH - Cambogia 4
LI - Liechtenstein 4
LS - Lesotho 4
OM - Oman 4
TZ - Tanzania 4
BH - Bahrain 3
BY - Bielorussia 3
Totale 8.999
Salva come PNG Salva come JPEG
Città #
Ashburn 200
Milan 148
Santa Cruz 108
Florence 104
Bari 92
Fairfield 82
Rome 80
Houston 79
Wageningen 73
Dublin 67
Paris 65
Jakarta 61
Istanbul 48
Singapore 48
Ann Arbor 42
Warsaw 41
Amsterdam 40
Bedford 40
Los Angeles 40
Woodbridge 39
Bologna 38
Napoli 38
Seattle 38
Tbilisi 38
Barcelona 35
Lima 35
Naples 34
Lanzhou 33
Wilmington 33
Athens 32
Boardman 31
Bolzano 31
Dong Ket 30
Padova 30
Gurgaon 29
Parma 29
Buffalo 28
Mumbai 27
Lagos 26
London 26
Madrid 26
Frankfurt am Main 25
Taipei 25
Bengaluru 24
Cambridge 24
Council Bluffs 24
Delhi 24
Hanoi 24
Tokyo 24
Toronto 24
Massarosa 23
Shanghai 23
Chicago 22
Cairo 21
Sargodha 21
Melbourne 20
Rennes 20
Duncan 19
Genoa 19
New York 19
Palermo 19
Catania 18
Prague 18
Brno 17
Helsinki 17
Moscow 17
Sydney 17
Turin 17
Accra 16
Ankara 16
Buenos Aires 16
Chaves 16
Hong Kong 15
Ottawa 15
Sarajevo 15
Siena 15
Verona 15
Beijing 14
Dijon 14
Henderson 14
Hyderabad 14
Kumar 14
Las Vegas 14
Zurich 14
Atlanta 13
Brisbane 13
Columbus 13
Manchester 13
Montpellier 13
Pescara 13
Riga 13
Torino 13
Bangkok 12
Brussels 12
Knoxville 12
Kolkata 12
Luxembourg 12
Quito 12
Seville 12
Veenendaal 12
Totale 3.166
Salva come PNG Salva come JPEG
Nome #
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology, file e398c37f-bc13-179a-e053-3705fe0a4cff 6.813
Ethanol From Olive Paste During Malaxation, Exploratory Experiments, file e398c37e-50f1-179a-e053-3705fe0a4cff 471
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes, file e398c37f-a261-179a-e053-3705fe0a4cff 185
Filtration scheduling: Quality changes in freshly produced virgin olive oil, file e398c380-5a0d-179a-e053-3705fe0a4cff 159
Innovation in extra virgin olive oil (evoo) processing, file c96e0b4c-58c0-4430-8a72-cc253cb2caf4 139
Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products, file e398c381-642c-179a-e053-3705fe0a4cff 134
Understanding olive oil stability using filtration and high hydrostatic pressure, file e398c37f-ec8b-179a-e053-3705fe0a4cff 114
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine, file e398c37d-2a10-179a-e053-3705fe0a4cff 109
Protection of wine from protein haze using Schizosaccharomyces japonicus polysaccharides, file e398c37f-e9af-179a-e053-3705fe0a4cff 105
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products, file e398c380-3c3f-179a-e053-3705fe0a4cff 105
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition, file e398c37d-f1f8-179a-e053-3705fe0a4cff 103
UNREFINED WHEAT FLOURS IN BREAD-MAKING: TECHNIQUES AND TECHNOLOGIES TO IMPROVE DOUGH PROPERTIES AND BREAD QUALITY, file e398c380-d7f7-179a-e053-3705fe0a4cff 100
Turbidity of extra virgin olive oil: characterization and its effect on product quality during processing and distribution, file e398c381-7a16-179a-e053-3705fe0a4cff 89
Exploitation of virgin olive oil by‐products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions, file e398c381-bbdc-179a-e053-3705fe0a4cff 83
Effect of facilitated harvesting and fruit cooling on extra virgin olive oil quality, file d6b61f2d-76f2-4b58-9aee-b56578d53a01 74
Recovery of bioactive compounds from unripe red grapes (cv. Sangiovese) through a green extraction, file e398c381-4ce7-179a-e053-3705fe0a4cff 68
Rapid determination of crucial parameters for the optimization of milling process by using visible/near infrared spectroscopy on intact olives and olive paste, file e398c37b-d355-179a-e053-3705fe0a4cff 67
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food, file e398c380-2b96-179a-e053-3705fe0a4cff 60
Re-Use of Viticulture Waste: The Case of Unripe Grapes for the Development of New Vegetal Foods Enriched with Phenols, file e398c381-92c9-179a-e053-3705fe0a4cff 59
Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure, file e398c382-4b93-179a-e053-3705fe0a4cff 54
A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera), file e398c381-7299-179a-e053-3705fe0a4cff 51
A methodological approach to assess the effect of organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine: The case study of chianti docg, file e398c381-41fe-179a-e053-3705fe0a4cff 47
Quality of veiled olive oil: Role of turbidity components, file e398c381-3143-179a-e053-3705fe0a4cff 46
Investigation on microbiology of olive oil extraction process, file e398c37f-d6a7-179a-e053-3705fe0a4cff 42
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability, file e398c37f-7ff2-179a-e053-3705fe0a4cff 23
Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science, file e398c37d-c501-179a-e053-3705fe0a4cff 19
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples, file 0e9c6aea-f39b-479f-9bd9-c73cc375b4d3 14
Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality, file f5dbfe41-d6e0-4356-8ca1-59ec085af9b1 10
Virgin olive oil by-product valorization: an insight into the phenolic composition of olive seed extracts from three cultivars as sources of bioactive molecules, file bd9b0643-8c00-4fbe-8cb5-71e95790f78c 8
null, file e398c37a-14ca-179a-e053-3705fe0a4cff 6
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil, file e398c37d-df16-179a-e053-3705fe0a4cff 5
Monitoring of a Sangiovese red wine volatile profile along one- year aging in different tank materials and glass bottle, file 34bc62a6-eeb4-43c8-b766-b447fb50602e 4
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment, file e398c37e-914a-179a-e053-3705fe0a4cff 4
Analysis of volatile hydrocarbons (pentene dimers and terpenes) in extra virgin olive oil: optimization by Response Surface Methodology and validation of HS-SPME-GC-MS method, file 358a9b21-a982-4d64-9821-da01de8fc636 3
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield, file e398c37b-5eda-179a-e053-3705fe0a4cff 3
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality, file e398c381-48d7-179a-e053-3705fe0a4cff 3
Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production, file e398c378-ebe9-179a-e053-3705fe0a4cff 2
An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process, file e398c37d-3b1c-179a-e053-3705fe0a4cff 2
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour, file e398c37e-1774-179a-e053-3705fe0a4cff 2
Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil, file e398c381-8106-179a-e053-3705fe0a4cff 2
Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect, file f1fb18d2-de63-4ca5-8c4f-aeb905e9d85a 2
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials, file 675e3b93-5cd8-42c6-b12d-5c73657a1576 1
Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI-MS/MS), file e398c379-a036-179a-e053-3705fe0a4cff 1
Relationship between the oil and sugar content in olive oil fruits from Moraiolo and Leccino cultivars during ripening, file e398c379-a09b-179a-e053-3705fe0a4cff 1
Which processing markers are recommended for measuring and monitoring the transformation pathways of main components of olive oil?, file e398c379-a60a-179a-e053-3705fe0a4cff 1
CARNE DI PESCE SEPARATA MECCANICAMENTE: UN’OPPORTUNITÀ DA VALORIZZARE, file e398c37b-3a4c-179a-e053-3705fe0a4cff 1
Radio frequency irradiation treatment of dates in a single layer to control Carpophilus hemipterus, file e398c37b-a612-179a-e053-3705fe0a4cff 1
Protection of wine from protein haze using Schizosaccharomyces japonicus glycoproteins, file e398c37e-3b4e-179a-e053-3705fe0a4cff 1
The bread making process of ancient wheat: A semi-structured interview to bakers, file e398c37e-bd32-179a-e053-3705fe0a4cff 1
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content, file e398c380-475a-179a-e053-3705fe0a4cff 1
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties, file e398c380-dddf-179a-e053-3705fe0a4cff 1
Totale 9.399
Salva come PNG Salva come JPEG
Categoria #
all - tutte 13.488
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 13.488
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/20199 0 0 0 0 0 0 0 0 0 5 3 1
2019/2020141 4 4 7 6 11 18 7 13 24 14 26 7
2020/20212.289 17 355 156 224 253 168 138 155 185 201 213 224
2021/20222.515 253 169 301 264 220 148 167 138 185 181 300 189
2022/20232.057 147 176 273 245 164 129 149 138 166 149 185 136
2023/20242.346 104 119 214 178 283 291 421 328 152 256 0 0
Totale 9.399