ZANONI, BRUNO
 Distribuzione geografica
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Continente #
NA - Nord America 13.573
EU - Europa 10.672
AS - Asia 7.256
SA - Sud America 1.049
AF - Africa 208
OC - Oceania 175
Continente sconosciuto - Info sul continente non disponibili 4
Totale 32.937
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Nazione #
US - Stati Uniti d'America 13.363
IT - Italia 3.509
RU - Federazione Russa 3.118
SG - Singapore 1.988
CN - Cina 1.631
HK - Hong Kong 995
VN - Vietnam 846
BR - Brasile 827
IE - Irlanda 749
SE - Svezia 732
KR - Corea 647
PL - Polonia 579
DE - Germania 401
FR - Francia 356
UA - Ucraina 283
FI - Finlandia 272
IN - India 241
GB - Regno Unito 212
TR - Turchia 206
CH - Svizzera 169
AU - Australia 152
BD - Bangladesh 149
CA - Canada 113
ID - Indonesia 87
JO - Giordania 87
JP - Giappone 81
ES - Italia 79
AR - Argentina 67
NL - Olanda 65
MX - Messico 54
IQ - Iraq 47
EC - Ecuador 38
PK - Pakistan 37
CO - Colombia 36
ZA - Sudafrica 35
NG - Nigeria 31
CI - Costa d'Avorio 30
CL - Cile 28
PH - Filippine 26
HR - Croazia 24
GR - Grecia 23
NZ - Nuova Zelanda 23
KE - Kenya 21
SA - Arabia Saudita 21
MY - Malesia 20
BE - Belgio 19
DZ - Algeria 18
AE - Emirati Arabi Uniti 16
IR - Iran 16
MA - Marocco 15
SC - Seychelles 15
VE - Venezuela 15
EG - Egitto 14
UZ - Uzbekistan 14
NP - Nepal 13
PE - Perù 13
PY - Paraguay 13
CZ - Repubblica Ceca 11
IL - Israele 10
JM - Giamaica 10
AT - Austria 9
LT - Lituania 9
PT - Portogallo 9
TW - Taiwan 9
AZ - Azerbaigian 8
LB - Libano 8
TN - Tunisia 8
HN - Honduras 7
RO - Romania 7
TT - Trinidad e Tobago 7
AL - Albania 6
BO - Bolivia 6
NO - Norvegia 6
BH - Bahrain 5
CR - Costa Rica 5
ET - Etiopia 5
TH - Thailandia 5
UY - Uruguay 5
AM - Armenia 4
BG - Bulgaria 4
LA - Repubblica Popolare Democratica del Laos 4
LK - Sri Lanka 4
ME - Montenegro 4
SY - Repubblica araba siriana 4
BJ - Benin 3
CY - Cipro 3
DK - Danimarca 3
EE - Estonia 3
GH - Ghana 3
KG - Kirghizistan 3
KW - Kuwait 3
MN - Mongolia 3
PA - Panama 3
RS - Serbia 3
CM - Camerun 2
DO - Repubblica Dominicana 2
GE - Georgia 2
GT - Guatemala 2
KZ - Kazakistan 2
LV - Lettonia 2
Totale 32.900
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Città #
Santa Clara 2.913
Singapore 1.419
Ashburn 1.357
Fairfield 878
Hong Kong 800
Dublin 745
Chandler 739
Seoul 623
Warsaw 572
Milan 521
San Jose 459
Woodbridge 430
Florence 419
Jacksonville 395
Hefei 381
Seattle 366
Cambridge 365
Houston 358
Wilmington 308
Beijing 291
Ho Chi Minh City 286
Rome 275
The Dalles 234
Princeton 230
Los Angeles 226
Buffalo 214
Lauterbourg 208
Hanoi 190
Moscow 166
Bern 163
Ann Arbor 161
Altamura 135
Melbourne 135
Boston 132
Council Bluffs 132
Medford 131
Lawrence 130
New York 127
Mumbai 118
Munich 113
Boardman 109
Izmir 105
Naples 88
Turin 73
São Paulo 70
Tokyo 67
Dallas 66
San Diego 66
Shanghai 62
Bologna 60
Helsinki 58
Kent 57
Jakarta 50
Norwalk 46
Palermo 44
Clifton 42
Da Nang 35
Figino 35
Paris 35
Brescia 34
Genoa 34
Toronto 34
Haiphong 32
Falls Church 31
Abidjan 30
Chicago 30
Redondo Beach 30
Abuja 29
Turku 29
Andover 28
London 28
West Jordan 28
Dong Ket 26
Guangzhou 25
Orem 25
Rio de Janeiro 25
Verona 25
Lappeenranta 24
Brooklyn 23
Catania 23
Chennai 23
Hillsboro 23
Montreal 23
Tianjin 23
Atlanta 22
Bari 21
Miano 21
Biên Hòa 20
Belo Horizonte 19
Manchester 19
Taranto 19
Barcelona 17
Brussels 17
Frankfurt am Main 17
Yubileyny 17
Brasília 16
Nairobi 16
Quito 16
San Francisco 16
Baghdad 15
Totale 19.986
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Nome #
CARNE DI PESCE SEPARATA MECCANICAMENTE: UN’OPPORTUNITÀ DA VALORIZZARE 403
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine 377
Innovation in extra virgin olive oil (evoo) processing 271
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield 270
Investigation on microbiology of olive oil extraction process 267
Ethanol From Olive Paste During Malaxation, Exploratory Experiments 264
Rapid determination of crucial parameters for the optimization of milling process by using visible/near infrared spectroscopy on intact olives and olive paste 263
Effect of Organic, Biodynamic, and Conventional Production Processes on the Quality of a Typical Wine 261
A multivariate methodological approach to relate wine to characteristics of grape composition: The case of typicality 251
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 240
Beta-glucosidase and esterase activity from Oenococcus oeni: screening and evaluation during malolactic fermentation in harsh condition 231
A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation 229
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability 221
Estratti da uve immature: produzione, caratterizzazione e utilizzo nel vino ed altre matrici alimentari come antiossidanti e fortificanti 220
Filtration scheduling: Quality changes in freshly produced virgin olive oil 209
Direct quantitative indices for ripening of olive oil fruits to predict harvest time 208
Quality of veiled olive oil: Role of turbidity components 207
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 205
A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera) 200
Relationship between the oil and sugar content in olive oil fruits from Moraiolo and Leccino cultivars during ripening 200
Radio frequency treatment for postharvest disinfestation of dates 199
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 199
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 196
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 195
Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage 194
Linee guida per la messa a punto dei sistemi aziendali di autocontrollo dell'igiene 194
Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science 194
Harvest Time Prediction of Olive Oil Fruits by Evolution of Ripening Biochemical Indices 190
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 190
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 188
Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines 188
TECNOLOGIA ALIMENTARE. LA CLASSE DELLE OPERAZIONI UNITARIE DI DISIDRATAZIONE PER LA CONSERVAZIONE DEI PRODOTTI ALIMENTARI. 187
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil 186
Radio frequency irradiation treatment of dates in a single layer to control Carpophilus hemipterus 185
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air 185
Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion 181
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 181
A PRELIMINARY STUDY TO MODEL THE EVOLUTION OF PHENOLIC COMPOUNDS DURING RED WIINE FERMENTATION 181
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 181
Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? 179
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 179
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 179
1H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin 178
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 177
Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil 176
Manuale di Tecnologie Alimentari (4 volumi) 175
Protection of wine from protein haze using Schizosaccharomyces japonicus polysaccharides 174
Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition 174
Understanding olive oil stability using filtration and high hydrostatic pressure 173
Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices 172
Degradazione dei composti fenolici durante la conservazione dell'olio extra vergine di oliva 170
Nutritional quality, physical properties and lipid stability of ready-to-cook fish products are preserved during frozen storage and oven-cooking 170
Recovery of bioactive compounds from unripe red grapes (cv. Sangiovese) through a green extraction 169
Enological eligibility of grape clones based on the simca method: The case of the sangiovese cultivar from tuscany 166
The bread making process of ancient wheat: A semi-structured interview to bakers 166
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour 166
Chemical data and relationships for a scoring algorithm of extra virgin olive oil’s nutritional value 165
Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality 165
Kinetics study fo oil coalescence on olive paste during malaxation 165
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples 164
Towards a technological ripening index for olive oil fruits 164
Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments 163
A new technique for exploitation of wine lees 163
Side activities of commercial enzyme preparations and their influence on the hydroxycinnamic acids, volatile compounds and nitrogenous components of white wine 163
EVOLUTION AND PREDICTION OF OLIVE OIL FRUIT COMPOSITION DURING RIPENING 162
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality 162
A naive model of starch gelatinization kinetics 160
Polyphenols composition of Sangiovese red wines: comparison between conventional, organic and biodynamic management 160
Evaluation of the intrinsic and perceived quality of sangiovese wines from california and italy 157
A model to predict microbial contamination of blanched spinach 156
SHELF-LIFE PREDICTION OF FRESH BLOOD ORANGE JUICE 156
HS-SPME-GC-MS and Chemometrics for the Quality Control and Clustering of Monovarietal Extra Virgin Olive Oil: A 3-Year Study on Terpenes and Pentene Dimers of Italian Cultivars 155
Improved Red Wine Color Stability by the Prefermetation Addition of an Innovative Pomegranate Peel-Derived Tannin 154
A MODEL TO PREDICT SHELF-LIFE IN AIR AND DARKNESS OF CUT, READY-TO-USE, FRESH CARROTS UNDER BOTH ISOTHERMAL AND NON-ISOTHERMAL CONDITIONS 154
Chemical and sensory characterization of monocultivar extra-virgin olive oils 154
New operating conditions to increase quality and sustainability of olive oil production chain 153
The influence of conventional and biodynamic winemaking processes on the quality of Sangiovese wine 153
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers 152
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials 152
A preliminary approach to predict modelling of extra virgin olive oil stability 152
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution 150
Estrazione solido-liquido 150
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties 150
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 149
HS-SPME-GC-MS Analysis of the Volatile Composition of Italian Honey for Its Characterization and Authentication Using the Genetic Algorithm 148
Possible use of Biolog methodology for monitoring yeast presence in alcoholic fermentation for wine-making 148
Extra-virgin olive oil traceability 148
L'essiccamento della pasta in corrente d'aria a bassa temperatura 148
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 148
Effetto degli ingredienti sulla gelatinizzazione dell'amido in impasti per prodotti da forno 147
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 146
THE ANTIOXIDANT ACTIVITY OF TOMATO - IV. EFFECTS OF STORAGE ON OXIDATIVE AND HEAT DAMAGE. 145
MODELLING THE EFFECTS OF THERMAL STERILIZATION ON THE QUALITY OF TOMATO PUREE 145
The determination of bread dough readiness during kneading of wheat flour: A review of the available methods 144
The effect of kneading speed on breadmaking from unrefined wheat flour dough 143
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 143
Protocolli innovativi per la produzione di olio extravergine di oliva nella realtà aziendale toscana 143
Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production 143
Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies 141
Linea guida per la progettazione di un sistema di gestione per la qualità di un corso di studi universitario 141
Totale 18.258
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Categoria #
all - tutte 92.113
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 92.113
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.365 98 150 97 82 34 54 30 104 38 45 277 356
2022/20233.418 359 394 116 243 254 639 439 167 371 38 162 236
2023/20241.795 106 232 275 116 122 192 71 284 41 109 136 111
2024/20259.012 336 985 602 1.227 2.614 1.025 131 601 535 259 344 353
2025/202611.310 1.040 1.508 991 837 1.148 437 1.435 581 668 692 346 1.627
2026/2027280 280 0 0 0 0 0 0 0 0 0 0 0
Totale 33.229