ZANONI, BRUNO
 Distribuzione geografica
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Continente #
NA - Nord America 9.179
EU - Europa 7.238
AS - Asia 1.547
AF - Africa 55
OC - Oceania 29
SA - Sud America 24
Continente sconosciuto - Info sul continente non disponibili 2
Totale 18.074
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Nazione #
US - Stati Uniti d'America 9.144
RU - Federazione Russa 2.306
IT - Italia 1.685
IE - Irlanda 752
SE - Svezia 722
PL - Polonia 570
SG - Singapore 471
HK - Hong Kong 343
DE - Germania 281
UA - Ucraina 265
CN - Cina 241
FI - Finlandia 186
CH - Svizzera 170
TR - Turchia 159
IN - India 136
GB - Regno Unito 116
JO - Giordania 74
FR - Francia 68
ES - Italia 44
VN - Vietnam 30
CA - Canada 29
CI - Costa d'Avorio 25
PH - Filippine 25
KR - Corea 23
BE - Belgio 17
NZ - Nuova Zelanda 17
NL - Olanda 15
SC - Seychelles 15
AU - Australia 12
HR - Croazia 12
CL - Cile 11
GR - Grecia 11
IR - Iran 8
BR - Brasile 6
ID - Indonesia 6
JP - Giappone 6
EC - Ecuador 5
CZ - Repubblica Ceca 4
IL - Israele 4
LB - Libano 4
MX - Messico 4
MY - Malesia 4
PK - Pakistan 4
PT - Portogallo 4
TN - Tunisia 4
DZ - Algeria 3
RO - Romania 3
TW - Taiwan 3
ET - Etiopia 2
EU - Europa 2
JM - Giamaica 2
LA - Repubblica Popolare Democratica del Laos 2
NO - Norvegia 2
PE - Perù 2
ZA - Sudafrica 2
AT - Austria 1
BD - Bangladesh 1
BY - Bielorussia 1
CY - Cipro 1
EE - Estonia 1
GH - Ghana 1
KE - Kenya 1
LI - Liechtenstein 1
LK - Sri Lanka 1
LT - Lituania 1
MU - Mauritius 1
NG - Nigeria 1
UZ - Uzbekistan 1
Totale 18.074
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Città #
Santa Clara 1.904
Fairfield 881
Dublin 748
Chandler 739
Warsaw 564
Ashburn 448
Woodbridge 430
Jacksonville 392
Cambridge 366
Seattle 359
Singapore 359
Houston 346
Florence 329
Wilmington 308
Princeton 232
Ann Arbor 171
Bern 166
Hong Kong 156
Altamura 135
Medford 132
Lawrence 130
Moscow 122
Boston 120
Mumbai 112
Boardman 100
Izmir 100
Buffalo 98
Milan 91
Beijing 88
San Diego 66
Rome 60
Norwalk 46
Shanghai 44
Los Angeles 39
New York 33
Munich 32
Falls Church 31
Andover 28
Dong Ket 28
West Jordan 28
Abidjan 25
Bologna 25
Kent 24
Toronto 23
Hillsboro 20
Turin 20
Helsinki 19
Naples 17
Yubileyny 17
Brussels 16
Castelnuovo Berardenga 15
Barcelona 14
Cagliari 14
London 14
Frankfurt Am Main 13
Taranto 13
Arezzo 12
Hangzhou 12
Viterbo 12
Christchurch 11
Dearborn 11
Salerno 11
Saonara 11
Washington 11
Perugia 10
Prato 10
Pune 10
Quezon City 10
Verona 10
Pisa 9
Gallarate 8
Seongnam 8
Brescia 7
Cava de' Tirreni 7
Clapham 7
Ferrara 7
Genoa 7
Manila 7
Paris 7
Parma 7
Redwood City 7
Sarcedo 7
Siena 7
Auburn Hills 6
Barletta 6
Guangzhou 6
Lappeenranta 6
Manchester 6
Modugno 6
Palermo 6
Shenzhen 6
Xian 6
Adelaide 5
Chaidari 5
Chicago 5
Como 5
Fano 5
Old Bridge 5
Quito 5
Redmond 5
Totale 11.187
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Nome #
CARNE DI PESCE SEPARATA MECCANICAMENTE: UN’OPPORTUNITÀ DA VALORIZZARE 236
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine 217
Rapid determination of crucial parameters for the optimization of milling process by using visible/near infrared spectroscopy on intact olives and olive paste 184
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 176
Ethanol From Olive Paste During Malaxation, Exploratory Experiments 173
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield 160
TECNOLOGIA ALIMENTARE. LA CLASSE DELLE OPERAZIONI UNITARIE DI DISIDRATAZIONE PER LA CONSERVAZIONE DEI PRODOTTI ALIMENTARI. 156
A multivariate methodological approach to relate wine to characteristics of grape composition: The case of typicality 150
Innovation in extra virgin olive oil (evoo) processing 148
Beta-glucosidase and esterase activity from Oenococcus oeni: screening and evaluation during malolactic fermentation in harsh condition 148
A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation 148
Direct quantitative indices for ripening of olive oil fruits to predict harvest time 143
Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science 141
Linee guida per la messa a punto dei sistemi aziendali di autocontrollo dell'igiene 139
Filtration scheduling: Quality changes in freshly produced virgin olive oil 128
Manuale di Tecnologie Alimentari (4 volumi) 127
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 127
Relationship between the oil and sugar content in olive oil fruits from Moraiolo and Leccino cultivars during ripening 126
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 125
Radio frequency irradiation treatment of dates in a single layer to control Carpophilus hemipterus 122
A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera) 119
Degradazione dei composti fenolici durante la conservazione dell'olio extra vergine di oliva 117
Harvest Time Prediction of Olive Oil Fruits by Evolution of Ripening Biochemical Indices 116
Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage 116
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 115
The bread making process of ancient wheat: A semi-structured interview to bakers 115
Investigation on microbiology of olive oil extraction process 115
A naive model of starch gelatinization kinetics 114
Effetto degli ingredienti sulla gelatinizzazione dell'amido in impasti per prodotti da forno 114
Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines 114
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil 113
Side activities of commercial enzyme preparations and their influence on the hydroxycinnamic acids, volatile compounds and nitrogenous components of white wine 113
A model to predict microbial contamination of blanched spinach 112
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability 112
Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition 111
SHELF-LIFE PREDICTION OF FRESH BLOOD ORANGE JUICE 110
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 109
Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices 109
UNREFINED WHEAT FLOURS IN BREAD-MAKING: TECHNIQUES AND TECHNOLOGIES TO IMPROVE DOUGH PROPERTIES AND BREAD QUALITY 107
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 107
Recovery of bioactive compounds from unripe red grapes (cv. Sangiovese) through a green extraction 106
A MODEL TO PREDICT SHELF-LIFE IN AIR AND DARKNESS OF CUT, READY-TO-USE, FRESH CARROTS UNDER BOTH ISOTHERMAL AND NON-ISOTHERMAL CONDITIONS 105
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 105
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air 105
Towards a technological ripening index for olive oil fruits 104
null 104
Effect of Organic, Biodynamic, and Conventional Production Processes on the Quality of a Typical Wine 104
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 104
Turbidity of extra virgin olive oil: characterization and its effect on product quality during processing and distribution 104
Protection of wine from protein haze using Schizosaccharomyces japonicus polysaccharides 103
Estrazione solido-liquido 102
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour 102
MODELLING THE EFFECTS OF THERMAL STERILIZATION ON THE QUALITY OF TOMATO PUREE 101
Linea guida per la progettazione di un sistema di gestione per la qualità di un corso di studi universitario 99
BITTER TASTE AND PHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL: AN EMPIRICAL RELATIONSHIP 99
Radio frequency treatment for postharvest disinfestation of dates 99
Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production 98
Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots 97
THE ANTIOXIDANT ACTIVITY OF TOMATO. III. EFFECTS OF PROCESSING TECHNOLOGIES ON OXIDATIVE AND HEAT DAMAGE 97
Nutritional quality, physical properties and lipid stability of ready-to-cook fish products are preserved during frozen storage and oven-cooking 97
INNOVAZIONI NELLA FILIERA CORTA DELL'OLIO EXTRAVERGINE DI OLIVA IN TOSCANA 96
Modelling the aqueous extraction of soluble substances from ground roasted coffee 95
Starch gelatinization in chemically leavened bread baking 95
Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices 95
Evaluation of spreadability of food products by penetration tests and panel scores 94
Identification and assay of carbohydrates in olive drupes by cesium attachment electrospray tandem mass spectrometry (ESI-MS/MS) 94
Study of the bread baking process. II. Mathematical modelling 93
A new technique for exploitation of wine lees 93
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 93
STUDY OF THE STABILITY OF DRIED TOMATO HALVES DURING SHELF-LIFE TO MINIMISE OXIDATIVE DAMAGE 93
WATER SORPTION, DRYING AND ANTIOXIDANT PROPERTIES OF DRIED TOMATO PRODUCTS 92
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 91
Modelling of browning kinetics of bread crust during baking 91
Linee guida per la realizzazione di un sistema aziendale di autocontrollo dell'igiene nel settore enologico 91
New operating conditions to increase quality and sustainability of olive oil production chain 91
High-resolution NMR detection of cholesterol oxides in spray-dried egg yolk 91
Marrone del Mugello PGI: The "water curing" process 91
Possible use of Biolog methodology for monitoring yeast presence in alcoholic fermentation for wine-making 90
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 90
DESIGN AND SETTING UP OF A WATER VAPOUR PRESSURE CAPACITANCE MANOMETER FOR MEASUREMENT OF WATER ACTIVITY 89
PREDICTIVE STUDY ON TUSCAN EXTRA VIRGIN OLIVE OIL STABILITY UNDER SEVERAL COMMERCIAL CONDITIONS 89
Understanding olive oil stability using filtration and high hydrostatic pressure 89
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality 88
Estratti da uve immature: produzione, caratterizzazione e utilizzo nel vino ed altre matrici alimentari come antiossidanti e fortificanti 87
Prediction of stability in extra virgin olive oil 87
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 87
THE ANTIOXIDANT ACTIVITY OF TOMATO - IV. EFFECTS OF STORAGE ON OXIDATIVE AND HEAT DAMAGE. 86
Tecnologia alimentare. Contenuti e metodologie di studio 86
Influenza del processo enologico convenzionale e biodinamico sulle caratteristiche di vini da uve Sangiovese 86
Study of water curing for the preservation of marrons (Castanea sativa Mill., Marrone fiorentino cv) 86
Chemical and sensory characterization of monocultivar extra-virgin olive oils 86
A PRELIMINARY STUDY TO MODEL THE EVOLUTION OF PHENOLIC COMPOUNDS DURING RED WIINE FERMENTATION 85
Development of two imitative methods of spreadability evaluation and comparison with penetration tests 85
A predictive model for microbial growth and destruction in a Bologna-sausage-like mixture during cooking 85
The role of oxygen and water in the extra-virgin olive oil process 85
The influence of conventional and biodynamic winemaking processes on the quality of Sangiovese wine 85
Modelling Biolog profiles' evolution for yeast growth monitoring in alcoholic fermentation 84
OLIO EXTRA VERGINE DI OLIVA. RICERCHE E INNOVAZIONI PER IL MIGLIORAMENTO DELLA QUALITA' 83
Study of the bread baking process. II. Mathematical modelling 82
RATE OF CAROTENOID DEGRADATION IN DEHYDRATED CARROTS 81
Totale 10.927
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Categoria #
all - tutte 51.591
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 51.591
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.461 0 0 0 0 209 232 190 263 182 129 204 52
2020/20211.915 168 79 175 162 90 241 64 139 182 250 144 221
2021/20221.392 98 154 101 83 38 54 31 104 38 49 281 361
2022/20233.455 367 398 117 245 254 644 443 169 375 39 163 241
2023/20241.824 106 232 275 116 124 192 72 298 41 116 140 112
2024/20255.584 342 995 613 1.254 2.380 0 0 0 0 0 0 0
Totale 18.333