ZANONI, BRUNO
 Distribuzione geografica
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Continente #
NA - Nord America 13.105
EU - Europa 9.304
AS - Asia 7.176
SA - Sud America 1.033
AF - Africa 207
OC - Oceania 175
Continente sconosciuto - Info sul continente non disponibili 3
Totale 31.003
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Nazione #
US - Stati Uniti d'America 12.957
RU - Federazione Russa 3.118
IT - Italia 2.153
SG - Singapore 1.985
CN - Cina 1.624
HK - Hong Kong 994
VN - Vietnam 844
BR - Brasile 821
IE - Irlanda 749
SE - Svezia 732
KR - Corea 647
PL - Polonia 579
DE - Germania 401
FR - Francia 353
UA - Ucraina 283
FI - Finlandia 272
IN - India 239
GB - Regno Unito 212
TR - Turchia 206
CH - Svizzera 169
AU - Australia 152
ID - Indonesia 87
JO - Giordania 87
BD - Bangladesh 86
JP - Giappone 81
ES - Italia 75
CA - Canada 66
AR - Argentina 65
NL - Olanda 61
MX - Messico 51
IQ - Iraq 47
EC - Ecuador 37
PK - Pakistan 37
ZA - Sudafrica 35
NG - Nigeria 31
CI - Costa d'Avorio 30
CO - Colombia 30
CL - Cile 27
PH - Filippine 26
HR - Croazia 24
GR - Grecia 23
NZ - Nuova Zelanda 23
KE - Kenya 21
SA - Arabia Saudita 21
BE - Belgio 18
DZ - Algeria 18
MY - Malesia 18
AE - Emirati Arabi Uniti 16
IR - Iran 16
MA - Marocco 15
SC - Seychelles 15
VE - Venezuela 15
UZ - Uzbekistan 14
EG - Egitto 13
NP - Nepal 13
PE - Perù 13
PY - Paraguay 13
CZ - Repubblica Ceca 11
IL - Israele 10
AT - Austria 9
JM - Giamaica 9
LT - Lituania 9
PT - Portogallo 9
TW - Taiwan 9
AZ - Azerbaigian 8
LB - Libano 8
TN - Tunisia 8
RO - Romania 7
AL - Albania 6
BO - Bolivia 6
NO - Norvegia 6
TT - Trinidad e Tobago 6
BH - Bahrain 5
ET - Etiopia 5
TH - Thailandia 5
UY - Uruguay 5
AM - Armenia 4
BG - Bulgaria 4
HN - Honduras 4
LA - Repubblica Popolare Democratica del Laos 4
LK - Sri Lanka 4
ME - Montenegro 4
SY - Repubblica araba siriana 4
BJ - Benin 3
CR - Costa Rica 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
KZ - Kazakistan 2
LV - Lettonia 2
MM - Myanmar 2
Totale 30.972
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Città #
Santa Clara 2.899
Singapore 1.417
Ashburn 1.251
Fairfield 878
Hong Kong 799
Dublin 745
Chandler 739
Seoul 623
Warsaw 572
San Jose 450
Woodbridge 430
Jacksonville 394
Florence 388
Hefei 381
Seattle 366
Cambridge 365
Houston 354
Wilmington 307
Beijing 291
Ho Chi Minh City 284
The Dalles 234
Princeton 230
Buffalo 213
Lauterbourg 208
Los Angeles 204
Hanoi 190
Moscow 166
Bern 163
Ann Arbor 161
Altamura 135
Melbourne 135
Milan 133
Council Bluffs 132
Boston 131
Medford 131
Lawrence 130
Mumbai 117
Munich 113
New York 113
Rome 107
Izmir 105
Boardman 104
São Paulo 70
Tokyo 67
San Diego 66
Shanghai 61
Helsinki 58
Dallas 57
Kent 57
Jakarta 50
Norwalk 46
Clifton 41
Da Nang 35
Paris 35
Naples 33
Haiphong 32
Falls Church 31
Abidjan 30
Bologna 30
Redondo Beach 30
Abuja 29
Turin 29
Turku 29
Andover 28
Toronto 28
West Jordan 28
Chicago 27
Dong Ket 26
London 26
Guangzhou 25
Orem 25
Rio de Janeiro 25
Lappeenranta 24
Chennai 23
Tianjin 23
Hillsboro 22
Biên Hòa 20
Brescia 20
Brooklyn 20
Belo Horizonte 18
Manchester 18
Barcelona 17
Brussels 17
Frankfurt am Main 17
Yubileyny 17
Brasília 16
Genoa 16
Nairobi 16
Palermo 16
Atlanta 15
Baghdad 15
Castelnuovo Berardenga 15
Dhaka 15
Hangzhou 15
Johannesburg 15
Quito 15
Bengaluru 14
Cincinnati 14
Montreal 14
Pune 14
Totale 18.923
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Nome #
CARNE DI PESCE SEPARATA MECCANICAMENTE: UN’OPPORTUNITÀ DA VALORIZZARE 384
Potassium Polyaspartate, a New Compound for Tartrate Stabilization of Wine 365
Innovation in extra virgin olive oil (evoo) processing 262
Ethanol From Olive Paste During Malaxation, Exploratory Experiments 260
Investigation on microbiology of olive oil extraction process 258
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield 253
Rapid determination of crucial parameters for the optimization of milling process by using visible/near infrared spectroscopy on intact olives and olive paste 252
Effect of Organic, Biodynamic, and Conventional Production Processes on the Quality of a Typical Wine 249
Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition 237
A multivariate methodological approach to relate wine to characteristics of grape composition: The case of typicality 236
Beta-glucosidase and esterase activity from Oenococcus oeni: screening and evaluation during malolactic fermentation in harsh condition 222
A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation 220
Estratti da uve immature: produzione, caratterizzazione e utilizzo nel vino ed altre matrici alimentari come antiossidanti e fortificanti 215
Galactomannoproteins of Schizosaccharomyces japonicus and wine protein stability 211
Filtration scheduling: Quality changes in freshly produced virgin olive oil 206
Direct quantitative indices for ripening of olive oil fruits to predict harvest time 204
Radio frequency treatment for postharvest disinfestation of dates 191
Italy on the spotlight: Expo Milan 2015 and Italian Journal of Food Science 191
Indirect indices of oxidative damage to phenolic compounds for the implementation of olive paste malaxation optimization charts 191
A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera) 190
Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol‐enriched plant‐based food 189
Relationship between the oil and sugar content in olive oil fruits from Moraiolo and Leccino cultivars during ripening 189
Quality of veiled olive oil: Role of turbidity components 189
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 187
Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage 186
TECNOLOGIA ALIMENTARE. LA CLASSE DELLE OPERAZIONI UNITARIE DI DISIDRATAZIONE PER LA CONSERVAZIONE DEI PRODOTTI ALIMENTARI. 186
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 186
Harvest Time Prediction of Olive Oil Fruits by Evolution of Ripening Biochemical Indices 184
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 184
Linee guida per la messa a punto dei sistemi aziendali di autocontrollo dell'igiene 183
Moisture in Rehydrated Olive Paste Affects Oil Extraction Yield and Phenolic Compound Content and Profile of Extracted Olive Oil 183
Radio frequency irradiation treatment of dates in a single layer to control Carpophilus hemipterus 181
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air 180
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 179
Il ruolo del materiale: come il contenitore influenza lo stile di un vino rosso 179
Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil 175
A PRELIMINARY STUDY TO MODEL THE EVOLUTION OF PHENOLIC COMPOUNDS DURING RED WIINE FERMENTATION 175
Effects of High Temperatures on the Efficacy of Potassium Polyaspartate for Tartaric Stabilization in Wines 174
Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes 173
Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? 172
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 172
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products 172
Enhanced utilisation of non marketable fish: physical, nutritional and sensory properties of 'clean label' fish burgers 170
Manuale di Tecnologie Alimentari (4 volumi) 169
Recovery of bioactive compounds from unripe red grapes (cv. Sangiovese) through a green extraction 168
Understanding olive oil stability using filtration and high hydrostatic pressure 167
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 167
Protection of wine from protein haze using Schizosaccharomyces japonicus polysaccharides 164
Nutritional quality, physical properties and lipid stability of ready-to-cook fish products are preserved during frozen storage and oven-cooking 164
Chemical data and relationships for a scoring algorithm of extra virgin olive oil’s nutritional value 163
Degradazione dei composti fenolici durante la conservazione dell'olio extra vergine di oliva 162
Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments 161
The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour 161
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples 159
The bread making process of ancient wheat: A semi-structured interview to bakers 159
Enological eligibility of grape clones based on the simca method: The case of the sangiovese cultivar from tuscany 157
Kinetics study fo oil coalescence on olive paste during malaxation 157
A naive model of starch gelatinization kinetics 156
Side activities of commercial enzyme preparations and their influence on the hydroxycinnamic acids, volatile compounds and nitrogenous components of white wine 156
Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices 156
EVOLUTION AND PREDICTION OF OLIVE OIL FRUIT COMPOSITION DURING RIPENING 155
A new technique for exploitation of wine lees 153
Understanding degradation of phenolic compounds during olive oil processing by inhibitor addition 153
Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality 153
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 151
A methodological approach to estimate the overall heat transfer coefficient in olive paste malaxers 151
A model to predict microbial contamination of blanched spinach 151
Chemical and sensory characterization of monocultivar extra-virgin olive oils 150
Towards a technological ripening index for olive oil fruits 149
Polyphenols composition of Sangiovese red wines: comparison between conventional, organic and biodynamic management 149
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 148
A MODEL TO PREDICT SHELF-LIFE IN AIR AND DARKNESS OF CUT, READY-TO-USE, FRESH CARROTS UNDER BOTH ISOTHERMAL AND NON-ISOTHERMAL CONDITIONS 148
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution 147
Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials 147
A preliminary approach to predict modelling of extra virgin olive oil stability 147
New operating conditions to increase quality and sustainability of olive oil production chain 147
SHELF-LIFE PREDICTION OF FRESH BLOOD ORANGE JUICE 147
Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology 145
Evaluation of the intrinsic and perceived quality of sangiovese wines from california and italy 145
HS-SPME-GC-MS Analysis of the Volatile Composition of Italian Honey for Its Characterization and Authentication Using the Genetic Algorithm 143
Estrazione solido-liquido 142
Effetto degli ingredienti sulla gelatinizzazione dell'amido in impasti per prodotti da forno 142
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 142
Linea guida per la progettazione di un sistema di gestione per la qualità di un corso di studi universitario 139
L'essiccamento della pasta in corrente d'aria a bassa temperatura 139
Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties 139
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 138
THE ANTIOXIDANT ACTIVITY OF TOMATO - IV. EFFECTS OF STORAGE ON OXIDATIVE AND HEAT DAMAGE. 138
The influence of conventional and biodynamic winemaking processes on the quality of Sangiovese wine 138
Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle 138
The effect of kneading speed on breadmaking from unrefined wheat flour dough 137
Protocolli innovativi per la produzione di olio extravergine di oliva nella realtà aziendale toscana 137
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 136
BITTER TASTE AND PHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL: AN EMPIRICAL RELATIONSHIP 135
Influenza del processo enologico convenzionale e biodinamico sulle caratteristiche di vini da uve Sangiovese 135
MODELLING THE EFFECTS OF THERMAL STERILIZATION ON THE QUALITY OF TOMATO PUREE 135
Extra virgin olive oil: microbial ecology of the extractive processes and its effect on the aromatic composition of the final products 133
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 132
Prediction of stability in extra virgin olive oil 132
Possible use of Biolog methodology for monitoring yeast presence in alcoholic fermentation for wine-making 132
Totale 17.409
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Categoria #
all - tutte 86.485
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 86.485
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021348 0 0 0 0 0 0 0 0 0 0 144 204
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
2025/20269.655 1.040 1.508 991 837 1.148 437 1.435 581 668 692 318 0
Totale 31.294