CALAMAI, LUCA
 Distribuzione geografica
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Continente #
NA - Nord America 9.521
EU - Europa 7.321
AS - Asia 4.298
SA - Sud America 654
OC - Oceania 107
AF - Africa 100
Totale 22.001
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Nazione #
US - Stati Uniti d'America 9.398
RU - Federazione Russa 2.405
PL - Polonia 1.415
SG - Singapore 1.305
IT - Italia 1.232
CN - Cina 926
HK - Hong Kong 859
IE - Irlanda 558
BR - Brasile 517
SE - Svezia 503
KR - Corea 423
DE - Germania 292
UA - Ucraina 278
VN - Vietnam 211
FI - Finlandia 160
IN - India 133
GB - Regno Unito 119
JO - Giordania 106
AU - Australia 105
FR - Francia 104
ID - Indonesia 70
CA - Canada 67
TR - Turchia 64
CH - Svizzera 56
ES - Italia 54
AR - Argentina 50
JP - Giappone 44
NL - Olanda 35
MX - Messico 33
EC - Ecuador 28
IQ - Iraq 27
BD - Bangladesh 22
RO - Romania 22
CI - Costa d'Avorio 21
TH - Thailandia 15
VE - Venezuela 15
ZA - Sudafrica 14
IR - Iran 13
MA - Marocco 13
BE - Belgio 12
CL - Cile 12
CO - Colombia 11
MY - Malesia 11
SC - Seychelles 11
TW - Taiwan 11
DK - Danimarca 10
LT - Lituania 10
UZ - Uzbekistan 10
DZ - Algeria 9
GR - Grecia 9
PE - Perù 9
SA - Arabia Saudita 9
PH - Filippine 8
PK - Pakistan 8
PT - Portogallo 8
TN - Tunisia 8
DO - Repubblica Dominicana 7
AL - Albania 6
AT - Austria 6
NO - Norvegia 6
PY - Paraguay 6
BJ - Benin 5
CZ - Repubblica Ceca 4
EG - Egitto 4
PA - Panama 4
UY - Uruguay 4
AE - Emirati Arabi Uniti 3
CR - Costa Rica 3
JM - Giamaica 3
KE - Kenya 3
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BO - Bolivia 2
BW - Botswana 2
BY - Bielorussia 2
ET - Etiopia 2
HR - Croazia 2
IL - Israele 2
KW - Kuwait 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
LV - Lettonia 2
MG - Madagascar 2
NZ - Nuova Zelanda 2
OM - Oman 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
BG - Bulgaria 1
BH - Bahrain 1
BS - Bahamas 1
CG - Congo 1
CU - Cuba 1
EE - Estonia 1
GA - Gabon 1
GE - Georgia 1
GI - Gibilterra 1
GT - Guatemala 1
HN - Honduras 1
HU - Ungheria 1
KG - Kirghizistan 1
Totale 21.989
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Città #
Santa Clara 2.617
Warsaw 1.410
Singapore 873
Hong Kong 719
Ashburn 705
Fairfield 704
Dublin 556
Chandler 531
Jacksonville 411
Seoul 406
Florence 330
Cambridge 317
Woodbridge 316
Seattle 284
Hefei 256
Wilmington 256
Houston 254
Beijing 235
Princeton 156
Buffalo 146
Ann Arbor 141
Altamura 134
Lawrence 127
Los Angeles 127
Boston 106
Moscow 93
Melbourne 91
Boardman 87
Mumbai 85
The Dalles 83
San Jose 81
Milan 80
Medford 70
Rome 65
Dallas 58
Ho Chi Minh City 55
Council Bluffs 50
Kent 50
Bern 49
Munich 49
Shanghai 46
São Paulo 44
San Diego 43
Jakarta 41
New York 39
Hanoi 37
Dong Ket 36
Norwalk 33
Clifton 30
Paris 27
Helsinki 25
Izmir 25
Redondo Beach 25
Abidjan 21
Andover 21
Falls Church 21
London 21
Montreal 21
Barcelona 20
Bologna 19
Tokyo 19
Toronto 19
Frankfurt Am Main 17
Hillsboro 17
Turku 17
Washington 17
Verona 16
Chicago 15
Rio de Janeiro 15
Shenzhen 14
Belo Horizonte 13
Chennai 13
Fresno 13
Prato 13
Auburn Hills 12
Guangzhou 12
Guayaquil 12
Yubileyny 12
Bengaluru 11
Brussels 11
Curitiba 11
Frankfurt am Main 11
Lappeenranta 11
West Jordan 11
Lubbock 10
Serra 10
Brasília 9
Brooklyn 9
Constanța 9
Johannesburg 9
Naples 9
Phoenix 9
Porto Alegre 9
Quito 9
Redwood City 9
Tashkent 9
Tianjin 9
Bari 8
Orem 8
Roman 8
Totale 14.233
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Nome #
Analysis of volatile compounds in powdered milk for infant nutrition by direct desorption (CIS4-TDU) and GC-MS 327
The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18 months 295
Chemical disguise of myrmecophilous cockroaches and its implications for understanding nestmate recognition mechanisms in leaf-cutting ants 288
GC-MS analysis for evaluation of quality and oxidative stability in chewing gum bases 264
Characterization of saffron aroma profile: comparison among PTR-TOF-MS, HS-SPME-GC-MS and HS-SPME-2DGC-MS/TOF 259
Polyphenol and volatile compounds in kiwifruit (Actinidia deliciosa) balsamic vinegar. 259
Effects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product ‘Cuore Di Spalla’ 257
A Condenser to Recover Organic Volatile Compounds during Vinification 246
GC-MS and 2DGC-MS/TOF volatile profile of monovarietal extra virgin olive oils. 235
Use of multivariate procedures for classification of Toscano dry-cured ham according to the volatile composition 221
Chimica del terreno 218
Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile 216
Interactions of two acetanilide herbicides with clay surfaces modified with Fe(III) oxyhydroxides and hexadecyltrimethyl ammonium 211
Evolution of the volatile compounds along curing in Semimembranosus muscle of the Toscano ham 209
A volatolomic approach for studying plant variability: the case of selected Helichrysum species (Asteraceae). 199
Evolution of volatile compounds and physical, chemical and sensory characteristics of Toscano PDO ham from fresh to dry-cured product 196
QUANTITATIVE ANALYSIS OF LACTOYLGLUTATHIONE: A NEW 2D-HPLC-MS/MS APPROACH WITHOUT ION-PAIR AGENTS 193
Filtration scheduling: Quality changes in freshly produced virgin olive oil 189
Carbon dioxide emission from olive oil pastes during the transformation process: technological spin offs 188
ADSORPTION AND BINDING OF THE INSECTICIDAL PROTEINS FROM BACILLUS THURINGIENSIS SUBSP. KURSTAKI AND SUBSP TENEBRIONIS ON CLAY MINERALS 186
Increase in the level of proinflammatory cytokine hmgb1 in nasal fluids of patients with rhinitis and its sequestration by glycyrrhizin induces eosinophil cell death 184
DOTAP/DOPE and DC-Chol/DOPE Lipoplexes for Gene Delivery: Zeta Potential Measurements and Electron Spin Resonance Spectra 182
Cross‐flow filtration of lees grape juice for non‐aromatic white wine production: a case study on an Italian PDO 179
The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME–GC-MS approach 172
Drought stress has contrasting effects on antioxidant enzymes activity and phenylpropanoid biosynthesis in Fraxinus ornus leaves: An excess light stress affair? 169
A new espresso brewing method 169
POLYPHENOL AND VOLATILE COMPOUNDS IN KIWIFRUIT (ACTINIDIA DELICIOSA) BALSAMIC VINEGAR AND DERIVATIVE PRODUCTS 167
IMPROVING OLIVE OIL QUALITY USING CO2 EVOLVED FROM OLIVE PASTES DURING PROCESSING 167
Quality of veiled olive oil: Role of turbidity components 167
Interferences of suspended clay fraction in protein quantitation by several determination methods 165
The influence of tubermineral element composition as a function of geographical location on acrylamide formation in different Italian potato genotypes 165
Does bottle color protect red wine from photo-oxidation? 165
INSERTION OF A MAGNESIUM(II)-OCTACARBORANYL(HEXYLSULFANYL) PORPHYRAZINE 3 INTO LIPOSOMES: A PHYSICO-CHEMICAL STUDY 161
The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions 161
Physical, Chemical and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment 160
Ceramic nanomaterials from aqueous and 1,2-ethanediol supersaturated solutions at high temperature. 160
Adsorption and Binding of AmpliTaq DNA Polymerase on the clay minerals, montmorillonite and kaolinite 157
SORPTION OF PRETILACHLOR ON PADDY SEDIMENTS 157
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production 156
Headspace-solid phase microextraction approach for dimethylsulfoniopropionate quantification in solanum lycopersicum plants subjected to water stress 156
Comparison of espresso coffee brewing techniques 155
PHOTOACOUSTIC SENSING AS A NON-DESTRUCTIVE OPTICAL TOOL TO DETECT SEED-BORNE PHYTOPATHOGENS 154
Harvest of Sangiovese grapes: the influence of material other than grape and unripe berries on wine quality 154
Chemical composition of scent-gland secretions in an old world monkey(mandrillus sphinx): influence of sex, male status, and individual identity 154
Sample Preparation for Direct MS Analysis of Food 153
Interaction of horseradish peroxydase with montmorillonite homoionic to Na+ and Ca2+: adsorption, desorption and effect on enzimatic activity and microbial degradation. 153
Balancing Efficiency and Quality: Effects of Gradual Temperature Increase on Extra Virgin Olive Oil Extraction 152
Tree-ring volatile terpenes show potential to indicate fungal infection in asymptomatic mature Norway spruce trees in the Alps 151
Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil 150
Adsorption of the insecticidal toxin from Bacillus thuringiensis subspecies tenebrionis to clay fractions of tropical soils 150
Rates of chlorsulfuron degradation in three Brazilian oxisols 149
Exploiting Virgin Olive Oil By-products Using Hydrodistillation 148
A Technological Solution to Modulate the Aroma Profile during Beer Fermentation 148
Massimizzazione del potenziale enologico per mezzo di diverse tecniche di vinificazione 147
A methodological approach to the selection of liquid reagents for chemical ionization ion trap-gas chromatography mass spectrometry: A case study of GBL and 1,4-BD 147
co2 and ethylene evolution in the culture vessels during in vitro conservation of olive (cv. Frantoio) at 4°C 146
Adsorption and binding of protein on "clean" (homoionic) and "dirty" (coated with Fe-oxydroxides) montmorillonite, illite and kaolinite. 146
Analysis of volatile compounds in solid samples of infant formula by direct desorption (CIS4-TDU) and GC-MS 146
Turbidity characterization as a decision-making tool for extra virgin olive oil stability treatments 145
Rare Earth Elements Distribution and Bacteriome to Assess and Characterize the Soil Landscapes of Old Olive Orchards 145
Understanding olive oil stability using filtration and high hydrostatic pressure 145
Salinity stress constrains photosynthesis in Fraxinus ornus more when growing in partial shading than in full sunlight: consequences for the antioxidant defence system 145
The disappearance kinetics of fenhexamid in sterile and non-sterile conditions, as revealed by a mixed-effects model analysis 143
Adsorption and degradation of Rimsulfuron on Al Hectorite 142
Growth of Biscogniauxia mediterranea and plant free amino acids: might correlation exist? 141
Processo migliorato per l'estrazione dell'olio d'oliva 140
USE OF ACID PHOSPHATASE-KAOLINITE AND -MONTMORILLONITE TO INCREASE PHOSPHATASE ACTIVITY OF SOIL 140
A Conventional VOC‐PID Sensor for a Rapid Discrimination among Aromatic Plant Varieties: Classification Models Fitted to a Rosemary Case‐Study 139
Source of alarm substances in crayfish and their preliminary chemical characterization 138
Studi preliminari sulle interazioni fra l’erbicida triasulfuron con suoli a carica variabile: effetto dell’umidità del suolo 137
Determination of organic acids in urine by solid phase microextraction and gas chromatography-ion trap tandem mass spectrometry previous "in sample" derivatisation with trimethyloxonium tetrafluoroborate 136
Investigation of the Effectiveness of a Vertical Centrifugation System Coupled with an Inert Gas Dosing Device to Produce Extra Virgin Olive Oil 135
Influence of clay minerals on adsorption and degradation of a sulfonylurea herbicide (Cinosulfuron) 135
Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile 135
Studi preliminari sulle interazioni fra l’erbicida triasulfuron con suoli a carica variabile 134
Effects of cold maceration on red wine quality from tuscan sangiovese grape 134
Sviluppo endofitico di Biscognauxia (=Hypoxylon) mediterranea in relazione a stress idrico e defogliazione da insetti, in giovani piante di cerro. 134
INTERACTIONS OF RIMRIDURON WITH HOMOIONIC SMECTITES AT DIFFERENT CHARGE LOCALIZATION 132
Influence of vertical centrifugation on extra virgin olive oil quality 131
L'UTILIZZO DI ARGON NEL PROCESSO DI TRASFORMAZIONE DELLE OLIVE IN OLIO 131
Kinetics and hydrolysis mechanism of triasulfuron 130
Fate of Prions in Soil: Interactions of RecPrP with Organic Matter of Soil Aggregates as Revealed by LTA-PAS 129
Vertical centrifugation of virgin olive oil under inert gas 129
Antioxidant properties, sensory characteristics and volatile compounds profile of apple juices from ancient Tuscany (Italy) apple varieties 128
Malaxation of olive paste under sealed conditions 128
Quantification of volatile fraction by HS-SPME-GC-MS and sensory evaluation of more than 1200 Virgin Olive Oil samples to support Panel Test in Virgin Olive Oil classification 128
Isoxazole complexes with homoionic montmorillonite. 127
Interaction of rimsulfuron with smectites 127
In vitro slow growth storage of fruit rootstocks inside gas-tight or gas-permeable containers 126
Interaction of catalase with montmorillonite homoionic to cations with different hydrophobicity: effect on bound enzyme activity. 126
Le interazioni che fanno la differenza 125
Influence of the extraction process on dissolved oxygen in olive oil 125
Dissipation of chlorsulfuron in river water (Arno river, Tuscany, Italy). 123
Preliminary observations on veiled olive oil turbidity with regards to wax content 123
Recherches preliminaires sur l'interaction entre une sulfonyluree (setoff) et des mineraux argileux 123
Effects of single or combined water deficit and aphid attack on tomato volatile organic compound (VOC) emission and plant-plant communication 123
UTILIZZO DELL'ANIDRIDE CARBONICA EMESSA DALLE PASTE DI OLIVA DURANTE LA TRASFORMAZIONE PER MIGLIORARE LA QUALITÀ DELL'OLIO. SECONDO CONTRIBUTO: PROVE DI FRANTOIO 122
A new fast method for GC-MS/MS analysis of organotin compounds on micro samples of whole blood 122
Ricerca di parametri predittivi dello stato ossidoriduttivo e della capacità di consumo dell'ossigeno di un vino 121
A deeper understanding of the qualitative consequences of food pumping: A case study of wine 121
Totale 16.221
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Categoria #
all - tutte 60.421
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 60.421
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021879 0 0 0 0 0 0 73 131 131 249 101 194
2021/2022944 34 109 89 37 23 32 21 81 29 47 200 242
2022/20232.498 232 396 116 188 186 389 338 135 340 23 78 77
2023/20241.231 64 132 181 100 76 140 99 204 25 56 81 73
2024/20257.284 262 696 456 1.018 2.267 1.003 117 468 328 151 294 224
2025/20264.534 813 1.096 664 638 906 307 110 0 0 0 0 0
Totale 22.157