IRIS - Res&Arch Institutional Research Information System - Research & Archive

PERRETTI, Giuseppe Italo Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 3.309
EU - Europa 2.860
AS - Asia 1.130
SA - Sud America 18
Continente sconosciuto - Info sul continente non disponibili 6
AF - Africa 2
Totale 7.325
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Nazione #
US - Stati Uniti d'America 3.296
IE - Irlanda 807
UA - Ucraina 548
IT - Italia 508
SG - Singapore 341
HK - Hong Kong 338
SE - Svezia 215
VN - Vietnam 201
FI - Finlandia 174
DE - Germania 145
CN - Cina 137
RU - Federazione Russa 135
GB - Regno Unito 111
FR - Francia 77
BE - Belgio 47
KR - Corea 40
TR - Turchia 33
CH - Svizzera 24
AT - Austria 16
CZ - Repubblica Ceca 15
PL - Polonia 14
UZ - Uzbekistan 13
BR - Brasile 10
CA - Canada 9
GR - Grecia 7
EU - Europa 6
NL - Olanda 6
IN - India 5
IR - Iran 5
LB - Libano 5
AR - Argentina 4
ES - Italia 3
IQ - Iraq 3
MX - Messico 3
RO - Romania 3
BG - Bulgaria 2
CL - Cile 2
EC - Ecuador 2
ID - Indonesia 2
IL - Israele 2
JP - Giappone 2
BW - Botswana 1
MC - Monaco 1
MO - Macao, regione amministrativa speciale della Cina 1
MT - Malta 1
NG - Nigeria 1
NO - Norvegia 1
PA - Panama 1
SA - Arabia Saudita 1
TW - Taiwan 1
Totale 7.325
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Città #
Dublin 807
Chandler 700
Hong Kong 336
Jacksonville 315
San Mateo 294
Singapore 257
Boardman 227
Dong Ket 199
Medford 176
Princeton 174
Perugia 147
Ann Arbor 126
Wilmington 110
Altamura 107
Andover 84
Lawrence 80
Brussels 47
Des Moines 45
Saint Petersburg 45
Beijing 44
Ashburn 42
Seoul 39
Norwalk 26
Izmir 25
Helsinki 23
Woodbridge 23
San Paolo di Civitate 19
Falls Church 18
Santa Clara 16
Moscow 15
Dallas 14
Foligno 14
Philadelphia 14
Shanghai 14
Los Angeles 12
Olomouc 12
Gubbio 11
Nanning 9
Redwood City 9
Rome 9
Auburn Hills 8
Ankara 7
Fremont 7
Houston 7
Esslingen am Neckar 6
Redmond 6
Dearborn 5
Milan 5
Montemarciano 5
Sassari 5
Den Haag 4
Florence 4
Terni 4
Baghdad 3
Ballabio 3
Chicago 3
Città Di Castello 3
Lausanne 3
Leverano 3
Magione 3
Munich 3
Reggio Calabria 3
Seattle 3
Senigallia 3
Atlanta 2
Berlin 2
Blacksburg 2
Cagliari 2
Chandigarh 2
Changsha 2
Cinisello Balsamo 2
Clarks Summit 2
Curitiba 2
Fano 2
Frankfurt Am Main 2
Hadera 2
Lanciano 2
Messina 2
Nagold 2
Naples 2
New York 2
Olgiate Molgora 2
Palermo 2
Paris 2
Phoenix 2
Porto Alegre 2
Rosario 2
San Jose 2
San Severo 2
Shenyang 2
Spin 2
Spoleto 2
São Paulo 2
Tappahannock 2
Tehran 2
Tokyo 2
Valencia 2
Vancouver 2
Alpignano 1
Athens 1
Totale 4.860
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Nome #
Il livello di innovazione dell'agroindustria in Umbria 104
Antioxydants in organic and traditional sunflower seed oils 101
The Use of Rice in Brewing 101
Malting process parameters evaluation by Near-infrared spectroscopy in reflectance (NIR) 91
Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley 83
Acrylamide risk in food products: the shortbread case study 82
Antioxidant and antiproliferative activities of methanolic extracts of beer 82
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 80
Perspectives of supercritical CO2 usage in the food industry 74
Some Mediterranean products certification of origin: regulations, quality, and institutional control 74
L'HACCP nella produzione di semola come sistema di controllo 72
Analytical SFE for products of animal origin 72
Improving rice by-products value by SFE 71
Selfcontrol for food hygiene and traditional products: a possibile coexistence 69
Aspetti di sicurezza e qualità alimentare 69
Tracciabilità e rintracciabilità del mais nella filiera birra in Italia 68
HACCP in malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 68
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 66
Quality control of malt: turbidity problems of standard worts given by the presence of microbial cells 66
Near Infrared Spectroscopy in the Brewing Industry 66
Chelating properties of beer: Implications on calcium homeostasis in PE/CA-PJ15 cells 66
Determinazione degli acidi organici in birre italiane mediante HPLC 63
HACCP in the malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 63
Analysis of fish oily fractions obtained by supercritical fluid fractionation 63
Acrylamide risk in food products: the shortbread case study 63
Characterization of some Italian virgin olive oils in relation to origin area. 60
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 60
Influence of barley variety and malting process on lipid content of malt 59
Integrated multi-sensor circuit for environmental data tracing in safe food storage and delivery: The sliced Emmental cheese case study 57
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 57
Analytical Method for the Extraction and Characterization of Water-extractable Β-glucan from Barley and Malt (Using High-performance Size-exclusion Chromatography) 57
Supercritical Carbon dioxide and flaxseed oil like functional food 56
Determinazione con HPLC degli acidi organici in birre italiane 55
Antioxidant effects of supercritical fluid garlic extracts in sunflower oil 55
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 55
Estrazione di olio di canfora con Anidride Carbonica Supercritica 54
Long-Term NIR Calibration for Malt Extract 54
Tracciabilità e rintracciabilità come strumenti di gestione del rischio di contaminati nella filiera mais della birra in Italia 54
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 54
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. 53
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 53
Corn traceability in brewing production 52
Italian Emmer as Potential Brewing Raw Material 52
Redox metabolomics of beer for fingerprinting analysis and brewing process evaluation. 52
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 52
Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process 51
Beer promotes differentiation and mineralization of human osteoblastic cells: Role of silicon 51
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 50
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 50
Fatty acids by high-performance liquid chromatography and evaporative light-scattering detector 49
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 49
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 49
Supercritical carbon dioxide extraction of agricultural and food processing wastes and by-products 48
HACCP in brewing production chain: mycotoxins, nitrosamines and biogenic amines 48
Monitoring of beer filtration using Photon Correlation Spectroscopy (PCS) 48
Corn traceability in brewing production 47
Supercritical carbon dioxide and functional properties of flaxseed oil 47
Determination of free fatty acids in beer wort 47
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 47
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 47
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 46
Biodegradable packaging and EDIBLE COATING for fresh-cut fruits and vegetables 46
Supercritical fluid extraction for quality control in beer industry 46
Seicolariciresinol di glucoside determination in flaxseed (Linum usitatissimum L.) oil and application to a shelf life study 45
Improving the value of rice by SFE 44
Extraction of pufas rich oils from algae with supercritical carbon dioxide 44
Moisture content determination of colored malts 44
Determination of dimethyl sulphide in brewery samples by headspace gas chromatography mass spectrometry (HS-GC/MS) 44
Comparative study of oxidation in canned foods with a combination of vegetables and covering oils 44
La parziale sostituzione della componente lipidica nei prodotti da forno 44
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 44
Evoluzione qualitativa della birra in funzione delle ricette e dei processi di birrificazione 43
Fatty acids composition in beer lipids and determination of corn adjuncts 43
Redox metabolomics of beer for fingerprinting and process evaluations along the brewing procedure 43
Evaluation of different validation strategies and long term effects in NIR calibration models 43
Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation 43
Effects of beer and lettuce (Lactuca sativa) consumption on antioxidant status in healthy volunteers: A small-scale crossover trial 43
Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-β-glucan barley or malt 43
Quality improvement of low alcohol craft beer produced by evaporative pertraction 42
Determination of free fatty acids in beer 42
Production of a 100% Rice Malt Beer-like Beverage 42
Molecular Weight Distribution and Water-Extractable Beta-Glucan Content During Malting 42
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 42
Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability 42
Characterization of the main physico-chemical parameters in three styles of craft beer 42
Palatability and Stability of Shortbread Made with Low Saturated Fat Content 42
Studio sulle abitudini di scelta dei prodotti alimentari nel comune di Perugia 41
Preparative supercritical fluid extraction for quality control in beer industry 41
Supercritical carbon dioxide fractionation of fish oil fatty acid ethyl esters 40
Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing 40
The influence of glumes in the malting of Einkorn and Emmer 40
Microbiological Quality Control in Italian Craft Breweries 40
Production of a Saccharifying Rice Malt for Brewing Using Different Rice Varieties and Malting Parameters 40
Novel Procedure for Lager Beer Clarification and Stabilization Using Sequential Enzymatic, Centrifugal, Regenerable PVPP and Crossflow Microfiltration Processing 40
Determination of Total and Water-Extractable Β-Glucan and Arabinoxylan in Different Barley Varieties and Corresponding Malts 40
Development of an all rice malt beer: A gluten free alternative 40
Microcomponenti nei mosti, nelle birre in fermentazione e finite prodotte in Italia 39
Near-Infrared spectroscopy for proficient quality evaluation of the malt and maize used for beer production 38
Composition of organic and conventionally produced sunflower seed oil 38
Influence of malt composition on the quality of a top fermented beer 38
Totale 5.389
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Categoria #
all - tutte 33.862
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 33.862
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020448 0 0 0 10 86 14 87 22 114 58 22 35
2020/20211.259 8 92 33 86 407 51 90 7 130 26 114 215
2021/20221.153 35 204 33 39 21 11 8 405 19 33 144 201
2022/20232.381 190 383 42 168 168 228 10 104 1.009 4 66 9
2023/20241.102 74 144 40 25 15 7 161 22 195 82 175 162
2024/2025454 56 241 144 13 0 0 0 0 0 0 0 0
Totale 7.752