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

PERRETTI, Giuseppe Italo Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 5.121
AS - Asia 4.208
EU - Europa 4.161
SA - Sud America 904
AF - Africa 121
Continente sconosciuto - Info sul continente non disponibili 8
OC - Oceania 5
Totale 14.528
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Nazione #
US - Stati Uniti d'America 4.979
SG - Singapore 1.919
IE - Irlanda 807
BR - Brasile 711
IT - Italia 680
CN - Cina 624
UA - Ucraina 557
RU - Federazione Russa 541
HK - Hong Kong 538
VN - Vietnam 486
DE - Germania 291
FR - Francia 287
FI - Finlandia 255
SE - Svezia 233
GB - Regno Unito 185
KR - Corea 144
IN - India 119
AR - Argentina 76
NL - Olanda 68
TR - Turchia 65
CA - Canada 63
BD - Bangladesh 57
BE - Belgio 54
PL - Polonia 49
MX - Messico 36
IQ - Iraq 33
UZ - Uzbekistan 33
ZA - Sudafrica 32
EC - Ecuador 30
JP - Giappone 28
CO - Colombia 27
AT - Austria 25
CH - Svizzera 24
ES - Italia 24
ID - Indonesia 23
PK - Pakistan 23
SA - Arabia Saudita 19
CZ - Repubblica Ceca 18
VE - Venezuela 18
PY - Paraguay 15
MA - Marocco 14
CL - Cile 13
ET - Etiopia 12
KE - Kenya 12
LT - Lituania 12
PH - Filippine 12
RO - Romania 12
EG - Egitto 11
TN - Tunisia 10
CR - Costa Rica 9
LK - Sri Lanka 9
MY - Malesia 9
IL - Israele 8
GR - Grecia 7
BG - Bulgaria 6
EU - Europa 6
IR - Iran 6
JO - Giordania 6
LB - Libano 6
NP - Nepal 6
AL - Albania 5
AZ - Azerbaigian 5
BB - Barbados 5
BF - Burkina Faso 5
UY - Uruguay 5
AE - Emirati Arabi Uniti 4
GT - Guatemala 4
NI - Nicaragua 4
OM - Oman 4
PE - Perù 4
PS - Palestinian Territory 4
TT - Trinidad e Tobago 4
AU - Australia 3
BO - Bolivia 3
BY - Bielorussia 3
DO - Repubblica Dominicana 3
KZ - Kazakistan 3
LY - Libia 3
NG - Nigeria 3
RS - Serbia 3
SN - Senegal 3
AM - Armenia 2
AO - Angola 2
BH - Bahrain 2
DZ - Algeria 2
EE - Estonia 2
GN - Guinea 2
GY - Guiana 2
HN - Honduras 2
HU - Ungheria 2
JM - Giamaica 2
MM - Myanmar 2
NZ - Nuova Zelanda 2
PA - Panama 2
PR - Porto Rico 2
QA - Qatar 2
SC - Seychelles 2
TL - Timor Orientale 2
XK - ???statistics.table.value.countryCode.XK??? 2
ZW - Zimbabwe 2
Totale 14.500
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Città #
Singapore 1.310
Dublin 808
Chandler 692
Hong Kong 533
San Jose 420
Jacksonville 318
Ashburn 302
San Mateo 294
Moscow 227
Boardman 226
Santa Clara 225
Dong Ket 199
Medford 176
Princeton 174
Perugia 173
Lauterbourg 155
Seoul 141
Beijing 130
Ann Arbor 126
Wilmington 111
Altamura 107
Ho Chi Minh City 104
Andover 84
Munich 84
São Paulo 83
Lawrence 80
Los Angeles 71
Hanoi 61
Helsinki 61
New York 55
Brussels 52
The Dalles 51
Piscataway 50
Des Moines 45
Saint Petersburg 45
Turku 42
Orem 38
Frankfurt am Main 33
Chennai 27
Norwalk 26
Warsaw 26
Izmir 25
Tokyo 25
Dallas 24
Shanghai 23
Woodbridge 23
Amsterdam 21
Milan 21
Columbus 20
Tashkent 20
Rio de Janeiro 19
San Paolo di Civitate 19
Brooklyn 18
Denver 18
Falls Church 18
Montreal 18
Stockholm 18
Atlanta 17
Belo Horizonte 17
Houston 17
London 16
Manchester 16
Phoenix 16
Chicago 15
Falkenstein 15
Johannesburg 15
Olomouc 15
Philadelphia 15
Baghdad 14
Foligno 14
Brasília 13
Buenos Aires 13
Porto Alegre 13
Rome 13
San Francisco 13
Toronto 13
Nuremberg 12
Tianjin 12
Ankara 11
Boston 11
Gubbio 11
Mumbai 11
Salvador 11
Addis Ababa 10
Biên Hòa 10
Mexico City 10
Nairobi 10
Colombo 9
Guangzhou 9
Guayaquil 9
Istanbul 9
Jakarta 9
Nanning 9
Redwood City 9
San José 9
Seattle 9
Auburn Hills 8
Bogotá 8
Changsha 8
Delhi 8
Totale 8.807
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Nome #
The Use of Rice in Brewing 206
Acrylamide risk in food products: the shortbread case study 158
Antioxydants in organic and traditional sunflower seed oils 153
Il livello di innovazione dell'agroindustria in Umbria 147
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 139
Quality control of malt: turbidity problems of standard worts given by the presence of microbial cells 134
Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley 131
Malting process parameters evaluation by Near-infrared spectroscopy in reflectance (NIR) 129
Production of a 100% Rice Malt Beer-like Beverage 125
Analytical SFE for products of animal origin 123
Biodegradable packaging and EDIBLE COATING for fresh-cut fruits and vegetables 122
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 121
Antioxidant and antiproliferative activities of methanolic extracts of beer 120
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 116
Chelating properties of beer: Implications on calcium homeostasis in PE/CA-PJ15 cells 116
HACCP in the malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 115
Acrylamide risk in food products: the shortbread case study 113
Characterization of some Italian virgin olive oils in relation to origin area. 112
Determinazione degli acidi organici in birre italiane mediante HPLC 111
Analytical Method for the Extraction and Characterization of Water-extractable Β-glucan from Barley and Malt (Using High-performance Size-exclusion Chromatography) 110
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 109
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 108
HACCP in malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 106
Some Mediterranean products certification of origin: regulations, quality, and institutional control 105
Aspetti di sicurezza e qualità alimentare 105
Tracciabilità e rintracciabilità del mais nella filiera birra in Italia 104
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. 103
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 103
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 103
L'HACCP nella produzione di semola come sistema di controllo 102
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 102
Accelerated shelf-life model of gluten-free rusks by using oxidation indices 102
Antioxidant effects of supercritical fluid garlic extracts in sunflower oil 100
Beer promotes differentiation and mineralization of human osteoblastic cells: Role of silicon 100
Improving rice by-products value by SFE 99
Analysis of fish oily fractions obtained by supercritical fluid fractionation 99
Evaluation of different validation strategies and long term effects in NIR calibration models 99
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 99
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 99
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 99
Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L 99
Perspectives of supercritical CO2 usage in the food industry 98
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 98
Redox metabolomics of beer for fingerprinting analysis and brewing process evaluation. 97
Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability 97
Selfcontrol for food hygiene and traditional products: a possibile coexistence 96
HACCP in brewing production chain: mycotoxins, nitrosamines and biogenic amines 94
Determinazione con HPLC degli acidi organici in birre italiane 94
Determination of free fatty acids in beer wort 94
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley 93
Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-β-glucan barley or malt 93
Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process 92
Near Infrared Spectroscopy in the Brewing Industry 92
Determination of Total and Water-Extractable Β-Glucan and Arabinoxylan in Different Barley Varieties and Corresponding Malts 92
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 92
Characterization of the main physico-chemical parameters in three styles of craft beer 92
Effect of baking time and temperature on nutrients and phenolic compounds content of fresh sprouts breadlike product 92
Influence of barley variety and malting process on lipid content of malt 91
Production of a Saccharifying Rice Malt for Brewing Using Different Rice Varieties and Malting Parameters 91
Comparative study of oxidation in canned foods with a combination of vegetables and covering oils 90
Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products 90
Tracciabilità e rintracciabilità come strumenti di gestione del rischio di contaminati nella filiera mais della birra in Italia 88
Preparative supercritical fluid extraction for quality control in beer industry 88
Supercritical Carbon dioxide and flaxseed oil like functional food 88
Composition of organic and conventionally produced sunflower seed oil 88
Determination of free fatty acids in beer 87
Gluten-free beer from malted rice 87
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces 87
Corn traceability in brewing production 86
Fatty acids by high-performance liquid chromatography and evaporative light-scattering detector 86
Corn traceability in brewing production 86
Quality improvement of low alcohol craft beer produced by evaporative pertraction 86
Molecular Weight Distribution and Water-Extractable Beta-Glucan Content During Malting 86
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 86
Estrazione di olio di canfora con Anidride Carbonica Supercritica 85
Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation 85
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 85
Development of an all rice malt beer: A gluten free alternative 85
Redox metabolomics of beer for fingerprinting and process evaluations along the brewing procedure 82
Palatability and Stability of Shortbread Made with Low Saturated Fat Content 82
Extraction of pufas rich oils from algae with supercritical carbon dioxide 81
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 81
Influence of malt composition on the quality of a top fermented beer 81
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production 80
Monitoring of beer filtration using Photon Correlation Spectroscopy (PCS) 80
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma 80
Rice malting optimization for the production of top-fermented gluten-free beer 80
Abscisic acid crosstalk with auxin and ethylene in biosynthesis and degradation of inulin-type fructans in chicory 79
Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties 78
Fatty acids composition in beer lipids and determination of corn adjuncts 78
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 78
La parziale sostituzione della componente lipidica nei prodotti da forno 78
Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor 78
Supercritical fluid extraction for quality control in beer industry 78
Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types 78
Liposoluble vitamin extraction by supercritical carbon dioxide. b) In baby food and infant formula 77
Production and characterization of alcohol-free beer by membrane process 76
Supercritical carbon dioxide extraction of agricultural and food processing wastes and by-products 75
Italian Emmer as Potential Brewing Raw Material 75
Long-Term NIR Calibration for Malt Extract 75
Totale 9.813
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Categoria #
all - tutte 66.261
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 66.261
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021215 0 0 0 0 0 0 0 0 0 0 0 215
2021/20221.153 35 204 33 39 21 11 8 405 19 33 144 201
2022/20232.361 190 381 42 165 167 224 9 103 1.001 4 66 9
2023/20241.094 74 140 40 25 15 7 159 22 195 82 175 160
2024/20252.437 56 237 143 137 291 95 111 189 436 134 405 203
2025/20265.270 413 476 353 889 677 382 767 270 571 341 106 25
Totale 14.977