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

PERRETTI, Giuseppe Italo Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 5.320
AS - Asia 4.233
EU - Europa 4.174
SA - Sud America 917
Continente sconosciuto - Info sul continente non disponibili 457
AF - Africa 121
OC - Oceania 5
Totale 15.227
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Nazione #
US - Stati Uniti d'America 5.156
SG - Singapore 1.930
IE - Irlanda 807
BR - Brasile 713
IT - Italia 690
CN - Cina 633
UA - Ucraina 557
RU - Federazione Russa 541
HK - Hong Kong 540
VN - Vietnam 487
DE - Germania 292
FR - Francia 287
FI - Finlandia 255
SE - Svezia 233
GB - Regno Unito 185
KR - Corea 144
IN - India 119
AR - Argentina 77
CA - Canada 77
NL - Olanda 68
TR - Turchia 65
BD - Bangladesh 58
BE - Belgio 55
PL - Polonia 49
MX - Messico 37
IQ - Iraq 33
UZ - Uzbekistan 33
ZA - Sudafrica 32
CO - Colombia 31
EC - Ecuador 30
JP - Giappone 29
AT - Austria 25
ES - Italia 25
CH - Svizzera 24
ID - Indonesia 23
PK - Pakistan 23
CL - Cile 19
SA - Arabia Saudita 19
CZ - Repubblica Ceca 18
VE - Venezuela 18
PY - Paraguay 15
MA - Marocco 14
ET - Etiopia 12
KE - Kenya 12
LT - Lituania 12
PH - Filippine 12
RO - Romania 12
CR - Costa Rica 11
EG - Egitto 11
TN - Tunisia 10
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
GT - Guatemala 5
UY - Uruguay 5
AE - Emirati Arabi Uniti 4
NI - Nicaragua 4
OM - Oman 4
PE - Perù 4
PR - Porto Rico 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
QA - Qatar 2
SC - Seychelles 2
TL - Timor Orientale 2
XK - ???statistics.table.value.countryCode.XK??? 2
ZW - Zimbabwe 2
Totale 14.748
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Città #
Singapore 1.314
Dublin 808
Chandler 692
Hong Kong 535
San Jose 427
Jacksonville 318
Ashburn 316
San Mateo 294
Santa Clara 269
Moscow 227
Boardman 226
Dong Ket 199
Medford 176
Perugia 175
Princeton 174
Lauterbourg 155
Seoul 141
Beijing 135
Ann Arbor 126
Wilmington 112
Altamura 107
Ho Chi Minh City 104
Andover 84
Munich 84
São Paulo 84
Lawrence 80
Los Angeles 80
Hanoi 61
Helsinki 61
New York 59
Brussels 53
Piscataway 52
The Dalles 51
Des Moines 46
Saint Petersburg 45
Turku 42
Orem 38
Frankfurt am Main 33
Dallas 29
Chennai 27
Norwalk 26
Tokyo 26
Warsaw 26
Izmir 25
Shanghai 24
Milan 23
Montreal 23
Phoenix 23
Woodbridge 23
Amsterdam 21
Columbus 20
Houston 20
Tashkent 20
Atlanta 19
Rio de Janeiro 19
San Paolo di Civitate 19
Brooklyn 18
Denver 18
Falls Church 18
Stockholm 18
Belo Horizonte 17
Chicago 17
London 16
Manchester 16
Philadelphia 16
Toronto 16
Falkenstein 15
Johannesburg 15
Olomouc 15
Baghdad 14
Foligno 14
Brasília 13
Buenos Aires 13
Porto Alegre 13
Rome 13
San Francisco 13
Nuremberg 12
Tianjin 12
Ankara 11
Boston 11
Gubbio 11
Mexico City 11
Mumbai 11
Salvador 11
San José 11
Santiago 11
Addis Ababa 10
Biên Hòa 10
Bogotá 10
Nairobi 10
Colombo 9
Guangzhou 9
Guayaquil 9
Istanbul 9
Jakarta 9
Nanning 9
Redwood City 9
Seattle 9
Auburn Hills 8
Changsha 8
Totale 8.944
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Nome #
The Use of Rice in Brewing 207
Acrylamide risk in food products: the shortbread case study 160
Antioxydants in organic and traditional sunflower seed oils 154
Il livello di innovazione dell'agroindustria in Umbria 149
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 136
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 124
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 124
Biodegradable packaging and EDIBLE COATING for fresh-cut fruits and vegetables 123
Antioxidant and antiproliferative activities of methanolic extracts of beer 121
HACCP in the malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 119
Chelating properties of beer: Implications on calcium homeostasis in PE/CA-PJ15 cells 118
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 116
Characterization of some Italian virgin olive oils in relation to origin area. 113
Acrylamide risk in food products: the shortbread case study 113
Determinazione degli acidi organici in birre italiane mediante HPLC 112
HACCP in malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 112
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 112
Analytical Method for the Extraction and Characterization of Water-extractable Β-glucan from Barley and Malt (Using High-performance Size-exclusion Chromatography) 112
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 110
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. 109
Tracciabilità e rintracciabilità del mais nella filiera birra in Italia 106
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 106
Some Mediterranean products certification of origin: regulations, quality, and institutional control 105
Aspetti di sicurezza e qualità alimentare 105
Accelerated shelf-life model of gluten-free rusks by using oxidation indices 105
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 104
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 103
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 103
L'HACCP nella produzione di semola come sistema di controllo 102
Antioxidant effects of supercritical fluid garlic extracts in sunflower oil 102
Beer promotes differentiation and mineralization of human osteoblastic cells: Role of silicon 102
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 102
Improving rice by-products value by SFE 101
Analysis of fish oily fractions obtained by supercritical fluid fractionation 101
Evaluation of different validation strategies and long term effects in NIR calibration models 101
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 101
Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability 101
Perspectives of supercritical CO2 usage in the food industry 100
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 100
Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L 99
Selfcontrol for food hygiene and traditional products: a possibile coexistence 97
Determinazione con HPLC degli acidi organici in birre italiane 97
Redox metabolomics of beer for fingerprinting analysis and brewing process evaluation. 97
Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-β-glucan barley or malt 97
HACCP in brewing production chain: mycotoxins, nitrosamines and biogenic amines 96
Determination of free fatty acids in beer wort 96
Near Infrared Spectroscopy in the Brewing Industry 95
Characterization of the main physico-chemical parameters in three styles of craft beer 95
Effect of baking time and temperature on nutrients and phenolic compounds content of fresh sprouts breadlike product 94
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley 93
Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process 93
Influence of barley variety and malting process on lipid content of malt 93
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 93
Production of a Saccharifying Rice Malt for Brewing Using Different Rice Varieties and Malting Parameters 92
Determination of Total and Water-Extractable Β-Glucan and Arabinoxylan in Different Barley Varieties and Corresponding Malts 92
Composition of organic and conventionally produced sunflower seed oil 92
Comparative study of oxidation in canned foods with a combination of vegetables and covering oils 91
Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products 91
Tracciabilità e rintracciabilità come strumenti di gestione del rischio di contaminati nella filiera mais della birra in Italia 90
Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation 90
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces 90
Preparative supercritical fluid extraction for quality control in beer industry 89
Supercritical Carbon dioxide and flaxseed oil like functional food 89
Determination of free fatty acids in beer 89
Corn traceability in brewing production 88
Fatty acids by high-performance liquid chromatography and evaporative light-scattering detector 88
Quality improvement of low alcohol craft beer produced by evaporative pertraction 88
Molecular Weight Distribution and Water-Extractable Beta-Glucan Content During Malting 88
Gluten-free beer from malted rice 88
Estrazione di olio di canfora con Anidride Carbonica Supercritica 87
Corn traceability in brewing production 87
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 86
Development of an all rice malt beer: A gluten free alternative 86
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 86
Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties 84
Redox metabolomics of beer for fingerprinting and process evaluations along the brewing procedure 84
Extraction of pufas rich oils from algae with supercritical carbon dioxide 83
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 83
Rice malting optimization for the production of top-fermented gluten-free beer 82
Supercritical fluid extraction for quality control in beer industry 82
Palatability and Stability of Shortbread Made with Low Saturated Fat Content 82
Influence of malt composition on the quality of a top fermented beer 82
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production 81
Abscisic acid crosstalk with auxin and ethylene in biosynthesis and degradation of inulin-type fructans in chicory 81
Monitoring of beer filtration using Photon Correlation Spectroscopy (PCS) 81
Liposoluble vitamin extraction by supercritical carbon dioxide. b) In baby food and infant formula 80
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma 80
Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor 79
Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types 79
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
Production and characterization of alcohol-free beer by membrane process 77
Supercritical carbon dioxide extraction of agricultural and food processing wastes and by-products 76
Evoluzione qualitativa della birra in funzione delle ricette e dei processi di birrificazione 76
Long-Term NIR Calibration for Malt Extract 76
Totale 9.982
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Categoria #
all - tutte 69.552
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 69.552
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.118 0 204 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
2025/20265.281 413 476 353 889 677 382 767 270 571 341 106 36
2026/2027239 140 99 0 0 0 0 0 0 0 0 0 0
Totale 15.227