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

PERRETTI, Giuseppe Italo Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 3.520
EU - Europa 2.981
AS - Asia 1.319
SA - Sud America 18
Continente sconosciuto - Info sul continente non disponibili 6
AF - Africa 4
Totale 7.848
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Nazione #
US - Stati Uniti d'America 3.503
IE - Irlanda 808
IT - Italia 573
UA - Ucraina 549
SG - Singapore 515
HK - Hong Kong 339
SE - Svezia 215
VN - Vietnam 201
FI - Finlandia 188
DE - Germania 150
CN - Cina 149
RU - Federazione Russa 138
GB - Regno Unito 115
FR - Francia 77
BE - Belgio 50
KR - Corea 40
TR - Turchia 33
NL - Olanda 27
CH - Svizzera 24
AT - Austria 16
CZ - Repubblica Ceca 15
PL - Polonia 14
CA - Canada 13
UZ - Uzbekistan 13
BR - Brasile 10
GR - Grecia 7
EU - Europa 6
IN - India 5
IR - Iran 5
LB - Libano 5
AR - Argentina 4
ES - Italia 3
IQ - Iraq 3
LT - Lituania 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
SC - Seychelles 2
BW - Botswana 1
EE - Estonia 1
KZ - Kazakistan 1
MC - Monaco 1
MO - Macao, regione amministrativa speciale della Cina 1
MT - Malta 1
NG - Nigeria 1
NO - Norvegia 1
PA - Panama 1
PK - Pakistan 1
SA - Arabia Saudita 1
TW - Taiwan 1
Totale 7.848
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Città #
Dublin 808
Chandler 700
Singapore 422
Hong Kong 337
Jacksonville 315
San Mateo 294
Boardman 227
Dong Ket 199
Santa Clara 197
Medford 176
Princeton 174
Perugia 159
Ann Arbor 126
Wilmington 110
Altamura 107
Andover 84
Lawrence 80
Brussels 50
Ashburn 46
Des Moines 45
Saint Petersburg 45
Beijing 44
Seoul 39
Helsinki 37
Norwalk 26
Izmir 25
Woodbridge 23
San Paolo di Civitate 19
Falls Church 18
Moscow 15
Shanghai 15
Dallas 14
Foligno 14
Philadelphia 14
Los Angeles 13
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
Frankfurt am Main 5
Milan 5
Montemarciano 5
Sassari 5
Den Haag 4
Florence 4
Munich 4
Terni 4
Baghdad 3
Ballabio 3
Castignano 3
Chicago 3
Città Di Castello 3
Lausanne 3
Leverano 3
Magione 3
Reggio Calabria 3
Seattle 3
Senigallia 3
Toronto 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
London 2
Messina 2
Nagold 2
Naples 2
New York 2
Olgiate Molgora 2
Ottawa 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
Totale 5.251
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Nome #
The Use of Rice in Brewing 162
Il livello di innovazione dell'agroindustria in Umbria 108
Antioxydants in organic and traditional sunflower seed oils 106
Malting process parameters evaluation by Near-infrared spectroscopy in reflectance (NIR) 94
Acrylamide risk in food products: the shortbread case study 86
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 86
Effects of malting on molecular weight distribution and content of water-extractable β-glucans in barley 85
Antioxidant and antiproliferative activities of methanolic extracts of beer 85
Perspectives of supercritical CO2 usage in the food industry 76
L'HACCP nella produzione di semola come sistema di controllo 75
Some Mediterranean products certification of origin: regulations, quality, and institutional control 75
Analytical SFE for products of animal origin 75
Improving rice by-products value by SFE 73
Tracciabilità e rintracciabilità del mais nella filiera birra in Italia 73
Aspetti di sicurezza e qualità alimentare 72
Selfcontrol for food hygiene and traditional products: a possibile coexistence 71
HACCP in malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 71
Behaviour of malted cereals and pseudo-cereals for gluten-free beer production 70
Quality control of malt: turbidity problems of standard worts given by the presence of microbial cells 70
Determinazione degli acidi organici in birre italiane mediante HPLC 68
Near Infrared Spectroscopy in the Brewing Industry 68
Chelating properties of beer: Implications on calcium homeostasis in PE/CA-PJ15 cells 68
Acrylamide risk in food products: the shortbread case study 67
Analysis of fish oily fractions obtained by supercritical fluid fractionation 66
HACCP in the malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks 65
Characterization of some Italian virgin olive oils in relation to origin area. 62
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 62
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. 60
Supercritical Carbon dioxide and flaxseed oil like functional food 60
Influence of barley variety and malting process on lipid content of malt 60
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 60
Analytical Method for the Extraction and Characterization of Water-extractable Β-glucan from Barley and Malt (Using High-performance Size-exclusion Chromatography) 60
Integrated multi-sensor circuit for environmental data tracing in safe food storage and delivery: The sliced Emmental cheese case study 59
Authentication of Italian red wines on the basis of the polyphenols and biogenic amines 59
Determinazione con HPLC degli acidi organici in birre italiane 58
Tracciabilità e rintracciabilità come strumenti di gestione del rischio di contaminati nella filiera mais della birra in Italia 57
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 57
Antioxidant effects of supercritical fluid garlic extracts in sunflower oil 57
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 57
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 57
Estrazione di olio di canfora con Anidride Carbonica Supercritica 56
Corn traceability in brewing production 55
Long-Term NIR Calibration for Malt Extract 55
Redox metabolomics of beer for fingerprinting analysis and brewing process evaluation. 55
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 55
Beer promotes differentiation and mineralization of human osteoblastic cells: Role of silicon 54
Italian Emmer as Potential Brewing Raw Material 53
Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process 53
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 53
Supercritical carbon dioxide extraction of agricultural and food processing wastes and by-products 52
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 52
HACCP in brewing production chain: mycotoxins, nitrosamines and biogenic amines 51
Production of a 100% Rice Malt Beer-like Beverage 51
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 51
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 51
Supercritical fluid extraction for quality control in beer industry 51
Fatty acids by high-performance liquid chromatography and evaporative light-scattering detector 50
Corn traceability in brewing production 50
Determination of free fatty acids in beer wort 50
Monitoring of beer filtration using Photon Correlation Spectroscopy (PCS) 49
Supercritical carbon dioxide and functional properties of flaxseed oil 49
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 49
Biodegradable packaging and EDIBLE COATING for fresh-cut fruits and vegetables 49
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 49
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 48
Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability 48
Characterization of the main physico-chemical parameters in three styles of craft beer 48
Extraction of pufas rich oils from algae with supercritical carbon dioxide 47
Fatty acids composition in beer lipids and determination of corn adjuncts 47
Moisture content determination of colored malts 47
Comparative study of oxidation in canned foods with a combination of vegetables and covering oils 47
Improving the value of rice by SFE 46
Seicolariciresinol di glucoside determination in flaxseed (Linum usitatissimum L.) oil and application to a shelf life study 46
Evaluation of different validation strategies and long term effects in NIR calibration models 46
Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation 46
Determination of free fatty acids in beer 46
Molecular Weight Distribution and Water-Extractable Beta-Glucan Content During Malting 46
Effect of crossflow microfiltration on the clarification and stability of beer from 100% low-β-glucan barley or malt 46
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 46
Evoluzione qualitativa della birra in funzione delle ricette e dei processi di birrificazione 45
Determination of dimethyl sulphide in brewery samples by headspace gas chromatography mass spectrometry (HS-GC/MS) 45
Effects of beer and lettuce (Lactuca sativa) consumption on antioxidant status in healthy volunteers: A small-scale crossover trial 45
La parziale sostituzione della componente lipidica nei prodotti da forno 45
Redox metabolomics of beer for fingerprinting and process evaluations along the brewing procedure 44
Quality improvement of low alcohol craft beer produced by evaporative pertraction 44
Development of an all rice malt beer: A gluten free alternative 44
Studio sulle abitudini di scelta dei prodotti alimentari nel comune di Perugia 43
Preparative supercritical fluid extraction for quality control in beer industry 43
The influence of glumes in the malting of Einkorn and Emmer 43
Palatability and Stability of Shortbread Made with Low Saturated Fat Content 43
Microcomponenti nei mosti, nelle birre in fermentazione e finite prodotte in Italia 42
Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing 42
Microbiological Quality Control in Italian Craft Breweries 42
Novel Procedure for Lager Beer Clarification and Stabilization Using Sequential Enzymatic, Centrifugal, Regenerable PVPP and Crossflow Microfiltration Processing 42
Determination of Total and Water-Extractable Β-Glucan and Arabinoxylan in Different Barley Varieties and Corresponding Malts 42
Composition of organic and conventionally produced sunflower seed oil 42
Influence of malt composition on the quality of a top fermented beer 42
Supercritical carbon dioxide fractionation of fish oil fatty acid ethyl esters 41
Production of a Saccharifying Rice Malt for Brewing Using Different Rice Varieties and Malting Parameters 41
Accelerated shelf-life model of gluten-free rusks by using oxidation indices 41
Totale 5.744
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Categoria #
all - tutte 38.362
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 38.362
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020338 0 0 0 0 0 0 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
2024/2025985 56 241 144 137 292 95 20 0 0 0 0 0
Totale 8.283