IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

POMPEI, CARLO
 Distribuzione geografica
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Continente #
EU - Europa 9.621
AS - Asia 4.818
NA - Nord America 4.676
SA - Sud America 436
AF - Africa 163
OC - Oceania 53
Continente sconosciuto - Info sul continente non disponibili 16
Totale 19.783
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Nazione #
US - Stati Uniti d'America 4.557
IT - Italia 4.112
GB - Regno Unito 2.170
CN - Cina 1.534
SG - Singapore 1.445
SE - Svezia 769
RU - Federazione Russa 571
DE - Germania 445
FR - Francia 360
HK - Hong Kong 336
NL - Olanda 328
VN - Vietnam 310
TR - Turchia 300
BR - Brasile 267
UA - Ucraina 265
KR - Corea 247
IN - India 215
IE - Irlanda 162
EU - Europa 141
FI - Finlandia 136
BD - Bangladesh 94
CO - Colombia 58
ES - Italia 57
CA - Canada 52
JP - Giappone 42
AU - Australia 41
MX - Messico 41
ID - Indonesia 38
IR - Iran 38
CI - Costa d'Avorio 37
AR - Argentina 35
PL - Polonia 34
RO - Romania 32
BE - Belgio 28
TW - Taiwan 25
PE - Perù 24
PK - Pakistan 24
EC - Ecuador 22
IQ - Iraq 21
DK - Danimarca 20
PH - Filippine 19
GR - Grecia 18
AT - Austria 17
DZ - Algeria 17
EG - Egitto 17
ZA - Sudafrica 17
MA - Marocco 15
CH - Svizzera 14
PT - Portogallo 14
TH - Thailandia 14
VE - Venezuela 14
BG - Bulgaria 13
UZ - Uzbekistan 13
JO - Giordania 12
NZ - Nuova Zelanda 12
AL - Albania 11
SA - Arabia Saudita 11
TN - Tunisia 11
AE - Emirati Arabi Uniti 10
CZ - Repubblica Ceca 10
NG - Nigeria 10
LB - Libano 9
CL - Cile 8
IL - Israele 8
KE - Kenya 8
MY - Malesia 8
GH - Ghana 7
KZ - Kazakistan 7
AZ - Azerbaigian 5
CR - Costa Rica 5
ET - Etiopia 5
HR - Croazia 5
HU - Ungheria 5
NP - Nepal 5
LT - Lituania 4
NI - Nicaragua 4
OM - Oman 4
BT - Bhutan 3
GT - Guatemala 3
JM - Giamaica 3
KW - Kuwait 3
LU - Lussemburgo 3
MD - Moldavia 3
PA - Panama 3
PY - Paraguay 3
RS - Serbia 3
SY - Repubblica araba siriana 3
UY - Uruguay 3
BA - Bosnia-Erzegovina 2
BF - Burkina Faso 2
BJ - Benin 2
BO - Bolivia 2
BY - Bielorussia 2
HN - Honduras 2
LK - Sri Lanka 2
MK - Macedonia 2
MM - Myanmar 2
MN - Mongolia 2
MR - Mauritania 2
MW - Malawi 2
Totale 19.876
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Città #
Southend 1.928
Singapore 914
Milan 452
Beijing 342
Hong Kong 330
Chandler 321
Ashburn 313
Seattle 266
Mountain View 256
San Jose 253
Rome 211
Jacksonville 208
Princeton 191
Santa Clara 185
Wilmington 160
Dublin 159
Redmond 157
Council Bluffs 136
Dallas 136
Nanjing 124
Los Angeles 115
Bengaluru 106
Bologna 98
Sakarya 98
Serra 88
Ann Arbor 85
Buffalo 85
Lauterbourg 84
Moscow 84
Boardman 81
Des Moines 70
Shanghai 69
Ho Chi Minh City 67
Hefei 66
Hanoi 65
Woodbridge 65
Guangzhou 62
Andover 56
Parma 55
Dearborn 54
Bari 53
Bogotá 52
Dong Ket 50
Tianjin 50
Padova 49
Naples 48
Nanchang 46
Turin 46
Redwood City 45
Palermo 44
Cangzhou 39
Somerville 39
New York 38
Abidjan 36
Seoul 35
Florence 33
Phoenix 33
Roxbury 33
Shenyang 33
Catania 31
Jinan 30
Frankfurt am Main 29
Tokyo 29
Shenzhen 28
Verona 27
Helsinki 26
Grafing 25
The Dalles 25
Genoa 24
Fairfield 23
Houston 23
Changsha 22
Napoli 22
Petina 22
Perugia 20
Rimini 20
Eitensheim 19
Hebei 19
Medford 18
Saint Petersburg 18
São Paulo 18
Taipei 18
Cesena 17
Columbus 17
Bühl 16
Jiaxing 16
Modena 16
Munich 16
Pescara 16
Toronto 16
Torre Annunziata 16
Fuzhou 15
Hangzhou 15
Lima 15
Paris 15
Ancona 14
Bitonto 14
Kunming 14
Monash 14
Nuremberg 14
Totale 10.209
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Nome #
La trasformazione industriale di frutta ed ortaggi 1.902
Operazioni unitarie della tecnologia alimentare 1.407
Cholesterol determination in butter by high performance chromatography 335
Effetto della pastorizzazione su alcune caratteristiche del tuorlo e del misto intero d'uovo 335
Application of NIR and MIR spectroscopy to assess freshness in sea bream (Sparus auratus) and salmon (Salmo salar) during ice storage 325
Chemical and technological properties of Triticum monococcum, Triticum turgidum and Triticum aestivum 307
Purificazione delle proteine di soia per ultrafiltrazione-diafiltrazione 287
A new approach to the identification of incubator reject eggs in pasteurized whole egg products obtained from fresh eggs 286
Influenza di diversi semilavorati di tuorlo d'uovo sulle proprietà fisiche e sensoriali del gelato artigianale alla crema 274
Chemical Markers for the Evaluation of Raw Material Hygienic Quality in Egg Products 251
Classical methods and new proposals for rapid evaluation of shell egg freshness 251
Tomato allergy : detection of IgE-binding lipid transfer proteins in tomato derivatives and in fresh tomato peel, pulp, and seeds 247
La presenza italiana nella pubblicistica scientifica del settore delle scienze e delle tecnologie alimentari 244
Development of Two Imitative Methods of Spreadability Evaluation and Comparison with Penetration Tests 239
Uracil as an index of hygienic quality in egg products 238
ITALY on the spotlight: EXPO MILAN 2015 and Italian Journal of Food Science 235
Quality of nectarine and peach nectars as affected by lye-peeling and storage 234
Influence of processing variables on some characteristics of nocino liqueur 228
A METHOD FOR THE EVALUATION OF CURD SYNERESIS 228
Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours 225
Lipid transfer protein 222
Metodo per la preparazione di derivati ipoallergenici di frutta e/o ortaggi in pezzi 217
Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.) 217
Tomato allergy : an in vivo study in patients wth 1st grade oral allergy syndrome and systemic tomato induced symptoms 217
Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results 208
Utilizzazione del permeato da ultrafiltrazione del siero. I. Demineralizzazione ed essiccamento 207
A method for preparing hypoallergenic derivatives of fruit and/or vegetable pieces 204
Uracil as an index of lactic acid bacteria contamination of tomato products 203
Design of high quality nectarine and peach nectars : from process optimization to predictive models for color and antioxidant variations durino long-term storage 203
La furosina come indice di freschezza dell’uovo in guscio 201
Optimization of color and antioxidant activity of peach and nectarine puree : scale-up study from pilot to industrial plant 199
Radical scavenging activity of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour and its relationship to soluble phenolic and lipophilic antioxidant content 196
Effects of Lactobacillus rhamnosus GG addition in ice cream 194
Characterization and antioxidant activity of nocino liqueur 191
Cooked ham classification on the basis of brine injection level and pork breeding country 188
Uracil Evolution in Tomato Pulp Inoculated with Different Microbial Strains during Long Incubation Time 186
Milk Pasteurization - Evaluation of Thermal-Damage 186
A method for preparing hypoallergenic fruit and/or vegetable derivatives 185
Influenza di alcuni parametri sull'estrazione e la conservazione dell'enocianina. I. Andamento del processo di estrazione 181
Correlation among instrumental texture, sensory texture and chemical composition for five Italian cheeses 180
Changes in liquid milk-based infant formulas during long-term storage 179
Production of hypoallergenic foods from apricots 178
Reaction between Albumen and 3,3',5,5'-Tetramethylbenzidine as a Method to Evaluate Egg Freshness 178
Comparison of an Electronic Nose with the Sensory Evaluation of Food Product by "Triangle Test" 175
Kinetics of tocols degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and breadwheat (Triticum aestivum L. ssp. aestivum) flours 174
Baking properties of lupin flour 172
Método para preparar derivados hipoallergénicos de frutas y/u hortalizas 171
Influence of cultivar and processing on cherry (Prunus avium) allergenicity 169
Caratterizzazione reologica di alcune conserve e semiconserve di carne 169
Characterization of Provolone cheese. I.Selection of variables 168
Protein quality in commercial milk-based infant formulas 168
A method for preparing hypoallergenic fruit and/or vegetable derivatives 166
Cherry allergy : how to decrease the allergenicity of cherry industrial derivatives 166
Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs 166
Method for preparing hypoallergenic fruit and/or vegetable derivatives 162
Formulation of lactose-reduced ice cream mix 161
Freshness criteria based on physical and chemical modifications occuring in eggs during aging 161
Method for preparing hypoallergenic fruit and/or vegetable derivatives 159
Influenza di alcuni parametri sull'estrazione e la conservazione dell'enocianina. II. Ottimizzazione del processo di estrazione 157
Metodo per la preparazione di derivati di frutta e/o verdura ipoallergenici 156
Techological processes to decrease the allergenicity of peach juice and nectar 155
Utilisation de la farine de lupin dans la production de pates alimentaires 154
Influenza di alcuni parametri sull'estrazione e la conservazione dell'enocianina III : Stabilità del colore nel tempo 153
Hydroxymethylfurfural and Furosine reaction kinetics in tomato products 152
Changes in liquid milk based infant formulas during heat treatments 151
Rectified concentrated grape must: HPLC analysis of phenolic substances and hydroxymethylfurfural 150
Le lupin (Lupinus albus L.) comme source de protéines pour l'alimentation humaine. II. Production d'isolats par coagulation acide et par ultrafiltration-diafiltration 150
Influence of food processing on the allergenicity of celery : DBPCFC with celery spice and cooked celery in patients with celery allergy 148
Oil and alkaloid removal from Lupinus mutabilis by extraction with hexane 148
Use of a model solution for the evaluation of heat damage in milk treated in a UHT heat exchanger 146
Furosine as a Freshness Parameter of Shell Eggs 146
Le lupin (Lupinus albus L.) comme source de proteines pour l'alimentation humaine. I. Etude preliminaire 144
Evolution of chemical and physical yolk characteristics during the storage of shell eggs 144
Characterization of Provolone cheese. II. Proposal for a quality control procedure 141
Metodi oggettivi per la valutazione della consistenza dei formaggi 139
Influence of technological processing on the allergenicity of tomato products 138
Influenza di alcuni parametri sull'estrazione e la conservazione dell'enocianina. IV : Essiccamento sottovuoto con un processo continuo 138
An innovative marker for hygiene control of raw material in pasteurised egg products 137
Evaluation of Spreadability of Food Products by Penetration Tests and Panel Scores 137
Presence of allergenic proteins in different peach (Prunus persica) cultivars and dependence of their content on fruit ripening 133
Texture evaluation of Provolone cheeses with two different ripening times 133
OPTIMIZATION OF AN INSTRUMENTAL METHOD FOR THE EVALUATION OF SPREADABILITY 131
Quality attributes of Milano salami, an Italian dry-cured sausage 131
Texture evaluation of some Italian cheeses by instrumental texture profile analysis 131
Metodi reologici per la caratterizzazione dei formaggi : problematiche ed applicazioni 131
Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausage 130
Estimation of equivalent egg age through furosine analysis 129
Metodo para preparar derivados hipoallergenicos de frutas Y/O vegetales 125
Heat Damage Evaluation during Tomato Products Processing 125
Lipid transfer proteins and 2S albumins allergens 124
Production of fruit derivatives with reduced allergenicity 121
Il mosto concentrato rettificato 121
Sensory Analysis of Italian Dry-Cured Sausage : Checking of Panel Performance 121
Freshness parameters for shell eggs 121
Lipophilic antioxidants of einkorn wheat : tocols and carotenoids 120
Esame critico della legislazione e nuovi parametri di freschezza per l’uovo in guscio 114
Milk pasteurization under laboratory conditions : Thermal damage prediction 113
Freshness criteria based on physical and chemical modifications occurring in eggs during aging 112
Prove di laboratorio per la produzione di fromage blanc 107
Produzioni casearie a ridotto contenuto lipidico e salino : stato dell’arte e prospettive 104
Totale 20.766
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Categoria #
all - tutte 45.771
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 45.771
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021112 0 0 0 0 0 0 0 0 0 0 0 112
2021/20221.182 94 62 38 35 141 60 125 79 79 97 129 243
2022/20231.803 175 84 168 195 222 288 90 149 170 56 169 37
2023/20241.076 47 80 81 48 186 52 94 81 61 87 102 157
2024/20252.760 135 241 112 206 255 93 102 286 147 229 254 700
2025/20264.212 336 192 451 383 443 305 439 310 571 414 273 95
Totale 20.766