ANTONELLI, Andrea
 Distribuzione geografica
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Continente #
NA - Nord America 16.659
EU - Europa 14.064
AS - Asia 8.464
SA - Sud America 1.259
AF - Africa 215
OC - Oceania 71
Continente sconosciuto - Info sul continente non disponibili 11
Totale 40.743
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Nazione #
US - Stati Uniti d'America 16.286
IT - Italia 5.475
GB - Regno Unito 3.600
SG - Singapore 2.920
CN - Cina 2.729
DE - Germania 1.252
BR - Brasile 998
SE - Svezia 974
HK - Hong Kong 945
FR - Francia 464
UA - Ucraina 422
RU - Federazione Russa 400
VN - Vietnam 397
TR - Turchia 351
FI - Finlandia 326
KR - Corea 262
CA - Canada 219
BG - Bulgaria 187
NL - Olanda 159
IN - India 154
ES - Italia 138
ID - Indonesia 134
MX - Messico 105
JP - Giappone 101
PL - Polonia 100
AR - Argentina 86
BE - Belgio 86
IE - Irlanda 70
PH - Filippine 70
AU - Australia 63
ZA - Sudafrica 63
BD - Bangladesh 51
RO - Romania 49
AT - Austria 48
CZ - Repubblica Ceca 44
LT - Lituania 44
TN - Tunisia 43
CO - Colombia 42
GR - Grecia 37
CH - Svizzera 36
EC - Ecuador 36
IQ - Iraq 36
TH - Thailandia 34
SA - Arabia Saudita 33
MY - Malesia 31
PA - Panama 28
PK - Pakistan 28
EG - Egitto 27
IR - Iran 27
PE - Perù 26
CL - Cile 25
HU - Ungheria 22
PT - Portogallo 22
DK - Danimarca 21
IL - Israele 20
TW - Taiwan 20
VE - Venezuela 20
DZ - Algeria 19
MA - Marocco 19
RS - Serbia 19
HR - Croazia 16
UZ - Uzbekistan 16
AE - Emirati Arabi Uniti 15
JO - Giordania 13
KE - Kenya 11
PY - Paraguay 11
AZ - Azerbaigian 10
CI - Costa d'Avorio 9
GE - Georgia 9
UY - Uruguay 9
EU - Europa 8
CY - Cipro 7
KZ - Kazakistan 7
LK - Sri Lanka 7
NZ - Nuova Zelanda 7
AL - Albania 6
EE - Estonia 6
MD - Moldavia 6
OM - Oman 6
SK - Slovacchia (Repubblica Slovacca) 6
ET - Etiopia 5
LB - Libano 5
LV - Lettonia 5
BA - Bosnia-Erzegovina 4
BO - Bolivia 4
JM - Giamaica 4
ME - Montenegro 4
NG - Nigeria 4
NO - Norvegia 4
GT - Guatemala 3
KH - Cambogia 3
KW - Kuwait 3
MC - Monaco 3
PS - Palestinian Territory 3
QA - Qatar 3
TT - Trinidad e Tobago 3
BJ - Benin 2
BN - Brunei Darussalam 2
BY - Bielorussia 2
BZ - Belize 2
Totale 40.696
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Città #
Southend 2.668
Santa Clara 1.978
Singapore 1.791
Ashburn 1.341
Fairfield 1.270
Hefei 1.179
Chandler 1.176
Hong Kong 927
Woodbridge 897
Jacksonville 773
Dearborn 635
Ann Arbor 541
Houston 537
Seattle 527
Wilmington 516
Nyköping 494
Modena 468
London 460
Beijing 415
Cambridge 381
Milan 364
Bologna 357
New York 275
Los Angeles 274
Seoul 232
Des Moines 219
Fremont 208
Council Bluffs 185
Sofia 174
Rome 172
Princeton 170
Helsinki 168
The Dalles 167
Parma 155
Ho Chi Minh City 153
Izmir 152
San Diego 148
Eugene 137
Moscow 130
Redwood City 130
Boardman 122
Dallas 119
Chicago 112
São Paulo 105
Buffalo 99
Ottawa 96
Hanoi 89
Jakarta 84
Munich 80
Brussels 76
Bremen 68
Kent 68
Warsaw 63
Amsterdam 54
Dublin 54
Tokyo 53
Columbus 52
Salt Lake City 52
Shanghai 51
Guangzhou 50
Turin 50
Naples 47
Toronto 47
Palermo 44
Verona 44
Frankfurt am Main 43
Reggio Emilia 42
Caldes de Montbui 40
Florence 40
Padova 40
Bari 38
Brooklyn 37
Cattolica 37
Orem 37
Paris 36
Sydney 36
Johannesburg 35
Norwalk 35
Chennai 34
Montreal 33
Nuremberg 33
Stockholm 33
Ferrara 32
Mexico City 32
Denver 31
Falls Church 30
Mountain View 30
Phoenix 30
Genoa 29
Redondo Beach 29
San Mateo 29
Turku 29
Belo Horizonte 28
Brno 28
Nanjing 28
Istanbul 27
San Jose 26
Atlanta 25
Hillsboro 25
Rio de Janeiro 25
Totale 25.865
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Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 960
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 568
Sottoprodotti agroalimentari valorizzati con le mosche soldato 503
La Chimica degli Alimenti 483
Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification 429
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 421
Applicazione della gascromatografia con colonne capillari all’analisi chimica del vino e dei suoi derivati. 417
Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm 396
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection 375
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 348
Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples 347
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 346
Electronic eye for the prediction of parameters related to grape ripening 343
Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products 342
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 336
Determination of Free Soluble Phenolic Compounds in Grains of Ancient Wheat Varieties (Triticum sp. pl.) by Liquid Chromatography−Tandem Mass Spectrometry 334
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 324
Applications of capillary gas chromatography to the quality control of butter and related products 314
Cimice asiatica su pero: monitoraggio e difesa 312
Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto' 308
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 305
Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes 298
Study of aroma profile in Malvasia di Candia Aromatica 297
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 291
A study on acetification process to produce olive vinegar from oil mill wastewaters 290
Aroma compounds in wines from Malvasia aromatica di Candia 288
Studio delle relazioni tra acidità, concentrazione zuccherina, concentrazione di composti di natura furanica ed invecchiamento in batterie per la produzione di Aceto Balsamico Tradizionale di Reggio Emilia mediante metodologie chemiometriche 287
Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing 286
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 281
Alcohols in food and beverages 280
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 279
Extraction and quantification of main pigments in pesto sauces 278
Study of the repartition of phthalate esters during distillation of wine for spirit production 275
Strategies for acrylamide mitigation in biscuits 274
Analisi cromatografiche del legno di botti per l’invecchiamento del vino 272
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 272
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 272
Phenolic compounds profile of ancient grains (Triticum spp.) 269
Aglio al posto degli antibitici. Animali più pesanti e più sani. 268
Analysis of some Italian lemon liquors (Limoncello) 266
Yeast influence on volatile composition of wines 266
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 266
Pyroglutamic acid development during grape must cooking. 265
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 265
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography‐Mass Spectrometry and Electronic Nose 261
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 260
Pyrolysis and thermally assisted hydrolysis-methylation-gas chromatography/mass spectrometry of sound and degraded wine bottle cork 259
Determinazione dei parametri chimico-fisici nell’Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) e loro correlazione con il giudizio sensoriale. 258
HPLC determination of organic acids in Traditional Balsamic Vinegar of Reggio Emilia 258
Study of aroma and polymer interactions. 256
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques 255
INDAGINE CHIMICO FISICA DELL’UVA PER LA VALORIZZAZIONE E CONSERVAZIONE DEI VITIGNI AUTOCTONI DELL'EMILIA ROMAGNA 255
The potential of pyrolysis-(methylation)/gas chromatography/mass spectrometry in the analysis of wine polyphenolics 254
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 253
Application of Gas-Cromatography for the characterization of Traditional Balsamic Vinegar 250
A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by multivariate techniques 250
Ultra fast analysis of subcutaneous pork fat 249
Occurrence and evolution of amino acids during grape must cooking 249
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 249
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 245
Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study 244
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] 242
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 242
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 242
Pilot scale dealcoholization of wine by extraction with solid carbon dioxide 241
Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna 241
Apparato e metodo per determinare parametri fisici e chimici di un campione disomogeneo tramite acquisizione ed elaborazione di immagini a colori del campione 241
Un nuovo biostimolante dai sottoprodotti della filiera ittica 241
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 240
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography-Mass Spectrometry and Electronic Nose. 240
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 238
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 237
Sensory characterisation of wine vinegars 236
Studio della composizione antocianica in vitigni reggiani a bacca rossa 235
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection 234
Characterisation of white vinegars of different sources with artificial neural networks 234
LIQUID-LIQUID EXTRACTION OF SILYLATED POLYALCOHOLS FROM VINEGAR AND THEIR DETERMINATION BY CAPILLARY GC. 233
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 233
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. 233
Chemometric discrimination of Philippine Civet Coffee using Electronic Nose and Gas Chromatography Mass Spectrometry 232
POLYALCOHOLS IN VINEGAR AS AN ORIGIN DISCRIMINATOR 230
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 230
A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET 229
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico 228
Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee 228
Ageing of Aceto Balsamico Tradizionale: a mathematical model 226
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation 225
Chemical composition of wood casks for wine ageing as determined by pyrolysis/GC/MS 224
QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products 222
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 220
Black soldier fly (Hermetia illucens): state of the art on lipid integrity and fatty acids profile of prepupae reared on leftovers from different food chains 220
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 220
Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP 218
Dealcolazione e recupero degli aromi del vino con tecniche di permoseparazione, dialisi e CO2 quale fluido di estrazione. 215
Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces 215
Advanced characterization technique for wine 215
Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications 210
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 207
Andamento dei composti di natura furanica in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 206
Essential Oils: SPE Fractionation 205
Totale 28.109
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Categoria #
all - tutte 141.552
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 141.552
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.161 0 0 0 0 0 247 340 374 410 400 219 171
2021/20223.415 149 403 250 302 147 180 154 184 337 294 626 389
2022/20234.781 419 390 381 467 486 732 161 517 577 127 351 173
2023/20243.281 174 171 204 345 486 384 241 298 125 205 191 457
2024/20258.994 418 221 226 642 1.549 1.155 475 733 959 524 1.070 1.022
2025/20267.258 1.062 767 1.303 1.635 1.744 747 0 0 0 0 0 0
Totale 41.156