ANTONELLI, Andrea
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 16.433
EU - Europa 14.028
AS - Asia 8.252
SA - Sud America 1.229
AF - Africa 211
OC - Oceania 71
Continente sconosciuto - Info sul continente non disponibili 10
Totale 40.234
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 16.071
IT - Italia 5.458
GB - Regno Unito 3.596
SG - Singapore 2.773
CN - Cina 2.708
DE - Germania 1.251
BR - Brasile 977
SE - Svezia 972
HK - Hong Kong 938
FR - Francia 464
UA - Ucraina 420
RU - Federazione Russa 398
VN - Vietnam 386
TR - Turchia 351
FI - Finlandia 326
KR - Corea 261
CA - Canada 216
BG - Bulgaria 187
NL - Olanda 158
IN - India 146
ES - Italia 138
ID - Indonesia 133
JP - Giappone 100
MX - Messico 98
PL - Polonia 97
BE - Belgio 86
AR - Argentina 83
IE - Irlanda 70
PH - Filippine 70
AU - Australia 63
ZA - Sudafrica 59
AT - Austria 48
BD - Bangladesh 47
RO - Romania 46
CZ - Repubblica Ceca 44
LT - Lituania 44
TN - Tunisia 43
CO - Colombia 42
GR - Grecia 37
CH - Svizzera 36
EC - Ecuador 36
IQ - Iraq 34
TH - Thailandia 34
SA - Arabia Saudita 32
MY - Malesia 31
EG - Egitto 27
IR - Iran 27
PA - Panama 27
PK - Pakistan 27
PE - Perù 26
CL - Cile 24
HU - Ungheria 22
PT - Portogallo 22
DK - Danimarca 21
IL - Israele 20
TW - Taiwan 20
DZ - Algeria 19
MA - Marocco 19
RS - Serbia 19
HR - Croazia 16
UZ - Uzbekistan 16
VE - Venezuela 16
AE - Emirati Arabi Uniti 15
JO - Giordania 12
KE - Kenya 11
PY - Paraguay 11
CI - Costa d'Avorio 9
AZ - Azerbaigian 8
EU - Europa 8
UY - Uruguay 8
CY - Cipro 7
GE - Georgia 7
KZ - Kazakistan 7
LK - Sri Lanka 7
NZ - Nuova Zelanda 7
AL - Albania 6
EE - Estonia 6
SK - Slovacchia (Repubblica Slovacca) 6
ET - Etiopia 5
LB - Libano 5
LV - Lettonia 5
MD - Moldavia 5
OM - Oman 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
TT - Trinidad e Tobago 3
BJ - Benin 2
BN - Brunei Darussalam 2
BY - Bielorussia 2
BZ - Belize 2
DO - Repubblica Dominicana 2
Totale 40.188
Salva come PNG Salva come JPEG
Città #
Southend 2.668
Santa Clara 1.976
Singapore 1.727
Ashburn 1.319
Fairfield 1.270
Hefei 1.179
Chandler 1.176
Hong Kong 921
Woodbridge 897
Jacksonville 773
Dearborn 635
Ann Arbor 541
Houston 533
Seattle 526
Wilmington 516
Nyköping 494
Modena 467
London 459
Beijing 415
Cambridge 381
Milan 364
Bologna 354
New York 271
Los Angeles 267
Seoul 232
Des Moines 219
Fremont 208
Council Bluffs 185
Sofia 174
Rome 171
Princeton 170
Helsinki 168
Parma 155
Izmir 152
Ho Chi Minh City 151
San Diego 148
The Dalles 142
Eugene 137
Moscow 130
Redwood City 130
Boardman 122
Dallas 118
São Paulo 103
Buffalo 99
Chicago 97
Ottawa 96
Hanoi 88
Jakarta 84
Munich 80
Brussels 76
Bremen 68
Kent 68
Warsaw 60
Amsterdam 54
Dublin 54
Columbus 52
Tokyo 52
Shanghai 50
Guangzhou 49
Turin 49
Naples 47
Toronto 47
Palermo 44
Verona 44
Frankfurt am Main 43
Reggio Emilia 42
Salt Lake City 41
Caldes de Montbui 40
Florence 40
Padova 40
Bari 38
Cattolica 37
Paris 36
Sydney 36
Norwalk 35
Brooklyn 33
Johannesburg 33
Nuremberg 33
Chennai 32
Ferrara 32
Montreal 32
Stockholm 31
Falls Church 30
Mountain View 30
Genoa 29
Mexico City 29
Orem 29
Redondo Beach 29
San Mateo 29
Turku 29
Belo Horizonte 28
Brno 28
Nanjing 28
Denver 27
Istanbul 27
Phoenix 26
Hillsboro 25
Torino 25
Atlanta 24
Brescia 24
Totale 25.652
Salva come PNG Salva come JPEG
Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 960
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 566
Sottoprodotti agroalimentari valorizzati con le mosche soldato 500
La Chimica degli Alimenti 480
Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification 423
Applicazione della gascromatografia con colonne capillari all’analisi chimica del vino e dei suoi derivati. 416
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 414
Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm 390
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection 373
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 345
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 344
Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples 341
Electronic eye for the prediction of parameters related to grape ripening 338
Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products 337
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 332
Determination of Free Soluble Phenolic Compounds in Grains of Ancient Wheat Varieties (Triticum sp. pl.) by Liquid Chromatography−Tandem Mass Spectrometry 331
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 319
Applications of capillary gas chromatography to the quality control of butter and related products 311
Cimice asiatica su pero: monitoraggio e difesa 310
Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto' 305
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 298
Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes 294
Study of aroma profile in Malvasia di Candia Aromatica 291
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 287
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 286
A study on acetification process to produce olive vinegar from oil mill wastewaters 285
Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing 285
Aroma compounds in wines from Malvasia aromatica di Candia 283
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 281
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 277
Extraction and quantification of main pigments in pesto sauces 274
Alcohols in food and beverages 271
Strategies for acrylamide mitigation in biscuits 270
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 270
Study of the repartition of phthalate esters during distillation of wine for spirit production 269
Analisi cromatografiche del legno di botti per l’invecchiamento del vino 268
Phenolic compounds profile of ancient grains (Triticum spp.) 267
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 267
Pyroglutamic acid development during grape must cooking. 264
Yeast influence on volatile composition of wines 263
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 263
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 262
Analysis of some Italian lemon liquors (Limoncello) 261
Aglio al posto degli antibitici. Animali più pesanti e più sani. 259
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography‐Mass Spectrometry and Electronic Nose 258
Determinazione dei parametri chimico-fisici nell’Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) e loro correlazione con il giudizio sensoriale. 257
HPLC determination of organic acids in Traditional Balsamic Vinegar of Reggio Emilia 257
Study of aroma and polymer interactions. 256
Pyrolysis and thermally assisted hydrolysis-methylation-gas chromatography/mass spectrometry of sound and degraded wine bottle cork 255
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 254
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 254
The potential of pyrolysis-(methylation)/gas chromatography/mass spectrometry in the analysis of wine polyphenolics 251
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 250
Ultra fast analysis of subcutaneous pork fat 248
Occurrence and evolution of amino acids during grape must cooking 247
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 246
Application of Gas-Cromatography for the characterization of Traditional Balsamic Vinegar 245
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 244
Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study 243
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] 242
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 240
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 239
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 239
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 239
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography-Mass Spectrometry and Electronic Nose. 238
Un nuovo biostimolante dai sottoprodotti della filiera ittica 238
Pilot scale dealcoholization of wine by extraction with solid carbon dioxide 237
Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna 236
Apparato e metodo per determinare parametri fisici e chimici di un campione disomogeneo tramite acquisizione ed elaborazione di immagini a colori del campione 236
Studio della composizione antocianica in vitigni reggiani a bacca rossa 234
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 234
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. 233
LIQUID-LIQUID EXTRACTION OF SILYLATED POLYALCOHOLS FROM VINEGAR AND THEIR DETERMINATION BY CAPILLARY GC. 232
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 232
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection 231
Sensory characterisation of wine vinegars 230
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 229
POLYALCOHOLS IN VINEGAR AS AN ORIGIN DISCRIMINATOR 228
Characterisation of white vinegars of different sources with artificial neural networks 227
Chemometric discrimination of Philippine Civet Coffee using Electronic Nose and Gas Chromatography Mass Spectrometry 226
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 226
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico 225
Ageing of Aceto Balsamico Tradizionale: a mathematical model 224
Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee 224
A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET 223
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation 223
Chemical composition of wood casks for wine ageing as determined by pyrolysis/GC/MS 222
QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products 219
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 219
Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP 218
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 218
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 217
Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces 214
Dealcolazione e recupero degli aromi del vino con tecniche di permoseparazione, dialisi e CO2 quale fluido di estrazione. 212
Advanced characterization technique for wine 211
Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications 209
Essential Oils: SPE Fractionation 205
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 204
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds 204
Totale 27.787
Salva come PNG Salva come JPEG
Categoria #
all - tutte 140.483
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 140.483
Salva come PNG Salva come JPEG


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
2025/20266.749 1.062 767 1.303 1.635 1.744 238 0 0 0 0 0 0
Totale 40.647