ANTONELLI, Andrea
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 16.838
EU - Europa 14.098
AS - Asia 8.577
SA - Sud America 1.262
AF - Africa 217
OC - Oceania 71
Continente sconosciuto - Info sul continente non disponibili 11
Totale 41.074
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 16.462
IT - Italia 5.499
GB - Regno Unito 3.601
SG - Singapore 3.006
CN - Cina 2.744
DE - Germania 1.252
BR - Brasile 1.001
SE - Svezia 974
HK - Hong Kong 947
FR - Francia 467
UA - Ucraina 423
RU - Federazione Russa 401
VN - Vietnam 397
TR - Turchia 351
FI - Finlandia 326
KR - Corea 262
CA - Canada 220
BG - Bulgaria 187
NL - Olanda 159
IN - India 157
ES - Italia 138
ID - Indonesia 135
MX - Messico 106
JP - Giappone 101
PL - Polonia 100
BE - Belgio 87
AR - Argentina 86
IE - Irlanda 70
PH - Filippine 70
AU - Australia 63
ZA - Sudafrica 63
BD - Bangladesh 51
AT - Austria 50
RO - Romania 49
TN - Tunisia 45
CZ - Repubblica Ceca 44
LT - Lituania 44
CO - Colombia 42
GR - Grecia 37
CH - Svizzera 36
EC - Ecuador 36
IQ - Iraq 36
TH - Thailandia 34
SA - Arabia Saudita 33
MY - Malesia 32
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
AE - Emirati Arabi Uniti 16
HR - Croazia 16
UZ - Uzbekistan 16
JO - Giordania 14
KE - Kenya 11
PY - Paraguay 11
AZ - Azerbaigian 10
CI - Costa d'Avorio 9
GE - Georgia 9
UY - Uruguay 9
EU - Europa 8
LK - Sri Lanka 8
CY - Cipro 7
KZ - Kazakistan 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
JM - Giamaica 5
LB - Libano 5
LV - Lettonia 5
NO - Norvegia 5
BA - Bosnia-Erzegovina 4
BO - Bolivia 4
ME - Montenegro 4
NG - Nigeria 4
GT - Guatemala 3
KG - Kirghizistan 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
Totale 41.026
Salva come PNG Salva come JPEG
Città #
Southend 2.668
Santa Clara 1.978
Singapore 1.873
Ashburn 1.357
Fairfield 1.271
Hefei 1.179
Chandler 1.176
Hong Kong 929
Woodbridge 897
Jacksonville 773
Dearborn 635
Ann Arbor 541
Houston 538
Seattle 527
Wilmington 516
Nyköping 494
Modena 472
London 460
Beijing 415
Cambridge 381
Milan 365
Bologna 358
Los Angeles 279
New York 276
Seoul 232
Des Moines 219
Fremont 208
Council Bluffs 205
The Dalles 184
Sofia 174
Rome 173
Princeton 170
Helsinki 168
Parma 155
Ho Chi Minh City 153
Izmir 152
San Diego 148
Eugene 137
Moscow 130
Redwood City 130
Chicago 129
Boardman 122
Dallas 121
São Paulo 106
Buffalo 99
Ottawa 96
Hanoi 89
Jakarta 84
Munich 80
Brussels 77
Bremen 68
Kent 68
San Jose 68
Warsaw 63
Salt Lake City 56
Amsterdam 54
Dublin 54
Tokyo 53
Turin 53
Columbus 52
Shanghai 52
Guangzhou 50
Toronto 48
Naples 47
Palermo 44
Verona 44
Frankfurt am Main 43
Reggio Emilia 42
Florence 41
Caldes de Montbui 40
Padova 40
Bari 38
Brooklyn 37
Cattolica 37
Orem 37
Paris 36
Sydney 36
Chennai 35
Johannesburg 35
Norwalk 35
Montreal 33
Nuremberg 33
Stockholm 33
Denver 32
Ferrara 32
Mexico City 32
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
Atlanta 27
Istanbul 27
Rio de Janeiro 26
Brescia 25
Totale 26.095
Salva come PNG Salva come JPEG
Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 961
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 569
Sottoprodotti agroalimentari valorizzati con le mosche soldato 509
La Chimica degli Alimenti 488
Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification 433
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 423
Applicazione della gascromatografia con colonne capillari all’analisi chimica del vino e dei suoi derivati. 420
Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm 398
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection 378
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 351
Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples 349
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 348
Electronic eye for the prediction of parameters related to grape ripening 344
Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products 344
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 339
Determination of Free Soluble Phenolic Compounds in Grains of Ancient Wheat Varieties (Triticum sp. pl.) by Liquid Chromatography−Tandem Mass Spectrometry 335
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 326
Applications of capillary gas chromatography to the quality control of butter and related products 318
Cimice asiatica su pero: monitoraggio e difesa 316
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 307
Study of aroma profile in Malvasia di Candia Aromatica 301
Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes 299
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 293
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 291
Aroma compounds in wines from Malvasia aromatica di Candia 291
A study on acetification process to produce olive vinegar from oil mill wastewaters 291
Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing 287
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 283
Alcohols in food and beverages 281
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 281
Extraction and quantification of main pigments in pesto sauces 279
Strategies for acrylamide mitigation in biscuits 276
Analisi cromatografiche del legno di botti per l’invecchiamento del vino 276
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 276
Study of the repartition of phthalate esters during distillation of wine for spirit production 276
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 275
Phenolic compounds profile of ancient grains (Triticum spp.) 273
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 269
Aglio al posto degli antibitici. Animali più pesanti e più sani. 269
Pyroglutamic acid development during grape must cooking. 269
Yeast influence on volatile composition of wines 268
Analysis of some Italian lemon liquors (Limoncello) 267
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 267
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography‐Mass Spectrometry and Electronic Nose 263
Pyrolysis and thermally assisted hydrolysis-methylation-gas chromatography/mass spectrometry of sound and degraded wine bottle cork 262
Determinazione dei parametri chimico-fisici nell’Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) e loro correlazione con il giudizio sensoriale. 261
Study of aroma and polymer interactions. 260
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 260
HPLC determination of organic acids in Traditional Balsamic Vinegar of Reggio Emilia 258
The potential of pyrolysis-(methylation)/gas chromatography/mass spectrometry in the analysis of wine polyphenolics 257
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
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 254
Ultra fast analysis of subcutaneous pork fat 253
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 252
Application of Gas-Cromatography for the characterization of Traditional Balsamic Vinegar 251
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 251
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 250
Occurrence and evolution of amino acids during grape must cooking 249
Pilot scale dealcoholization of wine by extraction with solid carbon dioxide 245
Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study 245
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 244
Apparato e metodo per determinare parametri fisici e chimici di un campione disomogeneo tramite acquisizione ed elaborazione di immagini a colori del campione 244
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography-Mass Spectrometry and Electronic Nose. 244
Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna 242
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
Un nuovo biostimolante dai sottoprodotti della filiera ittica 242
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 241
Sensory characterisation of wine vinegars 239
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. 238
Characterisation of white vinegars of different sources with artificial neural networks 237
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 237
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection 236
LIQUID-LIQUID EXTRACTION OF SILYLATED POLYALCOHOLS FROM VINEGAR AND THEIR DETERMINATION BY CAPILLARY GC. 235
Studio della composizione antocianica in vitigni reggiani a bacca rossa 235
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 235
POLYALCOHOLS IN VINEGAR AS AN ORIGIN DISCRIMINATOR 233
A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET 233
Chemometric discrimination of Philippine Civet Coffee using Electronic Nose and Gas Chromatography Mass Spectrometry 232
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico 231
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 230
Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee 229
Ageing of Aceto Balsamico Tradizionale: a mathematical model 228
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation 226
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 224
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 222
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 221
Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP 220
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 220
Advanced characterization technique for wine 217
Dealcolazione e recupero degli aromi del vino con tecniche di permoseparazione, dialisi e CO2 quale fluido di estrazione. 216
Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces 216
Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications 212
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 208
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds 208
Andamento dei composti di natura furanica in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 207
Totale 28.315
Salva come PNG Salva come JPEG
Categoria #
all - tutte 143.011
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 143.011
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.914 0 0 0 0 0 0 340 374 410 400 219 171
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
2025/20267.589 1.062 767 1.303 1.635 1.744 1.067 11 0 0 0 0 0
Totale 41.487