MASINO, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 8.785
EU - Europa 8.334
AS - Asia 1.960
SA - Sud America 107
AF - Africa 67
OC - Oceania 27
Continente sconosciuto - Info sul continente non disponibili 4
Totale 19.284
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Nazione #
US - Stati Uniti d'America 8.613
IT - Italia 3.874
GB - Regno Unito 1.696
DE - Germania 678
SG - Singapore 660
SE - Svezia 629
CN - Cina 563
FR - Francia 364
HK - Hong Kong 231
UA - Ucraina 208
FI - Finlandia 181
TR - Turchia 167
RU - Federazione Russa 132
CA - Canada 123
BG - Bulgaria 113
ID - Indonesia 60
NL - Olanda 57
ES - Italia 54
BR - Brasile 53
PH - Filippine 47
IN - India 44
BE - Belgio 42
IE - Irlanda 42
PL - Polonia 37
RO - Romania 35
MX - Messico 34
GR - Grecia 32
CZ - Repubblica Ceca 29
JP - Giappone 26
LT - Lituania 25
TN - Tunisia 24
AU - Australia 22
AT - Austria 20
CH - Svizzera 20
PK - Pakistan 20
SA - Arabia Saudita 20
CO - Colombia 18
MY - Malesia 18
IL - Israele 16
AR - Argentina 15
VN - Vietnam 15
IR - Iran 14
PA - Panama 14
HU - Ungheria 12
TW - Taiwan 12
DK - Danimarca 11
CL - Cile 10
HR - Croazia 10
KR - Corea 10
EG - Egitto 9
TH - Thailandia 9
RS - Serbia 8
ZA - Sudafrica 8
DZ - Algeria 6
CI - Costa d'Avorio 5
NZ - Nuova Zelanda 5
AE - Emirati Arabi Uniti 4
EE - Estonia 4
ME - Montenegro 4
PT - Portogallo 4
EC - Ecuador 3
EU - Europa 3
IQ - Iraq 3
JO - Giordania 3
KE - Kenya 3
KZ - Kazakistan 3
MA - Marocco 3
UY - Uruguay 3
BD - Bangladesh 2
BJ - Benin 2
GE - Georgia 2
GH - Ghana 2
LK - Sri Lanka 2
MC - Monaco 2
MD - Moldavia 2
NG - Nigeria 2
NO - Norvegia 2
SD - Sudan 2
SK - Slovacchia (Repubblica Slovacca) 2
VE - Venezuela 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BO - Bolivia 1
BT - Bhutan 1
IM - Isola di Man 1
KH - Cambogia 1
KN - Saint Kitts e Nevis 1
LV - Lettonia 1
MM - Myanmar 1
MN - Mongolia 1
MT - Malta 1
OM - Oman 1
PE - Perù 1
PS - Palestinian Territory 1
PY - Paraguay 1
TG - Togo 1
UZ - Uzbekistan 1
Totale 19.284
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Città #
Santa Clara 1.396
Southend 1.369
Chandler 884
Fairfield 733
Ashburn 589
Woodbridge 496
Singapore 454
Jacksonville 407
Nyköping 375
Dearborn 353
Houston 336
Wilmington 322
Modena 315
Ann Arbor 286
Bologna 267
Seattle 260
Milan 259
Cambridge 225
Hong Kong 223
Beijing 170
New York 152
Fremont 125
Princeton 115
Helsinki 114
Parma 111
Rome 111
Sofia 104
Redwood City 99
Boardman 96
Des Moines 89
Ottawa 86
San Diego 83
Eugene 80
Izmir 70
Bremen 60
Munich 50
Moscow 45
Turin 44
Jakarta 41
Cattolica 40
London 40
Brussels 35
Dublin 34
Verona 32
Norwalk 30
Palermo 30
Florence 29
Genoa 29
Nanjing 28
Paris 26
Reggio Emilia 24
Torino 24
Dallas 23
Falls Church 22
Mountain View 22
Padova 21
Perugia 21
Guangzhou 20
Naples 20
Brno 19
Shanghai 19
Ferrara 18
Formigine 18
Los Angeles 18
Toronto 18
Frankfurt am Main 17
Amsterdam 16
Udine 16
Fidenza 15
Bari 14
Bogotá 14
Brescia 14
Hefei 14
San Mateo 14
Bolzano 13
Catania 13
Istanbul 13
Athens 12
Sassuolo 12
Trieste 12
Warsaw 12
Cardiff 11
Jeddah 11
Piacenza 11
Ravenna 11
Segrate 11
Kunming 10
Rimini 10
Treviso 10
Carpi 9
Chicago 9
Dongguan 9
Venice 9
Washington 9
Budapest 8
Cinisello Balsamo 8
Faisalabad 8
Imola 8
Menlo Park 8
Nabua 8
Totale 12.453
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Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 808
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 491
Sottoprodotti agroalimentari valorizzati con le mosche soldato 411
Isolation of carotenoid-producing yeasts from an alpine glacier 304
Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products 299
Prediction of parameters related to grape ripening by multivariate calibration of voltammetric signals acquired by an electronic tongue 287
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection 276
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 273
Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties. 272
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 265
Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing 251
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 247
Cimice asiatica su pero: monitoraggio e difesa 247
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 244
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 244
Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto' 242
Study of aroma profile in Malvasia di Candia Aromatica 236
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 232
Study of the repartition of phthalate esters during distillation of wine for spirit production 226
Pyroglutamic acid development during grape must cooking. 225
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 224
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 217
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 216
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques 213
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 212
Extraction and quantification of main pigments in pesto sauces 210
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 208
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 207
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 207
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] 206
Occurrence and evolution of amino acids during grape must cooking 205
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. 203
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 202
Study of aroma and polymer interactions. 201
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 201
Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study 200
INDAGINE CHIMICO FISICA DELL’UVA PER LA VALORIZZAZIONE E CONSERVAZIONE DEI VITIGNI AUTOCTONI DELL'EMILIA ROMAGNA 198
Determinazione dei parametri chimico-fisici nell’Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) e loro correlazione con il giudizio sensoriale. 197
Fruit composition and firmness of local apple and pear cultivars for traditional Italian preserves 197
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 197
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 193
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 186
Aroma compounds in wines from Malvasia aromatica di Candia 183
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection 181
Studio della composizione antocianica in vitigni reggiani a bacca rossa 181
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 180
A study on acetification process to produce olive vinegar from oil mill wastewaters 179
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 178
Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna 178
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 177
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 177
QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products 173
Application of Gas-Cromatography for the characterization of Traditional Balsamic Vinegar 170
Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces 170
Aglio al posto degli antibitici. Animali più pesanti e più sani. 169
Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee 168
Un nuovo biostimolante dai sottoprodotti della filiera ittica 167
Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP 165
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 165
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 165
Valutazione sensoriale di birre ottenute con ceppi di lievito diversi: un caso studio 164
Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications 163
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico 162
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 162
A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET 162
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 159
Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes 153
Determination of phthalte esters by ultrasound-vortex-assisted dispersive liquid-liquid micro-extraction (USVADLLME) coupled with gas chromatography/mass spectrometry. 152
Analisi multivariata di dati storici chimico-fisici e microbiologici delle acque potabili reggiane 152
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 152
HPLC applications in Aceto Balsamico tradizionale quality assessment 149
Studio dei profili delle sostanze aromatiche glicosilate di vitigni (Vitis vinifera L) autoctoni dell’Emilia Romagna 148
Aging of aceto balsamico tradizionale a mathematical model. 146
Ageing of Aceto Balsamico Tradizionale: a mathematical model 146
Studio sensoriale sulle acque: approccio sperimentale 139
Black soldier fly (Hermetia illucens) larvae processing as a strategy for solid waste reduction 139
Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change 136
Andamento dei composti di natura furanica in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 134
Advanced characterization technique for wine 134
Caratterizzazione sensoriale di Pescabivona e correlazione con i parametri compositivi 133
I vitigni tradizionali della viticoltura emiliana e l'evoluzione dei Lambruschi 133
Studio delle sostanze polifenoliche per la valorizzazione di vitigni autoctoni (Vitis vinifera L) dell’Emilia Romagna 128
Determinazione di pigmenti e attributi sensoriali mediante analisi multivariata del colore di immagini digitali 124
Approccio multidisciplinare per contenere la cimice asiatica. 123
Physiological responses of spinach leaves to low oxygen conditions: a very preliminary study 122
Occhio e lingua elettronici ci dicono se l’uva è matura 119
Attivitá biostimolante di un idrolizzato proteico fermentato ottenuto da sottoprodotti della pesca Ligure (PROGETTO FISH). I Convegno di Orticoltura e Floricoltura. 115
Modificazioni degli zuccheri nel corso della produzione di Aceto Balsamico Tradizionale di Reggio Emilia 114
Changes in quality parameters, Proline, BetalainsandColor during different thermal processes of Cactus pear (Opuntia ficusindica) juices. 114
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds 111
Effect of foliar fertlizers from fish by-product on growth and development of Lettuce (L. sativa)in green-house conditions 109
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 104
Spent coffee ground tested as filler for biodegradable composites 102
Functionalization and use of grape stalks as poly(butylene succinate) (PBS) reinforcing fillers 100
Composition and applications of fractions discharged from a distillation plant for neutral ethanol production 95
Grape stalk: a first attempt to disentangle its fibres via electrostatic separation 94
Grape-wine chain biowaste tested as filler for biodegradable composites 94
Biodiesel properties of Neochloris oleoabundans grown in sludge waste 93
Protein films from black soldier fly (Hermetia illucens, Diptera: Stratiomyidae) prepupae: effect of protein solubility and mild cross‐linking 91
null 87
Totale 18.863
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Categoria #
all - tutte 67.257
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 67.257
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.371 0 0 0 0 0 0 402 257 286 144 166 116
2020/20212.441 279 104 150 191 296 156 203 212 278 289 147 136
2021/20222.434 113 268 162 172 106 135 114 141 232 206 493 292
2022/20233.491 288 330 298 369 354 476 116 349 421 120 223 147
2023/20242.423 131 124 154 275 329 292 190 213 70 152 143 350
2024/20253.201 290 155 178 461 1.114 844 159 0 0 0 0 0
Totale 19.618