MASINO, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 11.977
EU - Europa 10.464
AS - Asia 7.457
SA - Sud America 1.122
AF - Africa 249
OC - Oceania 67
Continente sconosciuto - Info sul continente non disponibili 9
Totale 31.345
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Nazione #
US - Stati Uniti d'America 11.594
IT - Italia 4.542
SG - Singapore 2.483
GB - Regno Unito 2.062
CN - Cina 1.880
DE - Germania 864
BR - Brasile 827
VN - Vietnam 802
HK - Hong Kong 787
SE - Svezia 699
FR - Francia 536
FI - Finlandia 315
RU - Federazione Russa 285
KR - Corea 246
UA - Ucraina 238
IN - India 220
CA - Canada 214
TR - Turchia 211
NL - Olanda 140
ID - Indonesia 125
BG - Bulgaria 120
MX - Messico 117
PL - Polonia 101
AR - Argentina 94
BD - Bangladesh 93
ES - Italia 92
JP - Giappone 82
PH - Filippine 69
IQ - Iraq 62
ZA - Sudafrica 62
AU - Australia 61
PK - Pakistan 58
CO - Colombia 56
BE - Belgio 54
IE - Irlanda 52
AT - Austria 50
RO - Romania 44
GR - Grecia 41
SA - Arabia Saudita 39
EC - Ecuador 38
LT - Lituania 38
CL - Cile 37
TN - Tunisia 37
CZ - Repubblica Ceca 35
MY - Malesia 35
TH - Thailandia 33
MA - Marocco 30
CH - Svizzera 28
IR - Iran 26
DZ - Algeria 25
AE - Emirati Arabi Uniti 24
KE - Kenya 24
EG - Egitto 23
IL - Israele 22
JO - Giordania 22
UZ - Uzbekistan 22
VE - Venezuela 19
HU - Ungheria 17
PA - Panama 17
TW - Taiwan 17
RS - Serbia 16
CI - Costa d'Avorio 15
DK - Danimarca 15
PY - Paraguay 15
AZ - Azerbaigian 14
UY - Uruguay 14
HR - Croazia 13
NP - Nepal 13
PE - Perù 13
PT - Portogallo 12
KZ - Kazakistan 9
CR - Costa Rica 8
ET - Etiopia 8
LK - Sri Lanka 8
OM - Oman 8
DO - Repubblica Dominicana 7
PS - Palestinian Territory 7
EE - Estonia 6
LV - Lettonia 6
MD - Moldavia 6
QA - Qatar 6
SN - Senegal 6
AL - Albania 5
BO - Bolivia 5
BY - Bielorussia 5
GE - Georgia 5
JM - Giamaica 5
MT - Malta 5
NZ - Nuova Zelanda 5
XK - ???statistics.table.value.countryCode.XK??? 5
GT - Guatemala 4
GY - Guiana 4
KW - Kuwait 4
MC - Monaco 4
ME - Montenegro 4
NG - Nigeria 4
SI - Slovenia 4
SK - Slovacchia (Repubblica Slovacca) 4
SY - Repubblica araba siriana 4
TT - Trinidad e Tobago 4
Totale 31.291
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Città #
Singapore 1.551
Santa Clara 1.433
Southend 1.351
Ashburn 1.112
Chandler 864
Hong Kong 766
Fairfield 719
Hefei 592
San Jose 504
Woodbridge 494
Jacksonville 401
Beijing 399
Nyköping 370
Dearborn 351
Houston 350
Modena 345
Wilmington 322
Bologna 312
Milan 310
London 305
Ann Arbor 282
Ho Chi Minh City 278
Seattle 265
New York 235
Seoul 227
Cambridge 223
Los Angeles 211
Helsinki 206
The Dalles 197
Hanoi 184
Council Bluffs 173
Munich 164
Parma 145
Rome 144
Fremont 122
Princeton 113
Sofia 104
Dallas 101
Boardman 99
Redwood City 99
Chicago 91
Ottawa 88
São Paulo 88
Des Moines 87
Lauterbourg 85
San Diego 81
Eugene 79
Moscow 79
Izmir 71
Buffalo 70
Orem 70
Jakarta 69
Warsaw 67
Bremen 60
Chennai 56
Amsterdam 51
Turin 49
Tokyo 45
Brussels 44
Toronto 43
Dublin 42
Cattolica 40
Columbus 40
Salt Lake City 40
Da Nang 38
Frankfurt am Main 38
Guangzhou 38
Palermo 38
Shanghai 38
Sydney 38
Verona 38
Paris 37
Haiphong 35
Reggio Emilia 35
Florence 34
Montreal 34
Stockholm 34
Brooklyn 33
Naples 33
Mexico City 32
Atlanta 31
Genoa 31
Johannesburg 31
Kent 31
Turku 31
Norwalk 30
Denver 29
Basingstoke 28
Manchester 28
Nanjing 28
Nuremberg 28
Phoenix 27
Belo Horizonte 26
Perugia 25
Rio de Janeiro 25
Poplar 24
Torino 24
Hillsboro 23
Bogotá 22
Falls Church 22
Totale 19.075
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Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 984
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 599
Sottoprodotti agroalimentari valorizzati con le mosche soldato 552
Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties. 496
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 462
Isolation of carotenoid-producing yeasts from an alpine glacier 418
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection 411
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 396
Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products 395
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 391
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 381
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 364
Prediction of parameters related to grape ripening by multivariate calibration of voltammetric signals acquired by an electronic tongue 362
Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto' 351
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 347
Cimice asiatica su pero: monitoraggio e difesa 344
Aroma compounds in wines from Malvasia aromatica di Candia 333
A study on acetification process to produce olive vinegar from oil mill wastewaters 328
Study of aroma profile in Malvasia di Candia Aromatica 326
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 321
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 321
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 320
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 315
Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes 314
Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing 313
Aglio al posto degli antibitici. Animali più pesanti e più sani. 312
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 312
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 312
Extraction and quantification of main pigments in pesto sauces 309
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 309
Study of the repartition of phthalate esters during distillation of wine for spirit production 297
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 297
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 297
Pyroglutamic acid development during grape must cooking. 296
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 295
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 293
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 292
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 288
Fruit composition and firmness of local apple and pear cultivars for traditional Italian preserves 287
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 286
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 285
Analisi multivariata di dati storici chimico-fisici e microbiologici delle acque potabili reggiane 283
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques 281
Study of aroma and polymer interactions. 281
INDAGINE CHIMICO FISICA DELL’UVA PER LA VALORIZZAZIONE E CONSERVAZIONE DEI VITIGNI AUTOCTONI DELL'EMILIA ROMAGNA 279
Application of Gas-Cromatography for the characterization of Traditional Balsamic Vinegar 278
Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study 277
Determinazione dei parametri chimico-fisici nell’Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) e loro correlazione con il giudizio sensoriale. 276
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 276
Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna 270
Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee 266
Un nuovo biostimolante dai sottoprodotti della filiera ittica 266
Occurrence and evolution of amino acids during grape must cooking 265
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 265
A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET 264
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 263
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 262
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico 260
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 260
Ageing of Aceto Balsamico Tradizionale: a mathematical model 258
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. 257
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] 256
Advanced characterization technique for wine 256
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 256
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection 254
Studio della composizione antocianica in vitigni reggiani a bacca rossa 254
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 252
QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products 250
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 247
Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP 246
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds 243
Approccio multidisciplinare per contenere la cimice asiatica. 240
I vitigni tradizionali della viticoltura emiliana e l'evoluzione dei Lambruschi 239
Black soldier fly (Hermetia illucens) larvae processing as a strategy for solid waste reduction 237
Andamento dei composti di natura furanica in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 234
Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications 232
Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces 229
Functionalization and use of grape stalks as poly(butylene succinate) (PBS) reinforcing fillers 227
Studio dei profili delle sostanze aromatiche glicosilate di vitigni (Vitis vinifera L) autoctoni dell’Emilia Romagna 221
Valutazione sensoriale di birre ottenute con ceppi di lievito diversi: un caso studio 220
HPLC applications in Aceto Balsamico tradizionale quality assessment 214
Determination of phthalate esters in distillates by ultrasound-vortex-assisted dispersive liquid-liquid micro-extraction (USVADLLME) coupled with gas chromatography/mass spectrometry 209
Studio sensoriale sulle acque: approccio sperimentale 201
Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change 200
Studio delle sostanze polifenoliche per la valorizzazione di vitigni autoctoni (Vitis vinifera L) dell’Emilia Romagna 199
Effect of foliar fertlizers from fish by-product on growth and development of Lettuce (L. sativa)in green-house conditions 197
Caratterizzazione sensoriale di Pescabivona e correlazione con i parametri compositivi 195
Attivitá biostimolante di un idrolizzato proteico fermentato ottenuto da sottoprodotti della pesca Ligure 195
Determinazione di pigmenti e attributi sensoriali mediante analisi multivariata del colore di immagini digitali 193
Physiological responses of spinach leaves to low oxygen conditions: a very preliminary study 190
Biodiesel properties of Neochloris oleoabundans grown in sludge waste 189
Grape stalk: a first attempt to disentangle its fibres via electrostatic separation 179
Occhio e lingua elettronici ci dicono se l’uva è matura 174
Grape-wine chain biowaste tested as filler for biodegradable composites 174
Modificazioni degli zuccheri nel corso della produzione di Aceto Balsamico Tradizionale di Reggio Emilia 169
Changes in quality parameters, Proline, BetalainsandColor during different thermal processes of Cactus pear (Opuntia ficusindica) juices. 169
I vitigni tradizionali della viticoltura emiliana e l’evoluzione dei lambruschi 167
Effects of Fish protein hydrolysate on lettuce growth/development under controlled conditions. 166
Spent coffee ground tested as filler for biodegradable composites 166
Protein films from black soldier fly (Hermetia illucens, Diptera: Stratiomyidae) prepupae: effect of protein solubility and mild cross‐linking 163
Totale 28.600
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Categoria #
all - tutte 100.961
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 100.961
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021569 0 0 0 0 0 0 0 0 0 288 146 135
2021/20222.378 91 264 161 166 104 132 112 140 230 202 487 289
2022/20233.436 283 326 293 365 348 467 116 339 419 119 215 146
2023/20242.405 131 124 153 274 324 289 190 211 69 150 142 348
2024/20256.442 288 154 177 452 1.097 832 417 581 711 299 688 746
2025/20269.049 717 417 880 1.253 1.479 660 1.258 529 964 892 0 0
Totale 31.714