MASINO, Francesca
 Distribuzione geografica
Continente #
NA - Nord America 8.836
EU - Europa 8.614
AS - Asia 2.090
SA - Sud America 174
AF - Africa 73
OC - Oceania 28
Continente sconosciuto - Info sul continente non disponibili 4
Totale 19.819
Nazione #
US - Stati Uniti d'America 8.661
IT - Italia 3.954
GB - Regno Unito 1.696
SG - Singapore 762
DE - Germania 708
SE - Svezia 629
CN - Cina 564
FR - Francia 365
RU - Federazione Russa 256
HK - Hong Kong 234
UA - Ucraina 211
FI - Finlandia 204
TR - Turchia 173
CA - Canada 124
BR - Brasile 116
BG - Bulgaria 114
NL - Olanda 64
ID - Indonesia 60
ES - Italia 54
PH - Filippine 47
IN - India 44
BE - Belgio 42
IE - Irlanda 42
PL - Polonia 37
RO - Romania 35
MX - Messico 34
GR - Grecia 33
CZ - Repubblica Ceca 29
JP - Giappone 27
LT - Lituania 25
AT - Austria 24
TN - Tunisia 24
AU - Australia 23
PK - Pakistan 22
CH - Svizzera 20
SA - Arabia Saudita 20
CO - Colombia 18
MY - Malesia 18
IL - Israele 17
AR - Argentina 16
PA - Panama 15
VN - Vietnam 15
IR - Iran 14
HU - Ungheria 13
KR - Corea 13
TW - Taiwan 12
DK - Danimarca 11
EG - Egitto 11
HR - Croazia 11
CL - Cile 10
TH - Thailandia 9
ZA - Sudafrica 9
RS - Serbia 8
DZ - Algeria 6
AE - Emirati Arabi Uniti 5
CI - Costa d'Avorio 5
EC - Ecuador 5
KZ - Kazakistan 5
MA - Marocco 5
NZ - Nuova Zelanda 5
BD - Bangladesh 4
EE - Estonia 4
KE - Kenya 4
LK - Sri Lanka 4
ME - Montenegro 4
PT - Portogallo 4
AZ - Azerbaigian 3
EU - Europa 3
IQ - Iraq 3
JO - Giordania 3
LV - Lettonia 3
NO - Norvegia 3
UY - Uruguay 3
AL - Albania 2
BJ - Benin 2
GE - Georgia 2
GH - Ghana 2
MC - Monaco 2
MD - Moldavia 2
NG - Nigeria 2
OM - Oman 2
PY - Paraguay 2
SD - Sudan 2
SK - Slovacchia (Repubblica Slovacca) 2
VE - Venezuela 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BO - Bolivia 1
BT - Bhutan 1
DO - Repubblica Dominicana 1
IM - Isola di Man 1
KG - Kirghizistan 1
KH - Cambogia 1
KN - Saint Kitts e Nevis 1
MM - Myanmar 1
MN - Mongolia 1
MT - Malta 1
PE - Perù 1
PS - Palestinian Territory 1
Totale 19.817
Città #
Santa Clara 1.396
Southend 1.369
Chandler 884
Fairfield 733
Ashburn 594
Woodbridge 496
Singapore 456
Jacksonville 407
Nyköping 375
Dearborn 353
Houston 336
Modena 322
Wilmington 322
Ann Arbor 286
Bologna 274
Milan 264
Seattle 260
Hong Kong 226
Cambridge 225
Beijing 170
New York 152
Helsinki 137
Parma 130
Fremont 125
Rome 120
Princeton 115
Sofia 105
Redwood City 99
Boardman 96
Des Moines 89
Ottawa 86
San Diego 83
Eugene 80
Moscow 74
Munich 72
Izmir 71
Bremen 60
Turin 44
Jakarta 41
Cattolica 40
London 40
Brussels 35
Dublin 34
Verona 32
Norwalk 30
Palermo 30
Florence 29
Genoa 29
Nanjing 28
Reggio Emilia 28
Paris 26
Los Angeles 24
Torino 24
Dallas 23
Naples 23
Falls Church 22
Mountain View 22
Padova 21
Perugia 21
Guangzhou 20
Brno 19
Shanghai 19
Ferrara 18
Formigine 18
Frankfurt am Main 18
Toronto 18
Amsterdam 16
Udine 16
Fidenza 15
Bari 14
Bogotá 14
Brescia 14
Hefei 14
Istanbul 14
San Mateo 14
Athens 13
Bolzano 13
Catania 13
Sassuolo 12
Trieste 12
Warsaw 12
Cardiff 11
Jeddah 11
Piacenza 11
Ravenna 11
Scandiano 11
Segrate 11
São Paulo 11
Chicago 10
Kunming 10
Nuremberg 10
Rimini 10
Treviso 10
Carpi 9
Dongguan 9
Venice 9
Washington 9
Budapest 8
Cinisello Balsamo 8
Faisalabad 8
Totale 12.611
Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 811
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 498
Sottoprodotti agroalimentari valorizzati con le mosche soldato 427
Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties. 319
Isolation of carotenoid-producing yeasts from an alpine glacier 306
Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products 302
Prediction of parameters related to grape ripening by multivariate calibration of voltammetric signals acquired by an electronic tongue 289
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 287
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection 285
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 272
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 253
Cimice asiatica su pero: monitoraggio e difesa 252
Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing 252
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 248
Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto' 247
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 245
Study of aroma profile in Malvasia di Candia Aromatica 240
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 237
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 230
Study of the repartition of phthalate esters during distillation of wine for spirit production 226
Pyroglutamic acid development during grape must cooking. 225
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 223
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 218
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 217
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques 213
Extraction and quantification of main pigments in pesto sauces 212
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 211
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 210
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 210
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] 208
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 208
Occurrence and evolution of amino acids during grape must cooking 206
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 205
Study of aroma and polymer interactions. 204
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. 204
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 203
Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study 203
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 203
INDAGINE CHIMICO FISICA DELL’UVA PER LA VALORIZZAZIONE E CONSERVAZIONE DEI VITIGNI AUTOCTONI DELL'EMILIA ROMAGNA 201
Fruit composition and firmness of local apple and pear cultivars for traditional Italian preserves 200
Determinazione dei parametri chimico-fisici nell’Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) e loro correlazione con il giudizio sensoriale. 199
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 197
Aroma compounds in wines from Malvasia aromatica di Candia 192
A study on acetification process to produce olive vinegar from oil mill wastewaters 189
Studio della composizione antocianica in vitigni reggiani a bacca rossa 187
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 185
Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna 182
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection 181
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 181
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 179
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 178
QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products 177
Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee 174
Un nuovo biostimolante dai sottoprodotti della filiera ittica 174
Application of Gas-Cromatography for the characterization of Traditional Balsamic Vinegar 173
Aglio al posto degli antibitici. Animali più pesanti e più sani. 173
Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces 172
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 172
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 169
Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP 168
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico 168
A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET 168
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 168
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 166
Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications 165
Valutazione sensoriale di birre ottenute con ceppi di lievito diversi: un caso studio 164
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 161
Analisi multivariata di dati storici chimico-fisici e microbiologici delle acque potabili reggiane 159
Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes 155
Studio dei profili delle sostanze aromatiche glicosilate di vitigni (Vitis vinifera L) autoctoni dell’Emilia Romagna 154
Aging of aceto balsamico tradizionale a mathematical model. 153
Determination of phthalte esters by ultrasound-vortex-assisted dispersive liquid-liquid micro-extraction (USVADLLME) coupled with gas chromatography/mass spectrometry. 152
Ageing of Aceto Balsamico Tradizionale: a mathematical model 151
HPLC applications in Aceto Balsamico tradizionale quality assessment 150
Black soldier fly (Hermetia illucens) larvae processing as a strategy for solid waste reduction 147
Advanced characterization technique for wine 141
Andamento dei composti di natura furanica in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 140
Studio sensoriale sulle acque: approccio sperimentale 140
I vitigni tradizionali della viticoltura emiliana e l'evoluzione dei Lambruschi 138
Caratterizzazione sensoriale di Pescabivona e correlazione con i parametri compositivi 136
Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change 136
Studio delle sostanze polifenoliche per la valorizzazione di vitigni autoctoni (Vitis vinifera L) dell’Emilia Romagna 133
Approccio multidisciplinare per contenere la cimice asiatica. 130
Determinazione di pigmenti e attributi sensoriali mediante analisi multivariata del colore di immagini digitali 125
Physiological responses of spinach leaves to low oxygen conditions: a very preliminary study 123
Occhio e lingua elettronici ci dicono se l’uva è matura 123
Attivitá biostimolante di un idrolizzato proteico fermentato ottenuto da sottoprodotti della pesca Ligure 123
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds 120
Changes in quality parameters, Proline, BetalainsandColor during different thermal processes of Cactus pear (Opuntia ficusindica) juices. 115
Modificazioni degli zuccheri nel corso della produzione di Aceto Balsamico Tradizionale di Reggio Emilia 114
Effect of foliar fertlizers from fish by-product on growth and development of Lettuce (L. sativa)in green-house conditions 113
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 110
Spent coffee ground tested as filler for biodegradable composites 106
Functionalization and use of grape stalks as poly(butylene succinate) (PBS) reinforcing fillers 105
Biodiesel properties of Neochloris oleoabundans grown in sludge waste 100
Grape stalk: a first attempt to disentangle its fibres via electrostatic separation 97
Grape-wine chain biowaste tested as filler for biodegradable composites 97
Composition and applications of fractions discharged from a distillation plant for neutral ethanol production 96
Protein films from black soldier fly (Hermetia illucens, Diptera: Stratiomyidae) prepupae: effect of protein solubility and mild cross‐linking 93
null 87
Totale 19.334
Categoria #
all - tutte 69.585
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 69.585


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020969 0 0 0 0 0 0 0 257 286 144 166 116
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
2024/20253.763 290 155 178 461 1.114 844 427 294 0 0 0 0
Totale 20.180