MASINO, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 12.808
EU - Europa 10.735
AS - Asia 7.733
SA - Sud America 1.126
AF - Africa 249
OC - Oceania 68
Continente sconosciuto - Info sul continente non disponibili 8
Totale 32.727
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Nazione #
US - Stati Uniti d'America 12.380
IT - Italia 4.794
SG - Singapore 2.500
GB - Regno Unito 2.061
CN - Cina 1.898
DE - Germania 865
BR - Brasile 827
VN - Vietnam 799
HK - Hong Kong 798
SE - Svezia 699
FR - Francia 539
FI - Finlandia 316
BD - Bangladesh 313
RU - Federazione Russa 285
KR - Corea 246
CA - Canada 244
UA - Ucraina 238
IN - India 220
TR - Turchia 216
NL - Olanda 145
ID - Indonesia 127
BG - Bulgaria 120
MX - Messico 117
PL - Polonia 101
ES - Italia 96
AR - Argentina 93
JP - Giappone 86
PH - Filippine 69
AU - Australia 62
ZA - Sudafrica 62
IQ - Iraq 61
PK - Pakistan 58
CO - Colombia 56
BE - Belgio 54
IE - Irlanda 52
AT - Austria 50
GR - Grecia 44
RO - Romania 44
LT - Lituania 39
SA - Arabia Saudita 39
CL - Cile 38
EC - Ecuador 38
TN - Tunisia 37
MY - Malesia 36
CZ - Repubblica Ceca 35
TH - Thailandia 33
MA - Marocco 30
CH - Svizzera 28
IR - Iran 28
DZ - Algeria 26
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
PE - Perù 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
CR - Costa Rica 12
NP - Nepal 12
PT - Portogallo 12
JM - Giamaica 9
KZ - Kazakistan 9
ET - Etiopia 8
LK - Sri Lanka 8
OM - Oman 8
DO - Repubblica Dominicana 7
PS - Palestinian Territory 7
TT - Trinidad e Tobago 7
AL - Albania 6
EE - Estonia 6
GE - Georgia 6
GT - Guatemala 6
LV - Lettonia 6
MD - Moldavia 6
QA - Qatar 6
BO - Bolivia 5
BY - Bielorussia 5
MT - Malta 5
NI - Nicaragua 5
NZ - Nuova Zelanda 5
SN - Senegal 5
GY - Guiana 4
KW - Kuwait 4
MC - Monaco 4
ME - Montenegro 4
NG - Nigeria 4
NO - Norvegia 4
SI - Slovenia 4
SK - Slovacchia (Repubblica Slovacca) 4
Totale 32.671
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Città #
Singapore 1.564
Santa Clara 1.456
Southend 1.351
Ashburn 1.253
Chandler 864
Hong Kong 776
Fairfield 719
San Jose 613
Hefei 589
Woodbridge 494
Beijing 406
Jacksonville 401
Nyköping 370
Milan 361
Houston 355
Dearborn 351
Modena 346
Bologna 328
Wilmington 322
London 305
Ann Arbor 282
Ho Chi Minh City 276
New York 268
Seattle 266
Los Angeles 247
Council Bluffs 242
Seoul 226
Cambridge 223
Helsinki 206
The Dalles 203
Hanoi 184
Munich 164
Rome 156
Parma 145
Fremont 122
Princeton 113
Boardman 110
Dallas 108
Sofia 104
Chicago 100
Redwood City 99
Ottawa 89
Buffalo 88
Des Moines 87
São Paulo 87
Lauterbourg 84
San Diego 81
Eugene 79
Moscow 79
Izmir 71
Jakarta 69
Orem 69
Warsaw 66
Bremen 60
Chennai 55
Turin 52
Amsterdam 51
Toronto 51
Tokyo 49
Brussels 44
Atlanta 43
Dublin 42
Palermo 42
Salt Lake City 41
Cattolica 40
Columbus 40
Naples 40
Paris 40
Montreal 39
Shanghai 39
Sydney 39
Frankfurt am Main 38
Guangzhou 38
Reggio Emilia 38
Verona 38
Da Nang 37
Florence 37
Haiphong 35
Brooklyn 34
Stockholm 34
Mexico City 33
Genoa 31
Johannesburg 31
Kent 31
Norwalk 31
Turku 31
Denver 29
Phoenix 29
Basingstoke 28
Manchester 28
Nanjing 28
Nuremberg 28
Perugia 28
Belo Horizonte 26
Rio de Janeiro 25
Torino 24
Hillsboro 23
Poplar 23
Bogotá 22
Boston 22
Totale 19.704
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Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 1.020
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 610
Sottoprodotti agroalimentari valorizzati con le mosche soldato 574
Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties. 508
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 473
Isolation of carotenoid-producing yeasts from an alpine glacier 434
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 432
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection 416
Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products 409
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 404
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 400
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 387
Study of aroma profile in Malvasia di Candia Aromatica 373
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 372
Prediction of parameters related to grape ripening by multivariate calibration of voltammetric signals acquired by an electronic tongue 370
Aroma compounds in wines from Malvasia aromatica di Candia 358
Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto' 358
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 357
Cimice asiatica su pero: monitoraggio e difesa 355
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 340
A study on acetification process to produce olive vinegar from oil mill wastewaters 337
Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes 333
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 327
Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing 327
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 324
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 324
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 323
Aglio al posto degli antibitici. Animali più pesanti e più sani. 319
Extraction and quantification of main pigments in pesto sauces 318
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 318
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 311
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 311
Pyroglutamic acid development during grape must cooking. 309
Study of the repartition of phthalate esters during distillation of wine for spirit production 308
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 308
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 305
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques 302
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 300
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 299
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 298
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 297
Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna 295
Study of aroma and polymer interactions. 295
Fruit composition and firmness of local apple and pear cultivars for traditional Italian preserves 295
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 291
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 288
Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study 286
Analisi multivariata di dati storici chimico-fisici e microbiologici delle acque potabili reggiane 284
Application of Gas-Cromatography for the characterization of Traditional Balsamic Vinegar 282
INDAGINE CHIMICO FISICA DELL’UVA PER LA VALORIZZAZIONE E CONSERVAZIONE DEI VITIGNI AUTOCTONI DELL'EMILIA ROMAGNA 282
Determinazione dei parametri chimico-fisici nell’Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) e loro correlazione con il giudizio sensoriale. 279
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 276
Occurrence and evolution of amino acids during grape must cooking 272
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 271
Un nuovo biostimolante dai sottoprodotti della filiera ittica 271
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] 270
Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee 268
A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET 268
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 267
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 267
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico 263
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. 263
Ageing of Aceto Balsamico Tradizionale: a mathematical model 262
QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products 261
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection 260
Studio della composizione antocianica in vitigni reggiani a bacca rossa 259
Advanced characterization technique for wine 259
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 259
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds 259
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 257
Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP 251
Studio dei profili delle sostanze aromatiche glicosilate di vitigni (Vitis vinifera L) autoctoni dell’Emilia Romagna 251
Approccio multidisciplinare per contenere la cimice asiatica. 250
I vitigni tradizionali della viticoltura emiliana e l'evoluzione dei Lambruschi 249
Black soldier fly (Hermetia illucens) larvae processing as a strategy for solid waste reduction 244
Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications 243
Andamento dei composti di natura furanica in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 239
Valutazione sensoriale di birre ottenute con ceppi di lievito diversi: un caso studio 236
Functionalization and use of grape stalks as poly(butylene succinate) (PBS) reinforcing fillers 235
Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces 233
Determination of phthalate esters in distillates by ultrasound-vortex-assisted dispersive liquid-liquid micro-extraction (USVADLLME) coupled with gas chromatography/mass spectrometry 224
HPLC applications in Aceto Balsamico tradizionale quality assessment 220
Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change 217
Studio delle sostanze polifenoliche per la valorizzazione di vitigni autoctoni (Vitis vinifera L) dell’Emilia Romagna 204
Effect of foliar fertlizers from fish by-product on growth and development of Lettuce (L. sativa)in green-house conditions 204
Studio sensoriale sulle acque: approccio sperimentale 203
Grape stalk: a first attempt to disentangle its fibres via electrostatic separation 202
Changes in quality parameters, Proline, BetalainsandColor during different thermal processes of Cactus pear (Opuntia ficusindica) juices. 199
Determinazione di pigmenti e attributi sensoriali mediante analisi multivariata del colore di immagini digitali 196
Caratterizzazione sensoriale di Pescabivona e correlazione con i parametri compositivi 196
Attivitá biostimolante di un idrolizzato proteico fermentato ottenuto da sottoprodotti della pesca Ligure 196
Physiological responses of spinach leaves to low oxygen conditions: a very preliminary study 195
Biodiesel properties of Neochloris oleoabundans grown in sludge waste 194
UV-B light (radiation) affects the metabolism of pigments and fatty acids in green algae Edaphochlorella mirabilis and Klebsormidium flaccidum in vitro 191
Grape-wine chain biowaste tested as filler for biodegradable composites 188
Occhio e lingua elettronici ci dicono se l’uva è matura 176
Protein films from black soldier fly (Hermetia illucens, Diptera: Stratiomyidae) prepupae: effect of protein solubility and mild cross‐linking 175
Effects of Fish protein hydrolysate on lettuce growth/development under controlled conditions. 173
Modificazioni degli zuccheri nel corso della produzione di Aceto Balsamico Tradizionale di Reggio Emilia 173
Spent coffee ground tested as filler for biodegradable composites 169
Totale 29.783
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Categoria #
all - tutte 107.263
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 107.263
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021135 0 0 0 0 0 0 0 0 0 0 0 135
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
2025/202610.435 717 417 873 1.219 1.450 656 1.251 523 958 970 700 701
Totale 33.100