MASINO, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 13.587
EU - Europa 10.881
AS - Asia 7.892
SA - Sud America 1.148
Continente sconosciuto - Info sul continente non disponibili 386
AF - Africa 256
OC - Oceania 69
Totale 34.219
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Nazione #
US - Stati Uniti d'America 13.118
IT - Italia 4.906
SG - Singapore 2.527
GB - Regno Unito 2.064
CN - Cina 1.923
DE - Germania 865
BR - Brasile 833
HK - Hong Kong 809
VN - Vietnam 805
SE - Svezia 699
FR - Francia 544
BD - Bangladesh 365
FI - Finlandia 316
RU - Federazione Russa 285
KR - Corea 262
CA - Canada 261
UA - Ucraina 240
IN - India 228
TR - Turchia 219
NL - Olanda 151
ID - Indonesia 129
MX - Messico 124
BG - Bulgaria 120
PL - Polonia 103
ES - Italia 99
AR - Argentina 98
JP - Giappone 89
PH - Filippine 69
AU - Australia 63
IQ - Iraq 62
ZA - Sudafrica 62
CO - Colombia 61
PK - Pakistan 58
BE - Belgio 54
IE - Irlanda 52
AT - Austria 51
GR - Grecia 44
RO - Romania 44
EC - Ecuador 41
CL - Cile 39
LT - Lituania 39
MY - Malesia 39
SA - Arabia Saudita 39
TN - Tunisia 38
CZ - Repubblica Ceca 35
TH - Thailandia 34
MA - Marocco 30
CH - Svizzera 28
IR - Iran 28
DZ - Algeria 26
KE - Kenya 25
AE - Emirati Arabi Uniti 24
EG - Egitto 24
PT - Portogallo 24
IL - Israele 22
JO - Giordania 22
UZ - Uzbekistan 22
VE - Venezuela 20
CR - Costa Rica 18
PE - Perù 18
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
JM - Giamaica 14
UY - Uruguay 14
HR - Croazia 13
NP - Nepal 13
KZ - Kazakistan 9
TT - Trinidad e Tobago 9
ET - Etiopia 8
GT - Guatemala 8
LK - Sri Lanka 8
OM - Oman 8
DO - Repubblica Dominicana 7
PS - Palestinian Territory 7
AL - Albania 6
EE - Estonia 6
GE - Georgia 6
LV - Lettonia 6
MD - Moldavia 6
QA - Qatar 6
SN - Senegal 6
BO - Bolivia 5
BY - Bielorussia 5
MT - Malta 5
NI - Nicaragua 5
NZ - Nuova Zelanda 5
XK - ???statistics.table.value.countryCode.XK??? 5
GY - Guiana 4
KW - Kuwait 4
MC - Monaco 4
ME - Montenegro 4
NG - Nigeria 4
NO - Norvegia 4
SI - Slovenia 4
Totale 33.781
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Città #
Singapore 1.573
Santa Clara 1.481
Southend 1.351
Ashburn 1.329
Chandler 864
Hong Kong 784
Fairfield 720
San Jose 655
Hefei 592
Woodbridge 494
Beijing 413
Jacksonville 401
Milan 371
Nyköping 370
Houston 358
Dearborn 351
Modena 346
Bologna 338
Wilmington 323
London 306
Ann Arbor 282
Ho Chi Minh City 279
Council Bluffs 277
New York 277
Seattle 266
Los Angeles 265
Seoul 228
Cambridge 223
Helsinki 206
The Dalles 205
Hanoi 186
Munich 164
Rome 164
Parma 145
Fremont 122
Dallas 120
Princeton 113
Boardman 111
Chicago 105
Sofia 104
Redwood City 99
Buffalo 91
Ottawa 89
São Paulo 88
Des Moines 87
Lauterbourg 85
San Diego 81
Eugene 79
Moscow 79
Orem 73
Izmir 71
Jakarta 69
Warsaw 67
Columbus 63
Bremen 60
Chennai 58
Atlanta 56
Turin 55
Toronto 53
Tokyo 52
Amsterdam 51
Naples 48
Brussels 44
Dublin 42
Montreal 42
Palermo 42
Paris 41
Salt Lake City 41
Cattolica 40
Shanghai 40
Sydney 39
Brooklyn 38
Da Nang 38
Florence 38
Frankfurt am Main 38
Guangzhou 38
Mexico City 38
Reggio Emilia 38
Verona 38
Haiphong 35
Stockholm 34
Denver 32
Genoa 32
Johannesburg 31
Kent 31
Norwalk 31
Turku 31
Nanjing 30
Perugia 29
Phoenix 29
Basingstoke 28
Manchester 28
Nuremberg 28
Belo Horizonte 26
Rio de Janeiro 25
Bari 24
Boston 24
Poplar 24
Torino 24
Bogotá 23
Totale 20.090
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Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 1.058
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 611
Sottoprodotti agroalimentari valorizzati con le mosche soldato 586
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 520
Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties. 511
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 479
Isolation of carotenoid-producing yeasts from an alpine glacier 442
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection 424
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 413
Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products 412
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 404
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 387
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 386
Study of aroma profile in Malvasia di Candia Aromatica 377
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 374
Prediction of parameters related to grape ripening by multivariate calibration of voltammetric signals acquired by an electronic tongue 372
Aroma compounds in wines from Malvasia aromatica di Candia 365
Cimice asiatica su pero: monitoraggio e difesa 362
Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto' 360
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 358
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 345
A study on acetification process to produce olive vinegar from oil mill wastewaters 342
Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes 336
Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing 334
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 333
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 333
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 330
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 325
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 324
Aglio al posto degli antibitici. Animali più pesanti e più sani. 323
Extraction and quantification of main pigments in pesto sauces 322
Study of the repartition of phthalate esters during distillation of wine for spirit production 320
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 320
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 318
Pyroglutamic acid development during grape must cooking. 317
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 312
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 309
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 308
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques 306
Study of aroma and polymer interactions. 305
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 301
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 301
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 301
Fruit composition and firmness of local apple and pear cultivars for traditional Italian preserves 297
Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna 296
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 293
Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study 287
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 287
Analisi multivariata di dati storici chimico-fisici e microbiologici delle acque potabili reggiane 285
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. 281
Occurrence and evolution of amino acids during grape must cooking 276
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 275
Un nuovo biostimolante dai sottoprodotti della filiera ittica 275
QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products 273
Approccio multidisciplinare per contenere la cimice asiatica. 273
Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee 272
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] 272
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 271
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 270
A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET 269
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico 266
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. 265
Ageing of Aceto Balsamico Tradizionale: a mathematical model 264
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds 264
Studio della composizione antocianica in vitigni reggiani a bacca rossa 261
Advanced characterization technique for wine 261
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 261
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection 260
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 253
I vitigni tradizionali della viticoltura emiliana e l'evoluzione dei Lambruschi 252
Studio dei profili delle sostanze aromatiche glicosilate di vitigni (Vitis vinifera L) autoctoni dell’Emilia Romagna 252
Tunisian Opuntia ficus-indica fruit peels: biochemical and microbiological characterization and possible applications 246
Black soldier fly (Hermetia illucens) larvae processing as a strategy for solid waste reduction 244
Functionalization and use of grape stalks as poly(butylene succinate) (PBS) reinforcing fillers 242
Andamento dei composti di natura furanica in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 241
Determination of phthalate esters in distillates by ultrasound-vortex-assisted dispersive liquid-liquid micro-extraction (USVADLLME) coupled with gas chromatography/mass spectrometry 240
Spirulina (Arthrospira platensis) e Klamath (Aphanizomenon flos-aquae) come ingredienti per prodotti da forno: analisi sulla materia prima, sul prodotto e valutazione di accettabilità sensoriale 239
Valutazione sensoriale di birre ottenute con ceppi di lievito diversi: un caso studio 238
Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces 237
HPLC applications in Aceto Balsamico tradizionale quality assessment 221
Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change 220
Grape stalk: a first attempt to disentangle its fibres via electrostatic separation 210
Effect of foliar fertlizers from fish by-product on growth and development of Lettuce (L. sativa)in green-house conditions 208
Studio sensoriale sulle acque: approccio sperimentale 204
Studio delle sostanze polifenoliche per la valorizzazione di vitigni autoctoni (Vitis vinifera L) dell’Emilia Romagna 204
Changes in quality parameters, Proline, BetalainsandColor during different thermal processes of Cactus pear (Opuntia ficusindica) juices. 202
UV-B light (radiation) affects the metabolism of pigments and fatty acids in green algae Edaphochlorella mirabilis and Klebsormidium flaccidum in vitro 199
Caratterizzazione sensoriale di Pescabivona e correlazione con i parametri compositivi 198
Attivitá biostimolante di un idrolizzato proteico fermentato ottenuto da sottoprodotti della pesca Ligure 197
Determinazione di pigmenti e attributi sensoriali mediante analisi multivariata del colore di immagini digitali 196
Biodiesel properties of Neochloris oleoabundans grown in sludge waste 196
Physiological responses of spinach leaves to low oxygen conditions: a very preliminary study 195
Grape-wine chain biowaste tested as filler for biodegradable composites 192
Protein films from black soldier fly (Hermetia illucens, Diptera: Stratiomyidae) prepupae: effect of protein solubility and mild cross‐linking 184
Occhio e lingua elettronici ci dicono se l’uva è matura 178
Effects of Fish protein hydrolysate on lettuce growth/development under controlled conditions. 175
Modificazioni degli zuccheri nel corso della produzione di Aceto Balsamico Tradizionale di Reggio Emilia 174
Totale 30.478
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Categoria #
all - tutte 112.246
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 112.246
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.287 0 264 161 166 104 132 112 140 230 202 487 289
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
2025/202610.568 717 417 880 1.253 1.479 660 1.258 529 964 973 705 733
2026/2027986 556 430 0 0 0 0 0 0 0 0 0 0
Totale 34.219