ANTONELLI, Andrea
 Distribuzione geografica
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Continente #
NA - Nord America 19.333
EU - Europa 15.075
AS - Asia 10.909
SA - Sud America 1.566
AF - Africa 316
OC - Oceania 74
Continente sconosciuto - Info sul continente non disponibili 13
Totale 47.286
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Nazione #
US - Stati Uniti d'America 18.830
IT - Italia 5.927
GB - Regno Unito 3.673
SG - Singapore 3.554
CN - Cina 2.933
DE - Germania 1.293
BR - Brasile 1.163
HK - Hong Kong 1.098
VN - Vietnam 1.038
SE - Svezia 975
FR - Francia 647
UA - Ucraina 442
RU - Federazione Russa 420
FI - Finlandia 400
TR - Turchia 379
KR - Corea 376
IN - India 291
CA - Canada 273
BD - Bangladesh 242
BG - Bulgaria 194
NL - Olanda 189
ID - Indonesia 162
ES - Italia 158
MX - Messico 144
JP - Giappone 122
AR - Argentina 115
PL - Polonia 110
IQ - Iraq 93
BE - Belgio 90
PH - Filippine 86
ZA - Sudafrica 81
IE - Irlanda 76
CO - Colombia 70
AU - Australia 66
PK - Pakistan 66
TH - Thailandia 56
TN - Tunisia 53
AT - Austria 52
RO - Romania 52
EC - Ecuador 51
CZ - Repubblica Ceca 50
GR - Grecia 47
LT - Lituania 47
MY - Malesia 47
CL - Cile 46
SA - Arabia Saudita 44
CH - Svizzera 43
EG - Egitto 39
VE - Venezuela 38
MA - Marocco 36
PE - Perù 36
AE - Emirati Arabi Uniti 35
IR - Iran 32
UZ - Uzbekistan 29
JO - Giordania 28
PA - Panama 28
TW - Taiwan 28
DZ - Algeria 25
IL - Israele 25
KE - Kenya 25
PT - Portogallo 25
HU - Ungheria 24
RS - Serbia 23
DK - Danimarca 22
PY - Paraguay 21
HR - Croazia 18
NP - Nepal 17
AZ - Azerbaigian 15
UY - Uruguay 15
CR - Costa Rica 13
JM - Giamaica 12
CI - Costa d'Avorio 11
ET - Etiopia 11
GE - Georgia 10
OM - Oman 10
PS - Palestinian Territory 10
QA - Qatar 10
GT - Guatemala 9
KZ - Kazakistan 9
LB - Libano 9
LK - Sri Lanka 9
AL - Albania 8
BO - Bolivia 8
CY - Cipro 8
EU - Europa 8
NG - Nigeria 8
SK - Slovacchia (Repubblica Slovacca) 8
BY - Bielorussia 7
DO - Repubblica Dominicana 7
EE - Estonia 7
MD - Moldavia 7
NZ - Nuova Zelanda 7
LV - Lettonia 6
SN - Senegal 6
SY - Repubblica araba siriana 6
TT - Trinidad e Tobago 6
KG - Kirghizistan 5
MC - Monaco 5
MT - Malta 5
NO - Norvegia 5
Totale 47.198
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Città #
Southend 2.668
Singapore 2.252
Santa Clara 2.026
Ashburn 1.750
Fairfield 1.271
Hefei 1.177
Chandler 1.176
Hong Kong 1.068
Woodbridge 897
San Jose 797
Jacksonville 775
Dearborn 635
Houston 550
Ann Arbor 541
Seattle 535
Wilmington 516
Beijing 511
Nyköping 494
Modena 486
London 466
Milan 450
Council Bluffs 401
Cambridge 382
Bologna 375
Seoul 340
Ho Chi Minh City 337
Los Angeles 326
The Dalles 325
New York 320
Hanoi 244
Helsinki 236
Des Moines 222
Fremont 208
Rome 194
Sofia 175
Princeton 170
Parma 160
Izmir 153
San Diego 148
Chicago 142
Boardman 138
Eugene 137
Lauterbourg 137
Dallas 135
Moscow 134
Redwood City 130
São Paulo 120
Buffalo 115
Orem 108
Ottawa 97
Jakarta 87
Munich 80
Brussels 77
Amsterdam 71
Bremen 68
Chennai 68
Kent 68
Tokyo 68
Warsaw 66
Toronto 64
Salt Lake City 63
Frankfurt am Main 62
Dublin 60
Turin 56
Guangzhou 55
Columbus 54
Da Nang 54
Naples 54
Shanghai 54
Palermo 51
Florence 48
Haiphong 45
Mexico City 45
Atlanta 44
Reggio Emilia 44
Verona 44
Johannesburg 43
Montreal 41
Paris 41
Bari 40
Caldes de Montbui 40
Manchester 40
Padova 40
Brooklyn 39
Sydney 39
Cattolica 37
Nuremberg 37
Norwalk 36
Denver 34
Falkenstein 34
Phoenix 34
Stockholm 33
Ferrara 32
Istanbul 32
Mumbai 32
Belo Horizonte 31
Falls Church 30
Mountain View 30
Baghdad 29
Bangkok 29
Totale 29.553
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Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 1.005
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 608
Sottoprodotti agroalimentari valorizzati con le mosche soldato 574
La Chimica degli Alimenti 524
Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification 494
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 471
Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm 439
Applicazione della gascromatografia con colonne capillari all’analisi chimica del vino e dei suoi derivati. 436
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 408
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 403
Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples 398
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 396
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 387
Electronic eye for the prediction of parameters related to grape ripening 385
Determination of Free Soluble Phenolic Compounds in Grains of Ancient Wheat Varieties (Triticum sp. pl.) by Liquid Chromatography−Tandem Mass Spectrometry 376
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 371
Study of aroma profile in Malvasia di Candia Aromatica 362
Modello simulazione di concentrazione dell’aceto balsamico tradizionale 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 355
Cimice asiatica su pero: monitoraggio e difesa 353
Strategies for acrylamide mitigation in biscuits 348
Aroma compounds in wines from Malvasia aromatica di Candia 343
Applications of capillary gas chromatography to the quality control of butter and related products 337
A study on acetification process to produce olive vinegar from oil mill wastewaters 333
Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes 332
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 331
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 327
Phenolic compounds profile of ancient grains (Triticum spp.) 325
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. 322
Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing 320
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 319
Aglio al posto degli antibitici. Animali più pesanti e più sani. 318
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 317
Extraction and quantification of main pigments in pesto sauces 316
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 316
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 311
Yeast influence on volatile composition of wines 310
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 307
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography-Mass Spectrometry and Electronic Nose. 306
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 306
Alcohols in food and beverages 305
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 303
Pyroglutamic acid development during grape must cooking. 302
Analisi cromatografiche del legno di botti per l’invecchiamento del vino 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 299
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 297
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 296
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 295
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques 295
Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna 294
Analysis of some Italian lemon liquors (Limoncello) 290
Study of aroma and polymer interactions. 289
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 288
Apparato e metodo per determinare parametri fisici e chimici di un campione disomogeneo tramite acquisizione ed elaborazione di immagini a colori del campione 287
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 286
Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study 286
Pyrolysis and thermally assisted hydrolysis-methylation-gas chromatography/mass spectrometry of sound and degraded wine bottle cork 284
HPLC determination of organic acids in Traditional Balsamic Vinegar of Reggio Emilia 284
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography‐Mass Spectrometry and Electronic Nose 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
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 277
The potential of pyrolysis-(methylation)/gas chromatography/mass spectrometry in the analysis of wine polyphenolics 276
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 273
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
Ultra fast analysis of subcutaneous pork fat 269
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
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation 266
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico 263
Pilot scale dealcoholization of wine by extraction with solid carbon dioxide 262
Ageing of Aceto Balsamico Tradizionale: a mathematical model 262
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. 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 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
Characterisation of white vinegars of different sources with artificial neural networks 258
Studio della composizione antocianica in vitigni reggiani a bacca rossa 258
Chemometric discrimination of Philippine Civet Coffee using Electronic Nose and Gas Chromatography Mass Spectrometry 257
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 256
Sensory characterisation of wine vinegars 256
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 255
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds 254
LIQUID-LIQUID EXTRACTION OF SILYLATED POLYALCOHOLS FROM VINEGAR AND THEIR DETERMINATION BY CAPILLARY GC. 253
Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP 251
Approccio multidisciplinare per contenere la cimice asiatica. 249
POLYALCOHOLS IN VINEGAR AS AN ORIGIN DISCRIMINATOR 247
Chemical composition of wood casks for wine ageing as determined by pyrolysis/GC/MS 246
A method of coffee quality analysis by extracting volatile compounds in coffee 245
Black soldier fly (Hermetia illucens) larvae processing as a strategy for solid waste reduction 244
Totale 32.225
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Categoria #
all - tutte 157.860
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 157.860
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021171 0 0 0 0 0 0 0 0 0 0 0 171
2021/20223.415 149 403 250 302 147 180 154 184 337 294 626 389
2022/20234.781 419 390 381 467 486 732 161 517 577 127 351 173
2023/20243.281 174 171 204 345 486 384 241 298 125 205 191 457
2024/20258.994 418 221 226 642 1.549 1.155 475 733 959 524 1.070 1.022
2025/202613.799 1.062 767 1.296 1.601 1.715 1.063 1.682 726 1.299 1.238 1.060 290
Totale 47.697