ANTONELLI, Andrea
 Distribuzione geografica
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Continente #
NA - Nord America 18.301
EU - Europa 14.830
AS - Asia 10.738
SA - Sud America 1.563
AF - Africa 317
OC - Oceania 73
Continente sconosciuto - Info sul continente non disponibili 14
Totale 45.836
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Nazione #
US - Stati Uniti d'America 17.840
IT - Italia 5.691
GB - Regno Unito 3.676
SG - Singapore 3.533
CN - Cina 2.919
DE - Germania 1.292
BR - Brasile 1.163
HK - Hong Kong 1.087
VN - Vietnam 1.040
SE - Svezia 975
FR - Francia 647
UA - Ucraina 442
RU - Federazione Russa 420
FI - Finlandia 400
KR - Corea 376
TR - Turchia 376
IN - India 292
CA - Canada 246
BG - Bulgaria 194
NL - Olanda 187
ID - Indonesia 158
ES - Italia 154
MX - Messico 144
BD - Bangladesh 128
AR - Argentina 116
JP - Giappone 114
PL - Polonia 109
IQ - Iraq 94
BE - Belgio 90
PH - Filippine 86
ZA - Sudafrica 81
IE - Irlanda 76
CO - Colombia 70
PK - Pakistan 66
AU - Australia 65
TH - Thailandia 56
TN - Tunisia 53
AT - Austria 52
RO - Romania 52
EC - Ecuador 51
CZ - Repubblica Ceca 50
MY - Malesia 47
CL - Cile 46
LT - Lituania 46
GR - Grecia 44
SA - Arabia Saudita 44
CH - Svizzera 43
EG - Egitto 39
VE - Venezuela 38
MA - Marocco 36
AE - Emirati Arabi Uniti 35
IR - Iran 32
PE - Perù 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
CI - Costa d'Avorio 11
ET - Etiopia 11
CR - Costa Rica 10
GE - Georgia 10
OM - Oman 10
PS - Palestinian Territory 10
QA - Qatar 10
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
JM - Giamaica 7
MD - Moldavia 7
NZ - Nuova Zelanda 7
SN - Senegal 7
LV - Lettonia 6
SY - Repubblica araba siriana 6
GT - Guatemala 5
KG - Kirghizistan 5
MC - Monaco 5
MT - Malta 5
NO - Norvegia 5
XK - ???statistics.table.value.countryCode.XK??? 5
Totale 45.749
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Città #
Southend 2.668
Singapore 2.240
Santa Clara 2.011
Ashburn 1.575
Fairfield 1.271
Hefei 1.180
Chandler 1.176
Hong Kong 1.057
Woodbridge 897
Jacksonville 775
Dearborn 635
San Jose 631
Houston 543
Ann Arbor 541
Seattle 533
Wilmington 516
Beijing 504
Nyköping 494
Modena 486
London 467
Cambridge 381
Milan 380
Bologna 366
Seoul 340
Ho Chi Minh City 337
The Dalles 320
Los Angeles 295
Council Bluffs 294
New York 285
Hanoi 245
Helsinki 236
Des Moines 222
Fremont 208
Rome 183
Sofia 175
Princeton 170
Parma 160
Izmir 153
San Diego 148
Lauterbourg 138
Eugene 137
Chicago 135
Moscow 134
Redwood City 130
Dallas 124
Boardman 122
São Paulo 121
Orem 109
Buffalo 102
Ottawa 96
Jakarta 87
Munich 80
Brussels 77
Amsterdam 71
Chennai 69
Bremen 68
Kent 68
Warsaw 67
Salt Lake City 63
Tokyo 62
Frankfurt am Main 61
Dublin 60
Da Nang 55
Guangzhou 55
Turin 55
Shanghai 54
Columbus 53
Toronto 52
Naples 51
Palermo 49
Haiphong 45
Florence 44
Mexico City 44
Verona 44
Johannesburg 43
Reggio Emilia 42
Caldes de Montbui 40
Manchester 40
Padova 40
Paris 40
Bari 39
Brooklyn 38
Sydney 38
Cattolica 37
Montreal 37
Nuremberg 37
Atlanta 35
Norwalk 35
Falkenstein 34
Denver 33
Stockholm 33
Ferrara 32
Phoenix 32
Belo Horizonte 31
Mumbai 31
Falls Church 30
Istanbul 30
Mountain View 30
Baghdad 29
Bangkok 29
Totale 28.795
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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 551
La Chimica degli Alimenti 516
Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification 488
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 461
Applicazione della gascromatografia con colonne capillari all’analisi chimica del vino e dei suoi derivati. 432
Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm 431
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 394
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 391
Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples 383
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 380
Electronic eye for the prediction of parameters related to grape ripening 376
Determination of Free Soluble Phenolic Compounds in Grains of Ancient Wheat Varieties (Triticum sp. pl.) by Liquid Chromatography−Tandem Mass Spectrometry 370
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 364
Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto' 350
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 347
Cimice asiatica su pero: monitoraggio e difesa 344
Strategies for acrylamide mitigation in biscuits 333
Aroma compounds in wines from Malvasia aromatica di Candia 333
Applications of capillary gas chromatography to the quality control of butter and related products 332
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
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 319
Phenolic compounds profile of ancient grains (Triticum spp.) 317
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
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 312
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 311
Aglio al posto degli antibitici. Animali più pesanti e più sani. 310
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 309
Extraction and quantification of main pigments in pesto sauces 308
Alcohols in food and beverages 299
Analisi cromatografiche del legno di botti per l’invecchiamento del vino 298
Study of the repartition of phthalate esters during distillation of wine for spirit production 296
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 296
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 296
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 296
Pyroglutamic acid development during grape must cooking. 295
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 294
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
Yeast influence on volatile composition of wines 289
Analysis of some Italian lemon liquors (Limoncello) 287
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 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 284
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 282
Pyrolysis and thermally assisted hydrolysis-methylation-gas chromatography/mass spectrometry of sound and degraded wine bottle cork 281
Study of aroma and polymer interactions. 281
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques 280
Apparato e metodo per determinare parametri fisici e chimici di un campione disomogeneo tramite acquisizione ed elaborazione di immagini a colori del campione 280
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography‐Mass Spectrometry and Electronic Nose 280
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
HPLC determination of organic acids in Traditional Balsamic Vinegar of Reggio Emilia 278
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography-Mass Spectrometry and Electronic Nose. 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
The potential of pyrolysis-(methylation)/gas chromatography/mass spectrometry in the analysis of wine polyphenolics 271
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
Ultra fast analysis of subcutaneous pork fat 265
Occurrence and evolution of amino acids during grape must cooking 265
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 264
A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET 264
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 262
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 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
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation 257
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] 256
Advanced characterization technique for wine 256
Pilot scale dealcoholization of wine by extraction with solid carbon dioxide 255
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 255
Studio della composizione antocianica in vitigni reggiani a bacca rossa 254
Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection 253
Sensory characterisation of wine vinegars 253
Characterisation of white vinegars of different sources with artificial neural networks 251
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 250
LIQUID-LIQUID EXTRACTION OF SILYLATED POLYALCOHOLS FROM VINEGAR AND THEIR DETERMINATION BY CAPILLARY GC. 249
QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products 249
Chemometric discrimination of Philippine Civet Coffee using Electronic Nose and Gas Chromatography Mass Spectrometry 247
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 246
Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP 246
POLYALCOHOLS IN VINEGAR AS AN ORIGIN DISCRIMINATOR 245
Chemical composition of wood casks for wine ageing as determined by pyrolysis/GC/MS 244
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds 242
Approccio multidisciplinare per contenere la cimice asiatica. 240
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 233
A method of coffee quality analysis by extracting volatile compounds in coffee 232
Totale 31.223
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Categoria #
all - tutte 151.188
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 151.188
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021790 0 0 0 0 0 0 0 0 0 400 219 171
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
2025/202612.351 1.062 767 1.303 1.635 1.744 1.067 1.689 732 1.305 1.047 0 0
Totale 46.249