ANTONELLI, Andrea
 Distribuzione geografica
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Continente #
NA - Nord America 20.247
EU - Europa 15.289
AS - Asia 11.191
SA - Sud America 1.587
Continente sconosciuto - Info sul continente non disponibili 428
AF - Africa 323
OC - Oceania 74
Totale 49.139
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Nazione #
US - Stati Uniti d'America 19.684
IT - Italia 6.094
GB - Regno Unito 3.676
SG - Singapore 3.584
CN - Cina 2.972
DE - Germania 1.294
BR - Brasile 1.175
HK - Hong Kong 1.107
VN - Vietnam 1.046
SE - Svezia 975
FR - Francia 655
UA - Ucraina 443
RU - Federazione Russa 420
FI - Finlandia 400
BD - Bangladesh 396
KR - Corea 393
TR - Turchia 382
CA - Canada 310
IN - India 293
NL - Olanda 195
BG - Bulgaria 194
ES - Italia 170
ID - Indonesia 165
MX - Messico 149
JP - Giappone 128
AR - Argentina 118
PL - Polonia 111
IQ - Iraq 94
BE - Belgio 90
PH - Filippine 86
ZA - Sudafrica 81
IE - Irlanda 76
CO - Colombia 75
AU - Australia 66
PK - Pakistan 66
TH - Thailandia 57
AT - Austria 53
TN - Tunisia 53
RO - Romania 52
EC - Ecuador 51
MY - Malesia 51
CZ - Repubblica Ceca 50
GR - Grecia 47
LT - Lituania 47
CL - Cile 46
SA - Arabia Saudita 44
CH - Svizzera 43
EG - Egitto 40
PT - Portogallo 38
VE - Venezuela 38
PE - Perù 37
AE - Emirati Arabi Uniti 36
MA - Marocco 36
IR - Iran 34
UZ - Uzbekistan 29
JO - Giordania 28
PA - Panama 28
TW - Taiwan 28
DZ - Algeria 25
IL - Israele 25
KE - Kenya 25
HU - Ungheria 24
RS - Serbia 23
DK - Danimarca 22
PY - Paraguay 21
NP - Nepal 19
HR - Croazia 18
CR - Costa Rica 16
JM - Giamaica 16
AZ - Azerbaigian 15
UY - Uruguay 15
CI - Costa d'Avorio 11
ET - Etiopia 11
GE - Georgia 10
GT - Guatemala 10
OM - Oman 10
PS - Palestinian Territory 10
QA - Qatar 10
AL - Albania 9
KZ - Kazakistan 9
LB - Libano 9
LK - Sri Lanka 9
NG - Nigeria 9
BO - Bolivia 8
CY - Cipro 8
EU - Europa 8
SK - Slovacchia (Repubblica Slovacca) 8
TT - Trinidad e Tobago 8
BY - Bielorussia 7
DO - Repubblica Dominicana 7
EE - Estonia 7
MD - Moldavia 7
NZ - Nuova Zelanda 7
SN - Senegal 7
LV - Lettonia 6
NI - Nicaragua 6
SY - Repubblica araba siriana 6
KG - Kirghizistan 5
MC - Monaco 5
MT - Malta 5
Totale 48.625
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Città #
Southend 2.668
Singapore 2.261
Santa Clara 2.078
Ashburn 1.850
Fairfield 1.272
Hefei 1.180
Chandler 1.176
Hong Kong 1.074
Woodbridge 897
San Jose 876
Jacksonville 775
Dearborn 636
Houston 553
Ann Arbor 541
Seattle 537
Wilmington 516
Beijing 515
Nyköping 494
Modena 487
London 467
Milan 462
Council Bluffs 435
Bologna 386
Cambridge 382
Los Angeles 348
Seoul 342
Ho Chi Minh City 341
New York 332
The Dalles 327
Hanoi 247
Helsinki 236
Des Moines 222
Fremont 208
Rome 200
Sofia 175
Princeton 170
Parma 160
Izmir 153
San Diego 149
Chicago 148
Dallas 148
Boardman 139
Lauterbourg 138
Eugene 137
Moscow 134
Redwood City 130
Buffalo 129
São Paulo 122
Orem 112
Ottawa 97
Jakarta 87
Munich 80
Brussels 77
Tokyo 73
Amsterdam 71
Chennai 69
Bremen 68
Kent 68
Warsaw 67
Toronto 65
Salt Lake City 64
Frankfurt am Main 62
Atlanta 61
Naples 61
Dublin 60
Turin 57
Da Nang 55
Guangzhou 55
Palermo 55
Shanghai 55
Columbus 54
Florence 51
Montreal 49
Mexico City 48
Haiphong 45
Bari 44
Reggio Emilia 44
Verona 44
Brooklyn 43
Johannesburg 43
Paris 42
Caldes de Montbui 40
Manchester 40
Padova 40
Sydney 39
Cattolica 37
Nuremberg 37
Denver 36
Norwalk 36
Phoenix 35
Falkenstein 34
Stockholm 33
Belo Horizonte 32
Ferrara 32
Istanbul 32
Mumbai 32
Bangkok 30
Bogotá 30
Falls Church 30
Mountain View 30
Totale 30.034
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Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 1.054
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 610
Sottoprodotti agroalimentari valorizzati con le mosche soldato 585
La Chimica degli Alimenti 527
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 515
Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification 501
Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica 476
Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm 446
Applicazione della gascromatografia con colonne capillari all’analisi chimica del vino e dei suoi derivati. 440
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection 420
Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples 411
Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products 411
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 410
Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) 400
Strategies for acrylamide mitigation in biscuits 399
Electronic eye for the prediction of parameters related to grape ripening 391
Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 387
HPLC determination of organic acids in Traditional Balsamic Vinegar of Reggio Emilia 382
Determination of Free Soluble Phenolic Compounds in Grains of Ancient Wheat Varieties (Triticum sp. pl.) by Liquid Chromatography−Tandem Mass Spectrometry 377
Study of aroma profile in Malvasia di Candia Aromatica 374
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 373
Modello simulazione di concentrazione dell’aceto balsamico tradizionale 360
Aroma compounds in wines from Malvasia aromatica di Candia 360
Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto' 360
Cimice asiatica su pero: monitoraggio e difesa 359
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 358
A study on acetification process to produce olive vinegar from oil mill wastewaters 340
Applications of capillary gas chromatography to the quality control of butter and related products 338
Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes 335
Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing 333
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 331
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 329
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 328
Phenolic compounds profile of ancient grains (Triticum spp.) 328
Domestic Use Simulation and Secondary Shelf Life Assessment of Industrial Pesto alla genovese 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 325
Yeast influence on volatile composition of wines 324
Extraction and quantification of main pigments in pesto sauces 322
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 321
Aglio al posto degli antibitici. Animali più pesanti e più sani. 320
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 319
Study of the repartition of phthalate esters during distillation of wine for spirit production 317
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 317
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 316
Pyroglutamic acid development during grape must cooking. 315
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography-Mass Spectrometry and Electronic Nose. 313
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 312
Alcohols in food and beverages 309
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 308
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques 306
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 305
Study of aroma and polymer interactions. 303
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 301
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 300
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 299
Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna 295
Apparato e metodo per determinare parametri fisici e chimici di un campione disomogeneo tramite acquisizione ed elaborazione di immagini a colori del campione 295
Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. 292
Analysis of some Italian lemon liquors (Limoncello) 291
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 290
Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography‐Mass Spectrometry and Electronic Nose 290
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 286
Pyrolysis and thermally assisted hydrolysis-methylation-gas chromatography/mass spectrometry of sound and degraded wine bottle cork 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. 281
The potential of pyrolysis-(methylation)/gas chromatography/mass spectrometry in the analysis of wine polyphenolics 278
Occurrence and evolution of amino acids during grape must cooking 275
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation 273
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 272
QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products 272
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] 272
Approccio multidisciplinare per contenere la cimice asiatica. 272
Un nuovo biostimolante dai sottoprodotti della filiera ittica 272
Ultra fast analysis of subcutaneous pork fat 270
Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee 270
A method of coffee quality analysis by extracting volatile compounds in coffee 270
A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET 269
By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. 269
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 267
Pilot scale dealcoholization of wine by extraction with solid carbon dioxide 264
Ageing of Aceto Balsamico Tradizionale: a mathematical model 264
Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico 264
Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. 264
Sensory evaluation and mixture design assessment of coffee-flavored liquor obtained from spent coffee grounds 264
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
Characterisation of white vinegars of different sources with artificial neural networks 260
Studio della composizione antocianica in vitigni reggiani a bacca rossa 259
Spirulina, A Sustainable Microorganism to Enrich Baked Goods with Precious Nutrients 257
Chemometric discrimination of Philippine Civet Coffee using Electronic Nose and Gas Chromatography Mass Spectrometry 257
Sensory characterisation of wine vinegars 256
LIQUID-LIQUID EXTRACTION OF SILYLATED POLYALCOHOLS FROM VINEGAR AND THEIR DETERMINATION BY CAPILLARY GC. 255
Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP 252
Studio dei profili delle sostanze aromatiche glicosilate di vitigni (Vitis vinifera L) autoctoni dell’Emilia Romagna 252
POLYALCOHOLS IN VINEGAR AS AN ORIGIN DISCRIMINATOR 248
Chemical composition of wood casks for wine ageing as determined by pyrolysis/GC/MS 247
Totale 33.129
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Categoria #
all - tutte 165.179
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 165.179
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20223.266 0 403 250 302 147 180 154 184 337 294 626 389
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
2025/202614.451 1.062 767 1.303 1.635 1.744 1.067 1.689 732 1.305 1.241 1.065 841
2026/2027790 683 107 0 0 0 0 0 0 0 0 0 0
Totale 49.139