MASINO, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 13.135
EU - Europa 10.844
AS - Asia 7.853
SA - Sud America 1.141
AF - Africa 251
OC - Oceania 68
Continente sconosciuto - Info sul continente non disponibili 9
Totale 33.301
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Nazione #
US - Stati Uniti d'America 12.686
IT - Italia 4.872
SG - Singapore 2.523
GB - Regno Unito 2.064
CN - Cina 1.911
DE - Germania 865
BR - Brasile 833
HK - Hong Kong 805
VN - Vietnam 805
SE - Svezia 699
FR - Francia 544
BD - Bangladesh 354
FI - Finlandia 316
RU - Federazione Russa 285
KR - Corea 258
CA - Canada 253
UA - Ucraina 239
IN - India 226
TR - Turchia 219
NL - Olanda 149
ID - Indonesia 128
MX - Messico 121
BG - Bulgaria 120
PL - Polonia 103
ES - Italia 99
AR - Argentina 97
JP - Giappone 89
PH - Filippine 69
AU - Australia 62
IQ - Iraq 62
ZA - Sudafrica 62
CO - Colombia 59
PK - Pakistan 58
BE - Belgio 54
IE - Irlanda 52
AT - Austria 51
GR - Grecia 44
RO - Romania 44
EC - Ecuador 39
LT - Lituania 39
SA - Arabia Saudita 39
CL - Cile 38
MY - Malesia 38
TN - Tunisia 37
CZ - Repubblica Ceca 35
TH - Thailandia 34
MA - Marocco 30
CH - Svizzera 28
IR - Iran 28
DZ - Algeria 26
AE - Emirati Arabi Uniti 24
EG - Egitto 24
KE - Kenya 24
PT - Portogallo 24
IL - Israele 22
JO - Giordania 22
UZ - Uzbekistan 22
VE - Venezuela 19
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
CR - Costa Rica 14
UY - Uruguay 14
HR - Croazia 13
NP - Nepal 13
JM - Giamaica 10
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 33.244
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Città #
Singapore 1.570
Santa Clara 1.466
Southend 1.351
Ashburn 1.295
Chandler 864
Hong Kong 780
Fairfield 720
San Jose 643
Hefei 592
Woodbridge 494
Beijing 408
Jacksonville 401
Milan 370
Nyköping 370
Houston 356
Dearborn 351
Modena 346
Bologna 338
Wilmington 322
London 306
Ann Arbor 282
Ho Chi Minh City 279
New York 273
Seattle 266
Los Angeles 258
Council Bluffs 245
Seoul 228
Cambridge 223
Helsinki 206
The Dalles 205
Hanoi 186
Munich 164
Rome 164
Parma 145
Fremont 122
Dallas 114
Princeton 113
Boardman 111
Sofia 104
Chicago 103
Redwood City 99
Buffalo 91
Ottawa 89
São Paulo 88
Des Moines 87
Lauterbourg 85
San Diego 81
Eugene 79
Moscow 79
Izmir 71
Orem 71
Jakarta 69
Warsaw 67
Bremen 60
Chennai 58
Tokyo 52
Toronto 52
Turin 52
Amsterdam 51
Atlanta 51
Brussels 44
Naples 43
Dublin 42
Palermo 42
Paris 41
Salt Lake City 41
Cattolica 40
Columbus 40
Montreal 40
Shanghai 40
Sydney 39
Da Nang 38
Florence 38
Frankfurt am Main 38
Guangzhou 38
Reggio Emilia 38
Verona 38
Brooklyn 37
Haiphong 35
Mexico City 35
Stockholm 34
Denver 32
Genoa 32
Johannesburg 31
Kent 31
Norwalk 31
Turku 31
Perugia 29
Phoenix 29
Basingstoke 28
Manchester 28
Nanjing 28
Nuremberg 28
Belo Horizonte 26
Rio de Janeiro 25
Boston 24
Poplar 24
Torino 24
Bari 23
Hillsboro 23
Totale 19.914
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Nome #
CIMICE ASIATICA, IN VIGNETO. vero o falso problema? 1.045
Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) 610
Sottoprodotti agroalimentari valorizzati con le mosche soldato 583
Glutamic Acid in Food and its Thermal Degradation in Acidic Medium 513
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 476
Isolation of carotenoid-producing yeasts from an alpine glacier 439
Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection 420
Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products 410
A chemometric study of pesto sauce appearance and of its relation to pigment concentration 406
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
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets 379
Study of aroma profile in Malvasia di Candia Aromatica 374
Prediction of parameters related to grape ripening by multivariate calibration of voltammetric signals acquired by an electronic tongue 372
Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines 372
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
A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar 358
Cimice asiatica su pero: monitoraggio e difesa 358
A study on acetification process to produce olive vinegar from oil mill wastewaters 339
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 331
Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes 328
Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market 326
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
Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. 325
Extraction and quantification of main pigments in pesto sauces 322
Aglio al posto degli antibitici. Animali più pesanti e più sani. 320
Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae 320
First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. 319
Pyroglutamic acid development during grape must cooking. 315
Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains 314
Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio 312
Study of the repartition of phthalate esters during distillation of wine for spirit production 311
Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques 305
Apparato e metodo per depurare un prodotto gassoso derivante dalla gassificazione di biomassa, brevetto n. 102017000082284 305
Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh 303
Study of aroma and polymer interactions. 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
Heat-induced chemical modification of grape must as related to its concentration during the production of traditional balsamic vinegar: A preliminary approach 300
Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study 300
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 295
Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation 293
Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] 289
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 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
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products 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 275
Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale 272
Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] 272
Un nuovo biostimolante dai sottoprodotti della filiera ittica 272
Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee 270
QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products 269
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
Approccio multidisciplinare per contenere la cimice asiatica. 268
Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region 267
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
Studio della composizione antocianica in vitigni reggiani a bacca rossa 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 252
Studio dei profili delle sostanze aromatiche glicosilate di vitigni (Vitis vinifera L) autoctoni dell’Emilia Romagna 252
I vitigni tradizionali della viticoltura emiliana e l'evoluzione dei Lambruschi 250
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 244
Andamento dei composti di natura furanica in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia 239
Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces 237
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 236
Determination of phthalate esters in distillates by ultrasound-vortex-assisted dispersive liquid-liquid micro-extraction (USVADLLME) coupled with gas chromatography/mass spectrometry 231
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 219
Grape stalk: a first attempt to disentangle its fibres via electrostatic separation 207
Effect of foliar fertlizers from fish by-product on growth and development of Lettuce (L. sativa)in green-house conditions 207
Studio delle sostanze polifenoliche per la valorizzazione di vitigni autoctoni (Vitis vinifera L) dell’Emilia Romagna 204
Studio sensoriale sulle acque: approccio sperimentale 203
Changes in quality parameters, Proline, BetalainsandColor during different thermal processes of Cactus pear (Opuntia ficusindica) juices. 200
UV-B light (radiation) affects the metabolism of pigments and fatty acids in green algae Edaphochlorella mirabilis and Klebsormidium flaccidum in vitro 197
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
Caratterizzazione sensoriale di Pescabivona e correlazione con i parametri compositivi 196
Physiological responses of spinach leaves to low oxygen conditions: a very preliminary study 195
Biodiesel properties of Neochloris oleoabundans grown in sludge waste 195
Grape-wine chain biowaste tested as filler for biodegradable composites 190
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 177
Protein films from black soldier fly (Hermetia illucens, Diptera: Stratiomyidae) prepupae: effect of protein solubility and mild cross‐linking 177
Occhio e lingua elettronici ci dicono se l’uva è matura 176
Effects of Fish protein hydrolysate on lettuce growth/development under controlled conditions. 174
Modificazioni degli zuccheri nel corso della produzione di Aceto Balsamico Tradizionale di Reggio Emilia 174
Totale 30.142
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Categoria #
all - tutte 109.859
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 109.859
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/202610.568 717 417 880 1.253 1.479 660 1.258 529 964 973 705 733
2026/2027444 444 0 0 0 0 0 0 0 0 0 0 0
Totale 33.677