IRIS
CINCOTTA, Fabrizio
 Distribuzione geografica
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Continente #
NA - Nord America 4.262
EU - Europa 3.746
AS - Asia 2.039
SA - Sud America 700
Continente sconosciuto - Info sul continente non disponibili 312
AF - Africa 72
OC - Oceania 9
Totale 11.140
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Nazione #
US - Stati Uniti d'America 4.093
RU - Federazione Russa 1.676
SG - Singapore 826
IT - Italia 669
BR - Brasile 569
CN - Cina 505
IE - Irlanda 367
SE - Svezia 314
HK - Hong Kong 200
PL - Polonia 198
VN - Vietnam 172
DE - Germania 107
FR - Francia 106
GB - Regno Unito 97
IN - India 96
CA - Canada 88
AR - Argentina 55
BD - Bangladesh 54
FI - Finlandia 37
UA - Ucraina 33
MX - Messico 26
EC - Ecuador 23
BE - Belgio 22
ES - Italia 22
ZA - Sudafrica 21
ID - Indonesia 20
JP - Giappone 19
NL - Olanda 19
TN - Tunisia 18
TR - Turchia 18
CO - Colombia 16
AT - Austria 15
PK - Pakistan 15
UZ - Uzbekistan 15
IQ - Iraq 14
CR - Costa Rica 13
KR - Corea 12
VE - Venezuela 11
JM - Giamaica 9
PE - Perù 9
LV - Lettonia 8
CL - Cile 7
CZ - Repubblica Ceca 7
GR - Grecia 7
MA - Marocco 7
PH - Filippine 7
SA - Arabia Saudita 7
AE - Emirati Arabi Uniti 6
AU - Australia 6
AZ - Azerbaigian 6
DZ - Algeria 6
HN - Honduras 6
IL - Israele 6
TH - Thailandia 6
TT - Trinidad e Tobago 6
BY - Bielorussia 5
CH - Svizzera 5
IR - Iran 5
KZ - Kazakistan 5
PY - Paraguay 5
TW - Taiwan 5
BO - Bolivia 4
EE - Estonia 4
KE - Kenya 4
PT - Portogallo 4
RO - Romania 4
AL - Albania 3
BN - Brunei Darussalam 3
CI - Costa d'Avorio 3
DK - Danimarca 3
DO - Repubblica Dominicana 3
EG - Egitto 3
GT - Guatemala 3
HR - Croazia 3
KH - Cambogia 3
LT - Lituania 3
RS - Serbia 3
SV - El Salvador 3
BB - Barbados 2
MY - Malesia 2
NI - Nicaragua 2
NP - Nepal 2
NZ - Nuova Zelanda 2
OM - Oman 2
PR - Porto Rico 2
PS - Palestinian Territory 2
SC - Seychelles 2
TG - Togo 2
AO - Angola 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BH - Bahrain 1
BM - Bermuda 1
BS - Bahamas 1
BZ - Belize 1
CG - Congo 1
CW - ???statistics.table.value.countryCode.CW??? 1
ET - Etiopia 1
GP - Guadalupe 1
JO - Giordania 1
Totale 10.815
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Città #
Ashburn 635
Moscow 501
Singapore 486
Dublin 365
Chandler 333
Dallas 271
San Jose 266
Nyköping 224
Beijing 195
Hong Kong 195
Warsaw 189
Council Bluffs 161
Messina 114
Los Angeles 105
The Dalles 96
Jacksonville 79
Dong Ket 76
Ann Arbor 73
Princeton 63
Santa Clara 52
São Paulo 51
Lauterbourg 49
Milan 44
Des Moines 42
Columbus 41
New York 39
Buffalo 35
Hyderabad 35
Houston 34
Phoenix 34
Medford 33
Rome 33
Atlanta 31
Ottawa 31
Boardman 30
Munich 29
Ho Chi Minh City 28
Redondo Beach 25
Catania 23
San Francisco 22
Brussels 20
Cambridge 20
Frankfurt am Main 20
Guangzhou 20
Seattle 20
Hanoi 19
North Bergen 19
Orem 19
Rio de Janeiro 19
Naples 18
Palermo 18
Woodbridge 18
Wilmington 17
Chennai 16
Dearborn 16
Denver 16
Tianjin 16
Belo Horizonte 15
Brooklyn 15
Pizzo 15
Johannesburg 14
Brasília 13
Manchester 13
Tashkent 13
Mumbai 12
Turin 12
Boston 11
Montreal 11
Napoli 11
Shanghai 11
Baghdad 10
London 10
Nanjing 10
Poplar 10
Porto Alegre 10
San José 10
Shenzhen 10
Stockholm 10
Vienna 10
Chicago 9
Jakarta 9
Mexico City 9
Quito 9
Tokyo 9
Auburn Hills 8
Hangzhou 8
Lappeenranta 8
Memphis 8
Riga 8
Amsterdam 7
Campinas 7
Guayaquil 7
Helsinki 7
Lawrenceville 7
Paris 7
Parma 7
Randolph Township 7
Sorocaba 7
Toronto 7
Vancouver 7
Totale 5.897
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Nome #
CARATTERIZZAZIONE ED AUTENTICITÀ DI VINI MARSALA D.O.C. 349
Effect of different drying methods and conditions on volatile profile and sensory properties of avocado (Persea americana Mill.) seed flour as a food flavouring agent 338
Chemical migration in mineral water packaged in pet bottles and sensory changes during the shelf-life. 312
Influenza della defogliazione di Vitis vinifera L. cv. Nero d’Avola sulla composizione chimica e sulla componente volatile del vino. 255
1. Migration of processing additives and their degradation products into mineral water packaged in polyethylene terephthalate bottles 240
A new approach for the shelf-life definition of minimally processed carrots 229
Analytical and sensory characterization of ‘Pesca di Leonforte’ (Prunus persica Batsch) 218
Determination of sesquiterpenes in wines by HS-SPME coupled with GC-MS 206
Monitoraggio della shelf-life e qualità sensoriale di panini per hamburger tramite metodica rapida ATR-FT-IR ed analisi Survival 200
Leaf Removal and Wine Composition of Vitis vinifera L. cv. Nero d’Avola. The volatile aroma constituents. 187
Bioactive volatiles in Sicilian (South Italy) saffron: safranal and its related compounds 186
Determination of Furan and Furan derivatives in Baby Food 185
Variety and shelf-life of coffee packaged in capsules 185
Chemical Characterization of Sicilian Saffron 183
The aroma of Sicilian red garlic of Nubia as affected by drying methods 180
AROMA QUALITY OF FORTIFIED WINES FROM DIFFERENT MOSCATO CV. CULTIVATED IN SICILY. 180
Bioactivity and physico-chemistry of garlic essential oil nanoemulsion in tomato 176
Quality change of minimally processed carrots during the shelf-life by aroma compounds, carotenoids and sensory analysis 176
Quality assessment of Mediterranean shrimps during frozen storage. 176
Aroma compounds in mini-watermelon fruits from different grafting combinations 174
Caratterizzazione sensoriale e chimica di zafferano prodotto in Sicilia 172
Fast Cryogenic Comprehensive Two-dimensional Gas Chromatography-mass Spectrometry: Concept, Method Optimization and Applications in the Lipid Field 169
Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis 169
Characterization and ageing monitoring of Marsala dessert wines by a rapid FTIR-ATR method coupled with multivariate analysis 167
Influence of drying technologies on the aroma of Sicilian red garlic 165
Caratterizzazione sensoriale e chimica di zafferano prodotto in Sicilia. 154
Sensory analysis and head-space aroma volatiles for the characterization of capers from different geographic origin. 152
Emerging organic contaminants in fruits of Cucumis melo spp. grafted on different rootstocks. Preliminary data 151
Characterization of biochemical traits, volatile compounds, and sensorial attributes of pistachio (Pistacia vera L.) nuts and oil as affected by regulated deficit irrigation and roasting 150
Plant volatile emissions for sustainable pest control 145
Microplastics in fresh and processed mussels sampled from fish shops and large retail chains in Italy 145
Feeding cows with olive cake enriched in polyphenols improves the sustainability and enhances the nutritional and organoleptic features of fresh caciocavallo cheese 143
Avocado leaf‐waste management: drying technology and quality of leaf herbal teas of different varieties cultivated in the Mediterranean area 143
HS-SPME-GC-MS method for shelf-life monitoring of lactose free dairy products 143
Characterization of volatile components and in vitro inhibitory effect on gut microbial TMA production of the leaf hydroalcoholic extract of Brassica incana Ten. (Brassicaceae) growing wild in Sicily (Italy) 140
Technological, nutritional, and sensory characteristics of gnocchi enriched with hemp seed flour 136
Caratterizzazione sensoriale e chimica di zafferano prodotto in Sicilia. 135
Volatile profile and sensory descriptors of Melaleuca quinquenervia (Cav.) S.T. Blake essential oil from Madagascar as a promising food flavouring 134
Sensory vs instrumental analysis for the shelf-life definition of minimally processed vegetables 134
Monitoring of volatile organic pollutants in marine species of Mediterranean Sea 134
Phytochemical Profile and Antioxidant Activity of the Aerial Part Extracts from Matthiola incana subsp. rupestris and subsp. pulchella (Brassicaceae) Endemic to Sicily 133
The quality of mini-watermelon fruits in relation to different grafting combinations. 133
Odor Emissions from Raw Meat of Freshly Slaughtered Cattle during Inspection 133
Phytochemical characterization and biological activities of a hydroalcoholic extract obtained from the aerial parts of Matthiola incana (L.) R.Br. subsp. incana (Brassicaceae) growing wild in Sicily (Italy) 130
Hazel leaves as novel herbal tea ingredient: evaluation of functional properties, sensory characteristics, and consumers’ acceptability 129
Effects of cluster thinning on wine quality of Syrah cultivar (Vitis vinifera L.) 129
Non-intentionally added substances in PET bottled mineral water during the shelf-life 129
Stability of powdered infant formula during secondary shelf-life and domestic practices 124
null 119
HS-SPME-GC-MS method for the determination of emerging volatile contaminants in fruits 119
Essential Oil Emulsion from Caper (Capparis spinosa L.) Leaves: Exploration of Its Antibacterial and Antioxidant Properties for Possible Application as a Natural Food Preservative 118
Influence of leaf removal on grape, wine and aroma compounds of Vitis vinifera L. cv. Merlot under Mediterranean climate 116
Characterization of aroma, sensory properties, and consumer acceptability of honey from Capparis spinosa L. 116
Phytochemical constituents, antioxidant activity, and toxicity assessment of the aerial part extracts from the infraspecific taxa of matthiola fruticulosa (Brassicaceae) endemic to sicily 112
Sustainable herbal teas from fig (Ficus carica L.) waste leaves: volatile fingerprinting, sensory descriptors, and consumer acceptability 110
Volatile emerging contaminants in melon fruits, analysed by HS-SPME-GC-MS 110
Fat type and baking conditions for cookies recipe: a sensomic approach 109
FTIR spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns 108
Innovative process for dried caper (Capparis spinosa L.) powder production 108
Differentiation of dessert Marsala wines in relation to the production technology by Fourier transform infrared spectroscopy (FT-IR) combined with multivariate analysis 107
Sicurezza alimentare di prodotti per la prima infanzia: furano e composti furanici in omogeneizzati commerciali 107
Enhancing aroma and stability in Sicilian Maiorca wheat beer: impact of Torulaspora delbrueckii via inoculation methods 106
Olfactory response of the zoophytophagous mirid Nesidiocoris tenuis to tomato and alternative host plants 106
Microplastics in vacuum packages of frozen and glazed icefish (Neosalanx spp.): A freshwater fish intended for human consumption 104
Varietal aromas of fortified wines from different moscato var. (vitis vinifera l.) under the same pedoclimatic conditions 98
Migration of processing additives and their degradation products into mineral water packaged in polyethylene terephthalate (PET) bottles 97
Sugars replacement as a strategy to control the formation of α-dicarbonyl and furanic compounds during cookie processing 97
L’analisi sensoriale come metodica analitica nel settore delle produzioni agroalimentari tipiche 92
Valutazione della presenza di contaminanti ambientali in frutti di Cucumis melo L. 87
Sensory features and consumer acceptability of the invasive Blue crab Callinectes sapidus Rathbun, 1896 in the Mediterranean area 68
Phytochemical characterization and antioxidant activity of the aerial part extracts from two species of Matthiola wild in Sicily: Matthiola sinuata and M. tricuspidata (Brassicaceae) 66
Preliminary Assessment of Occurrence, Potential Origin, and Human Health Risk of Volatile Organic Compounds in Uncontrolled Springs, North Morocco 59
Biostimulants mitigate drought-induced yield losses in tomato and modulate fruit quality traits 54
Sensory and technological improvement of hemp seed flour. Strategies for food applications. 45
Preharvest applications of monopotassium phosphate to improve fruit quality and volatilome composition in cold-stored cherry tomato 41
Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final product quality 35
Effects of preharvest monopotassium phosphate applications on tomato fruit quality during cold storage 28
Aroma identity of red wines from old-vine genotypes cultivated on mount Etna 26
Black chickpea landraces as a sustainable protein source: physicochemical, nutritional, and technological properties 26
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Influence of drying methods on volatile aroma compounds and sensory properties of olive leaf herbal tea 21
Effect of selected starter cultures on microbial dynamics, lipid profile, volatile aroma compounds and sensory properties in buffalo meat salami 20
Totale 11.140
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Categoria #
all - tutte 35.305
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 35.305
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022366 0 0 0 0 24 8 36 10 12 23 104 149
2022/20231.151 92 86 61 95 77 110 23 78 460 14 44 11
2023/2024357 26 47 21 29 33 39 15 18 21 47 11 50
2024/20251.649 30 29 38 105 87 53 87 313 419 124 124 240
2025/20264.621 239 267 299 335 363 816 569 559 642 281 100 151
2026/20271.657 364 454 368 421 50 0 0 0 0 0 0 0
Totale 11.140