IRIS
NERI, LILIA
 Distribuzione geografica
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Continente #
NA - Nord America 5.501
AS - Asia 3.699
EU - Europa 2.689
SA - Sud America 634
AF - Africa 83
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 6
Totale 12.625
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Nazione #
US - Stati Uniti d'America 5.369
SG - Singapore 1.098
CN - Cina 986
VN - Vietnam 788
IT - Italia 640
BR - Brasile 447
DE - Germania 427
HK - Hong Kong 348
UA - Ucraina 301
RU - Federazione Russa 258
FI - Finlandia 204
SE - Svezia 170
GB - Regno Unito 152
IE - Irlanda 127
IN - India 90
BE - Belgio 82
FR - Francia 81
CA - Canada 70
AR - Argentina 62
JP - Giappone 52
TR - Turchia 46
ES - Italia 45
AT - Austria 43
MX - Messico 42
NL - Olanda 42
BD - Bangladesh 36
PL - Polonia 33
CO - Colombia 32
ID - Indonesia 30
CL - Cile 27
EC - Ecuador 27
IR - Iran 26
IQ - Iraq 23
PK - Pakistan 22
ZA - Sudafrica 18
MY - Malesia 13
PH - Filippine 13
UZ - Uzbekistan 13
SA - Arabia Saudita 12
DZ - Algeria 11
KR - Corea 11
TW - Taiwan 11
VE - Venezuela 11
KE - Kenya 10
PE - Perù 10
PY - Paraguay 10
DK - Danimarca 9
MA - Marocco 9
TH - Thailandia 9
TN - Tunisia 9
AU - Australia 8
BG - Bulgaria 8
KZ - Kazakistan 8
AE - Emirati Arabi Uniti 7
AZ - Azerbaigian 7
CZ - Repubblica Ceca 7
SY - Repubblica araba siriana 7
CH - Svizzera 6
EG - Egitto 6
EU - Europa 6
GR - Grecia 6
JO - Giordania 6
LT - Lituania 6
PT - Portogallo 6
SK - Slovacchia (Repubblica Slovacca) 6
IL - Israele 5
LV - Lettonia 5
NP - Nepal 5
OM - Oman 5
BH - Bahrain 4
BO - Bolivia 4
JM - Giamaica 4
KG - Kirghizistan 4
LB - Libano 4
MK - Macedonia 4
NZ - Nuova Zelanda 4
RS - Serbia 4
BY - Bielorussia 3
DO - Repubblica Dominicana 3
EE - Estonia 3
ET - Etiopia 3
PA - Panama 3
RO - Romania 3
SC - Seychelles 3
AM - Armenia 2
CY - Cipro 2
GH - Ghana 2
HU - Ungheria 2
MU - Mauritius 2
NG - Nigeria 2
NI - Nicaragua 2
NO - Norvegia 2
PR - Porto Rico 2
PS - Palestinian Territory 2
SR - Suriname 2
SV - El Salvador 2
TJ - Tagikistan 2
TT - Trinidad e Tobago 2
UY - Uruguay 2
AL - Albania 1
Totale 12.609
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Città #
Dong Ket 572
Fairfield 495
Singapore 490
Chandler 458
Ashburn 363
Jacksonville 359
Woodbridge 344
Hong Kong 343
Ann Arbor 335
Houston 297
Dearborn 230
Wilmington 226
Beijing 223
Seattle 200
Cambridge 154
San Jose 153
Helsinki 147
Dublin 127
The Dalles 125
New York 99
Shanghai 99
Falkenstein 97
Nanjing 96
Teramo 95
Ho Chi Minh City 89
Moscow 82
Boardman 73
Munich 73
Princeton 72
Lawrence 70
Brussels 60
Chicago 57
Los Angeles 53
Rome 53
Nanchang 50
Hanoi 47
São Paulo 40
Des Moines 36
Frankfurt am Main 35
Tokyo 34
Vienna 32
Santa Clara 31
Milan 30
Kunming 29
Ottawa 27
Tianjin 27
Guangzhou 26
San Diego 24
Falls Church 23
Redwood City 23
Jinan 22
Warsaw 21
Council Bluffs 20
San Martino In Pensilis 20
Düsseldorf 19
Mexico City 19
Hangzhou 18
Rio de Janeiro 18
Shenyang 18
Chieti 17
Roseto Degli Abruzzi 17
Santiago 17
Amsterdam 16
Hefei 15
Hillsboro 15
London 15
Dormagen 14
Pescara 14
Valencia 14
Pianella 13
Quito 13
San Mateo 13
Tashkent 13
Norwalk 12
Curitiba 11
L’Aquila 11
Santiago de Cali 11
Assago 10
Ghaziabad 10
Ghent 10
Baghdad 9
Guayaquil 9
Nuremberg 9
Porto Alegre 9
Stockholm 9
Taichung 9
Toronto 9
Zhengzhou 9
Bellante 8
Belo Horizonte 8
Buenos Aires 8
Campinas 8
Chennai 8
Copenhagen 8
Dallas 8
Hebei 8
Kocaeli 8
Montreal 8
Mumbai 8
Nairobi 8
Totale 7.947
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Nome #
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 278
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 251
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 248
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 236
Heat-induced chemical, physical and functional changes during grape must cooking 228
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 215
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 214
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 207
Physical and structural properties of extra-virgin olive oil based mayonnaise. 204
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 202
Effectiveness of CAP on Mycotoxins in Naturally Contaminated Cocoa Beans 199
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 196
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 195
Use of vacuum impregnation for the production of high quality fresh-like apple products 195
Development of hops-based ingredients with enhanced techno-functionalities 194
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 194
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 191
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 190
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 185
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 177
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 172
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 172
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 171
Pea proteins isolation and characterization of their technological functionality 168
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 167
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 163
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 163
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 156
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 155
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 154
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 149
Effect of trehalose and storage temperature on quality of frozen vegetables 148
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 148
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 145
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 138
null 137
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 135
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 134
Effect of PEF technology on quality of saffron (Crocus sativus L.) 134
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 131
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 130
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 130
Technological parameters and anti-oxidant activity in cocoa powder 129
Quality and stability of gelled candies added with natural pigmented extracts 127
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 126
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 125
Combined Use of Blanching and Vacuum Impregnation with Trehalose and Green Tea Extract as Pre-treatment to Improve the Quality and Stability of Frozen Carrots 118
Effect of trehalose on peroxidase and pectinesterase activity of blanched and frozen carrots 117
Release of aroma compounds in binary and ternary carbohydrate model systems. 117
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study between academic and industrial research 114
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 113
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. 108
La percezione della qualità dei consumatori di diverse aree geografiche per caldarroste da prodotti freschi e surgelati 107
Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.) 107
Influence of water activity and mobility on peroxidase activity in maltodextrin solutions. 106
Effect of trehalose on enzymatic activity and quality stability of frozen carrots. 104
Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 100
Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis. 98
Microencapsulation of nettle and tomato exctracts by freeze-drying: technological functionality and stability in glassy state 98
Modulation of pea proteins technological properties by HDP treatments 97
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 97
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients 95
Effectiveness of CAP on Emergent Alternaria Toxins in Naturally Contaminated Dried Tomatoes 95
Role of Mono- and Disaccharides on the Inactivation of Peroxidase and Polyphenol Oxidase Induced by Cold Atmospheric Plasma 94
I microrganismi che potenziano l'attività antiossidante della patata 94
Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions. 94
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 94
Role of sugars on the inactivation of polyphenol oxidase induced by cold atmospheric plasma 93
Olive by-product antioxidants in alginate structures as functional ingredients 93
Effect of semolina particle size on the cooking kinetics and quality of spaghetti 91
Role of Sugars on Horseradish Peroxidase Inactivation by Cold Atmospheric Plasma Treatment 89
Emerging Alternaria toxins present in naturally contaminated dried tomatoes and their reduction using cold atmospheric plasma 87
Parametri tecnologici ed attività antiossidante di polveri di cacao 87
Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile 84
Influence of Water Activity and Molecular Mobility on Peroxidase Activity in Solution 83
Role of saccharides on thermal stability of phycocyanin in aqueous solutions 83
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 83
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins 82
Quality and stability of frozen carrots fortified with green tea polyphenols 79
Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham 78
USE OF BLANCHING AND VACUUM IMPREGNATION WITH TREHALOSE AND GREEN TEA AS DRYING PRE-TREATMENTS OF ORGANIC SLICED CARROTS 78
Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity 76
Efficiency of cold atmospheric plasma under ozone (O3) and nitrogen oxide (NOx) regimes on the degradation of aflatoxins and ochratoxin A in solid state and in spiked pistachio kernels 71
Exploring advanced technologies for the development of hop-based ingredients with high-techno-functional and stability performances 70
Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches 70
Ball milling: a green technology for the enhancement of biomolecules functionalities and the development of innovative food ingredients 70
Hop bioactive compounds encapsulation by spray-drying, exploring native and high-pressure homogenization treated pea proteins as wall material 67
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity 66
Impact of surface dielectric barrier discharge cold atmospheric plasma on quality and stability of fresh-cut iceberg lettuce 64
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties 62
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders 61
Influence of Solvent Polarity on Crocin Content and Surface Properties of Saffron (Crocus sativus L.) Extracts 60
Cold atmospheric plasma inactivation of polyphenol oxidase: Focus on the protective and boosting effect of mono‐ and disaccharides 60
Technological approaches for the development hop-based ingredients with enhanced quality performances 58
Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves 56
Role of sugars in the inactivation of horseradish peroxidase induced by cold atmospheric plasma 55
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 54
Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material 50
Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts 45
BALL MILLING AS A GREEN MECHANO-CHEMICAL TECHNOLOGY FOR TUNING TECHNOLOGICAL FUNCTIONALITY OF STARCHES OF DIFFERENT BOTANICAL ORIGIN 45
Totale 12.523
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Categoria #
all - tutte 59.048
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 59.048
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021794 0 0 0 0 0 0 0 0 0 51 135 608
2021/2022759 55 81 51 46 70 59 27 81 43 30 190 26
2022/20231.274 150 79 12 150 124 236 7 131 207 73 84 21
2023/2024612 35 75 52 58 33 104 71 65 13 21 27 58
2024/20252.147 72 80 174 169 158 272 96 165 186 182 131 462
2025/20263.274 332 147 313 478 271 102 374 303 446 508 0 0
Totale 12.771