IRIS
NERI, LILIA
 Distribuzione geografica
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Continente #
NA - Nord America 4.588
EU - Europa 1.804
AS - Asia 1.367
SA - Sud America 50
AF - Africa 13
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 3
Totale 7.831
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Nazione #
US - Stati Uniti d'America 4.542
VN - Vietnam 574
CN - Cina 511
IT - Italia 471
DE - Germania 297
UA - Ucraina 293
SE - Svezia 158
FI - Finlandia 145
SG - Singapore 122
IE - Irlanda 119
GB - Regno Unito 109
BE - Belgio 73
CA - Canada 42
JP - Giappone 27
FR - Francia 24
IN - India 23
TR - Turchia 23
AT - Austria 21
IR - Iran 19
RU - Federazione Russa 19
HK - Hong Kong 14
BR - Brasile 13
CL - Cile 13
KR - Corea 11
CO - Colombia 10
NL - Olanda 10
TW - Taiwan 10
AR - Argentina 8
DZ - Algeria 8
ES - Italia 8
ID - Indonesia 8
PL - Polonia 8
CH - Svizzera 7
DK - Danimarca 6
EU - Europa 6
CZ - Repubblica Ceca 5
GR - Grecia 5
PT - Portogallo 5
TH - Thailandia 5
PE - Perù 4
SK - Slovacchia (Repubblica Slovacca) 4
AU - Australia 3
AZ - Azerbaigian 3
BG - Bulgaria 3
KZ - Kazakistan 3
MX - Messico 3
MY - Malesia 3
PK - Pakistan 3
GH - Ghana 2
HU - Ungheria 2
IL - Israele 2
LT - Lituania 2
LV - Lettonia 2
NO - Norvegia 2
RO - Romania 2
RS - Serbia 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
EC - Ecuador 1
ET - Etiopia 1
GE - Georgia 1
HR - Croazia 1
KG - Kirghizistan 1
LU - Lussemburgo 1
MA - Marocco 1
MZ - Mozambico 1
PA - Panama 1
PH - Filippine 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 7.831
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Città #
Dong Ket 572
Fairfield 495
Chandler 458
Jacksonville 358
Woodbridge 344
Ann Arbor 335
Houston 297
Dearborn 230
Wilmington 224
Ashburn 219
Seattle 200
Cambridge 154
Dublin 119
Falkenstein 97
Nanjing 95
Helsinki 91
New York 83
Singapore 82
Teramo 78
Beijing 75
Boardman 72
Princeton 72
Lawrence 70
Brussels 60
Nanchang 50
Des Moines 31
Kunming 27
Ottawa 24
Falls Church 23
Redwood City 23
Jinan 22
San Diego 21
Shanghai 21
Guangzhou 20
San Martino In Pensilis 20
Milan 19
Los Angeles 18
Rome 18
Chieti 17
Roseto Degli Abruzzi 17
Tokyo 17
Vienna 17
Dormagen 14
Düsseldorf 14
Hangzhou 14
Shenyang 14
Hefei 13
Pescara 13
San Mateo 13
Tianjin 13
Norwalk 12
Pianella 12
Munich 11
Ghent 10
Hong Kong 10
L’Aquila 10
Santiago 10
Santiago de Cali 10
Ghaziabad 9
Taichung 9
Zhengzhou 9
Bellante 8
Hebei 8
Kocaeli 8
Ningbo 8
Antalya 7
Auburn Hills 7
Dallas 7
Folignano 7
Jiaxing 7
Winnipeg 7
Xian 7
Francavilla al Mare 6
Great Dunmow 6
Hanover 6
London 6
Providence 6
Udine 6
Washington 6
Zurich 6
Ancona 5
Berlin 5
Campinas 5
Campobasso 5
Copenhagen 5
Jinhua 5
Kilburn 5
Lanzhou 5
Perugia 5
San Jose 5
Taizhou 5
Toronto 5
Brno 4
Buenos Aires 4
Cervo 4
Changchun 4
Changsha 4
Chengdu 4
Deruta 4
Izmir 4
Totale 5.726
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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 238
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 198
Heat-induced chemical, physical and functional changes during grape must cooking 192
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 191
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 178
Use of vacuum impregnation for the production of high quality fresh-like apple products 174
Physical and structural properties of extra-virgin olive oil based mayonnaise. 173
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 165
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 164
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 162
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 159
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 154
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 153
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 148
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 148
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 145
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 142
null 137
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 136
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 132
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 123
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 120
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 119
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 116
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 116
Effect of trehalose and storage temperature on quality of frozen vegetables 115
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 109
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 107
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 103
Quality and stability of gelled candies added with natural pigmented extracts 101
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 100
Development of hops-based ingredients with enhanced techno-functionalities 99
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 98
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 98
Technological parameters and anti-oxidant activity in cocoa powder 98
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 97
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 96
Effect of trehalose on peroxidase and pectinesterase activity of blanched and frozen carrots 92
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 89
Effect of PEF technology on quality of saffron (Crocus sativus L.) 89
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 87
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 87
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 85
Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis. 79
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 79
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 79
Influence of water activity and mobility on peroxidase activity in maltodextrin solutions. 78
Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 77
La percezione della qualità dei consumatori di diverse aree geografiche per caldarroste da prodotti freschi e surgelati 76
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 76
Effect of trehalose on enzymatic activity and quality stability of frozen carrots. 75
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. 75
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 75
Release of aroma compounds in binary and ternary carbohydrate model systems. 74
I microrganismi che potenziano l'attività antiossidante della patata 70
Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions. 69
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 69
Effect of semolina particle size on the cooking kinetics and quality of spaghetti 67
Influence of Water Activity and Molecular Mobility on Peroxidase Activity in Solution 66
Effectiveness of CAP on Mycotoxins in Naturally Contaminated Cocoa Beans 65
Parametri tecnologici ed attività antiossidante di polveri di cacao 64
Microencapsulation of nettle and tomato exctracts by freeze-drying: technological functionality and stability in glassy state 62
Pea proteins isolation and characterization of their technological functionality 61
Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham 56
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 55
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 53
Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.) 49
Olive by-product antioxidants in alginate structures as functional ingredients 44
Quality and stability of frozen carrots fortified with green tea polyphenols 44
USE OF BLANCHING AND VACUUM IMPREGNATION WITH TREHALOSE AND GREEN TEA AS DRYING PRE-TREATMENTS OF ORGANIC SLICED CARROTS 42
Role of saccharides on thermal stability of phycocyanin in aqueous solutions 36
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins 36
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients 35
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity 35
Role of Sugars on Horseradish Peroxidase Inactivation by Cold Atmospheric Plasma Treatment 30
Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity 30
Modulation of pea proteins technological properties by HDP treatments 29
Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile 29
Effectiveness of CAP on Emergent Alternaria Toxins in Naturally Contaminated Dried Tomatoes 29
Role of sugars on the inactivation of polyphenol oxidase induced by cold atmospheric plasma 26
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 26
Modulation of the technological functionality of pea (Pisum sativum) proteins in o/w emulsions by high dynamic pressure pre-treatments 22
Role of Mono- and Disaccharides on the Inactivation of Peroxidase and Polyphenol Oxidase Induced by Cold Atmospheric Plasma 21
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties 18
null 15
Ball milling: a green technology for the enhancement of biomolecules functionalities and the development of innovative food ingredients 15
Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches 14
Role of sugars in the inactivation of horseradish peroxidase induced by cold atmospheric plasma 14
Emerging Alternaria toxins present in naturally contaminated dried tomatoes and their reduction using cold atmospheric plasma 13
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 12
Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts 9
Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves 8
Hop bioactive compounds encapsulation by spray-drying, exploring native and high-pressure homogenization treated pea proteins as wall material 7
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders 7
Technological approaches for the development hop-based ingredients with enhanced quality performances 5
Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material 5
Impact of surface dielectric barrier discharge cold atmospheric plasma on quality and stability of fresh-cut iceberg lettuce 5
Influence of Solvent Polarity on Crocin Content and Surface Properties of Saffron (Crocus sativus L.) Extracts 4
Exploring advanced technologies for the development of hop-based ingredients with high-techno-functional and stability performances 4
null 4
Totale 7.955
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Categoria #
all - tutte 35.793
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 35.793
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.050 0 0 0 0 111 223 236 184 84 104 36 72
2020/20211.488 40 100 71 27 91 91 70 76 128 51 135 608
2021/2022759 55 81 51 46 70 59 27 81 43 30 190 26
2022/20231.281 150 79 12 150 124 237 7 132 207 77 85 21
2023/2024621 36 79 52 58 34 104 71 66 13 22 27 59
2024/2025592 73 81 177 170 91 0 0 0 0 0 0 0
Totale 7.958