IRIS
NERI, LILIA
 Distribuzione geografica
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Continente #
NA - Nord America 6.044
AS - Asia 3.913
EU - Europa 2.813
SA - Sud America 638
Continente sconosciuto - Info sul continente non disponibili 154
AF - Africa 84
OC - Oceania 13
Totale 13.659
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Nazione #
US - Stati Uniti d'America 5.893
SG - Singapore 1.173
CN - Cina 1.084
VN - Vietnam 794
IT - Italia 687
BR - Brasile 448
DE - Germania 429
HK - Hong Kong 351
UA - Ucraina 302
RU - Federazione Russa 258
SE - Svezia 230
FI - Finlandia 204
GB - Regno Unito 152
IE - Irlanda 127
IN - India 93
BE - Belgio 82
FR - Francia 82
CA - Canada 78
AR - Argentina 62
JP - Giappone 58
NL - Olanda 48
TR - Turchia 48
MX - Messico 46
ES - Italia 45
AT - Austria 43
BD - Bangladesh 43
PL - Polonia 33
CO - Colombia 32
ID - Indonesia 31
EC - Ecuador 29
CL - Cile 28
IR - Iran 26
IQ - Iraq 23
PK - Pakistan 22
ZA - Sudafrica 18
MY - Malesia 17
KR - Corea 13
PH - Filippine 13
UZ - Uzbekistan 13
SA - Arabia Saudita 12
TW - Taiwan 12
DZ - Algeria 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
AE - Emirati Arabi Uniti 8
AU - Australia 8
BG - Bulgaria 8
KZ - Kazakistan 8
RS - Serbia 8
AZ - Azerbaigian 7
CH - Svizzera 7
CZ - Repubblica Ceca 7
SY - Repubblica araba siriana 7
EG - Egitto 6
EU - Europa 6
GR - Grecia 6
IL - Israele 6
JO - Giordania 6
LT - Lituania 6
LV - Lettonia 6
NP - Nepal 6
PT - Portogallo 6
SK - Slovacchia (Repubblica Slovacca) 6
JM - Giamaica 5
OM - Oman 5
BH - Bahrain 4
BO - Bolivia 4
CR - Costa Rica 4
KG - Kirghizistan 4
LB - Libano 4
MK - Macedonia 4
NZ - Nuova Zelanda 4
BY - Bielorussia 3
DO - Repubblica Dominicana 3
EE - Estonia 3
ET - Etiopia 3
KH - Cambogia 3
NO - Norvegia 3
PA - Panama 3
RO - Romania 3
SC - Seychelles 3
SV - El Salvador 3
AM - Armenia 2
CG - Congo 2
CY - Cipro 2
GH - Ghana 2
HU - Ungheria 2
MU - Mauritius 2
NG - Nigeria 2
NI - Nicaragua 2
PR - Porto Rico 2
PS - Palestinian Territory 2
SR - Suriname 2
TJ - Tagikistan 2
Totale 13.490
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Città #
Dong Ket 572
Singapore 499
Fairfield 496
Chandler 458
Ashburn 389
Jacksonville 361
Hong Kong 346
Woodbridge 344
Ann Arbor 335
Houston 297
San Jose 273
Beijing 230
Dearborn 230
Wilmington 226
Seattle 200
Council Bluffs 182
Cambridge 154
Helsinki 147
Dublin 127
The Dalles 125
Teramo 104
New York 102
Shanghai 100
Falkenstein 97
Nanjing 96
Ho Chi Minh City 90
Boardman 85
Moscow 82
Munich 73
Princeton 72
Lawrence 70
Omaha 66
Brussels 60
Chicago 58
Los Angeles 57
Rome 57
Santa Clara 52
Nanchang 50
Hanoi 49
São Paulo 40
Tokyo 39
Des Moines 36
Frankfurt am Main 35
Vienna 32
Milan 30
Kunming 29
Guangzhou 27
Ottawa 27
Tianjin 27
San Diego 26
Falls Church 23
Redwood City 23
Jinan 22
Mexico City 22
Warsaw 21
Amsterdam 20
San Martino In Pensilis 20
Chieti 19
Düsseldorf 19
Hangzhou 19
Rio de Janeiro 18
Shenyang 18
Roseto Degli Abruzzi 17
Santiago 17
Phoenix 16
Hefei 15
Hillsboro 15
London 15
Dormagen 14
Pescara 14
Valencia 14
Pianella 13
Quito 13
San Mateo 13
Tashkent 13
L’Aquila 12
Norwalk 12
Curitiba 11
Santiago de Cali 11
Assago 10
Ghaziabad 10
Ghent 10
Montreal 10
Perugia 10
Taichung 10
Toronto 10
Zhengzhou 10
Baghdad 9
Dallas 9
Guayaquil 9
Nuremberg 9
Orem 9
Porto Alegre 9
Stockholm 9
Bellante 8
Belo Horizonte 8
Buenos Aires 8
Campinas 8
Chennai 8
Copenhagen 8
Totale 8.429
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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 284
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 268
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 260
Heat-induced chemical, physical and functional changes during grape must cooking 246
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 240
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 228
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 222
Effectiveness of CAP on Mycotoxins in Naturally Contaminated Cocoa Beans 212
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 209
Physical and structural properties of extra-virgin olive oil based mayonnaise. 209
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 207
Development of hops-based ingredients with enhanced techno-functionalities 204
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 204
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 200
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 200
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 199
Use of vacuum impregnation for the production of high quality fresh-like apple products 198
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 196
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 196
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 192
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 192
Pea proteins isolation and characterization of their technological functionality 188
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 185
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 184
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 182
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 175
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 172
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 169
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 162
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 162
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 160
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 158
Effect of trehalose and storage temperature on quality of frozen vegetables 149
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 149
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 144
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 142
Effect of PEF technology on quality of saffron (Crocus sativus L.) 141
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 140
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 138
Release of aroma compounds in binary and ternary carbohydrate model systems. 137
null 137
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 136
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 135
Technological parameters and anti-oxidant activity in cocoa powder 134
Quality and stability of gelled candies added with natural pigmented extracts 131
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 131
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 129
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 126
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. 124
Modulation of pea proteins technological properties by HDP treatments 122
Effect of trehalose on peroxidase and pectinesterase activity of blanched and frozen carrots 119
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 118
Effectiveness of CAP on Emergent Alternaria Toxins in Naturally Contaminated Dried Tomatoes 117
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 114
Influence of water activity and mobility on peroxidase activity in maltodextrin solutions. 113
Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.) 113
Effect of trehalose on enzymatic activity and quality stability of frozen carrots. 111
Role of Mono- and Disaccharides on the Inactivation of Peroxidase and Polyphenol Oxidase Induced by Cold Atmospheric Plasma 108
La percezione della qualità dei consumatori di diverse aree geografiche per caldarroste da prodotti freschi e surgelati 107
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 105
Role of Sugars on Horseradish Peroxidase Inactivation by Cold Atmospheric Plasma Treatment 102
Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 102
Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis. 102
Microencapsulation of nettle and tomato exctracts by freeze-drying: technological functionality and stability in glassy state 102
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients 101
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 100
Role of sugars on the inactivation of polyphenol oxidase induced by cold atmospheric plasma 99
Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions. 97
Olive by-product antioxidants in alginate structures as functional ingredients 97
I microrganismi che potenziano l'attività antiossidante della patata 96
Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile 95
USE OF BLANCHING AND VACUUM IMPREGNATION WITH TREHALOSE AND GREEN TEA AS DRYING PRE-TREATMENTS OF ORGANIC SLICED CARROTS 94
Emerging Alternaria toxins present in naturally contaminated dried tomatoes and their reduction using cold atmospheric plasma 93
Effect of semolina particle size on the cooking kinetics and quality of spaghetti 93
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins 90
Exploring advanced technologies for the development of hop-based ingredients with high-techno-functional and stability performances 87
Parametri tecnologici ed attività antiossidante di polveri di cacao 87
Influence of Water Activity and Molecular Mobility on Peroxidase Activity in Solution 85
Role of saccharides on thermal stability of phycocyanin in aqueous solutions 85
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 84
Impact of surface dielectric barrier discharge cold atmospheric plasma on quality and stability of fresh-cut iceberg lettuce 80
Quality and stability of frozen carrots fortified with green tea polyphenols 80
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 79
Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham 79
Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity 79
Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches 75
Hop bioactive compounds encapsulation by spray-drying, exploring native and high-pressure homogenization treated pea proteins as wall material 73
Ball milling: a green technology for the enhancement of biomolecules functionalities and the development of innovative food ingredients 73
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity 72
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties 71
Cold atmospheric plasma inactivation of polyphenol oxidase: Focus on the protective and boosting effect of mono‐ and disaccharides 68
Influence of Solvent Polarity on Crocin Content and Surface Properties of Saffron (Crocus sativus L.) Extracts 67
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 67
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders 67
Technological approaches for the development hop-based ingredients with enhanced quality performances 64
Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves 61
BALL MILLING AS A GREEN MECHANO-CHEMICAL TECHNOLOGY FOR TUNING TECHNOLOGICAL FUNCTIONALITY OF STARCHES OF DIFFERENT BOTANICAL ORIGIN 59
Role of sugars in the inactivation of horseradish peroxidase induced by cold atmospheric plasma 58
Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material 55
Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts 54
Totale 13.305
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Categoria #
all - tutte 65.192
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 65.192
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022704 0 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
2025/20263.737 332 147 313 478 271 102 374 303 446 637 218 116
2026/2027425 362 63 0 0 0 0 0 0 0 0 0 0
Totale 13.659