IRIS
NERI, LILIA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 4.442
EU - Europa 1.546
AS - Asia 1.122
SA - Sud America 39
AF - Africa 9
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 3
Totale 7.167
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 4.413
VN - Vietnam 572
CN - Cina 420
IT - Italia 420
UA - Ucraina 292
DE - Germania 181
SE - Svezia 157
FI - Finlandia 127
IE - Irlanda 119
GB - Regno Unito 100
BE - Belgio 64
CA - Canada 27
TR - Turchia 23
JP - Giappone 20
FR - Francia 19
IN - India 19
IR - Iran 15
HK - Hong Kong 14
RU - Federazione Russa 13
CL - Cile 12
BR - Brasile 11
KR - Corea 11
AT - Austria 10
TW - Taiwan 10
DZ - Algeria 8
AR - Argentina 7
ID - Indonesia 7
PL - Polonia 7
CO - Colombia 6
EU - Europa 6
NL - Olanda 6
CH - Svizzera 5
ES - Italia 5
GR - Grecia 5
AU - Australia 3
BG - Bulgaria 3
DK - Danimarca 3
HU - Ungheria 2
LT - Lituania 2
MX - Messico 2
MY - Malesia 2
PE - Perù 2
RO - Romania 2
SG - Singapore 2
TH - Thailandia 2
ET - Etiopia 1
GE - Georgia 1
HR - Croazia 1
IL - Israele 1
KZ - Kazakistan 1
PK - Pakistan 1
PT - Portogallo 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 7.167
Salva come PNG Salva come JPEG
Città #
Dong Ket 572
Fairfield 495
Chandler 458
Jacksonville 358
Woodbridge 344
Ann Arbor 335
Houston 297
Dearborn 230
Wilmington 224
Ashburn 212
Seattle 200
Cambridge 154
Dublin 119
Nanjing 95
New York 83
Helsinki 77
Teramo 76
Princeton 72
Lawrence 70
Beijing 67
Brussels 52
Nanchang 50
Boardman 38
Des Moines 31
Kunming 27
Falls Church 23
Redwood City 23
Jinan 22
San Diego 21
Ottawa 20
San Martino In Pensilis 20
Roseto Degli Abruzzi 17
Rome 16
Chieti 14
Dormagen 14
Düsseldorf 14
Hangzhou 14
Shenyang 14
San Mateo 13
Tianjin 13
Tokyo 13
Hefei 12
Norwalk 12
Pianella 12
Guangzhou 11
Pescara 11
Shanghai 11
Hong Kong 10
Santiago 10
Ghent 9
Taichung 9
Zhengzhou 9
Bellante 8
Hebei 8
Kocaeli 8
L’Aquila 8
Ningbo 8
Antalya 7
Auburn Hills 7
Folignano 7
Xian 7
Hanover 6
Los Angeles 6
Providence 6
Santiago de Cali 6
Udine 6
Vienna 6
Washington 6
Ancona 5
Berlin 5
Campinas 5
Campobasso 5
Ghaziabad 5
Kilburn 5
Lanzhou 5
London 5
Milan 5
Perugia 5
Cervo 4
Changchun 4
Changsha 4
Falkenstein 4
Izmir 4
Jakarta 4
Jinhua 4
Leawood 4
Mountain View 4
Nieuw-Vennep 4
Orange 4
Ravenna 4
San Salvo 4
Taizhou 4
Tappahannock 4
Vicosa 4
Vinovo 4
Winnipeg 4
Zurich 4
Bologna 3
Buenos Aires 3
Copenhagen 3
Totale 5.368
Salva come PNG Salva come JPEG
Nome #
Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits 229
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 190
Heat-induced chemical, physical and functional changes during grape must cooking 186
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 183
Use of vacuum impregnation for the production of high quality fresh-like apple products 171
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 170
Physical and structural properties of extra-virgin olive oil based mayonnaise. 168
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 160
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 158
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 156
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 156
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 150
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 150
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 144
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 143
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 140
null 137
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 135
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 130
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 128
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 113
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 112
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 112
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 112
Effect of trehalose and storage temperature on quality of frozen vegetables 110
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 106
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 103
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 99
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 95
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 95
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 92
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 91
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 90
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 90
Technological parameters and anti-oxidant activity in cocoa powder 90
Quality and stability of gelled candies added with natural pigmented extracts 89
Effect of trehalose on peroxidase and pectinesterase activity of blanched and frozen carrots 88
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 83
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 83
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 83
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 82
Effect of PEF technology on quality of saffron (Crocus sativus L.) 80
Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis. 76
Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 75
Influence of water activity and mobility on peroxidase activity in maltodextrin solutions. 75
Development of hops-based ingredients with enhanced techno-functionalities 74
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 73
Effect of trehalose on enzymatic activity and quality stability of frozen carrots. 72
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. 72
La percezione della qualità dei consumatori di diverse aree geografiche per caldarroste da prodotti freschi e surgelati 72
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 72
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 71
Release of aroma compounds in binary and ternary carbohydrate model systems. 68
I microrganismi che potenziano l'attività antiossidante della patata 67
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 67
Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions. 65
Effect of semolina particle size on the cooking kinetics and quality of spaghetti 64
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 64
Influence of Water Activity and Molecular Mobility on Peroxidase Activity in Solution 62
Parametri tecnologici ed attività antiossidante di polveri di cacao 61
Microencapsulation of nettle and tomato exctracts by freeze-drying: technological functionality and stability in glassy state 57
Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham 53
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 51
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 48
Effectiveness of CAP on Mycotoxins in Naturally Contaminated Cocoa Beans 41
Olive by-product antioxidants in alginate structures as functional ingredients 41
Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.) 41
Quality and stability of frozen carrots fortified with green tea polyphenols 39
USE OF BLANCHING AND VACUUM IMPREGNATION WITH TREHALOSE AND GREEN TEA AS DRYING PRE-TREATMENTS OF ORGANIC SLICED CARROTS 39
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins 33
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity 32
Role of saccharides on thermal stability of phycocyanin in aqueous solutions 29
Pea proteins isolation and characterization of their technological functionality 28
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients 25
Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity 23
Role of Sugars on Horseradish Peroxidase Inactivation by Cold Atmospheric Plasma Treatment 22
Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile 21
Role of sugars on the inactivation of polyphenol oxidase induced by cold atmospheric plasma 18
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 18
Modulation of the technological functionality of pea (Pisum sativum) proteins in o/w emulsions by high dynamic pressure pre-treatments 15
null 15
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties 12
Modulation of pea proteins technological properties by HDP treatments 11
Effectiveness of CAP on Emergent Alternaria Toxins in Naturally Contaminated Dried Tomatoes 8
Role of sugars in the inactivation of horseradish peroxidase induced by cold atmospheric plasma 7
Ball milling: a green technology for the enhancement of biomolecules functionalities and the development of innovative food ingredients 7
Role of Mono- and Disaccharides on the Inactivation of Peroxidase and Polyphenol Oxidase Induced by Cold Atmospheric Plasma 5
null 4
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 4
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders 3
Totale 7.282
Salva come PNG Salva come JPEG
Categoria #
all - tutte 28.052
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 28.052
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019206 0 0 0 0 0 0 0 0 0 0 92 114
2019/20201.761 32 78 146 455 111 223 236 184 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
2023/2024537 36 79 52 58 34 104 71 66 13 22 2 0
Totale 7.282