IRIS
NERI, LILIA
 Distribuzione geografica
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Continente #
NA - Nord America 4.760
EU - Europa 2.135
AS - Asia 1.816
SA - Sud America 66
AF - Africa 16
Continente sconosciuto - Info sul continente non disponibili 6
OC - Oceania 3
Totale 8.802
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Nazione #
US - Stati Uniti d'America 4.712
CN - Cina 605
VN - Vietnam 574
IT - Italia 521
SG - Singapore 447
DE - Germania 318
UA - Ucraina 293
RU - Federazione Russa 245
SE - Svezia 159
FI - Finlandia 147
IE - Irlanda 119
GB - Regno Unito 110
BE - Belgio 75
CA - Canada 44
JP - Giappone 33
AT - Austria 29
HK - Hong Kong 29
BR - Brasile 25
TR - Turchia 25
FR - Francia 24
IN - India 23
IR - Iran 21
NL - Olanda 19
CL - Cile 16
ES - Italia 11
KR - Corea 11
CO - Colombia 10
TW - Taiwan 10
AR - Argentina 8
DZ - Algeria 8
ID - Indonesia 8
PL - Polonia 8
CH - Svizzera 7
TH - Thailandia 7
DK - Danimarca 6
EU - Europa 6
CZ - Repubblica Ceca 5
GR - Grecia 5
PT - Portogallo 5
MK - Macedonia 4
PE - Perù 4
SK - Slovacchia (Repubblica Slovacca) 4
AU - Australia 3
AZ - Azerbaigian 3
BG - Bulgaria 3
IL - Israele 3
KZ - Kazakistan 3
LT - Lituania 3
MX - Messico 3
MY - Malesia 3
PK - Pakistan 3
BY - Bielorussia 2
EC - Ecuador 2
GH - Ghana 2
HU - Ungheria 2
KG - Kirghizistan 2
LV - Lettonia 2
NO - Norvegia 2
RO - Romania 2
RS - Serbia 2
SC - Seychelles 2
UZ - Uzbekistan 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
EE - Estonia 1
ET - Etiopia 1
GE - Georgia 1
HR - Croazia 1
LU - Lussemburgo 1
MA - Marocco 1
MZ - Mozambico 1
PA - Panama 1
PH - Filippine 1
VE - Venezuela 1
ZA - Sudafrica 1
Totale 8.802
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Città #
Dong Ket 572
Fairfield 495
Chandler 458
Jacksonville 358
Woodbridge 344
Ann Arbor 335
Houston 297
Dearborn 230
Ashburn 224
Wilmington 224
Seattle 200
Cambridge 154
The Dalles 123
Dublin 119
Singapore 118
Falkenstein 97
Nanjing 95
Helsinki 93
Shanghai 93
New York 83
Moscow 79
Beijing 78
Teramo 78
Boardman 72
Princeton 72
Lawrence 70
Brussels 60
Nanchang 50
Rome 43
Los Angeles 32
Des Moines 31
Kunming 27
Ottawa 25
Hong Kong 24
Falls Church 23
Redwood City 23
Tokyo 23
Jinan 22
San Diego 21
Guangzhou 20
San Martino In Pensilis 20
Vienna 20
Milan 19
Chieti 17
Roseto Degli Abruzzi 17
Dormagen 14
Düsseldorf 14
Hangzhou 14
Shenyang 14
Hefei 13
Pescara 13
San Mateo 13
Santiago 13
Tianjin 13
Norwalk 12
Pianella 12
Munich 11
Ghent 10
L’Aquila 10
Santiago de Cali 10
Ghaziabad 9
São Paulo 9
Taichung 9
Zhengzhou 9
Bellante 8
Hebei 8
Kocaeli 8
Ningbo 8
Antalya 7
Auburn Hills 7
Dallas 7
Folignano 7
Jiaxing 7
London 7
Rottofreno 7
Winnipeg 7
Xian 7
Ancona 6
Casarile 6
Francavilla al Mare 6
Great Dunmow 6
Hanover 6
Nuremberg 6
Providence 6
Toronto 6
Udine 6
Washington 6
Zurich 6
Berlin 5
Campinas 5
Campobasso 5
Copenhagen 5
Frankfurt am Main 5
Jinhua 5
Kilburn 5
Lanzhou 5
Perugia 5
San Jose 5
Taizhou 5
Brno 4
Totale 6.120
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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 249
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 210
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 202
Heat-induced chemical, physical and functional changes during grape must cooking 200
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 188
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 182
Physical and structural properties of extra-virgin olive oil based mayonnaise. 177
Use of vacuum impregnation for the production of high quality fresh-like apple products 177
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 176
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 172
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 171
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 165
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 162
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 160
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 152
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 151
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 150
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 144
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 138
null 137
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 133
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 132
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 129
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 126
Development of hops-based ingredients with enhanced techno-functionalities 123
Effect of trehalose and storage temperature on quality of frozen vegetables 122
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 121
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 120
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 115
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 113
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 111
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 108
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 106
Technological parameters and anti-oxidant activity in cocoa powder 106
Quality and stability of gelled candies added with natural pigmented extracts 106
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 104
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 103
Effect of PEF technology on quality of saffron (Crocus sativus L.) 100
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 99
Effectiveness of CAP on Mycotoxins in Naturally Contaminated Cocoa Beans 98
Effect of trehalose on peroxidase and pectinesterase activity of blanched and frozen carrots 95
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 94
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 94
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 91
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 91
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 90
Pea proteins isolation and characterization of their technological functionality 88
Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis. 84
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. 83
Influence of water activity and mobility on peroxidase activity in maltodextrin solutions. 83
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 83
La percezione della qualità dei consumatori di diverse aree geografiche per caldarroste da prodotti freschi e surgelati 82
Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 81
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 81
Release of aroma compounds in binary and ternary carbohydrate model systems. 79
Effect of trehalose on enzymatic activity and quality stability of frozen carrots. 78
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 77
I microrganismi che potenziano l'attività antiossidante della patata 76
Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions. 74
Effect of semolina particle size on the cooking kinetics and quality of spaghetti 73
Influence of Water Activity and Molecular Mobility on Peroxidase Activity in Solution 70
Parametri tecnologici ed attività antiossidante di polveri di cacao 69
Microencapsulation of nettle and tomato exctracts by freeze-drying: technological functionality and stability in glassy state 68
Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.) 64
Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham 60
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 60
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 59
Quality and stability of frozen carrots fortified with green tea polyphenols 55
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients 53
Olive by-product antioxidants in alginate structures as functional ingredients 49
USE OF BLANCHING AND VACUUM IMPREGNATION WITH TREHALOSE AND GREEN TEA AS DRYING PRE-TREATMENTS OF ORGANIC SLICED CARROTS 49
Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile 46
Role of Sugars on Horseradish Peroxidase Inactivation by Cold Atmospheric Plasma Treatment 44
Modulation of pea proteins technological properties by HDP treatments 43
Effectiveness of CAP on Emergent Alternaria Toxins in Naturally Contaminated Dried Tomatoes 42
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity 42
Role of saccharides on thermal stability of phycocyanin in aqueous solutions 41
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins 40
Role of sugars on the inactivation of polyphenol oxidase induced by cold atmospheric plasma 37
Role of Mono- and Disaccharides on the Inactivation of Peroxidase and Polyphenol Oxidase Induced by Cold Atmospheric Plasma 34
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties 34
Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity 34
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 34
Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches 32
Ball milling: a green technology for the enhancement of biomolecules functionalities and the development of innovative food ingredients 31
Modulation of the technological functionality of pea (Pisum sativum) proteins in o/w emulsions by high dynamic pressure pre-treatments 30
Emerging Alternaria toxins present in naturally contaminated dried tomatoes and their reduction using cold atmospheric plasma 29
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 29
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders 25
Role of sugars in the inactivation of horseradish peroxidase induced by cold atmospheric plasma 24
Hop bioactive compounds encapsulation by spray-drying, exploring native and high-pressure homogenization treated pea proteins as wall material 22
Impact of surface dielectric barrier discharge cold atmospheric plasma on quality and stability of fresh-cut iceberg lettuce 21
Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material 20
Exploring advanced technologies for the development of hop-based ingredients with high-techno-functional and stability performances 17
Technological approaches for the development hop-based ingredients with enhanced quality performances 17
Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts 17
Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves 16
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 15
null 15
Influence of Solvent Polarity on Crocin Content and Surface Properties of Saffron (Crocus sativus L.) Extracts 13
Totale 8.915
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Categoria #
all - tutte 42.838
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 42.838
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020212 0 0 0 0 0 0 0 0 0 104 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
2024/20251.565 73 81 177 170 159 275 97 168 186 179 0 0
Totale 8.931