IRIS
NERI, LILIA
 Distribuzione geografica
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Continente #
NA - Nord America 6.884
AS - Asia 3.943
EU - Europa 3.007
SA - Sud America 660
Continente sconosciuto - Info sul continente non disponibili 158
AF - Africa 85
OC - Oceania 13
Totale 14.750
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Nazione #
US - Stati Uniti d'America 6.667
SG - Singapore 1.176
CN - Cina 1.088
IT - Italia 815
VN - Vietnam 795
BR - Brasile 459
DE - Germania 431
HK - Hong Kong 353
UA - Ucraina 302
RU - Federazione Russa 260
SE - Svezia 250
FI - Finlandia 204
GB - Regno Unito 176
IE - Irlanda 127
CA - Canada 112
IN - India 97
FR - Francia 88
BE - Belgio 82
AR - Argentina 65
JP - Giappone 59
MX - Messico 52
TR - Turchia 51
NL - Olanda 48
ES - Italia 47
BD - Bangladesh 44
AT - Austria 43
CO - Colombia 36
ID - Indonesia 36
PL - Polonia 33
EC - Ecuador 31
CL - Cile 28
IR - Iran 26
IQ - Iraq 24
PK - Pakistan 22
ZA - Sudafrica 19
KR - Corea 17
MY - Malesia 17
PH - Filippine 13
UZ - Uzbekistan 13
VE - Venezuela 13
CR - Costa Rica 12
SA - Arabia Saudita 12
TW - Taiwan 12
DK - Danimarca 11
DZ - Algeria 11
KE - Kenya 10
PE - Perù 10
PY - Paraguay 10
MA - Marocco 9
TH - Thailandia 9
TN - Tunisia 9
AE - Emirati Arabi Uniti 8
AU - Australia 8
BG - Bulgaria 8
JM - Giamaica 8
KZ - Kazakistan 8
RS - Serbia 8
AZ - Azerbaigian 7
CH - Svizzera 7
CZ - Repubblica Ceca 7
SK - Slovacchia (Repubblica Slovacca) 7
SY - Repubblica araba siriana 7
EG - Egitto 6
EU - Europa 6
GR - Grecia 6
HN - Honduras 6
IL - Israele 6
JO - Giordania 6
LT - Lituania 6
LV - Lettonia 6
NP - Nepal 6
PT - Portogallo 6
BH - Bahrain 5
EE - Estonia 5
HU - Ungheria 5
OM - Oman 5
SV - El Salvador 5
BO - Bolivia 4
GT - Guatemala 4
KG - Kirghizistan 4
LB - Libano 4
MK - Macedonia 4
NZ - Nuova Zelanda 4
BY - Bielorussia 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
KH - Cambogia 3
NO - Norvegia 3
PA - Panama 3
RO - Romania 3
SC - Seychelles 3
TT - Trinidad e Tobago 3
AL - Albania 2
AM - Armenia 2
CG - Congo 2
CY - Cipro 2
GH - Ghana 2
HR - Croazia 2
MQ - Martinica 2
MU - Mauritius 2
Totale 14.569
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Città #
Dong Ket 572
Ashburn 535
Singapore 501
Fairfield 496
Chandler 458
Jacksonville 364
Hong Kong 347
Woodbridge 344
Ann Arbor 335
San Jose 330
Houston 299
Council Bluffs 289
Beijing 232
Dearborn 230
Wilmington 228
Seattle 200
Cambridge 154
Helsinki 147
Dublin 127
The Dalles 125
New York 104
Teramo 104
Shanghai 100
Falkenstein 97
Nanjing 96
Ho Chi Minh City 90
Boardman 88
Rome 84
Moscow 82
Munich 73
Princeton 72
Lawrence 70
Santa Clara 69
Los Angeles 68
Omaha 67
Chicago 63
Brussels 60
Hanoi 50
Nanchang 50
São Paulo 45
Tokyo 40
Milan 39
Phoenix 39
Des Moines 36
Frankfurt am Main 35
Vienna 32
Kunming 29
Hobart 28
Ottawa 28
Guangzhou 27
San Diego 27
Tianjin 27
Falls Church 23
Mexico City 23
Redwood City 23
Jinan 22
Warsaw 21
Amsterdam 20
San Martino In Pensilis 20
Chieti 19
Dallas 19
Düsseldorf 19
Hangzhou 19
Pescara 19
Rio de Janeiro 18
Shenyang 18
Roseto Degli Abruzzi 17
Santiago 17
Toronto 17
Hefei 15
Hillsboro 15
London 15
Sacramento 15
Valencia 15
Dormagen 14
Florence 14
Montreal 14
North Bergen 14
Hagerstown 13
Pianella 13
Quito 13
Roseville 13
San Mateo 13
Tashkent 13
Curitiba 12
L’Aquila 12
Norwalk 12
Santiago de Cali 11
Assago 10
Ghaziabad 10
Ghent 10
Guayaquil 10
Istanbul 10
Perugia 10
San José 10
Taichung 10
Zhengzhou 10
Baghdad 9
Brooklyn 9
Nuremberg 9
Totale 8.939
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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 289
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 273
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 271
Heat-induced chemical, physical and functional changes during grape must cooking 252
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 246
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 233
Effectiveness of CAP on Mycotoxins in Naturally Contaminated Cocoa Beans 226
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 226
Development of hops-based ingredients with enhanced techno-functionalities 216
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 216
Physical and structural properties of extra-virgin olive oil based mayonnaise. 216
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 213
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 212
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 212
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 210
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 209
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 209
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 205
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 203
Use of vacuum impregnation for the production of high quality fresh-like apple products 202
Pea proteins isolation and characterization of their technological functionality 201
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 199
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 195
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 193
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 190
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 183
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 181
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 177
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 172
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 170
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 168
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 165
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 155
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 155
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 155
Effect of trehalose and storage temperature on quality of frozen vegetables 154
Release of aroma compounds in binary and ternary carbohydrate model systems. 154
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 153
Effect of PEF technology on quality of saffron (Crocus sativus L.) 146
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 145
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 144
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 142
Technological parameters and anti-oxidant activity in cocoa powder 140
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 140
Quality and stability of gelled candies added with natural pigmented extracts 137
null 137
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 137
Modulation of pea proteins technological properties by HDP treatments 135
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 133
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. 130
Effect of trehalose on peroxidase and pectinesterase activity of blanched and frozen carrots 127
Effectiveness of CAP on Emergent Alternaria Toxins in Naturally Contaminated Dried Tomatoes 124
Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.) 124
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 123
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 120
Effect of trehalose on enzymatic activity and quality stability of frozen carrots. 118
Role of Mono- and Disaccharides on the Inactivation of Peroxidase and Polyphenol Oxidase Induced by Cold Atmospheric Plasma 117
Influence of water activity and mobility on peroxidase activity in maltodextrin solutions. 117
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 114
La percezione della qualità dei consumatori di diverse aree geografiche per caldarroste da prodotti freschi e surgelati 113
Role of sugars on the inactivation of polyphenol oxidase induced by cold atmospheric plasma 111
Microencapsulation of nettle and tomato exctracts by freeze-drying: technological functionality and stability in glassy state 111
Role of Sugars on Horseradish Peroxidase Inactivation by Cold Atmospheric Plasma Treatment 110
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients 110
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 108
Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 107
Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis. 106
Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile 105
I microrganismi che potenziano l'attività antiossidante della patata 104
Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions. 104
Effect of semolina particle size on the cooking kinetics and quality of spaghetti 103
Emerging Alternaria toxins present in naturally contaminated dried tomatoes and their reduction using cold atmospheric plasma 102
Olive by-product antioxidants in alginate structures as functional ingredients 101
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins 101
Exploring advanced technologies for the development of hop-based ingredients with high-techno-functional and stability performances 100
USE OF BLANCHING AND VACUUM IMPREGNATION WITH TREHALOSE AND GREEN TEA AS DRYING PRE-TREATMENTS OF ORGANIC SLICED CARROTS 100
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 94
Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity 94
Parametri tecnologici ed attività antiossidante di polveri di cacao 93
Role of saccharides on thermal stability of phycocyanin in aqueous solutions 91
Cold atmospheric plasma inactivation of polyphenol oxidase: Focus on the protective and boosting effect of mono‐ and disaccharides 90
Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches 90
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 90
Hop bioactive compounds encapsulation by spray-drying, exploring native and high-pressure homogenization treated pea proteins as wall material 88
Impact of surface dielectric barrier discharge cold atmospheric plasma on quality and stability of fresh-cut iceberg lettuce 88
Influence of Water Activity and Molecular Mobility on Peroxidase Activity in Solution 87
Quality and stability of frozen carrots fortified with green tea polyphenols 86
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 85
Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham 84
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity 83
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties 81
Ball milling: a green technology for the enhancement of biomolecules functionalities and the development of innovative food ingredients 79
Influence of Solvent Polarity on Crocin Content and Surface Properties of Saffron (Crocus sativus L.) Extracts 77
Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts 77
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders 74
Role of sugars in the inactivation of horseradish peroxidase induced by cold atmospheric plasma 73
Technological approaches for the development hop-based ingredients with enhanced quality performances 71
BALL MILLING AS A GREEN MECHANO-CHEMICAL TECHNOLOGY FOR TUNING TECHNOLOGICAL FUNCTIONALITY OF STARCHES OF DIFFERENT BOTANICAL ORIGIN 71
Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves 67
Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material 65
Totale 14.183
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Categoria #
all - tutte 69.612
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 69.612
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022572 0 0 0 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
2026/20271.516 362 111 434 609 0 0 0 0 0 0 0 0
Totale 14.750