IRIS
NERI, LILIA
 Distribuzione geografica
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Continente #
NA - Nord America 5.041
AS - Asia 2.960
EU - Europa 2.401
SA - Sud America 470
AF - Africa 42
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 6
Totale 10.930
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Nazione #
US - Stati Uniti d'America 4.951
CN - Cina 842
SG - Singapore 795
VN - Vietnam 759
IT - Italia 577
DE - Germania 398
BR - Brasile 354
UA - Ucraina 299
HK - Hong Kong 290
RU - Federazione Russa 248
FI - Finlandia 175
SE - Svezia 164
GB - Regno Unito 129
IE - Irlanda 120
BE - Belgio 78
CA - Canada 60
FR - Francia 42
IN - India 42
JP - Giappone 40
AR - Argentina 39
AT - Austria 37
TR - Turchia 29
ID - Indonesia 25
IR - Iran 24
NL - Olanda 24
ES - Italia 23
MX - Messico 20
CL - Cile 19
CO - Colombia 18
EC - Ecuador 17
PL - Polonia 17
BD - Bangladesh 13
ZA - Sudafrica 12
KR - Corea 11
TW - Taiwan 11
MY - Malesia 10
PK - Pakistan 10
DK - Danimarca 9
DZ - Algeria 8
PY - Paraguay 8
TH - Thailandia 8
AU - Australia 6
CH - Svizzera 6
CZ - Repubblica Ceca 6
EU - Europa 6
KE - Kenya 6
KZ - Kazakistan 6
LT - Lituania 6
UZ - Uzbekistan 6
AZ - Azerbaigian 5
BG - Bulgaria 5
GR - Grecia 5
IL - Israele 5
PE - Perù 5
PT - Portogallo 5
MA - Marocco 4
MK - Macedonia 4
SK - Slovacchia (Repubblica Slovacca) 4
SY - Repubblica araba siriana 4
VE - Venezuela 4
AE - Emirati Arabi Uniti 3
BO - Bolivia 3
BY - Bielorussia 3
EE - Estonia 3
IQ - Iraq 3
LV - Lettonia 3
NZ - Nuova Zelanda 3
SA - Arabia Saudita 3
AM - Armenia 2
BH - Bahrain 2
ET - Etiopia 2
GH - Ghana 2
HU - Ungheria 2
JM - Giamaica 2
KG - Kirghizistan 2
NO - Norvegia 2
NP - Nepal 2
OM - Oman 2
PA - Panama 2
RO - Romania 2
RS - Serbia 2
SC - Seychelles 2
TN - Tunisia 2
UY - Uruguay 2
AL - Albania 1
BS - Bahamas 1
CM - Camerun 1
DO - Repubblica Dominicana 1
EG - Egitto 1
GE - Georgia 1
HR - Croazia 1
JO - Giordania 1
LB - Libano 1
LU - Lussemburgo 1
MZ - Mozambico 1
NI - Nicaragua 1
PH - Filippine 1
PR - Porto Rico 1
SR - Suriname 1
SV - El Salvador 1
Totale 10.925
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Città #
Dong Ket 572
Fairfield 495
Chandler 458
Jacksonville 358
Woodbridge 344
Ann Arbor 335
Houston 297
Hong Kong 285
Ashburn 257
Singapore 245
Dearborn 230
Wilmington 224
Seattle 200
Beijing 193
Cambridge 154
The Dalles 124
Dublin 120
Helsinki 118
Falkenstein 97
New York 97
Nanjing 95
Shanghai 95
Teramo 81
Moscow 80
Ho Chi Minh City 76
Boardman 73
Munich 72
Princeton 72
Lawrence 70
Brussels 60
Nanchang 50
Rome 49
Los Angeles 47
Hanoi 41
Des Moines 31
Kunming 29
São Paulo 29
Vienna 27
Tianjin 26
Ottawa 25
Tokyo 25
Falls Church 23
Redwood City 23
Guangzhou 22
Jinan 22
Milan 21
San Diego 21
San Martino In Pensilis 20
Düsseldorf 19
Shenyang 18
Chieti 17
Roseto Degli Abruzzi 17
Council Bluffs 15
Dormagen 14
Frankfurt am Main 14
Hangzhou 14
Hefei 14
Pescara 14
Chicago 13
London 13
Pianella 13
Rio de Janeiro 13
San Mateo 13
Santa Clara 13
Santiago 13
Norwalk 12
Santiago de Cali 11
Assago 10
Ghaziabad 10
Ghent 10
L’Aquila 10
Mexico City 10
Curitiba 9
Nuremberg 9
Taichung 9
Warsaw 9
Zhengzhou 9
Bellante 8
Copenhagen 8
Dallas 8
Hebei 8
Kocaeli 8
Ningbo 8
Porto Alegre 8
Toronto 8
Antalya 7
Auburn Hills 7
Buenos Aires 7
Chennai 7
Folignano 7
Guayaquil 7
Jakarta 7
Providence 7
Quito 7
Rottofreno 7
Salvador 7
Stockholm 7
Thái Bình 7
Winnipeg 7
Xian 7
Totale 7.042
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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 266
Consumers’ Liking toward Roasted Chestnuts from Fresh and Frozen Nuts. Influence of Psycho-Social Factors and Familiarity with Product. 232
Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham 228
Heat-induced chemical, physical and functional changes during grape must cooking 220
4th International ISEKI_Food Conference. Responsible Research and Innovation In the Food Value Chain 216
Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment 208
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions. 197
Chemical Composition and Functional Properties of Three Sweet Chestnut (Castanea sativa Mill.) Ecotypes from Italy 191
Chemical composition and functional properties of three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 190
Physical and structural properties of extra-virgin olive oil based mayonnaise. 190
Use of vacuum impregnation for the production of high quality fresh-like apple products 188
Silver and gold nanoparticles based colorimetric assays for the determination of sugars and polyphenols in apples 186
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 183
Effect of Vacuum Impregnation Treatments to Improve Quality and Texture of Zucchini (Cucurbita Pepo, L). 177
Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy 175
Influence of water activity and molecular mobility on peroxidase activity in salt and sorbitol-maltodextrin systems 174
Development of hops-based ingredients with enhanced techno-functionalities 165
Effectiveness of CAP on Mycotoxins in Naturally Contaminated Cocoa Beans 162
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 162
Consumers expectation and liking toward 'caldarroste' from fresh and frozen chestnuts. Influence of demographics, psyhographics and consumption variables. 158
Influence of water activity and system mobility on peroxidase activity in maltodextrin solutions 158
Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions 155
Activity of horseradish peroxidase and bovine lactoperoxidase as affected by physical properties of the solution 148
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 147
Functional properties of carrot slices as affected by blanching in trehalose solutions and frozen storage. 146
Effect of different conching processes on the functional properties of chocolate: contribution of maillard reaction products and polyphenols 145
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 143
Multidisciplinary approach to study the effect of water status and mobility on the activity of peroxidase in solutions 143
Pea proteins isolation and characterization of their technological functionality 138
null 137
Influence of water activity and molecular mobility on peroxidase activity in glucose and maltodextrin solution 134
Encapsulation of phenols recovered from olive by-products into alginate-based microspheres by emulsification/internal gelation: beads characterization and exploitation in real matrices 134
Effect of trehalose and storage temperature on quality of frozen vegetables 133
Chemical composition and functional properties of sweet chestnuts (Castanea sativa, Mill.) ecotypes from Italy 129
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 125
Combined effect of trehalose and storage temperature on mechanical and functional properties of blanched and frozen carrot slices 124
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 123
Encapsulation of phenols recovered from olive by-products into alginate microspheres by emulsification/internal gelation 122
Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots 119
Effect of PEF technology on quality of saffron (Crocus sativus L.) 119
Quality and stability of gelled candies added with natural pigmented extracts 118
Technological parameters and anti-oxidant activity in cocoa powder 115
The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems 115
Physical and sensory properties of mayonnaise enriched with encapsulated olive leaf phenolic extracts 114
Extending quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 111
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 109
Effect of trehalose on peroxidase and pectinesterase activity of blanched and frozen carrots 106
Multiple effects of viscosity, water activity and glass transition temperature on peroxidase activity in binary and ternary carbohydrate solutions 105
Identification of the optimal level of damaged starch upon wheat grinding by a fractionation/reconstitution experiment. A case of collaborative study. 104
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 102
Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. 97
Release of aroma compounds in binary and ternary carbohydrate model systems. 95
La percezione della qualità dei consumatori di diverse aree geografiche per caldarroste da prodotti freschi e surgelati 94
Evaluation of physical properties of green and roasted coffee beans by ultrasound analysis. 94
Influence of water activity and mobility on peroxidase activity in maltodextrin solutions. 92
Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.) 92
Quality and shelf-life of minimally processed apples by vacuum impregnation treatments. 91
Effect of trehalose on enzymatic activity and quality stability of frozen carrots. 89
I microrganismi che potenziano l'attività antiossidante della patata 87
Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract 86
Microencapsulation of nettle and tomato exctracts by freeze-drying: technological functionality and stability in glassy state 86
The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars 86
Microstructural and textural properties of frozen carrots as affected by blanching in water and sugar solutions. 84
Olive by-product antioxidants in alginate structures as functional ingredients 84
Role of sugars on the inactivation of polyphenol oxidase induced by cold atmospheric plasma 82
Effect of semolina particle size on the cooking kinetics and quality of spaghetti 80
Influence of Water Activity and Molecular Mobility on Peroxidase Activity in Solution 79
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients 77
Parametri tecnologici ed attività antiossidante di polveri di cacao 76
Modulation of pea proteins technological properties by HDP treatments 74
Role of saccharides on thermal stability of phycocyanin in aqueous solutions 74
Role of Sugars on Horseradish Peroxidase Inactivation by Cold Atmospheric Plasma Treatment 72
Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile 70
Effectiveness of CAP on Emergent Alternaria Toxins in Naturally Contaminated Dried Tomatoes 70
Quality and stability of frozen carrots fortified with green tea polyphenols 70
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins 70
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 70
Role of Mono- and Disaccharides on the Inactivation of Peroxidase and Polyphenol Oxidase Induced by Cold Atmospheric Plasma 69
Effect of smoking on the evolution of proteolysis and free amino acids during ripening of dry-cured raw ham 69
USE OF BLANCHING AND VACUUM IMPREGNATION WITH TREHALOSE AND GREEN TEA AS DRYING PRE-TREATMENTS OF ORGANIC SLICED CARROTS 69
Emerging Alternaria toxins present in naturally contaminated dried tomatoes and their reduction using cold atmospheric plasma 61
Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches 55
Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity 54
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 53
Use of Conventional and Innovative Technologies for the Production of Food Grade Hop Extracts: Focus on Bioactive Compounds and Antioxidant Activity 53
Ball milling: a green technology for the enhancement of biomolecules functionalities and the development of innovative food ingredients 53
Hop bioactive compounds encapsulation by spray-drying, exploring native and high-pressure homogenization treated pea proteins as wall material 52
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties 50
Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders 50
Extraction methods comparison and optimization for isoorientin and isovitexin from Thai jasmine rice leaves 50
Impact of surface dielectric barrier discharge cold atmospheric plasma on quality and stability of fresh-cut iceberg lettuce 48
Role of sugars in the inactivation of horseradish peroxidase induced by cold atmospheric plasma 44
Flavonoid- and limonoid-rich extracts from lemon pomace by-products: Technological properties for the formulation of o/w emulsions 43
Technological approaches for the development hop-based ingredients with enhanced quality performances 43
Exploring advanced technologies for the development of hop-based ingredients with high-techno-functional and stability performances 38
Influence of Solvent Polarity on Crocin Content and Surface Properties of Saffron (Crocus sativus L.) Extracts 37
Microencapsulation of hop bioactive compounds by spray drying: Role of inlet temperature and wall material 37
Impact of extraction methods on bioactive compounds and antioxidant activities of Thai jasmine rice leaf extracts 36
Cold atmospheric plasma inactivation of polyphenol oxidase: Focus on the protective and boosting effect of mono‐ and disaccharides 34
Enhancing postharvest food safety: the essential role of non-thermal technologies in combating fungal contamination and mycotoxins 17
Totale 11.025
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Categoria #
all - tutte 55.450
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 55.450
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.159 0 0 0 0 0 91 70 76 128 51 135 608
2021/2022759 55 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
2025/20261.574 332 147 313 478 271 33 0 0 0 0 0 0
Totale 11.071