IRIS
FAIETA, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 1.867
AS - Asia 1.728
EU - Europa 1.278
SA - Sud America 407
AF - Africa 58
OC - Oceania 6
Continente sconosciuto - Info sul continente non disponibili 3
Totale 5.347
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Nazione #
US - Stati Uniti d'America 1.803
SG - Singapore 590
CN - Cina 373
IT - Italia 364
VN - Vietnam 302
BR - Brasile 277
HK - Hong Kong 166
RU - Federazione Russa 140
DE - Germania 137
FI - Finlandia 97
UA - Ucraina 82
BE - Belgio 65
IE - Irlanda 64
FR - Francia 63
IN - India 58
AT - Austria 48
ES - Italia 47
GB - Regno Unito 43
SE - Svezia 40
AR - Argentina 39
CA - Canada 39
TR - Turchia 38
PE - Perù 31
BD - Bangladesh 26
IR - Iran 21
NL - Olanda 21
JP - Giappone 20
MX - Messico 19
PL - Polonia 19
CL - Cile 18
EC - Ecuador 17
ZA - Sudafrica 17
ID - Indonesia 16
TH - Thailandia 16
CO - Colombia 14
PK - Pakistan 13
IQ - Iraq 12
DZ - Algeria 10
MY - Malesia 8
UZ - Uzbekistan 8
PH - Filippine 7
SY - Repubblica araba siriana 7
CZ - Repubblica Ceca 6
GR - Grecia 6
KE - Kenya 6
NP - Nepal 6
RS - Serbia 6
BG - Bulgaria 5
EG - Egitto 5
KR - Corea 5
SA - Arabia Saudita 5
UY - Uruguay 5
AU - Australia 4
DK - Danimarca 4
KZ - Kazakistan 4
LT - Lituania 4
MA - Marocco 4
PT - Portogallo 4
TW - Taiwan 4
EU - Europa 3
IL - Israele 3
RO - Romania 3
TN - Tunisia 3
VE - Venezuela 3
AE - Emirati Arabi Uniti 2
AM - Armenia 2
AZ - Azerbaigian 2
BH - Bahrain 2
CG - Congo 2
EE - Estonia 2
ET - Etiopia 2
GH - Ghana 2
GT - Guatemala 2
JO - Giordania 2
KG - Kirghizistan 2
NG - Nigeria 2
NO - Norvegia 2
OM - Oman 2
PY - Paraguay 2
BA - Bosnia-Erzegovina 1
BO - Bolivia 1
BW - Botswana 1
BY - Bielorussia 1
CH - Svizzera 1
DO - Repubblica Dominicana 1
GE - Georgia 1
GM - Gambi 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
LY - Libia 1
MK - Macedonia 1
MZ - Mozambico 1
NZ - Nuova Zelanda 1
PA - Panama 1
PR - Porto Rico 1
PS - Palestinian Territory 1
QA - Qatar 1
Totale 5.344
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Città #
Singapore 223
Chandler 209
Hong Kong 158
Ashburn 138
Dong Ket 133
Fairfield 126
Beijing 106
Jacksonville 92
Helsinki 87
Ann Arbor 71
The Dalles 67
Wilmington 66
Brussels 64
Dearborn 62
San Jose 61
Dublin 60
Seattle 55
Teramo 55
Woodbridge 55
Ho Chi Minh City 49
New York 49
Falkenstein 46
Chicago 43
Hanoi 41
Moscow 41
Shanghai 41
Valencia 35
Cambridge 32
Houston 32
Boardman 31
Rome 29
Munich 28
Vienna 28
Lawrence 27
Princeton 27
São Paulo 26
Los Angeles 23
Milan 20
Pescara 20
Frankfurt am Main 18
Santa Clara 17
San Martino In Pensilis 15
Council Bluffs 14
Dallas 14
Rio de Janeiro 14
Lima 13
San Benedetto del Tronto 13
Warsaw 13
Amsterdam 12
Da Nang 11
Chennai 10
Fars 10
Guangzhou 10
San Isidro 10
Tianjin 10
Toronto 10
Curitiba 9
Hefei 9
Nuremberg 9
Orlando 9
Santiago 9
Tokyo 9
Johannesburg 8
Nanjing 8
Antalya 7
Bangkok 7
Biên Hòa 7
Buenos Aires 7
Casarile 7
L’Aquila 7
Montreal 7
Quito 7
Redwood City 7
Tashkent 7
Baghdad 6
Berlin 6
Chieti 6
Damascus 6
Jakarta 6
Kunming 6
London 6
Mexico City 6
Rottofreno 6
San Diego 6
Shenzhen 6
Thái Bình 6
Udine 6
Zhengzhou 6
Belo Horizonte 5
Brno 5
Can Tho 5
Des Moines 5
El Agustino 5
Florence 5
Hillsboro 5
Hải Dương 5
Jodhpur 5
Lappeenranta 5
Nairobi 5
Orem 5
Totale 3.054
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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 278
Development of hops-based ingredients with enhanced techno-functionalities 194
Quartz crystal microbalance gas sensor arrays for the quality control of chocolate 194
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 194
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract 186
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 149
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 135
Effect of PEF technology on quality of saffron (Crocus sativus L.) 134
Development of carbohydrate amorphous matrices as flavour carriers 133
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders 132
Degradation kinetics of phycocyanin under isothermal and dynamic heating 131
Co-milling as innovative encapsulation of bioactives in glassy matrices 124
Degradation kinetics of phycocyanin under isothermal and dynamic heating 123
Application of a starch-based aerogel loaded with hexanal to control postharvest decay of sweet cherries 118
Novel antimicrobial strategies for new food trends 116
Tribological characterization of C. Arabica coffee beverages 115
Bio-aerogels: Fabrication, properties and food applications 109
Hazelnut shells as source of active ingredients: Extracts preparation and characterization 107
Antimicrobial activity of encapsulated Coridothymus capitatus essential oil incorporated into chitosan-based film against L. monocytogenes in smoked salmon 100
Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments 99
Microencapsulation of nettle and tomato exctracts by freeze-drying: technological functionality and stability in glassy state 98
Modulation of pea proteins technological properties by HDP treatments 97
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients 95
Technological functionality and stability of colouring foodstuff in confectionery products 95
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles 90
Role of saccharides on colour stability of phycocyanin extracts in aqueous solutions 87
Starch-based sustainable hydrogel loaded with Crocus sativus petals extract: A new product for wound care 86
Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile 84
Physical and structural properties of carbohydrate matrices as affecting technological functionality and stability of pigments 84
Physical properties and technological functionalities of ball-milled starches 84
Effect of microencapsulation by spray drying on the protein content of Spirulina (Arthrospira platensis) 83
Role of saccharides on thermal stability of phycocyanin in aqueous solutions 83
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 83
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins 82
Pea proteins: similar production technologies, but different technological functionalities 78
Whole genome integrity and enhanced developmental potential in ram freeze‑dried spermatozoa at mild sub‑zero temperature 72
Exploring advanced technologies for the development of hop-based ingredients with high-techno-functional and stability performances 70
Ball milling: a green technology for the enhancement of biomolecules functionalities and the development of innovative food ingredients 70
High pressure homogenization to boost the technological functionality of native pea proteins 69
Tailoring pea proteins gelling properties by high-pressure homogenization for the formulation of a model spreadable plant-based product 64
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties 62
Oil-in-water pickering emulsions stabilized with starch particles and formulated with olive oil: Colloidal properties and stability as affected by olive oil phenolic content 60
Technological approaches for the development hop-based ingredients with enhanced quality performances 58
Pea protein isolates: emulsification properties as affected by preliminary pretreatments 56
From Granules to Porous Gels: Exploring the physical, structural and technological properties of ball-milled starches from different origins 49
Ball milled starch aerogel structures as novel additive for food applications 48
Stability and tribological properties of oil-in-water emulsions stabilized with native corn starch and olive leaves phenolic extracts 47
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions 45
BALL MILLING AS A GREEN MECHANO-CHEMICAL TECHNOLOGY FOR TUNING TECHNOLOGICAL FUNCTIONALITY OF STARCHES OF DIFFERENT BOTANICAL ORIGIN 45
Ball milling: Green approach for improving the technological performance of starch from different botanical sources 43
Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven 37
BALL MILLING AS A GREEN MECHANO-CHEMICAL TECHNOLOGY FOR TUNING TECHNOLOGICAL FUNCTIONALITY OF STARCHES OF DIFFERENT BOTANICAL ORIGIN 34
From Granules to Gels: Exploring physical and technological properties of ball-milled starches from different origins. 34
Effect of ball milling treatment on technological performance of starch: impact of processing parameters on the botanical origin 33
Effect of ball milling as a green and sustainable technique on the techno-functionality of tapioca starch 33
Developing new technological functionalities of starch by ball milling for innovative food structures 27
Physical properties of cryogels obtained by ball-milled starch as novel βcarotene carrier 27
Yogurt volatile compounds as affected by processing and compositional factors: A review 27
Optimization of microencapsulation process for jasmine rice leaves extract via spray drying 25
Utilizzo della macinazione a sfere per la modulazione delle funzionalità tecnologiche di amidi di diversa origine botanica 25
Exploring the physical, structural and technological properties of ball-milled starches of different origins 21
Role of proteins in the microstructure, rheology, tribology and sensory perception of plant-based custards 20
Innovative strategies to modulate Delivery and Food Structuring abilities of Starch-based Ingredients 20
Innovative funzionalità tecnologiche di amidi sottoposti a trattamento di macinatura a sfere (ball-milling) 17
Effect of ball milling on physical properties of cocoa powder 15
Effect of ball milling treatment on the technological performance of starch: impact of processing parameters on the starch botanical origin 15
Microbial impact on the volatolomic profile of fermented milks: a case study with the application of industrial starter cultures 12
Totale 5.460
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Categoria #
all - tutte 26.685
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 26.685
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021230 0 0 0 0 0 0 0 0 0 30 54 146
2021/2022297 23 32 20 18 12 12 11 30 25 14 96 4
2022/2023626 60 47 6 86 78 97 14 66 82 42 35 13
2023/2024306 25 62 31 41 7 47 37 8 7 3 11 27
2024/20251.121 39 33 129 87 58 149 57 86 92 92 79 220
2025/20262.076 195 73 187 252 274 84 263 209 277 262 0 0
Totale 5.460