IRIS
FAIETA, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 2.038
AS - Asia 1.809
EU - Europa 1.313
SA - Sud America 416
AF - Africa 59
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 3
Totale 5.654
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Nazione #
US - Stati Uniti d'America 1.965
SG - Singapore 613
CN - Cina 417
IT - Italia 392
VN - Vietnam 302
BR - Brasile 277
HK - Hong Kong 168
RU - Federazione Russa 140
DE - Germania 137
FI - Finlandia 98
UA - Ucraina 82
BE - Belgio 65
IE - Irlanda 64
FR - Francia 63
IN - India 59
ES - Italia 49
AT - Austria 48
AR - Argentina 44
GB - Regno Unito 43
CA - Canada 42
SE - Svezia 41
TR - Turchia 38
PE - Perù 35
BD - Bangladesh 29
IR - Iran 24
NL - Olanda 24
JP - Giappone 22
MX - Messico 22
PL - Polonia 19
CL - Cile 18
EC - Ecuador 17
ID - Indonesia 17
ZA - Sudafrica 17
TH - Thailandia 16
AU - Australia 14
CO - Colombia 14
PK - Pakistan 13
IQ - Iraq 12
DZ - Algeria 10
MY - Malesia 9
UZ - Uzbekistan 8
PH - Filippine 7
SY - Repubblica araba siriana 7
CZ - Repubblica Ceca 6
GR - Grecia 6
KE - Kenya 6
KR - Corea 6
NP - Nepal 6
RS - Serbia 6
BG - Bulgaria 5
EG - Egitto 5
SA - Arabia Saudita 5
UY - Uruguay 5
DK - Danimarca 4
KZ - Kazakistan 4
LT - Lituania 4
MA - Marocco 4
PT - Portogallo 4
TW - Taiwan 4
EU - Europa 3
IL - Israele 3
NG - Nigeria 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
JM - Giamaica 2
JO - Giordania 2
KG - Kirghizistan 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
CR - Costa Rica 1
DO - Repubblica Dominicana 1
GE - Georgia 1
GM - Gambi 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
Totale 5.649
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Città #
Singapore 226
Chandler 209
Hong Kong 160
Ashburn 148
Dong Ket 133
Fairfield 126
San Jose 122
Beijing 108
Jacksonville 92
Helsinki 87
Ann Arbor 71
The Dalles 67
Wilmington 66
Brussels 64
Dearborn 62
Dublin 60
Teramo 56
Seattle 55
Woodbridge 55
Ho Chi Minh City 49
New York 49
Boardman 48
Falkenstein 46
Chicago 44
Hanoi 41
Moscow 41
Shanghai 41
Valencia 35
Rome 33
Cambridge 32
Houston 32
Munich 28
Vienna 28
Lawrence 27
Princeton 27
São Paulo 26
Los Angeles 25
Milan 21
Pescara 21
Santa Clara 21
Frankfurt am Main 18
Council Bluffs 16
Dallas 16
Amsterdam 15
San Martino In Pensilis 15
Brisbane 14
Lima 14
Orlando 14
Rio de Janeiro 14
San Benedetto del Tronto 13
Warsaw 13
Da Nang 11
Perugia 11
Toronto 11
Chennai 10
Fars 10
Guangzhou 10
Orem 10
San Isidro 10
Tianjin 10
Curitiba 9
Hefei 9
Nuremberg 9
Santiago 9
Tokyo 9
Chieti 8
Johannesburg 8
Montreal 8
Nanjing 8
Antalya 7
Bangkok 7
Biên Hòa 7
Buenos Aires 7
Casarile 7
Kunming 7
L’Aquila 7
Mexico City 7
Quito 7
Redwood City 7
Tashkent 7
Baghdad 6
Berlin 6
Brooklyn 6
Damascus 6
Jakarta 6
London 6
Rottofreno 6
San Diego 6
Shenzhen 6
Thái Bình 6
Udine 6
Zhengzhou 6
Belo Horizonte 5
Brno 5
Can Tho 5
Chabas 5
Chengdu 5
Des Moines 5
El Agustino 5
Florence 5
Totale 3.203
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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 198
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 197
Quartz crystal microbalance gas sensor arrays for the quality control of chocolate 196
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract 191
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 164
Effect of hydrostatic pressure treatment on Spirulina extracts in water and saccharide solutions and their technological functionality 137
Development of carbohydrate amorphous matrices as flavour carriers 135
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders 135
Effect of PEF technology on quality of saffron (Crocus sativus L.) 134
Degradation kinetics of phycocyanin under isothermal and dynamic heating 132
Co-milling as innovative encapsulation of bioactives in glassy matrices 126
Degradation kinetics of phycocyanin under isothermal and dynamic heating 125
Novel antimicrobial strategies for new food trends 118
Application of a starch-based aerogel loaded with hexanal to control postharvest decay of sweet cherries 118
Modulation of pea proteins technological properties by HDP treatments 116
Tribological characterization of C. Arabica coffee beverages 116
Effect of microencapsulation by spray drying on the protein content of Spirulina (Arthrospira platensis) 115
Bio-aerogels: Fabrication, properties and food applications 110
Hazelnut shells as source of active ingredients: Extracts preparation and characterization 110
Antimicrobial activity of encapsulated Coridothymus capitatus essential oil incorporated into chitosan-based film against L. monocytogenes in smoked salmon 103
Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments 99
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients 98
Microencapsulation of nettle and tomato exctracts by freeze-drying: technological functionality and stability in glassy state 98
Technological functionality and stability of colouring foodstuff in confectionery products 96
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles 91
Role of saccharides on colour stability of phycocyanin extracts in aqueous solutions 89
Starch-based sustainable hydrogel loaded with Crocus sativus petals extract: A new product for wound care 88
Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile 87
Physical and structural properties of carbohydrate matrices as affecting technological functionality and stability of pigments 86
Physical properties and technological functionalities of ball-milled starches 85
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins 85
Role of saccharides on thermal stability of phycocyanin in aqueous solutions 84
Exploring advanced technologies for the development of hop-based ingredients with high-techno-functional and stability performances 83
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 83
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 74
Ball milling: a green technology for the enhancement of biomolecules functionalities and the development of innovative food ingredients 72
Ball milled starch aerogel structures as novel additive for food applications 71
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 68
Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties 68
Pea protein isolates: emulsification properties as affected by preliminary pretreatments 60
Technological approaches for the development hop-based ingredients with enhanced quality performances 60
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
Stability and tribological properties of oil-in-water emulsions stabilized with native corn starch and olive leaves phenolic extracts 58
From Granules to Porous Gels: Exploring the physical, structural and technological properties of ball-milled starches from different origins 57
BALL MILLING AS A GREEN MECHANO-CHEMICAL TECHNOLOGY FOR TUNING TECHNOLOGICAL FUNCTIONALITY OF STARCHES OF DIFFERENT BOTANICAL ORIGIN 55
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions 47
Effect of ball milling treatment on technological performance of starch: impact of processing parameters on the botanical origin 46
Ball milling: Green approach for improving the technological performance of starch from different botanical sources 45
From Granules to Gels: Exploring physical and technological properties of ball-milled starches from different origins. 44
Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven 39
BALL MILLING AS A GREEN MECHANO-CHEMICAL TECHNOLOGY FOR TUNING TECHNOLOGICAL FUNCTIONALITY OF STARCHES OF DIFFERENT BOTANICAL ORIGIN 37
Role of proteins in the microstructure, rheology, tribology and sensory perception of plant-based custards 36
Effect of ball milling as a green and sustainable technique on the techno-functionality of tapioca starch 36
Developing new technological functionalities of starch by ball milling for innovative food structures 34
Physical properties of cryogels obtained by ball-milled starch as novel βcarotene carrier 32
Yogurt volatile compounds as affected by processing and compositional factors: A review 31
Utilizzo della macinazione a sfere per la modulazione delle funzionalità tecnologiche di amidi di diversa origine botanica 30
Innovative funzionalità tecnologiche di amidi sottoposti a trattamento di macinatura a sfere (ball-milling) 27
Optimization of microencapsulation process for jasmine rice leaves extract via spray drying 25
Exploring the physical, structural and technological properties of ball-milled starches of different origins 22
Innovative strategies to modulate Delivery and Food Structuring abilities of Starch-based Ingredients 21
Effect of ball milling treatment on the technological performance of starch: impact of processing parameters on the starch botanical origin 17
Microbial impact on the volatolomic profile of fermented milks: a case study with the application of industrial starter cultures 17
Effect of ball milling on physical properties of cocoa powder 16
Physical, structural and technological properties of ball-milled starches and their application to obtain innovative gels 10
Totale 5.768
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Categoria #
all - tutte 28.909
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 28.909
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021146 0 0 0 0 0 0 0 0 0 0 0 146
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
2025/20262.384 195 73 187 252 274 84 263 209 277 346 158 66
Totale 5.768