IRIS
FAIETA, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 2.868
AS - Asia 1.862
EU - Europa 1.631
SA - Sud America 438
Continente sconosciuto - Info sul continente non disponibili 132
AF - Africa 65
OC - Oceania 18
Totale 7.014
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Nazione #
US - Stati Uniti d'America 2.746
SG - Singapore 626
IT - Italia 579
CN - Cina 429
VN - Vietnam 307
BR - Brasile 288
HK - Hong Kong 169
DE - Germania 144
RU - Federazione Russa 140
SE - Svezia 105
FI - Finlandia 101
UA - Ucraina 84
FR - Francia 74
CA - Canada 72
IN - India 70
BE - Belgio 65
GB - Regno Unito 64
IE - Irlanda 64
ES - Italia 50
AT - Austria 48
AR - Argentina 44
PE - Perù 40
TR - Turchia 38
BD - Bangladesh 32
NL - Olanda 29
IR - Iran 24
MX - Messico 23
ID - Indonesia 22
JP - Giappone 22
EC - Ecuador 20
PL - Polonia 19
CL - Cile 18
ZA - Sudafrica 18
TH - Thailandia 17
AU - Australia 16
CO - Colombia 15
PK - Pakistan 13
IQ - Iraq 12
RS - Serbia 11
DZ - Algeria 10
GR - Grecia 10
MY - Malesia 9
UZ - Uzbekistan 8
DK - Danimarca 7
NP - Nepal 7
PH - Filippine 7
SY - Repubblica araba siriana 7
CZ - Repubblica Ceca 6
EE - Estonia 6
EG - Egitto 6
KE - Kenya 6
KR - Corea 6
BG - Bulgaria 5
SA - Arabia Saudita 5
UY - Uruguay 5
VE - Venezuela 5
DO - Repubblica Dominicana 4
HN - Honduras 4
KZ - Kazakistan 4
LT - Lituania 4
MA - Marocco 4
NG - Nigeria 4
PT - Portogallo 4
TW - Taiwan 4
AE - Emirati Arabi Uniti 3
CI - Costa d'Avorio 3
CR - Costa Rica 3
EU - Europa 3
IL - Israele 3
NO - Norvegia 3
RO - Romania 3
TN - Tunisia 3
AM - Armenia 2
AZ - Azerbaigian 2
BH - Bahrain 2
CG - Congo 2
ET - Etiopia 2
GH - Ghana 2
GT - Guatemala 2
JM - Giamaica 2
JO - Giordania 2
KG - Kirghizistan 2
NI - Nicaragua 2
OM - Oman 2
PY - Paraguay 2
AI - Anguilla 1
AW - Aruba 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BO - Bolivia 1
BW - Botswana 1
BY - Bielorussia 1
BZ - Belize 1
CH - Svizzera 1
GE - Georgia 1
GM - Gambi 1
KN - Saint Kitts e Nevis 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LU - Lussemburgo 1
Totale 6.870
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Città #
Ashburn 279
Singapore 233
Chandler 209
San Jose 171
Council Bluffs 170
Hong Kong 160
Dong Ket 133
Fairfield 126
Beijing 111
Jacksonville 95
Helsinki 89
Ann Arbor 71
The Dalles 69
Rome 67
Wilmington 67
Brussels 64
Teramo 63
Dearborn 62
Dublin 60
Chicago 58
Santa Clara 57
Boardman 56
Seattle 55
Woodbridge 55
New York 53
Ho Chi Minh City 52
Falkenstein 46
Hanoi 41
Moscow 41
Shanghai 41
Houston 36
Valencia 35
Milan 34
Los Angeles 33
Cambridge 32
Munich 31
Omaha 31
Phoenix 30
Pescara 29
Lawrence 28
São Paulo 28
Vienna 28
Princeton 27
Dallas 26
Frankfurt am Main 19
Lima 19
Amsterdam 18
Bari 16
Orlando 15
Rio de Janeiro 15
San Martino In Pensilis 15
Toronto 15
Brisbane 14
Hobart 13
Montreal 13
San Benedetto del Tronto 13
Warsaw 13
Hagerstown 12
Perugia 12
Da Nang 11
Naples 11
Chennai 10
Clarksville 10
Fars 10
Guangzhou 10
North Bergen 10
Orem 10
San Diego 10
San Isidro 10
Tianjin 10
Curitiba 9
Hefei 9
Johannesburg 9
Nuremberg 9
Santiago 9
Tokyo 9
Brasília 8
Brooklyn 8
Chieti 8
London 8
Nanjing 8
Antalya 7
Atlanta 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
Belgrade 6
Berlin 6
Damascus 6
Denver 6
Florence 6
Jakarta 6
Totale 3.836
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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
Development of hops-based ingredients with enhanced techno-functionalities 216
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts 213
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract 206
Quartz crystal microbalance gas sensor arrays for the quality control of chocolate 203
Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage 195
Effect of microencapsulation by spray drying on the protein content of Spirulina (Arthrospira platensis) 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
Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders 146
Development of carbohydrate amorphous matrices as flavour carriers 144
Novel antimicrobial strategies for new food trends 140
Degradation kinetics of phycocyanin under isothermal and dynamic heating 140
Co-milling as innovative encapsulation of bioactives in glassy matrices 139
Modulation of pea proteins technological properties by HDP treatments 135
Degradation kinetics of phycocyanin under isothermal and dynamic heating 133
Hazelnut shells as source of active ingredients: Extracts preparation and characterization 133
Application of a starch-based aerogel loaded with hexanal to control postharvest decay of sweet cherries 127
Tribological characterization of C. Arabica coffee beverages 125
Bio-aerogels: Fabrication, properties and food applications 122
Antimicrobial activity of encapsulated Coridothymus capitatus essential oil incorporated into chitosan-based film against L. monocytogenes in smoked salmon 116
Microencapsulation of nettle and tomato exctracts by freeze-drying: technological functionality and stability in glassy state 111
Combination of green and gentle technologies for the development of innovative hop-based powder ingredients 110
Degradation kinetics of C-Phycocyanin under isothermal and dynamic thermal treatments 108
Conventional and innovative extraction technologies to produce food-grade hop extracts: Influence on bitter acids content and volatile organic compounds profile 106
Ball milled starch aerogel structures as novel additive for food applications 102
Technological functionality and stability of colouring foodstuff in confectionery products 102
Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles 102
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
Starch-based sustainable hydrogel loaded with Crocus sativus petals extract: A new product for wound care 99
Role of saccharides on colour stability of phycocyanin extracts in aqueous solutions 96
Tailoring pea proteins gelling properties by high-pressure homogenization for the formulation of a model spreadable plant-based product 93
Physical and structural properties of carbohydrate matrices as affecting technological functionality and stability of pigments 92
Role of saccharides on thermal stability of phycocyanin in aqueous solutions 91
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 90
From Granules to Porous Gels: Exploring the physical, structural and technological properties of ball-milled starches from different origins 89
Physical properties and technological functionalities of ball-milled starches 89
Pea proteins: similar production technologies, but different technological functionalities 88
High pressure homogenization to boost the technological functionality of native pea proteins 85
Whole genome integrity and enhanced developmental potential in ram freeze‑dried spermatozoa at mild sub‑zero temperature 82
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
Stability and tribological properties of oil-in-water emulsions stabilized with native corn starch and olive leaves phenolic extracts 77
Pea protein isolates: emulsification properties as affected by preliminary pretreatments 74
Effect of ball milling treatment on technological performance of starch: impact of processing parameters on the botanical origin 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
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 68
Ball milling: Green approach for improving the technological performance of starch from different botanical sources 63
From Granules to Gels: Exploring physical and technological properties of ball-milled starches from different origins. 63
Developing new technological functionalities of starch by ball milling for innovative food structures 62
Role of proteins in the microstructure, rheology, tribology and sensory perception of plant-based custards 59
Effect of ball milling as a green and sustainable technique on the techno-functionality of tapioca starch 58
High-pressure processing (HPP) of phycocyanin extract solutions: Enhancing stability through molecular interactions 58
BALL MILLING AS A GREEN MECHANO-CHEMICAL TECHNOLOGY FOR TUNING TECHNOLOGICAL FUNCTIONALITY OF STARCHES OF DIFFERENT BOTANICAL ORIGIN 57
Yogurt volatile compounds as affected by processing and compositional factors: A review 53
Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven 52
Physical properties of cryogels obtained by ball-milled starch as novel βcarotene carrier 48
Utilizzo della macinazione a sfere per la modulazione delle funzionalità tecnologiche di amidi di diversa origine botanica 48
Optimisation of Candy Processing Conditions for Sustainable Confectionery Products with Improved Sensory Properties 46
Optimization of microencapsulation process for jasmine rice leaves extract via spray drying 45
Physical, structural and technological properties of ball-milled starches and their application to obtain innovative gels 45
Gelling Properties and Drying Behavior of Gelatin-Based Candies 42
Innovative funzionalità tecnologiche di amidi sottoposti a trattamento di macinatura a sfere (ball-milling) 38
Proceedings of the 29th Workshop on the Developments in the Italian PhD Research on Food Science, Technology, and Biotechnology 37
Effect of ball milling treatment on the technological performance of starch: impact of processing parameters on the starch botanical origin 35
Effect of ball milling on physical properties of cocoa powder 33
Exploring the physical, structural and technological properties of ball-milled starches of different origins 33
Innovative strategies to modulate Delivery and Food Structuring abilities of Starch-based Ingredients 33
Microbial impact on the volatolomic profile of fermented milks: a case study with the application of industrial starter cultures 29
Ball milling of starch: effect of processing parameters on technological functionalities 20
Physical, structural and technological properties of ball milled starches and their application to obtain innovative gels 19
Optimization Of Candy Processing Conditions for Sustainable Confectionery Products with Improved Sensory Properties 17
Gelling Properties and Drying Behavior of Gelatin-Based Candies 16
Totale 7.014
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Categoria #
all - tutte 33.950
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 33.950
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022222 0 0 0 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
2025/20262.449 195 73 187 252 284 87 274 209 289 350 161 88
2026/20271.181 234 112 392 443 0 0 0 0 0 0 0 0
Totale 7.014