IRIS
PLAZZOTTA, Stella
 Distribuzione geografica
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Continente #
NA - Nord America 2.227
AS - Asia 1.407
EU - Europa 1.110
SA - Sud America 187
AF - Africa 27
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 3
Totale 4.980
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Nazione #
US - Stati Uniti d'America 2.177
SG - Singapore 656
IT - Italia 443
CN - Cina 269
HK - Hong Kong 160
BR - Brasile 148
DE - Germania 97
RU - Federazione Russa 78
GB - Regno Unito 74
UA - Ucraina 71
VN - Vietnam 71
FI - Finlandia 65
TR - Turchia 52
SE - Svezia 49
IE - Irlanda 48
IN - India 45
NL - Olanda 34
IR - Iran 30
KR - Corea 29
FR - Francia 28
PK - Pakistan 24
ES - Italia 23
CA - Canada 22
BE - Belgio 19
MX - Messico 19
AU - Australia 17
RO - Romania 16
PL - Polonia 15
AT - Austria 14
AR - Argentina 12
JP - Giappone 12
CL - Cile 9
CZ - Repubblica Ceca 9
RS - Serbia 8
IQ - Iraq 7
TG - Togo 7
ID - Indonesia 6
ZA - Sudafrica 6
BD - Bangladesh 5
PH - Filippine 5
SA - Arabia Saudita 5
CO - Colombia 4
EC - Ecuador 4
LT - Lituania 4
MY - Malesia 4
PT - Portogallo 4
UY - Uruguay 4
CH - Svizzera 3
EG - Egitto 3
IL - Israele 3
JO - Giordania 3
PY - Paraguay 3
SK - Slovacchia (Repubblica Slovacca) 3
UZ - Uzbekistan 3
AE - Emirati Arabi Uniti 2
AM - Armenia 2
CY - Cipro 2
DZ - Algeria 2
HN - Honduras 2
LK - Sri Lanka 2
LY - Libia 2
MA - Marocco 2
NZ - Nuova Zelanda 2
PE - Perù 2
SS - ???statistics.table.value.countryCode.SS??? 2
TN - Tunisia 2
AL - Albania 1
BA - Bosnia-Erzegovina 1
BS - Bahamas 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
ET - Etiopia 1
EU - Europa 1
GE - Georgia 1
GH - Ghana 1
GT - Guatemala 1
GY - Guiana 1
HR - Croazia 1
JM - Giamaica 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
LB - Libano 1
LC - Santa Lucia 1
LU - Lussemburgo 1
ME - Montenegro 1
MM - Myanmar 1
MO - Macao, regione amministrativa speciale della Cina 1
NI - Nicaragua 1
OM - Oman 1
SN - Senegal 1
TH - Thailandia 1
TW - Taiwan 1
Totale 4.980
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Città #
Singapore 305
Fairfield 241
Ashburn 230
Chandler 172
Hong Kong 152
Woodbridge 138
Beijing 136
Cambridge 90
Wilmington 89
Ann Arbor 88
Udine 87
Houston 83
Boardman 81
Seattle 81
Dallas 63
New York 58
Los Angeles 51
Helsinki 45
Dublin 41
Dearborn 37
Jacksonville 36
Hefei 28
Izmir 28
Milan 27
Princeton 27
Redondo Beach 26
Seoul 25
Hanoi 22
Buffalo 21
San Mateo 21
Brussels 19
Ho Chi Minh City 18
Dong Ket 16
Trieste 16
Des Moines 15
Venice 14
Nuremberg 13
Sydney 12
Amsterdam 11
Cavasso Nuovo 11
Ealing 11
São Paulo 11
Warsaw 11
Bologna 10
Brooklyn 10
Chicago 10
Frankfurt am Main 10
Guangzhou 10
Horia 10
Lappeenranta 10
Vienna 10
Lahore 9
Munich 9
Toronto 9
Atlanta 8
Council Bluffs 8
Denver 8
Falls Church 8
Fisciano 8
Lleida 8
Montreal 8
Norwalk 8
Ogden 8
Redmond 8
San Michele al Tagliamento 8
Santa Clara 8
Tokyo 8
Vicenza 8
Delhi 7
Khabarovsk 7
Little Rock 7
Lomé 7
Mexico City 7
Nanjing 7
Reggio Emilia 7
San Diego 7
Bolzano 6
Düsseldorf 6
Mumbai 6
Reana del Rojale 6
Ankara 5
Boston 5
Brescia 5
Bursa 5
Chennai 5
Codroipo 5
Fayetteville 5
Fortaleza 5
Istanbul 5
Karaj 5
Leipzig 5
Madrid 5
Manchester 5
Phoenix 5
Poplar 5
Rio de Janeiro 5
Rivignano 5
Santiago 5
Brno 4
Cagliari 4
Totale 3.104
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Nome #
Technological Strategies for the Sustainable Valorisation of Fruit and Vegetable Waste 250
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 229
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 198
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 197
Potentialities of plant protein aerogels as innovative food ingredients 192
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 188
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 178
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 166
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 165
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 162
Fruit and vegetable waste management and the challenge of fresh-cut salad 158
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 151
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 146
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 139
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 138
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 130
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 130
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case 118
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste 114
Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves 109
Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese 76
Exploring the potentialities of photoinduced glycation to steer protein functionalities: The study case of freeze-dried egg white proteins/carbohydrates mixtures 75
Cellulose cryogel particles for oil structuring: Mixture properties and digestibility 74
Controlling aerogel surface porosity to enhance functionality in foods 74
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates 73
Steering protein and lipid digestibility by oleogelation with protein aerogels 72
Conversion of whey protein aerogel particles into oleogels: Effect of oil type on structural features 71
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility 69
Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships 69
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach 69
Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment 68
Design of Roll-In Margarine Analogous by Partial Drying of Monoglyceride-Structured Emulsions 67
Hybrid aerogels of spirulin and whey proteins as novel cellular solids 66
Feasibility of water-to-ethanol solvent exchange combined with supercritical CO2 drying to turn pea waste into food powders with target technological and sensory properties 61
Hydrophilic or hydrophobic coating of whey protein aerogels obtained by supercritical-CO2-drying: Effect on physical properties, moisture adsorption and interaction with water and oil in food systems 59
Conversion of natural tissues and food waste into aerogels and their application in oleogelation 56
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 56
Design of Fat Alternatives Using Saturated Monoglycerides 55
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery 54
Structural characterisation and sorption capability of whey protein aerogels obtained by freeze-drying or supercritical drying 54
Fresh-cut pineapple: UV-C light potentialities in shelf-life extension 53
Development of novel microaerogel particles from pea protein and their application as ingredient for low-saturated fat cocoa spreads 52
Oleogels from mesoporous whey and potato protein based aerogel microparticles: Influence of microstructural properties on oleogelation ability 51
Feasibility of protein aerogel particles as food ingredient: The case of cocoa spreads 51
Food waste valorization 49
Production and characterization of bioaerogel particles from strawberries and their application as oil structuring ingredient in low-saturated fat cocoa spreads 49
High-Pressure Carbon Dioxide Treatment of Fresh Fruit Juices 48
Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread 46
Exploring the effect of coagulation solvents on structure, functionalities, and sensory properties of cellulose aerogels intended for food application 45
Mono-and diglycerides 45
Effect of honey addition on physical properties, oxidative stability, and digestibility of margarine 40
Structural characterization of oleogels from whey protein aerogel particles 40
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients 38
Review and Perspectives on the Sustainability of Organic Aerogels 37
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 29
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads 29
Whey protein cryogel particles enable tunable design of multiphase systems: from oleogels to structured emulsions 18
Fabrication and characterization of aerogels from cysteine-S-sulfonated keratin for drug delivery applications 12
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 1
Totale 5.309
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Categoria #
all - tutte 20.939
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 20.939
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021248 0 0 0 0 0 37 33 29 40 29 35 45
2021/2022355 25 31 54 15 7 19 28 26 7 35 69 39
2022/2023462 42 21 22 59 58 111 15 18 64 27 17 8
2023/2024428 32 11 21 9 20 63 24 37 29 48 53 81
2024/20251.352 59 92 75 78 67 60 142 81 124 67 236 271
2025/20261.291 229 238 228 203 349 44 0 0 0 0 0 0
Totale 5.309