IRIS
PLAZZOTTA, Stella
 Distribuzione geografica
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Continente #
NA - Nord America 2.249
AS - Asia 1.514
EU - Europa 1.130
SA - Sud America 191
AF - Africa 29
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 3
Totale 5.135
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Nazione #
US - Stati Uniti d'America 2.199
SG - Singapore 735
IT - Italia 451
CN - Cina 273
HK - Hong Kong 160
BR - Brasile 150
DE - Germania 97
VN - Vietnam 88
RU - Federazione Russa 78
GB - Regno Unito 75
UA - Ucraina 72
FI - Finlandia 71
TR - Turchia 52
SE - Svezia 51
IE - Irlanda 48
IN - India 45
NL - Olanda 35
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
IQ - Iraq 10
CL - Cile 9
CZ - Repubblica Ceca 9
BD - Bangladesh 8
RS - Serbia 8
TG - Togo 7
ID - Indonesia 6
ZA - Sudafrica 6
CO - Colombia 5
PH - Filippine 5
SA - Arabia Saudita 5
UY - Uruguay 5
EC - Ecuador 4
LT - Lituania 4
MY - Malesia 4
PT - Portogallo 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
KE - Kenya 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
KG - Kirghizistan 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
LB - Libano 1
LC - Santa Lucia 1
LU - Lussemburgo 1
LV - Lettonia 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 5.135
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Città #
Singapore 328
Fairfield 241
Ashburn 240
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 60
Los Angeles 51
Helsinki 50
Dublin 41
Dearborn 37
Jacksonville 36
Milan 29
Hefei 28
Izmir 28
Hanoi 27
Princeton 27
Redondo Beach 26
Seoul 25
Ho Chi Minh City 24
Buffalo 21
San Mateo 21
Brussels 19
Dong Ket 16
Trieste 16
Venice 16
Des Moines 15
Nuremberg 13
Sydney 12
Amsterdam 11
Cavasso Nuovo 11
Council Bluffs 11
Ealing 11
Lappeenranta 11
São Paulo 11
Warsaw 11
Bologna 10
Brooklyn 10
Chicago 10
Frankfurt am Main 10
Guangzhou 10
Horia 10
Vienna 10
Lahore 9
Munich 9
Toronto 9
Atlanta 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
Manchester 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
Phoenix 5
Poplar 5
Rio de Janeiro 5
Rivignano 5
Rome 5
Santiago 5
Brno 4
Totale 3.165
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Nome #
Technological Strategies for the Sustainable Valorisation of Fruit and Vegetable Waste 255
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 231
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 201
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 200
Potentialities of plant protein aerogels as innovative food ingredients 195
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 189
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 179
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 171
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 167
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 165
Fruit and vegetable waste management and the challenge of fresh-cut salad 160
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 152
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 149
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 140
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 139
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 137
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 136
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case 120
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste 117
Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves 112
Exploring the potentialities of photoinduced glycation to steer protein functionalities: The study case of freeze-dried egg white proteins/carbohydrates mixtures 80
Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese 79
Cellulose cryogel particles for oil structuring: Mixture properties and digestibility 77
Controlling aerogel surface porosity to enhance functionality in foods 76
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates 75
Conversion of whey protein aerogel particles into oleogels: Effect of oil type on structural features 74
Steering protein and lipid digestibility by oleogelation with protein aerogels 73
Hybrid aerogels of spirulin and whey proteins as novel cellular solids 72
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach 72
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility 71
Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships 71
Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment 70
Design of Roll-In Margarine Analogous by Partial Drying of Monoglyceride-Structured Emulsions 70
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 64
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 61
Conversion of natural tissues and food waste into aerogels and their application in oleogelation 59
Design of Fat Alternatives Using Saturated Monoglycerides 58
Development of novel microaerogel particles from pea protein and their application as ingredient for low-saturated fat cocoa spreads 57
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery 57
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 57
Structural characterisation and sorption capability of whey protein aerogels obtained by freeze-drying or supercritical drying 55
Fresh-cut pineapple: UV-C light potentialities in shelf-life extension 54
Feasibility of protein aerogel particles as food ingredient: The case of cocoa spreads 53
Oleogels from mesoporous whey and potato protein based aerogel microparticles: Influence of microstructural properties on oleogelation ability 52
Food waste valorization 51
Production and characterization of bioaerogel particles from strawberries and their application as oil structuring ingredient in low-saturated fat cocoa spreads 51
High-Pressure Carbon Dioxide Treatment of Fresh Fruit Juices 50
Mono-and diglycerides 49
Exploring the effect of coagulation solvents on structure, functionalities, and sensory properties of cellulose aerogels intended for food application 48
Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread 47
Effect of honey addition on physical properties, oxidative stability, and digestibility of margarine 44
Structural characterization of oleogels from whey protein aerogel particles 41
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients 40
Review and Perspectives on the Sustainability of Organic Aerogels 39
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 31
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads 31
Whey protein cryogel particles enable tunable design of multiphase systems: from oleogels to structured emulsions 23
Fabrication and characterization of aerogels from cysteine-S-sulfonated keratin for drug delivery applications 16
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 1
Totale 5.464
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Categoria #
all - tutte 21.547
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 21.547
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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
2025/20261.446 229 238 228 203 349 199 0 0 0 0 0 0
Totale 5.464