IRIS
PLAZZOTTA, Stella
 Distribuzione geografica
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Continente #
NA - Nord America 2.624
AS - Asia 1.804
EU - Europa 1.304
SA - Sud America 226
AF - Africa 47
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 3
Totale 6.028
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Nazione #
US - Stati Uniti d'America 2.571
SG - Singapore 834
IT - Italia 499
CN - Cina 323
HK - Hong Kong 193
BR - Brasile 169
VN - Vietnam 126
DE - Germania 108
GB - Regno Unito 90
FR - Francia 87
FI - Finlandia 86
RU - Federazione Russa 80
UA - Ucraina 73
IN - India 62
TR - Turchia 58
SE - Svezia 52
IE - Irlanda 50
NL - Olanda 42
PK - Pakistan 32
IR - Iran 31
KR - Corea 29
ES - Italia 25
CA - Canada 24
MX - Messico 20
BE - Belgio 19
AU - Australia 18
PL - Polonia 18
AR - Argentina 17
JP - Giappone 16
RO - Romania 16
AT - Austria 15
BD - Bangladesh 14
IQ - Iraq 13
CL - Cile 12
ID - Indonesia 12
ZA - Sudafrica 12
CO - Colombia 10
CZ - Repubblica Ceca 10
RS - Serbia 9
SA - Arabia Saudita 9
MY - Malesia 8
PH - Filippine 8
TG - Togo 7
EG - Egitto 5
TN - Tunisia 5
UY - Uruguay 5
CH - Svizzera 4
EC - Ecuador 4
KE - Kenya 4
LT - Lituania 4
MA - Marocco 4
PE - Perù 4
PT - Portogallo 4
PY - Paraguay 4
AL - Albania 3
ET - Etiopia 3
IL - Israele 3
JO - Giordania 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
LB - Libano 2
LK - Sri Lanka 2
LY - Libia 2
NZ - Nuova Zelanda 2
OM - Oman 2
SS - ???statistics.table.value.countryCode.SS??? 2
TH - Thailandia 2
TW - Taiwan 2
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BS - Bahamas 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
EU - Europa 1
GE - Georgia 1
GH - Ghana 1
GT - Guatemala 1
GY - Guiana 1
HR - Croazia 1
HU - Ungheria 1
JM - Giamaica 1
KG - Kirghizistan 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 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
NG - Nigeria 1
NI - Nicaragua 1
NP - Nepal 1
Totale 6.025
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Città #
Singapore 415
Ashburn 296
Fairfield 241
Hong Kong 184
Chandler 172
San Jose 157
Beijing 151
Woodbridge 138
Cambridge 90
Wilmington 89
Ann Arbor 88
Udine 87
Houston 84
Boardman 81
Seattle 81
New York 64
Council Bluffs 63
Dallas 63
Helsinki 63
Los Angeles 56
Lauterbourg 51
Dublin 43
Dearborn 37
Jacksonville 36
Hanoi 35
Ho Chi Minh City 31
Hefei 30
Milan 30
Izmir 28
Princeton 27
Redondo Beach 26
Seoul 25
Buffalo 21
San Mateo 21
Brussels 19
Frankfurt am Main 17
Dong Ket 16
Trieste 16
Venice 16
Des Moines 15
Santa Clara 15
Naples 14
São Paulo 14
Atlanta 13
Nuremberg 13
Warsaw 13
Amsterdam 12
Bologna 12
Lahore 12
Lappeenranta 12
Sydney 12
Tokyo 12
Cavasso Nuovo 11
Chicago 11
Ealing 11
Orem 11
Brooklyn 10
Delhi 10
Guangzhou 10
Horia 10
Vienna 10
Montreal 9
Munich 9
Ogden 9
Toronto 9
Birmingham 8
Chennai 8
Denver 8
Falls Church 8
Fisciano 8
Lleida 8
Mumbai 8
Norwalk 8
Phoenix 8
Redmond 8
San Michele al Tagliamento 8
Vicenza 8
Khabarovsk 7
Little Rock 7
Lomé 7
Mexico City 7
Nanjing 7
Reggio Emilia 7
San Diego 7
Bolzano 6
Düsseldorf 6
Istanbul 6
Manchester 6
Reana del Rojale 6
Rio de Janeiro 6
Riyadh 6
Santiago 6
Ankara 5
Boston 5
Brescia 5
Bursa 5
Codroipo 5
Da Nang 5
Fayetteville 5
Fortaleza 5
Totale 3.720
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Nome #
Technological Strategies for the Sustainable Valorisation of Fruit and Vegetable Waste 291
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 247
Potentialities of plant protein aerogels as innovative food ingredients 217
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 217
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 216
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 202
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 189
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 188
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 186
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 179
Fruit and vegetable waste management and the challenge of fresh-cut salad 174
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 172
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 164
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 162
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 157
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 152
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 150
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case 146
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste 141
Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves 125
Controlling aerogel surface porosity to enhance functionality in foods 102
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates 96
Conversion of whey protein aerogel particles into oleogels: Effect of oil type on structural features 96
Exploring the potentialities of photoinduced glycation to steer protein functionalities: The study case of freeze-dried egg white proteins/carbohydrates mixtures 95
Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships 94
Cellulose cryogel particles for oil structuring: Mixture properties and digestibility 93
Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese 93
Hybrid aerogels of spirulin and whey proteins as novel cellular solids 89
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility 87
Steering protein and lipid digestibility by oleogelation with protein aerogels 85
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 84
Design of Roll-In Margarine Analogous by Partial Drying of Monoglyceride-Structured Emulsions 83
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 81
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach 81
Structural characterisation and sorption capability of whey protein aerogels obtained by freeze-drying or supercritical drying 79
Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment 78
Production and characterization of bioaerogel particles from strawberries and their application as oil structuring ingredient in low-saturated fat cocoa spreads 75
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery 74
Design of Fat Alternatives Using Saturated Monoglycerides 71
Conversion of natural tissues and food waste into aerogels and their application in oleogelation 70
Feasibility of protein aerogel particles as food ingredient: The case of cocoa spreads 67
Development of novel microaerogel particles from pea protein and their application as ingredient for low-saturated fat cocoa spreads 67
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 67
Mono-and diglycerides 65
Exploring the effect of coagulation solvents on structure, functionalities, and sensory properties of cellulose aerogels intended for food application 62
Fresh-cut pineapple: UV-C light potentialities in shelf-life extension 62
Oleogels from mesoporous whey and potato protein based aerogel microparticles: Influence of microstructural properties on oleogelation ability 58
High-Pressure Carbon Dioxide Treatment of Fresh Fruit Juices 57
Food waste valorization 56
Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread 53
Structural characterization of oleogels from whey protein aerogel particles 51
Effect of honey addition on physical properties, oxidative stability, and digestibility of margarine 49
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients 49
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads 43
Review and Perspectives on the Sustainability of Organic Aerogels 42
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 40
Whey protein cryogel particles enable tunable design of multiphase systems: from oleogels to structured emulsions 28
Fabrication and characterization of aerogels from cysteine-S-sulfonated keratin for drug delivery applications 27
Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas 16
An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea Waste 13
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 9
Characterisation of supercritical carbon dioxide extracts from olive leaves: antimicrobial activity, volatile composition and mineral oil contamination 7
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 1
Totale 6.370
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Categoria #
all - tutte 23.234
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 23.234
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021109 0 0 0 0 0 0 0 0 0 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
2025/20262.352 229 238 228 203 349 218 371 135 211 170 0 0
Totale 6.370