IRIS
PLAZZOTTA, Stella
 Distribuzione geografica
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Continente #
NA - Nord America 1.816
EU - Europa 919
AS - Asia 578
SA - Sud America 93
AF - Africa 19
OC - Oceania 17
Continente sconosciuto - Info sul continente non disponibili 3
Totale 3.445
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Nazione #
US - Stati Uniti d'America 1.796
IT - Italia 381
SG - Singapore 277
CN - Cina 94
DE - Germania 87
BR - Brasile 79
RU - Federazione Russa 75
UA - Ucraina 67
IE - Irlanda 48
GB - Regno Unito 47
SE - Svezia 47
TR - Turchia 46
FI - Finlandia 36
IR - Iran 29
IN - India 26
KR - Corea 26
NL - Olanda 24
PK - Pakistan 23
FR - Francia 21
BE - Belgio 19
VN - Vietnam 16
AU - Australia 15
CA - Canada 15
ES - Italia 15
RO - Romania 13
HK - Hong Kong 12
CZ - Repubblica Ceca 9
RS - Serbia 8
TG - Togo 7
JP - Giappone 6
AT - Austria 5
PL - Polonia 5
EC - Ecuador 4
CO - Colombia 3
MY - Malesia 3
PT - Portogallo 3
SK - Slovacchia (Repubblica Slovacca) 3
UY - Uruguay 3
ZA - Sudafrica 3
AM - Armenia 2
CH - Svizzera 2
DZ - Algeria 2
ID - Indonesia 2
IL - Israele 2
IQ - Iraq 2
LK - Sri Lanka 2
LT - Lituania 2
LY - Libia 2
MX - Messico 2
NZ - Nuova Zelanda 2
SS - ???statistics.table.value.countryCode.SS??? 2
AE - Emirati Arabi Uniti 1
AR - Argentina 1
BA - Bosnia-Erzegovina 1
BD - Bangladesh 1
BS - Bahamas 1
CL - Cile 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EG - Egitto 1
EU - Europa 1
GE - Georgia 1
GH - Ghana 1
GT - Guatemala 1
GY - Guiana 1
JO - Giordania 1
LU - Lussemburgo 1
MA - Marocco 1
MM - Myanmar 1
OM - Oman 1
PE - Perù 1
SN - Senegal 1
TH - Thailandia 1
TN - Tunisia 1
TW - Taiwan 1
UZ - Uzbekistan 1
Totale 3.445
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Città #
Fairfield 241
Singapore 198
Chandler 172
Woodbridge 138
Ashburn 115
Cambridge 90
Wilmington 89
Ann Arbor 88
Udine 83
Houston 82
Seattle 80
Boardman 79
New York 52
Beijing 42
Dublin 41
Dearborn 37
Jacksonville 36
Izmir 28
Princeton 27
Milan 22
Seoul 22
Helsinki 21
San Mateo 21
Brussels 19
Dong Ket 16
Des Moines 15
Trieste 15
Venice 13
Sydney 12
Dallas 11
Cavasso Nuovo 10
Horia 10
Nuremberg 10
Frankfurt am Main 9
Lahore 9
Los Angeles 9
Falls Church 8
Fisciano 8
Lleida 8
Munich 8
Norwalk 8
Ogden 8
Redmond 8
San Michele al Tagliamento 8
Toronto 8
Amsterdam 7
Delhi 7
Khabarovsk 7
Lappeenranta 7
Lomé 7
Reggio Emilia 7
San Diego 7
Vicenza 7
Düsseldorf 6
Guangzhou 6
Hong Kong 6
Nanjing 6
Reana del Rojale 6
Bologna 5
Brescia 5
Bursa 5
Codroipo 5
Fayetteville 5
Karaj 5
Leipzig 5
Santa Clara 5
São Paulo 5
Bolzano 4
Boston 4
Brno 4
Cagliari 4
Cordovado 4
Grafing 4
Hangzhou 4
Hefei 4
London 4
Neu-Ulm 4
Puri 4
Tehran 4
Wageningen 4
Adapazarı 3
Bari 3
Belluno 3
Bhopal 3
Caserta 3
Casier 3
Chicago 3
Denver 3
Ede 3
Fortaleza 3
Kamalia 3
Limerick 3
Madrid 3
Melbourne 3
Montreal 3
Ottawa 3
Padova 3
Pignone 3
Portsmouth 3
Rome 3
Totale 2.277
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Nome #
Technological Strategies for the Sustainable Valorisation of Fruit and Vegetable Waste 206
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 200
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 169
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 168
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 163
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 156
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 146
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 139
Fruit and vegetable waste management and the challenge of fresh-cut salad 137
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 134
Potentialities of plant protein aerogels as innovative food ingredients 130
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 126
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 125
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 125
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 109
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste 96
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 93
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 90
Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves 89
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case 81
Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese 58
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach 53
Conversion of whey protein aerogel particles into oleogels: Effect of oil type on structural features 51
Exploring the potentialities of photoinduced glycation to steer protein functionalities: The study case of freeze-dried egg white proteins/carbohydrates mixtures 49
Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment 49
Design of Roll-In Margarine Analogous by Partial Drying of Monoglyceride-Structured Emulsions 47
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates 45
Fresh-cut pineapple: UV-C light potentialities in shelf-life extension 44
Controlling aerogel surface porosity to enhance functionality in foods 42
Structural characterisation and sorption capability of whey protein aerogels obtained by freeze-drying or supercritical drying 42
Steering protein and lipid digestibility by oleogelation with protein aerogels 39
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility 37
High-Pressure Carbon Dioxide Treatment of Fresh Fruit Juices 34
Food waste valorization 33
Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships 33
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 32
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery 32
Cellulose cryogel particles for oil structuring: Mixture properties and digestibility 31
Feasibility of protein aerogel particles as food ingredient: The case of cocoa spreads 31
Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread 29
Mono-and diglycerides 29
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 28
Design of Fat Alternatives Using Saturated Monoglycerides 27
Oleogels from mesoporous whey and potato protein based aerogel microparticles: Influence of microstructural properties on oleogelation ability 26
Structural characterization of oleogels from whey protein aerogel particles 24
Development of novel microaerogel particles from pea protein and their application as ingredient for low-saturated fat cocoa spreads 23
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 23
Hybrid aerogels of spirulin and whey proteins as novel cellular solids 22
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads 17
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 15
Effect of honey addition on physical properties, oxidative stability, and digestibility of margarine 11
Conversion of natural tissues and food waste into aerogels and their application in oleogelation 9
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients 9
Review and Perspectives on the Sustainability of Organic Aerogels 5
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 1
Totale 3.762
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Categoria #
all - tutte 15.444
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 15.444
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202022 0 0 0 0 0 0 0 0 0 0 0 22
2020/2021410 39 32 14 50 27 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
2024/20251.096 59 92 75 78 67 60 142 81 124 67 236 15
Totale 3.762