IRIS
PLAZZOTTA, Stella
 Distribuzione geografica
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Continente #
NA - Nord America 3.876
AS - Asia 2.078
EU - Europa 1.643
Continente sconosciuto - Info sul continente non disponibili 356
SA - Sud America 262
AF - Africa 55
OC - Oceania 20
Totale 8.290
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Nazione #
US - Stati Uniti d'America 3.718
SG - Singapore 856
IT - Italia 775
CN - Cina 361
HK - Hong Kong 200
BR - Brasile 184
BD - Bangladesh 166
VN - Vietnam 132
DE - Germania 113
GB - Regno Unito 107
FR - Francia 94
RU - Federazione Russa 88
FI - Finlandia 86
CA - Canada 79
UA - Ucraina 74
IN - India 70
TR - Turchia 60
IE - Irlanda 56
SE - Svezia 52
NL - Olanda 49
PK - Pakistan 37
IR - Iran 32
KR - Corea 30
ES - Italia 28
JP - Giappone 22
AR - Argentina 21
BE - Belgio 21
MX - Messico 21
ID - Indonesia 20
PL - Polonia 20
AU - Australia 18
RO - Romania 16
AT - Austria 15
CL - Cile 15
CO - Colombia 15
CR - Costa Rica 13
IQ - Iraq 13
ZA - Sudafrica 13
PH - Filippine 11
CZ - Repubblica Ceca 10
MY - Malesia 10
RS - Serbia 9
SA - Arabia Saudita 9
TH - Thailandia 8
EG - Egitto 7
GT - Guatemala 7
HN - Honduras 7
IL - Israele 7
LT - Lituania 7
TG - Togo 7
GP - Guadalupe 6
JM - Giamaica 6
MA - Marocco 6
PE - Perù 6
PY - Paraguay 6
EC - Ecuador 5
PR - Porto Rico 5
TN - Tunisia 5
UY - Uruguay 5
CH - Svizzera 4
KE - Kenya 4
PT - Portogallo 4
AE - Emirati Arabi Uniti 3
AL - Albania 3
DZ - Algeria 3
ET - Etiopia 3
JO - Giordania 3
NI - Nicaragua 3
SK - Slovacchia (Repubblica Slovacca) 3
UZ - Uzbekistan 3
AM - Armenia 2
AZ - Azerbaigian 2
CW - ???statistics.table.value.countryCode.CW??? 2
CY - Cipro 2
LB - Libano 2
LK - Sri Lanka 2
LY - Libia 2
NZ - Nuova Zelanda 2
OM - Oman 2
QA - Qatar 2
SC - Seychelles 2
SS - ???statistics.table.value.countryCode.SS??? 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
VE - Venezuela 2
AG - Antigua e Barbuda 1
AW - Aruba 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BH - Bahrain 1
BO - Bolivia 1
BS - Bahamas 1
DM - Dominica 1
DO - Repubblica Dominicana 1
EE - Estonia 1
EU - Europa 1
GE - Georgia 1
GF - Guiana Francese 1
GH - Ghana 1
GY - Guiana 1
Totale 7.920
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Città #
Singapore 425
Ashburn 376
San Jose 344
Fairfield 241
Council Bluffs 218
Hong Kong 191
Chandler 172
Beijing 165
Woodbridge 138
Boardman 102
Houston 92
Udine 91
Wilmington 91
Cambridge 90
New York 89
Ann Arbor 88
Seattle 86
Dallas 79
Los Angeles 74
Santa Clara 68
Helsinki 63
Milan 62
Lauterbourg 51
Dublin 43
Jacksonville 39
Dearborn 37
Hanoi 36
Buffalo 33
Ho Chi Minh City 33
Hefei 30
Izmir 28
Princeton 28
Phoenix 27
Rome 27
Casarsa della Delizia 26
Redondo Beach 26
Seoul 25
Naples 22
Brussels 21
San Mateo 21
Toronto 21
Bologna 20
Chicago 20
North Bergen 19
Frankfurt am Main 18
Orem 18
Venice 17
Atlanta 16
Dong Ket 16
São Paulo 16
Tokyo 16
Trieste 16
Des Moines 15
Brooklyn 14
Amsterdam 13
Lahore 13
Nuremberg 13
Turin 13
Warsaw 13
Lappeenranta 12
Sydney 12
Cavasso Nuovo 11
Delhi 11
Denver 11
Ealing 11
Figino 11
Guangzhou 11
Montreal 11
Reana del Rojale 11
Horia 10
Ogden 10
Vienna 10
Mumbai 9
Munich 9
Norwalk 9
Palermo 9
Saint Augustine 9
San Diego 9
San Francisco 9
San José 9
Bari 8
Birmingham 8
Chennai 8
Falls Church 8
Fisciano 8
Lleida 8
Mexico City 8
Redmond 8
Reggio Emilia 8
San Michele al Tagliamento 8
Vicenza 8
Bolzano 7
Da Nang 7
Khabarovsk 7
Little Rock 7
Lomé 7
Nanjing 7
Parma 7
Santiago 7
Bogotá 6
Totale 4.569
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Nome #
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 407
Technological Strategies for the Sustainable Valorisation of Fruit and Vegetable Waste 362
Potentialities of plant protein aerogels as innovative food ingredients 275
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 267
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 256
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 236
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 220
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 216
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 209
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 209
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 203
Fruit and vegetable waste management and the challenge of fresh-cut salad 186
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 186
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 180
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case 172
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 171
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 170
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 165
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste 163
Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves 151
Development of novel microaerogel particles from pea protein and their application as ingredient for low-saturated fat cocoa spreads 149
Production and characterization of bioaerogel particles from strawberries and their application as oil structuring ingredient in low-saturated fat cocoa spreads 140
Conversion of natural tissues and food waste into aerogels and their application in oleogelation 139
Controlling aerogel surface porosity to enhance functionality in foods 126
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates 123
Hybrid aerogels of spirulin and whey proteins as novel cellular solids 121
Exploring the effect of coagulation solvents on structure, functionalities, and sensory properties of cellulose aerogels intended for food application 120
Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships 119
Cellulose cryogel particles for oil structuring: Mixture properties and digestibility 118
Exploring the potentialities of photoinduced glycation to steer protein functionalities: The study case of freeze-dried egg white proteins/carbohydrates mixtures 117
Conversion of whey protein aerogel particles into oleogels: Effect of oil type on structural features 115
Design of Fat Alternatives Using Saturated Monoglycerides 115
Steering protein and lipid digestibility by oleogelation with protein aerogels 108
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility 107
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 107
Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese 106
Design of Roll-In Margarine Analogous by Partial Drying of Monoglyceride-Structured Emulsions 104
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 102
Structural characterisation and sorption capability of whey protein aerogels obtained by freeze-drying or supercritical drying 102
Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment 101
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach 99
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads 92
Mono-and diglycerides 84
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery 83
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 83
Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread 82
Oleogels from mesoporous whey and potato protein based aerogel microparticles: Influence of microstructural properties on oleogelation ability 81
Feasibility of protein aerogel particles as food ingredient: The case of cocoa spreads 79
High-Pressure Carbon Dioxide Treatment of Fresh Fruit Juices 78
Food waste valorization 72
Structural characterization of oleogels from whey protein aerogel particles 72
Effect of honey addition on physical properties, oxidative stability, and digestibility of margarine 69
Fresh-cut pineapple: UV-C light potentialities in shelf-life extension 67
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 65
Review and Perspectives on the Sustainability of Organic Aerogels 64
Whey protein cryogel particles enable tunable design of multiphase systems: from oleogels to structured emulsions 59
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients 59
Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas 55
Characterisation of supercritical carbon dioxide extracts from olive leaves: antimicrobial activity, volatile composition and mineral oil contamination 51
Fabrication and characterization of aerogels from cysteine-S-sulfonated keratin for drug delivery applications 47
An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea Waste 37
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 30
Developing coating strategies for microaerogel beads to modulate bioactive release in foods 16
Ultrasound-assisted supercritical carbon dioxide drying of cod fish (Gadus morhua) 12
Effect of Pulsed Electric Field (PEF) Pretreatments on the Phytochemical Composition, Antioxidant, and Antimicrobial Properties of Sage Extracts 10
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 1
Totale 8.290
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Categoria #
all - tutte 29.703
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 29.703
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022230 0 0 0 0 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
2025/20263.060 229 238 228 203 349 218 371 135 211 233 410 235
2026/20271.212 272 146 260 486 48 0 0 0 0 0 0 0
Totale 8.290