IRIS
PLAZZOTTA, Stella
 Distribuzione geografica
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Continente #
NA - Nord America 3.167
AS - Asia 2.012
EU - Europa 1.486
SA - Sud America 235
AF - Africa 48
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 3
Totale 6.971
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Nazione #
US - Stati Uniti d'America 3.090
SG - Singapore 848
IT - Italia 666
CN - Cina 351
HK - Hong Kong 198
BR - Brasile 170
BD - Bangladesh 158
VN - Vietnam 128
DE - Germania 110
GB - Regno Unito 94
FR - Francia 91
FI - Finlandia 86
RU - Federazione Russa 80
UA - Ucraina 73
IN - India 66
TR - Turchia 58
SE - Svezia 52
IE - Irlanda 50
NL - Olanda 45
CA - Canada 40
PK - Pakistan 35
IR - Iran 32
KR - Corea 29
ES - Italia 27
AR - Argentina 21
MX - Messico 21
JP - Giappone 20
BE - Belgio 19
AU - Australia 18
PL - Polonia 18
RO - Romania 16
AT - Austria 15
CL - Cile 14
ID - Indonesia 14
IQ - Iraq 13
ZA - Sudafrica 12
CO - Colombia 10
CZ - Repubblica Ceca 10
MY - Malesia 9
RS - Serbia 9
SA - Arabia Saudita 9
PH - Filippine 8
TG - Togo 7
EG - Egitto 6
PE - Perù 5
TN - Tunisia 5
UY - Uruguay 5
CH - Svizzera 4
CR - Costa Rica 4
EC - Ecuador 4
KE - Kenya 4
LT - Lituania 4
MA - Marocco 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
GT - Guatemala 2
HN - Honduras 2
JM - Giamaica 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
DM - Dominica 1
DO - Repubblica Dominicana 1
EU - Europa 1
GE - Georgia 1
GF - Guiana Francese 1
GH - Ghana 1
GY - Guiana 1
HR - Croazia 1
HU - Ungheria 1
KG - Kirghizistan 1
KH - Cambogia 1
KW - Kuwait 1
KY - Cayman, isole 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
Totale 6.965
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Città #
Singapore 420
Ashburn 322
San Jose 259
Fairfield 241
Hong Kong 189
Chandler 172
Beijing 163
Council Bluffs 138
Woodbridge 138
Boardman 100
Cambridge 90
Houston 90
Udine 90
Wilmington 90
Ann Arbor 88
Seattle 84
New York 81
Dallas 74
Los Angeles 69
Helsinki 63
Milan 54
Lauterbourg 51
Santa Clara 44
Dublin 43
Dearborn 37
Jacksonville 37
Hanoi 35
Ho Chi Minh City 33
Buffalo 30
Hefei 30
Izmir 28
Princeton 27
Redondo Beach 26
Seoul 25
Casarsa della Delizia 22
San Mateo 21
Brussels 19
Rome 19
Naples 18
Frankfurt am Main 17
Venice 17
Bologna 16
Dong Ket 16
Trieste 16
Atlanta 15
Des Moines 15
Orem 15
Tokyo 15
São Paulo 14
Toronto 14
Chicago 13
Lahore 13
Nuremberg 13
Warsaw 13
Amsterdam 12
Brooklyn 12
Lappeenranta 12
Sydney 12
Cavasso Nuovo 11
Delhi 11
Ealing 11
Montreal 11
Denver 10
Guangzhou 10
Horia 10
Ogden 10
Phoenix 10
Turin 10
Vienna 10
Mumbai 9
Munich 9
San Diego 9
Birmingham 8
Chennai 8
Falls Church 8
Fisciano 8
Lleida 8
Mexico City 8
Norwalk 8
Redmond 8
San Francisco 8
San Michele al Tagliamento 8
Vicenza 8
Khabarovsk 7
Little Rock 7
Lomé 7
Nanjing 7
Reggio Emilia 7
Bari 6
Bolzano 6
Boston 6
Düsseldorf 6
Figino 6
Istanbul 6
London 6
Manchester 6
Reana del Rojale 6
Rio de Janeiro 6
Riyadh 6
Santiago 6
Totale 4.166
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Nome #
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 379
Technological Strategies for the Sustainable Valorisation of Fruit and Vegetable Waste 343
Potentialities of plant protein aerogels as innovative food ingredients 254
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 254
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 241
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 221
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 206
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 195
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 194
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 191
Fruit and vegetable waste management and the challenge of fresh-cut salad 176
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 176
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 174
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 166
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 161
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 159
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case 158
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 156
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste 148
Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves 135
Development of novel microaerogel particles from pea protein and their application as ingredient for low-saturated fat cocoa spreads 131
Conversion of natural tissues and food waste into aerogels and their application in oleogelation 125
Production and characterization of bioaerogel particles from strawberries and their application as oil structuring ingredient in low-saturated fat cocoa spreads 121
Controlling aerogel surface porosity to enhance functionality in foods 115
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates 103
Interactions of cellulose cryogels and aerogels with water and oil: Structure-function relationships 103
Conversion of whey protein aerogel particles into oleogels: Effect of oil type on structural features 103
Hybrid aerogels of spirulin and whey proteins as novel cellular solids 102
Exploring the effect of coagulation solvents on structure, functionalities, and sensory properties of cellulose aerogels intended for food application 101
Cellulose cryogel particles for oil structuring: Mixture properties and digestibility 100
Exploring the potentialities of photoinduced glycation to steer protein functionalities: The study case of freeze-dried egg white proteins/carbohydrates mixtures 100
Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese 99
Steering protein and lipid digestibility by oleogelation with protein aerogels 95
Oleogelation of extra virgin olive oil by different gelators affects lipid digestion and polyphenol bioaccessibility 93
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 91
Design of Roll-In Margarine Analogous by Partial Drying of Monoglyceride-Structured Emulsions 89
Study on the possibility of developing food-grade hydrophobic bio-aerogels by using an oleogel template approach 88
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 87
Structural characterisation and sorption capability of whey protein aerogels obtained by freeze-drying or supercritical drying 87
Modelling the recovery of biocompounds from peach waste assisted by pulsed electric fields or thermal treatment 84
Design of Fat Alternatives Using Saturated Monoglycerides 83
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery 78
Mono-and diglycerides 77
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 74
Feasibility of protein aerogel particles as food ingredient: The case of cocoa spreads 71
Food waste valorization 65
Oleogels from mesoporous whey and potato protein based aerogel microparticles: Influence of microstructural properties on oleogelation ability 65
High-Pressure Carbon Dioxide Treatment of Fresh Fruit Juices 64
Oil structuring using whey protein-based cryogel particles: Effect of gelation pH and feasibility as an ingredient in low-saturated fat cocoa spreads 63
Fresh-cut pineapple: UV-C light potentialities in shelf-life extension 63
Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread 60
Effect of honey addition on physical properties, oxidative stability, and digestibility of margarine 58
Structural characterization of oleogels from whey protein aerogel particles 57
Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients 52
Review and Perspectives on the Sustainability of Organic Aerogels 51
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread 48
Whey protein cryogel particles enable tunable design of multiphase systems: from oleogels to structured emulsions 38
Fabrication and characterization of aerogels from cysteine-S-sulfonated keratin for drug delivery applications 36
Characterisation of supercritical carbon dioxide extracts from olive leaves: antimicrobial activity, volatile composition and mineral oil contamination 34
Effect of pH shift and high pressure homogenization on the structure and techno-functional properties of protein extracts from substandard peas 30
An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea Waste 22
Sub-standard peas valorization through Lactiplantibacillus plantarum fermentation to produce a biologically active ingredient for bread fortification 16
Ultrasound-assisted supercritical carbon dioxide drying of cod fish (Gadus morhua) 6
Optimising Soy and Pea Protein Gelation to Obtain Hydrogels Intended as Precursors of Food-Grade Dried Porous Materials 1
Totale 7.316
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Categoria #
all - tutte 26.434
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 26.434
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20263.060 229 238 228 203 349 218 371 135 211 233 410 235
2026/2027238 238 0 0 0 0 0 0 0 0 0 0 0
Totale 7.316