IRIS
NICOLI, Maria Cristina
 Distribuzione geografica
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Continente #
NA - Nord America 13.654
EU - Europa 4.695
AS - Asia 2.584
SA - Sud America 426
AF - Africa 63
Continente sconosciuto - Info sul continente non disponibili 21
OC - Oceania 15
Totale 21.458
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Nazione #
US - Stati Uniti d'America 13.503
SG - Singapore 1.236
UA - Ucraina 1.161
IT - Italia 904
DE - Germania 842
CN - Cina 768
FI - Finlandia 451
BR - Brasile 374
RU - Federazione Russa 359
IE - Irlanda 218
GB - Regno Unito 199
SE - Svezia 199
TR - Turchia 158
KR - Corea 114
CA - Canada 113
FR - Francia 69
IN - India 65
BE - Belgio 50
NL - Olanda 39
PL - Polonia 35
ES - Italia 30
CZ - Repubblica Ceca 29
IR - Iran 27
TH - Thailandia 27
MX - Messico 24
EU - Europa 21
AT - Austria 20
HK - Hong Kong 20
ID - Indonesia 19
RO - Romania 19
JP - Giappone 18
TG - Togo 18
VN - Vietnam 16
ZA - Sudafrica 13
CO - Colombia 12
PK - Pakistan 12
AR - Argentina 11
MY - Malesia 11
TW - Taiwan 11
UZ - Uzbekistan 11
AU - Australia 10
MA - Marocco 10
PH - Filippine 10
GR - Grecia 9
IQ - Iraq 9
BD - Bangladesh 8
EC - Ecuador 8
LT - Lituania 7
NP - Nepal 7
PT - Portogallo 7
AZ - Azerbaigian 6
PE - Perù 6
VE - Venezuela 6
BG - Bulgaria 5
EG - Egitto 5
LK - Sri Lanka 5
LV - Lettonia 5
NZ - Nuova Zelanda 5
SI - Slovenia 5
AE - Emirati Arabi Uniti 4
AL - Albania 4
CH - Svizzera 4
DK - Danimarca 4
DO - Repubblica Dominicana 4
GH - Ghana 4
HU - Ungheria 4
IS - Islanda 4
KE - Kenya 4
UY - Uruguay 4
BH - Bahrain 3
CL - Cile 3
DZ - Algeria 3
IL - Israele 3
JM - Giamaica 3
MD - Moldavia 3
OM - Oman 3
HN - Honduras 2
HR - Croazia 2
JO - Giordania 2
KG - Kirghizistan 2
LU - Lussemburgo 2
NG - Nigeria 2
PA - Panama 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
TN - Tunisia 2
BN - Brunei Darussalam 1
BO - Bolivia 1
BS - Bahamas 1
BY - Bielorussia 1
CD - Congo 1
CR - Costa Rica 1
CY - Cipro 1
EE - Estonia 1
IM - Isola di Man 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
NI - Nicaragua 1
NO - Norvegia 1
Totale 21.454
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Città #
Woodbridge 1.828
Fairfield 1.530
Houston 1.217
Ann Arbor 1.100
Ashburn 970
Chandler 823
Jacksonville 798
Singapore 733
Seattle 624
Wilmington 588
Cambridge 523
Dearborn 513
Beijing 358
Boardman 316
Dublin 204
Princeton 204
Udine 183
Izmir 120
New York 114
Helsinki 98
Munich 98
Seoul 95
San Diego 88
Ottawa 81
San Mateo 75
Des Moines 63
Los Angeles 60
Ogden 49
Brussels 47
Kunming 43
Hefei 40
Norwalk 40
Dallas 39
Nanjing 39
Milan 38
Falls Church 34
Trieste 33
Washington 32
Rome 25
Warsaw 25
Brno 24
Guangzhou 22
São Paulo 22
Frankfurt am Main 21
Venice 21
Redmond 20
Santa Clara 20
Düsseldorf 19
Hong Kong 18
Lomé 18
Jinan 16
London 15
Redwood City 14
San Francisco 14
Toronto 14
Andover 13
Indiana 13
Khon Kaen 13
Nuremberg 13
Padova 12
Rio de Janeiro 12
Shanghai 12
Vienna 12
Bologna 11
Grafing 11
Porto Alegre 11
San Michele al Tagliamento 11
Tashkent 11
Belo Horizonte 10
Bolzano 10
Brooklyn 10
Fuzhou 10
Modena 10
Pamplona 10
Pignone 10
Shenyang 10
Wuhan 10
Zhengzhou 10
Lauterbourg 9
Mexico City 9
Cavasso Nuovo 8
Hanover 8
Ho Chi Minh City 8
Stockholm 8
Turin 8
Ancona 7
Bari 7
Bucharest 7
Codroipo 7
Erzincan 7
Jyväskylä 7
Montreal 7
Nanchang 7
Simi Valley 7
Tokyo 7
Turku 7
Verona 7
Amsterdam 6
Auburn Hills 6
Baotou 6
Totale 14.581
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Nome #
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 218
Minimization of water consumption in fresh-cut salad washing by UV-C light 205
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 179
Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste 178
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries 175
Effect of radiofrequency assisted freezing on meat microstructure and quality 174
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 173
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 167
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 164
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 164
Caratteristiche chimiche dell'estratto di caffe'. Nota 1. Cinetiche di estrazione della caffeina e delle sostanze solide. 163
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 163
Solvent effect on quercetin antioxidant capacity 162
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 162
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 162
Effect of monoglyceride organogel structure on cod liver oil stability 161
Antioxidant properties of coffee brews in relation to the roasting degree 158
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 158
A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems 155
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 154
The Stability and Shelf Life of Coffee Products 154
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 151
Secondary Shelf Life: an Underestimated Issue 149
DSC analysis of Maillard browning and procedural effects 148
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 148
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 147
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 147
Review of non-enzymatic browning and antioxidant capacity in processed foods 145
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 145
Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry 144
Acrylamide removal from heated foods 143
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 142
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 139
E' possibile prevedere la shelf life di un olio? 139
Loss and/or formation of antioxidants during food processing and storage 138
Self Crowding as a Determinant of egg white Photostability 137
Effect of pulsed light on structure and immunoreactivity of gluten 137
Fruit and vegetable waste management and the challenge of fresh-cut salad 137
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 137
Water saving in fresh-cut salad washing by pulsed light 135
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 134
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 134
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 134
Retention of antioxidant activity in minimally processed mandarin and satsuma fruits. 131
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 131
Interazione tra prodotti della reazione di Maillard (MRP) e ossidazione dei lipidi in sistemi modello ad umidità intermedia. 129
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 128
Liquid-vapour partition of ethanol in bakery products 128
Review of non-emzymatic browning and antioxidant capacity in processed foods 127
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 126
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 125
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 125
Influence of some processing conditions on solid-liquid extraction of coffee. 124
Effect of colloidal properties of oil-in water emulsions on ethanol liquid vapour partition 123
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 123
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 123
Effect of pulsed light on selected properties of egg white 122
Inactivation of Polyphenoloxidase by Pulsed Light 122
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 122
Effect of ultraviolet processing on selected properties of egg white 121
Shelf life modeling of bakery products by using oxidation indices 121
Antioxidant properties of tea extracts as affected by processing 120
Caffeic acid decomposition products: antioxidants or pro-oxidants? 119
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 119
Effect of radiofrequency assisted freezing on meat microstructure and quality 118
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 118
Antioxidant properties of tomato juice as affected by heating 118
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 118
null 116
Effect of monoglyceride-oil-water gels on white bread properties 115
Shear nanostructuring of monoglyceride organogels 114
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures 114
null 113
Chapter 1. An introduction to shelf life: definitions, basic concepts and regulatory aspects 112
Packaging and the shelf life of coffee 112
Use of images in shelf life assessment of fruit salad 112
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 112
shelf life assessment of food 111
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 111
Antioxidant properties of ready-to-drink coffee brews 110
Macromolecular crowding affects protein photosensitivity: the case of egg white immunoreactivity. 110
Modeling bleaching of tomato derivatives at subzero temperatures 109
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 109
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases 109
Surface Processing: Existing and Potential Applications of Ultraviolet Light 108
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 107
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 107
Effect of selected ions from lyotropic series on lipid oxidation rate 107
3 keto-acrilic derivatives as potential antimicrobial agents. Correlation between activity and reactivity toward cystein. 107
Effects of drying processing on the Maillard reaction in pasta 105
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties 104
Influence of processing on the antioxidant properties of fruit and vegetables 104
Effect of pulsed light on safety and quality of fresh egg pasta 104
Effect of dielectric properties of lipid matrices on the structure of organogels made with saturated monoglycerides 104
Influence of water activity on headspace concentration of volatiles over model and food systems. 103
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 103
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews. , 103
Evaluation of the antioxidant activity of vitamin C., BHA, BHQ and BHT by means of a combined optothermal window and DPPH* free radical colorimetry. 102
Effect of sugars and Maillard reaction products on PPO and POD activity in food 101
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 101
Totale 13.199
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Categoria #
all - tutte 77.698
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 77.698
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020342 0 0 0 0 0 0 0 0 0 0 0 342
2020/20212.717 134 289 129 387 119 329 144 290 384 102 282 128
2021/20221.880 74 187 144 117 58 101 113 111 42 294 365 274
2022/20231.970 243 127 56 250 177 550 19 119 245 51 82 51
2023/20241.263 85 65 46 40 168 300 39 133 77 85 79 146
2024/20253.902 140 350 218 249 239 313 327 290 504 270 892 110
Totale 22.140