IRIS
NICOLI, Maria Cristina
 Distribuzione geografica
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Continente #
NA - Nord America 18.537
AS - Asia 7.226
EU - Europa 5.979
SA - Sud America 1.006
Continente sconosciuto - Info sul continente non disponibili 738
AF - Africa 171
OC - Oceania 26
Totale 33.683
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Nazione #
US - Stati Uniti d'America 18.149
SG - Singapore 3.348
CN - Cina 1.607
IT - Italia 1.343
UA - Ucraina 1.178
DE - Germania 988
BR - Brasile 755
HK - Hong Kong 688
FI - Finlandia 513
RU - Federazione Russa 389
VN - Vietnam 354
FR - Francia 319
GB - Regno Unito 274
CA - Canada 239
IE - Irlanda 228
SE - Svezia 212
TR - Turchia 201
IN - India 197
BD - Bangladesh 120
KR - Corea 119
ES - Italia 104
NL - Olanda 100
PL - Polonia 76
ID - Indonesia 74
MX - Messico 74
AR - Argentina 71
IQ - Iraq 70
CO - Colombia 64
JP - Giappone 57
BE - Belgio 54
TH - Thailandia 47
PK - Pakistan 45
ZA - Sudafrica 39
CZ - Repubblica Ceca 34
PH - Filippine 34
MY - Malesia 33
VE - Venezuela 33
SA - Arabia Saudita 31
EC - Ecuador 30
IR - Iran 29
UZ - Uzbekistan 29
TW - Taiwan 25
AT - Austria 22
EU - Europa 21
MA - Marocco 21
CL - Cile 20
JM - Giamaica 20
AU - Australia 19
RO - Romania 19
TG - Togo 18
LT - Lituania 17
NP - Nepal 15
TN - Tunisia 15
KE - Kenya 13
PT - Portogallo 13
AE - Emirati Arabi Uniti 12
OM - Oman 12
AZ - Azerbaigian 11
EG - Egitto 11
GR - Grecia 11
IL - Israele 11
PE - Perù 11
PY - Paraguay 11
BG - Bulgaria 10
BJ - Benin 10
CR - Costa Rica 10
CH - Svizzera 9
ET - Etiopia 9
SI - Slovenia 8
AL - Albania 7
DK - Danimarca 7
DO - Repubblica Dominicana 7
DZ - Algeria 7
JO - Giordania 7
KZ - Kazakistan 7
LK - Sri Lanka 7
NG - Nigeria 7
NZ - Nuova Zelanda 7
GT - Guatemala 6
HN - Honduras 6
HU - Ungheria 6
LV - Lettonia 6
RS - Serbia 6
SY - Repubblica araba siriana 6
UY - Uruguay 6
BH - Bahrain 5
BO - Bolivia 5
GH - Ghana 5
HR - Croazia 5
TT - Trinidad e Tobago 5
GE - Georgia 4
IS - Islanda 4
LB - Libano 4
MD - Moldavia 4
NI - Nicaragua 4
PA - Panama 4
PS - Palestinian Territory 4
BA - Bosnia-Erzegovina 3
BS - Bahamas 3
BY - Bielorussia 3
Totale 32.920
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Città #
Woodbridge 1.828
Ashburn 1.681
Singapore 1.548
Fairfield 1.531
Houston 1.240
Ann Arbor 1.100
San Jose 927
Chandler 823
Jacksonville 804
Beijing 754
Hong Kong 679
Seattle 635
Wilmington 589
Council Bluffs 550
Cambridge 524
Dearborn 513
Boardman 337
Los Angeles 258
Lauterbourg 219
Dublin 209
Princeton 209
New York 198
Udine 192
Munich 190
Dallas 176
Santa Clara 154
Helsinki 137
Buffalo 127
Milan 126
Hefei 125
Izmir 125
Ho Chi Minh City 117
Seoul 96
Hanoi 95
The Dalles 95
San Diego 92
Ottawa 83
San Mateo 75
Des Moines 67
Redondo Beach 67
São Paulo 61
Warsaw 60
Brussels 49
Ogden 49
Amsterdam 44
Atlanta 44
Kunming 43
Montreal 43
Orem 43
Tokyo 43
Norwalk 40
Frankfurt am Main 39
Nanjing 39
Rome 39
Washington 39
San Francisco 38
Chennai 36
Chicago 36
Falls Church 35
Trieste 35
Madrid 32
Denver 31
Brooklyn 29
London 29
Toronto 29
Phoenix 28
Rio de Janeiro 28
Guangzhou 27
Tashkent 27
Turku 27
Venice 26
Brno 24
Mumbai 22
Mexico City 21
Redmond 21
Manchester 20
Bologna 19
Düsseldorf 19
Nuremberg 19
Stockholm 19
Lomé 18
Porto Alegre 18
Baghdad 17
Bangkok 17
Curitiba 17
Johannesburg 17
Modena 17
Shanghai 17
Boston 16
Casarsa della Delizia 16
Falkenstein 16
Jinan 16
Poplar 16
Belo Horizonte 15
Bogotá 15
Florence 15
Miami 15
Da Nang 14
Lahore 14
Redwood City 14
Totale 20.967
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Nome #
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 303
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 290
Impact of Environmental Humidity on Instant Coffee Stability: Defining Moisture Thresholds for Quality Degradation and Shelf Life Prediction 282
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 263
Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste 259
Minimization of water consumption in fresh-cut salad washing by UV-C light 252
Effect of radiofrequency assisted freezing on meat microstructure and quality 248
A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems 240
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 238
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 236
Shelf-life Assessment of Food Undergoing Oxidation–A Review 233
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 226
Antioxidant properties of coffee brews in relation to the roasting degree 223
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 223
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries 217
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 216
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 214
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 213
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 212
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 208
Caratteristiche chimiche dell'estratto di caffe'. Nota 1. Cinetiche di estrazione della caffeina e delle sostanze solide. 206
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 203
DSC analysis of Maillard browning and procedural effects 203
Effect of monoglyceride organogel structure on cod liver oil stability 201
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 200
Effect of pulsed light on structure and immunoreactivity of gluten 200
Review of non-enzymatic browning and antioxidant capacity in processed foods 199
Solvent effect on quercetin antioxidant capacity 199
The Stability and Shelf Life of Coffee Products 199
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 198
Acrylamide removal from heated foods 198
E' possibile prevedere la shelf life di un olio? 197
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 196
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 195
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 195
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 193
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 193
Secondary Shelf Life: an Underestimated Issue 192
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 191
Effect of radiofrequency assisted freezing on meat microstructure and quality 186
Loss and/or formation of antioxidants during food processing and storage 185
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 182
Caffeic acid decomposition products: antioxidants or pro-oxidants? 180
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 180
Antioxidant properties of tomato juice as affected by heating 180
Antioxidant properties of tea extracts as affected by processing 179
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 179
Fruit and vegetable waste management and the challenge of fresh-cut salad 178
Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry 176
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 176
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 175
Self Crowding as a Determinant of egg white Photostability 174
Liquid-vapour partition of ethanol in bakery products 173
Inactivation of Polyphenoloxidase by Pulsed Light 173
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 173
Water saving in fresh-cut salad washing by pulsed light 172
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 172
Influence of some processing conditions on solid-liquid extraction of coffee. 171
Retention of antioxidant activity in minimally processed mandarin and satsuma fruits. 171
Antioxidant properties of ready-to-drink coffee brews 171
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 170
Investigating the hypoglycaemic potential of processed apple and acarbose combination in vitro, ex vivo, and in vivo: the role of quercetin-3-glucoside in steering α-glucosidase inhibition 168
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 168
Interazione tra prodotti della reazione di Maillard (MRP) e ossidazione dei lipidi in sistemi modello ad umidità intermedia. 166
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 166
Shelf life modeling of bakery products by using oxidation indices 166
3 keto-acrilic derivatives as potential antimicrobial agents. Correlation between activity and reactivity toward cystein. 165
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 164
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 163
shelf life assessment of food 163
Effect of pulsed light on selected properties of egg white 163
Effect of ultraviolet processing on selected properties of egg white 162
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 161
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 161
Review of non-emzymatic browning and antioxidant capacity in processed foods 160
Chapter 1. An introduction to shelf life: definitions, basic concepts and regulatory aspects 156
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 156
Use of images in shelf life assessment of fruit salad 155
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 155
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 153
The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives 152
Influence of processing on the antioxidant properties of fruit and vegetables 152
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 152
Application of accelerated shelf-life test (ASLT) procedure for the estimation of the shelf-life of extra virgin olive oils: A validation study 151
Effect of monoglyceride-oil-water gels on white bread properties 151
Antiradical properties of commercial cognacs assessed by DPPH• test 151
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures 151
Macromolecular crowding affects protein photosensitivity: the case of egg white immunoreactivity. 151
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 151
Effect of colloidal properties of oil-in water emulsions on ethanol liquid vapour partition 150
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews. , 150
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 150
Influence of water activity on headspace concentration of volatiles over model and food systems. 149
Modeling bleaching of tomato derivatives at subzero temperatures 148
Shear nanostructuring of monoglyceride organogels 148
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 148
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 147
Effetto di alcune sostanze sull'attività delle polifenolossidasi 146
Packaging and the shelf life of coffee 146
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 146
Totale 18.491
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Categoria #
all - tutte 118.048
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 118.048
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.619 0 0 144 117 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
2024/20254.908 140 350 218 249 239 313 327 290 504 270 892 1.116
2025/20268.758 749 829 572 679 1.325 712 1.337 300 676 678 592 309
2026/20271.779 415 969 395 0 0 0 0 0 0 0 0 0
Totale 33.683