IRIS
NICOLI, Maria Cristina
 Distribuzione geografica
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Continente #
NA - Nord America 15.022
AS - Asia 5.600
EU - Europa 5.164
SA - Sud America 779
AF - Africa 108
Continente sconosciuto - Info sul continente non disponibili 22
OC - Oceania 17
Totale 26.712
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Nazione #
US - Stati Uniti d'America 14.788
SG - Singapore 2.660
CN - Cina 1.381
UA - Ucraina 1.170
IT - Italia 980
DE - Germania 956
BR - Brasile 652
HK - Hong Kong 610
FI - Finlandia 476
RU - Federazione Russa 377
GB - Regno Unito 244
IE - Irlanda 221
SE - Svezia 212
VN - Vietnam 173
TR - Turchia 167
CA - Canada 162
IN - India 124
KR - Corea 117
FR - Francia 87
ES - Italia 84
NL - Olanda 79
PL - Polonia 65
BE - Belgio 50
MX - Messico 48
ID - Indonesia 46
AR - Argentina 41
JP - Giappone 40
BD - Bangladesh 37
TH - Thailandia 35
CZ - Repubblica Ceca 30
CO - Colombia 28
IR - Iran 28
ZA - Sudafrica 27
IQ - Iraq 26
AT - Austria 21
EU - Europa 21
EC - Ecuador 19
PK - Pakistan 19
RO - Romania 19
TG - Togo 18
MY - Malesia 17
PH - Filippine 16
UZ - Uzbekistan 14
VE - Venezuela 14
MA - Marocco 13
TW - Taiwan 13
LT - Lituania 12
NP - Nepal 12
AU - Australia 11
BJ - Benin 10
GR - Grecia 9
PT - Portogallo 9
AZ - Azerbaigian 8
CH - Svizzera 8
EG - Egitto 8
PE - Perù 8
AE - Emirati Arabi Uniti 7
IL - Israele 7
BG - Bulgaria 6
CL - Cile 6
DK - Danimarca 6
JM - Giamaica 6
LV - Lettonia 6
NG - Nigeria 6
NZ - Nuova Zelanda 6
SA - Arabia Saudita 6
BH - Bahrain 5
DO - Repubblica Dominicana 5
HU - Ungheria 5
KE - Kenya 5
LK - Sri Lanka 5
SI - Slovenia 5
AL - Albania 4
DZ - Algeria 4
GH - Ghana 4
IS - Islanda 4
JO - Giordania 4
KZ - Kazakistan 4
MD - Moldavia 4
OM - Oman 4
PY - Paraguay 4
UY - Uruguay 4
BO - Bolivia 3
BY - Bielorussia 3
HR - Croazia 3
LB - Libano 3
PA - Panama 3
TN - Tunisia 3
ZW - Zimbabwe 3
BS - Bahamas 2
CR - Costa Rica 2
GE - Georgia 2
HN - Honduras 2
KG - Kirghizistan 2
LA - Repubblica Popolare Democratica del Laos 2
LU - Lussemburgo 2
NI - Nicaragua 2
SK - Slovacchia (Repubblica Slovacca) 2
AF - Afghanistan, Repubblica islamica di 1
BA - Bosnia-Erzegovina 1
Totale 26.693
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Città #
Woodbridge 1.828
Fairfield 1.530
Ashburn 1.330
Houston 1.229
Singapore 1.135
Ann Arbor 1.100
Chandler 823
Jacksonville 799
Beijing 698
Seattle 629
Hong Kong 608
Wilmington 588
Cambridge 523
Dearborn 513
Boardman 317
Los Angeles 207
Dublin 206
Princeton 204
Munich 190
Udine 188
New York 158
Dallas 150
Hefei 125
Izmir 120
Buffalo 115
Helsinki 101
Seoul 95
San Diego 89
Ottawa 81
San Mateo 75
Redondo Beach 67
Des Moines 63
Ho Chi Minh City 60
Warsaw 53
Milan 50
Ogden 49
Brussels 47
Hanoi 45
São Paulo 45
Kunming 43
Norwalk 40
Santa Clara 40
Amsterdam 39
Nanjing 39
Falls Church 34
Trieste 33
Washington 32
Montreal 30
Frankfurt am Main 29
Tokyo 29
Chennai 28
Madrid 28
Rome 27
Turku 27
Guangzhou 25
San Francisco 25
Brno 24
Rio de Janeiro 24
Venice 22
Brooklyn 20
Denver 20
London 20
Redmond 20
Toronto 20
Düsseldorf 19
Mumbai 19
Stockholm 19
Lomé 18
Modena 17
Orem 17
Chicago 16
Jinan 16
Nuremberg 16
Porto Alegre 16
Bologna 15
Curitiba 15
Belo Horizonte 14
Falkenstein 14
Manchester 14
Mexico City 14
Poplar 14
Redwood City 14
Tashkent 14
Andover 13
Boston 13
Indiana 13
Johannesburg 13
Khon Kaen 13
Shanghai 13
Atlanta 12
Padova 12
St Petersburg 12
Vienna 12
Grafing 11
Phoenix 11
San Michele al Tagliamento 11
Wuhan 11
Zhengzhou 11
Bolzano 10
Brasília 10
Totale 17.453
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Nome #
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 248
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 247
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 234
Minimization of water consumption in fresh-cut salad washing by UV-C light 234
Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste 210
Effect of radiofrequency assisted freezing on meat microstructure and quality 200
A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems 199
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 196
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 196
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries 195
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 192
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 188
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 186
Caratteristiche chimiche dell'estratto di caffe'. Nota 1. Cinetiche di estrazione della caffeina e delle sostanze solide. 186
Antioxidant properties of coffee brews in relation to the roasting degree 186
Shelf-life Assessment of Food Undergoing Oxidation–A Review 185
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 183
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 182
Effect of monoglyceride organogel structure on cod liver oil stability 181
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 181
Solvent effect on quercetin antioxidant capacity 180
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 180
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 178
Effect of pulsed light on structure and immunoreactivity of gluten 176
DSC analysis of Maillard browning and procedural effects 175
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 175
Acrylamide removal from heated foods 174
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 173
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 173
The Stability and Shelf Life of Coffee Products 171
Review of non-enzymatic browning and antioxidant capacity in processed foods 170
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 168
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 166
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 166
E' possibile prevedere la shelf life di un olio? 165
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 163
Secondary Shelf Life: an Underestimated Issue 163
Loss and/or formation of antioxidants during food processing and storage 160
Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry 159
Fruit and vegetable waste management and the challenge of fresh-cut salad 158
Self Crowding as a Determinant of egg white Photostability 157
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 157
Caffeic acid decomposition products: antioxidants or pro-oxidants? 156
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 154
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 152
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 152
Antioxidant properties of tea extracts as affected by processing 151
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 151
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 151
Retention of antioxidant activity in minimally processed mandarin and satsuma fruits. 149
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 149
Influence of some processing conditions on solid-liquid extraction of coffee. 148
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 147
Water saving in fresh-cut salad washing by pulsed light 147
Antioxidant properties of ready-to-drink coffee brews 146
Antioxidant properties of tomato juice as affected by heating 145
Interazione tra prodotti della reazione di Maillard (MRP) e ossidazione dei lipidi in sistemi modello ad umidità intermedia. 144
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 144
Liquid-vapour partition of ethanol in bakery products 144
Inactivation of Polyphenoloxidase by Pulsed Light 144
3 keto-acrilic derivatives as potential antimicrobial agents. Correlation between activity and reactivity toward cystein. 143
Effect of pulsed light on selected properties of egg white 142
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 142
Chapter 1. An introduction to shelf life: definitions, basic concepts and regulatory aspects 140
Effect of radiofrequency assisted freezing on meat microstructure and quality 139
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 139
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 139
Review of non-emzymatic browning and antioxidant capacity in processed foods 138
Effect of ultraviolet processing on selected properties of egg white 138
Use of images in shelf life assessment of fruit salad 137
shelf life assessment of food 137
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 137
Shelf life modeling of bakery products by using oxidation indices 137
Effect of colloidal properties of oil-in water emulsions on ethanol liquid vapour partition 136
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 136
Surface Processing: Existing and Potential Applications of Ultraviolet Light 135
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 134
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 134
Macromolecular crowding affects protein photosensitivity: the case of egg white immunoreactivity. 133
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 132
Shear nanostructuring of monoglyceride organogels 131
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 131
Influence of processing on the antioxidant properties of fruit and vegetables 130
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures 129
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 128
Modeling bleaching of tomato derivatives at subzero temperatures 127
Packaging and the shelf life of coffee 126
Effect of monoglyceride-oil-water gels on white bread properties 125
Effect of selected ions from lyotropic series on lipid oxidation rate 125
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases 124
Relationship between redox potential and chain-breaking activity of model systems and foods 123
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 122
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 122
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 121
Evaluation of the antioxidant activity of vitamin C., BHA, BHQ and BHT by means of a combined optothermal window and DPPH* free radical colorimetry. 120
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 120
Effect of sugars and Maillard reaction products on PPO and POD activity in food 119
Effects of drying processing on the Maillard reaction in pasta 119
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews. , 119
Antiradical properties of commercial cognacs assessed by DPPH• test 119
Totale 15.618
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Categoria #
all - tutte 97.045
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 97.045
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.659 0 0 0 0 0 329 144 290 384 102 282 128
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
2024/20254.908 140 350 218 249 239 313 327 290 504 270 892 1.116
2025/20264.264 749 829 572 679 1.325 110 0 0 0 0 0 0
Totale 27.410