IRIS
NICOLI, Maria Cristina
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 17.418
AS - Asia 7.133
EU - Europa 5.810
SA - Sud America 967
AF - Africa 170
OC - Oceania 25
Continente sconosciuto - Info sul continente non disponibili 23
Totale 31.546
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 17.098
SG - Singapore 3.330
CN - Cina 1.583
IT - Italia 1.191
UA - Ucraina 1.177
DE - Germania 986
BR - Brasile 742
HK - Hong Kong 682
FI - Finlandia 513
RU - Federazione Russa 389
VN - Vietnam 350
FR - Francia 319
GB - Regno Unito 273
IE - Irlanda 226
SE - Svezia 212
CA - Canada 203
TR - Turchia 199
IN - India 194
KR - Corea 119
BD - Bangladesh 113
ES - Italia 103
NL - Olanda 99
PL - Polonia 76
IQ - Iraq 70
AR - Argentina 69
MX - Messico 68
ID - Indonesia 64
JP - Giappone 57
BE - Belgio 53
CO - Colombia 48
PK - Pakistan 45
TH - Thailandia 40
ZA - Sudafrica 39
CZ - Repubblica Ceca 34
PH - Filippine 31
SA - Arabia Saudita 30
EC - Ecuador 29
IR - Iran 29
UZ - Uzbekistan 29
MY - Malesia 27
VE - Venezuela 27
TW - Taiwan 25
AT - Austria 22
EU - Europa 21
MA - Marocco 21
CL - Cile 20
RO - Romania 19
AU - Australia 18
TG - Togo 18
LT - Lituania 15
NP - Nepal 15
TN - Tunisia 15
JM - Giamaica 13
KE - Kenya 13
PT - Portogallo 13
AE - Emirati Arabi Uniti 12
OM - Oman 12
AZ - Azerbaigian 11
EG - Egitto 11
GR - Grecia 11
PY - Paraguay 11
BG - Bulgaria 10
BJ - Benin 10
IL - Israele 10
PE - Perù 10
CH - Svizzera 9
ET - Etiopia 9
SI - Slovenia 8
DK - Danimarca 7
DO - Repubblica Dominicana 7
DZ - Algeria 7
JO - Giordania 7
KZ - Kazakistan 7
LK - Sri Lanka 7
NZ - Nuova Zelanda 7
HU - Ungheria 6
LV - Lettonia 6
NG - Nigeria 6
SY - Repubblica araba siriana 6
UY - Uruguay 6
AL - Albania 5
BH - Bahrain 5
BO - Bolivia 5
GH - Ghana 5
CR - Costa Rica 4
GE - Georgia 4
HN - Honduras 4
HR - Croazia 4
IS - Islanda 4
MD - Moldavia 4
PA - Panama 4
PS - Palestinian Territory 4
BA - Bosnia-Erzegovina 3
BS - Bahamas 3
BY - Bielorussia 3
GT - Guatemala 3
KG - Kirghizistan 3
LB - Libano 3
NI - Nicaragua 3
RS - Serbia 3
Totale 31.503
Salva come PNG Salva come JPEG
Città #
Woodbridge 1.828
Ashburn 1.553
Singapore 1.536
Fairfield 1.531
Houston 1.237
Ann Arbor 1.100
San Jose 829
Chandler 823
Jacksonville 804
Beijing 740
Hong Kong 673
Seattle 632
Wilmington 589
Cambridge 524
Dearborn 513
Boardman 336
Council Bluffs 334
Los Angeles 244
Lauterbourg 219
Dublin 208
Princeton 204
Udine 192
Munich 190
New York 187
Dallas 167
Helsinki 137
Buffalo 126
Hefei 125
Izmir 124
Santa Clara 122
Ho Chi Minh City 114
Seoul 96
Hanoi 95
The Dalles 93
San Diego 91
Ottawa 83
Milan 79
San Mateo 75
Des Moines 67
Redondo Beach 67
São Paulo 60
Warsaw 60
Brussels 49
Ogden 49
Amsterdam 43
Kunming 43
Tokyo 43
Norwalk 40
Frankfurt am Main 39
Nanjing 39
Montreal 37
Orem 37
Chennai 36
Washington 36
Falls Church 35
Rome 35
Trieste 35
Madrid 32
Atlanta 30
Chicago 29
San Francisco 29
Brooklyn 28
Rio de Janeiro 28
Guangzhou 27
London 27
Tashkent 27
Turku 27
Denver 26
Toronto 25
Venice 25
Brno 24
Mumbai 22
Redmond 21
Manchester 20
Mexico City 20
Bologna 19
Düsseldorf 19
Nuremberg 19
Stockholm 19
Lomé 18
Porto Alegre 18
Baghdad 17
Johannesburg 17
Modena 17
Curitiba 16
Falkenstein 16
Jinan 16
Phoenix 16
Poplar 16
Shanghai 16
Belo Horizonte 15
Boston 15
Casarsa della Delizia 15
Lahore 14
Redwood City 14
Zhengzhou 14
Andover 13
Da Nang 13
Indiana 13
Khon Kaen 13
Totale 20.268
Salva come PNG Salva come JPEG
Nome #
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 292
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 287
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 258
Minimization of water consumption in fresh-cut salad washing by UV-C light 250
Effect of radiofrequency assisted freezing on meat microstructure and quality 240
A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems 239
Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste 238
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 231
Shelf-life Assessment of Food Undergoing Oxidation–A Review 229
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 228
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 222
Antioxidant properties of coffee brews in relation to the roasting degree 217
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 216
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 212
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries 210
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 209
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 208
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 206
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 205
Caratteristiche chimiche dell'estratto di caffe'. Nota 1. Cinetiche di estrazione della caffeina e delle sostanze solide. 204
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 202
Effect of pulsed light on structure and immunoreactivity of gluten 197
DSC analysis of Maillard browning and procedural effects 196
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 196
Solvent effect on quercetin antioxidant capacity 195
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 195
Effect of monoglyceride organogel structure on cod liver oil stability 194
Acrylamide removal from heated foods 194
Review of non-enzymatic browning and antioxidant capacity in processed foods 193
E' possibile prevedere la shelf life di un olio? 193
The Stability and Shelf Life of Coffee Products 192
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 191
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 189
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 189
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 189
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 185
Effect of radiofrequency assisted freezing on meat microstructure and quality 180
Secondary Shelf Life: an Underestimated Issue 179
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 178
Loss and/or formation of antioxidants during food processing and storage 178
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 178
Caffeic acid decomposition products: antioxidants or pro-oxidants? 176
Fruit and vegetable waste management and the challenge of fresh-cut salad 176
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 174
Antioxidant properties of tomato juice as affected by heating 174
Antioxidant properties of tea extracts as affected by processing 172
Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry 172
Self Crowding as a Determinant of egg white Photostability 171
Inactivation of Polyphenoloxidase by Pulsed Light 169
Influence of some processing conditions on solid-liquid extraction of coffee. 168
Retention of antioxidant activity in minimally processed mandarin and satsuma fruits. 168
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 168
Antioxidant properties of ready-to-drink coffee brews 167
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 166
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 166
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 166
Liquid-vapour partition of ethanol in bakery products 165
Water saving in fresh-cut salad washing by pulsed light 165
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 164
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 164
Interazione tra prodotti della reazione di Maillard (MRP) e ossidazione dei lipidi in sistemi modello ad umidità intermedia. 161
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 161
shelf life assessment of food 160
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 160
3 keto-acrilic derivatives as potential antimicrobial agents. Correlation between activity and reactivity toward cystein. 160
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 159
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 157
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 157
Effect of pulsed light on selected properties of egg white 156
Shelf life modeling of bakery products by using oxidation indices 156
Review of non-emzymatic browning and antioxidant capacity in processed foods 155
Effect of ultraviolet processing on selected properties of egg white 155
Chapter 1. An introduction to shelf life: definitions, basic concepts and regulatory aspects 154
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 153
Use of images in shelf life assessment of fruit salad 152
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 151
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 151
Application of accelerated shelf-life test (ASLT) procedure for the estimation of the shelf-life of extra virgin olive oils: A validation study 149
The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives 148
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 148
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 148
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 148
Effect of colloidal properties of oil-in water emulsions on ethanol liquid vapour partition 147
Influence of processing on the antioxidant properties of fruit and vegetables 147
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews. , 147
Macromolecular crowding affects protein photosensitivity: the case of egg white immunoreactivity. 146
Effect of monoglyceride-oil-water gels on white bread properties 145
Antiradical properties of commercial cognacs assessed by DPPH• test 145
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures 145
Packaging and the shelf life of coffee 144
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 144
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 144
Modeling bleaching of tomato derivatives at subzero temperatures 143
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 143
Shear nanostructuring of monoglyceride organogels 143
Design of emulsion-based delivery systems for probiotic bacteria 143
Influence of water activity on headspace concentration of volatiles over model and food systems. 142
Effetto di alcune sostanze sull'attività delle polifenolossidasi 142
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 142
Surface Processing: Existing and Potential Applications of Ultraviolet Light 141
Totale 17.787
Salva come PNG Salva come JPEG
Categoria #
all - tutte 113.231
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 113.231
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20268.758 749 829 572 679 1.325 712 1.337 300 676 678 592 309
2026/2027354 354 0 0 0 0 0 0 0 0 0 0 0
Totale 32.258