IRIS
MANZOCCO, Lara
 Distribuzione geografica
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Continente #
NA - Nord America 16.645
AS - Asia 7.995
EU - Europa 6.446
SA - Sud America 1.081
AF - Africa 193
OC - Oceania 27
Continente sconosciuto - Info sul continente non disponibili 17
Totale 32.404
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Nazione #
US - Stati Uniti d'America 16.359
SG - Singapore 3.977
CN - Cina 1.687
IT - Italia 1.315
UA - Ucraina 1.210
DE - Germania 1.175
BR - Brasile 819
HK - Hong Kong 774
FI - Finlandia 697
RU - Federazione Russa 441
VN - Vietnam 391
FR - Francia 343
GB - Regno Unito 308
IE - Irlanda 245
IN - India 205
TR - Turchia 190
SE - Svezia 181
CA - Canada 155
KR - Corea 128
NL - Olanda 120
ES - Italia 101
MX - Messico 87
AR - Argentina 82
IQ - Iraq 80
BD - Bangladesh 79
JP - Giappone 60
PL - Polonia 58
ZA - Sudafrica 51
ID - Indonesia 50
IR - Iran 50
CO - Colombia 49
PK - Pakistan 46
EE - Estonia 38
BE - Belgio 36
SA - Arabia Saudita 36
PH - Filippine 31
CZ - Repubblica Ceca 29
MY - Malesia 28
UZ - Uzbekistan 28
VE - Venezuela 28
TN - Tunisia 27
AT - Austria 26
EC - Ecuador 25
CL - Cile 24
RO - Romania 24
PE - Perù 23
TW - Taiwan 23
AU - Australia 21
EG - Egitto 20
TG - Togo 19
AE - Emirati Arabi Uniti 18
CH - Svizzera 18
MA - Marocco 18
JM - Giamaica 16
PY - Paraguay 16
TH - Thailandia 16
IL - Israele 15
EU - Europa 14
PT - Portogallo 12
ET - Etiopia 11
NP - Nepal 11
UY - Uruguay 11
KE - Kenya 9
LT - Lituania 9
NG - Nigeria 9
OM - Oman 8
DZ - Algeria 7
GR - Grecia 7
JO - Giordania 7
LB - Libano 7
SK - Slovacchia (Repubblica Slovacca) 7
AL - Albania 6
AZ - Azerbaigian 6
DK - Danimarca 6
GE - Georgia 6
HN - Honduras 6
NZ - Nuova Zelanda 6
CR - Costa Rica 5
DO - Repubblica Dominicana 5
KZ - Kazakistan 5
LV - Lettonia 5
PS - Palestinian Territory 5
AO - Angola 4
BG - Bulgaria 4
BH - Bahrain 4
BJ - Benin 4
GH - Ghana 4
HU - Ungheria 4
AM - Armenia 3
BA - Bosnia-Erzegovina 3
BO - Bolivia 3
CY - Cipro 3
KG - Kirghizistan 3
LK - Sri Lanka 3
LU - Lussemburgo 3
RS - Serbia 3
SI - Slovenia 3
SN - Senegal 3
SY - Repubblica araba siriana 3
GT - Guatemala 2
Totale 32.365
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Città #
Woodbridge 1.888
Singapore 1.629
Fairfield 1.494
Ashburn 1.417
Houston 1.243
Ann Arbor 1.017
Jacksonville 845
Beijing 825
Chandler 825
Hong Kong 760
San Jose 632
Wilmington 603
Seattle 588
Cambridge 515
Dearborn 479
Boardman 356
Munich 352
Los Angeles 273
Helsinki 271
Lauterbourg 246
Dublin 238
Udine 234
New York 228
Princeton 223
Dallas 175
Hefei 151
Ho Chi Minh City 127
Buffalo 118
Council Bluffs 117
Seoul 115
Izmir 110
Hanoi 105
San Mateo 105
The Dalles 97
Redondo Beach 85
São Paulo 74
Ottawa 72
San Diego 72
Milan 69
Santa Clara 59
Frankfurt am Main 58
Ogden 55
Des Moines 52
Amsterdam 49
Norwalk 48
Tokyo 46
Trieste 46
Nanjing 43
Orem 42
Warsaw 42
Atlanta 41
Chennai 37
Kunming 37
Brussels 35
Montreal 35
Venice 35
Nuremberg 34
Madrid 32
Mexico City 32
Guangzhou 31
Chicago 30
London 28
Manchester 28
Brooklyn 27
San Francisco 27
Tashkent 27
Rio de Janeiro 26
Falls Church 25
Stockholm 25
Dong Ket 24
Turku 24
Bologna 23
Düsseldorf 23
Redmond 23
Boston 22
Naples 21
Rome 21
Toronto 21
Poplar 20
Baghdad 19
Bogotá 19
Curitiba 19
Denver 19
Johannesburg 19
Lappeenranta 19
Lomé 19
Ankara 18
Delhi 18
Jinan 18
Phoenix 18
Brno 17
Jyväskylä 17
San Michele al Tagliamento 17
Vicenza 17
Da Nang 16
Mumbai 16
Vienna 16
Brasília 15
Brescia 15
Grafing 14
Totale 20.492
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Nome #
Use of Images in Shelf Life Assessment of Fruit Salad 315
Application of ultra high pressure homogenization for the production of fruit smoothies 301
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 278
Coffee brew shelf life modelling by integration of acceptability and quality data 275
Emotional response to fruit salads with different visual quality. 269
Minimization of water consumption in fresh-cut salad washing by UV-C light 245
Air impingement to reduce thawing time of chicken fingers for food service 243
Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste 232
Effect of radiofrequency assisted freezing on meat microstructure and quality 228
A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems 221
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 221
Potentialities of plant protein aerogels as innovative food ingredients 217
Shelf-life Assessment of Food Undergoing Oxidation–A Review 217
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 216
Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants 214
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 209
Antioxidant properties of coffee brews in relation to the roasting degree 207
Antioxidant properties of ready-to-drink coffee brews 204
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 203
Study on the applicability of high-pressure homogenization for the production of banana juices 203
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries 203
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 202
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 201
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 197
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 192
Effect of pulsed light on structure and immunoreactivity of gluten 192
Solvent effect on quercetin antioxidant capacity 191
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 191
DSC analysis of Maillard browning and procedural effects 189
The Stability and Shelf Life of Coffee Products 189
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 188
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 188
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 186
Review of non-enzymatic browning and antioxidant capacity in processed foods 184
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 183
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 181
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 179
Physical changes induced by the Maillard reaction in a glucose-glycine solution 177
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 175
Fruit and vegetable waste management and the challenge of fresh-cut salad 174
Caffeic acid decomposition products: antioxidants or pro-oxidants? 173
Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives 173
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 172
Antioxidant properties of tea extracts as affected by processing 171
Il mercato dello yogurt: analisi del ciclo di vita del prodotto 170
Antioxidant properties of tomato juice as affected by heating 169
Self Crowding as a Determinant of egg white Photostability 168
Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry 168
Transizione vetrosa e stabilità negli alimenti surgelati 168
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 167
How to choose the acceptability limit in shelf life studies 166
Effect of radiofrequency assisted freezing on meat microstructure and quality 165
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 164
Inactivation of Polyphenoloxidase by Pulsed Light 163
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 162
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 162
Temperature control of nutrient solution in floating system cultivation 162
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 160
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 160
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 159
Optimization of durum wheat bread enriched with bran 159
Maillard reaction in glucose-glycine systems studied by differential scanning calorimetry 157
Water saving in fresh-cut salad washing by pulsed light 157
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 157
Liquid-vapour partition of ethanol in bakery products 156
Changes of some thermal and physical properties in model systems simulating an alcoholic fermentation 155
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 154
Risks and pitfalls of sensory data analysis for shelf life prediction: data simulation applied to the case of coffee 153
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 153
The Effect of Growth Medium Temperature on Corn Salad [Valerianella locusta (L.) Laterr] Baby Leaf Yield and Quality 153
The Acceptability Limit in Food Shelf Life Studies 153
Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition 153
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures 153
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 152
Effect of pulsed light on selected properties of egg white 151
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 150
Shelf life modeling of bakery products by using oxidation indices 150
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 150
AN NMR APPROACH TO FOLLOW THE STRUCTURAL MODIFICATION OF NATIVE APPLE PECTIN DURING DIGESTION 149
Effect of ultraviolet processing on selected properties of egg white 148
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 147
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 147
Use of images in shelf life assessment of fruit salad 146
Effect of coffee physical structure on volatile release 146
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case 146
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 144
Packaging and the Shelf Life of Coffee 144
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 144
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures 142
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 142
Macromolecular crowding affects protein photosensitivity: the case of egg white immunoreactivity. 142
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste 141
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 140
Modeling bleaching of tomato derivatives at subzero temperatures 140
Packaging and the shelf life of coffee 140
Surface Processing: Existing and Potential Applications of Ultraviolet Light 140
Effect of monoglyceride-oil-water gels on white bread properties 139
Inactivation of pectic lyases by light exposure in model systems and fresh-cut apple 138
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 136
Critical indicators in shelf life assessment 136
Totale 17.705
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Categoria #
all - tutte 114.360
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 114.360
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021559 0 0 0 0 0 0 0 0 0 119 294 146
2021/20221.915 74 201 177 83 43 90 116 108 37 302 411 273
2022/20232.019 252 128 48 260 208 541 16 128 271 50 72 45
2023/20241.264 114 56 58 40 118 277 37 103 104 95 79 183
2024/20256.294 171 389 266 236 317 365 549 387 641 357 1.164 1.452
2025/20268.564 859 921 732 823 1.433 761 1.429 330 733 543 0 0
Totale 33.172