IRIS
MANZOCCO, Lara
 Distribuzione geografica
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Continente #
NA - Nord America 18.976
AS - Asia 8.403
EU - Europa 6.861
SA - Sud America 1.143
Continente sconosciuto - Info sul continente non disponibili 799
AF - Africa 195
OC - Oceania 28
Totale 36.405
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Nazione #
US - Stati Uniti d'America 18.579
SG - Singapore 4.039
CN - Cina 1.783
IT - Italia 1.669
UA - Ucraina 1.210
DE - Germania 1.183
BR - Brasile 842
HK - Hong Kong 793
FI - Finlandia 697
RU - Federazione Russa 441
VN - Vietnam 399
FR - Francia 354
GB - Regno Unito 316
IE - Irlanda 246
BD - Bangladesh 230
IN - India 216
CA - Canada 212
TR - Turchia 194
SE - Svezia 181
NL - Olanda 134
KR - Corea 132
ES - Italia 107
MX - Messico 93
AR - Argentina 86
IQ - Iraq 80
JP - Giappone 68
CO - Colombia 63
ID - Indonesia 61
PL - Polonia 60
IR - Iran 52
ZA - Sudafrica 51
PK - Pakistan 50
BE - Belgio 39
EE - Estonia 38
SA - Arabia Saudita 38
PH - Filippine 37
EC - Ecuador 34
MY - Malesia 34
VE - Venezuela 33
CZ - Repubblica Ceca 30
UZ - Uzbekistan 28
TN - Tunisia 27
AT - Austria 26
CL - Cile 26
PE - Perù 26
RO - Romania 24
TW - Taiwan 24
JM - Giamaica 23
AU - Australia 22
EG - Egitto 21
TG - Togo 19
TH - Thailandia 19
AE - Emirati Arabi Uniti 18
CH - Svizzera 18
MA - Marocco 18
CR - Costa Rica 16
IL - Israele 16
PY - Paraguay 16
EU - Europa 14
HN - Honduras 13
LT - Lituania 12
NP - Nepal 12
PT - Portogallo 12
UY - Uruguay 12
ET - Etiopia 11
GT - Guatemala 9
KE - Kenya 9
NG - Nigeria 9
OM - Oman 9
AL - Albania 8
SK - Slovacchia (Repubblica Slovacca) 8
SY - Repubblica araba siriana 8
DZ - Algeria 7
GR - Grecia 7
JO - Giordania 7
LB - Libano 7
AZ - Azerbaigian 6
DK - Danimarca 6
GE - Georgia 6
NZ - Nuova Zelanda 6
PS - Palestinian Territory 6
DO - Repubblica Dominicana 5
GH - Ghana 5
KZ - Kazakistan 5
LV - Lettonia 5
AO - Angola 4
BA - Bosnia-Erzegovina 4
BG - Bulgaria 4
BH - Bahrain 4
BJ - Benin 4
HU - Ungheria 4
NI - Nicaragua 4
AM - Armenia 3
BO - Bolivia 3
CY - Cipro 3
KG - Kirghizistan 3
LK - Sri Lanka 3
LU - Lussemburgo 3
RS - Serbia 3
SI - Slovenia 3
Totale 35.567
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Città #
Woodbridge 1.888
Singapore 1.662
Ashburn 1.592
Fairfield 1.494
Houston 1.255
San Jose 1.156
Ann Arbor 1.017
Beijing 857
Jacksonville 850
Chandler 825
Hong Kong 778
Council Bluffs 638
Wilmington 604
Seattle 592
Cambridge 516
Dearborn 479
Boardman 384
Munich 352
Los Angeles 302
Helsinki 271
New York 266
Lauterbourg 246
Dublin 239
Udine 237
Princeton 225
Dallas 199
Santa Clara 176
Hefei 151
Milan 139
Ho Chi Minh City 131
Buffalo 130
Seoul 115
Izmir 111
Hanoi 107
San Mateo 105
The Dalles 101
Redondo Beach 85
San Diego 77
São Paulo 76
Ottawa 72
Frankfurt am Main 58
Ogden 56
Atlanta 54
Amsterdam 53
Des Moines 53
Norwalk 50
Orem 50
Tokyo 49
Trieste 48
Nanjing 43
Warsaw 42
Montreal 40
Chicago 39
Brussels 37
Chennai 37
Kunming 37
San Francisco 37
Venice 37
Phoenix 36
Casarsa della Delizia 35
Mexico City 35
Rome 35
Nuremberg 34
Brooklyn 33
London 33
Guangzhou 32
Madrid 32
Toronto 29
Bologna 28
Denver 28
Manchester 28
Rio de Janeiro 27
Tashkent 27
Naples 26
Falls Church 25
Stockholm 25
Dong Ket 24
Turku 24
Boston 23
Düsseldorf 23
Redmond 23
Bogotá 22
Curitiba 21
Poplar 20
Baghdad 19
Delhi 19
Johannesburg 19
Lappeenranta 19
Lomé 19
Turin 19
Ankara 18
Jinan 18
Brescia 17
Brno 17
Da Nang 17
Jyväskylä 17
Mumbai 17
San Michele al Tagliamento 17
Vicenza 17
Lima 16
Totale 22.333
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Nome #
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 391
Use of Images in Shelf Life Assessment of Fruit Salad 331
Application of ultra high pressure homogenization for the production of fruit smoothies 309
Coffee brew shelf life modelling by integration of acceptability and quality data 287
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 287
Emotional response to fruit salads with different visual quality. 276
Potentialities of plant protein aerogels as innovative food ingredients 258
Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste 257
Minimization of water consumption in fresh-cut salad washing by UV-C light 252
Air impingement to reduce thawing time of chicken fingers for food service 251
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
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 235
Shelf-life Assessment of Food Undergoing Oxidation–A Review 233
Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants 232
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 225
Antioxidant properties of coffee brews in relation to the roasting degree 223
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 223
Antioxidant properties of ready-to-drink coffee brews 215
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries 215
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
Study on the applicability of high-pressure homogenization for the production of banana juices 213
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 212
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 207
DSC analysis of Maillard browning and procedural effects 203
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 198
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 198
The Stability and Shelf Life of Coffee Products 198
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 195
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 194
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 194
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 193
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 192
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 189
Physical changes induced by the Maillard reaction in a glucose-glycine solution 188
Effect of radiofrequency assisted freezing on meat microstructure and quality 186
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
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 179
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 179
Antioxidant properties of tea extracts as affected by processing 178
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 177
Il mercato dello yogurt: analisi del ciclo di vita del prodotto 177
Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives 177
Fruit and vegetable waste management and the challenge of fresh-cut salad 177
Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry 176
How to choose the acceptability limit in shelf life studies 175
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 175
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures 175
Self Crowding as a Determinant of egg white Photostability 173
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 173
Inactivation of Polyphenoloxidase by Pulsed Light 173
Transizione vetrosa e stabilità negli alimenti surgelati 173
Water saving in fresh-cut salad washing by pulsed light 172
Liquid-vapour partition of ethanol in bakery products 171
Temperature control of nutrient solution in floating system cultivation 171
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 170
Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition 170
AN NMR APPROACH TO FOLLOW THE STRUCTURAL MODIFICATION OF NATIVE APPLE PECTIN DURING DIGESTION 167
Optimization of durum wheat bread enriched with bran 167
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 166
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 166
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 164
Shelf life modeling of bakery products by using oxidation indices 164
Packaging and the Shelf Life of Coffee 164
Effect of pulsed light on selected properties of egg white 163
Risks and pitfalls of sensory data analysis for shelf life prediction: data simulation applied to the case of coffee 162
Effect of ultraviolet processing on selected properties of egg white 162
The Acceptability Limit in Food Shelf Life Studies 162
Changes of some thermal and physical properties in model systems simulating an alcoholic fermentation 161
Maillard reaction in glucose-glycine systems studied by differential scanning calorimetry 161
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 161
The Effect of Growth Medium Temperature on Corn Salad [Valerianella locusta (L.) Laterr] Baby Leaf Yield and Quality 161
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 161
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 160
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case 159
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 158
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 156
Effect of coffee physical structure on volatile release 156
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste 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
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 152
Effect of monoglyceride-oil-water gels on white bread properties 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
Control of browning in frozen puree of cherimoya (Annona cherimola, mill.) fruit 151
Antioxidant activity of polyphenols containing foods as affected by processing and storage conditions 150
Inactivation of pectic lyases by light exposure in model systems and fresh-cut apple 150
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews. , 150
Modeling bleaching of tomato derivatives at subzero temperatures 148
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 148
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 147
Totale 19.026
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Categoria #
all - tutte 129.400
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 129.400
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.640 0 0 177 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
2025/202610.248 859 921 732 823 1.433 761 1.429 330 733 799 910 518
2026/20271.549 497 761 291 0 0 0 0 0 0 0 0 0
Totale 36.405