IRIS
MANZOCCO, Lara
 Distribuzione geografica
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Continente #
NA - Nord America 20.320
AS - Asia 8.473
EU - Europa 7.110
SA - Sud America 1.176
Continente sconosciuto - Info sul continente non disponibili 808
AF - Africa 201
OC - Oceania 29
Totale 38.117
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Nazione #
US - Stati Uniti d'America 19.745
SG - Singapore 4.043
IT - Italia 1.828
CN - Cina 1.791
UA - Ucraina 1.211
DE - Germania 1.188
BR - Brasile 860
HK - Hong Kong 796
FI - Finlandia 698
RU - Federazione Russa 451
VN - Vietnam 402
FR - Francia 361
GB - Regno Unito 350
CA - Canada 282
IE - Irlanda 253
BD - Bangladesh 239
IN - India 217
TR - Turchia 198
SE - Svezia 181
NL - Olanda 136
KR - Corea 132
ES - Italia 112
MX - Messico 96
AR - Argentina 87
IQ - Iraq 80
ID - Indonesia 71
JP - Giappone 70
CO - Colombia 66
PL - Polonia 62
IR - Iran 54
PK - Pakistan 52
ZA - Sudafrica 51
EE - Estonia 41
BE - Belgio 40
SA - Arabia Saudita 39
EC - Ecuador 38
PH - Filippine 38
CR - Costa Rica 37
VE - Venezuela 36
MY - Malesia 34
CZ - Repubblica Ceca 30
CL - Cile 28
JM - Giamaica 28
TH - Thailandia 28
UZ - Uzbekistan 28
TN - Tunisia 27
AT - Austria 26
HN - Honduras 26
PE - Perù 26
IL - Israele 25
RO - Romania 24
TW - Taiwan 24
AU - Australia 23
EG - Egitto 22
AE - Emirati Arabi Uniti 20
GT - Guatemala 20
TG - Togo 19
CH - Svizzera 18
MA - Marocco 18
GP - Guadalupe 16
PT - Portogallo 16
PY - Paraguay 16
LT - Lituania 15
EU - Europa 14
UY - Uruguay 13
NI - Nicaragua 12
NP - Nepal 12
TT - Trinidad e Tobago 12
ET - Etiopia 11
PR - Porto Rico 10
GR - Grecia 9
KE - Kenya 9
NG - Nigeria 9
OM - Oman 9
SV - El Salvador 9
AL - Albania 8
DK - Danimarca 8
SK - Slovacchia (Repubblica Slovacca) 8
SY - Repubblica araba siriana 8
DZ - Algeria 7
JO - Giordania 7
LB - Libano 7
AZ - Azerbaigian 6
CW - ???statistics.table.value.countryCode.CW??? 6
GE - Georgia 6
NZ - Nuova Zelanda 6
PS - Palestinian Territory 6
SC - Seychelles 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
BO - Bolivia 4
HU - Ungheria 4
AM - Armenia 3
Totale 37.258
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Città #
Woodbridge 1.888
Ashburn 1.731
Singapore 1.662
Fairfield 1.494
San Jose 1.385
Houston 1.259
Ann Arbor 1.017
Beijing 857
Jacksonville 853
Chandler 826
Hong Kong 780
Council Bluffs 645
Wilmington 606
Seattle 595
Cambridge 516
Dearborn 479
Boardman 387
Munich 352
Los Angeles 318
New York 282
Helsinki 271
Lauterbourg 246
Dublin 239
Udine 238
Princeton 226
Santa Clara 209
Dallas 206
Hefei 151
Milan 149
Buffalo 137
Ho Chi Minh City 134
Seoul 115
Izmir 111
Hanoi 107
San Mateo 105
The Dalles 101
Redondo Beach 85
São Paulo 81
San Diego 79
Ottawa 72
Frankfurt am Main 60
Atlanta 58
Ogden 56
Amsterdam 54
Orem 54
Phoenix 54
Des Moines 53
Norwalk 51
Tokyo 51
Trieste 48
Chicago 46
Montreal 44
Rome 44
Toronto 44
Brooklyn 43
Nanjing 43
Warsaw 42
San Francisco 39
Casarsa della Delizia 38
Brussels 37
Chennai 37
Kunming 37
Naples 37
Venice 37
Mexico City 36
London 35
Bologna 34
North Bergen 34
Nuremberg 34
Denver 32
Guangzhou 32
Madrid 32
San José 29
Manchester 28
Rio de Janeiro 27
Tashkent 27
Boston 25
Falls Church 25
Stockholm 25
Dong Ket 24
Turku 24
Bogotá 23
Düsseldorf 23
Redmond 23
Turin 23
Brasília 22
Curitiba 21
Poplar 20
Baghdad 19
Delhi 19
Johannesburg 19
Lappeenranta 19
Lomé 19
Washington 19
Ankara 18
Jinan 18
Miami 18
Brescia 17
Brno 17
Catania 17
Totale 22.978
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Nome #
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 403
Use of Images in Shelf Life Assessment of Fruit Salad 333
Application of ultra high pressure homogenization for the production of fruit smoothies 312
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 298
Coffee brew shelf life modelling by integration of acceptability and quality data 291
Emotional response to fruit salads with different visual quality. 282
Potentialities of plant protein aerogels as innovative food ingredients 275
Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste 267
Minimization of water consumption in fresh-cut salad washing by UV-C light 255
Air impingement to reduce thawing time of chicken fingers for food service 255
Shelf-life Assessment of Food Undergoing Oxidation–A Review 254
Effect of radiofrequency assisted freezing on meat microstructure and quality 251
A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems 247
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 245
Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants 239
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 237
Antioxidant properties of coffee brews in relation to the roasting degree 232
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 232
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 223
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 220
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries 220
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 219
Antioxidant properties of ready-to-drink coffee brews 218
Study on the applicability of high-pressure homogenization for the production of banana juices 216
DSC analysis of Maillard browning and procedural effects 213
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 213
Solvent effect on quercetin antioxidant capacity 209
Review of non-enzymatic browning and antioxidant capacity in processed foods 208
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 207
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 207
Effect of pulsed light on structure and immunoreactivity of gluten 206
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 206
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 203
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 203
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 202
The Stability and Shelf Life of Coffee Products 200
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 197
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 196
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 194
Antioxidant properties of tomato juice as affected by heating 192
Physical changes induced by the Maillard reaction in a glucose-glycine solution 191
Effect of radiofrequency assisted freezing on meat microstructure and quality 191
Caffeic acid decomposition products: antioxidants or pro-oxidants? 187
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures 187
Fruit and vegetable waste management and the challenge of fresh-cut salad 186
Antioxidant properties of tea extracts as affected by processing 185
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 185
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 185
Liquid-vapour partition of ethanol in bakery products 183
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 182
AN NMR APPROACH TO FOLLOW THE STRUCTURAL MODIFICATION OF NATIVE APPLE PECTIN DURING DIGESTION 181
Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives 181
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 181
Transizione vetrosa e stabilità negli alimenti surgelati 181
Il mercato dello yogurt: analisi del ciclo di vita del prodotto 180
Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry 180
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 179
Inactivation of Polyphenoloxidase by Pulsed Light 178
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 178
Self Crowding as a Determinant of egg white Photostability 176
How to choose the acceptability limit in shelf life studies 176
Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition 175
Water saving in fresh-cut salad washing by pulsed light 174
Temperature control of nutrient solution in floating system cultivation 173
Shelf life modeling of bakery products by using oxidation indices 173
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 172
The Effect of Growth Medium Temperature on Corn Salad [Valerianella locusta (L.) Laterr] Baby Leaf Yield and Quality 172
Packaging and the Shelf Life of Coffee 172
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 171
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 171
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case 171
Effect of ultraviolet processing on selected properties of egg white 170
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 170
Optimization of durum wheat bread enriched with bran 169
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 169
Changes of some thermal and physical properties in model systems simulating an alcoholic fermentation 167
Risks and pitfalls of sensory data analysis for shelf life prediction: data simulation applied to the case of coffee 166
Effect of pulsed light on selected properties of egg white 165
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 165
Maillard reaction in glucose-glycine systems studied by differential scanning calorimetry 164
The Acceptability Limit in Food Shelf Life Studies 164
Effect of coffee physical structure on volatile release 164
Control of browning in frozen puree of cherimoya (Annona cherimola, mill.) fruit 164
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste 162
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 161
Macromolecular crowding affects protein photosensitivity: the case of egg white immunoreactivity. 160
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews. , 159
The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives 158
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 158
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 158
Use of images in shelf life assessment of fruit salad 157
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 157
Effect of monoglyceride-oil-water gels on white bread properties 156
Antioxidant activity of polyphenols containing foods as affected by processing and storage conditions 155
Inactivation of pectic lyases by light exposure in model systems and fresh-cut apple 155
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures 154
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 154
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 153
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 152
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 151
Totale 19.694
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Categoria #
all - tutte 136.167
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 136.167
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.463 0 0 0 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
2026/20273.261 497 761 912 1.091 0 0 0 0 0 0 0 0
Totale 38.117