IRIS
MANZOCCO, Lara
 Distribuzione geografica
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Continente #
NA - Nord America 15.182
AS - Asia 6.594
EU - Europa 5.888
SA - Sud America 896
AF - Africa 120
OC - Oceania 25
Continente sconosciuto - Info sul continente non disponibili 17
Totale 28.722
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Nazione #
US - Stati Uniti d'America 14.939
SG - Singapore 3.347
CN - Cina 1.525
IT - Italia 1.226
UA - Ucraina 1.201
DE - Germania 1.137
BR - Brasile 734
HK - Hong Kong 697
FI - Finlandia 639
RU - Federazione Russa 435
GB - Regno Unito 271
IE - Irlanda 242
VN - Vietnam 233
SE - Svezia 179
TR - Turchia 160
CA - Canada 143
IN - India 134
KR - Corea 128
NL - Olanda 110
ES - Italia 88
FR - Francia 79
MX - Messico 66
JP - Giappone 51
AR - Argentina 50
IR - Iran 49
PL - Polonia 48
BD - Bangladesh 39
EE - Estonia 38
BE - Belgio 36
ID - Indonesia 33
ZA - Sudafrica 33
CO - Colombia 31
IQ - Iraq 31
CZ - Repubblica Ceca 28
AT - Austria 25
RO - Romania 24
MY - Malesia 20
AU - Australia 19
TG - Togo 19
PE - Perù 18
CH - Svizzera 17
EC - Ecuador 17
PK - Pakistan 17
EG - Egitto 15
VE - Venezuela 15
EU - Europa 14
IL - Israele 14
MA - Marocco 14
TH - Thailandia 14
AE - Emirati Arabi Uniti 13
PH - Filippine 13
CL - Cile 12
JM - Giamaica 12
TW - Taiwan 12
PY - Paraguay 11
UZ - Uzbekistan 11
PT - Portogallo 10
LT - Lituania 9
NP - Nepal 9
TN - Tunisia 9
GR - Grecia 7
DK - Danimarca 6
HN - Honduras 6
NG - Nigeria 6
NZ - Nuova Zelanda 6
SK - Slovacchia (Repubblica Slovacca) 6
UY - Uruguay 6
ET - Etiopia 5
LB - Libano 5
SA - Arabia Saudita 5
BJ - Benin 4
CR - Costa Rica 4
DO - Repubblica Dominicana 4
DZ - Algeria 4
GE - Georgia 4
GH - Ghana 4
JO - Giordania 4
LV - Lettonia 4
AL - Albania 3
AZ - Azerbaigian 3
BH - Bahrain 3
CY - Cipro 3
HU - Ungheria 3
LK - Sri Lanka 3
LU - Lussemburgo 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
GT - Guatemala 2
KE - Kenya 2
KZ - Kazakistan 2
MD - Moldavia 2
MM - Myanmar 2
NO - Norvegia 2
OM - Oman 2
PA - Panama 2
SI - Slovenia 2
SS - ???statistics.table.value.countryCode.SS??? 2
AF - Afghanistan, Repubblica islamica di 1
AO - Angola 1
BG - Bulgaria 1
Totale 28.701
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Città #
Woodbridge 1.888
Fairfield 1.494
Singapore 1.289
Houston 1.241
Ashburn 1.204
Ann Arbor 1.017
Jacksonville 844
Chandler 825
Beijing 798
Hong Kong 689
Wilmington 603
Seattle 588
Cambridge 515
Dearborn 479
Boardman 356
Munich 352
Los Angeles 254
Dublin 235
Udine 233
Princeton 223
Helsinki 218
New York 207
Dallas 172
Hefei 149
Seoul 115
Buffalo 114
Izmir 107
San Mateo 105
Redondo Beach 85
Ho Chi Minh City 81
San Diego 72
Ottawa 70
Hanoi 66
Milan 62
São Paulo 62
Ogden 54
Des Moines 51
Norwalk 48
Amsterdam 47
Trieste 46
Nanjing 43
Santa Clara 41
Frankfurt am Main 39
Tokyo 38
Kunming 37
Brussels 35
Warsaw 35
Venice 33
Nuremberg 32
Guangzhou 31
Montreal 30
Madrid 29
Brooklyn 26
Mexico City 26
Atlanta 25
Chennai 25
Chicago 25
Falls Church 25
San Francisco 25
Dong Ket 24
London 24
Turku 24
Bologna 23
Düsseldorf 23
Redmond 23
Stockholm 23
Rio de Janeiro 22
Toronto 21
Boston 20
Orem 20
Council Bluffs 19
Denver 19
Lomé 19
Curitiba 18
Jinan 18
Lappeenranta 18
Rome 18
Bogotá 17
Brno 17
Jyväskylä 17
Manchester 17
Poplar 17
San Michele al Tagliamento 17
Vicenza 17
Vienna 16
Brescia 15
Delhi 15
Ankara 14
Grafing 14
Johannesburg 14
Mumbai 14
Phoenix 14
Sydney 13
Wuhan 13
Bolzano 12
Lima 12
Redwood City 12
Shanghai 12
St Petersburg 12
Andover 11
Totale 18.366
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Nome #
Use of Images in Shelf Life Assessment of Fruit Salad 302
Application of ultra high pressure homogenization for the production of fruit smoothies 283
Coffee brew shelf life modelling by integration of acceptability and quality data 269
Emotional response to fruit salads with different visual quality. 261
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 247
Minimization of water consumption in fresh-cut salad washing by UV-C light 233
Air impingement to reduce thawing time of chicken fingers for food service 231
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
Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants 199
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 197
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 196
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries 195
Potentialities of plant protein aerogels as innovative food ingredients 192
Study on the applicability of high-pressure homogenization for the production of banana juices 191
Antioxidant properties of ready-to-drink coffee brews 189
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 188
Antioxidant properties of coffee brews in relation to the roasting degree 186
Shelf-life Assessment of Food Undergoing Oxidation–A Review 185
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 182
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 181
Solvent effect on quercetin antioxidant capacity 180
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 180
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 180
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 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
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
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 173
Review of non-enzymatic browning and antioxidant capacity in processed foods 170
The Stability and Shelf Life of Coffee Products 170
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 166
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 163
Physical changes induced by the Maillard reaction in a glucose-glycine solution 162
Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives 162
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 161
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
Il mercato dello yogurt: analisi del ciclo di vita del prodotto 157
How to choose the acceptability limit in shelf life studies 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
Transizione vetrosa e stabilità negli alimenti surgelati 153
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 152
Temperature control of nutrient solution in floating system cultivation 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
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 149
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 149
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
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 146
Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition 146
Maillard reaction in glucose-glycine systems studied by differential scanning calorimetry 145
Risks and pitfalls of sensory data analysis for shelf life prediction: data simulation applied to the case of coffee 145
The Acceptability Limit in Food Shelf Life Studies 145
Antioxidant properties of tomato juice as affected by heating 145
Liquid-vapour partition of ethanol in bakery products 144
Inactivation of Polyphenoloxidase by Pulsed Light 144
Optimization of durum wheat bread enriched with bran 143
Effect of pulsed light on selected properties of egg white 142
The Effect of Growth Medium Temperature on Corn Salad [Valerianella locusta (L.) Laterr] Baby Leaf Yield and Quality 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
Effect of ultraviolet processing on selected properties of egg white 138
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 138
Use of images in shelf life assessment of fruit salad 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
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 136
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures 136
Surface Processing: Existing and Potential Applications of Ultraviolet Light 135
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 135
Effect of coffee physical structure on volatile release 135
Inactivation of pectic lyases by light exposure in model systems and fresh-cut apple 134
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
Changes of some thermal and physical properties in model systems simulating an alcoholic fermentation 133
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
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 131
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 130
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 130
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures 129
Packaging and the Shelf Life of Coffee 129
Modeling bleaching of tomato derivatives at subzero temperatures 127
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 126
Packaging and the shelf life of coffee 126
Effect of monoglyceride-oil-water gels on white bread properties 125
Modeling shelf life using chemical, physical and sensort indicators 124
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
AN NMR APPROACH TO FOLLOW THE STRUCTURAL MODIFICATION OF NATIVE APPLE PECTIN DURING DIGESTION 121
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 121
Critical indicators in shelf life assessment 120
Totale 16.146
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Categoria #
all - tutte 106.258
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 106.258
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.735 0 0 0 0 0 351 134 289 402 119 294 146
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
2025/20264.868 859 921 732 823 1.433 100 0 0 0 0 0 0
Totale 29.476