IRIS
MANZOCCO, Lara
 Distribuzione geografica
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Continente #
NA - Nord America 18.139
AS - Asia 8.309
EU - Europa 6.706
SA - Sud America 1.108
AF - Africa 195
OC - Oceania 28
Continente sconosciuto - Info sul continente non disponibili 17
Totale 34.502
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Nazione #
US - Stati Uniti d'America 17.799
SG - Singapore 4.019
CN - Cina 1.759
IT - Italia 1.535
UA - Ucraina 1.210
DE - Germania 1.181
BR - Brasile 829
HK - Hong Kong 787
FI - Finlandia 697
RU - Federazione Russa 441
VN - Vietnam 395
FR - Francia 353
GB - Regno Unito 312
IE - Irlanda 245
BD - Bangladesh 225
IN - India 212
TR - Turchia 193
CA - Canada 183
SE - Svezia 181
KR - Corea 131
NL - Olanda 129
ES - Italia 106
MX - Messico 91
AR - Argentina 85
IQ - Iraq 80
JP - Giappone 67
PL - Polonia 60
CO - Colombia 52
IR - Iran 52
ID - Indonesia 51
ZA - Sudafrica 51
PK - Pakistan 49
EE - Estonia 38
BE - Belgio 36
SA - Arabia Saudita 36
PH - Filippine 31
CZ - Repubblica Ceca 30
EC - Ecuador 30
MY - Malesia 30
UZ - Uzbekistan 28
VE - Venezuela 28
TN - Tunisia 27
AT - Austria 26
CL - Cile 26
PE - Perù 26
RO - Romania 24
TW - Taiwan 24
AU - Australia 22
EG - Egitto 21
TG - Togo 19
AE - Emirati Arabi Uniti 18
CH - Svizzera 18
JM - Giamaica 18
MA - Marocco 18
TH - Thailandia 17
PY - Paraguay 16
IL - Israele 15
EU - Europa 14
PT - Portogallo 12
ET - Etiopia 11
NP - Nepal 11
UY - Uruguay 11
CR - Costa Rica 10
LT - Lituania 10
HN - Honduras 9
KE - Kenya 9
NG - Nigeria 9
OM - Oman 9
SK - Slovacchia (Repubblica Slovacca) 8
SY - Repubblica araba siriana 8
DZ - Algeria 7
GR - Grecia 7
JO - Giordania 7
LB - Libano 7
AL - Albania 6
AZ - Azerbaigian 6
DK - Danimarca 6
GE - Georgia 6
NZ - Nuova Zelanda 6
DO - Repubblica Dominicana 5
GH - Ghana 5
GT - Guatemala 5
KZ - Kazakistan 5
LV - Lettonia 5
PS - Palestinian Territory 5
AO - Angola 4
BA - Bosnia-Erzegovina 4
BG - Bulgaria 4
BH - Bahrain 4
BJ - Benin 4
HU - Ungheria 4
AM - Armenia 3
BO - Bolivia 3
CY - Cipro 3
KG - Kirghizistan 3
LK - Sri Lanka 3
LU - Lussemburgo 3
NI - Nicaragua 3
RS - Serbia 3
SI - Slovenia 3
Totale 34.452
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Città #
Woodbridge 1.888
Singapore 1.645
Fairfield 1.494
Ashburn 1.480
Houston 1.253
San Jose 1.019
Ann Arbor 1.017
Jacksonville 850
Beijing 847
Chandler 825
Hong Kong 772
Wilmington 604
Seattle 592
Cambridge 516
Dearborn 479
Council Bluffs 398
Boardman 381
Munich 352
Los Angeles 294
Helsinki 271
New York 257
Lauterbourg 246
Dublin 238
Udine 237
Princeton 223
Dallas 198
Hefei 151
Santa Clara 148
Buffalo 130
Ho Chi Minh City 129
Seoul 115
Izmir 110
Hanoi 106
San Mateo 105
Milan 103
The Dalles 99
Redondo Beach 85
San Diego 75
São Paulo 74
Ottawa 72
Frankfurt am Main 58
Ogden 56
Des Moines 52
Amsterdam 51
Atlanta 50
Norwalk 50
Tokyo 49
Orem 48
Trieste 48
Nanjing 43
Warsaw 42
Chennai 37
Kunming 37
Montreal 37
Venice 36
Brussels 35
Mexico City 35
Casarsa della Delizia 34
Chicago 34
Nuremberg 34
San Francisco 33
Brooklyn 32
Madrid 32
Rome 32
Guangzhou 31
London 31
Bologna 28
Manchester 28
Tashkent 27
Toronto 27
Naples 26
Rio de Janeiro 26
Denver 25
Falls Church 25
Stockholm 25
Dong Ket 24
Turku 24
Boston 23
Düsseldorf 23
Redmond 23
Phoenix 22
Bogotá 20
Poplar 20
Baghdad 19
Curitiba 19
Delhi 19
Johannesburg 19
Lappeenranta 19
Lomé 19
Turin 19
Ankara 18
Jinan 18
Brescia 17
Brno 17
Jyväskylä 17
Mumbai 17
San Michele al Tagliamento 17
Vicenza 17
Da Nang 16
Lima 16
Totale 21.654
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Nome #
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 379
Use of Images in Shelf Life Assessment of Fruit Salad 327
Application of ultra high pressure homogenization for the production of fruit smoothies 305
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 287
Coffee brew shelf life modelling by integration of acceptability and quality data 280
Emotional response to fruit salads with different visual quality. 270
Potentialities of plant protein aerogels as innovative food ingredients 254
Minimization of water consumption in fresh-cut salad washing by UV-C light 250
Air impingement to reduce thawing time of chicken fingers for food service 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
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
Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants 227
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 221
Antioxidant properties of coffee brews in relation to the roasting degree 217
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 216
Antioxidant properties of ready-to-drink coffee brews 210
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
Study on the applicability of high-pressure homogenization for the production of banana juices 208
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
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 201
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
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 194
Review of non-enzymatic browning and antioxidant capacity in processed foods 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
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 187
Physical changes induced by the Maillard reaction in a glucose-glycine solution 183
Effect of radiofrequency assisted freezing on meat microstructure and quality 180
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
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 176
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 174
Il mercato dello yogurt: analisi del ciclo di vita del prodotto 174
Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives 174
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
How to choose the acceptability limit in shelf life studies 172
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
Transizione vetrosa e stabilità negli alimenti surgelati 170
Inactivation of Polyphenoloxidase by Pulsed Light 169
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures 168
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 167
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 166
Temperature control of nutrient solution in floating system cultivation 166
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 166
Liquid-vapour partition of ethanol in bakery products 165
Water saving in fresh-cut salad washing by pulsed light 165
Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition 165
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 164
Optimization of durum wheat bread enriched with bran 162
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 161
AN NMR APPROACH TO FOLLOW THE STRUCTURAL MODIFICATION OF NATIVE APPLE PECTIN DURING DIGESTION 160
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 160
Maillard reaction in glucose-glycine systems studied by differential scanning calorimetry 159
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 159
Packaging and the Shelf Life of Coffee 158
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case 158
Changes of some thermal and physical properties in model systems simulating an alcoholic fermentation 157
Risks and pitfalls of sensory data analysis for shelf life prediction: data simulation applied to the case of coffee 157
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
The Effect of Growth Medium Temperature on Corn Salad [Valerianella locusta (L.) Laterr] Baby Leaf Yield and Quality 157
Effect of pulsed light on selected properties of egg white 156
Shelf life modeling of bakery products by using oxidation indices 156
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 156
Effect of ultraviolet processing on selected properties of egg white 155
The Acceptability Limit in Food Shelf Life Studies 155
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 153
Use of images in shelf life assessment of fruit salad 152
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 152
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 151
Effect of coffee physical structure on volatile release 151
The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives 148
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste 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
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
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 145
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures 145
Packaging and the shelf life of coffee 144
Inactivation of pectic lyases by light exposure in model systems and fresh-cut apple 144
Effect of monoglyceride-oil-water gels on white bread properties 144
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 144
Antioxidant activity of polyphenols containing foods as affected by processing and storage conditions 143
Modeling bleaching of tomato derivatives at subzero temperatures 143
Totale 18.516
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Categoria #
all - tutte 124.941
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 124.941
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/202610.248 859 921 732 823 1.433 761 1.429 330 733 799 910 518
2026/2027422 422 0 0 0 0 0 0 0 0 0 0 0
Totale 35.278