IRIS
MANZOCCO, Lara
 Distribuzione geografica
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Continente #
NA - Nord America 15.285
AS - Asia 6.847
EU - Europa 5.919
SA - Sud America 917
AF - Africa 125
OC - Oceania 25
Continente sconosciuto - Info sul continente non disponibili 17
Totale 29.135
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Nazione #
US - Stati Uniti d'America 15.029
SG - Singapore 3.509
CN - Cina 1.543
IT - Italia 1.233
UA - Ucraina 1.202
DE - Germania 1.139
BR - Brasile 748
HK - Hong Kong 698
FI - Finlandia 644
RU - Federazione Russa 435
GB - Regno Unito 277
VN - Vietnam 277
IE - Irlanda 242
SE - Svezia 181
TR - Turchia 162
CA - Canada 145
IN - India 139
KR - Corea 128
NL - Olanda 111
ES - Italia 89
FR - Francia 79
MX - Messico 76
PL - Polonia 53
JP - Giappone 52
AR - Argentina 50
IR - Iran 49
BD - Bangladesh 43
IQ - Iraq 40
EE - Estonia 38
BE - Belgio 36
ID - Indonesia 35
CO - Colombia 33
ZA - Sudafrica 33
CZ - Repubblica Ceca 28
AT - Austria 25
RO - Romania 24
MY - Malesia 20
AU - Australia 19
TG - Togo 19
PE - Perù 18
VE - Venezuela 18
CH - Svizzera 17
EC - Ecuador 17
PK - Pakistan 17
EG - Egitto 15
MA - Marocco 15
EU - Europa 14
IL - Israele 14
TH - Thailandia 14
UZ - Uzbekistan 14
AE - Emirati Arabi Uniti 13
CL - Cile 13
PH - Filippine 13
JM - Giamaica 12
TW - Taiwan 12
PY - Paraguay 11
PT - Portogallo 10
TN - Tunisia 10
LT - Lituania 9
NP - Nepal 9
GR - Grecia 7
NG - Nigeria 7
UY - Uruguay 7
DK - Danimarca 6
HN - Honduras 6
NZ - Nuova Zelanda 6
SK - Slovacchia (Repubblica Slovacca) 6
ET - Etiopia 5
LB - Libano 5
LV - Lettonia 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
KE - Kenya 4
AL - Albania 3
AZ - Azerbaigian 3
BH - Bahrain 3
CY - Cipro 3
HU - Ungheria 3
LK - Sri Lanka 3
LU - Lussemburgo 3
OM - Oman 3
AM - Armenia 2
BA - Bosnia-Erzegovina 2
GT - Guatemala 2
KG - Kirghizistan 2
KZ - Kazakistan 2
MD - Moldavia 2
MM - Myanmar 2
NO - Norvegia 2
PA - Panama 2
SI - Slovenia 2
SS - ???statistics.table.value.countryCode.SS??? 2
AF - Afghanistan, Repubblica islamica di 1
AO - Angola 1
Totale 29.113
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Città #
Woodbridge 1.888
Fairfield 1.494
Singapore 1.380
Houston 1.241
Ashburn 1.219
Ann Arbor 1.017
Jacksonville 844
Chandler 825
Beijing 798
Hong Kong 690
Wilmington 603
Seattle 588
Cambridge 515
Dearborn 479
Boardman 356
Munich 352
Los Angeles 256
Dublin 235
Udine 233
Helsinki 223
Princeton 223
New York 217
Dallas 172
Hefei 149
Seoul 115
Buffalo 114
Izmir 107
San Mateo 105
Ho Chi Minh City 94
Redondo Beach 85
Hanoi 79
San Diego 72
Ottawa 70
São Paulo 65
Milan 64
Ogden 54
Des Moines 51
Norwalk 48
Amsterdam 47
Trieste 46
Nanjing 43
Santa Clara 42
Warsaw 40
Frankfurt am Main 39
Tokyo 39
Kunming 37
Brussels 35
Venice 35
Mexico City 32
Nuremberg 32
Guangzhou 31
Montreal 31
Chennai 29
Madrid 29
Atlanta 27
Brooklyn 26
Chicago 26
Falls Church 25
San Francisco 25
Stockholm 25
Dong Ket 24
London 24
Orem 24
Turku 24
Bologna 23
Düsseldorf 23
Redmond 23
Rio de Janeiro 23
The Dalles 22
Boston 21
Council Bluffs 21
Toronto 21
Manchester 20
Poplar 20
Denver 19
Lomé 19
Rome 19
Curitiba 18
Jinan 18
Lappeenranta 18
Bogotá 17
Brno 17
Jyväskylä 17
San Michele al Tagliamento 17
Vicenza 17
Ankara 16
Vienna 16
Brescia 15
Delhi 15
Phoenix 15
Grafing 14
Johannesburg 14
Mumbai 14
Tashkent 14
Wuhan 14
Sydney 13
Bolzano 12
Lima 12
Redwood City 12
Shanghai 12
Totale 18.578
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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 287
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 250
Minimization of water consumption in fresh-cut salad washing by UV-C light 235
Air impingement to reduce thawing time of chicken fingers for food service 232
Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste 211
A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems 204
Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants 202
Effect of radiofrequency assisted freezing on meat microstructure and quality 200
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 199
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 199
Potentialities of plant protein aerogels as innovative food ingredients 195
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries 195
Antioxidant properties of ready-to-drink coffee brews 192
Study on the applicability of high-pressure homogenization for the production of banana juices 192
Antioxidant properties of coffee brews in relation to the roasting degree 188
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 188
Shelf-life Assessment of Food Undergoing Oxidation–A Review 186
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 184
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 183
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 183
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 181
Solvent effect on quercetin antioxidant capacity 180
Effect of pulsed light on structure and immunoreactivity of gluten 178
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 178
DSC analysis of Maillard browning and procedural effects 177
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 177
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 175
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 175
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 174
Review of non-enzymatic browning and antioxidant capacity in processed foods 172
The Stability and Shelf Life of Coffee Products 171
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 166
Physical changes induced by the Maillard reaction in a glucose-glycine solution 165
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 165
Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives 164
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 164
Il mercato dello yogurt: analisi del ciclo di vita del prodotto 161
Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry 160
Fruit and vegetable waste management and the challenge of fresh-cut salad 159
Self Crowding as a Determinant of egg white Photostability 158
How to choose the acceptability limit in shelf life studies 158
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 158
Transizione vetrosa e stabilità negli alimenti surgelati 158
Caffeic acid decomposition products: antioxidants or pro-oxidants? 157
Antioxidant properties of tea extracts as affected by processing 157
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 153
Temperature control of nutrient solution in floating system cultivation 152
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 152
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 151
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 151
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 150
Water saving in fresh-cut salad washing by pulsed light 150
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 149
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 149
Maillard reaction in glucose-glycine systems studied by differential scanning calorimetry 147
Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition 147
Risks and pitfalls of sensory data analysis for shelf life prediction: data simulation applied to the case of coffee 146
Antioxidant properties of tomato juice as affected by heating 146
Inactivation of Polyphenoloxidase by Pulsed Light 145
The Acceptability Limit in Food Shelf Life Studies 145
Optimization of durum wheat bread enriched with bran 145
Liquid-vapour partition of ethanol in bakery products 144
Effect of pulsed light on selected properties of egg white 144
Use of images in shelf life assessment of fruit salad 140
The Effect of Growth Medium Temperature on Corn Salad [Valerianella locusta (L.) Laterr] Baby Leaf Yield and Quality 140
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 139
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 139
Effect of ultraviolet processing on selected properties of egg white 139
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
Changes of some thermal and physical properties in model systems simulating an alcoholic fermentation 138
Effect of coffee physical structure on volatile release 138
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 138
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 137
Shelf life modeling of bakery products by using oxidation indices 137
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 136
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 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
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 135
Inactivation of pectic lyases by light exposure in model systems and fresh-cut apple 134
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 134
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 134
Macromolecular crowding affects protein photosensitivity: the case of egg white immunoreactivity. 133
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 131
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures 131
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 131
Packaging and the Shelf Life of Coffee 129
AN NMR APPROACH TO FOLLOW THE STRUCTURAL MODIFICATION OF NATIVE APPLE PECTIN DURING DIGESTION 128
Modeling bleaching of tomato derivatives at subzero temperatures 127
Packaging and the shelf life of coffee 126
Effect of monoglyceride-oil-water gels on white bread properties 125
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 124
Modeling shelf life using chemical, physical and sensort indicators 124
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 123
Analisi calorimetrica della reazione di Maillard in sistemi modello 121
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews. , 121
Totale 16.308
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Categoria #
all - tutte 108.299
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 108.299
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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
2025/20265.281 859 921 732 823 1.433 513 0 0 0 0 0 0
Totale 29.889