IRIS
MANZOCCO, Lara
 Distribuzione geografica
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Continente #
NA - Nord America 13.628
EU - Europa 5.335
AS - Asia 2.898
SA - Sud America 430
AF - Africa 70
OC - Oceania 22
Continente sconosciuto - Info sul continente non disponibili 16
Totale 22.399
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Nazione #
US - Stati Uniti d'America 13.476
SG - Singapore 1.569
UA - Ucraina 1.191
IT - Italia 1.093
DE - Germania 1.057
CN - Cina 709
FI - Finlandia 597
RU - Federazione Russa 413
BR - Brasile 367
IE - Irlanda 240
GB - Regno Unito 197
SE - Svezia 165
TR - Turchia 148
KR - Corea 124
CA - Canada 102
IN - India 79
FR - Francia 71
NL - Olanda 63
IR - Iran 48
EE - Estonia 37
BE - Belgio 36
ES - Italia 35
VN - Vietnam 34
JP - Giappone 28
MX - Messico 28
CZ - Repubblica Ceca 27
HK - Hong Kong 24
RO - Romania 24
CO - Colombia 20
TG - Togo 19
ZA - Sudafrica 19
AU - Australia 17
AT - Austria 16
ID - Indonesia 16
MY - Malesia 16
EU - Europa 14
PL - Polonia 14
CH - Svizzera 12
IL - Israele 11
TW - Taiwan 11
EC - Ecuador 10
PE - Perù 10
PK - Pakistan 10
PH - Filippine 9
AR - Argentina 8
IQ - Iraq 8
JM - Giamaica 8
AE - Emirati Arabi Uniti 7
GR - Grecia 7
MA - Marocco 7
PT - Portogallo 7
TH - Thailandia 7
DK - Danimarca 6
EG - Egitto 6
NP - Nepal 6
SK - Slovacchia (Repubblica Slovacca) 6
VE - Venezuela 6
NZ - Nuova Zelanda 5
TN - Tunisia 5
UZ - Uzbekistan 5
BD - Bangladesh 4
DZ - Algeria 4
GH - Ghana 4
HN - Honduras 4
LV - Lettonia 4
UY - Uruguay 4
BH - Bahrain 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
GE - Georgia 3
LK - Sri Lanka 3
LT - Lituania 3
LU - Lussemburgo 3
PY - Paraguay 3
AM - Armenia 2
AZ - Azerbaigian 2
CL - Cile 2
CY - Cipro 2
ET - Etiopia 2
GT - Guatemala 2
HU - Ungheria 2
LB - Libano 2
NG - Nigeria 2
NO - Norvegia 2
SI - Slovenia 2
SS - ???statistics.table.value.countryCode.SS??? 2
BA - Bosnia-Erzegovina 1
BS - Bahamas 1
HR - Croazia 1
IM - Isola di Man 1
JO - Giordania 1
KE - Kenya 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
MD - Moldavia 1
MM - Myanmar 1
OM - Oman 1
PA - Panama 1
PS - Palestinian Territory 1
Totale 22.396
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Città #
Woodbridge 1.888
Fairfield 1.494
Houston 1.228
Ann Arbor 1.017
Singapore 886
Jacksonville 843
Chandler 825
Ashburn 768
Wilmington 603
Seattle 584
Cambridge 515
Dearborn 479
Boardman 354
Beijing 319
Munich 295
Dublin 234
Udine 225
Princeton 223
Helsinki 194
New York 160
Seoul 112
Izmir 107
San Mateo 105
Ottawa 70
San Diego 70
Los Angeles 65
Ogden 54
Milan 53
Des Moines 51
Hefei 49
Norwalk 48
Trieste 44
Nanjing 42
Dallas 38
Kunming 37
Brussels 35
Frankfurt am Main 35
Venice 31
Falls Church 25
Nuremberg 25
Dong Ket 24
Düsseldorf 23
Guangzhou 23
Redmond 23
São Paulo 22
Santa Clara 21
Hong Kong 20
Lomé 19
Brno 17
Jinan 17
Jyväskylä 17
San Francisco 17
San Michele al Tagliamento 17
Toronto 16
Vicenza 16
Bogotá 15
Delhi 15
Tokyo 15
Grafing 14
London 14
Rome 14
Amsterdam 12
Bologna 12
Lappeenranta 12
Redwood City 12
Rio de Janeiro 12
Sydney 12
Turku 12
Wuhan 12
Andover 11
Boston 11
Mexico City 11
Shanghai 11
Bolzano 10
Brooklyn 10
Cavasso Nuovo 10
Hangzhou 10
Horia 10
Indiana 10
Nanchang 10
Pamplona 10
Stockholm 10
Bari 9
Brescia 9
Catania 9
Chicago 9
Curitiba 9
Montreal 9
Vienna 9
Wageningen 9
Washington 9
Ankara 8
Fisciano 8
Lauterbourg 8
Lleida 8
Athens 7
Belo Horizonte 7
Campinas 7
Khabarovsk 7
Phoenix 7
Totale 14.987
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Nome #
Application of ultra high pressure homogenization for the production of fruit smoothies 245
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 218
Use of Images in Shelf Life Assessment of Fruit Salad 211
Minimization of water consumption in fresh-cut salad washing by UV-C light 205
Air impingement to reduce thawing time of chicken fingers for food service 202
Coffee brew shelf life modelling by integration of acceptability and quality data 186
Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste 178
Emotional response to fruit salads with different visual quality. 177
The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries 175
Effect of radiofrequency assisted freezing on meat microstructure and quality 172
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 169
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 163
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 163
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties 162
Study on the applicability of high-pressure homogenization for the production of banana juices 162
Solvent effect on quercetin antioxidant capacity 161
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 158
Antioxidant properties of ready-to-drink coffee brews 157
Antioxidant properties of coffee brews in relation to the roasting degree 157
Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants 156
A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems 155
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 155
Surface decontamination of fresh-cut apple by pulsed light: Effects on structure, colour and sensory properties 154
The Stability and Shelf Life of Coffee Products 154
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 151
DSC analysis of Maillard browning and procedural effects 148
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 147
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 146
Review of non-enzymatic browning and antioxidant capacity in processed foods 145
Il mercato dello yogurt: analisi del ciclo di vita del prodotto 145
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 145
Effects of ascorbic acid and light on reactions in fresh-cut apples by microcalorimetry 143
Influence of hydroponic and soil cultivation on quality and shelf life of ready-to-eat lamb's lettuce (Valerianella locusta L. Laterr) 141
Polyphenoloxidase inactivation by light exposure in model systems and apple derivatives 139
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response 139
Physical changes induced by the Maillard reaction in a glucose-glycine solution 137
Self Crowding as a Determinant of egg white Photostability 136
Effect of pulsed light on structure and immunoreactivity of gluten 136
Fruit and vegetable waste management and the challenge of fresh-cut salad 136
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 135
Transizione vetrosa e stabilità negli alimenti surgelati 135
Temperature control of nutrient solution in floating system cultivation 134
Water saving in fresh-cut salad washing by pulsed light 134
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 133
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 133
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 133
Maillard reaction in glucose-glycine systems studied by differential scanning calorimetry 132
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes 131
Optimization of durum wheat bread enriched with bran 131
Potentialities of plant protein aerogels as innovative food ingredients 130
The Acceptability Limit in Food Shelf Life Studies 129
Liquid-vapour partition of ethanol in bakery products 128
The Effect of Growth Medium Temperature on Corn Salad [Valerianella locusta (L.) Laterr] Baby Leaf Yield and Quality 127
Risks and pitfalls of sensory data analysis for shelf life prediction: data simulation applied to the case of coffee 125
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 125
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 125
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese 125
Inactivation of pectic lyases by light exposure in model systems and fresh-cut apple 124
High-pressure homogenisation combined with blanching to turn lettuce waste into a physically stable juice 124
Effect of pulsed light on selected properties of egg white 122
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk 122
Inactivation of Polyphenoloxidase by Pulsed Light 122
Traceability along the production chain of Italian tomato products on the basis of stable isotopes and mineral composition 122
How to choose the acceptability limit in shelf life studies 121
Effect of ultraviolet processing on selected properties of egg white 121
Decontamination Efficacy of Neutral and Acidic Electrolyzed Water in Fresh-Cut Salad Washing 121
Shelf life modeling of bakery products by using oxidation indices 121
Antioxidant properties of tea extracts as affected by processing 119
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 119
Caffeic acid decomposition products: antioxidants or pro-oxidants? 118
Effect of radiofrequency assisted freezing on meat microstructure and quality 118
Effect of coffee physical structure on volatile release 118
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 118
Antioxidant properties of tomato juice as affected by heating 117
Effect of monoglyceride-oil-water gels on white bread properties 114
Chain-breaking and oxygen scavenging properties of wine as affected by some technological procedures 114
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 113
null 113
Packaging and the shelf life of coffee 112
Use of images in shelf life assessment of fruit salad 112
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 111
Changes of some thermal and physical properties in model systems simulating an alcoholic fermentation 109
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 109
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 109
Modeling bleaching of tomato derivatives at subzero temperatures 108
Critical indicators in shelf life assessment 108
Effect of expiry date communication on acceptability and waste of fresh-cut lettuce during storage at different temperatures 108
Macromolecular crowding affects protein photosensitivity: the case of egg white immunoreactivity. 108
Surface Processing: Existing and Potential Applications of Ultraviolet Light 107
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 106
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 106
Photo-Induced Modification of Food Protein Structure and Functionality 104
Control of browning in frozen puree of cherimoya (Annona cherimola, mill.) fruit 104
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 103
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties 103
Effect of pulsed light on safety and quality of fresh egg pasta 103
Modeling the effect of water activity and storage temperature on chemical stability of coffee brews. , 102
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives 100
null 100
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 100
Totale 13.507
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Categoria #
all - tutte 83.810
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 83.810
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020450 0 0 0 0 0 0 0 0 0 0 123 327
2020/20212.747 122 297 131 365 97 351 134 289 402 119 294 146
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
2024/20254.813 171 389 266 236 317 365 549 387 641 357 1.135 0
Totale 23.127