IRIS
ANESE, Monica
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 15.864
AS - Asia 6.069
EU - Europa 5.449
SA - Sud America 822
Continente sconosciuto - Info sul continente non disponibili 536
AF - Africa 208
OC - Oceania 12
Totale 28.960
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 15.397
SG - Singapore 2.821
CN - Cina 1.330
DE - Germania 1.191
IT - Italia 1.070
UA - Ucraina 1.038
BR - Brasile 635
HK - Hong Kong 596
RU - Federazione Russa 454
FI - Finlandia 435
VN - Vietnam 279
FR - Francia 269
GB - Regno Unito 261
CA - Canada 242
IE - Irlanda 200
IN - India 162
TR - Turchia 137
KR - Corea 125
SE - Svezia 111
BD - Bangladesh 102
NL - Olanda 80
ES - Italia 74
MX - Messico 65
ID - Indonesia 64
PL - Polonia 63
AR - Argentina 54
TH - Thailandia 51
JP - Giappone 49
PK - Pakistan 44
ZA - Sudafrica 39
BE - Belgio 38
IQ - Iraq 37
MY - Malesia 36
PH - Filippine 36
CO - Colombia 34
CM - Camerun 29
EC - Ecuador 28
VE - Venezuela 28
TW - Taiwan 27
IR - Iran 26
IL - Israele 23
RO - Romania 23
CZ - Repubblica Ceca 22
AT - Austria 21
CR - Costa Rica 21
SA - Arabia Saudita 21
GT - Guatemala 20
HN - Honduras 19
JM - Giamaica 18
MA - Marocco 18
EG - Egitto 17
TT - Trinidad e Tobago 17
UZ - Uzbekistan 17
TN - Tunisia 16
SV - El Salvador 15
TG - Togo 14
SC - Seychelles 13
CL - Cile 12
CW - ???statistics.table.value.countryCode.CW??? 12
DZ - Algeria 12
KE - Kenya 12
LT - Lituania 12
OM - Oman 12
PY - Paraguay 12
GR - Grecia 11
NI - Nicaragua 11
NP - Nepal 11
PR - Porto Rico 11
DK - Danimarca 10
EU - Europa 10
JO - Giordania 10
PE - Perù 10
PT - Portogallo 10
ET - Etiopia 9
GP - Guadalupe 9
AU - Australia 8
CH - Svizzera 7
KZ - Kazakistan 7
MD - Moldavia 7
EE - Estonia 6
LB - Libano 6
AE - Emirati Arabi Uniti 5
AL - Albania 5
AZ - Azerbaigian 5
DO - Repubblica Dominicana 5
KG - Kirghizistan 5
NG - Nigeria 5
SN - Senegal 5
AM - Armenia 4
BO - Bolivia 4
HR - Croazia 4
NZ - Nuova Zelanda 4
PA - Panama 4
PS - Palestinian Territory 4
SI - Slovenia 4
XK - ???statistics.table.value.countryCode.XK??? 4
BG - Bulgaria 3
BY - Bielorussia 3
HU - Ungheria 3
LK - Sri Lanka 3
Totale 28.388
Salva come PNG Salva come JPEG
Città #
Ashburn 1.317
Singapore 1.245
Fairfield 1.208
Woodbridge 1.162
Houston 1.040
Ann Arbor 914
San Jose 884
Jacksonville 727
Chandler 631
Beijing 629
Hong Kong 581
Council Bluffs 540
Wilmington 476
Seattle 467
Dearborn 450
Cambridge 400
Boardman 286
Los Angeles 213
New York 210
Dublin 192
Princeton 186
Lauterbourg 185
Dallas 176
Udine 151
Frankfurt am Main 140
Santa Clara 122
Buffalo 119
Hefei 105
Helsinki 103
Ho Chi Minh City 92
Munich 92
Seoul 92
Milan 87
San Diego 79
Izmir 72
Ottawa 72
The Dalles 70
São Paulo 61
Hanoi 57
Warsaw 51
Brooklyn 50
Redondo Beach 50
Amsterdam 48
North Bergen 46
Orem 45
San Mateo 45
Des Moines 44
Montreal 44
Ogden 41
Phoenix 40
Toronto 40
Bangkok 39
Norwalk 38
Chicago 37
Nanjing 37
Rome 37
Tokyo 37
Brussels 34
Chennai 32
Atlanta 31
Kunming 30
San Francisco 30
Jakarta 29
Madrid 29
Turku 29
London 28
Guangzhou 27
Falls Church 26
Washington 25
Mumbai 24
Rio de Janeiro 24
Trieste 21
Brno 19
Düsseldorf 19
Manchester 19
Nuremberg 19
Da Nang 18
Denver 18
Redmond 18
Vicenza 18
Naples 17
San José 17
Boston 16
Curitiba 16
Poplar 16
Tashkent 16
Bari 15
Johannesburg 15
Saint Augustine 15
Turin 15
Baghdad 14
Belo Horizonte 14
Charlotte 14
Florence 14
Grafing 14
Lomé 14
Miano 14
Pittsburgh 14
Stockholm 14
Vienna 14
Totale 17.267
Salva come PNG Salva come JPEG
Nome #
Impact of Environmental Humidity on Instant Coffee Stability: Defining Moisture Thresholds for Quality Degradation and Shelf Life Prediction 294
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 274
Effect of continuous cooking on cooking water properties and pasta quality 271
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 268
FURFURALS REMOVAL FROM ROASTED COFFEE POWDER BY VACUUM TREATMENT 268
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 264
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient 262
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 258
Shelf-life Assessment of Food Undergoing Oxidation–A Review 258
Effect of radiofrequency assisted freezing on meat microstructure and quality 251
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 250
Acrilamide e furani negli alimenti: un problema per la ristorazione collettiva? 247
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice 246
Antioxidant properties of coffee brews in relation to the roasting degree 233
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 225
Antioxidant properties of ready-to-drink coffee brews 222
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 222
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 220
Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS 217
[Corrigendum to] " Influence of malt browning degree on lipoxygenase activity" 216
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 216
Acrylamide in Coffee and Coffee Substitutes 214
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 207
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 205
Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. 202
The Stability and Shelf Life of Coffee Products 202
Acrylamide removal from heated foods 201
State diagrams of some organic acid-water systems of interest in food 197
Antioxidant properties of tomato juice as affected by heating 193
Loss and/or formation of antioxidants during food processing and storage 192
Acrilammide negli alimenti: proprietà, meccanismi di formazione, metodi di analisi e strategie volte a minimizzarne lo sviluppo 192
Effect of radiofrequency assisted freezing on meat microstructure and quality 192
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 192
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 191
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 188
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 187
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 187
Liquid-vapour partition of ethanol in bakery products 186
Antioxidant properties of tea extracts as affected by processing 186
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 186
Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization 186
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits 185
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 184
Influence of pH on the oxygen consuming properties of heat-treated glucose-glycine systems 181
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 181
Antioxidant properties of ready-to-drink coffee brews 180
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 179
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 177
Investigating the hypoglycaemic potential of processed apple and acarbose combination in vitro, ex vivo, and in vivo: the role of quercetin-3-glucoside in steering α-glucosidase inhibition 176
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals 176
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 175
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 173
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 172
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 171
Antioxidant properties of polyphenol-containing foods in relation to heat treatments and storage conditions 168
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 167
Effect of coffee physical structure on volatile release 166
Lycopene bioaccessibility and bioavailability from processed foods 165
Apple pomace as a source of bioactive compounds to reduce the glycemic index of cookies 163
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 162
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 162
Influence of processing on the antioxidant properties of fruit and vegetables 161
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 161
Effect of radiofrequency heating on acrylamide formation in bakery products 159
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 159
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 159
The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives 158
Effect of caramellization and Maillard reaction products on peroxidase activity 158
Modeling secondary shelf-life of ground roasted coffee 158
EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE 157
Evaluation of viscosities of amorphous phases in frozen systems by WLF kinetics and glass transition temperatures 156
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 156
Effetto di alcune sostanze sull'attività delle polifenolossidasi 155
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 155
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 155
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 155
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 154
Effect of apple juice pasteurization on in vitro alpha-glucosidase inhibitory activity, and interaction with acarbose 153
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 152
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 151
Kinetics of thermal inactivation of tomato lipoxygenase 151
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation 151
Chemical characterisation and antioxidant properties of coffee melanoidins 149
Water activity and viscosity in model food systems. Relations with glass transition temperatures 148
Relationship between redox potential and chain-breaking activity of model systems and foods 148
Mitigation strategies of furan and 5-hydroxymethylfurfural in food 146
Polyphenoloxidase and peroxidase activity in partialli frozen systems with different physical properties 145
La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali 145
Shelf-life extension of ready to use fresh apple slices using different combined techniques 144
Effect of radiofrequency heating on acrylamide formation 144
The influence of pH on the kinetics of non-enzymatic browning in heat-treated glucose-glycine model systems 143
Optothermistor as a breakthrough in the quantification of lycopene content of thermally processed tomato-based foods: verification versus absorption spectrophotometry and high-performance liquid chromatography 142
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives 142
Influence of heat treatments on the antioxidant properties of foods 141
Evaluation of acrylamide formation in potatoes during deep-frying. The effect of operation and configuration 141
Effects of drying processing on the Maillard reaction in pasta 141
Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits 141
Effect of coffee roasting on in vitro alpha-glucosidase activity: Inhibition and mechanism of action 141
Effects of coffee with different roasting degrees on obesity and related metabolic disorders 140
Effect of oil source on oleogel structure 139
Totale 18.385
Salva come PNG Salva come JPEG
Categoria #
all - tutte 103.168
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 103.168
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.079 0 0 0 0 28 76 84 84 28 236 318 225
2022/20231.528 201 95 34 194 141 422 13 98 199 27 48 56
2023/2024995 96 52 26 25 116 256 49 85 71 53 50 116
2024/20253.942 106 269 124 151 230 216 206 216 410 260 797 957
2025/20267.090 532 636 505 631 1.004 696 1.000 247 644 539 443 213
2026/20272.990 334 764 679 1.012 201 0 0 0 0 0 0 0
Totale 28.960