IRIS
ANESE, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 14.617
AS - Asia 6.014
EU - Europa 5.260
SA - Sud America 799
Continente sconosciuto - Info sul continente non disponibili 521
AF - Africa 192
OC - Oceania 12
Totale 27.415
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Nazione #
US - Stati Uniti d'America 14.326
SG - Singapore 2.820
CN - Cina 1.323
DE - Germania 1.182
UA - Ucraina 1.036
IT - Italia 973
BR - Brasile 618
HK - Hong Kong 595
FI - Finlandia 435
RU - Federazione Russa 426
VN - Vietnam 275
FR - Francia 268
GB - Regno Unito 234
IE - Irlanda 200
CA - Canada 172
IN - India 161
TR - Turchia 132
KR - Corea 124
SE - Svezia 109
BD - Bangladesh 98
NL - Olanda 79
ES - Italia 73
MX - Messico 62
PL - Polonia 60
ID - Indonesia 57
AR - Argentina 54
TH - Thailandia 49
JP - Giappone 45
PK - Pakistan 44
ZA - Sudafrica 38
BE - Belgio 37
IQ - Iraq 37
MY - Malesia 36
PH - Filippine 35
CO - Colombia 34
CM - Camerun 29
VE - Venezuela 28
TW - Taiwan 27
EC - Ecuador 26
IR - Iran 26
RO - Romania 23
CZ - Repubblica Ceca 22
SA - Arabia Saudita 21
AT - Austria 19
MA - Marocco 18
UZ - Uzbekistan 17
TN - Tunisia 16
EG - Egitto 15
JM - Giamaica 15
TG - Togo 14
DZ - Algeria 12
KE - Kenya 12
OM - Oman 12
CL - Cile 11
GR - Grecia 11
IL - Israele 11
NP - Nepal 11
PY - Paraguay 11
EU - Europa 10
JO - Giordania 10
DK - Danimarca 9
ET - Etiopia 9
LT - Lituania 9
PE - Perù 9
AU - Australia 8
PT - Portogallo 8
CH - Svizzera 7
CR - Costa Rica 7
KZ - Kazakistan 7
HN - Honduras 6
LB - Libano 6
MD - Moldavia 6
AE - Emirati Arabi Uniti 5
AZ - Azerbaigian 5
DO - Repubblica Dominicana 5
NG - Nigeria 5
SN - Senegal 5
AL - Albania 4
BO - Bolivia 4
HR - Croazia 4
NZ - Nuova Zelanda 4
PA - Panama 4
PS - Palestinian Territory 4
SI - Slovenia 4
TT - Trinidad e Tobago 4
XK - ???statistics.table.value.countryCode.XK??? 4
BG - Bulgaria 3
BY - Bielorussia 3
HU - Ungheria 3
LK - Sri Lanka 3
PR - Porto Rico 3
RS - Serbia 3
SK - Slovacchia (Repubblica Slovacca) 3
AM - Armenia 2
AO - Angola 2
BH - Bahrain 2
BJ - Benin 2
CG - Congo 2
GA - Gabon 2
GD - Grenada 2
Totale 26.861
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Città #
Singapore 1.245
Fairfield 1.208
Ashburn 1.184
Woodbridge 1.161
Houston 1.036
Ann Arbor 914
Jacksonville 724
San Jose 717
Chandler 631
Beijing 628
Hong Kong 581
Wilmington 471
Seattle 466
Dearborn 450
Council Bluffs 446
Cambridge 400
Boardman 283
Los Angeles 204
New York 198
Dublin 192
Princeton 186
Lauterbourg 185
Dallas 166
Udine 151
Frankfurt am Main 136
Buffalo 113
Hefei 105
Helsinki 103
Santa Clara 96
Munich 92
Seoul 92
Ho Chi Minh City 90
San Diego 76
Milan 75
Ottawa 71
The Dalles 70
Izmir 69
Hanoi 57
São Paulo 54
Redondo Beach 50
Warsaw 50
Amsterdam 48
San Mateo 45
Des Moines 44
Ogden 41
Orem 41
Bangkok 39
Brooklyn 38
Norwalk 38
Nanjing 37
Montreal 35
Brussels 34
Chicago 34
Tokyo 34
Chennai 32
Phoenix 31
Kunming 30
Jakarta 29
Madrid 29
San Francisco 29
Turku 29
Atlanta 28
Guangzhou 27
London 27
Rome 27
Washington 25
Falls Church 24
Mumbai 24
Rio de Janeiro 24
Trieste 21
Brno 19
Düsseldorf 19
Manchester 19
Nuremberg 19
Redmond 18
Vicenza 18
Da Nang 17
Curitiba 16
Poplar 16
Tashkent 16
Toronto 16
Bari 15
Denver 15
Johannesburg 15
Baghdad 14
Belo Horizonte 14
Grafing 14
Lomé 14
Miano 14
Stockholm 14
Vienna 14
Boston 13
Florence 13
Istanbul 13
Mexico City 13
Naples 13
Porto Alegre 13
Redwood City 13
Andover 12
Ankara 12
Totale 16.621
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Nome #
Impact of Environmental Humidity on Instant Coffee Stability: Defining Moisture Thresholds for Quality Degradation and Shelf Life Prediction 282
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 263
FURFURALS REMOVAL FROM ROASTED COFFEE POWDER BY VACUUM TREATMENT 261
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 256
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 251
Effect of continuous cooking on cooking water properties and pasta quality 251
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient 250
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 249
Effect of radiofrequency assisted freezing on meat microstructure and quality 248
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice 241
Acrilamide e furani negli alimenti: un problema per la ristorazione collettiva? 239
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 236
Shelf-life Assessment of Food Undergoing Oxidation–A Review 233
Antioxidant properties of coffee brews in relation to the roasting degree 223
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 220
Antioxidant properties of ready-to-drink coffee brews 215
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 213
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 212
[Corrigendum to] " Influence of malt browning degree on lipoxygenase activity" 210
Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS 207
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 204
Acrylamide in Coffee and Coffee Substitutes 202
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 200
The Stability and Shelf Life of Coffee Products 199
Acrylamide removal from heated foods 198
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 196
Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. 189
Loss and/or formation of antioxidants during food processing and storage 186
Effect of radiofrequency assisted freezing on meat microstructure and quality 186
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 184
Acrilammide negli alimenti: proprietà, meccanismi di formazione, metodi di analisi e strategie volte a minimizzarne lo sviluppo 181
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 181
Antioxidant properties of tomato juice as affected by heating 180
Antioxidant properties of tea extracts as affected by processing 179
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 179
Influence of pH on the oxygen consuming properties of heat-treated glucose-glycine systems 178
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits 178
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 178
State diagrams of some organic acid-water systems of interest in food 176
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 176
Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization 175
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 173
Liquid-vapour partition of ethanol in bakery products 173
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 173
Antioxidant properties of ready-to-drink coffee brews 171
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 170
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 168
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 168
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 168
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 166
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 166
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 164
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 163
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 161
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 159
Antioxidant properties of polyphenol-containing foods in relation to heat treatments and storage conditions 159
Lycopene bioaccessibility and bioavailability from processed foods 158
Effect of coffee physical structure on volatile release 157
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 156
Apple pomace as a source of bioactive compounds to reduce the glycemic index of cookies 156
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 154
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 153
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 153
The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives 152
Influence of processing on the antioxidant properties of fruit and vegetables 152
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 152
Effect of radiofrequency heating on acrylamide formation in bakery products 151
EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE 151
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 151
Effect of caramellization and Maillard reaction products on peroxidase activity 150
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 150
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation 149
Effect of apple juice pasteurization on in vitro alpha-glucosidase inhibitory activity, and interaction with acarbose 149
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 148
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 147
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 147
Effetto di alcune sostanze sull'attività delle polifenolossidasi 146
Kinetics of thermal inactivation of tomato lipoxygenase 145
Relationship between redox potential and chain-breaking activity of model systems and foods 144
Evaluation of viscosities of amorphous phases in frozen systems by WLF kinetics and glass transition temperatures 143
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 142
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals 140
Chemical characterisation and antioxidant properties of coffee melanoidins 140
La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali 140
Polyphenoloxidase and peroxidase activity in partialli frozen systems with different physical properties 139
Mitigation strategies of furan and 5-hydroxymethylfurfural in food 139
Shelf-life extension of ready to use fresh apple slices using different combined techniques 137
Influence of heat treatments on the antioxidant properties of foods 137
Water activity and viscosity in model food systems. Relations with glass transition temperatures 136
Effects of drying processing on the Maillard reaction in pasta 136
Effect of coffee roasting on in vitro alpha-glucosidase activity: Inhibition and mechanism of action 136
The influence of pH on the kinetics of non-enzymatic browning in heat-treated glucose-glycine model systems 135
Effect of radiofrequency heating on acrylamide formation 135
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 135
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives 135
Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits 135
Effect of fat crystal network structure on β-Carotene bleaching 134
Modeling secondary shelf-life of ground roasted coffee 133
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems 131
Evaluation of acrylamide formation in potatoes during deep-frying. The effect of operation and configuration 131
Totale 17.507
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Categoria #
all - tutte 97.842
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 97.842
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.223 0 0 83 61 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
2026/20271.445 334 764 347 0 0 0 0 0 0 0 0 0
Totale 27.415