IRIS
ANESE, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 11.851
AS - Asia 4.786
EU - Europa 4.672
SA - Sud America 671
AF - Africa 129
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 9
Totale 22.130
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Nazione #
US - Stati Uniti d'America 11.647
SG - Singapore 2.342
DE - Germania 1.160
CN - Cina 1.152
UA - Ucraina 1.032
IT - Italia 769
BR - Brasile 551
HK - Hong Kong 536
RU - Federazione Russa 418
FI - Finlandia 376
GB - Regno Unito 204
IE - Irlanda 198
VN - Vietnam 165
CA - Canada 128
KR - Corea 123
TR - Turchia 114
SE - Svezia 107
IN - India 100
FR - Francia 75
NL - Olanda 65
ES - Italia 55
PL - Polonia 53
MX - Messico 50
AR - Argentina 35
JP - Giappone 35
BE - Belgio 33
CM - Camerun 29
BD - Bangladesh 27
ZA - Sudafrica 26
IR - Iran 25
CO - Colombia 23
RO - Romania 23
PK - Pakistan 22
CZ - Repubblica Ceca 21
EC - Ecuador 21
AT - Austria 19
TW - Taiwan 16
VE - Venezuela 16
IQ - Iraq 15
TH - Thailandia 15
ID - Indonesia 14
TG - Togo 14
EG - Egitto 11
PH - Filippine 11
EU - Europa 10
GR - Grecia 10
DK - Danimarca 9
MA - Marocco 9
UZ - Uzbekistan 9
IL - Israele 8
KE - Kenya 8
MY - Malesia 8
OM - Oman 8
DZ - Algeria 7
JM - Giamaica 7
JO - Giordania 7
LT - Lituania 7
NP - Nepal 7
PE - Perù 7
PY - Paraguay 7
TN - Tunisia 7
PT - Portogallo 6
AU - Australia 5
CH - Svizzera 5
CL - Cile 5
KZ - Kazakistan 5
MD - Moldavia 5
NG - Nigeria 5
AZ - Azerbaigian 4
DO - Repubblica Dominicana 4
NZ - Nuova Zelanda 4
PA - Panama 4
BG - Bulgaria 3
BO - Bolivia 3
HN - Honduras 3
LB - Libano 3
SA - Arabia Saudita 3
SK - Slovacchia (Repubblica Slovacca) 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
BH - Bahrain 2
BJ - Benin 2
BY - Bielorussia 2
GD - Grenada 2
HR - Croazia 2
LU - Lussemburgo 2
LY - Libia 2
SI - Slovenia 2
UY - Uruguay 2
XK - ???statistics.table.value.countryCode.XK??? 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
AO - Angola 1
BS - Bahamas 1
CG - Congo 1
CR - Costa Rica 1
CY - Cipro 1
EE - Estonia 1
ET - Etiopia 1
GA - Gabon 1
Totale 22.110
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Città #
Fairfield 1.208
Woodbridge 1.161
Houston 1.023
Singapore 1.011
Ashburn 919
Ann Arbor 914
Jacksonville 722
Chandler 631
Beijing 584
Hong Kong 528
Wilmington 471
Seattle 460
Dearborn 450
Cambridge 400
Boardman 269
Dublin 189
Princeton 181
Los Angeles 164
New York 161
Udine 151
Dallas 132
Frankfurt am Main 128
Hefei 105
Buffalo 99
Munich 92
Seoul 92
San Diego 73
Ottawa 70
Izmir 68
Ho Chi Minh City 60
Redondo Beach 50
São Paulo 49
Helsinki 46
San Mateo 45
Warsaw 45
Des Moines 42
Ogden 41
Amsterdam 40
Milan 39
Nanjing 37
Norwalk 37
Hanoi 33
Brussels 31
Kunming 30
Santa Clara 30
Turku 29
Montreal 28
Guangzhou 26
Chennai 24
Falls Church 24
London 24
Tokyo 24
Brooklyn 23
Madrid 23
Rio de Janeiro 22
Washington 22
The Dalles 21
Mumbai 20
Brno 19
Chicago 19
Düsseldorf 19
Trieste 19
Rome 18
Vicenza 18
Redmond 17
San Francisco 17
Orem 16
Poplar 16
Bari 15
Manchester 15
Belo Horizonte 14
Curitiba 14
Grafing 14
Lomé 14
Vienna 14
Johannesburg 13
Nuremberg 13
Phoenix 13
Redwood City 13
Stockholm 13
Andover 12
Porto Alegre 12
Ankara 11
Mexico City 11
St Petersburg 11
Bangkok 10
Bolzano 10
Boston 10
Charlotte 10
Florence 10
Horia 10
Istanbul 10
Jinan 10
Nanchang 10
Rivignano 10
San Michele al Tagliamento 10
Atlanta 9
Da Nang 9
Lauterbourg 9
Parma 9
Totale 13.967
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Nome #
FURFURALS REMOVAL FROM ROASTED COFFEE POWDER BY VACUUM TREATMENT 237
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 235
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 230
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 224
Effect of continuous cooking on cooking water properties and pasta quality 222
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient 220
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice 205
Effect of radiofrequency assisted freezing on meat microstructure and quality 200
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 200
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 197
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 196
Antioxidant properties of ready-to-drink coffee brews 191
[Corrigendum to] " Influence of malt browning degree on lipoxygenase activity" 189
Antioxidant properties of coffee brews in relation to the roasting degree 188
Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS 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
Acrilamide e furani negli alimenti: un problema per la ristorazione collettiva? 184
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 183
Acrylamide removal from heated foods 176
Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. 174
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 174
Acrylamide in Coffee and Coffee Substitutes 171
The Stability and Shelf Life of Coffee Products 171
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 169
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 166
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 165
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits 163
Influence of pH on the oxygen consuming properties of heat-treated glucose-glycine systems 162
Loss and/or formation of antioxidants during food processing and storage 160
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 158
Antioxidant properties of tea extracts as affected by processing 157
State diagrams of some organic acid-water systems of interest in food 156
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 155
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 155
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 153
Acrilammide negli alimenti: proprietà, meccanismi di formazione, metodi di analisi e strategie volte a minimizzarne lo sviluppo 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
Antioxidant properties of ready-to-drink coffee brews 149
Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization 148
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 147
Antioxidant properties of tomato juice as affected by heating 146
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 145
Liquid-vapour partition of ethanol in bakery products 144
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 144
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 142
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 radiofrequency assisted freezing on meat microstructure and quality 139
Effect of radiofrequency heating on acrylamide formation in bakery products 138
Effect of coffee physical structure on volatile release 138
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 137
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 137
EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE 136
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
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation 132
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 131
Antioxidant properties of polyphenol-containing foods in relation to heat treatments and storage conditions 131
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 130
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 130
Influence of processing on the antioxidant properties of fruit and vegetables 130
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 130
Kinetics of thermal inactivation of tomato lipoxygenase 129
Effect of apple juice pasteurization on in vitro alpha-glucosidase inhibitory activity, and interaction with acarbose 128
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 125
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 125
Evaluation of viscosities of amorphous phases in frozen systems by WLF kinetics and glass transition temperatures 124
Effect of caramellization and Maillard reaction products on peroxidase activity 124
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 124
Influence of heat treatments on the antioxidant properties of foods 123
Relationship between redox potential and chain-breaking activity of model systems and foods 123
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 123
La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali 122
Evaluation of acrylamide formation in potatoes during deep-frying. The effect of operation and configuration 121
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 121
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals 120
Effects of drying processing on the Maillard reaction in pasta 120
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 120
Apple pomace as a source of bioactive compounds to reduce the glycemic index of cookies 120
The influence of pH on the kinetics of non-enzymatic browning in heat-treated glucose-glycine model systems 119
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 119
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems 118
Effect of pulsed light on safety and quality of fresh egg pasta 117
Polyphenoloxidase and peroxidase activity in partialli frozen systems with different physical properties 116
Mitigation strategies of furan and 5-hydroxymethylfurfural in food 116
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives 115
The effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits 114
Cambiamenti del potere antiossidante in alimenti sottoposti a processi di trasformazione e conservazione 114
Effect of oil source on oleogel structure 113
Modeling secondary shelf-life of ground roasted coffee 113
Effect of coffee roasting on in vitro alpha-glucosidase activity: Inhibition and mechanism of action 113
Effect of high pressure treatments on peroxidase and polyphenoloxidase activities 112
Water activity and viscosity in model food systems. Relations with glass transition temperatures 111
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 111
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 111
Oxidative stability of the lipis fraction in roasted coffee 110
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 110
Shelf-life extension of ready to use fresh apple slices using different combined techniques 109
Totale 14.806
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Categoria #
all - tutte 82.328
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 82.328
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.388 0 0 0 0 0 274 94 261 336 104 226 93
2021/20221.432 44 165 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
2025/20263.754 532 636 505 631 1.004 446 0 0 0 0 0 0
Totale 22.634