IRIS
ANESE, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 13.648
AS - Asia 5.946
EU - Europa 5.158
SA - Sud America 772
AF - Africa 192
Continente sconosciuto - Info sul continente non disponibili 14
OC - Oceania 11
Totale 25.741
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Nazione #
US - Stati Uniti d'America 13.401
SG - Singapore 2.811
CN - Cina 1.312
DE - Germania 1.180
UA - Ucraina 1.036
IT - Italia 881
BR - Brasile 605
HK - Hong Kong 593
FI - Finlandia 435
RU - Federazione Russa 426
VN - Vietnam 272
FR - Francia 267
GB - Regno Unito 233
IE - Irlanda 200
IN - India 159
CA - Canada 149
TR - Turchia 128
KR - Corea 124
SE - Svezia 109
BD - Bangladesh 93
NL - Olanda 79
ES - Italia 71
MX - Messico 59
PL - Polonia 58
AR - Argentina 53
ID - Indonesia 50
JP - Giappone 45
PK - Pakistan 44
TH - Thailandia 40
ZA - Sudafrica 38
BE - Belgio 37
IQ - Iraq 36
PH - Filippine 32
CO - Colombia 30
CM - Camerun 29
MY - Malesia 29
TW - Taiwan 27
IR - Iran 26
VE - Venezuela 24
EC - Ecuador 23
RO - Romania 23
CZ - Repubblica Ceca 22
AT - Austria 19
SA - Arabia Saudita 19
MA - Marocco 18
UZ - Uzbekistan 17
TN - Tunisia 16
EG - Egitto 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
JM - Giamaica 10
JO - Giordania 10
DK - Danimarca 9
ET - Etiopia 9
LT - Lituania 9
PT - Portogallo 8
AU - Australia 7
CH - Svizzera 7
KZ - Kazakistan 7
PE - Perù 7
MD - Moldavia 6
AE - Emirati Arabi Uniti 5
AZ - Azerbaigian 5
DO - Repubblica Dominicana 5
HN - Honduras 5
NG - Nigeria 5
SN - Senegal 5
AL - Albania 4
BO - Bolivia 4
CR - Costa Rica 4
LB - Libano 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
HR - Croazia 3
HU - Ungheria 3
LK - Sri Lanka 3
SK - Slovacchia (Repubblica Slovacca) 3
TT - Trinidad e Tobago 3
AM - Armenia 2
AO - Angola 2
BH - Bahrain 2
BJ - Benin 2
CG - Congo 2
GA - Gabon 2
GD - Grenada 2
GE - Georgia 2
GT - Guatemala 2
Totale 25.702
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Città #
Singapore 1.240
Fairfield 1.208
Woodbridge 1.161
Ashburn 1.083
Houston 1.031
Ann Arbor 914
Jacksonville 723
Chandler 631
Beijing 622
San Jose 612
Hong Kong 579
Wilmington 471
Seattle 462
Dearborn 450
Cambridge 400
Boardman 282
Council Bluffs 265
Los Angeles 193
Dublin 192
New York 190
Lauterbourg 185
Princeton 181
Dallas 157
Udine 151
Frankfurt am Main 136
Buffalo 111
Hefei 105
Helsinki 103
Munich 92
Seoul 92
Ho Chi Minh City 88
San Diego 75
Santa Clara 72
Ottawa 71
Izmir 68
The Dalles 68
Hanoi 57
Milan 54
São Paulo 53
Redondo Beach 50
Warsaw 50
Amsterdam 48
San Mateo 45
Des Moines 44
Ogden 41
Norwalk 38
Nanjing 37
Orem 37
Bangkok 34
Brussels 34
Tokyo 34
Brooklyn 33
Chennai 32
Montreal 32
Kunming 30
Jakarta 29
Madrid 29
Turku 29
Chicago 27
Guangzhou 27
London 27
Rome 25
Falls Church 24
Mumbai 24
Rio de Janeiro 24
Washington 22
San Francisco 20
Trieste 20
Brno 19
Düsseldorf 19
Manchester 19
Nuremberg 19
Atlanta 18
Phoenix 18
Redmond 18
Vicenza 18
Curitiba 16
Da Nang 16
Poplar 16
Tashkent 16
Bari 15
Johannesburg 15
Baghdad 14
Belo Horizonte 14
Grafing 14
Lomé 14
Stockholm 14
Vienna 14
Florence 13
Porto Alegre 13
Redwood City 13
Andover 12
Ankara 12
Boston 12
Denver 12
Mexico City 12
Toronto 12
Turin 12
Istanbul 11
Naples 11
Totale 16.045
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Nome #
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 258
FURFURALS REMOVAL FROM ROASTED COFFEE POWDER BY VACUUM TREATMENT 258
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 254
Effect of continuous cooking on cooking water properties and pasta quality 246
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 245
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient 245
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 241
Effect of radiofrequency assisted freezing on meat microstructure and quality 240
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice 237
Acrilamide e furani negli alimenti: un problema per la ristorazione collettiva? 233
Shelf-life Assessment of Food Undergoing Oxidation–A Review 229
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 228
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 217
Antioxidant properties of coffee brews in relation to the roasting degree 217
Antioxidant properties of ready-to-drink coffee brews 210
[Corrigendum to] " Influence of malt browning degree on lipoxygenase activity" 207
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 206
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 205
Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS 202
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 199
Acrylamide in Coffee and Coffee Substitutes 195
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 195
Acrylamide removal from heated foods 194
The Stability and Shelf Life of Coffee Products 192
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 191
Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. 184
Effect of radiofrequency assisted freezing on meat microstructure and quality 180
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 178
Loss and/or formation of antioxidants during food processing and storage 178
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 178
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits 177
Influence of pH on the oxygen consuming properties of heat-treated glucose-glycine systems 174
Acrilammide negli alimenti: proprietà, meccanismi di formazione, metodi di analisi e strategie volte a minimizzarne lo sviluppo 174
Antioxidant properties of tomato juice as affected by heating 174
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 174
Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization 173
State diagrams of some organic acid-water systems of interest in food 172
Antioxidant properties of tea extracts as affected by processing 172
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 172
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 168
Antioxidant properties of ready-to-drink coffee brews 167
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 167
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 166
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 166
Liquid-vapour partition of ethanol in bakery products 165
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 164
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 161
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 160
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 157
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 157
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 155
Lycopene bioaccessibility and bioavailability from processed foods 154
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 153
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 152
Antioxidant properties of polyphenol-containing foods in relation to heat treatments and storage conditions 152
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 151
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 151
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 151
Effect of coffee physical structure on volatile release 151
The role of processing on phenolic bioaccessibility and antioxidant capacity of apple derivatives 148
Apple pomace as a source of bioactive compounds to reduce the glycemic index of cookies 148
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 148
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 148
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 148
Influence of processing on the antioxidant properties of fruit and vegetables 147
Effect of radiofrequency heating on acrylamide formation in bakery products 147
Effect of apple juice pasteurization on in vitro alpha-glucosidase inhibitory activity, and interaction with acarbose 147
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 145
EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE 145
Effect of caramellization and Maillard reaction products on peroxidase activity 144
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation 144
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 144
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 144
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 143
Effetto di alcune sostanze sull'attività delle polifenolossidasi 142
Kinetics of thermal inactivation of tomato lipoxygenase 141
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals 139
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 138
Relationship between redox potential and chain-breaking activity of model systems and foods 137
Evaluation of viscosities of amorphous phases in frozen systems by WLF kinetics and glass transition temperatures 135
Polyphenoloxidase and peroxidase activity in partialli frozen systems with different physical properties 135
La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali 135
Shelf-life extension of ready to use fresh apple slices using different combined techniques 134
Influence of heat treatments on the antioxidant properties of foods 133
Mitigation strategies of furan and 5-hydroxymethylfurfural in food 133
Effects of drying processing on the Maillard reaction in pasta 132
Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits 131
Effect of coffee roasting on in vitro alpha-glucosidase activity: Inhibition and mechanism of action 131
The influence of pH on the kinetics of non-enzymatic browning in heat-treated glucose-glycine model systems 130
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 129
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives 129
Chemical characterisation and antioxidant properties of coffee melanoidins 129
Water activity and viscosity in model food systems. Relations with glass transition temperatures 128
Effect of radiofrequency heating on acrylamide formation 128
Modeling secondary shelf-life of ground roasted coffee 128
Effect of fat crystal network structure on β-Carotene bleaching 128
Evaluation of acrylamide formation in potatoes during deep-frying. The effect of operation and configuration 127
Effects of coffee with different roasting degrees on obesity and related metabolic disorders 126
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 126
Effect of pulsed light on safety and quality of fresh egg pasta 126
Totale 16.792
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Categoria #
all - tutte 93.816
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 93.816
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20267.090 532 636 505 631 1.004 696 1.000 247 644 539 443 213
2026/2027278 278 0 0 0 0 0 0 0 0 0 0 0
Totale 26.248