IRIS
ANESE, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 11.817
AS - Asia 4.690
EU - Europa 4.656
SA - Sud America 662
AF - Africa 124
Continente sconosciuto - Info sul continente non disponibili 12
OC - Oceania 9
Totale 21.970
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Nazione #
US - Stati Uniti d'America 11.617
SG - Singapore 2.286
DE - Germania 1.159
CN - Cina 1.138
UA - Ucraina 1.032
IT - Italia 764
BR - Brasile 544
HK - Hong Kong 536
RU - Federazione Russa 417
FI - Finlandia 375
GB - Regno Unito 200
IE - Irlanda 198
VN - Vietnam 150
CA - Canada 128
KR - Corea 123
TR - Turchia 112
SE - Svezia 107
IN - India 99
FR - Francia 74
NL - Olanda 65
ES - Italia 55
PL - Polonia 51
MX - Messico 47
AR - Argentina 35
JP - Giappone 34
BE - Belgio 32
CM - Camerun 29
ZA - Sudafrica 26
IR - Iran 25
BD - Bangladesh 24
RO - Romania 23
CO - Colombia 22
CZ - Repubblica Ceca 21
EC - Ecuador 21
PK - Pakistan 21
AT - Austria 19
TW - Taiwan 16
TH - Thailandia 15
VE - Venezuela 15
ID - Indonesia 14
TG - Togo 14
IQ - Iraq 13
EG - Egitto 11
PH - Filippine 11
EU - Europa 10
GR - Grecia 10
DK - Danimarca 9
IL - Israele 8
MA - Marocco 8
MY - Malesia 8
OM - Oman 8
UZ - Uzbekistan 8
DZ - Algeria 7
JM - Giamaica 7
JO - Giordania 7
LT - Lituania 7
NP - Nepal 7
PE - Perù 7
PY - Paraguay 7
KE - Kenya 6
PT - Portogallo 6
TN - Tunisia 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
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
GA - Gabon 1
GD - Grenada 1
GE - Georgia 1
Totale 21.951
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Città #
Fairfield 1.208
Woodbridge 1.161
Houston 1.023
Singapore 960
Ashburn 918
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 162
New York 159
Udine 149
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 56
Redondo Beach 50
São Paulo 49
Helsinki 46
San Mateo 45
Warsaw 43
Des Moines 42
Ogden 41
Amsterdam 40
Milan 39
Nanjing 37
Norwalk 37
Brussels 31
Kunming 30
Santa Clara 29
Turku 29
Hanoi 28
Montreal 28
Guangzhou 26
Falls Church 24
Brooklyn 23
Chennai 23
London 23
Madrid 23
Tokyo 23
Rio de Janeiro 22
Washington 22
Mumbai 20
Brno 19
Düsseldorf 19
Trieste 19
Rome 18
Vicenza 18
Chicago 17
Redmond 17
San Francisco 17
Bari 15
Manchester 15
Belo Horizonte 14
Curitiba 14
Grafing 14
Lomé 14
Orem 14
Vienna 14
Johannesburg 13
Poplar 13
Redwood City 13
Stockholm 13
Andover 12
Nuremberg 12
Phoenix 12
Porto Alegre 12
The Dalles 12
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
Ankara 9
Lauterbourg 9
Mexico City 9
Parma 9
Shanghai 9
Toronto 9
Totale 13.872
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Nome #
FURFURALS REMOVAL FROM ROASTED COFFEE POWDER BY VACUUM TREATMENT 235
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 234
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 229
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 223
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient 218
Effect of continuous cooking on cooking water properties and pasta quality 218
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice 203
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 198
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 196
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 195
Antioxidant properties of ready-to-drink coffee brews 190
[Corrigendum to] " Influence of malt browning degree on lipoxygenase activity" 188
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 188
Antioxidant properties of coffee brews in relation to the roasting degree 187
Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS 187
Shelf-life Assessment of Food Undergoing Oxidation–A Review 185
Acrilamide e furani negli alimenti: un problema per la ristorazione collettiva? 183
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 181
Acrylamide removal from heated foods 175
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 174
Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. 173
The Stability and Shelf Life of Coffee Products 171
Acrylamide in Coffee and Coffee Substitutes 170
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 166
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 165
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 164
Influence of pH on the oxygen consuming properties of heat-treated glucose-glycine systems 161
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits 161
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 157
Antioxidant properties of tea extracts as affected by processing 155
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 154
State diagrams of some organic acid-water systems of interest in food 153
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 153
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 152
Acrilammide negli alimenti: proprietà, meccanismi di formazione, metodi di analisi e strategie volte a minimizzarne lo sviluppo 151
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 151
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 150
Antioxidant properties of ready-to-drink coffee brews 148
Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization 147
Antioxidant properties of tomato juice as affected by heating 146
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 145
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 145
Liquid-vapour partition of ethanol in bakery products 144
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 142
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 140
Effect of radiofrequency assisted freezing on meat microstructure and quality 139
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 138
Effect of radiofrequency heating on acrylamide formation in bakery products 138
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 137
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 137
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 136
Effect of coffee physical structure on volatile release 135
EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE 135
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
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 131
Influence of processing on the antioxidant properties of fruit and vegetables 130
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation 130
Antioxidant properties of polyphenol-containing foods in relation to heat treatments and storage conditions 130
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 129
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 129
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 129
Effect of apple juice pasteurization on in vitro alpha-glucosidase inhibitory activity, and interaction with acarbose 128
Kinetics of thermal inactivation of tomato lipoxygenase 127
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 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
Influence of heat treatments on the antioxidant properties of foods 123
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 123
Relationship between redox potential and chain-breaking activity of model systems and foods 123
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 122
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 122
Effects of drying processing on the Maillard reaction in pasta 120
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 120
La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali 120
The influence of pH on the kinetics of non-enzymatic browning in heat-treated glucose-glycine model systems 119
Evaluation of acrylamide formation in potatoes during deep-frying. The effect of operation and configuration 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
Apple pomace as a source of bioactive compounds to reduce the glycemic index of cookies 119
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems 117
Effect of pulsed light on safety and quality of fresh egg pasta 117
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 117
Mitigation strategies of furan and 5-hydroxymethylfurfural in food 116
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals 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
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives 113
Polyphenoloxidase and peroxidase activity in partialli frozen systems with different physical properties 113
Effect of coffee roasting on in vitro alpha-glucosidase activity: Inhibition and mechanism of action 113
Modeling secondary shelf-life of ground roasted coffee 112
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
Oxidative stability of the lipis fraction in roasted coffee 110
Shelf-life extension of ready to use fresh apple slices using different combined techniques 109
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 109
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 109
Totale 14.704
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Categoria #
all - tutte 81.368
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 81.368
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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
2025/20263.591 532 636 505 631 1.004 283 0 0 0 0 0 0
Totale 22.471