IRIS
ANESE, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 10.394
EU - Europa 3.600
AS - Asia 958
AF - Africa 59
SA - Sud America 17
Continente sconosciuto - Info sul continente non disponibili 10
OC - Oceania 4
Totale 15.042
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Nazione #
US - Stati Uniti d'America 10.304
UA - Ucraina 1.022
DE - Germania 907
IT - Italia 611
CN - Cina 480
FI - Finlandia 325
SG - Singapore 214
IE - Irlanda 190
RU - Federazione Russa 138
GB - Regno Unito 131
SE - Svezia 93
TR - Turchia 89
CA - Canada 77
FR - Francia 46
IN - India 46
KR - Corea 30
BE - Belgio 29
CM - Camerun 28
IR - Iran 25
RO - Romania 23
CZ - Repubblica Ceca 20
PL - Polonia 18
TG - Togo 14
TW - Taiwan 14
JP - Giappone 11
EU - Europa 10
MX - Messico 9
NL - Olanda 9
VN - Vietnam 9
ES - Italia 7
PK - Pakistan 7
BR - Brasile 6
EG - Egitto 6
GR - Grecia 6
TH - Thailandia 6
AT - Austria 5
DK - Danimarca 5
MY - Malesia 5
PH - Filippine 5
CO - Colombia 4
ID - Indonesia 4
NG - Nigeria 4
ZA - Sudafrica 4
AU - Australia 3
CH - Svizzera 3
HK - Hong Kong 3
IL - Israele 3
VE - Venezuela 3
BG - Bulgaria 2
JM - Giamaica 2
LU - Lussemburgo 2
NP - Nepal 2
OM - Oman 2
PA - Panama 2
PT - Portogallo 2
SI - Slovenia 2
AR - Argentina 1
CL - Cile 1
CY - Cipro 1
EC - Ecuador 1
GH - Ghana 1
HR - Croazia 1
JO - Giordania 1
KE - Kenya 1
LB - Libano 1
MD - Moldavia 1
MK - Macedonia 1
NZ - Nuova Zelanda 1
PE - Perù 1
SK - Slovacchia (Repubblica Slovacca) 1
TN - Tunisia 1
Totale 15.042
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Città #
Fairfield 1.208
Woodbridge 1.161
Houston 1.011
Ann Arbor 914
Jacksonville 722
Ashburn 675
Chandler 631
Wilmington 471
Seattle 452
Dearborn 450
Cambridge 400
Boardman 267
Beijing 208
Dublin 182
Princeton 181
Singapore 168
Udine 136
New York 114
San Diego 72
Ottawa 70
Izmir 68
San Mateo 45
Des Moines 42
Ogden 41
Nanjing 37
Norwalk 37
Hefei 33
Kunming 30
Brussels 28
Helsinki 27
Falls Church 24
Milan 23
Washington 20
Brno 19
Dallas 19
Guangzhou 19
Trieste 19
Los Angeles 18
Vicenza 18
Redmond 17
Bari 15
Warsaw 15
Grafing 14
Lomé 14
Redwood City 13
Andover 12
Rome 11
Florence 10
Horia 10
Nanchang 10
Munich 9
Wuhan 9
Jinan 8
Shanghai 8
Chengdu 7
Clifton 7
London 7
Parma 7
Treviso 7
Bucharest 6
Codroipo 6
Dong Ket 6
Frankfurt am Main 6
Indiana 6
Jeonju 6
Leawood 6
Zhengzhou 6
Chongqing 5
Delhi 5
Mumbai 5
Napoli 5
Pune 5
San Francisco 5
Seongnam 5
Taichung 5
Taipei 5
Venice 5
Verona 5
Vienna 5
Bangkok 4
Baotou 4
Belgaum 4
Bolzano 4
Caserta 4
Cork 4
Duncan 4
Hebei 4
Jiaxing 4
Múggia 4
Pagani 4
Pignone 4
Saint Paul 4
Santa Clara 4
Shenyang 4
Torino 4
Turin 4
Yellow Springs 4
Çanakkale 4
Auburn Hills 3
Bagnaria Arsa 3
Totale 10.460
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Nome #
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient 193
FURFURALS REMOVAL FROM ROASTED COFFEE POWDER BY VACUUM TREATMENT 192
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 189
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 184
Effect of radiofrequency assisted freezing on meat microstructure and quality 158
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 158
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 153
Effect of continuous cooking on cooking water properties and pasta quality 153
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice 150
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 148
Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS 148
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 145
[Corrigendum to] " Influence of malt browning degree on lipoxygenase activity" 144
Antioxidant properties of coffee brews in relation to the roasting degree 143
Antioxidant properties of ready-to-drink coffee brews 140
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 135
The Stability and Shelf Life of Coffee Products 134
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 132
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 132
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 131
Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. 131
Acrylamide removal from heated foods 131
Influence of pH on the oxygen consuming properties of heat-treated glucose-glycine systems 130
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits 130
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 127
Acrilamide e furani negli alimenti: un problema per la ristorazione collettiva? 126
Loss and/or formation of antioxidants during food processing and storage 126
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 126
Acrylamide in Coffee and Coffee Substitutes 125
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 125
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 121
Liquid-vapour partition of ethanol in bakery products 118
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 118
Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization 116
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 113
Effect of radiofrequency heating on acrylamide formation in bakery products 113
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 113
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 112
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 112
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 110
Antioxidant properties of tea extracts as affected by processing 109
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 109
EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE 108
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 108
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 106
Effect of coffee physical structure on volatile release 106
Effect of radiofrequency assisted freezing on meat microstructure and quality 105
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 104
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 104
State diagrams of some organic acid-water systems of interest in food 103
Antioxidant properties of tomato juice as affected by heating 103
Influence of heat treatments on the antioxidant properties of foods 101
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 101
Evaluation of acrylamide formation in potatoes during deep-frying. The effect of operation and configuration 98
Evaluation of viscosities of amorphous phases in frozen systems by WLF kinetics and glass transition temperatures 97
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 97
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 97
Kinetics of thermal inactivation of tomato lipoxygenase 96
Antioxidant properties of ready-to-drink coffee brews 96
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 96
Influence of processing on the antioxidant properties of fruit and vegetables 94
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation 94
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems 93
Acrilammide negli alimenti: proprietà, meccanismi di formazione, metodi di analisi e strategie volte a minimizzarne lo sviluppo 93
Effect of apple juice pasteurization on in vitro alpha-glucosidase inhibitory activity, and interaction with acarbose 93
Effects of drying processing on the Maillard reaction in pasta 92
Effect of pulsed light on safety and quality of fresh egg pasta 92
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 91
Modeling secondary shelf-life of ground roasted coffee 91
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 89
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 89
Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits 89
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 89
Mitigation strategies of furan and 5-hydroxymethylfurfural in food 88
Relationship between redox potential and chain-breaking activity of model systems and foods 88
The influence of pH on the kinetics of non-enzymatic browning in heat-treated glucose-glycine model systems 87
Shelf-life Assessment of Food Undergoing Oxidation–A Review 87
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 86
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 86
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 86
Effect of caramellization and Maillard reaction products on peroxidase activity 85
The effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits 84
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives 84
Antioxidant properties of polyphenol-containing foods in relation to heat treatments and storage conditions 84
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 83
Development of transparent curcumin loaded microemulsions by phase inversion temperature (PIT) method: effect of lipid type and physical state on curcumin stability 83
Determination and Prediction of Shelf Life of Oils/Fats and Oil/Fat-Based Foods (Chapter 2) 83
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 81
Effect of fat crystal network structure on b-carotene bleaching 81
La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali 81
Effect of oil source on oleogel structure 80
Chemical characterisation and antioxidant properties of coffee melanoidins 80
Influence of some selected ions on system water activity and on ethanol vapour pressure and its inhibitory action on Saccharomyces cerevisiae 80
Effect of high pressure treatments on peroxidase and polyphenoloxidase activities 80
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 79
Oxidative stability of the lipis fraction in roasted coffee 78
Shelf-life extension of ready to use fresh apple slices using different combined techniques 78
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 77
Effect of kilning on the antioxidant and pro-oxidant activities of pale malts 77
Effect of formulation on the capacity of L-asparaginase to minimize acrylamide formation in short dough biscuits 77
Totale 10.941
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Categoria #
all - tutte 51.477
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 51.477
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.492 0 0 0 545 328 668 443 476 312 362 81 277
2020/20212.399 244 287 127 279 74 274 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
2024/2025552 106 269 124 53 0 0 0 0 0 0 0 0
Totale 15.490