IRIS
ANESE, Monica
 Distribuzione geografica
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Continente #
NA - Nord America 10.738
EU - Europa 4.160
AS - Asia 2.095
SA - Sud America 328
AF - Africa 78
Continente sconosciuto - Info sul continente non disponibili 10
OC - Oceania 6
Totale 17.415
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Nazione #
US - Stati Uniti d'America 10.599
SG - Singapore 1.076
UA - Ucraina 1.025
DE - Germania 976
IT - Italia 694
CN - Cina 554
RU - Federazione Russa 397
FI - Finlandia 356
BR - Brasile 287
IE - Irlanda 194
GB - Regno Unito 150
KR - Corea 123
TR - Turchia 106
CA - Canada 99
SE - Svezia 98
FR - Francia 69
IN - India 52
HK - Hong Kong 34
BE - Belgio 32
CM - Camerun 28
PL - Polonia 26
IR - Iran 25
NL - Olanda 24
MX - Messico 23
RO - Romania 23
CZ - Repubblica Ceca 20
AT - Austria 15
JP - Giappone 15
TW - Taiwan 15
TG - Togo 14
ES - Italia 12
ZA - Sudafrica 12
PH - Filippine 11
PK - Pakistan 11
VN - Vietnam 11
CO - Colombia 10
EU - Europa 10
AR - Argentina 9
GR - Grecia 9
TH - Thailandia 8
EC - Ecuador 7
VE - Venezuela 7
DK - Danimarca 6
EG - Egitto 6
IL - Israele 6
MY - Malesia 6
JM - Giamaica 5
JO - Giordania 5
NP - Nepal 5
PT - Portogallo 5
BD - Bangladesh 4
CH - Svizzera 4
ID - Indonesia 4
LT - Lituania 4
MA - Marocco 4
MD - Moldavia 4
NG - Nigeria 4
OM - Oman 4
PA - Panama 4
TN - Tunisia 4
UZ - Uzbekistan 4
AU - Australia 3
CL - Cile 3
DO - Repubblica Dominicana 3
IQ - Iraq 3
NZ - Nuova Zelanda 3
PE - Perù 3
SK - Slovacchia (Repubblica Slovacca) 3
AL - Albania 2
BG - Bulgaria 2
HN - Honduras 2
KE - Kenya 2
KZ - Kazakistan 2
LB - Libano 2
LU - Lussemburgo 2
SI - Slovenia 2
UY - Uruguay 2
AE - Emirati Arabi Uniti 1
AM - Armenia 1
AZ - Azerbaigian 1
BH - Bahrain 1
BY - Bielorussia 1
CR - Costa Rica 1
CY - Cipro 1
DZ - Algeria 1
EE - Estonia 1
GA - Gabon 1
GH - Ghana 1
GT - Guatemala 1
HR - Croazia 1
IM - Isola di Man 1
KG - Kirghizistan 1
LK - Sri Lanka 1
MK - Macedonia 1
NO - Norvegia 1
SA - Arabia Saudita 1
SN - Senegal 1
TM - Turkmenistan 1
TT - Trinidad e Tobago 1
Totale 17.415
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Città #
Fairfield 1.208
Woodbridge 1.161
Houston 1.011
Ann Arbor 914
Jacksonville 722
Ashburn 677
Chandler 631
Singapore 628
Wilmington 471
Seattle 455
Dearborn 450
Cambridge 400
Boardman 267
Beijing 238
Dublin 186
Princeton 181
Udine 145
New York 127
Seoul 92
San Diego 72
Ottawa 70
Izmir 68
San Mateo 45
Helsinki 44
Los Angeles 43
Des Moines 42
Ogden 41
Nanjing 37
Norwalk 37
Hefei 33
Brussels 31
Hong Kong 30
Kunming 30
Milan 30
Falls Church 24
Munich 23
Guangzhou 22
Frankfurt am Main 21
Warsaw 21
Washington 21
Dallas 20
Brno 19
Düsseldorf 19
Trieste 19
London 18
Vicenza 18
Redmond 17
Bari 15
São Paulo 15
Grafing 14
Lomé 14
Montreal 14
Redwood City 13
Rio de Janeiro 13
San Francisco 13
Turku 13
Andover 12
Brooklyn 12
Santa Clara 12
Rome 11
Vienna 11
Belo Horizonte 10
Bolzano 10
Florence 10
Horia 10
Nanchang 10
Nuremberg 10
San Michele al Tagliamento 10
Istanbul 9
Lauterbourg 9
Parma 9
Shanghai 9
Wuhan 9
Curitiba 8
Jinan 8
Verona 8
Chengdu 7
Chicago 7
Clifton 7
Phoenix 7
Porto Alegre 7
Portsmouth 7
Treviso 7
Bangkok 6
Bucharest 6
Campinas 6
Codroipo 6
Dong Ket 6
Indiana 6
Jeonju 6
Leawood 6
Mumbai 6
Perugia 6
Secaucus 6
Taipei 6
Tel Aviv 6
Tolmezzo 6
Zhengzhou 6
Ankara 5
Brasília 5
Totale 11.349
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Nome #
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient 203
FURFURALS REMOVAL FROM ROASTED COFFEE POWDER BY VACUUM TREATMENT 203
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 199
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 195
Effect of continuous cooking on cooking water properties and pasta quality 176
Effect of radiofrequency assisted freezing on meat microstructure and quality 172
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice 169
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 167
Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS 166
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 163
[Corrigendum to] " Influence of malt browning degree on lipoxygenase activity" 159
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 158
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 157
Antioxidant properties of ready-to-drink coffee brews 157
Antioxidant properties of coffee brews in relation to the roasting degree 157
The Stability and Shelf Life of Coffee Products 153
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 148
Acrilamide e furani negli alimenti: un problema per la ristorazione collettiva? 147
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 146
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits 145
Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. 145
Influence of pH on the oxygen consuming properties of heat-treated glucose-glycine systems 143
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 142
Acrylamide removal from heated foods 141
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 139
Loss and/or formation of antioxidants during food processing and storage 137
Acrylamide in Coffee and Coffee Substitutes 137
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 137
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 136
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 133
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 133
State diagrams of some organic acid-water systems of interest in food 129
Liquid-vapour partition of ethanol in bakery products 128
Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization 127
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 126
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 126
Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 125
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 125
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 125
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 123
Effect of radiofrequency heating on acrylamide formation in bakery products 122
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 122
EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE 120
Antioxidant properties of tea extracts as affected by processing 119
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 119
Acrilammide negli alimenti: proprietà, meccanismi di formazione, metodi di analisi e strategie volte a minimizzarne lo sviluppo 118
Effect of radiofrequency assisted freezing on meat microstructure and quality 118
Effect of coffee physical structure on volatile release 118
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 118
Antioxidant properties of tomato juice as affected by heating 117
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 113
Influence of heat treatments on the antioxidant properties of foods 113
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 112
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 111
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 110
Kinetics of thermal inactivation of tomato lipoxygenase 109
Antioxidant properties of ready-to-drink coffee brews 109
Evaluation of acrylamide formation in potatoes during deep-frying. The effect of operation and configuration 108
Effect of caramellization and Maillard reaction products on peroxidase activity 107
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 107
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation 107
Evaluation of viscosities of amorphous phases in frozen systems by WLF kinetics and glass transition temperatures 106
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 106
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 106
Effects of drying processing on the Maillard reaction in pasta 105
Influence of processing on the antioxidant properties of fruit and vegetables 104
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 104
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 103
Effect of pulsed light on safety and quality of fresh egg pasta 103
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems 101
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 101
Effect of apple juice pasteurization on in vitro alpha-glucosidase inhibitory activity, and interaction with acarbose 101
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 100
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 100
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 100
Antioxidant properties of polyphenol-containing foods in relation to heat treatments and storage conditions 100
Effect of oil source on oleogel structure 99
Shelf-life Assessment of Food Undergoing Oxidation–A Review 99
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 98
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives 98
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 98
Mitigation strategies of furan and 5-hydroxymethylfurfural in food 98
The influence of pH on the kinetics of non-enzymatic browning in heat-treated glucose-glycine model systems 97
The effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits 97
Modeling secondary shelf-life of ground roasted coffee 97
Cambiamenti del potere antiossidante in alimenti sottoposti a processi di trasformazione e conservazione 96
Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits 96
Relationship between redox potential and chain-breaking activity of model systems and foods 96
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 96
La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali 96
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 94
Effect of high pressure treatments on peroxidase and polyphenoloxidase activities 94
Oxidative stability of the lipis fraction in roasted coffee 93
Effect of coffee roasting on in vitro alpha-glucosidase activity: Inhibition and mechanism of action 93
Chemical characterisation and antioxidant properties of coffee melanoidins 92
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 91
Shelf-life extension of ready to use fresh apple slices using different combined techniques 91
Influence of some selected ions on system water activity and on ethanol vapour pressure and its inhibitory action on Saccharomyces cerevisiae 91
Development of transparent curcumin loaded microemulsions by phase inversion temperature (PIT) method: effect of lipid type and physical state on curcumin stability 89
Development of a methodology to estimate domestic food waste: the case of fresh-cut salad 89
Totale 12.212
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Categoria #
all - tutte 64.674
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 64.674
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020358 0 0 0 0 0 0 0 0 0 0 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
2024/20252.969 106 269 124 151 230 216 206 216 410 260 781 0
Totale 17.907