IRIS
ANESE, Monica
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 10.105
EU - Europa 3.443
AS - Asia 690
AF - Africa 51
SA - Sud America 14
Continente sconosciuto - Info sul continente non disponibili 10
OC - Oceania 4
Totale 14.317
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 10.015
UA - Ucraina 1.022
DE - Germania 879
IT - Italia 533
CN - Cina 446
FI - Finlandia 309
IE - Irlanda 189
RU - Federazione Russa 138
GB - Regno Unito 128
SE - Svezia 93
TR - Turchia 81
CA - Canada 77
IN - India 45
FR - Francia 39
KR - Corea 30
BE - Belgio 29
CM - Camerun 28
IR - Iran 25
RO - Romania 21
PL - Polonia 17
TG - Togo 14
EU - Europa 10
SG - Singapore 10
JP - Giappone 9
MX - Messico 9
TW - Taiwan 9
CZ - Repubblica Ceca 7
NL - Olanda 7
BR - Brasile 6
GR - Grecia 6
PK - Pakistan 6
TH - Thailandia 6
VN - Vietnam 6
DK - Danimarca 5
EG - Egitto 4
ES - Italia 4
AU - Australia 3
CH - Svizzera 3
HK - Hong Kong 3
IL - Israele 3
VE - Venezuela 3
AT - Austria 2
BG - Bulgaria 2
CO - Colombia 2
ID - Indonesia 2
JM - Giamaica 2
LU - Lussemburgo 2
MY - Malesia 2
NG - Nigeria 2
OM - Oman 2
PA - Panama 2
PH - Filippine 2
PT - Portogallo 2
SI - Slovenia 2
AR - Argentina 1
CL - Cile 1
CY - Cipro 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
ZA - Sudafrica 1
Totale 14.317
Salva come PNG Salva come JPEG
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
Beijing 207
Dublin 181
Princeton 181
Udine 130
New York 114
San Diego 72
Ottawa 70
Izmir 68
San Mateo 45
Des Moines 42
Ogden 41
Boardman 38
Nanjing 37
Norwalk 37
Hefei 33
Kunming 30
Brussels 28
Falls Church 24
Washington 20
Milan 19
Los Angeles 18
Vicenza 18
Redmond 17
Trieste 17
Grafing 14
Lomé 14
Warsaw 14
Helsinki 13
Redwood City 13
Andover 12
Guangzhou 12
Rome 11
Horia 10
Nanchang 10
Wuhan 9
Jinan 8
Chengdu 7
Parma 7
Treviso 7
Brno 6
Bucharest 6
Dallas 6
Dong Ket 6
Indiana 6
Jeonju 6
Leawood 6
Zhengzhou 6
Chongqing 5
Codroipo 5
Delhi 5
London 5
Mumbai 5
Napoli 5
Pune 5
Seongnam 5
Taipei 5
Verona 5
Bangkok 4
Baotou 4
Bari 4
Belgaum 4
Caserta 4
Cork 4
Duncan 4
Hebei 4
Múggia 4
Pignone 4
Shenyang 4
Torino 4
Turin 4
Yellow Springs 4
Auburn Hills 3
Bagnaria Arsa 3
Florence 3
Fuzhou 3
Genoa 3
Hangzhou 3
Istanbul 3
Jiaxing 3
Kempten 3
Lecce 3
Maratea 3
New Taipei 3
Ningbo 3
Paris 3
Preturo 3
Sandrigo 3
Seoul 3
Shanghai 3
Totale 9.951
Salva come PNG Salva come JPEG
Nome #
Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient 188
FURFURALS REMOVAL FROM ROASTED COFFEE POWDER BY VACUUM TREATMENT 188
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 183
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 173
Effect of radiofrequency assisted freezing on meat microstructure and quality 154
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 151
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 150
Effect of continuous cooking on cooking water properties and pasta quality 147
Effect of pasteurization on in vitro α-glucosidase inhibitory activity of apple juice 144
Rapid mixed mode solid phase extraction method for the determination of acrylamide in roasted coffee by HPLC-MS/MS 142
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 141
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 140
[Corrigendum to] " Influence of malt browning degree on lipoxygenase activity" 140
Antioxidant properties of coffee brews in relation to the roasting degree 138
Antioxidant properties of ready-to-drink coffee brews 133
The Stability and Shelf Life of Coffee Products 131
Effect of vacuum roasting on acrylamide formation and reduction in coffee beans 129
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 129
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 128
Influence of pH on the oxygen consuming properties of heat-treated glucose-glycine systems 128
Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility. 128
Modelling the effect of asparaginase in reducing acrylamide formation in biscuits 127
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 126
Acrylamide removal from heated foods 125
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 123
Loss and/or formation of antioxidants during food processing and storage 122
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 122
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 122
Acrylamide in Coffee and Coffee Substitutes 121
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 120
Liquid-vapour partition of ethanol in bakery products 115
Effect of radiofrequency heating on acrylamide formation in bakery products 111
Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization 111
Ethanol in food: liquid-vapour partition in model systems containing Maillard reaction products 110
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 110
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 110
Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep fried potatoes 110
Quality of Minimally Processed Apple slices using different modified atmosphere conditions 108
Acrilamide e furani negli alimenti: un problema per la ristorazione collettiva? 107
EFFECTS OF DAIRY INGREDIENTS ON SOME CHEMICAL, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF MINCED FISH DURING FREEZING AND FROZEN STORAGE 105
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 104
Effect of coffee physical structure on volatile release 104
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 104
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 104
Antioxidant properties of tea extracts as affected by processing 103
Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods 102
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 102
Influence of heat treatments on the antioxidant properties of foods 100
Antioxidant properties of tomato juice as affected by heating 100
Evaluation of acrylamide formation in potatoes during deep-frying. The effect of operation and configuration 97
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 96
Effect of radiofrequency assisted freezing on meat microstructure and quality 95
Evaluation of viscosities of amorphous phases in frozen systems by WLF kinetics and glass transition temperatures 94
Kinetics of thermal inactivation of tomato lipoxygenase 94
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 94
Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging 93
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems 92
Antioxidant properties of ready-to-drink coffee brews 92
Influence of processing on the antioxidant properties of fruit and vegetables 92
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation 91
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 91
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 90
Modeling secondary shelf-life of ground roasted coffee 89
Effect of apple juice pasteurization on in vitro alpha-glucosidase inhibitory activity, and interaction with acarbose 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 88
Effect of pulsed light on safety and quality of fresh egg pasta 88
Influence of pH on the kinetics of non-enzymatic browning of heat-treated glucose-glycine model systems 87
Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits 87
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 86
Relationship between redox potential and chain-breaking activity of model systems and foods 86
The influence of pH on the kinetics of non-enzymatic browning in heat-treated glucose-glycine model systems 85
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 85
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 84
Mitigation strategies of furan and 5-hydroxymethylfurfural in food 84
Effect of caramellization and Maillard reaction products on peroxidase activity 83
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 82
Radiofrequency inactivation of oxidative food enzymes in model systems and apple derivatives 82
Acrilammide negli alimenti: proprietà, meccanismi di formazione, metodi di analisi e strategie volte a minimizzarne lo sviluppo 81
The effect of salts on acrylamide and 5-hydroxymethylfurfural formation in glucose-asparagine model solutions and biscuits 81
Development of transparent curcumin loaded microemulsions by phase inversion temperature (PIT) method: effect of lipid type and physical state on curcumin stability 81
Antioxidant properties of polyphenol-containing foods in relation to heat treatments and storage conditions 81
Determination and Prediction of Shelf Life of Oils/Fats and Oil/Fat-Based Foods (Chapter 2) 80
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 80
Effects of drying processing on the Maillard reaction in pasta 79
State diagrams of some organic acid-water systems of interest in food 79
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 79
Shelf-life Assessment of Food Undergoing Oxidation–A Review 79
Effect of high pressure treatments on peroxidase and polyphenoloxidase activities 79
Influence of some selected ions on system water activity and on ethanol vapour pressure and its inhibitory action on Saccharomyces cerevisiae 78
Shelf-life extension of ready to use fresh apple slices using different combined techniques 77
Effect of oil source on oleogel structure 77
Chemical characterisation and antioxidant properties of coffee melanoidins 77
La reazione di Maillard nei prodotti alimentari. Aspetti chimici, tecnologici e nutrizionali 77
Effect of fat crystal network structure on b-carotene bleaching 76
Oxidative stability of the lipis fraction in roasted coffee 75
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 75
Effect of kilning on the antioxidant and pro-oxidant activities of pale malts 75
Thermal and mechanical properties of melanoidins from model solutions 74
Effect of formulation on the capacity of L-asparaginase to minimize acrylamide formation in short dough biscuits 74
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 74
Totale 10.497
Salva come PNG Salva come JPEG
Categoria #
all - tutte 41.523
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 41.523
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019902 0 0 0 0 0 0 0 0 0 172 453 277
2019/20203.974 196 169 117 545 328 668 443 476 312 362 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
2023/2024816 96 52 26 25 116 256 49 85 71 40 0 0
Totale 14.759