IRIS
CALLIGARIS, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 11.926
AS - Asia 4.793
EU - Europa 4.545
SA - Sud America 723
AF - Africa 111
OC - Oceania 29
Continente sconosciuto - Info sul continente non disponibili 9
Totale 22.136
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Nazione #
US - Stati Uniti d'America 11.748
SG - Singapore 2.181
IT - Italia 1.140
CN - Cina 1.130
UA - Ucraina 817
DE - Germania 687
BR - Brasile 593
HK - Hong Kong 554
FI - Finlandia 398
RU - Federazione Russa 290
GB - Regno Unito 255
VN - Vietnam 192
IE - Irlanda 187
SE - Svezia 164
TR - Turchia 144
IN - India 112
KR - Corea 103
NL - Olanda 102
CA - Canada 99
FR - Francia 84
ES - Italia 78
PL - Polonia 67
IR - Iran 63
JP - Giappone 60
MX - Messico 54
BE - Belgio 50
AR - Argentina 43
CZ - Repubblica Ceca 42
ID - Indonesia 41
EE - Estonia 37
TH - Thailandia 30
BD - Bangladesh 29
ZA - Sudafrica 29
AU - Australia 26
IQ - Iraq 26
RO - Romania 22
CO - Colombia 20
EC - Ecuador 20
AT - Austria 19
PK - Pakistan 18
TG - Togo 18
CL - Cile 16
GR - Grecia 15
MY - Malesia 15
IL - Israele 13
PE - Perù 12
UZ - Uzbekistan 12
CH - Svizzera 11
HU - Ungheria 11
LT - Lituania 11
EG - Egitto 10
MA - Marocco 10
SI - Slovenia 10
VE - Venezuela 10
AE - Emirati Arabi Uniti 9
JM - Giamaica 9
PH - Filippine 9
DK - Danimarca 8
DZ - Algeria 8
EU - Europa 7
BG - Bulgaria 6
GH - Ghana 6
KE - Kenya 6
PT - Portogallo 6
SK - Slovacchia (Repubblica Slovacca) 6
LB - Libano 5
NP - Nepal 5
TW - Taiwan 5
AZ - Azerbaigian 4
BJ - Benin 4
DO - Repubblica Dominicana 4
ET - Etiopia 4
GE - Georgia 4
IS - Islanda 4
KZ - Kazakistan 4
LK - Sri Lanka 4
LV - Lettonia 4
SA - Arabia Saudita 4
TN - Tunisia 4
AM - Armenia 3
BO - Bolivia 3
CR - Costa Rica 3
NG - Nigeria 3
NZ - Nuova Zelanda 3
PY - Paraguay 3
ZW - Zimbabwe 3
AL - Albania 2
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
BY - Bielorussia 2
HN - Honduras 2
HR - Croazia 2
LU - Lussemburgo 2
NI - Nicaragua 2
NO - Norvegia 2
PA - Panama 2
SS - ???statistics.table.value.countryCode.SS??? 2
UY - Uruguay 2
AO - Angola 1
BN - Brunei Darussalam 1
Totale 22.114
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Città #
Woodbridge 1.355
Fairfield 1.134
Singapore 1.067
Ashburn 963
Ann Arbor 842
Houston 842
Chandler 693
Beijing 570
Jacksonville 539
Hong Kong 532
Seattle 484
Wilmington 449
Cambridge 417
Dearborn 359
Boardman 293
Udine 210
Los Angeles 199
Dublin 175
Munich 168
Princeton 164
New York 160
Dallas 153
Helsinki 140
San Mateo 133
Buffalo 92
Hefei 89
Izmir 83
Milan 74
Seoul 74
Redondo Beach 66
San Diego 64
Ho Chi Minh City 61
Des Moines 55
Warsaw 54
Amsterdam 51
Brussels 47
Tokyo 46
Ogden 45
São Paulo 44
Trieste 44
Falls Church 43
Hanoi 41
Santa Clara 38
Ottawa 33
Redmond 33
Norwalk 32
Chennai 30
Kunming 28
Denver 27
Frankfurt am Main 27
Rome 27
Dong Ket 26
Madrid 26
Montreal 26
Nanjing 26
Turku 26
Brno 24
Chicago 24
Düsseldorf 24
Guangzhou 24
London 24
Rio de Janeiro 24
Toronto 24
Brooklyn 23
Mexico City 22
Bologna 20
Orem 19
Poplar 19
San Francisco 19
Stockholm 19
Lomé 18
Tehran 18
Nuremberg 17
Phoenix 17
Manchester 16
Mumbai 16
San Michele al Tagliamento 16
Shanghai 16
Boston 15
Cavasso Nuovo 15
Johannesburg 14
Khon Kaen 14
Padova 14
Atlanta 13
Buenos Aires 13
Grafing 13
Jinan 13
Pignone 13
Porto Alegre 13
Zhengzhou 13
Ankara 12
Codroipo 12
Council Bluffs 12
Falkenstein 12
Hangzhou 12
Sydney 12
Tashkent 12
Wageningen 12
Washington 12
Belo Horizonte 11
Totale 14.244
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Nome #
Application of ultra high pressure homogenization for the production of fruit smoothies 285
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 249
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 249
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 230
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 224
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 218
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 200
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 198
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 197
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 196
Potentialities of plant protein aerogels as innovative food ingredients 194
Fabrication of transparent lemon oil loaded microemulsions by phase inversion temperature (PIT) method: effect of oil phase composition and stability after dilution 194
Study on the applicability of high-pressure homogenization for the production of banana juices 192
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 192
Antioxidant properties of ready-to-drink coffee brews 191
Potential of high pressure homogenization to induce autolysis of wine yeasts 191
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 188
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 187
Shelf-life Assessment of Food Undergoing Oxidation–A Review 186
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 183
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 183
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 182
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 181
Effect of monoglyceride organogel structure on cod liver oil stability 181
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 181
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 180
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 178
Effect of the structure of monoglyceride-oil-water gels on aroma partition 177
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 176
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 174
Review of non-enzymatic browning and antioxidant capacity in processed foods 172
The Stability and Shelf Life of Coffee Products 171
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 168
E' possibile prevedere la shelf life di un olio? 167
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 166
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 166
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 166
Secondary Shelf Life: an Underestimated Issue 163
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 159
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 158
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 156
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 155
Structure and Physical properties of organogel containing peanut oil and saturated even fatty alcohols 154
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 152
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 150
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 147
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 147
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 146
Optimization of durum wheat bread enriched with bran 145
Liquid-vapour partition of ethanol in bakery products 144
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 141
Review of non-emzymatic browning and antioxidant capacity in processed foods 140
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 139
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 139
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 137
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 137
Shelf life modeling of bakery products by using oxidation indices 137
Oil Structuring for Improving Healthy and Sustainable Diets: The Case Study of Extra Virgin Olive Oil Oleogelation 136
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 136
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 134
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 133
Shear nanostructuring of monoglyceride organogels 132
Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC 131
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 131
Packaging and the Shelf Life of Coffee 129
Application of DSC analysis to study oil gelation 129
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 128
Modeling bleaching of tomato derivatives at subzero temperatures 127
Packaging and the shelf life of coffee 126
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases 126
Model studies on the influence of coffee melanoidins on flavour volatiles of coffee beverages 125
Effect of monoglyceride-oil-water gels on white bread properties 125
Effect of selected ions from lyotropic series on lipid oxidation rate 125
Modeling shelf life using chemical, physical and sensort indicators 124
Effect of dielectric properties of lipid matrices on the structure of organogels made with saturated monoglycerides 122
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 121
Pomegranate seed oil organogelation by using propolis wax and beeswax. 121
Critical indicators in shelf life assessment 120
Antiradical properties of commercial cognacs assessed by DPPH• test 120
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 120
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 120
Influenza dello stato fisico dei lipidi sulla shelf-life degli alimenti congelati 118
An insight into physicochemical properties of coffee oil 118
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties 118
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 117
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives 116
null 116
Antioxidant activity of polyphenols containing foods as affected by processing and storage conditions 114
Effect of oil source on oleogel structure 113
Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties 113
The stability and shelf life of coffee products 112
Design of emulsion-based delivery systems for probiotic bacteria 112
Potential Applications of High Pressure Homogenization in Winemaking: A Review 112
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 111
Phase transition of sunflower oil as affected by the oxidation level 110
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 110
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 110
Development of nanoemulsions as intelligent flavour delivery systems in foods: study of the role of lipid physical state on flavour release 109
Prediction of firmness and physical stability of low-fat chocolate spreads 108
Modulation of Extra Virgin Olive Oil Digestibility through Oleogelation 107
Totale 15.244
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Categoria #
all - tutte 84.071
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 84.071
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.285 0 0 0 0 0 266 83 230 277 107 201 121
2021/20221.601 66 158 211 71 54 78 107 99 32 218 300 207
2022/20231.790 198 116 41 227 176 467 7 122 223 63 92 58
2023/20241.260 102 49 46 55 141 249 63 75 83 107 87 203
2024/20254.429 156 354 270 215 210 283 359 258 509 259 703 853
2025/20264.128 696 708 548 628 1.260 288 0 0 0 0 0 0
Totale 23.046