CALLIGARIS, Sonia
 Distribuzione geografica
Continente #
NA - Nord America 9.713
EU - Europa 2.921
AS - Asia 682
SA - Sud America 22
OC - Oceania 18
AF - Africa 13
Continente sconosciuto - Info sul continente non disponibili 7
Totale 13.376
Nazione #
US - Stati Uniti d'America 9.663
UA - Ucraina 801
IT - Italia 725
DE - Germania 409
CN - Cina 386
FI - Finlandia 230
IE - Irlanda 178
GB - Regno Unito 152
SE - Svezia 145
BE - Belgio 117
TR - Turchia 103
CA - Canada 47
FR - Francia 35
IN - India 35
VN - Vietnam 28
IR - Iran 26
RU - Federazione Russa 26
RO - Romania 20
AU - Australia 18
JP - Giappone 18
HK - Hong Kong 17
PL - Polonia 17
SG - Singapore 16
TH - Thailandia 14
KR - Corea 10
BR - Brasile 9
GR - Grecia 9
NL - Olanda 9
SI - Slovenia 8
EU - Europa 7
ID - Indonesia 7
DK - Danimarca 6
HU - Ungheria 6
MY - Malesia 6
CZ - Repubblica Ceca 5
EG - Egitto 5
ES - Italia 5
AR - Argentina 4
BG - Bulgaria 4
CL - Cile 4
PH - Filippine 4
AT - Austria 3
DZ - Algeria 3
IL - Israele 3
IS - Islanda 3
IQ - Iraq 2
MA - Marocco 2
MX - Messico 2
PE - Perù 2
PT - Portogallo 2
SK - Slovacchia (Repubblica Slovacca) 2
TW - Taiwan 2
BN - Brunei Darussalam 1
BT - Bhutan 1
CH - Svizzera 1
CO - Colombia 1
EC - Ecuador 1
HR - Croazia 1
JO - Giordania 1
KE - Kenya 1
LB - Libano 1
MD - Moldavia 1
NG - Nigeria 1
PA - Panama 1
PK - Pakistan 1
PY - Paraguay 1
RS - Serbia 1
TN - Tunisia 1
Totale 13.376
Città #
Woodbridge 1.355
Fairfield 1.134
Ann Arbor 842
Houston 830
Chandler 693
Ashburn 565
Jacksonville 538
Seattle 477
Wilmington 449
Cambridge 417
Dearborn 359
Udine 174
Dublin 169
Beijing 168
Princeton 164
San Mateo 133
Brussels 116
New York 108
Izmir 78
San Diego 63
Des Moines 53
Falls Church 43
Boardman 42
Trieste 35
Redmond 33
Norwalk 32
Ottawa 32
Hefei 30
Kunming 28
Dong Ket 26
Nanjing 24
Helsinki 18
Tehran 17
Warsaw 14
Grafing 13
Milan 13
Padova 13
Pignone 13
Guangzhou 12
Jinan 12
Philadelphia 12
Sydney 12
Zhengzhou 12
Redwood City 11
Toronto 11
Ancona 10
Codroipo 10
Horia 10
Khon Kaen 10
Nanchang 9
Tokyo 9
Washington 9
Bologna 8
Indiana 8
Rome 8
Shanghai 8
Wuhan 8
Bari 7
Bolzano 7
Erzincan 7
London 7
Scafati 7
Sevnica 7
Caltanissetta 6
Cles 6
Cork 6
Modena 6
Pederobba 6
Treviso 6
Vicenza 6
Baotou 5
Hangzhou 5
Hanover 5
Parma 5
Pune 5
Rovereto 5
Tappahannock 5
Thessaloniki 5
Verona 5
Andover 4
Chengdu 4
Dallas 4
Duncan 4
Fuzhou 4
Ispica 4
Londrina 4
Monfalcone 4
Napoli 4
Neu-Ulm 4
San Marcello 4
Santiago 4
Simi Valley 4
Strasbourg 4
Torre Del Greco 4
Aberdeen 3
Brisbane 3
Brno 3
Bucharest 3
Changsha 3
Chaoyang 3
Totale 9.707
Nome #
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 202
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 182
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 173
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 155
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 155
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 153
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 153
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 152
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 150
Effect of the structure of monoglyceride-oil-water gels on aroma partition 149
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 149
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 145
Fabrication of transparent lemon oil loaded microemulsions by phase inversion temperature (PIT) method: effect of oil phase composition and stability after dilution 142
Effect of monoglyceride organogel structure on cod liver oil stability 141
Potential of high pressure homogenization to induce autolysis of wine yeasts 141
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 140
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 139
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 139
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 136
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 133
Antioxidant properties of ready-to-drink coffee brews 132
The Stability and Shelf Life of Coffee Products 131
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 130
Secondary Shelf Life: an Underestimated Issue 129
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 128
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 127
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 126
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 125
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 124
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 123
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 123
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 122
E' possibile prevedere la shelf life di un olio? 121
Review of non-enzymatic browning and antioxidant capacity in processed foods 119
null 116
Optimization of durum wheat bread enriched with bran 116
Liquid-vapour partition of ethanol in bakery products 114
Study on the applicability of high-pressure homogenization for the production of banana juices 112
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 111
Shelf life modeling of bakery products by using oxidation indices 111
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 111
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 108
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 107
Review of non-emzymatic browning and antioxidant capacity in processed foods 106
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 104
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 104
Packaging and the shelf life of coffee 102
Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC 102
Shear nanostructuring of monoglyceride organogels 102
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 102
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 101
null 100
Effect of monoglyceride-oil-water gels on white bread properties 99
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases 98
Structure and Physical properties of organogel containing peanut oil and saturated even fatty alcohols 97
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 97
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 97
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 96
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 94
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties 92
Critical indicators in shelf life assessment 91
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 91
Development of nanoemulsions as intelligent flavour delivery systems in foods: study of the role of lipid physical state on flavour release 90
Model studies on the influence of coffee melanoidins on flavour volatiles of coffee beverages 89
Effect of selected ions from lyotropic series on lipid oxidation rate 88
Prediction of firmness and physical stability of low-fat chocolate spreads 88
Influenza dello stato fisico dei lipidi sulla shelf-life degli alimenti congelati 87
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives 87
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 86
Effect of dielectric properties of lipid matrices on the structure of organogels made with saturated monoglycerides 86
Potential Applications of High Pressure Homogenization in Winemaking: A Review 86
The stability and shelf life of coffee products 85
Application of ultra high pressure homogenization for the production of fruit smoothies 85
Modeling bleaching of tomato derivatives at subzero temperatures 84
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 84
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 84
Antiradical properties of commercial cognacs assessed by DPPH• test 83
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 81
Development of transparent curcumin loaded microemulsions by phase inversion temperature (PIT) method: effect of lipid type and physical state on curcumin stability 81
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 80
Determination and Prediction of Shelf Life of Oils/Fats and Oil/Fat-Based Foods (Chapter 2) 80
Phase transition of sunflower oil as affected by the oxidation level 79
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 79
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 78
Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties 78
Pomegranate seed oil organogelation by using propolis wax and beeswax. 78
Effect of oil source on oleogel structure 77
Shelf-life Assessment of Food Undergoing Oxidation–A Review 77
Temperature and water activity affecting carotenoid oxidation rate 76
Effect of fat crystal network structure on b-carotene bleaching 76
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 74
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 74
Effect of fat crystal network structure on β-Carotene bleaching 74
Modelling carotenoid oxidation rate in tomato derivatives at subfreezing temperatures 74
Design of emulsion-based delivery systems for probiotic bacteria 74
Prediction of shelf-life acceptability limits from quality indices 73
Effect of formulation on the capacity of L-asparaginase to minimize acrylamide formation in short dough biscuits 72
Development and photostability of transparent microemulsions delivering b-carotene and curcumin 72
An insight into physicochemical properties of coffee oil 69
Curcumin loaded microemulsions prepared by phase inversion temperature (PIT) method: effect of formulation on curcumin degradation 69
Totale 10.707
Categoria #
all - tutte 37.554
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 37.554


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019950 0 0 0 0 0 0 0 146 16 155 390 243
2019/20203.650 174 207 141 533 259 571 411 408 354 279 96 217
2020/20212.165 106 205 118 330 121 266 83 230 277 107 201 121
2021/20221.601 66 158 211 71 54 78 107 99 32 218 300 207
2022/20231.849 198 116 41 227 176 467 18 125 224 71 118 68
2023/2024808 107 57 48 65 157 249 63 62 0 0 0 0
Totale 14.096