IRIS
CALLIGARIS, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 13.807
AS - Asia 6.068
EU - Europa 5.070
SA - Sud America 857
AF - Africa 168
OC - Oceania 34
Continente sconosciuto - Info sul continente non disponibili 10
Totale 26.014
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Nazione #
US - Stati Uniti d'America 13.584
SG - Singapore 2.773
IT - Italia 1.286
CN - Cina 1.274
UA - Ucraina 822
DE - Germania 708
BR - Brasile 650
HK - Hong Kong 614
FI - Finlandia 433
VN - Vietnam 339
RU - Federazione Russa 305
FR - Francia 302
GB - Regno Unito 278
IE - Irlanda 188
IN - India 182
SE - Svezia 166
TR - Turchia 166
NL - Olanda 125
CA - Canada 121
KR - Corea 104
BD - Bangladesh 89
ES - Italia 84
PL - Polonia 74
JP - Giappone 70
IQ - Iraq 66
AR - Argentina 64
MX - Messico 64
IR - Iran 63
ID - Indonesia 60
BE - Belgio 52
CZ - Repubblica Ceca 43
PK - Pakistan 41
ZA - Sudafrica 38
EE - Estonia 37
TH - Thailandia 33
CO - Colombia 31
AU - Australia 30
CL - Cile 29
EC - Ecuador 27
PH - Filippine 24
MY - Malesia 22
RO - Romania 22
UZ - Uzbekistan 22
AT - Austria 21
VE - Venezuela 20
SA - Arabia Saudita 19
TG - Togo 18
GR - Grecia 17
MA - Marocco 17
KE - Kenya 16
PE - Perù 16
EG - Egitto 15
IL - Israele 15
TN - Tunisia 14
CH - Svizzera 13
JM - Giamaica 13
AE - Emirati Arabi Uniti 12
DZ - Algeria 12
LT - Lituania 12
SI - Slovenia 12
HU - Ungheria 11
ET - Etiopia 9
KZ - Kazakistan 9
PT - Portogallo 9
DK - Danimarca 8
BO - Bolivia 7
EU - Europa 7
LB - Libano 7
NP - Nepal 7
PY - Paraguay 7
TW - Taiwan 7
AZ - Azerbaigian 6
BG - Bulgaria 6
GH - Ghana 6
SK - Slovacchia (Repubblica Slovacca) 6
AL - Albania 5
DO - Repubblica Dominicana 5
JO - Giordania 5
NG - Nigeria 5
RS - Serbia 5
UY - Uruguay 5
BJ - Benin 4
CR - Costa Rica 4
GE - Georgia 4
IS - Islanda 4
LK - Sri Lanka 4
LV - Lettonia 4
NZ - Nuova Zelanda 4
OM - Oman 4
PS - Palestinian Territory 4
AM - Armenia 3
BA - Bosnia-Erzegovina 3
BH - Bahrain 3
HN - Honduras 3
KG - Kirghizistan 3
KW - Kuwait 3
NI - Nicaragua 3
PA - Panama 3
ZW - Zimbabwe 3
AO - Angola 2
Totale 25.974
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Città #
Singapore 1.414
Woodbridge 1.355
Ashburn 1.179
Fairfield 1.135
Houston 851
Ann Arbor 842
San Jose 792
Chandler 693
Beijing 606
Hong Kong 588
Jacksonville 543
Seattle 487
Wilmington 450
Cambridge 417
Dearborn 359
Boardman 293
Council Bluffs 238
Los Angeles 220
Udine 213
Lauterbourg 199
New York 185
Dublin 175
Helsinki 174
Dallas 168
Munich 168
Princeton 164
San Mateo 133
Ho Chi Minh City 109
Buffalo 103
Hefei 89
Izmir 85
Milan 84
The Dalles 79
Hanoi 78
Santa Clara 78
Seoul 75
Redondo Beach 66
San Diego 64
Warsaw 58
Des Moines 56
São Paulo 55
Amsterdam 54
Tokyo 53
Brussels 47
Ogden 46
Trieste 46
Falls Church 44
Chennai 39
Frankfurt am Main 38
Montreal 33
Norwalk 33
Ottawa 33
Redmond 33
Orem 32
Rome 31
Chicago 29
Denver 29
Kunming 28
London 28
Atlanta 27
Brooklyn 26
Dong Ket 26
Guangzhou 26
Madrid 26
Nanjing 26
Toronto 26
Turku 26
Mexico City 25
Brno 24
Düsseldorf 24
Rio de Janeiro 24
San Francisco 23
Lahore 22
Phoenix 22
Bologna 21
Stockholm 21
Tashkent 21
Poplar 20
Baghdad 19
Mumbai 19
Nuremberg 19
Johannesburg 18
Lomé 18
Manchester 18
Shanghai 18
Tehran 18
Wageningen 18
San Michele al Tagliamento 16
Santiago 16
Washington 16
Boston 15
Cavasso Nuovo 15
Dhaka 15
Falkenstein 15
Naples 15
Buenos Aires 14
Hangzhou 14
Jinan 14
Khon Kaen 14
Padova 14
Totale 16.610
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Nome #
Application of ultra high pressure homogenization for the production of fruit smoothies 304
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 284
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 280
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 264
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 262
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 250
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 242
Potentialities of plant protein aerogels as innovative food ingredients 234
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 231
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 228
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 225
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 221
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 220
Shelf-life Assessment of Food Undergoing Oxidation–A Review 220
Potential of high pressure homogenization to induce autolysis of wine yeasts 216
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 213
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 211
Antioxidant properties of ready-to-drink coffee brews 210
Study on the applicability of high-pressure homogenization for the production of banana juices 208
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 206
Fabrication of transparent lemon oil loaded microemulsions by phase inversion temperature (PIT) method: effect of oil phase composition and stability after dilution 204
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 203
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 202
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 201
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 200
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 198
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 194
Effect of monoglyceride organogel structure on cod liver oil stability 193
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 193
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 192
E' possibile prevedere la shelf life di un olio? 192
Effect of the structure of monoglyceride-oil-water gels on aroma partition 191
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 191
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 191
The Stability and Shelf Life of Coffee Products 189
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 188
Review of non-enzymatic browning and antioxidant capacity in processed foods 187
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 186
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 180
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 177
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 177
Oil Structuring for Improving Healthy and Sustainable Diets: The Case Study of Extra Virgin Olive Oil Oleogelation 174
Secondary Shelf Life: an Underestimated Issue 173
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 171
Structure and Physical properties of organogel containing peanut oil and saturated even fatty alcohols 170
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 170
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 169
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 164
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 164
Application of DSC analysis to study oil gelation 162
Liquid-vapour partition of ethanol in bakery products 160
Optimization of durum wheat bread enriched with bran 160
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 159
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 159
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 157
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 156
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 155
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 153
Shelf life modeling of bakery products by using oxidation indices 153
Review of non-emzymatic browning and antioxidant capacity in processed foods 151
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 150
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 149
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 147
Packaging and the Shelf Life of Coffee 147
Antiradical properties of commercial cognacs assessed by DPPH• test 145
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 144
Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC 143
Design of emulsion-based delivery systems for probiotic bacteria 143
Modeling bleaching of tomato derivatives at subzero temperatures 142
Shear nanostructuring of monoglyceride organogels 142
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 142
Packaging and the shelf life of coffee 140
Effect of monoglyceride-oil-water gels on white bread properties 140
Critical indicators in shelf life assessment 139
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 139
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 139
Application of accelerated shelf-life test (ASLT) procedure for the estimation of the shelf-life of extra virgin olive oils: A validation study 138
Antioxidant activity of polyphenols containing foods as affected by processing and storage conditions 138
Modeling shelf life using chemical, physical and sensort indicators 138
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases 138
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 138
Pomegranate seed oil organogelation by using propolis wax and beeswax. 136
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate 135
Model studies on the influence of coffee melanoidins on flavour volatiles of coffee beverages 135
Effect of selected ions from lyotropic series on lipid oxidation rate 135
Effect of dielectric properties of lipid matrices on the structure of organogels made with saturated monoglycerides 134
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 132
An insight into physicochemical properties of coffee oil 131
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties 131
Influenza dello stato fisico dei lipidi sulla shelf-life degli alimenti congelati 130
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives 129
Modulation of Extra Virgin Olive Oil Digestibility through Oleogelation 129
Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties 126
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 125
Effect of fat crystal network structure on β-Carotene bleaching 125
Potential Applications of High Pressure Homogenization in Winemaking: A Review 125
Curcumin loaded microemulsions prepared by phase inversion temperature (PIT) method: effect of formulation on curcumin degradation 124
Temperature and water activity affecting carotenoid oxidation rate 123
Effect of oil source on oleogel structure 123
The stability and shelf life of coffee products 122
Totale 17.269
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Categoria #
all - tutte 94.254
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 94.254
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021322 0 0 0 0 0 0 0 0 0 0 201 121
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
2025/20268.017 696 708 548 628 1.260 688 1.316 295 661 624 593 0
Totale 26.935