IRIS
CALLIGARIS, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 10.249
EU - Europa 3.433
AS - Asia 1.394
SA - Sud America 46
AF - Africa 45
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 9
Totale 15.200
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Nazione #
US - Stati Uniti d'America 10.180
IT - Italia 916
UA - Ucraina 801
SG - Singapore 504
CN - Cina 503
DE - Germania 480
FI - Finlandia 312
IE - Irlanda 179
GB - Regno Unito 166
RU - Federazione Russa 146
SE - Svezia 146
TR - Turchia 118
CA - Canada 61
BE - Belgio 49
FR - Francia 48
IN - India 48
IR - Iran 42
CZ - Repubblica Ceca 37
NL - Olanda 35
VN - Vietnam 34
JP - Giappone 26
AU - Australia 24
BR - Brasile 23
HK - Hong Kong 23
RO - Romania 21
TH - Thailandia 21
PL - Polonia 20
TG - Togo 18
KR - Corea 16
ES - Italia 13
GR - Grecia 12
ID - Indonesia 11
HU - Ungheria 9
MY - Malesia 9
SI - Slovenia 9
CL - Cile 7
EU - Europa 7
DK - Danimarca 6
GH - Ghana 6
IL - Israele 6
PK - Pakistan 6
AT - Austria 5
CO - Colombia 5
DZ - Algeria 5
EG - Egitto 5
MX - Messico 5
PH - Filippine 5
AR - Argentina 4
BG - Bulgaria 4
IQ - Iraq 4
LK - Sri Lanka 4
ZA - Sudafrica 4
AE - Emirati Arabi Uniti 3
CH - Svizzera 3
EC - Ecuador 3
IS - Islanda 3
LT - Lituania 3
MA - Marocco 3
PE - Perù 3
JM - Giamaica 2
PT - Portogallo 2
SK - Slovacchia (Repubblica Slovacca) 2
SS - ???statistics.table.value.countryCode.SS??? 2
TW - Taiwan 2
UZ - Uzbekistan 2
BA - Bosnia-Erzegovina 1
BN - Brunei Darussalam 1
BT - Bhutan 1
CD - Congo 1
GE - Georgia 1
HR - Croazia 1
JO - Giordania 1
KE - Kenya 1
KZ - Kazakistan 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
MD - Moldavia 1
MM - Myanmar 1
NG - Nigeria 1
PA - Panama 1
PY - Paraguay 1
RS - Serbia 1
TN - Tunisia 1
Totale 15.200
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Città #
Woodbridge 1.355
Fairfield 1.134
Ann Arbor 842
Houston 830
Chandler 693
Ashburn 571
Jacksonville 538
Seattle 477
Wilmington 449
Singapore 432
Cambridge 417
Dearborn 359
Boardman 290
Udine 200
Beijing 174
Dublin 169
Princeton 164
San Mateo 133
New York 108
Helsinki 91
Izmir 82
San Diego 63
Des Moines 55
Dallas 54
Brussels 46
Ogden 45
Falls Church 43
Milan 40
Trieste 40
Munich 38
Los Angeles 35
Ottawa 33
Redmond 33
Norwalk 32
Hefei 31
Kunming 28
Dong Ket 26
Brno 24
Nanjing 24
Rome 23
Guangzhou 22
Toronto 20
Lomé 18
Tehran 17
Santa Clara 16
Shanghai 16
Warsaw 15
Tokyo 14
Bologna 13
Grafing 13
Khon Kaen 13
Padova 13
Pignone 13
Zhengzhou 13
Codroipo 12
Jinan 12
Sydney 12
Redwood City 11
Ancona 10
Horia 10
London 10
Olomouc 10
Wuhan 10
Amsterdam 9
Bari 9
Falkenstein 9
Nanchang 9
Turin 9
Vicenza 9
Washington 9
Fisciano 8
Ho Chi Minh City 8
Indiana 8
Wageningen 8
Bolzano 7
Erzincan 7
Frankfurt am Main 7
Hangzhou 7
Lappeenranta 7
Parma 7
Scafati 7
Sevnica 7
Thessaloniki 7
Accra 6
Caltanissetta 6
Cles 6
Cork 6
Fayetteville 6
Fuzhou 6
Modena 6
Pederobba 6
Santiago 6
Tel Aviv 6
Treviso 6
Baotou 5
Changsha 5
Delhi 5
Karaj 5
Lahore 5
Maringá 5
Totale 10.788
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Nome #
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 212
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 190
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 188
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 169
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 167
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 161
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 161
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 159
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 158
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 157
Potential of high pressure homogenization to induce autolysis of wine yeasts 156
Effect of the structure of monoglyceride-oil-water gels on aroma partition 155
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 154
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 152
Effect of monoglyceride organogel structure on cod liver oil stability 151
Fabrication of transparent lemon oil loaded microemulsions by phase inversion temperature (PIT) method: effect of oil phase composition and stability after dilution 149
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 147
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 147
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 145
Antioxidant properties of ready-to-drink coffee brews 142
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 139
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 138
Secondary Shelf Life: an Underestimated Issue 137
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 137
The Stability and Shelf Life of Coffee Products 136
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 136
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 135
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 134
E' possibile prevedere la shelf life di un olio? 131
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 130
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 130
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 128
Review of non-enzymatic browning and antioxidant capacity in processed foods 128
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 128
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 128
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 125
Liquid-vapour partition of ethanol in bakery products 122
Optimization of durum wheat bread enriched with bran 122
Application of ultra high pressure homogenization for the production of fruit smoothies 120
Study on the applicability of high-pressure homogenization for the production of banana juices 119
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 119
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 117
null 116
Shelf life modeling of bakery products by using oxidation indices 115
Review of non-emzymatic browning and antioxidant capacity in processed foods 113
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 113
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 112
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 111
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 109
Structure and Physical properties of organogel containing peanut oil and saturated even fatty alcohols 109
Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC 108
Shear nanostructuring of monoglyceride organogels 108
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 107
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 106
Packaging and the shelf life of coffee 105
Effect of monoglyceride-oil-water gels on white bread properties 105
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 105
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases 104
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 103
null 100
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 99
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 98
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 98
Potentialities of plant protein aerogels as innovative food ingredients 96
Critical indicators in shelf life assessment 96
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties 96
Development of nanoemulsions as intelligent flavour delivery systems in foods: study of the role of lipid physical state on flavour release 95
Model studies on the influence of coffee melanoidins on flavour volatiles of coffee beverages 94
Modeling bleaching of tomato derivatives at subzero temperatures 94
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 94
Effect of selected ions from lyotropic series on lipid oxidation rate 94
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 94
Effect of dielectric properties of lipid matrices on the structure of organogels made with saturated monoglycerides 94
Shelf-life Assessment of Food Undergoing Oxidation–A Review 94
Influenza dello stato fisico dei lipidi sulla shelf-life degli alimenti congelati 93
Potential Applications of High Pressure Homogenization in Winemaking: A Review 93
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives 92
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 91
Prediction of firmness and physical stability of low-fat chocolate spreads 91
Pomegranate seed oil organogelation by using propolis wax and beeswax. 91
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 91
Antiradical properties of commercial cognacs assessed by DPPH• test 90
Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties 90
The stability and shelf life of coffee products 89
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 88
Effect of oil source on oleogel structure 88
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 88
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 87
Phase transition of sunflower oil as affected by the oxidation level 86
Development of transparent curcumin loaded microemulsions by phase inversion temperature (PIT) method: effect of lipid type and physical state on curcumin stability 86
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 85
Determination and Prediction of Shelf Life of Oils/Fats and Oil/Fat-Based Foods (Chapter 2) 85
Effect of fat crystal network structure on b-carotene bleaching 84
Packaging and the Shelf Life of Coffee 83
An insight into physicochemical properties of coffee oil 82
Temperature and water activity affecting carotenoid oxidation rate 82
Development and photostability of transparent microemulsions delivering b-carotene and curcumin 82
Modelling carotenoid oxidation rate in tomato derivatives at subfreezing temperatures 82
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 81
Application of DSC analysis to study oil gelation 81
Totale 11.605
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Categoria #
all - tutte 56.045
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 56.045
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.765 0 0 0 0 0 0 411 408 354 279 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
2022/20231.790 198 116 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
2024/20251.492 156 354 270 215 210 283 4 0 0 0 0 0
Totale 15.981