IRIS
CALLIGARIS, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 14.386
AS - Asia 6.145
EU - Europa 5.178
SA - Sud America 871
AF - Africa 170
OC - Oceania 34
Continente sconosciuto - Info sul continente non disponibili 10
Totale 26.794
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Nazione #
US - Stati Uniti d'America 14.136
SG - Singapore 2.776
IT - Italia 1.371
CN - Cina 1.291
UA - Ucraina 824
DE - Germania 708
BR - Brasile 655
HK - Hong Kong 617
FI - Finlandia 433
VN - Vietnam 341
FR - Francia 305
RU - Federazione Russa 305
GB - Regno Unito 281
IE - Irlanda 188
IN - India 183
TR - Turchia 167
SE - Svezia 166
CA - Canada 139
NL - Olanda 132
BD - Bangladesh 124
KR - Corea 104
ES - Italia 88
JP - Giappone 74
PL - Polonia 74
AR - Argentina 69
MX - Messico 68
IQ - Iraq 66
IR - Iran 65
ID - Indonesia 62
BE - Belgio 52
CZ - Repubblica Ceca 45
PK - Pakistan 41
ZA - Sudafrica 38
EE - Estonia 37
TH - Thailandia 34
CO - Colombia 32
AU - Australia 30
CL - Cile 29
EC - Ecuador 29
PH - Filippine 24
MY - Malesia 23
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
EG - Egitto 16
KE - Kenya 16
PE - Perù 16
IL - Israele 15
JM - Giamaica 15
TN - Tunisia 14
CH - Svizzera 13
AE - Emirati Arabi Uniti 12
DZ - Algeria 12
LT - Lituania 12
SI - Slovenia 12
HU - Ungheria 11
PT - Portogallo 10
ET - Etiopia 9
KZ - Kazakistan 9
DK - Danimarca 8
BO - Bolivia 7
EU - Europa 7
GH - Ghana 7
LB - Libano 7
NP - Nepal 7
PY - Paraguay 7
SY - Repubblica araba siriana 7
TW - Taiwan 7
AL - Albania 6
AZ - Azerbaigian 6
BG - Bulgaria 6
SK - Slovacchia (Repubblica Slovacca) 6
CR - Costa Rica 5
DO - Repubblica Dominicana 5
JO - Giordania 5
NG - Nigeria 5
RS - Serbia 5
UY - Uruguay 5
BJ - Benin 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
Totale 26.751
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Città #
Singapore 1.415
Woodbridge 1.355
Ashburn 1.207
Fairfield 1.135
San Jose 892
Houston 852
Ann Arbor 842
Chandler 693
Beijing 608
Hong Kong 591
Jacksonville 543
Seattle 487
Wilmington 450
Cambridge 418
Council Bluffs 366
Dearborn 359
Boardman 319
Los Angeles 228
Udine 213
Lauterbourg 199
New York 185
Dublin 175
Helsinki 174
Dallas 173
Munich 168
Princeton 164
San Mateo 133
Ho Chi Minh City 111
Buffalo 106
Santa Clara 105
Milan 103
Hefei 89
Izmir 85
The Dalles 79
Hanoi 78
Seoul 75
Redondo Beach 66
San Diego 66
Warsaw 58
Amsterdam 56
Des Moines 56
Tokyo 56
São Paulo 55
Brussels 47
Ogden 47
Trieste 46
Falls Church 44
Chennai 39
Frankfurt am Main 38
Rome 36
Montreal 34
Ottawa 34
Norwalk 33
Orem 33
Redmond 33
Brooklyn 32
Denver 31
Atlanta 30
Chicago 30
Kunming 28
London 28
Phoenix 27
Toronto 27
Dong Ket 26
Guangzhou 26
Madrid 26
Mexico City 26
Nanjing 26
San Francisco 26
Turku 26
Brno 24
Düsseldorf 24
Rio de Janeiro 24
Bologna 22
Lahore 22
Stockholm 21
Tashkent 21
Wageningen 21
Poplar 20
Baghdad 19
Mumbai 19
Nuremberg 19
Shanghai 19
Tehran 19
Washington 19
Johannesburg 18
Lomé 18
Manchester 18
Naples 17
Boston 16
San Michele al Tagliamento 16
Santiago 16
Cavasso Nuovo 15
Dhaka 15
Falkenstein 15
Buenos Aires 14
Hangzhou 14
Jinan 14
Khon Kaen 14
Padova 14
Totale 17.014
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Nome #
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 379
Application of ultra high pressure homogenization for the production of fruit smoothies 305
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 292
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 287
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 265
Potentialities of plant protein aerogels as innovative food ingredients 254
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 254
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 245
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 241
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 231
Shelf-life Assessment of Food Undergoing Oxidation–A Review 229
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 228
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 222
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 221
Potential of high pressure homogenization to induce autolysis of wine yeasts 218
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 216
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 212
Antioxidant properties of ready-to-drink coffee brews 210
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 209
Study on the applicability of high-pressure homogenization for the production of banana juices 208
Fabrication of transparent lemon oil loaded microemulsions by phase inversion temperature (PIT) method: effect of oil phase composition and stability after dilution 208
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 208
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 206
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 205
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 202
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 201
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 201
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 195
Effect of the structure of monoglyceride-oil-water gels on aroma partition 195
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 195
Effect of monoglyceride organogel structure on cod liver oil stability 194
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 194
Review of non-enzymatic browning and antioxidant capacity in processed foods 193
E' possibile prevedere la shelf life di un olio? 193
The Stability and Shelf Life of Coffee Products 192
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 191
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 191
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 189
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 185
Oil Structuring for Improving Healthy and Sustainable Diets: The Case Study of Extra Virgin Olive Oil Oleogelation 182
Secondary Shelf Life: an Underestimated Issue 179
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 178
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 178
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 174
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 174
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 172
Structure and Physical properties of organogel containing peanut oil and saturated even fatty alcohols 171
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 166
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 166
Liquid-vapour partition of ethanol in bakery products 165
Application of DSC analysis to study oil gelation 163
Optimization of durum wheat bread enriched with bran 162
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 161
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 161
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 160
Packaging and the Shelf Life of Coffee 158
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 157
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 157
Shelf life modeling of bakery products by using oxidation indices 156
Review of non-emzymatic browning and antioxidant capacity in processed foods 155
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 155
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 153
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 152
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 152
Application of accelerated shelf-life test (ASLT) procedure for the estimation of the shelf-life of extra virgin olive oils: A validation study 149
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 148
Effect of monoglyceride-oil-water gels on white bread properties 145
Antiradical properties of commercial cognacs assessed by DPPH• test 145
Packaging and the shelf life of coffee 144
Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC 144
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 144
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 144
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate 143
Antioxidant activity of polyphenols containing foods as affected by processing and storage conditions 143
Modeling bleaching of tomato derivatives at subzero temperatures 143
Shear nanostructuring of monoglyceride organogels 143
Design of emulsion-based delivery systems for probiotic bacteria 143
Modeling shelf life using chemical, physical and sensort indicators 142
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 142
Critical indicators in shelf life assessment 141
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases 140
Pomegranate seed oil organogelation by using propolis wax and beeswax. 139
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 139
Model studies on the influence of coffee melanoidins on flavour volatiles of coffee beverages 137
Effect of selected ions from lyotropic series on lipid oxidation rate 137
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties 135
Effect of dielectric properties of lipid matrices on the structure of organogels made with saturated monoglycerides 134
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives 133
Curcumin loaded microemulsions prepared by phase inversion temperature (PIT) method: effect of formulation on curcumin degradation 133
An insight into physicochemical properties of coffee oil 132
Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion 132
Influenza dello stato fisico dei lipidi sulla shelf-life degli alimenti congelati 131
Modulation of Extra Virgin Olive Oil Digestibility through Oleogelation 131
Temperature and water activity affecting carotenoid oxidation rate 129
Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties 128
Effect of fat crystal network structure on β-Carotene bleaching 128
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 126
Potential Applications of High Pressure Homogenization in Winemaking: A Review 126
Development and photostability of transparent microemulsions delivering b-carotene and curcumin 125
Development of nanoemulsions as intelligent flavour delivery systems in foods: study of the role of lipid physical state on flavour release 124
Totale 17.713
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Categoria #
all - tutte 98.839
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 98.839
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20268.516 696 708 548 628 1.260 688 1.316 295 661 624 692 400
2026/2027287 287 0 0 0 0 0 0 0 0 0 0 0
Totale 27.721