IRIS
CALLIGARIS, Sonia
 Distribuzione geografica
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Continente #
NA - Nord America 10.375
EU - Europa 3.833
AS - Asia 1.702
SA - Sud America 199
AF - Africa 57
OC - Oceania 26
Continente sconosciuto - Info sul continente non disponibili 9
Totale 16.201
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Nazione #
US - Stati Uniti d'America 10.300
IT - Italia 962
UA - Ucraina 807
SG - Singapore 741
DE - Germania 571
CN - Cina 504
FI - Finlandia 348
RU - Federazione Russa 270
IE - Irlanda 183
GB - Regno Unito 168
BR - Brasile 156
SE - Svezia 147
TR - Turchia 126
CA - Canada 61
IR - Iran 56
IN - India 51
BE - Belgio 50
FR - Francia 50
NL - Olanda 48
CZ - Repubblica Ceca 40
EE - Estonia 37
VN - Vietnam 35
HK - Hong Kong 27
JP - Giappone 26
AU - Australia 24
KR - Corea 23
TH - Thailandia 23
RO - Romania 22
PL - Polonia 20
TG - Togo 18
ID - Indonesia 17
GR - Grecia 15
ES - Italia 14
CO - Colombia 12
AT - Austria 10
IL - Israele 10
SI - Slovenia 10
EC - Ecuador 9
HU - Ungheria 9
MY - Malesia 9
PK - Pakistan 9
CL - Cile 8
MX - Messico 8
ZA - Sudafrica 8
CH - Svizzera 7
DK - Danimarca 7
EU - Europa 7
MA - Marocco 7
AR - Argentina 6
DZ - Algeria 6
EG - Egitto 6
GH - Ghana 6
PE - Perù 6
PH - Filippine 6
SK - Slovacchia (Repubblica Slovacca) 6
BG - Bulgaria 5
IQ - Iraq 5
PT - Portogallo 5
UZ - Uzbekistan 5
AE - Emirati Arabi Uniti 4
IS - Islanda 4
LK - Sri Lanka 4
LT - Lituania 4
LV - Lettonia 4
AM - Armenia 3
JM - Giamaica 3
BY - Bielorussia 2
GE - Georgia 2
KZ - Kazakistan 2
LB - Libano 2
LU - Lussemburgo 2
NZ - Nuova Zelanda 2
SS - ???statistics.table.value.countryCode.SS??? 2
TN - Tunisia 2
TW - Taiwan 2
AL - Albania 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BN - Brunei Darussalam 1
BT - Bhutan 1
CD - Congo 1
CR - Costa Rica 1
CY - Cipro 1
GT - Guatemala 1
HR - Croazia 1
JO - Giordania 1
KE - Kenya 1
KG - Kirghizistan 1
MD - Moldavia 1
MM - Myanmar 1
NG - Nigeria 1
NO - Norvegia 1
NP - Nepal 1
PA - Panama 1
PS - Palestinian Territory 1
PY - Paraguay 1
RS - Serbia 1
SN - Senegal 1
TM - Turkmenistan 1
UY - Uruguay 1
Totale 16.201
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Città #
Woodbridge 1.355
Fairfield 1.134
Ann Arbor 842
Houston 830
Chandler 693
Ashburn 578
Jacksonville 538
Seattle 477
Wilmington 449
Singapore 436
Cambridge 417
Dearborn 359
Boardman 290
Udine 202
Beijing 174
Dublin 172
Princeton 164
San Mateo 133
Helsinki 122
Munich 111
New York 108
Izmir 82
San Diego 63
Des Moines 55
Dallas 54
Los Angeles 49
Brussels 47
Milan 45
Ogden 45
Falls Church 43
Trieste 40
Ottawa 33
Redmond 33
Norwalk 32
Hefei 31
Kunming 28
Dong Ket 26
Brno 24
Nanjing 24
Rome 24
Guangzhou 22
Toronto 20
Lomé 18
Tehran 18
San Michele al Tagliamento 16
Santa Clara 16
Shanghai 16
Warsaw 15
Nuremberg 14
Padova 14
Tokyo 14
Bologna 13
Grafing 13
Khon Kaen 13
Pignone 13
Zhengzhou 13
Codroipo 12
Jinan 12
Sydney 12
London 11
Redwood City 11
Amsterdam 10
Ancona 10
Horia 10
Olomouc 10
Turin 10
Vicenza 10
Wuhan 10
Bari 9
Falkenstein 9
Nanchang 9
Rio de Janeiro 9
Tel Aviv 9
Washington 9
Bogotá 8
Fisciano 8
Ho Chi Minh City 8
Indiana 8
Wageningen 8
Bolzano 7
Erzincan 7
Frankfurt am Main 7
Hangzhou 7
Hong Kong 7
Lappeenranta 7
Parma 7
Santiago 7
Scafati 7
Sevnica 7
Thessaloniki 7
Accra 6
Caltanissetta 6
Cles 6
Cork 6
Fayetteville 6
Fuzhou 6
Istanbul 6
Modena 6
Pederobba 6
Porto Alegre 6
Totale 10.969
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Nome #
Application of ultra high pressure homogenization for the production of fruit smoothies 232
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 216
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 193
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 193
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 175
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 174
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 165
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 164
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 164
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 161
Fabrication of transparent lemon oil loaded microemulsions by phase inversion temperature (PIT) method: effect of oil phase composition and stability after dilution 161
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 161
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 160
Effect of the structure of monoglyceride-oil-water gels on aroma partition 159
Potential of high pressure homogenization to induce autolysis of wine yeasts 159
Study on the applicability of high-pressure homogenization for the production of banana juices 158
Effect of monoglyceride organogel structure on cod liver oil stability 156
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 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 154
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 150
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 150
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 149
Antioxidant properties of ready-to-drink coffee brews 146
The Stability and Shelf Life of Coffee Products 145
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 142
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 141
Secondary Shelf Life: an Underestimated Issue 141
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 141
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 140
Review of non-enzymatic browning and antioxidant capacity in processed foods 139
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 139
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 136
E' possibile prevedere la shelf life di un olio? 135
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 134
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 132
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 131
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 131
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 129
Optimization of durum wheat bread enriched with bran 127
Liquid-vapour partition of ethanol in bakery products 123
Structure and Physical properties of organogel containing peanut oil and saturated even fatty alcohols 122
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 122
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 121
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 119
Shelf life modeling of bakery products by using oxidation indices 119
Review of non-emzymatic browning and antioxidant capacity in processed foods 117
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 117
null 116
Potentialities of plant protein aerogels as innovative food ingredients 115
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 115
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 113
Effect of monoglyceride-oil-water gels on white bread properties 110
Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC 110
Shear nanostructuring of monoglyceride organogels 110
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 110
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 109
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 107
Packaging and the shelf life of coffee 107
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 107
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases 106
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 106
Modeling bleaching of tomato derivatives at subzero temperatures 103
Critical indicators in shelf life assessment 102
Effect of selected ions from lyotropic series on lipid oxidation rate 102
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 102
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 102
null 100
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 100
Effect of dielectric properties of lipid matrices on the structure of organogels made with saturated monoglycerides 100
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties 98
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 98
Model studies on the influence of coffee melanoidins on flavour volatiles of coffee beverages 97
Development of nanoemulsions as intelligent flavour delivery systems in foods: study of the role of lipid physical state on flavour release 97
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 97
Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties 97
Shelf-life Assessment of Food Undergoing Oxidation–A Review 97
Potential Applications of High Pressure Homogenization in Winemaking: A Review 96
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives 95
Effect of oil source on oleogel structure 95
Modeling shelf life using chemical, physical and sensort indicators 95
Pomegranate seed oil organogelation by using propolis wax and beeswax. 95
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 95
Influenza dello stato fisico dei lipidi sulla shelf-life degli alimenti congelati 94
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 94
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 94
The stability and shelf life of coffee products 93
Prediction of firmness and physical stability of low-fat chocolate spreads 93
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 92
Antiradical properties of commercial cognacs assessed by DPPH• test 92
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 91
Phase transition of sunflower oil as affected by the oxidation level 90
Packaging and the Shelf Life of Coffee 90
Development of transparent curcumin loaded microemulsions by phase inversion temperature (PIT) method: effect of lipid type and physical state on curcumin stability 88
Temperature and water activity affecting carotenoid oxidation rate 87
Application of DSC analysis to study oil gelation 87
An insight into physicochemical properties of coffee oil 86
Determination and Prediction of Shelf Life of Oils/Fats and Oil/Fat-Based Foods (Chapter 2) 86
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 85
Effect of fat crystal network structure on b-carotene bleaching 85
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 84
Totale 12.212
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Categoria #
all - tutte 61.711
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 61.711
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020946 0 0 0 0 0 0 0 0 354 279 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
2024/20252.594 156 354 270 215 210 283 359 258 489 0 0 0
Totale 17.083