CALLIGARIS, Sonia
 Distribuzione geografica
Continente #
NA - Nord America 10.786
EU - Europa 4.162
AS - Asia 2.830
SA - Sud America 503
AF - Africa 75
OC - Oceania 27
Continente sconosciuto - Info sul continente non disponibili 9
Totale 18.392
Nazione #
US - Stati Uniti d'America 10.671
IT - Italia 1.033
SG - Singapore 950
UA - Ucraina 813
CN - Cina 720
DE - Germania 679
HK - Hong Kong 533
BR - Brasile 436
FI - Finlandia 376
RU - Federazione Russa 275
GB - Regno Unito 191
IE - Irlanda 186
SE - Svezia 151
TR - Turchia 134
KR - Corea 99
FR - Francia 79
CA - Canada 71
IN - India 65
VN - Vietnam 62
IR - Iran 60
NL - Olanda 55
BE - Belgio 50
CZ - Repubblica Ceca 41
EE - Estonia 37
PL - Polonia 36
JP - Giappone 33
ES - Italia 32
MX - Messico 26
AU - Australia 25
TH - Thailandia 23
RO - Romania 22
ID - Indonesia 19
TG - Togo 18
PK - Pakistan 17
ZA - Sudafrica 17
BD - Bangladesh 16
AT - Austria 15
CO - Colombia 15
EC - Ecuador 15
GR - Grecia 15
IL - Israele 13
IQ - Iraq 13
MY - Malesia 13
AR - Argentina 12
CL - Cile 10
HU - Ungheria 10
SI - Slovenia 10
UZ - Uzbekistan 10
MA - Marocco 9
CH - Svizzera 7
DK - Danimarca 7
DZ - Algeria 7
EU - Europa 7
LT - Lituania 7
PH - Filippine 7
AE - Emirati Arabi Uniti 6
EG - Egitto 6
GH - Ghana 6
JM - Giamaica 6
PE - Perù 6
SK - Slovacchia (Repubblica Slovacca) 6
BG - Bulgaria 5
PT - Portogallo 5
IS - Islanda 4
LB - Libano 4
LK - Sri Lanka 4
LV - Lettonia 4
TW - Taiwan 4
AM - Armenia 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
GE - Georgia 3
KZ - Kazakistan 3
NP - Nepal 3
VE - Venezuela 3
AZ - Azerbaigian 2
BO - Bolivia 2
BY - Bielorussia 2
HN - Honduras 2
KE - Kenya 2
LU - Lussemburgo 2
NG - Nigeria 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
SS - ???statistics.table.value.countryCode.SS??? 2
TN - Tunisia 2
UY - Uruguay 2
ZW - Zimbabwe 2
AL - Albania 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
BN - Brunei Darussalam 1
BS - Bahamas 1
BT - Bhutan 1
CD - Congo 1
CY - Cipro 1
ET - Etiopia 1
GT - Guatemala 1
GY - Guiana 1
Totale 18.378
Città #
Woodbridge 1.355
Fairfield 1.134
Ann Arbor 842
Houston 832
Chandler 693
Ashburn 685
Singapore 634
Jacksonville 538
Hong Kong 512
Seattle 481
Wilmington 449
Cambridge 417
Dearborn 359
Beijing 320
Boardman 290
Udine 205
Dublin 175
Munich 168
Princeton 164
San Mateo 133
New York 127
Helsinki 125
Hefei 89
Izmir 83
Seoul 72
San Diego 63
Milan 62
Los Angeles 59
Dallas 55
Des Moines 55
Brussels 47
Ogden 45
Falls Church 43
Trieste 40
Ottawa 33
Redmond 33
Norwalk 32
Kunming 28
Dong Ket 26
Rome 26
Nanjing 25
São Paulo 25
Warsaw 25
Brno 24
Düsseldorf 24
Turku 23
Frankfurt am Main 22
Guangzhou 22
Santa Clara 22
Toronto 21
Tokyo 19
Lomé 18
London 18
Tehran 18
Rio de Janeiro 17
Nuremberg 16
San Michele al Tagliamento 16
Shanghai 16
Cavasso Nuovo 15
Ho Chi Minh City 15
Amsterdam 14
Padova 14
San Francisco 14
Bologna 13
Grafing 13
Khon Kaen 13
Pignone 13
Zhengzhou 13
Codroipo 12
Falkenstein 12
Jinan 12
Mexico City 12
Sydney 12
Washington 12
Redwood City 11
Ancona 10
Bari 10
Chicago 10
Horia 10
Modena 10
Montreal 10
Olomouc 10
Porto Alegre 10
Tashkent 10
Tel Aviv 10
Turin 10
Vicenza 10
Wuhan 10
Belo Horizonte 9
Brooklyn 9
Lauterbourg 9
Nanchang 9
Bogotá 8
Bolzano 8
Campinas 8
Chennai 8
Fisciano 8
Hanoi 8
Indiana 8
Lleida 8
Totale 12.350
Nome #
Application of ultra high pressure homogenization for the production of fruit smoothies 252
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 223
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 205
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 205
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 196
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 186
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 180
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 177
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 175
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 174
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 172
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 171
Study on the applicability of high-pressure homogenization for the production of banana juices 170
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 169
Antioxidant properties of ready-to-drink coffee brews 168
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 167
Fabrication of transparent lemon oil loaded microemulsions by phase inversion temperature (PIT) method: effect of oil phase composition and stability after dilution 167
Effect of the structure of monoglyceride-oil-water gels on aroma partition 165
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 165
Potential of high pressure homogenization to induce autolysis of wine yeasts 165
Effect of monoglyceride organogel structure on cod liver oil stability 164
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 159
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 158
The Stability and Shelf Life of Coffee Products 158
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 157
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 156
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 155
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 154
Review of non-enzymatic browning and antioxidant capacity in processed foods 152
Secondary Shelf Life: an Underestimated Issue 151
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 151
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 146
E' possibile prevedere la shelf life di un olio? 144
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 143
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 142
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 142
Potentialities of plant protein aerogels as innovative food ingredients 141
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 141
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 139
Optimization of durum wheat bread enriched with bran 134
Liquid-vapour partition of ethanol in bakery products 133
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 131
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 130
Structure and Physical properties of organogel containing peanut oil and saturated even fatty alcohols 129
Review of non-emzymatic browning and antioxidant capacity in processed foods 128
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 127
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 127
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 127
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 126
Shelf life modeling of bakery products by using oxidation indices 125
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 124
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 121
Shear nanostructuring of monoglyceride organogels 119
Effect of monoglyceride-oil-water gels on white bread properties 117
Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC 117
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 117
Packaging and the shelf life of coffee 116
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 116
null 116
Effect of selected ions from lyotropic series on lipid oxidation rate 113
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 113
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 113
Modeling bleaching of tomato derivatives at subzero temperatures 112
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 112
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases 112
Model studies on the influence of coffee melanoidins on flavour volatiles of coffee beverages 110
Critical indicators in shelf life assessment 110
Modeling shelf life using chemical, physical and sensort indicators 110
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 109
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties 109
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 109
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 107
Pomegranate seed oil organogelation by using propolis wax and beeswax. 106
Effect of dielectric properties of lipid matrices on the structure of organogels made with saturated monoglycerides 106
Influenza dello stato fisico dei lipidi sulla shelf-life degli alimenti congelati 105
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 104
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives 104
Effect of oil source on oleogel structure 104
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 104
Potential Applications of High Pressure Homogenization in Winemaking: A Review 104
An insight into physicochemical properties of coffee oil 103
Antiradical properties of commercial cognacs assessed by DPPH• test 103
Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties 103
Shelf-life Assessment of Food Undergoing Oxidation–A Review 103
Packaging and the Shelf Life of Coffee 103
Application of DSC analysis to study oil gelation 103
The stability and shelf life of coffee products 102
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 102
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients 101
Development of nanoemulsions as intelligent flavour delivery systems in foods: study of the role of lipid physical state on flavour release 101
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 101
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 101
Phase transition of sunflower oil as affected by the oxidation level 100
null 100
Temperature and water activity affecting carotenoid oxidation rate 98
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 98
Prediction of firmness and physical stability of low-fat chocolate spreads 98
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion 97
Antioxidant activity of polyphenols containing foods as affected by processing and storage conditions 95
Determination and Prediction of Shelf Life of Oils/Fats and Oil/Fat-Based Foods (Chapter 2) 95
Totale 13.268
Categoria #
all - tutte 69.632
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 69.632


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2024/20254.429 156 354 270 215 210 283 359 258 509 259 703 853
2025/2026365 365 0 0 0 0 0 0 0 0 0 0 0
Totale 19.283