IRIS
CALLIGARIS, Sonia
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 9.874
EU - Europa 3.049
AS - Asia 796
AF - Africa 35
SA - Sud America 33
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 9
Totale 13.815
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 9.817
IT - Italia 814
UA - Ucraina 801
DE - Germania 423
CN - Cina 410
FI - Finlandia 254
IE - Irlanda 178
GB - Regno Unito 158
SE - Svezia 146
TR - Turchia 112
SG - Singapore 59
CA - Canada 52
BE - Belgio 46
IN - India 44
FR - Francia 43
CZ - Repubblica Ceca 37
VN - Vietnam 34
IR - Iran 31
RU - Federazione Russa 27
NL - Olanda 23
JP - Giappone 22
RO - Romania 20
AU - Australia 19
PL - Polonia 18
TG - Togo 18
HK - Hong Kong 17
BR - Brasile 15
TH - Thailandia 14
KR - Corea 13
GR - Grecia 12
SI - Slovenia 8
ES - Italia 7
EU - Europa 7
HU - Ungheria 7
ID - Indonesia 7
CL - Cile 6
DK - Danimarca 6
IL - Israele 6
MY - Malesia 6
AT - Austria 5
DZ - Algeria 5
EG - Egitto 5
AR - Argentina 4
BG - Bulgaria 4
PH - Filippine 4
PK - Pakistan 4
IQ - Iraq 3
IS - Islanda 3
PE - Perù 3
CO - Colombia 2
EC - Ecuador 2
JM - Giamaica 2
MA - Marocco 2
MX - Messico 2
PT - Portogallo 2
SK - Slovacchia (Repubblica Slovacca) 2
SS - ???statistics.table.value.countryCode.SS??? 2
TW - Taiwan 2
UZ - Uzbekistan 2
ZA - Sudafrica 2
BA - Bosnia-Erzegovina 1
BN - Brunei Darussalam 1
BT - Bhutan 1
CH - Svizzera 1
HR - Croazia 1
JO - Giordania 1
KE - Kenya 1
KZ - Kazakistan 1
LB - Libano 1
MD - Moldavia 1
MM - Myanmar 1
NG - Nigeria 1
PA - Panama 1
PY - Paraguay 1
RS - Serbia 1
TN - Tunisia 1
Totale 13.815
Salva come PNG Salva come JPEG
Città #
Woodbridge 1.355
Fairfield 1.134
Ann Arbor 842
Houston 830
Chandler 693
Ashburn 565
Jacksonville 538
Seattle 477
Wilmington 449
Cambridge 417
Dearborn 359
Udine 188
Beijing 169
Dublin 169
Princeton 164
San Mateo 133
New York 108
Boardman 94
Izmir 80
San Diego 63
Des Moines 54
Ogden 45
Brussels 43
Falls Church 43
Singapore 38
Helsinki 36
Trieste 36
Los Angeles 34
Redmond 33
Milan 32
Norwalk 32
Ottawa 32
Hefei 30
Kunming 28
Dong Ket 26
Brno 24
Nanjing 24
Lomé 18
Tehran 17
Guangzhou 15
Warsaw 15
Grafing 13
Padova 13
Pignone 13
Toronto 13
Zhengzhou 13
Codroipo 12
Jinan 12
Sydney 12
Redwood City 11
Ancona 10
Horia 10
Khon Kaen 10
Olomouc 10
Tokyo 10
Bologna 9
Nanchang 9
Shanghai 9
Washington 9
Ho Chi Minh City 8
Indiana 8
Rome 8
Wuhan 8
Amsterdam 7
Bari 7
Bolzano 7
Erzincan 7
London 7
Parma 7
Scafati 7
Sevnica 7
Thessaloniki 7
Caltanissetta 6
Cles 6
Cork 6
Modena 6
Pederobba 6
Santiago 6
Tel Aviv 6
Treviso 6
Vicenza 6
Wageningen 6
Baotou 5
Delhi 5
Hangzhou 5
Munich 5
Nuremberg 5
Pune 5
Rovereto 5
Tappahannock 5
Turin 5
Verona 5
Xiamen 5
Andover 4
Bengaluru 4
Bursa 4
Cesiomaggiore 4
Chengdu 4
Dallas 4
Duncan 4
Totale 9.918
Salva come PNG Salva come JPEG
Nome #
Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions 204
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 188
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 180
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts 162
Compositional Phase Diagram, Rheological and Structural Properties of Systems Containing UHT Skim Milk, Sunflower Oil, Saturated Monoglycerides and Co-Surfactants 156
Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides 156
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 155
Shelf-life prediction of bread sticks by using oxidation indices: a validation study 152
Effect of the structure of monoglyceride-oil-water gels on aroma partition 150
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages 150
Influence of oil type on formation, structure, thermal, and physical properties of monoglyceride-based organogel 150
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread 148
Potential of high pressure homogenization to induce autolysis of wine yeasts 145
Effect of monoglyceride organogel structure on cod liver oil stability 144
Fabrication of transparent lemon oil loaded microemulsions by phase inversion temperature (PIT) method: effect of oil phase composition and stability after dilution 144
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity 144
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 142
Structure of oleogels from κ-carrageenan templates as affected by supercritical-CO2-drying, freeze-drying and lettuce-filler addition 142
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation. 139
Antioxidant properties of ready-to-drink coffee brews 137
Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara 135
Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at sub-zero temperatures 132
Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms 131
The Stability and Shelf Life of Coffee Products 131
Secondary Shelf Life: an Underestimated Issue 130
Fat concentration and high-pressure homogenization affect chlorogenic acid bioaccessibility and α-glucosidase inhibitory capacity of milk-based coffee beverages 130
Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes 128
Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching 126
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream 126
Milk pre-treatment by high pressure homogenization in the manufacturing of "queso fresco" fortified with omega-3 fatty acids 125
Review of non-enzymatic browning and antioxidant capacity in processed foods 124
Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions 124
COLOR CHANGES OF TOMATO PUREES DURING STORAGE AT FREEZING TEMPERATURES 123
E' possibile prevedere la shelf life di un olio? 122
Optimization of durum wheat bread enriched with bran 117
null 116
Liquid-vapour partition of ethanol in bakery products 115
Study on the applicability of high-pressure homogenization for the production of banana juices 114
Accelerated shelf life testing (ASLT) of oils by light and temperature exploitation 111
Effects of oral administration of silymarin in a juvenile murine model of non-alcoholic steatohepatitis 111
Shelf life modeling of bakery products by using oxidation indices 111
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content 111
Review of non-emzymatic browning and antioxidant capacity in processed foods 110
Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white 106
Shelf life validation by monitoring food on the market: the case study of sliced white bread. 105
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels 105
Crystallization and melting properties of extra virgin olive oil studied by synchrotron XRD and DSC 104
Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids 104
Shear nanostructuring of monoglyceride organogels 103
Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food 103
Packaging and the shelf life of coffee 102
Effect of monoglyceride-oil-water gels on white bread properties 101
Structure and Physical properties of organogel containing peanut oil and saturated even fatty alcohols 101
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 101
null 100
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying 98
Structural and viscoelastic characterization of ternary mixtures of sunflower oil, saturated monoglycerides and aqueous phases containing different bases 97
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures 96
Recovery of brines from cheesemaking using High-Pressure Homogenization treatments 95
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 93
Effect of palm oil replacement with monoglyceride organogel and hydrogel on sweet bread properties 92
Development of nanoemulsions as intelligent flavour delivery systems in foods: study of the role of lipid physical state on flavour release 91
Critical indicators in shelf life assessment 91
Effect of selected ions from lyotropic series on lipid oxidation rate 91
Model studies on the influence of coffee melanoidins on flavour volatiles of coffee beverages 90
Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives 88
Prediction of firmness and physical stability of low-fat chocolate spreads 88
Effect of dielectric properties of lipid matrices on the structure of organogels made with saturated monoglycerides 88
Potential Applications of High Pressure Homogenization in Winemaking: A Review 88
Influenza dello stato fisico dei lipidi sulla shelf-life degli alimenti congelati 87
Modeling bleaching of tomato derivatives at subzero temperatures 86
Attitudine alla trasformazione di mele di culrtivar autoctone del Friuli Venezia Giulia 86
Oil based nanocarrier for improved delivery of hydrophobic silymarin in functional foods 86
The stability and shelf life of coffee products 85
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 85
Application of ultra high pressure homogenization for the production of fruit smoothies 85
Use of monoglyceride hydrogel for the production of low fat short dough pastry. 85
Antiradical properties of commercial cognacs assessed by DPPH• test 85
Potential of High Pressure Homogenization for the production of yeast autolysates for winemaking 82
Phase transition of sunflower oil as affected by the oxidation level 81
Development of transparent curcumin loaded microemulsions by phase inversion temperature (PIT) method: effect of lipid type and physical state on curcumin stability 81
Shelf-life Assessment of Food Undergoing Oxidation–A Review 81
β-Carotene degradation kinetics as affected by fat crystal network and solid/liquid ratio 81
CHEMICAL, TECHNOLOGICAL AND BIOLOGICAL FEATURES OF AN EXOPOLYSACCHARIDE FROM LEUCONOSTOC MESENTEROIDES 80
Pomegranate seed oil organogelation by using propolis wax and beeswax. 80
Determination and Prediction of Shelf Life of Oils/Fats and Oil/Fat-Based Foods (Chapter 2) 80
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk 79
Temperature and water activity affecting carotenoid oxidation rate 78
Applicability of monoglyceride-oil-water gel to produce low-saturated fat products 78
Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties 78
Effect of oil source on oleogel structure 77
Oleogel: definition, possible applications and further developments Webinar, 20th October 2021 76
Chain-breaking properties of tomato puree subjected to equivalent thermal treatments 76
An insight into physicochemical properties of coffee oil 76
Effect of fat crystal network structure on b-carotene bleaching 76
Modelling carotenoid oxidation rate in tomato derivatives at subfreezing temperatures 76
Packaging and the Shelf Life of Coffee 75
Effect of formulation on the capacity of L-asparaginase to minimize acrylamide formation in short dough biscuits 74
Effect of fat crystal network structure on β-Carotene bleaching 74
Prediction of shelf-life acceptability limits from quality indices 72
Totale 10.893
Salva come PNG Salva come JPEG
Categoria #
all - tutte 45.456
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 45.456
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.650 174 207 141 533 259 571 411 408 354 279 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
2024/202560 60 0 0 0 0 0 0 0 0 0 0 0
Totale 14.549