IRIS
PACIULLI, Maria
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 3.842
AS - Asia 3.262
EU - Europa 2.942
SA - Sud America 535
AF - Africa 191
OC - Oceania 17
Continente sconosciuto - Info sul continente non disponibili 2
Totale 10.791
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.755
SG - Singapore 1.318
CN - Cina 1.043
IT - Italia 924
IE - Irlanda 487
SE - Svezia 454
BR - Brasile 412
HK - Hong Kong 273
DE - Germania 237
FI - Finlandia 190
VN - Vietnam 177
GB - Regno Unito 122
TR - Turchia 115
NL - Olanda 114
ZA - Sudafrica 108
IN - India 91
RU - Federazione Russa 87
FR - Francia 79
CA - Canada 50
AR - Argentina 47
ES - Italia 46
CI - Costa d'Avorio 45
UA - Ucraina 45
BE - Belgio 31
AT - Austria 28
JP - Giappone 27
BD - Bangladesh 25
EC - Ecuador 23
IQ - Iraq 23
PK - Pakistan 23
MX - Messico 22
ID - Indonesia 21
KR - Corea 21
PL - Polonia 21
IR - Iran 17
CZ - Repubblica Ceca 14
RO - Romania 14
TH - Thailandia 13
AU - Australia 12
PH - Filippine 12
CO - Colombia 11
CL - Cile 9
LT - Lituania 9
EG - Egitto 8
MY - Malesia 8
PE - Perù 8
PT - Portogallo 8
VE - Venezuela 8
DZ - Algeria 7
HU - Ungheria 7
PY - Paraguay 7
UZ - Uzbekistan 7
IL - Israele 6
KE - Kenya 6
MA - Marocco 6
BG - Bulgaria 5
KZ - Kazakistan 5
NP - Nepal 5
NZ - Nuova Zelanda 5
SA - Arabia Saudita 5
BO - Bolivia 4
DK - Danimarca 4
JO - Giordania 4
LB - Libano 4
UY - Uruguay 4
AE - Emirati Arabi Uniti 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
GT - Guatemala 3
NO - Norvegia 3
OM - Oman 3
TN - Tunisia 3
AF - Afghanistan, Repubblica islamica di 2
AL - Albania 2
CH - Svizzera 2
ET - Etiopia 2
EU - Europa 2
HN - Honduras 2
HR - Croazia 2
LK - Sri Lanka 2
PA - Panama 2
PS - Palestinian Territory 2
RS - Serbia 2
RW - Ruanda 2
SK - Slovacchia (Repubblica Slovacca) 2
AM - Armenia 1
AZ - Azerbaigian 1
BH - Bahrain 1
CM - Camerun 1
CY - Cipro 1
GA - Gabon 1
GI - Gibilterra 1
GY - Guiana 1
JM - Giamaica 1
KH - Cambogia 1
KW - Kuwait 1
ME - Montenegro 1
MN - Mongolia 1
MT - Malta 1
MU - Mauritius 1
Totale 10.788
Salva come PNG Salva come JPEG
Città #
Singapore 673
Ashburn 563
Chandler 501
Dublin 483
Santa Clara 347
Beijing 276
Hong Kong 267
Ann Arbor 222
Dallas 201
Parma 200
Boardman 142
Dearborn 117
Johannesburg 100
New York 100
Los Angeles 98
Shanghai 94
Munich 88
Nanjing 83
Princeton 79
Izmir 74
Hefei 73
Milan 70
Ho Chi Minh City 62
Wilmington 57
Hanoi 49
Jacksonville 47
Abidjan 45
Bremen 44
Marseille 44
Helsinki 43
São Paulo 41
Bologna 39
Moscow 39
Shenyang 37
Columbus 32
Chicago 30
San Mateo 27
Des Moines 26
Turku 26
Tokyo 25
Brussels 24
Houston 24
Woodbridge 23
Falls Church 22
Nanchang 22
Brooklyn 20
Changsha 20
Hyderabad 20
Jinan 20
Pavia 20
Rome 20
Vienna 20
The Dalles 19
Tianjin 19
Rio de Janeiro 18
Seattle 18
Buffalo 17
Modena 17
Council Bluffs 16
Kunming 16
Redwood City 16
Denver 15
Hebei 15
Jiaxing 15
Guangzhou 14
Jakarta 14
Poplar 14
Warsaw 14
Atlanta 13
Fairfield 13
Montreal 13
Padova 13
San Jose 13
Seoul 13
Toronto 13
Baghdad 12
Chennai 12
Kocaeli 12
Norwalk 12
Turin 12
Belo Horizonte 11
Hangzhou 11
Mumbai 11
Quito 11
Phoenix 10
Redmond 10
Amsterdam 9
Bengaluru 9
London 9
Naples 9
Orem 9
Redondo Beach 9
Stockholm 9
Vahrn 9
Zhengzhou 9
Bari 8
Bolzano 8
Boston 8
Fidenza 8
Fremont 8
Totale 6.412
Salva come PNG Salva come JPEG
Nome #
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 213
A novel time/temperature approach to sous vide cooking of beef muscle 204
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 184
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 170
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 169
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 161
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 158
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 158
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 158
High pressure and thermal processing on the quality of zucchini slices 156
Characterization of whey protein gel with near-infrared spectroscopy 155
Wheat Bread in the Mediterranean Area: From Past to the Future 155
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 155
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 152
Quality evaluation of chestnut flour addition on fresh pasta 145
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 143
Applications of chestnut flour as functional ingredients for bakery production 143
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 143
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 140
Physical characterization of whole and skim dried milk powders 140
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 139
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 136
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 135
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 135
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 134
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 134
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 134
Characteristics of Some Important Italian Cheeses 133
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 132
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 130
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 130
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 129
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 128
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 126
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 126
Application of different thermal analysis techniques to characterize oxidized olive oils 125
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 124
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 120
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 120
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 118
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 118
Durum and soft wheat flours in sourdough and straight-dough bread-making 116
Differential scanning calorimetry application to freeze-dried milk and milk fractions 116
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 116
Application of thermal and physical techniques for olive oil adulteration and authenticity 113
Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains 113
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 113
Chestnut flour in gluten-free bread: An added value during shelf life 112
Can sustainable and nutritional information’s affect consumer acceptance of by-products? The case of cereal bars made by Brewery Spent Grains. 112
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 112
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 111
Olive leaves polyphenols as active ingredients to prolong oxidative stability of biscuits 109
Production of vegetable oils from fruits, oilseeds, and beans Conventional processing and industry techniques 108
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 107
Effect of different cooking methods on structure and quality of industrially frozen carrots 106
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 105
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 105
Raman spectroscopy application on carrot differently cooked 105
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 102
Physical and thermal evaluation of olive oils from minor Italian cultivars 102
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques 101
Chlorophylls and colour changes in cooked vegetables 100
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 99
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 98
Application of chemical and thermal analysis for the evaluation of traceability of Italian extra virgin olive oil 98
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 98
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 97
Chemical and thermal evaluation of olive oil refining at different oxidative levels 97
Olive leaf extracts: From by products to active ingredients to prolong the oxidative stability of biscuits. 96
Freezing of fruits and vegetables 95
Chestnut peels: from a food waste to a valuable and functional ingredient for cereal-based product 95
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 94
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption 93
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters 93
High Pressure Processing Effects on Quality Parameters of Beetroot Juice 93
Development of functional food products from brewery spent grain recovery 89
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing 88
Different kinetic approaches to investigate the thermal stability of olive oils 87
Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark 83
Physical characterization of Tunisian extra virgin olive oils 82
Modelling of air/steam cooking on vegetables: impact on quality and nutrition 81
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.) 81
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study 80
Sourdough Fermentation and Chestnut Flour in Gluten-free Bread: a shelf-life evaluation 79
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 78
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 77
Exploring Italian consumer acceptance and sensory preferences of cereal bars made by Brewery Spent Grains. 77
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 75
Composition and thermal properties of quaternary mixtures of palm oil: palm stearin: soybean oil: cocoa butter 75
Influence of Microwave Heating on Food Bioactives 73
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 73
Effect of the soil nature on selected chemico-physical and thermal parameters of extra virgin olive oils from cv Chemlali 72
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 71
Differential scanning calorimetry of encapsulated food ingredients 66
Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos nucifera L.) testa and selected bean seed coats 60
Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods 53
Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization 9
Influence of Different Starches on the Thermo-Rheological and Textural Properties of Plant-Based Gels 4
null 2
Totale 11.053
Salva come PNG Salva come JPEG
Categoria #
all - tutte 38.730
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 38.730
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021353 0 0 0 0 0 33 52 27 111 44 60 26
2021/2022563 29 24 53 49 25 15 61 51 28 42 10 176
2022/20232.046 198 268 118 149 181 218 46 130 622 30 52 34
2023/2024972 57 71 28 51 104 165 77 86 73 66 69 125
2024/20252.672 124 141 170 198 268 306 162 93 281 200 212 517
2025/20262.905 514 410 544 489 684 264 0 0 0 0 0 0
Totale 11.053