IRIS
PACIULLI, Maria
 Distribuzione geografica
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Continente #
NA - Nord America 4.981
AS - Asia 4.350
EU - Europa 3.322
SA - Sud America 625
Continente sconosciuto - Info sul continente non disponibili 269
AF - Africa 255
OC - Oceania 18
Totale 13.820
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Nazione #
US - Stati Uniti d'America 4.834
SG - Singapore 1.496
CN - Cina 1.138
IT - Italia 1.107
VN - Vietnam 601
IE - Irlanda 489
SE - Svezia 455
BR - Brasile 448
HK - Hong Kong 304
DE - Germania 254
BD - Bangladesh 201
FI - Finlandia 195
FR - Francia 181
GB - Regno Unito 136
ZA - Sudafrica 135
IN - India 126
TR - Turchia 124
NL - Olanda 120
RU - Federazione Russa 92
CA - Canada 69
AR - Argentina 62
ES - Italia 48
UA - Ucraina 47
CI - Costa d'Avorio 46
IQ - Iraq 39
ID - Indonesia 36
JP - Giappone 36
PH - Filippine 36
BE - Belgio 35
MX - Messico 35
PK - Pakistan 35
KR - Corea 31
TH - Thailandia 31
AT - Austria 30
PL - Polonia 29
EC - Ecuador 28
CO - Colombia 23
IR - Iran 18
PT - Portogallo 16
RO - Romania 16
CL - Cile 15
UZ - Uzbekistan 15
VE - Venezuela 15
CZ - Repubblica Ceca 14
PE - Perù 14
AU - Australia 13
DZ - Algeria 12
EG - Egitto 12
KE - Kenya 12
JM - Giamaica 10
JO - Giordania 10
LT - Lituania 10
MA - Marocco 10
MY - Malesia 10
SA - Arabia Saudita 10
HU - Ungheria 9
CR - Costa Rica 8
ET - Etiopia 8
NP - Nepal 8
PY - Paraguay 8
IL - Israele 7
DK - Danimarca 6
RS - Serbia 6
BG - Bulgaria 5
BO - Bolivia 5
GT - Guatemala 5
HN - Honduras 5
KZ - Kazakistan 5
LB - Libano 5
NZ - Nuova Zelanda 5
TN - Tunisia 5
TW - Taiwan 5
UY - Uruguay 5
AE - Emirati Arabi Uniti 4
DO - Repubblica Dominicana 4
OM - Oman 4
AL - Albania 3
GA - Gabon 3
HR - Croazia 3
NO - Norvegia 3
SV - El Salvador 3
AF - Afghanistan, Repubblica islamica di 2
CH - Svizzera 2
CY - Cipro 2
EU - Europa 2
LK - Sri Lanka 2
LV - Lettonia 2
LY - Libia 2
PA - Panama 2
PR - Porto Rico 2
PS - Palestinian Territory 2
RW - Ruanda 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
AM - Armenia 1
AO - Angola 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BH - Bahrain 1
Totale 13.534
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Città #
Singapore 755
Ashburn 667
Chandler 501
Dublin 485
San Jose 412
Santa Clara 383
Hong Kong 290
Beijing 281
Ann Arbor 222
Dallas 214
Parma 202
Ho Chi Minh City 176
Council Bluffs 174
Hanoi 165
Boardman 150
New York 130
Johannesburg 125
Dearborn 117
Los Angeles 113
Milan 102
Shanghai 96
Lauterbourg 91
Munich 88
Nanjing 83
Princeton 79
Izmir 75
Hefei 73
Wilmington 57
Helsinki 48
Jacksonville 47
Abidjan 46
São Paulo 45
Bremen 44
Marseille 44
Bologna 43
Moscow 39
Shenyang 37
Chicago 36
Rome 35
Columbus 33
Hillsboro 32
Tokyo 32
Des Moines 27
Houston 27
San Mateo 27
Brooklyn 26
Turku 26
Brussels 25
Buffalo 24
Woodbridge 24
Da Nang 23
Falls Church 22
Nanchang 22
Rio de Janeiro 22
Vienna 22
Hyderabad 21
Atlanta 20
Changsha 20
Haiphong 20
Jinan 20
Naples 20
Pavia 20
Seattle 20
Tianjin 20
The Dalles 19
Toronto 19
Baghdad 18
Modena 18
Denver 17
Jakarta 17
Orem 17
Kunming 16
Montreal 16
Redwood City 16
Chennai 15
Guangzhou 15
Hebei 15
Jiaxing 15
Mumbai 15
Amsterdam 14
Fairfield 14
Phoenix 14
Poplar 14
Seoul 14
Tashkent 14
Warsaw 14
Bangkok 13
Charlotte 13
Padova 13
Pune 13
Turin 13
Bari 12
Belo Horizonte 12
Biên Hòa 12
Frankfurt am Main 12
Kocaeli 12
Norwalk 12
Dhaka 11
Genoa 11
Hangzhou 11
Totale 7.881
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Nome #
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 255
A novel time/temperature approach to sous vide cooking of beef muscle 243
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 240
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 217
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 208
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 208
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 207
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 199
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 195
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 193
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 191
Physical characterization of whole and skim dried milk powders 188
Wheat Bread in the Mediterranean Area: From Past to the Future 187
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 185
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 180
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 179
Characterization of whey protein gel with near-infrared spectroscopy 178
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 175
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 173
Applications of chestnut flour as functional ingredients for bakery production 172
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 170
High pressure and thermal processing on the quality of zucchini slices 170
Quality evaluation of chestnut flour addition on fresh pasta 168
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 165
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 163
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 162
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 158
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 157
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 157
Characteristics of Some Important Italian Cheeses 157
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 157
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 156
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 155
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 154
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 154
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 154
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 152
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 151
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 150
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 148
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 147
Application of different thermal analysis techniques to characterize oxidized olive oils 145
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 142
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 140
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption 140
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 136
Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains 136
Can sustainable and nutritional information’s affect consumer acceptance of by-products? The case of cereal bars made by Brewery Spent Grains. 135
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques 133
Application of chemical and thermal analysis for the evaluation of traceability of Italian extra virgin olive oil 131
Differential scanning calorimetry application to freeze-dried milk and milk fractions 131
Durum and soft wheat flours in sourdough and straight-dough bread-making 130
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 130
Application of thermal and physical techniques for olive oil adulteration and authenticity 129
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 129
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters 127
Chemical and thermal evaluation of olive oil refining at different oxidative levels 127
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 126
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 125
Effect of different cooking methods on structure and quality of industrially frozen carrots 124
Raman spectroscopy application on carrot differently cooked 124
Production of vegetable oils from fruits, oilseeds, and beans Conventional processing and industry techniques 123
Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark 122
Chestnut flour in gluten-free bread: An added value during shelf life 122
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 122
Olive leaves polyphenols as active ingredients to prolong oxidative stability of biscuits 121
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 121
Influence of Microwave Heating on Food Bioactives 119
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 119
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing 118
Olive leaf extracts: From by products to active ingredients to prolong the oxidative stability of biscuits. 118
Physical and thermal evaluation of olive oils from minor Italian cultivars 116
Freezing of fruits and vegetables 115
Chlorophylls and colour changes in cooked vegetables 114
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 113
Chestnut peels: from a food waste to a valuable and functional ingredient for cereal-based product 110
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 109
Effect of the soil nature on selected chemico-physical and thermal parameters of extra virgin olive oils from cv Chemlali 106
Development of functional food products from brewery spent grain recovery 102
Different kinetic approaches to investigate the thermal stability of olive oils 102
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 101
High Pressure Processing Effects on Quality Parameters of Beetroot Juice 100
Sourdough Fermentation and Chestnut Flour in Gluten-free Bread: a shelf-life evaluation 99
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study 97
Physical characterization of Tunisian extra virgin olive oils 97
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 96
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 96
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.) 94
Modelling of air/steam cooking on vegetables: impact on quality and nutrition 93
Exploring Italian consumer acceptance and sensory preferences of cereal bars made by Brewery Spent Grains. 93
Composition and thermal properties of quaternary mixtures of palm oil: palm stearin: soybean oil: cocoa butter 90
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 89
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 88
Differential scanning calorimetry of encapsulated food ingredients 82
Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos nucifera L.) testa and selected bean seed coats 74
Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods 69
Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization 67
Functional and sensory evaluation of commercial plant-based mozzarella analogues 59
Compositional, structural, and functional characterization of corn fiber-derived cellulose as a sustainable dietary fiber source 45
Influence of Different Starches on the Thermo-Rheological and Textural Properties of Plant-Based Gels 39
Totale 13.778
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Categoria #
all - tutte 46.646
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 46.646
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022534 0 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
2025/20265.270 514 410 544 489 684 315 550 201 604 444 325 190
2026/2027402 160 242 0 0 0 0 0 0 0 0 0 0
Totale 13.820