IRIS
PACIULLI, Maria
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 2.337
NA - Nord America 2.309
AS - Asia 1.050
AF - Africa 55
OC - Oceania 16
SA - Sud America 15
Continente sconosciuto - Info sul continente non disponibili 2
Totale 5.784
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 2.289
IT - Italia 794
CN - Cina 645
IE - Irlanda 486
SE - Svezia 444
SG - Singapore 195
FI - Finlandia 160
DE - Germania 149
TR - Turchia 98
GB - Regno Unito 75
FR - Francia 62
CI - Costa d'Avorio 45
UA - Ucraina 38
IN - India 36
BE - Belgio 29
CA - Canada 19
ES - Italia 19
PK - Pakistan 18
AT - Austria 16
CZ - Repubblica Ceca 13
RO - Romania 13
AU - Australia 11
RU - Federazione Russa 9
TH - Thailandia 9
VN - Vietnam 8
KR - Corea 7
MY - Malesia 7
PH - Filippine 7
PT - Portogallo 7
IR - Iran 6
BG - Bulgaria 5
DZ - Algeria 5
HK - Hong Kong 5
HU - Ungheria 5
JP - Giappone 5
NL - Olanda 5
NZ - Nuova Zelanda 5
AR - Argentina 4
BR - Brasile 4
PE - Perù 4
EC - Ecuador 3
IL - Israele 3
EG - Egitto 2
EU - Europa 2
HR - Croazia 2
NO - Norvegia 2
RS - Serbia 2
RW - Ruanda 2
CM - Camerun 1
MX - Messico 1
PL - Polonia 1
SA - Arabia Saudita 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 5.784
Salva come PNG Salva come JPEG
Città #
Chandler 501
Dublin 482
Ann Arbor 222
Ashburn 184
Parma 158
Beijing 132
Boardman 125
Singapore 121
Dearborn 117
Shanghai 93
Nanjing 80
Princeton 79
Izmir 74
Milan 62
New York 58
Wilmington 57
Jacksonville 46
Abidjan 45
Bremen 44
Marseille 44
Helsinki 39
Los Angeles 34
Shenyang 34
Bologna 33
San Mateo 27
Des Moines 26
Woodbridge 23
Brussels 22
Falls Church 22
Hefei 21
Nanchang 21
Santa Clara 21
Chicago 19
Changsha 18
Pavia 18
Jinan 17
Modena 17
Houston 16
Redwood City 16
Rome 16
Tianjin 16
Hebei 15
Jiaxing 15
Kunming 15
Seattle 14
Vienna 14
Fairfield 13
Padova 13
Kocaeli 12
Norwalk 12
Hangzhou 11
Munich 11
Guangzhou 10
Hyderabad 10
Redmond 10
Dallas 9
Naples 9
Turin 9
Bari 8
Fidenza 8
Fremont 8
Zhengzhou 8
Castellbisbal 7
Grosseto 7
Piacenza 7
Roteglia 7
Buccinasco 6
Catania 6
Faenza 6
Ghent 6
Grafing 6
Kuala Lumpur 6
Mumbai 6
Ningbo 6
Pontedera 6
Soliera 6
Taizhou 6
Teramo 6
Toronto 6
Valencia 6
Faisalabad 5
Kensington 5
Ottawa 5
Pesaro 5
Pullman 5
Reggio Emilia 5
Segrate 5
Tulsa 5
Washington 5
Altamura 4
Auburn Hills 4
Brisbane 4
Brno 4
Chengdu 4
Cluj-Napoca 4
Fayetteville 4
Florence 4
Istanbul 4
Laveno-Mombello 4
Lima 4
Totale 3.635
Salva come PNG Salva come JPEG
Nome #
A novel time/temperature approach to sous vide cooking of beef muscle 134
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 129
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 110
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 109
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 109
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 108
Wheat Bread in the Mediterranean Area: From Past to the Future 100
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 96
High pressure and thermal processing on the quality of zucchini slices 94
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 93
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 93
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 91
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 91
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 90
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 90
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 89
Characterization of whey protein gel with near-infrared spectroscopy 88
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 88
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 88
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 84
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 83
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 80
Physical characterization of whole and skim dried milk powders 79
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 79
Quality evaluation of chestnut flour addition on fresh pasta 78
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 77
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 77
Characteristics of Some Important Italian Cheeses 77
Applications of chestnut flour as functional ingredients for bakery production 76
Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains 76
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 75
Olive leaves polyphenols as active ingredients to prolong oxidative stability of biscuits 74
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 73
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 73
Chestnut flour in gluten-free bread: An added value during shelf life 71
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 71
Physical and thermal evaluation of olive oils from minor Italian cultivars 70
Differential scanning calorimetry application to freeze-dried milk and milk fractions 69
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 69
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 67
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 67
Production of vegetable oils from fruits, oilseeds, and beans Conventional processing and industry techniques 67
Effect of different cooking methods on structure and quality of industrially frozen carrots 66
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 66
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 64
Durum and soft wheat flours in sourdough and straight-dough bread-making 64
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 64
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 64
Chlorophylls and colour changes in cooked vegetables 63
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 63
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques 63
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 62
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 61
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 60
Chestnut peels: from a food waste to a valuable and functional ingredient for cereal-based product 60
Application of different thermal analysis techniques to characterize oxidized olive oils 59
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 58
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 57
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing 57
Development of functional food products from brewery spent grain recovery 56
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 55
High Pressure Processing Effects on Quality Parameters of Beetroot Juice 54
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 54
Chemical and thermal evaluation of olive oil refining at different oxidative levels 54
Raman spectroscopy application on carrot differently cooked 54
Application of thermal and physical techniques for olive oil adulteration and authenticity 53
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 52
Modelling of air/steam cooking on vegetables: impact on quality and nutrition 51
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.) 51
Can sustainable and nutritional information’s affect consumer acceptance of by-products? The case of cereal bars made by Brewery Spent Grains. 50
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study 49
Different kinetic approaches to investigate the thermal stability of olive oils 49
Physical characterization of Tunisian extra virgin olive oils 47
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 47
Sourdough Fermentation and Chestnut Flour in Gluten-free Bread: a shelf-life evaluation 44
Olive leaf extracts: From by products to active ingredients to prolong the oxidative stability of biscuits. 43
Application of chemical and thermal analysis for the evaluation of traceability of Italian extra virgin olive oil 42
Exploring Italian consumer acceptance and sensory preferences of cereal bars made by Brewery Spent Grains. 40
Composition and thermal properties of quaternary mixtures of palm oil: palm stearin: soybean oil: cocoa butter 39
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 39
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 37
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 37
Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos nucifera L.) testa and selected bean seed coats 37
Influence of Microwave Heating on Food Bioactives 36
Effect of the soil nature on selected chemico-physical and thermal parameters of extra virgin olive oils from cv Chemlali 36
Differential scanning calorimetry of encapsulated food ingredients 32
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 27
Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark 25
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 21
Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods 19
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 18
Freezing of fruits and vegetables 16
Totale 6.017
Salva come PNG Salva come JPEG
Categoria #
all - tutte 22.694
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 22.694
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020534 0 0 0 9 44 134 80 38 65 111 31 22
2020/2021486 9 38 21 15 50 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
2024/2025541 124 141 170 106 0 0 0 0 0 0 0 0
Totale 6.017