IRIS
PACIULLI, Maria
 Distribuzione geografica
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Continente #
NA - Nord America 4.388
AS - Asia 4.151
EU - Europa 3.168
SA - Sud America 613
AF - Africa 252
OC - Oceania 17
Continente sconosciuto - Info sul continente non disponibili 2
Totale 12.591
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Nazione #
US - Stati Uniti d'America 4.279
SG - Singapore 1.485
CN - Cina 1.128
IT - Italia 971
VN - Vietnam 600
IE - Irlanda 489
SE - Svezia 455
BR - Brasile 444
HK - Hong Kong 303
DE - Germania 253
FI - Finlandia 195
FR - Francia 180
GB - Regno Unito 136
ZA - Sudafrica 135
TR - Turchia 124
NL - Olanda 119
IN - India 112
RU - Federazione Russa 91
AR - Argentina 60
CA - Canada 55
BD - Bangladesh 52
ES - Italia 47
CI - Costa d'Avorio 46
UA - Ucraina 46
IQ - Iraq 39
JP - Giappone 36
ID - Indonesia 35
PK - Pakistan 34
PH - Filippine 33
BE - Belgio 31
KR - Corea 31
AT - Austria 30
MX - Messico 29
PL - Polonia 29
EC - Ecuador 26
TH - Thailandia 25
CO - Colombia 23
IR - Iran 17
RO - Romania 16
CL - Cile 15
UZ - Uzbekistan 15
VE - Venezuela 15
CZ - Repubblica Ceca 14
PT - Portogallo 14
AU - Australia 12
EG - Egitto 12
KE - Kenya 12
DZ - Algeria 10
JO - Giordania 10
LT - Lituania 10
MA - Marocco 10
MY - Malesia 10
PE - Perù 10
SA - Arabia Saudita 10
HU - Ungheria 9
ET - Etiopia 8
NP - Nepal 8
PY - Paraguay 8
IL - Israele 7
RS - Serbia 6
BG - Bulgaria 5
BO - Bolivia 5
KZ - Kazakistan 5
LB - Libano 5
NZ - Nuova Zelanda 5
TN - Tunisia 5
UY - Uruguay 5
AE - Emirati Arabi Uniti 4
CR - Costa Rica 4
DK - Danimarca 4
DO - Repubblica Dominicana 4
GT - Guatemala 4
HN - Honduras 4
JM - Giamaica 4
OM - Oman 4
TW - Taiwan 4
GA - Gabon 3
HR - Croazia 3
NO - Norvegia 3
AF - Afghanistan, Repubblica islamica di 2
AL - Albania 2
CH - Svizzera 2
CY - Cipro 2
EU - Europa 2
LK - Sri Lanka 2
LV - Lettonia 2
PA - Panama 2
PS - Palestinian Territory 2
RW - Ruanda 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
BS - Bahamas 1
CG - Congo 1
CM - Camerun 1
GI - Gibilterra 1
Totale 12.577
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Città #
Singapore 750
Ashburn 625
Chandler 501
Dublin 485
San Jose 354
Santa Clara 351
Hong Kong 289
Beijing 280
Ann Arbor 222
Dallas 203
Parma 200
Ho Chi Minh City 175
Hanoi 165
Boardman 142
Johannesburg 125
Dearborn 117
Los Angeles 104
New York 103
Shanghai 95
Lauterbourg 91
Munich 88
Milan 83
Nanjing 83
Princeton 79
Izmir 75
Hefei 73
Wilmington 57
Helsinki 48
Jacksonville 47
Abidjan 46
São Paulo 45
Bremen 44
Marseille 44
Bologna 39
Moscow 39
Shenyang 37
Chicago 32
Columbus 32
Tokyo 32
Council Bluffs 30
Des Moines 27
San Mateo 27
Turku 26
Houston 25
Brussels 24
Da Nang 23
Woodbridge 23
Falls Church 22
Nanchang 22
Rio de Janeiro 22
Vienna 22
Hyderabad 21
Rome 21
Brooklyn 20
Changsha 20
Haiphong 20
Jinan 20
Pavia 20
Tianjin 20
The Dalles 19
Baghdad 18
Seattle 18
Buffalo 17
Jakarta 17
Modena 17
Orem 17
Atlanta 16
Kunming 16
Redwood City 16
Chennai 15
Denver 15
Hebei 15
Jiaxing 15
Montreal 15
Amsterdam 14
Guangzhou 14
Poplar 14
Seoul 14
Tashkent 14
Toronto 14
Warsaw 14
Fairfield 13
Naples 13
Padova 13
Biên Hòa 12
Frankfurt am Main 12
Kocaeli 12
Mumbai 12
Norwalk 12
Turin 12
Bangkok 11
Belo Horizonte 11
Hangzhou 11
London 11
Quito 11
Dhaka 10
Hải Dương 10
Phoenix 10
Redmond 10
Stockholm 10
Totale 7.415
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Nome #
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 252
A novel time/temperature approach to sous vide cooking of beef muscle 231
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 212
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 204
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 191
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 183
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 183
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 180
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 178
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 177
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 176
Wheat Bread in the Mediterranean Area: From Past to the Future 176
Characterization of whey protein gel with near-infrared spectroscopy 175
Applications of chestnut flour as functional ingredients for bakery production 170
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 170
High pressure and thermal processing on the quality of zucchini slices 167
Quality evaluation of chestnut flour addition on fresh pasta 165
Physical characterization of whole and skim dried milk powders 164
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 164
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 161
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 159
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 157
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 154
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 153
Characteristics of Some Important Italian Cheeses 152
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 151
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 151
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 151
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 149
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 149
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 147
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 147
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 146
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 144
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 144
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 143
Application of different thermal analysis techniques to characterize oxidized olive oils 142
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 141
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 140
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 140
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 138
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 135
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 134
Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains 130
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 129
Differential scanning calorimetry application to freeze-dried milk and milk fractions 129
Durum and soft wheat flours in sourdough and straight-dough bread-making 128
Can sustainable and nutritional information’s affect consumer acceptance of by-products? The case of cereal bars made by Brewery Spent Grains. 128
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 127
Application of chemical and thermal analysis for the evaluation of traceability of Italian extra virgin olive oil 126
Application of thermal and physical techniques for olive oil adulteration and authenticity 126
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 125
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 125
Effect of different cooking methods on structure and quality of industrially frozen carrots 123
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption 122
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 121
Chestnut flour in gluten-free bread: An added value during shelf life 120
Raman spectroscopy application on carrot differently cooked 120
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 119
Olive leaves polyphenols as active ingredients to prolong oxidative stability of biscuits 119
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 119
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 117
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters 116
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 116
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques 116
Influence of Microwave Heating on Food Bioactives 115
Production of vegetable oils from fruits, oilseeds, and beans Conventional processing and industry techniques 115
Olive leaf extracts: From by products to active ingredients to prolong the oxidative stability of biscuits. 115
Physical and thermal evaluation of olive oils from minor Italian cultivars 114
Chlorophylls and colour changes in cooked vegetables 113
Chemical and thermal evaluation of olive oil refining at different oxidative levels 111
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 111
Freezing of fruits and vegetables 109
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 106
Chestnut peels: from a food waste to a valuable and functional ingredient for cereal-based product 106
Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark 103
Development of functional food products from brewery spent grain recovery 101
Different kinetic approaches to investigate the thermal stability of olive oils 101
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing 100
High Pressure Processing Effects on Quality Parameters of Beetroot Juice 99
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 98
Sourdough Fermentation and Chestnut Flour in Gluten-free Bread: a shelf-life evaluation 95
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study 94
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.) 94
Physical characterization of Tunisian extra virgin olive oils 93
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 92
Modelling of air/steam cooking on vegetables: impact on quality and nutrition 90
Effect of the soil nature on selected chemico-physical and thermal parameters of extra virgin olive oils from cv Chemlali 88
Exploring Italian consumer acceptance and sensory preferences of cereal bars made by Brewery Spent Grains. 88
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 87
Composition and thermal properties of quaternary mixtures of palm oil: palm stearin: soybean oil: cocoa butter 85
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 84
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 80
Differential scanning calorimetry of encapsulated food ingredients 78
Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos nucifera L.) testa and selected bean seed coats 72
Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods 63
Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization 43
Functional and sensory evaluation of commercial plant-based mozzarella analogues 20
Influence of Different Starches on the Thermo-Rheological and Textural Properties of Plant-Based Gels 18
Compositional, structural, and functional characterization of corn fiber-derived cellulose as a sustainable dietary fiber source 15
Totale 12.843
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Categoria #
all - tutte 41.544
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 41.544
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021130 0 0 0 0 0 0 0 0 0 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
2025/20264.709 514 410 544 489 684 315 550 201 604 398 0 0
Totale 12.857