IRIS
PACIULLI, Maria
 Distribuzione geografica
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Continente #
NA - Nord America 3.744
AS - Asia 3.173
EU - Europa 2.923
SA - Sud America 531
AF - Africa 190
OC - Oceania 17
Continente sconosciuto - Info sul continente non disponibili 2
Totale 10.580
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Nazione #
US - Stati Uniti d'America 3.662
SG - Singapore 1.253
CN - Cina 1.029
IT - Italia 918
IE - Irlanda 487
SE - Svezia 453
BR - Brasile 409
HK - Hong Kong 272
DE - Germania 237
FI - Finlandia 190
VN - Vietnam 177
GB - Regno Unito 116
NL - Olanda 114
TR - Turchia 114
ZA - Sudafrica 107
IN - India 87
RU - Federazione Russa 86
FR - Francia 78
CA - Canada 49
AR - Argentina 47
CI - Costa d'Avorio 45
ES - Italia 45
UA - Ucraina 45
BE - Belgio 31
AT - Austria 28
BD - Bangladesh 25
JP - Giappone 24
EC - Ecuador 23
PK - Pakistan 23
IQ - Iraq 22
ID - Indonesia 21
KR - Corea 21
MX - Messico 20
PL - Polonia 18
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
DK - Danimarca 4
JO - Giordania 4
LB - Libano 4
UY - Uruguay 4
AE - Emirati Arabi Uniti 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
NO - Norvegia 3
OM - Oman 3
TN - Tunisia 3
AF - Afghanistan, Repubblica islamica di 2
AL - Albania 2
CH - Svizzera 2
CR - Costa Rica 2
ET - Etiopia 2
EU - Europa 2
GT - Guatemala 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 10.577
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Città #
Singapore 612
Ashburn 531
Chandler 501
Dublin 483
Santa Clara 346
Beijing 276
Hong Kong 266
Ann Arbor 222
Dallas 200
Parma 198
Boardman 127
Dearborn 117
Johannesburg 100
New York 95
Shanghai 94
Los Angeles 93
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 40
Bologna 39
Moscow 39
Shenyang 37
Columbus 32
Chicago 30
San Mateo 27
Des Moines 26
Turku 26
Brussels 24
Woodbridge 23
Falls Church 22
Houston 22
Nanchang 22
Tokyo 22
Changsha 20
Hyderabad 20
Jinan 20
Vienna 20
Brooklyn 19
Pavia 19
Rome 19
The Dalles 19
Tianjin 19
Rio de Janeiro 18
Seattle 18
Buffalo 17
Modena 17
Council Bluffs 16
Kunming 16
Redwood City 16
Hebei 15
Jiaxing 15
Guangzhou 14
Jakarta 14
Atlanta 13
Denver 13
Fairfield 13
Padova 13
Poplar 13
Seoul 13
Toronto 13
Baghdad 12
Kocaeli 12
Montreal 12
Norwalk 12
Turin 12
Belo Horizonte 11
Hangzhou 11
Mumbai 11
Quito 11
Warsaw 11
Redmond 10
Amsterdam 9
Bengaluru 9
Chennai 9
London 9
Naples 9
Redondo Beach 9
Vahrn 9
Zhengzhou 9
Bari 8
Bolzano 8
Boston 8
Fidenza 8
Fremont 8
Istanbul 8
Lima 8
Ottawa 8
Phoenix 8
Totale 6.261
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Nome #
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 208
A novel time/temperature approach to sous vide cooking of beef muscle 201
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 179
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 169
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 166
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 159
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 156
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 156
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 155
High pressure and thermal processing on the quality of zucchini slices 155
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 154
Characterization of whey protein gel with near-infrared spectroscopy 153
Wheat Bread in the Mediterranean Area: From Past to the Future 150
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 147
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 141
Physical characterization of whole and skim dried milk powders 140
Quality evaluation of chestnut flour addition on fresh pasta 140
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 139
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 138
Applications of chestnut flour as functional ingredients for bakery production 137
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 136
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 136
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 132
Characteristics of Some Important Italian Cheeses 132
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 131
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 131
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 131
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 131
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 131
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 129
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 128
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 127
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 126
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 124
Application of different thermal analysis techniques to characterize oxidized olive oils 123
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 121
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 121
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 117
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 116
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 116
Durum and soft wheat flours in sourdough and straight-dough bread-making 115
Differential scanning calorimetry application to freeze-dried milk and milk fractions 114
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 114
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 113
Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains 113
Chestnut flour in gluten-free bread: An added value during shelf life 111
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 111
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 111
Application of thermal and physical techniques for olive oil adulteration and authenticity 110
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 109
Production of vegetable oils from fruits, oilseeds, and beans Conventional processing and industry techniques 108
Can sustainable and nutritional information’s affect consumer acceptance of by-products? The case of cereal bars made by Brewery Spent Grains. 108
Olive leaves polyphenols as active ingredients to prolong oxidative stability of biscuits 106
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 106
Effect of different cooking methods on structure and quality of industrially frozen carrots 104
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 103
Raman spectroscopy application on carrot differently cooked 103
Physical and thermal evaluation of olive oils from minor Italian cultivars 102
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 101
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques 101
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 100
Chlorophylls and colour changes in cooked vegetables 99
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 97
Application of chemical and thermal analysis for the evaluation of traceability of Italian extra virgin olive oil 97
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 97
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 96
Freezing of fruits and vegetables 95
Olive leaf extracts: From by products to active ingredients to prolong the oxidative stability of biscuits. 95
Chemical and thermal evaluation of olive oil refining at different oxidative levels 95
Chestnut peels: from a food waste to a valuable and functional ingredient for cereal-based product 95
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 94
High Pressure Processing Effects on Quality Parameters of Beetroot Juice 92
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption 90
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 90
Development of functional food products from brewery spent grain recovery 88
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters 87
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing 87
Different kinetic approaches to investigate the thermal stability of olive oils 85
Physical characterization of Tunisian extra virgin olive oils 82
Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark 80
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.) 80
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study 79
Sourdough Fermentation and Chestnut Flour in Gluten-free Bread: a shelf-life evaluation 79
Modelling of air/steam cooking on vegetables: impact on quality and nutrition 78
Exploring Italian consumer acceptance and sensory preferences of cereal bars made by Brewery Spent Grains. 76
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 75
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 75
Influence of Microwave Heating on Food Bioactives 73
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 72
Composition and thermal properties of quaternary mixtures of palm oil: palm stearin: soybean oil: cocoa butter 72
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 72
Effect of the soil nature on selected chemico-physical and thermal parameters of extra virgin olive oils from cv Chemlali 71
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 70
Differential scanning calorimetry of encapsulated food ingredients 65
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 52
Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization 4
null 2
Influence of Different Starches on the Thermo-Rheological and Textural Properties of Plant-Based Gels 1
Totale 10.842
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Categoria #
all - tutte 37.812
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 37.812
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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
2025/20262.694 514 410 544 489 684 53 0 0 0 0 0 0
Totale 10.842