IRIS
PACIULLI, Maria
 Distribuzione geografica
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Continente #
EU - Europa 2.361
NA - Nord America 2.329
AS - Asia 1.225
AF - Africa 55
SA - Sud America 23
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 2
Totale 6.011
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Nazione #
US - Stati Uniti d'America 2.306
IT - Italia 808
CN - Cina 651
IE - Irlanda 486
SE - Svezia 444
SG - Singapore 357
FI - Finlandia 160
DE - Germania 154
TR - Turchia 101
GB - Regno Unito 76
FR - Francia 62
CI - Costa d'Avorio 45
IN - India 38
UA - Ucraina 38
BE - Belgio 29
CA - Canada 22
ES - Italia 22
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
BR - Brasile 7
KR - Corea 7
MY - Malesia 7
PH - Filippine 7
PT - Portogallo 7
AR - Argentina 6
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
PE - Perù 4
CL - Cile 3
EC - Ecuador 3
IL - Israele 3
EG - Egitto 2
EU - Europa 2
HR - Croazia 2
ID - Indonesia 2
NO - Norvegia 2
RS - Serbia 2
RW - Ruanda 2
SK - Slovacchia (Repubblica Slovacca) 2
CM - Camerun 1
MX - Messico 1
PL - Polonia 1
SA - Arabia Saudita 1
Totale 6.011
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Città #
Chandler 501
Dublin 482
Singapore 271
Ann Arbor 222
Ashburn 186
Parma 161
Beijing 132
Boardman 125
Dearborn 117
Shanghai 93
Nanjing 80
Princeton 79
Izmir 74
Milan 64
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 22
Santa Clara 22
Nanchang 21
Chicago 19
Changsha 18
Pavia 18
Jinan 17
Modena 17
Houston 16
Munich 16
Redwood City 16
Rome 16
Tianjin 16
Hebei 15
Jiaxing 15
Kunming 15
Seattle 14
Vienna 14
Fairfield 13
Padova 13
Hyderabad 12
Kocaeli 12
Norwalk 12
Hangzhou 11
Guangzhou 10
Redmond 10
Dallas 9
Naples 9
Turin 9
Bari 8
Fidenza 8
Fremont 8
Ottawa 8
Zhengzhou 8
Castellbisbal 7
Grosseto 7
Istanbul 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
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
Laveno-Mombello 4
Lima 4
Totale 3.807
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Nome #
A novel time/temperature approach to sous vide cooking of beef muscle 136
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 131
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 116
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 112
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 111
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 109
High pressure and thermal processing on the quality of zucchini slices 109
Wheat Bread in the Mediterranean Area: From Past to the Future 102
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 99
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 97
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 96
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 94
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 94
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 93
Characterization of whey protein gel with near-infrared spectroscopy 91
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 91
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 90
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 90
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 90
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 87
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 84
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 83
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 81
Physical characterization of whole and skim dried milk powders 80
Quality evaluation of chestnut flour addition on fresh pasta 80
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 79
Characteristics of Some Important Italian Cheeses 79
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 78
Applications of chestnut flour as functional ingredients for bakery production 77
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 77
Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains 76
Olive leaves polyphenols as active ingredients to prolong oxidative stability of biscuits 75
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 75
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 75
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 74
Chestnut flour in gluten-free bread: An added value during shelf life 73
Production of vegetable oils from fruits, oilseeds, and beans Conventional processing and industry techniques 73
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 72
Physical and thermal evaluation of olive oils from minor Italian cultivars 71
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 70
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 70
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 69
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 69
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 69
Differential scanning calorimetry application to freeze-dried milk and milk fractions 69
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 67
Durum and soft wheat flours in sourdough and straight-dough bread-making 66
Effect of different cooking methods on structure and quality of industrially frozen carrots 66
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 66
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 65
Chlorophylls and colour changes in cooked vegetables 64
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques 63
Chestnut peels: from a food waste to a valuable and functional ingredient for cereal-based product 63
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 63
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 63
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 62
Application of different thermal analysis techniques to characterize oxidized olive oils 62
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 60
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 60
Development of functional food products from brewery spent grain recovery 58
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 57
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing 57
High Pressure Processing Effects on Quality Parameters of Beetroot Juice 56
Application of thermal and physical techniques for olive oil adulteration and authenticity 55
Chemical and thermal evaluation of olive oil refining at different oxidative levels 55
Raman spectroscopy application on carrot differently cooked 55
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 53
Modelling of air/steam cooking on vegetables: impact on quality and nutrition 52
Can sustainable and nutritional information’s affect consumer acceptance of by-products? The case of cereal bars made by Brewery Spent Grains. 52
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.) 52
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study 50
Different kinetic approaches to investigate the thermal stability of olive oils 50
Physical characterization of Tunisian extra virgin olive oils 50
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 49
Olive leaf extracts: From by products to active ingredients to prolong the oxidative stability of biscuits. 45
Exploring Italian consumer acceptance and sensory preferences of cereal bars made by Brewery Spent Grains. 45
Application of chemical and thermal analysis for the evaluation of traceability of Italian extra virgin olive oil 44
Sourdough Fermentation and Chestnut Flour in Gluten-free Bread: a shelf-life evaluation 44
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 41
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 40
Composition and thermal properties of quaternary mixtures of palm oil: palm stearin: soybean oil: cocoa butter 39
Influence of Microwave Heating on Food Bioactives 38
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 38
Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos nucifera L.) testa and selected bean seed coats 37
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 33
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 29
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 28
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 27
Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark 27
Freezing of fruits and vegetables 26
Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods 20
Totale 6.244
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Categoria #
all - tutte 23.811
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 23.811
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020525 0 0 0 0 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
2024/2025768 124 141 170 198 135 0 0 0 0 0 0 0
Totale 6.244