IRIS
PACIULLI, Maria
 Distribuzione geografica
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Continente #
NA - Nord America 2.872
EU - Europa 2.691
AS - Asia 1.928
SA - Sud America 263
AF - Africa 67
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 2
Totale 7.839
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Nazione #
US - Stati Uniti d'America 2.831
IT - Italia 860
CN - Cina 727
SG - Singapore 641
IE - Irlanda 487
SE - Svezia 445
HK - Hong Kong 251
BR - Brasile 226
DE - Germania 191
FI - Finlandia 187
NL - Olanda 109
TR - Turchia 109
GB - Regno Unito 90
FR - Francia 73
IN - India 59
RU - Federazione Russa 56
CI - Costa d'Avorio 45
UA - Ucraina 40
ES - Italia 33
BE - Belgio 31
CA - Canada 27
AT - Austria 24
PK - Pakistan 21
ID - Indonesia 15
CZ - Repubblica Ceca 14
RO - Romania 13
VN - Vietnam 13
AR - Argentina 12
TH - Thailandia 12
AU - Australia 11
IR - Iran 11
PH - Filippine 9
EC - Ecuador 8
KR - Corea 8
MX - Messico 8
MY - Malesia 7
PL - Polonia 7
PT - Portogallo 7
DZ - Algeria 6
IQ - Iraq 6
JP - Giappone 6
UZ - Uzbekistan 6
BD - Bangladesh 5
BG - Bulgaria 5
HU - Ungheria 5
IL - Israele 5
NZ - Nuova Zelanda 5
PE - Perù 5
ZA - Sudafrica 5
LT - Lituania 4
PY - Paraguay 4
CL - Cile 3
EG - Egitto 3
KZ - Kazakistan 3
MA - Marocco 3
NP - Nepal 3
SA - Arabia Saudita 3
AE - Emirati Arabi Uniti 2
CH - Svizzera 2
EU - Europa 2
HR - Croazia 2
LK - Sri Lanka 2
NO - Norvegia 2
PS - Palestinian Territory 2
RS - Serbia 2
RW - Ruanda 2
SK - Slovacchia (Repubblica Slovacca) 2
VE - Venezuela 2
BO - Bolivia 1
CM - Camerun 1
CO - Colombia 1
DO - Repubblica Dominicana 1
GT - Guatemala 1
HN - Honduras 1
JM - Giamaica 1
KE - Kenya 1
KH - Cambogia 1
MN - Mongolia 1
MU - Mauritius 1
PA - Panama 1
PR - Porto Rico 1
UY - Uruguay 1
Totale 7.839
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Città #
Chandler 501
Dublin 483
Singapore 384
Santa Clara 335
Hong Kong 246
Ashburn 228
Ann Arbor 222
Parma 176
Beijing 162
Boardman 125
Dearborn 117
Shanghai 93
Nanjing 80
Princeton 79
Izmir 74
Milan 65
New York 63
Wilmington 57
Jacksonville 46
Abidjan 45
Bremen 44
Los Angeles 44
Marseille 44
Helsinki 43
Munich 43
Bologna 38
Shenyang 36
Moscow 34
Hefei 32
San Mateo 27
Des Moines 26
Brussels 24
Chicago 24
Turku 23
Woodbridge 23
Falls Church 22
Nanchang 22
Changsha 19
São Paulo 19
The Dalles 19
Hyderabad 18
Pavia 18
Rome 18
Jinan 17
Modena 17
Columbus 16
Council Bluffs 16
Houston 16
Redwood City 16
Tianjin 16
Vienna 16
Hebei 15
Jiaxing 15
Kunming 15
Seattle 14
Fairfield 13
Padova 13
Dallas 12
Kocaeli 12
Norwalk 12
Turin 12
Guangzhou 11
Hangzhou 11
Jakarta 11
Redmond 10
Rio de Janeiro 10
Naples 9
Zhengzhou 9
Bari 8
Belo Horizonte 8
Bengaluru 8
Bolzano 8
Fidenza 8
Fremont 8
Istanbul 8
London 8
Ottawa 8
Toronto 8
Castellbisbal 7
Grosseto 7
Piacenza 7
Roteglia 7
Valencia 7
Amsterdam 6
Bangkok 6
Buccinasco 6
Catania 6
Faenza 6
Faisalabad 6
Ghent 6
Grafing 6
Kuala Lumpur 6
Mumbai 6
Ningbo 6
Pontedera 6
Pune 6
Soliera 6
Taizhou 6
Tashkent 6
Teramo 6
Totale 4.792
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Nome #
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 168
A novel time/temperature approach to sous vide cooking of beef muscle 158
High pressure and thermal processing on the quality of zucchini slices 140
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 137
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 135
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 134
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 132
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 128
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 124
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 122
Wheat Bread in the Mediterranean Area: From Past to the Future 122
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 117
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 115
Characterization of whey protein gel with near-infrared spectroscopy 114
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 113
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 111
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 110
Quality evaluation of chestnut flour addition on fresh pasta 109
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 107
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 107
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 106
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 106
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 106
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 103
Physical characterization of whole and skim dried milk powders 102
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 101
Characteristics of Some Important Italian Cheeses 96
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 96
Chestnut flour in gluten-free bread: An added value during shelf life 94
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 94
Applications of chestnut flour as functional ingredients for bakery production 93
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 93
Olive leaves polyphenols as active ingredients to prolong oxidative stability of biscuits 92
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 92
Impact of sustainability and nutritional messaging on Italian consumers' purchase intent of cereal bars made with brewery spent grains 92
Production of vegetable oils from fruits, oilseeds, and beans Conventional processing and industry techniques 91
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 90
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 90
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 90
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 88
Differential scanning calorimetry application to freeze-dried milk and milk fractions 88
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 88
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 86
Durum and soft wheat flours in sourdough and straight-dough bread-making 86
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 85
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 85
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques 84
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 84
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 84
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 83
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 83
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 83
Physical and thermal evaluation of olive oils from minor Italian cultivars 82
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 81
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 81
Effect of different cooking methods on structure and quality of industrially frozen carrots 80
Application of different thermal analysis techniques to characterize oxidized olive oils 80
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 80
Application of thermal and physical techniques for olive oil adulteration and authenticity 79
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 78
Development of functional food products from brewery spent grain recovery 77
Chlorophylls and colour changes in cooked vegetables 76
Chemical and thermal evaluation of olive oil refining at different oxidative levels 75
Chestnut peels: from a food waste to a valuable and functional ingredient for cereal-based product 74
Raman spectroscopy application on carrot differently cooked 73
High Pressure Processing Effects on Quality Parameters of Beetroot Juice 70
Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing 70
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 68
Can sustainable and nutritional information’s affect consumer acceptance of by-products? The case of cereal bars made by Brewery Spent Grains. 68
Physical characterization of Tunisian extra virgin olive oils 68
Modelling of air/steam cooking on vegetables: impact on quality and nutrition 67
Different kinetic approaches to investigate the thermal stability of olive oils 66
Application of chemical and thermal analysis for the evaluation of traceability of Italian extra virgin olive oil 65
Exploring Italian consumer acceptance and sensory preferences of cereal bars made by Brewery Spent Grains. 63
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.) 63
Freezing of fruits and vegetables 61
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study 61
Olive leaf extracts: From by products to active ingredients to prolong the oxidative stability of biscuits. 60
Sourdough Fermentation and Chestnut Flour in Gluten-free Bread: a shelf-life evaluation 60
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 56
Valorization of minor olive cultivars and olive oil from different Italian regions: a physicochemical and thermal approach 55
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 54
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste 54
Influence of Microwave Heating on Food Bioactives 53
Composition and thermal properties of quaternary mixtures of palm oil: palm stearin: soybean oil: cocoa butter 52
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 50
Effect of the soil nature on selected chemico-physical and thermal parameters of extra virgin olive oils from cv Chemlali 50
Total phenolic content, antioxidative and antidiabetic properties of coconut (Cocos nucifera L.) testa and selected bean seed coats 48
Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark 47
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 47
Differential scanning calorimetry of encapsulated food ingredients 43
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 39
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption 37
Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods 33
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters 16
Totale 8.097
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Categoria #
all - tutte 30.398
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 30.398
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/202022 0 0 0 0 0 0 0 0 0 0 0 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
2024/20252.621 124 141 170 198 268 306 162 93 281 200 212 466
Totale 8.097