IRIS
CHIAVARO, Emma
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 6.199
EU - Europa 5.390
AS - Asia 2.854
AF - Africa 98
SA - Sud America 68
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 8
Totale 14.647
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.963
CN - Cina 1.567
IT - Italia 1.086
IE - Irlanda 1.023
SG - Singapore 880
SE - Svezia 822
DE - Germania 729
FI - Finlandia 676
UA - Ucraina 483
GB - Regno Unito 259
CA - Canada 230
TR - Turchia 201
FR - Francia 106
CI - Costa d'Avorio 78
IN - India 59
BR - Brasile 49
BE - Belgio 41
VN - Vietnam 36
NL - Olanda 35
ES - Italia 29
AU - Australia 23
CZ - Repubblica Ceca 19
PK - Pakistan 18
RO - Romania 18
AT - Austria 15
IR - Iran 15
KR - Corea 13
TH - Thailandia 12
RU - Federazione Russa 10
DZ - Algeria 8
EU - Europa 8
MY - Malesia 8
PH - Filippine 8
PT - Portogallo 8
EG - Egitto 7
IL - Israele 7
NZ - Nuova Zelanda 7
BG - Bulgaria 6
HK - Hong Kong 6
JP - Giappone 6
AR - Argentina 5
EC - Ecuador 5
HU - Ungheria 5
ID - Indonesia 4
MX - Messico 4
RS - Serbia 4
SK - Slovacchia (Repubblica Slovacca) 4
CL - Cile 3
LK - Sri Lanka 3
LT - Lituania 3
BD - Bangladesh 2
CH - Svizzera 2
CO - Colombia 2
HR - Croazia 2
IQ - Iraq 2
LU - Lussemburgo 2
NO - Norvegia 2
PE - Perù 2
RW - Ruanda 2
SA - Arabia Saudita 2
AE - Emirati Arabi Uniti 1
BO - Bolivia 1
CM - Camerun 1
CU - Cuba 1
DO - Repubblica Dominicana 1
ET - Etiopia 1
JO - Giordania 1
KZ - Kazakistan 1
MA - Marocco 1
NP - Nepal 1
PL - Polonia 1
TW - Taiwan 1
VE - Venezuela 1
Totale 14.647
Salva come PNG Salva come JPEG
Città #
Dublin 1.019
Chandler 867
Singapore 681
Jacksonville 628
Santa Clara 598
Ashburn 415
Beijing 361
Ann Arbor 335
Dearborn 309
Boardman 288
Nanjing 248
Munich 239
Princeton 212
Parma 191
San Mateo 181
Izmir 176
Wilmington 132
Shanghai 129
Montréal 119
Mcallen 107
New York 101
Helsinki 96
Shenyang 88
Bremen 86
Toronto 85
Abidjan 78
Marseille 77
Des Moines 70
Milan 70
Nanchang 70
Kunming 59
Hefei 58
Hebei 55
Jinan 47
Changsha 45
Woodbridge 45
Jiaxing 44
Los Angeles 44
Düsseldorf 39
Brussels 35
Tianjin 35
Bologna 34
Falls Church 33
Norwalk 31
Seattle 31
Dong Ket 30
Guangzhou 27
Houston 25
Rome 25
Modena 21
Fremont 19
Grafing 18
Pavia 18
Dallas 16
Pognano 16
Zhengzhou 16
Fairfield 15
Hangzhou 15
Hyderabad 14
Leawood 14
Redwood City 14
Chengdu 13
Fidenza 13
Redmond 13
Turin 13
Vienna 13
Brescia 12
Felino 11
Ningbo 11
Padova 11
Auburn Hills 10
Augusta 10
Istanbul 10
Rockville 10
Bari 9
Brno 9
Chicago 9
Naples 9
Ottawa 9
Mumbai 8
Amsterdam 7
Borås 7
Castellbisbal 7
Grosseto 7
Kuala Lumpur 7
Sydney 7
Buccinasco 6
Cluj-Napoca 6
Florence 6
Fuzhou 6
Ghent 6
London 6
Monmouth Junction 6
Perth 6
Pontedera 6
Porcia 6
Shaoxing 6
Soliera 6
Taizhou 6
Teramo 6
Totale 9.323
Salva come PNG Salva come JPEG
Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 579
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 141
A novel time/temperature approach to sous vide cooking of beef muscle 140
High pressure and thermal processing on the quality of zucchini slices 129
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 126
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 119
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 119
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 116
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 113
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 108
Wheat Bread in the Mediterranean Area: From Past to the Future 107
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 105
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 104
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 103
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 103
High pressure induced tapioca starch gels: physico-chemical characterization 101
Effects of different starter cultures on quality parameters of fontina cheese 101
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 100
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 100
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 99
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 98
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 98
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 97
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 97
An integrated multi-level approach to the study of physical characteristics of foods 96
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 95
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 95
Analytical approaches for discriminating native lard from other animal fats 95
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 94
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 93
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 93
A new decanter generation leads to innovation in olive oil processing 93
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 91
Quality evaluation of chestnut flour addition on fresh pasta 91
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 90
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 90
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 89
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 89
Physical characterization of whole and skim dried milk powders 88
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 88
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 88
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 88
Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil 85
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 83
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 83
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 82
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 82
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 82
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 82
Nutritional quality of sous vide cooked carrots and Brussels sprouts 82
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 82
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 82
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 81
Applications of chestnut flour as functional ingredients for bakery production 81
Caratterizzazione di prosciutti cotti mediante opportuni descrittori molecolari di qualità 80
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 80
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 80
Micotossine, cosa cambia. Finalmente in vigore in Europa i tenori massimi ammissibili di aflatossine in alcuni prodotti alimentari 80
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 80
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 80
Application of differential scanning calorimetry-chemometric coupled procedure to the evaluation of thermo-oxidation on extra virgin olive oil 79
Innalzamento della fluorescenza delle aflatossine mediante ciclodestrine native e modificate: studio del meccanismo 79
Chiral Indicators of Ageing in Balsamic Vinegars 78
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 78
Application of new analytical techniques for the evaluation of geographical provenience of extra virgin olive oil 77
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 77
Chestnut flour in gluten-free bread: An added value during shelf life 77
Production of vegetable oils from fruits, oilseeds, and beans Conventional processing and industry techniques 77
Confronto tra metodo tradizionale in RP-HPLC metodo rapido immunofluorimetrico per la determinazione di aflatossine B1 e M1 nel fegato suino. 77
Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method 76
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 76
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 75
Tecnologia ad alte pressioni e trattamenti combinati pressione-temperatura. Nuove opportunità nel controllo della prolliferazione di microrganismi patogeni ed alteranti in alimenti di origine animale 74
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 74
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 74
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 74
Physical and thermal evaluation of olive oils from minor Italian cultivars 74
Determination of Aflatoxins in Food: A new Rp-Hplc Method Based on Cyclodextrins as Fluorescence Enhancers Added to the Eluent 73
Differential scanning calorimetry application to freeze-dried milk and milk fractions 73
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 73
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 72
Confronto tra IMS e VIDAS-ICE per la ricerca di Escherichia coli O157:H7 in latte e panna 72
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 71
Durum and soft wheat flours in sourdough and straight-dough bread-making 71
Effect of different cooking methods on structure and quality of industrially frozen carrots 71
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 71
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 71
Il Decreto legislativo n. 155/97: le implicazioni per il servizio veterinario 70
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 70
Capillary gas chromatographic analysis of complex phytosteryl/-stanyl ester mixtures in enriched skimmed milk-drinking yoghurts 70
Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation 70
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 70
Validazione di un programma di simulazione numerica di trattamenti termici conduttivi 69
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 69
D - aminoacidi negli alimenti di origine animale. Indicatori molecolari di contaminazione, stagionatura, tipicità e processo. 69
The use of DSC for analysis and characterization of olive oil 68
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 68
Effect of coconut testa flour on cookie characteristics 68
Pecorino of Appenino Reggiano cheese: evaluation of ripening time using selected physical properties 67
Chlorophylls and colour changes in cooked vegetables 67
Totale 9.125
Salva come PNG Salva come JPEG
Categoria #
all - tutte 54.648
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 54.648
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.356 0 0 0 0 0 305 300 102 206 234 50 159
2020/20211.377 20 155 100 24 180 46 147 25 302 48 256 74
2021/20221.201 35 51 73 74 32 41 144 166 60 107 64 354
2022/20233.756 449 413 205 246 329 393 54 207 1.266 26 114 54
2023/20241.595 100 126 45 72 155 376 114 115 85 88 114 205
2024/20252.248 161 300 366 360 516 545 0 0 0 0 0 0
Totale 14.972