IRIS
CHIAVARO, Emma
 Distribuzione geografica
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Continente #
NA - Nord America 11.742
AS - Asia 9.944
EU - Europa 7.344
SA - Sud America 1.436
AF - Africa 596
Continente sconosciuto - Info sul continente non disponibili 385
OC - Oceania 40
Totale 31.487
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Nazione #
US - Stati Uniti d'America 11.259
SG - Singapore 3.486
CN - Cina 2.558
IT - Italia 1.694
VN - Vietnam 1.467
BR - Brasile 1.066
IE - Irlanda 1.038
DE - Germania 889
SE - Svezia 847
FI - Finlandia 719
HK - Hong Kong 688
UA - Ucraina 502
FR - Francia 385
GB - Regno Unito 367
BD - Bangladesh 354
ZA - Sudafrica 334
CA - Canada 330
NL - Olanda 322
IN - India 260
TR - Turchia 257
RU - Federazione Russa 172
AR - Argentina 120
PH - Filippine 119
KR - Corea 110
ID - Indonesia 109
CI - Costa d'Avorio 82
ES - Italia 75
IQ - Iraq 74
MX - Messico 65
PL - Polonia 62
PK - Pakistan 61
JP - Giappone 60
CO - Colombia 57
TH - Thailandia 57
AT - Austria 55
EC - Ecuador 55
BE - Belgio 48
VE - Venezuela 42
UZ - Uzbekistan 36
MA - Marocco 34
TW - Taiwan 34
EG - Egitto 32
AU - Australia 31
CL - Cile 31
MY - Malesia 30
DZ - Algeria 26
RO - Romania 26
PT - Portogallo 25
PY - Paraguay 25
IR - Iran 24
CZ - Repubblica Ceca 23
SA - Arabia Saudita 22
KE - Kenya 21
LK - Sri Lanka 20
PE - Perù 17
JO - Giordania 16
ET - Etiopia 15
IL - Israele 15
JM - Giamaica 13
NG - Nigeria 13
NP - Nepal 13
TN - Tunisia 13
AE - Emirati Arabi Uniti 12
RS - Serbia 12
BG - Bulgaria 11
CR - Costa Rica 11
HN - Honduras 11
BO - Bolivia 10
DK - Danimarca 10
KZ - Kazakistan 10
LT - Lituania 10
SV - El Salvador 10
UY - Uruguay 10
LB - Libano 9
EU - Europa 8
GT - Guatemala 8
HR - Croazia 8
HU - Ungheria 8
NZ - Nuova Zelanda 8
AL - Albania 7
AZ - Azerbaigian 7
NI - Nicaragua 7
PA - Panama 7
PS - Palestinian Territory 7
CH - Svizzera 6
DO - Repubblica Dominicana 6
OM - Oman 6
PR - Porto Rico 5
BH - Bahrain 4
NO - Norvegia 4
SK - Slovacchia (Repubblica Slovacca) 4
AM - Armenia 3
CY - Cipro 3
GA - Gabon 3
KG - Kirghizistan 3
LV - Lettonia 3
MN - Mongolia 3
SN - Senegal 3
AO - Angola 2
BF - Burkina Faso 2
Totale 31.061
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Città #
Singapore 1.660
Ashburn 1.288
San Jose 1.121
Dublin 1.033
Chandler 867
Santa Clara 800
Hong Kong 656
Beijing 647
Jacksonville 636
Dallas 543
Council Bluffs 491
Ho Chi Minh City 452
Boardman 354
Hanoi 352
Munich 345
Ann Arbor 335
Dearborn 309
Johannesburg 309
Parma 266
Nanjing 253
New York 244
Los Angeles 231
Lauterbourg 213
Princeton 213
San Mateo 181
Izmir 179
Hefei 164
Milan 149
Shanghai 140
Wilmington 133
Montréal 119
Mcallen 107
Toronto 107
Helsinki 103
Moscow 96
São Paulo 96
Shenyang 88
Bremen 86
Abidjan 82
Seoul 81
Columbus 77
Marseille 77
Buffalo 76
Des Moines 74
Nanchang 71
Rome 62
Kunming 60
Haiphong 56
Changsha 55
Hebei 55
Amsterdam 52
Bologna 52
Chicago 52
Da Nang 52
Jinan 51
Tokyo 51
Atlanta 47
Tianjin 46
Woodbridge 46
Jiaxing 45
The Dalles 45
Houston 44
Seattle 44
Brooklyn 43
Düsseldorf 42
Guangzhou 41
Vienna 41
Rio de Janeiro 40
Warsaw 40
Jakarta 39
Brussels 38
Orem 38
Montreal 36
Denver 35
Turku 35
Falls Church 33
Tashkent 33
Bengaluru 32
Phoenix 32
Norwalk 31
San Francisco 31
Dong Ket 30
Modena 29
Baghdad 27
Turin 26
Frankfurt am Main 25
Hillsboro 25
Hyderabad 25
Boston 24
Chennai 24
London 24
Mumbai 24
Stockholm 24
Naples 23
Poplar 23
Belo Horizonte 22
Bangkok 20
Guayaquil 20
Hải Dương 20
Mexico City 20
Totale 17.934
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 635
Analytical approaches for discriminating native lard from other animal fats 322
Effect of coconut testa flour on cookie characteristics 313
Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables 275
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 260
A novel time/temperature approach to sous vide cooking of beef muscle 247
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 243
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 240
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 220
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 213
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 211
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 210
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 209
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 208
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 207
Comparative Study of Conventional and Emerging Extraction Methods for Papaya Seed Oil: Process Optimization and Quality Evaluation 206
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 200
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 199
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 198
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 194
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 192
An integrated multi-level approach to the study of physical characteristics of foods 191
Physical characterization of whole and skim dried milk powders 189
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 188
Wheat Bread in the Mediterranean Area: From Past to the Future 188
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 186
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 181
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 180
Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil 179
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 178
Effects of Thermal Pasteurization, High-Pressure Processing and High-Pressure Homogenization Treatments on Microbial Inactivation and Physicochemical Properties of Almond-Based Beverage 177
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 177
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 176
Application of new analytical techniques for the evaluation of geographical provenience of extra virgin olive oil 176
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 175
Applications of chestnut flour as functional ingredients for bakery production 175
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 174
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 174
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 174
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 173
High pressure and thermal processing on the quality of zucchini slices 173
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 172
Effect of Pulsed Electric Field on colour, texture and microstructure of plant materials: Unraveling peeling mechanism 170
Quality evaluation of chestnut flour addition on fresh pasta 170
Application of pulsed electric field to promote peelability on peponids and drupes: Understanding the effects on cells and the physical properties of fruits 169
Application of differential scanning calorimetry-chemometric coupled procedure to the evaluation of thermo-oxidation on extra virgin olive oil 168
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 167
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 165
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 164
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 163
High pressure induced tapioca starch gels: physico-chemical characterization 161
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 159
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 159
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 159
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 159
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 158
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 158
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 157
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 156
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 156
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 155
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 155
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 155
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 155
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 155
Shelf-life extension of beverages by high-pressure processing 152
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 152
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 151
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 150
D - aminoacidi negli alimenti di origine animale. Indicatori molecolari di contaminazione, stagionatura, tipicità e processo. 148
Nutritional quality of sous vide cooked carrots and Brussels sprouts 148
A new decanter generation leads to innovation in olive oil processing 148
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 148
Effects of different starter cultures on quality parameters of fontina cheese 147
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 147
Application of different thermal analysis techniques to characterize oxidized olive oils 147
Innalzamento della fluorescenza delle aflatossine mediante ciclodestrine native e modificate: studio del meccanismo 147
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 143
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 143
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 143
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 143
Caratterizzazione di prosciutti cotti mediante opportuni descrittori molecolari di qualità 142
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 142
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 140
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 140
A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils 140
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 139
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 138
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 137
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 137
Micotossine, cosa cambia. Finalmente in vigore in Europa i tenori massimi ammissibili di aflatossine in alcuni prodotti alimentari 136
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing 136
Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method 134
Determination of Aflatoxins in Food: A new Rp-Hplc Method Based on Cyclodextrins as Fluorescence Enhancers Added to the Eluent 134
Il Decreto legislativo n. 155/97: le implicazioni per il servizio veterinario 133
Application of chemical and thermal analysis for the evaluation of traceability of Italian extra virgin olive oil 133
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 133
Durum and soft wheat flours in sourdough and straight-dough bread-making 132
Differential scanning calorimetry application to freeze-dried milk and milk fractions 132
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 131
Totale 17.597
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Categoria #
all - tutte 105.509
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 105.509
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.115 0 0 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
2024/20255.448 161 300 366 360 516 549 289 231 681 518 464 1.013
2025/202611.672 1.010 1.076 1.310 1.012 1.456 680 1.323 450 1.510 893 583 369
2026/20271.643 453 829 361 0 0 0 0 0 0 0 0 0
Totale 31.487