IRIS
CHIAVARO, Emma
 Distribuzione geografica
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Continente #
NA - Nord America 10.411
AS - Asia 9.828
EU - Europa 7.237
SA - Sud America 1.383
AF - Africa 592
OC - Oceania 39
Continente sconosciuto - Info sul continente non disponibili 8
Totale 29.498
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Nazione #
US - Stati Uniti d'America 9.979
SG - Singapore 3.478
CN - Cina 2.549
IT - Italia 1.600
VN - Vietnam 1.461
BR - Brasile 1.043
IE - Irlanda 1.037
DE - Germania 889
SE - Svezia 847
FI - Finlandia 719
HK - Hong Kong 683
UA - Ucraina 502
FR - Francia 385
GB - Regno Unito 363
ZA - Sudafrica 334
BD - Bangladesh 331
NL - Olanda 322
CA - Canada 310
TR - Turchia 256
IN - India 236
RU - Federazione Russa 171
AR - Argentina 116
PH - Filippine 111
KR - Corea 107
ID - Indonesia 101
CI - Costa d'Avorio 81
ES - Italia 74
IQ - Iraq 74
MX - Messico 62
PL - Polonia 62
JP - Giappone 60
PK - Pakistan 59
AT - Austria 55
BE - Belgio 48
EC - Ecuador 48
TH - Thailandia 48
CO - Colombia 43
VE - Venezuela 38
UZ - Uzbekistan 36
TW - Taiwan 34
MA - Marocco 33
EG - Egitto 32
AU - Australia 30
CL - Cile 30
MY - Malesia 28
DZ - Algeria 26
RO - Romania 26
PY - Paraguay 25
IR - Iran 24
PT - Portogallo 23
CZ - Repubblica Ceca 22
KE - Kenya 21
SA - Arabia Saudita 20
LK - Sri Lanka 19
PE - Perù 17
JO - Giordania 16
ET - Etiopia 15
IL - Israele 15
NG - Nigeria 13
TN - Tunisia 13
JM - Giamaica 12
NP - Nepal 12
AE - Emirati Arabi Uniti 11
BG - Bulgaria 11
RS - Serbia 11
BO - Bolivia 10
DK - Danimarca 10
KZ - Kazakistan 10
LT - Lituania 10
UY - Uruguay 10
HN - Honduras 9
LB - Libano 9
EU - Europa 8
HR - Croazia 8
HU - Ungheria 8
NZ - Nuova Zelanda 8
AL - Albania 7
AZ - Azerbaigian 7
GT - Guatemala 7
PA - Panama 7
SV - El Salvador 7
OM - Oman 6
CH - Svizzera 5
CR - Costa Rica 5
DO - Repubblica Dominicana 5
PS - Palestinian Territory 5
BH - Bahrain 4
NI - Nicaragua 4
NO - Norvegia 4
SK - Slovacchia (Repubblica Slovacca) 4
AM - Armenia 3
CY - Cipro 3
GA - Gabon 3
KG - Kirghizistan 3
LV - Lettonia 3
SN - Senegal 3
AO - Angola 2
BF - Burkina Faso 2
BY - Bielorussia 2
CM - Camerun 2
Totale 29.460
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Città #
Singapore 1.654
Ashburn 1.205
Dublin 1.033
San Jose 1.004
Chandler 867
Santa Clara 657
Hong Kong 654
Beijing 644
Jacksonville 631
Dallas 509
Ho Chi Minh City 449
Boardman 354
Hanoi 352
Munich 345
Ann Arbor 335
Dearborn 309
Johannesburg 309
Parma 264
Nanjing 253
New York 222
Lauterbourg 213
Los Angeles 213
Princeton 212
San Mateo 181
Izmir 179
Hefei 164
Shanghai 139
Wilmington 133
Milan 129
Montréal 119
Council Bluffs 118
Mcallen 107
Toronto 104
Helsinki 103
Moscow 96
São Paulo 95
Shenyang 88
Bremen 86
Abidjan 81
Seoul 81
Columbus 77
Marseille 77
Buffalo 74
Des Moines 74
Nanchang 71
Kunming 60
Changsha 55
Haiphong 55
Hebei 55
Amsterdam 52
Da Nang 52
Jinan 51
Tokyo 51
Rome 50
Bologna 48
Tianjin 46
Woodbridge 46
Jiaxing 45
The Dalles 45
Seattle 43
Chicago 42
Düsseldorf 42
Guangzhou 41
Houston 41
Vienna 41
Warsaw 40
Jakarta 39
Rio de Janeiro 39
Brussels 38
Turku 35
Atlanta 34
Brooklyn 34
Falls Church 33
Tashkent 33
Bengaluru 32
Montreal 31
Norwalk 31
Orem 31
Dong Ket 30
Baghdad 27
Modena 27
Frankfurt am Main 25
Hillsboro 25
Hyderabad 25
Denver 24
Stockholm 24
Turin 24
Chennai 23
Poplar 23
San Francisco 23
Belo Horizonte 22
Boston 22
Mumbai 22
London 21
Hải Dương 20
Naples 20
Pavia 20
Phoenix 20
Cairo 19
Fidenza 19
Totale 16.980
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 632
Effect of coconut testa flour on cookie characteristics 296
Analytical approaches for discriminating native lard from other animal fats 286
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 254
A novel time/temperature approach to sous vide cooking of beef muscle 242
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 237
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 231
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 210
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 206
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 206
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 206
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 205
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 200
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 196
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 195
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 188
An integrated multi-level approach to the study of physical characteristics of foods 187
Physical characterization of whole and skim dried milk powders 186
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 185
Wheat Bread in the Mediterranean Area: From Past to the Future 185
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 181
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 179
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 179
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 178
Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil 174
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 173
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 173
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 173
Application of new analytical techniques for the evaluation of geographical provenience of extra virgin olive oil 171
Applications of chestnut flour as functional ingredients for bakery production 171
Effects of Thermal Pasteurization, High-Pressure Processing and High-Pressure Homogenization Treatments on Microbial Inactivation and Physicochemical Properties of Almond-Based Beverage 170
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 168
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 168
High pressure and thermal processing on the quality of zucchini slices 168
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 168
Quality evaluation of chestnut flour addition on fresh pasta 168
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 167
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 166
Application of differential scanning calorimetry-chemometric coupled procedure to the evaluation of thermo-oxidation on extra virgin olive oil 165
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 164
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 164
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 163
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 162
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 160
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 158
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 156
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 156
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 156
Effect of Pulsed Electric Field on colour, texture and microstructure of plant materials: Unraveling peeling mechanism 154
High pressure induced tapioca starch gels: physico-chemical characterization 154
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 154
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 154
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 153
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 153
Application of pulsed electric field to promote peelability on peponids and drupes: Understanding the effects on cells and the physical properties of fruits 152
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 152
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 151
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 150
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 149
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 148
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 148
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 148
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 146
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 146
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 146
Nutritional quality of sous vide cooked carrots and Brussels sprouts 145
A new decanter generation leads to innovation in olive oil processing 145
Effects of different starter cultures on quality parameters of fontina cheese 144
Application of different thermal analysis techniques to characterize oxidized olive oils 144
Innalzamento della fluorescenza delle aflatossine mediante ciclodestrine native e modificate: studio del meccanismo 144
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 143
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 142
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 142
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 142
D - aminoacidi negli alimenti di origine animale. Indicatori molecolari di contaminazione, stagionatura, tipicità e processo. 141
Shelf-life extension of beverages by high-pressure processing 140
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 140
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 140
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 137
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 136
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 136
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 135
Caratterizzazione di prosciutti cotti mediante opportuni descrittori molecolari di qualità 135
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 135
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 135
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 131
Il Decreto legislativo n. 155/97: le implicazioni per il servizio veterinario 131
A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils 131
Micotossine, cosa cambia. Finalmente in vigore in Europa i tenori massimi ammissibili di aflatossine in alcuni prodotti alimentari 131
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing 131
Determination of Aflatoxins in Food: A new Rp-Hplc Method Based on Cyclodextrins as Fluorescence Enhancers Added to the Eluent 130
Differential scanning calorimetry application to freeze-dried milk and milk fractions 130
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 130
Durum and soft wheat flours in sourdough and straight-dough bread-making 129
Application of chemical and thermal analysis for the evaluation of traceability of Italian extra virgin olive oil 129
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 129
Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method 128
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 128
Application of thermal and physical techniques for olive oil adulteration and authenticity 128
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 128
Totale 16.735
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Categoria #
all - tutte 98.623
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 98.623
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2024/20255.448 161 300 366 360 516 549 289 231 681 518 464 1.013
2025/202611.672 1.010 1.076 1.310 1.012 1.456 680 1.323 450 1.510 893 583 369
2026/202731 31 0 0 0 0 0 0 0 0 0 0 0
Totale 29.875