IRIS
CHIAVARO, Emma
 Distribuzione geografica
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Continente #
NA - Nord America 9.901
AS - Asia 9.536
EU - Europa 7.028
SA - Sud America 1.368
AF - Africa 587
OC - Oceania 39
Continente sconosciuto - Info sul continente non disponibili 8
Totale 28.467
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Nazione #
US - Stati Uniti d'America 9.501
SG - Singapore 3.464
CN - Cina 2.533
VN - Vietnam 1.461
IT - Italia 1.425
BR - Brasile 1.037
IE - Irlanda 1.037
DE - Germania 889
SE - Svezia 846
FI - Finlandia 718
HK - Hong Kong 681
UA - Ucraina 501
FR - Francia 382
GB - Regno Unito 359
ZA - Sudafrica 334
NL - Olanda 319
CA - Canada 291
TR - Turchia 256
IN - India 234
RU - Federazione Russa 170
AR - Argentina 114
KR - Corea 107
BD - Bangladesh 103
PH - Filippine 99
ID - Indonesia 88
CI - Costa d'Avorio 81
IQ - Iraq 74
ES - Italia 72
PL - Polonia 62
JP - Giappone 60
MX - Messico 60
PK - Pakistan 56
AT - Austria 55
TH - Thailandia 48
EC - Ecuador 47
BE - Belgio 44
CO - Colombia 42
VE - Venezuela 38
UZ - Uzbekistan 36
TW - Taiwan 34
MA - Marocco 33
EG - Egitto 32
AU - Australia 30
CL - Cile 30
MY - Malesia 28
RO - Romania 26
DZ - Algeria 24
IR - Iran 24
PY - Paraguay 24
CZ - Repubblica Ceca 22
KE - Kenya 21
PT - Portogallo 21
SA - Arabia Saudita 20
LK - Sri Lanka 18
JO - Giordania 16
ET - Etiopia 15
IL - Israele 14
NG - Nigeria 13
PE - Perù 13
TN - Tunisia 13
NP - Nepal 12
AE - Emirati Arabi Uniti 11
BG - Bulgaria 11
RS - Serbia 11
BO - Bolivia 10
KZ - Kazakistan 10
LT - Lituania 10
UY - Uruguay 10
HN - Honduras 9
LB - Libano 9
EU - Europa 8
HU - Ungheria 8
JM - Giamaica 8
NZ - Nuova Zelanda 8
AZ - Azerbaigian 7
PA - Panama 7
AL - Albania 6
OM - Oman 6
CH - Svizzera 5
CR - Costa Rica 5
DK - Danimarca 5
DO - Repubblica Dominicana 5
HR - Croazia 5
PS - Palestinian Territory 5
BH - Bahrain 4
GT - Guatemala 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
SV - El Salvador 3
AO - Angola 2
BF - Burkina Faso 2
BY - Bielorussia 2
CM - Camerun 2
Totale 28.435
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Città #
Singapore 1.652
Ashburn 1.155
Dublin 1.033
San Jose 921
Chandler 867
Hong Kong 652
Beijing 641
Santa Clara 638
Jacksonville 630
Dallas 497
Ho Chi Minh City 449
Hanoi 352
Munich 345
Ann Arbor 335
Boardman 334
Dearborn 309
Johannesburg 309
Parma 259
Nanjing 253
Lauterbourg 213
Princeton 212
Los Angeles 195
San Mateo 181
Izmir 179
New York 170
Hefei 164
Shanghai 139
Wilmington 132
Montréal 119
Milan 113
Mcallen 107
Helsinki 103
Toronto 97
Moscow 96
Council Bluffs 94
São Paulo 94
Shenyang 88
Bremen 86
Abidjan 81
Seoul 81
Marseille 77
Columbus 75
Des Moines 74
Nanchang 71
Buffalo 65
Kunming 60
Changsha 55
Haiphong 55
Hebei 55
Amsterdam 52
Da Nang 52
Jinan 51
Tokyo 51
Tianjin 46
Jiaxing 45
The Dalles 45
Woodbridge 45
Düsseldorf 42
Guangzhou 41
Vienna 41
Seattle 40
Warsaw 40
Bologna 39
Jakarta 39
Rio de Janeiro 39
Brussels 37
Houston 37
Rome 37
Chicago 36
Turku 35
Falls Church 33
Tashkent 33
Atlanta 32
Bengaluru 32
Norwalk 31
Brooklyn 30
Dong Ket 30
Montreal 29
Orem 29
Baghdad 27
Modena 26
Frankfurt am Main 25
Hyderabad 25
Stockholm 24
Chennai 23
Denver 23
Poplar 23
Belo Horizonte 21
Boston 21
Mumbai 21
San Francisco 21
Turin 21
Hải Dương 20
Pavia 20
Cairo 19
Fidenza 19
Fremont 19
London 19
Phoenix 19
Zhengzhou 19
Totale 16.586
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 629
Effect of coconut testa flour on cookie characteristics 275
Analytical approaches for discriminating native lard from other animal fats 270
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 252
A novel time/temperature approach to sous vide cooking of beef muscle 231
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 212
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 207
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 205
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 204
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 195
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 195
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 192
An integrated multi-level approach to the study of physical characteristics of foods 185
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 184
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 184
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 183
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 181
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 178
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 177
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 176
Wheat Bread in the Mediterranean Area: From Past to the Future 176
Applications of chestnut flour as functional ingredients for bakery production 171
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 170
Application of new analytical techniques for the evaluation of geographical provenience of extra virgin olive oil 170
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 170
Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil 169
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
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 167
High pressure and thermal processing on the quality of zucchini slices 167
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 167
Physical characterization of whole and skim dried milk powders 165
Quality evaluation of chestnut flour addition on fresh pasta 165
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 164
Application of differential scanning calorimetry-chemometric coupled procedure to the evaluation of thermo-oxidation on extra virgin olive oil 163
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 162
Effects of Thermal Pasteurization, High-Pressure Processing and High-Pressure Homogenization Treatments on Microbial Inactivation and Physicochemical Properties of Almond-Based Beverage 162
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 162
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 162
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 159
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 157
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
High pressure induced tapioca starch gels: physico-chemical characterization 153
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 153
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 153
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 152
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 152
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 151
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 151
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 150
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 149
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 149
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 147
Effect of Pulsed Electric Field on colour, texture and microstructure of plant materials: Unraveling peeling mechanism 146
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 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
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 144
A new decanter generation leads to innovation in olive oil processing 144
Innalzamento della fluorescenza delle aflatossine mediante ciclodestrine native e modificate: studio del meccanismo 144
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 144
Effects of different starter cultures on quality parameters of fontina cheese 143
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 143
Application of different thermal analysis techniques to characterize oxidized olive oils 142
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 141
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 141
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 140
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 140
Application of pulsed electric field to promote peelability on peponids and drupes: Understanding the effects on cells and the physical properties of fruits 139
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 139
D - aminoacidi negli alimenti di origine animale. Indicatori molecolari di contaminazione, stagionatura, tipicità e processo. 138
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 138
Shelf-life extension of beverages by high-pressure processing 137
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
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 134
Caratterizzazione di prosciutti cotti mediante opportuni descrittori molecolari di qualità 134
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 134
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 133
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 133
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 131
Il Decreto legislativo n. 155/97: le implicazioni per il servizio veterinario 130
Determination of Aflatoxins in Food: A new Rp-Hplc Method Based on Cyclodextrins as Fluorescence Enhancers Added to the Eluent 130
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 129
Micotossine, cosa cambia. Finalmente in vigore in Europa i tenori massimi ammissibili di aflatossine in alcuni prodotti alimentari 129
Differential scanning calorimetry application to freeze-dried milk and milk fractions 129
Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method 128
A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils 128
Durum and soft wheat flours in sourdough and straight-dough bread-making 128
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 127
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 127
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 127
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 127
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing 127
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 126
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 126
Application of chemical and thermal analysis for the evaluation of traceability of Italian extra virgin olive oil 126
Application of thermal and physical techniques for olive oil adulteration and authenticity 126
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 125
Totale 16.171
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Categoria #
all - tutte 92.398
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 92.398
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021378 0 0 0 0 0 0 0 0 0 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
2024/20255.448 161 300 366 360 516 549 289 231 681 518 464 1.013
2025/202610.672 1.010 1.076 1.310 1.012 1.456 680 1.323 450 1.510 845 0 0
Totale 28.844