IRIS
CHIAVARO, Emma
 Distribuzione geografica
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Continente #
NA - Nord America 12.933
AS - Asia 10.006
EU - Europa 7.535
SA - Sud America 1.468
AF - Africa 599
Continente sconosciuto - Info sul continente non disponibili 391
OC - Oceania 40
Totale 32.972
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Nazione #
US - Stati Uniti d'America 12.355
SG - Singapore 3.489
CN - Cina 2.561
IT - Italia 1.767
VN - Vietnam 1.473
BR - Brasile 1.085
IE - Irlanda 1.040
DE - Germania 904
SE - Svezia 885
FI - Finlandia 719
HK - Hong Kong 688
UA - Ucraina 502
GB - Regno Unito 403
FR - Francia 394
CA - Canada 367
BD - Bangladesh 359
ZA - Sudafrica 334
NL - Olanda 323
IN - India 262
TR - Turchia 258
RU - Federazione Russa 173
PH - Filippine 131
ID - Indonesia 123
AR - Argentina 122
KR - Corea 110
CI - Costa d'Avorio 83
ES - Italia 76
IQ - Iraq 74
MX - Messico 66
CO - Colombia 63
JP - Giappone 62
PK - Pakistan 62
PL - Polonia 62
TH - Thailandia 62
EC - Ecuador 59
AT - Austria 55
BE - Belgio 49
VE - Venezuela 42
UZ - Uzbekistan 37
MA - Marocco 35
TW - Taiwan 34
MY - Malesia 33
CL - Cile 32
EG - Egitto 32
AU - Australia 31
DZ - Algeria 26
RO - Romania 26
IR - Iran 25
PT - Portogallo 25
PY - Paraguay 25
CZ - Repubblica Ceca 24
SA - Arabia Saudita 24
CR - Costa Rica 21
KE - Kenya 21
LK - Sri Lanka 20
HN - Honduras 19
JM - Giamaica 18
PE - Perù 17
SV - El Salvador 17
JO - Giordania 16
ET - Etiopia 15
GT - Guatemala 15
IL - Israele 15
NG - Nigeria 13
NP - Nepal 13
RS - Serbia 13
TN - Tunisia 13
AE - Emirati Arabi Uniti 12
DK - Danimarca 12
NI - Nicaragua 12
BG - Bulgaria 11
BO - Bolivia 10
KZ - Kazakistan 10
LB - Libano 10
LT - Lituania 10
UY - Uruguay 10
EE - Estonia 9
PR - Porto Rico 9
EU - Europa 8
HR - Croazia 8
HU - Ungheria 8
NZ - Nuova Zelanda 8
AL - Albania 7
AZ - Azerbaigian 7
PA - Panama 7
PS - Palestinian Territory 7
TT - Trinidad e Tobago 7
CH - Svizzera 6
DO - Repubblica Dominicana 6
OM - Oman 6
GP - Guadalupe 5
BH - Bahrain 4
CW - ???statistics.table.value.countryCode.CW??? 4
NO - Norvegia 4
SK - Slovacchia (Repubblica Slovacca) 4
AM - Armenia 3
CY - Cipro 3
GA - Gabon 3
KG - Kirghizistan 3
LV - Lettonia 3
Totale 32.533
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Città #
Singapore 1.660
Ashburn 1.590
San Jose 1.160
Dublin 1.035
Chandler 867
Santa Clara 844
Hong Kong 656
Beijing 648
Jacksonville 638
Dallas 559
Council Bluffs 495
Ho Chi Minh City 454
Boardman 356
Hanoi 354
Munich 345
Ann Arbor 335
Dearborn 309
Johannesburg 309
Parma 266
New York 259
Nanjing 253
Los Angeles 241
Lauterbourg 213
Princeton 213
San Mateo 181
Izmir 179
Hefei 164
Milan 155
Shanghai 140
Wilmington 133
Montréal 119
Toronto 110
Mcallen 107
Helsinki 103
São Paulo 100
Moscow 96
Shenyang 88
Buffalo 87
Bremen 86
Abidjan 83
Seoul 81
Columbus 77
Marseille 77
Des Moines 74
Nanchang 71
Rome 67
Kunming 60
Chicago 58
Bologna 57
Haiphong 56
Atlanta 55
Changsha 55
Hebei 55
Amsterdam 52
Da Nang 52
Tokyo 52
Brooklyn 51
Jinan 51
Phoenix 50
Seattle 46
Tianjin 46
Woodbridge 46
Houston 45
Jiaxing 45
The Dalles 45
Montreal 43
Orem 43
Denver 42
Düsseldorf 42
Guangzhou 41
Vienna 41
Rio de Janeiro 40
Warsaw 40
Jakarta 39
Brussels 38
San Francisco 35
Turku 35
Tashkent 34
Falls Church 33
Norwalk 33
Bengaluru 32
Dong Ket 30
Modena 29
Baghdad 27
Turin 27
Frankfurt am Main 26
London 26
Boston 25
Hillsboro 25
Hyderabad 25
Naples 25
North Bergen 25
Chennai 24
Mumbai 24
Stockholm 24
Bangkok 23
Poplar 23
Belo Horizonte 22
Guayaquil 22
Florence 21
Totale 18.498
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 637
Analytical approaches for discriminating native lard from other animal fats 344
Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables 341
Effect of coconut testa flour on cookie characteristics 335
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 277
A novel time/temperature approach to sous vide cooking of beef muscle 255
Comparative Study of Conventional and Emerging Extraction Methods for Papaya Seed Oil: Process Optimization and Quality Evaluation 250
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 250
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 249
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 246
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 226
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 220
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 217
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 216
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 215
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 213
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 211
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 209
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 208
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 205
Wheat Bread in the Mediterranean Area: From Past to the Future 201
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 198
An integrated multi-level approach to the study of physical characteristics of foods 195
Physical characterization of whole and skim dried milk powders 195
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 193
Effects of Thermal Pasteurization, High-Pressure Processing and High-Pressure Homogenization Treatments on Microbial Inactivation and Physicochemical Properties of Almond-Based Beverage 192
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 192
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 184
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 184
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 184
Effect of Pulsed Electric Field on colour, texture and microstructure of plant materials: Unraveling peeling mechanism 183
Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil 183
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 183
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 181
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 180
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 180
Applications of chestnut flour as functional ingredients for bakery production 180
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 180
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 180
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 179
Application of new analytical techniques for the evaluation of geographical provenience of extra virgin olive oil 179
High pressure and thermal processing on the quality of zucchini slices 178
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 178
Application of pulsed electric field to promote peelability on peponids and drupes: Understanding the effects on cells and the physical properties of fruits 176
Application of differential scanning calorimetry-chemometric coupled procedure to the evaluation of thermo-oxidation on extra virgin olive oil 175
Quality evaluation of chestnut flour addition on fresh pasta 175
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 173
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 173
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 173
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 173
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 172
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 171
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 170
Shelf-life extension of beverages by high-pressure processing 168
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 168
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 167
Fostering Circular Economy: Brewing By-Products as Innovative Ingredients for Cereal Bar Formulation 164
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 164
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 164
High pressure induced tapioca starch gels: physico-chemical characterization 162
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 162
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 160
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 159
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 158
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 157
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 157
Application of different thermal analysis techniques to characterize oxidized olive oils 156
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 156
A new decanter generation leads to innovation in olive oil processing 155
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 155
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 155
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 154
Nutritional quality of sous vide cooked carrots and Brussels sprouts 154
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 154
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 150
D - aminoacidi negli alimenti di origine animale. Indicatori molecolari di contaminazione, stagionatura, tipicità e processo. 149
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 149
Innalzamento della fluorescenza delle aflatossine mediante ciclodestrine native e modificate: studio del meccanismo 149
Effects of different starter cultures on quality parameters of fontina cheese 148
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 148
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 147
Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method 147
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 147
A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils 146
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 144
Caratterizzazione di prosciutti cotti mediante opportuni descrittori molecolari di qualità 144
Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition 143
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 143
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing 143
Differential scanning calorimetry application to freeze-dried milk and milk fractions 142
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 141
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 139
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 139
Durum and soft wheat flours in sourdough and straight-dough bread-making 139
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 138
Micotossine, cosa cambia. Finalmente in vigore in Europa i tenori massimi ammissibili di aflatossine in alcuni prodotti alimentari 138
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 138
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 137
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 137
Il Decreto legislativo n. 155/97: le implicazioni per il servizio veterinario 136
Totale 18.387
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Categoria #
all - tutte 110.880
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 110.880
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.042 0 0 0 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
2026/20273.128 453 829 900 946 0 0 0 0 0 0 0 0
Totale 32.972