IRIS
CHIAVARO, Emma
 Distribuzione geografica
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Continente #
NA - Nord America 5.159
EU - Europa 5.034
AS - Asia 1.785
OC - Oceania 27
AF - Africa 17
SA - Sud America 12
Continente sconosciuto - Info sul continente non disponibili 8
Totale 12.042
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Nazione #
US - Stati Uniti d'America 4.931
CN - Cina 1.375
IE - Irlanda 1.023
IT - Italia 893
SE - Svezia 822
DE - Germania 709
FI - Finlandia 664
UA - Ucraina 483
GB - Regno Unito 254
CA - Canada 224
TR - Turchia 183
SG - Singapore 57
IN - India 54
BE - Belgio 39
VN - Vietnam 32
FR - Francia 29
NL - Olanda 21
AU - Australia 20
ES - Italia 18
PK - Pakistan 18
RO - Romania 18
AT - Austria 14
CZ - Repubblica Ceca 13
IR - Iran 12
KR - Corea 12
RU - Federazione Russa 9
EU - Europa 8
MY - Malesia 8
EG - Egitto 7
NZ - Nuova Zelanda 7
PT - Portogallo 7
TH - Thailandia 7
BG - Bulgaria 6
BR - Brasile 6
DZ - Algeria 6
IL - Israele 6
JP - Giappone 6
PH - Filippine 5
HK - Hong Kong 4
HU - Ungheria 4
EC - Ecuador 3
MX - Messico 3
AR - Argentina 2
LU - Lussemburgo 2
RS - Serbia 2
RW - Ruanda 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
AE - Emirati Arabi Uniti 1
CH - Svizzera 1
CM - Camerun 1
CU - Cuba 1
KZ - Kazakistan 1
LK - Sri Lanka 1
MA - Marocco 1
PE - Perù 1
PL - Polonia 1
TW - Taiwan 1
Totale 12.042
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Città #
Dublin 1.019
Chandler 867
Jacksonville 628
Ashburn 400
Beijing 358
Ann Arbor 335
Dearborn 309
Nanjing 248
Munich 224
Princeton 212
San Mateo 181
Izmir 176
Parma 149
Wilmington 132
Montréal 119
Mcallen 107
New York 101
Bremen 86
Shenyang 86
Helsinki 84
Toronto 83
Shanghai 71
Des Moines 70
Nanchang 69
Kunming 59
Hefei 57
Hebei 55
Milan 52
Jinan 47
Changsha 45
Woodbridge 45
Jiaxing 44
Düsseldorf 39
Boardman 38
Tianjin 35
Brussels 33
Falls Church 33
Norwalk 31
Seattle 31
Dong Ket 30
Bologna 29
Guangzhou 25
Houston 25
Los Angeles 22
Rome 22
Fremont 19
Grafing 18
Pavia 18
Modena 17
Pognano 16
Fairfield 15
Hangzhou 14
Leawood 14
Redwood City 14
Zhengzhou 14
Chengdu 13
Redmond 13
Brescia 12
Hyderabad 12
Vienna 12
Felino 11
Ningbo 11
Padova 11
Auburn Hills 10
Augusta 10
Rockville 10
Chicago 9
Fidenza 9
Turin 9
Borås 7
Castellbisbal 7
Grosseto 7
Kuala Lumpur 7
Buccinasco 6
Cluj-Napoca 6
Fuzhou 6
Ghent 6
Monmouth Junction 6
Mumbai 6
Perth 6
Porcia 6
Shaoxing 6
Soliera 6
Taizhou 6
Teramo 6
Washington 6
Bangkok 5
Cairo 5
Faisalabad 5
Haikou 5
Kensington 5
Lanzhou 5
Nanning 5
Ottawa 5
Pesaro 5
Piacenza 5
Pullman 5
Segrate 5
Sydney 5
Tulsa 5
Totale 7.398
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 567
A novel time/temperature approach to sous vide cooking of beef muscle 126
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 106
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 104
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 101
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 99
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 97
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 97
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 92
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 92
High pressure induced tapioca starch gels: physico-chemical characterization 91
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 91
Effects of different starter cultures on quality parameters of fontina cheese 91
High pressure and thermal processing on the quality of zucchini slices 90
Wheat Bread in the Mediterranean Area: From Past to the Future 88
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 87
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 85
An integrated multi-level approach to the study of physical characteristics of foods 84
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 84
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 83
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 82
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 82
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 81
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 80
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 79
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 77
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 76
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 76
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 75
Nutritional quality of sous vide cooked carrots and Brussels sprouts 74
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 74
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 73
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 73
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 72
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 72
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 72
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 72
Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil 71
Micotossine, cosa cambia. Finalmente in vigore in Europa i tenori massimi ammissibili di aflatossine in alcuni prodotti alimentari 71
Confronto tra metodo tradizionale in RP-HPLC metodo rapido immunofluorimetrico per la determinazione di aflatossine B1 e M1 nel fegato suino. 71
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 70
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 70
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 70
Innalzamento della fluorescenza delle aflatossine mediante ciclodestrine native e modificate: studio del meccanismo 70
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 70
Quality evaluation of chestnut flour addition on fresh pasta 70
Caratterizzazione di prosciutti cotti mediante opportuni descrittori molecolari di qualità 69
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 69
Application of differential scanning calorimetry-chemometric coupled procedure to the evaluation of thermo-oxidation on extra virgin olive oil 69
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 69
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 69
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 69
Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method 68
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 68
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 68
Applications of chestnut flour as functional ingredients for bakery production 68
Physical characterization of whole and skim dried milk powders 68
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 67
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 67
Chiral Indicators of Ageing in Balsamic Vinegars 66
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 66
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 66
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 65
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 65
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 65
Capillary gas chromatographic analysis of complex phytosteryl/-stanyl ester mixtures in enriched skimmed milk-drinking yoghurts 64
Chestnut flour in gluten-free bread: An added value during shelf life 64
Differential scanning calorimetry application to freeze-dried milk and milk fractions 64
Physical and thermal evaluation of olive oils from minor Italian cultivars 64
Il Decreto legislativo n. 155/97: le implicazioni per il servizio veterinario 63
Determination of Aflatoxins in Food: A new Rp-Hplc Method Based on Cyclodextrins as Fluorescence Enhancers Added to the Eluent 63
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 63
Application of new analytical techniques for the evaluation of geographical provenience of extra virgin olive oil 63
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 62
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 61
Effect of different cooking methods on structure and quality of industrially frozen carrots 61
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 61
Confronto tra IMS e VIDAS-ICE per la ricerca di Escherichia coli O157:H7 in latte e panna 61
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 60
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 60
Pecorino of Appenino Reggiano cheese: evaluation of ripening time using selected physical properties 58
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 58
D - aminoacidi negli alimenti di origine animale. Indicatori molecolari di contaminazione, stagionatura, tipicità e processo. 58
Production of vegetable oils from fruits, oilseeds, and beans Conventional processing and industry techniques 58
Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables 58
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 57
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 57
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 57
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 57
The use of DSC for analysis and characterization of olive oil 56
Chiral indicators of ageing in balsamic vinegars of Modena. 56
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 56
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 56
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 56
Contaminazione da muffe e da ocratossina A in prosciutti stagionati ed in fase di stagionatura 55
Validazione di un programma di simulazione numerica di trattamenti termici conduttivi 55
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 55
Application of different thermal analysis techniques to characterize oxidized olive oils 55
Chlorophylls and colour changes in cooked vegetables 55
A new decanter generation leads to innovation in olive oil processing 55
Totale 7.621
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Categoria #
all - tutte 38.566
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 38.566
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019375 0 0 0 0 0 0 0 0 0 42 264 69
2019/20202.598 454 380 162 32 214 305 300 102 206 234 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
2023/20241.218 100 126 45 72 155 376 114 115 85 30 0 0
Totale 12.347