IRIS
CHIAVARO, Emma
 Distribuzione geografica
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Continente #
NA - Nord America 8.452
AS - Asia 7.243
EU - Europa 6.514
SA - Sud America 1.227
AF - Africa 451
OC - Oceania 37
Continente sconosciuto - Info sul continente non disponibili 8
Totale 23.932
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Nazione #
US - Stati Uniti d'America 8.100
SG - Singapore 2.875
CN - Cina 2.298
IT - Italia 1.327
IE - Irlanda 1.029
BR - Brasile 970
DE - Germania 864
SE - Svezia 842
FI - Finlandia 711
HK - Hong Kong 595
UA - Ucraina 497
VN - Vietnam 463
GB - Regno Unito 335
NL - Olanda 289
CA - Canada 278
ZA - Sudafrica 253
TR - Turchia 244
IN - India 181
RU - Federazione Russa 163
FR - Francia 142
AR - Argentina 97
KR - Corea 90
CI - Costa d'Avorio 78
ID - Indonesia 68
ES - Italia 67
BD - Bangladesh 62
AT - Austria 49
MX - Messico 46
IQ - Iraq 44
EC - Ecuador 43
JP - Giappone 43
BE - Belgio 42
PL - Polonia 41
PH - Filippine 38
PK - Pakistan 37
AU - Australia 29
VE - Venezuela 27
EG - Egitto 26
MA - Marocco 25
CO - Colombia 24
IR - Iran 24
TW - Taiwan 22
CL - Cile 21
CZ - Repubblica Ceca 21
PY - Paraguay 21
RO - Romania 21
TH - Thailandia 21
UZ - Uzbekistan 18
MY - Malesia 15
DZ - Algeria 14
LK - Sri Lanka 14
IL - Israele 12
KE - Kenya 11
NG - Nigeria 11
PT - Portogallo 11
TN - Tunisia 11
BG - Bulgaria 10
KZ - Kazakistan 10
SA - Arabia Saudita 10
JO - Giordania 9
LT - Lituania 9
NP - Nepal 9
PE - Perù 9
EU - Europa 8
UY - Uruguay 8
AE - Emirati Arabi Uniti 7
ET - Etiopia 7
NZ - Nuova Zelanda 7
RS - Serbia 7
HU - Ungheria 6
OM - Oman 6
AL - Albania 5
BO - Bolivia 5
CH - Svizzera 5
DO - Repubblica Dominicana 5
HN - Honduras 5
PA - Panama 5
PS - Palestinian Territory 5
AZ - Azerbaigian 4
LB - Libano 4
NO - Norvegia 4
SK - Slovacchia (Repubblica Slovacca) 4
AM - Armenia 3
BH - Bahrain 3
HR - Croazia 3
JM - Giamaica 3
NI - Nicaragua 3
SN - Senegal 3
BF - Burkina Faso 2
BY - Bielorussia 2
CM - Camerun 2
CR - Costa Rica 2
CY - Cipro 2
DK - Danimarca 2
GA - Gabon 2
GT - Guatemala 2
KG - Kirghizistan 2
LU - Lussemburgo 2
RW - Ruanda 2
AO - Angola 1
Totale 23.914
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Città #
Singapore 1.366
Dublin 1.025
Ashburn 983
Chandler 867
Jacksonville 630
Santa Clara 630
Beijing 622
Hong Kong 585
Dallas 489
Munich 345
Ann Arbor 335
Boardman 332
Dearborn 309
Parma 256
Nanjing 252
Johannesburg 235
Princeton 212
San Mateo 181
Ho Chi Minh City 180
Izmir 179
Hefei 164
Los Angeles 160
New York 158
Shanghai 137
Wilmington 132
Montréal 119
Mcallen 107
Milan 99
Helsinki 98
Hanoi 97
Toronto 95
Moscow 93
Shenyang 88
São Paulo 88
Bremen 86
Abidjan 78
Seoul 78
Marseille 77
Columbus 75
Des Moines 73
Nanchang 71
Buffalo 61
Kunming 60
Council Bluffs 57
Hebei 55
Jinan 51
Changsha 50
Jiaxing 45
Tianjin 45
Woodbridge 45
Düsseldorf 42
The Dalles 42
Tokyo 41
Seattle 39
Bologna 36
Brussels 36
Houston 36
Guangzhou 35
Jakarta 35
Vienna 35
Falls Church 33
Turku 33
Rio de Janeiro 32
Warsaw 32
Norwalk 31
Rome 31
Bengaluru 30
Brooklyn 30
Chicago 30
Dong Ket 30
Amsterdam 26
Hyderabad 24
Modena 24
Montreal 24
Atlanta 22
Denver 22
Belo Horizonte 21
Boston 21
Poplar 21
Stockholm 21
Turin 21
Mumbai 20
Fremont 19
Pavia 19
San Francisco 19
Zhengzhou 19
Grafing 18
Tashkent 18
Baghdad 17
Cairo 17
Haiphong 17
Istanbul 17
London 17
Phoenix 17
Chengdu 16
Hangzhou 16
Pognano 16
Quito 16
Fairfield 15
Florence 15
Totale 13.919
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 606
Analytical approaches for discriminating native lard from other animal fats 226
Effect of coconut testa flour on cookie characteristics 222
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 211
A novel time/temperature approach to sous vide cooking of beef muscle 202
Aflatoxins determination in food and feed: a new HPLC method with cyclodextrins as additives in the mobile phase 186
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 181
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 171
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 170
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil 170
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 170
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 167
An integrated multi-level approach to the study of physical characteristics of foods 159
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 159
Effetto dei processi di surgelazione e cottura sulla qualità nutrizionale di alcuni vegetali 158
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 157
Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids 156
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 156
High pressure and thermal processing on the quality of zucchini slices 156
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 154
Wheat Bread in the Mediterranean Area: From Past to the Future 153
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 150
Application of new analytical techniques for the evaluation of geographical provenience of extra virgin olive oil 148
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 146
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 146
Chiral discrimination of Dns- and unmodified d,l-amino acids by copper(II) complexes of terdentate ligands in high-performance liquid chromatography 144
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 144
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 142
Application of differential scanning calorimetry-chemometric coupled procedure to the evaluation of thermo-oxidation on extra virgin olive oil 142
Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil 141
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 141
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 141
Quality evaluation of chestnut flour addition on fresh pasta 141
Physical characterization of whole and skim dried milk powders 140
Chemical characterization and quality evaluation of gluten-free breads supplemented with chestnut flour 139
Applications of chestnut flour as functional ingredients for bakery production 139
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 137
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 137
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 136
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 135
Caratterizzazione chimico-fisica di gel di fruttooligosaccaridi e inuline 135
High pressure induced tapioca starch gels: physico-chemical characterization 134
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 134
Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry 133
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 133
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 132
Predicting the oxidative stability in bakery products: application of accelerated method based on oxygen consumption 132
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 132
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 131
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 129
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 128
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 128
Comparison of the nutritional quality of sous vide and conventionally processed carrot and Brussels sprouts 126
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 126
Nutritional quality of sous vide cooked carrots and Brussels sprouts 126
Antimicrobial and antioxidant activities of fermented meat patty with Lactobacillus strains 125
A new decanter generation leads to innovation in olive oil processing 124
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 124
Application of different thermal analysis techniques to characterize oxidized olive oils 123
Innalzamento della fluorescenza delle aflatossine mediante ciclodestrine native e modificate: studio del meccanismo 123
Determinazione di aflatossine negli alimenti:nuovo metodo RP-HPLC con impiego di cilodestrine in fase mobile 121
Chemical composition and thermal behaviour of tropical fat fractions from solvent-assisted process: a review 121
Caratterizzazione di prosciutti cotti mediante opportuni descrittori molecolari di qualità 120
Effects of different starter cultures on quality parameters of fontina cheese 119
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 119
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 119
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 118
Effect of Pulsed Electric Field on colour, texture and microstructure of plant materials: Unraveling peeling mechanism 117
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 117
The impact of the industrial freezing process on selected vegetables Part II. Colour and bioactive compounds 117
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables 117
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 117
Micotossine, cosa cambia. Finalmente in vigore in Europa i tenori massimi ammissibili di aflatossine in alcuni prodotti alimentari 115
Durum and soft wheat flours in sourdough and straight-dough bread-making 115
Differential scanning calorimetry application to freeze-dried milk and milk fractions 115
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 115
D - aminoacidi negli alimenti di origine animale. Indicatori molecolari di contaminazione, stagionatura, tipicità e processo. 114
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 114
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 114
Gas chromatographic-mass spectrometric characterization of the Italian Protected Designation of Origin “Altamura” bread volatile profile 113
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 113
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 113
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 112
Determination of Aflatoxins in Food: A new Rp-Hplc Method Based on Cyclodextrins as Fluorescence Enhancers Added to the Eluent 112
Chestnut flour in gluten-free bread: An added value during shelf life 112
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 112
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 112
Shelf-life extension of beverages by high-pressure processing 111
Application of thermal and physical techniques for olive oil adulteration and authenticity 111
Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method 110
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 109
A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils 109
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 109
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 108
Production of vegetable oils from fruits, oilseeds, and beans Conventional processing and industry techniques 108
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 108
Effect of different cooking methods on structure and quality of industrially frozen carrots 105
Confronto tra metodo tradizionale in RP-HPLC metodo rapido immunofluorimetrico per la determinazione di aflatossine B1 e M1 nel fegato suino. 105
Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil 104
Effect of different cooking methods on color, phytochemical concentration and antioxidant capacities of raw and frozen Brassica vegetables 104
Totale 13.881
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Categoria #
all - tutte 83.486
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 83.486
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021898 0 0 0 0 0 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
2023/20241.595 100 126 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
2025/20266.124 1.010 1.076 1.310 1.012 1.456 260 0 0 0 0 0 0
Totale 24.296