IRIS
BOT, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 2.262
AS - Asia 1.690
EU - Europa 1.083
SA - Sud America 281
Continente sconosciuto - Info sul continente non disponibili 83
AF - Africa 80
OC - Oceania 8
Totale 5.487
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Nazione #
US - Stati Uniti d'America 2.158
SG - Singapore 634
IT - Italia 354
CN - Cina 312
VN - Vietnam 271
BR - Brasile 196
HK - Hong Kong 133
IE - Irlanda 126
SE - Svezia 117
BD - Bangladesh 116
FR - Francia 109
NL - Olanda 69
GB - Regno Unito 58
DE - Germania 46
RU - Federazione Russa 46
ZA - Sudafrica 43
IN - India 42
CA - Canada 41
ID - Indonesia 37
AR - Argentina 25
TR - Turchia 21
CH - Svizzera 20
AT - Austria 19
CO - Colombia 18
FI - Finlandia 17
KR - Corea 16
PH - Filippine 16
DK - Danimarca 15
ES - Italia 15
EC - Ecuador 12
IQ - Iraq 12
JP - Giappone 11
MX - Messico 11
PK - Pakistan 11
PL - Polonia 11
IR - Iran 10
RO - Romania 10
MA - Marocco 9
VE - Venezuela 9
CR - Costa Rica 7
HN - Honduras 7
NI - Nicaragua 7
PT - Portogallo 7
DZ - Algeria 6
JO - Giordania 6
PE - Perù 6
RS - Serbia 6
AZ - Azerbaigian 5
BO - Bolivia 5
CZ - Repubblica Ceca 5
EE - Estonia 5
GT - Guatemala 5
HU - Ungheria 5
NO - Norvegia 5
NZ - Nuova Zelanda 5
TH - Thailandia 5
TT - Trinidad e Tobago 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
EG - Egitto 4
GP - Guadalupe 4
GR - Grecia 4
MY - Malesia 4
PR - Porto Rico 4
PY - Paraguay 4
UA - Ucraina 4
UZ - Uzbekistan 4
JM - Giamaica 3
TN - Tunisia 3
TW - Taiwan 3
AM - Armenia 2
AU - Australia 2
BG - Bulgaria 2
CW - ???statistics.table.value.countryCode.CW??? 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
IL - Israele 2
KZ - Kazakistan 2
LT - Lituania 2
NP - Nepal 2
OM - Oman 2
PA - Panama 2
SC - Seychelles 2
SN - Senegal 2
SV - El Salvador 2
AL - Albania 1
AO - Angola 1
BB - Barbados 1
BE - Belgio 1
BF - Burkina Faso 1
BW - Botswana 1
BY - Bielorussia 1
CG - Congo 1
CI - Costa d'Avorio 1
CY - Cipro 1
DM - Dominica 1
GD - Grenada 1
GE - Georgia 1
GY - Guiana 1
HR - Croazia 1
Totale 5.392
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Città #
Ashburn 437
Singapore 331
San Jose 265
Santa Clara 213
Council Bluffs 167
Dallas 166
Hong Kong 125
Dublin 118
Boardman 83
Ho Chi Minh City 82
New York 76
Hanoi 66
Beijing 55
Los Angeles 54
Lauterbourg 53
Milan 45
Johannesburg 38
Parma 33
Moscow 28
Marseille 27
Bologna 26
Hefei 26
Chandler 25
Princeton 24
Shanghai 24
Rome 23
Buffalo 20
Hillsboro 20
Jakarta 20
Nuremberg 18
Amsterdam 17
Zurich 17
Helsinki 16
London 16
North Bergen 16
Figino 15
São Paulo 15
Haiphong 12
Chicago 11
The Dalles 11
Da Nang 10
Frankfurt am Main 10
Phoenix 10
Portsmouth 10
Vienna 10
Brooklyn 9
Modena 9
Toronto 9
Atlanta 8
Montreal 8
Odense 8
Orem 8
Seoul 8
Washington 8
Bogotá 7
Casalserugo 7
Denver 7
Managua 7
Naples 7
Rio de Janeiro 7
San José 7
Tehran 7
Tokyo 7
Campinas 6
Cork 6
Guangzhou 6
Palermo 6
Piacenza 6
Reggio Emilia 6
Wageningen 6
Warsaw 6
Amman 5
Ankara 5
Annaba 5
Calgary 5
Can Tho 5
Chennai 5
Düsseldorf 5
Guatemala City 5
Laives 5
Novi Sad 5
Oslo 5
Porto Alegre 5
Seattle 5
Turin 5
Bari 4
Biên Hòa 4
Brasília 4
Coventry 4
Curitiba 4
Dhaka 4
Faisalabad 4
Guayaquil 4
Houston 4
Hải Dương 4
Istanbul 4
Macapá 4
Madrid 4
Manchester 4
Mexico City 4
Totale 3.200
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Nome #
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 233
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients 184
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 182
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 174
Colloidal, tribological and sensory properties of oral nutritional supplements 144
Influence of transglutaminase crosslinking on casein protein fractionation during low temperature microfiltration 138
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing 136
Functional properties of food packaging solutions alternative to conventional multilayer systems 132
Influence of glycomacropeptide on rehydration characteristics of micellar casein concentrate powder 131
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 127
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 126
Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae 122
Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and a-glucosidase inhibitory activity of tomato juice 121
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 118
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties 117
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 115
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 113
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 113
Influence of pH on thermal stability of mixed dairy and plant protein systems 111
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 111
Pilot-scale production and physicochemical characterisation of spray-dried nanoparticulated whey protein powders 110
Current Status of Food Packaging for Cured Meat Products 109
The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk 109
null 107
Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders 107
Nonlinear rheological behaviour of mixed plant-dairy matrices: the influence of protein solubility 106
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 105
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 105
Tailoring the rheological properties of pea and whey protein hybrid emulgels using high-pressure homogenization treatment on pea protein suspensions 103
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 101
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 101
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 98
Cured meat packaging: A whole system approach to the food product centric packaging solutions 97
Hybrid acid-induced gels from lupin and dairy proteins: linking protein mixing ratio with structural properties 94
Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches 92
Influence of hybrid lactose-permeate standardisation on the physicochemical and functional properties of skim milk and concentrates 91
Treatment of Food Industry Wastewater With Ultrasound: A Big Opportunity for the Technology 89
Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients 87
Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures 86
Enhancing the thermal and colloidal stability of lentil protein-stabilised emulsions using high pressure homogenisation pre-treatment 82
The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products 71
Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization 71
Packaging for cured meat: An environmental assessment of plastic multi-material and paper-based solutions 66
Solubility influences the colloidal stability of lentil protein emulsions 65
Environmental sustainability of mono- and multi-material packaging for cured meat products 64
Blend or not to blend? Functional and Colloidal Properties of Yeast–Pea Protein Mixtures 58
Functional Properties’ Comparison of different Sustainable Packaging designed for Meat Products 52
Risk assessment of novel food ingredients from pea waste 47
Life cycle assessment of cured meat product packaging: integrating the potential food waste related to the shelf life 47
Packaging materials designed for cured meat products: conventional and alternative solutions 46
Lentil protein isolate suspensions with improved solubility and colloidal stability using high pressure homogenisation treatments 45
Upcycling pea waste as side stream for developing future food ingredeints 38
Packaging materials designed for cured meat products: a comparison between conventional and more sustainable solutions 35
The influence of NaCl on pea proteins based emulgels: From microstructure to macrostructure 23
Collaborative studies on in vitro digestibility of dietary proteins based on the INFOGEST Quant protocol: toward international standardization 17
Combined thermal and high pressure homogenization treatments for enhanced physical properties of lentil protein-stabilised emulsions 14
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese 1
Totale 5.487
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Categoria #
all - tutte 20.608
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 20.608
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/202271 0 0 0 0 0 0 0 0 28 0 11 32
2022/2023291 47 66 24 0 2 18 6 1 111 3 11 2
2023/2024274 8 7 4 2 21 70 29 21 24 27 12 49
2024/2025901 35 41 66 53 73 137 64 56 94 76 64 142
2025/20262.926 253 244 286 248 263 190 353 105 341 300 199 144
2026/20271.024 218 221 208 344 33 0 0 0 0 0 0 0
Totale 5.487