IRIS
BOT, Francesca
 Distribuzione geografica
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Continente #
AS - Asia 1.621
NA - Nord America 1.565
EU - Europa 854
SA - Sud America 265
AF - Africa 76
OC - Oceania 5
Totale 4.386
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Nazione #
US - Stati Uniti d'America 1.512
SG - Singapore 626
CN - Cina 305
VN - Vietnam 268
IT - Italia 227
BR - Brasile 191
HK - Hong Kong 129
IE - Irlanda 122
FR - Francia 100
BD - Bangladesh 97
SE - Svezia 90
NL - Olanda 67
RU - Federazione Russa 45
ZA - Sudafrica 43
DE - Germania 39
GB - Regno Unito 36
ID - Indonesia 35
IN - India 31
AR - Argentina 25
CA - Canada 23
AT - Austria 19
FI - Finlandia 17
TR - Turchia 17
KR - Corea 15
CH - Svizzera 14
ES - Italia 14
CO - Colombia 13
PH - Filippine 13
IQ - Iraq 12
DK - Danimarca 10
EC - Ecuador 10
IR - Iran 10
JP - Giappone 9
MA - Marocco 9
MX - Messico 9
PK - Pakistan 9
PL - Polonia 9
RO - Romania 9
DZ - Algeria 6
JO - Giordania 6
RS - Serbia 6
VE - Venezuela 6
AZ - Azerbaigian 5
BO - Bolivia 5
NO - Norvegia 5
PE - Perù 5
TH - Thailandia 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
PY - Paraguay 4
UA - Ucraina 4
UZ - Uzbekistan 4
CZ - Repubblica Ceca 3
EG - Egitto 3
HN - Honduras 3
HU - Ungheria 3
JM - Giamaica 3
MY - Malesia 3
NI - Nicaragua 3
PT - Portogallo 3
TN - Tunisia 3
TW - Taiwan 3
AM - Armenia 2
AU - Australia 2
BG - Bulgaria 2
DO - Repubblica Dominicana 2
EE - Estonia 2
ET - Etiopia 2
GT - Guatemala 2
KZ - Kazakistan 2
NP - Nepal 2
NZ - Nuova Zelanda 2
OM - Oman 2
SN - Senegal 2
TT - Trinidad e Tobago 2
AL - Albania 1
AO - Angola 1
BE - Belgio 1
BF - Burkina Faso 1
BW - Botswana 1
BY - Bielorussia 1
CG - Congo 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
CY - Cipro 1
DM - Dominica 1
GD - Grenada 1
GE - Georgia 1
GR - Grecia 1
GY - Guiana 1
HR - Croazia 1
IL - Israele 1
KE - Kenya 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LT - Lituania 1
MK - Macedonia 1
ML - Mali 1
NE - Niger 1
PA - Panama 1
Totale 4.379
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Città #
Singapore 326
Ashburn 318
San Jose 203
Dallas 162
Santa Clara 150
Hong Kong 122
Dublin 115
Boardman 83
Ho Chi Minh City 79
New York 70
Hanoi 66
Council Bluffs 63
Beijing 54
Lauterbourg 53
Los Angeles 48
Johannesburg 38
Parma 32
Moscow 28
Marseille 27
Hefei 26
Chandler 25
Milan 24
Shanghai 24
Princeton 23
Jakarta 20
Buffalo 19
Hillsboro 19
Nuremberg 18
Amsterdam 17
Helsinki 16
Bologna 15
São Paulo 15
London 13
Haiphong 12
The Dalles 11
Zurich 11
Da Nang 10
Portsmouth 10
Vienna 10
Frankfurt am Main 9
Chicago 8
Orem 8
Rio de Janeiro 7
Rome 7
Seoul 7
Tehran 7
Toronto 7
Atlanta 6
Bogotá 6
Brooklyn 6
Campinas 6
Denver 6
Guangzhou 6
Modena 6
Montreal 6
Piacenza 6
Reggio Emilia 6
Wageningen 6
Warsaw 6
Washington 6
Amman 5
Annaba 5
Can Tho 5
Cork 5
Düsseldorf 5
Laives 5
Naples 5
Novi Sad 5
Oslo 5
Porto Alegre 5
Tokyo 5
Biên Hòa 4
Chennai 4
Curitiba 4
Dhaka 4
Faisalabad 4
Hải Dương 4
Macapá 4
Madrid 4
Manchester 4
Mexico City 4
Odense 4
Pittsburgh 4
Poplar 4
Santarém 4
Seattle 4
Stockholm 4
Sumaré 4
Tashkent 4
Ankara 3
Asunción 3
Baku 3
Buenos Aires 3
Burjassot 3
Calgary 3
Caracas 3
Castelfranco Emilia 3
Cermenate 3
Copenhagen 3
Dijon 3
Totale 2.673
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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 177
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 167
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients 165
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 152
Colloidal, tribological and sensory properties of oral nutritional supplements 132
Influence of transglutaminase crosslinking on casein protein fractionation during low temperature microfiltration 122
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 121
Functional properties of food packaging solutions alternative to conventional multilayer systems 119
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing 117
Influence of glycomacropeptide on rehydration characteristics of micellar casein concentrate powder 116
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 110
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 109
Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and a-glucosidase inhibitory activity of tomato juice 107
Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae 106
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 106
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties 104
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 103
Influence of pH on thermal stability of mixed dairy and plant protein systems 102
Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders 101
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 97
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 97
Pilot-scale production and physicochemical characterisation of spray-dried nanoparticulated whey protein powders 97
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 93
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 93
The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk 91
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 89
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 88
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 85
Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches 82
Treatment of Food Industry Wastewater With Ultrasound: A Big Opportunity for the Technology 82
Current Status of Food Packaging for Cured Meat Products 79
Nonlinear rheological behaviour of mixed plant-dairy matrices: the influence of protein solubility 76
Influence of hybrid lactose-permeate standardisation on the physicochemical and functional properties of skim milk and concentrates 75
Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients 74
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese 66
Cured meat packaging: A whole system approach to the food product centric packaging solutions 65
Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures 63
The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products 59
Tailoring the rheological properties of pea and whey protein hybrid emulgels using high-pressure homogenization treatment on pea protein suspensions 56
Enhancing the thermal and colloidal stability of lentil protein-stabilised emulsions using high pressure homogenisation pre-treatment 54
Hybrid acid-induced gels from lupin and dairy proteins: linking protein mixing ratio with structural properties 53
Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization 52
Solubility influences the colloidal stability of lentil protein emulsions 44
Packaging for cured meat: An environmental assessment of plastic multi-material and paper-based solutions 40
Environmental sustainability of mono- and multi-material packaging for cured meat products 40
Functional Properties’ Comparison of different Sustainable Packaging designed for Meat Products 34
Risk assessment of novel food ingredients from pea waste 33
Blend or not to blend? Functional and Colloidal Properties of Yeast–Pea Protein Mixtures 33
Lentil protein isolate suspensions with improved solubility and colloidal stability using high pressure homogenisation treatments 30
Packaging materials designed for cured meat products: conventional and alternative solutions 30
Upcycling pea waste as side stream for developing future food ingredeints 27
Life cycle assessment of cured meat product packaging: integrating the potential food waste related to the shelf life 25
Packaging materials designed for cured meat products: a comparison between conventional and more sustainable solutions 22
Totale 4.460
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Categoria #
all - tutte 16.063
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 16.063
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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
2025/20262.923 253 244 286 248 263 190 353 105 341 300 199 141
Totale 4.460