IRIS
BOT, Francesca
 Distribuzione geografica
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Continente #
NA - Nord America 1.835
AS - Asia 1.666
EU - Europa 958
SA - Sud America 265
AF - Africa 78
Continente sconosciuto - Info sul continente non disponibili 75
OC - Oceania 8
Totale 4.885
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Nazione #
US - Stati Uniti d'America 1.765
SG - Singapore 632
IT - Italia 312
CN - Cina 306
VN - Vietnam 270
BR - Brasile 191
HK - Hong Kong 133
IE - Irlanda 124
BD - Bangladesh 116
FR - Francia 103
SE - Svezia 93
NL - Olanda 68
RU - Federazione Russa 46
ZA - Sudafrica 43
IN - India 40
DE - Germania 39
GB - Regno Unito 36
ID - Indonesia 35
CA - Canada 32
AR - Argentina 25
AT - Austria 19
TR - Turchia 18
FI - Finlandia 17
KR - Corea 16
CH - Svizzera 14
ES - Italia 14
CO - Colombia 13
DK - Danimarca 13
PH - Filippine 13
IQ - Iraq 12
JP - Giappone 11
EC - Ecuador 10
IR - Iran 10
MA - Marocco 9
MX - Messico 9
PK - Pakistan 9
PL - Polonia 9
RO - Romania 9
PT - Portogallo 7
DZ - Algeria 6
JO - Giordania 6
RS - Serbia 6
VE - Venezuela 6
AZ - Azerbaigian 5
BO - Bolivia 5
NO - Norvegia 5
NZ - Nuova Zelanda 5
PE - Perù 5
TH - Thailandia 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
CR - Costa Rica 4
CZ - Repubblica Ceca 4
NI - Nicaragua 4
PY - Paraguay 4
UA - Ucraina 4
UZ - Uzbekistan 4
EG - Egitto 3
GP - Guadalupe 3
HN - Honduras 3
HU - Ungheria 3
JM - Giamaica 3
MY - Malesia 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
GR - Grecia 2
GT - Guatemala 2
KZ - Kazakistan 2
NP - Nepal 2
OM - Oman 2
SC - Seychelles 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
CY - Cipro 1
DM - Dominica 1
GD - Grenada 1
GE - Georgia 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
Totale 4.800
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Città #
Ashburn 336
Singapore 331
San Jose 214
Santa Clara 196
Dallas 165
Council Bluffs 144
Hong Kong 125
Dublin 115
Boardman 83
Ho Chi Minh City 81
New York 74
Hanoi 66
Beijing 54
Lauterbourg 53
Los Angeles 50
Milan 45
Johannesburg 38
Parma 32
Moscow 28
Marseille 27
Hefei 26
Chandler 25
Shanghai 24
Princeton 23
Rome 23
Hillsboro 20
Jakarta 20
Buffalo 19
Nuremberg 18
Amsterdam 17
Bologna 16
Helsinki 16
Figino 15
London 15
São Paulo 15
Haiphong 12
The Dalles 11
Zurich 11
Da Nang 10
Portsmouth 10
Vienna 10
Frankfurt am Main 9
Phoenix 9
Chicago 8
Modena 8
Orem 8
Seoul 8
Toronto 8
Washington 8
Montreal 7
Odense 7
Rio de Janeiro 7
Tehran 7
Tokyo 7
Atlanta 6
Bogotá 6
Brooklyn 6
Campinas 6
Cork 6
Denver 6
Guangzhou 6
Palermo 6
Piacenza 6
Reggio Emilia 6
Wageningen 6
Warsaw 6
Amman 5
Annaba 5
Calgary 5
Can Tho 5
Chennai 5
Düsseldorf 5
Laives 5
Naples 5
Novi Sad 5
Oslo 5
Porto Alegre 5
Seattle 5
Ankara 4
Biên Hòa 4
Curitiba 4
Dhaka 4
Faisalabad 4
Hải Dương 4
Macapá 4
Madrid 4
Managua 4
Manchester 4
Mexico City 4
Pittsburgh 4
Poplar 4
Prague 4
San José 4
Santarém 4
Stockholm 4
Sumaré 4
Tashkent 4
Turin 4
Verona 4
Asunción 3
Totale 2.933
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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 206
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 173
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients 167
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 162
Colloidal, tribological and sensory properties of oral nutritional supplements 134
Influence of transglutaminase crosslinking on casein protein fractionation during low temperature microfiltration 129
Functional properties of food packaging solutions alternative to conventional multilayer systems 123
Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling 123
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing 120
Influence of glycomacropeptide on rehydration characteristics of micellar casein concentrate powder 119
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 112
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 111
Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae 110
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 110
Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and a-glucosidase inhibitory activity of tomato juice 110
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties 110
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 109
Influence of pH on thermal stability of mixed dairy and plant protein systems 108
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 103
Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders 102
Pilot-scale production and physicochemical characterisation of spray-dried nanoparticulated whey protein powders 101
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 100
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese 98
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 97
The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk 97
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 95
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 95
Nonlinear rheological behaviour of mixed plant-dairy matrices: the influence of protein solubility 94
Current Status of Food Packaging for Cured Meat Products 94
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 92
Tailoring the rheological properties of pea and whey protein hybrid emulgels using high-pressure homogenization treatment on pea protein suspensions 91
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 91
Treatment of Food Industry Wastewater With Ultrasound: A Big Opportunity for the Technology 86
Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches 85
Influence of hybrid lactose-permeate standardisation on the physicochemical and functional properties of skim milk and concentrates 83
Cured meat packaging: A whole system approach to the food product centric packaging solutions 79
Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients 76
Hybrid acid-induced gels from lupin and dairy proteins: linking protein mixing ratio with structural properties 74
Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures 70
Enhancing the thermal and colloidal stability of lentil protein-stabilised emulsions using high pressure homogenisation pre-treatment 69
Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization 67
The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products 60
Packaging for cured meat: An environmental assessment of plastic multi-material and paper-based solutions 52
Solubility influences the colloidal stability of lentil protein emulsions 51
Environmental sustainability of mono- and multi-material packaging for cured meat products 51
Blend or not to blend? Functional and Colloidal Properties of Yeast–Pea Protein Mixtures 43
Risk assessment of novel food ingredients from pea waste 41
Functional Properties’ Comparison of different Sustainable Packaging designed for Meat Products 41
Lentil protein isolate suspensions with improved solubility and colloidal stability using high pressure homogenisation treatments 38
Packaging materials designed for cured meat products: conventional and alternative solutions 35
Life cycle assessment of cured meat product packaging: integrating the potential food waste related to the shelf life 34
Upcycling pea waste as side stream for developing future food ingredeints 32
Packaging materials designed for cured meat products: a comparison between conventional and more sustainable solutions 30
The influence of NaCl on pea proteins based emulgels: From microstructure to macrostructure 2
Totale 4.885
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Categoria #
all - tutte 18.190
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 18.190
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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
2026/2027422 218 204 0 0 0 0 0 0 0 0 0 0
Totale 4.885