IRIS
BOT, Francesca
 Distribuzione geografica
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Continente #
AS - Asia 1.513
NA - Nord America 1.360
EU - Europa 793
SA - Sud America 262
AF - Africa 76
OC - Oceania 5
Totale 4.009
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Nazione #
US - Stati Uniti d'America 1.320
SG - Singapore 619
CN - Cina 295
VN - Vietnam 268
BR - Brasile 188
IT - Italia 186
HK - Hong Kong 128
IE - Irlanda 122
FR - Francia 98
SE - Svezia 90
NL - Olanda 66
RU - Federazione Russa 45
ZA - Sudafrica 43
DE - Germania 39
GB - Regno Unito 36
ID - Indonesia 35
IN - India 30
AR - Argentina 25
AT - Austria 16
BD - Bangladesh 16
CA - Canada 16
FI - Finlandia 16
KR - Corea 15
ES - Italia 14
CO - Colombia 13
PH - Filippine 13
IQ - Iraq 12
TR - Turchia 11
EC - Ecuador 10
CH - Svizzera 9
IR - Iran 9
MA - Marocco 9
MX - Messico 9
PK - Pakistan 9
PL - Polonia 9
JP - Giappone 8
RO - Romania 8
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
DK - Danimarca 4
PY - Paraguay 4
UA - Ucraina 4
UZ - Uzbekistan 4
CZ - Repubblica Ceca 3
EG - Egitto 3
HU - Ungheria 3
MY - Malesia 3
PT - Portogallo 3
TN - Tunisia 3
TW - Taiwan 3
AM - Armenia 2
AU - Australia 2
BG - Bulgaria 2
DO - Repubblica Dominicana 2
ET - Etiopia 2
HN - Honduras 2
JM - Giamaica 2
KZ - Kazakistan 2
NI - Nicaragua 2
NP - Nepal 2
NZ - Nuova Zelanda 2
OM - Oman 2
SN - Senegal 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
EE - Estonia 1
GD - Grenada 1
GE - Georgia 1
GR - Grecia 1
GT - Guatemala 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
PR - Porto Rico 1
Totale 4.003
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Città #
Singapore 324
Ashburn 306
Dallas 160
San Jose 160
Santa Clara 149
Hong Kong 121
Dublin 115
Ho Chi Minh City 79
Hanoi 66
Boardman 64
New York 57
Beijing 53
Lauterbourg 53
Los Angeles 44
Council Bluffs 38
Johannesburg 38
Parma 32
Moscow 28
Marseille 27
Hefei 26
Chandler 25
Shanghai 24
Princeton 23
Jakarta 20
Milan 20
Nuremberg 18
Amsterdam 17
Buffalo 17
Helsinki 15
São Paulo 15
London 13
Bologna 12
Haiphong 12
The Dalles 11
Da Nang 10
Portsmouth 10
Frankfurt am Main 9
Orem 8
Rio de Janeiro 7
Seoul 7
Tehran 7
Vienna 7
Bogotá 6
Campinas 6
Denver 6
Guangzhou 6
Modena 6
Montreal 6
Piacenza 6
Wageningen 6
Warsaw 6
Zurich 6
Amman 5
Annaba 5
Atlanta 5
Brooklyn 5
Can Tho 5
Cork 5
Düsseldorf 5
Laives 5
Naples 5
Novi Sad 5
Oslo 5
Porto Alegre 5
Reggio Emilia 5
Tokyo 5
Biên Hòa 4
Chennai 4
Chicago 4
Curitiba 4
Dhaka 4
Faisalabad 4
Hải Dương 4
Macapá 4
Madrid 4
Manchester 4
Mexico City 4
Pittsburgh 4
Poplar 4
Rome 4
Seattle 4
Stockholm 4
Sumaré 4
Tashkent 4
Toronto 4
Ankara 3
Asunción 3
Baku 3
Buenos Aires 3
Burjassot 3
Calgary 3
Caracas 3
Castelfranco Emilia 3
Dijon 3
Honolulu 3
Istanbul 3
Long Xuyen 3
Medan 3
Munich 3
Ninh Bình 3
Totale 2.498
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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 167
Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients 152
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 151
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 147
Colloidal, tribological and sensory properties of oral nutritional supplements 128
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 118
Influence of glycomacropeptide on rehydration characteristics of micellar casein concentrate powder 114
Enhancing the Techno-Functional Properties of Lentil Protein Isolate Dispersions Using In-Line High-Shear Rotor-Stator Mixing 113
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 108
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods 105
Formulation and Physical Stability of High Total Solids Lentil Protein-Stabilised Emulsions for Use in Plant Protein-Based Young Child Formulae 104
Influence of transglutaminase crosslinking on casein protein fractionation during low temperature microfiltration 104
Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp 103
Nanoemulsion preparation by combining high pressure homogenization and high power ultrasound at low energy densities 101
Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties 101
Influence of pH on thermal stability of mixed dairy and plant protein systems 100
Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders 98
Study on high pressure homogenization and high power ultrasound effectiveness in inhibiting polyphenoloxidase activity in apple juice 96
Efficient management of the water resource in the fresh-cut industry: Current status and perspectives 95
Pilot-scale production and physicochemical characterisation of spray-dried nanoparticulated whey protein powders 95
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 92
Effect of high frequency ultrasounds on lycopene and total phenolic concentration, antioxidant properties and a-glucosidase inhibitory activity of tomato juice 91
The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix 87
Use of time-resolved fluorescence to monitor bioactive compounds in plant based foodstuffs 86
The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk 86
Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, invitro bioaccessibility and stability 82
Use of time-resolved spectroscopy as a method to monitor carotenoids present in tomato extract obtained using ultrasound treatment 81
Solubility enhancement of milk protein isolate by sodium caseinate addition: Comparison between wet- and dry-blending approaches 81
Treatment of Food Industry Wastewater With Ultrasound: A Big Opportunity for the Technology 81
Influence of hybrid lactose-permeate standardisation on the physicochemical and functional properties of skim milk and concentrates 74
Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients 70
Cured meat packaging: A whole system approach to the food product centric packaging solutions 64
Current Status of Food Packaging for Cured Meat Products 62
The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products 56
Physicochemical properties of micellar casein retentates generated at different microfiltration temperatures 56
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese 53
Nonlinear rheological behaviour of mixed plant-dairy matrices: the influence of protein solubility 47
Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization 43
Environmental sustainability of mono- and multi-material packaging for cured meat products 40
Enhancing the thermal and colloidal stability of lentil protein-stabilised emulsions using high pressure homogenisation pre-treatment 39
Packaging for cured meat: An environmental assessment of plastic multi-material and paper-based solutions 35
Solubility influences the colloidal stability of lentil protein emulsions 33
Hybrid acid-induced gels from lupin and dairy proteins: linking protein mixing ratio with structural properties 32
Risk assessment of novel food ingredients from pea waste 31
Functional Properties’ Comparison of different Sustainable Packaging designed for Meat Products 29
Packaging materials designed for cured meat products: conventional and alternative solutions 27
Lentil protein isolate suspensions with improved solubility and colloidal stability using high pressure homogenisation treatments 26
Upcycling pea waste as side stream for developing future food ingredeints 25
Life cycle assessment of cured meat product packaging: integrating the potential food waste related to the shelf life 22
Packaging materials designed for cured meat products: a comparison between conventional and more sustainable solutions 21
Tailoring the rheological properties of pea and whey protein hybrid emulgels using high-pressure homogenization treatment on pea protein suspensions 8
Totale 4.081
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Categoria #
all - tutte 14.055
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 14.055
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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
2025/20262.544 253 244 286 248 263 190 353 105 341 261 0 0
Totale 4.081