IRIS
Fiore, Anna
 Distribuzione geografica
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Continente #
NA - Nord America 2.143
EU - Europa 1.662
AS - Asia 1.196
SA - Sud America 114
AF - Africa 17
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 4
Totale 5.141
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Nazione #
US - Stati Uniti d'America 2.120
SG - Singapore 417
CN - Cina 412
IE - Irlanda 374
RU - Federazione Russa 274
IT - Italia 260
UA - Ucraina 247
SE - Svezia 189
FR - Francia 112
HK - Hong Kong 107
BR - Brasile 101
IN - India 92
DE - Germania 59
FI - Finlandia 53
TR - Turchia 51
VN - Vietnam 48
GB - Regno Unito 44
IQ - Iraq 19
BE - Belgio 13
MX - Messico 13
NL - Olanda 13
BD - Bangladesh 9
CA - Canada 8
ES - Italia 8
JP - Giappone 7
AR - Argentina 5
AT - Austria 5
SA - Arabia Saudita 5
EG - Egitto 3
EU - Europa 3
LT - Lituania 3
MA - Marocco 3
PL - Polonia 3
TN - Tunisia 3
ZA - Sudafrica 3
AE - Emirati Arabi Uniti 2
AU - Australia 2
CO - Colombia 2
CZ - Repubblica Ceca 2
DZ - Algeria 2
EC - Ecuador 2
IL - Israele 2
IR - Iran 2
JO - Giordania 2
LK - Sri Lanka 2
NZ - Nuova Zelanda 2
OM - Oman 2
PH - Filippine 2
PK - Pakistan 2
PY - Paraguay 2
UZ - Uzbekistan 2
XK - ???statistics.table.value.countryCode.XK??? 2
AM - Armenia 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BO - Bolivia 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
CV - Capo Verde 1
DK - Danimarca 1
ET - Etiopia 1
GE - Georgia 1
HR - Croazia 1
ID - Indonesia 1
JM - Giamaica 1
KR - Corea 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
MN - Mongolia 1
MY - Malesia 1
PS - Palestinian Territory 1
SY - Repubblica araba siriana 1
VE - Venezuela 1
Totale 5.141
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Città #
Dublin 374
Chandler 346
San Jose 307
Singapore 207
Jacksonville 167
Dallas 150
Ashburn 140
Nyköping 140
Dearborn 131
Hong Kong 106
Nanjing 90
Beijing 76
Santa Clara 59
Lauterbourg 45
Wilmington 42
Nanchang 38
Princeton 37
San Mateo 31
Moscow 27
New York 26
Des Moines 25
Woodbridge 24
The Dalles 23
Tianjin 22
Bari 21
San Severo 19
Ann Arbor 18
Boardman 18
Helsinki 18
Shenyang 18
Foggia 16
Los Angeles 16
Ho Chi Minh City 15
Manfredonia 15
Munich 15
Hebei 14
Brussels 13
Rome 13
Kunming 12
Frankfurt am Main 11
Hanoi 11
Shanghai 11
São Paulo 11
Taranto 10
Chicago 9
Guangzhou 9
Hangzhou 9
Jiaxing 9
Brooklyn 8
Mexico City 8
Milan 8
Seattle 8
Orem 7
Paris 7
San Francisco 7
Changchun 6
Chennai 6
Falkenstein 6
Messina 6
Ningbo 6
Changsha 5
Erbil 5
Lanzhou 5
Modugno 5
Bologna 4
Buffalo 4
Indore 4
Naples 4
Orange 4
Stockholm 4
Uxbridge 4
Washington 4
Aquiraz 3
Auburn Hills 3
Baghdad 3
Belo Horizonte 3
Boston 3
Charlotte 3
London 3
Porto Alegre 3
Pune 3
Ribeirão Preto 3
Salt Lake City 3
Sassari 3
Toronto 3
Vertova 3
Vienna 3
Warsaw 3
Wuppertal 3
Zhengzhou 3
Albano Laziale 2
Amman 2
Arco 2
Arzano 2
Atlanta 2
Borås 2
Brasília 2
Cairo 2
Campo Grande 2
Cape Town 2
Totale 3.173
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Nome #
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 165
Development and characterization of brewers’ spent grain-based materials 157
Uso di farine non convenzionali per la produzione di cereali da prima colazione: studio sui pretrattamenti enzimatici 149
Pre-stabilization of pesto sauce by reduction of water activity 148
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 146
Influenza di alcuni parametri di processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco 145
Functional food produced by extrusion-cooking technology 141
Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali 139
Studio sul processo di estrusione-cottura applicato a farine ricche in grasso 138
Study on the quality of ‘Salami’ with extra-virgin olive oil 134
Influenza dei parametri di processo sulle caratteristiche di prodotti estrusi 132
Stydy of physical properties of coffee beans during roasting - application of hyperspectral image analysis 132
Study on the quality of ‘Salami’ with extra-virgin olive oil 129
Effects of process conditions on physical properties of extruded based on rice flour and copra 129
Influenza del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 126
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions 121
Effetti di diverse condizioni luminose su alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo 121
Effect of some emulsifiers on the structure of extrudates with high content of fat 121
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 121
Effetti del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 117
Extrusion cooking of rice flour and “copra” blends 115
Influenza di alcuni parametri di processo sulle caratteristiche fisiche di prodotti estrusi a base di farina di riso e “copra” 114
Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. 114
Valutazione qualitativa di prodotti estrusi a base di "copra" durante la conservazione 113
A review on acidifying treatments for vegetable canned food 112
Valutazione qualitativa della frazione grassa di prodotti estrusi da prima colazione 111
Stabilizzazione di conserve vegetali mediante microonde: studio sull’ossidazione della frazione grassa 108
Influence of grinding grade on the quality of espresso obtained from different roasted coffee. 106
Shelf life extension on the minimally processed artichokes 105
Studio sulla stabilità di salami "low fat" 105
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 102
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 101
Discrimination of Arabica and Robusta coffee at different roasting degrees 101
Effects of operating conditions on oil loss and structure of almond snacks 98
Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets 97
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup 97
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain 93
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects 82
Studio sulla stabilità di salami “low fat” 79
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins 68
Green and sustainable techniques to increase the extraction of phenolic compounds from turnip greens by‐products 66
Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain 56
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 56
Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach 56
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 54
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers 51
Enzymatic-Assisted Recovery of Antioxidants from Chicory and Fennel by-Products 46
Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum 41
Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation 41
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts 41
Optimization of Process Variables for the Sustainable Extraction of Phenolic Compounds from Chicory and Fennel By-Products 39
Sustainable food processing: single and interactive effects of type and quantity of brewers' spent grain and of type of sweetener on physicochemical and sensory characteristics of functional biscuits 32
Totale 5.311
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Categoria #
all - tutte 24.213
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 24.213
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202153 0 0 0 0 0 0 0 0 0 41 8 4
2021/2022217 37 0 2 9 3 3 6 25 42 21 13 56
2022/20231.133 102 79 63 88 54 117 16 88 466 7 20 33
2023/2024215 29 8 9 10 20 32 30 28 1 6 6 36
2024/2025743 32 22 42 40 39 130 88 42 151 26 71 60
2025/20261.478 120 182 176 147 75 83 333 149 135 78 0 0
Totale 5.311