IRIS
Fiore, Anna
 Distribuzione geografica
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Continente #
NA - Nord America 1.362
EU - Europa 1.211
AS - Asia 528
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 3
Totale 3.108
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Nazione #
US - Stati Uniti d'America 1.361
IE - Irlanda 372
CN - Cina 340
UA - Ucraina 244
IT - Italia 216
SE - Svezia 185
IN - India 75
FR - Francia 57
SG - Singapore 57
FI - Finlandia 49
TR - Turchia 49
GB - Regno Unito 31
DE - Germania 26
BE - Belgio 9
NL - Olanda 6
ES - Italia 5
AT - Austria 4
EU - Europa 3
JP - Giappone 3
AU - Australia 2
CZ - Repubblica Ceca 2
NZ - Nuova Zelanda 2
RU - Federazione Russa 2
CA - Canada 1
DK - Danimarca 1
HK - Hong Kong 1
HR - Croazia 1
IR - Iran 1
LT - Lituania 1
MY - Malesia 1
PK - Pakistan 1
Totale 3.108
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Città #
Dublin 372
Chandler 346
Jacksonville 167
Nyköping 140
Dearborn 131
Nanjing 90
Wilmington 42
Ashburn 38
Nanchang 38
Singapore 38
Princeton 37
Beijing 35
San Mateo 31
Des Moines 25
Woodbridge 24
Tianjin 22
Bari 21
San Severo 19
Ann Arbor 18
Boardman 18
Shenyang 18
Foggia 16
Helsinki 16
New York 16
Hebei 14
Manfredonia 14
Kunming 12
Los Angeles 12
Rome 11
Shanghai 11
Taranto 10
Brussels 9
Jiaxing 9
Hangzhou 8
Guangzhou 7
Changchun 6
Messina 6
Ningbo 6
Seattle 6
Lanzhou 5
Milan 5
Modugno 5
Bologna 4
Brooklyn 4
Changsha 4
Frankfurt am Main 4
Indore 4
Orange 4
Auburn Hills 3
Chicago 3
Dallas 3
Paris 3
Pune 3
Sassari 3
Vertova 3
Vienna 3
Washington 3
Wuppertal 3
Zhengzhou 3
Arzano 2
Borås 2
Chennai 2
Cuenca 2
Dongyang 2
Hanover 2
Jinan 2
Jinhua 2
Lucknow 2
Mogliano Veneto 2
Mountain View 2
Murcia 2
Oderzo 2
Philadelphia 2
Quanzhou 2
Redwood City 2
Sydney 2
Taizhou 2
Torino 2
Akron 1
Bergamo 1
Calangianus 1
Camaiore 1
Carnate 1
Central 1
Centro 1
Cesena 1
Chengdu 1
Civitanova Marche 1
Coassolo Torinese 1
Desio 1
Florence 1
Fort Worth 1
Francavilla Fontana 1
Fuzhou 1
Grumo Appula 1
Haikou 1
Hefei 1
Isfahan 1
Islamabad 1
Leawood 1
Totale 1.991
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Nome #
Validazione microbiologica di un trattamento pastorizzante a microonde di crema di asparagi 122
Uso di farine non convenzionali per la produzione di cereali da prima colazione: studio sui pretrattamenti enzimatici 118
Influenza di alcuni parametri di processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco 112
Studio sul processo di estrusione-cottura applicato a farine ricche in grasso 109
Pre-stabilization of pesto sauce by reduction of water activity 108
Functional food produced by extrusion-cooking technology 103
Study on the quality of ‘Salami’ with extra-virgin olive oil 101
Influenza dei parametri di processo sulle caratteristiche di prodotti estrusi 100
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 99
Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali 97
Study on the quality of ‘Salami’ with extra-virgin olive oil 95
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions 94
Effects of process conditions on physical properties of extruded based on rice flour and copra 92
Stydy of physical properties of coffee beans during roasting - application of hyperspectral image analysis 92
Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. 91
Influenza di alcuni parametri di processo sulle caratteristiche fisiche di prodotti estrusi a base di farina di riso e “copra” 88
Valutazione qualitativa della frazione grassa di prodotti estrusi da prima colazione 88
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 86
Influenza del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 85
Valutazione qualitativa di prodotti estrusi a base di "copra" durante la conservazione 83
Stabilizzazione di conserve vegetali mediante microonde: studio sull’ossidazione della frazione grassa 83
Extrusion cooking of rice flour and “copra” blends 82
Effect of some emulsifiers on the structure of extrudates with high content of fat 82
Influence of grinding grade on the quality of espresso obtained from different roasted coffee. 82
Effetti del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 81
Effetti di diverse condizioni luminose su alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo 79
A review on acidifying treatments for vegetable canned food 77
Discrimination of Arabica and Robusta coffee at different roasting degrees 73
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 71
Studio sulla stabilità di salami "low fat" 71
Shelf life extension on the minimally processed artichokes 69
Effects of operating conditions on oil loss and structure of almond snacks 68
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 68
Studio sulla stabilità di salami “low fat” 59
Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets 48
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup 48
Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain 39
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects 38
Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach 15
Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers 15
Application of a multivariate approach to the study of chemometric and sensory profiles of cookies fortified with brewers’ spent grain 6
Optimization of Process Variables for the Sustainable Extraction of Phenolic Compounds from Chicory and Fennel By-Products 6
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 6
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers 6
Green and sustainable techniques to increase the extraction of phenolic compounds from turnip greens by‐products 6
Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation 5
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts 4
Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers 4
Enzymatic-Assisted Recovery of Antioxidants from Chicory and Fennel by-Products 3
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins 2
Totale 3.259
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Categoria #
all - tutte 14.674
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 14.674
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020310 0 0 0 0 61 76 64 12 38 11 43 5
2020/2021286 36 7 41 1 39 10 45 13 41 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
2024/2025169 32 22 42 40 33 0 0 0 0 0 0 0
Totale 3.259