IRIS UniCatt

Spigno, Giorgia
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
EU - Europa 6.812
NA - Nord America 4.732
AS - Asia 3.272
SA - Sud America 542
AF - Africa 139
OC - Oceania 86
Continente sconosciuto - Info sul continente non disponibili 5
Totale 15.588
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 4.564
IT - Italia 2.856
SE - Svezia 970
SG - Singapore 904
CN - Cina 697
DE - Germania 663
BR - Brasile 404
FR - Francia 400
IN - India 306
IE - Irlanda 285
ID - Indonesia 250
GB - Regno Unito 248
TR - Turchia 244
PL - Polonia 239
UA - Ucraina 237
IR - Iran 151
RU - Federazione Russa 137
NL - Olanda 134
KR - Corea 109
FI - Finlandia 105
ES - Italia 101
PH - Filippine 91
PK - Pakistan 87
CA - Canada 78
MX - Messico 77
TH - Thailandia 77
PT - Portogallo 67
JP - Giappone 64
AU - Australia 62
BE - Belgio 56
MY - Malesia 56
RO - Romania 55
HK - Hong Kong 46
GR - Grecia 42
PE - Perù 39
VN - Vietnam 36
DZ - Algeria 32
AR - Argentina 31
TW - Taiwan 31
AT - Austria 26
EG - Egitto 26
CH - Svizzera 24
CI - Costa d'Avorio 24
CL - Cile 24
RS - Serbia 23
NZ - Nuova Zelanda 22
LT - Lituania 21
ZA - Sudafrica 20
CO - Colombia 18
CZ - Repubblica Ceca 16
EC - Ecuador 16
AL - Albania 15
DK - Danimarca 15
IL - Israele 15
BD - Bangladesh 13
NO - Norvegia 13
TN - Tunisia 13
AE - Emirati Arabi Uniti 12
LK - Sri Lanka 12
IQ - Iraq 11
HR - Croazia 10
HU - Ungheria 8
NP - Nepal 8
SA - Arabia Saudita 8
SI - Slovenia 8
BG - Bulgaria 7
UZ - Uzbekistan 7
NG - Nigeria 6
SK - Slovacchia (Repubblica Slovacca) 6
AZ - Azerbaigian 5
GH - Ghana 5
JO - Giordania 5
MA - Marocco 5
SM - San Marino 5
BA - Bosnia-Erzegovina 4
EE - Estonia 4
ET - Etiopia 4
KZ - Kazakistan 4
LB - Libano 4
PA - Panama 4
VE - Venezuela 4
BO - Bolivia 3
CR - Costa Rica 3
CY - Cipro 3
EU - Europa 3
LV - Lettonia 3
MD - Moldavia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
FJ - Figi 2
GT - Guatemala 2
IS - Islanda 2
KG - Kirghizistan 2
KH - Cambogia 2
LA - Repubblica Popolare Democratica del Laos 2
MM - Myanmar 2
MU - Mauritius 2
NI - Nicaragua 2
PY - Paraguay 2
AF - Afghanistan, Repubblica islamica di 1
BF - Burkina Faso 1
Totale 15.573
Salva come PNG Salva come JPEG
Città #
Chandler 821
Singapore 471
Ashburn 455
Milan 374
Dublin 266
Warsaw 201
Jakarta 198
Rome 182
Cattolica 180
Jacksonville 171
San Mateo 157
Redwood City 150
Wilmington 145
New York 128
Ann Arbor 116
Nanjing 113
Fairfield 104
Dearborn 101
Boston 95
Moscow 86
Seattle 74
Parma 73
Houston 71
Princeton 69
Hefei 66
Woodbridge 66
Bologna 65
Istanbul 63
Los Angeles 59
Beijing 55
Turin 51
Seoul 50
Munich 47
Bengaluru 46
Naples 46
Frankfurt am Main 45
Lawrence 45
Nanchang 40
Bangkok 36
Izmir 36
Lima 36
Chennai 35
Fuzhou 35
London 34
Ankara 32
Boardman 32
Hong Kong 32
Cambridge 31
Faisalabad 31
Guangzhou 31
Pune 30
Bari 29
Brussels 29
Lappeenranta 28
Ottawa 27
Brescia 26
Mountain View 26
Shanghai 26
Düsseldorf 25
Norwalk 25
Paris 25
Abidjan 24
Hangzhou 24
Lauterbourg 24
Marseille 24
Mumbai 24
São Paulo 24
Tokyo 24
Catania 23
Florence 22
Washington 22
Falls Church 21
Padova 21
Redmond 21
The Dalles 21
Napoli 20
Heilbronn 19
Ancona 18
Chicago 18
Helsinki 18
Kunming 18
Quezon City 18
Shenyang 18
Taipei 18
Belgrade 17
Kuala Lumpur 17
Perugia 17
Tehran 17
Genoa 16
Belo Horizonte 15
Busto Arsizio 15
Lancaster 15
Augusta 14
Bentley 14
Brasília 14
Chiang Mai 14
Ho Chi Minh City 14
Messina 14
Modena 14
Nuremberg 14
Totale 6.967
Salva come PNG Salva come JPEG
Nome #
Spray-drying encapsulation of probiotics for ice-cream application 515
Stabilità ossidativa di creme spalmabili dolci a base di cacao 457
Effect of dietary fibre and thermal condition on rice bran wax oleogels for biscuits preparation 405
Beer and food pairing: agreement and disagreement between experts and regular consumers. Does theory match the practice? 358
Development of bakery formulation for sprayable cake preparation 327
Innovative confectionery products based on hazelnut paste and probiotics 323
Bio-Based Smart Materials for Food Packaging and Sensors – A Review 306
Alimenti ultra-processati 299
Incorporation of waste orange peels extracts into PLA films 297
Recupero ed utilizzazione dei sottoprodotti enologici 280
BYe-BYe Cream - La crema spalmabile che valorizza i sottoprodotti dell’industria alimentare 202
Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract 201
Screening of four different agro-food by-products for the recovery of antioxidants and cellulose 196
Produzione di pane - Impiego di madri acide commerciali 194
Sorption Enhanced Water Gas Shift for H2 production using sour gases as feedstock 193
Nanoemulsions of grape marc extract as a natural additives to impruve hazelnut paste shelf-life 175
Biotechnological strategies to valorise grape pomace for food applications 162
Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce. 158
Walnut paste: oxidative stability and effect of grape skin extract addition 156
Waste orange peels extracts for food packaging application 149
Enzymatic pre-treatment of fruit pomace for fibre hydrolysis and antioxidants release 147
Dal generale al particolare e viceversa 144
Acid/alkaline treatment for the recovery of antioxidants and cellulose from different agro-food by-products 142
Sviluppo e impiego di oleogel in prodotti da forno 136
Valorisation of stalks from different grape cultivars for sugars recovery 134
Influence of some process parameters on spray-drying encapsulation of a red grape waste skins extract 133
Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts. 131
Enzymatic wheat conditioning 130
Freeze-dried products based on walnuts: Interaction between fat fraction and dietary fiber 130
Innovative milk and whey protein hydrolysates 123
Autohydrolysis of Wheat Straw for Antioxidants and Cellulosic Fiber Recovery 120
State of the Art in Grape Processing By-Products 116
Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil 115
Microwave-assisted extraction of phenolic compounds from dried waste grape skins 112
"Pizza con e senza glutine a confronto. Alla ricerca della ricetta e del processo produttivo ottimali" 111
Fermentable sugars recovery from grape stalks for bioethanol production 109
Polyphenols microwave assisted extraction from waste grape skins 107
Extraction of polyphenols from oilseed cakes by subcritical water 105
Riscaldamento a microonde nell’industria alimentare. 104
Waste grape skins: Evaluation of safety aspects for the production of functional powders and extracts for the food sector 102
Implementation of Auto-Hydrolysis Process for the Recovery of Antioxidants and Cellulose from Wheat Straw 102
Stabilization of fat fraction in walnut-based freeze dried products 101
Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste 100
Influence of thermal and electrical effects of ohmic heating on Cphycocyanin properties and biocompounds recovery from Spirulina platensis 100
Rheological and Tribological Characterization of Different Commercial Hazelnut Based Spreads 99
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 96
Microwave Processing: Impact on Food Product Quality Attributes 96
Digital Data & Big Data 95
Bioactive compounds in industrial tomato sauce after processing and storage 95
Grape marc phenolics: extraction kinetics, quality and stability of extracts 94
Enzymatic pre-treatments in the valorisation of agri-food residues 94
Microwave assisted extraction and antioxidant power of dried waste grape skins polyphenols. 93
Impact of grape skin extract addition on walnut paste stability 92
Valorization of Citrus limon residues for the recovery of antioxidants: Evaluation and optimization of microwave and ultrasound application to solvent extraction 91
Effects of the intake of craft or industrial beer on serum homocysteine. 90
Genome-assisted characterization of lactobacillus fermentum, weissella cibaria, and weissella confusa strains isolated from sorghum as starters for sourdough fermentation 90
Kinetic model of wheat straw autohydrolysis considering heating and cooling phases 89
La corretta informazione 88
Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks 87
Lignin as natural radical scavenger. Study of the antioxidant capacity apple tree pruning lignin obtained by different methods 86
Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts 85
Nutrition and Ageing 84
INCORPORATION OF NANOCLAY AND ORANGE PEELS EXTRACT INTO PLA FOR FOOD APPLICATIONS: MIGRATION ASSESSMENT. 84
Effect of commercial dried sourdoughs on structural characteristics of wheat bread 83
Emerging macro- and micromolecules separation 82
Lignin as natural radical scavenger. Effect of the obtaining and purification processes on the antioxidant behaviour of lignin 82
Citrus peel extracts for industrial-scale production of bio-based active food packaging 82
Recovery of Gallic Acid with Colloidal Gas Aphrons generated from a cationic surfactant 81
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 81
Effects of an acid/alkaline treatment on the release of antioxidants and cellulose from different agro-food wastes 81
Gli oleogel 81
Recovery of phenolic compounds from a grape marc extract with collidal gas aphrons 80
Encapsulated walnut paste with grape skin extract addition: Oxidative stability and use in biscuits 80
Phenolics recovery from different agro-food by-products 79
Innovative milk and whey protein hydrolysates 79
Comprehensive mathematical model for freezing time prediction of finite object 79
Properties of soda and organosolv lignins from apple tree pruning 78
Influence of cultivar, processing and thermal treatment on bioactive compounds of industrial tomato derivatives 78
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 78
Competenze trasversali 77
Influence of cultivar on the lignocellulosic fractionation of grape stalks 75
Fractionation of a red grape marc extract by colloidal gas aphrons 75
Model of Spray-Drying for Encapsulation of Natural Extracts 75
Targeted healthy compounds in small and large-scale brewed beers 74
Pistacia lentiscus leaves as a source of phenolic compounds: Microwave-assisted extraction optimized and compared with ultrasound-assisted and conventional solvent extraction 72
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations 72
Confronto tra tecnologie termiche tradizionali e riscaldamento elettrico 71
Recovery of winemaking by-products for innovative food applications 71
Investigating patterns of millennials interest in gluten-free beer in Poland: a question of beer price and alcohol content. 71
Enzymatic pre-treatments of fruit by-products to modify fibre composition and phenolics release. 71
Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Citrus sinensis L. Peels using Response Surface Methodology 70
Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree 69
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates 69
Development of hybrid models for a vapor-phase fungi bioreactor 68
Recupero dei sottoprodotti di vinificazione per lo sviluppo di applicazioni alimentari innovative - stato dell’arte. 68
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 68
Non si soffia ancora abbastanza nel fischietto... 66
A second life for fruit and vegetable waste: a review on bioplastic films and coatings for potential food protection applications 66
Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products 65
Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration 65
Totale 12.697
Salva come PNG Salva come JPEG
Categoria #
all - tutte 68.323
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 68.323
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020306 0 0 0 0 0 0 0 0 0 0 165 141
2020/20211.401 102 114 77 124 149 124 148 100 147 116 127 73
2021/20221.634 97 122 72 121 130 112 66 230 111 100 259 214
2022/20233.320 386 406 225 350 238 377 152 336 384 126 208 132
2023/20242.702 142 415 125 192 175 364 209 173 109 228 303 267
2024/20253.874 197 210 373 241 349 239 270 247 695 419 634 0
Totale 15.842