IRIS UniCatt

Spigno, Giorgia
 Distribuzione geografica
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Continente #
EU - Europa 8.696
NA - Nord America 8.549
AS - Asia 8.128
SA - Sud America 1.406
AF - Africa 295
OC - Oceania 130
Continente sconosciuto - Info sul continente non disponibili 6
Totale 27.210
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Nazione #
US - Stati Uniti d'America 8.142
IT - Italia 3.618
SG - Singapore 3.044
CN - Cina 1.516
BR - Brasile 1.062
SE - Svezia 1.024
DE - Germania 842
VN - Vietnam 780
FR - Francia 727
IN - India 466
GB - Regno Unito 416
TR - Turchia 334
IE - Irlanda 300
PL - Polonia 292
ID - Indonesia 286
HK - Hong Kong 268
UA - Ucraina 250
JP - Giappone 247
NL - Olanda 201
MX - Messico 181
RU - Federazione Russa 170
CA - Canada 169
IR - Iran 164
FI - Finlandia 155
ES - Italia 152
PH - Filippine 141
PK - Pakistan 122
AR - Argentina 113
KR - Corea 112
BD - Bangladesh 102
AU - Australia 98
IQ - Iraq 93
TH - Thailandia 86
ZA - Sudafrica 80
PT - Portogallo 79
RO - Romania 73
MY - Malesia 70
BE - Belgio 69
PE - Perù 68
GR - Grecia 49
CL - Cile 43
AT - Austria 42
DZ - Algeria 40
EG - Egitto 40
SA - Arabia Saudita 39
TW - Taiwan 38
CO - Colombia 34
EC - Ecuador 34
CH - Svizzera 32
AE - Emirati Arabi Uniti 29
LT - Lituania 29
UZ - Uzbekistan 29
NZ - Nuova Zelanda 28
CI - Costa d'Avorio 27
RS - Serbia 26
VE - Venezuela 25
IL - Israele 23
NP - Nepal 20
JO - Giordania 19
AL - Albania 18
CZ - Repubblica Ceca 17
TN - Tunisia 17
DK - Danimarca 16
KE - Kenya 15
HR - Croazia 14
LK - Sri Lanka 14
MA - Marocco 13
NO - Norvegia 13
AZ - Azerbaigian 12
ET - Etiopia 12
CR - Costa Rica 11
HU - Ungheria 11
SI - Slovenia 11
PA - Panama 10
BG - Bulgaria 9
OM - Oman 9
PY - Paraguay 9
JM - Giamaica 8
UY - Uruguay 8
BH - Bahrain 7
BO - Bolivia 7
GH - Ghana 7
KG - Kirghizistan 7
DO - Repubblica Dominicana 6
KH - Cambogia 6
KW - Kuwait 6
LB - Libano 6
MM - Myanmar 6
NG - Nigeria 6
RW - Ruanda 6
SK - Slovacchia (Repubblica Slovacca) 6
CY - Cipro 5
EE - Estonia 5
HN - Honduras 5
KZ - Kazakistan 5
MD - Moldavia 5
MU - Mauritius 5
NI - Nicaragua 5
SM - San Marino 5
SY - Repubblica araba siriana 5
Totale 27.126
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Città #
Singapore 1.486
Ashburn 926
San Jose 871
Chandler 821
Milan 509
Beijing 310
Dublin 279
New York 249
Dallas 248
Ho Chi Minh City 241
Rome 237
Warsaw 236
Los Angeles 216
Hanoi 212
Hong Kong 211
Jakarta 202
Hefei 201
Tokyo 198
The Dalles 197
Lauterbourg 196
Cattolica 180
Jacksonville 174
San Mateo 157
Redwood City 150
Wilmington 148
Frankfurt am Main 128
Ann Arbor 116
Nanjing 114
Boston 113
Istanbul 111
Munich 109
Council Bluffs 107
Fairfield 104
Dearborn 101
São Paulo 100
Seattle 88
Bologna 87
Moscow 87
Houston 85
Chennai 81
Parma 80
St Louis 72
Princeton 70
Santa Clara 67
Naples 66
Woodbridge 66
Turin 65
Orem 63
London 61
Paris 58
Bengaluru 53
Chicago 53
Kent 53
Seoul 50
Helsinki 46
Johannesburg 46
Ankara 45
Lawrence 45
Da Nang 44
Bangkok 43
Brooklyn 42
Buffalo 42
Lima 42
Brescia 41
Atlanta 40
Montreal 40
Nanchang 40
Shanghai 40
Lappeenranta 37
Mumbai 37
Boardman 36
Izmir 36
Rio de Janeiro 36
Bari 35
Fuzhou 35
Guangzhou 35
Amsterdam 34
Faisalabad 34
Mexico City 34
Brussels 32
Denver 32
Phoenix 32
Pune 32
Quezon City 32
Cambridge 31
Poplar 31
Belo Horizonte 30
Stockholm 30
Washington 30
Catania 29
Perugia 29
Ottawa 28
Abidjan 27
Brasília 27
Florence 27
Palermo 27
Dhaka 26
Düsseldorf 26
Hangzhou 26
Marseille 26
Totale 12.858
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Nome #
Stabilità ossidativa di creme spalmabili dolci a base di cacao 631
Effect of dietary fibre and thermal condition on rice bran wax oleogels for biscuits preparation 595
Spray-drying encapsulation of probiotics for ice-cream application 585
Development of bakery formulation for sprayable cake preparation 553
Alimenti ultra-processati 455
Beer and food pairing: agreement and disagreement between experts and regular consumers. Does theory match the practice? 429
Innovative confectionery products based on hazelnut paste and probiotics 419
Bio-Based Smart Materials for Food Packaging and Sensors – A Review 372
Recupero ed utilizzazione dei sottoprodotti enologici 346
Dal generale al particolare e viceversa 323
Incorporation of waste orange peels extracts into PLA films 322
Screening of four different agro-food by-products for the recovery of antioxidants and cellulose 271
Waste orange peels extracts for food packaging application 264
Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract 264
BYe-BYe Cream - La crema spalmabile che valorizza i sottoprodotti dell’industria alimentare 253
Evaluation of ideal everyday italian food and beer pairings with regular consumers and food beverage experts 243
Nanoemulsions of grape marc extract as a natural additives to impruve hazelnut paste shelf-life 241
Riscaldamento a microonde nell’industria alimentare. 236
Produzione di pane - Impiego di madri acide commerciali 231
Sorption Enhanced Water Gas Shift for H2 production using sour gases as feedstock 229
Walnut paste: oxidative stability and effect of grape skin extract addition 224
Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce. 214
Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts. 205
A second life for fruit and vegetable waste: a review on bioplastic films and coatings for potential food protection applications 204
Biotechnological strategies to valorise grape pomace for food applications 204
Acid/alkaline treatment for the recovery of antioxidants and cellulose from different agro-food by-products 201
Enzymatic pre-treatment of fruit pomace for fibre hydrolysis and antioxidants release 200
Enzymatic wheat conditioning 196
Autohydrolysis of Wheat Straw for Antioxidants and Cellulosic Fiber Recovery 191
Valorisation of stalks from different grape cultivars for sugars recovery 189
Influence of some process parameters on spray-drying encapsulation of a red grape waste skins extract 185
Comprehensive mathematical model for freezing time prediction of finite object 182
Freeze-dried products based on walnuts: Interaction between fat fraction and dietary fiber 180
Genome-assisted characterization of lactobacillus fermentum, weissella cibaria, and weissella confusa strains isolated from sorghum as starters for sourdough fermentation 177
Sviluppo e impiego di oleogel in prodotti da forno 175
Waste grape skins: Evaluation of safety aspects for the production of functional powders and extracts for the food sector 172
Enzymatic pre-treatments in the valorisation of agri-food residues 169
Kinetic model of wheat straw autohydrolysis considering heating and cooling phases 169
Extraction of polyphenols from oilseed cakes by subcritical water 168
Microwave-assisted extraction of phenolic compounds from dried waste grape skins 163
Innovative milk and whey protein hydrolysates 163
La corretta informazione 162
Implementation of Auto-Hydrolysis Process for the Recovery of Antioxidants and Cellulose from Wheat Straw 162
Encapsulated walnut paste with grape skin extract addition: Oxidative stability and use in biscuits 159
Digital Data & Big Data 158
Rheological and Tribological Characterization of Different Commercial Hazelnut Based Spreads 158
Stabilization of fat fraction in walnut-based freeze dried products 156
Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil 155
Fermentable sugars recovery from grape stalks for bioethanol production 154
Citrus peel extracts for industrial-scale production of bio-based active food packaging 154
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils 154
State of the Art in Grape Processing By-Products 153
Polyphenols microwave assisted extraction from waste grape skins 152
A Potentially Ecosustainable Hazelnut/Carob-Based Spread 151
Lignin as natural radical scavenger. Study of the antioxidant capacity apple tree pruning lignin obtained by different methods 147
Bioactive compounds in industrial tomato sauce after processing and storage 147
Effect of commercial dried sourdoughs on structural characteristics of wheat bread 146
Grape marc phenolics: extraction kinetics, quality and stability of extracts 145
Fractionation of a red grape marc extract by colloidal gas aphrons 144
Targeted healthy compounds in small and large-scale brewed beers 144
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates 144
Development of Coated PLA Films Containing a Commercial Olive Leaf Extract for the Food Packaging Sector 143
Microwave assisted extraction and antioxidant power of dried waste grape skins polyphenols. 143
"Pizza con e senza glutine a confronto. Alla ricerca della ricetta e del processo produttivo ottimali" 142
Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste 141
Impact of grape skin extract addition on walnut paste stability 141
Competenze trasversali 140
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 140
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 140
Microwave Processing: Impact on Food Product Quality Attributes 139
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch 138
Influence of thermal and electrical effects of ohmic heating on Cphycocyanin properties and biocompounds recovery from Spirulina platensis 138
Valorization of Citrus limon residues for the recovery of antioxidants: Evaluation and optimization of microwave and ultrasound application to solvent extraction 135
Model of Spray-Drying for Encapsulation of Natural Extracts 135
Nutrition and Ageing 134
Influence of cultivar, processing and thermal treatment on bioactive compounds of industrial tomato derivatives 134
Innovative milk and whey protein hydrolysates 134
Recovery of phenolic compounds from a grape marc extract with collidal gas aphrons 133
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 133
Effects of the intake of craft or industrial beer on serum homocysteine. 133
Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks 131
Gli oleogel 131
Lignin as natural radical scavenger. Effect of the obtaining and purification processes on the antioxidant behaviour of lignin 129
Recovery of Gallic Acid with Colloidal Gas Aphrons generated from a cationic surfactant 128
Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts 128
Phenolics recovery from different agro-food by-products 127
Low-cost local ingredients as protein source to produce rusf biscuit for malnourished children (under 5) in Sub-Saharan Africa 126
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations 126
INCORPORATION OF NANOCLAY AND ORANGE PEELS EXTRACT INTO PLA FOR FOOD APPLICATIONS: MIGRATION ASSESSMENT. 125
DSC Characterisation of cocoa butter polymorphs 124
Effects of an acid/alkaline treatment on the release of antioxidants and cellulose from different agro-food wastes 124
Effect of different fibre addition on cookie dough and texture 120
Development of hybrid models for a vapor-phase fungi bioreactor 120
Emerging macro- and micromolecules separation 120
Spesso buono oltre 119
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 119
How additive manufacturing can boost the bioactivity of baked functional foods 118
Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration 117
High-pressure autohydrolysis process of wheat straw for cellulose recovery and subsequent use in PBAT composites preparation 117
SVILUPPO DI SISTEMI LIPIDICI INNOVATIVI PER IL MIGLIORAMENTO NUTRIZIONALE E/O FUNZIONALE DI ALIMENTI PER ANZIANI 117
Totale 19.320
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Categoria #
all - tutte 98.826
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 98.826
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021200 0 0 0 0 0 0 0 0 0 0 127 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
2024/20254.793 197 210 373 241 349 239 270 247 695 419 904 649
2025/202610.827 1.506 384 873 1.087 1.736 721 2.043 630 860 875 112 0
Totale 27.588