IRIS UniCatt

Spigno, Giorgia
 Distribuzione geografica
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Continente #
NA - Nord America 9.030
EU - Europa 8.895
AS - Asia 8.232
SA - Sud America 1.424
AF - Africa 296
OC - Oceania 131
Continente sconosciuto - Info sul continente non disponibili 6
Totale 28.014
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Nazione #
US - Stati Uniti d'America 8.600
IT - Italia 3.784
SG - Singapore 3.050
CN - Cina 1.525
BR - Brasile 1.070
SE - Svezia 1.024
DE - Germania 845
VN - Vietnam 785
FR - Francia 731
IN - India 467
GB - Regno Unito 420
TR - Turchia 338
IE - Irlanda 300
PL - Polonia 294
ID - Indonesia 289
HK - Hong Kong 270
UA - Ucraina 250
JP - Giappone 248
NL - Olanda 210
MX - Messico 184
CA - Canada 180
RU - Federazione Russa 171
IR - Iran 164
BD - Bangladesh 160
ES - Italia 157
FI - Finlandia 155
PH - Filippine 141
PK - Pakistan 122
AR - Argentina 118
KR - Corea 112
AU - Australia 98
IQ - Iraq 93
TH - Thailandia 90
PT - Portogallo 80
ZA - Sudafrica 80
RO - Romania 74
MY - Malesia 73
PE - Perù 70
BE - Belgio 69
GR - Grecia 49
CL - Cile 43
AT - Austria 42
DZ - Algeria 40
EG - Egitto 40
SA - Arabia Saudita 39
TW - Taiwan 38
CO - Colombia 36
EC - Ecuador 34
CH - Svizzera 32
AE - Emirati Arabi Uniti 31
LT - Lituania 30
NZ - Nuova Zelanda 29
UZ - Uzbekistan 29
CI - Costa d'Avorio 27
RS - Serbia 27
VE - Venezuela 26
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 14
NO - Norvegia 13
AZ - Azerbaigian 12
ET - Etiopia 12
CR - Costa Rica 11
HU - Ungheria 11
SI - Slovenia 11
JM - Giamaica 10
PA - Panama 10
BG - Bulgaria 9
OM - Oman 9
PY - Paraguay 9
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
MD - Moldavia 6
MM - Myanmar 6
NG - Nigeria 6
RW - Ruanda 6
SK - Slovacchia (Repubblica Slovacca) 6
BN - Brunei Darussalam 5
CY - Cipro 5
EE - Estonia 5
GT - Guatemala 5
HN - Honduras 5
KZ - Kazakistan 5
MU - Mauritius 5
NI - Nicaragua 5
Totale 27.917
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Città #
Singapore 1.490
Ashburn 982
San Jose 915
Chandler 821
Milan 520
Beijing 314
Dublin 279
New York 259
Dallas 249
Rome 249
Ho Chi Minh City 244
Warsaw 238
Los Angeles 225
Hong Kong 213
Hanoi 212
The Dalles 206
Jakarta 203
Hefei 201
Tokyo 199
Lauterbourg 196
Cattolica 180
Jacksonville 176
San Mateo 157
Redwood City 150
Wilmington 149
Frankfurt am Main 128
Council Bluffs 118
Ann Arbor 116
Boston 115
Nanjing 114
Istanbul 111
Munich 109
Fairfield 104
Dearborn 101
São Paulo 100
Seattle 89
Moscow 88
Bologna 87
Houston 86
Chennai 81
Parma 80
Santa Clara 79
Naples 72
St Louis 72
Princeton 70
Woodbridge 66
London 65
Orem 65
Turin 65
Chicago 60
Paris 58
Boardman 54
Kent 54
Bengaluru 53
Seoul 50
Helsinki 46
Johannesburg 46
Ankara 45
Lawrence 45
Tukwila 45
Atlanta 44
Brooklyn 44
Buffalo 44
Da Nang 44
Lima 44
Bangkok 43
Brescia 41
Montreal 40
Nanchang 40
Shanghai 40
Bari 39
Lappeenranta 37
Mumbai 37
Izmir 36
Rio de Janeiro 36
Fuzhou 35
Guangzhou 35
Amsterdam 34
Faisalabad 34
Mexico City 34
Phoenix 34
Denver 33
Brussels 32
Pune 32
Quezon City 32
Washington 32
Cambridge 31
Poplar 31
Belo Horizonte 30
Stockholm 30
Catania 29
Florence 29
Perugia 29
Brasília 28
Ottawa 28
Abidjan 27
Hangzhou 27
Palermo 27
Toronto 27
Dhaka 26
Totale 13.139
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Nome #
Stabilità ossidativa di creme spalmabili dolci a base di cacao 645
Effect of dietary fibre and thermal condition on rice bran wax oleogels for biscuits preparation 616
Spray-drying encapsulation of probiotics for ice-cream application 591
Development of bakery formulation for sprayable cake preparation 566
Alimenti ultra-processati 470
Beer and food pairing: agreement and disagreement between experts and regular consumers. Does theory match the practice? 435
Innovative confectionery products based on hazelnut paste and probiotics 423
Dal generale al particolare e viceversa 387
Bio-Based Smart Materials for Food Packaging and Sensors – A Review 376
Recupero ed utilizzazione dei sottoprodotti enologici 349
Incorporation of waste orange peels extracts into PLA films 324
Screening of four different agro-food by-products for the recovery of antioxidants and cellulose 272
Waste orange peels extracts for food packaging application 270
Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract 268
BYe-BYe Cream - La crema spalmabile che valorizza i sottoprodotti dell’industria alimentare 254
Evaluation of ideal everyday italian food and beer pairings with regular consumers and food beverage experts 251
Riscaldamento a microonde nell’industria alimentare. 244
Nanoemulsions of grape marc extract as a natural additives to impruve hazelnut paste shelf-life 243
Sorption Enhanced Water Gas Shift for H2 production using sour gases as feedstock 237
Produzione di pane - Impiego di madri acide commerciali 232
Walnut paste: oxidative stability and effect of grape skin extract addition 227
Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce. 215
A second life for fruit and vegetable waste: a review on bioplastic films and coatings for potential food protection applications 209
Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts. 207
Biotechnological strategies to valorise grape pomace for food applications 207
Enzymatic pre-treatment of fruit pomace for fibre hydrolysis and antioxidants release 203
Enzymatic wheat conditioning 201
Acid/alkaline treatment for the recovery of antioxidants and cellulose from different agro-food by-products 201
Autohydrolysis of Wheat Straw for Antioxidants and Cellulosic Fiber Recovery 193
Comprehensive mathematical model for freezing time prediction of finite object 191
Valorisation of stalks from different grape cultivars for sugars recovery 190
Influence of some process parameters on spray-drying encapsulation of a red grape waste skins extract 187
Genome-assisted characterization of lactobacillus fermentum, weissella cibaria, and weissella confusa strains isolated from sorghum as starters for sourdough fermentation 184
Freeze-dried products based on walnuts: Interaction between fat fraction and dietary fiber 182
Extraction of polyphenols from oilseed cakes by subcritical water 179
Sviluppo e impiego di oleogel in prodotti da forno 177
Kinetic model of wheat straw autohydrolysis considering heating and cooling phases 175
Waste grape skins: Evaluation of safety aspects for the production of functional powders and extracts for the food sector 174
Enzymatic pre-treatments in the valorisation of agri-food residues 171
Digital Data & Big Data 170
Encapsulated walnut paste with grape skin extract addition: Oxidative stability and use in biscuits 168
La corretta informazione 167
Microwave-assisted extraction of phenolic compounds from dried waste grape skins 164
Implementation of Auto-Hydrolysis Process for the Recovery of Antioxidants and Cellulose from Wheat Straw 164
Innovative milk and whey protein hydrolysates 163
Rheological and Tribological Characterization of Different Commercial Hazelnut Based Spreads 161
Stabilization of fat fraction in walnut-based freeze dried products 158
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils 157
Fermentable sugars recovery from grape stalks for bioethanol production 156
State of the Art in Grape Processing By-Products 156
Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil 156
Citrus peel extracts for industrial-scale production of bio-based active food packaging 156
Development of Coated PLA Films Containing a Commercial Olive Leaf Extract for the Food Packaging Sector 155
A Potentially Ecosustainable Hazelnut/Carob-Based Spread 154
Polyphenols microwave assisted extraction from waste grape skins 154
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates 153
Lignin as natural radical scavenger. Study of the antioxidant capacity apple tree pruning lignin obtained by different methods 150
Grape marc phenolics: extraction kinetics, quality and stability of extracts 149
Effect of commercial dried sourdoughs on structural characteristics of wheat bread 149
Bioactive compounds in industrial tomato sauce after processing and storage 147
Targeted healthy compounds in small and large-scale brewed beers 147
Fractionation of a red grape marc extract by colloidal gas aphrons 145
Competenze trasversali 144
Microwave assisted extraction and antioxidant power of dried waste grape skins polyphenols. 144
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 143
"Pizza con e senza glutine a confronto. Alla ricerca della ricetta e del processo produttivo ottimali" 143
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 142
Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste 142
Impact of grape skin extract addition on walnut paste stability 142
Microwave Processing: Impact on Food Product Quality Attributes 141
Influence of thermal and electrical effects of ohmic heating on Cphycocyanin properties and biocompounds recovery from Spirulina platensis 141
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch 139
Valorization of Citrus limon residues for the recovery of antioxidants: Evaluation and optimization of microwave and ultrasound application to solvent extraction 137
Innovative milk and whey protein hydrolysates 137
Recovery of phenolic compounds from a grape marc extract with collidal gas aphrons 136
Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks 136
Nutrition and Ageing 136
Effects of the intake of craft or industrial beer on serum homocysteine. 136
Model of Spray-Drying for Encapsulation of Natural Extracts 136
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 135
Influence of cultivar, processing and thermal treatment on bioactive compounds of industrial tomato derivatives 134
Lignin as natural radical scavenger. Effect of the obtaining and purification processes on the antioxidant behaviour of lignin 133
DSC Characterisation of cocoa butter polymorphs 132
Gli oleogel 132
Low-cost local ingredients as protein source to produce rusf biscuit for malnourished children (under 5) in Sub-Saharan Africa 131
Recovery of Gallic Acid with Colloidal Gas Aphrons generated from a cationic surfactant 130
Phenolics recovery from different agro-food by-products 129
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations 129
Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts 128
Effects of an acid/alkaline treatment on the release of antioxidants and cellulose from different agro-food wastes 126
INCORPORATION OF NANOCLAY AND ORANGE PEELS EXTRACT INTO PLA FOR FOOD APPLICATIONS: MIGRATION ASSESSMENT. 126
Spesso buono oltre 124
Effect of different fibre addition on cookie dough and texture 121
Development of hybrid models for a vapor-phase fungi bioreactor 121
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 121
Emerging macro- and micromolecules separation 120
School lunch acceptance in pre-schoolers. Liking of meals, individual meal components and quantification of leftovers for vegetable and fish dishes in a real eating situation in Italy 118
How additive manufacturing can boost the bioactivity of baked functional foods 118
Collaborazione industria – università 117
Confronto tra tecnologie termiche tradizionali e riscaldamento elettrico 117
Totale 19.742
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Categoria #
all - tutte 104.868
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 104.868
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/202611.539 1.506 384 873 1.087 1.736 721 2.043 630 860 875 457 367
2026/202797 97 0 0 0 0 0 0 0 0 0 0 0
Totale 28.397