Spigno, Giorgia
 Distribuzione geografica
Continente #
EU - Europa 4.950
NA - Nord America 4.181
AS - Asia 1.554
SA - Sud America 156
AF - Africa 95
OC - Oceania 71
Continente sconosciuto - Info sul continente non disponibili 5
Totale 11.012
Nazione #
US - Stati Uniti d'America 4.076
IT - Italia 1.765
SE - Svezia 881
DE - Germania 513
CN - Cina 474
FR - Francia 291
IE - Irlanda 282
IN - India 241
PL - Polonia 230
UA - Ucraina 223
GB - Regno Unito 201
TR - Turchia 172
IR - Iran 120
ES - Italia 80
PK - Pakistan 70
TH - Thailandia 67
FI - Finlandia 62
PH - Filippine 60
PT - Portogallo 55
AU - Australia 53
BE - Belgio 50
CA - Canada 50
MX - Messico 50
RO - Romania 48
BR - Brasile 47
ID - Indonesia 47
KR - Corea 47
SG - Singapore 47
MY - Malesia 46
JP - Giappone 44
NL - Olanda 40
GR - Grecia 38
RU - Federazione Russa 36
PE - Perù 35
DZ - Algeria 27
AR - Argentina 26
VN - Vietnam 26
CI - Costa d'Avorio 23
HK - Hong Kong 22
RS - Serbia 22
CL - Cile 20
CH - Svizzera 19
NZ - Nuova Zelanda 18
CO - Colombia 17
AL - Albania 15
LT - Lituania 15
EG - Egitto 14
TW - Taiwan 14
CZ - Repubblica Ceca 12
TN - Tunisia 12
HR - Croazia 10
IL - Israele 10
DK - Danimarca 9
NO - Norvegia 9
AE - Emirati Arabi Uniti 8
LK - Sri Lanka 8
EC - Ecuador 7
HU - Ungheria 7
SA - Arabia Saudita 7
BG - Bulgaria 6
SI - Slovenia 6
SK - Slovacchia (Repubblica Slovacca) 6
ZA - Sudafrica 6
AT - Austria 5
IQ - Iraq 5
NP - Nepal 5
BA - Bosnia-Erzegovina 4
LB - Libano 4
NG - Nigeria 4
EU - Europa 3
PA - Panama 3
SM - San Marino 3
A2 - ???statistics.table.value.countryCode.A2??? 2
GH - Ghana 2
JO - Giordania 2
MA - Marocco 2
MD - Moldavia 2
MM - Myanmar 2
MU - Mauritius 2
PY - Paraguay 2
AF - Afghanistan, Repubblica islamica di 1
BD - Bangladesh 1
BF - Burkina Faso 1
BN - Brunei Darussalam 1
BO - Bolivia 1
BY - Bielorussia 1
CM - Camerun 1
CR - Costa Rica 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EE - Estonia 1
ET - Etiopia 1
IS - Islanda 1
ME - Montenegro 1
MT - Malta 1
SY - Repubblica araba siriana 1
VE - Venezuela 1
YE - Yemen 1
Totale 11.012
Città #
Chandler 821
Ashburn 360
Dublin 263
Milan 206
Warsaw 195
Cattolica 180
Jacksonville 171
San Mateo 157
Redwood City 150
Wilmington 145
Ann Arbor 116
New York 115
Nanjing 113
Fairfield 104
Dearborn 101
Boston 92
Rome 77
Seattle 73
Houston 71
Princeton 69
Woodbridge 66
Beijing 48
Lawrence 45
Istanbul 41
Nanchang 40
Turin 38
Fuzhou 33
Lima 33
Bengaluru 32
Izmir 32
Bangkok 31
Cambridge 31
Pune 29
Guangzhou 28
Bologna 27
Faisalabad 27
Chennai 26
Mountain View 26
Norwalk 25
Marseille 24
Abidjan 23
Brussels 23
Mumbai 22
Falls Church 21
Hangzhou 21
London 21
Redmond 21
Washington 21
Munich 20
Napoli 20
Padova 20
Shanghai 20
Naples 19
Ottawa 19
Boardman 18
Kunming 18
Shenyang 18
Belgrade 17
Lancaster 15
Paris 15
Parma 15
Chiang Mai 14
Chicago 14
Hong Kong 14
Tehran 14
Bari 13
Brescia 13
Quezon City 13
Tianjin 13
University Park 13
Cluj-Napoca 12
Hebei 12
Jakarta 12
Albinea 11
Augusta 11
Avellino 11
Bentley 11
Christchurch 11
Ho Chi Minh City 11
Jinan 11
Kaunas 11
Tokyo 11
Valencia 11
Fornovo Di Taro 10
Jiaxing 10
Kuala Lumpur 10
Massarosa 10
Modena 10
Pittsburgh 10
Taipei 10
Cairo 9
Camerino 9
Chaves 9
Hefei 9
Indiana 9
Kolkata 9
Moscow 9
Torino 9
Verona 9
Barbarano Vicentino 8
Totale 5.094
Nome #
Spray-drying encapsulation of probiotics for ice-cream application 503
Beer and food pairing: agreement and disagreement between experts and regular consumers. Does theory match the practice? 322
Incorporation of waste orange peels extracts into PLA films 290
Stabilità ossidativa di creme spalmabili dolci a base di cacao 285
Bio-Based Smart Materials for Food Packaging and Sensors – A Review 281
Effect of dietary fibre and thermal condition on rice bran wax oleogels for biscuits preparation 252
Recupero ed utilizzazione dei sottoprodotti enologici 247
Innovative confectionery products based on hazelnut paste and probiotics 220
Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract 189
BYe-BYe Cream - La crema spalmabile che valorizza i sottoprodotti dell’industria alimentare 181
Sorption Enhanced Water Gas Shift for H2 production using sour gases as feedstock 180
Screening of four different agro-food by-products for the recovery of antioxidants and cellulose 176
Development of bakery formulation for sprayable cake preparation 175
Produzione di pane - Impiego di madri acide commerciali 154
Biotechnological strategies to valorise grape pomace for food applications 149
Nanoemulsions of grape marc extract as a natural additives to impruve hazelnut paste shelf-life 148
Walnut paste: oxidative stability and effect of grape skin extract addition 141
Effect of industrial processing parameters and storage on bioactive compounds of tomato sauce. 136
Enzymatic pre-treatment of fruit pomace for fibre hydrolysis and antioxidants release 130
Freeze-dried products based on walnuts: Interaction between fat fraction and dietary fiber 119
Acid/alkaline treatment for the recovery of antioxidants and cellulose from different agro-food by-products 119
Influence of some process parameters on spray-drying encapsulation of a red grape waste skins extract 118
Valorisation of stalks from different grape cultivars for sugars recovery 115
Enzymatic wheat conditioning 113
Relation between chemical composition of waste grape skins from different grape varieties and derived phenolic extracts. 111
Sviluppo e impiego di oleogel in prodotti da forno 109
Innovative milk and whey protein hydrolysates 102
"Pizza con e senza glutine a confronto. Alla ricerca della ricetta e del processo produttivo ottimali" 99
Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil 99
Autohydrolysis of Wheat Straw for Antioxidants and Cellulosic Fiber Recovery 99
State of the Art in Grape Processing By-Products 98
Fermentable sugars recovery from grape stalks for bioethanol production 94
Microwave-assisted extraction of phenolic compounds from dried waste grape skins 93
Influence of thermal and electrical effects of ohmic heating on Cphycocyanin properties and biocompounds recovery from Spirulina platensis 90
Waste grape skins: Evaluation of safety aspects for the production of functional powders and extracts for the food sector 89
Polyphenols microwave assisted extraction from waste grape skins 87
Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste 84
Microwave Processing: Impact on Food Product Quality Attributes 83
Extraction of polyphenols from oilseed cakes by subcritical water 83
Glucose syrup and corn steep liquor as alternative to molasses substrates for production of baking-quality yeast 82
Rheological and Tribological Characterization of Different Commercial Hazelnut Based Spreads 82
Waste orange peels extracts for food packaging application 82
Grape marc phenolics: extraction kinetics, quality and stability of extracts 81
Valorization of Citrus limon residues for the recovery of antioxidants: Evaluation and optimization of microwave and ultrasound application to solvent extraction 81
Stabilization of fat fraction in walnut-based freeze dried products 81
Bioactive compounds in industrial tomato sauce after processing and storage 80
Lignin as natural radical scavenger. Study of the antioxidant capacity apple tree pruning lignin obtained by different methods 77
Implementation of Auto-Hydrolysis Process for the Recovery of Antioxidants and Cellulose from Wheat Straw 76
Recovery of Gallic Acid with Colloidal Gas Aphrons generated from a cationic surfactant 75
Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks 75
Impact of grape skin extract addition on walnut paste stability 74
Nutrition and Ageing 73
Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts 72
Effects of an acid/alkaline treatment on the release of antioxidants and cellulose from different agro-food wastes 71
Kinetic model of wheat straw autohydrolysis considering heating and cooling phases 71
Recovery of phenolic compounds from a grape marc extract with collidal gas aphrons 70
Emerging macro- and micromolecules separation 70
Lignin as natural radical scavenger. Effect of the obtaining and purification processes on the antioxidant behaviour of lignin 69
Effect of commercial dried sourdoughs on structural characteristics of wheat bread 69
Inhibiting behaviour of lignin in fungi and yeast cultures (Aspergillus niger and Saccharomyces cerevisiae screenings) 67
Innovative milk and whey protein hydrolysates 67
Enzymatic pre-treatments in the valorisation of agri-food residues 67
Influence of cultivar, processing and thermal treatment on bioactive compounds of industrial tomato derivatives 66
Gli oleogel 66
Effects of the intake of craft or industrial beer on serum homocysteine. 66
Fractionation of a red grape marc extract by colloidal gas aphrons 65
Recovery of winemaking by-products for innovative food applications 65
Genome-assisted characterization of lactobacillus fermentum, weissella cibaria, and weissella confusa strains isolated from sorghum as starters for sourdough fermentation 65
Properties of soda and organosolv lignins from apple tree pruning 64
Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Citrus sinensis L. Peels using Response Surface Methodology 63
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 63
Comprehensive mathematical model for freezing time prediction of finite object 63
Phenolics recovery from different agro-food by-products 62
Alimenti ultra-processati 61
Confronto tra tecnologie termiche tradizionali e riscaldamento elettrico 61
Encapsulated walnut paste with grape skin extract addition: Oxidative stability and use in biscuits 61
Model of Spray-Drying for Encapsulation of Natural Extracts 60
Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree 59
Citrus peel extracts for industrial-scale production of bio-based active food packaging 59
Influence of cultivar on the lignocellulosic fractionation of grape stalks 58
Pistacia lentiscus leaves as a source of phenolic compounds: Microwave-assisted extraction optimized and compared with ultrasound-assisted and conventional solvent extraction 58
Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations 58
Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products 57
INCORPORATION OF NANOCLAY AND ORANGE PEELS EXTRACT INTO PLA FOR FOOD APPLICATIONS: MIGRATION ASSESSMENT. 57
Targeted healthy compounds in small and large-scale brewed beers 57
Development of hybrid models for a vapor-phase fungi bioreactor 56
Microwave assisted extraction and antioxidant power of dried waste grape skins polyphenols. 55
Investigating patterns of millennials interest in gluten-free beer in Poland: a question of beer price and alcohol content. 55
Evaluation of ideal everyday italian food and beer pairings with regular consumers and food beverage experts 53
Recupero dei sottoprodotti di vinificazione per lo sviluppo di applicazioni alimentari innovative - stato dell’arte. 53
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 53
Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration 52
Enzymatic pre-treatments of fruit by-products to modify fibre composition and phenolics release. 51
Materials Science in Photocatalysis 50
The experience and results of the ValorVitis Project 48
Impact of Enzymatic Hydrolysis and Heat Inactivation on the Physicochemical Properties of Milk Protein Hydrolysates 46
Uncovering Patterns of Italian Consumers’ Interest for Gluten-Free Beers 43
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils 43
How additive manufacturing can boost the bioactivity of baked functional foods 41
Rheological and tribological characterization of different commercial hazelnut‐based spreads 41
Totale 10.029
Categoria #
all - tutte 40.060
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 40.060


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019123 0 0 0 0 0 0 0 0 0 33 65 25
2019/20201.411 159 24 57 62 159 184 160 95 115 90 165 141
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
2023/20241.965 142 415 125 192 175 364 209 173 109 61 0 0
Totale 11.231