CRIS Current Research Information System

DALLA ROSA, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 14.013
EU - Europa 12.844
AS - Asia 6.809
AF - Africa 985
SA - Sud America 166
OC - Oceania 54
Continente sconosciuto - Info sul continente non disponibili 4
Totale 34.875
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Nazione #
US - Stati Uniti d'America 13.896
GB - Regno Unito 3.258
IT - Italia 3.244
CN - Cina 2.453
SG - Singapore 1.567
DE - Germania 1.476
SE - Svezia 931
VN - Vietnam 899
RU - Federazione Russa 731
UA - Ucraina 708
IN - India 703
FR - Francia 637
HK - Hong Kong 509
IE - Irlanda 447
CI - Costa d'Avorio 317
EE - Estonia 240
ZA - Sudafrica 240
NL - Olanda 216
TG - Togo 189
CH - Svizzera 165
FI - Finlandia 144
ES - Italia 123
JO - Giordania 119
BR - Brasile 104
AT - Austria 101
CA - Canada 78
BG - Bulgaria 71
NG - Nigeria 69
PL - Polonia 68
BE - Belgio 66
ID - Indonesia 63
PH - Filippine 61
TR - Turchia 60
AE - Emirati Arabi Uniti 59
PK - Pakistan 51
SC - Seychelles 51
AU - Australia 49
KR - Corea 41
JP - Giappone 38
DZ - Algeria 37
GR - Grecia 37
MX - Messico 30
IR - Iran 28
RO - Romania 28
HR - Croazia 26
MY - Malesia 25
CL - Cile 20
TH - Thailandia 18
PT - Portogallo 16
BD - Bangladesh 15
LK - Sri Lanka 15
PS - Palestinian Territory 15
MA - Marocco 14
TW - Taiwan 14
NO - Norvegia 13
PE - Perù 13
AR - Argentina 12
CZ - Repubblica Ceca 12
DK - Danimarca 12
HU - Ungheria 12
LT - Lituania 12
TN - Tunisia 12
EG - Egitto 11
RS - Serbia 11
LB - Libano 10
MT - Malta 9
UZ - Uzbekistan 9
BO - Bolivia 8
SI - Slovenia 7
IL - Israele 6
MK - Macedonia 6
MZ - Mozambico 6
SK - Slovacchia (Repubblica Slovacca) 6
KE - Kenya 5
LV - Lettonia 5
MG - Madagascar 5
NZ - Nuova Zelanda 5
BT - Bhutan 4
ET - Etiopia 4
SN - Senegal 4
BI - Burundi 3
BJ - Benin 3
EC - Ecuador 3
KZ - Kazakistan 3
LU - Lussemburgo 3
MD - Moldavia 3
OM - Oman 3
SA - Arabia Saudita 3
TD - Ciad 3
UY - Uruguay 3
VE - Venezuela 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AM - Armenia 2
BF - Burkina Faso 2
CD - Congo 2
CM - Camerun 2
CY - Cipro 2
GA - Gabon 2
GE - Georgia 2
GH - Ghana 2
Totale 34.850
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Città #
Southend 2.942
Ashburn 1.606
Fairfield 1.336
Singapore 1.305
Chandler 1.092
Santa Clara 1.044
Wilmington 730
Woodbridge 682
Princeton 659
Seattle 640
Houston 636
Ann Arbor 547
Hong Kong 498
Cambridge 484
Jacksonville 454
Bologna 437
Dublin 431
Boardman 379
Dong Ket 337
Abidjan 317
Westminster 285
Padova 274
Nanjing 271
Cesena 218
Jinan 197
Lomé 186
Berlin 172
Turin 166
Milan 157
Saint Petersburg 151
Shenyang 148
New York 132
Medford 131
Amman 119
Rome 117
Bern 115
Changsha 108
Beijing 99
Helsinki 98
Hebei 95
Tianjin 93
Mülheim 91
Nanchang 91
San Diego 83
Guangzhou 81
Vienna 78
Hefei 72
Ho Chi Minh City 71
Hanoi 70
Sofia 69
Jiaxing 68
Zhengzhou 68
Hyderabad 66
Abeokuta 65
Frankfurt am Main 63
Forlì 57
Dearborn 53
Fremont 53
Des Moines 52
Haikou 51
Los Angeles 50
Redwood City 50
Olalla 49
Paris 47
Falls Church 46
Mahé 46
Taiyuan 46
Yubileyny 46
Hangzhou 45
Munich 45
Brussels 43
Jakarta 40
Lanzhou 40
Shanghai 38
Taizhou 37
Norwalk 36
Verona 36
Bari 34
Falkenstein 33
Ningbo 32
Turku 32
Lahore 31
Nuremberg 31
Chicago 29
Florence 29
Madrid 29
Moscow 27
Fuzhou 26
Ravenna 24
Rimini 24
Washington 24
Wuhan 24
Redmond 23
London 21
Phoenix 21
Camerino 20
Chennai 20
Palermo 20
Toronto 20
Kunming 18
Totale 22.522
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Nome #
PRODOTTI DI IV GAMMA, ASPETTI QUALITATIVI E TECNOLOGICI 397
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 369
Composti di neoformazione in frittura: controllo delle cinetiche di formazione e qualità dei prodotti 349
La couleur influencée par la réaction de Maillard dans les aliments 336
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on enterobacteriaceae 311
Sustainable Packaging, in “Sustainable Food Systems from Agriculture to Industry” 300
Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit 267
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 238
Biotechnological approaches to obtain cricket based bakery products 235
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 216
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 209
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 204
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 200
Study and optimization of octopus cooking 179
Atmospheric gas plasma treatment of fresh-cut apples 176
Biodegradable polymers for food packaging: a review 176
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 173
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 172
Characterization of composite edible films based on pectin/alginate/whey protein concentrate 169
Pulsed electric fields processing of apple tissue: Spatial distribution of electroporation by means of magnetic resonance imaging and computer vision system 166
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 166
Changes in nutritional properties of minimally processed apples during storage 165
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 163
Effect of frying time on acrylamide content and quality aspects of French fries 160
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 160
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 155
Antiossidanti naturali tra informazione e disinformazione: Metodi di analisi, biodisponibilità ed effetti in-vivo 154
Effect of pulsed electric fields on water distribution in apple tissue as monitored by NMR relaxometry 154
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 153
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 152
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 152
Simple and efficient approach for shelf-life test on frozen spinach and parsley 152
Metabolic response of fresh-cut apples induced by pulsed electric fields 151
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 150
FRUTTA E VEGETALI 149
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning 149
A case study of life cycle assessment (LCA) for PS/PET/PLA boxes used on food packaging field. 149
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 149
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere 148
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 148
Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields 148
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 147
Biodegradable aliphatic copolyesters containing thio-ether linkages for sustainable food packaging applications 147
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration 147
Combination of non-thermal technologies for the improvement of strawberry functionality 147
Evoluzione dell’attività antiossidante degli alimenti durante la trasformazione. Il ruolo della temperatura 147
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract 144
Biodegradable long chain aliphatic polyesters containing ether-linkages: synthesis, solid-state and barrier properties 144
Studio di alcune caratteristiche qualitative e della presenza di micotossine in grano duro (Triticum durum) infetto da Fusarium spp. 143
Biodegradable aliphatic copolyesters containing PEG-like sequences for sustainable food packaging applications 143
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 141
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties 140
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 139
Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward) 139
Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects 139
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 139
Effects of cysteine and mixing conditions on white/whole dough rheological properties 138
Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance 138
Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration 138
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 138
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 138
Caratteristiche qualitative e presenza di micotossine in grano duro infetto da Fusarium spp. 137
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 137
Novel biodegradable aliphatic copolyesters based on poly(butylene succinate) containing thioether-linkages for sustainable food packaging applications 136
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 135
Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques 135
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 133
Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration 133
New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment 133
Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit 132
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 132
Drying of coating on bun bread: Heat and mass transfer numerical model 131
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 130
Automatic vending machine for fresh pizza making 130
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR 130
Effect of molecular architecture and chemical structure on solid-state and barrier properties of heteroatom-containing aliphatic polyesters 130
Kiwifruit waste valorisation through innovative snack development 130
Effect of different new packaging materials on biscuit quality during accelerated storage 128
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 128
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 127
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 126
Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms 126
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion 126
Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study 125
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 124
The influence of carrier material on some physical and structural properties of carrot juice microcapsules 124
Thermal properties of fruit fillings as a function of different formulations 124
Prologue - Book of Abstracts - Foodinnova 2017 124
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product 123
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings 123
Food science and technology students self-evaluate soft and technical skills 123
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 122
Food processing technology as a mediator of functionality. Structure-property-process relationships 122
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple 122
Influence of frying conditions on acrylamide content and other quality characteristics of French fries 121
Fully Aliphatic Copolyesters Based on Poly(butylene 1,4- cyclohexanedicarboxylate) with Promising Mechanical and Barrier Properties for Food Packaging Applications 121
Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries 121
Application of FT-NIR technique for the discrimination and quality evaluation of differently roasted coffee beans 121
Role of thermal and electric field effects during the pre-treatment of fruit and vegetable mash by pulsed electric fields (PEF) and ohmic heating (OH) 120
Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit 120
Totale 15.870
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Categoria #
all - tutte 95.410
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 95.410
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020400 0 0 0 0 0 0 0 0 0 0 0 400
2020/20214.680 829 235 147 179 97 312 121 334 703 297 301 1.125
2021/20224.966 346 308 306 369 504 359 154 383 205 159 940 933
2022/20236.020 631 796 338 680 359 422 202 357 1.102 215 528 390
2023/20243.224 139 315 340 346 314 463 189 425 104 225 201 163
2024/20257.619 307 1.132 727 521 1.745 443 620 363 147 309 359 946
Totale 35.716