CRIS Current Research Information System

DALLA ROSA, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 19.654
AS - Asia 15.810
EU - Europa 14.981
AF - Africa 1.375
SA - Sud America 1.127
Continente sconosciuto - Info sul continente non disponibili 1.003
OC - Oceania 76
Totale 54.026
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Nazione #
US - Stati Uniti d'America 19.222
CN - Cina 4.618
SG - Singapore 4.408
IT - Italia 4.161
GB - Regno Unito 3.365
VN - Vietnam 2.906
DE - Germania 1.626
FR - Francia 1.085
HK - Hong Kong 983
SE - Svezia 932
IN - India 931
BR - Brasile 770
RU - Federazione Russa 763
UA - Ucraina 715
IE - Irlanda 470
ZA - Sudafrica 397
CI - Costa d'Avorio 363
NL - Olanda 295
JP - Giappone 264
KR - Corea 261
EE - Estonia 239
FI - Finlandia 236
CA - Canada 231
BD - Bangladesh 215
ES - Italia 201
CH - Svizzera 191
TG - Togo 188
PH - Filippine 180
ID - Indonesia 151
AT - Austria 127
JO - Giordania 125
PL - Polonia 124
AR - Argentina 120
TR - Turchia 114
SC - Seychelles 112
MX - Messico 102
PK - Pakistan 102
BG - Bulgaria 77
TH - Thailandia 75
NG - Nigeria 71
AE - Emirati Arabi Uniti 69
AU - Australia 69
BE - Belgio 69
IQ - Iraq 62
EC - Ecuador 57
TW - Taiwan 57
DZ - Algeria 51
MY - Malesia 50
IR - Iran 49
CL - Cile 48
GR - Grecia 45
RO - Romania 44
MA - Marocco 38
HR - Croazia 37
CO - Colombia 31
PY - Paraguay 31
UZ - Uzbekistan 30
PE - Perù 29
TN - Tunisia 27
JM - Giamaica 21
KE - Kenya 21
LK - Sri Lanka 21
SI - Slovenia 21
EG - Egitto 20
PT - Portogallo 20
LT - Lituania 18
VE - Venezuela 18
PS - Palestinian Territory 17
SA - Arabia Saudita 17
HU - Ungheria 16
LB - Libano 15
NO - Norvegia 15
CR - Costa Rica 14
CZ - Repubblica Ceca 13
DK - Danimarca 13
HN - Honduras 13
RS - Serbia 13
BO - Bolivia 12
SN - Senegal 12
NI - Nicaragua 11
NP - Nepal 11
GT - Guatemala 10
IL - Israele 10
AZ - Azerbaigian 9
ET - Etiopia 9
MG - Madagascar 9
MT - Malta 9
OM - Oman 9
SK - Slovacchia (Repubblica Slovacca) 9
TT - Trinidad e Tobago 9
SY - Repubblica araba siriana 8
UY - Uruguay 8
AL - Albania 7
KZ - Kazakistan 7
NZ - Nuova Zelanda 7
RE - Reunion 7
LV - Lettonia 6
MK - Macedonia 6
MZ - Mozambico 6
SV - El Salvador 6
Totale 52.912
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Città #
Singapore 3.011
Southend 2.936
Ashburn 2.303
Fairfield 1.336
Santa Clara 1.116
Chandler 1.063
San Jose 922
Hong Kong 907
Wilmington 730
Woodbridge 683
Princeton 657
Seattle 650
Council Bluffs 646
Houston 644
Ho Chi Minh City 630
Ann Arbor 546
Bologna 542
Hanoi 540
Beijing 527
Hefei 493
Cambridge 486
Jacksonville 452
Dublin 437
Boardman 426
Dallas 365
Abidjan 363
Dong Ket 337
Lauterbourg 316
Los Angeles 294
Westminster 284
Nanjing 275
Padova 273
New York 260
Cesena 234
Milan 210
Tokyo 207
Jinan 201
Rome 188
Seoul 186
Lomé 185
Berlin 178
Turin 178
Helsinki 162
Buffalo 157
Johannesburg 154
Shenyang 153
Guangzhou 151
Saint Petersburg 150
Frankfurt am Main 136
Medford 131
Amman 125
Redondo Beach 124
Changsha 119
Tianjin 113
Bern 111
Hebei 95
Da Nang 94
Nanchang 94
Vienna 93
São Paulo 91
Mülheim 90
Munich 85
Haiphong 84
San Diego 84
Shanghai 84
Paris 76
Zhengzhou 75
Chicago 73
Sofia 72
Jiaxing 71
Hyderabad 69
Forlì 66
Hangzhou 64
Rimini 64
Abeokuta 63
Jakarta 58
Des Moines 57
Montreal 57
Phoenix 57
Orem 56
Bengaluru 55
Fremont 54
Bari 53
Dearborn 53
Warsaw 53
Haikou 52
San Francisco 51
Atlanta 50
Redwood City 50
Lahore 48
Olalla 48
Shenzhen 48
Taiyuan 47
Falls Church 46
Florence 46
Mahé 46
Naples 46
Yubileyny 46
Nuremberg 45
Verona 45
Totale 31.857
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Nome #
Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit 573
PRODOTTI DI IV GAMMA, ASPETTI QUALITATIVI E TECNOLOGICI 477
La couleur influencée par la réaction de Maillard dans les aliments 449
Study and optimization of octopus cooking 433
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 404
Composti di neoformazione in frittura: controllo delle cinetiche di formazione e qualità dei prodotti 397
Sustainable Packaging, in “Sustainable Food Systems from Agriculture to Industry” 388
Innovative dipping treatments for fresh-cut avocado stabilization 375
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on enterobacteriaceae 372
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 343
Biotechnological approaches to obtain cricket based bakery products 320
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 305
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 294
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 290
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 280
Novel biodegradable aliphatic copolyesters based on poly(butylene succinate) containing thioether-linkages for sustainable food packaging applications 275
Spaghetti cooking by microwave oven: Cooking kinetics and product quality 273
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract 268
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 260
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 260
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 255
COLD PLASMA TO TREAT READY-TO-EAT APPLES: AN ACTIVE SOLUTION AGAINST ARCOBACTER SPP. AND CRONOBACTER SPP. CONTAMINATION 253
Effects of pulsed electric field (PEF) pretreatment on the extraction yield and characteristics of rapeseed cake protein 252
Biodegradable polymers for food packaging: a review 249
Simple and efficient approach for shelf-life test on frozen spinach and parsley 243
Role of Water State and Mobility on the Antiplasticization of Green and Roasted Coffee Beans 239
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 237
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 229
Characterization of composite edible films based on pectin/alginate/whey protein concentrate 229
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 229
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 223
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 221
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 219
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 217
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 216
Pulsed electric fields processing of apple tissue: Spatial distribution of electroporation by means of magnetic resonance imaging and computer vision system 216
Atmospheric gas plasma treatment of fresh-cut apples 215
Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance 214
Effect of frying time on acrylamide content and quality aspects of French fries 213
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 212
Changes in nutritional properties of minimally processed apples during storage 210
Combination of non-thermal technologies for the improvement of strawberry functionality 210
Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields 210
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere 208
FRUTTA E VEGETALI 207
Evoluzione dell’attività antiossidante degli alimenti durante la trasformazione. Il ruolo della temperatura 207
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 207
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 205
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 204
Antiossidanti naturali tra informazione e disinformazione: Metodi di analisi, biodisponibilità ed effetti in-vivo 203
Studio di alcune caratteristiche qualitative e della presenza di micotossine in grano duro (Triticum durum) infetto da Fusarium spp. 202
New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment 199
Effect of pulsed electric fields on water distribution in apple tissue as monitored by NMR relaxometry 199
Kiwifruit waste valorisation through innovative snack development 199
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 198
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 198
Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage 197
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 197
Effects of cysteine and mixing conditions on white/whole dough rheological properties 195
Biodegradable aliphatic copolyesters containing PEG-like sequences for sustainable food packaging applications 195
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration 195
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 195
Biodegradable long chain aliphatic polyesters containing ether-linkages: synthesis, solid-state and barrier properties 194
Biodegradable aliphatic copolyesters containing thio-ether linkages for sustainable food packaging applications 194
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 194
Valorization of Avocado By-Products: Ultrasound-Assisted NaDES-Based Antioxidant Extraction 193
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 192
A case study of life cycle assessment (LCA) for PS/PET/PLA boxes used on food packaging field. 192
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations 190
Effect of different new packaging materials on biscuit quality during accelerated storage 190
Influenza delle materie prime e dei parametri di processo sul colore di pasta fresca all’uovo 189
Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study 188
Physical Stability of Frozen Eggplant: Emphasis on State Diagram, Sorption, Thermal, Mechanical, and Dielectric Properties 187
Caratteristiche qualitative e presenza di micotossine in grano duro infetto da Fusarium spp. 187
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 187
The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves 186
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR 186
Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets 185
Metabolic response of fresh-cut apples induced by pulsed electric fields 185
Fully Aliphatic Copolyesters Based on Poly(butylene 1,4- cyclohexanedicarboxylate) with Promising Mechanical and Barrier Properties for Food Packaging Applications 184
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 183
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 183
Effect of heat treatment on the microbiology and quality of fresh filled pasta 183
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings 183
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning 183
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 183
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 182
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 182
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 181
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 181
Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques 180
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 179
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties 178
The influence of carrier material on some physical and structural properties of carrot juice microcapsules 178
Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward) 177
Influence of frying conditions on acrylamide content and other quality characteristics of French fries 175
Effect of molecular architecture and chemical structure on solid-state and barrier properties of heteroatom-containing aliphatic polyesters 175
Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials 173
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 172
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product 172
Totale 23.043
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Categoria #
all - tutte 144.426
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 144.426
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20224.604 0 307 306 368 500 357 154 382 205 159 938 928
2022/20235.921 621 782 333 669 350 413 200 348 1.088 214 524 379
2023/20243.203 138 311 333 345 311 461 189 424 104 225 199 163
2024/20257.816 305 1.117 722 511 1.725 435 608 360 144 305 356 1.228
2025/202616.267 1.052 1.539 1.757 1.082 1.914 972 1.881 803 2.628 1.312 724 603
2026/20272.023 1.332 691 0 0 0 0 0 0 0 0 0 0
Totale 54.026