CRIS Current Research Information System

DALLA ROSA, MARCO
 Distribuzione geografica
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Continente #
NA - Nord America 15.578
EU - Europa 13.613
AS - Asia 11.658
AF - Africa 1.179
SA - Sud America 935
OC - Oceania 64
Continente sconosciuto - Info sul continente non disponibili 5
Totale 43.032
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Nazione #
US - Stati Uniti d'America 15.369
SG - Singapore 3.678
CN - Cina 3.659
IT - Italia 3.554
GB - Regno Unito 3.301
DE - Germania 1.572
VN - Vietnam 1.437
SE - Svezia 940
HK - Hong Kong 826
IN - India 812
RU - Federazione Russa 763
FR - Francia 717
UA - Ucraina 716
BR - Brasile 663
IE - Irlanda 452
CI - Costa d'Avorio 367
ZA - Sudafrica 261
NL - Olanda 247
EE - Estonia 240
KR - Corea 224
TG - Togo 192
JP - Giappone 185
CH - Svizzera 182
FI - Finlandia 169
ES - Italia 148
ID - Indonesia 133
JO - Giordania 120
AT - Austria 118
CA - Canada 109
AR - Argentina 108
SC - Seychelles 105
PL - Polonia 99
PH - Filippine 90
TR - Turchia 77
BG - Bulgaria 75
NG - Nigeria 72
MX - Messico 69
AE - Emirati Arabi Uniti 65
BE - Belgio 65
AU - Australia 58
PK - Pakistan 58
DZ - Algeria 46
BD - Bangladesh 40
EC - Ecuador 40
GR - Grecia 40
IR - Iran 40
MY - Malesia 35
RO - Romania 35
HR - Croazia 31
CL - Cile 30
PY - Paraguay 27
MA - Marocco 24
PE - Perù 23
TH - Thailandia 23
TW - Taiwan 21
TN - Tunisia 20
CO - Colombia 19
HU - Ungheria 17
LK - Sri Lanka 17
IQ - Iraq 16
LT - Lituania 16
PT - Portogallo 16
PS - Palestinian Territory 15
UZ - Uzbekistan 15
CZ - Repubblica Ceca 13
EG - Egitto 13
NO - Norvegia 13
RS - Serbia 13
DK - Danimarca 12
KE - Kenya 11
SN - Senegal 11
LB - Libano 10
IL - Israele 9
MT - Malta 9
SI - Slovenia 9
BO - Bolivia 8
NI - Nicaragua 8
UY - Uruguay 8
VE - Venezuela 8
RE - Reunion 7
SK - Slovacchia (Repubblica Slovacca) 7
AZ - Azerbaigian 6
LV - Lettonia 6
MG - Madagascar 6
MK - Macedonia 6
MZ - Mozambico 6
NZ - Nuova Zelanda 6
BI - Burundi 5
CR - Costa Rica 5
KZ - Kazakistan 5
NP - Nepal 5
BT - Bhutan 4
ET - Etiopia 4
GH - Ghana 4
OM - Oman 4
PA - Panama 4
SA - Arabia Saudita 4
SY - Repubblica araba siriana 4
AL - Albania 3
BF - Burkina Faso 3
Totale 42.960
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Città #
Southend 2.942
Singapore 2.335
Ashburn 1.977
Fairfield 1.336
Chandler 1.092
Santa Clara 1.053
Hong Kong 806
Wilmington 732
Woodbridge 682
Princeton 659
Seattle 641
Houston 640
Ann Arbor 547
Beijing 500
Bologna 487
Hefei 487
Cambridge 484
Jacksonville 455
Dublin 434
Boardman 387
Abidjan 367
Dong Ket 337
Dallas 307
Westminster 285
Padova 274
Nanjing 271
Ho Chi Minh City 252
Cesena 234
Los Angeles 208
Jinan 197
Hanoi 190
Lomé 189
Seoul 184
Milan 176
Berlin 172
Turin 170
New York 162
Tokyo 153
Saint Petersburg 151
Shenyang 150
Rome 143
Buffalo 135
Medford 131
Redondo Beach 127
Amman 120
Bern 115
Changsha 109
Helsinki 98
Hebei 95
Nanchang 93
Tianjin 93
Frankfurt am Main 92
Mülheim 91
Vienna 88
Guangzhou 87
Munich 85
San Diego 83
Sofia 71
Zhengzhou 69
Jiaxing 68
Hyderabad 66
Abeokuta 65
São Paulo 58
Forlì 57
Jakarta 57
Paris 56
Chicago 55
Bengaluru 53
Dearborn 53
Des Moines 53
Fremont 53
Haikou 51
Redwood City 50
Olalla 49
Hangzhou 48
Falls Church 46
Mahé 46
Taiyuan 46
Yubileyny 46
Brussels 42
Shanghai 42
Lanzhou 41
Nuremberg 41
Warsaw 41
Verona 39
Bari 38
Taizhou 37
Lahore 36
Norwalk 36
Turku 36
Phoenix 35
Florence 34
Falkenstein 33
Ningbo 33
Brooklyn 31
Chennai 30
Moscow 30
London 29
Madrid 29
Da Nang 28
Totale 26.847
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Nome #
PRODOTTI DI IV GAMMA, ASPETTI QUALITATIVI E TECNOLOGICI 426
La couleur influencée par la réaction de Maillard dans les aliments 410
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 390
Composti di neoformazione in frittura: controllo delle cinetiche di formazione e qualità dei prodotti 372
Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit 365
Sustainable Packaging, in “Sustainable Food Systems from Agriculture to Industry” 350
Salting by vacuum brine impregnation in nitrite-free lonza: Effect on enterobacteriaceae 327
Study and optimization of octopus cooking 268
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 263
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 261
Biotechnological approaches to obtain cricket based bakery products 257
Novel biodegradable aliphatic copolyesters based on poly(butylene succinate) containing thioether-linkages for sustainable food packaging applications 251
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. 239
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 238
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 229
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract 219
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 210
Biodegradable polymers for food packaging: a review 209
Simple and efficient approach for shelf-life test on frozen spinach and parsley 200
Changes in nutritional properties of minimally processed apples during storage 193
Characterization of composite edible films based on pectin/alginate/whey protein concentrate 192
FRUTTA E VEGETALI 190
Effect of frying time on acrylamide content and quality aspects of French fries 190
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 190
Atmospheric gas plasma treatment of fresh-cut apples 190
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 190
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere 189
Pulsed electric fields processing of apple tissue: Spatial distribution of electroporation by means of magnetic resonance imaging and computer vision system 189
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 186
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 183
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 182
Studio di alcune caratteristiche qualitative e della presenza di micotossine in grano duro (Triticum durum) infetto da Fusarium spp. 180
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 179
Effect of pulsed electric fields on water distribution in apple tissue as monitored by NMR relaxometry 179
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 176
Effects of cysteine and mixing conditions on white/whole dough rheological properties 174
Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields 174
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 172
Metabolic response of fresh-cut apples induced by pulsed electric fields 172
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 172
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 171
Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance 170
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 170
Antiossidanti naturali tra informazione e disinformazione: Metodi di analisi, biodisponibilità ed effetti in-vivo 168
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration 168
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 168
Caratteristiche qualitative e presenza di micotossine in grano duro infetto da Fusarium spp. 167
A case study of life cycle assessment (LCA) for PS/PET/PLA boxes used on food packaging field. 167
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 167
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 166
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning 165
Biodegradable aliphatic copolyesters containing PEG-like sequences for sustainable food packaging applications 165
Combination of non-thermal technologies for the improvement of strawberry functionality 164
New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment 164
Evoluzione dell’attività antiossidante degli alimenti durante la trasformazione. Il ruolo della temperatura 164
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 163
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 162
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 162
Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste 160
Biodegradable long chain aliphatic polyesters containing ether-linkages: synthesis, solid-state and barrier properties 160
Biodegradable aliphatic copolyesters containing thio-ether linkages for sustainable food packaging applications 160
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 160
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters 160
Kiwifruit waste valorisation through innovative snack development 160
Influenza delle materie prime e dei parametri di processo sul colore di pasta fresca all’uovo 159
Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study 158
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 157
Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward) 157
Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques 156
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 155
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties 155
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 155
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 154
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 154
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations 153
Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets 151
Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration 151
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR 151
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 150
Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit 150
The influence of carrier material on some physical and structural properties of carrot juice microcapsules 150
Fully Aliphatic Copolyesters Based on Poly(butylene 1,4- cyclohexanedicarboxylate) with Promising Mechanical and Barrier Properties for Food Packaging Applications 148
Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms 148
Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration 148
Effect of molecular architecture and chemical structure on solid-state and barrier properties of heteroatom-containing aliphatic polyesters 148
Influence of pretreatments on metabolism and wounding response of fresh cut potatoes evaluated with isothermal calorimetry”. Acta Horticulturae, 682, vol.3: 1833-1838, 2005. 147
Effect of different new packaging materials on biscuit quality during accelerated storage 147
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 147
Drying of coating on bun bread: Heat and mass transfer numerical model 145
Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder 144
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 143
Effect of some frying conditions on acrylamide content in french fries 142
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product 142
Influence of frying conditions on acrylamide content and other quality characteristics of French fries 142
The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax) 142
Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen 141
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings 140
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion 140
Phycocyanin enrichment of minimally processed organic apples 139
Automatic vending machine for fresh pizza making 139
Totale 18.625
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Categoria #
all - tutte 117.734
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 117.734
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20213.193 0 0 0 0 0 312 121 334 703 297 301 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
2024/20257.892 307 1.132 727 521 1.740 439 616 362 147 309 359 1.233
2025/20267.896 1.062 1.548 1.770 1.093 1.933 490 0 0 0 0 0 0
Totale 43.885