CRIS Current Research Information System

GLICERINA, VIRGINIA TERESA
 Distribuzione geografica
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Continente #
NA - Nord America 1.913
EU - Europa 1.467
AS - Asia 1.457
AF - Africa 142
SA - Sud America 124
Continente sconosciuto - Info sul continente non disponibili 114
OC - Oceania 9
Totale 5.226
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Nazione #
US - Stati Uniti d'America 1.876
IT - Italia 575
CN - Cina 424
SG - Singapore 403
VN - Vietnam 264
GB - Regno Unito 246
DE - Germania 140
IN - India 94
HK - Hong Kong 91
NL - Olanda 84
BR - Brasile 82
FR - Francia 79
SE - Svezia 78
RU - Federazione Russa 49
IE - Irlanda 45
CI - Costa d'Avorio 40
ZA - Sudafrica 36
FI - Finlandia 34
ID - Indonesia 26
KR - Corea 25
SC - Seychelles 25
BD - Bangladesh 22
CA - Canada 21
JO - Giordania 21
AT - Austria 19
EE - Estonia 19
JP - Giappone 17
AR - Argentina 15
ES - Italia 15
CH - Svizzera 13
PL - Polonia 12
UA - Ucraina 12
PK - Pakistan 10
TR - Turchia 10
AU - Australia 9
PE - Perù 8
TG - Togo 8
BG - Bulgaria 7
GR - Grecia 7
NG - Nigeria 7
PH - Filippine 7
PS - Palestinian Territory 7
VE - Venezuela 7
IR - Iran 6
BE - Belgio 5
CZ - Repubblica Ceca 5
DZ - Algeria 5
EC - Ecuador 5
HR - Croazia 5
MX - Messico 5
GH - Ghana 4
IQ - Iraq 4
KE - Kenya 4
RO - Romania 4
TN - Tunisia 4
UZ - Uzbekistan 4
AE - Emirati Arabi Uniti 3
CL - Cile 3
TH - Thailandia 3
CO - Colombia 2
CR - Costa Rica 2
DK - Danimarca 2
IL - Israele 2
JM - Giamaica 2
LT - Lituania 2
LV - Lettonia 2
MA - Marocco 2
MK - Macedonia 2
PA - Panama 2
SA - Arabia Saudita 2
SK - Slovacchia (Repubblica Slovacca) 2
SN - Senegal 2
TM - Turkmenistan 2
TW - Taiwan 2
AL - Albania 1
AO - Angola 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BF - Burkina Faso 1
BO - Bolivia 1
BZ - Belize 1
CG - Congo 1
EG - Egitto 1
EU - Europa 1
GT - Guatemala 1
HN - Honduras 1
KH - Cambogia 1
LB - Libano 1
LK - Sri Lanka 1
MM - Myanmar 1
MN - Mongolia 1
NI - Nicaragua 1
NP - Nepal 1
OM - Oman 1
PT - Portogallo 1
RE - Reunion 1
RS - Serbia 1
UY - Uruguay 1
Totale 5.113
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Città #
Singapore 269
Ashburn 240
Southend 221
Fairfield 114
Santa Clara 107
San Jose 90
Hong Kong 86
Chandler 81
Bologna 78
Woodbridge 74
Ho Chi Minh City 67
Wilmington 67
Houston 63
Hefei 59
Seattle 55
Hanoi 54
Princeton 46
Beijing 45
Cambridge 44
Dublin 44
Ann Arbor 43
Council Bluffs 41
Abidjan 40
Cesena 33
Boardman 31
Helsinki 29
Lauterbourg 29
Los Angeles 25
New York 25
Seoul 24
Padova 23
Palermo 23
Dallas 22
Rome 22
Amman 21
Berlin 21
Milan 21
Redmond 20
Westminster 19
Johannesburg 18
Jinan 17
Shanghai 17
Turin 17
Buffalo 16
Jakarta 16
Nanjing 16
Frankfurt am Main 15
Changsha 14
Haiphong 14
San Diego 14
Chicago 13
Da Nang 13
Guangzhou 13
Hyderabad 13
Forlì 12
Redondo Beach 12
Tokyo 12
Vienna 12
Atlanta 11
Bari 11
Dong Ket 11
Bern 10
Hangzhou 10
Naples 10
Phoenix 10
Falls Church 9
Shenyang 9
Washington 9
Bengaluru 8
Falkenstein 8
Leeuwarden 8
Lomé 8
Montreal 8
Rimini 8
Amsterdam 7
Betim 7
Dearborn 7
Nanchang 7
Nuremberg 7
Pune 7
Shenzhen 7
Sofia 7
Medford 6
Monza 6
Munich 6
New Delhi 6
Nha Trang 6
Redwood City 6
San Francisco 6
Taizhou 6
Verona 6
Zhengzhou 6
Biên Hòa 5
Brooklyn 5
Como 5
Covina 5
Florence 5
Lanzhou 5
Lima 5
London 5
Totale 2.994
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Nome #
Influenza delle modalità di cottura sulla formazione di acrilammide nei biscotti 392
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 296
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 281
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 259
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 253
Advances in Yield stress Measurements for Chocolate 233
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 228
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 217
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 205
EcoPackLab: a new laboratory for the development of new food packaging with long shelf life 195
Formation of acrylamide in biscuits during baking under different heat transfer conditions 188
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 184
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 183
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product 172
Physical and structural properties of honey crystallized by static and dynamic processes 171
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 160
Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage 159
Rheological characteristics of nut creams realized with different type and amount of fats 155
RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS 143
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 143
STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY 141
Optical determination of solid fat content in fats and oils: effects of wavelength on estimated accuracy 140
Influence of two different coating application methods on the maintenance of the nutritional quality of fresh‐cut melon during storage 131
Rheological, textural and calorimetric modifications of dark chocolate during process 129
Single-wavelength near-infrared analysis as a rapid and field-deployable tool to determine the solid fat content in fats and oils 123
Microstructural and Rheological Properties of White Chocolate During Processing 123
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate 120
THE INFLUENCE OF PROCESS STEPS ON MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF DARK CHOCOLATE 102
Totale 5.226
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Categoria #
all - tutte 14.679
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 14.679
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022487 0 24 22 21 60 29 41 44 25 19 118 84
2022/2023581 50 64 35 46 33 33 31 46 125 26 47 45
2023/2024274 11 32 28 26 23 57 13 12 8 31 22 11
2024/2025801 48 99 67 51 137 41 63 48 13 60 44 130
2025/20261.762 166 168 142 125 180 103 169 106 297 148 99 59
2026/2027279 251 28 0 0 0 0 0 0 0 0 0 0
Totale 5.226