CRIS Current Research Information System

GLICERINA, VIRGINIA TERESA
 Distribuzione geografica
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Continente #
NA - Nord America 1.738
AS - Asia 1.536
EU - Europa 1.519
AF - Africa 153
SA - Sud America 125
OC - Oceania 11
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.083
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Nazione #
US - Stati Uniti d'America 1.707
IT - Italia 585
CN - Cina 437
SG - Singapore 433
VN - Vietnam 280
GB - Regno Unito 249
DE - Germania 153
IN - India 98
HK - Hong Kong 91
NL - Olanda 85
BR - Brasile 84
FR - Francia 83
SE - Svezia 83
RU - Federazione Russa 51
IE - Irlanda 48
CI - Costa d'Avorio 43
FI - Finlandia 36
ZA - Sudafrica 36
SC - Seychelles 26
ID - Indonesia 25
KR - Corea 25
BD - Bangladesh 22
JO - Giordania 22
AT - Austria 19
EE - Estonia 19
ES - Italia 19
JP - Giappone 17
CA - Canada 16
AR - Argentina 15
TR - Turchia 15
CH - Svizzera 13
PL - Polonia 12
UA - Ucraina 12
AU - Australia 11
TG - Togo 11
PH - Filippine 10
PK - Pakistan 10
MX - Messico 9
BG - Bulgaria 8
DZ - Algeria 8
NG - Nigeria 8
PE - Perù 8
GR - Grecia 7
PS - Palestinian Territory 7
VE - Venezuela 7
BE - Belgio 6
HR - Croazia 6
IR - Iran 6
TH - Thailandia 6
CZ - Repubblica Ceca 5
EC - Ecuador 5
MY - Malesia 5
GH - Ghana 4
IQ - Iraq 4
KE - Kenya 4
RO - Romania 4
SK - Slovacchia (Repubblica Slovacca) 4
TN - Tunisia 4
UZ - Uzbekistan 4
CL - Cile 3
TW - Taiwan 3
AE - Emirati Arabi Uniti 2
DK - Danimarca 2
IL - Israele 2
LT - Lituania 2
LV - Lettonia 2
MA - Marocco 2
MK - Macedonia 2
PA - Panama 2
SA - Arabia Saudita 2
SN - Senegal 2
TM - Turkmenistan 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
CO - Colombia 1
CR - Costa Rica 1
EG - Egitto 1
EU - Europa 1
GT - Guatemala 1
KH - Cambogia 1
LB - Libano 1
LK - Sri Lanka 1
MM - Myanmar 1
MN - Mongolia 1
NP - Nepal 1
OM - Oman 1
PT - Portogallo 1
RE - Reunion 1
RS - Serbia 1
UY - Uruguay 1
Totale 5.083
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Città #
Singapore 292
Ashburn 233
Southend 222
Fairfield 114
Santa Clara 112
Chandler 96
San Jose 95
Hong Kong 87
Bologna 82
Woodbridge 74
Ho Chi Minh City 69
Wilmington 67
Houston 60
Hefei 59
Hanoi 57
Seattle 55
Beijing 47
Dublin 47
Princeton 47
Cambridge 44
Abidjan 43
Ann Arbor 43
Council Bluffs 38
Cesena 35
Boardman 32
Helsinki 30
Lauterbourg 30
Milan 24
Seoul 24
Los Angeles 23
New York 23
Padova 23
Amman 22
Berlin 22
Palermo 22
Rome 22
Dallas 21
Redmond 21
Westminster 19
Johannesburg 18
Jakarta 17
Jinan 17
Nanjing 17
Shanghai 17
Frankfurt am Main 16
Turin 16
Changsha 15
Da Nang 15
Buffalo 14
Guangzhou 14
Haiphong 14
Hyderabad 14
Redondo Beach 13
San Diego 13
Tokyo 12
Vienna 12
Bari 11
Dong Ket 11
Hangzhou 11
Lomé 11
Bern 10
Chicago 10
Forlì 10
Munich 10
Phoenix 10
Falls Church 9
Naples 9
Shenyang 9
Bengaluru 8
Falkenstein 8
Leeuwarden 8
Nuremberg 8
Sofia 8
Washington 8
Amsterdam 7
Betim 7
Biên Hòa 7
Dearborn 7
Madrid 7
Medford 7
Melbourne 7
Montreal 7
Nanchang 7
Pune 7
Shenzhen 7
Monza 6
New Delhi 6
Nha Trang 6
Redwood City 6
Rimini 6
Taizhou 6
Verona 6
Zhengzhou 6
Abeokuta 5
Como 5
Covina 5
Florence 5
Istanbul 5
Lanzhou 5
Lima 5
Totale 3.059
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Nome #
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 293
Influenza delle modalità di cottura sulla formazione di acrilammide nei biscotti 278
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics 270
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 261
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 252
Advances in Yield stress Measurements for Chocolate 232
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 212
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 206
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 203
EcoPackLab: a new laboratory for the development of new food packaging with long shelf life 194
Formation of acrylamide in biscuits during baking under different heat transfer conditions 184
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 182
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 181
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 181
Physical and structural properties of honey crystallized by static and dynamic processes 169
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product 163
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 158
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 155
Rheological characteristics of nut creams realized with different type and amount of fats 150
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 143
RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS 141
STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY 140
Optical determination of solid fat content in fats and oils: effects of wavelength on estimated accuracy 134
Influence of two different coating application methods on the maintenance of the nutritional quality of fresh‐cut melon during storage 127
Rheological, textural and calorimetric modifications of dark chocolate during process 126
Microstructural and Rheological Properties of White Chocolate During Processing 123
Single-wavelength near-infrared analysis as a rapid and field-deployable tool to determine the solid fat content in fats and oils 122
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 97
Totale 5.197
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Categoria #
all - tutte 14.618
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 14.618
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202146 0 0 0 0 0 0 0 0 0 0 0 46
2021/2022557 50 24 22 21 60 29 43 45 26 19 127 91
2022/2023626 55 71 36 57 34 38 34 46 132 26 48 49
2023/2024303 11 36 33 31 24 63 15 13 8 33 25 11
2024/2025875 54 111 70 61 146 51 66 53 17 64 48 134
2025/20261.844 172 174 153 127 191 110 180 109 313 160 104 51
Totale 5.197