CRIS Current Research Information System

TYLEWICZ, URSZULA
 Distribuzione geografica
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Continente #
AS - Asia 8.230
NA - Nord America 7.971
EU - Europa 5.788
AF - Africa 599
SA - Sud America 505
OC - Oceania 18
Continente sconosciuto - Info sul continente non disponibili 5
Totale 23.116
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Nazione #
US - Stati Uniti d'America 7.835
CN - Cina 2.427
SG - Singapore 2.287
IT - Italia 1.501
VN - Vietnam 1.430
GB - Regno Unito 1.155
DE - Germania 668
HK - Hong Kong 543
IN - India 485
FR - Francia 447
SE - Svezia 444
BR - Brasile 326
RU - Federazione Russa 295
KR - Corea 275
IE - Irlanda 208
ZA - Sudafrica 198
CI - Costa d'Avorio 166
UA - Ucraina 152
JP - Giappone 147
FI - Finlandia 141
NL - Olanda 123
ES - Italia 112
PL - Polonia 98
ID - Indonesia 96
PH - Filippine 81
CH - Svizzera 79
EE - Estonia 78
TG - Togo 73
CA - Canada 70
AT - Austria 64
TR - Turchia 64
AR - Argentina 57
JO - Giordania 54
SC - Seychelles 51
PK - Pakistan 46
BD - Bangladesh 44
NG - Nigeria 43
BG - Bulgaria 42
TW - Taiwan 40
BE - Belgio 39
MX - Messico 39
IQ - Iraq 37
TH - Thailandia 35
EC - Ecuador 32
IR - Iran 29
GR - Grecia 28
PE - Perù 25
CO - Colombia 23
PS - Palestinian Territory 21
CL - Cile 18
UZ - Uzbekistan 18
MY - Malesia 17
RO - Romania 16
DZ - Algeria 13
HR - Croazia 13
PT - Portogallo 13
AU - Australia 12
ET - Etiopia 11
NO - Norvegia 11
AE - Emirati Arabi Uniti 10
HU - Ungheria 10
LT - Lituania 10
MZ - Mozambico 10
VE - Venezuela 9
NI - Nicaragua 8
SI - Slovenia 8
CZ - Repubblica Ceca 7
PY - Paraguay 7
BO - Bolivia 6
MA - Marocco 6
SA - Arabia Saudita 6
SK - Slovacchia (Repubblica Slovacca) 6
EG - Egitto 5
NZ - Nuova Zelanda 5
RS - Serbia 5
TN - Tunisia 5
DO - Repubblica Dominicana 4
IL - Israele 4
JM - Giamaica 4
KZ - Kazakistan 4
LK - Sri Lanka 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AL - Albania 3
AZ - Azerbaigian 3
BJ - Benin 3
CR - Costa Rica 3
DK - Danimarca 3
GE - Georgia 3
KE - Kenya 3
LB - Libano 3
MK - Macedonia 3
QA - Qatar 3
BH - Bahrain 2
BY - Bielorussia 2
HN - Honduras 2
LV - Lettonia 2
MG - Madagascar 2
NP - Nepal 2
SN - Senegal 2
SY - Repubblica araba siriana 2
Totale 23.087
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Città #
Singapore 1.560
Ashburn 991
Southend 959
Fairfield 640
Chandler 550
Hefei 508
Hong Kong 482
Santa Clara 478
San Jose 366
Ho Chi Minh City 354
Wilmington 327
Woodbridge 323
Seattle 302
Houston 283
Hanoi 272
Princeton 266
Bologna 255
Cambridge 235
Seoul 228
Beijing 227
Ann Arbor 223
Cesena 205
Dublin 201
Dallas 175
Boardman 172
Abidjan 166
Los Angeles 145
Lauterbourg 143
New York 137
Dong Ket 130
Council Bluffs 118
Tokyo 116
Westminster 104
Johannesburg 102
Nanjing 102
Helsinki 85
Padova 84
Berlin 75
Jinan 73
Lomé 73
Guangzhou 72
Turin 72
Milan 71
Munich 68
Buffalo 67
Redondo Beach 67
Bern 60
Frankfurt am Main 60
Hyderabad 57
Jacksonville 56
Da Nang 55
Shenyang 55
Saint Petersburg 54
Amman 53
Bengaluru 49
Medford 49
Vienna 49
Haiphong 47
San Diego 47
Jakarta 44
Shanghai 44
Changsha 42
Forlì 40
Nanchang 40
New Delhi 40
Paris 40
São Paulo 40
Hebei 39
Sofia 39
Rimini 37
Des Moines 36
Warsaw 36
Abeokuta 35
Chicago 34
Tianjin 34
Zhengzhou 31
Brussels 29
Fremont 29
London 29
Orem 28
Dearborn 27
Mumbai 27
Nuremberg 27
Madrid 26
Turku 26
Wuhan 26
Mülheim 25
Redmond 25
Washington 25
Brooklyn 23
Falkenstein 23
Jiaxing 23
Lappeenranta 23
Poznan 23
Redwood City 23
Falls Church 22
Lahore 22
Ravenna 22
Atlanta 21
Chennai 21
Totale 14.589
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Nome #
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 288
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 277
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 264
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 259
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 252
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 246
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 216
Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin 211
Food Aroma Compounds 210
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 206
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 205
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 205
Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields 205
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 198
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 196
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 196
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 196
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 195
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 193
Effect of pulsed electric fields on water distribution in apple tissue as monitored by NMR relaxometry 192
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 192
Kiwifruit waste valorisation through innovative snack development 191
Combination of non-thermal technologies for the improvement of strawberry functionality 188
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 187
Effects of power ultrasound on immersion freezing parameters of potatoes 186
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning 181
Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study 181
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 181
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 178
Pulsed Electric Fields (PEF) to enhance the desalting of cod 178
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR 177
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 177
Valorization of Avocado By-Products: Ultrasound-Assisted NaDES-Based Antioxidant Extraction 176
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 174
Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques 174
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 173
The influence of carrier material on some physical and structural properties of carrot juice microcapsules 173
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 172
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 167
Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration 166
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 166
Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit 164
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 164
In vitro study of the antifungal activity of chloride species and peroxide hydroxide generated during treatment with pulsed electric field - Potential use as sanitizing equipment and food handling art 163
Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration 163
Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit 163
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 162
Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba l.) leaves 161
NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit 160
Application of PEF- and OD-assisted drying for kiwifruit waste valorisation 160
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 158
Mass transfer modulation during salting of PEF pre-treated salmon fillets 157
Phycocyanin enrichment of minimally processed organic apples 157
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings 156
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product 155
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 153
Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials 153
Thermal properties of fruit fillings as a function of different formulations 153
The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits 153
Drying Technologies in Food Processing 152
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) 151
Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions 150
Potential use of pulsed electric field (PEF) treatment to increase the concentration of bioactive compounds during fermentation of Clementina peel pomace: conversion of waste into food additives 150
Changes of water state on green and yellow kiwifruit during osmotic dehydration 150
Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries 150
Effects of pulsed electric field-assisted osmotic dehydration and edible coating on the recovery of anthocyanins from in vitro digested berries 149
Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics 149
The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit 148
TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT 147
High pressure impregnation of organic apples with oat beta-glucans 146
Important factors to consider for acrylamide mitigation in potato crisps using PEF 146
Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration 146
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 145
Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices 144
Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit 143
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 143
CHANGES IN ANTIOXIDANT ACTIVITY AND CHEMICAL COMPOSITION OF APPLE FILLLINGS AFTER THERMAL PROCESSING AND 6-MONTH STORAGE 143
Advance in YOUAREIN (YOUng AgRifood European INnovators) project: Syllabus developed! 142
Influenza delle operazioni di preparazione sulle proprietà funzionali di frutta di IV gamma 142
Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves 141
Food Aroma Compounds 141
Effect of osmotic dehydration on Actinidia deliciosa kiwifruit: A combined NMR and ultrastructural study 141
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks 140
Analysis of kiwifruit osmodehydration process by systematic approach systems 140
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR 140
PULSED ELECTRIC FIELD (PEF) PROCESSING OF APPLES: MICROSTRUCTURAL AND METABOLIC RESPONSES 140
Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains 140
Life Cycle Assessment of multilayer polymer film used on food packaging field 139
Poly(lactic acid)-Modified Films for Food Packaging Application: Physical, Mechanical, and Barrier Behavior 139
Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage 138
5 - Target sources of polyphenols in different food products and their processing by-products 138
Design of healthy snack based on kiwifruit 137
Developments in Plant Proteins Production for Meat and Fish Analogues 136
Non-destructive assessment of kiwifruit physico-chemical parameters to optimise the osmotic dehydration process: A study on FT-NIR spectroscopy 136
Modelling the mechanical properties and sorption behaviour of pulsed electric fields (PEF) treated carrots and potatoes after air drying for food chain management 135
Isothermal calorimetry approach for the study of fresh-cut fruit stability 135
Metabolic response of organic fruits subjected to PEF assisted-osmotic dehydration 135
Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries 134
Effect of MAP on physico-chemical and technological properties of shell hen's egg 133
Gas Permeability and Thermal Behavior of Polypropylene Films Used for Packaging Minimally Processed Fresh-Cut Potatoes: A Case Study 132
Totale 16.829
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Categoria #
all - tutte 63.060
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 63.060
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021656 0 0 0 0 0 0 0 0 0 129 82 445
2021/20222.328 164 119 127 241 219 163 94 166 116 88 435 396
2022/20232.614 316 327 141 336 170 171 77 153 468 78 191 186
2023/20241.425 48 140 65 110 139 237 124 124 89 156 118 75
2024/20253.898 155 379 345 260 835 238 281 186 83 151 261 724
2025/20268.118 718 940 916 604 935 409 1.133 366 1.469 628 0 0
Totale 23.657