CRIS Current Research Information System

TYLEWICZ, URSZULA
 Distribuzione geografica
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Continente #
NA - Nord America 8.521
AS - Asia 8.419
EU - Europa 5.902
AF - Africa 599
SA - Sud America 519
OC - Oceania 21
Continente sconosciuto - Info sul continente non disponibili 5
Totale 23.986
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Nazione #
US - Stati Uniti d'America 8.360
CN - Cina 2.448
SG - Singapore 2.304
IT - Italia 1.586
VN - Vietnam 1.432
GB - Regno Unito 1.158
DE - Germania 669
HK - Hong Kong 559
IN - India 488
FR - Francia 448
SE - Svezia 444
BR - Brasile 339
RU - Federazione Russa 295
KR - Corea 279
IE - Irlanda 214
ZA - Sudafrica 198
CI - Costa d'Avorio 166
BD - Bangladesh 153
UA - Ucraina 152
JP - Giappone 148
FI - Finlandia 141
NL - Olanda 123
ES - Italia 114
PL - Polonia 103
ID - Indonesia 97
CA - Canada 88
PH - Filippine 83
CH - Svizzera 79
EE - Estonia 78
TG - Togo 73
AT - Austria 65
TR - Turchia 64
AR - Argentina 57
JO - Giordania 54
SC - Seychelles 51
PK - Pakistan 50
NG - Nigeria 43
BG - Bulgaria 42
TW - Taiwan 42
MX - Messico 40
BE - Belgio 39
IQ - Iraq 39
TH - Thailandia 35
EC - Ecuador 32
GR - Grecia 30
IR - Iran 29
PE - Perù 25
CO - Colombia 23
PS - Palestinian Territory 21
MY - Malesia 19
CL - Cile 18
UZ - Uzbekistan 18
RO - Romania 17
AU - Australia 15
DZ - Algeria 13
HR - Croazia 13
NO - Norvegia 13
PT - Portogallo 13
HU - Ungheria 12
ET - Etiopia 11
AE - Emirati Arabi Uniti 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
JM - Giamaica 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
CR - Costa Rica 4
DO - Repubblica Dominicana 4
GE - Georgia 4
IL - Israele 4
KZ - Kazakistan 4
LK - Sri Lanka 4
MD - Moldavia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
AL - Albania 3
AZ - Azerbaigian 3
BJ - Benin 3
DK - Danimarca 3
KE - Kenya 3
LB - Libano 3
MK - Macedonia 3
QA - Qatar 3
BH - Bahrain 2
BY - Bielorussia 2
CY - Cipro 2
GT - Guatemala 2
HN - Honduras 2
LV - Lettonia 2
MG - Madagascar 2
Totale 23.950
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Città #
Singapore 1.572
Ashburn 1.030
Southend 959
Fairfield 640
Chandler 550
Hefei 508
Hong Kong 497
Santa Clara 494
San Jose 480
Ho Chi Minh City 354
Wilmington 327
Woodbridge 323
Seattle 304
Houston 284
Hanoi 272
Princeton 266
Bologna 257
Cambridge 235
Beijing 233
Seoul 228
Ann Arbor 223
Boardman 211
Cesena 206
Dublin 201
Dallas 184
Abidjan 166
New York 162
Los Angeles 160
Council Bluffs 155
Lauterbourg 143
Dong Ket 130
Tokyo 116
Westminster 104
Johannesburg 102
Nanjing 102
Helsinki 85
Padova 84
Buffalo 80
Milan 77
Berlin 75
Jinan 73
Lomé 73
Guangzhou 72
Turin 72
Munich 68
Redondo Beach 67
Bern 60
Frankfurt am Main 60
Hyderabad 58
Jacksonville 57
Da Nang 55
Shenyang 55
Saint Petersburg 54
Amman 53
São Paulo 51
Bengaluru 49
Medford 49
Vienna 49
San Diego 48
Haiphong 47
Shanghai 47
Jakarta 44
Changsha 42
Rimini 42
Warsaw 41
Forlì 40
Nanchang 40
New Delhi 40
Paris 40
Hebei 39
Sofia 39
Chicago 37
Des Moines 36
Abeokuta 35
Orem 34
Tianjin 34
Zhengzhou 31
Brussels 29
Fremont 29
London 29
Mumbai 28
Rome 28
Dearborn 27
Nuremberg 27
Madrid 26
Turku 26
Washington 26
Wuhan 26
Mülheim 25
Redmond 25
Brooklyn 24
Toronto 24
Falkenstein 23
Jiaxing 23
Lappeenranta 23
Poznan 23
Redwood City 23
Falls Church 22
Lahore 22
Ravenna 22
Totale 14.990
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Nome #
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 322
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 294
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 279
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 262
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 254
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 249
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 218
Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin 215
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 215
Food Aroma Compounds 214
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 212
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 212
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 209
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 207
Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields 207
Combination of non-thermal technologies for the improvement of strawberry functionality 206
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 205
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 203
Effect of pulsed electric fields on water distribution in apple tissue as monitored by NMR relaxometry 197
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 196
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 196
Kiwifruit waste valorisation through innovative snack development 196
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 195
Effects of power ultrasound on immersion freezing parameters of potatoes 191
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains 190
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 189
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 187
Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study 185
Valorization of Avocado By-Products: Ultrasound-Assisted NaDES-Based Antioxidant Extraction 184
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 184
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 184
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning 181
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 181
Pulsed Electric Fields (PEF) to enhance the desalting of cod 181
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 181
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR 180
Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques 177
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 175
The influence of carrier material on some physical and structural properties of carrot juice microcapsules 175
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 169
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 168
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 168
Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration 167
Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit 166
Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration 166
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 165
Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit 165
Mass transfer modulation during salting of PEF pre-treated salmon fillets 163
NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit 163
Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials 163
Application of PEF- and OD-assisted drying for kiwifruit waste valorisation 163
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) 162
Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba l.) leaves 162
Phycocyanin enrichment of minimally processed organic apples 161
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 161
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product 157
Drying Technologies in Food Processing 156
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings 156
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 155
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 155
Thermal properties of fruit fillings as a function of different formulations 155
The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits 155
TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT 154
Changes of water state on green and yellow kiwifruit during osmotic dehydration 153
Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries 153
Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration 152
Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics 152
Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions 151
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 150
Important factors to consider for acrylamide mitigation in potato crisps using PEF 150
Effects of pulsed electric field-assisted osmotic dehydration and edible coating on the recovery of anthocyanins from in vitro digested berries 150
High pressure impregnation of organic apples with oat beta-glucans 149
Developments in Plant Proteins Production for Meat and Fish Analogues 149
The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit 149
Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices 148
Influenza delle operazioni di preparazione sulle proprietà funzionali di frutta di IV gamma 147
Progress in Low-Impact Processing Technologies to Deliver More Sustainable and Healthy Food Tomorrow 146
Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit 145
Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains 144
CHANGES IN ANTIOXIDANT ACTIVITY AND CHEMICAL COMPOSITION OF APPLE FILLLINGS AFTER THERMAL PROCESSING AND 6-MONTH STORAGE 144
Effect of osmotic dehydration on Actinidia deliciosa kiwifruit: A combined NMR and ultrastructural study 144
Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks 143
Advance in YOUAREIN (YOUng AgRifood European INnovators) project: Syllabus developed! 143
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 143
Food Aroma Compounds 143
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR 142
PULSED ELECTRIC FIELD (PEF) PROCESSING OF APPLES: MICROSTRUCTURAL AND METABOLIC RESPONSES 142
5 - Target sources of polyphenols in different food products and their processing by-products 142
Life Cycle Assessment of multilayer polymer film used on food packaging field 141
Analysis of kiwifruit osmodehydration process by systematic approach systems 141
Poly(lactic acid)-Modified Films for Food Packaging Application: Physical, Mechanical, and Barrier Behavior 141
Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves 141
Characterisation of Water Interactions and Microstructure of Grated Parmigiano-Reggiano Cheese 141
Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage 140
Modelling the mechanical properties and sorption behaviour of pulsed electric fields (PEF) treated carrots and potatoes after air drying for food chain management 139
Design of healthy snack based on kiwifruit 139
Effect of MAP on physico-chemical and technological properties of shell hen's egg 138
Metabolic response of organic fruits subjected to PEF assisted-osmotic dehydration 138
Isothermal calorimetry approach for the study of fresh-cut fruit stability 137
Non-destructive assessment of kiwifruit physico-chemical parameters to optimise the osmotic dehydration process: A study on FT-NIR spectroscopy 137
Totale 17.310
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Categoria #
all - tutte 67.301
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 67.301
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021445 0 0 0 0 0 0 0 0 0 0 0 445
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
2025/20268.990 718 940 916 604 935 409 1.133 366 1.469 732 500 268
Totale 24.529