CRIS Current Research Information System

TYLEWICZ, URSZULA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 7.061
AS - Asia 6.234
EU - Europa 5.346
AF - Africa 476
SA - Sud America 411
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 5
Totale 19.549
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 6.956
CN - Cina 2.028
SG - Singapore 1.993
IT - Italia 1.418
GB - Regno Unito 1.117
DE - Germania 637
VN - Vietnam 596
SE - Svezia 444
HK - Hong Kong 433
IN - India 423
RU - Federazione Russa 292
BR - Brasile 267
FR - Francia 260
KR - Corea 258
IE - Irlanda 197
CI - Costa d'Avorio 166
UA - Ucraina 147
FI - Finlandia 117
NL - Olanda 110
ZA - Sudafrica 104
ES - Italia 101
PL - Polonia 90
ID - Indonesia 87
JP - Giappone 85
EE - Estonia 77
CH - Svizzera 73
TG - Togo 73
AT - Austria 60
CA - Canada 53
SC - Seychelles 51
TR - Turchia 51
JO - Giordania 50
AR - Argentina 49
BG - Bulgaria 42
NG - Nigeria 39
BE - Belgio 37
PH - Filippine 35
PK - Pakistan 32
MX - Messico 30
IR - Iran 29
EC - Ecuador 28
GR - Grecia 26
TW - Taiwan 25
PE - Perù 24
PS - Palestinian Territory 18
BD - Bangladesh 16
CO - Colombia 14
RO - Romania 14
CL - Cile 13
PT - Portogallo 13
MY - Malesia 11
UZ - Uzbekistan 11
AU - Australia 10
HR - Croazia 10
IQ - Iraq 10
MZ - Mozambico 10
NO - Norvegia 10
TH - Thailandia 10
DZ - Algeria 9
HU - Ungheria 9
LT - Lituania 9
AE - Emirati Arabi Uniti 8
NI - Nicaragua 8
CZ - Repubblica Ceca 7
PY - Paraguay 6
SI - Slovenia 6
NZ - Nuova Zelanda 5
RS - Serbia 5
SK - Slovacchia (Repubblica Slovacca) 5
BO - Bolivia 4
DO - Repubblica Dominicana 4
ET - Etiopia 4
VE - Venezuela 4
A2 - ???statistics.table.value.countryCode.A2??? 3
CR - Costa Rica 3
DK - Danimarca 3
KZ - Kazakistan 3
LK - Sri Lanka 3
MA - Marocco 3
MK - Macedonia 3
QA - Qatar 3
SA - Arabia Saudita 3
TN - Tunisia 3
AZ - Azerbaigian 2
BJ - Benin 2
BY - Bielorussia 2
EG - Egitto 2
GE - Georgia 2
IL - Israele 2
LV - Lettonia 2
SN - Senegal 2
UY - Uruguay 2
XK - ???statistics.table.value.countryCode.XK??? 2
AL - Albania 1
AM - Armenia 1
BS - Bahamas 1
BW - Botswana 1
CY - Cipro 1
GA - Gabon 1
GT - Guatemala 1
Totale 19.530
Salva come PNG Salva come JPEG
Città #
Singapore 1.308
Southend 959
Ashburn 909
Fairfield 640
Chandler 550
Hefei 507
Santa Clara 471
Hong Kong 402
Wilmington 327
Woodbridge 323
Seattle 301
Houston 282
Princeton 266
Bologna 238
Cambridge 235
Seoul 227
Ann Arbor 223
Beijing 221
Cesena 203
Dublin 194
Boardman 171
Dallas 169
Abidjan 166
Dong Ket 130
Ho Chi Minh City 115
Los Angeles 115
New York 115
Westminster 104
Nanjing 99
Hanoi 90
Padova 84
Berlin 75
Lomé 73
Jinan 72
Turin 72
Milan 70
Munich 68
Redondo Beach 67
Tokyo 67
Buffalo 65
Helsinki 64
Bern 60
Hyderabad 56
Jacksonville 56
Saint Petersburg 54
Shenyang 54
Amman 50
Bengaluru 48
Medford 48
Guangzhou 47
San Diego 47
Vienna 46
Jakarta 43
Changsha 41
Forlì 40
Hebei 39
Nanchang 39
Sofia 39
New Delhi 38
Abeokuta 35
Rimini 35
Frankfurt am Main 34
Des Moines 33
Warsaw 32
Chicago 30
Shanghai 30
Tianjin 30
Fremont 29
Zhengzhou 29
Brussels 27
Dearborn 27
São Paulo 27
Turku 26
Mülheim 25
Nuremberg 25
Redmond 25
London 23
Madrid 23
Poznan 23
Redwood City 23
Falkenstein 22
Falls Church 22
Jiaxing 22
Ravenna 22
Brooklyn 21
Washington 21
Wuhan 21
Lappeenranta 20
Parma 20
Lahore 19
Mumbai 19
Toronto 19
Yubileyny 19
Hangzhou 18
Paris 18
Taizhou 18
Camerino 16
Haikou 16
Rome 16
San Lazzaro di Savena 16
Totale 12.658
Salva come PNG Salva come JPEG
Nome #
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 256
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 240
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 238
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 230
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 229
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 217
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 191
Food Aroma Compounds 191
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 190
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 184
Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin 183
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 183
Effect of pulsed electric fields on water distribution in apple tissue as monitored by NMR relaxometry 180
Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields 178
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 177
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 170
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 170
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 168
Combination of non-thermal technologies for the improvement of strawberry functionality 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
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 163
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 161
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 161
Kiwifruit waste valorisation through innovative snack development 161
Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study 160
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 158
Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques 156
Pulsed Electric Fields (PEF) to enhance the desalting of cod 155
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 154
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR 153
Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration 151
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
Effects of power ultrasound on immersion freezing parameters of potatoes 148
Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration 148
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 147
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 147
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 147
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 145
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 145
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 145
Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba l.) leaves 144
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product 143
Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit 142
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.) 141
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings 140
Phycocyanin enrichment of minimally processed organic apples 139
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 139
NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit 139
Thermal properties of fruit fillings as a function of different formulations 139
The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits 138
TRANSITION TO THE FUTURE: MEAT ANALOGUES & CULTURED MEAT 137
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) 136
Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries 135
Application of PEF- and OD-assisted drying for kiwifruit waste valorisation 135
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 133
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR 133
Effects of pulsed electric field-assisted osmotic dehydration and edible coating on the recovery of anthocyanins from in vitro digested berries 131
Mass transfer modulation during salting of PEF pre-treated salmon fillets 130
Life Cycle Assessment of multilayer polymer film used on food packaging field 130
Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves 130
Changes of water state on green and yellow kiwifruit during osmotic dehydration 129
Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials 129
Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration 129
Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit 128
CHANGES IN ANTIOXIDANT ACTIVITY AND CHEMICAL COMPOSITION OF APPLE FILLLINGS AFTER THERMAL PROCESSING AND 6-MONTH STORAGE 128
Isothermal and differential scanning calorimetries to evaluate structural and metabolic alterations of osmo-dehydrated kiwifruit as a function of ripening stage 127
Analysis of kiwifruit osmodehydration process by systematic approach systems 127
Effect of osmotic dehydration on Actinidia deliciosa kiwifruit: A combined NMR and ultrastructural study 127
Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics 127
High pressure impregnation of organic apples with oat beta-glucans 126
Important factors to consider for acrylamide mitigation in potato crisps using PEF 126
INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE 126
Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries 126
Drying Technologies in Food Processing 125
Optimization of Sonotrode Ultrasonic-Assisted Extraction of Proanthocyanidins from Brewers' Spent Grains 124
The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit 124
5 - Target sources of polyphenols in different food products and their processing by-products 122
Non-destructive assessment of kiwifruit physico-chemical parameters to optimise the osmotic dehydration process: A study on FT-NIR spectroscopy 122
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 121
Effect of MAP on physico-chemical and technological properties of shell hen's egg 121
Influenza delle operazioni di preparazione sulle proprietà funzionali di frutta di IV gamma 120
PULSED ELECTRIC FIELD (PEF) PROCESSING OF APPLES: MICROSTRUCTURAL AND METABOLIC RESPONSES 120
Poly(lactic acid)-Modified Films for Food Packaging Application: Physical, Mechanical, and Barrier Behavior 119
Water state and sugars in cranberry fruits subjected to combined treatments: Cutting, blanching and sonication 119
Modelling the mechanical properties and sorption behaviour of pulsed electric fields (PEF) treated carrots and potatoes after air drying for food chain management 118
EFFECTS OF CHITOSAN/PROCYANIDIN BASED COATINGS ON QUALITY OF FRESH BLUEBERRIES DURING STORAGE 118
Finite element model to study the thawing of packed frozen vegetables as influenced by working environment temperature 118
Fenomeni di trasporto di massa durante la disidratazione osmotica di actinidia (Actinidia Chinensis Cv. Hort16A) 117
Design of healthy snack based on kiwifruit 117
Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions 115
Gas Permeability and Thermal Behavior of Polypropylene Films Used for Packaging Minimally Processed Fresh-Cut Potatoes: A Case Study 114
Metabolic response of organic fruits subjected to PEF assisted-osmotic dehydration 114
Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions 113
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 113
Developments in Plant Proteins Production for Meat and Fish Analogues 112
Isothermal calorimetry approach for the study of fresh-cut fruit stability 112
null 112
Induction of Vesicle Formation by Exposing Apple Tissue to Vacuum Impregnation 112
Totale 14.609
Salva come PNG Salva come JPEG
Categoria #
all - tutte 57.406
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 57.406
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.282 0 0 0 0 0 121 93 131 281 129 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
2025/20264.489 718 940 916 604 935 376 0 0 0 0 0 0
Totale 20.028