CRIS Current Research Information System

TAPPI, SILVIA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 3.744
EU - Europa 3.569
AS - Asia 1.514
AF - Africa 305
SA - Sud America 67
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 4
Totale 9.223
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 3.675
IT - Italia 1.432
GB - Regno Unito 669
CN - Cina 389
DE - Germania 308
SE - Svezia 306
VN - Vietnam 302
IN - India 273
IE - Irlanda 158
FR - Francia 107
TG - Togo 99
SG - Singapore 93
CI - Costa d'Avorio 86
TH - Thailandia 84
CH - Svizzera 82
ES - Italia 80
TW - Taiwan 74
RU - Federazione Russa 71
CA - Canada 64
ZA - Sudafrica 52
JO - Giordania 51
BG - Bulgaria 45
NG - Nigeria 43
EE - Estonia 41
PL - Polonia 39
FI - Finlandia 37
TR - Turchia 35
UA - Ucraina 33
PH - Filippine 32
PK - Pakistan 31
KR - Corea 27
NL - Olanda 27
IR - Iran 26
BR - Brasile 25
JP - Giappone 21
PE - Perù 21
ID - Indonesia 19
GR - Grecia 18
AT - Austria 17
BE - Belgio 16
HK - Hong Kong 16
MY - Malesia 15
SI - Slovenia 14
AU - Australia 13
HR - Croazia 11
CZ - Repubblica Ceca 10
SK - Slovacchia (Repubblica Slovacca) 10
CL - Cile 9
RO - Romania 9
NO - Norvegia 8
NZ - Nuova Zelanda 7
RS - Serbia 7
CO - Colombia 6
ET - Etiopia 6
GH - Ghana 6
PS - Palestinian Territory 6
EG - Egitto 5
HU - Ungheria 5
A2 - ???statistics.table.value.countryCode.A2??? 4
BD - Bangladesh 4
MX - Messico 4
SA - Arabia Saudita 4
DK - Danimarca 3
DZ - Algeria 3
EC - Ecuador 3
IL - Israele 3
LK - Sri Lanka 3
MA - Marocco 3
PT - Portogallo 3
AR - Argentina 2
MK - Macedonia 2
NP - Nepal 2
BO - Bolivia 1
BS - Bahamas 1
CY - Cipro 1
LB - Libano 1
MC - Monaco 1
OM - Oman 1
SC - Seychelles 1
SN - Senegal 1
UZ - Uzbekistan 1
Totale 9.223
Salva come PNG Salva come JPEG
Città #
Southend 582
Chandler 472
Fairfield 408
Ashburn 373
Bologna 328
Woodbridge 222
Seattle 206
Cesena 202
Wilmington 200
Houston 190
Dong Ket 169
Dublin 156
Princeton 153
Ann Arbor 150
Cambridge 130
Lomé 99
Hyderabad 92
Abidjan 84
Turin 80
Bangkok 78
Bern 78
New York 69
Forlì 67
Singapore 62
Berlin 55
Westminster 52
Amman 51
Redmond 49
Sofia 44
Abeokuta 43
Milan 43
Nanjing 40
Ravenna 36
Tainan City 34
Jinan 33
San Diego 32
Medford 30
Padova 29
Helsinki 28
Madrid 28
Beijing 27
Des Moines 27
Falls Church 24
Montreal 23
Shenyang 23
Changsha 22
Dearborn 22
Fremont 21
Redwood City 21
Saint Petersburg 21
Parma 20
Guelph 19
Davao City 18
San Lazzaro di Savena 18
Taipei 18
Nanchang 17
Rimini 17
Hebei 16
Los Angeles 16
Vienna 16
Washington 15
Lahore 14
Rome 14
Bo 13
Boardman 13
Ferrara 13
Ljubljana 13
Brussels 12
Napoli 12
Ottawa 12
Zola Predosa 12
Guangzhou 11
Jiaxing 11
Mülheim 11
Paris 11
Tianjin 11
Chicago 10
London 10
Poznan 10
San Leo 10
Valencia 10
Wenatchee 10
Zhengzhou 10
Bentivoglio 9
Hangzhou 9
Izmir 9
Liscate 9
Pune 9
Wuhan 9
Anqing 8
Hefei 8
Lappeenranta 8
Modena 8
Norwalk 8
Olalla 8
Taiyuan 8
Tokyo 8
Warsaw 8
Amsterdam 7
Betim 7
Totale 6.091
Salva come PNG Salva come JPEG
Nome #
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 286
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 202
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 198
Cold plasma treatment for fresh-cut melon stabilization 191
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 190
Comparison of quality traits among breast meat affected by current muscle abnormalities 172
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 172
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study 172
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat 169
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 168
Atmospheric gas plasma treatment of fresh-cut apples 149
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 149
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 148
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 138
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 136
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 133
Food engineering strategies for sustainable food supply chains: Interdisciplinarity is the key 133
Combination of non-thermal technologies for the improvement of strawberry functionality 131
Metabolic response of fresh-cut apples induced by pulsed electric fields 130
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 129
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 128
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 128
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits 121
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 121
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps 120
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration 120
Pulsed Electric Fields (PEF) to enhance the desalting of cod 120
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 118
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 115
Investigation of water state during induced crystallization of honey 114
Acrylamide in coffee: formation and possible mitigation strategies – a review 114
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 112
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments 110
Effect of different new packaging materials on biscuit quality during accelerated storage 109
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 108
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 107
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 107
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit 106
Effect of cold plasma treatment on the functional properties of fresh-cut apples. 103
Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean 103
null 102
The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax) 97
Important factors to consider for acrylamide mitigation in potato crisps using PEF 96
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 94
STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY 93
Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration 93
Formation of acrylamide in biscuits during baking under different heat transfer conditions 92
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 90
Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume) 89
Kinetic of induced honey crystallization and related evolution of structural and physical properties 89
Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit 89
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 87
Gaping of pectoralis minor muscles: magnitude and characterization of an emerging quality issue in broilers 87
Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method 86
Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume) 86
Study on acrylamide formation and antioxidant activity in coffee during roasting 85
Physical and structural properties of honey crystallized by static and dynamic processes 85
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 83
Do pulsed electric fields modify the technological properties of chicken meat? 81
Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions 80
Metabolic response of organic fruits subjected to PEF assisted-osmotic dehydration 79
Mass transfer modulation during salting of PEF pre-treated salmon fillets 76
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation 75
Effect of nonthermal technologies on functional food compounds 75
Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics 75
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting 74
PULSED ELECTRIC FIELD (PEF) PROCESSING OF APPLES: MICROSTRUCTURAL AND METABOLIC RESPONSES 72
The impact of pulsed electric field on the extraction of bioactive compounds from beetroot 68
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 68
The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit 67
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 64
STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL 59
Safety, quality, and processing of fruits and vegetables 59
Effects of lupin and chickpea flour on the formation of acrylamide in biscuits 57
Effect of plasma activated water on selected chemical compounds of rocket-salad (Eruca sativa mill.) leaves 57
Phycocyanin enrichment of minimally processed organic apples 55
Mitigation of acrylamide formation in biscuits through the use of alternative ingredients: Effect of legume flour types and preparations 53
The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves 49
Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks 49
Influence of biodegradable packaging on the stability of frozen pre-fried cauliflower 48
Mild processing strategies for food fortification with biologically active compounds 48
Sustainable development of apple snack formulated with blueberry juice and trehalose 48
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation 47
Influence of ripening stage on quality parameters and metabolic behaviour of fresh-cut kiwifruit slices during accelerated storage 47
Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery 44
Innovative non-thermal technologies for recovery and valorization of value-added products from crustacean processing by-products—an opportunity for a circular economy approach 43
Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids 43
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits 42
Cold Atmospheric plasma treatments trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity 38
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets 36
A comparative study on the antifungal efficacy of cold atmospheric plasma at low and high surface density on Aspergillus chevalieri and mechanisms of action 36
Quality parameters of sea bass subjected to pulsed electric field (PEF) treatment and brine salting 36
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines 35
Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques 34
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 31
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 30
Pulsed electric field assisted rehydration of dry-salted cod (Gadus morhua) 29
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 28
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 27
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage 27
Totale 9.392
Salva come PNG Salva come JPEG
Categoria #
all - tutte 26.435
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 26.435
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.505 192 61 16 69 163 182 212 183 202 83 71 71
2020/20211.487 177 66 49 29 55 87 65 123 216 133 110 377
2021/20221.871 150 95 93 159 180 104 110 147 101 65 364 303
2022/20232.250 184 298 106 239 163 169 69 145 416 57 195 209
2023/20241.859 66 137 104 150 163 283 132 232 110 203 171 108
2024/2025267 267 0 0 0 0 0 0 0 0 0 0 0
Totale 9.695