CRIS Current Research Information System

TAPPI, SILVIA
 Distribuzione geografica
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Continente #
AS - Asia 10.119
NA - Nord America 9.297
EU - Europa 6.494
AF - Africa 707
Continente sconosciuto - Info sul continente non disponibili 661
SA - Sud America 659
OC - Oceania 57
Totale 27.994
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Nazione #
US - Stati Uniti d'America 8.941
CN - Cina 2.758
IT - Italia 2.706
SG - Singapore 2.363
VN - Vietnam 1.716
GB - Regno Unito 825
HK - Hong Kong 620
IN - India 555
DE - Germania 537
KR - Corea 515
BR - Brasile 410
FR - Francia 377
SE - Svezia 337
NL - Olanda 257
BD - Bangladesh 230
IE - Irlanda 218
CA - Canada 209
TW - Taiwan 204
ZA - Sudafrica 202
RU - Federazione Russa 189
JP - Giappone 179
FI - Finlandia 173
ES - Italia 170
TH - Thailandia 170
CI - Costa d'Avorio 167
ID - Indonesia 166
TR - Turchia 123
PH - Filippine 108
TG - Togo 94
CH - Svizzera 91
PL - Polonia 91
SC - Seychelles 84
IR - Iran 69
EE - Estonia 68
MX - Messico 68
AT - Austria 66
PK - Pakistan 65
MY - Malesia 57
JO - Giordania 55
EC - Ecuador 54
CO - Colombia 53
NG - Nigeria 53
BG - Bulgaria 50
AR - Argentina 45
UA - Ucraina 43
IQ - Iraq 42
PE - Perù 39
AU - Australia 36
BE - Belgio 31
GR - Grecia 30
HR - Croazia 28
RO - Romania 26
UZ - Uzbekistan 25
CL - Cile 24
PT - Portogallo 24
SI - Slovenia 24
EG - Egitto 21
SA - Arabia Saudita 21
LT - Lituania 20
RS - Serbia 20
NO - Norvegia 19
NZ - Nuova Zelanda 19
SK - Slovacchia (Repubblica Slovacca) 19
VE - Venezuela 19
TN - Tunisia 18
JM - Giamaica 16
NI - Nicaragua 16
CZ - Repubblica Ceca 15
ET - Etiopia 14
MA - Marocco 13
DK - Danimarca 11
HU - Ungheria 11
NP - Nepal 11
GH - Ghana 10
AE - Emirati Arabi Uniti 9
DZ - Algeria 9
IL - Israele 9
CR - Costa Rica 8
CY - Cipro 8
DO - Repubblica Dominicana 6
GT - Guatemala 6
HN - Honduras 6
LB - Libano 6
LK - Sri Lanka 6
OM - Oman 5
PY - Paraguay 5
SV - El Salvador 5
TT - Trinidad e Tobago 5
A2 - ???statistics.table.value.countryCode.A2??? 4
BA - Bosnia-Erzegovina 4
BO - Bolivia 4
KE - Kenya 4
PS - Palestinian Territory 4
SN - Senegal 4
UG - Uganda 4
UY - Uruguay 4
AL - Albania 3
AM - Armenia 3
BB - Barbados 3
KZ - Kazakistan 3
Totale 27.290
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Città #
Singapore 1.667
Ashburn 1.130
Hefei 854
San Jose 637
Southend 580
Bologna 559
Hong Kong 541
Chandler 445
Santa Clara 420
Seoul 411
Fairfield 408
Dallas 400
Council Bluffs 395
Ho Chi Minh City 390
Hanoi 354
Cesena 276
Beijing 235
Woodbridge 222
Seattle 217
Houston 213
Los Angeles 209
Wilmington 203
Boardman 198
Dublin 179
New York 178
Dong Ket 169
Abidjan 165
Milan 155
Ann Arbor 150
Princeton 150
Johannesburg 140
Tokyo 137
Cambridge 132
Lauterbourg 132
Bangkok 111
Helsinki 108
Hyderabad 96
Bengaluru 95
Lomé 94
Turin 93
Forlì 84
Kaohsiung 81
Rimini 80
Frankfurt am Main 79
Bern 73
Munich 71
Buffalo 70
Redondo Beach 64
Da Nang 60
Guangzhou 60
Jakarta 60
Haiphong 59
Amman 55
Berlin 55
Rome 55
São Paulo 55
Atlanta 52
Montreal 52
Westminster 52
Nanjing 51
Paris 51
Amsterdam 50
Nuremberg 48
Redmond 48
Sofia 48
Chicago 47
Abeokuta 41
Jinan 41
Vienna 41
Shanghai 40
Orem 39
Ravenna 39
Denver 38
Madrid 38
Camerino 37
London 37
Tainan City 37
Changsha 35
Hải Dương 33
Lappeenranta 33
Padova 33
Parma 33
San Diego 33
Warsaw 33
Ankara 32
Phoenix 32
Brooklyn 31
Chennai 30
Medford 30
Des Moines 29
Shenyang 29
Istanbul 28
Modena 27
Toronto 27
Taipei 26
Tallinn 26
Tongling 26
Guelph 25
Washington 25
Davao City 24
Totale 15.916
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Nome #
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 1.033
Life cycle assessment of laboratory-scale chitosan production: comparison of high-pressure processing-assisted and conventional methods 550
Influenza delle modalità di cottura sulla formazione di acrilammide nei biscotti 406
Innovative dipping treatments for fresh-cut avocado stabilization 378
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 344
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 341
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 300
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat 299
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 298
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 282
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits 277
Cold plasma treatment for fresh-cut melon stabilization 276
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study 276
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 270
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 269
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 259
COLD PLASMA TO TREAT READY-TO-EAT APPLES: AN ACTIVE SOLUTION AGAINST ARCOBACTER SPP. AND CRONOBACTER SPP. CONTAMINATION 258
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 258
Effects of pulsed electric field (PEF) pretreatment on the extraction yield and characteristics of rapeseed cake protein 254
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets 245
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 241
Acrylamide in coffee: formation and possible mitigation strategies – a review 240
A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects 236
Food engineering strategies for sustainable food supply chains: Interdisciplinarity is the key 230
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 228
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 226
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 225
Comparison of quality traits among breast meat affected by current muscle abnormalities 225
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 222
Atmospheric gas plasma treatment of fresh-cut apples 217
Combination of non-thermal technologies for the improvement of strawberry functionality 214
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 214
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 213
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 206
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 203
Applicazione di plasma freddo come strategia per garantire la sicurezza di prodotti di IV gamma: effetto su qualità e indici metabolici 202
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 202
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 200
Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques 199
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 199
Valorization of Avocado By-Products: Ultrasound-Assisted NaDES-Based Antioxidant Extraction 197
Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage 197
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration 196
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 196
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 195
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 194
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 194
Effect of different new packaging materials on biscuit quality during accelerated storage 192
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 190
Investigation of water state during induced crystallization of honey 189
Formation of acrylamide in biscuits during baking under different heat transfer conditions 189
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation 188
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 188
Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets 187
The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves 187
Metabolic response of fresh-cut apples induced by pulsed electric fields 186
Pulsed Electric Fields (PEF) to enhance the desalting of cod 185
Cold Atmospheric plasma treatments trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity 184
Effects of lupin and chickpea flour on the formation of acrylamide in biscuits 184
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 183
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 183
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit 181
Effect of cold plasma treatment on the functional properties of fresh-cut apples. 177
Progress in Low-Impact Processing Technologies to Deliver More Sustainable and Healthy Food Tomorrow 176
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 176
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 176
Comparative metabolomic analysis of minced grey mullet (Mugil cephalus) pasteurized by high hydrostatic pressure (HHP) during chilled storage 174
Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean 174
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) 174
Physical and structural properties of honey crystallized by static and dynamic processes 173
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 172
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments 172
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps 172
Comparison of Ultrasound-Assisted Extraction of Pumpkin Seed Oil (Curcubita mochata) with Conventional Extraction Methods: Response Surface Methodology for the Optimizing of Ultrasound-Assisted Extraction 170
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 169
Cold atmosferic plasma treatment on fresh-cut melon: effects on safety and quality 168
Mass transfer modulation during salting of PEF pre-treated salmon fillets 165
Phycocyanin enrichment of minimally processed organic apples 165
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits 164
Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch 164
Advance in YOUAREIN (YOUng AgRifood European INnovators) project: Syllabus developed! 164
Gaping of pectoralis minor muscles: magnitude and characterization of an emerging quality issue in broilers 162
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 160
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 160
Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics 160
A comparative study on the antifungal efficacy of cold atmospheric plasma at low and high surface density on Aspergillus chevalieri and mechanisms of action 159
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 159
Efficiency of cold atmospheric plasma under ozone (O3) and nitrogen oxide (NOx) regimes on the degradation of aflatoxins and ochratoxin A in solid state and in spiked pistachio kernels 158
Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration 158
Do pulsed electric fields modify the technological properties of chicken meat? 157
Important factors to consider for acrylamide mitigation in potato crisps using PEF 156
Effects of incubation time of plasma activated water (PAW) combined with annealing for the modification of functional properties of potato starch 155
Characterisation of Water Interactions and Microstructure of Grated Parmigiano-Reggiano Cheese 155
High pressure impregnation of organic apples with oat beta-glucans 154
Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions 153
The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit 153
Developments in Plant Proteins Production for Meat and Fish Analogues 152
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage 151
Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume) 151
Mitigation of acrylamide formation in biscuits through the use of alternative ingredients: Effect of legume flour types and preparations 149
Totale 21.587
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Categoria #
all - tutte 73.508
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 73.508
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.601 0 0 93 159 177 102 109 145 99 65 355 297
2022/20232.146 163 282 103 231 156 162 69 133 402 57 188 200
2023/20241.828 65 133 99 149 155 280 130 231 109 200 169 108
2024/20254.816 286 359 364 343 771 227 346 245 210 331 479 855
2025/202612.043 1.015 1.354 1.238 947 1.006 474 1.316 568 1.747 869 1.032 477
2026/20271.867 1.064 420 383 0 0 0 0 0 0 0 0 0
Totale 27.994