CRIS Current Research Information System

TAPPI, SILVIA
 Distribuzione geografica
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Continente #
AS - Asia 9.816
NA - Nord America 6.879
EU - Europa 6.140
AF - Africa 712
SA - Sud America 602
OC - Oceania 51
Continente sconosciuto - Info sul continente non disponibili 4
Totale 24.204
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Nazione #
US - Stati Uniti d'America 6.666
CN - Cina 2.744
IT - Italia 2.402
SG - Singapore 2.355
VN - Vietnam 1.720
GB - Regno Unito 815
HK - Hong Kong 594
DE - Germania 545
IN - India 541
KR - Corea 508
BR - Brasile 388
FR - Francia 374
SE - Svezia 342
NL - Olanda 252
ZA - Sudafrica 204
IE - Irlanda 203
TW - Taiwan 200
RU - Federazione Russa 191
JP - Giappone 180
CI - Costa d'Avorio 173
FI - Finlandia 167
ES - Italia 165
TH - Thailandia 161
ID - Indonesia 153
CA - Canada 129
TR - Turchia 118
TG - Togo 99
CH - Svizzera 95
PH - Filippine 92
PL - Polonia 87
SC - Seychelles 80
EE - Estonia 68
IR - Iran 67
AT - Austria 63
PK - Pakistan 63
MX - Messico 59
BD - Bangladesh 57
JO - Giordania 56
NG - Nigeria 55
BG - Bulgaria 50
MY - Malesia 46
EC - Ecuador 45
AR - Argentina 42
UA - Ucraina 42
IQ - Iraq 40
CO - Colombia 38
PE - Perù 36
GR - Grecia 33
AU - Australia 32
HR - Croazia 27
BE - Belgio 25
CL - Cile 24
PT - Portogallo 24
RO - Romania 24
UZ - Uzbekistan 24
SI - Slovenia 22
LT - Lituania 21
RS - Serbia 20
SA - Arabia Saudita 19
SK - Slovacchia (Repubblica Slovacca) 19
NZ - Nuova Zelanda 18
EG - Egitto 17
NO - Norvegia 17
TN - Tunisia 17
CZ - Repubblica Ceca 14
ET - Etiopia 14
VE - Venezuela 14
MA - Marocco 12
DK - Danimarca 11
GH - Ghana 10
NP - Nepal 10
DZ - Algeria 9
HU - Ungheria 9
IL - Israele 9
NI - Nicaragua 9
AE - Emirati Arabi Uniti 8
CY - Cipro 8
PS - Palestinian Territory 8
DO - Repubblica Dominicana 6
LB - Libano 6
LK - Sri Lanka 6
OM - Oman 5
PY - Paraguay 5
A2 - ???statistics.table.value.countryCode.A2??? 4
BO - Bolivia 4
KE - Kenya 4
SN - Senegal 4
UG - Uganda 4
UY - Uruguay 4
BA - Bosnia-Erzegovina 3
KZ - Kazakistan 3
MZ - Mozambico 3
AF - Afghanistan, Repubblica islamica di 2
AL - Albania 2
AM - Armenia 2
AZ - Azerbaigian 2
BY - Bielorussia 2
CM - Camerun 2
CR - Costa Rica 2
HN - Honduras 2
Totale 24.175
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Città #
Singapore 1.656
Ashburn 898
Hefei 854
Southend 582
Bologna 532
Hong Kong 522
Chandler 472
Seoul 409
Fairfield 408
Ho Chi Minh City 394
Santa Clara 390
San Jose 383
Hanoi 348
Dallas 337
Cesena 277
Beijing 222
Woodbridge 222
Seattle 209
Wilmington 202
Houston 195
Dublin 183
Abidjan 171
Dong Ket 169
Council Bluffs 159
Princeton 153
Ann Arbor 150
Boardman 146
Johannesburg 142
Los Angeles 141
Tokyo 138
Milan 136
Lauterbourg 134
Cambridge 130
New York 122
Helsinki 104
Bangkok 103
Lomé 99
Bengaluru 95
Hyderabad 95
Turin 95
Frankfurt am Main 80
Kaohsiung 79
Bern 78
Forlì 75
Munich 72
Redondo Beach 65
Da Nang 61
Guangzhou 61
Jakarta 60
Haiphong 59
Berlin 57
Amman 56
Westminster 52
Buffalo 51
Nanjing 51
Paris 49
Redmond 49
Sofia 49
Amsterdam 48
Nuremberg 48
São Paulo 44
Abeokuta 43
Jinan 42
Rimini 42
Montreal 40
Madrid 38
Ravenna 38
Shanghai 38
Vienna 38
Camerino 37
Tainan City 37
Changsha 36
Hải Dương 33
Padova 33
Parma 33
Rome 33
Lappeenranta 32
London 32
San Diego 32
Ankara 31
Warsaw 31
Medford 30
Des Moines 29
Shenyang 29
Chennai 28
Chicago 28
Istanbul 26
Orem 26
Tallinn 26
Tongling 26
Taipei 25
Falls Church 24
Guelph 24
Hangzhou 24
Modena 24
Wuhan 24
Atlanta 23
Turku 23
Dearborn 22
Lahore 22
Totale 14.623
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Nome #
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 618
Life cycle assessment of laboratory-scale chitosan production: comparison of high-pressure processing-assisted and conventional methods 483
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 308
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 288
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 287
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 277
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 273
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits 266
Cold plasma treatment for fresh-cut melon stabilization 262
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 260
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 252
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat 249
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 246
Influenza delle modalità di cottura sulla formazione di acrilammide nei biscotti 242
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study 237
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets 234
COLD PLASMA TO TREAT READY-TO-EAT APPLES: AN ACTIVE SOLUTION AGAINST ARCOBACTER SPP. AND CRONOBACTER SPP. CONTAMINATION 229
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 225
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 221
Comparison of quality traits among breast meat affected by current muscle abnormalities 217
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 216
Food engineering strategies for sustainable food supply chains: Interdisciplinarity is the key 214
Atmospheric gas plasma treatment of fresh-cut apples 208
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 207
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 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
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 193
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 193
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration 191
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 190
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 190
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 190
Acrylamide in coffee: formation and possible mitigation strategies – a review 189
Combination of non-thermal technologies for the improvement of strawberry functionality 188
Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques 186
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 185
Formation of acrylamide in biscuits during baking under different heat transfer conditions 183
Metabolic response of fresh-cut apples induced by pulsed electric fields 181
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation 180
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 179
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 179
Effect of different new packaging materials on biscuit quality during accelerated storage 178
Pulsed Electric Fields (PEF) to enhance the desalting of cod 178
A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects 177
Cold Atmospheric plasma treatments trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity 177
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 177
Valorization of Avocado By-Products: Ultrasound-Assisted NaDES-Based Antioxidant Extraction 176
Investigation of water state during induced crystallization of honey 176
Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets 175
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 174
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 173
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 172
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 172
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments 170
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 169
Applicazione di plasma freddo come strategia per garantire la sicurezza di prodotti di IV gamma: effetto su qualità e indici metabolici 168
Effect of cold plasma treatment on the functional properties of fresh-cut apples. 168
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 167
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 166
Comparative metabolomic analysis of minced grey mullet (Mugil cephalus) pasteurized by high hydrostatic pressure (HHP) during chilled storage 165
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps 165
Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean 165
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit 165
Physical and structural properties of honey crystallized by static and dynamic processes 165
The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves 164
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 164
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) 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
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 162
Effects of lupin and chickpea flour on the formation of acrylamide in biscuits 162
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits 160
Phycocyanin enrichment of minimally processed organic apples 158
Mass transfer modulation during salting of PEF pre-treated salmon fillets 157
Gaping of pectoralis minor muscles: magnitude and characterization of an emerging quality issue in broilers 157
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 156
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 154
Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage 151
Cold atmosferic plasma treatment on fresh-cut melon: effects on safety and quality 150
Effects of incubation time of plasma activated water (PAW) combined with annealing for the modification of functional properties of potato starch 150
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
A comparative study on the antifungal efficacy of cold atmospheric plasma at low and high surface density on Aspergillus chevalieri and mechanisms of action 149
Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch 149
Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics 149
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 148
The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit 148
Do pulsed electric fields modify the technological properties of chicken 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
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 144
Mitigation of acrylamide formation in biscuits through the use of alternative ingredients: Effect of legume flour types and preparations 143
Effect of High Hydrostatic Pressure on the Metabolite Profile of Striped Prawn (Melicertus kerathurus) during Chilled Storage 143
Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit 143
Advance in YOUAREIN (YOUng AgRifood European INnovators) project: Syllabus developed! 142
Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume) 142
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 141
PULSED ELECTRIC FIELD (PEF) PROCESSING OF APPLES: MICROSTRUCTURAL AND METABOLIC RESPONSES 140
STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY 139
Totale 19.130
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Categoria #
all - tutte 63.464
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 63.464
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021620 0 0 0 0 0 0 0 0 0 133 110 377
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
2024/20254.872 288 371 372 347 780 229 354 248 210 334 480 859
2025/202610.544 1.023 1.358 1.245 953 1.020 478 1.327 575 1.768 797 0 0
Totale 24.844