CRIS Current Research Information System

TAPPI, SILVIA
 Distribuzione geografica
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Continente #
NA - Nord America 4.416
EU - Europa 3.856
AS - Asia 2.413
AF - Africa 313
SA - Sud America 78
OC - Oceania 23
Continente sconosciuto - Info sul continente non disponibili 4
Totale 11.103
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Nazione #
US - Stati Uniti d'America 4.343
IT - Italia 1.607
CN - Cina 692
GB - Regno Unito 687
SG - Singapore 542
DE - Germania 329
SE - Svezia 306
VN - Vietnam 305
IN - India 289
IE - Irlanda 162
FR - Francia 111
ES - Italia 99
TG - Togo 99
TH - Thailandia 99
CI - Costa d'Avorio 86
CH - Svizzera 83
TW - Taiwan 80
RU - Federazione Russa 72
ID - Indonesia 68
CA - Canada 65
ZA - Sudafrica 53
JO - Giordania 51
TR - Turchia 48
FI - Finlandia 47
BG - Bulgaria 45
PL - Polonia 45
NG - Nigeria 43
EE - Estonia 41
PH - Filippine 34
NL - Olanda 33
UA - Ucraina 33
BR - Brasile 31
PK - Pakistan 31
HK - Hong Kong 30
KR - Corea 29
IR - Iran 26
JP - Giappone 24
GR - Grecia 23
AT - Austria 21
PE - Perù 21
MY - Malesia 19
BE - Belgio 16
SI - Slovenia 16
AU - Australia 13
CZ - Repubblica Ceca 12
SK - Slovacchia (Repubblica Slovacca) 12
CO - Colombia 11
HR - Croazia 11
NZ - Nuova Zelanda 10
RO - Romania 10
CL - Cile 9
NO - Norvegia 9
GH - Ghana 8
PT - Portogallo 8
CY - Cipro 7
EG - Egitto 7
MX - Messico 7
RS - Serbia 7
BD - Bangladesh 6
ET - Etiopia 6
PS - Palestinian Territory 6
AE - Emirati Arabi Uniti 5
HU - Ungheria 5
NP - Nepal 5
A2 - ???statistics.table.value.countryCode.A2??? 4
SA - Arabia Saudita 4
UZ - Uzbekistan 4
DK - Danimarca 3
DZ - Algeria 3
EC - Ecuador 3
IL - Israele 3
LK - Sri Lanka 3
MA - Marocco 3
MZ - Mozambico 3
AR - Argentina 2
MK - Macedonia 2
AM - Armenia 1
BO - Bolivia 1
BS - Bahamas 1
LB - Libano 1
MC - Monaco 1
OM - Oman 1
SC - Seychelles 1
SN - Senegal 1
Totale 11.103
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Città #
Southend 582
Singapore 484
Chandler 472
Fairfield 408
Ashburn 390
Bologna 390
Santa Clara 368
Woodbridge 222
Seattle 206
Cesena 205
Wilmington 200
Houston 190
Dong Ket 169
Dublin 160
Princeton 153
Ann Arbor 150
Boardman 141
Cambridge 130
Lomé 99
Hyderabad 94
Abidjan 84
Bangkok 83
Turin 80
Bern 78
New York 70
Forlì 69
Milan 69
Berlin 55
Westminster 52
Amman 51
Redmond 49
Jakarta 48
Sofia 44
Abeokuta 43
Nanjing 41
Jinan 38
Ravenna 38
Tainan City 34
Beijing 33
Helsinki 33
San Diego 32
Padova 31
Medford 30
Guangzhou 28
Madrid 28
Des Moines 27
Shenyang 25
Falls Church 24
Changsha 23
Montreal 23
Dearborn 22
Parma 22
Fremont 21
Redwood City 21
Saint Petersburg 21
Los Angeles 20
Guelph 19
Shanghai 19
Davao City 18
San Lazzaro di Savena 18
Taipei 18
Vienna 18
Wuhan 18
Hangzhou 17
Nanchang 17
Rimini 17
Hebei 16
Zhengzhou 16
Barcelona 15
Washington 15
Lahore 14
Ljubljana 14
Rome 14
Bo 13
Ferrara 13
Lappeenranta 13
Ottawa 13
Brussels 12
Napoli 12
Taiyuan 12
Zola Predosa 12
Chicago 11
Jiaxing 11
London 11
Mülheim 11
Paris 11
Shenzhen 11
Tianjin 11
Warsaw 11
Bursa 10
Florence 10
Hat Yai 10
Poznan 10
San Leo 10
Valencia 10
Wenatchee 10
Amsterdam 9
Ankara 9
Athens 9
Bentivoglio 9
Totale 7.280
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Nome #
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 386
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 212
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 209
Cold plasma treatment for fresh-cut melon stabilization 205
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 204
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat 189
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 187
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study 187
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 186
Comparison of quality traits among breast meat affected by current muscle abnormalities 178
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 162
Atmospheric gas plasma treatment of fresh-cut apples 161
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 159
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 158
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 151
Food engineering strategies for sustainable food supply chains: Interdisciplinarity is the key 149
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 148
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 148
Metabolic response of fresh-cut apples induced by pulsed electric fields 142
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 142
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 142
Combination of non-thermal technologies for the improvement of strawberry functionality 142
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration 133
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits 132
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps 132
Pulsed Electric Fields (PEF) to enhance the desalting of cod 131
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 130
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 128
Acrylamide in coffee: formation and possible mitigation strategies – a review 124
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments 123
Investigation of water state during induced crystallization of honey 123
Effect of cold plasma treatment on the functional properties of fresh-cut apples. 122
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 121
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 120
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 120
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 120
Effect of different new packaging materials on biscuit quality during accelerated storage 118
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 118
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit 114
Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean 113
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) 112
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 112
Important factors to consider for acrylamide mitigation in potato crisps using PEF 107
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 107
Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere 106
Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration 106
Formation of acrylamide in biscuits during baking under different heat transfer conditions 105
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 102
STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY 102
null 102
Metabolic and sensory evaluation of ultrasound-assisted osmo-dehydrated kiwifruit 101
Study and optimization of high hydrostatic pressure (HHP) to improve mass transfer and quality characteristics of candied green plums (Prunus mume) 100
Physical and structural properties of honey crystallized by static and dynamic processes 100
Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method 99
Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions 97
Kinetic of induced honey crystallization and related evolution of structural and physical properties 97
Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume) 97
Gaping of pectoralis minor muscles: magnitude and characterization of an emerging quality issue in broilers 95
Study on acrylamide formation and antioxidant activity in coffee during roasting 93
Do pulsed electric fields modify the technological properties of chicken meat? 92
Mass transfer modulation during salting of PEF pre-treated salmon fillets 89
PULSED ELECTRIC FIELD (PEF) PROCESSING OF APPLES: MICROSTRUCTURAL AND METABOLIC RESPONSES 87
Metabolic response of organic fruits subjected to PEF assisted-osmotic dehydration 87
Dry‐salted cod (Gadus morhua) rehydration assisted by pulsed electric fields: modelling of mass transfer kinetics 87
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation 86
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting 86
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 85
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 83
Effect of nonthermal technologies on functional food compounds 82
The influence of different pre-treatments on the quality and nutritional characteristics in dried undersized yellow Kiwifruit 80
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 79
The impact of pulsed electric field on the extraction of bioactive compounds from beetroot 76
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets 72
Mitigation of acrylamide formation in biscuits through the use of alternative ingredients: Effect of legume flour types and preparations 72
Effect of plasma activated water on selected chemical compounds of rocket-salad (Eruca sativa mill.) leaves 72
STUDY AND OPTIMIZATION OF VACUUM IMPREGNATION OF POTATO STICKS WITH AROMATIC ESSENTIAL OIL 70
Effects of lupin and chickpea flour on the formation of acrylamide in biscuits 70
Phycocyanin enrichment of minimally processed organic apples 69
Safety, quality, and processing of fruits and vegetables 65
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation 64
Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks 64
The Impact of Plasma Activated Water Treatment on the Phenolic Profile, Vitamins Content, Antioxidant and Enzymatic Activities of Rocket-Salad Leaves 63
Sustainable development of apple snack formulated with blueberry juice and trehalose 62
Influence of ripening stage on quality parameters and metabolic behaviour of fresh-cut kiwifruit slices during accelerated storage 61
Influence of biodegradable packaging on the stability of frozen pre-fried cauliflower 59
Cold Atmospheric plasma treatments trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity 58
Mild processing strategies for food fortification with biologically active compounds 58
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 56
Innovative non-thermal technologies for recovery and valorization of value-added products from crustacean processing by-products—an opportunity for a circular economy approach 56
Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines 56
Impact of Cold Atmospheric Plasma (CAP) Treatments on the Oxidation of Pistachio Kernel Lipids 55
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits 54
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 52
Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques 50
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 47
A comparative study on the antifungal efficacy of cold atmospheric plasma at low and high surface density on Aspergillus chevalieri and mechanisms of action 47
Quality parameters of sea bass subjected to pulsed electric field (PEF) treatment and brine salting 47
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 46
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 43
Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets 42
Totale 10.838
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Categoria #
all - tutte 32.265
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 32.265
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.004 0 0 0 0 0 182 212 183 202 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
2024/20252.165 288 371 372 347 785 2 0 0 0 0 0 0
Totale 11.593