CRIS Current Research Information System

CEVOLI, CHIARA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 7.698
EU - Europa 6.993
AS - Asia 6.117
AF - Africa 623
SA - Sud America 387
OC - Oceania 30
Continente sconosciuto - Info sul continente non disponibili 5
Totale 21.853
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 7.510
CN - Cina 2.137
IT - Italia 2.126
SG - Singapore 1.665
GB - Regno Unito 1.477
DE - Germania 913
VN - Vietnam 863
SE - Svezia 569
HK - Hong Kong 439
IN - India 345
RU - Federazione Russa 324
NL - Olanda 256
BR - Brasile 247
FR - Francia 243
IE - Irlanda 222
KR - Corea 210
TG - Togo 204
UA - Ucraina 193
CI - Costa d'Avorio 180
CA - Canada 150
ZA - Sudafrica 106
FI - Finlandia 102
ES - Italia 90
JP - Giappone 83
SC - Seychelles 77
CH - Svizzera 76
EE - Estonia 71
AR - Argentina 62
AE - Emirati Arabi Uniti 60
ID - Indonesia 59
BG - Bulgaria 56
GR - Grecia 47
AT - Austria 44
JO - Giordania 42
PL - Polonia 40
TR - Turchia 40
BE - Belgio 35
MY - Malesia 32
AU - Australia 26
RO - Romania 26
MX - Messico 25
IR - Iran 21
CO - Colombia 19
EC - Ecuador 18
NG - Nigeria 18
PT - Portogallo 18
PH - Filippine 16
BD - Bangladesh 15
CL - Cile 15
PK - Pakistan 14
HR - Croazia 12
TW - Taiwan 11
HU - Ungheria 10
LB - Libano 10
LT - Lituania 10
PY - Paraguay 9
DK - Danimarca 8
EG - Egitto 8
TH - Thailandia 8
CZ - Repubblica Ceca 7
IL - Israele 7
MA - Marocco 7
PE - Perù 7
UZ - Uzbekistan 7
VE - Venezuela 7
IQ - Iraq 6
OM - Oman 6
PS - Palestinian Territory 5
DZ - Algeria 4
KE - Kenya 4
MD - Moldavia 4
NO - Norvegia 4
NZ - Nuova Zelanda 4
AM - Armenia 3
ET - Etiopia 3
HN - Honduras 3
KW - Kuwait 3
KZ - Kazakistan 3
LU - Lussemburgo 3
SI - Slovenia 3
A1 - Anonimo 2
CM - Camerun 2
DO - Repubblica Dominicana 2
EU - Europa 2
NP - Nepal 2
SK - Slovacchia (Repubblica Slovacca) 2
SV - El Salvador 2
TN - Tunisia 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AZ - Azerbaigian 1
BJ - Benin 1
BZ - Belize 1
CD - Congo 1
CR - Costa Rica 1
GA - Gabon 1
GL - Groenlandia 1
GT - Guatemala 1
GY - Guiana 1
KH - Cambogia 1
Totale 21.841
Salva come PNG Salva come JPEG
Città #
Southend 1.217
Singapore 1.156
Ashburn 1.099
Chandler 625
Fairfield 622
Santa Clara 467
Bologna 449
Hong Kong 433
Hefei 417
Dong Ket 393
Wilmington 337
Ann Arbor 314
Seattle 281
Woodbridge 279
Houston 272
Beijing 267
Princeton 264
Dallas 238
Dublin 218
Cambridge 208
Lomé 204
Seoul 184
Abidjan 180
Boardman 178
Munich 172
Milan 137
Mcallen 131
Nanjing 131
Jacksonville 117
Ho Chi Minh City 115
Cesena 107
Los Angeles 107
Westminster 107
Bremen 102
Rome 101
Padova 97
Berlin 93
Montréal 90
Jinan 89
Hanoi 85
Tokyo 72
Redondo Beach 65
Bern 61
Buffalo 60
Sofia 56
Helsinki 55
Medford 55
Shenyang 54
Guangzhou 53
Turin 51
Forlì 50
Shanghai 45
New York 43
Amman 42
Tianjin 42
Hyderabad 41
Bengaluru 40
Changsha 39
Frankfurt am Main 39
Saint Petersburg 38
Mülheim 37
Amsterdam 36
Hangzhou 35
Jakarta 35
San Diego 35
Redwood City 34
Falls Church 33
Brussels 31
Hebei 31
Nanchang 31
Zhengzhou 31
Lappeenranta 28
São Paulo 27
Des Moines 26
Florence 26
Vienna 26
Madrid 25
Chicago 24
Dearborn 24
Nuremberg 24
Verona 24
Washington 24
London 23
Norwalk 23
Haikou 22
Wageningen 21
Duncan 20
Taizhou 20
Yubileyny 20
Falkenstein 19
Jiaxing 18
Turku 18
Phoenix 17
San Lazzaro di Savena 17
Toronto 17
Rimini 16
Abeokuta 15
Kuban 15
Olalla 15
San Francisco 15
Totale 14.062
Salva come PNG Salva come JPEG
Nome #
Estimation of thermal conductivity of short pastry biscuit at different baking stages 586
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 389
Determinazione di proantocianidine oligomere in differenti cultivar di orzo 378
An HS-GC-IMS method for the quality classification of virgin olive oils as screening support for the panel test 319
Qualità “in tazza” del caffè espresso: dati relativi ad oltre dieci anni di indagini 291
ANALYZER OF MATERIALS BY MICROWAWE SPECTROSCOPY 275
Analizzatore di materiali per spettroscopia nelle microonde 263
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 261
Different analytical approaches for the study of water features in green and roasted coffee beans 243
Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.) 242
Assessment of food compositional parameters by means of a Waveguide Vector Spectrometer 237
Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils 216
Alternative egg decontamination techniques to washing 206
Effects of sanitizing treatments with atmospheric cold plasma, SDS and lactic acid on verotoxin-producing Escherichia coli and Listeria monocytogenes in red chicory (radicchio) 206
Analysis of virgin olive oils volatilome: quality grade evaluation and study of modifications during storage 204
A capacitive technique to assess water content in extra virgin olive oils 202
A rapid method to discriminate season of production and feeding regimen of butters based on infrared spectroscopy and artificial neural networks 197
Simple and efficient approach for shelf-life test on frozen spinach and parsley 196
Analysis of Oligomer Proanthocyanidins in Different Barley Genotypes Using High-Performance Liquid Chromatography–Fluorescence Detection–Mass Spectrometry and Near-Infrared Methodologies 194
FT-NIR Spectroscopy for the Quality Characterization of Apricots (Prunus Armeniaca L.) 193
High throughput and field deployable instrumental screening methods to guarantee olive oil authenticity 187
Admittance measurements to assess the total solids and fat contents in liquid whole egg products 186
Sanitisation of fresh-cut celery and radicchio by gas plasma treatments in water medium 185
Assessment of the total solids and fat contents in whole liquid egg products by electrical and thermal conductivity measurements 184
Multi-analytical approach for monitoring the freezing process of a milkshake based product 179
Screening tools combined with multivariate data analysis to predict or confirm virgin olive oil classification by the Panel test 177
A rapid and reliable method for the measurement of water content in extra virgin olive oil 177
Assessment of the water content in extra virgin olive oils by Time Domain Reflectometry (TDR) and Partial Least Squares (PLS) regression methods 175
Radio-frequency and optical techniques for evaluating anchovy freshness 173
A waveguide technique for non-destructive determination of egg quality parameters 172
Hyperspectral imaging to measure apricot attributes during storage 171
Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds 171
In field Vis/NIR hyperspectral imaging to measure soluble solids content of wine grape barriers during ripening 171
Prediction of seasonal variation of butters by computing the fatty acids composition with artificial neural networks 170
Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique 169
Caratterizzazione della tipologia di polpa nel pesco mediante un metodo non distruttivo 168
Application of a non-targeted approach by Flash Gas Chromatography-E-nose to discriminate the geographical origin of virgin olive oils 168
Freshness grading of shell eggs using a dielectric technique and artificial neural network method 167
Assessment of yolk/albumen ratio in whole liquid egg products by Time-Domain Reflectometry (TDR) method 165
Determination of the CO2 mass diffusivity of egg components by finite element model inversion 161
Theoretical and experimental study on mechanical characterisation of a water drop impact on a solid surface 161
Application of GC-IMS to discriminate virgin olive oils according to their sensory grades 161
Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems 161
Multi-analytical characterization of Parmigiano Reggiano PDO cheeses produced with milk from different dairy cows feeding. 160
Hot Air Treatment for Surface Decontamination of Table Eggs 160
2D water transfer finite elements model of salami drying, based on real slice image and simplified geometry 159
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 157
Influence of the electrode material on the decontamination efficacy of dielectric barrier discharge gas plasma treatments towards Listeria monocytogenes and Escherichia coli 157
Volatile compounds analysis in virgin olive oils to support the panel test: an overall approach for promoting authenticity and fraud detection 154
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds 154
Hot air treatment for surface decontamination of table eggs experimentally infected with Salmonella, Listeria, and Escherichia coli 153
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 153
Numerical modeling of heat and mass transfer during coffee roasting process 152
Non-destructive internal quality assessment of ‘‘Hayward’’ kiwifruit by waveguide spectroscopy. 149
Estimation of the effective moisture diffusivity in cake baking by the inversion of a finite element model 149
Rapid determination of the storage time of cold-pressed berry seed oils using flash gas chromatography E-Nose coupled with chemometrics 148
Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy 148
Combinazione di metodi spettroscopici e chemiometrici per determinare la conformità al disciplinare di formaggi grattugiati DOP del parmigiano reggiano 147
In-field and non-destructive monitoring of grapes maturity by hyperspectral imaging 147
HS-GC-IMS: A Screening Method Discriminating Quality Grades in Virgin Olive Oils by Specific Volatile Compounds 146
Innovative egg treatments for reducing bacterial contamination of egg surface and contents Work Package number: 5 - Task 5.2: Hot air pasteurisation 145
Drying of coating on bun bread: Heat and mass transfer numerical model 144
Changes in the volatile profile, fruity flavor, and rancidity in virgin olive oils during storage by targeted and untargeted analytical approaches 143
Caratterizzazione sensoriale, strumentale e microbiologica di “Parmigiano Reggiano DOP” prodotto con latte da bovine alimentate con diete differenti 143
Finite element model of salami ripening process and successive storage in package 142
Evaluation of cut alfalfa moisture content and operative conditions by hyperspectral imaging combined with chemometric tools: In-field application 141
Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen 140
Predicting freshness of shell eggs using a technique based on the dieletric properties 139
Hot air treatment for surface decontamination of table eggs 138
In-field hyperspectral imaging: An overview on the ground-based applications in agriculture 137
Data fusion of headspace gas-chromatography ion mobility spectrometry and flash gas-chromatography electronic nose volatile fingerprints to estimate the commercial categories of virgin olive oils 136
UN METODO NON DISTRUTTIVO PER LA CLASSIFICAZIONE DELLE UOVA DA CONSUMO BASATO SU RETI NEURALI ARTIFICIALI 135
FT-NIR and FT-MIR spectroscopy to discriminate competitors, non compliance and compliance grated Parmigiano Reggiano cheese 134
Rapid Screening of Virgin Olive Oils Quality Grades by HS-GC-IMS 134
Shell eggs quality assessment by FT-NIR spectroscopy 133
Application of infrared spectroscopy for dairy product authentication and quality assessment 133
"Questione di Chimica" Bologna e Genova (Festival della Scienza) Attività: Maionese shakerata, maionese tagadà, maionese cosa sa? 132
Lipid fraction of creams collected in the Parmigiano- Reggiano cheese production area in response to extruded linseed supplementation of dairy cows’ diets: GC-FID and FT-MIR evaluation 132
Rheological parameters estimation of non-Newtonian food fluids by finite elements model inversion 132
Physical Stability of Frozen Eggplant: Emphasis on State Diagram, Sorption, Thermal, Mechanical, and Dielectric Properties 131
Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes 131
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy 131
Thermophysical properties of frozen parsley: A state diagram representation 130
Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control 128
Fatty acid ethyl esters in virgin olive oils: In-house validation of a revised method 128
Numerical simulation of physical systems in agri-food engineering 127
Validation of a simplified numerical model hot air treatment of shell eggs surface 127
A method for handlebars ballast calculation in order to reduce vibrations transmissibility in walk behind tractors 126
Flash gas chromatography in tandem with chemometrics: A rapid Screening tool for quality grades of virgin olive oils 126
Hot Air treatment, in Natural Convection Conditions, for Egg Surface Decontamination 125
Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results 123
Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay 122
Moisture diffusivity coefficient estimation in solid food by inversion of a numerical model 122
Heat transfer finite element model of fresh fruit salad insulating packages in non-refrigerated conditions 122
CO2 diffusivity, on shell hen's egg and effect on the quality of its constituents. 122
Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques 120
Decontaminazione superficiale delle uova da consumo mediante l'impiego di aria calda 120
Spectral-sensitive Pulsed Photometry to predict the fat content of commercialized milk 119
The study of measurement systems for the assessment of basic qualitative and compositional parameters, based on the interaction of electromagnetic fields with oil products 117
Estimation of semolina dough rheological parameters by inversion of a finite elements model. 117
Totale 17.077
Salva come PNG Salva come JPEG
Categoria #
all - tutte 57.338
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 57.338
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.497 0 0 0 0 0 83 69 142 384 140 126 553
2021/20222.558 248 122 162 136 279 182 104 196 148 107 418 456
2022/20233.135 303 563 166 404 183 269 121 186 460 74 225 181
2023/20241.630 64 138 184 156 178 266 97 155 57 148 114 73
2024/20254.363 176 563 407 235 838 209 369 188 112 251 291 724
2025/20264.219 571 912 869 742 1.066 59 0 0 0 0 0 0
Totale 22.405