CRIS Current Research Information System

ROCCULI, PIETRO
 Distribuzione geografica
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Continente #
AS - Asia 16.989
NA - Nord America 15.691
EU - Europa 13.813
AF - Africa 1.252
SA - Sud America 1.174
OC - Oceania 107
Continente sconosciuto - Info sul continente non disponibili 7
Totale 49.033
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Nazione #
US - Stati Uniti d'America 15.328
CN - Cina 4.826
IT - Italia 4.603
SG - Singapore 4.330
VN - Vietnam 2.947
GB - Regno Unito 2.488
DE - Germania 1.342
HK - Hong Kong 1.078
IN - India 951
FR - Francia 855
SE - Svezia 796
BR - Brasile 769
RU - Federazione Russa 613
UA - Ucraina 549
KR - Corea 540
IE - Irlanda 434
ZA - Sudafrica 394
NL - Olanda 386
BD - Bangladesh 325
CI - Costa d'Avorio 319
JP - Giappone 315
FI - Finlandia 258
ES - Italia 252
TW - Taiwan 232
ID - Indonesia 213
CA - Canada 211
TH - Thailandia 199
EE - Estonia 194
PL - Polonia 188
TG - Togo 185
PH - Filippine 175
CH - Svizzera 166
TR - Turchia 158
SC - Seychelles 134
AT - Austria 129
JO - Giordania 111
AR - Argentina 107
CL - Cile 99
IR - Iran 98
MX - Messico 96
PK - Pakistan 96
GR - Grecia 95
BG - Bulgaria 88
NG - Nigeria 74
IQ - Iraq 73
AE - Emirati Arabi Uniti 69
EC - Ecuador 68
MY - Malesia 62
AU - Australia 61
BE - Belgio 58
RO - Romania 51
NZ - Nuova Zelanda 45
UZ - Uzbekistan 42
CO - Colombia 36
PE - Perù 36
HR - Croazia 34
SI - Slovenia 33
LT - Lituania 30
EG - Egitto 28
PT - Portogallo 28
PY - Paraguay 24
RS - Serbia 23
SK - Slovacchia (Repubblica Slovacca) 23
LB - Libano 19
NO - Norvegia 18
TN - Tunisia 18
DK - Danimarca 17
MA - Marocco 17
PS - Palestinian Territory 17
SA - Arabia Saudita 17
VE - Venezuela 17
DZ - Algeria 16
IL - Israele 16
CZ - Repubblica Ceca 14
HU - Ungheria 14
ET - Etiopia 12
GH - Ghana 11
KE - Kenya 11
LK - Sri Lanka 11
NI - Nicaragua 10
DO - Repubblica Dominicana 9
NP - Nepal 9
BO - Bolivia 8
OM - Oman 8
UY - Uruguay 8
CY - Cipro 7
JM - Giamaica 7
MK - Macedonia 7
MT - Malta 7
UG - Uganda 7
CR - Costa Rica 6
SN - Senegal 6
SY - Repubblica araba siriana 6
A2 - ???statistics.table.value.countryCode.A2??? 5
AZ - Azerbaigian 5
GE - Georgia 5
TT - Trinidad e Tobago 5
AL - Albania 4
AM - Armenia 4
BA - Bosnia-Erzegovina 4
Totale 48.952
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Città #
Singapore 2.993
Southend 2.083
Ashburn 1.717
Fairfield 1.000
Hong Kong 974
Santa Clara 962
Hefei 961
Chandler 939
San Jose 890
Bologna 694
Ho Chi Minh City 693
Hanoi 564
Wilmington 559
Seattle 501
Woodbridge 498
Houston 481
Princeton 480
Beijing 468
Dallas 411
Seoul 406
Boardman 402
Ann Arbor 389
Dublin 386
Jacksonville 357
Cambridge 348
Cesena 328
Abidjan 319
Los Angeles 309
Council Bluffs 304
Lauterbourg 279
Dong Ket 273
Milan 262
New York 261
Tokyo 237
Johannesburg 223
Nanjing 207
Westminster 203
Padova 190
Lomé 185
Helsinki 165
Jinan 161
Rome 156
Turin 153
Berlin 141
Guangzhou 136
Buffalo 134
Frankfurt am Main 129
Munich 129
Bangkok 121
Bern 115
Redondo Beach 114
Amman 111
Shenyang 108
Saint Petersburg 104
São Paulo 104
Bengaluru 100
Warsaw 100
Hyderabad 98
Da Nang 96
Medford 95
Forlì 92
Changsha 91
Haiphong 90
Kaohsiung 87
Vienna 87
Tianjin 84
Sofia 83
Shanghai 79
Jakarta 78
Chicago 76
Mülheim 76
Paris 75
Rimini 75
Montreal 72
San Diego 69
Nanchang 68
Orem 66
Hebei 64
Abeokuta 61
Amsterdam 60
Jiaxing 56
Madrid 56
Zhengzhou 56
Des Moines 55
Ravenna 55
New Delhi 54
Nuremberg 53
London 52
Santiago 52
Verona 52
Phoenix 51
Atlanta 50
Parma 50
Redwood City 50
Hangzhou 48
San Francisco 48
Redmond 47
Falls Church 46
Brooklyn 45
Fremont 44
Totale 28.859
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Nome #
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 1.009
Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit 535
Life cycle assessment of laboratory-scale chitosan production: comparison of high-pressure processing-assisted and conventional methods 508
PRODOTTI DI IV GAMMA, ASPETTI QUALITATIVI E TECNOLOGICI 464
Pelargonium Zonate Spot Virus infecting kiwifruit plants in Italy 456
Study and optimization of octopus cooking 349
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 332
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 322
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 321
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 294
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 293
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 289
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 287
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 279
Influenza delle modalità di cottura sulla formazione di acrilammide nei biscotti 278
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat 272
Cold plasma treatment for fresh-cut melon stabilization 268
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract 263
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 262
Different analytical approaches for the study of water features in green and roasted coffee beans 261
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 254
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 252
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 252
Antioxidant-mediated suppression of ferroptosis in Pyricularia oryzae: a novel approach to rice blast management for sustainable rice production 249
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 249
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 247
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets 239
Biodegradable polymers for food packaging: a review 238
Sensory and instrumental study of Taralli, a typical Italian bakery product 235
COLD PLASMA TO TREAT READY-TO-EAT APPLES: AN ACTIVE SOLUTION AGAINST ARCOBACTER SPP. AND CRONOBACTER SPP. CONTAMINATION 233
Chicken breast meat marinated with increasing levels of sodium bicarbonate 233
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 230
Vacuum impregnation modulates the metabolic activity of spinach leaves 225
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 225
Comparison of quality traits among breast meat affected by current muscle abnormalities 224
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 220
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 218
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 215
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 212
Atmospheric gas plasma treatment of fresh-cut apples 212
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 212
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 211
Changes in nutritional properties of minimally processed apples during storage 209
Effect of frying time on acrylamide content and quality aspects of French fries 209
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 209
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 207
Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance 207
Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields 207
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 206
Combination of non-thermal technologies for the improvement of strawberry functionality 206
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere 205
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 203
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 198
New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment 197
Effect of pulsed electric fields on water distribution in apple tissue as monitored by NMR relaxometry 197
Kiwifruit waste valorisation through innovative snack development 197
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 196
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 196
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 195
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 194
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration 193
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 192
Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques 191
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 191
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 189
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 189
The use of sodium bicarbonate for marination of broiler breast meat 189
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation 187
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 187
Determination of the CO2 mass diffusivity of egg components by finite element model inversion 187
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 186
Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study 185
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 184
Valorization of Avocado By-Products: Ultrasound-Assisted NaDES-Based Antioxidant Extraction 184
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations 184
Applicazione di plasma freddo come strategia per garantire la sicurezza di prodotti di IV gamma: effetto su qualità e indici metabolici 184
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 184
Effect of different new packaging materials on biscuit quality during accelerated storage 184
Metabolic response of fresh-cut apples induced by pulsed electric fields 184
Formation of acrylamide in biscuits during baking under different heat transfer conditions 184
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 183
High-Intensity Ultrasonication as an Innovative Approach for the Softening of Wooden Breast Meat in Broilers 183
Pulsed Electric Fields (PEF) to enhance the desalting of cod 181
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 180
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR 180
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls 178
Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects 178
Microbial and Quality Changes of Seabream Fillets Processed with Cold Plasma During Refrigerated Storage 177
Investigation of water state during induced crystallization of honey 177
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 175
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 175
The forgotten method? Pulsed electric field thresholds from the perspective of texture analysis 174
New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging 174
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 174
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit 174
Influence of frying conditions on acrylamide content and other quality characteristics of French fries 172
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 171
Effect of cold plasma treatment on the functional properties of fresh-cut apples. 171
Effect of tissue wounding on the results from calorimetric measurements of vegetable respiration 170
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments 170
Totale 23.320
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Categoria #
all - tutte 128.050
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 128.050
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021847 0 0 0 0 0 0 0 0 0 0 0 847
2021/20224.143 308 212 228 342 416 290 170 312 206 153 795 711
2022/20234.862 511 686 262 522 329 327 156 269 904 147 399 350
2023/20242.925 106 276 171 270 277 430 269 302 143 272 248 161
2024/20258.384 393 891 686 580 1.608 425 629 412 263 466 614 1.417
2025/202619.181 1.452 1.960 1.887 1.505 1.921 963 2.125 915 2.985 1.397 1.335 736
Totale 49.995