CRIS Current Research Information System

ROCCULI, PIETRO
 Distribuzione geografica
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Continente #
EU - Europa 9.415
NA - Nord America 9.294
AS - Asia 4.162
AF - Africa 633
SA - Sud America 89
OC - Oceania 59
Continente sconosciuto - Info sul continente non disponibili 6
Totale 23.658
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Nazione #
US - Stati Uniti d'America 9.216
IT - Italia 2.841
GB - Regno Unito 2.297
CN - Cina 1.593
DE - Germania 968
SE - Svezia 757
SG - Singapore 696
IN - India 602
VN - Vietnam 546
UA - Ucraina 525
IE - Irlanda 369
RU - Federazione Russa 356
FR - Francia 347
TG - Togo 182
EE - Estonia 166
ZA - Sudafrica 160
CI - Costa d'Avorio 153
CH - Svizzera 140
ES - Italia 108
JO - Giordania 104
TH - Thailandia 103
TW - Taiwan 84
GR - Grecia 82
BG - Bulgaria 76
PL - Polonia 65
NG - Nigeria 61
FI - Finlandia 60
CA - Canada 59
AT - Austria 51
IR - Iran 51
KR - Corea 47
TR - Turchia 46
JP - Giappone 43
BE - Belgio 41
ID - Indonesia 39
BR - Brasile 37
PH - Filippine 37
SC - Seychelles 37
NL - Olanda 35
PK - Pakistan 34
AU - Australia 31
HK - Hong Kong 29
RO - Romania 29
NZ - Nuova Zelanda 28
MY - Malesia 25
CL - Cile 24
HR - Croazia 18
SI - Slovenia 16
MX - Messico 15
PS - Palestinian Territory 15
BD - Bangladesh 13
LB - Libano 13
SK - Slovacchia (Repubblica Slovacca) 12
PE - Perù 10
AE - Emirati Arabi Uniti 8
NO - Norvegia 8
UZ - Uzbekistan 8
AR - Argentina 7
CZ - Repubblica Ceca 7
DZ - Algeria 7
GH - Ghana 7
MK - Macedonia 7
PT - Portogallo 7
DK - Danimarca 6
HU - Ungheria 6
IL - Israele 6
A2 - ???statistics.table.value.countryCode.A2??? 5
CY - Cipro 5
EG - Egitto 5
LK - Sri Lanka 5
MT - Malta 5
RS - Serbia 5
UG - Uganda 5
ET - Etiopia 4
MA - Marocco 4
BO - Bolivia 3
EC - Ecuador 3
GE - Georgia 3
LV - Lettonia 3
MZ - Mozambico 3
TN - Tunisia 3
UY - Uruguay 3
CO - Colombia 2
NP - Nepal 2
SV - El Salvador 2
A1 - Anonimo 1
AM - Armenia 1
BS - Bahamas 1
GA - Gabon 1
HN - Honduras 1
KW - Kuwait 1
KZ - Kazakistan 1
MC - Monaco 1
MD - Moldavia 1
OM - Oman 1
SA - Arabia Saudita 1
SN - Senegal 1
Totale 23.658
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Città #
Southend 2.083
Fairfield 1.000
Chandler 939
Ashburn 811
Singapore 590
Wilmington 555
Woodbridge 498
Seattle 486
Princeton 480
Houston 457
Bologna 443
Ann Arbor 389
Dublin 355
Jacksonville 352
Cambridge 346
Dong Ket 273
Cesena 244
Westminster 200
Nanjing 194
Padova 185
Lomé 182
Abidjan 153
Jinan 147
Berlin 138
Turin 129
New York 117
Bern 115
Milan 115
Santa Clara 112
Amman 104
Saint Petersburg 104
Shenyang 99
Medford 95
Hyderabad 94
Bangkok 91
Forlì 80
Mülheim 76
Sofia 75
Rome 73
Beijing 71
Changsha 69
San Diego 69
Hebei 64
Nanchang 63
Abeokuta 61
Tianjin 57
Guangzhou 54
Jiaxing 54
Des Moines 50
Redwood City 50
Los Angeles 48
Helsinki 47
Redmond 47
Falls Church 46
Ravenna 46
Madrid 45
Fremont 43
Vienna 43
Boardman 42
Tainan City 41
Dearborn 40
Parma 39
New Delhi 36
Zhengzhou 35
Hangzhou 33
Mahé 33
Taiyuan 32
Brussels 31
Haikou 29
Rimini 29
Chicago 27
Olalla 26
Shanghai 26
Lanzhou 25
Montreal 24
Paris 23
Norwalk 22
Verona 22
Taizhou 21
San Lazzaro di Savena 20
Wuhan 20
Auckland 19
Fuzhou 19
Ningbo 18
Pune 18
Washington 18
Frankfurt am Main 17
Valencia 17
Wenatchee 17
Bari 16
Florence 16
Lahore 16
Pescara 16
Reggio Emilia 16
Tokyo 16
Bremen 15
Davao City 15
Ferrara 15
Ljubljana 15
Modena 15
Totale 14.996
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Nome #
PRODOTTI DI IV GAMMA, ASPETTI QUALITATIVI E TECNOLOGICI 364
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 326
Pelargonium Zonate Spot Virus infecting kiwifruit plants in Italy 215
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 204
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 204
Different analytical approaches for the study of water features in green and roasted coffee beans 196
Cold plasma treatment for fresh-cut melon stabilization 195
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 193
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat 177
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 176
Comparison of quality traits among breast meat affected by current muscle abnormalities 175
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 174
Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit 174
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 174
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 173
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 171
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 170
Biodegradable polymers for food packaging: a review 163
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 156
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 156
Chicken breast meat marinated with increasing levels of sodium bicarbonate 156
Atmospheric gas plasma treatment of fresh-cut apples 155
Changes in nutritional properties of minimally processed apples during storage 153
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 152
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 149
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 148
Effect of frying time on acrylamide content and quality aspects of French fries 147
Study and optimization of octopus cooking 147
Vacuum impregnation modulates the metabolic activity of spinach leaves 145
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 143
Sensory and instrumental study of Taralli, a typical Italian bakery product 143
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 143
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 141
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 141
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 140
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 140
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 139
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere 138
Effect of pulsed electric fields on water distribution in apple tissue as monitored by NMR relaxometry 137
Combination of non-thermal technologies for the improvement of strawberry functionality 136
Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields 135
Metabolic response of fresh-cut apples induced by pulsed electric fields 134
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 133
Determination of the CO2 mass diffusivity of egg components by finite element model inversion 129
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 127
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps 127
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 126
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 125
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration 125
Pulsed Electric Fields (PEF) to enhance the desalting of cod 125
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 124
Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance 123
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 121
The use of sodium bicarbonate for marination of broiler breast meat 120
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 118
Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration 118
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 117
Automatic vending machine for fresh pizza making 116
Effect of cold plasma treatment on the functional properties of fresh-cut apples. 116
Investigation of water state during induced crystallization of honey 116
New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment 116
Effect of tissue wounding on the results from calorimetric measurements of vegetable respiration 115
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments 114
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR 114
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 114
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 114
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product 113
Effect of different new packaging materials on biscuit quality during accelerated storage 113
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 113
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 113
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 112
null 112
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 111
Influence of frying conditions on acrylamide content and other quality characteristics of French fries 109
New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging 109
Application of FT-NIR technique for the discrimination and quality evaluation of differently roasted coffee beans 109
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple 109
Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit 108
Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean 107
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 106
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 105
Food processing technology as a mediator of functionality. Structure-property-process relationships 105
Kiwifruit waste valorisation through innovative snack development 105
Thermal properties of fruit fillings as a function of different formulations 102
null 102
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) 102
Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes 100
Caratteristiche sensoriali di pani tipici tradizionali 100
Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study 100
Metabolic response of organic strawberries and kiwifruit subjected to PEF assisted-osmotic dehydration 100
Aspetti fisiologici e qualitativi di patate di IV gamma 100
Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen 99
Strategies for reinforcing hygienic quality of table eggs. 99
Life Cycle Assessment of multilayer polymer film used on food packaging field 99
NMR and DSC Water Study During Osmotic Dehydration of Actinidia deliciosa and Actinidia chinensis Kiwifruit 99
Important factors to consider for acrylamide mitigation in potato crisps using PEF 99
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce 98
STRUCTURAL AND PHYSICAL CHARACTERIZATION OF CREAMED HONEY 98
Effect of some frying conditions on acrylamide content in french fries 97
Poly(lactic acid)-Modified Films for Food Packaging Application: Physical, Mechanical, and Barrier Behavior 97
Totale 13.541
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Categoria #
all - tutte 61.540
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 61.540
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.740 0 0 90 278 417 504 539 561 572 284 196 299
2020/20213.638 589 156 104 143 112 226 92 280 555 266 268 847
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
2024/20251.941 393 891 657 0 0 0 0 0 0 0 0 0
Totale 24.371