CRIS Current Research Information System

ROCCULI, PIETRO
 Distribuzione geografica
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Continente #
AS - Asia 12.581
NA - Nord America 12.573
EU - Europa 12.308
SA - Sud America 982
AF - Africa 978
OC - Oceania 97
Continente sconosciuto - Info sul continente non disponibili 7
Totale 39.526
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Nazione #
US - Stati Uniti d'America 12.348
IT - Italia 3.995
CN - Cina 3.923
SG - Singapore 3.715
GB - Regno Unito 2.422
DE - Germania 1.274
VN - Vietnam 1.266
HK - Hong Kong 875
IN - India 826
SE - Svezia 779
BR - Brasile 653
RU - Federazione Russa 607
UA - Ucraina 541
KR - Corea 504
FR - Francia 489
IE - Irlanda 391
NL - Olanda 340
CI - Costa d'Avorio 318
JP - Giappone 219
ES - Italia 204
FI - Finlandia 195
EE - Estonia 192
ID - Indonesia 188
TG - Togo 185
TW - Taiwan 184
ZA - Sudafrica 183
CH - Svizzera 157
PL - Polonia 141
SC - Seychelles 134
TH - Thailandia 134
CA - Canada 122
TR - Turchia 120
AT - Austria 119
JO - Giordania 107
CL - Cile 88
AR - Argentina 87
BG - Bulgaria 86
GR - Grecia 86
IR - Iran 86
MX - Messico 75
PH - Filippine 71
NG - Nigeria 68
AE - Emirati Arabi Uniti 67
EC - Ecuador 53
AU - Australia 52
BE - Belgio 51
PK - Pakistan 51
BD - Bangladesh 49
MY - Malesia 49
NZ - Nuova Zelanda 44
RO - Romania 39
PE - Perù 29
CO - Colombia 26
LT - Lituania 25
HR - Croazia 24
PY - Paraguay 24
UZ - Uzbekistan 24
PT - Portogallo 23
IQ - Iraq 21
SK - Slovacchia (Repubblica Slovacca) 19
SI - Slovenia 18
PS - Palestinian Territory 17
TN - Tunisia 17
LB - Libano 16
RS - Serbia 16
DK - Danimarca 14
NO - Norvegia 14
CZ - Repubblica Ceca 13
IL - Israele 13
EG - Egitto 12
MA - Marocco 11
DZ - Algeria 9
GH - Ghana 9
HU - Ungheria 9
NI - Nicaragua 9
VE - Venezuela 9
LK - Sri Lanka 8
UY - Uruguay 8
DO - Repubblica Dominicana 7
KE - Kenya 7
MK - Macedonia 7
MT - Malta 7
UG - Uganda 6
A2 - ???statistics.table.value.countryCode.A2??? 5
BO - Bolivia 5
CY - Cipro 5
NP - Nepal 5
AM - Armenia 4
ET - Etiopia 4
KG - Kirghizistan 4
KW - Kuwait 4
LV - Lettonia 4
SA - Arabia Saudita 4
AZ - Azerbaigian 3
GE - Georgia 3
KZ - Kazakistan 3
MZ - Mozambico 3
SN - Senegal 3
SY - Repubblica araba siriana 3
AF - Afghanistan, Repubblica islamica di 2
Totale 39.487
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Città #
Singapore 2.450
Southend 2.083
Ashburn 1.440
Fairfield 1.000
Hefei 957
Chandler 939
Santa Clara 890
Hong Kong 829
Bologna 621
Wilmington 559
Woodbridge 498
Seattle 492
Princeton 480
Houston 464
Beijing 435
Seoul 404
Ann Arbor 389
Dublin 376
Jacksonville 354
Cambridge 346
Dallas 342
Cesena 325
Boardman 322
Abidjan 318
Dong Ket 273
Ho Chi Minh City 246
Milan 225
Los Angeles 209
Nanjing 204
Westminster 203
Padova 190
Lomé 185
Hanoi 181
Tokyo 167
New York 166
Jinan 157
Turin 144
Berlin 140
Munich 129
Rome 124
Bern 115
Redondo Beach 114
Buffalo 111
Amman 107
Helsinki 105
Saint Petersburg 104
Shenyang 104
Bangkok 103
Bengaluru 100
Medford 95
Hyderabad 94
Forlì 92
Changsha 83
Sofia 82
Vienna 79
Mülheim 76
Frankfurt am Main 74
Jakarta 74
Kaohsiung 74
Guangzhou 72
San Diego 69
Nanchang 66
Tianjin 66
Hebei 64
Warsaw 63
Abeokuta 61
São Paulo 61
Chicago 58
Jiaxing 55
Des Moines 51
Madrid 51
Ravenna 50
Redwood City 50
Rimini 50
Parma 49
Nuremberg 47
Redmond 47
Santiago 47
Zhengzhou 47
Falls Church 46
Shanghai 46
Amsterdam 45
Verona 45
Tainan City 44
Turku 44
Fremont 43
New Delhi 43
Dearborn 40
Falkenstein 40
Hangzhou 40
Brussels 39
Montreal 39
Taiyuan 39
Yubileyny 39
Bari 37
Camerino 36
Lappeenranta 36
London 35
Brooklyn 34
Florence 33
Totale 24.009
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Nome #
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption 559
PRODOTTI DI IV GAMMA, ASPETTI QUALITATIVI E TECNOLOGICI 430
Pelargonium Zonate Spot Virus infecting kiwifruit plants in Italy 388
Life cycle assessment of laboratory-scale chitosan production: comparison of high-pressure processing-assisted and conventional methods 382
Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit 378
Study and optimization of octopus cooking 272
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 266
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value 264
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis 256
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 256
Different analytical approaches for the study of water features in green and roasted coffee beans 245
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 239
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 238
Cold plasma treatment for fresh-cut melon stabilization 237
Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions 230
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 228
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract 222
Exploring the Effect of Pulsed Electric Fields on the Technological Properties of Chicken Meat 221
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 219
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 216
Post-harvest decontamination of rocket leaves through plasma activated water (PAW): effects on quality and shelf-life 213
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 209
Biodegradable polymers for food packaging: a review 209
Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets 207
Sensory and instrumental study of Taralli, a typical Italian bakery product 206
Vacuum impregnation modulates the metabolic activity of spinach leaves 204
Chicken breast meat marinated with increasing levels of sodium bicarbonate 202
Comparison of quality traits among breast meat affected by current muscle abnormalities 201
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 195
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 194
Changes in nutritional properties of minimally processed apples during storage 193
Antioxidant-mediated suppression of ferroptosis in Pyricularia oryzae: a novel approach to rice blast management for sustainable rice production 192
Effect of frying time on acrylamide content and quality aspects of French fries 190
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 190
Atmospheric gas plasma treatment of fresh-cut apples 190
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 190
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere 189
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 188
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 184
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 184
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls 183
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 182
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 182
Effect of pulsed electric fields on water distribution in apple tissue as monitored by NMR relaxometry 179
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral 177
Time domain nuclear magnetic resonance to monitor mass transfer mechanisms in apple tissue promoted by osmotic dehydration combined with pulsed electric fields 176
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 175
Water absorption of freeze-dried meat at different water activities: a multianalytical approach using sorption isotherm, differential scanning calorimetry, and nuclear magnetic resonance 173
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 172
Metabolic response of fresh-cut apples induced by pulsed electric fields 172
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 170
Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration 169
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 168
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 168
Combination of non-thermal technologies for the improvement of strawberry functionality 167
New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment 166
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 165
Determination of the CO2 mass diffusivity of egg components by finite element model inversion 164
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 163
Strategies for the valorization of fish by-products: Fish balls formulated with mechanically separated amberjack flesh and mullet hydrolysate 161
Kiwifruit waste valorisation through innovative snack development 161
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation 160
Estimation of the degree of electroporation at low electric field strengths: apple tissue as a case study 160
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 159
The use of sodium bicarbonate for marination of broiler breast meat 159
Influenza delle modalità di cottura sulla formazione di acrilammide nei biscotti 158
Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques 158
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 158
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 157
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 156
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 156
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations 155
Effect of plasma exposure time on the polyphenolic profile and antioxidant activity of fresh-cut apples 155
Freshness assessment of European hake (Merluccius merluccius) through the evaluation of eye chromatic and morphological characteristics 155
Pulsed Electric Fields (PEF) to enhance the desalting of cod 154
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 154
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps 153
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR 153
High-Intensity Ultrasonication as an Innovative Approach for the Softening of Wooden Breast Meat in Broilers 152
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 151
Effect of tissue wounding on the results from calorimetric measurements of vegetable respiration 151
Comparison between the quality traits of phosphate and bicarbonate-marinated chicken breast fillets cooked under different heat treatments 150
Investigation of water state during induced crystallization of honey 150
Effect of different new packaging materials on biscuit quality during accelerated storage 149
Quality Changes during Frozen Storage of Mechanical-Separated Flesh Obtained from an Underutilized Crustacean 149
Influence of pretreatments on metabolism and wounding response of fresh cut potatoes evaluated with isothermal calorimetry”. Acta Horticulturae, 682, vol.3: 1833-1838, 2005. 148
Effect of cold plasma treatment on the functional properties of fresh-cut apples. 148
Modification of Transverse NMR Relaxation Times and Water Diffusion Coefficients of Kiwifruit Pericarp Tissue Subjected to Osmotic Dehydration 148
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 147
Cold plasma for the inactivation of emerging bacterial pathogens on fruit and vegetable products. 147
New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging 147
Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples 147
Formation of acrylamide in biscuits during baking under different heat transfer conditions 146
Influence of frying conditions on acrylamide content and other quality characteristics of French fries 145
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 145
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples 144
Effect of some frying conditions on acrylamide content in french fries 143
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product 143
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 143
Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen 142
Totale 19.164
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Categoria #
all - tutte 108.160
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 108.160
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.534 0 0 0 0 0 226 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
2024/20258.384 393 891 686 580 1.608 425 629 412 263 466 614 1.417
2025/20269.560 1.452 1.960 1.887 1.505 1.921 835 0 0 0 0 0 0
Totale 40.374