CRIS Current Research Information System

ROMANI, SANTINA
 Distribuzione geografica
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Continente #
AS - Asia 13.471
NA - Nord America 13.048
EU - Europa 12.110
AF - Africa 1.090
SA - Sud America 930
OC - Oceania 76
Continente sconosciuto - Info sul continente non disponibili 6
Totale 40.731
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Nazione #
US - Stati Uniti d'America 12.768
CN - Cina 3.948
IT - Italia 3.941
SG - Singapore 3.617
VN - Vietnam 2.521
GB - Regno Unito 2.327
DE - Germania 1.223
HK - Hong Kong 831
IN - India 762
FR - Francia 746
SE - Svezia 715
BR - Brasile 608
RU - Federazione Russa 556
UA - Ucraina 528
KR - Corea 403
IE - Irlanda 366
ZA - Sudafrica 311
CI - Costa d'Avorio 286
NL - Olanda 279
JP - Giappone 259
FI - Finlandia 215
ES - Italia 175
TG - Togo 170
CA - Canada 168
EE - Estonia 165
CH - Svizzera 155
PL - Polonia 150
ID - Indonesia 144
PH - Filippine 135
SC - Seychelles 134
JO - Giordania 112
TR - Turchia 108
AR - Argentina 105
AT - Austria 96
PK - Pakistan 95
BG - Bulgaria 84
MX - Messico 79
BD - Bangladesh 78
NG - Nigeria 68
AU - Australia 64
AE - Emirati Arabi Uniti 62
TW - Taiwan 60
BE - Belgio 59
MY - Malesia 49
TH - Thailandia 49
GR - Grecia 48
EC - Ecuador 47
IR - Iran 47
RO - Romania 46
IQ - Iraq 43
CL - Cile 42
HR - Croazia 39
PE - Perù 39
UZ - Uzbekistan 30
PY - Paraguay 29
CO - Colombia 26
LT - Lituania 25
PT - Portogallo 25
DZ - Algeria 23
PS - Palestinian Territory 23
SI - Slovenia 23
RS - Serbia 22
CZ - Repubblica Ceca 21
VE - Venezuela 20
SK - Slovacchia (Repubblica Slovacca) 18
HU - Ungheria 17
MA - Marocco 17
ET - Etiopia 16
EG - Egitto 14
TN - Tunisia 14
IL - Israele 13
SA - Arabia Saudita 12
NZ - Nuova Zelanda 11
LB - Libano 9
BO - Bolivia 8
GH - Ghana 8
KE - Kenya 8
NI - Nicaragua 8
CY - Cipro 7
KZ - Kazakistan 7
MT - Malta 7
OM - Oman 7
SN - Senegal 7
AZ - Azerbaigian 6
DK - Danimarca 6
LV - Lettonia 6
NP - Nepal 6
AL - Albania 5
BA - Bosnia-Erzegovina 5
CR - Costa Rica 5
LK - Sri Lanka 5
NO - Norvegia 5
JM - Giamaica 4
MD - Moldavia 4
MK - Macedonia 4
PA - Panama 4
SY - Repubblica araba siriana 4
UY - Uruguay 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BH - Bahrain 3
Totale 40.679
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Città #
Singapore 2.464
Southend 1.978
Ashburn 1.786
Fairfield 838
Chandler 837
Santa Clara 816
Hong Kong 767
San Jose 696
Hefei 654
Ho Chi Minh City 563
Bologna 527
Wilmington 485
Princeton 449
Hanoi 440
Woodbridge 408
Beijing 402
Seattle 396
Ann Arbor 393
Houston 385
Dublin 351
Jacksonville 341
Cesena 325
Dong Ket 301
Seoul 299
Abidjan 286
Cambridge 286
Boardman 282
Dallas 272
Lauterbourg 248
Milan 231
Los Angeles 205
Tokyo 201
Nanjing 198
Westminster 198
Padova 195
Lomé 170
New York 169
Helsinki 149
Jinan 147
Johannesburg 147
Rome 135
Turin 134
Berlin 129
Guangzhou 125
Council Bluffs 121
Bern 117
Amman 112
Buffalo 105
Medford 102
Frankfurt am Main 98
Shenyang 97
Changsha 96
Da Nang 93
Redondo Beach 90
Sofia 82
Forlì 81
Hyderabad 81
Munich 81
Nanchang 81
Warsaw 81
Saint Petersburg 80
Tianjin 77
Haiphong 72
Mülheim 71
Bengaluru 68
San Diego 68
Vienna 67
Hangzhou 63
Shanghai 63
Jakarta 61
Hebei 60
Abeokuta 58
São Paulo 57
Chicago 56
Zhengzhou 56
Redmond 53
Jiaxing 49
Falkenstein 47
New Delhi 47
Dearborn 46
Falls Church 46
Des Moines 45
Montreal 45
Bari 43
Orem 43
Paris 43
Phoenix 42
Lahore 41
Rimini 41
Brussels 40
Haikou 38
Madrid 38
Naples 38
Washington 38
Shenzhen 37
Yubileyny 36
Amsterdam 35
Fremont 35
Palermo 35
Parma 35
Totale 24.339
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Nome #
Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit 467
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 400
Composti di neoformazione in frittura: controllo delle cinetiche di formazione e qualità dei prodotti 388
Qualità “in tazza” del caffè espresso: dati relativi ad oltre dieci anni di indagini 304
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 293
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 292
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 289
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 277
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 267
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits 267
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 263
Cold plasma treatment for fresh-cut melon stabilization 263
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract 261
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 261
Different analytical approaches for the study of water features in green and roasted coffee beans 260
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 260
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 253
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 250
Influenza delle modalità di cottura sulla formazione di acrilammide nei biscotti 249
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 247
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 246
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 242
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 238
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study 237
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 236
Biodegradable polymers for food packaging: a review 234
Advances in Yield stress Measurements for Chocolate 230
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 225
Simple and efficient approach for shelf-life test on frozen spinach and parsley 224
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 222
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 216
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 216
Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin 213
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 209
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 209
Effect of frying time on acrylamide content and quality aspects of French fries 208
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 207
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 207
Changes in nutritional properties of minimally processed apples during storage 206
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 206
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 205
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 205
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere 203
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 203
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 202
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 201
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 201
Development of a new bio-compostable thin film for food packaging with in-line plasma treatment 199
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 198
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 196
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 196
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 196
Effect of microwave heating on phytosterol oxidation 196
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 195
Kiwifruit waste valorisation through innovative snack development 194
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 193
Acrylamide in coffee: formation and possible mitigation strategies – a review 193
Studio di alcune caratteristiche qualitative e della presenza di micotossine in grano duro (Triticum durum) infetto da Fusarium spp. 192
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 191
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 191
A case study of life cycle assessment (LCA) for PS/PET/PLA boxes used on food packaging field. 189
EcoPackLab: a new laboratory for the development of new food packaging with long shelf life 189
Combination of non-thermal technologies for the improvement of strawberry functionality 188
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 187
Panificabilità di farine derivanti da varietà di grani antichi 187
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation 184
Cold atmospheric plasma treatments for the decontamination of sliced carrots 183
Formation of acrylamide in biscuits during baking under different heat transfer conditions 183
Caratteristiche qualitative e presenza di micotossine in grano duro infetto da Fusarium spp. 182
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 181
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 181
Valorization of Avocado By-Products: Ultrasound-Assisted NaDES-Based Antioxidant Extraction 181
Effect of different new packaging materials on biscuit quality during accelerated storage 181
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning 181
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 181
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 181
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 181
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 180
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations 179
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 178
Pulsed Electric Fields (PEF) to enhance the desalting of cod 178
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 177
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 177
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 177
Study of acrylamide formation in biscuits with dried and dehydrated fruits addition 176
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 175
The influence of carrier material on some physical and structural properties of carrot juice microcapsules 175
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 174
Bakery products and electronic nose 173
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties 173
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 173
Numerical modeling of heat and mass transfer during coffee roasting process 171
Studio per la messa a punto di nuove formulazioni per la produzione di tipologie di pane arricchito 169
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 168
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 168
Physical and structural properties of honey crystallized by static and dynamic processes 168
Control of Fusarium head blight and accumulation of deoxynivalenol in durum wheat grain, semolina and bran 166
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 166
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics 166
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps 165
Totale 21.284
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Categoria #
all - tutte 104.943
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 104.943
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.067 0 0 0 0 0 0 0 0 0 0 225 842
2021/20223.903 353 237 185 305 352 279 177 276 173 136 727 703
2022/20234.635 483 645 232 480 289 308 150 293 847 141 422 345
2023/20242.932 107 222 208 344 274 392 211 461 118 216 224 155
2024/20256.775 277 832 542 449 1.387 363 524 323 153 317 463 1.145
2025/202613.644 1.039 1.457 1.490 1.102 1.560 797 1.732 740 2.268 1.184 275 0
Totale 41.532