CRIS Current Research Information System

ROMANI, SANTINA
 Distribuzione geografica
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Continente #
NA - Nord America 9.798
EU - Europa 9.194
AS - Asia 4.558
AF - Africa 619
SA - Sud America 96
OC - Oceania 38
Continente sconosciuto - Info sul continente non disponibili 5
Totale 24.308
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Nazione #
US - Stati Uniti d'America 9.723
IT - Italia 2.796
GB - Regno Unito 2.206
CN - Cina 1.697
SG - Singapore 1.049
DE - Germania 976
SE - Svezia 703
VN - Vietnam 627
IN - India 543
UA - Ucraina 515
RU - Federazione Russa 367
IE - Irlanda 344
FR - Francia 328
CI - Costa d'Avorio 167
EE - Estonia 165
TG - Togo 165
ZA - Sudafrica 154
CH - Svizzera 147
JO - Giordania 108
ES - Italia 104
FI - Finlandia 82
BG - Bulgaria 76
NG - Nigeria 59
CA - Canada 58
PL - Polonia 58
NL - Olanda 56
AE - Emirati Arabi Uniti 55
AT - Austria 54
PK - Pakistan 54
TR - Turchia 53
ID - Indonesia 50
PH - Filippine 46
BE - Belgio 43
JP - Giappone 41
BR - Brasile 38
SC - Seychelles 38
GR - Grecia 37
IR - Iran 33
AU - Australia 32
HK - Hong Kong 32
KR - Corea 32
TW - Taiwan 31
MY - Malesia 23
RO - Romania 23
PE - Perù 22
PS - Palestinian Territory 22
HR - Croazia 21
CZ - Repubblica Ceca 18
CL - Cile 16
TH - Thailandia 16
MX - Messico 14
DZ - Algeria 12
SI - Slovenia 12
HU - Ungheria 11
LB - Libano 9
PT - Portogallo 9
RS - Serbia 8
SK - Slovacchia (Repubblica Slovacca) 8
UZ - Uzbekistan 8
AR - Argentina 7
ET - Etiopia 7
MT - Malta 7
CY - Cipro 6
IL - Israele 6
NZ - Nuova Zelanda 6
TN - Tunisia 6
BO - Bolivia 5
DK - Danimarca 5
GH - Ghana 5
LV - Lettonia 5
KZ - Kazakistan 4
MK - Macedonia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
CO - Colombia 3
VE - Venezuela 3
AZ - Azerbaigian 2
BD - Bangladesh 2
EC - Ecuador 2
EG - Egitto 2
GE - Georgia 2
LK - Sri Lanka 2
MZ - Mozambico 2
NO - Norvegia 2
PA - Panama 2
A1 - Anonimo 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
CR - Costa Rica 1
EU - Europa 1
GA - Gabon 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LT - Lituania 1
MC - Monaco 1
MD - Moldavia 1
OM - Oman 1
SA - Arabia Saudita 1
SN - Senegal 1
Totale 24.308
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Città #
Southend 1.978
Ashburn 1.219
Singapore 910
Fairfield 838
Chandler 837
Santa Clara 774
Wilmington 484
Princeton 449
Woodbridge 408
Ann Arbor 393
Seattle 389
Houston 380
Dublin 339
Jacksonville 338
Bologna 319
Dong Ket 301
Cambridge 286
Boardman 278
Cesena 248
Westminster 195
Nanjing 191
Padova 191
Abidjan 167
Lomé 165
Milan 147
Jinan 142
Berlin 129
Turin 122
Bern 117
Amman 108
Medford 102
Shenyang 93
Changsha 86
New York 83
Saint Petersburg 80
Hyderabad 79
Nanchang 79
Forlì 78
Beijing 77
Rome 76
Sofia 76
Mülheim 71
Helsinki 68
San Diego 67
Hebei 60
Guangzhou 59
Abeokuta 58
Tianjin 56
Redmond 53
Jiaxing 47
Zhengzhou 47
Dearborn 46
Falls Church 46
Vienna 45
Des Moines 42
Jakarta 41
Hangzhou 38
New Delhi 38
Haikou 37
Fremont 35
Redwood City 35
Mahé 34
Olalla 34
Bari 31
Brussels 31
Madrid 31
Parma 30
Taiyuan 30
Lahore 29
Los Angeles 29
Washington 28
Lanzhou 26
Shanghai 25
Taizhou 24
Norwalk 23
Duncan 22
San Lazzaro di Savena 22
Wuhan 22
Florence 21
Frankfurt am Main 21
Moscow 21
Ravenna 20
Davao City 19
Guelph 19
Chicago 18
Fuzhou 18
Reggio Emilia 18
Palermo 17
Bühl 16
Tokyo 16
Valencia 16
Barcelona 15
Naples 15
Ningbo 15
Ottawa 15
Rimini 15
Torino 15
Verona 15
Amsterdam 14
Paris 14
Totale 15.584
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Nome #
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 363
Composti di neoformazione in frittura: controllo delle cinetiche di formazione e qualità dei prodotti 345
Qualità “in tazza” del caffè espresso: dati relativi ad oltre dieci anni di indagini 267
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 230
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 213
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 209
Cold plasma treatment for fresh-cut melon stabilization 207
Different analytical approaches for the study of water features in green and roasted coffee beans 202
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 190
Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit 190
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 190
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study 190
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 187
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 187
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 176
Advances in Yield stress Measurements for Chocolate 174
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 167
Biodegradable polymers for food packaging: a review 167
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 164
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 162
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 161
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 160
Changes in nutritional properties of minimally processed apples during storage 159
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 156
Effect of frying time on acrylamide content and quality aspects of French fries 153
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 152
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 150
Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin 149
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 148
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 147
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 147
Bakery products and electronic nose 146
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 146
Effect of microwave heating on phytosterol oxidation 146
A case study of life cycle assessment (LCA) for PS/PET/PLA boxes used on food packaging field. 145
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 144
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 143
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 143
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere 142
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 142
Combination of non-thermal technologies for the improvement of strawberry functionality 142
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 141
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 139
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning 139
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 138
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps 135
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 134
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties 134
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 134
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits 132
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 132
Development of a new bio-compostable thin film for food packaging with in-line plasma treatment 132
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 132
Caratteristiche qualitative e presenza di micotossine in grano duro infetto da Fusarium spp. 131
Pulsed Electric Fields (PEF) to enhance the desalting of cod 131
Studio di alcune caratteristiche qualitative e della presenza di micotossine in grano duro (Triticum durum) infetto da Fusarium spp. 130
Numerical modeling of heat and mass transfer during coffee roasting process 128
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 128
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 127
Acrylamide in coffee: formation and possible mitigation strategies – a review 126
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics 125
Panificabilità di farine derivanti da varietà di grani antichi 125
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 125
Automatic vending machine for fresh pizza making 124
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 123
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 123
EcoPackLab: a new laboratory for the development of new food packaging with long shelf life 123
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 122
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product 121
Effect of different new packaging materials on biscuit quality during accelerated storage 121
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 121
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 121
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 121
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 120
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 119
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 119
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple 118
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract 117
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings 117
Control of Fusarium head blight and accumulation of deoxynivalenol in durum wheat grain, semolina and bran 116
Influence of frying conditions on acrylamide content and other quality characteristics of French fries 116
The influence of carrier material on some physical and structural properties of carrot juice microcapsules 116
Application of FT-NIR technique for the discrimination and quality evaluation of differently roasted coffee beans 116
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 114
Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit 114
Kiwifruit waste valorisation through innovative snack development 114
Role of thermal and electric field effects during the pre-treatment of fruit and vegetable mash by pulsed electric fields (PEF) and ohmic heating (OH) 113
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 112
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR 112
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Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 112
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 111
Caratteristiche chimiche e fisiche di impasti e pane a base di frumento duro e Kamut 110
Studio per la messa a punto di nuove formulazioni per la produzione di tipologie di pane arricchito 110
Simple and efficient approach for shelf-life test on frozen spinach and parsley 110
Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen 109
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 109
Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries 109
Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes 108
Important factors to consider for acrylamide mitigation in potato crisps using PEF 108
Totale 14.480
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Categoria #
all - tutte 61.735
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 61.735
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.574 0 0 0 0 0 397 473 489 487 259 173 296
2020/20213.457 588 149 106 113 104 231 103 277 493 226 225 842
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
2024/20253.809 277 832 542 449 1.387 322 0 0 0 0 0 0
Totale 24.922