CRIS Current Research Information System

ROMANI, SANTINA
 Distribuzione geografica
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Continente #
EU - Europa 8.807
NA - Nord America 8.749
AS - Asia 3.556
AF - Africa 611
SA - Sud America 92
OC - Oceania 34
Continente sconosciuto - Info sul continente non disponibili 5
Totale 21.854
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Nazione #
US - Stati Uniti d'America 8.680
IT - Italia 2.584
GB - Regno Unito 2.191
CN - Cina 1.262
DE - Germania 952
SE - Svezia 703
SG - Singapore 641
VN - Vietnam 618
IN - India 536
UA - Ucraina 515
IE - Irlanda 338
FR - Francia 323
RU - Federazione Russa 323
CI - Costa d'Avorio 167
EE - Estonia 165
TG - Togo 165
ZA - Sudafrica 151
CH - Svizzera 144
JO - Giordania 108
ES - Italia 80
BG - Bulgaria 76
FI - Finlandia 71
NG - Nigeria 59
CA - Canada 56
AT - Austria 51
PK - Pakistan 51
PL - Polonia 51
PH - Filippine 44
BE - Belgio 41
JP - Giappone 38
SC - Seychelles 38
TR - Turchia 38
BR - Brasile 36
GR - Grecia 36
NL - Olanda 36
IR - Iran 31
AU - Australia 30
KR - Corea 29
TW - Taiwan 27
HK - Hong Kong 22
PE - Perù 22
PS - Palestinian Territory 22
RO - Romania 22
HR - Croazia 21
MY - Malesia 18
CL - Cile 16
CZ - Repubblica Ceca 16
TH - Thailandia 16
DZ - Algeria 12
SI - Slovenia 12
HU - Ungheria 11
ID - Indonesia 10
MX - Messico 10
LB - Libano 9
RS - Serbia 8
UZ - Uzbekistan 8
AR - Argentina 7
ET - Etiopia 7
MT - Malta 7
CY - Cipro 6
IL - Israele 6
PT - Portogallo 6
SK - Slovacchia (Repubblica Slovacca) 6
BO - Bolivia 5
DK - Danimarca 5
LV - Lettonia 4
MK - Macedonia 4
NZ - Nuova Zelanda 4
TN - Tunisia 4
A2 - ???statistics.table.value.countryCode.A2??? 3
GH - Ghana 3
VE - Venezuela 3
AZ - Azerbaigian 2
BD - Bangladesh 2
EC - Ecuador 2
GE - Georgia 2
KZ - Kazakistan 2
LK - Sri Lanka 2
MZ - Mozambico 2
NO - Norvegia 2
PA - Panama 2
A1 - Anonimo 1
AE - Emirati Arabi Uniti 1
AM - Armenia 1
BA - Bosnia-Erzegovina 1
CO - Colombia 1
CR - Costa Rica 1
EG - Egitto 1
EU - Europa 1
GA - Gabon 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
MC - Monaco 1
MD - Moldavia 1
OM - Oman 1
SA - Arabia Saudita 1
SN - Senegal 1
Totale 21.854
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Città #
Southend 1.978
Ashburn 1.171
Fairfield 838
Chandler 837
Singapore 522
Wilmington 484
Princeton 449
Woodbridge 408
Ann Arbor 393
Seattle 389
Houston 380
Jacksonville 338
Dublin 333
Dong Ket 301
Cambridge 286
Bologna 275
Cesena 237
Westminster 195
Nanjing 190
Padova 186
Abidjan 167
Lomé 165
Jinan 133
Berlin 129
Milan 125
Turin 121
Bern 117
Amman 108
Santa Clara 108
Medford 102
Shenyang 90
New York 82
Changsha 81
Saint Petersburg 80
Hyderabad 79
Forlì 78
Nanchang 78
Sofia 76
Mülheim 71
San Diego 67
Rome 64
Beijing 63
Hebei 60
Abeokuta 58
Helsinki 58
Redmond 53
Tianjin 47
Dearborn 46
Falls Church 46
Jiaxing 46
Vienna 44
Des Moines 42
Haikou 37
Boardman 36
New Delhi 36
Fremont 35
Redwood City 35
Zhengzhou 35
Mahé 34
Olalla 34
Guangzhou 33
Hangzhou 33
Brussels 31
Madrid 31
Los Angeles 29
Lahore 28
Washington 27
Parma 26
Lanzhou 24
Bari 23
Norwalk 23
Taiyuan 23
Taizhou 23
Duncan 22
San Lazzaro di Savena 22
Ravenna 20
Davao City 19
Guelph 19
Chicago 18
Florence 18
Palermo 17
Bühl 16
Frankfurt am Main 16
Naples 15
Ottawa 15
Reggio Emilia 15
Rimini 15
Tokyo 15
Torino 15
Verona 15
Paris 14
Valencia 14
Frankfurt Am Main 13
Fuzhou 13
Nablus 13
Ningbo 13
Taipei 13
Athens 12
Bangkok 12
Bremen 12
Totale 13.931
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Nome #
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 357
Composti di neoformazione in frittura: controllo delle cinetiche di formazione e qualità dei prodotti 332
Qualità “in tazza” del caffè espresso: dati relativi ad oltre dieci anni di indagini 246
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 195
Cold plasma treatment for fresh-cut melon stabilization 194
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study 176
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 174
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 173
Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit 173
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 173
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 172
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 168
Advances in Yield stress Measurements for Chocolate 166
Biodegradable polymers for food packaging: a review 161
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 155
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 154
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
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 151
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 148
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 147
Effect of frying time on acrylamide content and quality aspects of French fries 144
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 142
Effect of microwave heating on phytosterol oxidation 141
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 140
Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin 140
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 139
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 139
Bakery products and electronic nose 138
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 138
A case study of life cycle assessment (LCA) for PS/PET/PLA boxes used on food packaging field. 137
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 136
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 135
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 135
Combination of non-thermal technologies for the improvement of strawberry functionality 135
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere 134
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 132
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 131
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 131
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 130
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning 128
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 127
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 126
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 126
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps 124
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits 123
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties 123
Pulsed Electric Fields (PEF) to enhance the desalting of cod 123
Caratteristiche qualitative e presenza di micotossine in grano duro infetto da Fusarium spp. 122
Studio di alcune caratteristiche qualitative e della presenza di micotossine in grano duro (Triticum durum) infetto da Fusarium spp. 120
Development of a new bio-compostable thin film for food packaging with in-line plasma treatment 120
Numerical modeling of heat and mass transfer during coffee roasting process 119
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 119
Panificabilità di farine derivanti da varietà di grani antichi 118
Acrylamide in coffee: formation and possible mitigation strategies – a review 116
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 115
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 115
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 115
Automatic vending machine for fresh pizza making 114
EcoPackLab: a new laboratory for the development of new food packaging with long shelf life 114
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 114
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 114
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 114
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics 113
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 113
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 113
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product 112
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 112
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 112
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 112
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Effect of different new packaging materials on biscuit quality during accelerated storage 111
Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage 111
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings 109
The influence of carrier material on some physical and structural properties of carrot juice microcapsules 109
Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple 109
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 108
Influence of frying conditions on acrylamide content and other quality characteristics of French fries 108
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) 107
Application of FT-NIR technique for the discrimination and quality evaluation of differently roasted coffee beans 107
Control of Fusarium head blight and accumulation of deoxynivalenol in durum wheat grain, semolina and bran 106
Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit 105
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR 104
Kiwifruit waste valorisation through innovative snack development 104
Studio per la messa a punto di nuove formulazioni per la produzione di tipologie di pane arricchito 103
Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries 103
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 103
Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves 102
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 101
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 100
Aspetti fisiologici e qualitativi di patate di IV gamma 100
Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes 99
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 99
Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen 99
Life Cycle Assessment of multilayer polymer film used on food packaging field 98
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 97
Effect of some frying conditions on acrylamide content in french fries 96
Totale 13.442
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Categoria #
all - tutte 54.411
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 54.411
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.214 0 0 81 227 332 397 473 489 487 259 173 296
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
2024/20251.339 277 832 230 0 0 0 0 0 0 0 0 0
Totale 22.452