CRIS Current Research Information System

ROMANI, SANTINA
 Distribuzione geografica
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Continente #
NA - Nord America 11.328
EU - Europa 11.006
AS - Asia 10.130
AF - Africa 913
SA - Sud America 779
OC - Oceania 64
Continente sconosciuto - Info sul continente non disponibili 6
Totale 34.226
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Nazione #
US - Stati Uniti d'America 11.151
IT - Italia 3.552
CN - Cina 3.151
SG - Singapore 3.037
GB - Regno Unito 2.267
VN - Vietnam 1.192
DE - Germania 1.168
HK - Hong Kong 729
SE - Svezia 709
IN - India 674
RU - Federazione Russa 552
BR - Brasile 523
UA - Ucraina 519
FR - Francia 448
KR - Corea 380
IE - Irlanda 350
CI - Costa d'Avorio 285
NL - Olanda 243
JP - Giappone 183
ZA - Sudafrica 180
TG - Togo 168
EE - Estonia 165
FI - Finlandia 158
CH - Svizzera 151
SC - Seychelles 134
ES - Italia 130
ID - Indonesia 129
PL - Polonia 111
JO - Giordania 110
CA - Canada 103
AR - Argentina 91
AT - Austria 90
BG - Bulgaria 83
TR - Turchia 81
PH - Filippine 67
NG - Nigeria 66
PK - Pakistan 63
AE - Emirati Arabi Uniti 60
MX - Messico 56
BE - Belgio 53
AU - Australia 52
IR - Iran 45
GR - Grecia 42
EC - Ecuador 39
MY - Malesia 39
PE - Perù 36
TW - Taiwan 36
RO - Romania 30
BD - Bangladesh 28
CL - Cile 28
HR - Croazia 27
PY - Paraguay 27
PT - Portogallo 25
PS - Palestinian Territory 22
CZ - Repubblica Ceca 21
LT - Lituania 21
DZ - Algeria 19
RS - Serbia 19
CO - Colombia 18
TH - Thailandia 18
HU - Ungheria 15
IQ - Iraq 15
UZ - Uzbekistan 15
SI - Slovenia 12
NZ - Nuova Zelanda 11
TN - Tunisia 11
IL - Israele 10
MA - Marocco 10
SK - Slovacchia (Repubblica Slovacca) 10
EG - Egitto 9
LB - Libano 9
VE - Venezuela 8
ET - Etiopia 7
GH - Ghana 7
MT - Malta 7
NI - Nicaragua 7
CY - Cipro 6
DK - Danimarca 6
KZ - Kazakistan 6
LV - Lettonia 6
AZ - Azerbaigian 5
BO - Bolivia 5
OM - Oman 5
KE - Kenya 4
MK - Macedonia 4
NO - Norvegia 4
PA - Panama 4
UY - Uruguay 4
A2 - ???statistics.table.value.countryCode.A2??? 3
BA - Bosnia-Erzegovina 3
CR - Costa Rica 3
KW - Kuwait 3
SN - Senegal 3
AL - Albania 2
AM - Armenia 2
BJ - Benin 2
GE - Georgia 2
LK - Sri Lanka 2
MZ - Mozambico 2
NA - Namibia 2
Totale 34.205
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Città #
Southend 1.978
Singapore 1.941
Ashburn 1.614
Fairfield 838
Chandler 837
Santa Clara 790
Hong Kong 699
Hefei 649
Wilmington 485
Bologna 471
Princeton 449
Woodbridge 408
Seattle 394
Ann Arbor 393
Beijing 390
Houston 382
Dublin 344
Jacksonville 339
Cesena 323
Dong Ket 301
Seoul 298
Cambridge 286
Abidjan 285
Boardman 281
Dallas 256
Milan 206
Westminster 198
Ho Chi Minh City 197
Nanjing 196
Padova 195
Lomé 168
Los Angeles 159
Tokyo 147
Jinan 143
Hanoi 135
Turin 130
Berlin 129
New York 121
Bern 117
Rome 115
Amman 110
Medford 102
Buffalo 99
Helsinki 96
Shenyang 95
Changsha 90
Redondo Beach 90
Forlì 81
Munich 81
Sofia 81
Saint Petersburg 80
Hyderabad 79
Nanchang 79
Mülheim 71
Guangzhou 69
Bengaluru 68
San Diego 67
Vienna 62
Hebei 60
Abeokuta 58
Frankfurt am Main 58
Tianjin 58
Jakarta 57
Redmond 53
Zhengzhou 52
Warsaw 51
Chicago 47
Falkenstein 47
Jiaxing 47
Dearborn 46
Falls Church 46
Bari 43
Des Moines 42
Hangzhou 42
São Paulo 42
Brussels 39
New Delhi 38
Haikou 37
Yubileyny 36
Fremont 35
Redwood City 35
Lahore 34
Mahé 34
Olalla 34
Verona 34
Parma 33
Madrid 31
Shanghai 31
Taiyuan 31
Turku 30
Washington 29
Nuremberg 28
Rimini 28
Phoenix 27
Lanzhou 26
Naples 26
Taizhou 26
Amsterdam 25
Wuhan 25
Brooklyn 24
Totale 20.912
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Nome #
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 390
Composti di neoformazione in frittura: controllo delle cinetiche di formazione e qualità dei prodotti 372
Effetti del trattamento con 1-Metilciclopropene associato all’utilizzo di atmosfere modifi cate sulla stabilità della vitamina C in fette di kiwifruit 365
Qualità “in tazza” del caffè espresso: dati relativi ad oltre dieci anni di indagini 292
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 263
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 255
Different analytical approaches for the study of water features in green and roasted coffee beans 244
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 238
Cold plasma treatment for fresh-cut melon stabilization 237
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 235
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 234
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 226
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits 222
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract 219
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 218
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 217
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 215
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 214
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study 213
Biodegradable polymers for food packaging: a review 209
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 206
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 205
Advances in Yield stress Measurements for Chocolate 204
Simple and efficient approach for shelf-life test on frozen spinach and parsley 200
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 194
Changes in nutritional properties of minimally processed apples during storage 193
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
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
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 189
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 187
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 187
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 186
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 183
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 182
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 181
Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin 181
Studio di alcune caratteristiche qualitative e della presenza di micotossine in grano duro (Triticum durum) infetto da Fusarium spp. 180
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 179
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 178
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 176
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 176
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 172
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 172
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 171
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 171
Effect of microwave heating on phytosterol oxidation 171
Development of a new bio-compostable thin film for food packaging with in-line plasma treatment 170
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 170
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 168
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 168
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 168
Caratteristiche qualitative e presenza di micotossine in grano duro infetto da Fusarium spp. 167
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 167
A case study of life cycle assessment (LCA) for PS/PET/PLA boxes used on food packaging field. 166
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning 165
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 164
Combination of non-thermal technologies for the improvement of strawberry functionality 164
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 163
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 162
EcoPackLab: a new laboratory for the development of new food packaging with long shelf life 162
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 162
Bakery products and electronic nose 161
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 160
Kiwifruit waste valorisation through innovative snack development 160
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation 159
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 159
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 158
Panificabilità di farine derivanti da varietà di grani antichi 158
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 157
Acrylamide in coffee: formation and possible mitigation strategies – a review 157
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 156
Control of Fusarium head blight and accumulation of deoxynivalenol in durum wheat grain, semolina and bran 156
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 155
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties 155
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 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
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations 153
Numerical modeling of heat and mass transfer during coffee roasting process 153
Combination of PEF and Aureobasidium pullulans treatment on acrylamide mitigation in potato crisps 152
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics 151
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 150
The influence of carrier material on some physical and structural properties of carrot juice microcapsules 150
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 149
Studio per la messa a punto di nuove formulazioni per la produzione di tipologie di pane arricchito 148
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 147
Influence of pretreatments on metabolism and wounding response of fresh cut potatoes evaluated with isothermal calorimetry”. Acta Horticulturae, 682, vol.3: 1833-1838, 2005. 147
Effect of different new packaging materials on biscuit quality during accelerated storage 147
Formation of acrylamide in biscuits during baking under different heat transfer conditions 145
The use of kidney bean flour with intact cell walls reduces the formation of acrylamide in biscuits 144
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 144
Cold Plasma treatment effect on lipid oxidation and colour of sea bream (Sparus aurata) fillets 144
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 143
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets 143
MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh product 142
Influence of frying conditions on acrylamide content and other quality characteristics of French fries 142
Effect of some frying conditions on acrylamide content in french fries 141
Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen 141
Totale 18.337
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Categoria #
all - tutte 91.953
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 91.953
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20212.397 0 0 0 0 0 231 103 277 493 226 225 842
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
2024/20256.775 277 832 542 449 1.387 363 524 323 153 317 463 1.145
2025/20267.029 1.039 1.457 1.490 1.102 1.560 381 0 0 0 0 0 0
Totale 34.917