CRIS Current Research Information System

ROMANI, SANTINA
 Distribuzione geografica
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Continente #
NA - Nord America 14.586
AS - Asia 13.790
EU - Europa 12.538
AF - Africa 1.099
SA - Sud America 972
Continente sconosciuto - Info sul continente non disponibili 812
OC - Oceania 80
Totale 43.877
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Nazione #
US - Stati Uniti d'America 14.218
IT - Italia 4.299
CN - Cina 3.991
SG - Singapore 3.638
VN - Vietnam 2.527
GB - Regno Unito 2.334
DE - Germania 1.230
HK - Hong Kong 860
IN - India 767
FR - Francia 751
SE - Svezia 715
BR - Brasile 635
RU - Federazione Russa 556
UA - Ucraina 528
KR - Corea 404
IE - Irlanda 372
ZA - Sudafrica 311
NL - Olanda 297
CI - Costa d'Avorio 287
JP - Giappone 260
BD - Bangladesh 254
CA - Canada 215
FI - Finlandia 215
ES - Italia 178
TG - Togo 170
EE - Estonia 165
PL - Polonia 159
CH - Svizzera 156
ID - Indonesia 151
SC - Seychelles 140
PH - Filippine 139
JO - Giordania 112
TR - Turchia 112
AR - Argentina 105
PK - Pakistan 98
AT - Austria 97
MX - Messico 85
BG - Bulgaria 84
AU - Australia 68
NG - Nigeria 68
TW - Taiwan 66
AE - Emirati Arabi Uniti 64
BE - Belgio 63
EC - Ecuador 54
TH - Thailandia 54
MY - Malesia 50
GR - Grecia 49
RO - Romania 48
IR - Iran 47
CL - Cile 45
IQ - Iraq 44
PE - Perù 43
HR - Croazia 39
UZ - Uzbekistan 30
PY - Paraguay 29
CO - Colombia 27
LT - Lituania 25
PT - Portogallo 25
SI - Slovenia 25
DZ - Algeria 23
PS - Palestinian Territory 23
CZ - Repubblica Ceca 22
RS - Serbia 22
VE - Venezuela 20
HU - Ungheria 18
SK - Slovacchia (Repubblica Slovacca) 18
MA - Marocco 17
ET - Etiopia 16
EG - Egitto 15
IL - Israele 14
TN - Tunisia 14
JM - Giamaica 13
SA - Arabia Saudita 13
NZ - Nuova Zelanda 11
CR - Costa Rica 10
NI - Nicaragua 10
LB - Libano 9
BO - Bolivia 8
GH - Ghana 8
KE - Kenya 8
CY - Cipro 7
KZ - Kazakistan 7
MT - Malta 7
OM - Oman 7
SN - Senegal 7
AZ - Azerbaigian 6
DK - Danimarca 6
HN - Honduras 6
LV - Lettonia 6
NP - Nepal 6
SV - El Salvador 6
AL - Albania 5
BA - Bosnia-Erzegovina 5
GT - Guatemala 5
LK - Sri Lanka 5
NO - Norvegia 5
TT - Trinidad e Tobago 5
GE - Georgia 4
MD - Moldavia 4
MK - Macedonia 4
Totale 43.003
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Città #
Singapore 2.484
Southend 1.978
Ashburn 1.871
Santa Clara 851
Fairfield 838
Chandler 837
Hong Kong 791
San Jose 753
Hefei 654
Ho Chi Minh City 563
Bologna 559
Wilmington 485
Princeton 452
Hanoi 446
Beijing 415
Woodbridge 409
Seattle 399
Ann Arbor 393
Houston 390
Dublin 351
Council Bluffs 343
Jacksonville 341
Boardman 331
Cesena 326
Dong Ket 301
Seoul 299
Dallas 289
Abidjan 287
Cambridge 286
Lauterbourg 248
Milan 243
Los Angeles 229
New York 211
Tokyo 201
Nanjing 198
Westminster 198
Padova 195
Lomé 170
Rome 164
Helsinki 149
Jinan 147
Johannesburg 147
Turin 143
Berlin 136
Buffalo 125
Guangzhou 125
Bern 117
Amman 112
Medford 102
Frankfurt am Main 98
Shenyang 97
Changsha 96
Da Nang 93
Redondo Beach 90
Warsaw 88
Forlì 87
Sofia 82
Hyderabad 81
Munich 81
Nanchang 81
Saint Petersburg 80
Rimini 79
São Paulo 78
Tianjin 77
Haiphong 72
Mülheim 71
San Diego 70
Bengaluru 68
Shanghai 68
Vienna 67
Chicago 65
Hangzhou 65
Jakarta 61
Hebei 60
Abeokuta 58
Montreal 56
Zhengzhou 56
Atlanta 55
Bari 55
Redmond 53
Naples 50
Jiaxing 49
Phoenix 48
Falkenstein 47
New Delhi 47
Dearborn 46
Falls Church 46
Des Moines 45
Orem 45
Paris 44
Brussels 41
Lahore 41
Washington 41
Padua 40
Amsterdam 39
Haikou 38
Madrid 38
Palermo 38
Florence 37
Shenzhen 37
Totale 25.227
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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 554
Numerical model of heat and mass transfer during roasting coffee using 3D digitised geometry 401
Composti di neoformazione in frittura: controllo delle cinetiche di formazione e qualità dei prodotti 394
Influenza delle modalità di cottura sulla formazione di acrilammide nei biscotti 392
Innovative dipping treatments for fresh-cut avocado stabilization 372
Development of a Fermented Milk Designed for Women's Well-Being Containing an Exopolysaccharides-Producing Starter Culture and a Functional Vaginal Strain 352
INNOVATIVE NON-THERMAL TECHNOLOGY TO IMPROVE SAFETY AND QUALITY IN READY-TO-EAT VEGETABLES 335
Prototype of innovative minimally processed fresh oysters (Crassostrea gigas) treated with cold atmospheric pressure plasma 326
Qualità “in tazza” del caffè espresso: dati relativi ad oltre dieci anni di indagini 308
Decontamination of food packages from SARS-CoV-2 RNA with a cold plasma-assisted system 296
Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques 291
(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice 279
Influence of lupin and chickpea flours on acrylamide formation and quality characteristics of biscuits 275
Acrylamide formation and antioxidant activity in coffee during roasting – A systematic study 274
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life 271
Cold plasma treatment for fresh-cut melon stabilization 268
Studying physical state of films based on casava starch and/or chitosan by dielectric and thermal properties and effects of pitanga leaf hydroethanolic extract 265
Browning response of fresh-cut apples of different cultivars to cold gas plasma treatment 264
INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE 263
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 262
Different analytical approaches for the study of water features in green and roasted coffee beans 261
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 259
Procedimento per illimpidire un olio ed impianto per attuare tale procedimento 256
A New Patented System to Filter Cloudy Extra Virgin Olive Oil 255
Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields 253
Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product 253
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 250
Biodegradable polymers for food packaging: a review 246
Simple and efficient approach for shelf-life test on frozen spinach and parsley 240
Advances in Yield stress Measurements for Chocolate 233
Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage 229
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life 227
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 226
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 226
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 222
Designing fermented milk with targeted probiotics: a step toward female-focused functional foods 220
Application of non-thermal pre-treatments (PEF and/or OD) to develop yellow kiwifruit dried snack with high nutritional functionality 220
Characterization of Active Edible Films based on Citral Essential Oil, Alginate and Pectin 218
Effects of chitosan and carotenoids-based coating on the shelf-life of fresh sardine fillets 217
Comparison of conventional and innovative pre-treatment for acrylamide reduction in potato crisps 216
Cold atmospheric plasma treatments for the decontamination of sliced carrots 215
Utilizzo della calorimetria in isoterma per la valutazione della stabilità di ortofrutticoli di IV gamma 215
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne 212
Effect of frying time on acrylamide content and quality aspects of French fries 211
Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries 211
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 210
Changes in nutritional properties of minimally processed apples during storage 209
Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski) 209
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 209
Combination of non-thermal technologies for the improvement of strawberry functionality 208
Effect of high pressure homogenization (HPH) on rheological and functional properties of chickpea flour and its two main components: starch and protein 208
Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere 207
Development of a new bio-compostable thin film for food packaging with in-line plasma treatment 206
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 205
Acrylamide in coffee: formation and possible mitigation strategies – a review 204
FORMAZIONE DI ACRILAMMIDE IN FRITTURA: INFLUENZA DELLE CINETICHE DI INNALZAMENTO DELLE TEMPERATURE DELL’OLIO E DELLA SUPERFICIE DI STICKS DI PATATA 201
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 200
Studio di alcune caratteristiche qualitative e della presenza di micotossine in grano duro (Triticum durum) infetto da Fusarium spp. 199
Effect of microwave heating on phytosterol oxidation 199
Kiwifruit waste valorisation through innovative snack development 199
Effect of the use of fish protein isolated from side streams on the quality and storage stability of Amberjack ​(Seriola dumerili) fish balls​ 198
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips 198
Effects of chitosan based coatings enriched with procyanidin by-product on quality of fresh blueberries during storage 198
Effect of PEF pre-treatment on drying kinetics and quality parameters of kiwifruit chips 196
EcoPackLab: a new laboratory for the development of new food packaging with long shelf life 195
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 194
Panificabilità di farine derivanti da varietà di grani antichi 192
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage. 192
Valorization of Avocado By-Products: Ultrasound-Assisted NaDES-Based Antioxidant Extraction 191
A case study of life cycle assessment (LCA) for PS/PET/PLA boxes used on food packaging field. 191
Quality of fish balls from organic meagre side streams formulated with fish protein hydrolysate 190
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 190
Cold Plasma-Based Approaches for the Decontamination of Fresh Products 189
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation 188
Effects of plasma activated water (PAW) on rheological, thermal, hydration and pasting properties of normal maize, waxy maize and potato starches 187
Rheological and Viscoelastic Properties of Chitosan Solutions Prepared with Different Chitosan or Acetic Acid Concentrations 187
Effect of different new packaging materials on biscuit quality during accelerated storage 187
Caratteristiche qualitative e presenza di micotossine in grano duro infetto da Fusarium spp. 186
Formation of acrylamide in biscuits during baking under different heat transfer conditions 186
Influence of pulsed electric field and ohmic heating pretreatments on enzyme and antioxidant activity of fruit and vegetable juices 185
Study of acrylamide formation in biscuits with dried and dehydrated fruits addition 184
A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning 183
Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb 183
Influence of two different cocoa-based coatings on quality characteristics of fresh-cut fruits during storage 183
Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit 182
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration 182
Numerical modeling of heat and mass transfer during coffee roasting process 181
Pulsed Electric Fields (PEF) to enhance the desalting of cod 181
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 180
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings 178
Effects of lupin and chickpea flour on the formation of acrylamide in biscuits 178
Cold plasma treatment to obtain safe minimally processed oysters (Crassostrea Gigas) 177
Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties 177
Impact of SDBD plasma treatment on the safety and quality of fresh cut melon 177
The influence of carrier material on some physical and structural properties of carrot juice microcapsules 176
Bakery products and electronic nose 175
Influence of frying conditions on acrylamide content and other quality characteristics of French fries 174
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage 172
Calorimetria in isoterma come metodo valutativo e predittivo della qualita’ di ortofrutticoli lavorati al minimo 171
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 171
Totale 22.691
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Categoria #
all - tutte 113.573
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 113.573
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20223.550 0 237 185 305 352 279 177 276 173 136 727 703
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
2025/202614.776 1.039 1.457 1.490 1.102 1.560 797 1.732 740 2.268 1.184 700 707
2026/20271.213 1.212 1 0 0 0 0 0 0 0 0 0 0
Totale 43.877