IRIS
CAVELLA, SILVANA
 Distribuzione geografica
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Continente #
AS - Asia 5.671
EU - Europa 5.445
NA - Nord America 4.625
SA - Sud America 769
AF - Africa 139
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 2
Totale 16.661
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Nazione #
US - Stati Uniti d'America 4.400
SG - Singapore 3.089
RU - Federazione Russa 2.110
IT - Italia 1.729
CN - Cina 1.174
BR - Brasile 620
HK - Hong Kong 533
VN - Vietnam 388
DE - Germania 299
UA - Ucraina 263
FI - Finlandia 220
GB - Regno Unito 165
CA - Canada 143
SE - Svezia 132
FR - Francia 110
IE - Irlanda 104
NL - Olanda 102
TR - Turchia 88
IN - India 87
AR - Argentina 59
MX - Messico 53
ES - Italia 50
JP - Giappone 45
PL - Polonia 37
PK - Pakistan 36
KR - Corea 35
BD - Bangladesh 33
ID - Indonesia 30
ZA - Sudafrica 28
CI - Costa d'Avorio 24
EC - Ecuador 24
IR - Iran 18
CO - Colombia 16
KE - Kenya 16
AT - Austria 14
IQ - Iraq 14
LT - Lituania 14
NG - Nigeria 14
RO - Romania 14
EG - Egitto 13
PH - Filippine 13
PE - Perù 12
TH - Thailandia 12
MA - Marocco 11
CL - Cile 10
DK - Danimarca 10
GR - Grecia 10
PT - Portogallo 10
CZ - Repubblica Ceca 9
DZ - Algeria 9
PY - Paraguay 9
VE - Venezuela 9
MY - Malesia 8
UZ - Uzbekistan 8
BE - Belgio 7
CH - Svizzera 7
TW - Taiwan 7
AE - Emirati Arabi Uniti 6
HN - Honduras 6
LB - Libano 6
SA - Arabia Saudita 6
AU - Australia 5
BG - Bulgaria 5
BO - Bolivia 5
JO - Giordania 5
KZ - Kazakistan 5
UY - Uruguay 5
AL - Albania 4
AZ - Azerbaigian 4
HR - Croazia 4
PA - Panama 4
SI - Slovenia 4
SY - Repubblica araba siriana 4
ET - Etiopia 3
GE - Georgia 3
IL - Israele 3
NO - Norvegia 3
PG - Papua Nuova Guinea 3
SV - El Salvador 3
TN - Tunisia 3
TT - Trinidad e Tobago 3
AM - Armenia 2
CG - Congo 2
CR - Costa Rica 2
CY - Cipro 2
DO - Repubblica Dominicana 2
EU - Europa 2
GA - Gabon 2
GM - Gambi 2
GT - Guatemala 2
JM - Giamaica 2
LV - Lettonia 2
ML - Mali 2
MU - Mauritius 2
NA - Namibia 2
NP - Nepal 2
RS - Serbia 2
SK - Slovacchia (Repubblica Slovacca) 2
AF - Afghanistan, Repubblica islamica di 1
BA - Bosnia-Erzegovina 1
Totale 16.642
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Città #
Singapore 1.446
Chandler 567
Hong Kong 526
Moscow 500
Beijing 372
Ashburn 283
Jacksonville 243
Naples 222
Napoli 197
Millbury 189
Santa Clara 175
Princeton 163
Nanjing 156
Hefei 148
Ho Chi Minh City 127
Los Angeles 123
Boston 109
Wilmington 107
Buffalo 86
Hanoi 84
Ottawa 76
Redondo Beach 66
Amsterdam 64
Munich 63
Houston 60
The Dalles 59
São Paulo 54
New York 52
Woodbridge 52
Rome 51
Ann Arbor 48
Dallas 47
Des Moines 47
Nanchang 42
Milan 41
Redwood City 41
Turku 40
Seattle 38
Izmir 33
Frankfurt am Main 32
Falls Church 31
Lawrence 31
Hebei 30
Shenyang 29
Warsaw 28
Seoul 26
Dearborn 25
Norwalk 25
Tianjin 25
Mexico City 24
Bari 22
Boardman 22
Helsinki 22
Jiaxing 22
Tokyo 22
Chicago 21
Changsha 20
Dong Ket 20
Lahore 20
Salerno 20
Chennai 19
Rio de Janeiro 19
Turin 19
Mercato San Severino 18
Brooklyn 17
Haiphong 17
London 17
Portici 16
Ankara 15
Edmonton 15
Falkenstein 15
Kunming 15
Montreal 15
Stockholm 15
Dublin 14
Johannesburg 14
Nuremberg 14
Orem 14
Poplar 14
Reggio Calabria 14
Denver 13
San Giorgio A Cremano 13
Cagliari 12
Curitiba 12
Istanbul 12
Nairobi 12
Ninh Bình 12
Paris 12
Shanghai 12
Belo Horizonte 11
Parma 11
Porto Alegre 11
Quito 11
San Francisco 11
Toronto 11
Atlanta 10
Cairo 10
Da Nang 10
Minneapolis 10
Montecorice 10
Totale 7.856
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Nome #
Metodi sensoriali per la determinazione della shelf-life della rucola di IV gamma 290
Impiego di latte congelato per la produzione di formaggio mozzarella di bufala 205
Active casein coatings and films for perishable foods: Structural properties and shelf-life extension 178
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 164
Unraveling the complexity of transcriptomic, metabolomic and quality environmental response of tomato fruit 144
A linear model for optimal management strategy in a food warehouse 139
Determinazione della shelf-life della mela Annurca di IV gamma mediante metodo di Weibull 128
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 124
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 124
Sviluppo di uno snack per celiaci a base di farina di castagna 123
Condensation and moisture regulation in packaged fresh-cut iceberg lettuce 122
Effect of rosemary oil and an emulsion of eos oils on structure and physical properties of chitosan film 120
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 120
DESIGN, PRODUCTION AND CHARACTERIZATION OF NEW PROTEIN SWEETENERS 119
Edible films for food application: Influence of composition on network formation 118
Consumer acceptability of vegetable soup 117
STUDIO DELLA TEXTURE DI CREME SPALMABILI A BASE DI NOCCIOLA 117
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 117
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 117
Effects of dietary fiber on structure formation in bread during baking process 116
Active biopolymer coating based on sodium caseinate: Physical characterization and antioxidant activity 114
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 114
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits 112
Proceedings of XXI Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 111
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 110
Design of sweet protein based sweeteners: Hints from structure?function relationships 110
Temporal Sweetness Profile of MNEI and Comparison with Commercial Sweeteners 109
Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis 109
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films 108
Metodi sensoriali per la valutazione della shelf life 108
Il pane e altri prodotti da forno 108
Use of chitosan and chitosan-caseinate coating to prolong shelf life of minimally processed apples 107
Active biopolymer film or coating for food packaging application: structure-properties relationship and shelf life extension 105
Studio delle preferenze del consumatore relative a zuppe vegetali 104
Determinazione della Shelf-Life della mela annurca confezionata in atmosfera protettiva 103
Salivary endocannabinoids and: N -acylethanolamines upon mastication of a semisolid food: Implications in fat taste, appetite and food liking 103
Hydrodynamic computational analysis of pasta extrusion 102
Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements 101
Studio della texture di creme spalmabili a base di nocciola 100
Oxidation kinetics of ready to use therapeutic food formulations 99
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder 98
Effetto della consapevolezza dei consumatori sul giudizio di gradimento espresso per salami tipici campani Ingredienti Alimentari 98
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 98
Effect of solid concentration on structure and properties of chitosan-caseinate blend films 98
Influence of information on origin and technology on the consumer response: The case of soppressata salami. 97
Applicazione di film edibili a base di pectine: Riduzione dell'assorbimento di olio durante la frittura 97
Modeling grinding kinetics of fat based anhydrous pastes 97
null 97
Sviluppo e caratterizzazione di un imballaggio attivo a base di PLA, chitosano e oli essenziali 97
Influence of oxygen on the respiration rate of a fresh-cut product: mathematical model and modified atmosphere package design 96
Caratterizzazione di un impianto da laboratorio per la produzione di pasta 96
Effect of surface density on the engineering properties of high-Methoxyl Pectin-based edible Films 95
Temporal dominance of sensations and dynamic liking evaluation of polenta sticks 94
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview 94
Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children 94
Physical properties of active biopolymer films based on chitosan, sodium caseinate, and rosemary essential oil 93
Caratterizzazione e valorizzazione del salame tipo Napoli e del salame di Mugnano del Cardinale 92
Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt 92
Biopolymer coatings as alternative to modified atmosphere packaging for shelf life extension of minimally processed apples 92
Effect of the traditional redness process on fresh-cut Annurca apples quality preserved by protective package 91
Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill 91
Biological validation of mathematical modeling of the thermal processing of particulate foods: the influence of heat transfer coefficient determination 90
Aspetti microbiologici e sensoriali della salsiccia fresca confezionata in atmosfera modificata 90
Kinetics of enzymatic browning of minimally processed iceberg salad 90
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 90
Effect of Plasma Activated Water and Sodium Caseinate Based Coating on the Quality of Minimally Processed Cherry Tomatoes during Storage 89
How sensory sensitivity to graininess could be measured? 89
Formula optimization approach for an alternative Ready-to-Use Therapeutic Food 89
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” 88
Valorization of traditional foods: The case of Provolone del Monaco cheese 88
Determinazione della shelf life del Canestrato Pugliese in fette confezionato in film biodegradabili 88
Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania 88
Strategies to reduce sugars in food 88
The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage 87
Advancements in food science for Phenylketonuria (PKU) management: a comprehensive review 87
Mathematical modelling of bread dough fermentation. 87
Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads 86
Applicazione in campo alimentare di film edibili a base di pectine: riduzione dell’assorbimento di olio durante la frittura 86
Metodi strumentali e valutazione sensoriale per studiare la qualità di un prodotto da forno soffice 86
Thermomechanical analysis of gluten-starch-water mixtures. Influence of testing conditions and composition 85
Relating sensory spreadability with rheological measurements of semi-solid foods 85
Preservation and protective atmosphere influences in fresh cut broccoli 85
Effetto della formulazione, del messaggio salutistico e della modalità di consumo sul gradimento di una maionese a base di olio di noce 85
Boosting Food Packaging Sustainability Through the Valorization of Agri-Food Waste and By-Products 85
Film biodegradabili per uso alimentare: shelf-life di un imballaggio prototipo 84
Un nuovo approccio per migliorare l'interpretabilità dei risultati del metodo Flash Profile 84
Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste 84
Optimization of bluefin tuna fishburger MAP by mixture design and triangular surface analysis 83
2D Structural imaging study of bubble evolution during leavening 83
Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process 83
Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils 82
A preliminary study on the application of natural sweet proteins in agar-based gels 82
The role of the knowledge of color and brand name on consumer's hedonic rating of tomatoes purees 81
Caratterizzazione chimica, fisica e sensoriale di castagne campane a confronto con note cultivar nazionali 81
Effetto della modalità di consumo sull'accettabilità di una maionese con olio di noci, in presenza e in assenza del messaggio salutistico 80
Influence of modified atmosphere packaging on the chilled shelf-life of gutted farmed bass (Dicentrarchus labrax) 79
An interpretation of the rheological behavior of wheat flour dough based on fundamental type tests 79
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures 79
Fostering Mediterranean fish ensuring traceability and authenticity 78
Structural image analysis of bubble evolution during leavining 78
Totale 10.247
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Categoria #
all - tutte 54.437
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 54.437
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021602 0 0 0 0 0 143 92 25 107 111 77 47
2021/20221.148 39 31 12 21 9 26 28 79 141 125 187 450
2022/20231.289 217 126 47 109 166 144 5 124 195 66 65 25
2023/20241.060 48 139 97 88 88 77 59 85 71 37 172 99
2024/20255.032 280 360 67 62 119 172 544 334 378 411 1.786 519
2025/20265.209 973 673 905 811 1.661 186 0 0 0 0 0 0
Totale 16.913