UniSa - IRIS Institutional Research Information System

FERRARI, Giovanna
 Distribuzione geografica
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Continente #
NA - Nord America 28.123
AS - Asia 23.630
EU - Europa 9.123
SA - Sud America 1.942
Continente sconosciuto - Info sul continente non disponibili 866
AF - Africa 330
OC - Oceania 51
Totale 64.065
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Nazione #
US - Stati Uniti d'America 27.376
HK - Hong Kong 13.017
SG - Singapore 4.456
IT - Italia 3.839
CN - Cina 2.406
BR - Brasile 1.466
UA - Ucraina 1.340
VN - Vietnam 1.289
DE - Germania 829
RU - Federazione Russa 795
FR - Francia 477
IN - India 457
IE - Irlanda 453
TR - Turchia 414
CA - Canada 411
FI - Finlandia 405
KR - Corea 345
GB - Regno Unito 291
SE - Svezia 175
AR - Argentina 155
ID - Indonesia 145
MX - Messico 143
BD - Bangladesh 136
PK - Pakistan 136
JP - Giappone 113
PH - Filippine 97
IQ - Iraq 91
TH - Thailandia 89
ZA - Sudafrica 85
IR - Iran 80
PL - Polonia 73
CO - Colombia 72
EC - Ecuador 72
NL - Olanda 66
ES - Italia 63
VE - Venezuela 58
CL - Cile 53
MA - Marocco 49
MY - Malesia 48
DZ - Algeria 39
AT - Austria 38
EG - Egitto 37
PT - Portogallo 37
UZ - Uzbekistan 37
JM - Giamaica 33
CZ - Repubblica Ceca 32
SA - Arabia Saudita 31
AU - Australia 29
PE - Perù 29
LK - Sri Lanka 28
CR - Costa Rica 27
GT - Guatemala 27
TW - Taiwan 27
LT - Lituania 25
TN - Tunisia 25
JO - Giordania 23
IL - Israele 22
CH - Svizzera 20
NZ - Nuova Zelanda 20
AE - Emirati Arabi Uniti 19
BE - Belgio 19
NP - Nepal 19
KE - Kenya 18
GR - Grecia 17
HN - Honduras 16
KZ - Kazakistan 16
BO - Bolivia 15
HR - Croazia 15
OM - Oman 15
DK - Danimarca 14
LB - Libano 14
PY - Paraguay 14
NI - Nicaragua 13
TT - Trinidad e Tobago 12
PR - Porto Rico 11
RO - Romania 11
EE - Estonia 10
HU - Ungheria 10
NO - Norvegia 10
AL - Albania 9
BG - Bulgaria 9
ET - Etiopia 9
NG - Nigeria 9
SV - El Salvador 9
AZ - Azerbaigian 8
BB - Barbados 8
EU - Europa 8
PA - Panama 8
RS - Serbia 8
MG - Madagascar 7
SY - Repubblica araba siriana 7
BY - Bielorussia 6
MN - Mongolia 6
SC - Seychelles 6
SN - Senegal 6
BN - Brunei Darussalam 5
CW - ???statistics.table.value.countryCode.CW??? 5
DO - Repubblica Dominicana 5
KG - Kirghizistan 5
PS - Palestinian Territory 5
Totale 63.087
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Città #
Hong Kong 12.994
Ann Arbor 4.884
Ashburn 3.039
Singapore 2.293
San Jose 1.908
Jacksonville 1.637
Chandler 1.571
Woodbridge 1.568
Wilmington 1.544
Princeton 1.317
Dallas 1.141
Milan 1.062
Houston 1.005
Salerno 931
Council Bluffs 851
Beijing 577
Dublin 442
Dong Ket 428
The Dalles 386
Lauterbourg 343
Andover 330
São Paulo 324
Ho Chi Minh City 308
Nanjing 306
Izmir 275
Munich 256
Rome 256
Boardman 240
Santa Clara 238
Moscow 219
New York 189
Hanoi 188
Pellezzano 178
Los Angeles 163
Dearborn 160
Mestre 142
Toronto 137
Fairfield 111
Nanchang 107
Shenyang 103
Helsinki 101
Hebei 100
Düsseldorf 97
Changsha 90
Jiaxing 89
Tokyo 89
Frankfurt am Main 82
Memphis 82
Columbus 78
Orem 73
Turin 73
Figino 71
Atlanta 70
Brooklyn 70
Chicago 69
Norwalk 68
Montreal 67
Da Nang 57
Johannesburg 56
Warsaw 55
Mexico City 54
Chennai 51
Shanghai 51
Phoenix 50
Bangkok 48
Naples 47
Denver 45
Mumbai 45
Redwood City 45
San Francisco 45
Seattle 44
Stockholm 43
Ottawa 42
Washington 42
Rio de Janeiro 41
Seoul 40
Tianjin 40
London 39
San Mango 38
Fisciano 35
Pune 35
Amsterdam 34
Baghdad 34
Belo Horizonte 34
Jakarta 34
Lahore 34
San Diego 33
Tashkent 33
Boston 32
Falls Church 29
Guangzhou 29
Haiphong 29
Jinan 29
Napoli 29
Turku 29
Brasília 28
New Delhi 28
Santiago 28
Palermo 27
Philadelphia 27
Totale 47.188
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Nome #
Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends 921
Novel Edible Coating Containing Essential Oil Nanoemulsions to Prolong the Shelf Life of Vegetable Products 908
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks 801
Rheological Characterization of Bovine Serum Albumin Gels Induced by High Hydrostatic Pressure 765
Optimization of Pulsed Electric Fields-Assisted Extraction of Polyphenols from Potato Peels Using Response Surface Methodology 635
Electro-spraying of a highly conductive and viscous liquid 626
Final Upcycling of Post-treatment Agri-food Residues by Torrefaction 607
Microwave (2.45 GHz) exposure of Saccharomyces cerevisiae: effects on growth and thermal stress tolerance 580
Chemical characteristics and compositions of red pepper seed oils extracted by different methods 575
Visualization of the particle velocity field inside a two-dimensionalfluidized hopper discharging a FCC powder 574
Evaluation of the Physical Stability of Starch-Based Hydrogels Produced by High-Pressure Processing (HPP) 564
Analysis of heat transfer phenomena between gas fluidized beds of fine particles and immersed objects 552
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP) 546
A Combined Technology for the production of Dried Vegetables: Osmotic dehydration/Freeze Drying 526
Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin 505
Effect of combined treatment of pulsed light and bioactive edible coating on fresh-cut cucumbers 476
Arch stability in air assisted silo discharge of cohesive powders 472
Experimental Measurements and Thermodynamic Modeling of CO2 Solubility at High Pressure in Model Apple Juices 458
Measurement of the solids velocity inside a two-dimensional fluidized hopper discharging fine powders 442
Solubility of carbon dioxide in ternary and quaternary mixtures of water, CO2, malic acid and glucose: experimental results and phase equilibrium modeling 420
Shear experiments on cohesive powders in an aerated rotational shear cell 395
Discharge of a cohesive corn starch powder from an aerated hopper 382
Extraction improvement of water-soluble compounds from Arthrospira platensis through the combination of high-shear homogenization and pulsed electric fields 381
Distribution of gas pressure inside a hopper discharging fine powders 365
Visualization of the particle velocity field inside a two-dimensional fluidized hopper discharging a FCC powder 357
Increasing sustainability in the tomato processing industry: environmental impact analysis and future development scenarios 352
Nutritional composition of Zizyphus lotus L. seeds 352
Development of Novel Pea Protein-Based Nanoemulsions for Delivery of Nutraceuticals 349
High-pressure homogenization treatment to recover bioactive compounds from tomato peels 336
A modified Peschl shear cell for shear stress measurement of powders under aeration 277
Effect of PEF Treatment on Extraction of Valuable Compounds from Microalgae C. vulgaris 266
Pulsed Electric Fields – assisted vinification 264
Formulation and characterization of zein/gum arabic nanoparticles for the encapsulation of a rutin-rich extract from Ruta chalepensis L 254
Arch and pipe collapse in aerated silo discharge 251
Infusione di oli essenziali in alimenti solidi attraverso l’incapsulamento in nanoemulsioni 244
An experimental investigation on the sterilization of orange juice by means of high hydrostatic pressures 225
EFFECTS OF EMERGING TECHNOLOGIES ON FOOD QUALITY 222
Processo innovativo di tostatura basato sulla fluidizzazione a getto 221
Effects of Pulsed Electric Field on permeabilization of cell membranes of fruits and vegetables 218
Aggregative behavior of cohesive magnesium carbonate powders in fluidization and aerated discharge. 217
Modeling of Electrochemical Reactions During Pulsed Electric Field Treatment 214
Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems 213
The use of nanocellulose in edible coatings for the preservation of perishable fruits and vegetables 213
Aggregative behavior of cohesive magnesium carbonate powders during fluidization and aerated discharge 212
Enhancement of polyphenols extraction from involucral bracts of artichokes 208
Combination of Edible Coatings Containing Oregano Essential Oil Nanoemulsion and Pulsed Light Treatments for Improving the Shelf Life of Tomatoes 203
The application of high hydrostatic pressure for the stabilization of functional foods: pomegranate juice 202
Antimicrobial edible films and coatings based on modified chitosan containing essential oil nanoemulsions 202
Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation 201
Mathematical modelling of the electric field distribution in a co-field chamber of a PEF system 201
Post-harvest UV-C and PL Irradiation of Fruits and Vegetables 201
Enhancing extraction of food-grade pigments from the microalgae Chlorella vulgaris through application of Ohmic Heating 201
Pulling force analysis in injection pultrusion of glass/epoxy composites 200
Effects of processing conditions and glycerol concentration on rheological and texture properties of starch-based hydrogels produced by high pressure processing (HPP) 195
Antimicrobial effects of different combined non-thermal treatments against Listeria monocytogenes in broccoli florets 194
Aerated discharge of horizontally segregated glass beads of different sizes from two- and tree-dimensional silos 192
Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans 192
Elutriation from segregated gas-fluidized beds of binary solid mixtures 191
A study on the effect of air humidity on powder flow properties 190
Production of shelf-stable Annurca apple juice with pulp by high pressure homogenization 190
The effect of conventional and ohmic heating on the permeability of cell membrane in vegetables tissue 189
A rotational tester for the characterization of aerated shear flow of powders 188
Nanoemulsion-based delivery systems for the encapsulation of essential oils to be used as antimicrobials in foods 188
Analysis of heat transfer phenomena in two-component fluidized beds 186
Visualisation of the particle velocity field by a high-speed video technique in a two-dimensional aerated bin 185
Applicazione della tecnica di fluidizzazione a due componenti al processo di disinfestazione delle castagne 185
Flow properties of powders conditioned by humid air 184
Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue 184
Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis) 183
Dynamic behaviour of a vibrated fluidized bed of fine powders 182
Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide 182
Campi elettrici pulsati per la stabilizzazione microbiologica di alimenti 182
O/W pickering emulsions stabilized with cellulose nanofibrils produced through different mechanical treatments 182
Combined Effect of High Hydrostatic Pressure and Pulsed Light on Protein Hydrolysis 180
Effect of pulsed electric fields and high pressure homogenization on the aqueous extraction of intracellular compounds from the microalgae Chlorella vulgaris 180
The use of aeration to obtain uniform flows of fine particles during the discharge from a hopper loaded with segregated solids 179
Aerated discharge of a bin loaded with radially segregated solids 178
Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices 178
Aseptic processing of apricots in syrup by means of a continuous pilot scale ohmic unit 178
Overview of applications of radiation processing in combination with conventional treatments to assure food safety 178
Analysis of the particle velocity field measured with a high-speed video technique in a two-dimensional aerated bin 177
Analisi sperimentale di un sistema di generazione di gocce monodisperse per l'alimentazione di uno spray-drier 177
Analysis of heat and mass transfer phenomena in two-component fluidized beds 176
Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure Homogenization 173
SUSTAINABLE VALORIZATION OF AGRI-FOOD RESIDUES BY HIGH PRESSURE HOMOGENIZATION PROCESSING TO UNLOCK HIGH-ADDED VALUE INTRACELLULAR COMPONENTS 173
Bacterial inactivation in fruit juices using a continuous flow Pulsed Light (PL) system 172
Heat transfer phenomena between fluidized beds and immersed bodies: the effect of bed particle properties 172
Enhancement of polyphenols extraction from involucral bracts of artichokes 170
The effect of air humidity on the flow properties of a powder of glass beads 169
Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods 169
Rheological characterization and modelling of high pressure processed Bovine Serum Albumin 169
Antimicrobial Effects of Modified Chitosan-based Coating Containing Nanoemulsion of Essential Oil, Modified Atmosphere Packaging and Gamma Irradiation against Escherichia coli O157: H7 and Salmonella 169
Changes in the electrical conductivity of selected juices during ohmic heating: influences of temperature, solid content and electric field strength 168
Influence of emulsifier type on the antifungal activity of cinnamon leaf, lemon and bergamot oil nanoemulsions against Aspergillus niger 168
High-Pressure Homogenisation for Food Sanitisation 167
Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology 167
Encapsulation of bioactive compounds in nanoemulsion-based delivery systems 166
A Comparative Study on Physicochemical, Rheological and Surface Tension Properties of Tunisian Jujube (Zizyphus lotus L.) Seed and Vegetable Oils 166
Set up of a batch Ohmic Heating system for sterilization of solid-liquid mixture 166
The effect of osmotic dehydration pretreatment on vacuum drying rates of vegetables 165
Totale 28.946
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Categoria #
all - tutte 181.716
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 181.716
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.339 0 0 0 28 46 67 44 98 390 329 340 997
2022/20233.736 391 197 91 459 507 809 21 381 598 18 140 124
2023/20242.278 186 258 137 140 190 292 204 167 59 115 167 363
2024/20254.801 209 133 154 235 295 659 798 513 583 246 514 462
2025/202628.106 1.960 7.432 6.049 1.261 2.128 945 2.722 680 837 1.764 530 1.798
2026/20275.613 549 535 1.285 3.244 0 0 0 0 0 0 0 0
Totale 64.065