UniSa - IRIS Institutional Research Information System

MARRA, Francesco
 Distribuzione geografica
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Continente #
AS - Asia 11.463
NA - Nord America 5.752
EU - Europa 1.614
SA - Sud America 476
AF - Africa 40
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 3
Totale 19.352
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Nazione #
HK - Hong Kong 9.574
US - Stati Uniti d'America 5.680
SG - Singapore 782
CN - Cina 510
IT - Italia 443
BR - Brasile 415
UA - Ucraina 334
RU - Federazione Russa 223
VN - Vietnam 216
DE - Germania 151
TR - Turchia 134
IE - Irlanda 131
SE - Svezia 103
FI - Finlandia 84
KR - Corea 63
IN - India 45
GB - Regno Unito 36
CA - Canada 33
AR - Argentina 27
MX - Messico 22
JP - Giappone 19
BD - Bangladesh 18
PL - Polonia 18
ID - Indonesia 17
FR - Francia 15
AT - Austria 14
ZA - Sudafrica 14
EC - Ecuador 13
ES - Italia 13
IQ - Iraq 13
UZ - Uzbekistan 9
CO - Colombia 7
JM - Giamaica 6
KE - Kenya 6
MA - Marocco 6
MY - Malesia 6
RO - Romania 6
BE - Belgio 5
IL - Israele 5
PK - Pakistan 5
TW - Taiwan 5
AE - Emirati Arabi Uniti 4
CZ - Repubblica Ceca 4
EU - Europa 4
IR - Iran 4
JO - Giordania 4
PY - Paraguay 4
RS - Serbia 4
TT - Trinidad e Tobago 4
VE - Venezuela 4
AM - Armenia 3
AU - Australia 3
CH - Svizzera 3
CL - Cile 3
DZ - Algeria 3
HR - Croazia 3
KZ - Kazakistan 3
LT - Lituania 3
NL - Olanda 3
NO - Norvegia 3
OM - Oman 3
PH - Filippine 3
PS - Palestinian Territory 3
PT - Portogallo 3
TH - Thailandia 3
AZ - Azerbaigian 2
BH - Bahrain 2
DK - Danimarca 2
ET - Etiopia 2
GP - Guadalupe 2
GR - Grecia 2
LB - Libano 2
MK - Macedonia 2
UY - Uruguay 2
AO - Angola 1
BB - Barbados 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CM - Camerun 1
CR - Costa Rica 1
GA - Gabon 1
GT - Guatemala 1
HU - Ungheria 1
IS - Islanda 1
KG - Kirghizistan 1
LA - Repubblica Popolare Democratica del Laos 1
LU - Lussemburgo 1
MD - Moldavia 1
MN - Mongolia 1
MR - Mauritania 1
NG - Nigeria 1
PA - Panama 1
PE - Perù 1
PR - Porto Rico 1
QA - Qatar 1
SA - Arabia Saudita 1
SC - Seychelles 1
TN - Tunisia 1
TZ - Tanzania 1
Totale 19.351
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Città #
Hong Kong 9.568
Ann Arbor 1.266
Woodbridge 508
Chandler 462
Wilmington 407
Jacksonville 400
Houston 389
Princeton 367
Singapore 335
Dallas 315
Ashburn 180
Dearborn 153
Salerno 152
Dong Ket 127
Dublin 119
Izmir 102
Nanjing 85
Beijing 84
Andover 81
Boardman 65
Pellezzano 61
Moscow 58
Ho Chi Minh City 53
Los Angeles 37
Fairfield 34
São Paulo 33
Munich 32
Hebei 30
New York 30
Changsha 29
Düsseldorf 29
Shenyang 26
Nanchang 25
Santa Clara 24
Columbus 23
Fisciano 23
Jiaxing 23
The Dalles 23
Marano Di Napoli 22
Council Bluffs 21
Seattle 21
Kirkland 20
Norwalk 18
Denver 17
Warsaw 17
Belo Horizonte 16
Rio de Janeiro 16
Milan 15
Tokyo 15
Washington 13
Boston 12
Brooklyn 12
Hanoi 12
Herndon 12
San Diego 12
Turku 12
Guangzhou 11
Johannesburg 11
Mexico City 11
Pune 11
Redwood City 11
Vienna 11
Rome 10
Brasília 9
Orem 9
Chennai 8
San Francisco 8
Stockholm 8
Tashkent 8
Tianjin 8
Cambridge 7
Chicago 7
Giugliano in Campania 7
Helsinki 7
Istanbul 7
Phoenix 7
Ankara 6
Campiglia Marittima 6
Campinas 6
Curitiba 6
Dijon 6
Guarulhos 6
Mestre 6
Montreal 6
Nuremberg 6
Toronto 6
Atlanta 5
Baghdad 5
Jinan 5
Kingston 5
Lappeenranta 5
London 5
Nairobi 5
Presidente Prudente 5
Ribeirão Preto 5
Zhengzhou 5
Amman 4
Batu 4
Buenos Aires 4
Campo Grande 4
Totale 16.343
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Nome #
Application of Radiowave Frequency in Food Processing 785
A mathematical model to describe glucose transfer in gel matrices employed for microbial cell immobilization 631
Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach 608
Effects of geometry and orientation of food products on heating uniformity during radio frequency heating 558
Analysis of heat transfer during ohmic processing of a solid food 517
Microwave Assisted Drying of Banana: Effects on Reducing Sugars and Polyphenols Contents 489
Processo di sterilizzazione di alimenti in contenitore mediante letti fluidizzati: analisi sperimentale, modellazione matematica e calcolo numerico 462
Combining microwave and jet-impingement in a oven prototype 446
Modelling passive modified atmosphere packaging of strawberries 426
Characterization of a combination oven prototype: Effects of microwave exposure and enhanced convection to local temperature rise in a moist substrate 405
ATR Copolymerization of Styrene with 2-Vinylfuran: An Entry to Functional Styrenic Polymers 405
Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer 403
On the pasteurization of solid foods by ohmic heating 383
A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels 372
Performance comparison between batch and continuous thawing of food products assisted by radio frequency heating 359
The foods we will engineer 347
Combining microwave and jet-impingement in a oven prototype 327
VIRTUALIZATION: NEW FRONTIERS IN FOOD ENGINEERING 325
Microwave and Radio-Frequency Heating Processes for Foods 303
Impact of freezing rate on electrical conductivity of produce 288
Alginate hydrogel: The influence of the hardening on the rheological behaviour 287
Joint Faculty Approach to Active Learning in Master Classes of Food Technology and Engineering 276
Bioaccessibility of active principles: an in-vitro reproduction of human physiology 265
Multivariate constrained shape optimization: Application to extrusion bell shape for pasta production 234
Modeling and sensitivity analysis of mass transfer in active multilayer polymeric film for food applications 232
A short review of capacitive dielectric treatment of foodstuffs 223
Numerical analysis of the characteristic times controlling supercritical antisolvent micronization 219
Modelling transport phenomena in a multi-physics context 215
Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes: A computational study 201
FENOMENI DI TRASPORTO IN UN IMPIANTO DI REAZIONE PILOTA PER L'IDROLISI ENZIMATICA DEL LATTOSIO 190
Linear tuning of microwaves power for the extraction of bioactive molecules from citrus peels 180
AN IN VITRO MODEL TO REPRODUCE THE MECHANICS AND THE ABSORPTION IN THE GASTROINTESTINAL TRACT 179
Virtualization strategies for modeling the energy transfer in a food undergoing RF heating 176
Effects of preparation method on acid diffusion into red beets during in vitro gastric digestion in relation to buffering capacity 176
A mathematical model to study the influence of wireless temperature sensor during assessment of canned food sterilization 168
Industrial assessment and control of canned food sterilization 166
Science and Technologies for Europe or Europe for Science and Technologies? 162
Storage of blueberries: Numerical analysis of modified atmosphere packaging 153
Evaluation and modeling of scavenging performances of active multilayer PET based films for food preservation 151
Multi-Physics Modeling as a Design Tool: Advances and Prospects 147
An integrated computational framework for combined microwave/convection treatment 146
Radio frequency treatment of foods: review of recent advances 145
Computational modelling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans 145
Supercritical antisolvent micronization: characteristic times 138
A numerical analysis of radio frequency heating of regular shaped foodstuff. 135
Radio-frequency thawing of food products – A computational study 134
Finite Element Modelling in Chemical and Food Engineering. 134
The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating 133
A computational study to design process conditions in industrial radio-frequency tempering/thawing process 133
Application of CHL model for estimating biomass pyrolysis yield 132
Modelling Passive Modified Atmosphere Packaging of Strawberries: Numerical Analysis and Model Validation 130
A VIRTUAL DESIGN OF RADIO‐FREQUENCY CONTINUOUS SYSTEM FOR OPTIMAL FOOD THAWING 129
Numerical analysis for kinetics and yield of wood biomass pyrolysis 128
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot 125
Microwave technology applied in post-harvest treatments of cereals and legumes 123
Radio-Frequency heating of foodstuff: solution and validation of a mathematical model 118
Virtualization of processes in food engineering 115
Combined microwaves and forced convection heating: a conjugate approach 113
Gastrointestinal behavior and ADME phenomena: II. In silico simulation 113
A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling 112
On the numerical strategies to virtualize food heating in a continuous free-running oscillator RF system 112
Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt 111
Virtualization of fluid-dynamics in micro-air assisted extruders for food microfluidic based encapsulation 111
ON THE USE OF WIRELESS TEMPERATURE SENSORS FOR MONITORING AND CONTROLLING THE INDUSTRIAL STERILIZATION OF CANNED FOODS 107
A MATHEMATICAL MODEL TO DESCRIBE GLUCOSE TRANSFER IN GEL MATRICES EMPLOYED FOR MICROBIAL CELL IMMOBILIZATION 107
Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters - 236437 107
Mathematical modeling—Computer-aided food engineering 106
Experimental characterization of the fluid dynamics in an in- vitro system simulating the peristaltic movement of the stomach wall 106
HEAT TRANSFER IN A CANNED STUFF SUSPENDED IN A GAS FLUIDIZED BED. A PRELIMINARY STUDY. 105
In-vitro reproduction of human physiology involved in bioaccessibility of drugs and nutrients 105
Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides 105
Ohmic treatment of fresh foods: Effect on textural properties 104
Modeling Electro-Assisted Processing Using Computational Fluid Dynamics 104
Gastrointestinal behavior and ADME phenomena: I. In vitro simulation 102
Experimental, modelling and theoretical study of CNT growth and connection on a flip - Chip device to improve thermal management performances 100
Modelling the Transport Phenomena with a FEM Approach 99
Oxygen transfer in co-extruded multilayer active films for food packaging 97
Simulation of controlled and intensified food processing by integral localized forced convection and microwave exposure: A multiphysics approach 91
Computer simulation of radio-frequency heating applied to block-shaped foods: Analysis on the role of geometrical parameters 90
Effect of freezing rate and comminution on dielectric properties of pork 89
Radio Frequency Heating of Foods 87
Multi-phisics phenomena during Radio-Frequency Heating of Regular Shaped Foodstuff 86
Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture 83
Performance comparison of microwave cavities used for extraction operations 80
Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations 79
Effect of projection area on radio-frequency heating of food products 79
Air Assisted Production of Alginate Beads Using Focusing Flow Microfluidic Devices: Numerical Modeling of Beads Formation 79
FOODMC: A EUROPEAN COST ACTION ON FOOD MODELING 78
Mathematical Modeling for Virtualization in Food Processing 72
Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review 70
VIRTUALIZATION OF FLUID‐DYNAMICS IN MICRO‐CHANNELS: A ROADMAP FROM DESIGN TO PROTOTYPING OF DEVICES FOR FOOD MICROFLUIDIC 69
Modeling fluid flow in gastric digestion simulators 68
Improvement of Mass Transfer by Freezing Pre-treatment and Ultrasound Application on the Convective Drying of Beetroot (Beta vulgaris L.) 68
Complexity in the virtualization of food processing and optimization 67
Process Uniformity During Electro-Thermal Applications and Modeling Approaches 65
Experimental characterization of the fluid dynamics in an in‐vitro system simulating the peristaltic movement of the stomach wall 63
Characterization of raft-forming alginate suspensions formed in HCl or model food systems at varying pH levels to better simulate gastric postprandial conditions 60
Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation 55
Ohmic heating of basil-based sauces: Influence of the electric field strength on the electrical conductivity 55
Intensification of Low-Temperature Drying of Mushroom by Means of Power Ultrasound: Effects on Drying Kinetics and Quality Parameters 54
Totale 18.895
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Categoria #
all - tutte 46.211
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 46.211
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021546 0 0 0 0 86 33 96 1 79 9 83 159
2021/2022692 2 11 11 8 29 17 13 35 97 80 105 284
2022/20231.115 110 64 21 148 129 228 3 134 201 6 50 21
2023/2024528 38 95 37 17 38 89 21 16 10 24 40 103
2024/20251.440 71 47 33 44 90 166 196 127 222 76 172 196
2025/202611.165 505 4.420 5.361 326 553 0 0 0 0 0 0 0
Totale 19.615