UniSa - IRIS Institutional Research Information System

MARRA, Francesco
 Distribuzione geografica
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Continente #
AS - Asia 6.518
NA - Nord America 5.392
EU - Europa 1.564
SA - Sud America 323
AF - Africa 28
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 3
Totale 13.832
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Nazione #
US - Stati Uniti d'America 5.338
HK - Hong Kong 5.251
IT - Italia 437
SG - Singapore 415
CN - Cina 390
UA - Ucraina 331
BR - Brasile 301
RU - Federazione Russa 221
DE - Germania 151
VN - Vietnam 145
IE - Irlanda 131
TR - Turchia 131
SE - Svezia 101
FI - Finlandia 84
KR - Corea 60
IN - India 33
GB - Regno Unito 29
CA - Canada 26
MX - Messico 16
AT - Austria 14
BD - Bangladesh 12
IQ - Iraq 11
JP - Giappone 9
PL - Polonia 9
ZA - Sudafrica 9
AR - Argentina 8
ES - Italia 8
FR - Francia 8
UZ - Uzbekistan 7
EC - Ecuador 6
KE - Kenya 6
RO - Romania 6
IL - Israele 5
JM - Giamaica 5
MY - Malesia 5
TW - Taiwan 5
BE - Belgio 4
EU - Europa 4
MA - Marocco 4
PK - Pakistan 4
RS - Serbia 4
AE - Emirati Arabi Uniti 3
AU - Australia 3
CO - Colombia 3
CZ - Repubblica Ceca 3
HR - Croazia 3
ID - Indonesia 3
IR - Iran 3
JO - Giordania 3
KZ - Kazakistan 3
LT - Lituania 3
NL - Olanda 3
NO - Norvegia 3
OM - Oman 3
PT - Portogallo 3
TH - Thailandia 3
TT - Trinidad e Tobago 3
AM - Armenia 2
BH - Bahrain 2
DK - Danimarca 2
ET - Etiopia 2
GR - Grecia 2
LB - Libano 2
PS - Palestinian Territory 2
VE - Venezuela 2
AO - Angola 1
AZ - Azerbaigian 1
BB - Barbados 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
CH - Svizzera 1
CL - Cile 1
CM - Camerun 1
DZ - Algeria 1
GA - Gabon 1
GP - Guadalupe 1
GT - Guatemala 1
KG - Kirghizistan 1
LU - Lussemburgo 1
MD - Moldavia 1
MN - Mongolia 1
NG - Nigeria 1
PA - Panama 1
PH - Filippine 1
PY - Paraguay 1
SA - Arabia Saudita 1
SC - Seychelles 1
TN - Tunisia 1
UY - Uruguay 1
Totale 13.832
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Città #
Hong Kong 5.249
Ann Arbor 1.266
Woodbridge 508
Chandler 462
Wilmington 407
Jacksonville 400
Houston 384
Princeton 367
Singapore 168
Dallas 159
Dearborn 153
Salerno 152
Ashburn 139
Dong Ket 127
Dublin 119
Izmir 102
Nanjing 85
Andover 81
Boardman 65
Beijing 62
Pellezzano 61
Moscow 56
Fairfield 34
Munich 32
Hebei 30
Düsseldorf 29
Changsha 28
Shenyang 26
Nanchang 25
Fisciano 23
Jiaxing 23
The Dalles 23
Marano Di Napoli 22
Columbus 21
Council Bluffs 21
Kirkland 20
Seattle 20
Norwalk 18
São Paulo 18
Los Angeles 16
Santa Clara 14
Belo Horizonte 13
Washington 13
Herndon 12
New York 12
San Diego 12
Turku 12
Boston 11
Guangzhou 11
Milan 11
Redwood City 11
Vienna 11
Pune 10
Brooklyn 9
Ho Chi Minh City 9
Rio de Janeiro 9
Rome 9
Warsaw 9
Brasília 8
San Francisco 8
Tianjin 8
Cambridge 7
Giugliano in Campania 7
Helsinki 7
Istanbul 7
Mexico City 7
Stockholm 7
Campiglia Marittima 6
Guarulhos 6
Johannesburg 6
Mestre 6
Nuremberg 6
Tashkent 6
Atlanta 5
Baghdad 5
Campinas 5
Chicago 5
Jinan 5
Lappeenranta 5
Nairobi 5
Tokyo 5
Zhengzhou 5
Ankara 4
Campo Grande 4
Chennai 4
Curitiba 4
Denver 4
Indiana 4
Kingston 4
Manchester 4
Montoro 4
Mussolente 4
Ottawa 4
Phoenix 4
Pierrefonds 4
Presidente Prudente 4
Quakenbrück 4
Rende 4
Serdang 4
Spinea 4
Totale 11.418
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Nome #
Application of Radiowave Frequency in Food Processing 580
Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach 445
A mathematical model to describe glucose transfer in gel matrices employed for microbial cell immobilization 436
Effects of geometry and orientation of food products on heating uniformity during radio frequency heating 364
Analysis of heat transfer during ohmic processing of a solid food 318
Microwave Assisted Drying of Banana: Effects on Reducing Sugars and Polyphenols Contents 306
Processo di sterilizzazione di alimenti in contenitore mediante letti fluidizzati: analisi sperimentale, modellazione matematica e calcolo numerico 281
ATR Copolymerization of Styrene with 2-Vinylfuran: An Entry to Functional Styrenic Polymers 266
Combining microwave and jet-impingement in a oven prototype 252
Characterization of a combination oven prototype: Effects of microwave exposure and enhanced convection to local temperature rise in a moist substrate 244
Performance comparison between batch and continuous thawing of food products assisted by radio frequency heating 244
Modelling passive modified atmosphere packaging of strawberries 240
Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer 238
Multivariate constrained shape optimization: Application to extrusion bell shape for pasta production 216
The foods we will engineer 208
Modelling transport phenomena in a multi-physics context 204
Modeling and sensitivity analysis of mass transfer in active multilayer polymeric film for food applications 198
Impact of freezing rate on electrical conductivity of produce 190
On the pasteurization of solid foods by ohmic heating 188
A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels 186
Bioaccessibility of active principles: an in-vitro reproduction of human physiology 182
VIRTUALIZATION: NEW FRONTIERS IN FOOD ENGINEERING 181
Combining microwave and jet-impingement in a oven prototype 180
FENOMENI DI TRASPORTO IN UN IMPIANTO DI REAZIONE PILOTA PER L'IDROLISI ENZIMATICA DEL LATTOSIO 179
Joint Faculty Approach to Active Learning in Master Classes of Food Technology and Engineering 170
A short review of capacitive dielectric treatment of foodstuffs 166
Alginate hydrogel: The influence of the hardening on the rheological behaviour 163
Industrial assessment and control of canned food sterilization 161
Virtualization strategies for modeling the energy transfer in a food undergoing RF heating 160
Microwave and Radio-Frequency Heating Processes for Foods 159
Numerical analysis of the characteristic times controlling supercritical antisolvent micronization 149
AN IN VITRO MODEL TO REPRODUCE THE MECHANICS AND THE ABSORPTION IN THE GASTROINTESTINAL TRACT 146
Science and Technologies for Europe or Europe for Science and Technologies? 139
A mathematical model to study the influence of wireless temperature sensor during assessment of canned food sterilization 137
Evaluation and modeling of scavenging performances of active multilayer PET based films for food preservation 135
Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes: A computational study 133
Supercritical antisolvent micronization: characteristic times 132
Radio-frequency thawing of food products – A computational study 125
Numerical analysis for kinetics and yield of wood biomass pyrolysis 122
The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating 122
A numerical analysis of radio frequency heating of regular shaped foodstuff. 118
Application of CHL model for estimating biomass pyrolysis yield 114
Radio-Frequency heating of foodstuff: solution and validation of a mathematical model 112
Microwave technology applied in post-harvest treatments of cereals and legumes 112
Finite Element Modelling in Chemical and Food Engineering. 111
Virtualization of processes in food engineering 111
Storage of blueberries: Numerical analysis of modified atmosphere packaging 110
A VIRTUAL DESIGN OF RADIO‐FREQUENCY CONTINUOUS SYSTEM FOR OPTIMAL FOOD THAWING 110
Combined microwaves and forced convection heating: a conjugate approach 108
Modelling Passive Modified Atmosphere Packaging of Strawberries: Numerical Analysis and Model Validation 108
A computational study to design process conditions in industrial radio-frequency tempering/thawing process 102
Modeling Electro-Assisted Processing Using Computational Fluid Dynamics 101
Gastrointestinal behavior and ADME phenomena: II. In silico simulation 101
Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters - 236437 100
In-vitro reproduction of human physiology involved in bioaccessibility of drugs and nutrients 100
On the numerical strategies to virtualize food heating in a continuous free-running oscillator RF system 99
ON THE USE OF WIRELESS TEMPERATURE SENSORS FOR MONITORING AND CONTROLLING THE INDUSTRIAL STERILIZATION OF CANNED FOODS 98
Computational modelling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans 98
Experimental characterization of the fluid dynamics in an in- vitro system simulating the peristaltic movement of the stomach wall 97
Virtualization of fluid-dynamics in micro-air assisted extruders for food microfluidic based encapsulation 97
Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt 96
Ohmic treatment of fresh foods: Effect on textural properties 95
Modelling the Transport Phenomena with a FEM Approach 94
Radio frequency treatment of foods: review of recent advances 94
Effects of preparation method on acid diffusion into red beets during in vitro gastric digestion in relation to buffering capacity 94
Multi-Physics Modeling as a Design Tool: Advances and Prospects 92
A MATHEMATICAL MODEL TO DESCRIBE GLUCOSE TRANSFER IN GEL MATRICES EMPLOYED FOR MICROBIAL CELL IMMOBILIZATION 90
Gastrointestinal behavior and ADME phenomena: I. In vitro simulation 90
A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling 89
An integrated computational framework for combined microwave/convection treatment 88
Computer simulation of radio-frequency heating applied to block-shaped foods: Analysis on the role of geometrical parameters 87
HEAT TRANSFER IN A CANNED STUFF SUSPENDED IN A GAS FLUIDIZED BED. A PRELIMINARY STUDY. 86
Oxygen transfer in co-extruded multilayer active films for food packaging 86
Simulation of controlled and intensified food processing by integral localized forced convection and microwave exposure: A multiphysics approach 85
Linear tuning of microwaves power for the extraction of bioactive molecules from citrus peels 84
Radio Frequency Heating of Foods 83
Effect of freezing rate and comminution on dielectric properties of pork 82
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot 79
Multi-phisics phenomena during Radio-Frequency Heating of Regular Shaped Foodstuff 78
FOODMC: A EUROPEAN COST ACTION ON FOOD MODELING 74
Experimental, modelling and theoretical study of CNT growth and connection on a flip - Chip device to improve thermal management performances 71
Effect of projection area on radio-frequency heating of food products 70
Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations 69
Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides 69
VIRTUALIZATION OF FLUID‐DYNAMICS IN MICRO‐CHANNELS: A ROADMAP FROM DESIGN TO PROTOTYPING OF DEVICES FOR FOOD MICROFLUIDIC 65
Mathematical modeling—Computer-aided food engineering 63
Air Assisted Production of Alginate Beads Using Focusing Flow Microfluidic Devices: Numerical Modeling of Beads Formation 63
Complexity in the virtualization of food processing and optimization 59
Performance comparison of microwave cavities used for extraction operations 59
Modeling fluid flow in gastric digestion simulators 58
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 58
Experimental characterization of the fluid dynamics in an in‐vitro system simulating the peristaltic movement of the stomach wall 57
Mathematical Modeling for Virtualization in Food Processing 55
Ohmic heating of basil-based sauces: Influence of the electric field strength on the electrical conductivity 48
Characterization of raft-forming alginate suspensions formed in HCl or model food systems at varying pH levels to better simulate gastric postprandial conditions 47
Improvement of Mass Transfer by Freezing Pre-treatment and Ultrasound Application on the Convective Drying of Beetroot (Beta vulgaris L.) 45
Fused filament deposition of PLA: the role of interlayer adhesion in the mechanical performances 43
Process Uniformity During Electro-Thermal Applications and Modeling Approaches 42
Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review 40
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF) 39
Totale 13.618
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Categoria #
all - tutte 36.688
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 36.688
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021611 0 0 63 2 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
2025/20265.643 505 4.420 718 0 0 0 0 0 0 0 0 0
Totale 14.093