UniSa - IRIS Institutional Research Information System

MARRA, Francesco
 Distribuzione geografica
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Continente #
NA - Nord America 4.885
EU - Europa 1.148
AS - Asia 570
SA - Sud America 6
Continente sconosciuto - Info sul continente non disponibili 4
AF - Africa 1
Totale 6.614
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Nazione #
US - Stati Uniti d'America 4.874
IT - Italia 375
UA - Ucraina 324
CN - Cina 312
IE - Irlanda 130
VN - Vietnam 127
DE - Germania 114
TR - Turchia 108
SE - Svezia 93
FI - Finlandia 63
GB - Regno Unito 18
CA - Canada 10
IN - India 9
FR - Francia 6
BR - Brasile 4
EU - Europa 4
TW - Taiwan 4
HR - Croazia 3
JP - Giappone 3
PT - Portogallo 3
RO - Romania 3
TH - Thailandia 3
BE - Belgio 2
DK - Danimarca 2
ES - Italia 2
GR - Grecia 2
IL - Israele 2
RU - Federazione Russa 2
AR - Argentina 1
BG - Bulgaria 1
CL - Cile 1
CM - Camerun 1
CZ - Repubblica Ceca 1
IQ - Iraq 1
MD - Moldavia 1
MX - Messico 1
MY - Malesia 1
NL - Olanda 1
NO - Norvegia 1
RS - Serbia 1
Totale 6.614
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Città #
Ann Arbor 1.266
Woodbridge 508
Chandler 462
Wilmington 406
Jacksonville 400
Houston 382
Princeton 367
Dearborn 153
Salerno 152
Dong Ket 127
Dublin 118
Izmir 102
Ashburn 101
Nanjing 85
Andover 81
Boardman 64
Pellezzano 61
Beijing 57
Fairfield 34
Hebei 30
Düsseldorf 29
Shenyang 26
Nanchang 25
Changsha 23
Marano Di Napoli 22
Jiaxing 21
Kirkland 20
Norwalk 18
Seattle 15
Herndon 12
San Diego 12
Washington 12
Redwood City 11
Pune 9
Milan 8
Tianjin 8
Cambridge 7
Guangzhou 7
Campiglia Marittima 6
Fisciano 6
Los Angeles 6
Mestre 6
Munich 6
Jinan 5
New York 5
Zhengzhou 5
Indiana 4
Montoro 4
Mussolente 4
Ottawa 4
Rende 4
Spinea 4
Taipei 4
Altamura 3
American Fork 3
Bangkok 3
Banzano 3
Des Moines 3
Florence 3
Lappeenranta 3
Mercato San Severino 3
Naples 3
Palermo 3
Provo 3
Rome 3
Tappahannock 3
Zagreb 3
Brussels 2
Campinas 2
Como 2
Edinburgh 2
Erzurum 2
Guelph 2
Horia 2
Istanbul 2
Lanzhou 2
London 2
Madrid 2
Menlo Park 2
Nettuno 2
Nola 2
Omorinishi 2
Pomigliano D'arco 2
Pullman 2
Serra 2
Søborg 2
Varese 2
Venezia 2
Venice 2
Amsterdam 1
Arienzo 1
Atlanta 1
Baghdad 1
Bari 1
Belgrade 1
Brasília 1
Brno 1
Bucharest 1
Cagliari 1
Casalnuovo di Napoli 1
Totale 5.411
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Nome #
Modelling transport phenomena in a multi-physics context 189
Modeling and sensitivity analysis of mass transfer in active multilayer polymeric film for food applications 130
Processo di sterilizzazione di alimenti in contenitore mediante letti fluidizzati: analisi sperimentale, modellazione matematica e calcolo numerico 127
ATR Copolymerization of Styrene with 2-Vinylfuran: An Entry to Functional Styrenic Polymers 125
Radio-frequency thawing of food products – A computational study 116
Supercritical antisolvent micronization: characteristic times 116
Microwave Assisted Drying of Banana: Effects on Reducing Sugars and Polyphenols Contents 115
A mathematical model to study the influence of wireless temperature sensor during assessment of canned food sterilization 112
Numerical analysis for kinetics and yield of wood biomass pyrolysis 106
Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach 105
The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating 105
Science and Technologies for Europe or Europe for Science and Technologies? 103
AN IN VITRO MODEL TO REPRODUCE THE MECHANICS AND THE ABSORPTION IN THE GASTROINTESTINAL TRACT 101
Radio-Frequency heating of foodstuff: solution and validation of a mathematical model 98
A numerical analysis of radio frequency heating of regular shaped foodstuff. 98
Combined microwaves and forced convection heating: a conjugate approach 97
Bioaccessibility of active principles: an in-vitro reproduction of human physiology 95
Virtualization of processes in food engineering 95
Virtualization strategies for modeling the energy transfer in a food undergoing RF heating 93
Analysis of heat transfer during ohmic processing of a solid food 92
A short review of capacitive dielectric treatment of foodstuffs 91
Impact of freezing rate on electrical conductivity of produce 91
Application of CHL model for estimating biomass pyrolysis yield 90
Modelling Passive Modified Atmosphere Packaging of Strawberries: Numerical Analysis and Model Validation 90
In-vitro reproduction of human physiology involved in bioaccessibility of drugs and nutrients 89
Modeling Electro-Assisted Processing Using Computational Fluid Dynamics 88
Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters - 236437 87
Modelling the Transport Phenomena with a FEM Approach 84
Numerical analysis of the characteristic times controlling supercritical antisolvent micronization 84
Characterization of a combination oven prototype: Effects of microwave exposure and enhanced convection to local temperature rise in a moist substrate 83
Experimental characterization of the fluid dynamics in an in- vitro system simulating the peristaltic movement of the stomach wall 83
Combining microwave and jet-impingement in a oven prototype 82
Ohmic treatment of fresh foods: Effect on textural properties 82
ON THE USE OF WIRELESS TEMPERATURE SENSORS FOR MONITORING AND CONTROLLING THE INDUSTRIAL STERILIZATION OF CANNED FOODS 79
Storage of blueberries: Numerical analysis of modified atmosphere packaging 79
The foods we will engineer 78
A mathematical model to describe glucose transfer in gel matrices employed for microbial cell immobilization 78
Gastrointestinal behavior and ADME phenomena: II. In silico simulation 78
Finite Element Modelling in Chemical and Food Engineering. 75
Evaluation and modeling of scavenging performances of active multilayer PET based films for food preservation 75
Application of Radiowave Frequency in Food Processing 75
Microwave and Radio-Frequency Heating Processes for Foods 74
Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt 74
FENOMENI DI TRASPORTO IN UN IMPIANTO DI REAZIONE PILOTA PER L'IDROLISI ENZIMATICA DEL LATTOSIO 73
Radio Frequency Heating of Foods 73
Microwave technology applied in post-harvest treatments of cereals and legumes 71
Computer simulation of radio-frequency heating applied to block-shaped foods: Analysis on the role of geometrical parameters 70
Simulation of controlled and intensified food processing by integral localized forced convection and microwave exposure: A multiphysics approach 69
A MATHEMATICAL MODEL TO DESCRIBE GLUCOSE TRANSFER IN GEL MATRICES EMPLOYED FOR MICROBIAL CELL IMMOBILIZATION 68
An integrated computational framework for combined microwave/convection treatment 67
Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes: A computational study 67
Radio frequency treatment of foods: review of recent advances 65
HEAT TRANSFER IN A CANNED STUFF SUSPENDED IN A GAS FLUIDIZED BED. A PRELIMINARY STUDY. 65
Effect of freezing rate and comminution on dielectric properties of pork 65
A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling 65
FOODMC: A EUROPEAN COST ACTION ON FOOD MODELING 62
Oxygen transfer in co-extruded multilayer active films for food packaging 61
Industrial assessment and control of canned food sterilization 60
A VIRTUAL DESIGN OF RADIO‐FREQUENCY CONTINUOUS SYSTEM FOR OPTIMAL FOOD THAWING 60
Multi-phisics phenomena during Radio-Frequency Heating of Regular Shaped Foodstuff 59
On the pasteurization of solid foods by ohmic heating 59
Gastrointestinal behavior and ADME phenomena: I. In vitro simulation 59
Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations 58
Computational modelling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans 57
Effect of projection area on radio-frequency heating of food products 56
Combining microwave and jet-impingement in a oven prototype 53
On the numerical strategies to virtualize food heating in a continuous free-running oscillator RF system 53
Experimental, modelling and theoretical study of CNT growth and connection on a flip - Chip device to improve thermal management performances 53
VIRTUALIZATION OF FLUID‐DYNAMICS IN MICRO‐CHANNELS: A ROADMAP FROM DESIGN TO PROTOTYPING OF DEVICES FOR FOOD MICROFLUIDIC 52
Alginate hydrogel: The influence of the hardening on the rheological behaviour 52
Performance comparison between batch and continuous thawing of food products assisted by radio frequency heating 49
Experimental characterization of the fluid dynamics in an in‐vitro system simulating the peristaltic movement of the stomach wall 48
Modelling passive modified atmosphere packaging of strawberries 48
Multi-Physics Modeling as a Design Tool: Advances and Prospects 48
Complexity in the virtualization of food processing and optimization 48
A computational study to design process conditions in industrial radio-frequency tempering/thawing process 47
VIRTUALIZATION: NEW FRONTIERS IN FOOD ENGINEERING 45
Virtualization of fluid-dynamics in micro-air assisted extruders for food microfluidic based encapsulation 45
Modeling fluid flow in gastric digestion simulators 42
Performance comparison of microwave cavities used for extraction operations 40
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot 36
Air Assisted Production of Alginate Beads Using Focusing Flow Microfluidic Devices: Numerical Modeling of Beads Formation 36
Improvement of Mass Transfer by Freezing Pre-treatment and Ultrasound Application on the Convective Drying of Beetroot (Beta vulgaris L.) 35
Effects of preparation method on acid diffusion into red beets during in vitro gastric digestion in relation to buffering capacity 34
Multivariate constrained shape optimization: Application to extrusion bell shape for pasta production 33
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 33
Mathematical Modeling for Virtualization in Food Processing 30
Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review 29
Fused filament deposition of PLA: the role of interlayer adhesion in the mechanical performances 29
Characterization of raft-forming alginate suspensions formed in HCl or model food systems at varying pH levels to better simulate gastric postprandial conditions 29
Ohmic heating of basil-based sauces: Influence of the electric field strength on the electrical conductivity 28
Temperature uniformity during microwave thawing: A computational study for geometry and rotation effects 23
Joint Faculty Approach to Active Learning in Master Classes of Food Technology and Engineering 22
Linear tuning of microwaves power for the extraction of bioactive molecules from citrus peels 22
Intensification of Low-Temperature Drying of Mushroom by Means of Power Ultrasound: Effects on Drying Kinetics and Quality Parameters 21
Modeling aspects in simulation of MEF processing of solid behaving foods 21
Effects of geometry and orientation of food products on heating uniformity during radio frequency heating 20
Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides 20
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF) 19
Food modelling strategies and approaches for knowledge transfer 19
Totale 6.778
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Categoria #
all - tutte 17.010
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 17.010
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019120 0 0 0 0 0 0 0 0 0 0 115 5
2019/2020809 217 7 80 66 79 48 86 12 59 28 116 11
2020/2021668 2 55 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
2023/2024387 38 95 37 17 38 89 21 16 10 24 2 0
Totale 6.869