UniSa - IRIS Institutional Research Information System

MARRA, Francesco
 Distribuzione geografica
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Continente #
AS - Asia 12.350
NA - Nord America 6.823
EU - Europa 1.888
SA - Sud America 619
AF - Africa 76
Continente sconosciuto - Info sul continente non disponibili 4
OC - Oceania 4
Totale 21.764
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Nazione #
HK - Hong Kong 9.635
US - Stati Uniti d'America 6.710
SG - Singapore 1.175
CN - Cina 586
IT - Italia 508
BR - Brasile 482
VN - Vietnam 364
UA - Ucraina 337
RU - Federazione Russa 226
DE - Germania 165
TR - Turchia 151
IE - Irlanda 136
FR - Francia 130
SE - Svezia 103
FI - Finlandia 92
IN - India 92
KR - Corea 74
BD - Bangladesh 60
GB - Regno Unito 60
AR - Argentina 48
CA - Canada 47
MX - Messico 35
IQ - Iraq 28
JP - Giappone 27
ZA - Sudafrica 22
EC - Ecuador 21
ID - Indonesia 21
PL - Polonia 20
PH - Filippine 19
VE - Venezuela 19
ES - Italia 18
AT - Austria 16
CL - Cile 16
PK - Pakistan 16
CO - Colombia 15
MY - Malesia 13
UZ - Uzbekistan 13
MA - Marocco 12
CH - Svizzera 11
JM - Giamaica 11
BE - Belgio 10
ET - Etiopia 8
KE - Kenya 8
NL - Olanda 8
PY - Paraguay 8
IL - Israele 7
RS - Serbia 7
TW - Taiwan 7
DZ - Algeria 6
JO - Giordania 6
RO - Romania 6
CR - Costa Rica 5
IR - Iran 5
KZ - Kazakistan 5
OM - Oman 5
SA - Arabia Saudita 5
TH - Thailandia 5
AE - Emirati Arabi Uniti 4
AU - Australia 4
AZ - Azerbaigian 4
CZ - Repubblica Ceca 4
EU - Europa 4
LB - Libano 4
PE - Perù 4
PS - Palestinian Territory 4
PT - Portogallo 4
TN - Tunisia 4
TT - Trinidad e Tobago 4
UY - Uruguay 4
AM - Armenia 3
DK - Danimarca 3
EG - Egitto 3
GR - Grecia 3
HR - Croazia 3
KG - Kirghizistan 3
LT - Lituania 3
MK - Macedonia 3
NO - Norvegia 3
SN - Senegal 3
BG - Bulgaria 2
BH - Bahrain 2
BO - Bolivia 2
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
GP - Guadalupe 2
PA - Panama 2
PR - Porto Rico 2
AO - Angola 1
BB - Barbados 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CM - Camerun 1
CY - Cipro 1
GA - Gabon 1
GD - Grenada 1
GE - Georgia 1
GT - Guatemala 1
HU - Ungheria 1
IS - Islanda 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 21.752
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Città #
Hong Kong 9.603
Ann Arbor 1.266
Singapore 591
San Jose 516
Woodbridge 508
Chandler 462
Wilmington 407
Jacksonville 400
Houston 390
Princeton 367
Dallas 318
Ashburn 284
Dearborn 153
Salerno 153
Council Bluffs 144
Dong Ket 127
Dublin 124
The Dalles 116
Ho Chi Minh City 105
Izmir 103
Beijing 101
Lauterbourg 96
Nanjing 86
Andover 81
Boardman 66
Pellezzano 61
Moscow 58
Hanoi 54
Los Angeles 44
São Paulo 40
New York 37
Santa Clara 37
Fairfield 34
Munich 32
Hebei 30
Rome 30
Changsha 29
Düsseldorf 29
Montoro 28
Shenyang 26
Nanchang 25
Columbus 23
Fisciano 23
Jiaxing 23
Marano Di Napoli 22
Tokyo 22
Seattle 21
Denver 20
Kirkland 20
Warsaw 19
Milan 18
Norwalk 18
Orem 18
Rio de Janeiro 18
Belo Horizonte 16
Johannesburg 15
Mexico City 15
Helsinki 14
Pune 14
Washington 14
Boston 13
Baghdad 12
Brooklyn 12
Chennai 12
Chicago 12
Guangzhou 12
Herndon 12
Istanbul 12
Paris 12
San Diego 12
Turku 12
Vienna 12
Brasília 11
Frankfurt am Main 11
Redwood City 11
San Francisco 11
Tashkent 11
Dhaka 10
Haiphong 10
Buenos Aires 9
Memphis 9
Phoenix 9
Santiago 9
Basingstoke 8
Biên Hòa 8
Curitiba 8
Dijon 8
Manchester 8
Montreal 8
Nuremberg 8
Stockholm 8
Tianjin 8
Toronto 8
Addis Ababa 7
Beltsville 7
Cambridge 7
Da Nang 7
Giugliano in Campania 7
Guayaquil 7
Lahore 7
Totale 17.899
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Nome #
Application of Radiowave Frequency in Food Processing 805
A mathematical model to describe glucose transfer in gel matrices employed for microbial cell immobilization 655
Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach 625
Effects of geometry and orientation of food products on heating uniformity during radio frequency heating 575
Analysis of heat transfer during ohmic processing of a solid food 534
Microwave Assisted Drying of Banana: Effects on Reducing Sugars and Polyphenols Contents 500
Processo di sterilizzazione di alimenti in contenitore mediante letti fluidizzati: analisi sperimentale, modellazione matematica e calcolo numerico 480
Combining microwave and jet-impingement in a oven prototype 459
Modelling passive modified atmosphere packaging of strawberries 439
Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer 429
ATR Copolymerization of Styrene with 2-Vinylfuran: An Entry to Functional Styrenic Polymers 428
Characterization of a combination oven prototype: Effects of microwave exposure and enhanced convection to local temperature rise in a moist substrate 421
A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels 400
On the pasteurization of solid foods by ohmic heating 394
Performance comparison between batch and continuous thawing of food products assisted by radio frequency heating 374
The foods we will engineer 360
Combining microwave and jet-impingement in a oven prototype 344
VIRTUALIZATION: NEW FRONTIERS IN FOOD ENGINEERING 336
Microwave and Radio-Frequency Heating Processes for Foods 314
Alginate hydrogel: The influence of the hardening on the rheological behaviour 312
Impact of freezing rate on electrical conductivity of produce 301
Joint Faculty Approach to Active Learning in Master Classes of Food Technology and Engineering 301
Bioaccessibility of active principles: an in-vitro reproduction of human physiology 285
Modeling and sensitivity analysis of mass transfer in active multilayer polymeric film for food applications 262
Multivariate constrained shape optimization: Application to extrusion bell shape for pasta production 258
A short review of capacitive dielectric treatment of foodstuffs 244
Modelling transport phenomena in a multi-physics context 241
Numerical analysis of the characteristic times controlling supercritical antisolvent micronization 238
Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes: A computational study 216
AN IN VITRO MODEL TO REPRODUCE THE MECHANICS AND THE ABSORPTION IN THE GASTROINTESTINAL TRACT 214
FENOMENI DI TRASPORTO IN UN IMPIANTO DI REAZIONE PILOTA PER L'IDROLISI ENZIMATICA DEL LATTOSIO 214
Linear tuning of microwaves power for the extraction of bioactive molecules from citrus peels 201
Virtualization strategies for modeling the energy transfer in a food undergoing RF heating 197
Effects of preparation method on acid diffusion into red beets during in vitro gastric digestion in relation to buffering capacity 193
A mathematical model to study the influence of wireless temperature sensor during assessment of canned food sterilization 188
Industrial assessment and control of canned food sterilization 181
Evaluation and modeling of scavenging performances of active multilayer PET based films for food preservation 177
Science and Technologies for Europe or Europe for Science and Technologies? 175
A numerical analysis of radio frequency heating of regular shaped foodstuff. 171
Storage of blueberries: Numerical analysis of modified atmosphere packaging 169
Multi-Physics Modeling as a Design Tool: Advances and Prospects 167
Radio frequency treatment of foods: review of recent advances 163
An integrated computational framework for combined microwave/convection treatment 163
Computational modelling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans 162
A computational study to design process conditions in industrial radio-frequency tempering/thawing process 159
Supercritical antisolvent micronization: characteristic times 155
Radio-frequency thawing of food products – A computational study 151
Finite Element Modelling in Chemical and Food Engineering. 151
The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating 149
A VIRTUAL DESIGN OF RADIO‐FREQUENCY CONTINUOUS SYSTEM FOR OPTIMAL FOOD THAWING 149
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot 149
Application of CHL model for estimating biomass pyrolysis yield 148
Modelling Passive Modified Atmosphere Packaging of Strawberries: Numerical Analysis and Model Validation 145
Numerical analysis for kinetics and yield of wood biomass pyrolysis 143
On the numerical strategies to virtualize food heating in a continuous free-running oscillator RF system 137
Microwave technology applied in post-harvest treatments of cereals and legumes 136
Radio-Frequency heating of foodstuff: solution and validation of a mathematical model 135
Gastrointestinal behavior and ADME phenomena: II. In silico simulation 135
A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling 133
Virtualization of fluid-dynamics in micro-air assisted extruders for food microfluidic based encapsulation 131
Virtualization of processes in food engineering 130
Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides 130
A MATHEMATICAL MODEL TO DESCRIBE GLUCOSE TRANSFER IN GEL MATRICES EMPLOYED FOR MICROBIAL CELL IMMOBILIZATION 129
Mathematical modeling—Computer-aided food engineering 128
Combined microwaves and forced convection heating: a conjugate approach 128
Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt 128
Oxygen transfer in co-extruded multilayer active films for food packaging 128
HEAT TRANSFER IN A CANNED STUFF SUSPENDED IN A GAS FLUIDIZED BED. A PRELIMINARY STUDY. 127
In-vitro reproduction of human physiology involved in bioaccessibility of drugs and nutrients 125
Experimental characterization of the fluid dynamics in an in- vitro system simulating the peristaltic movement of the stomach wall 124
Gastrointestinal behavior and ADME phenomena: I. In vitro simulation 124
ON THE USE OF WIRELESS TEMPERATURE SENSORS FOR MONITORING AND CONTROLLING THE INDUSTRIAL STERILIZATION OF CANNED FOODS 122
Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters - 236437 121
Experimental, modelling and theoretical study of CNT growth and connection on a flip - Chip device to improve thermal management performances 120
Ohmic treatment of fresh foods: Effect on textural properties 114
Modeling Electro-Assisted Processing Using Computational Fluid Dynamics 114
Modelling the Transport Phenomena with a FEM Approach 111
Performance comparison of microwave cavities used for extraction operations 111
Computer simulation of radio-frequency heating applied to block-shaped foods: Analysis on the role of geometrical parameters 110
Simulation of controlled and intensified food processing by integral localized forced convection and microwave exposure: A multiphysics approach 107
Effect of freezing rate and comminution on dielectric properties of pork 105
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 105
Radio Frequency Heating of Foods 104
Air Assisted Production of Alginate Beads Using Focusing Flow Microfluidic Devices: Numerical Modeling of Beads Formation 103
Multi-phisics phenomena during Radio-Frequency Heating of Regular Shaped Foodstuff 101
Mathematical Modeling for Virtualization in Food Processing 100
Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations 96
Effect of projection area on radio-frequency heating of food products 96
Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review 94
FOODMC: A EUROPEAN COST ACTION ON FOOD MODELING 92
Process Uniformity During Electro-Thermal Applications and Modeling Approaches 91
VIRTUALIZATION OF FLUID‐DYNAMICS IN MICRO‐CHANNELS: A ROADMAP FROM DESIGN TO PROTOTYPING OF DEVICES FOR FOOD MICROFLUIDIC 90
Improvement of Mass Transfer by Freezing Pre-treatment and Ultrasound Application on the Convective Drying of Beetroot (Beta vulgaris L.) 88
Modeling fluid flow in gastric digestion simulators 84
Experimental characterization of the fluid dynamics in an in‐vitro system simulating the peristaltic movement of the stomach wall 83
Ohmic heating of basil-based sauces: Influence of the electric field strength on the electrical conductivity 83
Complexity in the virtualization of food processing and optimization 82
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF) 81
Technological and Quality Features of Gluten Free Sponge Cakes Baked by Combined Ohmic-Hot Air System 76
Development and analysis of a multi-module peristaltic simulator for gastrointestinal research 71
Totale 20.827
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Categoria #
all - tutte 51.597
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 51.597
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021159 0 0 0 0 0 0 0 0 0 0 0 159
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
2025/202613.594 505 4.420 5.361 326 600 247 778 236 344 556 136 85
Totale 22.044