UniSa - IRIS Institutional Research Information System

MARRA, Francesco
 Distribuzione geografica
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Continente #
AS - Asia 12.454
NA - Nord America 7.114
EU - Europa 2.418
SA - Sud America 627
Continente sconosciuto - Info sul continente non disponibili 285
AF - Africa 77
OC - Oceania 5
Totale 22.980
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Nazione #
HK - Hong Kong 9.664
US - Stati Uniti d'America 6.964
SG - Singapore 1.209
IT - Italia 1.033
CN - Cina 624
BR - Brasile 487
VN - Vietnam 364
UA - Ucraina 338
RU - Federazione Russa 226
DE - Germania 165
TR - Turchia 151
IE - Irlanda 136
FR - Francia 132
SE - Svezia 103
FI - Finlandia 92
IN - India 92
KR - Corea 74
BD - Bangladesh 62
GB - Regno Unito 60
CA - Canada 58
AR - Argentina 49
MX - Messico 37
IQ - Iraq 28
JP - Giappone 27
ID - Indonesia 22
ZA - Sudafrica 22
EC - Ecuador 21
PL - Polonia 20
ES - Italia 19
PH - Filippine 19
VE - Venezuela 19
JM - Giamaica 18
AT - Austria 16
CL - Cile 16
CO - Colombia 16
PK - Pakistan 16
MY - Malesia 13
UZ - Uzbekistan 13
MA - Marocco 12
CH - Svizzera 11
BE - Belgio 10
ET - Etiopia 8
KE - Kenya 8
NL - Olanda 8
PY - Paraguay 8
CR - Costa Rica 7
IL - Israele 7
RS - Serbia 7
TW - Taiwan 7
DZ - Algeria 6
JO - Giordania 6
RO - Romania 6
AU - Australia 5
IR - Iran 5
KZ - Kazakistan 5
OM - Oman 5
PE - Perù 5
SA - Arabia Saudita 5
TH - Thailandia 5
AE - Emirati Arabi Uniti 4
AZ - Azerbaigian 4
CZ - Repubblica Ceca 4
EU - Europa 4
HN - Honduras 4
LB - Libano 4
PR - Porto Rico 4
PS - Palestinian Territory 4
PT - Portogallo 4
TN - Tunisia 4
TT - Trinidad e Tobago 4
UY - Uruguay 4
AM - Armenia 3
BG - Bulgaria 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
BB - Barbados 2
BH - Bahrain 2
BO - Bolivia 2
BS - Bahamas 2
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
GD - Grenada 2
GP - Guadalupe 2
GT - Guatemala 2
NI - Nicaragua 2
PA - Panama 2
SC - Seychelles 2
SV - El Salvador 2
AO - Angola 1
BN - Brunei Darussalam 1
BY - Bielorussia 1
CM - Camerun 1
CY - Cipro 1
Totale 22.683
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Città #
Hong Kong 9.630
Ann Arbor 1.266
Singapore 611
San Jose 517
Woodbridge 508
Chandler 462
Wilmington 407
Jacksonville 400
Houston 392
Milan 377
Princeton 367
Dallas 319
Ashburn 313
Council Bluffs 183
Dearborn 154
Salerno 154
Beijing 131
Dong Ket 127
Dublin 124
The Dalles 116
Ho Chi Minh City 105
Izmir 103
Lauterbourg 96
Rome 95
Nanjing 86
Andover 81
Boardman 67
Santa Clara 67
Pellezzano 61
Moscow 58
Hanoi 54
Los Angeles 44
São Paulo 44
Figino 40
New York 39
Fairfield 34
Munich 32
Hebei 30
Changsha 29
Düsseldorf 29
Montoro 28
Shenyang 26
Nanchang 25
Columbus 23
Fisciano 23
Jiaxing 23
Marano Di Napoli 22
Seattle 22
Tokyo 22
Denver 21
Kirkland 20
Turin 20
Warsaw 19
Norwalk 18
Orem 18
Rio de Janeiro 18
Mexico City 17
Belo Horizonte 16
Chicago 15
Johannesburg 15
Brooklyn 14
Helsinki 14
Phoenix 14
Pune 14
Washington 14
Boston 13
Herndon 13
Baghdad 12
Chennai 12
Guangzhou 12
Istanbul 12
Paris 12
San Diego 12
Turku 12
Vienna 12
Brasília 11
Frankfurt am Main 11
Naples 11
Redwood City 11
San Francisco 11
Tashkent 11
Dhaka 10
Haiphong 10
Atlanta 9
Buenos Aires 9
Memphis 9
Santiago 9
Toronto 9
Basingstoke 8
Biên Hòa 8
Curitiba 8
Dijon 8
Kingston 8
Manchester 8
Montreal 8
Nuremberg 8
Stockholm 8
Tianjin 8
Addis Ababa 7
Beltsville 7
Totale 18.580
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Nome #
Application of Radiowave Frequency in Food Processing 810
A mathematical model to describe glucose transfer in gel matrices employed for microbial cell immobilization 664
Modelling of microwave heating of foodstuff: study on the influence of sample dimensions with a FEM approach 634
Effects of geometry and orientation of food products on heating uniformity during radio frequency heating 581
Analysis of heat transfer during ohmic processing of a solid food 544
Microwave Assisted Drying of Banana: Effects on Reducing Sugars and Polyphenols Contents 509
Processo di sterilizzazione di alimenti in contenitore mediante letti fluidizzati: analisi sperimentale, modellazione matematica e calcolo numerico 488
Combining microwave and jet-impingement in a oven prototype 467
Modelling passive modified atmosphere packaging of strawberries 446
Design of a high protein, no added sugar pistachio spread using oleogel as fat replacer 437
ATR Copolymerization of Styrene with 2-Vinylfuran: An Entry to Functional Styrenic Polymers 435
Characterization of a combination oven prototype: Effects of microwave exposure and enhanced convection to local temperature rise in a moist substrate 426
A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels 404
On the pasteurization of solid foods by ohmic heating 401
Performance comparison between batch and continuous thawing of food products assisted by radio frequency heating 383
The foods we will engineer 368
Combining microwave and jet-impingement in a oven prototype 349
VIRTUALIZATION: NEW FRONTIERS IN FOOD ENGINEERING 337
Alginate hydrogel: The influence of the hardening on the rheological behaviour 319
Microwave and Radio-Frequency Heating Processes for Foods 317
Joint Faculty Approach to Active Learning in Master Classes of Food Technology and Engineering 306
Impact of freezing rate on electrical conductivity of produce 303
Bioaccessibility of active principles: an in-vitro reproduction of human physiology 301
Multivariate constrained shape optimization: Application to extrusion bell shape for pasta production 273
Modeling and sensitivity analysis of mass transfer in active multilayer polymeric film for food applications 269
Modelling transport phenomena in a multi-physics context 249
A short review of capacitive dielectric treatment of foodstuffs 247
Numerical analysis of the characteristic times controlling supercritical antisolvent micronization 247
Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes: A computational study 228
AN IN VITRO MODEL TO REPRODUCE THE MECHANICS AND THE ABSORPTION IN THE GASTROINTESTINAL TRACT 218
FENOMENI DI TRASPORTO IN UN IMPIANTO DI REAZIONE PILOTA PER L'IDROLISI ENZIMATICA DEL LATTOSIO 218
Linear tuning of microwaves power for the extraction of bioactive molecules from citrus peels 208
Virtualization strategies for modeling the energy transfer in a food undergoing RF heating 205
A mathematical model to study the influence of wireless temperature sensor during assessment of canned food sterilization 200
Effects of preparation method on acid diffusion into red beets during in vitro gastric digestion in relation to buffering capacity 194
Industrial assessment and control of canned food sterilization 187
Science and Technologies for Europe or Europe for Science and Technologies? 184
Evaluation and modeling of scavenging performances of active multilayer PET based films for food preservation 181
Computational modelling of the impact of polystyrene containers on radio frequency heating uniformity improvement for dried soybeans 177
Storage of blueberries: Numerical analysis of modified atmosphere packaging 176
A numerical analysis of radio frequency heating of regular shaped foodstuff. 175
Multi-Physics Modeling as a Design Tool: Advances and Prospects 172
Radio frequency treatment of foods: review of recent advances 168
Finite Element Modelling in Chemical and Food Engineering. 167
An integrated computational framework for combined microwave/convection treatment 167
Supercritical antisolvent micronization: characteristic times 163
A computational study to design process conditions in industrial radio-frequency tempering/thawing process 163
Application of CHL model for estimating biomass pyrolysis yield 161
The influence of compositional changes in reconstituted potato flakes on thermal and dielectric properties and temperatures following microwave heating 161
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot 157
Radio-frequency thawing of food products – A computational study 155
A VIRTUAL DESIGN OF RADIO‐FREQUENCY CONTINUOUS SYSTEM FOR OPTIMAL FOOD THAWING 153
Modelling Passive Modified Atmosphere Packaging of Strawberries: Numerical Analysis and Model Validation 151
On the numerical strategies to virtualize food heating in a continuous free-running oscillator RF system 151
Numerical analysis for kinetics and yield of wood biomass pyrolysis 147
Gastrointestinal behavior and ADME phenomena: II. In silico simulation 143
A novel strategy for improving radio frequency heating uniformity of dry food products using computational modeling 143
Microwave technology applied in post-harvest treatments of cereals and legumes 140
Radio-Frequency heating of foodstuff: solution and validation of a mathematical model 139
Virtualization of fluid-dynamics in micro-air assisted extruders for food microfluidic based encapsulation 138
Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides 138
Oxygen transfer in co-extruded multilayer active films for food packaging 137
Mathematical modeling—Computer-aided food engineering 135
A MATHEMATICAL MODEL TO DESCRIBE GLUCOSE TRANSFER IN GEL MATRICES EMPLOYED FOR MICROBIAL CELL IMMOBILIZATION 135
HEAT TRANSFER IN A CANNED STUFF SUSPENDED IN A GAS FLUIDIZED BED. A PRELIMINARY STUDY. 135
In-vitro reproduction of human physiology involved in bioaccessibility of drugs and nutrients 133
Virtualization of processes in food engineering 133
ON THE USE OF WIRELESS TEMPERATURE SENSORS FOR MONITORING AND CONTROLLING THE INDUSTRIAL STERILIZATION OF CANNED FOODS 132
Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt 131
Combined microwaves and forced convection heating: a conjugate approach 130
Gastrointestinal behavior and ADME phenomena: I. In vitro simulation 130
Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters - 236437 128
Experimental characterization of the fluid dynamics in an in- vitro system simulating the peristaltic movement of the stomach wall 127
Experimental, modelling and theoretical study of CNT growth and connection on a flip - Chip device to improve thermal management performances 127
Ohmic treatment of fresh foods: Effect on textural properties 124
Modeling Electro-Assisted Processing Using Computational Fluid Dynamics 121
Performance comparison of microwave cavities used for extraction operations 121
Computer simulation of radio-frequency heating applied to block-shaped foods: Analysis on the role of geometrical parameters 116
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 115
Modelling the Transport Phenomena with a FEM Approach 113
Air Assisted Production of Alginate Beads Using Focusing Flow Microfluidic Devices: Numerical Modeling of Beads Formation 111
Simulation of controlled and intensified food processing by integral localized forced convection and microwave exposure: A multiphysics approach 110
Multi-phisics phenomena during Radio-Frequency Heating of Regular Shaped Foodstuff 109
Effect of projection area on radio-frequency heating of food products 109
Effect of freezing rate and comminution on dielectric properties of pork 107
Radio Frequency Heating of Foods 105
Computer simulation for improving radio frequency (RF) heating uniformity of food products: A review 104
Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations 102
FOODMC: A EUROPEAN COST ACTION ON FOOD MODELING 102
Mathematical Modeling for Virtualization in Food Processing 102
Ohmic heating of basil-based sauces: Influence of the electric field strength on the electrical conductivity 100
Process Uniformity During Electro-Thermal Applications and Modeling Approaches 99
VIRTUALIZATION OF FLUID‐DYNAMICS IN MICRO‐CHANNELS: A ROADMAP FROM DESIGN TO PROTOTYPING OF DEVICES FOR FOOD MICROFLUIDIC 95
Improvement of Mass Transfer by Freezing Pre-treatment and Ultrasound Application on the Convective Drying of Beetroot (Beta vulgaris L.) 95
Modeling fluid flow in gastric digestion simulators 92
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF) 92
Development and analysis of a multi-module peristaltic simulator for gastrointestinal research 88
Technological and Quality Features of Gluten Free Sponge Cakes Baked by Combined Ohmic-Hot Air System 87
Experimental characterization of the fluid dynamics in an in‐vitro system simulating the peristaltic movement of the stomach wall 86
Complexity in the virtualization of food processing and optimization 83
Totale 21.543
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Categoria #
all - tutte 54.884
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 54.884
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022690 0 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
2025/202614.153 505 4.420 5.361 326 600 247 778 236 344 556 136 644
2026/2027377 232 145 0 0 0 0 0 0 0 0 0 0
Totale 22.980