Spilimbergo, Sara
 Distribuzione geografica
Continente #
NA - Nord America 3.721
EU - Europa 701
AS - Asia 243
SA - Sud America 2
AF - Africa 1
Totale 4.668
Nazione #
US - Stati Uniti d'America 3.712
UA - Ucraina 236
CN - Cina 170
FI - Finlandia 129
SE - Svezia 115
IT - Italia 63
GB - Regno Unito 55
SG - Singapore 54
BG - Bulgaria 34
DE - Germania 22
FR - Francia 14
TR - Turchia 8
CZ - Repubblica Ceca 6
ES - Italia 6
JO - Giordania 5
MX - Messico 5
CA - Canada 4
IE - Irlanda 4
IN - India 4
RU - Federazione Russa 4
SI - Slovenia 4
BR - Brasile 2
GR - Grecia 2
PT - Portogallo 2
BD - Bangladesh 1
BE - Belgio 1
CI - Costa d'Avorio 1
DK - Danimarca 1
HK - Hong Kong 1
LU - Lussemburgo 1
PL - Polonia 1
RS - Serbia 1
Totale 4.668
Città #
Jacksonville 518
Chandler 515
Fairfield 456
Ashburn 272
Woodbridge 195
Seattle 188
Houston 186
Wilmington 166
Cambridge 151
Ann Arbor 146
Princeton 106
Beijing 104
San Mateo 101
New York 57
Helsinki 53
Lawrence 51
Dearborn 36
Boardman 34
Sofia 34
Singapore 23
San Diego 22
Trento 16
Fremont 15
Norwalk 15
Des Moines 13
Los Angeles 12
London 11
Washington 11
Falls Church 10
Hefei 10
Kunming 10
Nanjing 10
Bordeaux 9
Fort Worth 9
Shanghai 9
Izmir 8
Kilburn 6
Verona 6
Trieste 5
Dublin 4
La Línea De La Concepción 4
Olomouc 4
Wuhan 4
Altamura 3
Chengdu 3
Fuzhou 3
Mexico City 3
Milan 3
Redmond 3
Acton 2
Aracaju 2
Augusta 2
Bremen 2
Brno 2
Chioggia 2
Clearwater 2
Clifton 2
Düsseldorf 2
Falkenstein 2
Frankfurt am Main 2
Guangzhou 2
Islington 2
Katerini 2
Montreal 2
Padova 2
Torre Del Greco 2
Xian 2
Zhengzhou 2
Zhongxin 2
Abano Terme 1
Abidjan 1
Aquila 1
Aveiro 1
Bolzano 1
Bristol 1
Brussels 1
Cerreto Guidi 1
Changsha 1
Cholula 1
Chula Vista 1
Dallas 1
Dhaka 1
Easton 1
Edinburgh 1
Freiberg 1
Glasgow 1
Guimarães 1
Hampton 1
Heriot 1
Hesperange 1
Hounslow 1
Hove 1
Jinan 1
Lanzhou 1
Lappeenranta 1
Las Vegas 1
Laurel 1
Madrid 1
Malo 1
Monfalcone 1
Totale 3.704
Nome #
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 142
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 126
Dry acellular oesophageal matrix prepared by supercritical carbon dioxide 123
Bacterial inactivation on solid food matrices through supercritical CO2: a correlative study 99
Partial permeabilisation and depolarization of Salmonella enterica Typhimurium cells after treatment with Pulsed Electric Fields and High Pressure Carbon Dioxide 96
Pressure-induced pH changes in aqueous solutions – On-line measurement and semi-empirical modelling approach 95
Effect of dense-phase CO2on polyphenoloxidase in model solutions 94
Food Pasteurization and sterilization with high pressure 90
Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham 89
Inactivation of Bacteria and Spores by Pulse Electric Field and High Pressure CO2 at Low Temperature 89
On-line color monitoring of solid foods during supercritical CO2 pasteurization 82
Validation of a mathematical model for predicting high pressure carbon dioxide inactivation kinetics of Escherichia coli spiked on fresh cut carrot 81
Dense phase CO2 (DPCD) for microbial decontamination of food 81
Yeast inactivation of fresh apple juice by high pressure nitrous oxide 80
High pressure gases: role of dynamic intracellular pH in pasteurization 80
Terminal sterilization of BisGMA-TEGDMA thermoset materials and their bioactive surfaces by supercritical CO2 80
Effect of high-pressure gases on phase behaviour of solid lipids 78
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 77
Milk pasteurization at low temperature under N2O pressure 75
Microbial inactivation by high-pressure 74
Sterilization of fruit juice by high pressure CO2 74
Quality attributes of fresh-cut coconut after supercritical carbon dioxide pasteurization 72
Intracellular pH measurement during high-pressure CO2 pasteurization evaluated by cell fluorescent staining 72
Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water 72
Stochastic modeling of S. cerevisiae inactivation by supercritical CO2 71
Thermodynamics of solutions of CO2 with effects of pressure and temperature 71
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future 70
UV-vis Spectroscopy for the Determination of Diffusion Coefficients and pH in Aqueous Solutions/ Sc-CO2 Systems 70
Inactivation of Bacillus subtilis spores by Supercritical CO2 Treatment 70
Human pathogens, nosocomial infections, heat-sensitive textile implants and an innovative approach to deal with them 70
Microbial inactivation by high-pressure 70
High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks 69
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 69
High-pressure CO2 inactivation and induced damage on Saccharomyces cerevisiae evaluated by flow cytometry 68
Supercritical carbon dioxide inactivation of Listeria monocytogenes spiked on dry cured ham pig skin 66
Effect of supercritical CO2 pasteurization of natural microflora and quality attributes of fresh-cut coconut 66
High pressure carbon dioxide pasteurization of fresh-cut carrot 65
Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide 61
Supercritical gases pasteurization of apple juice 60
Measurement of intracellular ph during supercritical pasteurization evaluated by cell fluorescent staining 58
Determination of intracellular pH of B. subtilis after High Pressure CO2 treatment 57
Real-time monitoring of cell membrane modification during supercritical CO2 pasteurization 57
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 54
A Novel Low Temperature Technique for Inactivation of Microorganisms by Pulse Electric Field and High Pressure CO2 52
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 51
Microbial inactivation after supercritical CO2 processing in ham over its shelf life 48
Supercritical CO2 inactivation on solid materials 47
Porous Poly(D,L-Lactic Acid) Foams with Tunable Structure & Mechanical Anisotropy prepared by Supercritical Carbon Dioxide 47
Non thermal pasteurization of foodstuff by dense gases: experimental data, sensorial analysis 44
Kinetic analysis of microorganisms inactivation by high pressure carbon dioxide 44
Effetto di CO2 sotto pressione su cellule di S. cerevisiae valutato attraverso citometria a flusso 43
In-situ monitoring of microorganisms viability evaluated by cell fluorescent staining during CO2 pasteurization treatment 43
Mathematical modelling of yeast inactivation of freshly squeezed apple juice under high-pressure carbon dioxide 42
Treating micro-organism with high pressure 42
Inactivation of milk using high pressure carbon dioxide 41
Effects of supercritical pasteurization of foodstuff on microorganism viability evaluted by cell fluorescent staining 41
Real time intracellular pH dynamics in L.innoqua under CO2 and N2O pressure 41
Supercritical fluid pasteurisation 40
Pasteurization Of Orange Juice By Supercritical CO2 Treatment 39
Supercritical pasteurisation: sensory diversity between fresh and treated apple juices 39
null 39
Microorganism inactivation by supercritical CO2 in a semi-continuous process 38
Determination of Extracellular and Intracellular pH of Bacillus subtilis suspension under CO2 treatment 38
Supercritical CO2 and N2O pasteurization of fresh peach and kiwi juice 38
Potentials of ultrasound and high pressure carbon dioxide combined treatment 37
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 36
Supercritical carbon dioxide processing of dry cured ham spiked with Listeria monocytogenes: inactivation kinetics, color and sensory evaluation 36
Effect of supercritical carbon dioxide pasteurization on natural microbiota, texture and microstructure of fresh-cut coconut 36
Lipid micro or nano-particles using supercritical fluid techniques for pharmaceutical application 34
Supercritical fluids for pasteurization - on-line investigation of the inactivation mechanisms 32
Supercritical Fluid Pasteurization and Food Safety 31
Non-thermal microbial inactivation with dense CO2: state-of-art and potentials 31
Novel preparation of silk hydrogels under high pressure carbon dioxide 31
Pasteurization of fruit juice by high pressure CO2 30
Low-temperature sterilization for biomedical applications 30
Supercritical Pasteurization: microbiological and sensory diversities between fresh and treated apple juice 27
Pasteurization of orange juice by supercritical CO2 treatment: kinetic of microbial inactivation 25
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 23
Non-thermal microbial inactivation with dense CO2: (a review) 22
Totale 4.721
Categoria #
all - tutte 19.909
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 2.155
Totale 22.064


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.162 63 32 83 105 142 73 173 109 152 89 54 87
2020/2021815 17 159 30 117 77 51 70 40 78 39 88 49
2021/2022628 30 88 4 23 41 27 9 122 28 39 28 189
2022/2023950 125 98 21 146 116 160 2 54 115 12 59 42
2023/2024372 31 36 30 9 33 102 26 35 0 20 9 41
2024/20256 6 0 0 0 0 0 0 0 0 0 0 0
Totale 4.721