IRIS
Spilimbergo, Sara
 Distribuzione geografica
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Continente #
NA - Nord America 3.914
EU - Europa 716
AS - Asia 461
SA - Sud America 2
AF - Africa 1
Totale 5.094
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Nazione #
US - Stati Uniti d'America 3.905
SG - Singapore 262
UA - Ucraina 236
CN - Cina 176
FI - Finlandia 129
SE - Svezia 115
IT - Italia 63
GB - Regno Unito 57
BG - Bulgaria 34
DE - Germania 27
FR - Francia 14
RU - Federazione Russa 8
TR - Turchia 8
CZ - Repubblica Ceca 6
ES - Italia 6
IN - India 5
JO - Giordania 5
MX - Messico 5
CA - Canada 4
IE - Irlanda 4
SI - Slovenia 4
ID - Indonesia 3
PT - Portogallo 3
BE - Belgio 2
BR - Brasile 2
GR - Grecia 2
PL - Polonia 2
BD - Bangladesh 1
CI - Costa d'Avorio 1
DK - Danimarca 1
HK - Hong Kong 1
LU - Lussemburgo 1
NO - Norvegia 1
RS - Serbia 1
Totale 5.094
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Città #
Jacksonville 518
Chandler 515
Fairfield 456
Ashburn 272
Singapore 210
Woodbridge 195
Seattle 188
Houston 186
Wilmington 166
Cambridge 151
Ann Arbor 146
Columbus 137
Princeton 106
Beijing 104
San Mateo 101
New York 57
Helsinki 53
Lawrence 51
Dearborn 36
Boardman 34
Sofia 34
San Diego 22
Trento 16
Fremont 15
Norwalk 15
Los Angeles 14
Des Moines 13
Santa Clara 13
London 11
Washington 11
Falls Church 10
Hefei 10
Kunming 10
Nanjing 10
Bordeaux 9
Fort Worth 9
Shanghai 9
Izmir 8
Kilburn 6
Munich 6
Verona 6
Trieste 5
Dublin 4
La Línea De La Concepción 4
Moscow 4
Olomouc 4
Wuhan 4
Altamura 3
Chengdu 3
Dallas 3
Fuzhou 3
Jakarta 3
Mexico City 3
Milan 3
Redmond 3
Acton 2
Aracaju 2
Augusta 2
Bremen 2
Brno 2
Brussels 2
Changsha 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
Cerreto Guidi 1
Cholula 1
Chula Vista 1
Dhaka 1
Easton 1
Edinburgh 1
Freiberg 1
Glasgow 1
Guimarães 1
Hampton 1
Heriot 1
Hesperange 1
Hounslow 1
Hove 1
Hyderabad 1
Jinan 1
Lanzhou 1
Totale 4.055
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Nome #
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 151
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 134
Dry acellular oesophageal matrix prepared by supercritical carbon dioxide 131
Partial permeabilisation and depolarization of Salmonella enterica Typhimurium cells after treatment with Pulsed Electric Fields and High Pressure Carbon Dioxide 113
Bacterial inactivation on solid food matrices through supercritical CO2: a correlative study 105
Pressure-induced pH changes in aqueous solutions – On-line measurement and semi-empirical modelling approach 103
Effect of dense-phase CO2on polyphenoloxidase in model solutions 100
Food Pasteurization and sterilization with high pressure 97
Dense phase CO2 (DPCD) for microbial decontamination of food 95
Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham 94
Inactivation of Bacteria and Spores by Pulse Electric Field and High Pressure CO2 at Low Temperature 94
Validation of a mathematical model for predicting high pressure carbon dioxide inactivation kinetics of Escherichia coli spiked on fresh cut carrot 86
High pressure gases: role of dynamic intracellular pH in pasteurization 86
Effect of high-pressure gases on phase behaviour of solid lipids 85
On-line color monitoring of solid foods during supercritical CO2 pasteurization 85
Terminal sterilization of BisGMA-TEGDMA thermoset materials and their bioactive surfaces by supercritical CO2 85
Yeast inactivation of fresh apple juice by high pressure nitrous oxide 82
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 81
Sterilization of fruit juice by high pressure CO2 79
Milk pasteurization at low temperature under N2O pressure 79
Intracellular pH measurement during high-pressure CO2 pasteurization evaluated by cell fluorescent staining 79
Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water 78
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 78
Microbial inactivation by high-pressure 78
Microbial inactivation by high-pressure 77
Quality attributes of fresh-cut coconut after supercritical carbon dioxide pasteurization 76
UV-vis Spectroscopy for the Determination of Diffusion Coefficients and pH in Aqueous Solutions/ Sc-CO2 Systems 76
Stochastic modeling of S. cerevisiae inactivation by supercritical CO2 76
Inactivation of Bacillus subtilis spores by Supercritical CO2 Treatment 75
Thermodynamics of solutions of CO2 with effects of pressure and temperature 75
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future 74
Human pathogens, nosocomial infections, heat-sensitive textile implants and an innovative approach to deal with them 74
High-pressure CO2 inactivation and induced damage on Saccharomyces cerevisiae evaluated by flow cytometry 73
Effect of supercritical CO2 pasteurization of natural microflora and quality attributes of fresh-cut coconut 72
High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks 71
Supercritical carbon dioxide inactivation of Listeria monocytogenes spiked on dry cured ham pig skin 69
High pressure carbon dioxide pasteurization of fresh-cut carrot 69
Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide 68
Supercritical gases pasteurization of apple juice 64
Measurement of intracellular ph during supercritical pasteurization evaluated by cell fluorescent staining 63
Determination of intracellular pH of B. subtilis after High Pressure CO2 treatment 62
Real-time monitoring of cell membrane modification during supercritical CO2 pasteurization 61
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 61
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 60
A Novel Low Temperature Technique for Inactivation of Microorganisms by Pulse Electric Field and High Pressure CO2 57
Effetto di CO2 sotto pressione su cellule di S. cerevisiae valutato attraverso citometria a flusso 53
Microbial inactivation after supercritical CO2 processing in ham over its shelf life 53
Porous Poly(D,L-Lactic Acid) Foams with Tunable Structure & Mechanical Anisotropy prepared by Supercritical Carbon Dioxide 53
Supercritical CO2 inactivation on solid materials 51
Kinetic analysis of microorganisms inactivation by high pressure carbon dioxide 49
Non thermal pasteurization of foodstuff by dense gases: experimental data, sensorial analysis 48
Effects of supercritical pasteurization of foodstuff on microorganism viability evaluted by cell fluorescent staining 48
Mathematical modelling of yeast inactivation of freshly squeezed apple juice under high-pressure carbon dioxide 47
Microorganism inactivation by supercritical CO2 in a semi-continuous process 46
Inactivation of milk using high pressure carbon dioxide 46
Real time intracellular pH dynamics in L.innoqua under CO2 and N2O pressure 46
Treating micro-organism with high pressure 46
Determination of Extracellular and Intracellular pH of Bacillus subtilis suspension under CO2 treatment 45
Supercritical pasteurisation: sensory diversity between fresh and treated apple juices 45
In-situ monitoring of microorganisms viability evaluated by cell fluorescent staining during CO2 pasteurization treatment 45
Supercritical CO2 and N2O pasteurization of fresh peach and kiwi juice 44
Supercritical fluid pasteurisation 44
Effect of supercritical carbon dioxide pasteurization on natural microbiota, texture and microstructure of fresh-cut coconut 44
Pasteurization Of Orange Juice By Supercritical CO2 Treatment 42
Potentials of ultrasound and high pressure carbon dioxide combined treatment 42
Lipid micro or nano-particles using supercritical fluid techniques for pharmaceutical application 41
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 40
Supercritical carbon dioxide processing of dry cured ham spiked with Listeria monocytogenes: inactivation kinetics, color and sensory evaluation 40
null 39
Supercritical Fluid Pasteurization and Food Safety 36
Non-thermal microbial inactivation with dense CO2: state-of-art and potentials 36
Supercritical fluids for pasteurization - on-line investigation of the inactivation mechanisms 35
Novel preparation of silk hydrogels under high pressure carbon dioxide 35
Low-temperature sterilization for biomedical applications 35
Pasteurization of fruit juice by high pressure CO2 33
Supercritical Pasteurization: microbiological and sensory diversities between fresh and treated apple juice 29
Pasteurization of orange juice by supercritical CO2 treatment: kinetic of microbial inactivation 28
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 26
Non-thermal microbial inactivation with dense CO2: (a review) 26
Totale 5.147
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Categoria #
all - tutte 23.248
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 2.524
Totale 25.772
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020879 0 0 0 0 142 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
2024/2025432 7 6 84 245 90 0 0 0 0 0 0 0
Totale 5.147