IRIS
Spilimbergo, Sara
 Distribuzione geografica
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Continente #
NA - Nord America 5.503
AS - Asia 1.771
EU - Europa 1.362
SA - Sud America 295
Continente sconosciuto - Info sul continente non disponibili 63
AF - Africa 26
OC - Oceania 3
Totale 9.023
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Nazione #
US - Stati Uniti d'America 5.435
SG - Singapore 844
CN - Cina 407
VN - Vietnam 261
BR - Brasile 246
UA - Ucraina 240
RU - Federazione Russa 221
FI - Finlandia 156
IT - Italia 147
SE - Svezia 142
FR - Francia 104
GB - Regno Unito 94
LV - Lettonia 77
DE - Germania 70
KR - Corea 59
IN - India 41
BG - Bulgaria 34
CA - Canada 32
BD - Bangladesh 30
HK - Hong Kong 25
IQ - Iraq 22
AR - Argentina 21
MX - Messico 19
ES - Italia 15
TR - Turchia 13
ID - Indonesia 9
NL - Olanda 9
PL - Polonia 9
ZA - Sudafrica 9
PK - Pakistan 8
EC - Ecuador 7
JO - Giordania 7
JP - Giappone 7
CO - Colombia 6
CZ - Repubblica Ceca 6
IE - Irlanda 6
PH - Filippine 6
UZ - Uzbekistan 6
MA - Marocco 5
VE - Venezuela 5
AE - Emirati Arabi Uniti 4
BE - Belgio 4
KE - Kenya 4
LT - Lituania 4
SI - Slovenia 4
AU - Australia 3
BO - Bolivia 3
CL - Cile 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
EG - Egitto 3
GR - Grecia 3
HN - Honduras 3
OM - Oman 3
PE - Perù 3
PT - Portogallo 3
RS - Serbia 3
TH - Thailandia 3
AZ - Azerbaigian 2
BZ - Belize 2
DZ - Algeria 2
HU - Ungheria 2
IR - Iran 2
KZ - Kazakistan 2
LB - Libano 2
MY - Malesia 2
SA - Arabia Saudita 2
TN - Tunisia 2
AT - Austria 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
DK - Danimarca 1
EE - Estonia 1
GT - Guatemala 1
JM - Giamaica 1
KH - Cambogia 1
LU - Lussemburgo 1
MD - Moldavia 1
ME - Montenegro 1
MN - Mongolia 1
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
PA - Panama 1
PR - Porto Rico 1
PY - Paraguay 1
RO - Romania 1
SV - El Salvador 1
TW - Taiwan 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 8.961
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Città #
Singapore 558
Ashburn 541
Jacksonville 518
Chandler 501
Fairfield 456
San Jose 251
Woodbridge 195
Houston 192
Columbus 191
Seattle 191
Santa Clara 189
Dallas 180
Wilmington 166
Cambridge 151
Ann Arbor 146
Beijing 145
Princeton 106
Council Bluffs 101
San Mateo 101
Moscow 99
New York 78
Riga 77
Helsinki 75
Ho Chi Minh City 70
Lauterbourg 68
The Dalles 67
Hanoi 63
Los Angeles 63
Seoul 59
Lawrence 50
Munich 39
Boardman 36
Dearborn 36
Sofia 34
Trento 31
Buffalo 29
Milan 27
Orem 25
San Diego 22
Hong Kong 21
São Paulo 21
Da Nang 20
Hefei 19
London 16
Fremont 15
Haiphong 15
Norwalk 15
Montreal 14
Shanghai 13
Des Moines 12
Redondo Beach 12
Manchester 11
Mexico City 11
Washington 11
Falls Church 10
Kunming 10
Nanjing 10
Phoenix 10
Atlanta 9
Belo Horizonte 9
Bordeaux 9
Fort Worth 9
Guangzhou 9
Izmir 9
Brooklyn 8
Chennai 8
Denver 8
Baghdad 7
Frankfurt am Main 7
Tokyo 7
Warsaw 7
Chicago 6
Curitiba 6
Dublin 6
Kilburn 6
Mumbai 6
Salvador 6
San Francisco 6
Santorso 6
Verona 6
Amsterdam 5
Bologna 5
Guarulhos 5
Stockholm 5
Tashkent 5
Trieste 5
Turku 5
Vancouver 5
Biên Hòa 4
Brussels 4
Bến Tre 4
Can Tho 4
Changsha 4
Dhaka 4
Hải Dương 4
Jakarta 4
La Línea De La Concepción 4
Las Vegas 4
Miami 4
Olomouc 4
Totale 6.441
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Nome #
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 222
Dry acellular oesophageal matrix prepared by supercritical carbon dioxide 205
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 200
Pressure-induced pH changes in aqueous solutions – On-line measurement and semi-empirical modelling approach 195
Partial permeabilisation and depolarization of Salmonella enterica Typhimurium cells after treatment with Pulsed Electric Fields and High Pressure Carbon Dioxide 178
Bacterial inactivation on solid food matrices through supercritical CO2: a correlative study 174
Dense phase CO2 (DPCD) for microbial decontamination of food 163
Effect of dense-phase CO2on polyphenoloxidase in model solutions 157
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 156
Food Pasteurization and sterilization with high pressure 154
Supercritical carbon dioxide inactivation of Listeria monocytogenes spiked on dry cured ham pig skin 149
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 142
Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide 141
Comparative study of supercritical CO₂, hot air and freeze-drying techniques on shrimp quality attributes 140
Inactivation of Bacteria and Spores by Pulse Electric Field and High Pressure CO2 at Low Temperature 139
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 139
Determination of intracellular pH of B. subtilis after High Pressure CO2 treatment 137
Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham 136
Validation of a mathematical model for predicting high pressure carbon dioxide inactivation kinetics of Escherichia coli spiked on fresh cut carrot 135
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 133
Effect of supercritical CO2 pasteurization of natural microflora and quality attributes of fresh-cut coconut 129
High pressure gases: role of dynamic intracellular pH in pasteurization 128
Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water 128
On-line color monitoring of solid foods during supercritical CO2 pasteurization 127
Yeast inactivation of fresh apple juice by high pressure nitrous oxide 125
Effect of high-pressure gases on phase behaviour of solid lipids 124
Microbial inactivation by high-pressure 122
Terminal sterilization of BisGMA-TEGDMA thermoset materials and their bioactive surfaces by supercritical CO2 122
Microbial inactivation after supercritical CO2 processing in ham over its shelf life 120
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future 118
Stochastic modeling of S. cerevisiae inactivation by supercritical CO2 115
Treating micro-organism with high pressure 114
Quality attributes of fresh-cut coconut after supercritical carbon dioxide pasteurization 113
Human pathogens, nosocomial infections, heat-sensitive textile implants and an innovative approach to deal with them 113
Milk pasteurization at low temperature under N2O pressure 113
High-pressure CO2 inactivation and induced damage on Saccharomyces cerevisiae evaluated by flow cytometry 113
Sterilization of fruit juice by high pressure CO2 112
Intracellular pH measurement during high-pressure CO2 pasteurization evaluated by cell fluorescent staining 112
Inactivation of Bacillus subtilis spores by Supercritical CO2 Treatment 111
Microbial inactivation by high-pressure 110
Measurement of intracellular ph during supercritical pasteurization evaluated by cell fluorescent staining 109
A Novel Low Temperature Technique for Inactivation of Microorganisms by Pulse Electric Field and High Pressure CO2 108
UV-vis Spectroscopy for the Determination of Diffusion Coefficients and pH in Aqueous Solutions/ Sc-CO2 Systems 108
Thermodynamics of solutions of CO2 with effects of pressure and temperature 108
Effetto di CO2 sotto pressione su cellule di S. cerevisiae valutato attraverso citometria a flusso 104
High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks 104
Supercritical gases pasteurization of apple juice 104
High pressure carbon dioxide pasteurization of fresh-cut carrot 104
Mathematical modelling of yeast inactivation of freshly squeezed apple juice under high-pressure carbon dioxide 101
Non-thermal microbial inactivation with dense CO2: (a review) 98
Effects of supercritical pasteurization of foodstuff on microorganism viability evaluted by cell fluorescent staining 98
Supercritical CO2 inactivation on solid materials 96
Porous Poly(D,L-Lactic Acid) Foams with Tunable Structure & Mechanical Anisotropy prepared by Supercritical Carbon Dioxide 96
Kinetic analysis of microorganisms inactivation by high pressure carbon dioxide 94
Inactivation of milk using high pressure carbon dioxide 93
Determination of Extracellular and Intracellular pH of Bacillus subtilis suspension under CO2 treatment 92
Potentials of ultrasound and high pressure carbon dioxide combined treatment 92
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 89
Real-time monitoring of cell membrane modification during supercritical CO2 pasteurization 89
Non thermal pasteurization of foodstuff by dense gases: experimental data, sensorial analysis 88
Supercritical fluid pasteurisation 84
Microorganism inactivation by supercritical CO2 in a semi-continuous process 83
Supercritical carbon dioxide processing of dry cured ham spiked with Listeria monocytogenes: inactivation kinetics, color and sensory evaluation 83
In-situ monitoring of microorganisms viability evaluated by cell fluorescent staining during CO2 pasteurization treatment 81
Supercritical Fluid Pasteurization and Food Safety 81
Real time intracellular pH dynamics in L.innoqua under CO2 and N2O pressure 81
Lipid micro or nano-particles using supercritical fluid techniques for pharmaceutical application 79
Supercritical Pasteurization: microbiological and sensory diversities between fresh and treated apple juice 79
Supercritical pasteurisation: sensory diversity between fresh and treated apple juices 79
Pasteurization Of Orange Juice By Supercritical CO2 Treatment 78
Supercritical fluids for pasteurization - on-line investigation of the inactivation mechanisms 73
Supercritical CO2 and N2O pasteurization of fresh peach and kiwi juice 73
Non-thermal microbial inactivation with dense CO2: state-of-art and potentials 73
Novel preparation of silk hydrogels under high pressure carbon dioxide 71
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 68
Low-temperature sterilization for biomedical applications 67
Pasteurization of fruit juice by high pressure CO2 62
Pasteurization of orange juice by supercritical CO2 treatment: kinetic of microbial inactivation 62
Effect of Supercritical Carbon Dioxide Pasteurization on Natural Microbiota, Texture and Microstructure of Fresh-Cut Coconut 49
DRYING-INDUCED CHANGES IN MICROBIAL LOAD AND VOLATILE ORGANIC COMPOUNDS OF SHRIMP: A COMPARISON OF SC-CO₂, HOT-AIR, AND FREEZE DRYING 31
Comparison of supercritical CO₂ drying with Hot Air and Freeze Drying for Shrimp preservation 19
DEVELOPMENT OF A MINIATURIZED THERMAL ELECTRONIC NOSE ILLUSTRATED THROUGH A SHRIMP DRYING CASE STUDY 17
Comparative study of hot-air, freeze, and supercritical carbon dioxide drying on the physicochemical, microbiological, and sensory quality of shrimp (Metapenaeus spp.) 11
Totale 9.023
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Categoria #
all - tutte 36.890
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 4.129
Totale 41.019
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022598 0 88 4 23 41 27 9 122 28 39 28 189
2022/2023927 123 96 21 142 112 156 2 53 112 11 58 41
2023/2024359 31 36 29 9 30 97 26 32 0 20 9 40
2024/20251.292 7 6 81 241 96 211 18 54 115 220 93 150
2025/20262.771 191 76 368 474 266 238 508 62 206 211 135 36
2026/2027281 67 214 0 0 0 0 0 0 0 0 0 0
Totale 9.023