IRIS
Spilimbergo, Sara
 Distribuzione geografica
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Continente #
NA - Nord America 5.128
AS - Asia 1.747
EU - Europa 1.280
SA - Sud America 291
AF - Africa 26
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 8.476
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Nazione #
US - Stati Uniti d'America 5.076
SG - Singapore 841
CN - Cina 400
VN - Vietnam 261
BR - Brasile 242
UA - Ucraina 240
RU - Federazione Russa 221
FI - Finlandia 156
SE - Svezia 122
FR - Francia 104
GB - Regno Unito 94
IT - Italia 89
LV - Lettonia 77
DE - Germania 70
KR - Corea 59
IN - India 40
BG - Bulgaria 34
HK - Hong Kong 24
CA - Canada 22
IQ - Iraq 22
AR - Argentina 21
BD - Bangladesh 18
MX - Messico 18
ES - Italia 15
TR - Turchia 13
ID - Indonesia 9
PL - Polonia 9
ZA - Sudafrica 9
NL - Olanda 8
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
DO - Repubblica Dominicana 3
EG - Egitto 3
OM - Oman 3
PE - Perù 3
PT - Portogallo 3
RS - Serbia 3
TH - Thailandia 3
AZ - Azerbaigian 2
DZ - Algeria 2
GR - Grecia 2
HN - Honduras 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
BZ - Belize 1
CI - Costa d'Avorio 1
DK - Danimarca 1
EE - Estonia 1
GT - Guatemala 1
HU - Ungheria 1
JM - Giamaica 1
KH - Cambogia 1
LU - Lussemburgo 1
MD - Moldavia 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 8.476
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Città #
Singapore 557
Jacksonville 518
Ashburn 513
Chandler 501
Fairfield 456
San Jose 204
Woodbridge 195
Houston 190
Seattle 190
Santa Clara 181
Dallas 178
Wilmington 166
Cambridge 151
Ann Arbor 146
Beijing 142
Columbus 135
Princeton 106
San Mateo 101
Moscow 99
Riga 77
Helsinki 75
New York 75
Ho Chi Minh City 70
Lauterbourg 68
The Dalles 67
Hanoi 63
Los Angeles 61
Seoul 59
Lawrence 50
Munich 39
Dearborn 36
Boardman 35
Sofia 34
Buffalo 28
Orem 24
San Diego 22
São Paulo 21
Da Nang 20
Hong Kong 20
Hefei 19
London 16
Trento 16
Council Bluffs 15
Fremont 15
Haiphong 15
Norwalk 15
Des Moines 12
Redondo Beach 12
Manchester 11
Mexico City 11
Montreal 11
Shanghai 11
Washington 11
Falls Church 10
Kunming 10
Nanjing 10
Belo Horizonte 9
Bordeaux 9
Fort Worth 9
Guangzhou 9
Izmir 9
Atlanta 8
Chennai 8
Denver 8
Baghdad 7
Frankfurt am Main 7
Milan 7
Tokyo 7
Warsaw 7
Curitiba 6
Dublin 6
Kilburn 6
Mumbai 6
Phoenix 6
Salvador 6
Santorso 6
Verona 6
Amsterdam 5
Brooklyn 5
Chicago 5
Guarulhos 5
San Francisco 5
Stockholm 5
Tashkent 5
Trieste 5
Turku 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
Olomouc 4
Poplar 4
Recife 4
Rio de Janeiro 4
Tianjin 4
Totale 6.146
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Nome #
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 211
Dry acellular oesophageal matrix prepared by supercritical carbon dioxide 199
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 191
Pressure-induced pH changes in aqueous solutions – On-line measurement and semi-empirical modelling approach 190
Partial permeabilisation and depolarization of Salmonella enterica Typhimurium cells after treatment with Pulsed Electric Fields and High Pressure Carbon Dioxide 175
Bacterial inactivation on solid food matrices through supercritical CO2: a correlative study 161
Dense phase CO2 (DPCD) for microbial decontamination of food 158
Effect of dense-phase CO2on polyphenoloxidase in model solutions 151
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 151
Food Pasteurization and sterilization with high pressure 149
Supercritical carbon dioxide inactivation of Listeria monocytogenes spiked on dry cured ham pig skin 147
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 136
Inactivation of Bacteria and Spores by Pulse Electric Field and High Pressure CO2 at Low Temperature 135
Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide 132
Determination of intracellular pH of B. subtilis after High Pressure CO2 treatment 131
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 131
Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham 130
Validation of a mathematical model for predicting high pressure carbon dioxide inactivation kinetics of Escherichia coli spiked on fresh cut carrot 127
High pressure gases: role of dynamic intracellular pH in pasteurization 125
On-line color monitoring of solid foods during supercritical CO2 pasteurization 125
Effect of supercritical CO2 pasteurization of natural microflora and quality attributes of fresh-cut coconut 124
Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water 124
Comparative study of supercritical CO₂, hot air and freeze-drying techniques on shrimp quality attributes 123
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 122
Yeast inactivation of fresh apple juice by high pressure nitrous oxide 121
Effect of high-pressure gases on phase behaviour of solid lipids 119
Microbial inactivation by high-pressure 116
Microbial inactivation after supercritical CO2 processing in ham over its shelf life 116
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future 115
Terminal sterilization of BisGMA-TEGDMA thermoset materials and their bioactive surfaces by supercritical CO2 115
Stochastic modeling of S. cerevisiae inactivation by supercritical CO2 112
Treating micro-organism with high pressure 110
Intracellular pH measurement during high-pressure CO2 pasteurization evaluated by cell fluorescent staining 109
High-pressure CO2 inactivation and induced damage on Saccharomyces cerevisiae evaluated by flow cytometry 109
Inactivation of Bacillus subtilis spores by Supercritical CO2 Treatment 108
Human pathogens, nosocomial infections, heat-sensitive textile implants and an innovative approach to deal with them 108
Quality attributes of fresh-cut coconut after supercritical carbon dioxide pasteurization 107
Sterilization of fruit juice by high pressure CO2 107
Milk pasteurization at low temperature under N2O pressure 107
Thermodynamics of solutions of CO2 with effects of pressure and temperature 105
A Novel Low Temperature Technique for Inactivation of Microorganisms by Pulse Electric Field and High Pressure CO2 104
UV-vis Spectroscopy for the Determination of Diffusion Coefficients and pH in Aqueous Solutions/ Sc-CO2 Systems 104
Measurement of intracellular ph during supercritical pasteurization evaluated by cell fluorescent staining 104
Microbial inactivation by high-pressure 104
High pressure carbon dioxide pasteurization of fresh-cut carrot 102
Effetto di CO2 sotto pressione su cellule di S. cerevisiae valutato attraverso citometria a flusso 100
High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks 99
Supercritical gases pasteurization of apple juice 97
Mathematical modelling of yeast inactivation of freshly squeezed apple juice under high-pressure carbon dioxide 95
Supercritical CO2 inactivation on solid materials 93
Porous Poly(D,L-Lactic Acid) Foams with Tunable Structure & Mechanical Anisotropy prepared by Supercritical Carbon Dioxide 93
Effects of supercritical pasteurization of foodstuff on microorganism viability evaluted by cell fluorescent staining 93
Non-thermal microbial inactivation with dense CO2: (a review) 92
Inactivation of milk using high pressure carbon dioxide 89
Kinetic analysis of microorganisms inactivation by high pressure carbon dioxide 86
Potentials of ultrasound and high pressure carbon dioxide combined treatment 86
Real-time monitoring of cell membrane modification during supercritical CO2 pasteurization 85
Determination of Extracellular and Intracellular pH of Bacillus subtilis suspension under CO2 treatment 84
Non thermal pasteurization of foodstuff by dense gases: experimental data, sensorial analysis 83
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 83
Supercritical fluid pasteurisation 81
Microorganism inactivation by supercritical CO2 in a semi-continuous process 77
Supercritical Pasteurization: microbiological and sensory diversities between fresh and treated apple juice 77
Supercritical carbon dioxide processing of dry cured ham spiked with Listeria monocytogenes: inactivation kinetics, color and sensory evaluation 77
Supercritical pasteurisation: sensory diversity between fresh and treated apple juices 76
In-situ monitoring of microorganisms viability evaluated by cell fluorescent staining during CO2 pasteurization treatment 76
Supercritical Fluid Pasteurization and Food Safety 76
Real time intracellular pH dynamics in L.innoqua under CO2 and N2O pressure 76
Lipid micro or nano-particles using supercritical fluid techniques for pharmaceutical application 75
Pasteurization Of Orange Juice By Supercritical CO2 Treatment 74
Supercritical fluids for pasteurization - on-line investigation of the inactivation mechanisms 69
Supercritical CO2 and N2O pasteurization of fresh peach and kiwi juice 69
Non-thermal microbial inactivation with dense CO2: state-of-art and potentials 69
Novel preparation of silk hydrogels under high pressure carbon dioxide 67
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 66
Low-temperature sterilization for biomedical applications 61
Pasteurization of fruit juice by high pressure CO2 59
Pasteurization of orange juice by supercritical CO2 treatment: kinetic of microbial inactivation 56
Effect of Supercritical Carbon Dioxide Pasteurization on Natural Microbiota, Texture and Microstructure of Fresh-Cut Coconut 43
Totale 8.532
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Categoria #
all - tutte 33.415
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 3.773
Totale 37.188
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021176 0 0 0 0 0 0 0 0 0 39 88 49
2021/2022628 30 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
2025/20262.561 191 76 368 474 266 238 508 62 206 172 0 0
Totale 8.532