IRIS
Spilimbergo, Sara
 Distribuzione geografica
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Continente #
NA - Nord America 6.304
AS - Asia 1.800
EU - Europa 1.447
SA - Sud America 324
Continente sconosciuto - Info sul continente non disponibili 63
AF - Africa 32
OC - Oceania 4
Totale 9.974
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Nazione #
US - Stati Uniti d'America 6.174
SG - Singapore 846
CN - Cina 407
VN - Vietnam 264
BR - Brasile 258
UA - Ucraina 240
RU - Federazione Russa 228
IT - Italia 198
FI - Finlandia 156
SE - Svezia 153
FR - Francia 105
GB - Regno Unito 105
LV - Lettonia 77
CA - Canada 71
DE - Germania 71
KR - Corea 59
IN - India 44
BG - Bulgaria 34
BD - Bangladesh 33
HK - Hong Kong 25
AR - Argentina 24
MX - Messico 24
IQ - Iraq 22
ES - Italia 16
CO - Colombia 13
EC - Ecuador 13
TR - Turchia 13
ID - Indonesia 11
NL - Olanda 10
PL - Polonia 9
ZA - Sudafrica 9
JP - Giappone 8
PK - Pakistan 8
JO - Giordania 7
PH - Filippine 7
CZ - Repubblica Ceca 6
HN - Honduras 6
IE - Irlanda 6
IL - Israele 6
JM - Giamaica 6
UZ - Uzbekistan 6
VE - Venezuela 6
KE - Kenya 5
MA - Marocco 5
SA - Arabia Saudita 5
AE - Emirati Arabi Uniti 4
AU - Australia 4
BE - Belgio 4
CR - Costa Rica 4
DO - Repubblica Dominicana 4
GT - Guatemala 4
LT - Lituania 4
MY - Malesia 4
SC - Seychelles 4
SI - Slovenia 4
TH - Thailandia 4
BO - Bolivia 3
CL - Cile 3
EG - Egitto 3
GR - Grecia 3
LB - Libano 3
OM - Oman 3
PE - Perù 3
PT - Portogallo 3
RS - Serbia 3
SV - El Salvador 3
AZ - Azerbaigian 2
BZ - Belize 2
DZ - Algeria 2
EE - Estonia 2
HU - Ungheria 2
IR - Iran 2
KZ - Kazakistan 2
NI - Nicaragua 2
TN - Tunisia 2
AT - Austria 1
BS - Bahamas 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
DK - Danimarca 1
KH - Cambogia 1
LK - Sri Lanka 1
LU - Lussemburgo 1
LY - Libia 1
MD - Moldavia 1
ME - Montenegro 1
MN - Mongolia 1
NO - Norvegia 1
NP - Nepal 1
PA - Panama 1
PR - Porto Rico 1
PY - Paraguay 1
RO - Romania 1
TT - Trinidad e Tobago 1
TW - Taiwan 1
XK - ???statistics.table.value.countryCode.XK??? 1
Totale 9.912
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Città #
Ashburn 606
Singapore 558
Jacksonville 520
Chandler 501
Fairfield 456
San Jose 320
Santa Clara 198
Columbus 196
Woodbridge 195
Houston 193
Seattle 191
Council Bluffs 189
Dallas 185
Wilmington 167
Cambridge 151
Ann Arbor 146
Beijing 145
Princeton 106
San Mateo 101
Moscow 99
New York 79
Riga 77
Helsinki 75
Ho Chi Minh City 71
Lauterbourg 68
Los Angeles 68
Phoenix 68
The Dalles 67
Hanoi 63
Seoul 59
Lawrence 50
Munich 39
Boardman 36
Dearborn 36
Sofia 34
Milan 33
Buffalo 32
Trento 31
Orem 26
São Paulo 23
Rome 22
San Diego 22
Hong Kong 21
Da Nang 20
Hefei 19
Montreal 18
London 17
Chicago 16
Fremont 15
Haiphong 15
Norwalk 15
Shanghai 13
Toronto 13
Atlanta 12
Brooklyn 12
Denver 12
Des Moines 12
Mexico City 12
Redondo Beach 12
Manchester 11
North Bergen 11
Washington 11
Falls Church 10
Fort Worth 10
Kunming 10
Nanjing 10
Belo Horizonte 9
Bordeaux 9
Guangzhou 9
Izmir 9
Newark 9
Chennai 8
San Francisco 8
Tokyo 8
Baghdad 7
Figino 7
Frankfurt am Main 7
Miami 7
Warsaw 7
Bologna 6
Curitiba 6
Dhaka 6
Dublin 6
Kilburn 6
Las Vegas 6
Mumbai 6
Salvador 6
Santorso 6
Vancouver 6
Verona 6
Amsterdam 5
Guarulhos 5
Hyderabad 5
Kansas City 5
Quito 5
Rio de Janeiro 5
San Antonio 5
Stockholm 5
Tashkent 5
Trieste 5
Totale 6.849
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Nome #
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 244
Dry acellular oesophageal matrix prepared by supercritical carbon dioxide 220
Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: thermal vs. high-pressure carbon dioxide pasteurization 214
Pressure-induced pH changes in aqueous solutions – On-line measurement and semi-empirical modelling approach 209
Partial permeabilisation and depolarization of Salmonella enterica Typhimurium cells after treatment with Pulsed Electric Fields and High Pressure Carbon Dioxide 188
Bacterial inactivation on solid food matrices through supercritical CO2: a correlative study 184
Effetto della pastorizzazione sulle proprietà sensoriali e sui composti volatili dell'acqua di cocco (Cocos nucifera L.): trattamento termico vs. Anidride carbonica supercritica 174
Dense phase CO2 (DPCD) for microbial decontamination of food 172
Effect of dense-phase CO2on polyphenoloxidase in model solutions 167
Food Pasteurization and sterilization with high pressure 161
Supercritical carbon dioxide inactivation of Listeria monocytogenes spiked on dry cured ham pig skin 160
Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide 155
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 155
Comparative study of supercritical CO₂, hot air and freeze-drying techniques on shrimp quality attributes 154
Inactivation of Bacteria and Spores by Pulse Electric Field and High Pressure CO2 at Low Temperature 153
Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice 153
Determination of intracellular pH of B. subtilis after High Pressure CO2 treatment 149
Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham 147
Effetto della stabilizzazione con CO2 e N2O ad alta pressione sulla qualità del succo di mela 143
Validation of a mathematical model for predicting high pressure carbon dioxide inactivation kinetics of Escherichia coli spiked on fresh cut carrot 142
Effect of supercritical CO2 pasteurization of natural microflora and quality attributes of fresh-cut coconut 138
Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water 138
High pressure gases: role of dynamic intracellular pH in pasteurization 137
Microbial inactivation by high-pressure 136
On-line color monitoring of solid foods during supercritical CO2 pasteurization 136
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future 135
Terminal sterilization of BisGMA-TEGDMA thermoset materials and their bioactive surfaces by supercritical CO2 135
Yeast inactivation of fresh apple juice by high pressure nitrous oxide 133
Effect of high-pressure gases on phase behaviour of solid lipids 132
Microbial inactivation after supercritical CO2 processing in ham over its shelf life 130
Stochastic modeling of S. cerevisiae inactivation by supercritical CO2 128
Quality attributes of fresh-cut coconut after supercritical carbon dioxide pasteurization 124
Intracellular pH measurement during high-pressure CO2 pasteurization evaluated by cell fluorescent staining 123
Sterilization of fruit juice by high pressure CO2 122
Milk pasteurization at low temperature under N2O pressure 122
Treating micro-organism with high pressure 122
Human pathogens, nosocomial infections, heat-sensitive textile implants and an innovative approach to deal with them 121
A Novel Low Temperature Technique for Inactivation of Microorganisms by Pulse Electric Field and High Pressure CO2 120
UV-vis Spectroscopy for the Determination of Diffusion Coefficients and pH in Aqueous Solutions/ Sc-CO2 Systems 119
Inactivation of Bacillus subtilis spores by Supercritical CO2 Treatment 119
Thermodynamics of solutions of CO2 with effects of pressure and temperature 118
Measurement of intracellular ph during supercritical pasteurization evaluated by cell fluorescent staining 118
High-pressure CO2 inactivation and induced damage on Saccharomyces cerevisiae evaluated by flow cytometry 118
Microbial inactivation by high-pressure 118
High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks 114
Effetto di CO2 sotto pressione su cellule di S. cerevisiae valutato attraverso citometria a flusso 113
Determination of Extracellular and Intracellular pH of Bacillus subtilis suspension under CO2 treatment 111
High pressure carbon dioxide pasteurization of fresh-cut carrot 111
Supercritical gases pasteurization of apple juice 110
Mathematical modelling of yeast inactivation of freshly squeezed apple juice under high-pressure carbon dioxide 109
Porous Poly(D,L-Lactic Acid) Foams with Tunable Structure & Mechanical Anisotropy prepared by Supercritical Carbon Dioxide 109
Non-thermal microbial inactivation with dense CO2: (a review) 108
Effects of supercritical pasteurization of foodstuff on microorganism viability evaluted by cell fluorescent staining 107
Supercritical CO2 inactivation on solid materials 106
Supercritical carbon dioxide processing of dry cured ham spiked with Listeria monocytogenes: inactivation kinetics, color and sensory evaluation 105
Inactivation of milk using high pressure carbon dioxide 104
Kinetic analysis of microorganisms inactivation by high pressure carbon dioxide 103
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 102
Potentials of ultrasound and high pressure carbon dioxide combined treatment 102
Real-time monitoring of cell membrane modification during supercritical CO2 pasteurization 99
Non thermal pasteurization of foodstuff by dense gases: experimental data, sensorial analysis 94
Supercritical Fluid Pasteurization and Food Safety 94
Microorganism inactivation by supercritical CO2 in a semi-continuous process 92
Real time intracellular pH dynamics in L.innoqua under CO2 and N2O pressure 91
Supercritical Pasteurization: microbiological and sensory diversities between fresh and treated apple juice 90
Supercritical pasteurisation: sensory diversity between fresh and treated apple juices 90
In-situ monitoring of microorganisms viability evaluated by cell fluorescent staining during CO2 pasteurization treatment 90
Supercritical fluid pasteurisation 90
Supercritical fluids for pasteurization - on-line investigation of the inactivation mechanisms 85
Lipid micro or nano-particles using supercritical fluid techniques for pharmaceutical application 84
Pasteurization Of Orange Juice By Supercritical CO2 Treatment 83
Supercritical CO2 and N2O pasteurization of fresh peach and kiwi juice 83
Non-thermal microbial inactivation with dense CO2: state-of-art and potentials 83
Novel preparation of silk hydrogels under high pressure carbon dioxide 83
Low-temperature sterilization for biomedical applications 75
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 73
Pasteurization of orange juice by supercritical CO2 treatment: kinetic of microbial inactivation 71
Pasteurization of fruit juice by high pressure CO2 70
Effect of Supercritical Carbon Dioxide Pasteurization on Natural Microbiota, Texture and Microstructure of Fresh-Cut Coconut 65
Comparative study of hot-air, freeze, and supercritical carbon dioxide drying on the physicochemical, microbiological, and sensory quality of shrimp (Metapenaeus spp.) 57
Comparison of supercritical CO₂ drying with Hot Air and Freeze Drying for Shrimp preservation 53
DRYING-INDUCED CHANGES IN MICROBIAL LOAD AND VOLATILE ORGANIC COMPOUNDS OF SHRIMP: A COMPARISON OF SC-CO₂, HOT-AIR, AND FREEZE DRYING 46
DEVELOPMENT OF A MINIATURIZED THERMAL ELECTRONIC NOSE ILLUSTRATED THROUGH A SHRIMP DRYING CASE STUDY 33
Totale 9.974
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Categoria #
all - tutte 39.889
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 4.415
Totale 44.304
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022506 0 0 0 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
2026/20271.232 67 226 467 472 0 0 0 0 0 0 0 0
Totale 9.974