IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

GIOVANELLI, GABRIELLA
 Distribuzione geografica
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Continente #
EU - Europa 5.985
NA - Nord America 2.796
AS - Asia 1.918
SA - Sud America 216
AF - Africa 36
OC - Oceania 25
Continente sconosciuto - Info sul continente non disponibili 8
Totale 10.984
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Nazione #
US - Stati Uniti d'America 2.753
IT - Italia 2.383
GB - Regno Unito 1.393
CN - Cina 802
SE - Svezia 500
DE - Germania 460
SG - Singapore 453
RU - Federazione Russa 226
NL - Olanda 220
TR - Turchia 195
FR - Francia 157
IN - India 148
UA - Ucraina 142
IE - Irlanda 133
KR - Corea 125
BR - Brasile 123
EU - Europa 74
FI - Finlandia 69
DK - Danimarca 56
CO - Colombia 39
VN - Vietnam 39
GR - Grecia 38
ID - Indonesia 34
BE - Belgio 27
ES - Italia 26
CA - Canada 24
PE - Perù 24
RO - Romania 24
AU - Australia 23
BG - Bulgaria 21
HK - Hong Kong 21
CH - Svizzera 20
AR - Argentina 18
PL - Polonia 18
MX - Messico 16
MY - Malesia 12
PT - Portogallo 12
TH - Thailandia 12
CZ - Repubblica Ceca 11
LT - Lituania 11
PH - Filippine 11
IR - Iran 9
TW - Taiwan 9
ZA - Sudafrica 9
AT - Austria 8
JP - Giappone 8
IQ - Iraq 7
HR - Croazia 6
PK - Pakistan 6
BD - Bangladesh 5
CL - Cile 5
EE - Estonia 5
IL - Israele 5
SC - Seychelles 5
HU - Ungheria 4
TN - Tunisia 4
EG - Egitto 3
ET - Etiopia 3
GH - Ghana 3
NG - Nigeria 3
SK - Slovacchia (Repubblica Slovacca) 3
UZ - Uzbekistan 3
AE - Emirati Arabi Uniti 2
AZ - Azerbaigian 2
BO - Bolivia 2
KE - Kenya 2
LU - Lussemburgo 2
NZ - Nuova Zelanda 2
RS - Serbia 2
SI - Slovenia 2
VE - Venezuela 2
AL - Albania 1
BA - Bosnia-Erzegovina 1
BT - Bhutan 1
CR - Costa Rica 1
CY - Cipro 1
DZ - Algeria 1
EC - Ecuador 1
FO - Isole Faroe 1
GP - Guadalupe 1
JO - Giordania 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LV - Lettonia 1
MA - Marocco 1
MN - Mongolia 1
NO - Norvegia 1
OM - Oman 1
PA - Panama 1
PS - Palestinian Territory 1
PY - Paraguay 1
QA - Qatar 1
SA - Arabia Saudita 1
SM - San Marino 1
UY - Uruguay 1
ZM - Zambia 1
ZW - Zimbabwe 1
Totale 11.050
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Città #
Southend 1.216
Milan 455
Singapore 299
Chandler 260
Seattle 202
Princeton 171
Beijing 150
Mountain View 136
Santa Clara 136
Ashburn 134
Dublin 130
Council Bluffs 129
Wilmington 127
Rome 105
Redmond 94
Jacksonville 93
Ann Arbor 84
Dearborn 74
Nanjing 70
Fairfield 62
Bologna 52
Bengaluru 49
Des Moines 49
Sakarya 47
Boardman 43
Somerville 40
Redwood City 39
Berlin 37
Jinan 37
Athens 36
Bogotá 35
Medford 35
Andover 34
Cambridge 34
Padova 34
Serra 34
Woodbridge 33
Fort Worth 32
Hebei 31
Bari 30
Phoenix 29
Changsha 28
Turin 27
Florence 26
Shenyang 26
Nanchang 25
Naples 23
Shanghai 23
Hangzhou 22
Kiez 21
Parma 21
Lima 19
Eitensheim 18
Genoa 18
Istanbul 18
Jakarta 18
Modena 18
Napoli 18
Roxbury 18
Brescia 17
Fuzhou 17
Guangzhou 17
Odernheim 17
Udine 17
Zhengzhou 17
Dong Ket 16
Stara Zagora 16
Mascalucia 14
Palermo 14
Perugia 14
Seoul 14
Brussels 13
Bühl 13
Hong Kong 13
Los Angeles 13
Reggio Calabria 13
Catania 12
Houston 12
Mendoza 12
Hamburg 11
London 11
Messina 11
Nürnberg 11
Salerno 11
San Diego 11
São Paulo 11
Warsaw 11
Chicago 10
Cinisello Balsamo 10
Grafing 10
Kiselëv 10
Sunnyvale 10
Trieste 10
Auburn Hills 9
Falls Church 9
Fremont 9
Kunming 9
Ningbo 9
Tianjin 9
Cartigliano 8
Totale 5.805
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Nome #
Manuale della ristorazione : management, progettazione dei pasti, nutrizione, igiene, merceologia, tecnologia, legislazione 1.129
Caratterizzazione di prosciutti crudi a Denominazione di Origine Protetta mediante metodi di analisi sensoriale e strumentale 533
Linee guida per la messa a punto dei sistemi aziendali di autocontrollo dell'igiene, il metodo Peri 406
Studio della shelf-life di un vino rosso in contenitori plastici a diversa permeabilità all’ossigeno 263
The antioxidant activity of tomato : 3. Effects of processing technologies on oxidative and heat damage 261
Sensorial properties vs chemical composition of green and black teas 254
Valorizzazione e ottimizzazione delle filiere viticola e frutticola valtellinesi attraverso sistemi innovativi in postraccolta e trasformazioni ad alta qualità (VALORVì) 216
Oxidative stability of red wine stored in packages with different oxygen permeability 196
Ottimizzazione delle gestione dei magazzini frigoriferi della filiera mele attraverso sistemi innovativi 195
Evoluzione delle temperature in pasti monoporzione trasportati per la refezione scolastica 194
The Joint Use of Electronic Nose and Electronic Tongue for the Evaluation of the Sensorial Properties of Green and Black Tea Infusions as Related to Their Chemical Composition 189
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables 181
Antioxidant composition of tomato products typically consumed in Italy 172
E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment : a powerful data fusion approach 169
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing 165
Application of near infrared spectroscopy for monitoring osmo-air dehydration processes of blueberries 164
Applicazione di tecniche analitiche sensoriali-strumentali per la caratterizzazione del prosciutto crudo 162
Characterization of Italian dry-cured hams by means of sensory evaluation and innovative sensory-instrumental methods 156
Carotenoids and tocols in feed and egg yolk from barn, cage, and organic systems at different hen age 156
Antioxidant capacity of some caramel-containing soft drinks 154
Applicazione della spettroscopia NIR per ottimizzare la gestione delle mele in post-raccolta 154
Near infrared (NIR) spectroscopy as a tool for monitoring blueberry osmo-air dehydration process 154
Linee guida per l'ispezione e la valutazione dei sistemi di autocontrollo dell'igiene nelle industrie alimentari (D.LGS 155/97) 150
Beverage stabilization throgh enzymatic removal of phenolics 145
NIR and MIR Spectroscopy as rapid method to monitor red wine fermentation 143
Effetti indotti da un pre-trattamento di scottatura delle bacche sulle caratteristiche compositive e morfologiche di mirtilli osmodisidratati 142
A low-cost and low-tech electrochemical flow system for the evaluation of total phenolic content and antioxidant power of tea infusions 140
The antioxidant activity of tomato : 1: Evaluation of fresh and processed products by chemical-physical indexes and biochemical models systems through the Principal Component Analysis 140
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices 136
Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems 135
Antioxidant capacity of cultivated and wild blueberries : effects of processing and frozen storage 134
Application of electronic senses to characterize expresso coffees brewed with different thermal profiles 133
Comparison of polyphenolic composition and antioxidant activity of wild Italian bluberries and some cultivated varieties 130
Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue 130
Structural and nutritional quality of blueberries as affected by controlled atmosphere storage 128
Principi di tecnologia alimentare 128
Variation in antioxidant components of tomato during vine and post-harvest ripening 126
The antioxidant activity of tomato : 4. Effects of storage on oxidative and heat damage 126
Modelling the effects of thermal sterilization on the quality of tomato puree 124
Effects of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries 124
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams : a multi-disciplinary approach 124
NIR spectroscopy for the optimization of post harvest apple management 122
Study of new tomato products at intermediate moisture to improve the antioxidant activity of dried tomato 121
Shelf life of olive oils evalutated by conventional and e-senses analyses 118
The antioxidant activity of tomato : 2: Effects of wine and post-harvest ripening 116
Evaluation of the antioxidant activity of red wines in relatinship to their phenolic content 114
Chemical, physical and sensory characterization of two processed tomato products with high lycopene content 113
Effects of new packaging solutions on the shelf-life of fresh raspberries 113
Combined effects of osmo-and air-dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries 113
Monitoring of alcoholic fermentation using Mir and Nir spectroscopy 112
Effects of blanching pre-treatmnet and sugar composition of the osmotic solution on physico-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.) 111
Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties 110
NIR spectroscopy for the optimization of postharvest apple management 110
Monitoring of Alcoholic Fermentation Using NIR and MIR Spectroscopy combined with Electronic Nose and Electronic Tongue 107
La filtrazione 106
Antioxidant capacity and anthocyanin composition of Bulgarian bilberry (Vaccinium myrtillus L.) fruits 106
Design and setting up of a water vapour pressure capacitance manometer for measurement of water activity 102
Appendici 99
Modelling the effects of thermal sterilization on the sensory and nutritional quality of tomato puree 94
Water sorption, drying and antioxidant properties of dried tomato products 93
Predictive study on Tuscan extra virgin olive oil stability under several commercial conditions 88
Evaluation of heat and oxidative damage during storage of processed tomato products. I. Study of heat damage indices 84
Phenolic content and antioxidant activity of processed products obtained from wild bludberries (Vaccinium myrtillus) and cultivated blueberries (Vaccinium corymbosum) 84
Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices 83
Testing of a VIS-NIR system for the monitoring of long-term apple storage 82
Studio della shelf-life di un vino rosso in contenitori plastici a diversa permeabilità all’ossigeno 81
Effects of new packaging solutions on physico-chemical, nutritional and aromatic characteristics of red raspberries (Rubus idaeus L.) in postharvest storage 81
Application of non-destructive techniques for the monitoring of red wine fermentation 80
Evaporazione 78
Il trasporto di calore nei processi alimentari 73
Autocontrollo dell'igiene 71
Operazioni di separazione 71
Introduzione 69
Stability of dried and intermediate moisture tomato pulp during storage 67
Processi termici di conservazione 66
Prefazione alla 5° edizione inglese 57
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses 55
Application of Ultrasonic Intensification Technology in the Extraction of Bio-actives from Spent Coffee Grounds and Spent Tea Leaves 48
Unveiling the potential of micronized dehulled sunflower presscake: a breakthrough in sustainable plant-based protein-rich sport beverages 41
Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat : effect on taste and flavor assessed by e-senses in relation to phenolic compounds 36
Evaluation of the crumb staling perception threshold = Valutazione della soglia di raffermamento della mollica di pane 35
Air Low Temperature-Long-Time Cooking: Feasibility and Food Quality 34
Impact of high-temperature household electric ovens on quality attributes and heat-related byproducts content of homemade pizzas 15
Effects of air convection cooking on chicken nugget quality 12
Totale 11.732
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Categoria #
all - tutte 30.277
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 30.277
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020268 0 0 0 0 0 0 0 0 0 137 77 54
2020/20211.132 53 74 57 49 135 77 68 108 111 74 238 88
2021/20221.089 90 56 44 64 101 87 86 39 91 92 112 227
2022/20231.381 198 128 133 123 139 245 40 111 128 32 72 32
2023/2024741 29 49 48 62 160 45 35 55 20 42 97 99
2024/20251.567 122 224 76 176 232 66 123 195 145 208 0 0
Totale 11.732