GIOVANELLI, GABRIELLA
 Distribuzione geografica
Continente #
EU - Europa 5.397
NA - Nord America 2.368
AS - Asia 1.311
SA - Sud America 99
OC - Oceania 22
AF - Africa 20
Continente sconosciuto - Info sul continente non disponibili 8
Totale 9.225
Nazione #
US - Stati Uniti d'America 2.328
IT - Italia 2.173
GB - Regno Unito 1.391
CN - Cina 696
SE - Svezia 499
DE - Germania 441
TR - Turchia 192
FR - Francia 154
IN - India 143
UA - Ucraina 139
IE - Irlanda 128
KR - Corea 125
EU - Europa 74
RU - Federazione Russa 73
FI - Finlandia 65
NL - Olanda 63
DK - Danimarca 54
VN - Vietnam 39
CO - Colombia 37
GR - Grecia 36
BR - Brasile 28
BE - Belgio 26
ES - Italia 25
CA - Canada 22
AU - Australia 21
ID - Indonesia 21
PE - Perù 21
RO - Romania 21
BG - Bulgaria 20
CH - Svizzera 20
HK - Hong Kong 17
MX - Messico 16
PL - Polonia 16
SG - Singapore 12
MY - Malesia 11
LT - Lituania 10
PH - Filippine 10
TH - Thailandia 10
PT - Portogallo 8
TW - Taiwan 8
JP - Giappone 7
AR - Argentina 6
HR - Croazia 6
AT - Austria 5
CZ - Repubblica Ceca 5
EE - Estonia 5
SC - Seychelles 5
ZA - Sudafrica 5
CL - Cile 4
GH - Ghana 3
IL - Israele 3
IQ - Iraq 3
PK - Pakistan 3
BD - Bangladesh 2
HU - Ungheria 2
IR - Iran 2
LU - Lussemburgo 2
RS - Serbia 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
TN - Tunisia 2
AL - Albania 1
BA - Bosnia-Erzegovina 1
BO - Bolivia 1
BT - Bhutan 1
CY - Cipro 1
EC - Ecuador 1
EG - Egitto 1
ET - Etiopia 1
FO - Isole Faroe 1
GP - Guadalupe 1
JO - Giordania 1
KE - Kenya 1
KZ - Kazakistan 1
MN - Mongolia 1
NG - Nigeria 1
NZ - Nuova Zelanda 1
OM - Oman 1
PA - Panama 1
SA - Arabia Saudita 1
SM - San Marino 1
VE - Venezuela 1
ZM - Zambia 1
Totale 9.291
Città #
Southend 1.216
Milan 430
Chandler 260
Seattle 202
Princeton 171
Beijing 147
Mountain View 136
Wilmington 127
Dublin 125
Ashburn 95
Redmond 94
Jacksonville 93
Rome 87
Ann Arbor 84
Dearborn 74
Nanjing 70
Fairfield 62
Bengaluru 49
Des Moines 49
Sakarya 47
Bologna 43
Somerville 40
Boardman 39
Redwood City 39
Berlin 37
Jinan 37
Bogotá 35
Medford 35
Andover 34
Athens 34
Cambridge 34
Serra 33
Woodbridge 33
Fort Worth 32
Hebei 31
Padova 30
Phoenix 29
Bari 28
Changsha 28
Shenyang 26
Nanchang 25
Hangzhou 22
Kiez 21
Turin 21
Florence 20
Eitensheim 18
Genoa 18
Lima 18
Napoli 18
Roxbury 18
Istanbul 17
Odernheim 17
Parma 17
Udine 17
Zhengzhou 17
Dong Ket 16
Stara Zagora 16
Guangzhou 15
Modena 15
Brescia 14
Mascalucia 14
Seoul 14
Bühl 13
Reggio Calabria 13
Brussels 12
Catania 12
Hong Kong 12
Houston 12
Perugia 12
Hamburg 11
London 11
Nürnberg 11
Palermo 11
San Diego 11
Chicago 10
Cinisello Balsamo 10
Grafing 10
Kiselëv 10
Naples 10
Shanghai 10
Sunnyvale 10
Auburn Hills 9
Falls Church 9
Fremont 9
Kunming 9
Messina 9
Salerno 9
Tianjin 9
Warsaw 9
Cartigliano 8
L'aquila 8
Ningbo 8
Petina 8
Pisa 8
Torino 8
Vicenza 8
Viterbo 8
Foggia 7
Hefei 7
Jiaxing 7
Totale 5.051
Nome #
Manuale della ristorazione : management, progettazione dei pasti, nutrizione, igiene, merceologia, tecnologia, legislazione 1.050
Caratterizzazione di prosciutti crudi a Denominazione di Origine Protetta mediante metodi di analisi sensoriale e strumentale 493
Linee guida per la messa a punto dei sistemi aziendali di autocontrollo dell'igiene, il metodo Peri 356
Sensorial properties vs chemical composition of green and black teas 240
Studio della shelf-life di un vino rosso in contenitori plastici a diversa permeabilità all’ossigeno 236
The antioxidant activity of tomato : 3. Effects of processing technologies on oxidative and heat damage 206
Valorizzazione e ottimizzazione delle filiere viticola e frutticola valtellinesi attraverso sistemi innovativi in postraccolta e trasformazioni ad alta qualità (VALORVì) 182
Oxidative stability of red wine stored in packages with different oxygen permeability 176
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 175
Evoluzione delle temperature in pasti monoporzione trasportati per la refezione scolastica 174
Ottimizzazione delle gestione dei magazzini frigoriferi della filiera mele attraverso sistemi innovativi 170
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables 157
Antioxidant composition of tomato products typically consumed in Italy 153
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing 151
Applicazione di tecniche analitiche sensoriali-strumentali per la caratterizzazione del prosciutto crudo 147
Characterization of Italian dry-cured hams by means of sensory evaluation and innovative sensory-instrumental methods 147
E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment : a powerful data fusion approach 145
Application of near infrared spectroscopy for monitoring osmo-air dehydration processes of blueberries 142
Antioxidant capacity of some caramel-containing soft drinks 135
Linee guida per l'ispezione e la valutazione dei sistemi di autocontrollo dell'igiene nelle industrie alimentari (D.LGS 155/97) 134
Applicazione della spettroscopia NIR per ottimizzare la gestione delle mele in post-raccolta 132
Carotenoids and tocols in feed and egg yolk from barn, cage, and organic systems at different hen age 130
Near infrared (NIR) spectroscopy as a tool for monitoring blueberry osmo-air dehydration process 127
Beverage stabilization throgh enzymatic removal of phenolics 124
Comparison of polyphenolic composition and antioxidant activity of wild Italian bluberries and some cultivated varieties 120
Application of electronic senses to characterize expresso coffees brewed with different thermal profiles 120
NIR and MIR Spectroscopy as rapid method to monitor red wine fermentation 119
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 118
Effetti indotti da un pre-trattamento di scottatura delle bacche sulle caratteristiche compositive e morfologiche di mirtilli osmodisidratati 117
Structural and nutritional quality of blueberries as affected by controlled atmosphere storage 115
Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems 115
A low-cost and low-tech electrochemical flow system for the evaluation of total phenolic content and antioxidant power of tea infusions 114
Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue 113
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices 113
NIR spectroscopy for the optimization of post harvest apple management 112
Variation in antioxidant components of tomato during vine and post-harvest ripening 108
Antioxidant capacity of cultivated and wild blueberries : effects of processing and frozen storage 106
The antioxidant activity of tomato : 4. Effects of storage on oxidative and heat damage 106
Evaluation of the antioxidant activity of red wines in relatinship to their phenolic content 104
Study of new tomato products at intermediate moisture to improve the antioxidant activity of dried tomato 104
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams : a multi-disciplinary approach 104
Effects of new packaging solutions on the shelf-life of fresh raspberries 103
Chemical, physical and sensory characterization of two processed tomato products with high lycopene content 100
Monitoring of Alcoholic Fermentation Using NIR and MIR Spectroscopy combined with Electronic Nose and Electronic Tongue 99
La filtrazione 98
Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties 96
Modelling the effects of thermal sterilization on the quality of tomato puree 96
The antioxidant activity of tomato : 2: Effects of wine and post-harvest ripening 94
Shelf life of olive oils evalutated by conventional and e-senses analyses 93
Combined effects of osmo-and air-dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries 92
Monitoring of alcoholic fermentation using Mir and Nir spectroscopy 91
Appendici 88
Antioxidant capacity and anthocyanin composition of Bulgarian bilberry (Vaccinium myrtillus L.) fruits 87
NIR spectroscopy for the optimization of postharvest apple management 86
Effects of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries 85
Modelling the effects of thermal sterilization on the sensory and nutritional quality of tomato puree 84
Water sorption, drying and antioxidant properties of dried tomato products 82
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.) 81
Design and setting up of a water vapour pressure capacitance manometer for measurement of water activity 80
Principi di tecnologia alimentare 80
Predictive study on Tuscan extra virgin olive oil stability under several commercial conditions 75
Evaluation of heat and oxidative damage during storage of processed tomato products. I. Study of heat damage indices 73
Effects of new packaging solutions on physico-chemical, nutritional and aromatic characteristics of red raspberries (Rubus idaeus L.) in postharvest storage 73
Application of non-destructive techniques for the monitoring of red wine fermentation 68
Studio della shelf-life di un vino rosso in contenitori plastici a diversa permeabilità all’ossigeno 67
Testing of a VIS-NIR system for the monitoring of long-term apple storage 67
Phenolic content and antioxidant activity of processed products obtained from wild bludberries (Vaccinium myrtillus) and cultivated blueberries (Vaccinium corymbosum) 65
Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices 63
Autocontrollo dell'igiene 62
Evaporazione 62
Stability of dried and intermediate moisture tomato pulp during storage 57
Il trasporto di calore nei processi alimentari 56
Processi termici di conservazione 54
Operazioni di separazione 52
Introduzione 50
Prefazione alla 5° edizione inglese 45
Evaluation of the crumb staling perception threshold = Valutazione della soglia di raffermamento della mollica di pane 20
Application of Ultrasonic Intensification Technology in the Extraction of Bio-actives from Spent Coffee Grounds and Spent Tea Leaves 19
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 14
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses 13
Totale 9.960
Categoria #
all - tutte 20.791
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 20.791


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019194 0 0 0 0 0 0 0 0 0 32 100 62
2019/2020970 108 27 61 42 59 82 109 39 175 137 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
2023/2024536 29 49 48 62 160 45 35 55 20 33 0 0
Totale 9.960