IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

GIOVANELLI, GABRIELLA
 Distribuzione geografica
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Continente #
EU - Europa 6.850
AS - Asia 4.256
NA - Nord America 4.100
SA - Sud America 484
AF - Africa 103
OC - Oceania 28
Continente sconosciuto - Info sul continente non disponibili 9
Totale 15.830
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Nazione #
US - Stati Uniti d'America 3.993
IT - Italia 2.737
GB - Regno Unito 1.424
SG - Singapore 1.325
CN - Cina 1.324
DE - Germania 528
SE - Svezia 509
RU - Federazione Russa 414
HK - Hong Kong 339
BR - Brasile 330
FR - Francia 269
NL - Olanda 239
IN - India 233
VN - Vietnam 224
TR - Turchia 212
BD - Bangladesh 161
KR - Corea 155
UA - Ucraina 147
IE - Irlanda 135
FI - Finlandia 91
EU - Europa 74
ID - Indonesia 64
DK - Danimarca 57
CA - Canada 55
CO - Colombia 47
GR - Grecia 41
AR - Argentina 38
ES - Italia 37
JP - Giappone 35
RO - Romania 31
PL - Polonia 28
BE - Belgio 27
MX - Messico 25
AU - Australia 24
PE - Perù 24
PH - Filippine 23
ZA - Sudafrica 23
BG - Bulgaria 22
MY - Malesia 21
CH - Svizzera 20
CI - Costa d'Avorio 19
IQ - Iraq 19
PK - Pakistan 19
CZ - Repubblica Ceca 16
TH - Thailandia 16
LT - Lituania 14
CL - Cile 13
PT - Portogallo 13
EC - Ecuador 12
TW - Taiwan 12
VE - Venezuela 10
AT - Austria 9
EG - Egitto 9
IR - Iran 9
MA - Marocco 8
SA - Arabia Saudita 8
UZ - Uzbekistan 8
TN - Tunisia 7
AE - Emirati Arabi Uniti 6
HR - Croazia 6
JM - Giamaica 6
JO - Giordania 6
NG - Nigeria 6
RS - Serbia 6
AZ - Azerbaigian 5
EE - Estonia 5
IL - Israele 5
KE - Kenya 5
SC - Seychelles 5
UY - Uruguay 5
CR - Costa Rica 4
HU - Ungheria 4
LB - Libano 4
NZ - Nuova Zelanda 4
SK - Slovacchia (Repubblica Slovacca) 4
AL - Albania 3
DZ - Algeria 3
ET - Etiopia 3
GH - Ghana 3
KG - Kirghizistan 3
OM - Oman 3
PS - Palestinian Territory 3
PY - Paraguay 3
TT - Trinidad e Tobago 3
BA - Bosnia-Erzegovina 2
BO - Bolivia 2
BY - Bielorussia 2
CM - Camerun 2
GT - Guatemala 2
HN - Honduras 2
KW - Kuwait 2
KZ - Kazakistan 2
LU - Lussemburgo 2
LV - Lettonia 2
NP - Nepal 2
PA - Panama 2
QA - Qatar 2
SI - Slovenia 2
SN - Senegal 2
SY - Repubblica araba siriana 2
Totale 15.871
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Città #
Southend 1.216
Singapore 785
Milan 534
Ashburn 380
Hong Kong 326
Beijing 282
Chandler 260
San Jose 245
Seattle 206
Princeton 171
Santa Clara 165
Council Bluffs 158
Mountain View 136
Dublin 132
Wilmington 127
Rome 126
Dallas 124
Jacksonville 94
Redmond 94
Los Angeles 92
Moscow 86
Ann Arbor 84
Bengaluru 83
Lauterbourg 78
Dearborn 74
Nanjing 72
Hefei 68
Ho Chi Minh City 66
Fairfield 62
Bologna 57
New York 56
Boardman 55
Des Moines 51
Buffalo 50
Sakarya 47
Hanoi 46
Berlin 40
Guangzhou 40
Seoul 40
Somerville 40
Bari 39
Frankfurt am Main 39
Redwood City 39
Athens 38
Jinan 38
Padova 36
Phoenix 36
Andover 35
Bogotá 35
Cambridge 35
Medford 35
Serra 35
Columbus 34
Shanghai 33
São Paulo 33
Turin 33
Woodbridge 33
Florence 32
Fort Worth 32
Tokyo 32
Changsha 31
Hebei 31
Naples 29
The Dalles 28
Jakarta 27
Parma 26
Shenyang 26
Istanbul 25
Nanchang 25
Hangzhou 24
Mumbai 23
Cangzhou 22
Modena 22
Kiez 21
Zhengzhou 21
Brescia 20
Abidjan 19
Fuzhou 19
Genoa 19
Lima 19
Munich 19
Perugia 19
Eitensheim 18
Houston 18
Napoli 18
Roxbury 18
Chicago 17
Odernheim 17
Udine 17
Warsaw 17
Dong Ket 16
London 16
Stara Zagora 16
Tianjin 16
Helsinki 15
Palermo 15
Reggio Calabria 15
Catania 14
Kuala Lumpur 14
Mascalucia 14
Totale 8.356
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Nome #
Manuale della ristorazione : management, progettazione dei pasti, nutrizione, igiene, merceologia, tecnologia, legislazione 1.272
Caratterizzazione di prosciutti crudi a Denominazione di Origine Protetta mediante metodi di analisi sensoriale e strumentale 613
Linee guida per la messa a punto dei sistemi aziendali di autocontrollo dell'igiene, il metodo Peri 492
Sensorial properties vs chemical composition of green and black teas 325
The antioxidant activity of tomato : 3. Effects of processing technologies on oxidative and heat damage 319
Studio della shelf-life di un vino rosso in contenitori plastici a diversa permeabilità all’ossigeno 304
Valorizzazione e ottimizzazione delle filiere viticola e frutticola valtellinesi attraverso sistemi innovativi in postraccolta e trasformazioni ad alta qualità (VALORVì) 290
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables 269
Ottimizzazione delle gestione dei magazzini frigoriferi della filiera mele attraverso sistemi innovativi 253
E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment : a powerful data fusion approach 249
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 247
Evoluzione delle temperature in pasti monoporzione trasportati per la refezione scolastica 246
Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing 245
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 244
Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems 243
Oxidative stability of red wine stored in packages with different oxygen permeability 232
Carotenoids and tocols in feed and egg yolk from barn, cage, and organic systems at different hen age 227
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices 226
NIR and MIR Spectroscopy as rapid method to monitor red wine fermentation 223
Near infrared (NIR) spectroscopy as a tool for monitoring blueberry osmo-air dehydration process 222
Antioxidant composition of tomato products typically consumed in Italy 219
Application of near infrared spectroscopy for monitoring osmo-air dehydration processes of blueberries 213
Antioxidant capacity of some caramel-containing soft drinks 206
A low-cost and low-tech electrochemical flow system for the evaluation of total phenolic content and antioxidant power of tea infusions 205
Applicazione di tecniche analitiche sensoriali-strumentali per la caratterizzazione del prosciutto crudo 205
Application of electronic senses to characterize expresso coffees brewed with different thermal profiles 203
Variation in antioxidant components of tomato during vine and post-harvest ripening 202
Applicazione della spettroscopia NIR per ottimizzare la gestione delle mele in post-raccolta 199
Characterization of Italian dry-cured hams by means of sensory evaluation and innovative sensory-instrumental methods 197
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses 194
Beverage stabilization throgh enzymatic removal of phenolics 191
The antioxidant activity of tomato : 2: Effects of wine and post-harvest ripening 191
Principi di tecnologia alimentare 191
Linee guida per l'ispezione e la valutazione dei sistemi di autocontrollo dell'igiene nelle industrie alimentari (D.LGS 155/97) 186
Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue 186
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.) 185
Effects of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries 184
Application of Ultrasonic Intensification Technology in the Extraction of Bio-actives from Spent Coffee Grounds and Spent Tea Leaves 182
Antioxidant capacity of cultivated and wild blueberries : effects of processing and frozen storage 181
Effetti indotti da un pre-trattamento di scottatura delle bacche sulle caratteristiche compositive e morfologiche di mirtilli osmodisidratati 181
Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams : a multi-disciplinary approach 177
Combined effects of osmo-and air-dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries 176
Modelling the effects of thermal sterilization on the quality of tomato puree 173
Comparison of polyphenolic composition and antioxidant activity of wild Italian bluberries and some cultivated varieties 171
The antioxidant activity of tomato : 4. Effects of storage on oxidative and heat damage 171
Evolution of some phenolic components, carotenoids and chlorophylls during ripening of three Italian grape varieties 167
Shelf life of olive oils evalutated by conventional and e-senses analyses 167
Evaluation of the antioxidant activity of red wines in relatinship to their phenolic content 163
Effects of new packaging solutions on the shelf-life of fresh raspberries 163
NIR spectroscopy for the optimization of postharvest apple management 162
NIR spectroscopy for the optimization of post harvest apple management 160
Antioxidant capacity and anthocyanin composition of Bulgarian bilberry (Vaccinium myrtillus L.) fruits 160
Monitoring of alcoholic fermentation using Mir and Nir spectroscopy 158
Appendici 156
Structural and nutritional quality of blueberries as affected by controlled atmosphere storage 155
Monitoring of Alcoholic Fermentation Using NIR and MIR Spectroscopy combined with Electronic Nose and Electronic Tongue 149
Study of new tomato products at intermediate moisture to improve the antioxidant activity of dried tomato 148
Design and setting up of a water vapour pressure capacitance manometer for measurement of water activity 145
Chemical, physical and sensory characterization of two processed tomato products with high lycopene content 139
Effects of new packaging solutions on physico-chemical, nutritional and aromatic characteristics of red raspberries (Rubus idaeus L.) in postharvest storage 136
Unveiling the potential of micronized dehulled sunflower presscake: a breakthrough in sustainable plant-based protein-rich sport beverages 136
Testing of a VIS-NIR system for the monitoring of long-term apple storage 134
La filtrazione 133
Studio della shelf-life di un vino rosso in contenitori plastici a diversa permeabilità all’ossigeno 129
Phenolic content and antioxidant activity of processed products obtained from wild bludberries (Vaccinium myrtillus) and cultivated blueberries (Vaccinium corymbosum) 129
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 126
Modelling the effects of thermal sterilization on the sensory and nutritional quality of tomato puree 126
Evaporazione 124
Effects of air convection cooking on chicken nugget quality 123
Predictive study on Tuscan extra virgin olive oil stability under several commercial conditions 121
Water sorption, drying and antioxidant properties of dried tomato products 121
Air Low Temperature-Long-Time Cooking: Feasibility and Food Quality 121
Il trasporto di calore nei processi alimentari 119
Evaluation of heat and oxidative damage during storage of processed tomato products. I. Study of heat damage indices 118
Operazioni di separazione 116
Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices 115
Application of non-destructive techniques for the monitoring of red wine fermentation 109
Prefazione alla 5° edizione inglese 108
Autocontrollo dell'igiene 106
Fruit and vegetable biowaste as a source of functional nutritional components for animal feed 105
Stability of dried and intermediate moisture tomato pulp during storage 105
Processi termici di conservazione 105
Introduzione 98
Impact of high-temperature household electric ovens on quality attributes and heat-related byproducts content of homemade pizzas 92
Evaluation of the crumb staling perception threshold = Valutazione della soglia di raffermamento della mollica di pane 63
Totale 16.720
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Categoria #
all - tutte 41.355
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 41.355
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202188 0 0 0 0 0 0 0 0 0 0 0 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
2024/20252.325 122 224 76 176 232 66 123 195 145 264 207 495
2025/20264.230 440 247 435 369 407 299 385 255 565 354 383 91
Totale 16.720