IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

CASIRAGHI, ERNESTINA MARIA
 Distribuzione geografica
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Continente #
EU - Europa 13.440
NA - Nord America 7.854
AS - Asia 7.541
SA - Sud America 844
AF - Africa 240
OC - Oceania 108
Continente sconosciuto - Info sul continente non disponibili 12
Totale 30.039
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Nazione #
US - Stati Uniti d'America 7.601
GB - Regno Unito 4.325
IT - Italia 3.952
CN - Cina 2.508
SG - Singapore 2.096
SE - Svezia 1.087
DE - Germania 893
RU - Federazione Russa 674
BR - Brasile 607
HK - Hong Kong 566
IN - India 492
NL - Olanda 477
TR - Turchia 443
FR - Francia 424
KR - Corea 338
IE - Irlanda 329
UA - Ucraina 283
VN - Vietnam 219
FI - Finlandia 187
EU - Europa 158
ID - Indonesia 148
CA - Canada 138
ES - Italia 120
DK - Danimarca 99
IR - Iran 91
MY - Malesia 87
CO - Colombia 85
AU - Australia 84
GR - Grecia 82
JP - Giappone 79
PH - Filippine 75
PL - Polonia 70
BE - Belgio 68
MX - Messico 60
AR - Argentina 57
SA - Arabia Saudita 55
PK - Pakistan 54
CH - Svizzera 53
CI - Costa d'Avorio 51
PT - Portogallo 51
RO - Romania 49
BD - Bangladesh 48
TH - Thailandia 35
ZA - Sudafrica 34
EG - Egitto 33
IQ - Iraq 32
HR - Croazia 31
BG - Bulgaria 29
AT - Austria 27
EC - Ecuador 23
NG - Nigeria 23
PE - Perù 23
CZ - Repubblica Ceca 22
NZ - Nuova Zelanda 22
DZ - Algeria 21
TW - Taiwan 19
CL - Cile 18
NO - Norvegia 18
UZ - Uzbekistan 18
LK - Sri Lanka 16
MA - Marocco 16
IL - Israele 15
LB - Libano 15
LT - Lituania 15
GH - Ghana 12
HU - Ungheria 12
TN - Tunisia 11
VE - Venezuela 11
AZ - Azerbaigian 10
KZ - Kazakistan 10
NP - Nepal 10
BA - Bosnia-Erzegovina 9
IS - Islanda 9
PY - Paraguay 9
AE - Emirati Arabi Uniti 8
LV - Lettonia 8
TT - Trinidad e Tobago 8
UY - Uruguay 8
GT - Guatemala 7
JM - Giamaica 7
JO - Giordania 7
KE - Kenya 7
RS - Serbia 7
CR - Costa Rica 6
KG - Kirghizistan 6
KH - Cambogia 6
PA - Panama 6
SC - Seychelles 6
BT - Bhutan 5
BY - Bielorussia 5
OM - Oman 5
PS - Palestinian Territory 5
SI - Slovenia 5
TZ - Tanzania 5
AL - Albania 4
AM - Armenia 4
BZ - Belize 4
ET - Etiopia 4
HN - Honduras 4
MD - Moldavia 4
Totale 30.122
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Città #
Southend 3.840
Singapore 1.087
Milan 794
Chandler 624
Ashburn 545
Beijing 543
Hong Kong 536
Seattle 398
Princeton 362
Mountain View 355
Santa Clara 324
Dublin 312
Wilmington 297
Council Bluffs 291
Dallas 248
Redmond 213
Dearborn 202
Ann Arbor 197
Fairfield 196
Jacksonville 178
Rome 175
Nanjing 166
Los Angeles 158
Bengaluru 151
Woodbridge 146
Des Moines 121
Buffalo 115
Houston 113
Sakarya 109
Cambridge 107
Boardman 106
Redwood City 95
Jinan 91
Hefei 84
Jakarta 77
Turin 75
Moscow 74
Somerville 74
Shanghai 73
Medford 70
Guangzhou 69
Bogotá 68
Munich 66
San Jose 66
Cangzhou 65
Serra 65
Andover 63
Hebei 63
Shenyang 62
Nanchang 58
Padova 57
Seoul 56
Zhengzhou 53
Athens 52
Columbus 51
Phoenix 51
Abidjan 50
Changsha 49
Bari 48
The Dalles 48
Berlin 47
Tianjin 46
Bühl 45
Dong Ket 43
Tokyo 42
Hangzhou 41
Ho Chi Minh City 41
Bologna 40
Florence 40
Frankfurt am Main 40
London 40
Roxbury 40
Brussels 39
Riyadh 38
Grafing 37
São Paulo 37
Toronto 37
Istanbul 36
Pisa 36
Parma 35
Jiaxing 34
New York 34
Fuzhou 32
North Bergen 32
Warsaw 31
Eitensheim 29
Hanoi 29
Chicago 28
Rio de Janeiro 28
San Diego 27
Kunming 25
Napoli 25
Nuremberg 25
Naples 24
Como 23
Karlovo 23
Mumbai 23
Palermo 23
Saint Petersburg 23
Tehran 23
Totale 16.223
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Nome #
Environmental benefits: Traditional vs innovative packaging for olive oil 1.438
Pasteurized fresh egg pasta: dependence of structural and cooking properties on heat treatment intensity 690
Appunti del corso di tecnologia delle applicazioni frigorifere 655
Environmental benefits: traditional vs innovative packaging for olive oil 546
La spettroscopia NIR per determinare il grado di maturazione delle olive: confronto tra uno spettrofotometro vis/NIR e uno FT-NIR 505
Detection of bovine meat adulteration by UV-VIS, NIR and MIR spectroscopy 399
Applicazione della spettroscopia nel vicino infrarosso per la caratterizzazione di oli vergini di oliva 372
Cholesterol determination in butter by high performance chromatography 320
Characterisation and classification of Italian virgin olive oils by near- and mid-infrared spectroscopy 319
Valutazione degli indici di maturazione e delle sostanze nutraceutiche di mirtillo gigante americano (V. corymbosum, l.) mediante metodi tradizionali e spettroscopia NIR 302
Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds 296
Functional and rheological characteristics of fresh egg pasta 293
Kaki fruit as natural thickening agent in sherbets 287
Application of NIR and MIR spectroscopy to assess freshness in sea bream (Sparus auratus) and salmon (Salmo salar) during ice storage 285
Applicazione della spettroscopia IR alla classificazione di oli vergini di oliva 283
Agricoltura e territorio 277
Valorizzazione e ottimizzazione delle filiere viticola e frutticola valtellinesi attraverso sistemi innovativi in postraccolta e trasformazioni ad alta qualità (VALORVì) 262
Influenza di diversi semilavorati di tuorlo d'uovo sulle proprietà fisiche e sensoriali del gelato artigianale alla crema 259
Application of IR spectroscopy for the assessment of egg and egg product quality 244
Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis 243
Development of Two Imitative Methods of Spreadability Evaluation and Comparison with Penetration Tests 232
Evaluation of quality and nutraceutical content in blueberries (Vaccinium corymbosum L.) by near and mid-infrared spectroscopy 225
Handheld NIR device : A non-targeted approach to assess authenticity of fish fillets and patties 224
RENNET COAGULATION OF MILK RETENTATES - EFFECT OF THE ADDITION OF SODIUM-CHLORIDE AND CITRATE BEFORE ULTRAFILTRATION 221
Applicazione di tecniche spettroscopiche IR al monitoraggio della produzione di latti fermentati 218
Evaluation and predictive modeling of shelf life of minced beef meat stored in high-oxygen modified atmosphere packaging at different temperatures 215
Wavelengths selection with a view to a simplified handheld optical system to estimate grape ripeness 214
Uracil as an index of hygienic quality in egg products 212
Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy 211
Studio della shelf life di ananas di IV gamma mediante spettroscopia FT-NIR e FT-IR 208
Effect of fresh pork meat conditioning on quality characteristics of salami 208
Commercial-quality evaluation of different weight-grade eggs 206
Confronto tra l’impatto ambientale dell’analisi tradizionale e mediante spettroscopia NIR sull’oliva 205
Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils 205
Near and Mid Infrared Spectroscopy to detect malolactic biotransformation of Oenococcus oeni in wine-model 204
Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures using NIR and MIR Spectroscopy 202
A METHOD FOR THE EVALUATION OF CURD SYNERESIS 199
Control and monitoring of milk renneting using FT-NIR spectroscopy as a process analytical technology tool 197
Application of near infrared spectroscopy for monitoring osmo-air dehydration processes of blueberries 194
Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity 194
Near infrared (NIR) spectroscopy as a tool for monitoring blueberry osmo-air dehydration process 194
Valorizzazione delle produzioni vitifrutticole valtellinesi mediante metodi innovativi 193
Comparison of a benchtop and a handheld NIR spectrometer for fish authentication 193
GLCM, an image analysis technique for early detection of biofilm 193
NIR and MIR Spectroscopy as rapid method to monitor red wine fermentation 192
Milk Renneting : Study of Process Factor Influences by FT-NIR Spectroscopy and Chemometrics 190
Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics 188
Whipping and gelling properties of egg as affected by compositional variability 187
Evaluation of grape quality parameters by VIS/NIR and FT-NIR spectroscopy 184
Use of FT-NIR and FT-IR spectroscopy to monitor the shelf life of minced beef meat 184
Applicazione della spettroscopia NIR e MIr per la verifica dello stato di conservazione di oli vergini di oliva 184
Applicazione della spettroscopia nel vicino e medio infrarosso nel controllo della trasformazione malolattica : studi preliminari 184
Applicazione della spettroscopia NIR per ottimizzare la gestione delle mele in post-raccolta 184
Studio della fase di raffinazione mediante l'utilizzo di un molino a sfere nella tecnologia di produzione del cioccolato 184
Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta 183
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives 182
Application of FT-NIR spectroscopy to assess the ripening stage of olives 181
Modificazioni delle proprietà strutturanti dell’uovo nella pasta fresca in relazione al ciclo di deposizione dell’ovaiola 178
A FT-NIR process analytical technology approach for milk renneting control 177
Influence of fat content and mix aging on some chemical and physical characteristics of retailed-manufactured ice cream 176
Varietal discrimination of coffee by NIR spectroscopy and electronic tongue 176
Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors 171
Autenticazione di prodotti alimentari mediante tecniche spettroscopiche nel vicino e medio infrarosso 170
Effect of mix homogenization and aging on retail-manufactured ice cream produced with cream or coconut oil 170
Discrimination of arabica natural, arabica washed and robusta coffee through NIR spectroscopy and artificial tongue analysis 170
Performance tecnologica di Saccharomyces cerevisiae in impasti lievitati 169
Cooked ham classification on the basis of brine injection level and pork breeding country 169
Evaluation of shelf life of fresh-cut pineapple by using FT-NIR and FT-IR 168
Beer fermentation : monitoring of process parameters by FT-NIR and multivariate data analysis 168
Evaluation of Quality and Nutraceutical Content in Blueberries (Vaccinium corymbosum) by Near and Mid Infrared Spectroscopy 165
Correlation among instrumental texture, sensory texture and chemical composition for five Italian cheeses 165
Influenza di alcuni parametri sull'estrazione e la conservazione dell'enocianina. I. Andamento del processo di estrazione 164
VIS-NIR, FT-NIR and FT-IR spectroscopy for quick selection and exploitation of grapes entering the winery 163
Evaluation of eggshell quality characteristics in relation to the housing system of laying hens 163
Milk Pasteurization - Evaluation of Thermal-Damage 162
Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness" 161
Influence of weight grade on shell characteristics of marketed hen eggs 160
Application of near infrared spectroscopy for monitoring osmo-air dehydration processes of blueberries 159
Characterization of Provolone cheese. I.Selection of variables 159
Monitoring bread staling by NIR hyperspectral imaging 157
Uniaxial compression of bonded and lubricated gels 157
Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio 156
FT-NIR spectroscopy to monitor rennet coagulation in milk with different fat levels 156
Valutazione rapida del grado di maturità tecnologica e fenolica del nebbiolo di Valtellina mediante spettroscopia FT-NIR e spettroscopia Vis/NIR 155
Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs 153
Monitoring the colour changes during aging of salami by MIA 153
Technological performances of commercial yeast strains (Saccharomyces cerevisiae) in different complex dough formulations 152
Applicazione della spettroscopia NIR all’identificazione di carne decongelata 152
Structural and cooking properties of fresh egg pasta as a function of pasteurization treatment intensity 151
Evaluation of grape quality paameters by VIN/NIR and FT-NIR spectroscopy 151
Valutazione rapida del grado di maturità tecnologica e fenolica del nebbiolo di Valtellina mediante spettroscopia FT-NIR 151
Caratterizzazione reologica di alcune conserve e semiconserve di carne 151
Assessment of the sugars and ethanol development in beer fermentation with FT-IR and multivariate curve resolution models 150
Effect of calcium equilibria on the rate of syneresis and on the firmness of curds obtained from milk UF retentates 149
Evaluation of shelf life of minimally processed pineapple by using conventional and alternative methods 148
Formulation of lactose-reduced ice cream mix 148
NIR spectroscopy for the optimization of post harvest apple management 146
Influenza di alcuni parametri sull'estrazione e la conservazione dell'enocianina. II. Ottimizzazione del processo di estrazione 144
NIR spectroscopy for the optimization of postharvest apple management 143
Monitoring of alcoholic fermentation using Mir and Nir spectroscopy 142
Totale 22.497
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Categoria #
all - tutte 78.867
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 78.867
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.956 0 0 0 0 0 260 134 228 321 227 560 226
2021/20222.490 247 163 125 132 270 113 215 148 142 175 238 522
2022/20233.241 403 265 334 318 328 543 118 247 275 79 248 83
2023/20241.831 61 155 128 105 373 118 99 88 77 138 202 287
2024/20254.868 176 411 157 479 508 232 183 521 273 478 417 1.033
2025/20263.842 675 451 723 644 829 520 0 0 0 0 0 0
Totale 31.584