IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

CASIRAGHI, ERNESTINA MARIA
 Distribuzione geografica
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Continente #
EU - Europa 14.261
AS - Asia 9.328
NA - Nord America 9.214
SA - Sud America 967
AF - Africa 268
OC - Oceania 114
Continente sconosciuto - Info sul continente non disponibili 13
Totale 34.165
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Nazione #
US - Stati Uniti d'America 8.876
GB - Regno Unito 4.363
IT - Italia 4.235
CN - Cina 2.864
SG - Singapore 2.648
SE - Svezia 1.089
DE - Germania 919
RU - Federazione Russa 861
BR - Brasile 680
HK - Hong Kong 644
FR - Francia 587
VN - Vietnam 530
IN - India 522
NL - Olanda 489
TR - Turchia 457
BD - Bangladesh 355
KR - Corea 353
IE - Irlanda 333
UA - Ucraina 287
FI - Finlandia 213
CA - Canada 194
ID - Indonesia 162
EU - Europa 158
ES - Italia 140
DK - Danimarca 106
JP - Giappone 100
MY - Malesia 95
IR - Iran 91
AU - Australia 88
CO - Colombia 88
PH - Filippine 88
GR - Grecia 82
PL - Polonia 79
MX - Messico 75
BE - Belgio 74
AR - Argentina 67
PK - Pakistan 63
SA - Arabia Saudita 58
CH - Svizzera 55
PT - Portogallo 55
CI - Costa d'Avorio 51
RO - Romania 51
TH - Thailandia 46
IQ - Iraq 39
ZA - Sudafrica 39
BG - Bulgaria 36
EC - Ecuador 34
EG - Egitto 34
HR - Croazia 31
PE - Perù 31
TW - Taiwan 28
AT - Austria 27
NG - Nigeria 26
CZ - Repubblica Ceca 25
CL - Cile 24
NZ - Nuova Zelanda 24
DZ - Algeria 22
UZ - Uzbekistan 21
MA - Marocco 19
NO - Norvegia 19
TN - Tunisia 19
IL - Israele 17
NP - Nepal 17
VE - Venezuela 17
LK - Sri Lanka 16
LT - Lituania 16
LB - Libano 15
AZ - Azerbaigian 14
AE - Emirati Arabi Uniti 12
GH - Ghana 12
HU - Ungheria 12
KZ - Kazakistan 11
PY - Paraguay 11
BA - Bosnia-Erzegovina 10
CR - Costa Rica 10
JM - Giamaica 10
UY - Uruguay 10
IS - Islanda 9
JO - Giordania 9
LV - Lettonia 9
TT - Trinidad e Tobago 9
RS - Serbia 8
GT - Guatemala 7
KE - Kenya 7
KG - Kirghizistan 7
OM - Oman 7
SK - Slovacchia (Repubblica Slovacca) 7
BY - Bielorussia 6
HN - Honduras 6
KH - Cambogia 6
PA - Panama 6
SC - Seychelles 6
AL - Albania 5
BO - Bolivia 5
BT - Bhutan 5
ET - Etiopia 5
LU - Lussemburgo 5
PS - Palestinian Territory 5
SI - Slovenia 5
SY - Repubblica araba siriana 5
Totale 34.228
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Città #
Southend 3.840
Singapore 1.580
Milan 826
Ashburn 708
Chandler 624
Hong Kong 607
Beijing 571
San Jose 453
Santa Clara 416
Seattle 403
Princeton 362
Council Bluffs 359
Mountain View 355
Dublin 316
Wilmington 298
Dallas 256
Redmond 213
Dearborn 202
Ann Arbor 197
Fairfield 196
Rome 192
Los Angeles 185
Jacksonville 180
Nanjing 168
Lauterbourg 163
Bengaluru 152
Woodbridge 146
Ho Chi Minh City 134
Moscow 131
Buffalo 127
Des Moines 122
Houston 117
Boardman 115
Hanoi 111
Sakarya 109
Cambridge 108
Guangzhou 107
New York 106
Shanghai 96
Redwood City 95
Jinan 92
Turin 87
Hefei 84
Jakarta 79
Somerville 74
Seoul 71
Tianjin 71
Medford 70
Bogotá 68
Serra 67
Munich 66
Cangzhou 65
Andover 63
Hebei 63
Shenyang 62
Nanchang 59
Tokyo 59
Bari 57
Padova 57
Phoenix 57
Columbus 54
Frankfurt am Main 54
Zhengzhou 54
Athens 52
Changsha 51
Abidjan 50
Berlin 50
Bologna 50
The Dalles 50
Bühl 45
Florence 45
London 45
Toronto 45
Hangzhou 44
Dong Ket 43
Helsinki 43
Brussels 42
São Paulo 42
Naples 41
Chongqing 40
Roxbury 40
Warsaw 40
Riyadh 39
North Bergen 38
Chicago 37
Grafing 37
Istanbul 37
Pisa 37
Parma 35
Jiaxing 34
Fuzhou 33
Rio de Janeiro 30
Verona 30
Eitensheim 29
Palermo 29
Kuala Lumpur 28
Nuremberg 28
San Diego 28
Shenzhen 28
Bangkok 26
Totale 18.420
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Nome #
Environmental benefits: Traditional vs innovative packaging for olive oil 1.565
Pasteurized fresh egg pasta: dependence of structural and cooking properties on heat treatment intensity 741
Appunti del corso di tecnologia delle applicazioni frigorifere 681
Environmental benefits: traditional vs innovative packaging for olive oil 586
La spettroscopia NIR per determinare il grado di maturazione delle olive: confronto tra uno spettrofotometro vis/NIR e uno FT-NIR 567
Detection of bovine meat adulteration by UV-VIS, NIR and MIR spectroscopy 426
Applicazione della spettroscopia nel vicino infrarosso per la caratterizzazione di oli vergini di oliva 426
Characterisation and classification of Italian virgin olive oils by near- and mid-infrared spectroscopy 354
Cholesterol determination in butter by high performance chromatography 335
Valutazione degli indici di maturazione e delle sostanze nutraceutiche di mirtillo gigante americano (V. corymbosum, l.) mediante metodi tradizionali e spettroscopia NIR 332
Application of NIR and MIR spectroscopy to assess freshness in sea bream (Sparus auratus) and salmon (Salmo salar) during ice storage 329
Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds 326
Functional and rheological characteristics of fresh egg pasta 325
Kaki fruit as natural thickening agent in sherbets 312
Applicazione della spettroscopia IR alla classificazione di oli vergini di oliva 299
Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis 293
Agricoltura e territorio 292
Valorizzazione e ottimizzazione delle filiere viticola e frutticola valtellinesi attraverso sistemi innovativi in postraccolta e trasformazioni ad alta qualità (VALORVì) 290
Influenza di diversi semilavorati di tuorlo d'uovo sulle proprietà fisiche e sensoriali del gelato artigianale alla crema 274
Evaluation of quality and nutraceutical content in blueberries (Vaccinium corymbosum L.) by near and mid-infrared spectroscopy 269
Evaluation and predictive modeling of shelf life of minced beef meat stored in high-oxygen modified atmosphere packaging at different temperatures 268
Application of IR spectroscopy for the assessment of egg and egg product quality 262
Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils 255
Handheld NIR device : A non-targeted approach to assess authenticity of fish fillets and patties 250
Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy 246
Effect of fresh pork meat conditioning on quality characteristics of salami 243
Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures using NIR and MIR Spectroscopy 239
RENNET COAGULATION OF MILK RETENTATES - EFFECT OF THE ADDITION OF SODIUM-CHLORIDE AND CITRATE BEFORE ULTRAFILTRATION 239
Development of Two Imitative Methods of Spreadability Evaluation and Comparison with Penetration Tests 239
Uracil as an index of hygienic quality in egg products 238
GLCM, an image analysis technique for early detection of biofilm 234
Applicazione di tecniche spettroscopiche IR al monitoraggio della produzione di latti fermentati 229
A FT-NIR process analytical technology approach for milk renneting control 229
A METHOD FOR THE EVALUATION OF CURD SYNERESIS 228
Near and Mid Infrared Spectroscopy to detect malolactic biotransformation of Oenococcus oeni in wine-model 228
Comparison of a benchtop and a handheld NIR spectrometer for fish authentication 228
Wavelengths selection with a view to a simplified handheld optical system to estimate grape ripeness 227
Confronto tra l’impatto ambientale dell’analisi tradizionale e mediante spettroscopia NIR sull’oliva 227
Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics 227
Commercial-quality evaluation of different weight-grade eggs 225
NIR and MIR Spectroscopy as rapid method to monitor red wine fermentation 225
Near infrared (NIR) spectroscopy as a tool for monitoring blueberry osmo-air dehydration process 225
Control and monitoring of milk renneting using FT-NIR spectroscopy as a process analytical technology tool 225
Studio della shelf life di ananas di IV gamma mediante spettroscopia FT-NIR e FT-IR 224
Application of FT-NIR spectroscopy to assess the ripening stage of olives 217
Milk Renneting : Study of Process Factor Influences by FT-NIR Spectroscopy and Chemometrics 217
Whipping and gelling properties of egg as affected by compositional variability 216
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 215
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives 215
Application of near infrared spectroscopy for monitoring osmo-air dehydration processes of blueberries 214
Use of FT-NIR and FT-IR spectroscopy to monitor the shelf life of minced beef meat 211
Valorizzazione delle produzioni vitifrutticole valtellinesi mediante metodi innovativi 209
Evaluation of shelf life of fresh-cut pineapple by using FT-NIR and FT-IR 205
Studio della fase di raffinazione mediante l'utilizzo di un molino a sfere nella tecnologia di produzione del cioccolato 205
Applicazione della spettroscopia nel vicino e medio infrarosso nel controllo della trasformazione malolattica : studi preliminari 204
Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta 202
Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors 201
Evaluation of grape quality parameters by VIS/NIR and FT-NIR spectroscopy 200
Applicazione della spettroscopia NIR e MIr per la verifica dello stato di conservazione di oli vergini di oliva 200
Effect of mix homogenization and aging on retail-manufactured ice cream produced with cream or coconut oil 199
Applicazione della spettroscopia NIR per ottimizzare la gestione delle mele in post-raccolta 199
Beer fermentation : monitoring of process parameters by FT-NIR and multivariate data analysis 198
Influence of fat content and mix aging on some chemical and physical characteristics of retailed-manufactured ice cream 197
Autenticazione di prodotti alimentari mediante tecniche spettroscopiche nel vicino e medio infrarosso 193
Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio 192
Evaluation of Quality and Nutraceutical Content in Blueberries (Vaccinium corymbosum) by Near and Mid Infrared Spectroscopy 192
Modificazioni delle proprietà strutturanti dell’uovo nella pasta fresca in relazione al ciclo di deposizione dell’ovaiola 191
Cooked ham classification on the basis of brine injection level and pork breeding country 189
Varietal discrimination of coffee by NIR spectroscopy and electronic tongue 189
Discrimination of arabica natural, arabica washed and robusta coffee through NIR spectroscopy and artificial tongue analysis 188
Milk Pasteurization - Evaluation of Thermal-Damage 186
Effect of calcium equilibria on the rate of syneresis and on the firmness of curds obtained from milk UF retentates 184
Modelling Milk Lactic Acid Fermentation Using Multivariate Curve Resolution-Alternating Least Squares (MCR-ALS) 184
FT-NIR spectroscopy to monitor rennet coagulation in milk with different fat levels 184
Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness" 183
VIS-NIR, FT-NIR and FT-IR spectroscopy for quick selection and exploitation of grapes entering the winery 183
Influenza di alcuni parametri sull'estrazione e la conservazione dell'enocianina. I. Andamento del processo di estrazione 181
Evaluation of eggshell quality characteristics in relation to the housing system of laying hens 181
Correlation among instrumental texture, sensory texture and chemical composition for five Italian cheeses 180
Performance tecnologica di Saccharomyces cerevisiae in impasti lievitati 179
Assessment of the sugars and ethanol development in beer fermentation with FT-IR and multivariate curve resolution models 178
Monitoring the colour changes during aging of salami by MIA 177
Application of near infrared spectroscopy for monitoring osmo-air dehydration processes of blueberries 176
Influence of weight grade on shell characteristics of marketed hen eggs 175
FT-NIRS to Assess Shelf Life of Meat Stored in a Low-Oxygen Master Bag System 175
Monitoring bread staling by NIR hyperspectral imaging 174
Valutazione rapida del grado di maturità tecnologica e fenolica del nebbiolo di Valtellina mediante spettroscopia FT-NIR e spettroscopia Vis/NIR 173
Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication 173
Applicazione della spettroscopia NIR all’identificazione di carne decongelata 172
Uniaxial compression of bonded and lubricated gels 171
Caratterizzazione reologica di alcune conserve e semiconserve di carne 169
Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs 168
Technological performances of commercial yeast strains (Saccharomyces cerevisiae) in different complex dough formulations 168
Characterization of Provolone cheese. I.Selection of variables 168
Structuring role of yolk and albumen in fresh egg pasta 168
Evaluation of shelf life of minimally processed pineapple by using conventional and alternative methods 165
Valutazione rapida del grado di maturità tecnologica e fenolica del nebbiolo di Valtellina mediante spettroscopia FT-NIR 165
Structural and cooking properties of fresh egg pasta as a function of pasteurization treatment intensity 164
Evaluation of grape quality paameters by VIN/NIR and FT-NIR spectroscopy 164
NIR spectroscopy for the optimization of postharvest apple management 164
Totale 25.172
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Categoria #
all - tutte 88.636
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 88.636
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021226 0 0 0 0 0 0 0 0 0 0 0 226
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
2025/20268.208 675 451 723 644 829 610 835 570 1.076 680 705 410
Totale 35.950