IRIS  Catalogo Istituzionale della Ricerca dell'Università degli Studi del Molise

SEVERINI, Carla
 Distribuzione geografica
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Continente #
EU - Europa 2.079
NA - Nord America 268
AS - Asia 129
SA - Sud America 116
AF - Africa 12
Totale 2.604
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Nazione #
RU - Federazione Russa 1.958
US - Stati Uniti d'America 249
BR - Brasile 90
SG - Singapore 45
IT - Italia 44
VN - Vietnam 31
GB - Regno Unito 26
PL - Polonia 14
AR - Argentina 13
IN - India 13
BD - Bangladesh 9
MX - Messico 9
SE - Svezia 9
CA - Canada 8
ZA - Sudafrica 8
EC - Ecuador 7
LT - Lituania 7
ES - Italia 6
ID - Indonesia 6
JP - Giappone 6
NL - Olanda 6
AE - Emirati Arabi Uniti 3
HK - Hong Kong 3
MA - Marocco 3
PY - Paraguay 3
CO - Colombia 2
IQ - Iraq 2
RO - Romania 2
UZ - Uzbekistan 2
AL - Albania 1
AM - Armenia 1
AT - Austria 1
AZ - Azerbaigian 1
CN - Cina 1
DE - Germania 1
DK - Danimarca 1
EG - Egitto 1
FR - Francia 1
GE - Georgia 1
HN - Honduras 1
IL - Israele 1
IR - Iran 1
JO - Giordania 1
KW - Kuwait 1
MD - Moldavia 1
NI - Nicaragua 1
PE - Perù 1
TR - Turchia 1
UA - Ucraina 1
Totale 2.604
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Città #
Moscow 690
Ashburn 53
Los Angeles 29
New York 29
Singapore 29
Poplar 16
Warsaw 12
São Paulo 11
Chennai 10
Denver 10
Ho Chi Minh City 10
Santa Clara 9
Stockholm 9
Bologna 8
Houston 7
Johannesburg 7
Mexico City 6
Milan 6
Tokyo 6
Orem 5
Manchester 4
Montreal 4
Phoenix 4
Pittsburgh 4
Quito 4
Atlanta 3
Brooklyn 3
Curitiba 3
Guarulhos 3
Guayaquil 3
Haiphong 3
Hong Kong 3
London 3
Querétaro 3
Rio de Janeiro 3
Biên Hòa 2
Boston 2
Capaccio 2
Casablanca 2
Cleveland 2
Da Nang 2
Hanoi 2
Harrisburg 2
Helena 2
Imperatriz 2
Jackson 2
Jaraguá do Sul 2
Joinville 2
Nervesa della Battaglia 2
New Delhi 2
Padua 2
Paulínia 2
Porto Alegre 2
Santo André 2
Tashkent 2
Vancouver 2
Alba Iulia 1
Alegrete 1
Alvorada 1
Amherst 1
Amman 1
Amsterdam 1
Ankara 1
Anápolis 1
Araguaína 1
Asunción 1
Baghdad 1
Barra Mansa 1
Barranquilla 1
Barueri 1
Basra 1
Bauru 1
Belo Horizonte 1
Bismarck 1
Bordenave 1
Boyolali 1
Brasília 1
Buffalo 1
Bình Dương 1
Bắc Ninh 1
Calgary 1
Campinas 1
Campobasso 1
Capão Bonito 1
Cariacica 1
Carmópolis de Minas 1
Castanhal 1
Catalão 1
Chicago 1
Chisinau 1
Cidade Ocidental 1
Cirebon 1
City of London 1
Conceição da Feira 1
Concórdia 1
Copenhagen 1
Corrientes 1
Cotia 1
Cusco 1
Dhaka 1
Totale 1.098
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Nome #
3D printed food from fruit and vegetables 41
Cereal-based and insect-enriched printable food: from formulation to post processing treatments. Status and perspectives 37
Air drying of fruit: effects of different pretreatments on drying rate and product quality 36
Autoxidation of packed roasted almonds as affected by two different packaging films 35
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 35
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 35
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries 34
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 34
Typical edible non-dairy animal products in Africa from local animal resources 33
Metodo di produzione di conserve e semiconserve vegetali in pezzi 33
Critical Variables in ‘3D Food Printing. Fundamentals of 3D food printing and applications 32
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 32
Metodo di produzione e stabilizzazione di filetti di pesce di V gamma 32
Accelerating the process development of innovative food products by prototyping through 3D printing technology 32
A review on acidifying treatments for vegetable canned food 31
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 31
Critical Variables in 3D Food Printing 31
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 30
Technological Innovation and Enhancement of Marginal Products 30
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products 30
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods 29
Avenues for non-conventional robotics technology applications in the food industry 29
Air drying of plums. A comparison among twelve cultivars 29
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari 29
Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting 28
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 28
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles 27
3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients 27
Application of pulsed vacuum acidification for the pH reduction of mushrooms 27
Application du procédé d’extrusion aux farines grasses: cas de la farine d’amande 26
Cereal-Based and Insect-Enriched Printable Food 25
Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions 24
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 22
Development of maillard reaction in pasta dried by microwaves 21
Influenza del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 21
Use of humectants for the stabilization of pesto sauce 21
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption 20
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions 20
Impiego di differenti tipologie di lievito per la produzione di pane di grano duro 20
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 19
Extrudabilité et stabilité des mélanges grasses en cuisson-extrusion. Comparaison entre extrudeurs mono-vis et bi-vis 19
Preventing enzymatic browning of potato by microwave blanching 19
Use of microwave processing to reduce the initial contamination by Alicyclobacillus acidoterrestris in a cream of asparagus and effect of the treatment on the lipid fraction 18
Extrudabilité et stabilité des melanges riches en matières grasses en cuisson-extrusion. Comparaison entre extrudeurs mono-vis et bi-vis 18
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione 18
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 18
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 17
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 17
Use of Lineal-Path Distribution Function as Statistical Descriptor of the Crumb Structure of Bread 17
Effetti del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 17
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 17
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 16
Programmable texture properties of cereal-based snack mediated by 3D printing technology 16
Reduction in the pH of vegetables by vacuum impregnation: A study on pepper 16
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects 16
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality 15
Indagine sulla qualità del caffè espresso 15
Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets 15
Imbrunimento enzimatico della frutta: valutazione per via colorimetrica 15
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup 15
Study on operating conditions of orange drying processing: comparison between conventional and combined treatment 15
Studio sulla separazione di fase di dressing a base vegetale 15
Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browning 15
Uso di farine non convenzionali per la realizzazione di prodotti estrusi: studio su trattamenti enzimatici 15
Snacks di frutta funzionali ready to use: un'applicazione innovativa della tecnologia di impregnazione sottovuoto 15
Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar) 15
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 15
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks 15
Studio degli effetti di pre-trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale 15
Study on relationships between food kinetic state and some reactions of food degradation 15
Study on pH lowering in preserved asparagus cream 15
Dynamic shape changes of dried pasta during cooking via designed surface grooves 15
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures 15
From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties 15
Statistical Description of Food Microstructure. Extraction of Some Correlation Functions From 2D Images 15
Effects of blanching on firmness of sliced potatoes 15
Gluten Friendly™: Technology and effects of flour and bread on gut microbiota of celiac subjects. A review 15
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 14
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 14
Study of different technological strategies for sugar reduction in muffin addressed for children 14
Disidratazione per via osmotica della carota 14
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 14
Characterizing apple microstructure via directional statistical correlation functions 14
Osmosi ad alta temperatura ed essiccamento in corrente d'aria di prodotti ortofrutticoli 14
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 14
Combined effects in preventing enzymatic browning reactions in minimally processed foods 14
Study on physical and physicochemical changes in coffee beans during roasting 14
Vegetable “Salami” with High Nutritional and Functional Properties 14
Studio sulla stabilità di salami “low fat” 14
Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system 14
Uso di sostanze umettanti per la stabilizzazione di conserve vegetali 14
Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions 14
Study on interaction among extrusion-cooking process variables and enzyme activity: evaluation of extrudate structure 14
Prediction of water activity in vegetable creams: note 2 14
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 14
Impiego di sciroppi addizionati di etanolo nella concentrazione di alimenti vegetali mediante osmosi diretta 13
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 13
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 13
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 13
Studio sulle caratteristiche qualitative del caffè espresso all’italiana attraverso una indagine negli esercizi di vendita 13
Totale 2.062
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Categoria #
all - tutte 8.062
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 8.062
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2025/20262.765 0 0 0 632 1.570 563 0 0 0 0 0 0
Totale 2.765