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

SEVERINI, Carla
 Distribuzione geografica
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Continente #
EU - Europa 3.065
NA - Nord America 971
AS - Asia 679
SA - Sud America 173
AF - Africa 28
Totale 4.916
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Nazione #
RU - Federazione Russa 2.712
US - Stati Uniti d'America 945
SG - Singapore 345
FR - Francia 164
CN - Cina 126
BR - Brasile 125
IT - Italia 71
VN - Vietnam 60
GB - Regno Unito 44
IN - India 37
AR - Argentina 23
PL - Polonia 19
BD - Bangladesh 18
ZA - Sudafrica 16
HK - Hong Kong 15
ID - Indonesia 13
CA - Canada 12
JP - Giappone 12
MX - Messico 11
NL - Olanda 11
ES - Italia 10
SE - Svezia 10
CO - Colombia 9
EC - Ecuador 9
DE - Germania 8
LT - Lituania 8
TR - Turchia 8
IQ - Iraq 6
SA - Arabia Saudita 6
UZ - Uzbekistan 5
MA - Marocco 4
AE - Emirati Arabi Uniti 3
IL - Israele 3
MY - Malesia 3
NP - Nepal 3
PK - Pakistan 3
PY - Paraguay 3
RO - Romania 3
EG - Egitto 2
ET - Etiopia 2
IR - Iran 2
JO - Giordania 2
PH - Filippine 2
TH - Thailandia 2
VE - Venezuela 2
AL - Albania 1
AM - Armenia 1
AT - Austria 1
AZ - Azerbaigian 1
BO - Bolivia 1
CR - Costa Rica 1
DK - Danimarca 1
GE - Georgia 1
HN - Honduras 1
KE - Kenya 1
KW - Kuwait 1
MD - Moldavia 1
MN - Mongolia 1
MU - Mauritius 1
NI - Nicaragua 1
PE - Perù 1
SN - Senegal 1
TN - Tunisia 1
UA - Ucraina 1
Totale 4.916
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Città #
Moscow 1.011
San Jose 483
Ashburn 165
Lauterbourg 133
Singapore 119
Los Angeles 36
New York 34
Orem 27
Ho Chi Minh City 19
Poplar 18
Warsaw 17
Chennai 16
Santa Clara 16
Hong Kong 15
Hillsboro 12
Johannesburg 12
Manchester 12
Tokyo 12
Campobasso 11
Denver 11
São Paulo 11
Milan 10
Stockholm 10
Hanoi 9
Bologna 8
Houston 8
Beijing 7
Mexico City 7
Jakarta 6
Montreal 6
Atlanta 5
London 5
Phoenix 5
Rio de Janeiro 5
Tashkent 5
Da Nang 4
Frankfurt am Main 4
Guayaquil 4
New Delhi 4
Pittsburgh 4
Quito 4
Amsterdam 3
Brooklyn 3
Casablanca 3
City of London 3
Curitiba 3
Dhaka 3
Guarulhos 3
Haiphong 3
Medellín 3
Nuremberg 3
Padua 3
Querétaro 3
Riyadh 3
Toronto 3
Amman 2
Ankara 2
Baghdad 2
Bismarck 2
Biên Hòa 2
Boston 2
Brasília 2
Bắc Giang 2
Cali 2
Capaccio 2
Chicago 2
Cleveland 2
Corrientes 2
Go Vap 2
Guanambi 2
Harrisburg 2
Helena 2
Hải Dương 2
Imperatriz 2
Jackson 2
Jaraguá do Sul 2
Joinville 2
Juiz de Fora 2
Kuala Lumpur 2
La Plata 2
Mumbai 2
Nervesa della Battaglia 2
Paulínia 2
Pelotas 2
Porto Alegre 2
Pune 2
Roubaix 2
San Giovanni Teatino 2
Santo André 2
Sumaré 2
Vancouver 2
Vilnius 2
Acaraú 1
Addis Ababa 1
Ahmedabad 1
Al Kazimiyah 1
Al Qaţīf 1
Alba Iulia 1
Alegrete 1
Alvorada 1
Totale 2.434
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Nome #
3D printed food from fruit and vegetables 64
Typical edible non-dairy animal products in Africa from local animal resources 61
Accelerating the process development of innovative food products by prototyping through 3D printing technology 60
Air drying of fruit: effects of different pretreatments on drying rate and product quality 60
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 60
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries 59
Metodo di produzione di conserve e semiconserve vegetali in pezzi 59
Technological Innovation and Enhancement of Marginal Products 58
Metodo di produzione e stabilizzazione di filetti di pesce di V gamma 57
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 55
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 55
3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients 55
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 54
Autoxidation of packed roasted almonds as affected by two different packaging films 53
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 53
A review on acidifying treatments for vegetable canned food 52
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 52
Air drying of plums. A comparison among twelve cultivars 52
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products 52
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods 51
Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting 51
Cereal-based and insect-enriched printable food: from formulation to post processing treatments. Status and perspectives 51
Critical Variables in ‘3D Food Printing. Fundamentals of 3D food printing and applications 50
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 50
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari 50
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles 49
Avenues for non-conventional robotics technology applications in the food industry 49
Application du procédé d’extrusion aux farines grasses: cas de la farine d’amande 47
Critical Variables in 3D Food Printing 47
Application of pulsed vacuum acidification for the pH reduction of mushrooms 46
Cereal-Based and Insect-Enriched Printable Food 41
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 41
Extrudabilité et stabilité des melanges riches en matières grasses en cuisson-extrusion. Comparaison entre extrudeurs mono-vis et bi-vis 37
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 36
Influenza del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 36
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 36
Extrudabilité et stabilité des mélanges grasses en cuisson-extrusion. Comparaison entre extrudeurs mono-vis et bi-vis 36
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 35
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione 35
Preventing enzymatic browning of potato by microwave blanching 35
Impiego di differenti tipologie di lievito per la produzione di pane di grano duro 35
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins 34
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions 34
Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions 33
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup 33
Use of Lineal-Path Distribution Function as Statistical Descriptor of the Crumb Structure of Bread 33
Use of humectants for the stabilization of pesto sauce 33
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality 32
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption 32
Development of maillard reaction in pasta dried by microwaves 32
Study of different technological strategies for sugar reduction in muffin addressed for children 31
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 31
Studio sulla separazione di fase di dressing a base vegetale 31
Combined effects in preventing enzymatic browning reactions in minimally processed foods 31
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 31
Effetti del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 31
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures 31
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 31
Programmable texture properties of cereal-based snack mediated by 3D printing technology 30
Uso di farine non convenzionali per la realizzazione di prodotti estrusi: studio su trattamenti enzimatici 30
Mass transfer during osmotic dehydration of apples 30
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks 30
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 30
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 30
Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets 29
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 29
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 29
Study on operating conditions of orange drying processing: comparison between conventional and combined treatment 29
Dynamic shape changes of dried pasta during cooking via designed surface grooves 29
Indagine sulla qualità del caffè espresso 28
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 28
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 28
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 28
Snacks di frutta funzionali ready to use: un'applicazione innovativa della tecnologia di impregnazione sottovuoto 28
Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar) 28
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 28
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins 28
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects 28
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 27
Disidratazione per via osmotica della carota 27
Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020 27
Statistical Description of Food Microstructure. Extraction of Some Correlation Functions From 2D Images 27
Imbrunimento enzimatico della frutta: valutazione per via colorimetrica 26
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 26
Studio sulle caratteristiche qualitative del caffè espresso all’italiana attraverso una indagine negli esercizi di vendita 26
Osmosi ad alta temperatura ed essiccamento in corrente d'aria di prodotti ortofrutticoli 26
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties 26
Response surface methodology applied to the study of some factors affecting the Maillard reaction 26
Essiccamento in corrente d' aria della frutta: effetti di alcuni pretrattamenti 26
Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time 26
Reduction in the pH of vegetables by vacuum impregnation: A study on pepper 26
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 26
Study on relationships between food kinetic state and some reactions of food degradation 26
From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties 26
Prediction of water activity in vegetable creams: note 2 26
Effects of blanching on firmness of sliced potatoes 26
Interazione tra imbrunimento non enzimatico (NEB) e ossidazione lipidica negli alimenti: studio sulla nocciola (Corylus avellana) tostata 26
Physical and chemical changes in vacuum packaged parmigiano reggiano cheese during storage at 25, 2 and -25C 25
Variables affecting the printability of foods: Preliminary tests on cereal-based products 25
Impiego di sciroppi addizionati di etanolo nella concentrazione di alimenti vegetali mediante osmosi diretta 25
Totale 3.709
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Categoria #
all - tutte 12.960
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 12.960
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2025/20265.077 0 0 0 632 1.570 1.680 542 148 172 333 0 0
Totale 5.077