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

SEVERINI, Carla
 Distribuzione geografica
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Continente #
EU - Europa 3.141
NA - Nord America 1.396
AS - Asia 749
SA - Sud America 177
Continente sconosciuto - Info sul continente non disponibili 161
AF - Africa 38
Totale 5.662
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Nazione #
RU - Federazione Russa 2.712
US - Stati Uniti d'America 1.329
SG - Singapore 364
FR - Francia 164
IT - Italia 141
CN - Cina 140
BR - Brasile 125
VN - Vietnam 61
BD - Bangladesh 47
GB - Regno Unito 45
IN - India 37
CA - Canada 30
AR - Argentina 27
HK - Hong Kong 19
PL - Polonia 19
MX - Messico 17
ZA - Sudafrica 16
JP - Giappone 14
ID - Indonesia 13
ES - Italia 12
DE - Germania 11
NL - Olanda 11
SC - Seychelles 10
SE - Svezia 10
CO - Colombia 9
EC - Ecuador 9
LT - Lituania 8
TR - Turchia 8
IQ - Iraq 6
SA - Arabia Saudita 6
JM - Giamaica 5
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
TT - Trinidad e Tobago 3
BB - Barbados 2
CR - Costa Rica 2
EG - Egitto 2
ET - Etiopia 2
HN - Honduras 2
IR - Iran 2
JO - Giordania 2
NI - Nicaragua 2
PH - Filippine 2
TH - Thailandia 2
VE - Venezuela 2
AG - Antigua e Barbuda 1
AL - Albania 1
AM - Armenia 1
AT - Austria 1
AZ - Azerbaigian 1
BO - Bolivia 1
DK - Danimarca 1
DM - Dominica 1
GE - Georgia 1
GT - Guatemala 1
KE - Kenya 1
KR - Corea 1
KW - Kuwait 1
MD - Moldavia 1
MN - Mongolia 1
MU - Mauritius 1
PE - Perù 1
SN - Senegal 1
SV - El Salvador 1
TN - Tunisia 1
UA - Ucraina 1
Totale 5.501
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Città #
Moscow 1.011
San Jose 494
Ashburn 190
Lauterbourg 133
Singapore 125
Council Bluffs 102
New York 53
Phoenix 48
Los Angeles 42
Orem 28
Santa Clara 23
Ho Chi Minh City 19
Poplar 18
Hong Kong 17
Milan 17
Warsaw 17
Chennai 16
Beijing 15
Rome 15
Tokyo 14
Denver 13
Bologna 12
Hillsboro 12
Johannesburg 12
Manchester 12
Campobasso 11
São Paulo 11
Hanoi 10
Houston 10
Mexico City 10
Stockholm 10
Atlanta 9
Dallas 8
Montreal 7
Brooklyn 6
Chicago 6
Jakarta 6
London 6
Toronto 6
Frankfurt am Main 5
Pittsburgh 5
Rio de Janeiro 5
Tashkent 5
Da Nang 4
Guayaquil 4
New Delhi 4
Quito 4
San Francisco 4
Amsterdam 3
Boston 3
Casablanca 3
City of London 3
Curitiba 3
Dhaka 3
Guarulhos 3
Haiphong 3
Jackson 3
Medellín 3
Minneapolis 3
Naples 3
Nuremberg 3
Padua 3
Querétaro 3
Riyadh 3
The Bronx 3
Vancouver 3
Amman 2
Ankara 2
Baghdad 2
Baltimore 2
Bismarck 2
Biên Hòa 2
Brasília 2
Bridgetown 2
Buffalo 2
Bắc Giang 2
Cali 2
Capaccio 2
Cellatica 2
Chaguanas 2
Chiari 2
Cleveland 2
Columbus 2
Corrientes 2
El Paso 2
Go Vap 2
Guanambi 2
Harrisburg 2
Helena 2
Hải Dương 2
Imperatriz 2
Indpls 2
Jaraguá do Sul 2
Joinville 2
Juiz de Fora 2
Kleve 2
Kuala Lumpur 2
La Plata 2
Las Vegas 2
Longview 2
Totale 2.736
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Nome #
Technological Innovation and Enhancement of Marginal Products 75
Metodo di produzione e stabilizzazione di filetti di pesce di V gamma 72
Typical edible non-dairy animal products in Africa from local animal resources 68
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 68
3D printed food from fruit and vegetables 67
Metodo di produzione di conserve e semiconserve vegetali in pezzi 67
Accelerating the process development of innovative food products by prototyping through 3D printing technology 66
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries 63
Air drying of fruit: effects of different pretreatments on drying rate and product quality 63
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 61
Autoxidation of packed roasted almonds as affected by two different packaging films 60
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 60
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 60
3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients 59
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods 58
Air drying of plums. A comparison among twelve cultivars 58
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products 58
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 57
A review on acidifying treatments for vegetable canned food 56
Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting 56
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 56
Cereal-based and insect-enriched printable food: from formulation to post processing treatments. Status and perspectives 55
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari 55
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles 54
Critical Variables in ‘3D Food Printing. Fundamentals of 3D food printing and applications 54
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 54
Avenues for non-conventional robotics technology applications in the food industry 53
Critical Variables in 3D Food Printing 51
Application du procédé d’extrusion aux farines grasses: cas de la farine d’amande 50
Application of pulsed vacuum acidification for the pH reduction of mushrooms 50
Cereal-Based and Insect-Enriched Printable Food 47
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 44
Extrudabilité et stabilité des melanges riches en matières grasses en cuisson-extrusion. Comparaison entre extrudeurs mono-vis et bi-vis 42
Study of different technological strategies for sugar reduction in muffin addressed for children 41
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 40
Influenza del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 40
Extrudabilité et stabilité des mélanges grasses en cuisson-extrusion. Comparaison entre extrudeurs mono-vis et bi-vis 40
Impiego di differenti tipologie di lievito per la produzione di pane di grano duro 40
Use of Lineal-Path Distribution Function as Statistical Descriptor of the Crumb Structure of Bread 39
Preventing enzymatic browning of potato by microwave blanching 39
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality 38
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 38
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup 38
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins 38
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 38
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 38
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 38
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione 37
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures 37
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks 36
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions 36
Use of humectants for the stabilization of pesto sauce 36
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption 35
Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions 35
Studio sulla separazione di fase di dressing a base vegetale 35
Programmable texture properties of cereal-based snack mediated by 3D printing technology 35
Effetti del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 35
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 35
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects 34
Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets 33
Combined effects in preventing enzymatic browning reactions in minimally processed foods 33
Development of maillard reaction in pasta dried by microwaves 33
Uso di farine non convenzionali per la realizzazione di prodotti estrusi: studio su trattamenti enzimatici 33
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins 33
Dynamic shape changes of dried pasta during cooking via designed surface grooves 33
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 33
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 32
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 32
Study on operating conditions of orange drying processing: comparison between conventional and combined treatment 32
Snacks di frutta funzionali ready to use: un'applicazione innovativa della tecnologia di impregnazione sottovuoto 32
Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar) 32
Physical and chemical changes in vacuum packaged parmigiano reggiano cheese during storage at 25, 2 and -25C 31
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 31
Indagine sulla qualità del caffè espresso 31
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 31
Partial substitution of pork backfat with extra-virgin olive oil in « Salami » products: effects on chemical, physical and sensorial quality 31
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 31
Mass transfer during osmotic dehydration of apples 31
Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time 31
From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties 31
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 30
Disidratazione per via osmotica della carota 30
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 30
Studio sulle caratteristiche qualitative del caffè espresso all’italiana attraverso una indagine negli esercizi di vendita 30
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 30
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 30
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach 30
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 30
Statistical Description of Food Microstructure. Extraction of Some Correlation Functions From 2D Images 30
Variables affecting the printability of foods: Preliminary tests on cereal-based products 29
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 29
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties 29
Reduction in the pH of vegetables by vacuum impregnation: A study on pepper 29
Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions 29
Use of microwave processing to reduce the intial contamination by Alicyclobacillus acidoterrestris in cream asparagus and effect of the treatment on the the lipid fraction 29
Impiego di sciroppi addizionati di etanolo nella concentrazione di alimenti vegetali mediante osmosi diretta 28
Study on different emulsifier to retain the fatty fraction during extrusion of fatty flours 28
Imbrunimento enzimatico della frutta: valutazione per via colorimetrica 28
Cinetiche di formazione delle sostanze volatili durante la tostatura del caffè 28
Osmosi ad alta temperatura ed essiccamento in corrente d'aria di prodotti ortofrutticoli 28
Totale 4.142
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Categoria #
all - tutte 20.275
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 20.275
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2025/20265.217 0 0 0 632 1.570 1.680 542 148 172 419 32 22
2026/2027445 178 267 0 0 0 0 0 0 0 0 0 0
Totale 5.662