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

SEVERINI, Carla
 Distribuzione geografica
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Continente #
EU - Europa 3.458
NA - Nord America 2.360
AS - Asia 781
SA - Sud America 193
Continente sconosciuto - Info sul continente non disponibili 168
AF - Africa 43
Totale 7.003
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Nazione #
RU - Federazione Russa 2.712
US - Stati Uniti d'America 2.268
IT - Italia 426
SG - Singapore 368
FR - Francia 170
CN - Cina 140
BR - Brasile 131
VN - Vietnam 64
GB - Regno Unito 55
BD - Bangladesh 53
CA - Canada 43
IN - India 37
AR - Argentina 29
HK - Hong Kong 22
PL - Polonia 20
ID - Indonesia 19
MX - Messico 17
ZA - Sudafrica 16
JP - Giappone 14
DE - Germania 13
ES - Italia 13
SC - Seychelles 13
EC - Ecuador 12
NL - Olanda 11
CO - Colombia 10
SE - Svezia 10
TR - Turchia 9
LT - Lituania 8
SA - Arabia Saudita 8
JM - Giamaica 7
IQ - Iraq 6
RO - Romania 6
MY - Malesia 5
PH - Filippine 5
UZ - Uzbekistan 5
VE - Venezuela 5
EE - Estonia 4
HN - Honduras 4
IL - Israele 4
MA - Marocco 4
SV - El Salvador 4
AE - Emirati Arabi Uniti 3
CR - Costa Rica 3
NP - Nepal 3
PK - Pakistan 3
PY - Paraguay 3
TT - Trinidad e Tobago 3
AL - Albania 2
AT - Austria 2
BB - Barbados 2
BO - Bolivia 2
DK - Danimarca 2
EG - Egitto 2
ET - Etiopia 2
GT - Guatemala 2
IR - Iran 2
JO - Giordania 2
NI - Nicaragua 2
TH - Thailandia 2
UA - Ucraina 2
AG - Antigua e Barbuda 1
AM - Armenia 1
AZ - Azerbaigian 1
BF - Burkina Faso 1
BG - Bulgaria 1
CI - Costa d'Avorio 1
DM - Dominica 1
GE - Georgia 1
KE - Kenya 1
KR - Corea 1
KW - Kuwait 1
KZ - Kazakistan 1
MD - Moldavia 1
MN - Mongolia 1
MQ - Martinica 1
MU - Mauritius 1
PE - Perù 1
PR - Porto Rico 1
SN - Senegal 1
TN - Tunisia 1
VC - Saint Vincent e Grenadine 1
Totale 6.835
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Città #
Moscow 1.011
San Jose 583
Ashburn 381
Council Bluffs 173
Lauterbourg 133
Singapore 125
Milan 112
Phoenix 66
New York 59
Janesville 48
Grover Beach 47
Los Angeles 43
Santa Clara 40
Rome 32
Seattle 30
Orem 28
Miano 26
Ho Chi Minh City 20
Plymouth Meeting 20
Hong Kong 18
Kirkland 18
Poplar 18
Warsaw 17
Chennai 16
Beijing 15
Atlanta 14
Tokyo 14
Bologna 13
Denver 13
Naples 13
Campobasso 12
Dallas 12
Hanoi 12
Hillsboro 12
Houston 12
Johannesburg 12
Manchester 12
Princeton 12
Chicago 11
São Paulo 11
Mexico City 10
Stockholm 10
Montreal 9
Jakarta 7
Brasília 6
Brooklyn 6
Frankfurt am Main 6
London 6
Toronto 6
Catania 5
Guayaquil 5
Padua 5
Pittsburgh 5
Quito 5
Rio de Janeiro 5
San Francisco 5
Tashkent 5
The Bronx 5
Bari 4
Da Nang 4
Jackson 4
New Delhi 4
Palermo 4
Riyadh 4
San Salvador 4
Amsterdam 3
Boston 3
Buffalo 3
Cagliari 3
Casablanca 3
Cincinnati 3
City of London 3
Columbus 3
Curitiba 3
Dhaka 3
Florence 3
Guarulhos 3
Haiphong 3
Medellín 3
Miami 3
Minneapolis 3
Monza 3
Nuremberg 3
Philadelphia 3
Querétaro 3
Santa Fe 3
Vancouver 3
Washington 3
Amman 2
Ankara 2
Baghdad 2
Baltimore 2
Bismarck 2
Biên Hòa 2
Boardman 2
Brampton 2
Bridgetown 2
Buenos Aires 2
Bắc Giang 2
Calgary 2
Totale 3.496
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Nome #
Technological Innovation and Enhancement of Marginal Products 83
3D printed food from fruit and vegetables 79
Metodo di produzione e stabilizzazione di filetti di pesce di V gamma 77
Accelerating the process development of innovative food products by prototyping through 3D printing technology 76
Typical edible non-dairy animal products in Africa from local animal resources 75
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods 72
Metodo di produzione di conserve e semiconserve vegetali in pezzi 71
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries 70
Air drying of fruit: effects of different pretreatments on drying rate and product quality 70
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 70
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 68
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 68
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products 68
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 66
A review on acidifying treatments for vegetable canned food 65
Autoxidation of packed roasted almonds as affected by two different packaging films 65
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 65
3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients 65
Air drying of plums. A comparison among twelve cultivars 65
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 64
Avenues for non-conventional robotics technology applications in the food industry 64
Autoxidation of packaged almonds as affected by Maillard reaction volatile compounds derived from roasting 62
Cereal-based and insect-enriched printable food: from formulation to post processing treatments. Status and perspectives 62
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 62
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari 62
Critical Variables in ‘3D Food Printing. Fundamentals of 3D food printing and applications 61
Critical Variables in 3D Food Printing 61
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles 60
Application du procédé d’extrusion aux farines grasses: cas de la farine d’amande 59
Application of pulsed vacuum acidification for the pH reduction of mushrooms 58
Cereal-Based and Insect-Enriched Printable Food 56
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 55
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 55
Extrudabilité et stabilité des melanges riches en matières grasses en cuisson-extrusion. Comparaison entre extrudeurs mono-vis et bi-vis 50
Use of Lineal-Path Distribution Function as Statistical Descriptor of the Crumb Structure of Bread 50
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 50
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup 49
Study of different technological strategies for sugar reduction in muffin addressed for children 48
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins 48
Impiego di differenti tipologie di lievito per la produzione di pane di grano duro 48
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions 47
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality 46
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption 46
Influenza del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 46
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione 46
Extrudabilité et stabilité des mélanges grasses en cuisson-extrusion. Comparaison entre extrudeurs mono-vis et bi-vis 46
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 45
Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets 45
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 45
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks 45
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures 45
Preventing enzymatic browning of potato by microwave blanching 45
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 44
Uso di farine non convenzionali per la realizzazione di prodotti estrusi: studio su trattamenti enzimatici 44
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 44
Use of humectants for the stabilization of pesto sauce 44
Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions 43
Programmable texture properties of cereal-based snack mediated by 3D printing technology 43
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins 43
Effetti del processo sulle caratteristiche fisiche di estrusi a base di farina di riso e copra 43
Gluten Friendly™: Technology and effects of flour and bread on gut microbiota of celiac subjects. A review 43
Mass transfer during osmotic dehydration of apples 42
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 42
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 42
Indagine sulla qualità del caffè espresso 41
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 40
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 40
Studio sulla separazione di fase di dressing a base vegetale 40
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties 40
Development of maillard reaction in pasta dried by microwaves 40
Response surface methodology applied to the study of some factors affecting the Maillard reaction 40
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 40
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects 40
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 39
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 39
Study on operating conditions of orange drying processing: comparison between conventional and combined treatment 39
Combined effects in preventing enzymatic browning reactions in minimally processed foods 39
Partial substitution of pork backfat with extra-virgin olive oil in « Salami » products: effects on chemical, physical and sensorial quality 39
Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time 39
Statistical Description of Food Microstructure. Extraction of Some Correlation Functions From 2D Images 39
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 38
Disidratazione per via osmotica della carota 38
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 38
Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar) 38
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach 38
Dynamic shape changes of dried pasta during cooking via designed surface grooves 38
From biorefinery of microalgal biomass to vacuum impregnation of fruit. A multidisciplinary strategy to develop innovative food with increased nutritional properties 38
Studio sulle caratteristiche qualitative del caffè espresso all’italiana attraverso una indagine negli esercizi di vendita 37
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 37
Essiccamento in corrente d' aria della frutta: effetti di alcuni pretrattamenti 37
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 37
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 36
Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour) 36
Combined treatments of blanching and dehydration: study on potato cubes 36
Snacks di frutta funzionali ready to use: un'applicazione innovativa della tecnologia di impregnazione sottovuoto 36
Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies 36
Reduction in the pH of vegetables by vacuum impregnation: A study on pepper 36
Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions 36
Physical and chemical changes in vacuum packaged parmigiano reggiano cheese during storage at 25, 2 and -25C 35
Variables affecting the printability of foods: Preliminary tests on cereal-based products 35
Totale 4.956
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Categoria #
all - tutte 24.727
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 24.727
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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
2026/20271.786 178 383 524 701 0 0 0 0 0 0 0 0
Totale 7.003