IRIS
MIELE, NICOLETTA ANTONELLA
 Distribuzione geografica
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Continente #
AS - Asia 1.859
NA - Nord America 1.656
EU - Europa 1.431
SA - Sud America 214
Continente sconosciuto - Info sul continente non disponibili 68
AF - Africa 42
OC - Oceania 2
Totale 5.272
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Nazione #
US - Stati Uniti d'America 1.594
SG - Singapore 792
RU - Federazione Russa 567
IT - Italia 476
CN - Cina 340
VN - Vietnam 326
BR - Brasile 158
HK - Hong Kong 127
FR - Francia 80
DE - Germania 78
IN - India 65
GB - Regno Unito 64
UA - Ucraina 41
BD - Bangladesh 39
JP - Giappone 32
CA - Canada 29
TR - Turchia 29
FI - Finlandia 27
AR - Argentina 23
IE - Irlanda 19
PH - Filippine 18
NL - Olanda 17
KR - Corea 16
TH - Thailandia 15
MX - Messico 14
IQ - Iraq 13
ES - Italia 10
PL - Polonia 10
CO - Colombia 9
PE - Perù 8
CI - Costa d'Avorio 7
ID - Indonesia 7
TZ - Tanzania 7
UZ - Uzbekistan 7
AT - Austria 6
EC - Ecuador 6
HN - Honduras 6
TW - Taiwan 6
ZA - Sudafrica 6
CH - Svizzera 5
NG - Nigeria 5
JM - Giamaica 4
KE - Kenya 4
PK - Pakistan 4
PT - Portogallo 4
SA - Arabia Saudita 4
SE - Svezia 4
AE - Emirati Arabi Uniti 3
CL - Cile 3
CR - Costa Rica 3
DK - Danimarca 3
HR - Croazia 3
KZ - Kazakistan 3
LT - Lituania 3
NO - Norvegia 3
TN - Tunisia 3
VE - Venezuela 3
AL - Albania 2
AU - Australia 2
AZ - Azerbaigian 2
CZ - Repubblica Ceca 2
IL - Israele 2
JO - Giordania 2
MA - Marocco 2
PA - Panama 2
PY - Paraguay 2
RS - Serbia 2
BG - Bulgaria 1
BO - Bolivia 1
BY - Bielorussia 1
CG - Congo 1
CV - Capo Verde 1
DZ - Algeria 1
ET - Etiopia 1
GE - Georgia 1
GM - Gambi 1
GR - Grecia 1
IR - Iran 1
LB - Libano 1
LU - Lussemburgo 1
LV - Lettonia 1
ML - Mali 1
MM - Myanmar 1
MY - Malesia 1
NA - Namibia 1
NI - Nicaragua 1
PR - Porto Rico 1
SC - Seychelles 1
SV - El Salvador 1
SY - Repubblica araba siriana 1
TL - Timor Orientale 1
UY - Uruguay 1
VC - Saint Vincent e Grenadine 1
Totale 5.204
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Città #
Singapore 415
San Jose 290
Chandler 168
Ashburn 155
Moscow 140
Beijing 122
Hong Kong 121
Naples 84
Ho Chi Minh City 80
Hanoi 73
Council Bluffs 60
Napoli 51
Hefei 50
Lauterbourg 39
Santa Clara 39
Los Angeles 38
The Dalles 34
Boston 28
Millbury 27
Tokyo 26
Nanjing 24
New York 24
Da Nang 21
Princeton 20
Buffalo 19
Redondo Beach 19
Lawrence 18
Mercato San Severino 18
Phoenix 16
Des Moines 15
Wilmington 15
Frankfurt am Main 13
Izmir 12
Jacksonville 12
Seoul 12
Changsha 11
Haiphong 11
Munich 11
Portici 11
Rome 11
Milan 10
Orem 10
Redwood City 10
Chennai 9
Toronto 9
Bangkok 8
Chicago 8
Falkenstein 8
Helsinki 8
Ottawa 8
Shenyang 8
Arusha 7
Biên Hòa 7
Dallas 7
Dublin 7
Hải Dương 7
Imus 7
Istanbul 7
San Francisco 7
Seattle 7
São Paulo 7
Warsaw 7
Baghdad 6
Brooklyn 6
Fontenay-sous-Bois 6
London 6
Mexico City 6
Torre Del Greco 6
Turin 6
Amsterdam 5
Bexley 5
Denver 5
Ercolano 5
Jiaxing 5
Montreal 5
Nanchang 5
Norwalk 5
Nuremberg 5
Quito 5
Salerno 5
Shanghai 5
Siracusa 5
Tashkent 5
Thái Bình 5
Ankara 4
Augusta 4
Bologna 4
Can Tho 4
Dong Ket 4
Florence 4
Fortaleza 4
Long Xuyen 4
Newark 4
Osimo 4
Palermo 4
Rio de Janeiro 4
San Giorgio A Cremano 4
Thái Nguyên 4
Turku 4
Antalya 3
Totale 2.706
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Nome #
Active casein coatings and films for perishable foods: Structural properties and shelf-life extension 217
Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view 152
Sviluppo di uno snack per celiaci a base di farina di castagna 151
Valutazione sensoriale della proteina dolcificante MNEI mediante metodi dinamici 151
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt 150
Relazione tra struttura e percezione della dolcezza impartita da due nuove proteine dolci 149
Metodi descrittivi rapidi per la valutazione della qualità sensoriale: il caso dei pomodori pelati in scatola 143
Effect of fatty acid composition of vegetable oils on crystallization and gelation kinetics of oleogels based on natural wax 141
Metodi sensoriali per la valutazione della shelf life 139
Temporal Sweetness Profile of MNEI and Comparison with Commercial Sweeteners 138
Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis 136
Effetto della formulazione, del messaggio salutistico e della modalità di consumo sul gradimento di una maionese a base di olio di noce 135
Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children 134
Oxidation kinetics of ready to use therapeutic food formulations 133
Salivary endocannabinoids and: N -acylethanolamines upon mastication of a semisolid food: Implications in fat taste, appetite and food liking 129
Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils 128
Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder 127
Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake 125
Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt 123
Modeling grinding kinetics of fat based anhydrous pastes 118
Valorization of spent coffee ground through the development of alginate-based composite antioxidant films: Physicochemical properties and release kinetics 117
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels 116
Temporal dominance of sensations and dynamic liking evaluation of polenta sticks 116
Strategies to reduce sugars in food 115
Formula optimization approach for an alternative Ready-to-Use Therapeutic Food 113
How sensory sensitivity to graininess could be measured? 112
Effect of refining degree on particle size, sensory and rheological characteristics of anhydrous paste for ice creams produced in industrial stirred ball mill 111
Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste 111
A preliminary study on the application of natural sweet proteins in agar-based gels 109
Un nuovo approccio per migliorare l'interpretabilità dei risultati del metodo Flash Profile 106
Food neophobia, odour sensitivity and overall flavour perceptions in food 105
Effetto della modalità di consumo sull'accettabilità di una maionese con olio di noci, in presenza e in assenza del messaggio salutistico 99
Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies 98
Improving physical properties of sodium caseinate based coating with the optimal formulation: Effect on strawberries’ respiration and transpiration rates 94
Polenta-based snack development: from maize flour to final product by assessing structural, mechanical and sensory properties 93
Taste Detection and Recognition Thresholds of The Modified Monellin Sweetener: MNEI 91
Reduced-calorie filling cream: Formula optimization and mechanical characterization 87
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes 85
New chestnut based chips optimization: effects of ingredients 82
Textural characteristics of Italian foods 75
Texture Characteristics of Italian food 72
Effect of meal accompaniments on the acceptability and intake of a walnut oil-enriched mayonnaise with and without a health claim 70
Temporal sweetness profile of MNEI protein in gelled model systems 69
Characterisation of fresh-like orange juice prepared by ultrasound treatment followed by high-pressure processing under industrial setting 59
The temporality of eating behavior as a discriminant tool to characterize consumers: Temporal Dominance of Behavior applied to bread consumption during a restaurant meal in France 53
Application of Acheta domesticus powder in food: impact on sensory, rheological, and functional properties 40
Enzymatic extraction increases the recovery of protein and antioxidant compounds from wheat bran 39
SUSTAINABLE CASEINATE–GUAR GUM FILMS ENRICHED WITH TOMATO BY-PRODUCT OLEORESINS FOR ACTIVE FOOD PACKAGING APPLICATIONS 8
Caseinate–guar gum films enriched with tomato by-product oleoresins as potential active food packaging materials 4
null 4
Totale 5.272
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Categoria #
all - tutte 17.245
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 17.245
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022244 0 0 0 1 6 4 4 36 38 55 20 80
2022/2023369 41 28 23 17 54 43 4 49 78 3 23 6
2023/2024277 8 44 26 33 27 33 15 16 17 8 32 18
2024/20251.228 51 78 21 10 23 37 151 75 65 98 505 114
2025/20262.344 209 168 241 198 444 90 204 152 311 155 91 81
2026/2027302 75 123 104 0 0 0 0 0 0 0 0 0
Totale 5.272