SPILIMBERGO, SARA
 Distribuzione geografica
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Continente #
NA - Nord America 11.123
AS - Asia 6.493
EU - Europa 3.082
AF - Africa 1.257
SA - Sud America 1.089
Continente sconosciuto - Info sul continente non disponibili 279
OC - Oceania 138
Totale 23.461
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Nazione #
US - Stati Uniti d'America 10.314
SG - Singapore 1.926
VN - Vietnam 1.005
CN - Cina 967
HK - Hong Kong 731
IT - Italia 731
BR - Brasile 649
FR - Francia 262
FI - Finlandia 242
IN - India 232
BD - Bangladesh 219
DE - Germania 210
SE - Svezia 186
GB - Regno Unito 146
CA - Canada 136
PL - Polonia 128
IQ - Iraq 109
TR - Turchia 105
RU - Federazione Russa 96
PH - Filippine 94
NL - Olanda 83
AR - Argentina 82
MX - Messico 82
JP - Giappone 70
UA - Ucraina 69
ZA - Sudafrica 66
KR - Corea 64
PK - Pakistan 63
SA - Arabia Saudita 62
CO - Colombia 61
CR - Costa Rica 61
ES - Italia 59
ID - Indonesia 59
JM - Giamaica 55
IE - Irlanda 53
AU - Australia 51
EC - Ecuador 47
HN - Honduras 47
ET - Etiopia 45
MY - Malesia 45
AO - Angola 44
DK - Danimarca 44
UZ - Uzbekistan 44
VE - Venezuela 44
MA - Marocco 43
TH - Thailandia 43
CW - ???statistics.table.value.countryCode.CW??? 42
DO - Repubblica Dominicana 42
EG - Egitto 41
PT - Portogallo 41
AL - Albania 40
IL - Israele 40
MR - Mauritania 40
JO - Giordania 39
PE - Perù 39
TN - Tunisia 39
BE - Belgio 38
KE - Kenya 38
MN - Mongolia 38
AT - Austria 37
CH - Svizzera 37
CL - Cile 37
NP - Nepal 37
SN - Senegal 37
TT - Trinidad e Tobago 37
AZ - Azerbaigian 36
GR - Grecia 36
DZ - Algeria 35
ML - Mali 35
NI - Nicaragua 35
UY - Uruguay 35
AE - Emirati Arabi Uniti 34
CV - Capo Verde 34
LY - Libia 34
RS - Serbia 34
BF - Burkina Faso 33
CI - Costa d'Avorio 33
GN - Guinea 33
HU - Ungheria 33
RO - Romania 33
TW - Taiwan 33
BO - Bolivia 32
CM - Camerun 32
GH - Ghana 32
SI - Slovenia 32
ZW - Zimbabwe 32
BW - Botswana 31
BZ - Belize 31
CZ - Repubblica Ceca 31
HR - Croazia 31
KG - Kirghizistan 31
KZ - Kazakistan 31
LU - Lussemburgo 31
PA - Panama 31
PY - Paraguay 31
SD - Sudan 31
BJ - Benin 30
BY - Bielorussia 30
EE - Estonia 30
GE - Georgia 30
Totale 21.849
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Città #
San Jose 1.162
Singapore 1.111
Ashburn 1.084
Fairfield 1.076
Woodbridge 749
Hong Kong 637
Houston 536
Ann Arbor 502
Chandler 434
Seattle 379
Wilmington 348
Cambridge 342
Ho Chi Minh City 297
Council Bluffs 277
Santa Clara 244
Hanoi 238
Boardman 184
Los Angeles 184
Beijing 163
Princeton 137
Padova 132
Jacksonville 128
Lauterbourg 122
Medford 121
Helsinki 103
New York 101
Des Moines 100
San Diego 100
Munich 87
Bytom 77
Nanjing 74
Dallas 70
São Paulo 69
Da Nang 65
Milan 60
Buffalo 54
Rome 49
Guangzhou 48
Chicago 47
Tokyo 46
Dublin 44
Hefei 43
Turku 43
Baghdad 42
Haiphong 40
Roxbury 40
Amman 39
San José 39
Montreal 38
Tashkent 38
Addis Ababa 37
Dakar 37
Ulan Bator 37
Baku 35
Luanda 35
Managua 34
Nouakchott 34
Orem 34
Kingston 33
Abidjan 32
Conakry 32
Sydney 32
Willemstad 32
Chennai 31
Bamako 30
Istanbul 30
Phoenix 30
Tianjin 30
Accra 29
Nairobi 29
Panama City 29
Vienna 29
Bishkek 28
Bridgetown 28
London 28
Praia 28
Atlanta 27
Cotonou 27
Lusaka 27
Montevideo 27
Warsaw 27
Johannesburg 26
Brooklyn 25
Castries 25
Lahore 25
Noumea 25
Athens 24
Harare 24
Lima 24
Ouagadougou 24
Reykjavik 24
Seoul 24
Verona 24
Gaborone 23
Phnom Penh 23
Riga 23
Riyadh 23
Jeddah 22
Khartoum 22
Kigali 22
Totale 13.553
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Nome #
Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast 361
Promoting the preservation of strawberry by supercritical CO2 drying 317
Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs 303
High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander 298
Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice 263
Ecoinnovation in fresh food packaging: preliminary LCA results for high-pressure pasteurization process. 260
Comparison of three types of drying (supercritical CO 2 , air and freeze) on the quality of dried apple – Quality index approach 254
Exploring the efficacy of a novel high-pressure carbon dioxide method for food microbial inactivation on a synthetic matrix 253
Financial sustainability and profitability of supercritical CO2 pasteurization of liquid products: A case study 252
Challenging chemical and quality changes of supercritical Co2 dried apple during long-term storage 251
In situ Raman-analysis of supercritical carbon dioxide drying applied to acellular esophageal matrix 250
SARS-CoV-2 inactivation by supercritical carbon dioxide coupled with hydrogen peroxide 248
Preservation over time of dried acellular esophageal matrix 247
Bacterial inactivation on solid food matrices through supercritical CO2: a correlative study 246
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality 240
Microbial inactivation and drying of strawberry slices by supercritical CO2 240
Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization 239
Antimicrobial effect of essential oils and terpenes coupled with supercritical carbon dioxide for chicken meat preservation 232
Increasing the Safety and Storage of Pre-Packed Fresh-Cut Fruits and Vegetables by Supercritical CO2 Process 230
Validation of a mathematical model for predicting high pressure carbon dioxide inactivation kinetics of Escherichia coli spiked on fresh cut carrot 224
UV-vis Spectroscopy for the Determination of Diffusion Coefficients and pH in Aqueous Solutions/ Sc-CO2 Systems 224
A combined high pressure carbon dioxide and high power ultrasound treatment for the microbial stabilization of cooked ham 224
Dry acellular oesophageal matrix prepared by supercritical carbon dioxide 224
Inactivation of foodborne pathogens on leek and alfalfa seeds with supercritical carbon dioxide 224
Modelling and optimization of supercritical CO2 drying of tuna (Thunnus albacares) fillets: Unraveling physicochemical and structural changes 222
Long-term maintenance of dried acellular matrices 218
Chapter 5: Supercritical Fluid Pasteurization and Food Safety 215
In Situ Raman Analysis of CO₂-Assisted Drying of Fruit-Slices 210
Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat 206
Inactivation of mushroom polyphenoloxidase in model systems exposed to high-pressure carbon dioxide 206
Supercritical CO2 drying of food matrices 205
Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice 203
Supercritical CO2 for the drying and microbial inactivation of apple’s slices 203
Supercritical CO2 Pasteurization of Solid Products: a Case Study on Fresh-cut Potatoes 202
Supercritical CO2 drying of food matrices 201
A Study about the Effects of Supercritical Carbon Dioxide Drying on Apple Pieces 198
A hybrid process for increasing the shelf life of elderberry juice 197
Microbial inactivation efficiency of supercritical CO2drying process 196
Carbon Dioxide Induced Silk Protein Gelation for Biomedical Applications 195
Application of culture-independent methods for monitoring Listeria monocytogenes inactivation on food products 193
Inactivation of Salmonella , Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO 2 drying 189
Supercritical CO2 Drying of Red Bell Pepper 189
Dry Acellular Biomatrices Processed With Supercritical Carbon Dioxide 188
High pressure carbon dioxide on pork raw meat: Inactivation of mesophilic bacteria and effects on colour properties 187
Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese 186
Inactivation of Bacillus subtilis spores by Supercritical CO2 Treatment 181
Comparison of quantitative PCR and flow cytometry as cellular viability methods to study bacterial membrane permeabilization following supercritical CO2 treatment 180
Exploring Novel Supercritical CO2 Drying Combined with High Power Ultrasounds: a Case on Peas and Apples 179
Effect of high-pressure carbon dioxide combined with modified atmosphere packaging on the quality of fresh-cut squash during storage 179
Terminal sterilization of BisGMA-TEGDMA thermoset materials and their bioactive surfaces by supercritical CO2 177
Sterilization of fruit juice by high pressure CO2 177
Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage 176
High pressure gases: Role of dynamic intracellular pH in pasteurization 175
In situ Raman quantification of the dissolution kinetics of carbon dioxide in liquid solutions during a dense phase and ultrasound treatment for the inactivation of Saccharomyces cerevisiae 174
Supercritical CO2 and N2O pasteurization of fresh peach and kiwi juice 173
Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis 172
Yeast inactivation of fresh apple juice by high pressure nitrous oxide 169
High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks 168
Development and optimization of general drying models for cod (Gadus spp.) using supercritical carbon dioxide 167
High pressure carbon dioxide combined with high power ultrasound processing of dry cured ham spiked with Listeria monocytogenes 167
Microbial inactivation by High Pressure 166
Non-thermal pasteurization of apples in syrup with dense phase carbon dioxide 166
Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction 165
High-Power Ultrasound Assisted High-Pressure Carbon Dioxide Pasteurization of Fresh-Cut Coconut: a Microbial and Physicochemical Study 164
High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future 160
Milk pasteurization at low temperature under N2O pressure 159
High pressure carbon dioxide pasteurization of fresh-cut carrot 155
Exploitation of κ-carrageenan aerogels as template for edible oleogel preparation 154
A paper‐based bi‐enzymatic sensor for chemiresistive glucose detection 153
Effect of dense-phase CO2on polyphenoloxidase in model solutions 152
Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water 150
Real time intracellular pH dynamics in Listeria innocua under CO2 and N2O pressure 149
Supercritical CO2 induces marked changes in membrane phospholipids composition in Escherichia coli K12 149
Real-time monitoring of cell membrane modification during supercritical CO2 pasteurization 148
Thermodynamics of solutions of CO2 with effects of pressure and temperature 146
UV-vis Spectroscopy for the Determination of Diffusion Coefficients and pH in Water-Aqueous Solutions/Sc-CO2 Systems 146
Supercritical Carbon Dioxide Treatment Combined with Rosemary Essential Oil to Prolong the Shelf-life of Chicken Breast Meat 145
Dense phase CO2 (DPCD) for microbial decontamination of food 143
Intracellular pH measurement during high-pressure CO2 pasteurization evaluated by cell fluorescent staining 142
Microbial inactivation by high-pressure 141
Insights into high pressure treatments of natural compounds using Raman spectroscopy 141
Application of a Novel Supercritical Carbon Dioxide (CO2) Drying Process to Inactivate Foodborne Pathogens on Cilantro and Strawberry 140
METHOD FOR FOOD PASTEURIZATION 140
Glucose Sensing in Saliva 139
Human pathogens, nosocomial infections, heat-sensitive textile implants and an innovative approach to deal with them 137
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice 137
Effect of high-pressure gases on phase behaviour of solid lipids 136
Inactivation of microorganisms by supercritical CO2 in a semi-continuous process 136
Sterilization of Fruit Juice by High Pressure 136
Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham 136
Determination of extracellular and intracellular-pH of Bacillus subtilis suspension under CO2 treatment 135
METODO PER LA PASTORIZZAZIONE DI CIBO 135
Supercritical Fluid Pasteurization and Food Safety 135
Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide 134
Stochastic modeling of S. cerevisiae inactivation by supercritical CO2 134
Supercritical gases pasteurization of apple juice 134
Inactivation of Bacillus subtilis spores by Supercritical CO2 Treatment 132
Pressure-induced pH changes in aqueous solutions – On-line measurement and semi-empirical modelling approach 132
Supercritical pasteurisation: sensory diversity between fresh and treated apple juices 131
Microbial inactivation due to SC-CO2 drying process 130
Totale 18.690
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Categoria #
all - tutte 64.614
article - articoli 47.534
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 1.015
selected - selezionate 0
volume - volumi 4.103
Totale 117.266
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.089 0 0 0 164 54 67 126 143 63 25 127 320
2022/2023938 257 91 23 74 167 106 2 49 108 8 33 20
2023/2024517 25 68 38 57 68 17 33 20 23 23 70 75
2024/20252.870 24 173 144 63 325 65 191 317 221 95 540 712
2025/202611.798 422 978 1.842 2.050 985 412 1.572 951 1.214 694 441 237
2026/20271.502 454 441 468 139 0 0 0 0 0 0 0 0
Totale 23.461