IRIS - Res&Arch Institutional Research Information System - Research & Archive

SILEONI, VALERIA
 Distribuzione geografica
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Continente #
NA - Nord America 1.115
EU - Europa 908
AS - Asia 437
SA - Sud America 3
AF - Africa 1
Totale 2.464
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Nazione #
US - Stati Uniti d'America 1.109
IT - Italia 299
IE - Irlanda 273
SG - Singapore 197
HK - Hong Kong 101
UA - Ucraina 61
FI - Finlandia 55
CN - Cina 49
GB - Regno Unito 40
DE - Germania 39
RU - Federazione Russa 36
VN - Vietnam 34
BE - Belgio 32
FR - Francia 30
KR - Corea 23
TR - Turchia 19
NL - Olanda 18
CH - Svizzera 7
CA - Canada 6
AT - Austria 5
CZ - Repubblica Ceca 4
PL - Polonia 4
UZ - Uzbekistan 4
BR - Brasile 2
IN - India 2
JP - Giappone 2
LB - Libano 2
PK - Pakistan 2
SE - Svezia 2
BW - Botswana 1
CL - Cile 1
EE - Estonia 1
GR - Grecia 1
ID - Indonesia 1
KZ - Kazakistan 1
RO - Romania 1
Totale 2.464
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Città #
Dublin 273
Chandler 228
Singapore 169
Hong Kong 101
San Mateo 93
Boardman 77
Perugia 75
Santa Clara 67
Ann Arbor 65
Medford 55
Princeton 55
Altamura 47
Lawrence 36
Dong Ket 34
Brussels 32
Jacksonville 30
Wilmington 30
Andover 25
Seoul 23
Helsinki 17
Izmir 13
Foligno 12
Gubbio 11
San Paolo di Civitate 10
Des Moines 9
Los Angeles 9
Beijing 8
Redmond 8
Saint Petersburg 8
Falls Church 7
Ashburn 6
Norwalk 6
Ankara 5
Moscow 5
Woodbridge 4
Città Di Castello 3
Esslingen am Neckar 3
Frankfurt am Main 3
Houston 3
Magione 3
Munich 3
Nanning 3
Olomouc 3
Reggio Calabria 3
Seattle 3
Chicago 2
Curitiba 2
Dallas 2
Florence 2
Islamabad 2
Lanciano 2
Newark 2
Paris 2
Redwood City 2
Terni 2
Tokyo 2
Alpignano 1
Athens 1
Auburn Hills 1
Bangalore 1
Bastia 1
Böblingen 1
Castignano 1
Changsha 1
Chengdu 1
Den Haag 1
Dundee 1
Fuzhou 1
Gaborone 1
Groningen 1
Guangzhou 1
Hangzhou 1
Heriot 1
Jakarta 1
Kraków 1
Leverano 1
Mainz 1
Mendicino 1
Monteleone di Spoleto 1
Nagold 1
Nanchang 1
Naples 1
Phoenix 1
Rome 1
Scuola 1
Shanghai 1
Shenyang 1
Tallinn 1
Toronto 1
Vancouver 1
Waukegan 1
Wuhan 1
Yantai 1
Totale 1.742
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Nome #
The Use of Rice in Brewing 158
Malting process parameters evaluation by Near-infrared spectroscopy in reflectance (NIR) 94
Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg 76
Near Infrared Spectroscopy in the Brewing Industry 68
Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts 66
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 62
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 60
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 57
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 57
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 57
Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain 56
Long-Term NIR Calibration for Malt Extract 55
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 55
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 53
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 52
The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition 52
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 51
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 51
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 49
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 49
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 48
Evaluation of different validation strategies and long term effects in NIR calibration models 46
Determination of free fatty acids in beer 46
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 46
Development of an all rice malt beer: A gluten free alternative 44
Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing 42
Accelerated shelf-life model of gluten-free rusks by using oxidation indices 41
Near-Infrared spectroscopy for proficient quality evaluation of the malt and maize used for beer production 39
Gluten-free beer from malted rice 39
Evaluation of malt quality by Near-infrared spectroscopy in reflectance 38
Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L 38
Effect of baking time and temperature on nutrients and phenolic compounds content of fresh sprouts breadlike product 38
Optimization of Malting process to obtain specialty rice malts 37
The use of β-glucans and arabinoxylan enriched barley flour for the production of functional shortbread 37
Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort 36
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma 36
Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types 36
Near-infrared reflectance models for the rapid prediction of quality of brewing raw materials 35
Near-Infrared Evaluation of Barley’s Malting Quality 34
Near-Infrared spectroscopy for proficient quality evaluation of malt and maize in beer industry. 34
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces 34
Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products 34
Rice malting optimization for the production of top-fermented gluten-free beer 33
null 32
Improvement of beer quality by using alternative yeast sourcies with potential brewing interest 32
Low-alcohol beer production using osmotic distillation: scale-up on pilot plant 32
Gluten-free sources of fermentable extract: behaviour of WITKOP TEFF variety on malting process 31
Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation 29
Improvement of craft beer quality by using non-brewing Saccharomyces cerevisiae strains 29
Gluten-free barley malt beer produced by Prolyl-endopeptidase from Aspergillus niger 29
Experimental Investigation on Nutritional Effects of Alcoholic/Non-Alcoholic Beer 29
Screening of new Yeast Strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii for producing Low-Alcohol Beer.” poster al VII International Technical Symposium on “Advanced food processing and quality management 27
Evaluation Of Technological Parameters During Bottle Conditioning In Craft Beer Production 26
Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing 25
Nutritional Effects of Alcoholic/Non-alcoholic Beer 23
Dietary Freeze-Dried Flaxseed and Alfalfa Sprouts as Additional Ingredients to Improve the Bioactive Compounds and Reduce the Cholesterol Content of Hen Eggs 22
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley 20
Comparison of carbohydrate partitioning and expression patterns of some genes involved in carbohydrate biosynthesis pathways in annual and biennial species of Cichorium spp 20
High genetic and chemical diversity of wild hop populations from Central Italy with signals of a genetic structure influenced by both sexual and asexual reproduction 20
Potential of near-infrared spectroscopy (NIR) in beer food chain: Applications in malting 19
EFFECT OF AN EXTENDER ENRICHED WITH ALGERIAN DATE PALM POLLEN ON CHILLED SEMEN CHARACTERISTICS OF RABBIT BUCKS AT DIFFERENT AGES 18
Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii 17
Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads 16
Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads 16
Totale 2.681
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Categoria #
all - tutte 13.695
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 13.695
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020112 0 0 0 0 0 0 9 22 32 35 13 1
2020/2021230 1 16 2 9 102 5 11 5 25 3 16 35
2021/2022361 7 61 8 2 8 4 3 127 10 22 43 66
2022/2023822 58 160 19 54 44 69 4 33 343 4 28 6
2023/2024436 23 71 11 12 6 4 69 8 41 59 68 64
2024/2025401 25 78 46 69 138 45 0 0 0 0 0 0
Totale 2.681