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

SILEONI, VALERIA
 Distribuzione geografica
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Continente #
NA - Nord America 971
EU - Europa 832
AS - Asia 340
SA - Sud America 3
AF - Africa 1
Totale 2.147
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Nazione #
US - Stati Uniti d'America 966
IE - Irlanda 281
IT - Italia 240
SG - Singapore 109
HK - Hong Kong 102
UA - Ucraina 60
FI - Finlandia 44
CN - Cina 43
DE - Germania 42
GB - Regno Unito 40
RU - Federazione Russa 36
VN - Vietnam 34
BE - Belgio 31
FR - Francia 30
KR - Corea 23
TR - Turchia 18
CH - Svizzera 8
AT - Austria 5
CA - Canada 5
CZ - Repubblica Ceca 4
PL - Polonia 4
UZ - Uzbekistan 4
NL - Olanda 3
AR - Argentina 2
IN - India 2
JP - Giappone 2
LB - Libano 2
SE - Svezia 2
BW - Botswana 1
CL - Cile 1
GR - Grecia 1
ID - Indonesia 1
RO - Romania 1
Totale 2.147
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Città #
Dublin 281
Chandler 236
Hong Kong 102
San Mateo 94
Singapore 83
Perugia 76
Ann Arbor 65
Medford 56
Princeton 56
Altamura 49
Lawrence 37
Dong Ket 34
Brussels 31
Jacksonville 30
Wilmington 30
Andover 27
Seoul 23
Izmir 13
Foligno 12
Gubbio 11
San Paolo di Civitate 10
Des Moines 9
Beijing 8
Los Angeles 8
Redmond 8
Saint Petersburg 8
Falls Church 7
Helsinki 6
Norwalk 6
Ankara 5
Boardman 5
Moscow 5
Ashburn 4
Esslingen am Neckar 4
Woodbridge 4
Città Di Castello 3
Houston 3
Magione 3
Nanning 3
Olomouc 3
Reggio Calabria 3
Seattle 3
Bariloche 2
Chicago 2
Frankfurt am Main 2
Lanciano 2
Munich 2
Paris 2
Redwood City 2
Terni 2
Tokyo 2
Alpignano 1
Athens 1
Auburn Hills 1
Bangalore 1
Bastia 1
Böblingen 1
Changsha 1
Chengdu 1
Den Haag 1
Dundee 1
Florence 1
Fuzhou 1
Gaborone 1
Groningen 1
Gunzenhausen 1
Hangzhou 1
Heriot 1
Jakarta 1
Kiev 1
Kraków 1
Leverano 1
Mainz 1
Mendicino 1
Monteleone di Spoleto 1
Nagold 1
Nanchang 1
Naples 1
Phoenix 1
Rome 1
Santa Clara 1
Scuola 1
Shenyang 1
Tamm 1
Vancouver 1
Totale 1.516
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Nome #
Malting process parameters evaluation by Near-infrared spectroscopy in reflectance (NIR) 89
The Use of Rice in Brewing 78
Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg 71
Near Infrared Spectroscopy in the Brewing Industry 65
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 59
Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts 58
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 56
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 52
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 51
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 51
Long-Term NIR Calibration for Malt Extract 50
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 49
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 48
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 48
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 48
The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition 47
Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain 47
Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts 47
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 46
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 45
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 44
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 43
Evaluation of different validation strategies and long term effects in NIR calibration models 42
Determination of free fatty acids in beer 41
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 41
Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing 38
Development of an all rice malt beer: A gluten free alternative 38
Accelerated shelf-life model of gluten-free rusks by using oxidation indices 37
Near-Infrared spectroscopy for proficient quality evaluation of the malt and maize used for beer production 36
Gluten-free beer from malted rice 35
Evaluation of malt quality by Near-infrared spectroscopy in reflectance 35
Optimization of Malting process to obtain specialty rice malts 34
Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort 33
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma 33
The use of β-glucans and arabinoxylan enriched barley flour for the production of functional shortbread 33
Near-infrared reflectance models for the rapid prediction of quality of brewing raw materials 32
null 32
Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types 32
Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L 31
Effect of baking time and temperature on nutrients and phenolic compounds content of fresh sprouts breadlike product 31
Near-Infrared Evaluation of Barley’s Malting Quality 30
Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products 30
Improvement of beer quality by using alternative yeast sourcies with potential brewing interest 29
Low-alcohol beer production using osmotic distillation: scale-up on pilot plant 29
Rice malting optimization for the production of top-fermented gluten-free beer 29
Gluten-free sources of fermentable extract: behaviour of WITKOP TEFF variety on malting process 28
Near-Infrared spectroscopy for proficient quality evaluation of malt and maize in beer industry. 28
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces 28
Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation 26
Improvement of craft beer quality by using non-brewing Saccharomyces cerevisiae strains 26
Gluten-free barley malt beer produced by Prolyl-endopeptidase from Aspergillus niger 26
Experimental Investigation on Nutritional Effects of Alcoholic/Non-Alcoholic Beer 26
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 24
Evaluation Of Technological Parameters During Bottle Conditioning In Craft Beer Production 22
Nutritional Effects of Alcoholic/Non-alcoholic Beer 19
Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing 17
Potential of near-infrared spectroscopy (NIR) in beer food chain: Applications in malting 16
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 16
Dietary Freeze-Dried Flaxseed and Alfalfa Sprouts as Additional Ingredients to Improve the Bioactive Compounds and Reduce the Cholesterol Content of Hen Eggs 14
Comparison of carbohydrate partitioning and expression patterns of some genes involved in carbohydrate biosynthesis pathways in annual and biennial species of Cichorium spp 13
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley 12
Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads 11
Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads 10
Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii 10
A sustainable valorisation of spent hops from dry-hopping 9
EFFECT OF AN EXTENDER ENRICHED WITH ALGERIAN DATE PALM POLLEN ON CHILLED SEMEN CHARACTERISTICS OF RABBIT BUCKS AT DIFFERENT AGES 7
Totale 2.361
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Categoria #
all - tutte 11.111
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 11.111
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020164 4 11 23 3 11 0 9 22 32 35 13 1
2020/2021233 1 16 2 10 104 5 11 5 25 3 16 35
2021/2022368 7 62 8 2 8 4 3 130 10 22 44 68
2022/2023848 60 165 20 58 44 70 4 34 353 4 29 7
2023/2024447 23 73 13 12 7 4 71 8 43 59 70 64
2024/202534 34 0 0 0 0 0 0 0 0 0 0 0
Totale 2.361