IRIS
Sileoni, Valeria
 Distribuzione geografica
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Continente #
EU - Europa 1.208
AS - Asia 703
NA - Nord America 556
SA - Sud America 262
AF - Africa 56
OC - Oceania 2
Totale 2.787
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Nazione #
RU - Federazione Russa 1.078
US - Stati Uniti d'America 513
SG - Singapore 355
BR - Brasile 182
CN - Cina 86
VN - Vietnam 45
IN - India 36
IT - Italia 34
BD - Bangladesh 29
GB - Regno Unito 29
AR - Argentina 26
IQ - Iraq 26
EC - Ecuador 18
CA - Canada 14
ID - Indonesia 14
MA - Marocco 14
PK - Pakistan 14
FR - Francia 13
PH - Filippine 13
VE - Venezuela 13
ZA - Sudafrica 13
DE - Germania 12
MX - Messico 12
ES - Italia 11
SA - Arabia Saudita 11
TR - Turchia 11
HK - Hong Kong 9
UZ - Uzbekistan 9
CO - Colombia 8
SE - Svezia 7
TN - Tunisia 7
AE - Emirati Arabi Uniti 6
KE - Kenya 6
NP - Nepal 6
CL - Cile 5
JO - Giordania 5
MY - Malesia 5
EG - Egitto 4
LT - Lituania 4
NL - Olanda 4
PY - Paraguay 4
TH - Thailandia 4
AZ - Azerbaigian 3
DO - Repubblica Dominicana 3
DZ - Algeria 3
ET - Etiopia 3
IL - Israele 3
JM - Giamaica 3
JP - Giappone 3
PE - Perù 3
PL - Polonia 3
RS - Serbia 3
AL - Albania 2
BO - Bolivia 2
CR - Costa Rica 2
GT - Guatemala 2
HN - Honduras 2
IE - Irlanda 2
MN - Mongolia 2
OM - Oman 2
PA - Panama 2
PS - Palestinian Territory 2
SN - Senegal 2
UA - Ucraina 2
BW - Botswana 1
CZ - Repubblica Ceca 1
FI - Finlandia 1
FJ - Figi 1
GE - Georgia 1
HT - Haiti 1
KH - Cambogia 1
KW - Kuwait 1
LB - Libano 1
MK - Macedonia 1
MU - Mauritius 1
MW - Malawi 1
NG - Nigeria 1
NI - Nicaragua 1
NZ - Nuova Zelanda 1
RO - Romania 1
TT - Trinidad e Tobago 1
UY - Uruguay 1
Totale 2.787
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Città #
Moscow 265
San Jose 192
Singapore 140
Ashburn 125
Beijing 31
Dallas 24
São Paulo 20
Los Angeles 18
New York 15
Ho Chi Minh City 14
Hanoi 12
Santa Clara 10
Hong Kong 9
Quito 9
Baghdad 8
Perugia 8
Tashkent 8
Bari 7
Edinburgh 7
Stockholm 7
Brasília 6
Caracas 6
Chicago 6
Milan 6
Montreal 6
Atlanta 5
Belo Horizonte 5
Brooklyn 5
Curitiba 5
Jeddah 5
Johannesburg 5
Mexico City 5
Nairobi 5
Rio de Janeiro 5
Ahmedabad 4
Amman 4
Aracaju 4
Buenos Aires 4
Casablanca 4
Council Bluffs 4
Dhaka 4
Lahore 4
London 4
Manchester 4
Medellín 4
Prineville 4
Riyadh 4
Tunis 4
Abu Dhabi 3
Agadir 3
Amsterdam 3
Basra 3
Delhi 3
Frankfurt am Main 3
Goiânia 3
Guayaquil 3
Istanbul 3
Karachi 3
Kathmandu 3
Lima 3
Mérida 3
Orem 3
Paris 3
Phoenix 3
Recife 3
Santiago 3
Tokyo 3
Warsaw 3
Washington 3
Baku 2
Bandung 2
Bangkok 2
Bengaluru 2
Boardman 2
Bogotá 2
Cape Town 2
Centereach 2
Chapecó 2
Da Nang 2
Dakar 2
Dammam 2
Duhok 2
Fort Worth 2
Fortaleza 2
Houston 2
Ipatinga 2
Islamabad 2
Jacksonville 2
Jaipur 2
Joinville 2
Juiz de Fora 2
Karbala 2
Krasnodar 2
Kuala Lumpur 2
Kuching 2
La Paz 2
Madrid 2
Manila 2
Monterrey 2
Montes Claros 2
Totale 1.185
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Nome #
Advances in the valorization of brewing by-products 113
Dietary Freeze-Dried Flaxseed and Alfalfa Sprouts as Additional Ingredients to Improve the Bioactive Compounds and Reduce the Cholesterol Content of Hen Eggs 90
Alternative raw materials for gluten-free beer 88
Accelerated shelf-life model of gluten-free rusks by using oxidation indices 86
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 86
An innovative production of low alcohol beer using a Mrakia gelida 84
Bevande fermentate innovative a base di malto di riso 82
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 82
A sustainable valorisation of spent hops from dry-hopping 81
Comparison of carbohydrate partitioning and expression patterns of some genes involved in carbohydrate biosynthesis pathways in annual and biennial species of Cichorium spp. 80
EFFECT OF AN EXTENDER ENRICHED WITH ALGERIAN DATE PALM POLLEN ON CHILLED SEMEN CHARACTERISTICS OF RABBIT BUCKS AT DIFFERENT AGES 79
Development of an all rice malt beer: A gluten free alternative 77
Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg 77
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 77
Alcoholic and Low-Alcoholic Beer and the Health of Consumers 76
Brewing Quality Attributes Of Umbrian Wild Hops 76
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 76
Determination of free fatty acids in beer 74
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 73
Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products 72
Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads 36
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 35
Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads 29
Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation 29
Rice malting optimization for the production of top-fermented gluten-free beer 27
The Use of Rice in Brewing 26
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 25
Evaluation Of Technological Parameters During Bottle Conditioning In Craft Beer Production 25
Low-alcohol beer production using osmotic distillation: scale-up on pilot plant 25
Nutritional Effects of Alcoholic/Non-alcoholic Beer 25
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 25
Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing 25
Improvement of beer quality by using alternative yeast sourcies with potential brewing interest 25
Evaluation of different validation strategies and long term effects in NIR calibration models 24
Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L 24
Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types 24
Sequential Extraction and Attenuated Total Reflection–Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer’s Spent Grain 24
Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort 23
Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii 23
Near-Infrared spectroscopy for proficient quality evaluation of the malt and maize used for beer production 23
Experimental Investigation on Nutritional Effects of Alcoholic/Non-Alcoholic Beer 22
The use of β-glucans and arabinoxylan enriched barley flour for the production of functional shortbread 22
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 22
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 22
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces 22
Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain 22
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 22
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 21
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 21
Effetto del maltaggio sui polisaccaridi non amidacei dell'orzo 20
Near Infrared Spectroscopy in the Brewing Industry 20
Near-infrared reflectance models for the rapid prediction of quality of brewing raw materials 20
Gluten-free sources of fermentable extract: behaviour of WITKOP TEFF variety on malting process 20
Improvement of craft beer quality by using non-brewing Saccharomyces cerevisiae strains 20
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma 20
Malting process parameters evaluation by Near-infrared spectroscopy in reflectance (NIR) 20
The new emerging Italian beer style the case of Italian Grape Ale 19
Effect of baking time and temperature on nutrients and phenolic compounds content of fresh sprouts breadlike product 19
Potential of near-infrared spectroscopy (NIR) in beer food chain: Applications in malting 19
Valorisation of a by-product of the brewing production chain for the formulation of innovative functional shortbreads 19
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 17
Teff (Eragrostis tef (Zucc.) Trotter) and quinoa (Chenopodium quinoa W.) as novel raw materials for brewing 17
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 17
Gluten-free barley malt beer produced by Prolyl-endopeptidase from Aspergillus niger 17
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley 17
Evaluation of malt quality by Near-infrared spectroscopy in reflectance 16
Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing 16
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 16
Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts 16
Gluten-free beer from malted rice 15
Long-Term NIR Calibration for Malt Extract 15
Optimization of Malting process to obtain specialty rice malts 14
Process and product innovation for the production of a quinoa fermented beverage 14
Near-Infrared Evaluation of Barley’s Malting Quality 13
The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition 13
Influence of Selected Technological Conditions on the Flavour Stability of Unpasteurised Top-Fermented Craft Beer 8
Totale 2.804
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Categoria #
all - tutte 14.481
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 14.481
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2023/20248 0 0 0 0 0 0 0 0 0 5 3 0
2024/2025784 10 17 38 17 10 6 14 33 109 140 224 166
2025/20262.012 107 214 121 62 115 63 807 69 205 233 16 0
Totale 2.804