IRIS
Sileoni, Valeria
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
AS - Asia 174
EU - Europa 165
NA - Nord America 40
SA - Sud America 5
AF - Africa 2
Totale 386
Salva come PNG Salva come JPEG
Nazione #
SG - Singapore 165
RU - Federazione Russa 132
US - Stati Uniti d'America 40
IT - Italia 22
GB - Regno Unito 7
BR - Brasile 5
CN - Cina 4
DE - Germania 2
ET - Etiopia 2
HK - Hong Kong 2
ES - Italia 1
IL - Israele 1
KH - Cambogia 1
NL - Olanda 1
TH - Thailandia 1
Totale 386
Salva come PNG Salva come JPEG
Città #
Singapore 39
Ashburn 26
Moscow 13
Bari 7
Edinburgh 7
Perugia 7
Milan 5
Prineville 4
Washington 3
Council Bluffs 2
Fort Worth 2
Hong Kong 2
Ponta Grossa 2
Chiang Mai 1
Concórdia 1
Duque de Caxias 1
Jerusalem 1
Jundiaí 1
Madrid 1
Santa Clara 1
Totale 126
Salva come PNG Salva come JPEG
Nome #
An innovative production of low alcohol beer using a Mrakia gelida 16
Brewing Quality Attributes Of Umbrian Wild Hops 14
A sustainable valorisation of spent hops from dry-hopping 13
Accelerated shelf-life model of gluten-free rusks by using oxidation indices 13
Comparison of carbohydrate partitioning and expression patterns of some genes involved in carbohydrate biosynthesis pathways in annual and biennial species of Cichorium spp. 13
Alcoholic and Low-Alcoholic Beer and the Health of Consumers 12
Dietary Freeze-Dried Flaxseed and Alfalfa Sprouts as Additional Ingredients to Improve the Bioactive Compounds and Reduce the Cholesterol Content of Hen Eggs 12
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 12
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 12
Determination of free fatty acids in beer 11
Alternative raw materials for gluten-free beer 10
Development of an all rice malt beer: A gluten free alternative 10
Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg 10
Bevande fermentate innovative a base di malto di riso 10
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 10
The new emerging Italian beer style the case of Italian Grape Ale 9
Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads 9
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 9
Advances in the valorization of brewing by-products 8
Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products 8
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 8
Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation 8
EFFECT OF AN EXTENDER ENRICHED WITH ALGERIAN DATE PALM POLLEN ON CHILLED SEMEN CHARACTERISTICS OF RABBIT BUCKS AT DIFFERENT AGES 8
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 6
Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads 6
Rice malting optimization for the production of top-fermented gluten-free beer 5
Long-Term NIR Calibration for Malt Extract 5
Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing 5
Improvement of beer quality by using alternative yeast sourcies with potential brewing interest 5
Valorisation of a by-product of the brewing production chain for the formulation of innovative functional shortbreads 5
Gluten-free beer from malted rice 4
Evaluation Of Technological Parameters During Bottle Conditioning In Craft Beer Production 4
The use of β-glucans and arabinoxylan enriched barley flour for the production of functional shortbread 4
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 4
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 4
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces 4
Sequential Extraction and Attenuated Total Reflection–Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer’s Spent Grain 4
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley 4
Near-Infrared spectroscopy for proficient quality evaluation of the malt and maize used for beer production 4
Experimental Investigation on Nutritional Effects of Alcoholic/Non-Alcoholic Beer 3
The Use of Rice in Brewing 3
Effetto del maltaggio sui polisaccaridi non amidacei dell'orzo 3
Effect of baking time and temperature on nutrients and phenolic compounds content of fresh sprouts breadlike product 3
Low-alcohol beer production using osmotic distillation: scale-up on pilot plant 3
Near Infrared Spectroscopy in the Brewing Industry 3
Nutritional Effects of Alcoholic/Non-alcoholic Beer 3
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 3
Evaluation of malt quality by Near-infrared spectroscopy in reflectance 3
Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing 3
Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort 3
Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L 3
Near-infrared reflectance models for the rapid prediction of quality of brewing raw materials 3
Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types 3
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 3
Potential of near-infrared spectroscopy (NIR) in beer food chain: Applications in malting 3
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 3
Teff (Eragrostis tef (Zucc.) Trotter) and quinoa (Chenopodium quinoa W.) as novel raw materials for brewing 3
Gluten-free barley malt beer produced by Prolyl-endopeptidase from Aspergillus niger 3
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 3
Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii 3
Evaluation of different validation strategies and long term effects in NIR calibration models 2
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 2
Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain 2
Gluten-free sources of fermentable extract: behaviour of WITKOP TEFF variety on malting process 2
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 2
Improvement of craft beer quality by using non-brewing Saccharomyces cerevisiae strains 2
Optimization of Malting process to obtain specialty rice malts 2
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma 2
Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts 1
Near-Infrared Evaluation of Barley’s Malting Quality 1
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 1
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 1
Malting process parameters evaluation by Near-infrared spectroscopy in reflectance (NIR) 1
Totale 402
Salva come PNG Salva come JPEG
Categoria #
all - tutte 6.301
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 6.301
Salva come PNG Salva come JPEG


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
2024/2025394 10 17 38 17 10 6 14 33 109 140 0 0
Totale 402