IRIS
Sileoni, Valeria
 Distribuzione geografica
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Continente #
EU - Europa 1.229
AS - Asia 811
NA - Nord America 661
SA - Sud America 262
AF - Africa 56
OC - Oceania 2
Totale 3.021
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Nazione #
RU - Federazione Russa 1.078
US - Stati Uniti d'America 607
SG - Singapore 366
BR - Brasile 182
CN - Cina 118
BD - Bangladesh 73
IT - Italia 54
VN - Vietnam 47
IN - India 36
GB - Regno Unito 29
AR - Argentina 26
IQ - Iraq 26
HK - Hong Kong 25
EC - Ecuador 18
CA - Canada 17
MX - Messico 15
ID - Indonesia 14
MA - Marocco 14
PH - Filippine 14
PK - Pakistan 14
FR - Francia 13
VE - Venezuela 13
ZA - Sudafrica 13
DE - Germania 12
ES - Italia 11
SA - Arabia Saudita 11
TR - Turchia 11
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
JM - Giamaica 5
JO - Giordania 5
MY - Malesia 5
TH - Thailandia 5
EG - Egitto 4
GT - Guatemala 4
JP - Giappone 4
LT - Lituania 4
NL - Olanda 4
PY - Paraguay 4
AZ - Azerbaigian 3
DO - Repubblica Dominicana 3
DZ - Algeria 3
ET - Etiopia 3
IL - Israele 3
PE - Perù 3
PL - Polonia 3
RS - Serbia 3
UA - Ucraina 3
AL - Albania 2
BO - Bolivia 2
CR - Costa Rica 2
HN - Honduras 2
IE - Irlanda 2
MN - Mongolia 2
OM - Oman 2
PA - Panama 2
PS - Palestinian Territory 2
SN - Senegal 2
TT - Trinidad e Tobago 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
UY - Uruguay 1
Totale 3.021
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Città #
Moscow 265
San Jose 192
Singapore 151
Ashburn 132
Santa Clara 59
Beijing 50
Dallas 26
Hong Kong 25
Los Angeles 22
São Paulo 20
New York 16
Ho Chi Minh City 15
Hanoi 12
Quito 9
Baghdad 8
Perugia 8
Tashkent 8
Atlanta 7
Bari 7
Edinburgh 7
Mexico City 7
Milan 7
Stockholm 7
Brasília 6
Caracas 6
Chicago 6
Montreal 6
Belo Horizonte 5
Brooklyn 5
Curitiba 5
Jeddah 5
Johannesburg 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
Paris 4
Prineville 4
Riyadh 4
Rome 4
Tunis 4
Abu Dhabi 3
Agadir 3
Amsterdam 3
Basra 3
Da Nang 3
Delhi 3
Frankfurt am Main 3
Goiânia 3
Guayaquil 3
Istanbul 3
Karachi 3
Kathmandu 3
Lima 3
Mérida 3
Naples 3
Orem 3
Phoenix 3
Recife 3
Santiago 3
Seattle 3
Tokyo 3
Warsaw 3
Washington 3
Baku 2
Bandung 2
Bangkok 2
Bengaluru 2
Boardman 2
Bogotá 2
Buffalo 2
Cape Town 2
Centereach 2
Chapecó 2
Charlotte 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
Kingston 2
Krasnodar 2
Kuala Lumpur 2
Totale 1.306
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Nome #
Advances in the valorization of brewing by-products 115
Dietary Freeze-Dried Flaxseed and Alfalfa Sprouts as Additional Ingredients to Improve the Bioactive Compounds and Reduce the Cholesterol Content of Hen Eggs 92
Brewing by-product upcycling potential: Nutritionally valuable compounds and antioxidant activity evaluation 89
Alternative raw materials for gluten-free beer 88
Accelerated shelf-life model of gluten-free rusks by using oxidation indices 87
A sustainable valorisation of spent hops from dry-hopping 85
Bevande fermentate innovative a base di malto di riso 85
An innovative production of low alcohol beer using a Mrakia gelida 84
Comparison of carbohydrate partitioning and expression patterns of some genes involved in carbohydrate biosynthesis pathways in annual and biennial species of Cichorium spp. 84
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry 84
EFFECT OF AN EXTENDER ENRICHED WITH ALGERIAN DATE PALM POLLEN ON CHILLED SEMEN CHARACTERISTICS OF RABBIT BUCKS AT DIFFERENT AGES 81
Alfalfa and flax sprouts supplementation enriches the content of bioactive compounds and lowers the cholesterol in hen egg 80
Alcoholic and Low-Alcoholic Beer and the Health of Consumers 78
Antioxidant effects of supercritical fluid garlic extracts in canned artichokes 78
Brewing with prolyl endopeptidase from Aspergillus niger : The impact of enzymatic treatment on gluten levels, quality attributes and sensory profile 78
Development of an all rice malt beer: A gluten free alternative 77
Brewing Quality Attributes Of Umbrian Wild Hops 77
Determination of free fatty acids in beer 76
Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products 75
Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter] 74
The Use of Rice in Brewing 52
Influence of Selected Technological Conditions on the Flavour Stability of Unpasteurised Top-Fermented Craft Beer 44
Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads 37
Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing 37
Validation of a high-performance size-exclusion chromatography method to determine and characterize β-glucans in beer wort using a triple-detector array 37
Low Carbohydrate Beers Produced by a Selected Yeast Strain from an Alternative Source 36
Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads 32
Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types 31
Rice malting optimization for the production of top-fermented gluten-free beer 29
Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation 29
Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort 28
Improvement of beer quality by using alternative yeast sourcies with potential brewing interest 28
Evaluation of different validation strategies and long term effects in NIR calibration models 27
Evaluation Of Technological Parameters During Bottle Conditioning In Craft Beer Production 27
Nutritional Effects of Alcoholic/Non-alcoholic Beer 27
Effect of Growth Conditions and Genotype on Barley Yield and β-Glucan Content of Kernels and Malt 27
Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L 27
Low-alcohol beer production using osmotic distillation: scale-up on pilot plant 26
Sequential Extraction and Attenuated Total Reflection–Fourier Transform Infrared Spectroscopy Monitoring in the Biorefining of Brewer’s Spent Grain 26
Near-Infrared spectroscopy for proficient quality evaluation of the malt and maize used for beer production 26
Experimental Investigation on Nutritional Effects of Alcoholic/Non-Alcoholic Beer 25
Effect of baking time and temperature on nutrients and phenolic compounds content of fresh sprouts breadlike product 25
The use of β-glucans and arabinoxylan enriched barley flour for the production of functional shortbread 25
Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces 25
Near-infrared reflectance models for the rapid prediction of quality of brewing raw materials 25
Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain 25
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 25
Influence of yeast strain, priming solution and temperature on beer bottle conditioning 24
Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production 24
Internal and External Validation Strategies for the Evaluation of Long-Term Effects in NIR Calibration Models 24
Improvement of craft beer quality by using non-brewing Saccharomyces cerevisiae strains 23
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer 23
Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii 23
Near Infrared Spectroscopy in the Brewing Industry 22
Malting process parameters evaluation by Near-infrared spectroscopy in reflectance (NIR) 22
Gluten-free sources of fermentable extract: behaviour of WITKOP TEFF variety on malting process 21
Specialty rice malt optimization and improvement of rice malt beer aspect and aroma 21
Effetto del maltaggio sui polisaccaridi non amidacei dell'orzo 20
Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley 20
Teff (Eragrostis tef (Zucc.) Trotter) and quinoa (Chenopodium quinoa W.) as novel raw materials for brewing 20
Valorisation of a by-product of the brewing production chain for the formulation of innovative functional shortbreads 20
The new emerging Italian beer style the case of Italian Grape Ale 19
Potential of near-infrared spectroscopy (NIR) in beer food chain: Applications in malting 19
Gluten-free barley malt beer produced by Prolyl-endopeptidase from Aspergillus niger 19
Evaluation of malt quality by Near-infrared spectroscopy in reflectance 18
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 18
Germination under moderate salinity increases phenolic content and antioxidant activity in rapeseed (Brassica napus var oleifera Del.) sprouts 18
Effect of heat- and freeze-drying treatments on phytochemical content and fatty acid profile of alfalfa and flax sprouts 18
The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition 18
Long-Term NIR Calibration for Malt Extract 17
Effects of malting process on molecular weight distribution and content of total and water-extractable arabinoxylan in barley 17
Influence of barley variety, timing of nitrogen fertilisation and sunn pest infestation on malting and brewing 16
Gluten-free beer from malted rice 15
Near-Infrared Evaluation of Barley’s Malting Quality 15
Optimization of Malting process to obtain specialty rice malts 15
Process and product innovation for the production of a quinoa fermented beverage 14
Totale 3.038
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Categoria #
all - tutte 15.629
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 15.629
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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
2025/20262.246 107 214 121 62 115 63 807 69 205 233 76 174
Totale 3.038