IRIS
CURTI, ELENA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 2.151
AS - Asia 1.692
EU - Europa 1.093
SA - Sud America 233
AF - Africa 104
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.274
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 2.106
SG - Singapore 662
CN - Cina 592
IE - Irlanda 244
BR - Brasile 186
IT - Italia 178
FI - Finlandia 170
SE - Svezia 160
HK - Hong Kong 127
VN - Vietnam 113
DE - Germania 90
TR - Turchia 71
ZA - Sudafrica 60
NL - Olanda 56
UA - Ucraina 47
GB - Regno Unito 40
FR - Francia 39
IN - India 39
AR - Argentina 28
CA - Canada 28
KR - Corea 26
RU - Federazione Russa 25
CI - Costa d'Avorio 21
BD - Bangladesh 14
IQ - Iraq 12
MX - Messico 11
EC - Ecuador 9
BE - Belgio 8
ES - Italia 8
ID - Indonesia 8
CZ - Repubblica Ceca 6
PL - Polonia 6
DZ - Algeria 5
TG - Togo 5
AE - Emirati Arabi Uniti 4
JP - Giappone 4
MA - Marocco 4
PY - Paraguay 4
UZ - Uzbekistan 4
KG - Kirghizistan 3
AT - Austria 2
CO - Colombia 2
EG - Egitto 2
HU - Ungheria 2
KE - Kenya 2
KZ - Kazakistan 2
LT - Lituania 2
NG - Nigeria 2
PE - Perù 2
PK - Pakistan 2
PT - Portogallo 2
RO - Romania 2
TH - Thailandia 2
TT - Trinidad e Tobago 2
UG - Uganda 2
VE - Venezuela 2
AL - Albania 1
BH - Bahrain 1
EU - Europa 1
GD - Grenada 1
GI - Gibilterra 1
GR - Grecia 1
HN - Honduras 1
IR - Iran 1
JM - Giamaica 1
JO - Giordania 1
LU - Lussemburgo 1
MY - Malesia 1
NO - Norvegia 1
NP - Nepal 1
PR - Porto Rico 1
RS - Serbia 1
SA - Arabia Saudita 1
SY - Repubblica araba siriana 1
TN - Tunisia 1
Totale 5.274
Salva come PNG Salva come JPEG
Città #
Ashburn 517
Singapore 297
Chandler 277
Dublin 244
Santa Clara 220
Beijing 151
Hong Kong 127
Boardman 89
Dearborn 81
Jacksonville 72
Dallas 68
Izmir 67
Nanjing 63
Johannesburg 58
Parma 53
New York 52
Princeton 49
Shanghai 49
Ho Chi Minh City 41
Hefei 39
Wilmington 35
Marseille 33
San Mateo 29
Ann Arbor 28
Jinan 27
Seoul 26
Hanoi 25
Munich 25
Los Angeles 23
Shenyang 22
Abidjan 21
Moscow 19
Buffalo 18
Camerino 18
Columbus 18
Hebei 18
Nanchang 18
Tianjin 18
Changsha 16
Helsinki 16
Bengaluru 15
Kunming 15
Chicago 14
Toronto 13
Bremen 12
São Paulo 12
Düsseldorf 11
Jiaxing 11
Seattle 10
Brooklyn 8
Brussels 8
Pune 8
Turku 8
Des Moines 7
Guangzhou 7
Haiphong 7
London 7
Zhengzhou 7
Curitiba 6
Denver 6
Houston 6
Reggio Nell'emilia 6
Rio de Janeiro 6
Stockholm 6
Brno 5
Haikou 5
Lanzhou 5
Milan 5
Rome 5
Taiyuan 5
The Dalles 5
Biên Hòa 4
Da Nang 4
Fremont 4
Manaus 4
Montreal 4
Mumbai 4
Norwalk 4
Tashkent 4
Tokyo 4
Vancouver 4
Woodbridge 4
Algiers 3
Aracaju 3
Atlanta 3
Baghdad 3
Bishkek 3
Bắc Ninh 3
Centro 3
Charlotte 3
Cotia 3
Florence 3
Guarulhos 3
Guayaquil 3
Lagoa da Prata 3
Lấp Vò 3
Mogi das Cruzes 3
Nagpur 3
Ningbo 3
Padova 3
Totale 3.416
Salva come PNG Salva come JPEG
Nome #
Development of nutritionally enhanced tortillas for space use 376
Effect of flour, gelatin and salt on water status of tomato sauce 142
A multi-scale approach for pasta quality features assessment 139
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 135
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 126
The use of potato fibre to improve bread physico-chemical properties during storage 124
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 123
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 122
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 122
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 119
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 118
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 115
1H T2 molecular mobility in the white bread making process 114
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 112
A multi-scale characterisation of the durum wheat pasta cooking process 112
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 112
Pasta 111
1H T2 relaxometry in bread making 111
Effect of addition of fibre on physico-chemical properties of bread 109
Effect of bran fractions on water status of bread during storage 109
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 108
Water state of nutritionally enhances tortillas during storage 106
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 105
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 104
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 104
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 103
Evaluation of Porous Starch as a Flavour Carrier 100
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 100
A multilevel investigation supported by multivariate analysis for tomato product formulation 100
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 97
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 97
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 97
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 91
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 90
Potato fibre influence on water status and staling in bread 87
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 86
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 86
Effect of the addition of bran fractions on bread properties 83
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 82
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 80
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 79
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 77
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 72
Water dynamics of ready to eat shelf stable pasta meals during storage 72
Water propertes in bread produced with an innovative mixer 71
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 70
Physico-chemical properties in stabilized pasta during storage 69
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 69
Staling of a commercial gluten-free bread 68
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 66
Staling and water dynamics in high-gluten bread 66
Molecular mobility and staling in whole wheat bread 59
Totale 5.395
Salva come PNG Salva come JPEG
Categoria #
all - tutte 19.090
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 19.090
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202194 0 0 0 0 0 2 14 4 36 13 25 0
2021/2022184 1 1 0 3 4 4 17 29 12 19 10 84
2022/2023870 80 98 50 80 66 87 14 49 313 5 24 4
2023/2024592 13 49 7 10 34 86 37 261 12 16 14 53
2024/20251.156 47 60 60 84 118 169 26 17 129 110 95 241
2025/20261.361 295 234 245 181 364 42 0 0 0 0 0 0
Totale 5.395