IRIS
CURTI, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 2.495
AS - Asia 2.078
EU - Europa 1.173
SA - Sud America 253
AF - Africa 162
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.162
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Nazione #
US - Stati Uniti d'America 2.442
SG - Singapore 745
CN - Cina 629
VN - Vietnam 293
IE - Irlanda 245
BR - Brasile 195
IT - Italia 185
FI - Finlandia 171
SE - Svezia 161
HK - Hong Kong 138
ZA - Sudafrica 106
DE - Germania 97
FR - Francia 89
TR - Turchia 73
NL - Olanda 57
UA - Ucraina 49
IN - India 47
GB - Regno Unito 41
AR - Argentina 30
CA - Canada 30
KR - Corea 28
RU - Federazione Russa 27
BD - Bangladesh 26
CI - Costa d'Avorio 21
IQ - Iraq 21
MX - Messico 14
ID - Indonesia 13
JP - Giappone 12
EC - Ecuador 10
BE - Belgio 8
ES - Italia 8
PH - Filippine 8
DZ - Algeria 7
MA - Marocco 7
PL - Polonia 7
CZ - Repubblica Ceca 6
PK - Pakistan 6
UZ - Uzbekistan 6
AE - Emirati Arabi Uniti 5
EG - Egitto 5
PY - Paraguay 5
TG - Togo 5
TH - Thailandia 5
PE - Perù 4
CO - Colombia 3
HU - Ungheria 3
KE - Kenya 3
KG - Kirghizistan 3
LT - Lituania 3
NG - Nigeria 3
PT - Portogallo 3
TW - Taiwan 3
AL - Albania 2
AT - Austria 2
BH - Bahrain 2
BO - Bolivia 2
JM - Giamaica 2
JO - Giordania 2
KZ - Kazakistan 2
RO - Romania 2
RS - Serbia 2
SA - Arabia Saudita 2
TT - Trinidad e Tobago 2
UG - Uganda 2
VE - Venezuela 2
AZ - Azerbaigian 1
BG - Bulgaria 1
BW - Botswana 1
CL - Cile 1
CR - Costa Rica 1
EU - Europa 1
GD - Grenada 1
GE - Georgia 1
GH - Ghana 1
GI - Gibilterra 1
GR - Grecia 1
GY - Guiana 1
HN - Honduras 1
IL - Israele 1
IR - Iran 1
KW - Kuwait 1
LB - Libano 1
LU - Lussemburgo 1
MY - Malesia 1
NI - Nicaragua 1
NO - Norvegia 1
NP - Nepal 1
PR - Porto Rico 1
SY - Repubblica araba siriana 1
TN - Tunisia 1
Totale 6.162
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Città #
Ashburn 562
Singapore 351
Chandler 277
Dublin 244
San Jose 221
Santa Clara 220
Beijing 153
Hong Kong 134
Johannesburg 104
Boardman 89
Ho Chi Minh City 89
Dearborn 81
Hanoi 76
Jacksonville 72
Dallas 69
Izmir 67
Nanjing 63
New York 56
Parma 53
Princeton 49
Shanghai 49
Lauterbourg 48
Hefei 39
Wilmington 35
Marseille 33
Los Angeles 30
San Mateo 29
Ann Arbor 28
Jinan 27
Seoul 26
Munich 25
Shenyang 22
Abidjan 21
Buffalo 20
Moscow 19
Camerino 18
Columbus 18
Hebei 18
Nanchang 18
Tianjin 18
Changsha 16
Helsinki 16
Bengaluru 15
Chicago 15
Kunming 15
Toronto 13
Bremen 12
Da Nang 12
São Paulo 12
Düsseldorf 11
Haiphong 11
Jiaxing 11
Pune 10
Seattle 10
Zhengzhou 10
Council Bluffs 9
Milan 9
Brooklyn 8
Brussels 8
Tokyo 8
Turku 8
Baghdad 7
Des Moines 7
Guangzhou 7
Houston 7
London 7
Stockholm 7
Curitiba 6
Denver 6
Reggio Nell'emilia 6
Rio de Janeiro 6
Tashkent 6
Biên Hòa 5
Brno 5
Bắc Ninh 5
Frankfurt am Main 5
Haikou 5
Lanzhou 5
Montreal 5
Mumbai 5
Rome 5
Taiyuan 5
The Dalles 5
Atlanta 4
Charlotte 4
Florence 4
Fremont 4
Hải Dương 4
Manaus 4
Mogi das Cruzes 4
Norwalk 4
Orem 4
Phoenix 4
Porto Alegre 4
Vancouver 4
Woodbridge 4
Algiers 3
Amsterdam 3
Aracaju 3
Bishkek 3
Totale 4.001
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Nome #
Development of nutritionally enhanced tortillas for space use 403
A multi-scale approach for pasta quality features assessment 172
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 163
Effect of flour, gelatin and salt on water status of tomato sauce 157
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 152
The use of potato fibre to improve bread physico-chemical properties during storage 144
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 138
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 138
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 138
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 137
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 137
1H T2 relaxometry in bread making 137
A multi-scale characterisation of the durum wheat pasta cooking process 137
1H T2 molecular mobility in the white bread making process 136
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 134
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 133
A multilevel investigation supported by multivariate analysis for tomato product formulation 131
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 130
Effect of addition of fibre on physico-chemical properties of bread 128
Effect of bran fractions on water status of bread during storage 128
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 125
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 124
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 124
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 124
Pasta 121
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 120
Water state of nutritionally enhances tortillas during storage 119
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 116
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 116
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 114
Evaluation of Porous Starch as a Flavour Carrier 113
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 113
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 107
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 106
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 101
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 100
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 95
Potato fibre influence on water status and staling in bread 95
Effect of the addition of bran fractions on bread properties 94
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 93
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 93
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 91
Water propertes in bread produced with an innovative mixer 90
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 89
Water dynamics of ready to eat shelf stable pasta meals during storage 86
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 84
Staling of a commercial gluten-free bread 80
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 78
Staling and water dynamics in high-gluten bread 77
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 75
Physico-chemical properties in stabilized pasta during storage 74
Molecular mobility and staling in whole wheat bread 71
The state of water in bread: effect of processing, formulation and storage 3
Totale 6.284
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Categoria #
all - tutte 21.690
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 21.690
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2025/20262.250 295 234 245 181 364 141 211 98 226 182 56 17
Totale 6.284