IRIS
CURTI, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 2.655
AS - Asia 2.087
EU - Europa 1.192
SA - Sud America 259
AF - Africa 162
Continente sconosciuto - Info sul continente non disponibili 123
Totale 6.478
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Nazione #
US - Stati Uniti d'America 2.597
SG - Singapore 746
CN - Cina 631
VN - Vietnam 293
IE - Irlanda 245
IT - Italia 201
BR - Brasile 198
FI - Finlandia 171
SE - Svezia 162
HK - Hong Kong 138
ZA - Sudafrica 106
DE - Germania 97
FR - Francia 90
TR - Turchia 73
NL - Olanda 57
UA - Ucraina 49
IN - India 48
GB - Regno Unito 42
CA - Canada 33
AR - Argentina 31
BD - Bangladesh 29
KR - Corea 28
RU - Federazione Russa 27
CI - Costa d'Avorio 21
IQ - Iraq 21
ID - Indonesia 15
MX - Messico 15
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
CL - Cile 3
CO - Colombia 3
HU - Ungheria 3
JM - Giamaica 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
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
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 6.356
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Città #
Ashburn 569
Singapore 352
Chandler 277
Dublin 244
San Jose 224
Santa Clara 224
Beijing 153
Hong Kong 134
Johannesburg 104
Boardman 89
Ho Chi Minh City 89
Council Bluffs 82
Dearborn 81
Hanoi 76
Jacksonville 72
Dallas 70
Izmir 67
Nanjing 63
New York 58
Parma 53
Princeton 49
Shanghai 49
Lauterbourg 48
Hefei 39
Wilmington 35
Marseille 33
Los Angeles 31
San Mateo 29
Ann Arbor 28
Jinan 27
Seoul 26
Munich 25
Shenyang 22
Abidjan 21
Buffalo 21
Columbus 19
Moscow 19
Camerino 18
Hebei 18
Nanchang 18
Tianjin 18
Changsha 16
Helsinki 16
Bengaluru 15
Chicago 15
Kunming 15
Milan 14
Toronto 13
Bremen 12
Da Nang 12
Seattle 12
São Paulo 12
Düsseldorf 11
Haiphong 11
Jiaxing 11
Pune 10
Zhengzhou 10
Atlanta 9
Brooklyn 8
Brussels 8
London 8
Tokyo 8
Turku 8
Baghdad 7
Des Moines 7
Guangzhou 7
Houston 7
Rio de Janeiro 7
Rome 7
Stockholm 7
Curitiba 6
Denver 6
Montreal 6
Mumbai 6
Reggio Nell'emilia 6
Tashkent 6
Biên Hòa 5
Brno 5
Bắc Ninh 5
Frankfurt am Main 5
Haikou 5
Lanzhou 5
Norwalk 5
Taiyuan 5
The Dalles 5
Charlotte 4
Florence 4
Fremont 4
Hải Dương 4
Manaus 4
Mexico City 4
Mogi das Cruzes 4
Orem 4
Phoenix 4
Porto Alegre 4
San Francisco 4
Vancouver 4
Woodbridge 4
Algiers 3
Amsterdam 3
Totale 4.116
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Nome #
Development of nutritionally enhanced tortillas for space use 404
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 184
A multi-scale approach for pasta quality features assessment 174
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 167
Effect of flour, gelatin and salt on water status of tomato sauce 164
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 154
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 152
The use of potato fibre to improve bread physico-chemical properties during storage 146
1H T2 relaxometry in bread making 143
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 142
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 141
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 139
A multi-scale characterisation of the durum wheat pasta cooking process 139
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 139
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 138
1H T2 molecular mobility in the white bread making process 137
A multilevel investigation supported by multivariate analysis for tomato product formulation 135
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 132
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 129
Effect of addition of fibre on physico-chemical properties of bread 129
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 129
Effect of bran fractions on water status of bread during storage 129
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 129
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 125
Pasta 122
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 121
Water state of nutritionally enhances tortillas during storage 120
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 119
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 119
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 118
Evaluation of Porous Starch as a Flavour Carrier 116
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 114
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 110
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 109
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 105
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 103
Effect of the addition of bran fractions on bread properties 97
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 97
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 96
Potato fibre influence on water status and staling in bread 96
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 94
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 94
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 91
Water propertes in bread produced with an innovative mixer 91
Water dynamics of ready to eat shelf stable pasta meals during storage 88
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 85
Staling of a commercial gluten-free bread 82
Staling and water dynamics in high-gluten bread 82
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 79
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 76
Physico-chemical properties in stabilized pasta during storage 75
Molecular mobility and staling in whole wheat bread 73
The state of water in bread: effect of processing, formulation and storage 6
Totale 6.478
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Categoria #
all - tutte 22.745
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 22.745
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022183 0 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
2025/20262.256 295 234 245 181 364 141 211 98 226 182 56 23
2026/2027188 103 85 0 0 0 0 0 0 0 0 0 0
Totale 6.478