IRIS
CURTI, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 1.297
EU - Europa 878
AS - Asia 521
AF - Africa 8
Continente sconosciuto - Info sul continente non disponibili 1
Totale 2.705
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Nazione #
US - Stati Uniti d'America 1.283
CN - Cina 405
IE - Irlanda 243
FI - Finlandia 162
IT - Italia 160
SE - Svezia 154
TR - Turchia 67
DE - Germania 63
UA - Ucraina 46
SG - Singapore 30
GB - Regno Unito 25
IN - India 15
CA - Canada 13
BE - Belgio 8
FR - Francia 5
ES - Italia 3
TG - Togo 3
NG - Nigeria 2
PL - Polonia 2
RO - Romania 2
RU - Federazione Russa 2
TH - Thailandia 2
UG - Uganda 2
AT - Austria 1
CI - Costa d'Avorio 1
EU - Europa 1
IR - Iran 1
LU - Lussemburgo 1
MX - Messico 1
MY - Malesia 1
NL - Olanda 1
Totale 2.705
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Città #
Ashburn 299
Chandler 277
Dublin 243
Beijing 99
Dearborn 81
Jacksonville 72
Izmir 67
Nanjing 63
Parma 49
Princeton 49
New York 38
Wilmington 35
San Mateo 29
Shanghai 29
Ann Arbor 28
Jinan 27
Shenyang 21
Hebei 18
Nanchang 18
Tianjin 17
Camerino 16
Helsinki 16
Changsha 15
Kunming 15
Bremen 12
Toronto 12
Düsseldorf 11
Hefei 11
Jiaxing 11
Brussels 8
Pune 8
Des Moines 7
Seattle 7
Los Angeles 6
Reggio Nell'emilia 6
Guangzhou 5
Haikou 5
Taiyuan 5
Dallas 4
Fremont 4
Houston 4
Norwalk 4
Woodbridge 4
Zhengzhou 4
Boardman 3
Centro 3
Florence 3
Lanzhou 3
Padova 3
Rockville 3
Rome 3
Soliera 3
Acerra 2
Baotou 2
Bologna 2
Bonate Sopra 2
Bopfingen 2
Chengdu 2
Clusone 2
Coccaglio 2
Edinburgh 2
Hangzhou 2
Kampala 2
London 2
Ningbo 2
Novara 2
Redwood City 2
Rio Saliceto 2
Taizhou 2
Trecasali 2
Valencia 2
Abidjan 1
Auburn Hills 1
Borås 1
Butterworth 1
Chongqing 1
Colli Del Tronto 1
Concord 1
Falls Church 1
Formigine 1
Fuzhou 1
Geislingen an der Steige 1
Girona 1
Grafing 1
Gunzenhausen 1
Horia 1
Jinhua 1
Kraków 1
Leawood 1
Luxembourg 1
Milan 1
Moscow 1
Phoenix 1
Quartu Sant'elena 1
Rimini 1
Salerno 1
Scarborough 1
Secaucus 1
Simi Valley 1
Timisoara 1
Totale 1.850
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Nome #
Development of nutritionally enhanced tortillas for space use 313
Effect of flour, gelatin and salt on water status of tomato sauce 90
Pasta 74
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 73
Water state of nutritionally enhances tortillas during storage 72
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 69
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 68
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 67
The use of potato fibre to improve bread physico-chemical properties during storage 63
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 62
Evaluation of Porous Starch as a Flavour Carrier 62
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 61
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 57
1H T2 molecular mobility in the white bread making process 57
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 57
Effect of addition of fibre on physico-chemical properties of bread 55
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 54
1H T2 relaxometry in bread making 54
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 53
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 52
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 52
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 51
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 51
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 51
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 51
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 50
null 49
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 48
Effect of the addition of bran fractions on bread properties 48
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 48
Potato fibre influence on water status and staling in bread 47
Water propertes in bread produced with an innovative mixer 46
Effect of bran fractions on water status of bread during storage 44
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 44
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 44
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 43
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 42
Water dynamics of ready to eat shelf stable pasta meals during storage 42
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 41
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 39
Staling of a commercial gluten-free bread 37
A multi-scale characterisation of the durum wheat pasta cooking process 37
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 36
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 35
Staling and water dynamics in high-gluten bread 35
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 31
A multilevel investigation supported by multivariate analysis for tomato product formulation 30
Physico-chemical properties in stabilized pasta during storage 29
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 29
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 25
Molecular mobility and staling in whole wheat bread 25
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 19
A multi-scale approach for pasta quality features assessment 13
Totale 2.825
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Categoria #
all - tutte 9.061
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 9.061
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201983 0 0 0 0 0 0 0 0 0 0 81 2
2019/2020559 105 110 12 4 28 67 39 6 46 105 19 18
2020/2021148 3 13 8 6 24 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
2023/2024539 13 52 7 10 35 91 38 263 12 17 1 0
Totale 2.825