IRIS
CURTI, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 1.398
EU - Europa 926
AS - Asia 705
AF - Africa 30
Continente sconosciuto - Info sul continente non disponibili 1
Totale 3.060
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Nazione #
US - Stati Uniti d'America 1.384
CN - Cina 434
IE - Irlanda 243
SG - Singapore 184
IT - Italia 165
FI - Finlandia 162
SE - Svezia 154
TR - Turchia 67
DE - Germania 65
UA - Ucraina 46
FR - Francia 38
GB - Regno Unito 25
CI - Costa d'Avorio 21
IN - India 16
CA - Canada 13
BE - Belgio 8
CZ - Repubblica Ceca 5
TG - Togo 5
ES - Italia 3
NG - Nigeria 2
PL - Polonia 2
PT - Portogallo 2
RO - Romania 2
RU - Federazione Russa 2
TH - Thailandia 2
UG - Uganda 2
AT - Austria 1
EU - Europa 1
IR - Iran 1
LU - Lussemburgo 1
MX - Messico 1
MY - Malesia 1
NL - Olanda 1
NO - Norvegia 1
Totale 3.060
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Città #
Ashburn 299
Chandler 277
Dublin 243
Singapore 131
Beijing 99
Dearborn 81
Jacksonville 72
Izmir 67
Boardman 63
Nanjing 63
Parma 51
Princeton 49
Shanghai 48
New York 36
Wilmington 35
Marseille 33
San Mateo 29
Ann Arbor 28
Jinan 27
Abidjan 21
Shenyang 21
Hebei 18
Nanchang 18
Tianjin 17
Camerino 16
Helsinki 16
Changsha 15
Kunming 15
Chicago 13
Bremen 12
Santa Clara 12
Toronto 12
Düsseldorf 11
Hefei 11
Jiaxing 11
Brussels 8
Des Moines 7
Pune 7
Seattle 7
Reggio Nell'emilia 6
Brno 5
Dallas 5
Guangzhou 5
Haikou 5
Los Angeles 5
Taiyuan 5
Fremont 4
Houston 4
Norwalk 4
Woodbridge 4
Zhengzhou 4
Centro 3
Florence 3
Lanzhou 3
Padova 3
Rockville 3
Rome 3
Soliera 3
Acerra 2
Baotou 2
Bengaluru 2
Bonate Sopra 2
Bopfingen 2
Chengdu 2
Clusone 2
Coccaglio 2
Edinburgh 2
Hangzhou 2
Kampala 2
Lisbon 2
London 2
Milan 2
Munich 2
Ningbo 2
Novara 2
Redwood City 2
Reggio Emilia 2
Rio Saliceto 2
Taizhou 2
Trecasali 2
Valencia 2
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
Moscow 1
Totale 2.141
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Nome #
Development of nutritionally enhanced tortillas for space use 322
Effect of flour, gelatin and salt on water status of tomato sauce 99
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 80
Pasta 79
Water state of nutritionally enhances tortillas during storage 76
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 76
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 74
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 74
Evaluation of Porous Starch as a Flavour Carrier 70
The use of potato fibre to improve bread physico-chemical properties during storage 70
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 69
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 67
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 67
1H T2 molecular mobility in the white bread making process 65
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 65
Effect of addition of fibre on physico-chemical properties of bread 63
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 62
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 62
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 62
1H T2 relaxometry in bread making 61
A multi-scale approach for pasta quality features assessment 60
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 59
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 59
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 59
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 59
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 57
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 56
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 56
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 55
Effect of the addition of bran fractions on bread properties 54
Effect of bran fractions on water status of bread during storage 54
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 53
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 52
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 52
Potato fibre influence on water status and staling in bread 51
A multi-scale characterisation of the durum wheat pasta cooking process 50
Water propertes in bread produced with an innovative mixer 49
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 48
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 47
Water dynamics of ready to eat shelf stable pasta meals during storage 47
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 44
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 42
Staling of a commercial gluten-free bread 41
Staling and water dynamics in high-gluten bread 40
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 39
A multilevel investigation supported by multivariate analysis for tomato product formulation 39
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 37
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 36
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 34
Physico-chemical properties in stabilized pasta during storage 32
Molecular mobility and staling in whole wheat bread 30
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 27
Totale 3.181
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Categoria #
all - tutte 11.991
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 11.991
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020328 0 0 0 0 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
2023/2024592 13 49 7 10 34 86 37 261 12 16 14 53
2024/2025303 47 60 60 84 52 0 0 0 0 0 0 0
Totale 3.181