IRIS
CURTI, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 2.432
AS - Asia 2.060
EU - Europa 1.167
SA - Sud America 252
AF - Africa 162
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.074
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Nazione #
US - Stati Uniti d'America 2.380
SG - Singapore 739
CN - Cina 627
VN - Vietnam 292
IE - Irlanda 245
BR - Brasile 195
IT - Italia 180
FI - Finlandia 171
SE - Svezia 161
HK - Hong Kong 138
ZA - Sudafrica 106
DE - Germania 96
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 22
CI - Costa d'Avorio 21
IQ - Iraq 21
MX - Messico 13
ID - Indonesia 11
EC - Ecuador 10
JP - Giappone 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
CO - Colombia 3
HU - Ungheria 3
KE - Kenya 3
KG - Kirghizistan 3
LT - Lituania 3
NG - Nigeria 3
PE - Perù 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
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 6.074
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Città #
Ashburn 562
Singapore 350
Chandler 277
Dublin 244
Santa Clara 220
San Jose 192
Beijing 153
Hong Kong 134
Johannesburg 104
Boardman 89
Ho Chi Minh City 88
Dearborn 81
Hanoi 76
Jacksonville 72
Dallas 68
Izmir 67
Nanjing 63
New York 53
Parma 53
Princeton 49
Shanghai 49
Lauterbourg 48
Hefei 39
Wilmington 35
Marseille 33
San Mateo 29
Ann Arbor 28
Jinan 27
Los Angeles 27
Seoul 26
Munich 25
Shenyang 22
Abidjan 21
Moscow 19
Buffalo 18
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
Brooklyn 8
Brussels 8
Tokyo 8
Turku 8
Baghdad 7
Des Moines 7
Guangzhou 7
Houston 7
London 7
Milan 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
Council Bluffs 5
Frankfurt am Main 5
Haikou 5
Lanzhou 5
Montreal 5
Mumbai 5
Rome 5
Taiyuan 5
The Dalles 5
Atlanta 4
Charlotte 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
Can Tho 3
Totale 3.954
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Nome #
Development of nutritionally enhanced tortillas for space use 398
A multi-scale approach for pasta quality features assessment 172
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 161
Effect of flour, gelatin and salt on water status of tomato sauce 156
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 150
The use of potato fibre to improve bread physico-chemical properties during storage 141
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 137
1H T2 relaxometry in bread making 137
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 136
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 136
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 136
A multi-scale characterisation of the durum wheat pasta cooking process 136
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 135
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 133
1H T2 molecular mobility in the white bread making process 133
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 130
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 130
A multilevel investigation supported by multivariate analysis for tomato product formulation 128
Effect of addition of fibre on physico-chemical properties of bread 127
Effect of bran fractions on water status of bread during storage 127
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 124
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 123
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 122
Pasta 121
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 119
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 119
Water state of nutritionally enhances tortillas during storage 119
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 115
Evaluation of Porous Starch as a Flavour Carrier 113
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 113
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 112
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 106
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 103
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
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 99
Potato fibre influence on water status and staling in bread 95
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 94
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 93
Effect of the addition of bran fractions on bread properties 93
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 90
Water propertes in bread produced with an innovative mixer 90
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 89
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 87
Water dynamics of ready to eat shelf stable pasta meals during storage 84
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 83
Staling of a commercial gluten-free bread 80
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 77
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 75
Staling and water dynamics in high-gluten bread 75
Physico-chemical properties in stabilized pasta during storage 74
Molecular mobility and staling in whole wheat bread 68
Totale 6.195
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Categoria #
all - tutte 20.722
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 20.722
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202138 0 0 0 0 0 0 0 0 0 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
2025/20262.161 295 234 245 181 364 141 211 98 226 166 0 0
Totale 6.195