IRIS
CURTI, ELENA
 Distribuzione geografica
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Continente #
NA - Nord America 1.309
EU - Europa 885
AS - Asia 576
AF - Africa 30
Continente sconosciuto - Info sul continente non disponibili 1
Totale 2.801
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Nazione #
US - Stati Uniti d'America 1.295
CN - Cina 434
IE - Irlanda 243
FI - Finlandia 162
IT - Italia 160
SE - Svezia 154
TR - Turchia 67
DE - Germania 65
SG - Singapore 57
UA - Ucraina 46
GB - Regno Unito 25
CI - Costa d'Avorio 21
IN - India 14
CA - Canada 13
BE - Belgio 8
CZ - Repubblica Ceca 5
FR - Francia 5
TG - Togo 5
ES - Italia 3
NG - Nigeria 2
PL - Polonia 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
Totale 2.801
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Città #
Ashburn 297
Chandler 277
Dublin 243
Beijing 99
Dearborn 81
Jacksonville 72
Izmir 67
Nanjing 63
Parma 50
Princeton 49
Shanghai 48
New York 36
Wilmington 35
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
Singapore 15
Chicago 13
Bremen 12
Toronto 12
Boardman 11
Düsseldorf 11
Hefei 11
Jiaxing 11
Brussels 8
Des Moines 7
Pune 7
Seattle 7
Reggio Nell'emilia 6
Brno 5
Guangzhou 5
Haikou 5
Los Angeles 5
Taiyuan 5
Dallas 4
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
Bonate Sopra 2
Bopfingen 2
Chengdu 2
Clusone 2
Coccaglio 2
Edinburgh 2
Hangzhou 2
Kampala 2
London 2
Milan 2
Munich 2
Ningbo 2
Novara 2
Redwood City 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
Phoenix 1
Quartu Sant'elena 1
Rimini 1
Salerno 1
Scarborough 1
Totale 1.923
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Nome #
Development of nutritionally enhanced tortillas for space use 316
Effect of flour, gelatin and salt on water status of tomato sauce 92
Pasta 75
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 74
Water state of nutritionally enhances tortillas during storage 72
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 71
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 70
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 69
The use of potato fibre to improve bread physico-chemical properties during storage 65
Evaluation of Porous Starch as a Flavour Carrier 63
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 62
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 62
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 62
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 61
1H T2 molecular mobility in the white bread making process 59
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 57
Effect of addition of fibre on physico-chemical properties of bread 57
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 57
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 56
1H T2 relaxometry in bread making 56
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 55
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 54
A multi-scale approach for pasta quality features assessment 54
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 53
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 53
Shelf-life stability of artisanally and industrially produced durum wheat sourdough bread ("Altamura bread") 52
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 52
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 52
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 50
Effect of the addition of bran fractions on bread properties 49
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 48
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 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 45
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 44
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 43
Water dynamics of ready to eat shelf stable pasta meals during storage 43
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 42
A multi-scale characterisation of the durum wheat pasta cooking process 42
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 40
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 39
Staling of a commercial gluten-free bread 37
Staling and water dynamics in high-gluten bread 36
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 35
A multilevel investigation supported by multivariate analysis for tomato product formulation 34
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 32
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 32
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 31
Physico-chemical properties in stabilized pasta during storage 29
Molecular mobility and staling in whole wheat bread 26
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 23
Totale 2.922
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Categoria #
all - tutte 9.960
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 9.960
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2023/2024592 13 49 7 10 34 86 37 261 12 16 14 53
2024/202544 44 0 0 0 0 0 0 0 0 0 0 0
Totale 2.922