IRIS
BARBANTI, Davide
 Distribuzione geografica
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Continente #
NA - Nord America 4.929
AS - Asia 3.944
EU - Europa 3.261
SA - Sud America 576
AF - Africa 286
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 2
Totale 13.002
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Nazione #
US - Stati Uniti d'America 4.773
SG - Singapore 1.739
CN - Cina 1.247
IT - Italia 622
IE - Irlanda 569
BR - Brasile 471
SE - Svezia 381
UA - Ucraina 362
FI - Finlandia 360
HK - Hong Kong 358
DE - Germania 354
VN - Vietnam 193
NL - Olanda 163
TR - Turchia 151
ZA - Sudafrica 137
GB - Regno Unito 132
CA - Canada 105
CI - Costa d'Avorio 105
FR - Francia 97
RU - Federazione Russa 75
IN - India 58
AR - Argentina 43
BD - Bangladesh 34
MX - Messico 31
BE - Belgio 26
JP - Giappone 22
RO - Romania 22
KR - Corea 19
ID - Indonesia 17
IQ - Iraq 17
PK - Pakistan 16
EC - Ecuador 15
PL - Polonia 15
ES - Italia 14
AT - Austria 11
CZ - Repubblica Ceca 11
IR - Iran 11
MA - Marocco 11
UZ - Uzbekistan 11
CO - Colombia 10
PT - Portogallo 9
PY - Paraguay 9
CL - Cile 8
EG - Egitto 8
PE - Perù 8
VE - Venezuela 8
BG - Bulgaria 6
KE - Kenya 6
TN - Tunisia 6
CH - Svizzera 5
DZ - Algeria 5
IL - Israele 5
TT - Trinidad e Tobago 5
AE - Emirati Arabi Uniti 4
AU - Australia 4
LT - Lituania 4
MY - Malesia 4
PA - Panama 4
BY - Bielorussia 3
HR - Croazia 3
HU - Ungheria 3
JO - Giordania 3
KH - Cambogia 3
KZ - Kazakistan 3
LV - Lettonia 3
NP - Nepal 3
PH - Filippine 3
SA - Arabia Saudita 3
TH - Thailandia 3
TW - Taiwan 3
UY - Uruguay 3
AL - Albania 2
AZ - Azerbaigian 2
BH - Bahrain 2
EE - Estonia 2
ET - Etiopia 2
EU - Europa 2
HN - Honduras 2
JM - Giamaica 2
KG - Kirghizistan 2
RS - Serbia 2
RW - Ruanda 2
SM - San Marino 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
BZ - Belize 1
CR - Costa Rica 1
CY - Cipro 1
DO - Repubblica Dominicana 1
GA - Gabon 1
GT - Guatemala 1
GY - Guiana 1
KW - Kuwait 1
LB - Libano 1
MN - Mongolia 1
NI - Nicaragua 1
NO - Norvegia 1
OM - Oman 1
Totale 12.996
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Città #
Singapore 898
Chandler 607
Dublin 569
Ashburn 530
Jacksonville 515
Santa Clara 390
Beijing 379
Hong Kong 351
New York 233
Boardman 225
Dearborn 223
Ann Arbor 193
Dallas 154
Nanjing 148
Izmir 138
Johannesburg 134
Princeton 128
Parma 119
San Mateo 109
Abidjan 105
Ho Chi Minh City 79
Toronto 77
Wilmington 76
Shanghai 74
Marseille 71
Los Angeles 64
Hefei 50
Shenyang 49
São Paulo 48
Woodbridge 48
Munich 45
Helsinki 44
Nanchang 44
Moscow 42
Des Moines 41
Hebei 39
Hanoi 38
Kunming 38
Milan 37
Bremen 36
Jiaxing 35
Jinan 31
Columbus 29
Rome 26
Seattle 25
Tianjin 25
Bologna 24
Changsha 22
Guangzhou 21
Brooklyn 19
Brussels 19
Verona 19
Buffalo 18
Düsseldorf 17
Fremont 17
Denver 14
Norwalk 14
Tokyo 14
Zhengzhou 14
Bengaluru 13
Pune 13
Warsaw 13
Council Bluffs 12
Leawood 12
Chicago 11
Haikou 11
Ossona 11
Padova 11
Phoenix 11
San Francisco 11
San Jose 11
Turku 11
Florence 10
Montreal 10
Augusta 9
Belo Horizonte 9
Da Nang 9
London 9
Mexico City 9
Porto Alegre 9
Ravenna 9
Rio de Janeiro 9
Tashkent 9
The Dalles 9
Amsterdam 8
Brasília 8
Chengdu 8
Curitiba 8
Fuzhou 8
Houston 8
Lucca 8
Poplar 8
Seoul 8
Taizhou 8
Atlanta 7
Bari 7
Depok 7
Hangzhou 7
Jakarta 7
Liège 7
Totale 7.974
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Nome #
An integrated multi-level approach to the study of physical characteristics of foods 161
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 161
Characterization of whey protein gel with near-infrared spectroscopy 155
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 155
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 152
CFD modeling of thermal processing of particulate foods 149
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 148
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 148
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 147
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 136
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 134
Estrazione e stabilità della bevanda di caffè: aspetti chimici e tecnologici 133
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 132
Effetto della pastorizzazione sulla pasta fresca farcita sottoposta a due modalità di trattamento 130
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 130
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. 1: study on heat treated model systems 127
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 126
A research note on some process conditions of onion ring drying 124
A preliminary study on the effects of different cooking conditions on the electrophoretic profile of poultry meats. 122
Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection 120
Aspetti qualitativi della produzione di alcune varietà e selezioni di fragola 120
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 120
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 119
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 119
Anthocyanin composition of Montepulciano d’Abruzzo must during industrial fermentation process 118
Changes in coffee brews in relation to storage temperature 117
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 117
Air drying of plums. A comparison among twelve cultivars 116
Oven cooking of turkey meat at different relative humidities 116
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 114
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 113
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 113
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 113
Improvement of strawberries processing by direct osmosis concentration 113
L’appassimento in fruttaio come tecnica per il potenziamento dell’identità dei vini Recioto e Amarone della Valpolicella 112
Air drying of fruit: effects of different pre treatments on drying rate and product quality 111
Applicazione dell'osmosi inversa nel settore alimentare 111
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 111
A quick method for thermal diffusivity estimation: Application to several foods 111
Shelf life assessment of fresh green pesto using an accelerated test approach 109
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 109
Applicazione della diffrazione a raggi-X nello studio di sistemi dispersi 109
Importanza dell’analisi HPLC nel controllo di qualità dei succhi di frutta 107
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 105
Air drying of plums. Influence of some process parameters on the specific drying kinetics 105
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 105
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics. 105
Performance of a shell-and-tube heat exchanger for diluted tomato paste 104
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 104
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 104
Authenticity evaluation of some fruit juices by means of HPLC-SAD determination of phloretin glucosides 103
Studio delle cinetiche di appassimento delle uve per la produzione di vino 101
Adulteration of fruit juices: dihydrochalcones as quality markers for apple juices identification 99
La cottura degli alimenti in olio (frittura). 1 - Aspetti generali del processo. 98
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 98
Presenza dell'antiossidante naturale resveratrolo (trans 3,5,4'-triidrossistilbene) in vini rossi marchigiani 98
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 98
Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat 97
Preliminary study on the interaction of gelatin-red wine components 97
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 96
Marmellate e confetture : aspetti tecnologici e qualita' dei prodotti 96
Valutazione della shelf-life di un vino bianco in funzione di differenti modalità di confezionamento e di conservazione 94
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 94
Confronto tra oli di palma ed arachide per la frittura di alimenti pronti 93
Produzione di caffe' tostato ad alta resa. Nota 2.Qualita' della bevanda di estrazione 93
Igiene nei processi alimentari 92
Pomegranate: Production, Products and Processing 92
Induzione di Botrytis cinerea in forma nobile durante l'appassimento delle uve in post-raccolta 91
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. Part II: colour changes in heat treated model systems 91
Flow diversion in aseptic processing and packaging systems: how guidelines allow avoiding bad design 90
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 90
Qualità ed innovazione dei prodotti ittici trasformati 89
Validazione di un programma di simulazione numerica di trattamenti termici conduttivi 89
Indagine conoscitiva sul consumo di bevande condotta su studenti dell'Ateneo di Ancona 89
Previsione della durata commerciale dei prodotti vegetali 88
Parametri termo igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione di vino “Amarone” e “Recioto” della Valpolicella. 88
Study on changes of physico-chemical characteristics in hazel nuts (Corilus avellana) during the roasting process 87
Oven cooking of turkey meat at different relative humidities 87
Improvement of product quality in fruit derivatives : 2. studies on the detection and prevention of enzymic and non enzymic browning reactions 87
Effect of pressure and time combinations on selected qualitative parameters of pumpkin 85
Tecnologie di produzione ed impiego dei semilavorati di frutta a bassa e media umidità 85
Ethanol and food preservation 85
Food Hygiene in aseptic processing and packaging system: a survey in the Italian food industry 84
HPAEC-PAD analysis of oligogalacturonic acids in strawberry juice 84
Valutazione della shelf-life di bevande di caffè in funzione della varietà e del tipo di acqua di estrazione 84
Industrial chilling of pork legs for Parma ham production: temperature fields and microbial growth simulation 83
Frying performances of vegetable oils and their influence on the sensorial properties of some foods 83
Il confezionamento/Etichettatura 83
Modification of structural characteristics of vegetables by high-pressure processing: A review 82
Studies on interaction between non enzymatic browning reaction and lipid oxidation in food processing 82
The use of bentonite in residential rooms as a hygrometric retarder 81
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content 81
Gas Chromatography and High-Pressure Liquid Chromatography determination of resveratrol in Italian red wines 81
Procedure for checking conformity to regulations and standards to ensure food safety and process optimization in continuous thermal processing plants 80
Combined techniques to improve the quality of processed berry fruits to be used as ingredients in complex foods 80
Non-Enzymatic Browning reactions in thermal processed fruit derivatives 80
Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices 79
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 78
Influence of modified atmoshere on non enzymatic browning reaction in apricot puree 78
Technology and product quality advances in Italy's winemaking industries 78
Totale 10.561
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Categoria #
all - tutte 47.403
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 47.403
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021498 0 0 0 0 0 49 72 6 171 16 167 17
2021/2022630 25 17 28 11 17 8 83 115 27 66 21 212
2022/20232.110 226 202 113 138 253 207 6 119 737 8 65 36
2023/20241.006 53 83 36 22 62 343 54 105 48 41 66 93
2024/20252.893 121 165 200 156 366 302 76 122 354 275 261 495
2025/20262.934 515 473 562 420 677 287 0 0 0 0 0 0
Totale 13.104