IRIS
BARBANTI, Davide
 Distribuzione geografica
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Continente #
NA - Nord America 3.351
EU - Europa 2.572
AS - Asia 1.089
SA - Sud America 27
AF - Africa 7
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
Totale 7.051
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Nazione #
US - Stati Uniti d'America 3.277
CN - Cina 853
IE - Irlanda 568
IT - Italia 444
SE - Svezia 375
UA - Ucraina 359
FI - Finlandia 341
DE - Germania 290
TR - Turchia 138
GB - Regno Unito 92
CA - Canada 73
IN - India 32
BE - Belgio 23
BR - Brasile 23
RO - Romania 22
SG - Singapore 20
FR - Francia 15
IR - Iran 11
NL - Olanda 11
CZ - Repubblica Ceca 9
JP - Giappone 8
PK - Pakistan 6
PT - Portogallo 5
AT - Austria 4
BG - Bulgaria 4
DZ - Algeria 4
KR - Corea 4
VN - Vietnam 4
AU - Australia 3
EC - Ecuador 3
ES - Italia 3
HK - Hong Kong 3
TH - Thailandia 3
EE - Estonia 2
EU - Europa 2
PH - Filippine 2
RS - Serbia 2
RW - Ruanda 2
SM - San Marino 2
TW - Taiwan 2
AF - Afghanistan, Repubblica islamica di 1
CO - Colombia 1
IL - Israele 1
KZ - Kazakistan 1
MX - Messico 1
PL - Polonia 1
UG - Uganda 1
Totale 7.051
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Città #
Chandler 607
Dublin 568
Jacksonville 514
Beijing 245
Ashburn 235
Dearborn 223
New York 200
Ann Arbor 193
Nanjing 147
Izmir 135
Princeton 128
San Mateo 109
Parma 79
Wilmington 76
Toronto 67
Boardman 60
Woodbridge 48
Shenyang 47
Nanchang 44
Shanghai 41
Des Moines 40
Hebei 39
Kunming 38
Bremen 36
Helsinki 36
Jiaxing 34
Hefei 30
Jinan 30
Seattle 23
Tianjin 20
Changsha 19
Milan 18
Fremont 17
Bologna 16
Brussels 16
Guangzhou 16
Düsseldorf 15
Los Angeles 14
Norwalk 14
Rome 14
Leawood 12
Pune 12
Haikou 11
Verona 10
Zhengzhou 10
Augusta 9
Ravenna 9
Florence 8
Lucca 8
Padova 8
Taizhou 8
Bari 7
Chengdu 7
Fuzhou 7
Liège 7
Ancona 6
Hangzhou 6
Houston 6
Monmouth Junction 6
Redmond 6
Chicago 5
Faisalabad 5
Falls Church 5
Modena 5
Oxford 5
Pavia 5
Shaoxing 5
Ardabil 4
Auburn Hills 4
Baotou 4
Borås 4
Brno 4
Cesena 4
Crone 4
Dong Ket 4
Munich 4
Redwood City 4
Rockville 4
Udine 4
Villa Faraldi 4
Abbiategrasso 3
Amsterdam 3
Ascoli Piceno 3
Bangkok 3
Bisceglie 3
Casina 3
Chongqing 3
Davis 3
Filderstadt 3
Grosseto 3
Istanbul 3
Kagoya 3
Lanzhou 3
Naples 3
Ningbo 3
Ottawa 3
Palermo 3
Paternò 3
Plovdiv 3
Salerno 3
Totale 4.561
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Nome #
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 103
Estrazione e stabilità della bevanda di caffè: aspetti chimici e tecnologici 97
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 91
An integrated multi-level approach to the study of physical characteristics of foods 84
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 82
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 82
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 79
Shelf life assessment of fresh green pesto using an accelerated test approach 79
CFD modeling of thermal processing of particulate foods 79
Characterization of whey protein gel with near-infrared spectroscopy 78
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 77
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 75
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 72
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. 1: study on heat treated model systems 72
Studio delle cinetiche di appassimento delle uve per la produzione di vino 72
Performance of a shell-and-tube heat exchanger for diluted tomato paste 71
Oven cooking of turkey meat at different relative humidities 71
Improvement of strawberries processing by direct osmosis concentration 71
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 70
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 70
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 70
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 69
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 69
Changes in coffee brews in relation to storage temperature 68
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 67
Effetto della pastorizzazione sulla pasta fresca farcita sottoposta a due modalità di trattamento 67
Importanza dell’analisi HPLC nel controllo di qualità dei succhi di frutta 67
La cottura degli alimenti in olio (frittura). 1 - Aspetti generali del processo. 66
A research note on some process conditions of onion ring drying 66
Valutazione della shelf-life di un vino bianco in funzione di differenti modalità di confezionamento e di conservazione 64
Presenza dell'antiossidante naturale resveratrolo (trans 3,5,4'-triidrossistilbene) in vini rossi marchigiani 64
A preliminary study on the effects of different cooking conditions on the electrophoretic profile of poultry meats. 63
L’appassimento in fruttaio come tecnica per il potenziamento dell’identità dei vini Recioto e Amarone della Valpolicella 63
Anthocyanin composition of Montepulciano d’Abruzzo must during industrial fermentation process 63
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 62
Previsione della durata commerciale dei prodotti vegetali 62
Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection 61
Air drying of fruit: effects of different pre treatments on drying rate and product quality 61
Applicazione dell'osmosi inversa nel settore alimentare 61
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 60
Aspetti qualitativi della produzione di alcune varietà e selezioni di fragola 60
Applicazione della diffrazione a raggi-X nello studio di sistemi dispersi 60
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics. 59
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 59
Marmellate e confetture : aspetti tecnologici e qualita' dei prodotti 58
Indagine conoscitiva sul consumo di bevande condotta su studenti dell'Ateneo di Ancona 58
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 58
Air drying of plums. A comparison among twelve cultivars 57
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. Part II: colour changes in heat treated model systems 57
Authenticity evaluation of some fruit juices by means of HPLC-SAD determination of phloretin glucosides 57
Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat 57
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 57
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 57
Parametri termo igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione di vino “Amarone” e “Recioto” della Valpolicella. 56
Validazione di un programma di simulazione numerica di trattamenti termici conduttivi 55
Induzione di Botrytis cinerea in forma nobile durante l'appassimento delle uve in post-raccolta 55
Food Hygiene in aseptic processing and packaging system: a survey in the Italian food industry 55
Air drying of plums. Influence of some process parameters on the specific drying kinetics 55
Study on changes of physico-chemical characteristics in hazel nuts (Corilus avellana) during the roasting process 55
Tecnologie di produzione ed impiego dei semilavorati di frutta a bassa e media umidità 55
Preliminary study on the interaction of gelatin-red wine components 55
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 55
Qualità ed innovazione dei prodotti ittici trasformati 54
Confronto tra oli di palma ed arachide per la frittura di alimenti pronti 54
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 54
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 53
A quick method for thermal diffusivity estimation: Application to several foods 52
Ethanol and food preservation 51
Valutazione della shelf-life di bevande di caffè in funzione della varietà e del tipo di acqua di estrazione 51
Combined techniques to improve the quality of processed berry fruits to be used as ingredients in complex foods 51
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 51
Produzione di caffe' tostato ad alta resa. Nota 2.Qualita' della bevanda di estrazione 50
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 50
Industrial chilling of pork legs for Parma ham production: temperature fields and microbial growth simulation 49
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 49
Improvement of product quality in fruit derivatives : 2. studies on the detection and prevention of enzymic and non enzymic browning reactions 49
Influence of modified atmoshere on non enzymatic browning reaction in apricot puree 48
Studies on interaction between non enzymatic browning reaction and lipid oxidation in food processing 48
The use of bentonite in residential rooms as a hygrometric retarder 48
Effect of salt additions on the sensory evaluation of Trebbiano white wines 48
Functional properties of dried fruits reconstituted in sugar solutions 48
Gas Chromatography and High-Pressure Liquid Chromatography determination of resveratrol in Italian red wines 48
Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices 47
Interazioni etanolo-acqua nei sistemi alimentari. Nota 1. Ripartizione liquido-vapore in sistemi modello 47
Frozen French fries process optimization 47
Frying performances of vegetable oils and their influence on the sensorial properties of some foods 47
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 47
HPAEC-PAD analysis of oligogalacturonic acids in strawberry juice 47
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content 47
Adulteration of fruit juices: dihydrochalcones as quality markers for apple juices identification 46
Il confezionamento/Etichettatura 46
Influenza della frigoconservazione sui tempi di essiccamento e sulla qualita' dei prodotti disidratati in susine appartenenti a diverse cultivar 46
Study of thermal diffusivity of multiphase low acid sauces 45
Ricerche sull'essiccamento in corrente d'aria del basilico. Nota 1. Influenza sul colore. 45
Studio della diffusione in mosto delle sostanze estrattive da vinacce di cv. Sangiovese 45
Essiccamento in corrente d'aria della frutta: effetti di alcuni pretrattamenti 45
Non-Enzymatic Browning reactions in thermal processed fruit derivatives 44
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 44
Technology and product quality advances in Italy's winemaking industries 43
null 42
Totale 5.944
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Categoria #
all - tutte 22.932
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 22.932
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019182 0 0 0 0 0 0 0 0 0 0 177 5
2019/20201.677 258 241 120 21 155 173 196 31 174 120 54 134
2020/2021848 15 130 54 14 137 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
2023/2024864 53 83 36 22 62 343 54 105 48 41 17 0
Totale 7.135