IRIS
BARBANTI, Davide
 Distribuzione geografica
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Continente #
NA - Nord America 3.942
EU - Europa 2.754
AS - Asia 1.679
AF - Africa 111
SA - Sud America 35
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
Totale 8.526
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Nazione #
US - Stati Uniti d'America 3.865
CN - Cina 919
IE - Irlanda 568
SG - Singapore 521
IT - Italia 501
SE - Svezia 375
UA - Ucraina 359
FI - Finlandia 347
DE - Germania 302
TR - Turchia 140
CI - Costa d'Avorio 104
GB - Regno Unito 94
FR - Francia 87
CA - Canada 76
IN - India 33
BE - Belgio 26
BR - Brasile 25
RO - Romania 22
NL - Olanda 19
IR - Iran 11
KR - Corea 11
CZ - Repubblica Ceca 9
JP - Giappone 9
RU - Federazione Russa 9
HK - Hong Kong 7
PT - Portogallo 7
AT - Austria 6
PK - Pakistan 6
ES - Italia 5
ID - Indonesia 5
VN - Vietnam 5
BG - Bulgaria 4
DZ - Algeria 4
AU - Australia 3
CH - Svizzera 3
CO - Colombia 3
EC - Ecuador 3
IL - Israele 3
PE - Perù 3
TH - Thailandia 3
EE - Estonia 2
EU - Europa 2
HR - Croazia 2
PH - Filippine 2
RS - Serbia 2
RW - Ruanda 2
SM - San Marino 2
TW - Taiwan 2
AF - Afghanistan, Repubblica islamica di 1
AR - Argentina 1
KZ - Kazakistan 1
LT - Lituania 1
MX - Messico 1
PL - Polonia 1
SK - Slovacchia (Repubblica Slovacca) 1
UG - Uganda 1
Totale 8.526
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Città #
Chandler 607
Dublin 568
Jacksonville 514
Singapore 426
Santa Clara 379
Beijing 246
Ashburn 240
Dearborn 223
Boardman 202
New York 201
Ann Arbor 193
Nanjing 147
Izmir 135
Princeton 128
San Mateo 109
Abidjan 104
Parma 93
Wilmington 76
Marseille 70
Shanghai 70
Toronto 67
Shenyang 48
Woodbridge 48
Nanchang 44
Helsinki 42
Des Moines 40
Hebei 39
Kunming 38
Bremen 36
Jiaxing 34
Hefei 30
Jinan 30
Milan 26
Seattle 23
Tianjin 20
Bologna 19
Brussels 19
Changsha 19
Guangzhou 18
Fremont 17
Rome 17
Verona 16
Düsseldorf 15
Los Angeles 15
Norwalk 14
Leawood 12
Pune 12
Haikou 11
Florence 10
Zhengzhou 10
Augusta 9
Munich 9
Ravenna 9
Lucca 8
Padova 8
Taizhou 8
Bari 7
Chengdu 7
Fuzhou 7
Hangzhou 7
Liège 7
Ancona 6
Dallas 6
Houston 6
Monmouth Junction 6
Ottawa 6
Redmond 6
Wageningen 6
Chicago 5
Faisalabad 5
Falls Church 5
Jakarta 5
Modena 5
Oxford 5
Pavia 5
Ragusa 5
Shaoxing 5
Vienna 5
Amsterdam 4
Ardabil 4
Auburn Hills 4
Baotou 4
Borås 4
Brno 4
Cesena 4
Crone 4
Dong Ket 4
Istanbul 4
Phoenix 4
Redwood City 4
Rockville 4
Turin 4
Udine 4
Villa Faraldi 4
Wuhan 4
Aachen 3
Abbiategrasso 3
Ascoli Piceno 3
Bangkok 3
Bisceglie 3
Totale 5.781
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Nome #
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 122
Estrazione e stabilità della bevanda di caffè: aspetti chimici e tecnologici 106
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 103
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 100
An integrated multi-level approach to the study of physical characteristics of foods 97
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 96
Characterization of whey protein gel with near-infrared spectroscopy 94
CFD modeling of thermal processing of particulate foods 94
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 93
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. 1: study on heat treated model systems 93
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 91
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 91
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 90
Shelf life assessment of fresh green pesto using an accelerated test approach 88
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 86
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 85
Improvement of strawberries processing by direct osmosis concentration 85
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 84
Oven cooking of turkey meat at different relative humidities 82
Studio delle cinetiche di appassimento delle uve per la produzione di vino 82
Importanza dell’analisi HPLC nel controllo di qualità dei succhi di frutta 82
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 82
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 81
A research note on some process conditions of onion ring drying 81
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 80
Changes in coffee brews in relation to storage temperature 80
Performance of a shell-and-tube heat exchanger for diluted tomato paste 79
L’appassimento in fruttaio come tecnica per il potenziamento dell’identità dei vini Recioto e Amarone della Valpolicella 79
Effetto della pastorizzazione sulla pasta fresca farcita sottoposta a due modalità di trattamento 77
Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection 76
La cottura degli alimenti in olio (frittura). 1 - Aspetti generali del processo. 76
Presenza dell'antiossidante naturale resveratrolo (trans 3,5,4'-triidrossistilbene) in vini rossi marchigiani 75
A preliminary study on the effects of different cooking conditions on the electrophoretic profile of poultry meats. 74
Valutazione della shelf-life di un vino bianco in funzione di differenti modalità di confezionamento e di conservazione 74
Anthocyanin composition of Montepulciano d’Abruzzo must during industrial fermentation process 74
Induzione di Botrytis cinerea in forma nobile durante l'appassimento delle uve in post-raccolta 72
Air drying of plums. A comparison among twelve cultivars 72
Air drying of fruit: effects of different pre treatments on drying rate and product quality 72
Applicazione dell'osmosi inversa nel settore alimentare 72
Previsione della durata commerciale dei prodotti vegetali 72
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 72
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 72
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 71
Aspetti qualitativi della produzione di alcune varietà e selezioni di fragola 71
Applicazione della diffrazione a raggi-X nello studio di sistemi dispersi 71
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 71
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 70
Marmellate e confetture : aspetti tecnologici e qualita' dei prodotti 70
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 70
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics. 70
Validazione di un programma di simulazione numerica di trattamenti termici conduttivi 69
Produzione di caffe' tostato ad alta resa. Nota 2.Qualita' della bevanda di estrazione 69
Authenticity evaluation of some fruit juices by means of HPLC-SAD determination of phloretin glucosides 69
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 69
Indagine conoscitiva sul consumo di bevande condotta su studenti dell'Ateneo di Ancona 68
Parametri termo igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione di vino “Amarone” e “Recioto” della Valpolicella. 68
Food Hygiene in aseptic processing and packaging system: a survey in the Italian food industry 67
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 67
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. Part II: colour changes in heat treated model systems 67
Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat 67
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 67
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 67
Air drying of plums. Influence of some process parameters on the specific drying kinetics 66
Preliminary study on the interaction of gelatin-red wine components 66
Tecnologie di produzione ed impiego dei semilavorati di frutta a bassa e media umidità 64
Confronto tra oli di palma ed arachide per la frittura di alimenti pronti 63
Study on changes of physico-chemical characteristics in hazel nuts (Corilus avellana) during the roasting process 63
A quick method for thermal diffusivity estimation: Application to several foods 63
Qualità ed innovazione dei prodotti ittici trasformati 62
Combined techniques to improve the quality of processed berry fruits to be used as ingredients in complex foods 62
Improvement of product quality in fruit derivatives : 2. studies on the detection and prevention of enzymic and non enzymic browning reactions 62
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 62
Ethanol and food preservation 61
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 60
Valutazione della shelf-life di bevande di caffè in funzione della varietà e del tipo di acqua di estrazione 60
Studies on interaction between non enzymatic browning reaction and lipid oxidation in food processing 59
Frozen French fries process optimization 59
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 59
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 59
Adulteration of fruit juices: dihydrochalcones as quality markers for apple juices identification 58
Industrial chilling of pork legs for Parma ham production: temperature fields and microbial growth simulation 58
Interazioni etanolo-acqua nei sistemi alimentari. Nota 1. Ripartizione liquido-vapore in sistemi modello 58
Gas Chromatography and High-Pressure Liquid Chromatography determination of resveratrol in Italian red wines 58
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 58
Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices 57
The use of bentonite in residential rooms as a hygrometric retarder 57
HPAEC-PAD analysis of oligogalacturonic acids in strawberry juice 57
Functional properties of dried fruits reconstituted in sugar solutions 57
Influence of modified atmoshere on non enzymatic browning reaction in apricot puree 56
Influenza della frigoconservazione sui tempi di essiccamento e sulla qualita' dei prodotti disidratati in susine appartenenti a diverse cultivar 56
Ricerche sull'essiccamento in corrente d'aria del basilico. Nota 1. Influenza sul colore. 55
Studio della diffusione in mosto delle sostanze estrattive da vinacce di cv. Sangiovese 55
Frying performances of vegetable oils and their influence on the sensorial properties of some foods 55
Il confezionamento/Etichettatura 55
Oven cooking of turkey meat at different relative humidities 55
Effect of salt additions on the sensory evaluation of Trebbiano white wines 55
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content 55
Essiccamento in corrente d'aria della frutta: effetti di alcuni pretrattamenti 55
Study of thermal diffusivity of multiphase low acid sauces 54
Non-Enzymatic Browning reactions in thermal processed fruit derivatives 54
Totale 7.142
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Categoria #
all - tutte 31.826
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 31.826
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020709 0 0 0 0 0 0 196 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
2023/20241.006 53 83 36 22 62 343 54 105 48 41 66 93
2024/20251.348 121 165 200 156 366 302 38 0 0 0 0 0
Totale 8.625