IRIS
BARBANTI, Davide
 Distribuzione geografica
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Continente #
NA - Nord America 2.869
EU - Europa 2.579
AS - Asia 983
SA - Sud America 27
OC - Oceania 3
AF - Africa 2
Continente sconosciuto - Info sul continente non disponibili 2
Totale 6.465
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Nazione #
US - Stati Uniti d'America 2.795
CN - Cina 799
IE - Irlanda 652
SE - Svezia 375
IT - Italia 371
UA - Ucraina 359
FI - Finlandia 340
DE - Germania 289
TR - Turchia 135
GB - Regno Unito 90
CA - Canada 73
BE - Belgio 37
BR - Brasile 23
RO - Romania 22
IN - India 20
FR - Francia 13
CZ - Repubblica Ceca 9
IR - Iran 9
NL - Olanda 8
AT - Austria 4
VN - Vietnam 4
AU - Australia 3
EC - Ecuador 3
ES - Italia 3
HK - Hong Kong 3
JP - Giappone 3
TH - Thailandia 3
EE - Estonia 2
EU - Europa 2
KR - Corea 2
PT - Portogallo 2
RW - Ruanda 2
SM - San Marino 2
AF - Afghanistan, Repubblica islamica di 1
CO - Colombia 1
IL - Israele 1
KZ - Kazakistan 1
MX - Messico 1
PK - Pakistan 1
PL - Polonia 1
TW - Taiwan 1
Totale 6.465
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Città #
Dublin 652
Chandler 607
Jacksonville 514
Beijing 241
Dearborn 223
Ann Arbor 193
Nanjing 147
Izmir 135
Princeton 128
San Mateo 109
Wilmington 76
Parma 73
Toronto 67
Boardman 59
Woodbridge 48
Shenyang 47
Nanchang 44
Des Moines 40
Hebei 39
Kunming 38
Bremen 36
Helsinki 35
Jiaxing 34
Brussels 30
Hefei 30
Jinan 30
Tianjin 20
Changsha 19
Fremont 17
Bologna 16
Guangzhou 16
Düsseldorf 15
Norwalk 14
Leawood 12
Haikou 11
Verona 10
Zhengzhou 10
Augusta 9
Los Angeles 9
Ravenna 9
Florence 8
Rome 8
Taizhou 8
Bari 7
Chengdu 7
Fuzhou 7
Liège 7
Ancona 6
Hangzhou 6
Houston 6
Milan 6
Monmouth Junction 6
Redmond 6
Ashburn 5
Chicago 5
Falls Church 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
Padova 4
Redwood City 4
Rockville 4
Seattle 4
Udine 4
Villa Faraldi 4
Abbiategrasso 3
Ascoli Piceno 3
Bangkok 3
Bisceglie 3
Casina 3
Chongqing 3
Filderstadt 3
Kagoya 3
Lanzhou 3
Naples 3
Ningbo 3
Ottawa 3
Philadelphia 3
Salerno 3
Soliera 3
Taiyuan 3
Vienna 3
Washington 3
Wenzhou 3
Wuhan 3
Amsterdam 2
Brunico 2
Cluj-Napoca 2
Dallas 2
Fairfield 2
Frankfurt am Main 2
Totale 4.112
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Nome #
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 94
Estrazione e stabilità della bevanda di caffè: aspetti chimici e tecnologici 92
An integrated multi-level approach to the study of physical characteristics of foods 79
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 79
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 79
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 78
Shelf life assessment of fresh green pesto using an accelerated test approach 78
CFD modeling of thermal processing of particulate foods 77
Oven cooking of turkey meat at different relative humidities 73
Characterization of whey protein gel with near-infrared spectroscopy 73
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 71
Studio delle cinetiche di appassimento delle uve per la produzione di vino 71
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 71
Improvement of strawberries processing by direct osmosis concentration 69
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 67
Effetto della pastorizzazione sulla pasta fresca farcita sottoposta a due modalità di trattamento 67
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 67
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 67
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 65
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 64
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 63
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. 1: study on heat treated model systems 63
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 63
Presenza dell'antiossidante naturale resveratrolo (trans 3,5,4'-triidrossistilbene) in vini rossi marchigiani 63
Changes in coffee brews in relation to storage temperature 63
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 63
Performance of a shell-and-tube heat exchanger for diluted tomato paste 62
Valutazione della shelf-life di un vino bianco in funzione di differenti modalità di confezionamento e di conservazione 62
A research note on some process conditions of onion ring drying 62
L’appassimento in fruttaio come tecnica per il potenziamento dell’identità dei vini Recioto e Amarone della Valpolicella 60
Importanza dell’analisi HPLC nel controllo di qualità dei succhi di frutta 60
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 59
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 59
Previsione della durata commerciale dei prodotti vegetali 59
Anthocyanin composition of Montepulciano d’Abruzzo must during industrial fermentation process 58
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics. 57
Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection 56
Marmellate e confetture : aspetti tecnologici e qualita' dei prodotti 56
Air drying of fruit: effects of different pre treatments on drying rate and product quality 56
Indagine conoscitiva sul consumo di bevande condotta su studenti dell'Ateneo di Ancona 56
Applicazione dell'osmosi inversa nel settore alimentare 56
Applicazione della diffrazione a raggi-X nello studio di sistemi dispersi 56
Induzione di Botrytis cinerea in forma nobile durante l'appassimento delle uve in post-raccolta 55
La cottura degli alimenti in olio (frittura). 1 - Aspetti generali del processo. 55
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 55
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 55
Food Hygiene in aseptic processing and packaging system: a survey in the Italian food industry 54
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. Part II: colour changes in heat treated model systems 54
Aspetti qualitativi della produzione di alcune varietà e selezioni di fragola 54
Validazione di un programma di simulazione numerica di trattamenti termici conduttivi 53
Authenticity evaluation of some fruit juices by means of HPLC-SAD determination of phloretin glucosides 52
Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat 52
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 52
Air drying of plums. A comparison among twelve cultivars 51
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 51
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 51
Confronto tra oli di palma ed arachide per la frittura di alimenti pronti 50
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 50
Qualità ed innovazione dei prodotti ittici trasformati 49
Tecnologie di produzione ed impiego dei semilavorati di frutta a bassa e media umidità 49
Preliminary study on the interaction of gelatin-red wine components 49
A quick method for thermal diffusivity estimation: Application to several foods 49
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 49
Air drying of plums. Influence of some process parameters on the specific drying kinetics 48
Study on changes of physico-chemical characteristics in hazel nuts (Corilus avellana) during the roasting process 48
Ethanol and food preservation 48
Studies on interaction between non enzymatic browning reaction and lipid oxidation in food processing 47
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 47
The use of bentonite in residential rooms as a hygrometric retarder 46
Frozen French fries process optimization 46
Parametri termo igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione di vino “Amarone” e “Recioto” della Valpolicella. 46
Improvement of product quality in fruit derivatives : 2. studies on the detection and prevention of enzymic and non enzymic browning reactions 46
Gas Chromatography and High-Pressure Liquid Chromatography determination of resveratrol in Italian red wines 46
Industrial chilling of pork legs for Parma ham production: temperature fields and microbial growth simulation 45
Interazioni etanolo-acqua nei sistemi alimentari. Nota 1. Ripartizione liquido-vapore in sistemi modello 45
HPAEC-PAD analysis of oligogalacturonic acids in strawberry juice 45
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 45
Combined techniques to improve the quality of processed berry fruits to be used as ingredients in complex foods 45
A preliminary study on the effects of different cooking conditions on the electrophoretic profile of poultry meats. 44
Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices 44
Influence of modified atmoshere on non enzymatic browning reaction in apricot puree 44
Produzione di caffe' tostato ad alta resa. Nota 2.Qualita' della bevanda di estrazione 44
Effect of salt additions on the sensory evaluation of Trebbiano white wines 44
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content 44
Valutazione della shelf-life di bevande di caffè in funzione della varietà e del tipo di acqua di estrazione 44
Functional properties of dried fruits reconstituted in sugar solutions 44
Study of thermal diffusivity of multiphase low acid sauces 43
Ricerche sull'essiccamento in corrente d'aria del basilico. Nota 1. Influenza sul colore. 43
Frying performances of vegetable oils and their influence on the sensorial properties of some foods 43
Essiccamento in corrente d'aria della frutta: effetti di alcuni pretrattamenti 43
null 42
Adulteration of fruit juices: dihydrochalcones as quality markers for apple juices identification 42
Il confezionamento/Etichettatura 42
Influenza della frigoconservazione sui tempi di essiccamento e sulla qualita' dei prodotti disidratati in susine appartenenti a diverse cultivar 42
Studio della diffusione in mosto delle sostanze estrattive da vinacce di cv. Sangiovese 41
Technology and product quality advances in Italy's winemaking industries 40
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 40
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 40
Procedure for checking conformity to regulations and standards to ensure food safety and process optimization in continuous thermal processing plants 39
Effetto di trattamenti termici sulla composizione acidica del grasso di Sepia officinalis L 39
Totale 5.506
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Categoria #
all - tutte 15.594
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 15.594
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019336 0 0 4 10 10 61 3 6 55 5 177 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
2022/20232.210 226 202 113 138 253 207 9 121 823 12 67 39
2023/2024174 55 84 35 0 0 0 0 0 0 0 0 0
Totale 6.545