IRIS
BARBANTI, Davide
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 5.662
AS - Asia 5.053
EU - Europa 3.466
SA - Sud America 639
AF - Africa 323
OC - Oceania 4
Continente sconosciuto - Info sul continente non disponibili 2
Totale 15.149
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.494
SG - Singapore 2.030
CN - Cina 1.367
VN - Vietnam 693
IT - Italia 660
IE - Irlanda 569
BR - Brasile 502
HK - Hong Kong 421
SE - Svezia 381
DE - Germania 366
UA - Ucraina 364
FI - Finlandia 361
FR - Francia 215
NL - Olanda 171
ZA - Sudafrica 158
TR - Turchia 157
GB - Regno Unito 138
CA - Canada 108
CI - Costa d'Avorio 105
RU - Federazione Russa 79
IN - India 70
BD - Bangladesh 50
AR - Argentina 48
MX - Messico 36
IQ - Iraq 30
JP - Giappone 27
BE - Belgio 26
RO - Romania 26
KR - Corea 25
PK - Pakistan 23
TH - Thailandia 20
CO - Colombia 19
PH - Filippine 19
EC - Ecuador 18
ID - Indonesia 18
ES - Italia 16
PL - Polonia 16
CL - Cile 14
UZ - Uzbekistan 14
MA - Marocco 13
PT - Portogallo 13
TW - Taiwan 13
AT - Austria 12
CZ - Repubblica Ceca 11
IR - Iran 11
EG - Egitto 10
PY - Paraguay 10
SA - Arabia Saudita 10
VE - Venezuela 10
PE - Perù 9
DZ - Algeria 8
IL - Israele 8
KE - Kenya 8
BG - Bulgaria 7
MY - Malesia 7
TN - Tunisia 6
AE - Emirati Arabi Uniti 5
CH - Svizzera 5
TT - Trinidad e Tobago 5
UY - Uruguay 5
AU - Australia 4
JM - Giamaica 4
JO - Giordania 4
LT - Lituania 4
NP - Nepal 4
PA - Panama 4
BO - Bolivia 3
BY - Bielorussia 3
ET - Etiopia 3
HR - Croazia 3
HU - Ungheria 3
KG - Kirghizistan 3
KH - Cambogia 3
KZ - Kazakistan 3
LB - Libano 3
LV - Lettonia 3
RS - Serbia 3
SN - Senegal 3
AL - Albania 2
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
CR - Costa Rica 2
CY - Cipro 2
EE - Estonia 2
EU - Europa 2
HN - Honduras 2
KW - Kuwait 2
NO - Norvegia 2
RW - Ruanda 2
SM - San Marino 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
AO - Angola 1
BZ - Belize 1
CG - Congo 1
DO - Repubblica Dominicana 1
GA - Gabon 1
GT - Guatemala 1
GY - Guiana 1
Totale 15.135
Salva come PNG Salva come JPEG
Città #
Singapore 1.006
Chandler 607
Ashburn 586
Dublin 569
San Jose 557
Jacksonville 515
Hong Kong 400
Santa Clara 397
Beijing 383
New York 241
Boardman 225
Dearborn 223
Ho Chi Minh City 216
Ann Arbor 193
Dallas 158
Johannesburg 155
Nanjing 148
Hanoi 145
Izmir 138
Princeton 128
Parma 121
Lauterbourg 115
San Mateo 109
Abidjan 105
Los Angeles 84
Toronto 78
Wilmington 76
Shanghai 74
Marseille 71
São Paulo 51
Hefei 50
Shenyang 49
Woodbridge 48
Helsinki 45
Munich 45
Nanchang 44
Des Moines 42
Moscow 42
Hebei 39
Kunming 38
Milan 38
Bremen 36
Jiaxing 35
Jinan 31
Bologna 29
Columbus 29
Da Nang 29
Haiphong 29
Rome 28
Seattle 26
Tianjin 25
Changsha 23
Guangzhou 21
Brooklyn 19
Brussels 19
Council Bluffs 19
Verona 19
Buffalo 18
Düsseldorf 17
Fremont 17
Tokyo 17
Zhengzhou 15
Amsterdam 14
Denver 14
Norwalk 14
Pune 14
Warsaw 14
Bengaluru 13
Mexico City 13
The Dalles 13
Biên Hòa 12
Leawood 12
Montreal 12
Tashkent 12
Chicago 11
Frankfurt am Main 11
Haikou 11
Orem 11
Ossona 11
Padova 11
Phoenix 11
Porto Alegre 11
Rio de Janeiro 11
San Francisco 11
Turku 11
Bangkok 10
Bogotá 10
Florence 10
Seoul 10
Augusta 9
Bari 9
Belo Horizonte 9
Brasília 9
Chengdu 9
London 9
Nuremberg 9
Ravenna 9
Thái Nguyên 9
Atlanta 8
Baghdad 8
Totale 9.270
Salva come PNG Salva come JPEG
Nome #
An integrated multi-level approach to the study of physical characteristics of foods 185
CFD modeling of thermal processing of particulate foods 179
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 178
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 177
Characterization of whey protein gel with near-infrared spectroscopy 175
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 170
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 168
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 167
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 162
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 154
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 153
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 152
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 152
Estrazione e stabilità della bevanda di caffè: aspetti chimici e tecnologici 149
A preliminary study on the effects of different cooking conditions on the electrophoretic profile of poultry meats. 148
Effetto della pastorizzazione sulla pasta fresca farcita sottoposta a due modalità di trattamento 148
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 147
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. 1: study on heat treated model systems 143
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 141
A research note on some process conditions of onion ring drying 139
Authenticity evaluation of some fruit juices by means of HPLC-SAD determination of phloretin glucosides 136
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 134
Air drying of plums. A comparison among twelve cultivars 134
Anthocyanin composition of Montepulciano d’Abruzzo must during industrial fermentation process 134
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 134
Aspetti qualitativi della produzione di alcune varietà e selezioni di fragola 133
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 133
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 133
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 133
Changes in coffee brews in relation to storage temperature 131
Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection 130
Air drying of fruit: effects of different pre treatments on drying rate and product quality 130
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 130
L’appassimento in fruttaio come tecnica per il potenziamento dell’identità dei vini Recioto e Amarone della Valpolicella 129
Oven cooking of turkey meat at different relative humidities 128
Shelf life assessment of fresh green pesto using an accelerated test approach 128
A quick method for thermal diffusivity estimation: Application to several foods 128
Improvement of strawberries processing by direct osmosis concentration 128
Applicazione dell'osmosi inversa nel settore alimentare 126
Applicazione della diffrazione a raggi-X nello studio di sistemi dispersi 126
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 125
La cottura degli alimenti in olio (frittura). 1 - Aspetti generali del processo. 125
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 124
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 122
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 122
Performance of a shell-and-tube heat exchanger for diluted tomato paste 120
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 120
Igiene nei processi alimentari 117
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 117
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 117
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 116
Importanza dell’analisi HPLC nel controllo di qualità dei succhi di frutta 116
Produzione di caffe' tostato ad alta resa. Nota 2.Qualita' della bevanda di estrazione 115
Studio delle cinetiche di appassimento delle uve per la produzione di vino 115
Effect of pressure and time combinations on selected qualitative parameters of pumpkin 114
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 114
Air drying of plums. Influence of some process parameters on the specific drying kinetics 114
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics. 114
Preliminary study on the interaction of gelatin-red wine components 114
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 114
Adulteration of fruit juices: dihydrochalcones as quality markers for apple juices identification 112
Marmellate e confetture : aspetti tecnologici e qualita' dei prodotti 111
Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat 111
Oven cooking of turkey meat at different relative humidities 110
Presenza dell'antiossidante naturale resveratrolo (trans 3,5,4'-triidrossistilbene) in vini rossi marchigiani 110
Modification of structural characteristics of vegetables by high-pressure processing: A review 109
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. Part II: colour changes in heat treated model systems 109
Valutazione della shelf-life di un vino bianco in funzione di differenti modalità di confezionamento e di conservazione 108
Parametri termo igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione di vino “Amarone” e “Recioto” della Valpolicella. 107
Confronto tra oli di palma ed arachide per la frittura di alimenti pronti 105
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 105
Study on changes of physico-chemical characteristics in hazel nuts (Corilus avellana) during the roasting process 104
Indagine conoscitiva sul consumo di bevande condotta su studenti dell'Ateneo di Ancona 104
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 104
Validazione di un programma di simulazione numerica di trattamenti termici conduttivi 103
Studies on interaction between non enzymatic browning reaction and lipid oxidation in food processing 103
Interazioni etanolo-acqua nei sistemi alimentari. Nota 1. Ripartizione liquido-vapore in sistemi modello 103
Previsione della durata commerciale dei prodotti vegetali 103
Qualità ed innovazione dei prodotti ittici trasformati 102
Induzione di Botrytis cinerea in forma nobile durante l'appassimento delle uve in post-raccolta 102
Tecnologie di produzione ed impiego dei semilavorati di frutta a bassa e media umidità 102
Pomegranate: Production, Products and Processing 100
Industrial chilling of pork legs for Parma ham production: temperature fields and microbial growth simulation 99
Improvement of product quality in fruit derivatives : 2. studies on the detection and prevention of enzymic and non enzymic browning reactions 99
Flow diversion in aseptic processing and packaging systems: how guidelines allow avoiding bad design 98
Non-Enzymatic Browning reactions in thermal processed fruit derivatives 98
The effect of natural basil extract on oxidative stability and techno-functional properties of breadsticks 98
Frying performances of vegetable oils and their influence on the sensorial properties of some foods 97
The use of bentonite in residential rooms as a hygrometric retarder 96
Ethanol and food preservation 96
Food Hygiene in aseptic processing and packaging system: a survey in the Italian food industry 95
HPAEC-PAD analysis of oligogalacturonic acids in strawberry juice 94
Essiccamento in corrente d'aria della frutta: effetti di alcuni pretrattamenti 94
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 93
Il confezionamento/Etichettatura 93
Valutazione della shelf-life di bevande di caffè in funzione della varietà e del tipo di acqua di estrazione 93
Combined techniques to improve the quality of processed berry fruits to be used as ingredients in complex foods 93
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content 92
La cottura degli alimenti in olio (frittura). 2 - Modificazioni chimiche e chimico-fisiche a carico dell'olio 91
Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices 90
Totale 12.196
Salva come PNG Salva come JPEG
Categoria #
all - tutte 50.846
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 50.846
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021200 0 0 0 0 0 0 0 0 0 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
2025/20265.084 515 473 562 420 677 360 818 189 711 359 0 0
Totale 15.254