IRIS
BARBANTI, Davide
 Distribuzione geografica
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Continente #
NA - Nord America 6.344
AS - Asia 5.191
EU - Europa 3.565
SA - Sud America 645
AF - Africa 325
Continente sconosciuto - Info sul continente non disponibili 107
OC - Oceania 4
Totale 16.181
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Nazione #
US - Stati Uniti d'America 6.147
SG - Singapore 2.040
CN - Cina 1.370
IT - Italia 745
VN - Vietnam 694
IE - Irlanda 569
BR - Brasile 506
HK - Hong Kong 425
SE - Svezia 381
DE - Germania 366
UA - Ucraina 364
FI - Finlandia 361
FR - Francia 216
NL - Olanda 171
ZA - Sudafrica 159
TR - Turchia 158
BD - Bangladesh 151
GB - Regno Unito 141
CA - Canada 122
CI - Costa d'Avorio 105
IN - India 80
RU - Federazione Russa 79
AR - Argentina 48
MX - Messico 38
IQ - Iraq 30
BE - Belgio 27
JP - Giappone 27
RO - Romania 26
KR - Corea 25
PK - Pakistan 25
TH - Thailandia 21
ID - Indonesia 20
CO - Colombia 19
PH - Filippine 19
EC - Ecuador 18
ES - Italia 17
PL - Polonia 17
PT - Portogallo 17
CL - Cile 14
UZ - Uzbekistan 14
MA - Marocco 13
TW - Taiwan 13
AT - Austria 12
CZ - Repubblica Ceca 11
IR - Iran 11
PY - Paraguay 11
EG - Egitto 10
PE - Perù 10
SA - Arabia Saudita 10
VE - Venezuela 10
MY - Malesia 9
BG - Bulgaria 8
DZ - Algeria 8
IL - Israele 8
KE - Kenya 8
JM - Giamaica 7
TN - Tunisia 6
TT - Trinidad e Tobago 6
AE - Emirati Arabi Uniti 5
CH - Svizzera 5
UY - Uruguay 5
AU - Australia 4
CR - Costa Rica 4
JO - Giordania 4
LT - Lituania 4
NP - Nepal 4
PA - Panama 4
BO - Bolivia 3
BY - Bielorussia 3
ET - Etiopia 3
HN - Honduras 3
HR - Croazia 3
HU - Ungheria 3
KG - Kirghizistan 3
KH - Cambogia 3
KW - Kuwait 3
KZ - Kazakistan 3
LB - Libano 3
LV - Lettonia 3
NO - Norvegia 3
RS - Serbia 3
SN - Senegal 3
AL - Albania 2
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
BH - Bahrain 2
BZ - Belize 2
CY - Cipro 2
EE - Estonia 2
EU - Europa 2
GT - Guatemala 2
NI - Nicaragua 2
RW - Ruanda 2
SM - San Marino 2
SV - El Salvador 2
AF - Afghanistan, Repubblica islamica di 1
AM - Armenia 1
AO - Angola 1
CG - Congo 1
DO - Repubblica Dominicana 1
Totale 16.058
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Città #
Singapore 1.007
Ashburn 621
San Jose 615
Chandler 607
Dublin 569
Jacksonville 515
Santa Clara 407
Hong Kong 402
Beijing 386
New York 262
Boardman 230
Council Bluffs 224
Dearborn 223
Ho Chi Minh City 216
Ann Arbor 193
Dallas 163
Johannesburg 155
Nanjing 148
Hanoi 146
Izmir 138
Princeton 128
Parma 127
Lauterbourg 115
San Mateo 109
Abidjan 105
Los Angeles 97
Toronto 84
Wilmington 78
Shanghai 74
Marseille 71
São Paulo 52
Milan 51
Hefei 50
Shenyang 49
Woodbridge 48
Helsinki 45
Munich 45
Nanchang 44
Des Moines 42
Moscow 42
Hebei 39
Kunming 38
Bremen 36
Jiaxing 35
Rome 33
Bologna 31
Jinan 31
Columbus 30
Da Nang 29
Haiphong 29
Seattle 28
Tianjin 25
Brooklyn 23
Buffalo 23
Changsha 23
Verona 22
Guangzhou 21
Brussels 19
Pune 18
Düsseldorf 17
Fremont 17
Tokyo 17
Chicago 16
Denver 15
San Francisco 15
Zhengzhou 15
Amsterdam 14
Atlanta 14
Mexico City 14
Montreal 14
Norwalk 14
Phoenix 14
Warsaw 14
Bengaluru 13
The Dalles 13
Biên Hòa 12
Leawood 12
Orem 12
Tashkent 12
Florence 11
Frankfurt am Main 11
Haikou 11
Ossona 11
Padova 11
Porto Alegre 11
Rio de Janeiro 11
Turku 11
Augusta 10
Bangkok 10
Bari 10
Belo Horizonte 10
Bogotá 10
Houston 10
Seoul 10
Brasília 9
Chengdu 9
London 9
Nuremberg 9
Ravenna 9
Thái Nguyên 9
Totale 9.712
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Nome #
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 208
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 208
Igiene nei processi alimentari 195
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 193
An integrated multi-level approach to the study of physical characteristics of foods 188
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 185
CFD modeling of thermal processing of particulate foods 182
Characterization of whey protein gel with near-infrared spectroscopy 178
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 172
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 171
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 170
AIR-STEAM BAKING OF SPONGE CAKES: EFFECT ON SELECTED PHYSICAL CHARACTERISTICS 165
Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients 161
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 158
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 157
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 156
Estrazione e stabilità della bevanda di caffè: aspetti chimici e tecnologici 152
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. 1: study on heat treated model systems 151
Shelf life assessment of fresh green pesto using an accelerated test approach 151
A preliminary study on the effects of different cooking conditions on the electrophoretic profile of poultry meats. 150
Effetto della pastorizzazione sulla pasta fresca farcita sottoposta a due modalità di trattamento 150
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 148
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 147
A research note on some process conditions of onion ring drying 144
L’appassimento in fruttaio come tecnica per il potenziamento dell’identità dei vini Recioto e Amarone della Valpolicella 142
Air drying of plums. A comparison among twelve cultivars 142
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 140
Authenticity evaluation of some fruit juices by means of HPLC-SAD determination of phloretin glucosides 139
Controllo statistico di processo applicato ad una linea di confezionamento di gnocchi in vaschette plastiche 138
Anthocyanin composition of Montepulciano d’Abruzzo must during industrial fermentation process 137
Air drying of fruit: effects of different pre treatments on drying rate and product quality 136
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 136
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 135
Aspetti qualitativi della produzione di alcune varietà e selezioni di fragola 135
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 135
Preliminary study on the interaction of gelatin-red wine components 134
Changes in coffee brews in relation to storage temperature 134
A quick method for thermal diffusivity estimation: Application to several foods 133
Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection 131
Oven cooking of turkey meat at different relative humidities 130
Improvement of strawberries processing by direct osmosis concentration 130
Applicazione della diffrazione a raggi-X nello studio di sistemi dispersi 130
The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata) 129
Effect of different air/steam convection cooking methods on turkey breast meat. Physical properties, water status and sensory properties 129
La cottura degli alimenti in olio (frittura). 1 - Aspetti generali del processo. 128
Applicazione dell'osmosi inversa nel settore alimentare 127
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 127
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 126
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 126
Effect of pressure and time combinations on selected qualitative parameters of pumpkin 125
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 124
Performance of a shell-and-tube heat exchanger for diluted tomato paste 123
Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese 122
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 122
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 120
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 120
Air drying of plums. Influence of some process parameters on the specific drying kinetics 118
Produzione di caffe' tostato ad alta resa. Nota 2.Qualita' della bevanda di estrazione 118
Importanza dell’analisi HPLC nel controllo di qualità dei succhi di frutta 118
Modification of structural characteristics of vegetables by high-pressure processing: A review 116
Studio delle cinetiche di appassimento delle uve per la produzione di vino 116
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics. 116
Trasformazione e conservazione industriale: assicurazione della qualità, caratteristiche dei processi e dei prodotti industriali. Prodotti da forno, gelato e prodotti dolciariActa Biomedica 115
Marmellate e confetture : aspetti tecnologici e qualita' dei prodotti 114
Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat 114
Adulteration of fruit juices: dihydrochalcones as quality markers for apple juices identification 113
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. Part II: colour changes in heat treated model systems 113
Oven cooking of turkey meat at different relative humidities 113
Presenza dell'antiossidante naturale resveratrolo (trans 3,5,4'-triidrossistilbene) in vini rossi marchigiani 111
Confronto tra oli di palma ed arachide per la frittura di alimenti pronti 110
Valutazione della shelf-life di un vino bianco in funzione di differenti modalità di confezionamento e di conservazione 110
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 108
Parametri termo igrometrici e modelli predittivi della surmaturazione di uve impiegate nella produzione di vino “Amarone” e “Recioto” della Valpolicella. 108
The effect of natural basil extract on oxidative stability and techno-functional properties of breadsticks 108
Validazione di un programma di simulazione numerica di trattamenti termici conduttivi 107
Previsione della durata commerciale dei prodotti vegetali 107
Study on changes of physico-chemical characteristics in hazel nuts (Corilus avellana) during the roasting process 106
Studies on interaction between non enzymatic browning reaction and lipid oxidation in food processing 106
Studio sulle caratteristiche chimiche e chimico-fisiche del caffè torrefatto e della bevanda di estrazione 106
Interazioni etanolo-acqua nei sistemi alimentari. Nota 1. Ripartizione liquido-vapore in sistemi modello 105
Indagine conoscitiva sul consumo di bevande condotta su studenti dell'Ateneo di Ancona 105
Qualità ed innovazione dei prodotti ittici trasformati 104
Induzione di Botrytis cinerea in forma nobile durante l'appassimento delle uve in post-raccolta 104
Tecnologie di produzione ed impiego dei semilavorati di frutta a bassa e media umidità 103
Pomegranate: Production, Products and Processing 102
Flow diversion in aseptic processing and packaging systems: how guidelines allow avoiding bad design 102
Improvement of product quality in fruit derivatives : 2. studies on the detection and prevention of enzymic and non enzymic browning reactions 102
Industrial chilling of pork legs for Parma ham production: temperature fields and microbial growth simulation 101
Non-Enzymatic Browning reactions in thermal processed fruit derivatives 101
Essiccamento in corrente d'aria della frutta: effetti di alcuni pretrattamenti 100
The use of bentonite in residential rooms as a hygrometric retarder 99
Frying performances of vegetable oils and their influence on the sensorial properties of some foods 99
Food Hygiene in aseptic processing and packaging system: a survey in the Italian food industry 98
HPAEC-PAD analysis of oligogalacturonic acids in strawberry juice 97
Ethanol and food preservation 97
Valutazione della shelf-life di bevande di caffè in funzione della varietà e del tipo di acqua di estrazione 96
La cottura degli alimenti in olio (frittura). 2 - Modificazioni chimiche e chimico-fisiche a carico dell'olio 96
Frozen French fries process optimization 95
Il confezionamento/Etichettatura 95
Combined techniques to improve the quality of processed berry fruits to be used as ingredients in complex foods 95
Totale 12.892
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Categoria #
all - tutte 56.313
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 56.313
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022605 0 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
2025/20265.442 515 473 562 420 677 360 818 189 711 382 159 176
2026/2027569 267 302 0 0 0 0 0 0 0 0 0 0
Totale 16.181