IRIS
CARINI, Eleonora
 Distribuzione geografica
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Continente #
NA - Nord America 4.792
AS - Asia 4.300
EU - Europa 2.736
SA - Sud America 571
AF - Africa 319
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
Totale 12.723
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Nazione #
US - Stati Uniti d'America 4.689
SG - Singapore 1.533
CN - Cina 1.098
VN - Vietnam 718
IT - Italia 650
IE - Irlanda 459
BR - Brasile 411
HK - Hong Kong 322
DE - Germania 319
SE - Svezia 310
FI - Finlandia 270
ZA - Sudafrica 201
FR - Francia 196
NL - Olanda 119
IN - India 110
TR - Turchia 104
GB - Regno Unito 98
UA - Ucraina 76
RU - Federazione Russa 68
AR - Argentina 67
KR - Corea 67
CA - Canada 54
BD - Bangladesh 48
IQ - Iraq 48
CI - Costa d'Avorio 44
ID - Indonesia 38
JP - Giappone 32
EC - Ecuador 30
PH - Filippine 29
MX - Messico 28
BE - Belgio 26
PL - Polonia 26
AT - Austria 24
TH - Thailandia 22
PK - Pakistan 21
CO - Colombia 18
MY - Malesia 18
LT - Lituania 16
CZ - Repubblica Ceca 15
ES - Italia 15
MA - Marocco 14
CL - Cile 12
EG - Egitto 12
AE - Emirati Arabi Uniti 11
IR - Iran 11
HU - Ungheria 10
PY - Paraguay 10
SA - Arabia Saudita 10
UZ - Uzbekistan 10
VE - Venezuela 10
DZ - Algeria 9
RS - Serbia 9
ET - Etiopia 7
RO - Romania 7
JM - Giamaica 6
NP - Nepal 6
TW - Taiwan 6
KE - Kenya 5
KG - Kirghizistan 5
KZ - Kazakistan 5
PE - Perù 5
TG - Togo 5
AL - Albania 4
BH - Bahrain 4
BO - Bolivia 4
JO - Giordania 4
NG - Nigeria 4
NO - Norvegia 4
PT - Portogallo 4
TN - Tunisia 4
CR - Costa Rica 3
LB - Libano 3
TT - Trinidad e Tobago 3
UY - Uruguay 3
AU - Australia 2
AZ - Azerbaigian 2
BF - Burkina Faso 2
BG - Bulgaria 2
CY - Cipro 2
DO - Repubblica Dominicana 2
GA - Gabon 2
GE - Georgia 2
KW - Kuwait 2
LA - Repubblica Popolare Democratica del Laos 2
LV - Lettonia 2
OM - Oman 2
SY - Repubblica araba siriana 2
TZ - Tanzania 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AO - Angola 1
BA - Bosnia-Erzegovina 1
BS - Bahamas 1
BW - Botswana 1
DK - Danimarca 1
EE - Estonia 1
EU - Europa 1
GD - Grenada 1
GH - Ghana 1
GI - Gibilterra 1
Totale 12.707
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Città #
Ashburn 950
Singapore 772
Chandler 484
Dublin 456
Santa Clara 410
San Jose 383
Hong Kong 306
Dallas 275
Beijing 248
Ho Chi Minh City 211
Johannesburg 191
Boardman 178
Munich 172
Hanoi 170
Parma 168
Ann Arbor 123
Dearborn 122
New York 107
Hefei 101
Lauterbourg 96
Jacksonville 91
Los Angeles 90
Chicago 86
Nanjing 82
Princeton 81
Helsinki 80
Shanghai 76
Izmir 72
Wilmington 60
Marseille 58
Seoul 56
Milan 52
Abidjan 44
Jinan 40
Haiphong 39
Columbus 36
Moscow 36
São Paulo 36
San Mateo 35
Bengaluru 32
Shenyang 32
Council Bluffs 31
Buffalo 27
Da Nang 26
Hebei 26
Jakarta 25
Camerino 24
Düsseldorf 24
Tokyo 24
Bologna 23
Bremen 23
Des Moines 23
Nanchang 22
Tianjin 22
Rome 21
Kunming 20
Seattle 20
Toronto 20
Turku 20
Warsaw 19
Bangkok 18
Brussels 18
Changsha 18
London 18
Vienna 18
Baghdad 17
Houston 17
The Dalles 17
Florence 16
Frankfurt am Main 16
Biên Hòa 15
Denver 15
Orem 15
Woodbridge 15
Brooklyn 14
Pune 14
Rio de Janeiro 14
Zhengzhou 14
Guangzhou 13
Jiaxing 13
Curitiba 11
Hải Dương 11
Istanbul 11
Mumbai 11
Quito 11
Brno 10
Nuremberg 10
Stockholm 10
Atlanta 9
Bắc Ninh 9
Montreal 9
Phoenix 9
Reggio Nell'emilia 9
Tashkent 9
Can Tho 8
Kuala Lumpur 8
Kuala Selangor 8
Quezon City 8
Redwood City 8
Reggio Emilia 8
Totale 8.079
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Nome #
Development of nutritionally enhanced tortillas for space use 399
Technological functionality of composite flours from sorghum, tapioca and cowpea 279
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 252
Food choice determinants and perceptions of a healthy diet among Italian consumers 198
Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens 196
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 182
A multi-scale approach for pasta quality features assessment 172
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 172
Physical characterization of whole and skim dried milk powders 165
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 165
Quality evaluation of chestnut flour addition on fresh pasta 165
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 164
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 161
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review 159
Effect of flour, gelatin and salt on water status of tomato sauce 156
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 156
The “Pappa di Parma” integrated approach against moderate acute malnutrition 156
A fibre syrup for the sugar reduction in fruit filling for bakery application 155
High pressure induced tapioca starch gels: physico-chemical characterization 153
Development of Nutritionally Enhanced Tortillas 152
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 150
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 150
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 144
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 144
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 141
The use of potato fibre to improve bread physico-chemical properties during storage 141
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 140
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 137
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 137
1H T2 relaxometry in bread making 137
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 136
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 136
A multi-scale characterisation of the durum wheat pasta cooking process 136
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 135
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 133
1H T2 molecular mobility in the white bread making process 133
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 133
Deepening the understanding of Gluten Friendly technology: Thermal properties, molecular mobility and starch digestibility of wheat flour from ancient and modern cultivars 130
Nutritionally enhanced tortillas: effect of formulation on physico-chemical properties and storage stability 130
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 130
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 130
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 130
A multilevel investigation supported by multivariate analysis for tomato product formulation 128
Effect of addition of fibre on physico-chemical properties of bread 127
Effect of bran fractions on water status of bread during storage 127
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems 127
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 126
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 124
Effect of different cooking methods on structure and quality of industrially frozen carrots 123
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 123
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 122
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 122
Pasta 121
Technological functionality of composite flours from sorghum,tapioca and cowpea 121
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 119
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 119
Water state of nutritionally enhances tortillas during storage 119
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 117
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 117
Insight into molecular and rheological properties of sprouted sorghum flour 117
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 115
Starch digestibility of different experimental biscuit formulations 113
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 113
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 112
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 110
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 106
Can a physically modified corn flour be used as fat replacer in a mayonnaise? 106
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 105
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 103
Pulses for bread fortification: A necessity or a choice? 103
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 101
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 100
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 98
Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization 97
Potato fibre influence on water status and staling in bread 95
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content 95
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study 94
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 94
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 93
Effect of the addition of bran fractions on bread properties 93
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 92
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 90
Preserving Triticum biodiversity: high technological, nutritional, and sensory quality of whole wheat pasta from ancient, old, and evolutionary wheat varieties 89
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 88
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 87
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 87
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 86
Semi-solid fibre syrup for sugar reduction in cookies 85
Water dynamics of ready to eat shelf stable pasta meals during storage 84
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 83
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties 82
Staling of a commercial gluten-free bread 80
Effect of water content on gelatinization functionality of flour from sprouted sorghum 78
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 77
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties 76
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 75
Staling and water dynamics in high-gluten bread 75
Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties 74
Physico-chemical properties in stabilized pasta during storage 74
Molecular mobility and staling in whole wheat bread 68
Totale 12.645
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Categoria #
all - tutte 41.637
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 41.637
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021112 0 0 0 0 0 0 0 0 0 35 55 22
2021/2022407 17 18 12 15 14 25 35 49 22 28 19 153
2022/20231.624 144 169 94 140 130 178 24 108 569 13 45 10
2023/20241.035 26 74 17 25 71 172 82 298 39 41 41 149
2024/20252.760 126 122 149 169 245 360 167 108 324 247 217 526
2025/20265.326 575 507 704 496 788 358 572 256 652 418 0 0
Totale 12.952