IRIS
CARINI, Eleonora
 Distribuzione geografica
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Continente #
NA - Nord America 2.262
EU - Europa 1.648
AS - Asia 832
AF - Africa 53
SA - Sud America 3
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 2
Totale 4.802
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Nazione #
US - Stati Uniti d'America 2.239
CN - Cina 611
IE - Irlanda 453
IT - Italia 419
SE - Svezia 299
FI - Finlandia 189
DE - Germania 107
SG - Singapore 103
TR - Turchia 77
UA - Ucraina 71
GB - Regno Unito 43
CI - Costa d'Avorio 42
BE - Belgio 22
CA - Canada 22
IN - India 21
CZ - Repubblica Ceca 12
FR - Francia 12
AT - Austria 6
MY - Malesia 6
PK - Pakistan 5
RO - Romania 5
TG - Togo 5
IR - Iran 4
HU - Ungheria 3
VN - Vietnam 3
AR - Argentina 2
EG - Egitto 2
ES - Italia 2
NG - Nigeria 2
NL - Olanda 2
PH - Filippine 2
PL - Polonia 2
UG - Uganda 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AU - Australia 1
BR - Brasile 1
EU - Europa 1
HR - Croazia 1
MX - Messico 1
NZ - Nuova Zelanda 1
Totale 4.802
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Città #
Chandler 484
Dublin 451
Ashburn 378
Beijing 127
Ann Arbor 123
Dearborn 122
Parma 99
Jacksonville 90
Nanjing 81
Princeton 81
Shanghai 73
Izmir 72
New York 68
Chicago 67
Wilmington 60
Abidjan 42
Jinan 38
San Mateo 35
Singapore 35
Shenyang 30
Boardman 28
Helsinki 28
Hebei 26
Bremen 23
Dallas 23
Des Moines 23
Camerino 22
Nanchang 21
Kunming 20
Milan 20
Tianjin 19
Changsha 17
Düsseldorf 17
Los Angeles 16
Brussels 15
Woodbridge 15
Seattle 14
Toronto 14
Hefei 13
Jiaxing 13
Pune 11
Bologna 10
Brno 10
Houston 10
Reggio Nell'emilia 9
Florence 8
Redwood City 8
Rome 8
Fremont 7
Guangzhou 7
Norwalk 7
Fairfield 6
Gioia Del Colle 6
Kuala Lumpur 6
London 6
San Giuliano Milanese 6
Taiyuan 6
Teramo 6
Vienna 6
Zhengzhou 6
Borås 5
Chengdu 5
Falls Church 5
Grassano 5
Haikou 5
Rockville 5
St Louis 5
Zibido San Giacomo 5
Acerra 4
Faenza 4
Grafing 4
Hangzhou 4
Modena 4
Ningbo 4
Ottawa 4
Padova 4
Salerno 4
Taizhou 4
Abbiategrasso 3
Auburn Hills 3
Centro 3
Fuzhou 3
Lanzhou 3
Munich 3
Phu Tho Hoa 3
Soliera 3
Torino 3
Washington 3
Augusta 2
Baronissi 2
Bonate Sopra 2
Bopfingen 2
Castrezzato 2
Cattolica 2
Cellatica 2
Clusone 2
Coccaglio 2
Collecchio 2
Edinburgh 2
Guanzate 2
Totale 3.226
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Nome #
Development of nutritionally enhanced tortillas for space use 316
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 105
High pressure induced tapioca starch gels: physico-chemical characterization 92
Effect of flour, gelatin and salt on water status of tomato sauce 92
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 86
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 85
Food choice determinants and perceptions of a healthy diet among Italian consumers 80
Development of Nutritionally Enhanced Tortillas 79
Nutritionally enhanced tortillas: effect of formulation on physico-chemical properties and storage stability 78
Pasta 75
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 74
Quality evaluation of chestnut flour addition on fresh pasta 74
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 73
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 72
Water state of nutritionally enhances tortillas during storage 72
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 71
Physical characterization of whole and skim dried milk powders 71
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 71
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 70
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 69
The “Pappa di Parma” integrated approach against moderate acute malnutrition 67
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 66
The use of potato fibre to improve bread physico-chemical properties during storage 65
Effect of different cooking methods on structure and quality of industrially frozen carrots 63
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 62
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 62
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 62
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 61
1H T2 molecular mobility in the white bread making process 59
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 57
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 57
Effect of addition of fibre on physico-chemical properties of bread 57
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 57
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 57
1H T2 relaxometry in bread making 56
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review 55
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 55
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 54
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 54
A multi-scale approach for pasta quality features assessment 54
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 53
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 53
Technological functionality of composite flours from sorghum, tapioca and cowpea 52
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 52
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 52
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 51
A fibre syrup for the sugar reduction in fruit filling for bakery application 50
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 50
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 50
Effect of the addition of bran fractions on bread properties 49
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 48
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 48
Starch digestibility of different experimental biscuit formulations 47
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 47
Potato fibre influence on water status and staling in bread 47
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties 47
Technological functionality of composite flours from sorghum,tapioca and cowpea 46
Effect of bran fractions on water status of bread during storage 45
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 44
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 43
Water dynamics of ready to eat shelf stable pasta meals during storage 43
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 43
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 42
A multi-scale characterisation of the durum wheat pasta cooking process 42
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 41
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 40
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 40
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 40
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 39
Insight into molecular and rheological properties of sprouted sorghum flour 38
Staling of a commercial gluten-free bread 37
Staling and water dynamics in high-gluten bread 36
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 35
Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization 35
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 35
Can a physically modified corn flour be used as fat replacer in a mayonnaise? 34
A multilevel investigation supported by multivariate analysis for tomato product formulation 34
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 32
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 32
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content 32
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 31
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 30
Semi-solid fibre syrup for sugar reduction in cookies 30
Physico-chemical properties in stabilized pasta during storage 29
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 28
Pulses for bread fortification: A necessity or a choice? 26
Molecular mobility and staling in whole wheat bread 26
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 25
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 15
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 15
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems 9
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study 7
Effect of water content on gelatinization functionality of flour from sprouted sorghum 3
Totale 4.983
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Categoria #
all - tutte 18.178
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 18.178
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020794 135 131 20 10 41 107 70 18 66 137 31 28
2020/2021383 4 30 21 26 47 16 42 20 65 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
2024/2025117 117 0 0 0 0 0 0 0 0 0 0 0
Totale 4.983