IRIS
CARINI, Eleonora
 Distribuzione geografica
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Continente #
NA - Nord America 2.175
EU - Europa 1.612
AS - Asia 710
AF - Africa 14
SA - Sud America 3
Continente sconosciuto - Info sul continente non disponibili 2
OC - Oceania 2
Totale 4.518
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Nazione #
US - Stati Uniti d'America 2.152
CN - Cina 541
IE - Irlanda 458
IT - Italia 394
SE - Svezia 301
FI - Finlandia 186
DE - Germania 104
TR - Turchia 77
UA - Ucraina 71
SG - Singapore 54
GB - Regno Unito 43
BE - Belgio 22
CA - Canada 22
IN - India 22
FR - Francia 12
MY - Malesia 6
CI - Costa d'Avorio 5
PK - Pakistan 5
RO - Romania 5
AT - Austria 3
CZ - Repubblica Ceca 3
HU - Ungheria 3
IR - Iran 3
TG - Togo 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 4.518
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Città #
Chandler 484
Dublin 456
Ashburn 376
Beijing 127
Ann Arbor 123
Dearborn 122
Parma 95
Jacksonville 90
Nanjing 81
Princeton 81
Izmir 72
New York 70
Wilmington 60
Jinan 38
Shanghai 38
San Mateo 35
Shenyang 30
Hebei 26
Helsinki 25
Bremen 23
Dallas 23
Des Moines 23
Camerino 22
Nanchang 21
Kunming 20
Tianjin 19
Changsha 17
Düsseldorf 16
Brussels 15
Woodbridge 15
Seattle 14
Toronto 14
Hefei 13
Jiaxing 13
Bologna 12
Pune 12
Houston 10
Milan 9
Reggio Nell'emilia 9
Boardman 8
Los Angeles 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
Zhengzhou 6
Abidjan 5
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
Florence 3
Fuzhou 3
Lanzhou 3
Singapore 3
Soliera 3
Torino 3
Vienna 3
Washington 3
Augusta 2
Baronissi 2
Bonate Sopra 2
Bopfingen 2
Brno 2
Castrezzato 2
Cattolica 2
Cellatica 2
Chicago 2
Clusone 2
Coccaglio 2
Collecchio 2
Edinburgh 2
Gunzenhausen 2
Iasi 2
Kampala 2
Totale 3.000
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Nome #
Development of nutritionally enhanced tortillas for space use 313
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 99
High pressure induced tapioca starch gels: physico-chemical characterization 91
Effect of flour, gelatin and salt on water status of tomato sauce 89
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 84
Food choice determinants and perceptions of a healthy diet among Italian consumers 79
Nutritionally enhanced tortillas: effect of formulation on physico-chemical properties and storage stability 77
Development of Nutritionally Enhanced Tortillas 77
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 75
Pasta 74
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 73
Water state of nutritionally enhances tortillas during storage 72
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 70
Quality evaluation of chestnut flour addition on fresh pasta 70
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 69
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 69
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 68
Physical characterization of whole and skim dried milk powders 68
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 68
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 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 “Pappa di Parma” integrated approach against moderate acute malnutrition 65
The use of potato fibre to improve bread physico-chemical properties during storage 63
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 62
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 61
Effect of different cooking methods on structure and quality of industrially frozen carrots 61
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 57
1H T2 molecular mobility in the white bread making process 57
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 57
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 55
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 55
Effect of addition of fibre on physico-chemical properties of bread 54
1H T2 relaxometry in bread making 54
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 53
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 52
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 52
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 51
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 51
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 51
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 50
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 50
null 49
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 48
Effect of the addition of bran fractions on bread properties 48
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 48
Starch digestibility of different experimental biscuit formulations 47
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 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
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 44
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 44
Technological functionality of composite flours from sorghum,tapioca and cowpea 44
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 43
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 43
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 42
Water dynamics of ready to eat shelf stable pasta meals during storage 42
Effect of bran fractions on water status of bread during storage 42
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 41
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 39
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 39
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 38
Staling of a commercial gluten-free bread 37
A multi-scale characterisation of the durum wheat pasta cooking process 37
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review 36
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 36
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 36
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 36
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 35
Staling and water dynamics in high-gluten bread 35
Insight into molecular and rheological properties of sprouted sorghum flour 35
Technological functionality of composite flours from sorghum, tapioca and cowpea 33
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 33
Can a physically modified corn flour be used as fat replacer in a mayonnaise? 32
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 31
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 30
Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization 30
A multilevel investigation supported by multivariate analysis for tomato product formulation 30
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 29
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content 29
Physico-chemical properties in stabilized pasta during storage 28
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 28
Semi-solid fibre syrup for sugar reduction in cookies 28
A fibre syrup for the sugar reduction in fruit filling for bakery application 27
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 27
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 25
Pulses for bread fortification: A necessity or a choice? 25
Molecular mobility and staling in whole wheat bread 25
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 23
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies 18
A multi-scale approach for pasta quality features assessment 12
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 10
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 8
Totale 4.695
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Categoria #
all - tutte 16.091
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 16.091
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019105 0 0 0 0 0 0 0 0 0 12 87 6
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
2022/20231.636 144 169 94 140 131 179 25 108 576 13 47 10
2023/2024852 26 80 18 25 74 177 83 300 39 30 0 0
Totale 4.695