IRIS
CARINI, Eleonora
 Distribuzione geografica
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Continente #
NA - Nord America 4.155
AS - Asia 3.271
EU - Europa 2.519
SA - Sud America 497
AF - Africa 194
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
Totale 10.641
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Nazione #
US - Stati Uniti d'America 4.068
SG - Singapore 1.328
CN - Cina 1.010
IT - Italia 606
IE - Irlanda 455
BR - Brasile 379
SE - Svezia 310
DE - Germania 304
HK - Hong Kong 273
FI - Finlandia 265
VN - Vietnam 234
NL - Olanda 114
ZA - Sudafrica 110
TR - Turchia 97
FR - Francia 88
GB - Regno Unito 87
IN - India 84
UA - Ucraina 74
RU - Federazione Russa 66
KR - Corea 58
AR - Argentina 57
CA - Canada 50
CI - Costa d'Avorio 43
BD - Bangladesh 34
IQ - Iraq 29
BE - Belgio 26
EC - Ecuador 26
ID - Indonesia 25
PL - Polonia 25
AT - Austria 23
MX - Messico 23
JP - Giappone 19
LT - Lituania 15
CZ - Repubblica Ceca 14
ES - Italia 14
IR - Iran 11
PK - Pakistan 11
CO - Colombia 10
AE - Emirati Arabi Uniti 7
HU - Ungheria 7
PY - Paraguay 7
RO - Romania 7
UZ - Uzbekistan 7
CL - Cile 6
ET - Etiopia 6
MA - Marocco 6
MY - Malesia 6
SA - Arabia Saudita 6
EG - Egitto 5
KG - Kirghizistan 5
RS - Serbia 5
TG - Togo 5
VE - Venezuela 5
DZ - Algeria 4
JO - Giordania 4
KZ - Kazakistan 4
NO - Norvegia 4
PE - Perù 4
BH - Bahrain 3
JM - Giamaica 3
NG - Nigeria 3
NP - Nepal 3
PH - Filippine 3
TN - Tunisia 3
AU - Australia 2
BF - Burkina Faso 2
CR - Costa Rica 2
KE - Kenya 2
TT - Trinidad e Tobago 2
TZ - Tanzania 2
UG - Uganda 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
AZ - Azerbaigian 1
BG - Bulgaria 1
BO - Bolivia 1
DK - Danimarca 1
DO - Repubblica Dominicana 1
EE - Estonia 1
EU - Europa 1
GA - Gabon 1
GD - Grenada 1
GI - Gibilterra 1
GR - Grecia 1
GT - Guatemala 1
HN - Honduras 1
HR - Croazia 1
HT - Haiti 1
KH - Cambogia 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
LV - Lettonia 1
MD - Moldavia 1
NI - Nicaragua 1
NZ - Nuova Zelanda 1
OM - Oman 1
PR - Porto Rico 1
PT - Portogallo 1
Totale 10.637
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Città #
Ashburn 846
Singapore 647
Chandler 484
Dublin 453
Santa Clara 408
Dallas 274
Hong Kong 272
Beijing 241
Boardman 178
Munich 172
Parma 159
Ann Arbor 123
Dearborn 122
Johannesburg 104
New York 104
Hefei 101
Jacksonville 91
Nanjing 82
Princeton 81
Ho Chi Minh City 80
Los Angeles 79
Helsinki 76
Shanghai 76
Chicago 74
Izmir 72
Wilmington 60
Marseille 58
Seoul 56
Hanoi 51
Milan 48
Abidjan 43
Jinan 40
Columbus 36
Moscow 36
San Mateo 35
Bengaluru 32
Shenyang 32
São Paulo 30
Buffalo 27
Hebei 26
Camerino 24
Düsseldorf 24
Bremen 23
Des Moines 23
Bologna 22
Nanchang 22
Tianjin 22
Kunming 20
Seattle 20
Toronto 20
Turku 20
Haiphong 19
Brussels 18
Changsha 18
London 18
Warsaw 18
Tokyo 17
Vienna 17
Florence 16
Jakarta 16
Rome 16
Denver 15
Houston 15
The Dalles 15
Woodbridge 15
Brooklyn 14
Council Bluffs 13
Guangzhou 13
Jiaxing 13
Pune 12
Rio de Janeiro 12
Curitiba 11
Zhengzhou 11
Brno 10
Quito 10
Stockholm 10
Biên Hòa 9
Frankfurt am Main 9
Phoenix 9
Reggio Nell'emilia 9
Baghdad 8
Da Nang 8
Istanbul 8
Nuremberg 8
Orem 8
Redwood City 8
Reggio Emilia 8
Bắc Ninh 7
Fremont 7
Guarulhos 7
Guayaquil 7
Montreal 7
Mumbai 7
Norwalk 7
Ottawa 7
St Louis 7
Tashkent 7
Atlanta 6
Chengdu 6
Fairfield 6
Totale 6.791
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Nome #
Development of nutritionally enhanced tortillas for space use 377
Technological functionality of composite flours from sorghum, tapioca and cowpea 255
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 212
Food choice determinants and perceptions of a healthy diet among Italian consumers 175
Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens 154
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 151
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 148
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 143
Effect of flour, gelatin and salt on water status of tomato sauce 142
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 141
A multi-scale approach for pasta quality features assessment 141
Quality evaluation of chestnut flour addition on fresh pasta 141
Physical characterization of whole and skim dried milk powders 140
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 138
Development of Nutritionally Enhanced Tortillas 136
High pressure induced tapioca starch gels: physico-chemical characterization 134
The “Pappa di Parma” integrated approach against moderate acute malnutrition 133
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review 129
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 129
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 126
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 125
The use of potato fibre to improve bread physico-chemical properties during storage 125
A fibre syrup for the sugar reduction in fruit filling for bakery application 124
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 124
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 122
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 122
Nutritionally enhanced tortillas: effect of formulation on physico-chemical properties and storage stability 121
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 120
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 119
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 119
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 118
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 118
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 117
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 117
1H T2 molecular mobility in the white bread making process 116
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 115
A multi-scale characterisation of the durum wheat pasta cooking process 114
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 114
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 113
1H T2 relaxometry in bread making 113
Pasta 111
Effect of addition of fibre on physico-chemical properties of bread 109
Effect of bran fractions on water status of bread during storage 109
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 109
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 108
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 108
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 106
Water state of nutritionally enhances tortillas during storage 106
Effect of different cooking methods on structure and quality of industrially frozen carrots 105
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 105
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 105
Deepening the understanding of Gluten Friendly technology: Thermal properties, molecular mobility and starch digestibility of wheat flour from ancient and modern cultivars 104
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 103
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 103
A multilevel investigation supported by multivariate analysis for tomato product formulation 102
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 100
Technological functionality of composite flours from sorghum,tapioca and cowpea 100
Starch digestibility of different experimental biscuit formulations 99
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 97
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 97
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 97
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 95
Insight into molecular and rheological properties of sprouted sorghum flour 94
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 93
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems 93
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 91
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 91
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 90
Potato fibre influence on water status and staling in bread 88
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 86
Can a physically modified corn flour be used as fat replacer in a mayonnaise? 85
Effect of the addition of bran fractions on bread properties 83
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 82
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content 81
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 80
Pulses for bread fortification: A necessity or a choice? 80
Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization 80
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 79
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 78
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 76
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 76
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 74
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 73
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 73
Water dynamics of ready to eat shelf stable pasta meals during storage 72
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study 71
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 70
Semi-solid fibre syrup for sugar reduction in cookies 70
Physico-chemical properties in stabilized pasta during storage 69
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 69
Staling of a commercial gluten-free bread 68
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 67
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 66
Staling and water dynamics in high-gluten bread 66
Effect of water content on gelatinization functionality of flour from sprouted sorghum 65
null 63
Molecular mobility and staling in whole wheat bread 59
Preserving Triticum biodiversity: high technological, nutritional, and sensory quality of whole wheat pasta from ancient, old, and evolutionary wheat varieties 55
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties 49
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties 42
Totale 10.746
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Categoria #
all - tutte 37.771
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 37.771
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021255 0 0 0 0 0 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
2024/20252.760 126 122 149 169 245 360 167 108 324 247 217 526
2025/20263.242 575 507 704 496 788 172 0 0 0 0 0 0
Totale 10.868