IRIS
CARINI, Eleonora
 Distribuzione geografica
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Continente #
NA - Nord America 5.389
AS - Asia 4.433
EU - Europa 2.915
SA - Sud America 580
AF - Africa 328
Continente sconosciuto - Info sul continente non disponibili 238
OC - Oceania 4
Totale 13.887
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Nazione #
US - Stati Uniti d'America 5.256
SG - Singapore 1.544
CN - Cina 1.109
IT - Italia 803
VN - Vietnam 720
IE - Irlanda 459
BR - Brasile 416
HK - Hong Kong 325
DE - Germania 321
SE - Svezia 312
FI - Finlandia 270
ZA - Sudafrica 201
FR - Francia 197
BD - Bangladesh 137
NL - Olanda 120
IN - India 115
TR - Turchia 104
GB - Regno Unito 99
UA - Ucraina 76
RU - Federazione Russa 69
AR - Argentina 68
CA - Canada 67
KR - Corea 67
IQ - Iraq 49
CI - Costa d'Avorio 44
ID - Indonesia 43
AT - Austria 34
JP - Giappone 33
EC - Ecuador 31
MX - Messico 30
BE - Belgio 29
PH - Filippine 29
TH - Thailandia 27
PL - Polonia 26
PK - Pakistan 21
CO - Colombia 18
MY - Malesia 18
LT - Lituania 16
CZ - Repubblica Ceca 15
ES - Italia 15
ET - Etiopia 15
CL - Cile 14
JM - Giamaica 14
MA - Marocco 14
EG - Egitto 12
AE - Emirati Arabi Uniti 11
IR - Iran 11
HU - Ungheria 10
PY - Paraguay 10
RO - Romania 10
RS - Serbia 10
SA - Arabia Saudita 10
UZ - Uzbekistan 10
VE - Venezuela 10
DZ - Algeria 9
NP - Nepal 6
TW - Taiwan 6
AL - Albania 5
KE - Kenya 5
KG - Kirghizistan 5
KZ - Kazakistan 5
PE - Perù 5
TG - Togo 5
TT - Trinidad e Tobago 5
BH - Bahrain 4
BO - Bolivia 4
CR - Costa Rica 4
JO - Giordania 4
NG - Nigeria 4
NO - Norvegia 4
PT - Portogallo 4
TN - Tunisia 4
AU - Australia 3
GT - Guatemala 3
LB - Libano 3
UY - Uruguay 3
AZ - Azerbaigian 2
BF - Burkina Faso 2
BG - Bulgaria 2
BS - Bahamas 2
CY - Cipro 2
DO - Repubblica Dominicana 2
GA - Gabon 2
GE - Georgia 2
HN - Honduras 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
BW - Botswana 1
DK - Danimarca 1
EE - Estonia 1
EU - Europa 1
GD - Grenada 1
Totale 13.634
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Città #
Ashburn 977
Singapore 777
Chandler 484
San Jose 472
Dublin 456
Santa Clara 421
Hong Kong 308
Dallas 287
Beijing 250
Ho Chi Minh City 213
Council Bluffs 200
Johannesburg 191
Boardman 186
Parma 181
Munich 172
Hanoi 170
New York 133
Ann Arbor 123
Dearborn 122
Los Angeles 106
Hefei 101
Lauterbourg 96
Jacksonville 91
Chicago 89
Nanjing 82
Princeton 81
Helsinki 80
Shanghai 77
Milan 73
Izmir 72
Wilmington 61
Marseille 58
Seoul 56
Abidjan 44
Columbus 40
Jinan 40
Haiphong 39
Rome 38
Buffalo 36
Moscow 36
São Paulo 36
San Mateo 35
Bengaluru 32
Shenyang 32
Bologna 26
Da Nang 26
Hebei 26
Jakarta 25
Camerino 24
Düsseldorf 24
Tokyo 24
Bremen 23
Des Moines 23
Seattle 23
Houston 22
Nanchang 22
Tianjin 22
Toronto 22
Bangkok 20
Kunming 20
Turku 20
London 19
Vienna 19
Warsaw 19
Brussels 18
Changsha 18
Florence 18
Baghdad 17
The Dalles 17
Atlanta 16
Brooklyn 16
Frankfurt am Main 16
Pune 16
Biên Hòa 15
Denver 15
Orem 15
Phoenix 15
Rio de Janeiro 15
Woodbridge 15
Zhengzhou 14
Addis Ababa 13
Guangzhou 13
Jiaxing 13
Mumbai 13
Curitiba 12
Hải Dương 11
Istanbul 11
Montreal 11
Quito 11
Brno 10
Nuremberg 10
Reggio Emilia 10
Stockholm 10
Bắc Ninh 9
Klagenfurt 9
Naples 9
Reggio Nell'emilia 9
Tashkent 9
Can Tho 8
Hillsboro 8
Totale 8.568
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Nome #
Development of nutritionally enhanced tortillas for space use 404
Technological functionality of composite flours from sorghum, tapioca and cowpea 287
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 255
Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens 229
Food choice determinants and perceptions of a healthy diet among Italian consumers 208
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 203
Physical characterization of whole and skim dried milk powders 187
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 184
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 177
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 175
A multi-scale approach for pasta quality features assessment 174
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 174
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 170
Quality evaluation of chestnut flour addition on fresh pasta 168
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 167
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review 165
Effect of flour, gelatin and salt on water status of tomato sauce 164
A fibre syrup for the sugar reduction in fruit filling for bakery application 162
The “Pappa di Parma” integrated approach against moderate acute malnutrition 162
High pressure induced tapioca starch gels: physico-chemical characterization 159
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 158
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 158
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 155
Development of Nutritionally Enhanced Tortillas 155
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 154
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 152
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 152
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 150
The use of potato fibre to improve bread physico-chemical properties during storage 146
Deepening the understanding of Gluten Friendly technology: Thermal properties, molecular mobility and starch digestibility of wheat flour from ancient and modern cultivars 145
1H T2 relaxometry in bread making 143
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 142
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 141
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 140
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 139
A multi-scale characterisation of the durum wheat pasta cooking process 139
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 139
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 138
1H T2 molecular mobility in the white bread making process 137
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties 135
A multilevel investigation supported by multivariate analysis for tomato product formulation 135
Nutritionally enhanced tortillas: effect of formulation on physico-chemical properties and storage stability 133
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 132
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 132
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 129
Effect of addition of fibre on physico-chemical properties of bread 129
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 129
Effect of bran fractions on water status of bread during storage 129
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 129
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems 129
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 128
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 125
Effect of different cooking methods on structure and quality of industrially frozen carrots 124
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 124
Technological functionality of composite flours from sorghum,tapioca and cowpea 124
Pasta 122
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 121
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 121
Insight into molecular and rheological properties of sprouted sorghum flour 121
Water state of nutritionally enhances tortillas during storage 120
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 120
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 119
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 118
Starch digestibility of different experimental biscuit formulations 116
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 114
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 112
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 111
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 110
Preserving Triticum biodiversity: high technological, nutritional, and sensory quality of whole wheat pasta from ancient, old, and evolutionary wheat varieties 109
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 109
Can a physically modified corn flour be used as fat replacer in a mayonnaise? 109
Pulses for bread fortification: A necessity or a choice? 108
Effetto dell'aggiunta di frazioni cruscali su alcune proprietà del pane 105
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study 103
Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas 103
Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization 102
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 100
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content 99
Effect of the addition of bran fractions on bread properties 97
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 97
Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach 96
Potato fibre influence on water status and staling in bread 96
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops 95
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 94
Guided LAB fermentation unlocks quality potential of wheat-sorghum composite bread 91
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 91
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 91
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 91
Water dynamics of ready to eat shelf stable pasta meals during storage 88
Use of inulin based emulsion filled gel as fat-replacer in formulation for shortbread cookies 88
Semi-solid fibre syrup for sugar reduction in cookies 87
Effect of water content on gelatinization functionality of flour from sprouted sorghum 86
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 85
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility 82
Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties 82
Staling of a commercial gluten-free bread 82
Staling and water dynamics in high-gluten bread 82
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool? 79
Wholewheat bread: effect of gradual water addition during kneading on dough and bread properties 77
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage 76
Totale 13.328
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Categoria #
all - tutte 46.969
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 46.969
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022390 0 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
2025/20265.781 575 507 704 496 788 358 572 256 652 493 260 120
2026/2027480 283 197 0 0 0 0 0 0 0 0 0 0
Totale 13.887