IRIS
CARINI, Eleonora
 Distribuzione geografica
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Continente #
NA - Nord America 5.030
AS - Asia 4.394
EU - Europa 2.838
SA - Sud America 572
AF - Africa 319
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 2
Totale 13.158
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Nazione #
US - Stati Uniti d'America 4.912
SG - Singapore 1.540
CN - Cina 1.102
IT - Italia 737
VN - Vietnam 719
IE - Irlanda 459
BR - Brasile 412
HK - Hong Kong 323
DE - Germania 320
SE - Svezia 310
FI - Finlandia 270
ZA - Sudafrica 201
FR - Francia 196
BD - Bangladesh 125
NL - Olanda 120
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 60
IQ - Iraq 48
CI - Costa d'Avorio 44
ID - Indonesia 41
AT - Austria 34
JP - Giappone 33
EC - Ecuador 30
MX - Messico 30
BE - Belgio 29
PH - Filippine 29
PL - Polonia 26
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
JM - Giamaica 9
RS - Serbia 9
ET - Etiopia 7
RO - Romania 7
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
TT - Trinidad e Tobago 4
CR - Costa Rica 3
LB - Libano 3
UY - Uruguay 3
AU - Australia 2
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
GT - Guatemala 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 13.142
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Città #
Ashburn 959
Singapore 773
Chandler 484
San Jose 460
Dublin 456
Santa Clara 413
Hong Kong 307
Dallas 284
Beijing 248
Ho Chi Minh City 212
Johannesburg 191
Boardman 186
Parma 175
Munich 172
Hanoi 170
New York 127
Ann Arbor 123
Dearborn 122
Hefei 101
Los Angeles 99
Lauterbourg 96
Jacksonville 91
Chicago 89
Nanjing 82
Princeton 81
Helsinki 80
Shanghai 76
Izmir 72
Milan 61
Wilmington 60
Marseille 58
Seoul 56
Council Bluffs 50
Abidjan 44
Jinan 40
Haiphong 39
Columbus 36
Moscow 36
São Paulo 36
San Mateo 35
Buffalo 34
Bengaluru 32
Shenyang 32
Rome 29
Da Nang 26
Hebei 26
Bologna 25
Jakarta 25
Camerino 24
Düsseldorf 24
Tokyo 24
Bremen 23
Des Moines 23
Nanchang 22
Tianjin 22
Toronto 21
Houston 20
Kunming 20
Seattle 20
Turku 20
Vienna 19
Warsaw 19
Bangkok 18
Brussels 18
Changsha 18
Florence 18
London 18
Baghdad 17
The Dalles 17
Frankfurt am Main 16
Biên Hòa 15
Brooklyn 15
Denver 15
Orem 15
Woodbridge 15
Pune 14
Rio de Janeiro 14
Zhengzhou 14
Guangzhou 13
Jiaxing 13
Curitiba 12
Hải Dương 11
Istanbul 11
Mumbai 11
Quito 11
Atlanta 10
Brno 10
Nuremberg 10
Phoenix 10
Stockholm 10
Bắc Ninh 9
Klagenfurt 9
Montreal 9
Reggio Emilia 9
Reggio Nell'emilia 9
Tashkent 9
Can Tho 8
Hillsboro 8
Kuala Lumpur 8
Kuala Selangor 8
Totale 8.285
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Nome #
Development of nutritionally enhanced tortillas for space use 403
Technological functionality of composite flours from sorghum, tapioca and cowpea 282
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 253
Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens 223
Food choice determinants and perceptions of a healthy diet among Italian consumers 202
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters 196
Physical characterization of whole and skim dried milk powders 185
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 176
A multi-scale approach for pasta quality features assessment 172
Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features 172
Quality evaluation of chestnut flour addition on fresh pasta 168
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 166
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage 163
Bread staling: Effect of gluten on physico-chemical properties and molecular mobility 163
Acceptability of alternative ready-to-use therapeutic foods in acute malnutrition management—a systematic review 161
A fibre syrup for the sugar reduction in fruit filling for bakery application 160
The “Pappa di Parma” integrated approach against moderate acute malnutrition 159
Effect of flour, gelatin and salt on water status of tomato sauce 157
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content 156
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety 154
High pressure induced tapioca starch gels: physico-chemical characterization 154
Development of Nutritionally Enhanced Tortillas 154
Can potato fiber efficiently substitute xanthan gum in modulating chemical properties of tomato products? 152
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 150
Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization 149
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough? 148
The use of potato fibre to improve bread physico-chemical properties during storage 144
Deepening the understanding of Gluten Friendly technology: Thermal properties, molecular mobility and starch digestibility of wheat flour from ancient and modern cultivars 138
Use of discrimination analysis to identify differences during cooking of novel pasta formulations 138
Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta 138
Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread 138
Effect of formulation on physicochemical properties and water status of nutritionally enhanced tortillas 137
Effect of Formulation on Physicochemical Properties and Water Status of Nutritionally Enriched Fresh Pasta 137
1H T2 relaxometry in bread making 137
A multi-scale characterisation of the durum wheat pasta cooking process 137
1H T2 molecular mobility in the white bread making process 136
High pressure-induced tapioca starch gels: physico-chemical characterization and stability 136
Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten 134
Water molecular dynamics during bread staling by Nuclear Magnetic Resonance 133
Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. aestivum.) through an integrated approach: Physicochemical evaluation and consumers’ perception 132
A multilevel investigation supported by multivariate analysis for tomato product formulation 131
Nutritionally enhanced tortillas: effect of formulation on physico-chemical properties and storage stability 130
Can a structured emulsion (fat in water-fibre system) substitute saturated fat in cookies without hampering their quality? 130
Effect of addition of fibre on physico-chemical properties of bread 128
Effect of bran fractions on water status of bread during storage 128
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems 128
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties 127
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 127
An overview of the Italian market for 2015: cooking quality and nutritional value of gluten-free pasta 125
1H T1 and T2 relaxation times in ready to eat shelf-stable pasta meals during storage 124
Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis 124
Effect of bran on bread staling: Physico-chemical characterization and molecular mobility 124
Effect of different cooking methods on structure and quality of industrially frozen carrots 123
The effect of high pressure and temperature on the macroscopic, structural and molecular properties of tapioca starch gels 122
Technological functionality of composite flours from sorghum,tapioca and cowpea 122
Pasta 121
Effect of Glycerol and Gluten on Mechanical Properties and 1H NMR Mobility of Cooked Pasta 120
Water state of nutritionally enhances tortillas during storage 119
Development and characterization of innovative functional ingredients obtained from olive by-products phenolic extracts 118
Insight into molecular and rheological properties of sprouted sorghum flour 118
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality 117
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 116
Effect of added ingredients on water status and physico-chemical properties of tomato sauce 116
Starch digestibility of different experimental biscuit formulations 115
Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads 113
Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? 111
Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility 107
Can a physically modified corn flour be used as fat replacer in a mayonnaise? 107
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 106
Effects of different shaping modes on physico-chemical properties and water status of fresh pasta 106
Pulses for bread fortification: A necessity or a choice? 105
Preserving Triticum biodiversity: high technological, nutritional, and sensory quality of whole wheat pasta from ancient, old, and evolutionary wheat varieties 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
Probing the functionality of physically modified corn flour as clean label thickening agent with a multiscale characterization 100
Towards sustainable and nutritionally enhanced flatbread targeted to African countries 99
Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study 97
Strawberry ripple sauce: A semi-solid fibre syrup to reduce sugar content 97
Structured emulsions as butter substitutes: effects on physico-chemical and sensory attributes of shortbread cookies 95
Potato fibre influence on water status and staling in bread 95
Effect of the addition of bran fractions on bread properties 94
PHYSICO-CHEMICAL PROPERTIES OF READY TO EAT, SHELF-STABLE PASTA DURING STORAGE 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 91
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 90
Effect of formulation on thermal properties and 1H NMR mobility in nutritionally enhanced tortillas during storage 89
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 87
Water dynamics of ready to eat shelf stable pasta meals during storage 86
Semi-solid fibre syrup for sugar reduction in cookies 85
Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta 84
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? 78
Insight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties 77
Staling and water dynamics in high-gluten bread 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
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility 74
Physico-chemical properties in stabilized pasta during storage 74
Totale 12.955
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Categoria #
all - tutte 44.174
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 44.174
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202122 0 0 0 0 0 0 0 0 0 0 0 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
2025/20265.765 575 507 704 496 788 358 572 256 652 493 260 104
Totale 13.391