IRIS
RINALDI, Massimiliano
 Distribuzione geografica
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Continente #
NA - Nord America 7.033
AS - Asia 6.463
EU - Europa 4.990
SA - Sud America 872
AF - Africa 449
OC - Oceania 12
Continente sconosciuto - Info sul continente non disponibili 3
Totale 19.822
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Nazione #
US - Stati Uniti d'America 6.698
SG - Singapore 2.159
IT - Italia 1.542
CN - Cina 1.527
VN - Vietnam 979
DE - Germania 625
BR - Brasile 622
IE - Irlanda 601
SE - Svezia 491
HK - Hong Kong 489
BD - Bangladesh 387
FI - Finlandia 325
FR - Francia 278
GB - Regno Unito 251
IN - India 251
CA - Canada 227
ZA - Sudafrica 215
NL - Olanda 201
UA - Ucraina 142
RU - Federazione Russa 130
TR - Turchia 130
CI - Costa d'Avorio 108
AT - Austria 106
AR - Argentina 85
ES - Italia 71
MX - Messico 64
IQ - Iraq 62
JP - Giappone 58
ID - Indonesia 57
KR - Corea 57
PH - Filippine 53
BE - Belgio 48
PK - Pakistan 44
PL - Polonia 44
EC - Ecuador 38
CO - Colombia 36
RO - Romania 28
MA - Marocco 26
TH - Thailandia 26
CL - Cile 24
IR - Iran 21
CZ - Repubblica Ceca 20
TW - Taiwan 20
UZ - Uzbekistan 20
VE - Venezuela 20
EG - Egitto 19
PT - Portogallo 19
MY - Malesia 18
PE - Perù 18
KE - Kenya 17
TN - Tunisia 16
SA - Arabia Saudita 14
BG - Bulgaria 13
DZ - Algeria 13
ET - Etiopia 13
JO - Giordania 13
IL - Israele 11
NP - Nepal 11
HU - Ungheria 10
JM - Giamaica 10
KZ - Kazakistan 10
AU - Australia 9
BO - Bolivia 9
LT - Lituania 9
PA - Panama 9
PY - Paraguay 9
UY - Uruguay 8
LB - Libano 7
RS - Serbia 7
AE - Emirati Arabi Uniti 6
AL - Albania 6
NO - Norvegia 6
OM - Oman 6
CR - Costa Rica 4
HR - Croazia 4
LK - Sri Lanka 4
MZ - Mozambico 4
PS - Palestinian Territory 4
AM - Armenia 3
DO - Repubblica Dominicana 3
EU - Europa 3
GT - Guatemala 3
HN - Honduras 3
KG - Kirghizistan 3
KH - Cambogia 3
TT - Trinidad e Tobago 3
BZ - Belize 2
CH - Svizzera 2
CM - Camerun 2
DK - Danimarca 2
GA - Gabon 2
GY - Guiana 2
KW - Kuwait 2
LV - Lettonia 2
LY - Libia 2
NG - Nigeria 2
NI - Nicaragua 2
NZ - Nuova Zelanda 2
RW - Ruanda 2
SK - Slovacchia (Repubblica Slovacca) 2
Totale 19.794
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Città #
Singapore 1.084
Ashburn 976
San Jose 664
Dublin 593
Chandler 555
Santa Clara 470
Hong Kong 461
Dallas 459
Beijing 387
Parma 371
Munich 313
Ann Arbor 292
Ho Chi Minh City 277
New York 224
Hanoi 223
Boardman 217
Johannesburg 203
Jacksonville 175
Dearborn 172
Los Angeles 166
Hefei 141
Lauterbourg 126
Milan 124
Shanghai 122
Montréal 118
Abidjan 108
Mcallen 107
Bremen 95
Princeton 93
Council Bluffs 89
Vienna 86
Nanjing 81
Izmir 78
Wilmington 70
Marseille 69
São Paulo 69
Buffalo 67
Rome 66
Bologna 58
Helsinki 57
Chicago 55
San Mateo 52
Moscow 50
Columbus 48
Tokyo 47
Toronto 45
Hillsboro 42
Shenyang 42
Da Nang 40
Seoul 39
Bengaluru 38
Woodbridge 38
Amsterdam 37
Mumbai 37
Seattle 37
Brussels 35
Haiphong 35
Des Moines 34
Jakarta 33
Modena 33
Changsha 32
Guangzhou 31
Kunming 30
Nanchang 30
Turku 30
Düsseldorf 29
The Dalles 29
Warsaw 29
Baghdad 28
Brooklyn 27
Dhaka 27
Denver 26
Rio de Janeiro 26
Falls Church 25
Orem 25
Mexico City 24
Poplar 24
Tianjin 24
Hebei 23
Dong Ket 22
Houston 22
Jinan 22
Naples 22
Montreal 21
Stockholm 21
Atlanta 20
Frankfurt am Main 20
Biên Hòa 19
Fidenza 19
Hyderabad 19
Istanbul 19
London 19
Chennai 18
Tashkent 18
Jiaxing 16
Manchester 16
Pune 16
Bangkok 15
Fremont 15
Hải Dương 15
Totale 11.836
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 632
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 253
A novel time/temperature approach to sous vide cooking of beef muscle 242
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 237
Potential Pharmacological Activity of an Indian Wild Edible Plant (Meyna Laxiflora Robyns): A Review 233
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 231
The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production 216
An experimenthal approach for the estimation of apparent thermal diffusivity in frozen food 208
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 206
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 206
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 206
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 203
High Pressure Processing on Recycled Polyethylene Terephthalate Trays for Food Packaging: A Physicochemical, Microbiological, and Environmental Impact Evaluation 202
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 199
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 199
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 196
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 187
Wheat Bread in the Mediterranean Area: From Past to the Future 184
The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones 180
CFD modeling of thermal processing of particulate foods 180
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 179
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 179
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 178
Characterization of whey protein gel with near-infrared spectroscopy 176
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 172
Applications of chestnut flour as functional ingredients for bakery production 171
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins 170
Effects of Thermal Pasteurization, High-Pressure Processing and High-Pressure Homogenization Treatments on Microbial Inactivation and Physicochemical Properties of Almond-Based Beverage 169
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 169
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 168
Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices 168
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 168
High pressure and thermal processing on the quality of zucchini slices 168
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 168
Quality evaluation of chestnut flour addition on fresh pasta 168
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 167
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 166
Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells 162
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 160
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing) 159
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 158
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study 158
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 156
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 156
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 156
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 155
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 155
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 154
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 154
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 154
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 153
Effect of Pulsed Electric Field on colour, texture and microstructure of plant materials: Unraveling peeling mechanism 151
Application of pulsed electric field to promote peelability on peponids and drupes: Understanding the effects on cells and the physical properties of fruits 150
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 149
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 146
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 146
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 143
Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices 142
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 141
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 139
Shelf-life extension of beverages by high-pressure processing 139
Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loin 138
High-pressure processing technology as a novel approach for improving the shelf-life of fresh hop cones 137
Effects of Thermal and High-Pressure Processing on Quality Features and the Volatile Profiles of Cloudy Juices Obtained from Golden Delicious, Pinova, and Red Delicious Apple Cultivars 137
Plasma Activated Water (PAW) treatment on fresh-cut Eruca sativa: evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 cells 136
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 136
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 135
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 135
Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life 134
A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions 133
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 133
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 133
Evaluating physical pre-treatment methods for improving insect chitin hydrolysis using Streptomyces griseus chitinase 132
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 131
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 131
A quick method for thermal diffusivity estimation: Application to several foods 131
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing 131
Real-time estimation of slowest heating point temperature and residual cooking time by coupling multipoint temperature measurement and mathematical modelling: Application to meat cooking automation 130
Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice 129
Durum and soft wheat flours in sourdough and straight-dough bread-making 129
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 129
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 128
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 127
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 126
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 125
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 125
YAK MILK: Novel Fluid Milk-Processing Tactics 124
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 124
Qualitative and quantitative analysis of erucin and sulforaphane in fresh-cut Eruca sativa treated with Plasma Activated Water (PAW): effect on the enzymatic hydrolysis of the glucosinolates glucoerucin and glucoraphanin 123
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 123
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters 122
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 122
Chestnut flour in gluten-free bread: An added value during shelf life 120
Trattamenti termici di pasta e prodotti da forno: valutazione di indici chimici e colorimetrici 119
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 119
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 119
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 119
Influence of Microwave Heating on Food Bioactives 117
Recent and Novel Technology Used for the Extraction and Recovery of Bioactive Compounds from Fruit and Vegetable Waste 117
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 117
Totale 16.116
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Categoria #
all - tutte 63.551
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 63.551
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202158 0 0 0 0 0 0 0 0 0 0 0 58
2021/2022728 53 50 79 42 20 27 77 71 31 52 35 191
2022/20232.338 233 285 154 163 234 241 33 141 713 27 69 45
2023/20241.188 70 70 48 43 95 292 88 73 81 78 94 156
2024/20253.782 204 170 199 221 381 416 253 191 427 322 359 639
2025/20269.001 862 678 1.071 749 1.057 488 928 405 1.066 704 548 445
Totale 20.158