IRIS
RINALDI, Massimiliano
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 5.550
AS - Asia 4.599
EU - Europa 4.429
SA - Sud America 729
AF - Africa 335
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 3
Totale 15.655
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 5.280
SG - Singapore 1.845
CN - Cina 1.352
IT - Italia 1.279
DE - Germania 609
IE - Irlanda 593
BR - Brasile 554
SE - Svezia 490
HK - Hong Kong 396
FI - Finlandia 319
VN - Vietnam 286
GB - Regno Unito 230
IN - India 217
CA - Canada 200
NL - Olanda 185
ZA - Sudafrica 147
UA - Ucraina 140
FR - Francia 127
RU - Federazione Russa 121
TR - Turchia 119
CI - Costa d'Avorio 105
AT - Austria 102
AR - Argentina 63
ES - Italia 63
BD - Bangladesh 61
MX - Messico 51
JP - Giappone 43
KR - Corea 43
BE - Belgio 42
ID - Indonesia 41
IQ - Iraq 35
EC - Ecuador 34
PL - Polonia 28
PK - Pakistan 27
RO - Romania 23
IR - Iran 21
CZ - Repubblica Ceca 20
CO - Colombia 19
MA - Marocco 19
CL - Cile 18
PH - Filippine 16
EG - Egitto 15
BG - Bulgaria 12
TN - Tunisia 12
KE - Kenya 11
MY - Malesia 11
PE - Perù 11
VE - Venezuela 11
ET - Etiopia 10
IL - Israele 9
TH - Thailandia 9
UZ - Uzbekistan 9
KZ - Kazakistan 8
LT - Lituania 8
PT - Portogallo 8
TW - Taiwan 8
AU - Australia 7
HU - Ungheria 7
PY - Paraguay 7
SA - Arabia Saudita 7
UY - Uruguay 7
DZ - Algeria 5
JO - Giordania 5
NO - Norvegia 5
NP - Nepal 5
PA - Panama 5
AE - Emirati Arabi Uniti 4
AL - Albania 4
LB - Libano 4
OM - Oman 4
BO - Bolivia 3
EU - Europa 3
HR - Croazia 3
LK - Sri Lanka 3
PS - Palestinian Territory 3
RS - Serbia 3
BZ - Belize 2
CH - Svizzera 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
GY - Guiana 2
HN - Honduras 2
KH - Cambogia 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
RW - Ruanda 2
SK - Slovacchia (Repubblica Slovacca) 2
SM - San Marino 2
TT - Trinidad e Tobago 2
AM - Armenia 1
AO - Angola 1
AZ - Azerbaigian 1
BN - Brunei Darussalam 1
BW - Botswana 1
CM - Camerun 1
GA - Gabon 1
GR - Grecia 1
GT - Guatemala 1
JM - Giamaica 1
KG - Kirghizistan 1
Totale 15.646
Salva come PNG Salva come JPEG
Città #
Singapore 906
Ashburn 820
Dublin 585
Chandler 555
Dallas 443
Santa Clara 435
Hong Kong 382
Beijing 359
Parma 351
Munich 313
Ann Arbor 292
Boardman 196
Jacksonville 175
Dearborn 172
New York 171
Hefei 141
Johannesburg 137
Shanghai 121
Montréal 118
Los Angeles 116
Ho Chi Minh City 108
Mcallen 107
Milan 106
Abidjan 105
Bremen 95
Princeton 93
Vienna 82
Nanjing 80
Izmir 78
Wilmington 70
Marseille 68
São Paulo 63
Hanoi 57
Bologna 54
Helsinki 53
San Mateo 52
Moscow 49
Buffalo 47
Columbus 47
Shenyang 42
Chicago 39
Seoul 38
Tokyo 38
Bengaluru 37
Rome 36
Woodbridge 36
Mumbai 35
Des Moines 34
Brussels 32
Council Bluffs 32
Seattle 32
Toronto 31
Jakarta 30
Kunming 30
Nanchang 30
Düsseldorf 29
Modena 29
Amsterdam 28
Turku 28
Changsha 27
Falls Church 25
The Dalles 25
Denver 24
Dhaka 24
Guangzhou 24
Poplar 24
Tianjin 24
Warsaw 24
Hebei 23
Brooklyn 22
Dong Ket 22
Jinan 22
Rio de Janeiro 22
Stockholm 20
Mexico City 19
Hyderabad 18
Montreal 18
Houston 17
London 17
San Jose 17
Istanbul 16
Jiaxing 16
Atlanta 15
Baghdad 15
Chennai 15
Frankfurt am Main 15
Fremont 15
Naples 15
Orem 15
Pavia 15
Pune 15
Manchester 14
Nuremberg 14
Ottawa 14
Felino 13
Haiphong 13
Quito 13
Redmond 13
Belo Horizonte 12
Hangzhou 12
Totale 9.611
Salva come PNG Salva come JPEG
Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 606
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 213
A novel time/temperature approach to sous vide cooking of beef muscle 204
Potential Pharmacological Activity of an Indian Wild Edible Plant (Meyna Laxiflora Robyns): A Review 185
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 184
An experimenthal approach for the estimation of apparent thermal diffusivity in frozen food 177
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 172
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 171
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 170
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 169
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 161
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 161
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 158
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 158
The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones 157
High pressure and thermal processing on the quality of zucchini slices 156
Characterization of whey protein gel with near-infrared spectroscopy 155
Wheat Bread in the Mediterranean Area: From Past to the Future 155
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 155
High Pressure Processing on Recycled Polyethylene Terephthalate Trays for Food Packaging: A Physicochemical, Microbiological, and Environmental Impact Evaluation 154
The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production 152
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 152
Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices 148
CFD modeling of thermal processing of particulate foods 148
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 147
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 147
Quality evaluation of chestnut flour addition on fresh pasta 145
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 143
Applications of chestnut flour as functional ingredients for bakery production 143
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 143
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 143
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 139
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 136
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study 136
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 135
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 135
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 134
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 132
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 132
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing) 130
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 130
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 129
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 129
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 129
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 128
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 128
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 127
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins 127
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 126
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 125
Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices 123
Effect of Pulsed Electric Field on colour, texture and microstructure of plant materials: Unraveling peeling mechanism 122
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 121
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 120
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 120
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 120
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 118
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 117
Durum and soft wheat flours in sourdough and straight-dough bread-making 117
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 116
Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life 114
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 114
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 113
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 113
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 113
Shelf-life extension of beverages by high-pressure processing 112
Chestnut flour in gluten-free bread: An added value during shelf life 112
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 112
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 111
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 111
A quick method for thermal diffusivity estimation: Application to several foods 110
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 110
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 108
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 108
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 107
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 107
Application of pulsed electric field to promote peelability on peponids and drupes: Understanding the effects on cells and the physical properties of fruits 106
Effects of Thermal Pasteurization, High-Pressure Processing and High-Pressure Homogenization Treatments on Microbial Inactivation and Physicochemical Properties of Almond-Based Beverage 106
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 104
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics. 104
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 103
Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loin 103
Plasma Activated Water (PAW) treatment on fresh-cut Eruca sativa: evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 cells 102
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 102
Trattamenti termici di pasta e prodotti da forno: valutazione di indici chimici e colorimetrici 101
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 101
Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells 100
A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions 99
Evaluating physical pre-treatment methods for improving insect chitin hydrolysis using Streptomyces griseus chitinase 99
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 98
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 98
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing 98
Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens 97
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 97
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 96
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 96
Chestnut peels: from a food waste to a valuable and functional ingredient for cereal-based product 96
Freezing of fruits and vegetables 95
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters 93
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 92
Totale 13.274
Salva come PNG Salva come JPEG
Categoria #
all - tutte 53.997
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 53.997
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021488 0 0 0 0 0 62 62 27 129 44 106 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
2025/20264.819 862 678 1.071 749 1.057 402 0 0 0 0 0 0
Totale 15.976