IRIS
RINALDI, Massimiliano
 Distribuzione geografica
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Continente #
NA - Nord America 6.515
AS - Asia 6.139
EU - Europa 4.793
SA - Sud America 863
AF - Africa 442
OC - Oceania 12
Continente sconosciuto - Info sul continente non disponibili 3
Totale 18.767
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Nazione #
US - Stati Uniti d'America 6.210
SG - Singapore 2.150
CN - Cina 1.516
IT - Italia 1.366
VN - Vietnam 979
DE - Germania 622
BR - Brasile 621
IE - Irlanda 601
SE - Svezia 491
HK - Hong Kong 485
FI - Finlandia 325
FR - Francia 276
IN - India 250
GB - Regno Unito 249
ZA - Sudafrica 215
CA - Canada 205
NL - Olanda 200
UA - Ucraina 142
RU - Federazione Russa 130
TR - Turchia 130
CI - Costa d'Avorio 107
AT - Austria 106
BD - Bangladesh 90
AR - Argentina 84
ES - Italia 69
IQ - Iraq 62
MX - Messico 62
JP - Giappone 58
ID - Indonesia 57
KR - Corea 57
PH - Filippine 53
BE - Belgio 47
PL - Polonia 44
PK - Pakistan 43
EC - Ecuador 38
CO - Colombia 35
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
KE - Kenya 17
MY - Malesia 17
TN - Tunisia 16
SA - Arabia Saudita 14
BG - Bulgaria 13
ET - Etiopia 13
JO - Giordania 13
PE - Perù 12
PT - Portogallo 12
DZ - Algeria 11
IL - Israele 11
NP - Nepal 11
HU - Ungheria 10
KZ - Kazakistan 10
AU - Australia 9
BO - Bolivia 9
LT - Lituania 9
PA - Panama 9
PY - Paraguay 9
JM - Giamaica 8
UY - Uruguay 8
LB - Libano 7
RS - Serbia 7
AE - Emirati Arabi Uniti 6
AL - Albania 6
NO - Norvegia 6
OM - Oman 6
HR - Croazia 4
LK - Sri Lanka 4
PS - Palestinian Territory 4
AM - Armenia 3
CR - Costa Rica 3
DO - Repubblica Dominicana 3
EU - Europa 3
HN - Honduras 3
KG - Kirghizistan 3
KH - Cambogia 3
TT - Trinidad e Tobago 3
BZ - Belize 2
CH - Svizzera 2
CM - Camerun 2
GA - Gabon 2
GT - Guatemala 2
GY - Guiana 2
KW - Kuwait 2
LV - Lettonia 2
NG - Nigeria 2
NZ - Nuova Zelanda 2
RW - Ruanda 2
SK - Slovacchia (Repubblica Slovacca) 2
SM - San Marino 2
SV - El Salvador 2
TG - Togo 2
AO - Angola 1
Totale 18.745
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Città #
Singapore 1.084
Ashburn 924
Dublin 593
San Jose 571
Chandler 555
Hong Kong 457
Santa Clara 448
Dallas 447
Beijing 383
Parma 356
Munich 313
Ann Arbor 292
Ho Chi Minh City 277
Hanoi 223
Johannesburg 203
Boardman 198
New York 179
Jacksonville 175
Dearborn 172
Hefei 141
Los Angeles 139
Lauterbourg 126
Shanghai 122
Montréal 118
Milan 113
Abidjan 107
Mcallen 107
Bremen 95
Princeton 93
Vienna 86
Nanjing 81
Izmir 78
Wilmington 70
Marseille 69
São Paulo 69
Council Bluffs 65
Bologna 57
Helsinki 57
Buffalo 53
Chicago 52
San Mateo 52
Moscow 50
Columbus 47
Tokyo 47
Rome 43
Shenyang 42
Da Nang 40
Seoul 39
Bengaluru 38
Amsterdam 37
Mumbai 37
Woodbridge 36
Brussels 35
Haiphong 35
Des Moines 34
Toronto 34
Jakarta 33
Seattle 33
Changsha 32
Modena 31
Guangzhou 30
Kunming 30
Nanchang 30
Turku 30
Düsseldorf 29
The Dalles 29
Warsaw 29
Baghdad 28
Dhaka 27
Rio de Janeiro 26
Denver 25
Falls Church 25
Poplar 24
Tianjin 24
Brooklyn 23
Hebei 23
Mexico City 23
Orem 23
Dong Ket 22
Jinan 22
Stockholm 21
Frankfurt am Main 20
Montreal 20
Atlanta 19
Biên Hòa 19
Houston 19
Hyderabad 19
Istanbul 19
Naples 19
Chennai 18
London 18
Tashkent 18
Jiaxing 16
Manchester 16
Pune 16
Bangkok 15
Fidenza 15
Fremont 15
Hải Dương 15
Nuremberg 15
Totale 11.397
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 629
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 252
A novel time/temperature approach to sous vide cooking of beef muscle 231
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 212
An experimenthal approach for the estimation of apparent thermal diffusivity in frozen food 207
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 205
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 204
Potential Pharmacological Activity of an Indian Wild Edible Plant (Meyna Laxiflora Robyns): A Review 200
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 194
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 191
High Pressure Processing on Recycled Polyethylene Terephthalate Trays for Food Packaging: A Physicochemical, Microbiological, and Environmental Impact Evaluation 191
The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production 189
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 183
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 183
CFD modeling of thermal processing of particulate foods 179
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 178
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 178
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 177
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 176
Wheat Bread in the Mediterranean Area: From Past to the Future 176
The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones 176
Characterization of whey protein gel with near-infrared spectroscopy 175
Applications of chestnut flour as functional ingredients for bakery production 170
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 170
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 168
Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices 167
High pressure and thermal processing on the quality of zucchini slices 167
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 167
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 166
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins 166
Quality evaluation of chestnut flour addition on fresh pasta 165
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 164
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 162
Effects of Thermal Pasteurization, High-Pressure Processing and High-Pressure Homogenization Treatments on Microbial Inactivation and Physicochemical Properties of Almond-Based Beverage 161
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 157
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing) 155
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 154
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study 154
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 153
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 153
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 153
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 153
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 152
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 151
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 148
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 147
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 147
Effect of Pulsed Electric Field on colour, texture and microstructure of plant materials: Unraveling peeling mechanism 146
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 145
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 144
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 143
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 142
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 141
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 140
Application of pulsed electric field to promote peelability on peponids and drupes: Understanding the effects on cells and the physical properties of fruits 139
Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices 138
Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loin 137
Shelf-life extension of beverages by high-pressure processing 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
Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells 134
Plasma Activated Water (PAW) treatment on fresh-cut Eruca sativa: evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 cells 134
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 134
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 134
Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life 134
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 134
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 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
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 130
Durum and soft wheat flours in sourdough and straight-dough bread-making 128
A quick method for thermal diffusivity estimation: Application to several foods 128
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 128
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 127
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 127
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing 127
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 126
A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions 125
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 125
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 125
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 125
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 124
Evaluating physical pre-treatment methods for improving insect chitin hydrolysis using Streptomyces griseus chitinase 123
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 122
YAK MILK: Novel Fluid Milk-Processing Tactics 121
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 121
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 120
Chestnut flour in gluten-free bread: An added value during shelf life 120
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 120
Trattamenti termici di pasta e prodotti da forno: valutazione di indici chimici e colorimetrici 119
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 119
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 117
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters 116
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 116
Influence of Microwave Heating on Food Bioactives 115
Effect of pressure and time combinations on selected qualitative parameters of pumpkin 114
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics. 114
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 114
Recent and Novel Technology Used for the Extraction and Recovery of Bioactive Compounds from Fruit and Vegetable Waste 112
Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens 111
Totale 15.439
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Categoria #
all - tutte 58.950
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 58.950
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021208 0 0 0 0 0 0 0 0 0 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
2025/20267.942 862 678 1.071 749 1.057 488 928 405 1.066 638 0 0
Totale 19.099