IRIS
RINALDI, Massimiliano
 Distribuzione geografica
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Continente #
NA - Nord America 7.728
AS - Asia 6.566
EU - Europa 5.128
SA - Sud America 876
AF - Africa 451
Continente sconosciuto - Info sul continente non disponibili 341
OC - Oceania 12
Totale 21.102
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Nazione #
US - Stati Uniti d'America 7.367
SG - Singapore 2.168
IT - Italia 1.672
CN - Cina 1.534
VN - Vietnam 979
DE - Germania 626
BR - Brasile 624
IE - Irlanda 601
HK - Hong Kong 494
SE - Svezia 491
BD - Bangladesh 420
FI - Finlandia 325
IN - India 289
FR - Francia 279
GB - Regno Unito 251
CA - Canada 239
ZA - Sudafrica 216
NL - Olanda 201
UA - Ucraina 142
TR - Turchia 131
RU - Federazione Russa 130
CI - Costa d'Avorio 108
AT - Austria 106
AR - Argentina 85
ES - Italia 73
MX - Messico 67
ID - Indonesia 62
IQ - Iraq 62
JP - Giappone 58
KR - Corea 58
PH - Filippine 55
BE - Belgio 48
PK - Pakistan 45
PL - Polonia 44
EC - Ecuador 38
CO - Colombia 36
RO - Romania 28
MA - Marocco 26
TH - Thailandia 26
CL - Cile 24
CZ - Repubblica Ceca 21
IR - Iran 21
PE - Perù 20
TW - Taiwan 20
UZ - Uzbekistan 20
VE - Venezuela 20
EG - Egitto 19
MY - Malesia 19
PT - Portogallo 19
KE - Kenya 17
TN - Tunisia 16
SA - Arabia Saudita 14
BG - Bulgaria 13
DZ - Algeria 13
ET - Etiopia 13
JO - Giordania 13
JM - Giamaica 12
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
RS - Serbia 8
UY - Uruguay 8
AL - Albania 7
LB - Libano 7
NO - Norvegia 7
AE - Emirati Arabi Uniti 6
OM - Oman 6
TT - Trinidad e Tobago 5
CR - Costa Rica 4
GT - Guatemala 4
HN - Honduras 4
HR - Croazia 4
LK - Sri Lanka 4
MZ - Mozambico 4
NI - Nicaragua 4
PS - Palestinian Territory 4
SV - El Salvador 4
AM - Armenia 3
BZ - Belize 3
DO - Repubblica Dominicana 3
EU - Europa 3
KG - Kirghizistan 3
KH - Cambogia 3
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
NZ - Nuova Zelanda 2
RW - Ruanda 2
Totale 20.735
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Città #
Singapore 1.088
Ashburn 1.009
San Jose 691
Dublin 593
Santa Clara 574
Chandler 555
Dallas 467
Hong Kong 464
Beijing 387
Parma 378
Munich 313
Council Bluffs 308
Ann Arbor 292
Ho Chi Minh City 277
New York 233
Hanoi 223
Boardman 217
Johannesburg 203
Jacksonville 175
Los Angeles 174
Dearborn 172
Milan 166
Hefei 141
Lauterbourg 126
Shanghai 124
Montréal 118
Abidjan 108
Mcallen 107
Bremen 95
Princeton 93
Vienna 86
Nanjing 81
Izmir 78
Rome 77
Wilmington 71
Marseille 69
São Paulo 69
Buffalo 68
Bologna 62
Chicago 62
Helsinki 57
San Mateo 52
Moscow 50
Columbus 48
Tokyo 47
Toronto 47
Mumbai 46
Hillsboro 42
Shenyang 42
Da Nang 40
Seoul 39
Bengaluru 38
Seattle 38
Woodbridge 38
Amsterdam 37
Brussels 35
Haiphong 35
Des Moines 34
Pune 34
Jakarta 33
Modena 33
Changsha 32
Guangzhou 31
Kunming 30
Nanchang 30
Turku 30
Brooklyn 29
Düsseldorf 29
The Dalles 29
Warsaw 29
Atlanta 28
Baghdad 28
Denver 27
Dhaka 27
Mexico City 27
Naples 26
Orem 26
Rio de Janeiro 26
Falls Church 25
Houston 24
Montreal 24
Poplar 24
Tianjin 24
Hebei 23
Dong Ket 22
Jinan 22
Stockholm 21
Frankfurt am Main 20
Istanbul 20
Phoenix 20
Biên Hòa 19
Fidenza 19
Hyderabad 19
London 19
Chennai 18
Tashkent 18
San Francisco 17
Jiaxing 16
Manchester 16
Turin 16
Totale 12.389
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 633
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 274
Potential Pharmacological Activity of an Indian Wild Edible Plant (Meyna Laxiflora Robyns): A Review 261
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 256
A novel time/temperature approach to sous vide cooking of beef muscle 244
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 240
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 240
The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production 219
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 217
An experimenthal approach for the estimation of apparent thermal diffusivity in frozen food 211
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 209
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 208
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 208
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 208
High Pressure Processing on Recycled Polyethylene Terephthalate Trays for Food Packaging: A Physicochemical, Microbiological, and Environmental Impact Evaluation 208
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 199
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 197
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 193
Wheat Bread in the Mediterranean Area: From Past to the Future 187
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 186
CFD modeling of thermal processing of particulate foods 183
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 181
The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones 180
Characterization of whey protein gel with near-infrared spectroscopy 179
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 179
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 177
Effects of Thermal Pasteurization, High-Pressure Processing and High-Pressure Homogenization Treatments on Microbial Inactivation and Physicochemical Properties of Almond-Based Beverage 176
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 174
Applications of chestnut flour as functional ingredients for bakery production 173
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 173
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 172
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins 172
Fresh-Cut Eruca Sativa Treated with Plasma Activated Water (PAW): Evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 Cells 171
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 171
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 171
Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices 170
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 170
High pressure and thermal processing on the quality of zucchini slices 170
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing) 169
Quality evaluation of chestnut flour addition on fresh pasta 169
Application of pulsed electric field to promote peelability on peponids and drupes: Understanding the effects on cells and the physical properties of fruits 167
Effect of Pulsed Electric Field on colour, texture and microstructure of plant materials: Unraveling peeling mechanism 164
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 163
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study 163
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 160
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 159
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 159
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 158
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 158
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 158
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 157
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 157
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 157
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 155
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 154
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 151
High-pressure processing technology as a novel approach for improving the shelf-life of fresh hop cones 150
Shelf-life extension of beverages by high-pressure processing 149
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 149
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 148
Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices 147
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 143
Effect of Biochar and Wood Distillate on Vegeto-Productive Performances of Tomato (Solanum lycopersicum L.) Plants, var. Solarino, Grown in Soilless Conditions 142
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 142
Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice 141
Comparative Study of Conventional and Emerging Extraction Methods for Papaya Seed Oil: Process Optimization and Quality Evaluation 140
Effect of different atmospheric and subatmospheric cooking techniques on physical and chemical qualitative properties of pork loin 140
A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions 139
Plasma Activated Water (PAW) treatment on fresh-cut Eruca sativa: evaluation of Antioxidant Capacity, Polyphenolic Profile and Redox Status in Caco2 cells 138
Evaluating physical pre-treatment methods for improving insect chitin hydrolysis using Streptomyces griseus chitinase 137
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 137
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 137
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 137
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 136
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 136
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 135
Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life 135
A quick method for thermal diffusivity estimation: Application to several foods 134
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing 134
YAK MILK: Novel Fluid Milk-Processing Tactics 133
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 132
Durum and soft wheat flours in sourdough and straight-dough bread-making 131
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 130
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 130
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 129
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 129
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 129
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 128
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 128
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 127
High-pressure processing of pumpkin (Cucurbita moschata ex Poir. Cv. Violina) cubes: effect of pressure level and time combinations on quality parameters 127
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 127
Effect of pressure and time combinations on selected qualitative parameters of pumpkin 126
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 126
Recent and Novel Technology Used for the Extraction and Recovery of Bioactive Compounds from Fruit and Vegetable Waste 123
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 123
Chestnut flour in gluten-free bread: An added value during shelf life 122
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 122
Trattamenti termici di pasta e prodotti da forno: valutazione di indici chimici e colorimetrici 121
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 121
Totale 16.708
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Categoria #
all - tutte 68.106
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 68.106
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022675 0 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
2025/20269.024 862 678 1.071 749 1.057 488 928 405 1.066 704 548 468
2026/2027921 450 471 0 0 0 0 0 0 0 0 0 0
Totale 21.102