IRIS
RINALDI, Massimiliano
 Distribuzione geografica
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Continente #
NA - Nord America 3.565
EU - Europa 3.430
AS - Asia 1.614
AF - Africa 121
SA - Sud America 50
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 3
Totale 8.791
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Nazione #
US - Stati Uniti d'America 3.400
IT - Italia 971
CN - Cina 794
IE - Irlanda 589
DE - Germania 494
SG - Singapore 478
SE - Svezia 471
FI - Finlandia 288
CA - Canada 162
GB - Regno Unito 149
UA - Ucraina 127
CI - Costa d'Avorio 105
TR - Turchia 97
FR - Francia 92
IN - India 90
AT - Austria 75
BE - Belgio 39
ES - Italia 34
BR - Brasile 31
ID - Indonesia 30
NL - Olanda 29
VN - Vietnam 27
RO - Romania 21
PK - Pakistan 20
CZ - Repubblica Ceca 18
HK - Hong Kong 15
IR - Iran 11
PH - Filippine 11
BD - Bangladesh 8
BG - Bulgaria 7
MY - Malesia 7
AU - Australia 6
EC - Ecuador 6
ET - Etiopia 6
JP - Giappone 6
TH - Thailandia 6
AR - Argentina 5
RU - Federazione Russa 5
CO - Colombia 4
HU - Ungheria 4
IL - Israele 4
KR - Corea 4
CL - Cile 3
EU - Europa 3
IQ - Iraq 3
LT - Lituania 3
PT - Portogallo 3
ZA - Sudafrica 3
DZ - Algeria 2
EG - Egitto 2
HR - Croazia 2
MX - Messico 2
NO - Norvegia 2
NZ - Nuova Zelanda 2
RS - Serbia 2
RW - Ruanda 2
SM - San Marino 2
CH - Svizzera 1
CM - Camerun 1
DO - Repubblica Dominicana 1
GR - Grecia 1
KZ - Kazakistan 1
LK - Sri Lanka 1
NP - Nepal 1
PE - Perù 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 8.791
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Città #
Dublin 581
Chandler 555
Santa Clara 411
Singapore 365
Ann Arbor 292
Parma 253
Munich 233
Ashburn 229
Jacksonville 174
Dearborn 172
Beijing 167
Boardman 154
Montréal 118
Shanghai 118
New York 114
Mcallen 107
Abidjan 105
Bremen 95
Princeton 93
Nanjing 79
Izmir 78
Milan 71
Wilmington 70
Marseille 68
Vienna 65
San Mateo 52
Helsinki 51
Bologna 47
Shenyang 42
Woodbridge 36
Los Angeles 32
Brussels 31
Nanchang 30
Des Moines 29
Kunming 29
Chicago 25
Falls Church 25
Jakarta 24
Toronto 24
Hebei 23
Hefei 23
Modena 23
Rome 23
Seattle 23
Changsha 22
Dong Ket 22
Düsseldorf 22
Jinan 21
Tianjin 20
Jiaxing 16
Fremont 15
Guangzhou 15
Felino 13
Mumbai 13
Pavia 13
Redmond 13
Houston 12
Hyderabad 12
Naples 12
Ottawa 12
Amsterdam 11
Brescia 11
Dallas 11
Hangzhou 11
Zhengzhou 11
Grafing 10
Padova 10
Porcia 10
Pune 10
Fairfield 9
Norwalk 9
Turin 9
Cluj-Napoca 8
Frankfurt am Main 8
Ghent 8
Istanbul 8
Redwood City 8
Castellbisbal 7
Granada 7
Grosseto 7
London 7
Taizhou 7
Addis Ababa 6
Brno 6
Chengdu 6
Chennai 6
Faisalabad 6
Florence 6
Kuala Lumpur 6
Pontedera 6
Sesto San Giovanni 6
Soliera 6
Teramo 6
Tulsa 6
Auburn Hills 5
Barcelona 5
Buccinasco 5
Dhaka 5
Duncan 5
Fuzhou 5
Totale 5.911
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 579
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 145
A novel time/temperature approach to sous vide cooking of beef muscle 140
High pressure and thermal processing on the quality of zucchini slices 131
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 126
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 122
An experimenthal approach for the estimation of apparent thermal diffusivity in frozen food 121
The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones 118
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 116
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 111
Wheat Bread in the Mediterranean Area: From Past to the Future 107
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 106
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 104
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 103
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 100
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 100
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 99
Quality evaluation of chestnut flour addition on fresh pasta 98
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 97
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 97
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 96
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 96
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 95
Characterization of whey protein gel with near-infrared spectroscopy 94
CFD modeling of thermal processing of particulate foods 94
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 93
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 93
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 91
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 91
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 90
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 90
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 90
Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices 89
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 88
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 87
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 86
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 85
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 84
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 83
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 83
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 83
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 82
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 82
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 81
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 81
Applications of chestnut flour as functional ingredients for bakery production 81
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 81
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 80
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 78
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 78
Trattamenti termici di pasta e prodotti da forno: valutazione di indici chimici e colorimetrici 77
Chestnut flour in gluten-free bread: An added value during shelf life 77
Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life 76
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 75
Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices 75
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 75
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins 75
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 74
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing) 73
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 73
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 72
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 72
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 72
Durum and soft wheat flours in sourdough and straight-dough bread-making 71
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 71
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 70
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics. 70
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 70
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study 70
Validazione di un programma di simulazione numerica di trattamenti termici conduttivi 69
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 69
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 69
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 69
Pecorino of Appenino Reggiano cheese: evaluation of ripening time using selected physical properties 67
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 67
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 67
Potential Pharmacological Activity of an Indian Wild Edible Plant (Meyna Laxiflora Robyns): A Review 67
Chestnut peels: from a food waste to a valuable and functional ingredient for cereal-based product 66
Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens 65
A quick method for thermal diffusivity estimation: Application to several foods 63
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 63
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 60
Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits 59
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 59
Industrial chilling of pork legs for Parma ham production: temperature fields and microbial growth simulation 58
Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling 58
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 58
Thermal behavior and stability of different extra virgin olive oils under accelerated oxidative conditions 57
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content 55
Study of thermal diffusivity of multiphase low acid sauces 54
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese 54
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing 54
The Effects of High-Pressure Processing Pre-Treatment on Apple Fruit for Juice Production 53
Pomegranate: Production, Products and Processing 52
Sourdough Fermentation and Chestnut Flour in Gluten-free Bread: a shelf-life evaluation 51
Valutazione delle proprietà chimico-fisiche e nutrizionali del frutto di pomodoro sottoposto a trattamenti UV-B in post raccolta 49
DSC characterization of different products by olive oil processing 48
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 46
Influence of Microwave Heating on Food Bioactives 43
Winter highway maintenance strategies: Are all the sodium chloride salts the same? 42
Totale 8.524
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Categoria #
all - tutte 33.430
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 33.430
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020544 0 0 0 0 0 0 155 70 97 130 38 54
2020/2021706 15 58 41 30 74 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
2024/20251.709 204 170 199 221 381 416 118 0 0 0 0 0
Totale 9.084