IRIS
RINALDI, Massimiliano
 Distribuzione geografica
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Continente #
EU - Europa 3.112
NA - Nord America 2.922
AS - Asia 1.058
SA - Sud America 17
AF - Africa 9
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 3
Totale 7.129
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Nazione #
US - Stati Uniti d'America 2.767
IT - Italia 816
CN - Cina 689
IE - Irlanda 585
DE - Germania 478
SE - Svezia 471
FI - Finlandia 282
CA - Canada 154
GB - Regno Unito 142
UA - Ucraina 127
SG - Singapore 122
TR - Turchia 88
AT - Austria 63
IN - India 60
BE - Belgio 35
VN - Vietnam 26
ES - Italia 21
FR - Francia 21
RO - Romania 21
PK - Pakistan 18
CZ - Repubblica Ceca 17
HK - Hong Kong 13
NL - Olanda 11
IR - Iran 10
PH - Filippine 9
BG - Bulgaria 7
BR - Brasile 7
MY - Malesia 7
AU - Australia 6
EC - Ecuador 6
HU - Ungheria 4
JP - Giappone 4
KR - Corea 4
RU - Federazione Russa 4
TH - Thailandia 4
EU - Europa 3
PT - Portogallo 3
AR - Argentina 2
CO - Colombia 2
DZ - Algeria 2
EG - Egitto 2
ET - Etiopia 2
IL - Israele 2
NZ - Nuova Zelanda 2
RS - Serbia 2
RW - Ruanda 2
SM - San Marino 2
BD - Bangladesh 1
CM - Camerun 1
KZ - Kazakistan 1
MX - Messico 1
Totale 7.129
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Città #
Dublin 577
Chandler 555
Ann Arbor 292
Munich 225
Ashburn 221
Parma 202
Jacksonville 174
Dearborn 172
Beijing 162
Montréal 118
New York 113
Shanghai 109
Mcallen 107
Bremen 95
Princeton 93
Nanjing 79
Izmir 78
Wilmington 70
Vienna 56
Milan 53
San Mateo 52
Singapore 49
Helsinki 45
Boardman 41
Shenyang 41
Woodbridge 36
Bologna 32
Los Angeles 32
Brussels 29
Des Moines 29
Kunming 29
Nanchang 29
Falls Church 25
Hebei 23
Seattle 23
Toronto 23
Dong Ket 22
Düsseldorf 22
Hefei 22
Modena 22
Changsha 21
Chicago 21
Jinan 21
Tianjin 20
Rome 19
Jiaxing 16
Fremont 15
Felino 13
Guangzhou 13
Pavia 13
Redmond 13
Houston 12
Brescia 11
Hangzhou 11
Naples 11
Grafing 10
Hyderabad 10
Padova 10
Porcia 10
Zhengzhou 10
Fairfield 9
Norwalk 9
Cluj-Napoca 8
Redwood City 8
Castellbisbal 7
Grosseto 7
Taizhou 7
Chengdu 6
Faisalabad 6
Ghent 6
Kuala Lumpur 6
Pontedera 6
Sesto San Giovanni 6
Soliera 6
Teramo 6
Tulsa 6
Auburn Hills 5
Barcelona 5
Brno 5
Buccinasco 5
Duncan 5
Fuzhou 5
Ottawa 5
Piacenza 5
Pune 5
Surat 5
Washington 5
Altamura 4
Ancona 4
Bari 4
Brisbane 4
Catania 4
Guayaquil 4
Guwahati 4
Haikou 4
Lanzhou 4
Laveno-Mombello 4
Leawood 4
Milena 4
Monmouth Junction 4
Totale 4.673
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Nome #
Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI 569
A novel time/temperature approach to sous vide cooking of beef muscle 128
An experimenthal approach for the estimation of apparent thermal diffusivity in frozen food 108
Impact of the industrial freezing process on selected vegetables Part I. Structure, texture and antioxidant capacity 105
Farina e buccia di castagna: ingredienti funzionali per pasta fresca con e senza glutine 104
Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods 104
Olive leaves microencapsulated polyphenols as functional ingredient to prolong oxidative stability of biscuits 102
1H NMR STUDY OF DIFFERENT KINDS OF TEA (CAMELLIA SINENSIS L.) 94
Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread 94
The Effect of Different Organic Foliar Fertilization on Physiological and Chemical Characters in Hop (Humulus lupulus L., cv Cascade) Leaves and Cones 93
Baking of fresh and frozen potato by multistage cooking cycles: effect on selected properties and yield 92
Wheat Bread in the Mediterranean Area: From Past to the Future 90
High pressure and thermal processing on the quality of zucchini slices 90
Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread 88
Influence of formulation, process and storage conditions on the thermal and physical properties of hazelnut spreads 86
Thermal characterization of micro encapsulated polyphenols extracted from olive leaves 85
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species 85
Chestnut and breads: nutritional, functional and technological qualities. In: Flour and breads and their fortification in health and disease prevention 84
Impact of ohmic heating and high pressure processing on qualitative attributes of peach cubes in syrup 83
Effect of superheated water cooking on some textural characteristics of cuttlefish (Sepia officinalis) 82
Microencapsulated olive leaf extract enhances physicochemical stability of biscuits 81
Characterization of whey protein gel with near-infrared spectroscopy 81
Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads 81
CFD modeling of thermal processing of particulate foods 81
Investigation of influence of container geometry and starch concentration on thermal treated in-package food models by means of Computational Fluid Dynamics (CFD) 80
Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices 79
Chestnut flour and peels in biscuits formulation: rheological and quality characteristics. 79
Effect of cocoa bean shells granulometries on qualitative properties of gluten-free bread during storage 77
Effects of different maturity stages on antioxidant content of Ivorian Gnagnan (Solanum indicum L.) berries 76
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar 75
Application and optimization of air/steam cooking on selected vegetables: impact on physical and antioxidant properties 75
Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage 73
Comparison of physical, microstructural, antioxidant and enzymatic properties of pineapple cubes treated with conventional heating, ohmic heating and high-pressure processing 73
Applications of chestnut flour as functional ingredients for bakery production 72
Characterization and shelf-life evaluation of gluten-free biscuits enriched with Chestnut flour 72
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 72
Quality evaluation of chestnut flour addition on fresh pasta 72
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions 71
Innovation in the Italian ice cream production: effect of different phospholipid emulsifiers 71
Shelf-life evaluation of gluten-free biscuits enriched with Chestnut peels and flour. 70
An experimental study on some physical properties of industrial ice creams under non-steady thermal conditions 70
Sieroproteine del latte: caratterizzazione tecnologica e possibilità di impiego in prodotti da forno. 69
Valutazione dell’effetto dell’aggiunta di pirofosfato disodico sulla qualità di patate pre-fritte 69
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 69
The effect of different convection cooking methods on the instrumental quality and yield of pork Longissimus dorsi 68
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 68
Trattamenti termici di pasta e prodotti da forno: valutazione di indici chimici e colorimetrici 67
Effect of chestnut flour supplementation on physico-chemical properties and volatiles in breadmaking 67
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 67
Physicochemical and microbiological quality of sous-vide-processed carrots and Brussels sprouts 66
Chestnut flour in gluten-free bread: An added value during shelf life 65
Bucce di castagna e crusca di frumento: confronto tecnologico di due tipologie di fibra in formulazioni di pane 65
Apparent thermal diffusivity estimation for the heat transfer modeling of pork loin under air/steam cooking treatments 63
Investigation and modelling of natural convection and conduction heat exchange: study on food systems with modified starch by means of computational fluid dynamics. 61
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 61
Evaluation of Pasta Thermal Treatment By Determination of Carbohydrates, Furosine, and Color Indices 60
Pecorino of Appenino Reggiano cheese: evaluation of ripening time using selected physical properties 59
DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents 59
Durum and soft wheat flours in sourdough and straight-dough bread-making 59
Study and Optimization of a CO2 Sparger for Carbonated Beverages and Beer by Means of CFD Modeling 59
Volatile profile of biscuits and fresh pasta enriched with chestnut flour and peels 59
Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing 59
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins 59
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties 58
Development of a continuous dense phase carbon dioxide treatment for the microbial stabilization of apple juice 58
Chestnut flour addition in commercial gluten-free bread: A shelf-life study 58
Validazione di un programma di simulazione numerica di trattamenti termici conduttivi 57
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 57
Study and optimisation of a Co2 sparger for carbonated beverages and beer by means of CFD modelling 57
Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life 57
Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits 56
Indagine storico – statistica sulle cause di non conformità delle cosce fresche e dei prosciutti stagionati per la DOP “Prosciutto di Parma” 55
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study 55
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing) 54
Chestnut peels: from a food waste to a valuable and functional ingredient for cereal-based product 54
Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens 53
A quick method for thermal diffusivity estimation: Application to several foods 53
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 53
Effect of postharvest UV-B irradiation on nutraceutical quality and physical properties of tomato fruits 52
Industrial chilling of pork legs for Parma ham production: temperature fields and microbial growth simulation 50
Experimental determination of thermal diffusivity using a numerical technique to solve heat transfer equation in conductive foods 50
Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling 49
Computation fluid dynamics design of a plate fin heat exchanger with different transverse vortex generators for food processing 49
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes 49
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content 48
Thermal behavior and stability of different extra virgin olive oils under accelerated oxidative conditions 47
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 47
Study of thermal diffusivity of multiphase low acid sauces 46
Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation 46
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese 45
Pomegranate: Production, Products and Processing 43
Valutazione delle proprietà chimico-fisiche e nutrizionali del frutto di pomodoro sottoposto a trattamenti UV-B in post raccolta 41
Sourdough Fermentation and Chestnut Flour in Gluten-free Bread: a shelf-life evaluation 40
DSC characterization of different products by olive oil processing 39
Quality traits of apple puree treated with conventional, ohmic heating and high-pressure processing 39
An innovative mathematical method for the thermal diffusivity estimation and thermal process modelling. 36
Winter highway maintenance strategies: Are all the sodium chloride salts the same? 32
Potential Pharmacological Activity of an Indian Wild Edible Plant (Meyna Laxiflora Robyns): A Review 32
Influence of Microwave Heating on Food Bioactives 31
null 31
Totale 7.122
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Categoria #
all - tutte 24.371
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 24.371
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201934 0 0 0 0 0 0 0 0 0 0 0 34
2019/20201.245 170 123 71 31 116 190 155 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
Totale 7.375