IRIS
ALINOVI, MARCELLO
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 1.893
AS - Asia 1.599
EU - Europa 1.239
SA - Sud America 350
AF - Africa 88
OC - Oceania 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 5.172
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 1.847
SG - Singapore 682
IT - Italia 494
CN - Cina 402
BR - Brasile 276
IE - Irlanda 187
HK - Hong Kong 125
DE - Germania 111
VN - Vietnam 108
SE - Svezia 107
IN - India 84
RU - Federazione Russa 62
NL - Olanda 57
ZA - Sudafrica 50
GB - Regno Unito 42
FI - Finlandia 31
AR - Argentina 28
FR - Francia 28
CA - Canada 26
ID - Indonesia 26
TR - Turchia 23
ES - Italia 21
BD - Bangladesh 20
JP - Giappone 17
PL - Polonia 17
AT - Austria 16
KR - Corea 16
MX - Messico 15
TW - Taiwan 15
CI - Costa d'Avorio 14
CZ - Repubblica Ceca 12
EC - Ecuador 12
IQ - Iraq 12
IR - Iran 12
PK - Pakistan 12
BE - Belgio 10
TH - Thailandia 10
UA - Ucraina 9
CL - Cile 7
DK - Danimarca 7
VE - Venezuela 7
CO - Colombia 6
HU - Ungheria 6
MA - Marocco 6
DZ - Algeria 5
PE - Perù 5
PY - Paraguay 5
UZ - Uzbekistan 5
EG - Egitto 4
LT - Lituania 4
LB - Libano 3
NG - Nigeria 3
PH - Filippine 3
SK - Slovacchia (Repubblica Slovacca) 3
AE - Emirati Arabi Uniti 2
AF - Afghanistan, Repubblica islamica di 2
AL - Albania 2
BO - Bolivia 2
CH - Svizzera 2
CY - Cipro 2
HR - Croazia 2
IL - Israele 2
JO - Giordania 2
KE - Kenya 2
MY - Malesia 2
PA - Panama 2
PT - Portogallo 2
RO - Romania 2
SA - Arabia Saudita 2
SY - Repubblica araba siriana 2
TN - Tunisia 2
AU - Australia 1
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BH - Bahrain 1
DO - Repubblica Dominicana 1
ET - Etiopia 1
EU - Europa 1
HN - Honduras 1
KG - Kirghizistan 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
MD - Moldavia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
OM - Oman 1
PS - Palestinian Territory 1
RS - Serbia 1
SR - Suriname 1
SV - El Salvador 1
UY - Uruguay 1
YT - Mayotte 1
Totale 5.172
Salva come PNG Salva come JPEG
Città #
Singapore 334
Ashburn 325
Dallas 241
Chandler 215
Dublin 176
Santa Clara 143
Parma 124
Hong Kong 120
Beijing 99
Boardman 76
Ann Arbor 73
Shanghai 53
Milan 52
Munich 49
Hefei 46
Los Angeles 46
Johannesburg 44
Ho Chi Minh City 43
New York 43
Bologna 31
Princeton 28
Chicago 23
São Paulo 23
Moscow 20
Turku 18
Bremen 17
Marseille 16
Tokyo 16
Turin 15
Abidjan 14
Columbus 14
Dong Ket 14
Jakarta 14
Seattle 14
Wilmington 14
Buffalo 13
Des Moines 13
Hanoi 13
Helsinki 13
Warsaw 13
Knoxville 12
Seoul 12
Atlanta 11
Brescia 11
Florence 11
Hyderabad 11
Brussels 10
Council Bluffs 10
Dearborn 10
Guangzhou 10
Honolulu 10
Istanbul 10
Vahrn 10
Vienna 10
Montreal 9
Chennai 8
Denver 8
Jinan 8
Aarhus 7
Amsterdam 7
Ballymote 7
Guayaquil 7
Houston 7
Kaohsiung 7
London 7
Poplar 7
Porto Alegre 7
Rio de Janeiro 7
Rome 7
The Dalles 7
Bengaluru 6
Brooklyn 6
Frankfurt am Main 6
Ludhiana 6
Modena 6
Nanjing 6
Nuremberg 6
Orem 6
San Jose 6
Woodbridge 6
Baghdad 5
Bangkok 5
Biên Hòa 5
Brno 5
Buenos Aires 5
Cambridge 5
Fairfield 5
Faisalabad 5
Jacksonville 5
Lima 5
Padova 5
Phoenix 5
Raleigh 5
Redondo Beach 5
Reggio Emilia 5
Wuhan 5
Belo Horizonte 4
Caldiero 4
Curitiba 4
Curno 4
Totale 3.079
Salva come PNG Salva come JPEG
Nome #
Analytical approaches for discriminating native lard from other animal fats 230
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 163
Ability of a wild Weissella strain to modify viscosity of fermented milk 160
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 159
Microstructure changes of processed cream cheeses observed using confocal Raman spectroscopy 157
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche 156
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 140
Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese 138
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese 138
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 138
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 136
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties 135
Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties 135
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 129
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing) 129
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 128
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 127
Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties 125
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 125
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 116
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 115
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 113
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese 113
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 111
Integrated membrane and conventional processes applied to milk processing 111
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese 107
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing 104
Chemometric and computational approaches to improve quality and increase market share of fresh and long-ripened Italian cheeses 104
A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case 101
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 98
Freezing of fruits and vegetables 95
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 94
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems 94
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption 93
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese 88
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties 85
Properties of Mozzarella Cheese Frozen Under Different Conditions 84
Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio 80
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 78
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 76
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 74
The effect of natural basil extract on oxidative stability and techno-functional properties of breadsticks 73
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 73
Mathematical Modeling of Freezing Process in Simple and Complex Food Matrices 71
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage 66
Oregano herb adulteration detection through rapid spectroscopic approaches: Fourier transform-near infrared and laser photoacoustic spectroscopy facilities 65
null 50
Production of novel pasta filata analogs containing pea protein isolate using a direct steam injection cooker stretcher: Changes in microstructure and texture 12
Influence of Different Starches on the Thermo-Rheological and Textural Properties of Plant-Based Gels 4
null 2
Totale 5.298
Salva come PNG Salva come JPEG
Categoria #
all - tutte 18.967
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 18.967
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021122 0 0 0 0 0 20 17 6 27 6 23 23
2021/2022228 6 13 21 6 11 1 60 24 9 7 1 69
2022/2023769 46 71 32 75 85 84 18 62 243 6 34 13
2023/2024582 23 42 32 30 77 71 65 47 34 47 40 74
2024/20251.448 61 59 64 94 147 141 157 63 183 133 115 231
2025/20261.945 336 347 422 309 409 122 0 0 0 0 0 0
Totale 5.298