IRIS
ALINOVI, MARCELLO
 Distribuzione geografica
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Continente #
NA - Nord America 2.715
AS - Asia 2.199
EU - Europa 1.493
SA - Sud America 408
Continente sconosciuto - Info sul continente non disponibili 130
AF - Africa 116
OC - Oceania 4
Totale 7.065
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Nazione #
US - Stati Uniti d'America 2.634
SG - Singapore 783
IT - Italia 644
CN - Cina 440
VN - Vietnam 321
BR - Brasile 305
IE - Irlanda 188
HK - Hong Kong 149
DE - Germania 118
BD - Bangladesh 115
IN - India 110
SE - Svezia 107
FR - Francia 79
ZA - Sudafrica 66
RU - Federazione Russa 63
NL - Olanda 59
GB - Regno Unito 53
ID - Indonesia 42
CA - Canada 41
AR - Argentina 33
FI - Finlandia 33
TR - Turchia 29
KR - Corea 24
ES - Italia 23
PL - Polonia 22
JP - Giappone 21
TH - Thailandia 20
IQ - Iraq 19
MX - Messico 19
AT - Austria 18
PH - Filippine 18
PK - Pakistan 18
TW - Taiwan 17
BE - Belgio 15
EC - Ecuador 15
CI - Costa d'Avorio 14
CZ - Repubblica Ceca 13
MY - Malesia 13
VE - Venezuela 13
CL - Cile 12
IR - Iran 12
CO - Colombia 10
UA - Ucraina 10
UZ - Uzbekistan 10
HU - Ungheria 8
MA - Marocco 8
DK - Danimarca 7
PE - Perù 7
DZ - Algeria 6
PT - Portogallo 6
RO - Romania 6
BO - Bolivia 5
LB - Libano 5
PY - Paraguay 5
EG - Egitto 4
ET - Etiopia 4
KE - Kenya 4
LT - Lituania 4
AE - Emirati Arabi Uniti 3
AZ - Azerbaigian 3
CY - Cipro 3
HN - Honduras 3
IL - Israele 3
JM - Giamaica 3
JO - Giordania 3
NG - Nigeria 3
NI - Nicaragua 3
SK - Slovacchia (Repubblica Slovacca) 3
AF - Afghanistan, Repubblica islamica di 2
AL - Albania 2
AU - Australia 2
CH - Svizzera 2
GT - Guatemala 2
HR - Croazia 2
KG - Kirghizistan 2
LK - Sri Lanka 2
NZ - Nuova Zelanda 2
PA - Panama 2
PR - Porto Rico 2
RS - Serbia 2
SA - Arabia Saudita 2
SI - Slovenia 2
SV - El Salvador 2
SY - Repubblica araba siriana 2
TN - Tunisia 2
UY - Uruguay 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BG - Bulgaria 1
BH - Bahrain 1
BT - Bhutan 1
BW - Botswana 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
EU - Europa 1
GP - Guadalupe 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
MD - Moldavia 1
MG - Madagascar 1
Totale 6.927
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Città #
Ashburn 412
Singapore 398
Dallas 246
Chandler 215
San Jose 207
Dublin 177
Santa Clara 160
Hong Kong 140
Parma 132
Beijing 101
Ho Chi Minh City 94
Council Bluffs 93
Milan 81
Boardman 80
Ann Arbor 73
Los Angeles 67
New York 65
Hanoi 64
Johannesburg 60
Shanghai 53
Munich 49
Hefei 46
Lauterbourg 42
Bologna 37
Chicago 33
Hillsboro 31
Princeton 28
São Paulo 25
Buffalo 21
Moscow 21
Rome 20
Atlanta 19
Tokyo 19
Turku 19
Turin 18
Bremen 17
Warsaw 17
Marseille 16
Seoul 16
Wilmington 15
Abidjan 14
Columbus 14
Dong Ket 14
Helsinki 14
Jakarta 14
Seattle 14
Brescia 13
Des Moines 13
Honolulu 13
Istanbul 13
Orem 13
Genoa 12
Haiphong 12
Hyderabad 12
Knoxville 12
Vienna 12
Biên Hòa 11
Brussels 11
Florence 11
London 11
Montreal 11
Bangkok 10
Da Nang 10
Dearborn 10
Denver 10
Guangzhou 10
Vahrn 10
Brooklyn 9
Castelfranco Emilia 9
Chennai 9
Kuala Lumpur 9
Pune 9
Toronto 9
Amsterdam 8
Baghdad 8
Figino 8
Frankfurt am Main 8
Houston 8
Jinan 8
Modena 8
Nuremberg 8
Porto Alegre 8
Rio de Janeiro 8
Tashkent 8
Aarhus 7
Ballymote 7
Bengaluru 7
Guayaquil 7
Kaohsiung 7
Lima 7
Ludhiana 7
New Delhi 7
Poplar 7
Santiago 7
Surakarta 7
The Dalles 7
Bari 6
Can Tho 6
Madrid 6
Nanjing 6
Totale 4.001
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Nome #
Analytical approaches for discriminating native lard from other animal fats 319
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 274
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 205
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 199
Ability of a wild Weissella strain to modify viscosity of fermented milk 195
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 190
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche 190
Microstructure changes of processed cream cheeses observed using confocal Raman spectroscopy 181
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 176
Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese 176
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese 173
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 173
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing) 168
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese 165
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 161
Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties 160
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties 157
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 157
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 155
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 154
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 154
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 154
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 147
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption 140
A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case 140
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 136
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 135
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese 132
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 129
Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio 129
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing 129
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems 129
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 127
Chemometric and computational approaches to improve quality and increase market share of fresh and long-ripened Italian cheeses 122
Integrated membrane and conventional processes applied to milk processing 121
Freezing of fruits and vegetables 115
The effect of natural basil extract on oxidative stability and techno-functional properties of breadsticks 108
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties 107
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese 104
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 100
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage 98
Properties of Mozzarella Cheese Frozen Under Different Conditions 92
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 92
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 91
Oregano herb adulteration detection through rapid spectroscopic approaches: Fourier transform-near infrared and laser photoacoustic spectroscopy facilities 91
Mathematical Modeling of Freezing Process in Simple and Complex Food Matrices 81
Production of novel pasta filata analogs containing pea protein isolate using a direct steam injection cooker stretcher: Changes in microstructure and texture 62
Functional and sensory evaluation of commercial plant-based mozzarella analogues 59
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Influence of Different Starches on the Thermo-Rheological and Textural Properties of Plant-Based Gels 39
Statistical, chemometric and computational approaches to improve quality and increase market share of fresh and long-ripened Italian cheeses 15
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems 7
null 2
Totale 7.065
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Categoria #
all - tutte 23.732
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 23.732
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022222 0 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
2025/20263.332 336 347 422 309 409 193 268 143 353 229 157 166
2026/2027380 266 114 0 0 0 0 0 0 0 0 0 0
Totale 7.065