IRIS
ALINOVI, MARCELLO
 Distribuzione geografica
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Continente #
NA - Nord America 2.236
AS - Asia 2.078
EU - Europa 1.368
SA - Sud America 404
AF - Africa 116
OC - Oceania 3
Continente sconosciuto - Info sul continente non disponibili 1
Totale 6.206
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Nazione #
US - Stati Uniti d'America 2.176
SG - Singapore 780
IT - Italia 533
CN - Cina 438
VN - Vietnam 321
BR - Brasile 304
IE - Irlanda 188
HK - Hong Kong 146
DE - Germania 117
SE - Svezia 107
IN - India 105
FR - Francia 77
ZA - Sudafrica 66
RU - Federazione Russa 63
NL - Olanda 59
GB - Regno Unito 52
AR - Argentina 33
FI - Finlandia 33
CA - Canada 30
BD - Bangladesh 29
ID - Indonesia 29
TR - Turchia 28
KR - Corea 24
ES - Italia 23
PL - Polonia 22
JP - Giappone 20
IQ - Iraq 19
TH - Thailandia 19
AT - Austria 18
MX - Messico 18
PK - Pakistan 17
TW - Taiwan 17
PH - Filippine 15
CI - Costa d'Avorio 14
EC - Ecuador 14
MY - Malesia 13
VE - Venezuela 13
CL - Cile 12
CZ - Repubblica Ceca 12
IR - Iran 12
BE - Belgio 10
CO - Colombia 10
UA - Ucraina 10
UZ - Uzbekistan 10
HU - Ungheria 8
MA - Marocco 8
DK - Danimarca 7
DZ - Algeria 6
RO - Romania 6
BO - Bolivia 5
LB - Libano 5
PE - Perù 5
PY - Paraguay 5
EG - Egitto 4
ET - Etiopia 4
KE - Kenya 4
LT - Lituania 4
PT - Portogallo 4
AE - Emirati Arabi Uniti 3
AZ - Azerbaigian 3
CY - Cipro 3
IL - Israele 3
JM - Giamaica 3
JO - Giordania 3
NG - Nigeria 3
SK - Slovacchia (Repubblica Slovacca) 3
AF - Afghanistan, Repubblica islamica di 2
AL - Albania 2
CH - Svizzera 2
HR - Croazia 2
KG - Kirghizistan 2
NI - Nicaragua 2
NZ - Nuova Zelanda 2
PA - Panama 2
RS - Serbia 2
SA - Arabia Saudita 2
SY - Repubblica araba siriana 2
TN - Tunisia 2
UY - Uruguay 2
AU - Australia 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
HN - Honduras 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
MD - Moldavia 1
MG - Madagascar 1
NO - Norvegia 1
NP - Nepal 1
OM - Oman 1
PS - Palestinian Territory 1
SN - Senegal 1
SR - Suriname 1
Totale 6.202
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Città #
Singapore 396
Ashburn 384
Dallas 241
Chandler 215
San Jose 182
Dublin 177
Santa Clara 144
Hong Kong 137
Parma 127
Beijing 101
Ho Chi Minh City 94
Boardman 76
Ann Arbor 73
Hanoi 64
Milan 61
Johannesburg 60
Shanghai 53
Los Angeles 52
Munich 49
Hefei 46
New York 44
Lauterbourg 42
Bologna 31
Princeton 28
Chicago 27
São Paulo 25
Moscow 21
Council Bluffs 19
Turku 19
Tokyo 18
Bremen 17
Warsaw 17
Marseille 16
Seoul 16
Buffalo 15
Turin 15
Abidjan 14
Atlanta 14
Columbus 14
Dong Ket 14
Helsinki 14
Jakarta 14
Seattle 14
Wilmington 14
Brescia 13
Des Moines 13
Honolulu 13
Haiphong 12
Hyderabad 12
Istanbul 12
Knoxville 12
Orem 12
Vienna 12
Biên Hòa 11
Florence 11
Montreal 11
Bangkok 10
Brussels 10
Da Nang 10
Dearborn 10
Guangzhou 10
Vahrn 10
Castelfranco Emilia 9
Chennai 9
Kuala Lumpur 9
London 9
Amsterdam 8
Baghdad 8
Denver 8
Frankfurt am Main 8
Jinan 8
Nuremberg 8
Porto Alegre 8
Rio de Janeiro 8
Rome 8
Tashkent 8
Aarhus 7
Ballymote 7
Bengaluru 7
Guayaquil 7
Houston 7
Kaohsiung 7
Ludhiana 7
New Delhi 7
Poplar 7
Santiago 7
The Dalles 7
Brooklyn 6
Can Tho 6
Madrid 6
Modena 6
Nanjing 6
Salvador 6
Woodbridge 6
Brno 5
Buenos Aires 5
Cambridge 5
Curitiba 5
Fairfield 5
Faisalabad 5
Totale 3.683
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Nome #
Analytical approaches for discriminating native lard from other animal fats 270
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages 193
Ability of a wild Weissella strain to modify viscosity of fermented milk 188
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche 186
Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese 181
Microstructure changes of processed cream cheeses observed using confocal Raman spectroscopy 175
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentation 167
Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese 167
Chickpeas to Preserve Cicer Biodiversity: Physico-Chemical Characterisation of Whole Meal Flours and Fortification of Gluten Free Bread 162
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese 156
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing) 155
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties 155
Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties 155
Chestnut peels and wheat bran at different water level influence the physical properties of pan bread. 154
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources 151
Physico-chemical properties of butter: effect of cream type, different processing conditions and storage 149
Behaviour and adhesion capacity of Listeria monocytogenes on Mozzarella di Bufala Campana PDO cheese and in fluids involved in the production process 149
Impact of Combined Thermal Pressure Treatments on Physical Properties and Stability of Whey Protein Gel Emulsions 147
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 145
Stabilization of Arthrospira platensis with high-pressure processing and thermal treatments: Effect on physico-chemical and microbiological quality 142
Effect of chestnut flour fortification on physico-chemical characteristics of gluten-free fresh pasta 141
Development and Validation of CFD Models of Thermal Treatment on Milk Whey Proteins Dispersion In Batch and Continuous Process Condition 133
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese 129
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems 127
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition 125
Physico-chemical characterisation of whole meal flours from three wild chickpea varieties and their technological performance in Gluten Free Bread 125
Applicability of Confocal Raman Microscopy to Observe Microstructural Modifications of Cream Cheeses as Influenced by Freezing 125
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese 123
Assessing the techno-functional and nutritional properties of Aviron winter peas vs. commercial edible varieties for human consumption 122
Freezing as a solution to preserve the quality of dairy products: the case of milk, curds and cheese 121
Integrated membrane and conventional processes applied to milk processing 121
A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case 118
Production, composition, and calcium and phosphorus in vitro gastrointestinal digestibility of free phosphate (FriP) Caciotta cheese with a high calcium/phosphorus ratio 117
Chemometric and computational approaches to improve quality and increase market share of fresh and long-ripened Italian cheeses 117
Freezing of fruits and vegetables 109
Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties 104
Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese 98
The effect of natural basil extract on oxidative stability and techno-functional properties of breadsticks 98
Management of Listeria monocytogenes risk during cheese-making and shelf life of Mozzarella di Bufala Campana PDO cheese 96
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage 95
Ultrafiltered Sweet Buttermilk as Additive Replacer in Ice Cream Production 92
Properties of Mozzarella Cheese Frozen Under Different Conditions 90
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk 88
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage 85
Oregano herb adulteration detection through rapid spectroscopic approaches: Fourier transform-near infrared and laser photoacoustic spectroscopy facilities 80
Mathematical Modeling of Freezing Process in Simple and Complex Food Matrices 76
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Production of novel pasta filata analogs containing pea protein isolate using a direct steam injection cooker stretcher: Changes in microstructure and texture 41
Functional and sensory evaluation of commercial plant-based mozzarella analogues 20
Influence of Different Starches on the Thermo-Rheological and Textural Properties of Plant-Based Gels 18
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Totale 6.333
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Categoria #
all - tutte 20.756
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 20.756
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202152 0 0 0 0 0 0 0 0 0 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
2025/20262.980 336 347 422 309 409 193 268 143 353 200 0 0
Totale 6.333