IRIS
SENSIDONI, Alessandro
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 10.246
AS - Asia 4.807
EU - Europa 4.581
SA - Sud America 965
Continente sconosciuto - Info sul continente non disponibili 157
AF - Africa 99
OC - Oceania 12
Totale 20.867
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 9.955
SG - Singapore 2.485
IT - Italia 1.485
UA - Ucraina 929
CN - Cina 921
BR - Brasile 739
DE - Germania 605
HK - Hong Kong 389
FR - Francia 357
VN - Vietnam 356
FI - Finlandia 340
RU - Federazione Russa 237
CA - Canada 202
IE - Irlanda 151
GB - Regno Unito 150
IN - India 146
SE - Svezia 101
TR - Turchia 97
AR - Argentina 87
BD - Bangladesh 76
KR - Corea 73
EC - Ecuador 45
NL - Olanda 44
MX - Messico 41
ID - Indonesia 36
IQ - Iraq 30
CO - Colombia 29
CZ - Repubblica Ceca 27
BE - Belgio 26
ZA - Sudafrica 26
PL - Polonia 25
PH - Filippine 21
VE - Venezuela 21
ES - Italia 19
CL - Cile 18
PK - Pakistan 18
UZ - Uzbekistan 18
MA - Marocco 17
JP - Giappone 16
IR - Iran 15
MY - Malesia 14
JM - Giamaica 12
PY - Paraguay 12
SA - Arabia Saudita 12
CH - Svizzera 11
TH - Thailandia 11
TW - Taiwan 11
AU - Australia 10
TN - Tunisia 9
HR - Croazia 8
IL - Israele 8
KE - Kenya 8
CR - Costa Rica 7
EG - Egitto 7
GR - Grecia 7
TG - Togo 7
AL - Albania 6
AZ - Azerbaigian 6
CI - Costa d'Avorio 6
DZ - Algeria 6
JO - Giordania 6
LV - Lettonia 6
PE - Perù 6
AT - Austria 5
BG - Bulgaria 5
LK - Sri Lanka 5
LT - Lituania 5
NP - Nepal 5
PA - Panama 5
UY - Uruguay 5
BY - Bielorussia 4
DK - Danimarca 4
EU - Europa 4
HN - Honduras 4
KZ - Kazakistan 4
ME - Montenegro 4
OM - Oman 4
PS - Palestinian Territory 4
PT - Portogallo 4
TT - Trinidad e Tobago 4
AE - Emirati Arabi Uniti 3
BH - Bahrain 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
GE - Georgia 3
HU - Ungheria 3
LU - Lussemburgo 3
RO - Romania 3
RS - Serbia 3
SN - Senegal 3
BZ - Belize 2
CG - Congo 2
EE - Estonia 2
ET - Etiopia 2
LB - Libano 2
MD - Moldavia 2
NI - Nicaragua 2
NZ - Nuova Zelanda 2
QA - Qatar 2
SV - El Salvador 2
Totale 20.694
Salva come PNG Salva come JPEG
Città #
Woodbridge 1.030
Ann Arbor 969
Singapore 912
Ashburn 738
Jacksonville 656
Houston 564
Fairfield 526
San Jose 490
Chandler 454
Beijing 424
Hong Kong 387
Dearborn 350
Council Bluffs 292
Wilmington 268
Seattle 204
Cambridge 182
Boardman 176
Princeton 150
Dublin 144
Munich 137
Ho Chi Minh City 133
Lauterbourg 131
Los Angeles 126
Montréal 112
Milan 101
Dallas 95
Mcallen 91
Udine 91
Hefei 81
Buffalo 79
Rome 79
Hanoi 78
New York 78
São Paulo 74
Seoul 68
Izmir 61
Santa Clara 56
San Diego 49
Helsinki 48
The Dalles 44
Ottawa 40
Ogden 34
Redondo Beach 34
Nanjing 29
Norwalk 27
Pune 27
Des Moines 26
Rio de Janeiro 26
Bologna 24
Bari 23
Palermo 23
Atlanta 22
Brooklyn 21
Orem 21
Padova 21
Naples 20
Turin 20
Brussels 19
Da Nang 18
Denver 18
Haiphong 18
Kunming 18
Mumbai 18
Toronto 18
Warsaw 18
Chennai 17
Florence 17
Belo Horizonte 16
Phoenix 16
Brasília 15
Johannesburg 15
San Mateo 15
Tashkent 15
Frankfurt am Main 14
Montreal 14
Napoli 14
Porto Alegre 14
San Francisco 14
Trieste 14
Guayaquil 13
Jinan 13
Quito 13
Baghdad 12
Chicago 12
Düsseldorf 12
Falls Church 12
Tokyo 12
Venezia 12
Cagliari 11
Fossombrone 11
Fuzhou 11
Guangzhou 11
Hải Dương 11
Leawood 11
Nanchang 11
Nuremberg 11
Ardabil 10
Istanbul 10
Munro 10
Torino 10
Totale 11.760
Salva come PNG Salva come JPEG
Nome #
Manuale di rintracciabilità per il settore di produzione della birra (microbirrerie e brew pubs) 752
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 473
ENCAPSULATION OF AROMA COMPOUNDS IN BIOPOLYMERIC EMULSION BASED EDIBLE FILMS TO CONTROL FLAVOUR RELEASE 332
Impact of soluble dietary fibre on the characteristics of extruded snacks 292
IL CONTROLLO QUALITA' DELL'ORZO E DEL MALTO 290
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 279
How combinations of dietary fibres can affect physicochemical characteristics of pasta 274
The effects of dietary fibre addition on the quality of common cereal products 212
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 209
Antioxidant effect of Maillard reaction products: application to a butter cookie of a competition kinetics analysis 204
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 204
Study on physical and physicochemical changes of coffee beans during roasting. Note 2 200
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta? 199
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 192
Composition and oxidative stability of borage (Borago officinalis L.) and borage-virgin olive oil blends 189
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 184
Beyond biodegradability of PLA: physical and chemical stability in humid environments 182
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 176
Shelf life of a short ripened cheese stored under various packaging conditions 172
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 170
Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. 3. Study on heat treated model systems by HPLC separation of some Maillard reaction products 169
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 166
Rheological characterization of traditional and light mayonnaises 164
Effect of lipid incorporation on functional properties of wheat gluten based edible films 164
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 163
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 163
Improvement of emulsion characteristics in low fat butter 162
Effects of low pressure and a rectification column on the volatile composition of fermented grape distillate 162
How high pressure CO2 impacts PLA film properties 162
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 160
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 159
Impact of corona treatment on PLA film properties 159
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 158
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 157
bicchiere a calice per degustazione 156
Composition and flavour of muscat of Canelli grape distillates obtained using different oenological techniques and unconventional distillation processes 156
Carrageenan-lipid based edible films for flavour compound retention 155
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 155
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 153
Development of extruded snacks enriched with soluble dietary fibre 153
The Maillard reaction in pasta drying: study in model systems 152
Study of interactions between bio-based and conventional materials in a multilayer food packaging 151
UTILISATION OF REJECT KIWIFRUIT FRUIT FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES 150
Rheological characterization of traditional and light mayonnaises 150
A comparison of two different probabilistic approaches to assess the uncertainty distribution of beta-glucan levels in barley grain 149
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 149
Le antocianine monoglucosidi nelle uve terrano e nei vini ottenuti per vinificazione tradizionale e per precondizionamento con CO2 147
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 147
Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis 146
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 145
Caratterizzazione reologica di creme a base di cacao 144
Development and characterization of an innovative food packaging material based on HDPE resins 142
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 142
The rheological approach to investigate the polymer structure: the case of gluten 141
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 141
Development and application of polysaccharide-lipid based edible films 140
Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films 140
Influence of semolina composition on the thermal damage to pasta 140
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 139
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 138
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 138
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 137
Etude d'une methode puor la caracterisation de la grappa 136
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 136
Identificazione e valutazione del componente liposolubile responsabile di un off-flavour in formaggio a pasta cotta tipo montasio legato all'uso di sorbato di potassio. 135
Matrix-vapour partition of ethanol and terpens in the head-space of agar gel model samples 135
Some effects of extrusion-cooking process on snack cereal mixture 135
Caratterizzazione reologica di miscele per la produzione di paste fresche 134
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 134
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 133
Development and Characterization of an Innovative Food Packaging Material Based on HDPE Resins 133
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 132
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 132
Effects of vacuum pack onn the shelf life of live mussels (Mytilus galloprovincialis) 131
Edible films as active packaging: D-limonene encapsulation 131
Le grappe e le acqueviti d'uva monovitigno 128
Pastorizzazione della pasta fresca farcita. Studio analitico di confronto tra due moderni impianti 128
Indici qualitativi del frumento 128
Effect of packaging material on quality retention of soft cheese product 128
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 127
Effect of process temperature on gluten film properties 127
L'olio vergine nella provincia di Trieste: un settore in via di espansione 125
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 124
FILM EDIBILI COME POTENZIALI IMBALLAGGI ATTIVI 123
Study of innovative PET packaging for mayonnaise 122
Effect of drying conditions on functional and molecular properties of gluten based edible films 122
Effect of the state of water and relative humidity on ageing of PLA films 121
Grappa ed acquavite d'uva: tradizione ed innovazione nel mercato dei distillati 120
Comparative evaluation of monovarietal grape distillates obtained using distillation processes at different pressure conditions 120
IL VINO TERRANO DEL CARSO: UN TRIENNIO DI ESPERIENZE VIGNEVINI 119
Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films 118
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 117
Furosine determination in a pasta production process with VHT drying 117
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 117
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 117
Is food desirability affected by social interaction? 117
Rheological characterisation of cocoa creams 115
QUANTIFICATION OF UNCERTAINTY USING BAYESIAN AND BOOTSTRAP MODELS TO SIMULATE THE IMPACT OF NITROGEN FERTILISATION ON BETA-GLUCAN LEVELS IN BARLEY 113
Maillard reaction in dried pasta 112
Valutazione del trattamento di cottura sottovuoto tipo “cook and chill” per la valorizzazione di Mytilus galloprovincialis (Lamarck) 112
Totale 16.303
Salva come PNG Salva come JPEG
Categoria #
all - tutte 71.921
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 71.921
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022908 0 0 0 67 34 41 32 53 25 180 286 190
2022/20231.170 161 83 38 128 103 309 8 57 150 30 44 59
2023/2024675 58 59 25 41 85 115 26 96 55 26 19 70
2024/20253.268 59 198 65 77 253 130 139 110 349 377 585 926
2025/20264.797 350 434 509 607 705 352 485 174 330 457 248 146
2026/20271.167 101 328 388 350 0 0 0 0 0 0 0 0
Totale 20.867