IRIS
SENSIDONI, Alessandro
 Distribuzione geografica
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Continente #
NA - Nord America 7.526
EU - Europa 3.473
AS - Asia 692
SA - Sud America 29
AF - Africa 8
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 5
Totale 11.741
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Nazione #
US - Stati Uniti d'America 7.360
IT - Italia 1.098
UA - Ucraina 918
DE - Germania 505
CN - Cina 378
FI - Finlandia 297
FR - Francia 198
CA - Canada 161
IE - Irlanda 148
SG - Singapore 112
GB - Regno Unito 110
SE - Svezia 93
IN - India 73
TR - Turchia 68
CZ - Repubblica Ceca 26
BE - Belgio 25
RU - Federazione Russa 15
IR - Iran 14
PH - Filippine 13
AR - Argentina 10
BR - Brasile 10
CH - Svizzera 9
TW - Taiwan 9
AU - Australia 8
TH - Thailandia 7
KR - Corea 5
LV - Lettonia 5
MY - Malesia 5
TG - Togo 5
BG - Bulgaria 4
CL - Cile 4
EU - Europa 4
MX - Messico 4
NL - Olanda 4
PL - Polonia 4
VN - Vietnam 4
CO - Colombia 3
ES - Italia 3
LU - Lussemburgo 3
CI - Costa d'Avorio 2
EC - Ecuador 2
HR - Croazia 2
ME - Montenegro 2
RO - Romania 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
AT - Austria 1
DZ - Algeria 1
IL - Israele 1
JP - Giappone 1
KZ - Kazakistan 1
LK - Sri Lanka 1
PA - Panama 1
Totale 11.741
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Città #
Woodbridge 1.030
Ann Arbor 969
Jacksonville 655
Houston 550
Fairfield 526
Chandler 454
Dearborn 350
Ashburn 291
Wilmington 265
Seattle 197
Cambridge 182
Beijing 175
Boardman 174
Princeton 150
Dublin 141
Montréal 112
Munich 96
Mcallen 91
Udine 91
Singapore 84
Izmir 60
San Diego 47
Rome 46
Milan 45
Ottawa 40
New York 35
Ogden 34
Nanjing 29
Hefei 28
Norwalk 27
Des Moines 26
Pune 24
Bari 20
Dallas 19
Palermo 19
Brussels 18
Kunming 18
Bologna 16
San Mateo 15
Napoli 14
Turin 14
Jinan 13
Falls Church 12
Helsinki 12
Venezia 12
Fossombrone 11
Fuzhou 11
Leawood 11
Nanchang 11
Padova 11
Trieste 11
Ardabil 10
Munro 10
Torino 10
Arezzo 9
San Giovanni Teatino 9
Cagliari 8
Florence 8
Guangzhou 8
Monmouth Junction 8
Toronto 8
Los Angeles 7
Mumbai 7
Parma 7
Shenyang 7
Simi Valley 7
Sligo 7
Tricesimo 7
Andover 6
Changsha 6
Modena 6
Monzuno 6
Romans D'isonzo 6
Shaoxing 6
Zhengzhou 6
Alfianello 5
Auburn Hills 5
Augusta 5
Brno 5
Chongqing 5
Ercolano 5
Hsinchu 5
Indiana 5
Lomé 5
Mountain View 5
Naples 5
San Jose 5
Sydney 5
Vibo Valentia 5
Vicenza 5
Carlazzo 4
Catania 4
Cesena 4
Cosenza 4
Creazzo 4
Dong Ket 4
Frankfurt am Main 4
Fremont 4
Hangzhou 4
Hebei 4
Totale 7.586
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Nome #
Manuale di rintracciabilità per il settore di produzione della birra (microbirrerie e brew pubs) 515
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 391
IL CONTROLLO QUALITA' DELL'ORZO E DEL MALTO 218
How combinations of dietary fibres can affect physicochemical characteristics of pasta 198
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 191
Impact of soluble dietary fibre on the characteristics of extruded snacks 188
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 152
Composition and oxidative stability of borage (Borago officinalis L.) and borage-virgin olive oil blends 132
Antioxidant effect of Maillard reaction products: application to a butter cookie of a competition kinetics analysis 131
The effects of dietary fibre addition on the quality of common cereal products 129
Effect of lipid incorporation on functional properties of wheat gluten based edible films 126
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 125
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta? 125
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 121
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 120
Impact of corona treatment on PLA film properties 120
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 119
Beyond biodegradability of PLA: physical and chemical stability in humid environments 116
How high pressure CO2 impacts PLA film properties 115
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 112
The Maillard reaction in pasta drying: study in model systems 112
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 112
Rheological characterization of traditional and light mayonnaises 109
Effects of low pressure and a rectification column on the volatile composition of fermented grape distillate 107
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 107
Study on physical and physicochemical changes of coffee beans during roasting. Note 2 106
UTILISATION OF REJECT KIWIFRUIT FRUIT FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES 103
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 102
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 102
Rheological characterization of traditional and light mayonnaises 101
Carrageenan-lipid based edible films for flavour compound retention 100
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 98
Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis 98
ENCAPSULATION OF AROMA COMPOUNDS IN BIOPOLYMERIC EMULSION BASED EDIBLE FILMS TO CONTROL FLAVOUR RELEASE 97
Le antocianine monoglucosidi nelle uve terrano e nei vini ottenuti per vinificazione tradizionale e per precondizionamento con CO2 96
Shelf life of a short ripened cheese stored under various packaging conditions 95
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 93
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 92
The rheological approach to investigate the polymer structure: the case of gluten 91
Improvement of emulsion characteristics in low fat butter 91
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 91
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 90
Matrix-vapour partition of ethanol and terpens in the head-space of agar gel model samples 88
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 88
Study of interactions between bio-based and conventional materials in a multilayer food packaging 87
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 86
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 85
Some effects of extrusion-cooking process on snack cereal mixture 85
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 85
Effect of the state of water and relative humidity on ageing of PLA films 85
Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films 84
Development of extruded snacks enriched with soluble dietary fibre 83
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 82
bicchiere a calice per degustazione 81
Pastorizzazione della pasta fresca farcita. Studio analitico di confronto tra due moderni impianti 81
Development and characterization of an innovative food packaging material based on HDPE resins 81
A comparison of two different probabilistic approaches to assess the uncertainty distribution of beta-glucan levels in barley grain 80
Grappa ed acquavite d'uva: tradizione ed innovazione nel mercato dei distillati 79
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 79
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 78
Influence of semolina composition on the thermal damage to pasta 78
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 77
Etude d'une methode puor la caracterisation de la grappa 76
Study of innovative PET packaging for mayonnaise 76
Effects of vacuum pack onn the shelf life of live mussels (Mytilus galloprovincialis) 76
Caratterizzazione reologica di creme a base di cacao 75
INNOVATIVE EXTRACTION TECHNOLOGY OF CHICORY (CICHORIUM INTYBUS) AND JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) 75
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 74
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 73
IL VINO TERRANO DEL CARSO: UN TRIENNIO DI ESPERIENZE VIGNEVINI 72
L'olio vergine nella provincia di Trieste: un settore in via di espansione 72
Le grappe e le acqueviti d'uva monovitigno 72
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 72
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 71
Proprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti 70
Composition and flavour of muscat of Canelli grape distillates obtained using different oenological techniques and unconventional distillation processes 70
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 70
Effect of packaging material on quality retention of soft cheese product 70
Effect of mechanical stress and reducing sugar content of semolina on pasta damage during drying 69
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. 68
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 68
Edible films as active packaging: D-limonene encapsulation 68
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 67
Is food desirability affected by social interaction? 67
Development and Characterization of an Innovative Food Packaging Material Based on HDPE Resins 66
I film edibili: una potenziale innovazione per i prodotti ittici 64
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 64
Effect of process temperature on gluten film properties 63
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 62
Caratterizzazione reologica di miscele per la produzione di paste fresche 61
Furosine determination in a pasta production process with VHT drying 60
Maillard reaction in dried pasta 60
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 60
Valutazione del trattamento di cottura sottovuoto tipo “cook and chill” per la valorizzazione di Mytilus galloprovincialis (Lamarck) 59
Indici qualitativi del frumento 59
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 59
Edible films as potential active packaging (Film edibili come potenziali imballaggi attivi) 59
VALUTAZIONE DI UN ACTIVE PACKAGING PER PRODOTTI ITTICI TRASFORMATI 58
Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films 57
Rheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content 57
Totale 9.828
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Categoria #
all - tutte 36.214
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 36.214
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20202.404 0 0 70 293 163 453 262 352 182 306 92 231
2020/20211.629 37 186 29 198 52 191 46 191 299 54 290 56
2021/20221.122 30 153 31 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
2024/2025257 59 198 0 0 0 0 0 0 0 0 0 0
Totale 11.892