IRIS
SENSIDONI, Alessandro
 Distribuzione geografica
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Continente #
NA - Nord America 9.562
AS - Asia 4.777
EU - Europa 4.505
SA - Sud America 941
Continente sconosciuto - Info sul continente non disponibili 156
AF - Africa 96
OC - Oceania 10
Totale 20.047
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Nazione #
US - Stati Uniti d'America 9.295
SG - Singapore 2.483
IT - Italia 1.433
UA - Ucraina 929
CN - Cina 916
BR - Brasile 726
DE - Germania 605
HK - Hong Kong 386
FR - Francia 356
VN - Vietnam 351
FI - Finlandia 340
RU - Federazione Russa 235
CA - Canada 195
IE - Irlanda 151
IN - India 144
GB - Regno Unito 142
SE - Svezia 101
TR - Turchia 97
AR - Argentina 87
KR - Corea 73
BD - Bangladesh 71
EC - Ecuador 42
MX - Messico 38
NL - Olanda 37
ID - Indonesia 35
IQ - Iraq 30
CZ - Repubblica Ceca 27
BE - Belgio 26
ZA - Sudafrica 26
PL - Polonia 25
CO - Colombia 24
PH - Filippine 21
CL - Cile 18
ES - Italia 18
PK - Pakistan 18
VE - Venezuela 18
MA - Marocco 17
UZ - Uzbekistan 17
JP - Giappone 16
IR - Iran 15
MY - Malesia 12
PY - Paraguay 12
CH - Svizzera 11
SA - Arabia Saudita 11
TW - Taiwan 11
AU - Australia 10
JM - Giamaica 10
TH - Thailandia 10
TN - Tunisia 9
KE - Kenya 8
EG - Egitto 7
GR - Grecia 7
HR - Croazia 7
IL - Israele 7
TG - Togo 7
AL - Albania 6
AZ - Azerbaigian 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
UY - Uruguay 5
BY - Bielorussia 4
CI - Costa d'Avorio 4
CR - Costa Rica 4
EU - Europa 4
KZ - Kazakistan 4
ME - Montenegro 4
NP - Nepal 4
OM - Oman 4
PA - Panama 4
PS - Palestinian Territory 4
PT - Portogallo 4
AE - Emirati Arabi Uniti 3
BH - Bahrain 3
BO - Bolivia 3
DO - Repubblica Dominicana 3
GE - Georgia 3
HN - Honduras 3
LU - Lussemburgo 3
RO - Romania 3
RS - Serbia 3
SN - Senegal 3
BZ - Belize 2
DK - Danimarca 2
ET - Etiopia 2
HU - Ungheria 2
LB - Libano 2
MD - Moldavia 2
NI - Nicaragua 2
QA - Qatar 2
TT - Trinidad e Tobago 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AO - Angola 1
BJ - Benin 1
CG - Congo 1
Totale 19.880
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Città #
Woodbridge 1.030
Ann Arbor 969
Singapore 912
Jacksonville 656
Ashburn 611
Houston 561
Fairfield 526
Chandler 454
Beijing 421
Hong Kong 384
Dearborn 350
San Jose 289
Council Bluffs 276
Wilmington 267
Seattle 202
Cambridge 182
Boardman 176
Princeton 150
Dublin 144
Munich 137
Ho Chi Minh City 132
Lauterbourg 131
Los Angeles 121
Montréal 112
Milan 93
Mcallen 91
Udine 91
Dallas 90
Hefei 81
Hanoi 78
Rome 78
Buffalo 77
New York 74
Seoul 68
São Paulo 63
Izmir 61
San Diego 49
Helsinki 48
Santa Clara 44
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 22
Palermo 22
Padova 21
Orem 20
Brussels 19
Turin 19
Da Nang 18
Kunming 18
Mumbai 18
Warsaw 18
Brooklyn 17
Chennai 17
Haiphong 17
Atlanta 16
Belo Horizonte 16
Denver 16
Naples 16
Johannesburg 15
San Mateo 15
Brasília 14
Frankfurt am Main 14
Montreal 14
Napoli 14
Porto Alegre 14
Tashkent 14
Toronto 14
Florence 13
Jinan 13
Trieste 13
Baghdad 12
Düsseldorf 12
Falls Church 12
Guayaquil 12
Quito 12
San Francisco 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
Phoenix 10
Torino 10
Arezzo 9
Totale 11.310
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Nome #
Manuale di rintracciabilità per il settore di produzione della birra (microbirrerie e brew pubs) 715
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 469
ENCAPSULATION OF AROMA COMPOUNDS IN BIOPOLYMERIC EMULSION BASED EDIBLE FILMS TO CONTROL FLAVOUR RELEASE 326
IL CONTROLLO QUALITA' DELL'ORZO E DEL MALTO 286
Impact of soluble dietary fibre on the characteristics of extruded snacks 282
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 271
How combinations of dietary fibres can affect physicochemical characteristics of pasta 268
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 205
The effects of dietary fibre addition on the quality of common cereal products 205
Antioxidant effect of Maillard reaction products: application to a butter cookie of a competition kinetics analysis 201
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 200
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta? 194
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 188
Composition and oxidative stability of borage (Borago officinalis L.) and borage-virgin olive oil blends 187
Study on physical and physicochemical changes of coffee beans during roasting. Note 2 185
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 179
Beyond biodegradability of PLA: physical and chemical stability in humid environments 178
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 175
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 166
Shelf life of a short ripened cheese stored under various packaging conditions 166
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 162
Rheological characterization of traditional and light mayonnaises 161
Effect of lipid incorporation on functional properties of wheat gluten based edible films 160
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 157
Effects of low pressure and a rectification column on the volatile composition of fermented grape distillate 157
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 157
How high pressure CO2 impacts PLA film properties 157
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 156
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 155
Improvement of emulsion characteristics in low fat butter 155
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 155
Impact of corona treatment on PLA film properties 153
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 152
bicchiere a calice per degustazione 151
Carrageenan-lipid based edible films for flavour compound retention 151
The Maillard reaction in pasta drying: study in model systems 149
Study of interactions between bio-based and conventional materials in a multilayer food packaging 149
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 149
Rheological characterization of traditional and light mayonnaises 148
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 148
A comparison of two different probabilistic approaches to assess the uncertainty distribution of beta-glucan levels in barley grain 146
Development of extruded snacks enriched with soluble dietary fibre 146
UTILISATION OF REJECT KIWIFRUIT FRUIT FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES 144
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 144
Composition and flavour of muscat of Canelli grape distillates obtained using different oenological techniques and unconventional distillation processes 143
Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis 143
Development and characterization of an innovative food packaging material based on HDPE resins 140
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 139
Le antocianine monoglucosidi nelle uve terrano e nei vini ottenuti per vinificazione tradizionale e per precondizionamento con CO2 139
Caratterizzazione reologica di creme a base di cacao 138
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 138
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 138
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 137
Influence of semolina composition on the thermal damage to pasta 137
The rheological approach to investigate the polymer structure: the case of gluten 136
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 136
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 136
Development and application of polysaccharide-lipid based edible films 135
Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films 135
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 134
Some effects of extrusion-cooking process on snack cereal mixture 133
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 133
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 133
Etude d'une methode puor la caracterisation de la grappa 131
Matrix-vapour partition of ethanol and terpens in the head-space of agar gel model samples 131
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 131
Caratterizzazione reologica di miscele per la produzione di paste fresche 130
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 130
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 130
Development and Characterization of an Innovative Food Packaging Material Based on HDPE Resins 129
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. 128
Edible films as active packaging: D-limonene encapsulation 128
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 125
Pastorizzazione della pasta fresca farcita. Studio analitico di confronto tra due moderni impianti 125
Indici qualitativi del frumento 125
Effect of packaging material on quality retention of soft cheese product 125
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 124
Effects of vacuum pack onn the shelf life of live mussels (Mytilus galloprovincialis) 123
Le grappe e le acqueviti d'uva monovitigno 122
Effect of process temperature on gluten film properties 122
Study of innovative PET packaging for mayonnaise 121
FILM EDIBILI COME POTENZIALI IMBALLAGGI ATTIVI 121
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 121
L'olio vergine nella provincia di Trieste: un settore in via di espansione 117
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 116
Effect of the state of water and relative humidity on ageing of PLA films 116
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 116
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 114
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 114
Is food desirability affected by social interaction? 113
Effect of drying conditions on functional and molecular properties of gluten based edible films 112
Grappa ed acquavite d'uva: tradizione ed innovazione nel mercato dei distillati 111
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 110
Comparative evaluation of monovarietal grape distillates obtained using distillation processes at different pressure conditions 110
Valutazione del trattamento di cottura sottovuoto tipo “cook and chill” per la valorizzazione di Mytilus galloprovincialis (Lamarck) 109
Furosine determination in a pasta production process with VHT drying 108
Characterization of durum wheat doughs based on fundamental rheological measurements 108
QUANTIFICATION OF UNCERTAINTY USING BAYESIAN AND BOOTSTRAP MODELS TO SIMULATE THE IMPACT OF NITROGEN FERTILISATION ON BETA-GLUCAN LEVELS IN BARLEY 108
INNOVATIVE EXTRACTION TECHNOLOGY OF CHICORY (CICHORIUM INTYBUS) AND JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) 107
IL VINO TERRANO DEL CARSO: UN TRIENNIO DI ESPERIENZE VIGNEVINI 106
Totale 15.728
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Categoria #
all - tutte 68.215
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 68.215
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.092 0 153 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
2024/20253.268 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
2026/2027347 101 246 0 0 0 0 0 0 0 0 0 0
Totale 20.047