IRIS
SENSIDONI, Alessandro
 Distribuzione geografica
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Continente #
NA - Nord America 8.994
AS - Asia 4.726
EU - Europa 4.400
SA - Sud America 931
AF - Africa 95
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 5
Totale 19.161
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Nazione #
US - Stati Uniti d'America 8.750
SG - Singapore 2.462
IT - Italia 1.349
UA - Ucraina 929
CN - Cina 898
BR - Brasile 723
DE - Germania 599
HK - Hong Kong 385
FR - Francia 355
VN - Vietnam 350
FI - Finlandia 340
RU - Federazione Russa 235
CA - Canada 186
IE - Irlanda 151
IN - India 144
GB - Regno Unito 140
SE - Svezia 101
TR - Turchia 97
AR - Argentina 86
KR - Corea 73
BD - Bangladesh 64
EC - Ecuador 41
MX - Messico 37
ID - Indonesia 35
NL - Olanda 34
IQ - Iraq 30
BE - Belgio 26
CZ - Repubblica Ceca 26
ZA - Sudafrica 26
PL - Polonia 25
CO - Colombia 23
PH - Filippine 21
CL - Cile 18
PK - Pakistan 18
ES - Italia 17
MA - Marocco 17
UZ - Uzbekistan 17
JP - Giappone 16
VE - Venezuela 16
IR - Iran 15
MY - Malesia 12
PY - Paraguay 12
SA - Arabia Saudita 11
AU - Australia 10
CH - Svizzera 10
TH - Thailandia 9
TN - Tunisia 9
TW - Taiwan 9
KE - Kenya 8
EG - Egitto 7
GR - Grecia 7
IL - Israele 7
TG - Togo 7
AL - Albania 6
AZ - Azerbaigian 6
DZ - Algeria 6
JO - Giordania 6
LV - Lettonia 6
AT - Austria 5
BG - Bulgaria 5
JM - Giamaica 5
LK - Sri Lanka 5
LT - Lituania 5
UY - Uruguay 5
BY - Bielorussia 4
EU - Europa 4
KZ - Kazakistan 4
ME - Montenegro 4
NP - Nepal 4
OM - Oman 4
PA - Panama 4
PE - Perù 4
PS - Palestinian Territory 4
AE - Emirati Arabi Uniti 3
BH - Bahrain 3
BO - Bolivia 3
CI - Costa d'Avorio 3
DO - Repubblica Dominicana 3
GE - Georgia 3
HR - Croazia 3
LU - Lussemburgo 3
PT - Portogallo 3
RO - Romania 3
RS - Serbia 3
SN - Senegal 3
CR - Costa Rica 2
DK - Danimarca 2
ET - Etiopia 2
HN - Honduras 2
LB - Libano 2
MD - Moldavia 2
QA - Qatar 2
TT - Trinidad e Tobago 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AO - Angola 1
BJ - Benin 1
BZ - Belize 1
CG - Congo 1
CM - Camerun 1
CY - Cipro 1
Totale 19.148
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Città #
Woodbridge 1.030
Ann Arbor 969
Singapore 906
Jacksonville 656
Ashburn 565
Houston 560
Fairfield 526
Chandler 454
Beijing 418
Hong Kong 383
Dearborn 350
Wilmington 265
San Jose 220
Seattle 202
Cambridge 182
Boardman 175
Princeton 150
Dublin 144
Ho Chi Minh City 131
Lauterbourg 131
Munich 131
Los Angeles 117
Montréal 112
Mcallen 91
Udine 91
Dallas 88
Hefei 81
Hanoi 78
Buffalo 76
Rome 73
Milan 70
New York 68
Seoul 68
São Paulo 63
Izmir 61
Helsinki 48
San Diego 48
The Dalles 44
Ottawa 40
Ogden 34
Redondo Beach 34
Council Bluffs 29
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
Da Nang 18
Kunming 18
Mumbai 18
Santa Clara 18
Warsaw 18
Chennai 17
Haiphong 17
Belo Horizonte 16
Brooklyn 16
Turin 16
Atlanta 15
Denver 15
Johannesburg 15
Naples 15
San Mateo 15
Brasília 14
Frankfurt am Main 14
Montreal 14
Napoli 14
Porto Alegre 14
Tashkent 14
Jinan 13
Baghdad 12
Düsseldorf 12
Falls Church 12
Florence 12
Quito 12
Tokyo 12
Toronto 12
Venezia 12
Cagliari 11
Fossombrone 11
Fuzhou 11
Guangzhou 11
Guayaquil 11
Hải Dương 11
Leawood 11
Nanchang 11
Nuremberg 11
San Francisco 11
Trieste 11
Ardabil 10
Istanbul 10
Munro 10
Torino 10
Arezzo 9
Boston 9
Totale 10.844
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Nome #
Manuale di rintracciabilità per il settore di produzione della birra (microbirrerie e brew pubs) 696
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 454
ENCAPSULATION OF AROMA COMPOUNDS IN BIOPOLYMERIC EMULSION BASED EDIBLE FILMS TO CONTROL FLAVOUR RELEASE 313
IL CONTROLLO QUALITA' DELL'ORZO E DEL MALTO 279
Impact of soluble dietary fibre on the characteristics of extruded snacks 277
How combinations of dietary fibres can affect physicochemical characteristics of pasta 264
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 258
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 198
The effects of dietary fibre addition on the quality of common cereal products 197
Antioxidant effect of Maillard reaction products: application to a butter cookie of a competition kinetics analysis 195
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 193
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta? 190
Composition and oxidative stability of borage (Borago officinalis L.) and borage-virgin olive oil blends 185
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 181
Study on physical and physicochemical changes of coffee beans during roasting. Note 2 176
Beyond biodegradability of PLA: physical and chemical stability in humid environments 165
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 165
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 164
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 162
Rheological characterization of traditional and light mayonnaises 160
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 159
Effect of lipid incorporation on functional properties of wheat gluten based edible films 159
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 154
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 154
How high pressure CO2 impacts PLA film properties 154
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 152
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 152
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 152
Shelf life of a short ripened cheese stored under various packaging conditions 152
Improvement of emulsion characteristics in low fat butter 151
Effects of low pressure and a rectification column on the volatile composition of fermented grape distillate 150
Carrageenan-lipid based edible films for flavour compound retention 149
Impact of corona treatment on PLA film properties 148
The Maillard reaction in pasta drying: study in model systems 147
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 147
bicchiere a calice per degustazione 145
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 145
Study of interactions between bio-based and conventional materials in a multilayer food packaging 144
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 144
Development of extruded snacks enriched with soluble dietary fibre 143
A comparison of two different probabilistic approaches to assess the uncertainty distribution of beta-glucan levels in barley grain 142
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 142
Rheological characterization of traditional and light mayonnaises 141
Composition and flavour of muscat of Canelli grape distillates obtained using different oenological techniques and unconventional distillation processes 141
Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis 140
UTILISATION OF REJECT KIWIFRUIT FRUIT FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES 137
Development and characterization of an innovative food packaging material based on HDPE resins 137
Caratterizzazione reologica di creme a base di cacao 135
Influence of semolina composition on the thermal damage to pasta 135
Le antocianine monoglucosidi nelle uve terrano e nei vini ottenuti per vinificazione tradizionale e per precondizionamento con CO2 134
The rheological approach to investigate the polymer structure: the case of gluten 133
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 133
Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films 131
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 130
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 130
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 130
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 130
Some effects of extrusion-cooking process on snack cereal mixture 129
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 129
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 127
Development and application of polysaccharide-lipid based edible films 126
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 126
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 126
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. 125
Etude d'une methode puor la caracterisation de la grappa 125
Development and Characterization of an Innovative Food Packaging Material Based on HDPE Resins 125
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 125
Matrix-vapour partition of ethanol and terpens in the head-space of agar gel model samples 124
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 124
Edible films as active packaging: D-limonene encapsulation 124
Caratterizzazione reologica di miscele per la produzione di paste fresche 123
Indici qualitativi del frumento 123
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 121
Pastorizzazione della pasta fresca farcita. Studio analitico di confronto tra due moderni impianti 121
Effect of packaging material on quality retention of soft cheese product 121
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 120
FILM EDIBILI COME POTENZIALI IMBALLAGGI ATTIVI 119
Study of innovative PET packaging for mayonnaise 117
Effect of process temperature on gluten film properties 116
Le grappe e le acqueviti d'uva monovitigno 115
Effects of vacuum pack onn the shelf life of live mussels (Mytilus galloprovincialis) 115
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 115
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 114
L'olio vergine nella provincia di Trieste: un settore in via di espansione 113
Effect of the state of water and relative humidity on ageing of PLA films 113
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 112
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 111
Grappa ed acquavite d'uva: tradizione ed innovazione nel mercato dei distillati 110
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 108
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 108
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 108
Comparative evaluation of monovarietal grape distillates obtained using distillation processes at different pressure conditions 107
Valutazione del trattamento di cottura sottovuoto tipo “cook and chill” per la valorizzazione di Mytilus galloprovincialis (Lamarck) 107
Is food desirability affected by social interaction? 107
INNOVATIVE EXTRACTION TECHNOLOGY OF CHICORY (CICHORIUM INTYBUS) AND JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) 106
Characterization of durum wheat doughs based on fundamental rheological measurements 105
Furosine determination in a pasta production process with VHT drying 104
Riduzione della reazione di Maillard nella produzione di paste essiccate: studio di trattamenti preventivi sulla materia prima 104
Effect of drying conditions on functional and molecular properties of gluten based edible films 103
IL VINO TERRANO DEL CARSO: UN TRIENNIO DI ESPERIENZE VIGNEVINI 102
Totale 15.177
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Categoria #
all - tutte 63.294
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 63.294
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021346 0 0 0 0 0 0 0 0 0 0 290 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
2024/20253.268 59 198 65 77 253 130 139 110 349 377 585 926
2025/20264.409 350 434 509 607 705 352 485 174 330 457 6 0
Totale 19.312