IRIS
SENSIDONI, Alessandro
 Distribuzione geografica
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Continente #
NA - Nord America 7.719
EU - Europa 3.880
AS - Asia 1.961
SA - Sud America 216
AF - Africa 21
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 5
Totale 13.810
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Nazione #
US - Stati Uniti d'America 7.545
SG - Singapore 1.207
IT - Italia 1.202
UA - Ucraina 921
DE - Germania 544
CN - Cina 424
FI - Finlandia 306
RU - Federazione Russa 211
FR - Francia 209
BR - Brasile 184
CA - Canada 164
IE - Irlanda 150
GB - Regno Unito 118
SE - Svezia 94
TR - Turchia 77
IN - India 75
KR - Corea 73
CZ - Repubblica Ceca 26
BE - Belgio 25
NL - Olanda 15
AR - Argentina 14
IR - Iran 14
PH - Filippine 13
CH - Svizzera 10
TW - Taiwan 9
AU - Australia 8
HK - Hong Kong 7
MX - Messico 7
PL - Polonia 7
TH - Thailandia 7
UZ - Uzbekistan 7
ES - Italia 6
TG - Togo 6
ID - Indonesia 5
LV - Lettonia 5
MY - Malesia 5
ZA - Sudafrica 5
AL - Albania 4
BD - Bangladesh 4
BG - Bulgaria 4
CL - Cile 4
CO - Colombia 4
EC - Ecuador 4
EU - Europa 4
IQ - Iraq 4
LK - Sri Lanka 4
MA - Marocco 4
ME - Montenegro 4
VE - Venezuela 4
VN - Vietnam 4
GR - Grecia 3
LU - Lussemburgo 3
AT - Austria 2
BH - Bahrain 2
BY - Bielorussia 2
CI - Costa d'Avorio 2
DK - Danimarca 2
DZ - Algeria 2
HR - Croazia 2
IL - Israele 2
JP - Giappone 2
KZ - Kazakistan 2
PA - Panama 2
PK - Pakistan 2
RO - Romania 2
TN - Tunisia 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
AZ - Azerbaigian 1
BO - Bolivia 1
CR - Costa Rica 1
EE - Estonia 1
GE - Georgia 1
JO - Giordania 1
KH - Cambogia 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
MD - Moldavia 1
NP - Nepal 1
OM - Oman 1
PT - Portogallo 1
QA - Qatar 1
SA - Arabia Saudita 1
TJ - Tagikistan 1
UY - Uruguay 1
Totale 13.810
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Città #
Woodbridge 1.030
Ann Arbor 969
Jacksonville 655
Singapore 616
Houston 551
Fairfield 526
Chandler 454
Dearborn 350
Ashburn 293
Wilmington 265
Seattle 199
Beijing 197
Cambridge 182
Boardman 174
Princeton 150
Dublin 143
Montréal 112
Munich 100
Mcallen 91
Udine 91
Seoul 68
Rome 66
Izmir 60
Milan 59
San Diego 47
New York 40
Ottawa 40
Ogden 34
Nanjing 29
Hefei 28
Norwalk 27
Des Moines 26
Pune 24
Bari 22
Padova 21
Los Angeles 20
Palermo 20
Dallas 19
Brussels 18
Helsinki 18
Kunming 18
Bologna 16
São Paulo 16
Turin 16
San Mateo 15
Napoli 14
Jinan 13
Düsseldorf 12
Falls Church 12
Venezia 12
Fossombrone 11
Fuzhou 11
Leawood 11
Nanchang 11
Trieste 11
Ardabil 10
Guangzhou 10
Munro 10
Torino 10
Toronto 10
Arezzo 9
Davis 9
Rio de Janeiro 9
San Giovanni Teatino 9
Cagliari 8
Florence 8
Monmouth Junction 8
Belo Horizonte 7
Frankfurt am Main 7
Hong Kong 7
Istanbul 7
Mumbai 7
Naples 7
Parma 7
Shenyang 7
Simi Valley 7
Sligo 7
Tricesimo 7
Andover 6
Catania 6
Changsha 6
Lomé 6
Modena 6
Monzuno 6
Nuremberg 6
Romans D'isonzo 6
San Francisco 6
San Jose 6
Santa Clara 6
Shaoxing 6
Tashkent 6
Zhengzhou 6
Alfianello 5
Auburn Hills 5
Augusta 5
Brno 5
Brooklyn 5
Chongqing 5
Ercolano 5
Hsinchu 5
Totale 8.344
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Nome #
Manuale di rintracciabilità per il settore di produzione della birra (microbirrerie e brew pubs) 581
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 406
IL CONTROLLO QUALITA' DELL'ORZO E DEL MALTO 245
How combinations of dietary fibres can affect physicochemical characteristics of pasta 213
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 205
Impact of soluble dietary fibre on the characteristics of extruded snacks 200
ENCAPSULATION OF AROMA COMPOUNDS IN BIOPOLYMERIC EMULSION BASED EDIBLE FILMS TO CONTROL FLAVOUR RELEASE 199
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 160
Composition and oxidative stability of borage (Borago officinalis L.) and borage-virgin olive oil blends 152
Antioxidant effect of Maillard reaction products: application to a butter cookie of a competition kinetics analysis 145
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 143
The effects of dietary fibre addition on the quality of common cereal products 140
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 137
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta? 137
Study on physical and physicochemical changes of coffee beans during roasting. Note 2 134
Effect of lipid incorporation on functional properties of wheat gluten based edible films 132
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 131
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 128
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 127
Beyond biodegradability of PLA: physical and chemical stability in humid environments 127
Impact of corona treatment on PLA film properties 127
Rheological characterization of traditional and light mayonnaises 122
How high pressure CO2 impacts PLA film properties 122
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 121
The Maillard reaction in pasta drying: study in model systems 120
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 117
Effects of low pressure and a rectification column on the volatile composition of fermented grape distillate 117
UTILISATION OF REJECT KIWIFRUIT FRUIT FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES 116
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 116
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 115
Carrageenan-lipid based edible films for flavour compound retention 115
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 114
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 113
Rheological characterization of traditional and light mayonnaises 110
Improvement of emulsion characteristics in low fat butter 108
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 108
Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis 106
Matrix-vapour partition of ethanol and terpens in the head-space of agar gel model samples 105
Shelf life of a short ripened cheese stored under various packaging conditions 105
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 105
The rheological approach to investigate the polymer structure: the case of gluten 104
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 104
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 103
Le antocianine monoglucosidi nelle uve terrano e nei vini ottenuti per vinificazione tradizionale e per precondizionamento con CO2 102
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 100
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 100
Composition and flavour of muscat of Canelli grape distillates obtained using different oenological techniques and unconventional distillation processes 99
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 99
Some effects of extrusion-cooking process on snack cereal mixture 98
Study of interactions between bio-based and conventional materials in a multilayer food packaging 98
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 98
Development of extruded snacks enriched with soluble dietary fibre 98
bicchiere a calice per degustazione 96
Development and characterization of an innovative food packaging material based on HDPE resins 96
Pastorizzazione della pasta fresca farcita. Studio analitico di confronto tra due moderni impianti 95
A comparison of two different probabilistic approaches to assess the uncertainty distribution of beta-glucan levels in barley grain 95
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 94
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 94
Influence of semolina composition on the thermal damage to pasta 94
Effect of the state of water and relative humidity on ageing of PLA films 94
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 93
Etude d'une methode puor la caracterisation de la grappa 92
L'olio vergine nella provincia di Trieste: un settore in via di espansione 92
Caratterizzazione reologica di creme a base di cacao 92
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. 91
Grappa ed acquavite d'uva: tradizione ed innovazione nel mercato dei distillati 91
Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films 91
Le grappe e le acqueviti d'uva monovitigno 88
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 88
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 86
Study of innovative PET packaging for mayonnaise 86
IL VINO TERRANO DEL CARSO: UN TRIENNIO DI ESPERIENZE VIGNEVINI 85
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 85
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 85
Effects of vacuum pack onn the shelf life of live mussels (Mytilus galloprovincialis) 85
INNOVATIVE EXTRACTION TECHNOLOGY OF CHICORY (CICHORIUM INTYBUS) AND JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) 85
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 84
Indici qualitativi del frumento 84
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 82
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 82
Caratterizzazione reologica di miscele per la produzione di paste fresche 81
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 81
Proprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti 80
Development and Characterization of an Innovative Food Packaging Material Based on HDPE Resins 80
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 79
Effect of packaging material on quality retention of soft cheese product 79
Edible films as active packaging: D-limonene encapsulation 78
Comparative evaluation of monovarietal grape distillates obtained using distillation processes at different pressure conditions 77
Is food desirability affected by social interaction? 77
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 76
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 75
Effect of mechanical stress and reducing sugar content of semolina on pasta damage during drying 75
FILM EDIBILI COME POTENZIALI IMBALLAGGI ATTIVI 74
Furosine determination in a pasta production process with VHT drying 73
I film edibili: una potenziale innovazione per i prodotti ittici 73
Development and application of polysaccharide-lipid based edible films 73
Maillard reaction in dried pasta 73
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 73
Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films 73
Effect of process temperature on gluten film properties 72
Totale 11.354
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Categoria #
all - tutte 47.718
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 47.718
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020323 0 0 0 0 0 0 0 0 0 0 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
2024/20252.326 59 198 65 77 253 130 139 110 349 377 569 0
Totale 13.961