IRIS
SENSIDONI, Alessandro
 Distribuzione geografica
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Continente #
NA - Nord America 8.447
EU - Europa 4.081
AS - Asia 3.989
SA - Sud America 825
AF - Africa 67
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 5
Totale 17.422
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Nazione #
US - Stati Uniti d'America 8.220
SG - Singapore 2.145
IT - Italia 1.268
UA - Ucraina 926
CN - Cina 774
BR - Brasile 668
DE - Germania 587
HK - Hong Kong 360
FI - Finlandia 309
VN - Vietnam 258
RU - Federazione Russa 228
FR - Francia 213
CA - Canada 180
IE - Irlanda 150
GB - Regno Unito 133
IN - India 108
SE - Svezia 97
TR - Turchia 85
KR - Corea 73
AR - Argentina 69
EC - Ecuador 33
MX - Messico 33
BD - Bangladesh 31
CZ - Repubblica Ceca 26
BE - Belgio 25
ID - Indonesia 25
NL - Olanda 23
PL - Polonia 22
ZA - Sudafrica 19
CO - Colombia 15
IR - Iran 15
CL - Cile 13
PH - Filippine 13
IQ - Iraq 12
JP - Giappone 12
ES - Italia 11
MA - Marocco 11
CH - Svizzera 10
UZ - Uzbekistan 10
PY - Paraguay 9
TW - Taiwan 9
VE - Venezuela 9
AU - Australia 8
KE - Kenya 7
PK - Pakistan 7
TH - Thailandia 7
LV - Lettonia 6
TG - Togo 6
TN - Tunisia 6
AL - Albania 5
AT - Austria 5
BG - Bulgaria 5
DZ - Algeria 5
LT - Lituania 5
MY - Malesia 5
UY - Uruguay 5
BY - Bielorussia 4
EG - Egitto 4
EU - Europa 4
IL - Israele 4
LK - Sri Lanka 4
ME - Montenegro 4
AZ - Azerbaigian 3
BH - Bahrain 3
CI - Costa d'Avorio 3
DO - Repubblica Dominicana 3
GR - Grecia 3
HR - Croazia 3
JO - Giordania 3
KZ - Kazakistan 3
LU - Lussemburgo 3
NP - Nepal 3
PE - Perù 3
SN - Senegal 3
AE - Emirati Arabi Uniti 2
DK - Danimarca 2
HN - Honduras 2
JM - Giamaica 2
LB - Libano 2
MD - Moldavia 2
PA - Panama 2
QA - Qatar 2
RO - Romania 2
RS - Serbia 2
SA - Arabia Saudita 2
TT - Trinidad e Tobago 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BJ - Benin 1
BO - Bolivia 1
BZ - Belize 1
CG - Congo 1
CR - Costa Rica 1
CY - Cipro 1
EE - Estonia 1
GE - Georgia 1
KG - Kirghizistan 1
KH - Cambogia 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
MZ - Mozambico 1
Totale 17.417
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Città #
Woodbridge 1.030
Ann Arbor 969
Singapore 744
Jacksonville 655
Houston 556
Fairfield 526
Ashburn 496
Chandler 454
Beijing 402
Hong Kong 360
Dearborn 350
Wilmington 265
Seattle 202
Cambridge 182
Boardman 175
Princeton 150
Dublin 143
Munich 131
Montréal 112
Ho Chi Minh City 104
Los Angeles 103
Mcallen 91
Udine 91
Dallas 81
Hefei 81
Buffalo 76
Rome 71
Seoul 68
Milan 62
Izmir 60
New York 58
Hanoi 56
São Paulo 53
San Diego 48
Ottawa 40
Ogden 34
Redondo Beach 34
Nanjing 29
Norwalk 27
Des Moines 26
Rio de Janeiro 25
Pune 24
Bari 22
Bologna 21
Padova 21
Palermo 20
Brussels 18
Helsinki 18
Kunming 18
Belo Horizonte 16
Turin 16
Warsaw 16
San Mateo 15
Brooklyn 14
Naples 14
Napoli 14
Porto Alegre 14
Brasília 13
Chennai 13
Haiphong 13
Jinan 13
Mumbai 13
Atlanta 12
Da Nang 12
Düsseldorf 12
Falls Church 12
Toronto 12
Venezia 12
Denver 11
Fossombrone 11
Fuzhou 11
Leawood 11
Nanchang 11
Santa Clara 11
Trieste 11
Ardabil 10
Guangzhou 10
Johannesburg 10
Montreal 10
Munro 10
San Francisco 10
Torino 10
Arezzo 9
Davis 9
Falkenstein 9
Florence 9
Quito 9
San Giovanni Teatino 9
Tashkent 9
Tokyo 9
Verona 9
Boston 8
Cagliari 8
Frankfurt am Main 8
Guayaquil 8
Istanbul 8
Monmouth Junction 8
Nuremberg 8
Phoenix 8
Ankara 7
Totale 9.937
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Nome #
Manuale di rintracciabilità per il settore di produzione della birra (microbirrerie e brew pubs) 629
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 427
ENCAPSULATION OF AROMA COMPOUNDS IN BIOPOLYMERIC EMULSION BASED EDIBLE FILMS TO CONTROL FLAVOUR RELEASE 296
IL CONTROLLO QUALITA' DELL'ORZO E DEL MALTO 266
Impact of soluble dietary fibre on the characteristics of extruded snacks 257
How combinations of dietary fibres can affect physicochemical characteristics of pasta 250
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 249
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 193
The effects of dietary fibre addition on the quality of common cereal products 184
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta? 179
Antioxidant effect of Maillard reaction products: application to a butter cookie of a competition kinetics analysis 175
Composition and oxidative stability of borage (Borago officinalis L.) and borage-virgin olive oil blends 174
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 174
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 171
Study on physical and physicochemical changes of coffee beans during roasting. Note 2 161
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 153
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 153
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 152
Rheological characterization of traditional and light mayonnaises 150
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 150
Beyond biodegradability of PLA: physical and chemical stability in humid environments 149
Effect of lipid incorporation on functional properties of wheat gluten based edible films 147
How high pressure CO2 impacts PLA film properties 146
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 144
Effects of low pressure and a rectification column on the volatile composition of fermented grape distillate 143
The Maillard reaction in pasta drying: study in model systems 140
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 139
Shelf life of a short ripened cheese stored under various packaging conditions 139
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 137
Carrageenan-lipid based edible films for flavour compound retention 137
Improvement of emulsion characteristics in low fat butter 136
Impact of corona treatment on PLA film properties 136
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 135
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 135
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 135
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 134
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 134
Study of interactions between bio-based and conventional materials in a multilayer food packaging 133
Rheological characterization of traditional and light mayonnaises 132
Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis 132
Development of extruded snacks enriched with soluble dietary fibre 132
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 128
UTILISATION OF REJECT KIWIFRUIT FRUIT FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES 127
The rheological approach to investigate the polymer structure: the case of gluten 124
A comparison of two different probabilistic approaches to assess the uncertainty distribution of beta-glucan levels in barley grain 124
Caratterizzazione reologica di creme a base di cacao 124
bicchiere a calice per degustazione 123
Le antocianine monoglucosidi nelle uve terrano e nei vini ottenuti per vinificazione tradizionale e per precondizionamento con CO2 123
Composition and flavour of muscat of Canelli grape distillates obtained using different oenological techniques and unconventional distillation processes 122
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 122
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 122
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 122
Development and characterization of an innovative food packaging material based on HDPE resins 121
Some effects of extrusion-cooking process on snack cereal mixture 120
Influence of semolina composition on the thermal damage to pasta 120
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 120
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 119
Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films 119
Matrix-vapour partition of ethanol and terpens in the head-space of agar gel model samples 117
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 116
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 116
Etude d'une methode puor la caracterisation de la grappa 114
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 114
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. 113
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 113
Development and application of polysaccharide-lipid based edible films 112
Effect of packaging material on quality retention of soft cheese product 112
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 112
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 111
Study of innovative PET packaging for mayonnaise 111
FILM EDIBILI COME POTENZIALI IMBALLAGGI ATTIVI 111
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 111
Pastorizzazione della pasta fresca farcita. Studio analitico di confronto tra due moderni impianti 109
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 108
Effect of the state of water and relative humidity on ageing of PLA films 107
L'olio vergine nella provincia di Trieste: un settore in via di espansione 106
Effects of vacuum pack onn the shelf life of live mussels (Mytilus galloprovincialis) 106
Caratterizzazione reologica di miscele per la produzione di paste fresche 105
Grappa ed acquavite d'uva: tradizione ed innovazione nel mercato dei distillati 104
Development and Characterization of an Innovative Food Packaging Material Based on HDPE Resins 104
Effect of process temperature on gluten film properties 104
Indici qualitativi del frumento 103
Le grappe e le acqueviti d'uva monovitigno 102
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 102
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 102
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 101
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 100
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 99
Edible films as active packaging: D-limonene encapsulation 99
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 98
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 97
INNOVATIVE EXTRACTION TECHNOLOGY OF CHICORY (CICHORIUM INTYBUS) AND JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) 97
IL VINO TERRANO DEL CARSO: UN TRIENNIO DI ESPERIENZE VIGNEVINI 96
Comparative evaluation of monovarietal grape distillates obtained using distillation processes at different pressure conditions 96
Valutazione del trattamento di cottura sottovuoto tipo “cook and chill” per la valorizzazione di Mytilus galloprovincialis (Lamarck) 96
Is food desirability affected by social interaction? 96
Riduzione della reazione di Maillard nella produzione di paste essiccate: studio di trattamenti preventivi sulla materia prima 94
Rheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content 93
I film edibili: una potenziale innovazione per i prodotti ittici 92
Edible films as potential active packaging (Film edibili come potenziali imballaggi attivi) 92
Totale 13.909
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Categoria #
all - tutte 59.324
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 59.324
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.127 0 0 0 0 0 191 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
2024/20253.268 59 198 65 77 253 130 139 110 349 377 585 926
2025/20262.670 350 434 509 607 705 65 0 0 0 0 0 0
Totale 17.573