IRIS
SENSIDONI, Alessandro
 Distribuzione geografica
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Continente #
NA - Nord America 8.488
AS - Asia 4.206
EU - Europa 4.089
SA - Sud America 831
AF - Africa 72
OC - Oceania 8
Continente sconosciuto - Info sul continente non disponibili 5
Totale 17.699
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Nazione #
US - Stati Uniti d'America 8.258
SG - Singapore 2.329
IT - Italia 1.269
UA - Ucraina 928
CN - Cina 784
BR - Brasile 673
DE - Germania 587
HK - Hong Kong 361
FI - Finlandia 309
VN - Vietnam 273
RU - Federazione Russa 228
FR - Francia 213
CA - Canada 182
IE - Irlanda 150
GB - Regno Unito 137
IN - India 109
SE - Svezia 98
TR - Turchia 85
KR - Corea 73
AR - Argentina 70
BD - Bangladesh 34
MX - Messico 34
EC - Ecuador 33
CZ - Repubblica Ceca 26
BE - Belgio 25
ID - Indonesia 25
NL - Olanda 23
PL - Polonia 22
ZA - Sudafrica 20
CO - Colombia 15
IR - Iran 15
CL - Cile 13
PH - Filippine 13
IQ - Iraq 12
JP - Giappone 12
MA - Marocco 12
ES - Italia 11
UZ - Uzbekistan 11
CH - Svizzera 10
PY - Paraguay 9
TW - Taiwan 9
VE - Venezuela 9
AU - Australia 8
KE - Kenya 7
PK - Pakistan 7
TH - Thailandia 7
DZ - Algeria 6
LV - Lettonia 6
TG - Togo 6
TN - Tunisia 6
AL - Albania 5
AT - Austria 5
BG - Bulgaria 5
IL - Israele 5
LT - Lituania 5
MY - Malesia 5
UY - Uruguay 5
AZ - Azerbaigian 4
BY - Bielorussia 4
EG - Egitto 4
EU - Europa 4
LK - Sri Lanka 4
ME - Montenegro 4
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
ET - Etiopia 1
GE - Georgia 1
KG - Kirghizistan 1
KH - Cambogia 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
Totale 17.692
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Città #
Woodbridge 1.030
Ann Arbor 969
Singapore 778
Jacksonville 655
Houston 556
Fairfield 526
Ashburn 500
Chandler 454
Beijing 402
Hong Kong 361
Dearborn 350
Wilmington 265
Seattle 202
Cambridge 182
Boardman 175
Princeton 150
Dublin 143
Munich 131
Montréal 112
Ho Chi Minh City 109
Los Angeles 106
Mcallen 91
Udine 91
Dallas 81
Hefei 81
Buffalo 76
Rome 71
Seoul 68
Milan 62
New York 62
Izmir 60
Hanoi 59
São Paulo 55
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
The Dalles 19
Brussels 18
Helsinki 18
Kunming 18
Belo Horizonte 16
Turin 16
Warsaw 16
Brooklyn 15
San Mateo 15
Chennai 14
Haiphong 14
Naples 14
Napoli 14
Porto Alegre 14
Atlanta 13
Brasília 13
Jinan 13
Mumbai 13
Da Nang 12
Düsseldorf 12
Falls Church 12
Montreal 12
Toronto 12
Venezia 12
Denver 11
Fossombrone 11
Fuzhou 11
Johannesburg 11
Leawood 11
Nanchang 11
Santa Clara 11
Trieste 11
Ardabil 10
Guangzhou 10
Munro 10
San Francisco 10
Tashkent 10
Torino 10
Arezzo 9
Davis 9
Falkenstein 9
Florence 9
Quito 9
San Giovanni Teatino 9
Tokyo 9
Verona 9
Boston 8
Cagliari 8
Frankfurt am Main 8
Guayaquil 8
Hải Dương 8
Istanbul 8
Monmouth Junction 8
Nuremberg 8
Totale 10.013
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Nome #
Manuale di rintracciabilità per il settore di produzione della birra (microbirrerie e brew pubs) 631
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics 432
ENCAPSULATION OF AROMA COMPOUNDS IN BIOPOLYMERIC EMULSION BASED EDIBLE FILMS TO CONTROL FLAVOUR RELEASE 297
IL CONTROLLO QUALITA' DELL'ORZO E DEL MALTO 268
Impact of soluble dietary fibre on the characteristics of extruded snacks 258
How combinations of dietary fibres can affect physicochemical characteristics of pasta 252
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 251
Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) 195
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? 181
Composition and oxidative stability of borage (Borago officinalis L.) and borage-virgin olive oil blends 177
Antioxidant effect of Maillard reaction products: application to a butter cookie of a competition kinetics analysis 177
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 177
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 173
Study on physical and physicochemical changes of coffee beans during roasting. Note 2 162
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 156
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 154
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 154
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 152
Rheological characterization of traditional and light mayonnaises 151
Beyond biodegradability of PLA: physical and chemical stability in humid environments 150
Effect of lipid incorporation on functional properties of wheat gluten based edible films 148
How high pressure CO2 impacts PLA film properties 147
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 145
Effects of low pressure and a rectification column on the volatile composition of fermented grape distillate 144
The Maillard reaction in pasta drying: study in model systems 141
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 141
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 141
Shelf life of a short ripened cheese stored under various packaging conditions 141
Carrageenan-lipid based edible films for flavour compound retention 141
Impact of corona treatment on PLA film properties 139
Improvement of emulsion characteristics in low fat butter 138
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 138
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 137
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 136
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 136
Study of interactions between bio-based and conventional materials in a multilayer food packaging 135
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 135
Development of extruded snacks enriched with soluble dietary fibre 135
Rheological characterization of traditional and light mayonnaises 133
Improved emulsifying and foaming of whey proteins after enzymic fat hydrolysis 133
Valorizzazione di Mytilus galloprovincialis mediante trattamenti "Sous vide cook and chill" 130
A comparison of two different probabilistic approaches to assess the uncertainty distribution of beta-glucan levels in barley grain 128
UTILISATION OF REJECT KIWIFRUIT FRUIT FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES 128
The rheological approach to investigate the polymer structure: the case of gluten 127
Caratterizzazione reologica di creme a base di cacao 127
Composition and flavour of muscat of Canelli grape distillates obtained using different oenological techniques and unconventional distillation processes 127
bicchiere a calice per degustazione 126
Development and characterization of an innovative food packaging material based on HDPE resins 126
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 125
Le antocianine monoglucosidi nelle uve terrano e nei vini ottenuti per vinificazione tradizionale e per precondizionamento con CO2 124
Influence of semolina composition on the thermal damage to pasta 124
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 123
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 123
Some effects of extrusion-cooking process on snack cereal mixture 121
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C) 121
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 120
Effect of nanoclay-type and PLA optical purity on the characteristics of PLA-based nanocomposite films 120
Matrix-vapour partition of ethanol and terpens in the head-space of agar gel model samples 119
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. 117
Etude d'une methode puor la caracterisation de la grappa 117
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 117
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 117
Development and application of polysaccharide-lipid based edible films 115
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 115
Effect of packaging material on quality retention of soft cheese product 115
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 114
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 114
FILM EDIBILI COME POTENZIALI IMBALLAGGI ATTIVI 113
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 112
Study of innovative PET packaging for mayonnaise 112
Pastorizzazione della pasta fresca farcita. Studio analitico di confronto tra due moderni impianti 112
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 112
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 111
Caratterizzazione reologica di miscele per la produzione di paste fresche 109
Development and Characterization of an Innovative Food Packaging Material Based on HDPE Resins 109
L'olio vergine nella provincia di Trieste: un settore in via di espansione 108
Effect of the state of water and relative humidity on ageing of PLA films 108
Effects of vacuum pack onn the shelf life of live mussels (Mytilus galloprovincialis) 107
Grappa ed acquavite d'uva: tradizione ed innovazione nel mercato dei distillati 106
Effect of process temperature on gluten film properties 106
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 105
Le grappe e le acqueviti d'uva monovitigno 104
Indici qualitativi del frumento 104
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 103
Recherche sur la caracterisation de l'eau-de-vie de raisin: utilisation de la distillation sous vide 102
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 102
Edible films as active packaging: D-limonene encapsulation 102
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 100
INNOVATIVE EXTRACTION TECHNOLOGY OF CHICORY (CICHORIUM INTYBUS) AND JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) 100
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 99
Valutazione del trattamento di cottura sottovuoto tipo “cook and chill” per la valorizzazione di Mytilus galloprovincialis (Lamarck) 98
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 98
IL VINO TERRANO DEL CARSO: UN TRIENNIO DI ESPERIENZE VIGNEVINI 97
Comparative evaluation of monovarietal grape distillates obtained using distillation processes at different pressure conditions 97
Is food desirability affected by social interaction? 97
Proprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti 95
Riduzione della reazione di Maillard nella produzione di paste essiccate: studio di trattamenti preventivi sulla materia prima 95
Rheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content 94
Edible films as potential active packaging (Film edibili come potenziali imballaggi attivi) 94
Totale 14.107
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Categoria #
all - tutte 60.220
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 60.220
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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
2025/20262.947 350 434 509 607 705 342 0 0 0 0 0 0
Totale 17.850