IRIS
PERESSINI, Donatella
 Distribuzione geografica
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Continente #
NA - Nord America 7.490
AS - Asia 3.859
EU - Europa 3.088
SA - Sud America 750
AF - Africa 87
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 5
Totale 15.293
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Nazione #
US - Stati Uniti d'America 7.368
SG - Singapore 1.958
IT - Italia 954
CN - Cina 714
UA - Ucraina 660
BR - Brasile 574
DE - Germania 344
HK - Hong Kong 339
VN - Vietnam 323
FR - Francia 267
FI - Finlandia 255
RU - Federazione Russa 181
IE - Irlanda 133
IN - India 109
GB - Regno Unito 104
TR - Turchia 86
KR - Corea 69
AR - Argentina 67
CA - Canada 57
BD - Bangladesh 43
SE - Svezia 43
MX - Messico 40
EC - Ecuador 38
IQ - Iraq 29
ID - Indonesia 24
JP - Giappone 23
NL - Olanda 22
ZA - Sudafrica 21
PL - Polonia 20
BE - Belgio 18
CO - Colombia 17
AT - Austria 16
PK - Pakistan 16
VE - Venezuela 16
MY - Malesia 15
CL - Cile 14
AU - Australia 13
UZ - Uzbekistan 13
ES - Italia 12
TW - Taiwan 12
MA - Marocco 11
EG - Egitto 9
IR - Iran 9
PY - Paraguay 9
SA - Arabia Saudita 9
TH - Thailandia 9
KE - Kenya 7
TG - Togo 7
BY - Bielorussia 6
ET - Etiopia 6
HR - Croazia 6
JM - Giamaica 6
LK - Sri Lanka 6
PH - Filippine 6
TN - Tunisia 6
UY - Uruguay 6
AZ - Azerbaigian 5
DZ - Algeria 5
KZ - Kazakistan 5
LT - Lituania 5
PE - Perù 5
AE - Emirati Arabi Uniti 4
AL - Albania 4
BG - Bulgaria 4
CZ - Repubblica Ceca 4
EU - Europa 4
GR - Grecia 4
HU - Ungheria 4
JO - Giordania 4
PT - Portogallo 4
BO - Bolivia 3
CH - Svizzera 3
CR - Costa Rica 3
IL - Israele 3
NG - Nigeria 3
NP - Nepal 3
OM - Oman 3
PA - Panama 3
PS - Palestinian Territory 3
RO - Romania 3
RS - Serbia 3
SN - Senegal 3
TT - Trinidad e Tobago 3
AO - Angola 2
BH - Bahrain 2
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
EE - Estonia 2
GE - Georgia 2
KG - Kirghizistan 2
LB - Libano 2
MD - Moldavia 2
QA - Qatar 2
SI - Slovenia 2
SV - El Salvador 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BJ - Benin 1
BZ - Belize 1
CG - Congo 1
Totale 15.274
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Città #
Woodbridge 818
Singapore 742
Ann Arbor 713
Ashburn 526
Houston 526
Fairfield 508
Jacksonville 463
Chandler 337
Hong Kong 332
Beijing 307
Dearborn 268
San Jose 268
Wilmington 230
Seattle 189
Cambridge 186
Boardman 148
Council Bluffs 141
Dublin 124
Princeton 120
Ho Chi Minh City 115
Los Angeles 115
Lauterbourg 110
Udine 100
Hanoi 75
New York 71
Buffalo 65
Milan 59
Dallas 57
Hefei 54
Seoul 48
Izmir 47
São Paulo 46
Helsinki 44
Rome 41
San Diego 35
Santa Clara 32
The Dalles 32
Munich 31
Ogden 29
Orem 27
Redondo Beach 27
Pune 22
Rio de Janeiro 21
Trieste 21
Florence 19
Nanjing 19
Ottawa 19
Istanbul 18
Düsseldorf 17
Padova 17
Chennai 16
Kunming 16
Nuremberg 16
Tokyo 16
Warsaw 16
Des Moines 15
Norwalk 15
Atlanta 14
Belo Horizonte 14
Brooklyn 14
Brussels 13
Da Nang 13
Denver 13
Porto Alegre 13
Brasília 12
Johannesburg 12
Montreal 12
Phoenix 12
Quito 12
Venice 12
Baghdad 11
Bari 11
Guayaquil 11
Haiphong 11
Mexico City 11
Naples 11
San Mateo 11
Tashkent 11
Amsterdam 10
Guangzhou 10
Hải Dương 10
Jinan 10
Munro 10
Sassari 10
Turin 10
Biên Hòa 9
Bolzano 9
Boston 9
Charlotte 9
Falkenstein 9
Mountain View 9
Mumbai 9
San Francisco 9
San Giovanni Teatino 9
Bologna 8
Cagliari 8
Catania 8
Frankfurt am Main 8
Moscow 8
Napoli 8
Totale 8.942
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Nome #
Metodi di valutazione delle proprietà reologiche degli impasti 390
Impact of soluble dietary fibre on the characteristics of extruded snacks 281
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 270
How combinations of dietary fibres can affect physicochemical characteristics of pasta 267
Effect of continuous cooking on cooking water properties and pasta quality 246
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 245
Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch 207
The effects of dietary fibre addition on the quality of common cereal products 202
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 197
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. 185
Viscoelastic properties of durum wheat and common wheat dough of different strengths 184
Influence of alginate concentration and molecular weight on functional properties of mayonnaise 181
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 178
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 172
Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation 165
Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound 163
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
Shelf life of a short ripened cheese stored under various packaging conditions 158
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 156
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 155
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 154
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 154
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 152
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 152
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 151
Evaluation of calcium alginate beads immobilization of Chlorella vulgari for biomass production in space life support systems 148
The Maillard reaction in pasta drying: study in model systems 148
Study of interactions between bio-based and conventional materials in a multilayer food packaging 148
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 146
Rheological characterization of traditional and light mayonnaises 145
Development of extruded snacks enriched with soluble dietary fibre 145
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate 143
Stress-relaxation properties of mixograph semolina-water doughs from durum wheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance 143
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 143
Valutazione della qualità tecnologica del frumento mediante indici reologici di tipo fondamentale 139
Caratterizzazione reologica di creme a base di cacao 137
The rheological approach to investigate the polymer structure: the case of gluten 136
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 136
Influence of semolina composition on the thermal damage to pasta 136
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 135
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 134
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 133
Dalla Farina alla Comunità 133
Some effects of extrusion-cooking process on snack cereal mixture 132
Development and application of polysaccharide-lipid based edible films 132
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 132
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 132
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 132
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 130
Caratterizzazione reologica di miscele per la produzione di paste fresche 129
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 129
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 128
Indici qualitativi del frumento 124
Effect of packaging material on quality retention of soft cheese product 124
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 123
Study of innovative PET packaging for mayonnaise 120
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 120
Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes 120
Effect of process temperature on gluten film properties 118
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 118
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 116
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 116
Impact of high pressure homogenization on the functional properties of wheat starch granules 115
EVALUATION OF TECHNOLOGICAL PROPERTIES, MICROSTRUCTURE AND PREDICTIVE GLYCAEMIC RESPONSE OF DURUM WHEAT PASTA ENRICHED WITH PSYLLIUM SEED HUSK 114
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 113
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 112
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti 110
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 109
Effect of drying conditions on functional and molecular properties of gluten based edible films 109
Furosine determination in a pasta production process with VHT drying 107
Characterization of durum wheat doughs based on fundamental rheological measurements 107
Contributo della reologia nella modellazione del processo di coestrusione di snack ripieni 105
Caratterizzazione reologica di maionesi tradizionali e light 105
Riduzione della reazione di Maillard nella produzione di paste essiccate: studio di trattamenti preventivi sulla materia prima 104
Maillard reaction in dried pasta 103
Rheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content 103
Physical, mechanical, and antibacterial characteristics of bio-nanocomposite films loaded with Ag-modified SiO2 and TiO2 nanoparticles 103
I film edibili: una potenziale innovazione per i prodotti ittici 101
Rheological characterisation of cocoa creams 101
Proprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti 100
STARCH-AROMA COMPOUNDS INTERACTION IN MODEL SYSTEMS 99
Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films 98
Effect of mechanical stress and reducing sugar content of semolina on pasta damage during drying 97
Effect of dietary fibre addition on rheological and bread-making properties of wheat doughs 96
Evaluation of physicochemical,textural and glycaemic properties of extruded corn snacks enriched with rice bran 96
Filled-snacks production by co-extrusion-cooking: 1. Rheological modelling of the process 94
Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays 93
Application of high-pressure homogenization to tailor the functionalities of native wheat starch 93
Effect of ultrasound treatment on gluten based film characteristics: protein solubility and surface properties 92
Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours 92
Influenza della lecitina di soia sulle caratteristiche reologiche di ripieni per snack dolci 89
Proprietà strutturali di pasta arricchita di fibre dietetiche e digeribilità dell'amido 88
Rheological behaviour of durum wheat doughs and their relation to baking and pasta quality 88
Effetto dell’aggiunta di inulina sulle proprietà reologiche e panificatorie di impasti di frumento 88
Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread 88
Proprietà reologiche di formulazioni per film edibili 85
NEW INSIGHTS IN DOUGH PROCESSING 85
The effect of rice bran on physicochemical, textural and glycaemic properties of ready-to-eat extruded corn snacks 83
Totale 13.746
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Categoria #
all - tutte 55.581
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 55.581
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022863 27 122 11 45 16 29 37 53 25 135 217 146
2022/2023918 129 74 25 100 62 240 4 68 113 26 34 43
2023/2024503 41 42 21 18 50 98 12 51 45 39 19 67
2024/20252.633 48 163 75 72 181 120 140 102 280 321 375 756
2025/20264.257 276 345 410 536 627 311 488 174 297 389 273 131
2026/202761 61 0 0 0 0 0 0 0 0 0 0 0
Totale 15.566