IRIS
PERESSINI, Donatella
 Distribuzione geografica
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Continente #
NA - Nord America 6.648
AS - Asia 3.183
EU - Europa 2.766
SA - Sud America 675
AF - Africa 61
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 5
Totale 13.347
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Nazione #
US - Stati Uniti d'America 6.559
SG - Singapore 1.700
IT - Italia 846
UA - Ucraina 659
CN - Cina 597
BR - Brasile 542
DE - Germania 339
HK - Hong Kong 313
VN - Vietnam 253
FI - Finlandia 226
RU - Federazione Russa 174
FR - Francia 146
IE - Irlanda 132
GB - Regno Unito 99
TR - Turchia 66
IN - India 65
KR - Corea 57
AR - Argentina 55
CA - Canada 46
SE - Svezia 40
MX - Messico 34
EC - Ecuador 30
BD - Bangladesh 22
PL - Polonia 20
ID - Indonesia 17
JP - Giappone 16
ZA - Sudafrica 15
BE - Belgio 14
AT - Austria 13
CO - Colombia 11
NL - Olanda 11
VE - Venezuela 10
AU - Australia 9
IR - Iran 9
UZ - Uzbekistan 9
CL - Cile 8
ES - Italia 8
IQ - Iraq 8
MA - Marocco 8
PY - Paraguay 8
PK - Pakistan 7
BY - Bielorussia 6
TG - Togo 6
UY - Uruguay 6
EG - Egitto 5
HR - Croazia 5
KE - Kenya 5
AZ - Azerbaigian 4
DZ - Algeria 4
EU - Europa 4
KZ - Kazakistan 4
LK - Sri Lanka 4
LT - Lituania 4
TN - Tunisia 4
AL - Albania 3
CH - Svizzera 3
CZ - Repubblica Ceca 3
ET - Etiopia 3
IL - Israele 3
NG - Nigeria 3
NP - Nepal 3
PE - Perù 3
SN - Senegal 3
AE - Emirati Arabi Uniti 2
BH - Bahrain 2
DO - Repubblica Dominicana 2
HU - Ungheria 2
JM - Giamaica 2
JO - Giordania 2
LB - Libano 2
MD - Moldavia 2
MY - Malesia 2
QA - Qatar 2
RS - Serbia 2
SI - Slovenia 2
TH - Thailandia 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AO - Angola 1
BG - Bulgaria 1
BJ - Benin 1
BO - Bolivia 1
BZ - Belize 1
CG - Congo 1
CI - Costa d'Avorio 1
CR - Costa Rica 1
CY - Cipro 1
DK - Danimarca 1
EE - Estonia 1
GE - Georgia 1
GY - Guiana 1
IS - Islanda 1
KG - Kirghizistan 1
KW - Kuwait 1
LA - Repubblica Popolare Democratica del Laos 1
LV - Lettonia 1
MZ - Mozambico 1
OM - Oman 1
Totale 13.341
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Città #
Woodbridge 818
Ann Arbor 713
Singapore 623
Houston 523
Fairfield 508
Jacksonville 462
Ashburn 442
Chandler 337
Hong Kong 309
Beijing 293
Dearborn 268
Wilmington 230
Seattle 188
Cambridge 186
Boardman 143
Dublin 123
Princeton 120
Los Angeles 100
Udine 100
Ho Chi Minh City 98
Buffalo 64
New York 64
Hanoi 63
Hefei 54
Milan 52
Dallas 48
Seoul 48
Izmir 46
São Paulo 41
San Diego 35
Rome 34
Munich 30
Ogden 29
Redondo Beach 27
Pune 20
Nanjing 19
Ottawa 19
Rio de Janeiro 19
Trieste 18
Düsseldorf 17
Padova 17
Florence 16
Helsinki 16
Kunming 16
Warsaw 16
Norwalk 15
Belo Horizonte 14
Des Moines 14
Nuremberg 14
Atlanta 13
Porto Alegre 13
Tokyo 13
Orem 12
Bari 11
Brasília 11
Brussels 11
San Mateo 11
Guangzhou 10
Jinan 10
Montreal 10
Munro 10
Phoenix 10
Sassari 10
Turin 10
Bolzano 9
Brooklyn 9
Chennai 9
Falkenstein 9
Haiphong 9
Mexico City 9
Mountain View 9
Naples 9
Quito 9
San Giovanni Teatino 9
Bologna 8
Boston 8
Catania 8
Istanbul 8
Johannesburg 8
Napoli 8
Shenyang 8
Stockholm 8
Tashkent 8
The Dalles 8
Verona 8
Biên Hòa 7
Charlotte 7
Denver 7
Guayaquil 7
Hải Dương 7
Nanchang 7
Parma 7
Santa Clara 7
Shaoxing 7
Sligo 7
Torino 7
Toronto 7
Vienna 7
Buenos Aires 6
Bắc Ninh 6
Totale 7.915
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Nome #
Metodi di valutazione delle proprietà reologiche degli impasti 366
Impact of soluble dietary fibre on the characteristics of extruded snacks 257
How combinations of dietary fibres can affect physicochemical characteristics of pasta 251
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 250
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 224
Effect of continuous cooking on cooking water properties and pasta quality 222
Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch 190
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? 180
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 176
Viscoelastic properties of durum wheat and common wheat dough of different strengths 176
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 172
Influence of alginate concentration and molecular weight on functional properties of mayonnaise 163
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
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 151
Rheological characterization of traditional and light mayonnaises 150
Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound 148
Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation 146
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 144
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 140
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 140
Shelf life of a short ripened cheese stored under various packaging conditions 140
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 137
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 137
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 136
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 135
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 135
Study of interactions between bio-based and conventional materials in a multilayer food packaging 134
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 134
Development of extruded snacks enriched with soluble dietary fibre 134
Rheological characterization of traditional and light mayonnaises 132
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 127
The rheological approach to investigate the polymer structure: the case of gluten 126
Caratterizzazione reologica di creme a base di cacao 126
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 124
Influence of semolina composition on the thermal damage to pasta 123
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
Some effects of extrusion-cooking process on snack cereal mixture 120
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 119
Valutazione della qualità tecnologica del frumento mediante indici reologici di tipo fondamentale 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
Development and application of polysaccharide-lipid based edible films 114
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 114
Effect of packaging material on quality retention of soft cheese product 114
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 113
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 113
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 111
Study of innovative PET packaging for mayonnaise 111
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 111
Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes 111
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 110
Dalla Farina alla Comunità 109
Caratterizzazione reologica di miscele per la produzione di paste fresche 108
Effect of process temperature on gluten film properties 105
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 104
Indici qualitativi del frumento 103
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate 102
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 102
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 101
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 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
Physical, mechanical, and antibacterial characteristics of bio-nanocomposite films loaded with Ag-modified SiO2 and TiO2 nanoparticles 97
Impact of high pressure homogenization on the functional properties of wheat starch granules 96
Proprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti 94
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
Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films 91
Effect of drying conditions on functional and molecular properties of gluten based edible films 91
EVALUATION OF TECHNOLOGICAL PROPERTIES, MICROSTRUCTURE AND PREDICTIVE GLYCAEMIC RESPONSE OF DURUM WHEAT PASTA ENRICHED WITH PSYLLIUM SEED HUSK 91
Furosine determination in a pasta production process with VHT drying 90
Characterization of durum wheat doughs based on fundamental rheological measurements 89
Maillard reaction in dried pasta 88
Contributo della reologia nella modellazione del processo di coestrusione di snack ripieni 88
Caratterizzazione reologica di maionesi tradizionali e light 88
Rheological characterisation of cocoa creams 87
STARCH-AROMA COMPOUNDS INTERACTION IN MODEL SYSTEMS 87
Effect of mechanical stress and reducing sugar content of semolina on pasta damage during drying 87
Filled-snacks production by co-extrusion-cooking: 1. Rheological modelling of the process 84
Effect of dietary fibre addition on rheological and bread-making properties of wheat doughs 83
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti 82
Evaluation of physicochemical,textural and glycaemic properties of extruded corn snacks enriched with rice bran 82
Rheological behaviour of durum wheat doughs and their relation to baking and pasta quality 81
Effect of ultrasound treatment on gluten based film characteristics: protein solubility and surface properties 80
Application of high-pressure homogenization to tailor the functionalities of native wheat starch 80
Proprietà reologiche di formulazioni per film edibili 78
Effetto dell’aggiunta di inulina sulle proprietà reologiche e panificatorie di impasti di frumento 76
Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays 76
Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours 75
Proprietà strutturali di pasta arricchita di fibre dietetiche e digeribilità dell'amido 73
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastiche e le strutture macromolecolari del glutine 73
EFFETTO DELL'AGGIUNTA DI IDROCOLLOIDI SULLE PROPRIETA' REOLOGICHE E PANIFICATORIE DI UNA FORMULAZIONE GLUTEN-FREE 72
Valutazione della qualità panificatoria di frumento biologico coltivato in Friuli Venezia Giulia 72
NEW INSIGHTS IN DOUGH PROCESSING 70
Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread 70
Totale 12.188
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Categoria #
all - tutte 49.283
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 49.283
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021834 0 0 0 0 0 160 60 155 190 55 170 44
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
2025/20262.371 276 345 410 536 627 177 0 0 0 0 0 0
Totale 13.619