IRIS
PERESSINI, Donatella
 Distribuzione geografica
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Continente #
NA - Nord America 5.998
EU - Europa 2.581
AS - Asia 1.446
SA - Sud America 181
AF - Africa 16
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 5
Totale 10.236
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Nazione #
US - Stati Uniti d'America 5.958
SG - Singapore 899
IT - Italia 792
UA - Ucraina 654
CN - Cina 321
DE - Germania 300
FI - Finlandia 221
RU - Federazione Russa 160
BR - Brasile 153
FR - Francia 143
IE - Irlanda 132
GB - Regno Unito 85
TR - Turchia 59
KR - Corea 57
IN - India 45
SE - Svezia 33
CA - Canada 30
AR - Argentina 14
BE - Belgio 14
VN - Vietnam 11
HK - Hong Kong 10
AT - Austria 9
AU - Australia 9
MX - Messico 8
ES - Italia 6
IR - Iran 6
TG - Togo 6
NL - Olanda 5
BY - Bielorussia 4
EU - Europa 4
LK - Sri Lanka 4
UZ - Uzbekistan 4
ZA - Sudafrica 4
CH - Svizzera 3
CL - Cile 3
CZ - Repubblica Ceca 3
EC - Ecuador 3
HR - Croazia 3
IQ - Iraq 3
JP - Giappone 3
TN - Tunisia 3
VE - Venezuela 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
BD - Bangladesh 2
BH - Bahrain 2
MY - Malesia 2
NG - Nigeria 2
PK - Pakistan 2
PL - Polonia 2
SI - Slovenia 2
TH - Thailandia 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AZ - Azerbaigian 1
BO - Bolivia 1
CO - Colombia 1
CR - Costa Rica 1
DK - Danimarca 1
EE - Estonia 1
HU - Ungheria 1
ID - Indonesia 1
IL - Israele 1
IS - Islanda 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
MA - Marocco 1
MD - Moldavia 1
NP - Nepal 1
OM - Oman 1
PA - Panama 1
PE - Perù 1
PT - Portogallo 1
QA - Qatar 1
RO - Romania 1
RS - Serbia 1
TJ - Tagikistan 1
TW - Taiwan 1
Totale 10.236
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Città #
Woodbridge 818
Ann Arbor 713
Houston 517
Fairfield 508
Singapore 482
Jacksonville 462
Chandler 337
Ashburn 275
Dearborn 268
Wilmington 230
Seattle 187
Cambridge 186
Boardman 141
Beijing 138
Dublin 123
Princeton 120
Udine 99
Seoul 48
Izmir 46
Milan 45
New York 42
San Diego 34
Rome 30
Ogden 29
Pune 20
Hefei 19
Los Angeles 19
Nanjing 19
Ottawa 19
Trieste 18
Düsseldorf 17
Padova 17
Dallas 16
Florence 16
Kunming 16
Helsinki 15
Norwalk 15
Des Moines 14
Nuremberg 12
Bari 11
Brussels 11
San Mateo 11
Guangzhou 10
Jinan 10
Munro 10
Sassari 10
Turin 10
Mountain View 9
San Giovanni Teatino 9
Bologna 8
Catania 8
Napoli 8
Shenyang 8
São Paulo 8
Nanchang 7
Parma 7
Shaoxing 7
Sligo 7
Torino 7
Cagliari 6
Dong Ket 6
Fuzhou 6
Hong Kong 6
Istanbul 6
Lomé 6
Naples 6
Redwood City 6
Alfianello 5
Andover 5
Auburn Hills 5
Belo Horizonte 5
Bolzano 5
Chongqing 5
Foggia 5
Frankfurt am Main 5
Hangzhou 5
Mumbai 5
Porto Alegre 5
Rio de Janeiro 5
Seongnam 5
Sydney 5
Toronto 5
Venice 5
Vienna 5
Ardabil 4
Campinas 4
Cosenza 4
Ercolano 4
Hanoi 4
Leawood 4
Minsk 4
Molise 4
Nanning 4
Paris 4
Redmond 4
San Michele al Tagliamento 4
Sesto San Giovanni 4
Venezia 4
Vicenza 4
Villa D'alme 4
Totale 6.503
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Nome #
Metodi di valutazione delle proprietà reologiche degli impasti 348
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 202
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 196
Effect of continuous cooking on cooking water properties and pasta quality 176
Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch 175
Viscoelastic properties of durum wheat and common wheat dough of different strengths 162
Influence of alginate concentration and molecular weight on functional properties of mayonnaise 150
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 141
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
Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation 132
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 131
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 127
Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound 124
Rheological characterization of traditional and light mayonnaises 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
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
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
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 108
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 106
Shelf life of a short ripened cheese stored under various packaging conditions 106
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 106
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
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 103
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 100
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
Valutazione della qualità tecnologica del frumento mediante indici reologici di tipo fondamentale 98
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 95
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 94
Influence of semolina composition on the thermal damage to pasta 94
Caratterizzazione reologica di creme a base di cacao 93
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 93
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 88
Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes 87
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 86
Study of innovative PET packaging for mayonnaise 86
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
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
Effect of packaging material on quality retention of soft cheese product 80
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 79
Physical, mechanical, and antibacterial characteristics of bio-nanocomposite films loaded with Ag-modified SiO2 and TiO2 nanoparticles 79
Dalla Farina alla Comunità 78
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
Furosine determination in a pasta production process with VHT drying 74
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
Contributo della reologia nella modellazione del processo di coestrusione di snack ripieni 69
Impact of high pressure homogenization on the functional properties of wheat starch granules 68
Characterization of durum wheat doughs based on fundamental rheological measurements 67
Caratterizzazione reologica di maionesi tradizionali e light 67
Rheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content 66
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti 65
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate 64
Rheological characterisation of cocoa creams 64
Evaluation of physicochemical,textural and glycaemic properties of extruded corn snacks enriched with rice bran 64
Effect of dietary fibre addition on rheological and bread-making properties of wheat doughs 63
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 61
STARCH-AROMA COMPOUNDS INTERACTION IN MODEL SYSTEMS 61
Filled-snacks production by co-extrusion-cooking: 1. Rheological modelling of the process 59
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastiche e le strutture macromolecolari del glutine 58
Effect of drying conditions on functional and molecular properties of gluten based edible films 57
Riduzione della reazione di Maillard nella produzione di paste essiccate: studio di trattamenti preventivi sulla materia prima 56
Influenza dello stress meccanico sulle caratteristiche chimiche e reologiche dell'impasto di semola nella tecnologia di pastificazione 56
Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays 56
Proprietà strutturali di pasta arricchita di fibre dietetiche e digeribilità dell'amido 55
Rheological behaviour of durum wheat doughs and their relation to baking and pasta quality 55
NEW INSIGHTS IN DOUGH PROCESSING 55
Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours 54
EVALUATION OF TECHNOLOGICAL PROPERTIES, MICROSTRUCTURE AND PREDICTIVE GLYCAEMIC RESPONSE OF DURUM WHEAT PASTA ENRICHED WITH PSYLLIUM SEED HUSK 54
Application of high-pressure homogenization to tailor the functionalities of native wheat starch 54
Management of non-enzymatic browning in pasta processing 53
Influenza della temperatura sul comportamento reologico di creme a base di cacao 53
EFFETTO DELL'AGGIUNTA DI IDROCOLLOIDI SULLE PROPRIETA' REOLOGICHE E PANIFICATORIE DI UNA FORMULAZIONE GLUTEN-FREE 53
Valutazione della qualità panificatoria di frumento biologico coltivato in Friuli Venezia Giulia 50
Effetto dell’aggiunta di inulina sulle proprietà reologiche e panificatorie di impasti di frumento 49
Totale 9.609
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Categoria #
all - tutte 38.735
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 38.735
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020158 0 0 0 0 0 0 0 0 0 0 0 158
2020/20211.287 42 142 38 180 51 160 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
2024/20251.886 48 163 75 72 181 120 140 102 280 321 375 9
Totale 10.501