IRIS
PERESSINI, Donatella
 Distribuzione geografica
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Continente #
NA - Nord America 8.255
AS - Asia 3.907
EU - Europa 3.207
SA - Sud America 775
Continente sconosciuto - Info sul continente non disponibili 282
AF - Africa 87
OC - Oceania 16
Totale 16.529
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Nazione #
US - Stati Uniti d'America 8.105
SG - Singapore 1.964
IT - Italia 1.043
CN - Cina 723
UA - Ucraina 660
BR - Brasile 587
DE - Germania 352
HK - Hong Kong 342
VN - Vietnam 326
FR - Francia 268
FI - Finlandia 255
RU - Federazione Russa 183
IE - Irlanda 134
IN - India 114
GB - Regno Unito 111
TR - Turchia 89
KR - Corea 71
AR - Argentina 67
CA - Canada 66
BD - Bangladesh 45
MX - Messico 43
SE - Svezia 43
EC - Ecuador 41
IQ - Iraq 29
ID - Indonesia 27
NL - Olanda 27
JP - Giappone 26
CO - Colombia 23
ZA - Sudafrica 21
PL - Polonia 20
VE - Venezuela 19
BE - Belgio 18
MY - Malesia 18
AT - Austria 16
PK - Pakistan 16
CL - Cile 14
AU - Australia 13
ES - Italia 13
UZ - Uzbekistan 13
TW - Taiwan 12
MA - Marocco 11
IR - Iran 10
TH - Thailandia 10
EG - Egitto 9
JM - Giamaica 9
PY - Paraguay 9
SA - Arabia Saudita 9
PH - Filippine 8
HR - Croazia 7
KE - Kenya 7
TG - Togo 7
BY - Bielorussia 6
ET - Etiopia 6
LK - Sri Lanka 6
TN - Tunisia 6
UY - Uruguay 6
AZ - Azerbaigian 5
CR - Costa Rica 5
DZ - Algeria 5
HU - Ungheria 5
KZ - Kazakistan 5
LT - Lituania 5
NP - Nepal 5
PE - Perù 5
TT - Trinidad e Tobago 5
AE - Emirati Arabi Uniti 4
AL - Albania 4
BG - Bulgaria 4
CZ - Repubblica Ceca 4
EU - Europa 4
GR - Grecia 4
JO - Giordania 4
PA - Panama 4
PT - Portogallo 4
BO - Bolivia 3
CH - Svizzera 3
DK - Danimarca 3
EE - Estonia 3
HN - Honduras 3
IL - Israele 3
NG - Nigeria 3
NZ - Nuova Zelanda 3
OM - Oman 3
PS - Palestinian Territory 3
RO - Romania 3
RS - Serbia 3
SN - Senegal 3
AO - Angola 2
BB - Barbados 2
BH - Bahrain 2
CI - Costa d'Avorio 2
DO - Repubblica Dominicana 2
GE - Georgia 2
KG - Kirghizistan 2
LB - Libano 2
MD - Moldavia 2
NI - Nicaragua 2
QA - Qatar 2
SI - Slovenia 2
SV - El Salvador 2
Totale 16.229
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Città #
Woodbridge 819
Singapore 744
Ann Arbor 713
Ashburn 651
Houston 527
Fairfield 508
Jacksonville 464
San Jose 433
Chandler 337
Hong Kong 335
Beijing 313
Dearborn 268
Council Bluffs 258
Wilmington 231
Seattle 191
Cambridge 186
Boardman 148
Dublin 124
Los Angeles 124
Princeton 120
Ho Chi Minh City 115
Lauterbourg 110
Udine 100
Milan 79
New York 78
Hanoi 75
Buffalo 68
Dallas 65
São Paulo 56
Hefei 54
Izmir 50
Seoul 48
Santa Clara 45
Helsinki 44
Rome 44
Munich 37
San Diego 37
The Dalles 33
Ogden 29
Orem 28
Redondo Beach 27
Pune 22
Florence 21
Rio de Janeiro 21
Trieste 21
Atlanta 19
Nanjing 19
Ottawa 19
Istanbul 18
Düsseldorf 17
Padova 17
Brooklyn 16
Chennai 16
Kunming 16
Nuremberg 16
Phoenix 16
Tokyo 16
Warsaw 16
Des Moines 15
Naples 15
Norwalk 15
Belo Horizonte 14
Denver 14
Quito 14
Brasília 13
Brussels 13
Da Nang 13
Mexico City 13
Montreal 13
Porto Alegre 13
San Francisco 13
Turin 13
Bari 12
Guayaquil 12
Johannesburg 12
Venice 12
Baghdad 11
Haiphong 11
San Mateo 11
Tashkent 11
Amsterdam 10
Boston 10
Chicago 10
Guangzhou 10
Hải Dương 10
Jinan 10
Munro 10
Sassari 10
Toronto 10
Biên Hòa 9
Bolzano 9
Charlotte 9
Falkenstein 9
Frankfurt am Main 9
Mountain View 9
Mumbai 9
San Giovanni Teatino 9
Bologna 8
Cagliari 8
Catania 8
Totale 9.491
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Nome #
Metodi di valutazione delle proprietà reologiche degli impasti 400
Impact of soluble dietary fibre on the characteristics of extruded snacks 292
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 279
How combinations of dietary fibres can affect physicochemical characteristics of pasta 274
Effect of continuous cooking on cooking water properties and pasta quality 263
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 262
Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch 215
The effects of dietary fibre addition on the quality of common cereal products 212
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 205
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta? 199
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 192
Viscoelastic properties of durum wheat and common wheat dough of different strengths 191
Influence of alginate concentration and molecular weight on functional properties of mayonnaise 190
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 184
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 176
Evaluation of calcium alginate beads immobilization of Chlorella vulgari for biomass production in space life support systems 172
Shelf life of a short ripened cheese stored under various packaging conditions 172
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 170
Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound 170
Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation 170
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 166
Rheological characterization of traditional and light mayonnaises 164
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 163
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 163
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 161
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 160
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 159
Valutazione della qualità tecnologica del frumento mediante indici reologici di tipo fondamentale 159
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 158
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 157
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 154
Development of extruded snacks enriched with soluble dietary fibre 154
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 153
The Maillard reaction in pasta drying: study in model systems 152
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate 151
Study of interactions between bio-based and conventional materials in a multilayer food packaging 151
Rheological characterization of traditional and light mayonnaises 150
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 147
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 145
Caratterizzazione reologica di creme a base di cacao 144
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 142
The rheological approach to investigate the polymer structure: the case of gluten 141
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 141
Development and application of polysaccharide-lipid based edible films 140
Influence of semolina composition on the thermal damage to pasta 140
Dalla Farina alla Comunità 140
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 139
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 138
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 138
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 137
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 136
Some effects of extrusion-cooking process on snack cereal mixture 135
Caratterizzazione reologica di miscele per la produzione di paste fresche 134
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 134
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 133
EVALUATION OF TECHNOLOGICAL PROPERTIES, MICROSTRUCTURE AND PREDICTIVE GLYCAEMIC RESPONSE OF DURUM WHEAT PASTA ENRICHED WITH PSYLLIUM SEED HUSK 133
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 132
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 132
Indici qualitativi del frumento 128
Effect of packaging material on quality retention of soft cheese product 128
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 127
Effect of process temperature on gluten film properties 127
Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes 125
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 124
Study of innovative PET packaging for mayonnaise 122
Effect of drying conditions on functional and molecular properties of gluten based edible films 122
Impact of high pressure homogenization on the functional properties of wheat starch granules 122
Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films 118
Furosine determination in a pasta production process with VHT drying 117
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 117
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 117
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti 117
Rheological characterisation of cocoa creams 115
Maillard reaction in dried pasta 112
Contributo della reologia nella modellazione del processo di coestrusione di snack ripieni 112
Rheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content 112
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 111
I film edibili: una potenziale innovazione per i prodotti ittici 110
Characterization of durum wheat doughs based on fundamental rheological measurements 110
Caratterizzazione reologica di maionesi tradizionali e light 110
Evaluation of physicochemical,textural and glycaemic properties of extruded corn snacks enriched with rice bran 109
Riduzione della reazione di Maillard nella produzione di paste essiccate: studio di trattamenti preventivi sulla materia prima 108
Physical, mechanical, and antibacterial characteristics of bio-nanocomposite films loaded with Ag-modified SiO2 and TiO2 nanoparticles 108
STARCH-AROMA COMPOUNDS INTERACTION IN MODEL SYSTEMS 107
Proprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti 105
Effect of mechanical stress and reducing sugar content of semolina on pasta damage during drying 103
Application of high-pressure homogenization to tailor the functionalities of native wheat starch 102
Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread 102
Effect of dietary fibre addition on rheological and bread-making properties of wheat doughs 101
Filled-snacks production by co-extrusion-cooking: 1. Rheological modelling of the process 99
Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays 99
Effect of ultrasound treatment on gluten based film characteristics: protein solubility and surface properties 97
Influenza della lecitina di soia sulle caratteristiche reologiche di ripieni per snack dolci 96
NEW INSIGHTS IN DOUGH PROCESSING 96
Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours 96
The effects of gluten addition, dough moisture content and mixing time on the textural properties and in vitro starch digestibility of durum wheat bread made with coarse semolina 94
Rheological behaviour of durum wheat doughs and their relation to baking and pasta quality 93
Effetto dell’aggiunta di inulina sulle proprietà reologiche e panificatorie di impasti di frumento 92
The effect of rice bran on physicochemical, textural and glycaemic properties of ready-to-eat extruded corn snacks 92
Proprietà strutturali di pasta arricchita di fibre dietetiche e digeribilità dell'amido 91
Totale 14.557
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Categoria #
all - tutte 59.697
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 59.697
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022703 0 0 0 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
2026/20271.024 93 294 351 286 0 0 0 0 0 0 0 0
Totale 16.529