IRIS
PERESSINI, Donatella
 Distribuzione geografica
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Continente #
NA - Nord America 7.068
AS - Asia 3.799
EU - Europa 3.025
SA - Sud America 746
AF - Africa 86
OC - Oceania 13
Continente sconosciuto - Info sul continente non disponibili 5
Totale 14.742
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Nazione #
US - Stati Uniti d'America 6.964
SG - Singapore 1.942
IT - Italia 899
CN - Cina 695
UA - Ucraina 660
BR - Brasile 573
DE - Germania 344
HK - Hong Kong 338
VN - Vietnam 322
FR - Francia 267
FI - Finlandia 255
RU - Federazione Russa 181
IE - Irlanda 133
IN - India 107
GB - Regno Unito 103
TR - Turchia 78
AR - Argentina 66
KR - Corea 65
CA - Canada 49
SE - Svezia 43
BD - Bangladesh 41
MX - Messico 39
EC - Ecuador 38
IQ - Iraq 29
ID - Indonesia 23
JP - Giappone 22
NL - Olanda 21
ZA - Sudafrica 21
PL - Polonia 20
BE - Belgio 17
CO - Colombia 17
AT - Austria 16
PK - Pakistan 15
VE - Venezuela 15
CL - Cile 14
MY - Malesia 14
UZ - Uzbekistan 13
AU - Australia 12
ES - Italia 12
MA - Marocco 11
EG - Egitto 9
IR - Iran 9
PY - Paraguay 9
SA - Arabia Saudita 9
TH - Thailandia 9
TW - Taiwan 9
KE - Kenya 7
TG - Togo 7
BY - Bielorussia 6
ET - Etiopia 6
LK - Sri Lanka 6
PH - Filippine 6
TN - Tunisia 6
UY - Uruguay 6
AZ - Azerbaigian 5
DZ - Algeria 5
HR - Croazia 5
KZ - Kazakistan 5
LT - Lituania 5
AE - Emirati Arabi Uniti 4
BG - Bulgaria 4
CZ - Repubblica Ceca 4
EU - Europa 4
JM - Giamaica 4
JO - Giordania 4
PE - Perù 4
AL - Albania 3
BO - Bolivia 3
CH - Svizzera 3
GR - Grecia 3
HU - Ungheria 3
IL - Israele 3
NG - Nigeria 3
NP - Nepal 3
OM - Oman 3
PA - Panama 3
PS - Palestinian Territory 3
PT - Portogallo 3
RO - Romania 3
RS - Serbia 3
SN - Senegal 3
TT - Trinidad e Tobago 3
AO - Angola 2
BH - Bahrain 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
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
BJ - Benin 1
BZ - Belize 1
CG - Congo 1
CI - Costa d'Avorio 1
CM - Camerun 1
CR - Costa Rica 1
Totale 14.727
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Città #
Woodbridge 818
Singapore 739
Ann Arbor 713
Houston 524
Ashburn 508
Fairfield 508
Jacksonville 463
Chandler 337
Hong Kong 331
Beijing 305
Dearborn 268
Wilmington 230
Seattle 188
Cambridge 186
San Jose 171
Boardman 143
Dublin 124
Princeton 120
Ho Chi Minh City 114
Lauterbourg 110
Los Angeles 108
Udine 100
Hanoi 75
New York 66
Buffalo 64
Milan 55
Hefei 54
Dallas 50
Council Bluffs 49
Seoul 48
Izmir 47
São Paulo 46
Helsinki 44
San Diego 35
Rome 34
The Dalles 32
Munich 31
Ogden 29
Redondo Beach 27
Orem 24
Pune 22
Rio de Janeiro 20
Nanjing 19
Ottawa 19
Trieste 18
Düsseldorf 17
Florence 17
Padova 17
Chennai 16
Kunming 16
Nuremberg 16
Tokyo 16
Warsaw 16
Des Moines 15
Norwalk 15
Atlanta 14
Belo Horizonte 14
Brussels 13
Da Nang 13
Porto Alegre 13
Brasília 12
Johannesburg 12
Quito 12
Venice 12
Baghdad 11
Bari 11
Denver 11
Guayaquil 11
Haiphong 11
Montreal 11
Phoenix 11
San Mateo 11
Tashkent 11
Brooklyn 10
Guangzhou 10
Hải Dương 10
Istanbul 10
Jinan 10
Mexico City 10
Munro 10
Santa Clara 10
Sassari 10
Turin 10
Amsterdam 9
Biên Hòa 9
Bolzano 9
Boston 9
Charlotte 9
Falkenstein 9
Mountain View 9
Mumbai 9
Naples 9
San Giovanni Teatino 9
Bologna 8
Cagliari 8
Catania 8
Frankfurt am Main 8
Moscow 8
Napoli 8
Shenyang 8
Totale 8.637
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Nome #
Metodi di valutazione delle proprietà reologiche degli impasti 380
Impact of soluble dietary fibre on the characteristics of extruded snacks 276
How combinations of dietary fibres can affect physicochemical characteristics of pasta 260
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 257
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 239
Effect of continuous cooking on cooking water properties and pasta quality 238
Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch 205
The effects of dietary fibre addition on the quality of common cereal products 196
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 192
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta? 189
Viscoelastic properties of durum wheat and common wheat dough of different strengths 183
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 181
Influence of alginate concentration and molecular weight on functional properties of mayonnaise 174
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 165
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 163
Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation 161
Rheological characterization of traditional and light mayonnaises 159
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 159
Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound 158
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 153
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 153
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 152
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 152
Shelf life of a short ripened cheese stored under various packaging conditions 152
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 151
The Maillard reaction in pasta drying: study in model systems 147
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 147
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 147
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 145
Study of interactions between bio-based and conventional materials in a multilayer food packaging 144
Development of extruded snacks enriched with soluble dietary fibre 142
Rheological characterization of traditional and light mayonnaises 140
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 140
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 137
Caratterizzazione reologica di creme a base di cacao 135
Influence of semolina composition on the thermal damage to pasta 135
The rheological approach to investigate the polymer structure: the case of gluten 132
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 130
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 130
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate 129
Some effects of extrusion-cooking process on snack cereal mixture 129
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 129
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 128
Valutazione della qualità tecnologica del frumento mediante indici reologici di tipo fondamentale 128
Dalla Farina alla Comunità 128
Development and application of polysaccharide-lipid based edible films 126
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 125
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 125
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 125
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 124
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 124
Caratterizzazione reologica di miscele per la produzione di paste fresche 123
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 123
Indici qualitativi del frumento 122
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 121
Effect of packaging material on quality retention of soft cheese product 121
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 118
Study of innovative PET packaging for mayonnaise 117
Effect of process temperature on gluten film properties 116
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 115
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 114
Impact of high pressure homogenization on the functional properties of wheat starch granules 114
Evaluation of calcium alginate beads immobilization of Chlorella vulgari for biomass production in space life support systems 112
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 110
EVALUATION OF TECHNOLOGICAL PROPERTIES, MICROSTRUCTURE AND PREDICTIVE GLYCAEMIC RESPONSE OF DURUM WHEAT PASTA ENRICHED WITH PSYLLIUM SEED HUSK 110
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 108
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 107
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 107
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti 107
Characterization of durum wheat doughs based on fundamental rheological measurements 105
Furosine determination in a pasta production process with VHT drying 104
Riduzione della reazione di Maillard nella produzione di paste essiccate: studio di trattamenti preventivi sulla materia prima 103
Effect of drying conditions on functional and molecular properties of gluten based edible films 103
Rheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content 102
Physical, mechanical, and antibacterial characteristics of bio-nanocomposite films loaded with Ag-modified SiO2 and TiO2 nanoparticles 101
Contributo della reologia nella modellazione del processo di coestrusione di snack ripieni 100
Caratterizzazione reologica di maionesi tradizionali e light 100
Proprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti 99
Rheological characterisation of cocoa creams 99
I film edibili: una potenziale innovazione per i prodotti ittici 98
Maillard reaction in dried pasta 97
STARCH-AROMA COMPOUNDS INTERACTION IN MODEL SYSTEMS 97
Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films 96
Effect of dietary fibre addition on rheological and bread-making properties of wheat doughs 95
Effect of mechanical stress and reducing sugar content of semolina on pasta damage during drying 92
Evaluation of physicochemical,textural and glycaemic properties of extruded corn snacks enriched with rice bran 92
Application of high-pressure homogenization to tailor the functionalities of native wheat starch 91
Filled-snacks production by co-extrusion-cooking: 1. Rheological modelling of the process 89
Effect of ultrasound treatment on gluten based film characteristics: protein solubility and surface properties 89
Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays 88
Rheological behaviour of durum wheat doughs and their relation to baking and pasta quality 86
Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours 86
Proprietà reologiche di formulazioni per film edibili 85
Effetto dell’aggiunta di inulina sulle proprietà reologiche e panificatorie di impasti di frumento 84
Influenza della lecitina di soia sulle caratteristiche reologiche di ripieni per snack dolci 83
Proprietà strutturali di pasta arricchita di fibre dietetiche e digeribilità dell'amido 82
EFFETTO DELL'AGGIUNTA DI IDROCOLLOIDI SULLE PROPRIETA' REOLOGICHE E PANIFICATORIE DI UNA FORMULAZIONE GLUTEN-FREE 80
Valutazione della qualità panificatoria di frumento biologico coltivato in Friuli Venezia Giulia 80
NEW INSIGHTS IN DOUGH PROCESSING 80
Totale 13.290
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Categoria #
all - tutte 51.652
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 51.652
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021269 0 0 0 0 0 0 0 0 0 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
2025/20263.766 276 345 410 536 627 311 488 174 297 302 0 0
Totale 15.014