PERESSINI, Donatella
 Distribuzione geografica
Continente #
NA - Nord America 5.703
EU - Europa 2.202
AS - Asia 389
SA - Sud America 18
OC - Oceania 9
AF - Africa 7
Continente sconosciuto - Info sul continente non disponibili 5
Totale 8.333
Nazione #
US - Stati Uniti d'America 5.669
IT - Italia 680
UA - Ucraina 651
CN - Cina 257
DE - Germania 247
FI - Finlandia 217
FR - Francia 132
IE - Irlanda 130
GB - Regno Unito 76
TR - Turchia 51
IN - India 41
SE - Svezia 32
CA - Canada 29
BE - Belgio 14
KR - Corea 11
AR - Argentina 10
AU - Australia 9
RU - Federazione Russa 8
SG - Singapore 7
IR - Iran 6
TG - Togo 6
VN - Vietnam 6
MX - Messico 5
EU - Europa 4
BR - Brasile 3
CH - Svizzera 3
CL - Cile 3
HK - Hong Kong 3
HR - Croazia 3
BY - Bielorussia 2
MY - Malesia 2
SI - Slovenia 2
TH - Thailandia 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
CZ - Repubblica Ceca 1
ES - Italia 1
HU - Ungheria 1
JP - Giappone 1
LK - Sri Lanka 1
NL - Olanda 1
RO - Romania 1
TN - Tunisia 1
TW - Taiwan 1
Totale 8.333
Città #
Woodbridge 818
Ann Arbor 713
Houston 516
Fairfield 508
Jacksonville 462
Chandler 337
Ashburn 273
Dearborn 268
Wilmington 230
Cambridge 186
Seattle 185
Dublin 121
Princeton 120
Beijing 109
Udine 97
Izmir 46
New York 35
San Diego 34
Ogden 29
Rome 24
Milan 23
Pune 20
Hefei 19
Nanjing 19
Ottawa 19
Florence 16
Kunming 16
Norwalk 15
Des Moines 14
Trieste 14
Boardman 12
Helsinki 12
Brussels 11
San Mateo 11
Munro 10
Sassari 10
Turin 10
Jinan 9
Mountain View 9
San Giovanni Teatino 9
Bologna 8
Los Angeles 8
Napoli 8
Nanchang 7
Parma 7
Shenyang 7
Sligo 7
Torino 7
Cagliari 6
Dong Ket 6
Fuzhou 6
Guangzhou 6
Lomé 6
Naples 6
Redwood City 6
Shaoxing 6
Alfianello 5
Andover 5
Auburn Hills 5
Bari 5
Chongqing 5
Dallas 5
Foggia 5
Mumbai 5
Padova 5
Seongnam 5
Sydney 5
Toronto 5
Ardabil 4
Ercolano 4
Hangzhou 4
Leawood 4
Molise 4
Nanning 4
Paris 4
Redmond 4
Venezia 4
Vicenza 4
Villa D'alme 4
Zhengzhou 4
Arezzo 3
Bergamo 3
Bolzano 3
Cervia 3
Changsha 3
Cosenza 3
Fossombrone 3
Iesi 3
Indiana 3
Istanbul 3
L’Aquila 3
Nove 3
Pignola 3
Pistoia 3
Querétaro 3
Ripalta Cremasca 3
Scafati 3
Verona 3
Washington 3
Albinea 2
Totale 5.663
Nome #
Metodi di valutazione delle proprietà reologiche degli impasti 322
How combinations of dietary fibres can affect physicochemical characteristics of pasta 194
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 187
Impact of soluble dietary fibre on the characteristics of extruded snacks 183
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 183
Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch 158
Effect of continuous cooking on cooking water properties and pasta quality 147
Viscoelastic properties of durum wheat and common wheat dough of different strengths 147
Influence of alginate concentration and molecular weight on functional properties of mayonnaise 131
The effects of dietary fibre addition on the quality of common cereal products 127
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 123
Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation 121
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 119
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 119
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta? 119
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 117
The Maillard reaction in pasta drying: study in model systems 111
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 111
Rheological characterization of traditional and light mayonnaises 108
Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound 105
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 105
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 101
Rheological characterization of traditional and light mayonnaises 99
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 98
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 97
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 92
Shelf life of a short ripened cheese stored under various packaging conditions 92
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 91
The rheological approach to investigate the polymer structure: the case of gluten 90
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 90
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 88
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 88
Some effects of extrusion-cooking process on snack cereal mixture 84
Study of interactions between bio-based and conventional materials in a multilayer food packaging 84
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 84
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 83
Valutazione della qualità tecnologica del frumento mediante indici reologici di tipo fondamentale 83
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 82
Development of extruded snacks enriched with soluble dietary fibre 80
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 78
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 77
Influence of semolina composition on the thermal damage to pasta 76
Study of innovative PET packaging for mayonnaise 75
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 75
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 73
Caratterizzazione reologica di creme a base di cacao 72
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 72
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 71
Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes 71
Proprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti 69
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 69
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 68
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 67
Effect of packaging material on quality retention of soft cheese product 67
Effect of mechanical stress and reducing sugar content of semolina on pasta damage during drying 65
I film edibili: una potenziale innovazione per i prodotti ittici 63
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 63
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 61
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 61
Effect of process temperature on gluten film properties 60
Physical, mechanical, and antibacterial characteristics of bio-nanocomposite films loaded with Ag-modified SiO2 and TiO2 nanoparticles 60
Furosine determination in a pasta production process with VHT drying 59
Maillard reaction in dried pasta 59
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 59
Caratterizzazione reologica di miscele per la produzione di paste fresche 58
Indici qualitativi del frumento 58
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 57
Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films 56
Rheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content 55
Dalla Farina alla Comunità 55
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti 54
Development and application of polysaccharide-lipid based edible films 52
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 52
Impact of high pressure homogenization on the functional properties of wheat starch granules 52
Caratterizzazione reologica di maionesi tradizionali e light 50
Contributo della reologia nella modellazione del processo di coestrusione di snack ripieni 49
Characterization of durum wheat doughs based on fundamental rheological measurements 48
Influenza dello stress meccanico sulle caratteristiche chimiche e reologiche dell'impasto di semola nella tecnologia di pastificazione 48
Rheological characterisation of cocoa creams 48
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastiche e le strutture macromolecolari del glutine 47
Effect of dietary fibre addition on rheological and bread-making properties of wheat doughs 45
Filled-snacks production by co-extrusion-cooking: 1. Rheological modelling of the process 44
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 44
Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours 44
NEW INSIGHTS IN DOUGH PROCESSING 43
Riduzione della reazione di Maillard nella produzione di paste essiccate: studio di trattamenti preventivi sulla materia prima 42
Evaluation of physicochemical,textural and glycaemic properties of extruded corn snacks enriched with rice bran 42
Management of non-enzymatic browning in pasta processing 40
Influenza della temperatura sul comportamento reologico di creme a base di cacao 40
EFFETTO DELL'AGGIUNTA DI IDROCOLLOIDI SULLE PROPRIETA' REOLOGICHE E PANIFICATORIE DI UNA FORMULAZIONE GLUTEN-FREE 39
Effect of drying conditions on functional and molecular properties of gluten based edible films 38
STARCH-AROMA COMPOUNDS INTERACTION IN MODEL SYSTEMS 38
Studio sulle proprietà funzionali di proteine derivanti da siero di latte in vista di un'applicazione come films commestibili (edible films) 36
Effect of inulin addition on rheological and bread-making properties of wheat doughs 36
Effect of ultrasound treatment on gluten based film characteristics: protein solubility and surface properties 36
Effetto dell’aggiunta di inulina sulle proprietà reologiche e panificatorie di impasti di frumento 36
Proprietà reologiche di formulazioni per film edibili 35
Valutazione della qualità panificatoria di frumento biologico coltivato in Friuli Venezia Giulia 34
Reologia di sospensioni a base di amido-proteine vegetali 32
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate 31
Totale 7.947
Categoria #
all - tutte 25.829
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 25.829


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019459 0 0 0 0 0 0 0 0 0 0 194 265
2019/20202.055 116 88 51 226 124 347 231 288 165 197 64 158
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
2023/2024432 41 42 21 18 50 98 12 51 45 39 15 0
Totale 8.544