IRIS
PERESSINI, Donatella
 Distribuzione geografica
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Continente #
NA - Nord America 6.067
EU - Europa 2.649
AS - Asia 2.115
SA - Sud America 225
AF - Africa 22
OC - Oceania 9
Continente sconosciuto - Info sul continente non disponibili 5
Totale 11.092
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Nazione #
US - Stati Uniti d'America 6.015
SG - Singapore 1.146
IT - Italia 805
UA - Ucraina 654
CN - Cina 419
DE - Germania 336
HK - Hong Kong 305
FI - Finlandia 223
BR - Brasile 190
RU - Federazione Russa 160
FR - Francia 144
IE - Irlanda 132
GB - Regno Unito 88
TR - Turchia 62
KR - Corea 57
IN - India 50
CA - Canada 36
SE - Svezia 34
VN - Vietnam 18
AR - Argentina 16
BE - Belgio 14
MX - Messico 13
AT - Austria 12
BD - Bangladesh 10
AU - Australia 9
PL - Polonia 8
ES - Italia 6
IR - Iran 6
TG - Togo 6
NL - Olanda 5
UZ - Uzbekistan 5
VE - Venezuela 5
BY - Bielorussia 4
EC - Ecuador 4
EU - Europa 4
LK - Sri Lanka 4
ZA - Sudafrica 4
CH - Svizzera 3
CL - Cile 3
CZ - Repubblica Ceca 3
HR - Croazia 3
IQ - Iraq 3
JP - Giappone 3
TN - Tunisia 3
AE - Emirati Arabi Uniti 2
AL - Albania 2
AZ - Azerbaigian 2
BH - Bahrain 2
HU - Ungheria 2
IL - Israele 2
KE - Kenya 2
KZ - Kazakistan 2
LT - Lituania 2
MA - Marocco 2
MY - Malesia 2
NG - Nigeria 2
PE - Perù 2
PK - Pakistan 2
QA - Qatar 2
SI - Slovenia 2
TH - Thailandia 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AM - Armenia 1
AO - Angola 1
BO - Bolivia 1
CO - Colombia 1
CR - Costa Rica 1
DK - Danimarca 1
DZ - Algeria 1
EE - Estonia 1
GY - Guiana 1
ID - Indonesia 1
IS - Islanda 1
JM - Giamaica 1
LA - Repubblica Popolare Democratica del Laos 1
LB - Libano 1
MD - Moldavia 1
NP - Nepal 1
OM - Oman 1
PA - Panama 1
PT - Portogallo 1
RO - Romania 1
RS - Serbia 1
SA - Arabia Saudita 1
SN - Senegal 1
TJ - Tagikistan 1
TW - Taiwan 1
Totale 11.092
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Città #
Woodbridge 818
Ann Arbor 713
Houston 518
Fairfield 508
Singapore 488
Jacksonville 462
Chandler 337
Hong Kong 301
Ashburn 278
Dearborn 268
Wilmington 230
Beijing 197
Seattle 187
Cambridge 186
Boardman 141
Dublin 123
Princeton 120
Udine 99
Hefei 54
Milan 48
Seoul 48
Izmir 46
New York 43
San Diego 34
Rome 30
Ogden 29
Munich 28
Los Angeles 21
Pune 20
Nanjing 19
Ottawa 19
Trieste 18
Dallas 17
Düsseldorf 17
Padova 17
Florence 16
Helsinki 16
Kunming 16
Norwalk 15
Des Moines 14
Nuremberg 14
Bari 11
Brussels 11
San Mateo 11
São Paulo 11
Guangzhou 10
Jinan 10
Munro 10
Sassari 10
Turin 10
Falkenstein 9
Mountain View 9
Naples 9
San Giovanni Teatino 9
Bologna 8
Catania 8
Napoli 8
Shenyang 8
Belo Horizonte 7
Nanchang 7
Parma 7
Shaoxing 7
Sligo 7
Torino 7
Cagliari 6
Dong Ket 6
Fuzhou 6
Hanoi 6
Istanbul 6
Lomé 6
Redwood City 6
Verona 6
Vienna 6
Alfianello 5
Andover 5
Auburn Hills 5
Bolzano 5
Brooklyn 5
Chongqing 5
Foggia 5
Frankfurt am Main 5
Hangzhou 5
Mexico City 5
Montreal 5
Mumbai 5
Porto Alegre 5
Rio de Janeiro 5
Seongnam 5
Sydney 5
Toronto 5
Venice 5
Warsaw 5
Ankara 4
Ardabil 4
Campinas 4
Cosenza 4
Ercolano 4
Hyderabad 4
Leawood 4
London 4
Totale 6.958
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Nome #
Metodi di valutazione delle proprietà reologiche degli impasti 358
Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? 217
How combinations of dietary fibres can affect physicochemical characteristics of pasta 217
Impact of soluble dietary fibre on the characteristics of extruded snacks 214
Effect of high pressure homogenization and high power ultrasound on some physical properties of tomato juices with different concentration levels 203
Effect of continuous cooking on cooking water properties and pasta quality 185
Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch 178
Viscoelastic properties of durum wheat and common wheat dough of different strengths 168
Influence of alginate concentration and molecular weight on functional properties of mayonnaise 153
Development and application of polysaccharide-lipid edible coating to extend shelf-life of dry bakery products 151
Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese. 147
The effects of dietary fibre addition on the quality of common cereal products 144
Mastication or masceration: does the preparation of sample affect the predictive in vitro glycaemic response of pasta? 143
Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties 138
EFFECT OF ULTRASOUND TREATMENT ON PROPERTIES OF GLUTEN-BASED FILM 138
Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation 136
Rheological characterization of traditional and light mayonnaises 131
Study of the Maillard reaction in model systems under conditions related to the industrial process of pasta thermal VHT treatment 129
Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound 129
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastche e le strutture macromolecolari del glutine 128
The Maillard reaction in pasta drying: study in model systems 126
Effetto dello stress meccanico e del contenuto in zuccheri riducenti della semola sul danno della pasta in essiccazione 124
Analisi della furosina in un processo di pastificazione, che comprende un'essiccazione VHT 122
Starch-methylcellulose based edible films: rheological properties of film-forming dispersions 118
Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids 118
Rheological characterization of traditional and light mayonnaises 114
Shelf life of a short ripened cheese stored under various packaging conditions 114
Aggiunta di idrocolloidi per una formulazione di pane gluten-free 113
Effect of high pressure homogenization and high power ultrasound on the physical properties of tomato juices at different concentrations 112
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 111
Dynamic viscoelastic properties of wheat doughs: effect of different semolina-flour mixtures and ionic strength 110
Some effects of extrusion-cooking process on snack cereal mixture 110
EFFECT OF SHEAR RATE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF SHEARED WHEAT DOUGHS 110
Study of interactions between bio-based and conventional materials in a multilayer food packaging 109
The rheological approach to investigate the polymer structure: the case of gluten 108
Development of extruded snacks enriched with soluble dietary fibre 107
Filled snack production by cooking-coextrusion. 2. Effect of processing on cereal mixtures 105
Un contributo alla comprensione della formazione del glutine: effetto delle condizioni di processo sulle proprieta’ reologiche e strutturali 105
Effect of ultrasound treatment on gluten-based film characteristics : protein solubility and surface properties 105
Effect of ultrasound treatment on gluten-based film prepared in acid conditions 104
Valutazione della qualità tecnologica del frumento mediante indici reologici di tipo fondamentale 104
Performance comparison between different hydrocolloids to improve quality of pasta made from common wheat 104
Microstructure, rheology and breadmaking properties of inulin-enriched wheat doughs 102
Caratterizzazione reologica di creme a base di cacao 101
Influence of semolina composition on the thermal damage to pasta 100
Study of innovative PET packaging for mayonnaise 98
Improvement of wheat fresh pasta-making quality: influence of sodium chloride on dough rheological properties 98
Polysaccharides-lipid edible coating as water vapour barrier: application to bakery products 97
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life 96
Fresh potato-based pasta enriched with soluble dietary fibre: evaluation of texture, rheological and sensory properties 95
Influence of emulsifier type and content on functional properties of polysaccharide lipid-based edible films 95
Indici qualitativi del frumento 93
Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes 93
Effect of packaging material on quality retention of soft cheese product 90
Release behaviour and stability of encapsulated D-limonene from emulsion-based edible films 87
Caratterizzazione reologica di miscele per la produzione di paste fresche 86
EFFECT OF SOLUBLE DIETARY FIBRE ADDITION ON RHEOLOGICAL AND BREADMAKING PROPERTIES OF WHEAT DOUGHS 86
Dalla Farina alla Comunità 86
Effetto dell'aggiunta di idrocolloidi sulle proprietà reologiche e pastificatorie di impasti di frumento 85
Caratterizzazione chimica e reologica di miscele multicereali usate per la produzione di snacks mediante estrusione cottura 84
Physical, mechanical, and antibacterial characteristics of bio-nanocomposite films loaded with Ag-modified SiO2 and TiO2 nanoparticles 84
Proprietà funzionali di film edibili a base di polisaccaridi e lipidi: effetto degli emulsionanti 83
Filled-snacks production by co-extrusion: rheological characterization of different kinds of filler 82
Development and application of polysaccharide-lipid based edible films 82
Furosine determination in a pasta production process with VHT drying 80
Effect of mechanical stress and reducing sugar content of semolina on pasta damage during drying 80
Maillard reaction in dried pasta 79
Effect of process temperature on gluten film properties 79
I film edibili: una potenziale innovazione per i prodotti ittici 78
Tensile properties, water vapour permeabilities and solubilities of starch-methylcellulose-based edible films 78
Rheology of wheat doughs for pasta production : influence of semolina-flour blends and salt content 78
Presence of an off-flavour associated with the use of sorbates in cheese and margarine 77
Rheological characterisation of cocoa creams 75
Impact of high pressure homogenization on the functional properties of wheat starch granules 74
Contributo della reologia nella modellazione del processo di coestrusione di snack ripieni 73
STARCH-AROMA COMPOUNDS INTERACTION IN MODEL SYSTEMS 73
Caratterizzazione reologica di maionesi tradizionali e light 72
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate 71
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti 71
Characterization of durum wheat doughs based on fundamental rheological measurements 70
Studio dei cambiamenti strutturali del formaggio tipo stracchino in conservazione 70
Riduzione della reazione di Maillard nella produzione di paste essiccate: studio di trattamenti preventivi sulla materia prima 68
Filled-snacks production by co-extrusion-cooking: 1. Rheological modelling of the process 68
Effect of dietary fibre addition on rheological and bread-making properties of wheat doughs 67
Evaluation of physicochemical,textural and glycaemic properties of extruded corn snacks enriched with rice bran 67
Effect of drying conditions on functional and molecular properties of gluten based edible films 66
Rheological behaviour of durum wheat doughs and their relation to baking and pasta quality 65
Impasti a base di frumento: studio della correlazione tra le proprietà viscoelastiche e le strutture macromolecolari del glutine 64
Influenza dello stress meccanico sulle caratteristiche chimiche e reologiche dell'impasto di semola nella tecnologia di pastificazione 61
Valutazione della qualità panificatoria di frumento biologico coltivato in Friuli Venezia Giulia 61
NEW INSIGHTS IN DOUGH PROCESSING 61
Effects of hydrocolloids on batter rheology and breadmaking performance of gluten-free flours 61
Proprietà reologiche di formulazioni per film edibili 60
Effect of ultrasound treatment on gluten based film characteristics: protein solubility and surface properties 60
Characterization of carboxymethyl cellulose-based active films incorporating non-modified and Ag or Cu-modified Cloisite 30B and montmorillonite nanoclays 60
Proprietà strutturali di pasta arricchita di fibre dietetiche e digeribilità dell'amido 59
Management of non-enzymatic browning in pasta processing 59
Effetto dell’aggiunta di inulina sulle proprietà reologiche e panificatorie di impasti di frumento 58
EVALUATION OF TECHNOLOGICAL PROPERTIES, MICROSTRUCTURE AND PREDICTIVE GLYCAEMIC RESPONSE OF DURUM WHEAT PASTA ENRICHED WITH PSYLLIUM SEED HUSK 58
Application of high-pressure homogenization to tailor the functionalities of native wheat starch 58
Totale 10.322
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Categoria #
all - tutte 40.636
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 40.636
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2024/20252.633 48 163 75 72 181 120 140 102 280 321 375 756
2025/2026110 110 0 0 0 0 0 0 0 0 0 0 0
Totale 11.358