IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

LUCISANO, MARA
 Distribuzione geografica
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Continente #
EU - Europa 18.043
NA - Nord America 10.111
AS - Asia 9.884
Continente sconosciuto - Info sul continente non disponibili 2.029
SA - Sud America 970
AF - Africa 251
OC - Oceania 76
Totale 41.364
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Nazione #
US - Stati Uniti d'America 9.729
IT - Italia 7.968
GB - Regno Unito 3.802
SG - Singapore 2.981
CN - Cina 2.779
SE - Svezia 1.401
RU - Federazione Russa 1.032
DE - Germania 944
FR - Francia 729
TR - Turchia 645
HK - Hong Kong 637
BR - Brasile 630
VN - Vietnam 604
IN - India 484
NL - Olanda 448
KR - Corea 401
BD - Bangladesh 347
IE - Irlanda 323
UA - Ucraina 318
PH - Filippine 248
FI - Finlandia 232
CA - Canada 214
EU - Europa 181
CH - Svizzera 135
ID - Indonesia 125
IR - Iran 118
CO - Colombia 116
JP - Giappone 104
ES - Italia 101
PL - Polonia 96
MX - Messico 95
AR - Argentina 88
DK - Danimarca 78
GR - Grecia 78
MY - Malesia 63
AU - Australia 61
TH - Thailandia 61
BE - Belgio 53
PK - Pakistan 52
RO - Romania 48
CZ - Repubblica Ceca 41
PE - Perù 39
TW - Taiwan 36
IQ - Iraq 34
EC - Ecuador 33
ZA - Sudafrica 32
CI - Costa d'Avorio 30
DZ - Algeria 30
NG - Nigeria 28
EE - Estonia 27
HU - Ungheria 26
SA - Arabia Saudita 26
AT - Austria 24
VE - Venezuela 24
UZ - Uzbekistan 22
PT - Portogallo 21
CL - Cile 20
AE - Emirati Arabi Uniti 19
MA - Marocco 19
CR - Costa Rica 18
EG - Egitto 18
TN - Tunisia 16
HR - Croazia 15
KE - Kenya 15
NZ - Nuova Zelanda 15
BG - Bulgaria 14
IL - Israele 14
JO - Giordania 14
LB - Libano 13
LT - Lituania 13
LU - Lussemburgo 13
NO - Norvegia 11
AL - Albania 10
ET - Etiopia 10
JM - Giamaica 10
KZ - Kazakistan 10
SC - Seychelles 9
TT - Trinidad e Tobago 9
XK - ???statistics.table.value.countryCode.XK??? 9
LV - Lettonia 8
PY - Paraguay 8
LK - Sri Lanka 7
NP - Nepal 7
SV - El Salvador 7
UY - Uruguay 7
GH - Ghana 6
KG - Kirghizistan 6
MD - Moldavia 6
RS - Serbia 6
AZ - Azerbaigian 5
BO - Bolivia 5
BY - Bielorussia 5
IS - Islanda 5
A2 - ???statistics.table.value.countryCode.A2??? 4
HN - Honduras 4
MU - Mauritius 4
MZ - Mozambico 4
NI - Nicaragua 4
SI - Slovenia 4
A1 - Anonimo 3
Totale 39.451
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Città #
Southend 3.332
Singapore 1.824
Milan 1.054
Ashburn 839
Hong Kong 589
Beijing 586
Chandler 563
San Jose 532
Mountain View 459
Santa Clara 448
Dallas 420
Princeton 410
Council Bluffs 369
Seattle 364
Wilmington 344
Rome 323
Dublin 303
Redmond 241
Los Angeles 205
Nanjing 191
Jacksonville 186
Fairfield 170
Boardman 168
Ho Chi Minh City 164
Lauterbourg 164
Ann Arbor 155
Bengaluru 155
Hanoi 153
Bologna 150
Dearborn 147
Moscow 145
Des Moines 133
Guangzhou 133
Sakarya 131
New York 124
Houston 123
Buffalo 117
Shanghai 116
Woodbridge 111
Redwood City 108
Turin 108
Somerville 103
Naples 101
Bari 92
Cambridge 90
Tianjin 86
Hefei 80
Padova 80
Serra 80
Andover 79
Bogotá 79
Grafing 79
Shenyang 77
Jinan 74
Medford 73
Columbus 65
Nanchang 63
The Dalles 63
Parma 61
Frankfurt am Main 60
Torino 59
Cangzhou 58
Seoul 56
Florence 54
Roxbury 54
São Paulo 54
Tokyo 54
Catania 53
Modena 53
Phoenix 52
Munich 51
Palermo 51
Verona 51
Changsha 49
Eitensheim 49
Athens 48
Warsaw 48
Hangzhou 45
Istanbul 45
Jakarta 45
Dong Ket 44
Brescia 43
Reggio Emilia 42
London 41
Helsinki 40
Mcallen 40
Mumbai 39
Perugia 38
Hebei 37
Zhengzhou 37
Shenzhen 36
Trieste 35
Monza 34
Napoli 34
Oude Meer 34
Manila 33
Toronto 33
Amsterdam 32
Bangkok 31
Cagliari 31
Totale 19.605
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Nome #
L'amido danneggiato : un interessante parametro per la definizione delle caratteristiche qualitative della farina di frumento 3.980
Valutazione del grado di gelatinizzazione dell'amido mediante tecnica NIR 700
Classification of bread wheat flours in different quality categories by a wavelet-based feature selection/classification algorithm on NIR spectra 491
Caratteristiche reologiche di impasti arricchiti con cereali ad alto valore funzionale 456
Miglioramento delle caratteristiche panificatorie di miscele commerciali destinate alla produzione di pane senza glutine: effetto dell’aggiunta di grano saraceno e HPMC 445
Identificazione e monitoraggio delle proprietà del pangrattato, quale ingrediente per la pasta ripiena = Methods for the characterization of breadcrumb, an important ingredient of stuffed pasta 403
Effetto del trattamento di soffiatura sulle caratteristiche fisiche di alcuni cereali 395
A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life 377
Gluten-free Pasta : Technology and Quality Evaluation 341
Valutazione di spaghetti gluten-free presenti sul mercato italiano : proprietà del prodotto crudo = Gluten-free pasta characterization: properties of the uncooked products 339
Cholesterol determination in butter by high performance chromatography 337
Influence of packaging material on bread characteristics during ageing 329
Valutazione della qualità tecnologica della pasta fresca 321
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta 321
Assessment of surface aspect of foods using ImagJ plugins 313
Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours 298
Purificazione delle proteine di soia per ultrafiltrazione-diafiltrazione 288
The debranning of common wheat : an innovative tool to improve flour characteristics 287
Influence of the puffing degree on the shel-life of hot-air-puffed amaranth seeds 286
Rheological properties and baking performance of new waxy lines : Strengths and weaknesses 285
Rheological properties of beta-sitosterol and gamma-oryzanol organogels 283
Extension of whole wheat breadstick shelf life by formulation and packaging strategies 282
The effect of hydrocolloids and surfactants on the physical properties of gluten free bread 276
Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta 272
The way from a wheat- to a gluten free-sourdough up to gluten free breads 266
Gluten-free bread. II. Compressed yeast versus gluten-free sourdough 263
Influence of the heating rate on the pasting properties of various flours 260
Cereali e Derivati 255
Quality characteristics of dried pasta enriched with buckwheat flour 251
Valutazione della qualità di pasta secca con e senza glutine 248
Einkorn, from kernel to bread: technological and nutritional aspects 247
Nutritional and textural properties of amaranthus-enriched rice-based pasta 247
Influence of die material on pasta characteristics 246
Improvement of gluten-free bread by addition of pentosans from rye bran 245
Use of NIR spectroscopy to predic rheological characteristics of common wheat flours 244
Qualità panificatoria di miscele di sfarinati di frumento duro con farina di tenero 241
RENNET COAGULATION OF MILK RETENTATES - EFFECT OF THE ADDITION OF SODIUM-CHLORIDE AND CITRATE BEFORE ULTRAFILTRATION 241
Optimization of fat quantity and composition in plum cake formulation using response surface methodology 240
Development of Two Imitative Methods of Spreadability Evaluation and Comparison with Penetration Tests 239
Evaluation of Different Storage Conditions on Rice Germ Shelf Life by FT-NIR Spectroscopy and ENose 237
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the uncooked products 235
Performance of a series of novel N-substituted acrylamides in capillary electrophoresis of DNA fragments 232
A METHOD FOR THE EVALUATION OF CURD SYNERESIS 231
Interplay between starch and proteins in waxy wheat 231
A modified mid-level data fusion approach for evaluating different storage conditions on rice germ shelf life 230
Effectiveness of rice bran in delaying starch retrogradation during ageing 223
Development of a Type I gluten-free sourdough 223
Cosa e quali sono gli pseudocereali? : Partiamo dal grano saraceno 222
Minimisation of instrumental noise in the acquisition of FT-NIR spectra of bread wheat using experimental design and signal processing techniques 222
Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics 220
Valutazione del grado di gelatinizzazione dell'amido mediante tecnica NIR 218
Physico‐chemical and nutritional characteristics of einkorn flour cookies 217
Characterization of common wheat flours through glutopeal analysis and kieffer test 215
Gluten-Free Bread : Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties 215
Studio della fase di raffinazione mediante l'utilizzo di un molino a sfere nella tecnologia di produzione del cioccolato 214
A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta 214
Pasting properties and retrogradation behaviour of different rice varieties 213
Valutazione di spaghetti gluten-free presenti sul mercato Italiano: proprieta del prodotto cotto = Gluten-free pasta characterization: properties of the cooked products 211
Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality 210
Can irrigation conditions influence characteristics and cooking behaviour of rice? 210
Macromolecular interactions and rheological properties of buckwheat dough obtained from differently processed grains 209
Effect of the leavening agents on gluten free bread staling 209
The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls 208
Shelf life extension of whole-wheat breadsticks : formulation and packaging strategies 208
Utilizzazione del permeato da ultrafiltrazione del siero. I. Demineralizzazione ed essiccamento 207
Traditional Italian products from wheat and other starchy flours 205
Methods for the characterisation of breadcrumb, an important ingredient of stuffed pasta 202
How different water activities affect rice germ shelf-life: an aquaphotomics approach 202
Cooking and textural properties of some traditional and aromatic rice cultivars 201
Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours 200
Characteristics of cous cous samples prepared with different semolina and process parameters 199
Optimization of gluten-free bread formulation containing leblebi flour and evaluation of dough and bread properties 197
Caratterizzazione di impasti e pani gluten-free arricchiti con proteine vegetali. 196
An automated classification model based on NIR spectra to predict the technological quality of common wheat 196
About puffed cereals and their use in breadmaking 195
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the cooking behaviour 195
Influenza del gradiente di temperatura sugli indici viscoamilografici di diversi sfarinati 194
Modelling of rice flour turbo cooking 194
Principi di tecnologia alimentare 193
Gluten-free bread. I. Development of a gluten-free sourdough 192
Effect of chemical acidification on gluten free bread characteristics 192
Caratterizzazione di impasti e pani senza glutine arricchiti con proteine vegetali 191
Retrogradation behaviour of milled and brown rice pastes during ageing 190
Processi di panificazione e qualità del pane 189
Influence of extrusion process conditions on the properties of buckwheat products 189
Retrogradation behaviour of white and brown rice pastes during ageing 188
Milk Pasteurization - Evaluation of Thermal-Damage 186
An automated approach for the quality evaluation of bread wheat 185
Correlation among instrumental texture, sensory texture and chemical composition for five Italian cheeses 185
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread 185
Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour 183
Applicazione della spettroscopia FT-NIR per la classificazione tecnologica del frumento tenero: Parte I 182
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking 182
Influenza di alcuni parametri sull'estrazione e la conservazione dell'enocianina. I. Andamento del processo di estrazione 181
Bread making characteristics of oats and buckwheat 181
Suitability of Near Infrared Spectroscopy to study the effect of water management on rice characteristics and cooking behavior 181
Studies on coagulation of milk ultrafiltration retentates. II. Kinetics of whey syneresis 179
Application of FT-NIR Spectroscopy to Evaluate the Optimal Cooking Time of Rice. 178
Effect of water management treatments on rice characteristics and cooking behaviour 176
The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs 175
Totale 28.161
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Categoria #
all - tutte 93.840
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 93.840
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20222.322 0 113 76 94 240 178 266 185 142 314 193 521
2022/20233.670 417 220 328 335 357 631 176 319 351 163 237 136
2023/20242.200 145 188 163 139 364 130 143 164 74 142 246 302
2024/20255.168 270 524 228 490 527 187 233 539 233 320 400 1.217
2025/20268.838 718 473 841 632 884 609 943 609 1.146 816 628 539
2026/2027646 492 154 0 0 0 0 0 0 0 0 0 0
Totale 41.364