IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

ALAMPRESE, CRISTINA
 Distribuzione geografica
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Continente #
EU - Europa 15.657
AS - Asia 11.535
NA - Nord America 10.904
SA - Sud America 1.247
AF - Africa 336
OC - Oceania 119
Continente sconosciuto - Info sul continente non disponibili 12
Totale 39.810
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Nazione #
US - Stati Uniti d'America 10.474
IT - Italia 5.694
GB - Regno Unito 3.925
SG - Singapore 3.271
CN - Cina 3.130
SE - Svezia 1.040
DE - Germania 1.023
RU - Federazione Russa 921
BR - Brasile 908
VN - Vietnam 890
HK - Hong Kong 815
IN - India 675
FR - Francia 621
BD - Bangladesh 549
NL - Olanda 507
TR - Turchia 443
IE - Irlanda 353
KR - Corea 341
ID - Indonesia 297
CA - Canada 258
FI - Finlandia 258
UA - Ucraina 222
ES - Italia 157
JP - Giappone 157
DK - Danimarca 156
PH - Filippine 147
IR - Iran 126
MY - Malesia 122
CH - Svizzera 104
MX - Messico 97
PL - Polonia 97
CO - Colombia 92
TH - Thailandia 92
AU - Australia 89
PK - Pakistan 89
EU - Europa 83
BE - Belgio 82
TW - Taiwan 81
GR - Grecia 77
CI - Costa d'Avorio 73
AR - Argentina 72
PT - Portogallo 58
RO - Romania 58
SA - Arabia Saudita 54
HU - Ungheria 46
ZA - Sudafrica 45
IQ - Iraq 40
AT - Austria 38
CZ - Repubblica Ceca 37
BG - Bulgaria 35
EC - Ecuador 35
CL - Cile 34
PE - Perù 34
NG - Nigeria 31
NZ - Nuova Zelanda 28
HR - Croazia 27
VE - Venezuela 27
EG - Egitto 26
DZ - Algeria 25
TN - Tunisia 25
IL - Israele 24
UZ - Uzbekistan 24
AE - Emirati Arabi Uniti 22
MA - Marocco 21
PY - Paraguay 20
RS - Serbia 19
KE - Kenya 17
LB - Libano 17
NO - Norvegia 17
NP - Nepal 17
ET - Etiopia 16
JO - Giordania 16
LK - Sri Lanka 16
LT - Lituania 16
BO - Bolivia 15
AZ - Azerbaigian 14
CR - Costa Rica 14
GH - Ghana 14
KZ - Kazakistan 13
JM - Giamaica 12
SK - Slovacchia (Repubblica Slovacca) 12
AO - Angola 9
LU - Lussemburgo 9
LV - Lettonia 9
SC - Seychelles 9
TT - Trinidad e Tobago 9
UY - Uruguay 9
PA - Panama 8
GT - Guatemala 7
KH - Cambogia 7
BY - Bielorussia 6
SY - Repubblica araba siriana 6
XK - ???statistics.table.value.countryCode.XK??? 6
AL - Albania 5
BA - Bosnia-Erzegovina 5
BH - Bahrain 5
GE - Georgia 5
MD - Moldavia 5
NI - Nicaragua 5
PS - Palestinian Territory 5
Totale 39.796
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Città #
Southend 3.259
Singapore 1.989
Milan 1.071
Ashburn 954
Hong Kong 741
San Jose 642
Chandler 618
Beijing 562
Council Bluffs 520
Dallas 482
Santa Clara 394
Princeton 378
Dublin 340
Seattle 334
Wilmington 321
Mountain View 280
Los Angeles 279
Ho Chi Minh City 260
Fairfield 251
Rome 230
Ann Arbor 229
Dearborn 212
Hefei 197
Hanoi 196
Bengaluru 184
Moscow 181
Lauterbourg 177
Boardman 169
Munich 167
Buffalo 162
Guangzhou 161
New York 159
Woodbridge 156
Jakarta 155
Nanjing 149
Des Moines 140
Redmond 140
Houston 137
Jacksonville 137
Cambridge 130
Redwood City 126
Shanghai 110
Bologna 105
Helsinki 96
Seoul 95
Jinan 90
Tokyo 89
Medford 87
Istanbul 80
São Paulo 77
Frankfurt am Main 74
Abidjan 73
Turin 72
Bari 70
Tianjin 70
Padova 69
Columbus 67
Cangzhou 66
Shenyang 64
Naples 61
Dong Ket 59
Berlin 58
The Dalles 58
Parma 56
Bangkok 55
Florence 55
Hangzhou 54
Phoenix 54
Somerville 54
Sakarya 52
London 51
Roxbury 51
Chicago 49
Nanchang 49
Serra 48
Toronto 48
Changsha 47
Hebei 47
Torino 46
Andover 45
Chongqing 45
Grafing 45
Wuhan 45
Bogotá 44
Da Nang 44
Duncan 44
Zhengzhou 42
Kuala Lumpur 41
Brescia 40
Hyderabad 40
Shenzhen 40
Brussels 39
Nuremberg 39
North Bergen 38
Riyadh 38
Athens 37
San Diego 37
Warsaw 37
Basingstoke 36
Como 36
Totale 20.727
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Nome #
Environmental benefits: Traditional vs innovative packaging for olive oil 1.563
Pasteurized fresh egg pasta: dependence of structural and cooking properties on heat treatment intensity 741
Prestazioni di oli vergini di girasole a diverso livello di insaturazione durante la frittura ad immersione 692
Appunti del corso di tecnologia delle applicazioni frigorifere 681
Environmental benefits: traditional vs innovative packaging for olive oil 582
La spettroscopia NIR per determinare il grado di maturazione delle olive: confronto tra uno spettrofotometro vis/NIR e uno FT-NIR 567
Detection of bovine meat adulteration by UV-VIS, NIR and MIR spectroscopy 426
Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose 405
Effetto del trattamento di soffiatura sulle caratteristiche fisiche di alcuni cereali 395
The effects of novel pasteurization technologies on egg product functionalities 394
Improving hazelnut shelf-life through an innovative roasting process 385
Effetti dell’impiego di diversi dolcificanti sulle proprietà reologiche di impasti per prodotti da forno 378
Messa a punto di un gelato artigianale contenente microrganismi probiotici 371
Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity 343
Application of NIR and MIR spectroscopy to assess freshness in sea bream (Sparus auratus) and salmon (Salmo salar) during ice storage 327
Functional and rheological characteristics of fresh egg pasta 325
Valutazione della qualità tecnologica della pasta fresca 320
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta 313
Kaki fruit as natural thickening agent in sherbets 312
Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study 308
Applicazione della spettroscopia IR alla classificazione di oli vergini di oliva 299
Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours 295
Rheological properties of beta-sitosterol and gamma-oryzanol organogels 279
Extension of whole wheat breadstick shelf life by formulation and packaging strategies 279
Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta 269
Are the layer performances, bone strength and eggshell characteristics affected by the housing system? 267
Intensità della pastorizzazione e proprietà di struttura della pasta fresca all’uovo 266
Application of IR spectroscopy for the assessment of egg and egg product quality 262
Destino degli antiossidanti nativi nella raffinazione fisica dell’olio di palma grezzo 261
Relationship between the functional properties of commercial dried albumen products and their protein composition and thermal denaturation 257
Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils 253
Reduced-fat biscuits: interplay between food structure, nutritional and sensory properties 251
Handheld NIR device : A non-targeted approach to assess authenticity of fish fillets and patties 249
Reduced-fat biscuits : interplay among structure, nutritional properties and sensory acceptability 248
About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs 246
Frittura ad immersione: fattori che determinano l’adsorbimento di olio da parte dell’alimento 244
Effect of fresh pork meat conditioning on quality characteristics of salami 242
Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation : Opportunities and challenges 241
Tocopherols and tocotrienol as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying 237
Gli indici di qualità della pasta fresca all’uovo 235
Zymomonas mobilis: an alternative dough leavener for the production of yeast-free baked doughs 235
Optimization of fat quantity and composition in plum cake formulation using response surface methodology 233
Technology and stability of probiotic and prebiotic ice cream 232
Effects of ohmic heating on technological properties of whole egg 229
A FT-NIR process analytical technology approach for milk renneting control 229
Influence of processing variables on some characteristics of nocino liqueur 228
Applicazione di tecniche spettroscopiche IR al monitoraggio della produzione di latti fermentati 228
Microbiological and technological aspects of bread doughs leavened by Zymomonas mobilis 227
Confronto tra l’impatto ambientale dell’analisi tradizionale e mediante spettroscopia NIR sull’oliva 226
Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics 226
Comparison of a benchtop and a handheld NIR spectrometer for fish authentication 225
Monitoring molecular composition and digestibility of ripened bresaola through a combined foodomics approach 224
Control and monitoring of milk renneting using FT-NIR spectroscopy as a process analytical technology tool 224
Effects of roasting conditions on hazelnut characteristics in a two-step process 219
Effects of different milk substitutes on the pasting, rheological and textural properties of puddings 219
Suitability of contact angle measurement as an index of overall oil degradation and oil uptake during frying 218
Application of a response surface methodology to study the gelling properties of egg albumen powder 217
Sunflower oil organogels and natural sucrose alternatives: new ingredients for healthier artisanal ice creams 217
Whipping and gelling properties of egg as affected by compositional variability 216
Application of FT-NIR spectroscopy to assess the ripening stage of olives 216
Milk Renneting : Study of Process Factor Influences by FT-NIR Spectroscopy and Chemometrics 216
Advances in NIR spectroscopy applied to process analytical technology in food industries 214
Near Infrared Spectroscopy as a Green Technology for the Quality Prediction of Intact Olives 214
Brianpollo : a 2011-2013 Lombardy project for the standardization and valorization of Brianzolo chicken breed 208
Evaluation of Oxidative Stability of Cold-Pressed Vegetable Oils by Means of FT-NIR and FT-IR Spectroscopy 207
Design and optimization of gluten-free fresh pasta made of red lentil flour heat-treated by turbo-cooking and extrusion-cooking 206
Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta 202
Influence of sugar replacers on the mechanical and rheological properties of doughs for sweet baked goods 202
Applicazione del processo di interesterificazione per la produzione di margarine a basso tenore di acidi grassi trans 202
Shelf life extension of whole-wheat breadsticks : formulation and packaging strategies 202
Effects of different emulsifier substitutes on artisanal ice cream quality 202
Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors 200
Nutritional and technological quality of meat of different poultry breeds 200
Effects of Lactobacillus rhamnosus GG addition in ice cream 197
Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio 192
Modelling of rice flour turbo cooking 192
Modificazioni delle proprietà strutturanti dell’uovo nella pasta fresca in relazione al ciclo di deposizione dell’ovaiola 191
Characterization and antioxidant activity of nocino liqueur 191
What is the role of environmental sustainability knowledge in food choices? A case study on egg consumers in Italy 190
Cooked ham classification on the basis of brine injection level and pork breeding country 188
Techno-functionality of different legume flours intended for gluten-free applications 187
Modelling Milk Lactic Acid Fermentation Using Multivariate Curve Resolution-Alternating Least Squares (MCR-ALS) 184
FT-NIR spectroscopy to monitor rennet coagulation in milk with different fat levels 184
Role of pasteurisation heat treatments on rheological and protein structural characteristics of fresh egg pasta 183
Effetti della pastorizzazione del misto d’uovo e delle sfoglie sulla qualità della pasta fresca 182
The use of egg and egg products in pasta production 181
Optimization of processing parameters of a ball mill refiner for chocolate 180
Il panorama italiano delle paste fresche all’uovo 179
Development of a Diffuse Reflectance FT-NIR Spectroscopy Method for the Shell Egg Quality Assessment 178
Monitoring the colour changes during aging of salami by MIA 176
Caratteristiche qualitative della carne 176
FT-NIRS to Assess Shelf Life of Meat Stored in a Low-Oxygen Master Bag System 174
Layer performances, eggshell characteristics and bone strength in three different housing systems 173
Applicazione della spettroscopia NIR all’identificazione di carne decongelata 172
Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication 172
Optimization of a low fat and high resistant starch biscuit formulation 172
Contact angle measurement by image analysis to study oil degradation during frying 171
Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations 168
Structuring role of yolk and albumen in fresh egg pasta 168
Study of the turbo-treatment potential in the production of gluten-free ingredients and potato-based pasta 167
Totale 27.039
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Categoria #
all - tutte 103.282
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 103.282
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021273 0 0 0 0 0 0 0 0 0 0 0 273
2021/20222.911 281 231 152 158 283 142 245 196 196 170 250 607
2022/20233.525 429 299 373 298 339 594 153 237 336 95 252 120
2023/20242.386 112 205 158 158 374 161 119 159 109 186 286 359
2024/20256.304 247 579 237 634 630 313 311 654 353 565 588 1.193
2025/202612.122 879 715 1.215 978 1.131 886 1.396 708 1.455 985 1.195 579
Totale 41.828