IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

MARTI, ALESSANDRA
 Distribuzione geografica
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Continente #
EU - Europa 18.190
NA - Nord America 12.231
AS - Asia 6.646
SA - Sud America 598
AF - Africa 291
OC - Oceania 180
Continente sconosciuto - Info sul continente non disponibili 27
Totale 38.163
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Nazione #
US - Stati Uniti d'America 10.920
IT - Italia 6.996
GB - Regno Unito 4.658
CN - Cina 2.186
DE - Germania 1.968
SG - Singapore 1.460
SE - Svezia 1.197
CA - Canada 1.144
IN - India 944
RU - Federazione Russa 687
TR - Turchia 558
FR - Francia 485
IE - Irlanda 464
KR - Corea 306
NL - Olanda 230
BR - Brasile 227
FI - Finlandia 197
ID - Indonesia 197
UA - Ucraina 177
ES - Italia 176
AU - Australia 161
MX - Messico 142
PK - Pakistan 138
DK - Danimarca 137
JP - Giappone 127
IR - Iran 117
BE - Belgio 104
TH - Thailandia 102
PL - Polonia 100
CO - Colombia 94
CH - Svizzera 92
HK - Hong Kong 90
VN - Vietnam 90
EU - Europa 82
PE - Perù 82
AR - Argentina 79
RO - Romania 78
EG - Egitto 76
PT - Portogallo 76
PH - Filippine 75
GR - Grecia 72
TW - Taiwan 72
HU - Ungheria 47
NG - Nigeria 42
CZ - Repubblica Ceca 38
MY - Malesia 37
AT - Austria 35
CL - Cile 32
IL - Israele 32
EC - Ecuador 31
EE - Estonia 29
NO - Norvegia 27
NP - Nepal 26
VE - Venezuela 26
DZ - Algeria 23
ZA - Sudafrica 23
ET - Etiopia 22
RS - Serbia 22
NZ - Nuova Zelanda 19
GH - Ghana 16
KE - Kenya 15
LT - Lituania 15
BG - Bulgaria 13
CI - Costa d'Avorio 13
SC - Seychelles 13
SI - Slovenia 13
CR - Costa Rica 12
MA - Marocco 12
LK - Sri Lanka 11
BY - Bielorussia 10
CY - Cipro 10
HR - Croazia 10
JO - Giordania 10
LV - Lettonia 10
UY - Uruguay 10
BO - Bolivia 9
IQ - Iraq 9
SA - Arabia Saudita 9
TN - Tunisia 9
UZ - Uzbekistan 8
AE - Emirati Arabi Uniti 7
SK - Slovacchia (Repubblica Slovacca) 7
A2 - ???statistics.table.value.countryCode.A2??? 6
BZ - Belize 5
LB - Libano 5
LU - Lussemburgo 5
MT - Malta 5
BA - Bosnia-Erzegovina 4
BW - Botswana 4
PY - Paraguay 4
SY - Repubblica araba siriana 4
UG - Uganda 4
KW - Kuwait 3
PA - Panama 3
PS - Palestinian Territory 3
RW - Ruanda 3
SD - Sudan 3
SR - Suriname 3
BD - Bangladesh 2
BJ - Benin 2
Totale 38.193
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Città #
Southend 3.620
Milan 1.491
Singapore 1.062
Montréal 939
Mcallen 856
Chandler 844
Munich 782
Seattle 737
Fairfield 715
Ashburn 640
Wilmington 555
Princeton 510
Ann Arbor 508
Dublin 427
Rome 389
Beijing 333
Woodbridge 326
Houston 309
Cambridge 302
Redwood City 300
Dearborn 251
Mountain View 250
Santa Clara 230
Nanjing 197
Bengaluru 189
Des Moines 185
Medford 138
Turin 135
Bologna 129
Boardman 122
Redmond 119
Bari 105
Jinan 102
Hanover 100
Jakarta 98
Phoenix 95
Hangzhou 91
Berlin 90
Ankara 88
Naples 86
Hyderabad 83
Nanchang 78
New York 74
Istanbul 70
Shanghai 70
Shenyang 70
Parma 69
Fuzhou 67
Roxbury 66
Guangzhou 62
Torino 59
Lima 58
Menlo Park 58
Ardesio 57
Changsha 57
Hong Kong 56
Minneapolis 55
Bangkok 54
San Diego 54
Zhengzhou 54
Dallas 52
Grafing 52
Hebei 52
Seoul 52
Tianjin 51
Ottawa 50
Taipei 50
Padova 47
Somerville 47
Kiez 46
Napoli 44
Sunnyvale 43
Bitonto 41
Brussels 40
Sakarya 40
Eitensheim 39
Andover 38
Jiaxing 37
Florence 36
Rio de Janeiro 36
Cairo 35
Palermo 35
São Paulo 35
Falls Church 34
Oude Meer 34
Chicago 33
Bogotá 32
Delhi 32
Helsinki 31
London 31
Athens 30
Brescia 30
Bühl 30
Genoa 30
Pisa 30
Quanzhou 30
Catania 29
Modena 29
Nürnberg 29
Sydney 29
Totale 21.237
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Nome #
Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta 1.858
PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA 1.197
Process conditions affect starch structure and its interactions with proteins in rice pasta 891
La stabilizzazione del germe di frumento mediante fermentazione: effetto sulle proprietà reologiche dell’impasto e sulle caratteristiche del pane 753
Bioaccessibility and bioavailability of phenolic compounds in bread: A review 563
Sprouted wheat as an alternative to conventional flour improvers in bread-making 549
I processi di trasformazione dei cereali tra tradizione ed innovazione 539
Effect of sprouting on nutritional quality of pulses 498
Quinoa bitterness: causes and solutions for improving product acceptability 421
La decorticazione? Anche per il frumento tenero 414
Pizza under the toppings: macro and microstructure of different Italian pizza types 400
Pasta: quality testing methods 380
Effects of germination on physical and technological characteristics of quinoa (Chenopodium quinoa Willd.) 311
Indagine sul DANNO TERMICO della pasta secca e sue relazioni con le caratteristiche della MATERIA PRIMA e delle condizioni di PROCESSO 310
Textural changes of gluten-free pastas during cooking and cooking quality evaluation 303
How to make up for missing gluten in gluten-free foods? 302
Prodotti ottenuti dalla decorticazione industriale del frumento tenero 296
Studio delle proprietà di aggregazione del glutine per la valutazione della qualità del frumento tenero 292
Debranning process to improve quality and safety of wheat and wheat products 282
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches 276
La valorizzazione del germe di grano, interessante sottoprodotto della macinazione 266
A molecular view of individual processing steps in pasta making 249
Wheat germ stabilisation: heat treatment or sourdough fermentation? An industrial case 243
Effetto delle condizioni di pastificazione sulle caratteristiche macromolecolari di paste di riso 241
Quality and nutritional properties of pasta products enriched with immature wheat grain 234
Understanding starch organisation in gluten-free pasta from rice flour 229
Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production 226
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.) 216
Produzione di pasta da legumi: estrusione convenzionale o cottura-estrusione? 213
Molecular features of starch in rice pasta depend on processing conditions and affect cooking behavior 211
Caratterizzazione di pasta integrale commerciale mediante approcci multidisciplinari utili alla definizione della sua qualità 211
Macinazione a pietra e macinazione a cilindri a confronto: focus sulle caratteristiche delle farine integrali e del pane 210
Addressing the role of structural features of proteins in cereal processing 208
Role of ingredient interactions on structural and physycal characteristics of cake batter 208
Bio-coatings per imballaggio alimentare: studio della ripartizione e migrazione di contaminanti tipici da carta riciclata 207
Estrusione di legumi per la produzione di analoghi della carne = Extrusion of pulses for the production of meat-analogues 206
Effect of thermal treatments on rice flour and cooking behavior of rice pasta 204
Caratterizzazione dei prodotti ottenuti dalla decorticazione su scala industriale del frumento tenero 199
Sorghum flour : characteristics and aptitude for gluten-free pasta making 197
Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food 195
Characterization of bread enriched with sprouted grains 194
Adaptation of the Mixolab for durum wheat testing 193
Nutritional and textural properties of amaranthus-enriched rice-based pasta 192
Durum wheat pasta: the past, the present and the future 191
Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing 191
Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.) 189
Flour from sprouted wheat as a new ingredient in bread-making 188
Characterization of Sorghum Flours and their Exploitation for Gluten-Free Pasta Making 185
Characterization of a rice-based pasta : comparison with conventional semolina pasta 185
Le varietà moderne di grano duro e l’inquinamento da ozono: un problema di trade-off tra efficienza fotosintetica e difesa antiossidante 185
Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties 184
Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking 178
Rheological approaches suitable for investigating starch and protein properties related to cooking quality of durum wheat pasta 178
In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin 173
New approaches for semolina characterization 172
CARATTERIZZAZIONE DI FARINE DI FRUMENTO TENERO MEDIANTE GLUTOPEAK 171
Characterization of ready-to-eat baby foods based on fermented African rice 171
Advances of using pulse flours in cereal-based products 171
Rheological properties and baking performance of new waxy lines : Strengths and weaknesses 170
Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran 168
Caratterizzazione strutturale e suo ruolo nella definizione della qualità della pasta 167
Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat 163
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread 162
Monitoring cereals sprouting by MicroNIR 162
High moisture extrusion of pulses for the production of meat analogues 160
Quality characteristics of dried pasta enriched with buckwheat flour 159
Caratterizzazione della qualità tecnologica e nutrizionale di frumento tenero coltivato a concentrazione elevata di CO2 159
Understanding the influence of buckwheat bran on wheat dough baking performance: mechanistic insights from molecular and material science approaches 158
Influenza dei trattamenti termici sulla materia prima nella produzione di pasta gluten-free di riso 157
I legumi : materie prime versatili per la produzione di pane e pasta 156
Il frumento germinato: un nuovo ingrediente per la panificazione 155
Germinated wheat as an alternative to conventional flour improvers in bread-making 155
Enriching gluten-free rice pasta with soybean and sweet potato flours 154
Structuring and texturing gluten‑free pasta: egg albumen or whey proteins? 153
What can play the role of gluten in gluten free pasta? 153
Effect of High-Pressure Processing on the Features of Wheat Milling By-products 152
Effetto della germinazione controllata sulle caratteristiche fisiche e tecnologiche della quinoa (Chenopodium quinoa Willd.) 152
Use of NIR spectroscopy to predic rheological characteristics of common wheat flours 151
Effects of sprouting process on the bread-making performance of durum wheat 151
Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough 150
Characteristics of cous cous samples prepared with different semolina and process parameters 148
Baking performances of sprouted wheat flour 148
Promoting proso millet (Panicum miliaceum) for food use: Chemical characterisation and performance as ingredient in gluten-free pasta 146
Il frumento germinato come alternativa al malto per migliorare la qualità panificatoria delle farine = Use of sprouted wheat instead of malt in order to improve flour bread-making performances 146
Structural modification of gluten proteins in strong and weak wheat dough as affected by mixing temperature 145
GlutoPeak profile analysis for wheat classification: skipping the refinement process 145
Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile 145
Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method 144
Miglioramento delle caratteristiche di paste gluten-free mediante trattamenti termici 142
Wheat milling and flour quality evaluations 142
Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour 142
Effect of iodine in semolina matrices 141
Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions 138
Exploring the potential of perennial grain Intermediate Wheatgrass (Thinopyrum intermedium) as a novel food ingredient 138
Sensory evaluation of gluten-free fresh pasta from proso millet 137
Gluten-free pasta : cereal vs pulses : what to know 136
New procedure for evaluating pasta-making aptitude of durum wheat semolina 135
Production and characterization of enriched pasta based on African rice 135
Verso un’integrazione delle informazioni da tecniche proteomiche: un approccio 'tiolomico' per la determinazione del ruolo dei tioli in network proteici di cereali 134
Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices 134
Totale 24.787
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Categoria #
all - tutte 101.195
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 101.195
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20203.997 0 0 0 0 444 654 773 521 678 521 217 189
2020/20213.984 186 338 235 272 472 342 301 371 354 331 485 297
2021/20224.219 292 227 234 309 353 440 321 306 323 288 253 873
2022/20235.474 679 418 510 427 478 925 291 376 526 232 367 245
2023/20244.785 221 304 249 381 711 353 386 419 217 359 563 622
2024/20253.874 605 970 525 1.078 696 0 0 0 0 0 0 0
Totale 40.341