IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

MARTI, ALESSANDRA
 Distribuzione geografica
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Continente #
EU - Europa 24.504
NA - Nord America 20.353
AS - Asia 17.224
SA - Sud America 2.018
AF - Africa 672
OC - Oceania 243
Continente sconosciuto - Info sul continente non disponibili 30
Totale 65.044
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Nazione #
US - Stati Uniti d'America 18.554
IT - Italia 10.039
SG - Singapore 5.031
GB - Regno Unito 4.954
CN - Cina 4.598
DE - Germania 2.285
CA - Canada 1.405
RU - Federazione Russa 1.368
HK - Hong Kong 1.350
IN - India 1.308
SE - Svezia 1.240
BR - Brasile 1.208
FR - Francia 1.118
VN - Vietnam 1.030
BD - Bangladesh 848
NL - Olanda 845
TR - Turchia 671
IE - Irlanda 496
KR - Corea 471
ID - Indonesia 342
FI - Finlandia 338
JP - Giappone 276
MX - Messico 256
ES - Italia 254
AU - Australia 220
UA - Ucraina 216
PK - Pakistan 211
AR - Argentina 205
PL - Polonia 173
PH - Filippine 172
PE - Perù 167
TH - Thailandia 151
DK - Danimarca 148
CO - Colombia 146
BE - Belgio 143
IR - Iran 131
CH - Svizzera 126
CI - Costa d'Avorio 104
EG - Egitto 102
PT - Portogallo 100
NG - Nigeria 96
TW - Taiwan 92
RO - Romania 90
GR - Grecia 89
AT - Austria 84
EC - Ecuador 84
EU - Europa 82
IQ - Iraq 82
ZA - Sudafrica 80
CL - Cile 71
MY - Malesia 64
HU - Ungheria 61
VE - Venezuela 60
IL - Israele 51
CZ - Repubblica Ceca 49
DZ - Algeria 48
NO - Norvegia 46
NP - Nepal 46
SA - Arabia Saudita 46
CR - Costa Rica 44
KE - Kenya 34
UZ - Uzbekistan 34
BO - Bolivia 32
MA - Marocco 32
JO - Giordania 31
AE - Emirati Arabi Uniti 30
EE - Estonia 30
ET - Etiopia 30
LT - Lituania 29
TN - Tunisia 29
GH - Ghana 28
RS - Serbia 28
JM - Giamaica 24
LK - Sri Lanka 24
BG - Bulgaria 22
NZ - Nuova Zelanda 22
HR - Croazia 21
PY - Paraguay 21
BJ - Benin 16
KZ - Kazakistan 16
LU - Lussemburgo 16
SC - Seychelles 16
CY - Cipro 15
LV - Lettonia 15
AZ - Azerbaigian 14
BY - Bielorussia 14
LB - Libano 14
PS - Palestinian Territory 14
SI - Slovenia 14
SK - Slovacchia (Repubblica Slovacca) 14
UY - Uruguay 14
AL - Albania 13
BF - Burkina Faso 12
PA - Panama 12
GT - Guatemala 11
KG - Kirghizistan 11
KW - Kuwait 9
TT - Trinidad e Tobago 9
MT - Malta 7
NI - Nicaragua 7
Totale 64.949
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Città #
Southend 3.620
Singapore 2.994
Milan 1.970
Ashburn 1.791
Hong Kong 1.222
San Jose 1.059
Dallas 982
Montréal 939
Mcallen 856
Munich 847
Chandler 844
Beijing 758
Seattle 756
Council Bluffs 750
Fairfield 715
Rome 609
Wilmington 565
Santa Clara 548
Princeton 510
Ann Arbor 508
Los Angeles 465
Dublin 447
Hefei 397
Houston 330
Woodbridge 326
Ho Chi Minh City 319
New York 305
Boardman 303
Cambridge 302
Redwood City 300
Bengaluru 298
Lauterbourg 273
Moscow 266
Hanoi 261
Dearborn 251
Mountain View 250
Buffalo 239
Bologna 214
Nanjing 206
Naples 202
Bari 197
Turin 195
Des Moines 189
Guangzhou 176
Seoul 174
Jakarta 173
Frankfurt am Main 149
Phoenix 139
Medford 138
Tokyo 125
São Paulo 124
Lima 120
Shanghai 120
Columbus 119
Redmond 119
Parma 118
Helsinki 116
The Dalles 116
Jinan 114
Hangzhou 108
Chicago 105
Ankara 104
Cangzhou 103
Hanover 102
Istanbul 102
Abidjan 100
Hyderabad 98
Tianjin 96
Berlin 94
Amsterdam 92
Nanchang 80
Palermo 80
Bangkok 78
Changsha 77
Toronto 75
Fuzhou 74
Meppel 74
Shenyang 71
Roxbury 66
Mumbai 65
Rio de Janeiro 64
Montreal 63
Florence 62
Minneapolis 62
San Diego 62
Zhengzhou 62
Brussels 60
Chennai 60
Basingstoke 59
Taipei 59
Torino 59
Brescia 58
Menlo Park 58
Orem 58
Ardesio 57
Padova 57
Warsaw 57
Vienna 56
Bogotá 53
Ottawa 53
Totale 34.541
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Nome #
Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta 1.911
PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA 1.280
La stabilizzazione del germe di frumento mediante fermentazione: effetto sulle proprietà reologiche dell’impasto e sulle caratteristiche del pane 1.060
I processi di trasformazione dei cereali tra tradizione ed innovazione 1.025
Process conditions affect starch structure and its interactions with proteins in rice pasta 968
Effect of sprouting on nutritional quality of pulses 746
Bioaccessibility and bioavailability of phenolic compounds in bread: A review 717
Produzione di pasta da legumi: estrusione convenzionale o cottura-estrusione? 600
Sprouted wheat as an alternative to conventional flour improvers in bread-making 594
La decorticazione? Anche per il frumento tenero 587
Quinoa bitterness: causes and solutions for improving product acceptability 584
Pizza under the toppings: macro and microstructure of different Italian pizza types 534
Pasta: quality testing methods 513
Miglioramento delle caratteristiche di paste gluten-free mediante trattamenti termici 429
Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches 401
Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production 386
Studio delle proprietà di aggregazione del glutine per la valutazione della qualità del frumento tenero 385
How to make up for missing gluten in gluten-free foods? 383
Effetto delle condizioni di pastificazione sulle caratteristiche macromolecolari di paste di riso 378
Indagine sul DANNO TERMICO della pasta secca e sue relazioni con le caratteristiche della MATERIA PRIMA e delle condizioni di PROCESSO 377
Effects of germination on physical and technological characteristics of quinoa (Chenopodium quinoa Willd.) 377
Macinazione a pietra e macinazione a cilindri a confronto: focus sulle caratteristiche delle farine integrali e del pane 377
High moisture extrusion of pulses for the production of meat analogues 374
Prodotti ottenuti dalla decorticazione industriale del frumento tenero 369
Textural changes of gluten-free pastas during cooking and cooking quality evaluation 368
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.) 367
Stato dell’arte sulla valutazione delle proprietà reologiche della semola di frumento duro 366
Debranning process to improve quality and safety of wheat and wheat products 363
Estrusione di legumi per la produzione di analoghi della carne = Extrusion of pulses for the production of meat-analogues 349
La valorizzazione del germe di grano, interessante sottoprodotto della macinazione 345
Caratterizzazione di pasta integrale commerciale mediante approcci multidisciplinari utili alla definizione della sua qualità 343
Wheat germ stabilisation: heat treatment or sourdough fermentation? An industrial case 330
Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing 327
Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.) 326
Effect of thermal treatments on rice flour and cooking behavior of rice pasta 319
Estrusione di legumi per la produzione di analoghi della carne 317
A molecular view of individual processing steps in pasta making 311
Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food 304
Quality and nutritional properties of pasta products enriched with immature wheat grain 303
Addressing the role of structural features of proteins in cereal processing 297
Changes in protein structural characteristics upon processing of gluten-free millet pasta 297
Characterization of a rice-based pasta : comparison with conventional semolina pasta 295
Growth of Medicinal Mushrooms (MMs) on maize cobs with different pigmentation: NovEl biotechnological approaches to valorize Maize by-Products (NETMAP) 290
Le varietà moderne di grano duro e l’inquinamento da ozono: un problema di trade-off tra efficienza fotosintetica e difesa antiossidante 290
New approaches for semolina characterization 287
Understanding starch organisation in gluten-free pasta from rice flour 286
Snack di legumi: influenza della materia prima sulle caratteristiche del prodotto finito 283
Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties 283
Bio-coatings per imballaggio alimentare: studio della ripartizione e migrazione di contaminanti tipici da carta riciclata 279
Sprouting of quinoa (Chenopodium quinoa Willd.) : Effect on saponin content and relation to the taste and astringency assessed by electronic tongue 279
Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat 275
Rheological properties and baking performance of new waxy lines : Strengths and weaknesses 274
Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking 273
Characterization of bread enriched with sprouted grains 270
Sfarinati di grillo (Acheta domesticus L.) per la produzione di pasta fresca 269
Pulses pasta: innovation from the past 263
Molecular features of starch in rice pasta depend on processing conditions and affect cooking behavior 263
Role of ingredient interactions on structural and physycal characteristics of cake batter 263
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms 260
Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran 260
Caratterizzazione dei prodotti ottenuti dalla decorticazione su scala industriale del frumento tenero 258
Flour from sprouted wheat as a new ingredient in bread-making 258
In Vitro Starch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin 257
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread 254
Rheological approaches suitable for investigating starch and protein properties related to cooking quality of durum wheat pasta 250
Enriching gluten-free rice pasta with soybean and sweet potato flours 250
Enhance nutritional composition and protein digestibility of sprouted bean-fortified bread 245
Quality characteristics of dried pasta enriched with buckwheat flour 245
Sorghum flour : characteristics and aptitude for gluten-free pasta making 244
Advances of using pulse flours in cereal-based products 244
Nutritional and textural properties of amaranthus-enriched rice-based pasta 243
Durum wheat pasta: the past, the present and the future 242
Understanding the influence of buckwheat bran on wheat dough baking performance: mechanistic insights from molecular and material science approaches 242
Use of NIR spectroscopy to predic rheological characteristics of common wheat flours 241
Effects of sprouting process on the bread-making performance of durum wheat 241
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality 241
Structuring and texturing gluten‑free pasta: egg albumen or whey proteins? 240
Effects of sprouting under controlled conditions on gluten properties 240
Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method 239
I legumi : materie prime versatili per la produzione di pane e pasta 236
Effect of High-Pressure Processing on the Features of Wheat Milling By-products 235
Potential of sprouted bean flour as a new ingredient for the formulation of bakery products 234
Sprouted bean flour as a novel functional ingredient for the formulation of bakery products 232
CHARACTERISTICS OF WHEAT AND RYE BRAN FRACTIONS OBTAINED BY DEBRANNING 231
Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions 231
Effetto della germinazione controllata sulle caratteristiche fisiche e tecnologiche della quinoa (Chenopodium quinoa Willd.) 231
Characterization of Sorghum Flours and their Exploitation for Gluten-Free Pasta Making 229
Monitoring cereals sprouting by MicroNIR 229
Exploiting Milling By-Products in Bread-Making : The Case of Sprouted Wheat 229
Sprouting as a pre-processing for producing quinoa-enriched bread 229
Adaptation of the Mixolab for durum wheat testing 227
What can play the role of gluten in gluten free pasta? 227
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? 224
Characterization of ready-to-eat baby foods based on fermented African rice 222
Impact of sprouting on the biochemical and nutritional features of legumes and pseudocereals 222
Interplay between starch and proteins in waxy wheat 221
Pulses in snacks production : relationship between raw materials and product features 220
Caratterizzazione strutturale e suo ruolo nella definizione della qualità della pasta 219
Towards the production of sustainable food: the biochemical facets of bread improvement through enrichment with sprouted beans flour 217
Influenza dei trattamenti termici sulla materia prima nella produzione di pasta gluten-free di riso 217
Totale 35.665
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Categoria #
all - tutte 162.631
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 162.631
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021297 0 0 0 0 0 0 0 0 0 0 0 297
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
2024/202510.981 605 970 525 1.078 892 477 628 1.086 899 915 994 1.912
2025/202620.305 1.735 1.448 1.979 1.693 1.678 1.186 2.309 1.173 2.451 1.546 2.116 991
Totale 67.753