IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

MARIOTTI, MANUELA
 Distribuzione geografica
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Continente #
EU - Europa 15.613
NA - Nord America 7.879
AS - Asia 7.428
SA - Sud America 834
AF - Africa 175
OC - Oceania 44
Continente sconosciuto - Info sul continente non disponibili 33
Totale 32.006
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Nazione #
IT - Italia 7.871
US - Stati Uniti d'America 7.630
GB - Regno Unito 2.706
SG - Singapore 2.345
CN - Cina 2.158
SE - Svezia 975
DE - Germania 846
RU - Federazione Russa 841
FR - Francia 595
BR - Brasile 532
HK - Hong Kong 527
TR - Turchia 413
VN - Vietnam 386
NL - Olanda 369
KR - Corea 367
IN - India 358
UA - Ucraina 338
IE - Irlanda 249
BD - Bangladesh 244
FI - Finlandia 196
EU - Europa 157
CA - Canada 141
CH - Svizzera 125
CO - Colombia 121
ID - Indonesia 96
PL - Polonia 92
JP - Giappone 90
IR - Iran 84
AR - Argentina 83
MY - Malesia 66
MX - Messico 62
ES - Italia 59
GR - Grecia 54
TH - Thailandia 47
RO - Romania 46
AU - Australia 37
PH - Filippine 36
BE - Belgio 35
TW - Taiwan 34
PK - Pakistan 29
CZ - Repubblica Ceca 28
DK - Danimarca 28
PE - Perù 28
CI - Costa d'Avorio 27
HU - Ungheria 26
ZA - Sudafrica 26
AT - Austria 22
VE - Venezuela 21
EC - Ecuador 20
PT - Portogallo 20
IQ - Iraq 19
NG - Nigeria 19
SA - Arabia Saudita 18
AE - Emirati Arabi Uniti 17
CL - Cile 15
EG - Egitto 14
DZ - Algeria 13
HR - Croazia 13
MA - Marocco 13
NP - Nepal 12
BG - Bulgaria 11
LT - Lituania 11
UZ - Uzbekistan 11
IL - Israele 10
KE - Kenya 10
LK - Sri Lanka 10
CR - Costa Rica 9
KZ - Kazakistan 9
NO - Norvegia 9
JM - Giamaica 8
LB - Libano 8
LU - Lussemburgo 8
LV - Lettonia 8
RS - Serbia 8
TN - Tunisia 8
XK - ???statistics.table.value.countryCode.XK??? 8
AZ - Azerbaigian 7
JO - Giordania 7
NZ - Nuova Zelanda 7
GH - Ghana 6
SC - Seychelles 6
UY - Uruguay 6
KG - Kirghizistan 5
PY - Paraguay 5
AL - Albania 4
BY - Bielorussia 4
EE - Estonia 4
MZ - Mozambico 4
SI - Slovenia 4
SV - El Salvador 4
TT - Trinidad e Tobago 4
AO - Angola 3
BO - Bolivia 3
CU - Cuba 3
DO - Repubblica Dominicana 3
ET - Etiopia 3
GT - Guatemala 3
IS - Islanda 3
KW - Kuwait 3
MU - Mauritius 3
Totale 32.089
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Città #
Southend 2.320
Singapore 1.394
Milan 948
Ashburn 635
Beijing 536
Hong Kong 484
Chandler 439
San Jose 437
Mountain View 401
Santa Clara 339
Princeton 330
Rome 324
Council Bluffs 300
Dallas 295
Wilmington 264
Dublin 237
Jacksonville 230
Seattle 223
Redmond 190
Los Angeles 164
Bengaluru 135
Nanjing 135
Somerville 135
Ho Chi Minh City 131
Ann Arbor 128
Bologna 126
Lauterbourg 122
Boardman 118
Moscow 118
Dearborn 112
Bari 105
Sakarya 101
Buffalo 100
Serra 100
Turin 99
Hanoi 97
Des Moines 95
Fairfield 94
New York 93
Guangzhou 92
Houston 92
Naples 92
Andover 91
Bogotá 90
Hefei 86
Shanghai 86
Parma 81
Seoul 80
Medford 78
Redwood City 74
Palermo 73
Woodbridge 69
Catania 65
Padova 63
Torino 60
Grafing 59
Florence 58
Shenyang 55
Frankfurt am Main 53
Nanchang 53
The Dalles 53
Tianjin 52
Verona 51
Brescia 50
Jinan 50
Modena 49
São Paulo 49
Cambridge 47
Hangzhou 44
Munich 44
Columbus 43
Roxbury 43
Eitensheim 42
Mcallen 42
Changsha 41
Hamburg 41
Tokyo 41
Trieste 41
Napoli 38
Warsaw 38
Athens 37
Perugia 37
Cangzhou 36
Helsinki 36
Phoenix 36
Mumbai 35
London 34
Monza 34
Piemonte 34
Cagliari 32
Jakarta 32
Kuala Lumpur 30
Bolzano 29
Fuzhou 28
Genoa 28
Abidjan 27
Ferrara 27
Hebei 27
Messina 27
Bangkok 26
Totale 15.715
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Nome #
L'amido danneggiato : un interessante parametro per la definizione delle caratteristiche qualitative della farina di frumento 3.966
Valutazione del grado di gelatinizzazione dell'amido mediante tecnica NIR 699
Effetto del trattamento di decorticazione sulla qualità del frumento duro 490
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 444
Tecnologia dei prodotti lievitati da forno 431
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 400
Effetto del trattamento di soffiatura sulle caratteristiche fisiche di alcuni cereali 395
Studio della cottura della pasta mediante protocolli semplificati di Image Analysis 382
Effetti dell’impiego di diversi dolcificanti sulle proprietà reologiche di impasti per prodotti da forno 381
Prodotti ottenuti dalla decorticazione industriale del frumento tenero 370
Gluten-free Pasta : Technology and Quality Evaluation 339
Valutazione di spaghetti gluten-free presenti sul mercato italiano : proprietà del prodotto crudo = Gluten-free pasta characterization: properties of the uncooked products 338
Tuning physical properties of tomato puree by fortification with grape skin antioxidant dietary fiber 337
Assessment of surface aspect of foods using ImagJ plugins 310
Influence of packaging material on bread characteristics during ageing 307
L’utilizzo di vinacce nei settori delle conserve vegetali, dei prodotti da forno e della confetteria 307
Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours 296
The debranning of common wheat : an innovative tool to improve flour characteristics 284
Influence of the puffing degree on the shel-life of hot-air-puffed amaranth seeds 281
Rheological properties of beta-sitosterol and gamma-oryzanol organogels 280
The effect of hydrocolloids and surfactants on the physical properties of gluten free bread 274
The way from a wheat- to a gluten free-sourdough up to gluten free breads 265
Gluten-free bread. II. Compressed yeast versus gluten-free sourdough 262
Caratterizzazione dei prodotti ottenuti dalla decorticazione su scala industriale del frumento tenero 260
Influence of the heating rate on the pasting properties of various flours 257
About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs 248
Einkorn, from kernel to bread: technological and nutritional aspects 245
Use of NIR spectroscopy to predic rheological characteristics of common wheat flours 244
Improvement of gluten-free bread by addition of pentosans from rye bran 241
Influence of die material on pasta characteristics 239
Optimization of fat quantity and composition in plum cake formulation using response surface methodology 237
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the uncooked products 234
Effects of different milk substitutes on the pasting, rheological and textural properties of puddings 225
Cosa e quali sono gli pseudocereali? : Partiamo dal grano saraceno 222
Effectiveness of rice bran in delaying starch retrogradation during ageing 222
Development of a Type I gluten-free sourdough 219
A novel approach to define inter-protein relationships in semolina and in pasta 218
Minimisation of instrumental noise in the acquisition of FT-NIR spectra of bread wheat using experimental design and signal processing techniques 218
Valutazione del grado di gelatinizzazione dell'amido mediante tecnica NIR 218
Gluten-Free Bread : Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties 215
Characterization of common wheat flours through glutopeal analysis and kieffer test 214
Studio della fase di raffinazione mediante l'utilizzo di un molino a sfere nella tecnologia di produzione del cioccolato 212
Valutazione di spaghetti gluten-free presenti sul mercato Italiano: proprieta del prodotto cotto = Gluten-free pasta characterization: properties of the cooked products 210
Can irrigation conditions influence characteristics and cooking behaviour of rice? 210
Pasting properties and retrogradation behaviour of different rice varieties 209
Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality 209
Effect of the leavening agents on gluten free bread staling 207
Macromolecular interactions and rheological properties of buckwheat dough obtained from differently processed grains 206
Influence of sugar replacers on the mechanical and rheological properties of doughs for sweet baked goods 205
Traditional Italian products from wheat and other starchy flours 202
The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls 202
Cooking and textural properties of some traditional and aromatic rice cultivars 200
Methods for the characterisation of breadcrumb, an important ingredient of stuffed pasta 199
Characteristics of cous cous samples prepared with different semolina and process parameters 199
Guidelines for buckwheat enriched bread : Thermal analysis approach 198
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 195
About puffed cereals and their use in breadmaking 194
Influenza del gradiente di temperatura sugli indici viscoamilografici di diversi sfarinati 193
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the cooking behaviour 193
Caratterizzazione di impasti e pani senza glutine arricchiti con proteine vegetali 190
Alkali spreading value and Image Analysis 190
Effect of chemical acidification on gluten free bread characteristics 190
Gluten-free bread. I. Development of a gluten-free sourdough 189
Processi di panificazione e qualità del pane 188
Retrogradation behaviour of milled and brown rice pastes during ageing 185
An automated approach for the quality evaluation of bread wheat 185
Upgrading winemaking by-products as innovative ingredients for tomato puree : from process and product design to the evaluation of consumers’ liking 185
Gluten content in oat and buckwheat flours from different technological treatments 184
Influence of extrusion process conditions on the properties of buckwheat products 184
Le DOP e la legislazione dell'olio di oliva : un contributo per costruire nuove prospettive 183
Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics 182
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
Retrogradation behaviour of white and brown rice pastes during ageing 181
Bread making characteristics of oats and buckwheat 181
Grano saraceno, che nutrimento 180
Application of FT-NIR Spectroscopy to Evaluate the Optimal Cooking Time of Rice. 178
Suitability of Near Infrared Spectroscopy to study the effect of water management on rice characteristics and cooking behavior 178
Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour 177
Applicazione della spettroscopia FT-NIR per la classificazione tecnologica del frumento tenero: Parte II. 176
Effect of water management treatments on rice characteristics and cooking behaviour 175
Image analysis : a method for an objective evaluation of the alkali disintegration property of rice 174
Quality evaluation of traditional and aromatic Italian rice varieties 173
Valorization of wine-making by-products for developing innovative fruit jellies 172
The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs 171
Alla scoperta dei carboidrati : parte I 171
Can high hydrostatic pressures modify the technological properties of gluten-free raw materials? 170
Influence of packaging material on bread characteristics 168
Il ruolo dell’analisi sensoriale nello sviluppo di prodotti funzionali : caratterizzazione sensoriale e accettabilità di passate di pomodoro addizionate con matrici fibrose derivanti dalla filiera enologica 168
Rheological and structural properties of wheat dough acidified by means of a chemical or a biological procedure 166
Rheological properties of gels obtained from gluten-free raw materials during a short term aging 166
Fruit candies enriched with grape skin powders : physicochemical properties 166
Italian bakery 164
Effects of water management on rice characterisitics 163
Evaluation of rice pasta properties through new and conventional methods 162
Prediction of semolina technological quality by FT-NIR spectroscopy 159
Effect of high pressure processing on the baking aptitude of corn starch and rice flour 159
A preliminary study of applying FT-NIR spectroscopy to predict semolina and pasta quality 153
Totale 27.159
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Categoria #
all - tutte 74.519
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 74.519
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.951 127 67 63 78 155 152 262 151 89 262 126 419
2022/20233.078 351 203 295 286 275 523 145 276 306 148 151 119
2023/20241.877 143 140 138 130 295 120 120 152 71 118 210 240
2024/20254.101 216 435 205 403 430 134 211 399 203 284 288 893
2025/20266.906 530 408 719 516 694 498 655 502 871 648 469 396
2026/2027240 240 0 0 0 0 0 0 0 0 0 0 0
Totale 33.627