IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

MARIOTTI, MANUELA
 Distribuzione geografica
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Continente #
EU - Europa 15.430
NA - Nord America 7.522
AS - Asia 7.269
SA - Sud America 828
AF - Africa 170
OC - Oceania 44
Continente sconosciuto - Info sul continente non disponibili 32
Totale 31.295
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Nazione #
IT - Italia 7.712
US - Stati Uniti d'America 7.295
GB - Regno Unito 2.701
SG - Singapore 2.334
CN - Cina 2.153
SE - Svezia 975
DE - Germania 846
RU - Federazione Russa 841
FR - Francia 594
BR - Brasile 529
HK - Hong Kong 523
TR - Turchia 413
VN - Vietnam 384
KR - Corea 364
NL - Olanda 363
IN - India 354
UA - Ucraina 338
IE - Irlanda 247
FI - Finlandia 196
EU - Europa 157
BD - Bangladesh 125
CA - Canada 125
CH - Svizzera 125
CO - Colombia 120
ID - Indonesia 95
PL - Polonia 92
JP - Giappone 85
IR - Iran 84
AR - Argentina 82
MY - Malesia 64
MX - Messico 62
ES - Italia 59
GR - Grecia 54
TH - Thailandia 46
RO - Romania 41
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
ZA - Sudafrica 25
HU - Ungheria 24
AT - Austria 22
EC - Ecuador 20
PT - Portogallo 20
VE - Venezuela 20
IQ - Iraq 19
NG - Nigeria 19
SA - Arabia Saudita 18
AE - Emirati Arabi Uniti 16
CL - Cile 15
EG - Egitto 14
HR - Croazia 13
MA - Marocco 13
DZ - Algeria 12
NP - Nepal 12
BG - Bulgaria 11
LT - Lituania 11
UZ - Uzbekistan 11
IL - Israele 10
KE - Kenya 10
LK - Sri Lanka 10
NO - Norvegia 9
CR - Costa Rica 8
KZ - Kazakistan 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
JM - Giamaica 7
JO - Giordania 7
NZ - Nuova Zelanda 7
GH - Ghana 6
UY - Uruguay 6
KG - Kirghizistan 5
PY - Paraguay 5
BY - Bielorussia 4
MZ - Mozambico 4
TT - Trinidad e Tobago 4
AL - Albania 3
AO - Angola 3
BO - Bolivia 3
CU - Cuba 3
DO - Repubblica Dominicana 3
EE - Estonia 3
ET - Etiopia 3
GT - Guatemala 3
IS - Islanda 3
KW - Kuwait 3
MU - Mauritius 3
RW - Ruanda 3
SC - Seychelles 3
SI - Slovenia 3
Totale 31.382
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Città #
Southend 2.320
Singapore 1.387
Milan 918
Ashburn 575
Beijing 534
Hong Kong 481
Chandler 439
San Jose 431
Mountain View 401
Princeton 330
Rome 312
Dallas 291
Council Bluffs 276
Wilmington 264
Santa Clara 250
Dublin 236
Jacksonville 229
Seattle 223
Redmond 189
Los Angeles 156
Nanjing 135
Somerville 135
Bengaluru 131
Ho Chi Minh City 131
Ann Arbor 128
Lauterbourg 122
Bologna 121
Moscow 118
Dearborn 110
Bari 103
Sakarya 101
Serra 100
Hanoi 97
Buffalo 96
Turin 96
Des Moines 95
Fairfield 94
Guangzhou 92
Andover 91
Boardman 91
Bogotá 90
Houston 89
Hefei 86
Shanghai 86
New York 84
Naples 81
Parma 80
Seoul 80
Medford 78
Redwood City 74
Palermo 71
Woodbridge 69
Padova 63
Catania 60
Torino 60
Grafing 59
Florence 56
Shenyang 55
Frankfurt am Main 53
Nanchang 53
The Dalles 53
Tianjin 52
Jinan 50
Verona 50
Modena 49
São Paulo 49
Cambridge 46
Brescia 44
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
Monza 34
Piemonte 34
Jakarta 32
London 32
Cagliari 31
Bolzano 29
Kuala Lumpur 29
Fuzhou 28
Abidjan 27
Ferrara 27
Genoa 27
Hebei 27
Messina 27
Bangkok 26
Totale 15.374
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Nome #
L'amido danneggiato : un interessante parametro per la definizione delle caratteristiche qualitative della farina di frumento 3.913
Valutazione del grado di gelatinizzazione dell'amido mediante tecnica NIR 693
Effetto del trattamento di decorticazione sulla qualità del frumento duro 486
Caratteristiche reologiche di impasti arricchiti con cereali ad alto valore funzionale 453
Miglioramento delle caratteristiche panificatorie di miscele commerciali destinate alla produzione di pane senza glutine: effetto dell’aggiunta di grano saraceno e HPMC 442
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 395
Effetto del trattamento di soffiatura sulle caratteristiche fisiche di alcuni cereali 394
Studio della cottura della pasta mediante protocolli semplificati di Image Analysis 380
Effetti dell’impiego di diversi dolcificanti sulle proprietà reologiche di impasti per prodotti da forno 376
Prodotti ottenuti dalla decorticazione industriale del frumento tenero 369
Gluten-free Pasta : Technology and Quality Evaluation 335
Valutazione di spaghetti gluten-free presenti sul mercato italiano : proprietà del prodotto crudo = Gluten-free pasta characterization: properties of the uncooked products 335
Tuning physical properties of tomato puree by fortification with grape skin antioxidant dietary fiber 324
Assessment of surface aspect of foods using ImagJ plugins 307
L’utilizzo di vinacce nei settori delle conserve vegetali, dei prodotti da forno e della confetteria 306
Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours 295
Influence of packaging material on bread characteristics during ageing 294
The debranning of common wheat : an innovative tool to improve flour characteristics 278
Influence of the puffing degree on the shel-life of hot-air-puffed amaranth seeds 277
Rheological properties of beta-sitosterol and gamma-oryzanol organogels 275
The effect of hydrocolloids and surfactants on the physical properties of gluten free bread 272
The way from a wheat- to a gluten free-sourdough up to gluten free breads 259
Caratterizzazione dei prodotti ottenuti dalla decorticazione su scala industriale del frumento tenero 258
Gluten-free bread. II. Compressed yeast versus gluten-free sourdough 255
Einkorn, from kernel to bread: technological and nutritional aspects 243
Influence of the heating rate on the pasting properties of various flours 240
About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs 240
Use of NIR spectroscopy to predic rheological characteristics of common wheat flours 240
Influence of die material on pasta characteristics 231
Optimization of fat quantity and composition in plum cake formulation using response surface methodology 225
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the uncooked products 224
Cosa e quali sono gli pseudocereali? : Partiamo dal grano saraceno 220
Effectiveness of rice bran in delaying starch retrogradation during ageing 220
Improvement of gluten-free bread by addition of pentosans from rye bran 218
A novel approach to define inter-protein relationships in semolina and in pasta 217
Effects of different milk substitutes on the pasting, rheological and textural properties of puddings 217
Valutazione del grado di gelatinizzazione dell'amido mediante tecnica NIR 216
Characterization of common wheat flours through glutopeal analysis and kieffer test 210
Gluten-Free Bread : Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties 209
Pasting properties and retrogradation behaviour of different rice varieties 208
Minimisation of instrumental noise in the acquisition of FT-NIR spectra of bread wheat using experimental design and signal processing techniques 208
Development of a Type I gluten-free sourdough 208
Can irrigation conditions influence characteristics and cooking behaviour of rice? 207
Studio della fase di raffinazione mediante l'utilizzo di un molino a sfere nella tecnologia di produzione del cioccolato 205
Macromolecular interactions and rheological properties of buckwheat dough obtained from differently processed grains 204
Influence of sugar replacers on the mechanical and rheological properties of doughs for sweet baked goods 202
Traditional Italian products from wheat and other starchy flours 200
The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls 200
Valutazione di spaghetti gluten-free presenti sul mercato Italiano: proprieta del prodotto cotto = Gluten-free pasta characterization: properties of the cooked products 198
Effect of the leavening agents on gluten free bread staling 198
Caratterizzazione di impasti e pani gluten-free arricchiti con proteine vegetali. 196
Characteristics of cous cous samples prepared with different semolina and process parameters 196
Cooking and textural properties of some traditional and aromatic rice cultivars 194
Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality 194
Guidelines for buckwheat enriched bread : Thermal analysis approach 191
An automated classification model based on NIR spectra to predict the technological quality of common wheat 190
About puffed cereals and their use in breadmaking 189
Caratterizzazione di impasti e pani senza glutine arricchiti con proteine vegetali 189
Methods for the characterisation of breadcrumb, an important ingredient of stuffed pasta 189
Influenza del gradiente di temperatura sugli indici viscoamilografici di diversi sfarinati 189
Processi di panificazione e qualità del pane 188
Alkali spreading value and Image Analysis 188
Gluten-free bread. I. Development of a gluten-free sourdough 187
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the cooking behaviour 186
Gluten content in oat and buckwheat flours from different technological treatments 184
An automated approach for the quality evaluation of bread wheat 184
Effect of chemical acidification on gluten free bread characteristics 184
Applicazione della spettroscopia FT-NIR per la classificazione tecnologica del frumento tenero: Parte I 182
Upgrading winemaking by-products as innovative ingredients for tomato puree : from process and product design to the evaluation of consumers’ liking 182
Influence of extrusion process conditions on the properties of buckwheat products 180
Bread making characteristics of oats and buckwheat 180
Grano saraceno, che nutrimento 179
Le DOP e la legislazione dell'olio di oliva : un contributo per costruire nuove prospettive 178
Retrogradation behaviour of milled and brown rice pastes during ageing 176
Suitability of Near Infrared Spectroscopy to study the effect of water management on rice characteristics and cooking behavior 176
Retrogradation behaviour of white and brown rice pastes during ageing 174
Application of FT-NIR Spectroscopy to Evaluate the Optimal Cooking Time of Rice. 174
Applicazione della spettroscopia FT-NIR per la classificazione tecnologica del frumento tenero: Parte II. 174
Image analysis : a method for an objective evaluation of the alkali disintegration property of rice 173
Effect of water management treatments on rice characteristics and cooking behaviour 172
Alla scoperta dei carboidrati : parte I 170
Can high hydrostatic pressures modify the technological properties of gluten-free raw materials? 169
Valorization of wine-making by-products for developing innovative fruit jellies 169
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
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking 168
Influence of packaging material on bread characteristics 167
Quality evaluation of traditional and aromatic Italian rice varieties 167
Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics 166
The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs 166
Rheological and structural properties of wheat dough acidified by means of a chemical or a biological procedure 165
Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour 165
Italian bakery 163
Effects of water management on rice characterisitics 161
Rheological properties of gels obtained from gluten-free raw materials during a short term aging 159
Evaluation of rice pasta properties through new and conventional methods 158
Fruit candies enriched with grape skin powders : physicochemical properties 156
VALORVITIS : Valorization of the wine industry byproducts for the production of high-added value compounds Oral communication 153
Potential of adding isolated pentosans from rye-bran to improve gluten-free bread properties 151
Effetti del trattamento di soffiatura sulle caratteristiche fisiche di alcuni cereali 150
Totale 26.619
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Categoria #
all - tutte 71.759
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 71.759
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021646 0 0 0 0 0 0 0 0 0 0 535 111
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
2025/20266.435 530 408 719 516 694 498 655 502 871 648 394 0
Totale 32.916