IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

PAGANI, MARIA AMBROGINA
 Distribuzione geografica
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Continente #
EU - Europa 31.316
NA - Nord America 18.702
AS - Asia 15.413
SA - Sud America 1.733
AF - Africa 547
OC - Oceania 206
Continente sconosciuto - Info sul continente non disponibili 45
Totale 67.962
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Nazione #
US - Stati Uniti d'America 17.338
IT - Italia 14.123
GB - Regno Unito 6.320
SG - Singapore 4.539
CN - Cina 4.461
DE - Germania 2.472
SE - Svezia 1.850
RU - Federazione Russa 1.572
FR - Francia 1.331
HK - Hong Kong 1.146
CA - Canada 1.102
BR - Brasile 1.021
IN - India 930
TR - Turchia 892
NL - Olanda 878
VN - Vietnam 813
KR - Corea 616
UA - Ucraina 517
IE - Irlanda 516
BD - Bangladesh 487
FI - Finlandia 358
PH - Filippine 319
EU - Europa 233
JP - Giappone 224
ID - Indonesia 197
AR - Argentina 196
CO - Colombia 190
MX - Messico 185
AU - Australia 178
ES - Italia 167
PL - Polonia 161
CH - Svizzera 158
GR - Grecia 131
PK - Pakistan 118
DK - Danimarca 115
TH - Thailandia 111
BE - Belgio 107
NG - Nigeria 96
EG - Egitto 94
PE - Perù 93
MY - Malesia 90
CI - Costa d'Avorio 87
IR - Iran 83
EC - Ecuador 75
PT - Portogallo 68
TW - Taiwan 67
IQ - Iraq 58
RO - Romania 58
ZA - Sudafrica 58
AT - Austria 50
CL - Cile 46
VE - Venezuela 43
IL - Israele 39
EE - Estonia 38
MA - Marocco 38
RS - Serbia 37
CZ - Repubblica Ceca 36
HU - Ungheria 35
SA - Arabia Saudita 34
BO - Bolivia 32
NO - Norvegia 31
HR - Croazia 28
NZ - Nuova Zelanda 28
JO - Giordania 26
AE - Emirati Arabi Uniti 23
DZ - Algeria 23
UZ - Uzbekistan 23
LT - Lituania 22
KE - Kenya 21
GH - Ghana 20
BG - Bulgaria 19
LU - Lussemburgo 19
TN - Tunisia 19
JM - Giamaica 18
PY - Paraguay 18
BJ - Benin 17
LV - Lettonia 17
SI - Slovenia 16
KZ - Kazakistan 14
UY - Uruguay 14
BY - Bielorussia 13
AZ - Azerbaigian 12
NP - Nepal 12
SK - Slovacchia (Repubblica Slovacca) 12
SY - Repubblica araba siriana 12
AL - Albania 11
BA - Bosnia-Erzegovina 11
ET - Etiopia 11
LK - Sri Lanka 11
PA - Panama 11
SD - Sudan 9
HN - Honduras 8
IS - Islanda 8
LB - Libano 8
MD - Moldavia 8
TT - Trinidad e Tobago 8
XK - ???statistics.table.value.countryCode.XK??? 8
KG - Kirghizistan 7
PS - Palestinian Territory 7
SC - Seychelles 7
Totale 68.037
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Città #
Southend 5.043
Singapore 2.647
Milan 1.994
Ashburn 1.458
Hong Kong 1.064
Chandler 978
Beijing 944
San Jose 928
Seattle 804
Montréal 756
Rome 750
Munich 665
Mcallen 658
Dallas 645
Princeton 626
Mountain View 620
Council Bluffs 590
Wilmington 590
Santa Clara 514
Ann Arbor 496
Dublin 469
Fairfield 453
Los Angeles 369
Dearborn 328
Jacksonville 291
Nanjing 285
Redmond 285
Bengaluru 275
Lauterbourg 265
Woodbridge 265
Boardman 255
Moscow 250
Bologna 249
Ho Chi Minh City 249
Houston 245
Redwood City 236
Hanoi 224
Cambridge 220
Bari 219
New York 217
Buffalo 216
Des Moines 209
Naples 199
Turin 196
Shanghai 170
Somerville 168
Sakarya 161
Hefei 159
Guangzhou 152
Medford 151
Jinan 148
Serra 148
Seoul 144
Palermo 135
Frankfurt am Main 131
Bogotá 128
Andover 126
Parma 118
Tianjin 116
Nanchang 114
Phoenix 112
Shenyang 112
Tokyo 109
Florence 108
Torino 104
Hanover 99
Padova 98
Columbus 96
Grafing 94
Catania 91
Changsha 91
The Dalles 90
Helsinki 87
São Paulo 87
Abidjan 84
Verona 81
Fuzhou 80
Jakarta 79
Napoli 79
Cangzhou 78
Roxbury 78
Zhengzhou 76
Hangzhou 74
Meppel 74
Eitensheim 73
Berlin 72
Hebei 71
Athens 70
Margão 70
Modena 69
Brescia 67
Chicago 67
Istanbul 67
Ankara 65
Kiez 65
Bangkok 61
Lima 61
Monza 61
Perugia 59
Warsaw 58
Totale 34.725
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Nome #
L'amido danneggiato : un interessante parametro per la definizione delle caratteristiche qualitative della farina di frumento 3.935
Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta 1.911
Composizione microbiologica e chimica dei granuli di kefir “di frutta” 1.207
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
Valutazione del grado di gelatinizzazione dell'amido mediante tecnica NIR 693
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
Effetto del trattamento di decorticazione sulla qualità del frumento duro 487
Classification of bread wheat flours in different quality categories by a wavelet-based feature selection/classification algorithm on NIR spectra 476
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 443
Tecnologia dei prodotti lievitati da forno 431
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
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
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
A multidisciplinary approach to define the molecular requirements for production of enriched pasta from pigmented wheat 335
Caratterizzazione nutrizionale di pasta secca arricchita con granella immatura di frumento 333
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
A molecular view of individual processing steps in pasta making 311
Microbiological and chemical investigations on Sugar Kefir drink 305
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
Pasta-products enriched with immature wheat grain : technological and nutritional properties 302
Influence of packaging material on bread characteristics during ageing 301
Addressing the role of structural features of proteins in cereal processing 297
Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours 295
Characterization of a rice-based pasta : comparison with conventional semolina pasta 295
New approaches for semolina characterization 287
Effect of buckwheat bran enrichment on wheat dough and bread properties 287
Understanding starch organisation in gluten-free pasta from rice flour 286
Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties 283
The debranning of common wheat : an innovative tool to improve flour characteristics 281
Filiera produttiva e danno termico della pasta alimentare secca 279
Sprouting of quinoa (Chenopodium quinoa Willd.) : Effect on saponin content and relation to the taste and astringency assessed by electronic tongue 279
Influence of the puffing degree on the shel-life of hot-air-puffed amaranth seeds 277
Boundaries and perspectives from a multi-model study on rice grain quality in Northern Italy 276
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
Technological and nutritional properties of backery-products enriched with immature wheat grain 266
Applicazione della spettroscopia NIR allo studio on-line della lievitazione di impasti 264
Molecular features of starch in rice pasta depend on processing conditions and affect cooking behavior 263
Cooking kinetics of rice samples as measured by FT-NIR spectroscopy 262
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
Cereali e Derivati 255
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread 254
Filiera produttiva e danno termico della pasta alimentare secca 252
Rheological approaches suitable for investigating starch and protein properties related to cooking quality of durum wheat pasta 250
Influence of the heating rate on the pasting properties of various flours 247
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
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
Development of a prototype to forecast rice yields and grain quality in the Northern Italian district 240
Effects of sprouting under controlled conditions on gluten properties 240
Qualità panificatoria di miscele di sfarinati di frumento duro con farina di tenero 239
Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method 239
Influence of die material on pasta characteristics 235
Effect of High-Pressure Processing on the Features of Wheat Milling By-products 235
Fructans in durum wheat: an opportunity for functional foods 232
Including buckwheat bran in wheat dough and bread: what happens? 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
Soybean-enriched snacks based on African rice 230
Characterization of Sorghum Flours and their Exploitation for Gluten-Free Pasta Making 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
Pasta-products enriched with immature wheat grain: technological and nutritional properties 225
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? 224
Gastrointestinal effects of immature wheat grain fructo-oligosaccharides 223
Totale 39.617
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Categoria #
all - tutte 155.224
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 155.224
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021324 0 0 0 0 0 0 0 0 0 0 0 324
2021/20224.326 290 188 230 287 342 410 450 300 266 356 300 907
2022/20236.219 774 494 627 502 608 1.039 276 507 591 229 348 224
2023/20244.089 171 309 229 274 631 315 320 361 188 316 433 542
2024/20259.218 453 847 424 945 845 355 444 872 793 746 697 1.797
2025/202615.070 1.243 896 1.438 1.185 1.416 1.058 1.795 988 1.956 1.353 1.188 554
Totale 70.976