IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

PIAZZA, LAURA
 Distribuzione geografica
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Continente #
EU - Europa 4.943
NA - Nord America 2.935
AS - Asia 1.825
SA - Sud America 96
AF - Africa 28
OC - Oceania 21
Continente sconosciuto - Info sul continente non disponibili 4
Totale 9.852
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Nazione #
US - Stati Uniti d'America 2.746
GB - Regno Unito 1.531
IT - Italia 1.248
CN - Cina 721
DE - Germania 633
SE - Svezia 534
SG - Singapore 293
IN - India 232
CA - Canada 166
RU - Federazione Russa 165
TR - Turchia 160
KR - Corea 159
UA - Ucraina 149
FR - Francia 137
IE - Irlanda 133
NL - Olanda 85
FI - Finlandia 79
EU - Europa 69
DK - Danimarca 65
IR - Iran 60
ID - Indonesia 35
CO - Colombia 30
BE - Belgio 29
BR - Brasile 29
TH - Thailandia 26
HK - Hong Kong 25
ES - Italia 24
CH - Svizzera 23
JP - Giappone 18
MY - Malesia 17
PK - Pakistan 17
PT - Portogallo 17
MX - Messico 16
AT - Austria 15
VN - Vietnam 15
GR - Grecia 12
AR - Argentina 11
AU - Australia 11
PH - Filippine 11
RO - Romania 11
TW - Taiwan 11
IL - Israele 10
NZ - Nuova Zelanda 10
PE - Perù 10
PL - Polonia 10
SC - Seychelles 9
CL - Cile 7
CZ - Repubblica Ceca 7
EC - Ecuador 6
HU - Ungheria 6
NO - Norvegia 6
BG - Bulgaria 5
KE - Kenya 5
AM - Armenia 4
RS - Serbia 4
ZA - Sudafrica 4
ET - Etiopia 3
LV - Lettonia 3
NG - Nigeria 3
AE - Emirati Arabi Uniti 2
BA - Bosnia-Erzegovina 2
LK - Sri Lanka 2
MT - Malta 2
PR - Porto Rico 2
SI - Slovenia 2
SK - Slovacchia (Repubblica Slovacca) 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AL - Albania 1
BS - Bahamas 1
BZ - Belize 1
CR - Costa Rica 1
CU - Cuba 1
CY - Cipro 1
DZ - Algeria 1
EG - Egitto 1
FK - Isole Falkland (Malvinas) 1
HR - Croazia 1
IS - Islanda 1
JO - Giordania 1
LB - Libano 1
LU - Lussemburgo 1
MN - Mongolia 1
MO - Macao, regione amministrativa speciale della Cina 1
NI - Nicaragua 1
PY - Paraguay 1
SA - Arabia Saudita 1
TZ - Tanzania 1
UG - Uganda 1
UZ - Uzbekistan 1
VE - Venezuela 1
Totale 9.918
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Città #
Southend 1.261
Chandler 388
Milan 377
Munich 263
Seattle 187
Singapore 176
Mountain View 161
Princeton 153
Ashburn 137
Beijing 137
Wilmington 135
Montréal 134
Dublin 131
Jacksonville 124
Mcallen 121
Ann Arbor 108
Redmond 92
Dearborn 88
Nanjing 83
Des Moines 65
Woodbridge 58
Bengaluru 56
Redwood City 55
Jinan 49
Boardman 48
Frankfurt am Main 48
Fairfield 46
Sakarya 45
Rome 42
Hangzhou 40
Shenyang 39
Serra 36
Cambridge 34
Medford 30
Andover 29
Istanbul 29
Bogotá 28
Guangzhou 28
Shanghai 28
Brussels 25
Los Angeles 24
Roxbury 24
Tianjin 24
Berlin 23
Nanchang 22
Houston 21
Seoul 20
Hebei 19
Santa Clara 19
Zhengzhou 19
Changsha 18
London 17
Palermo 17
Hyderabad 16
Turin 16
Jakarta 15
Jiaxing 15
Verona 15
Somerville 14
Bologna 13
Helsinki 13
Kiez 13
Ningbo 13
Bühl 12
Dallas 12
Bangkok 11
Brescia 11
Kunming 11
San Diego 11
Islamabad 10
Izmir 10
Salerno 10
Taizhou 10
Torino 10
Amsterdam 9
Dong Ket 9
Hong Kong 9
Mahé 9
Monza 9
New Delhi 9
Nürnberg 9
Parma 9
Pune 9
Reggio Emilia 9
Rotterdam 9
Wuhan 9
Auburn Hills 8
Bari 8
Central District 8
Centro 8
Chicago 8
Eitensheim 8
Hefei 8
Lima 8
Mumbai 8
New York 8
Taipei 8
Fremont 7
Haikou 7
Ottawa 7
Totale 5.859
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Nome #
Heat and mass transfer in roast beef cooking : temperature and weight loss prediction 600
Proprieta’ fisiche di film edibili ottenuti da gel di pectina ad alto metossile 370
Texture assessment of semi-solid dairy products by acoustic-mechanical approach 257
Seeing is believing : coupling between liquid crystalline ordering and rheological behavior in cellulose nanocrystals suspensions 242
Innovative Food Science and Emerging Technologies 217
Towards nutrition-sensitive agriculture : an evaluation of biocontrol effects, nutritional value, and ecological impact of bacterial inoculants 207
Acoustic-mechanical combined technique and electronic nose for the charcterization of crispy bakery products 200
Release of nano-encapsulated flavour compounds in designed food gels 189
Engineering properties of edible films intended for Food Application 175
Supramolecular assemblies from plant cell polysaccharides: self-healing and aging behaviour 172
Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad 167
Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic–mechanical combined technique and electronic nose 166
Tecnica combinata acustico-meccanica per la caratterizzazione di prodotti da forno a bassa umidità 166
Interfacial rheology study of espresso coffee foam structure and properties 165
Hydrocolloids as filmogenic material for edible coating use 159
Textural characteristics of typical italian bread-sticks ‘grissino stirato’ and ‘rubatà’ 155
Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method 155
Role of sortase-dependent pili of Bifidobacterium bifidum PRL2010 in modulating bacterium-host interactions 154
Interfacial shear rheology study of wet foams 151
Bread as a chemical reactor : Triggering the aroma production through chemical kinetics 147
On the Application of Chemometrics for the study of Acoustic-Mechanical properties of Crispy Bakery products 146
Preliminary study on the reduced pressure cold plasma processing of fresh cut salads: rheological assessment of modifications in the plant tissue structure 139
Estrazione e caratterizzazione strutturale della frazione polisaccaridica estratta dall’essudato di Launaea Acanthodes 136
A rheological study of scleroglucan aqueous solutions utilized for the production of edible films 135
Tecnica combinata acustico-meccanica per la caratterizzazione di prodotti da forno a bassa umidità 134
Water diffusion in chemical and physical polysaccharidic gels 131
Rheological interfacial properties of espresso coffee foaming fractions 128
Dairy cream response in instrumental texture evaluation processed by multivariate analysis 126
Structure and properties of bread dough and crumb : calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins 126
Effect of calcium equilibria on the rate of syneresis and on the firmness of curds obtained from milk UF retentates 125
Food processing by application of heat: principles of kinetic of food deterioration 123
Correlation between fracture of semisweet hard biscuits and dough viscoelastic properties 123
Ruolo dell’acqua nel decadimento della qualita’ degli alimenti 121
Bread staling: A calorimetric approach 121
Design and Synthesis of Chitosan—Gelatin Hybrid Hydrogels for 3D Printable in vitro Models 121
La sfida del Plasmix: il riciclo delle plastiche miste tra ricerca e innovazione 119
Application of chemometrics to improve texture analysis : the case of the combined acoustic-mechanical measurements 118
STARCH GELATINIZATION IN PASTA COOKING - DIFFERENTIAL FLUX CALORIMETRY INVESTIGATIONS 118
Characterization of resveratrol–milk protein interaction 113
Material properties of low-methoxyl pectin networks 109
null 107
Use of microbial inoculants during cultivation maintain the physiological, nutritional and technological quality of fresh-cut romaine lettuce 106
Influence of maturity degree, modified atmosphere and anti-browning dipping on texture changes kinetics of fresh-cut apples 103
CHARACTERIZATION OF RICE COOKING - ISOTHERMAL DIFFERENTIAL SCANNING CALORIMETRY INVESTIGATIONS 101
Structurization of bakery products 100
COST Action FA1001“The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure” 100
Food structure design: innovation in food structure-properties relationships 100
null 99
Rennet Coagulation of Milk Retentates. 1. Effect of Thermal and Mechanical Stresses Associated with Ultrafiltration 99
Design of thickened fluids rich in proteins intended for dysphagia management 98
Mesoscale investigation of the structural properties of unrefined cell wall materials extracted from minimally processed salads during storage 97
Changes in minimally processed apple tissue with storage time and temperature : mechanical-acoustic analysis and rheological investigation 97
Thermal Analyses In Foods And Food Processes 96
Self-healing cell wall particles hydrogels: a rheological investigation 96
Ultrasound-assisted extraction of oil from hempseed (Cannabis sativa L.): Part 1 95
The influence of moisture content on the failure mode of biscuits 94
null 93
Functional structure processing by co-extrusion in the production of probiotics-enriched microbeads. 92
Characterization of bread staling process by means of an Instron Universal Testing Machine operating in dynamic mode 92
Instrumental acoustic-mechanical measures of crispness in apples 92
Rheological behaviour of low methoxyl pectin gels over an extended frequency windows 91
Modelling diffusion of water solutes in food polysaccharide-hydrogels 90
I rifiuti alimentari? Una risorsa da sfruttare 89
Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions 88
Biopolymer gels with physical cross-link : gelation kinetics, aging, heterogeneous dynamics, and macroscopic mechanical properties 88
Phenomenological modeling of pasta cooking kinetics by iage analysis tecniques, mechanical tests and NIR 86
Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic-mechanical combined technique and the electronic nose 81
Rheological characterization of soy protein - pectin mixtures to be used in the production of edible coating 76
Reactive hydroxyapatite fillers for pectin biocomposites 76
TTT Diagrams for bread doughs with added hydrocolloids 72
Preliminary study on microbeads production by co-extrusion technology 67
Modelling pasta cooking processes 66
Bio-methane production from tomato pomace: preliminary evaluation of process intensification through ultrasound pre-treatment 59
Interfacial rheology of soy proteins – high methoxyl pectin film 58
Water–food–energy nexus: Assessing challenges in the trend toward digitalization: The case study of an Italian winemaking industry 56
Application of non-destructive techniques for the evaluation of fresh-cut Lamb’s lettuce (Valerianella locusta Laterr.) shelf life : a preliminary study 55
Challenges for greening spirulina value chain in terms of freshwater input - A case study 54
Mapping of dairy cream shelf-life by means of mechanical measurements combined with multivariate analysis 52
Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste 49
Food waste bioconversion into new food: A mini-review on nutrients circularity in the production of mushrooms, microalgae and insects 48
Ultrasound-assisted extraction of oil from hempseed (Cannabis sativa L.): Part 2 46
Prompting sustainability in the citrus derivates industry: A case study 46
Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation 43
Earthenware-based biofilter configuration for Spirulina cultivation on nutrients recycled from food-industry waste streams: A preliminary study 40
Digitalizzazione e produzione di alimenti : Una sinergia strategica per potenziare rese e sostenibilità 32
Spirulina: ingrediente alimentare e integratore funzionale. Aspetti tecnologici e di mercato = Spirulina: ingredient and functional food : Technological and market considerations 32
The 3Rs applied to fruits and vegetables surpluses: virtuous examples from Italy 29
Application of Ultrasonic Intensification Technology in the Extraction of Bio-actives from Spent Coffee Grounds and Spent Tea Leaves 27
Silkworm pupae derivatives as source of high value protein intended for pasta fortification 26
Extraction and structural characterization of the polysaccharide fraction of Launaea acanthodes gum 19
Unveiling the potential of micronized dehulled sunflower presscake: a breakthrough in sustainable plant-based protein-rich sport beverages 19
Data Reconciliation As A Key To Enable Digitalisation Of Agrifood Industrial Processes: A Preliminary Case Study 17
Nutritional quality of dysphagia-oriented products sold on the Italian market 15
Plasmix da rifiuti plastici: una risorsa da valorizzare 15
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Totale 10.502
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Categoria #
all - tutte 27.997
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 27.997
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.139 0 0 76 45 92 103 221 82 220 141 128 31
2020/2021999 54 62 82 28 105 59 76 78 103 76 203 73
2021/20221.106 56 36 50 75 141 69 88 63 77 97 103 251
2022/20231.535 157 140 137 147 195 256 45 128 142 32 94 62
2023/20241.032 55 80 81 74 201 88 51 47 35 76 103 141
2024/2025342 116 203 23 0 0 0 0 0 0 0 0 0
Totale 10.502