IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

PIAZZA, LAURA
 Distribuzione geografica
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Continente #
EU - Europa 6.628
NA - Nord America 5.428
AS - Asia 5.230
SA - Sud America 463
AF - Africa 104
OC - Oceania 46
Continente sconosciuto - Info sul continente non disponibili 4
Totale 17.903
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Nazione #
US - Stati Uniti d'America 5.121
IT - Italia 1.947
GB - Regno Unito 1.612
CN - Cina 1.556
SG - Singapore 1.533
DE - Germania 749
SE - Svezia 543
RU - Federazione Russa 447
HK - Hong Kong 415
FR - Francia 369
IN - India 332
BR - Brasile 314
VN - Vietnam 270
BD - Bangladesh 250
CA - Canada 220
NL - Olanda 197
TR - Turchia 192
KR - Corea 189
UA - Ucraina 159
IE - Irlanda 138
FI - Finlandia 117
IR - Iran 79
ID - Indonesia 74
DK - Danimarca 69
EU - Europa 69
JP - Giappone 64
MX - Messico 51
CO - Colombia 44
TH - Thailandia 43
ES - Italia 39
PK - Pakistan 37
BE - Belgio 34
AU - Australia 33
AR - Argentina 32
CH - Svizzera 32
PL - Polonia 31
MY - Malesia 28
PH - Filippine 27
TW - Taiwan 26
AT - Austria 25
IQ - Iraq 21
CL - Cile 18
GR - Grecia 17
PE - Perù 17
PT - Portogallo 17
EC - Ecuador 16
ZA - Sudafrica 16
AE - Emirati Arabi Uniti 15
KE - Kenya 15
NZ - Nuova Zelanda 13
IL - Israele 12
CI - Costa d'Avorio 11
RO - Romania 11
CZ - Repubblica Ceca 10
MA - Marocco 10
EG - Egitto 9
SC - Seychelles 9
VE - Venezuela 9
AZ - Azerbaigian 8
BG - Bulgaria 8
HU - Ungheria 8
PY - Paraguay 8
SA - Arabia Saudita 8
UZ - Uzbekistan 8
MU - Mauritius 7
NG - Nigeria 7
NO - Norvegia 7
OM - Oman 7
RS - Serbia 7
TT - Trinidad e Tobago 7
LV - Lettonia 6
CR - Costa Rica 5
KZ - Kazakistan 5
SI - Slovenia 5
TN - Tunisia 5
AL - Albania 4
AM - Armenia 4
BA - Bosnia-Erzegovina 4
DO - Repubblica Dominicana 4
JM - Giamaica 4
KG - Kirghizistan 4
LB - Libano 4
DZ - Algeria 3
ET - Etiopia 3
GA - Gabon 3
KH - Cambogia 3
LU - Lussemburgo 3
MT - Malta 3
NP - Nepal 3
UY - Uruguay 3
BB - Barbados 2
HR - Croazia 2
JO - Giordania 2
LK - Sri Lanka 2
LT - Lituania 2
NI - Nicaragua 2
PA - Panama 2
PR - Porto Rico 2
SK - Slovacchia (Repubblica Slovacca) 2
A2 - ???statistics.table.value.countryCode.A2??? 1
Totale 17.940
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Città #
Southend 1.261
Singapore 910
Milan 656
Ashburn 515
Chandler 389
Hong Kong 381
San Jose 368
Santa Clara 317
Munich 288
Beijing 263
Dallas 242
Council Bluffs 207
Seattle 191
Mountain View 162
Princeton 153
Wilmington 138
Dublin 137
Los Angeles 136
Montréal 134
Jacksonville 125
Mcallen 121
Ann Arbor 108
Frankfurt am Main 105
Hefei 102
Moscow 100
Bengaluru 98
Redmond 92
Lauterbourg 89
Dearborn 88
Ho Chi Minh City 87
Nanjing 85
Rome 81
Boardman 77
Guangzhou 77
New York 77
Buffalo 76
Shanghai 66
Des Moines 65
Hanoi 65
Woodbridge 58
Redwood City 55
Jinan 51
Tianjin 47
Chevilly-Larue 46
Fairfield 46
Sakarya 45
Tokyo 44
Hangzhou 42
Seoul 42
Istanbul 41
Shenyang 40
Serra 37
Cambridge 34
Jakarta 33
Columbus 31
Helsinki 30
Medford 30
Andover 29
Bogotá 29
London 28
Brussels 27
Berlin 26
Amsterdam 25
Chicago 25
Houston 25
Palermo 25
Roxbury 24
São Paulo 24
The Dalles 24
Zhengzhou 24
Bologna 23
Changsha 23
Nanchang 23
Shenzhen 23
Toronto 22
Turin 22
Naples 20
Hebei 19
Mexico City 18
Brooklyn 17
Cangzhou 17
Hyderabad 17
Verona 17
Wuhan 17
Brescia 16
Florence 16
Mumbai 16
Izmir 15
Jiaxing 15
Nairobi 15
Phoenix 15
Atlanta 14
Bangkok 14
Da Nang 14
Fuzhou 14
Orem 14
Paris 14
Somerville 14
Bari 13
Kiez 13
Totale 10.229
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Nome #
Heat and mass transfer in roast beef cooking : temperature and weight loss prediction 659
Proprieta’ fisiche di film edibili ottenuti da gel di pectina ad alto metossile 450
Texture assessment of semi-solid dairy products by acoustic-mechanical approach 409
Towards nutrition-sensitive agriculture : an evaluation of biocontrol effects, nutritional value, and ecological impact of bacterial inoculants 326
Seeing is believing : coupling between liquid crystalline ordering and rheological behavior in cellulose nanocrystals suspensions 323
Acoustic-mechanical combined technique and electronic nose for the charcterization of crispy bakery products 292
Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad 292
Release of nano-encapsulated flavour compounds in designed food gels 287
Innovative Food Science and Emerging Technologies 267
Interfacial rheology study of espresso coffee foam structure and properties 261
Hydrocolloids as filmogenic material for edible coating use 255
Role of sortase-dependent pili of Bifidobacterium bifidum PRL2010 in modulating bacterium-host interactions 255
La sfida del Plasmix: il riciclo delle plastiche miste tra ricerca e innovazione 255
Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic–mechanical combined technique and electronic nose 254
Engineering properties of edible films intended for Food Application 239
Bread as a chemical reactor : Triggering the aroma production through chemical kinetics 238
Use of microbial inoculants during cultivation maintain the physiological, nutritional and technological quality of fresh-cut romaine lettuce 236
Ultrasound-assisted extraction of oil from hempseed (Cannabis sativa L.): Part 1 234
Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method 233
Interfacial shear rheology study of wet foams 230
On the Application of Chemometrics for the study of Acoustic-Mechanical properties of Crispy Bakery products 227
Tecnica combinata acustico-meccanica per la caratterizzazione di prodotti da forno a bassa umidità 223
Supramolecular assemblies from plant cell polysaccharides: self-healing and aging behaviour 221
Design of thickened fluids rich in proteins intended for dysphagia management 220
Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation 218
Estrazione e caratterizzazione strutturale della frazione polisaccaridica estratta dall’essudato di Launaea Acanthodes 212
Design and Synthesis of Chitosan—Gelatin Hybrid Hydrogels for 3D Printable in vitro Models 208
The tea supply chain: a comparative analysis of environmental sustainability challenges in divergent economies 206
Textural characteristics of typical italian bread-sticks ‘grissino stirato’ and ‘rubatà’ 201
Preliminary study on the reduced pressure cold plasma processing of fresh cut salads: rheological assessment of modifications in the plant tissue structure 199
Investigating the suitability of sunflower press-cake proteins in formulated sports beverages 198
Water diffusion in chemical and physical polysaccharidic gels 196
Application of Ultrasonic Intensification Technology in the Extraction of Bio-actives from Spent Coffee Grounds and Spent Tea Leaves 195
Effect of calcium equilibria on the rate of syneresis and on the firmness of curds obtained from milk UF retentates 192
Rheological interfacial properties of espresso coffee foaming fractions 191
Dairy cream response in instrumental texture evaluation processed by multivariate analysis 189
Tecnica combinata acustico-meccanica per la caratterizzazione di prodotti da forno a bassa umidità 188
A rheological study of scleroglucan aqueous solutions utilized for the production of edible films 188
Structure and properties of bread dough and crumb : calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins 184
Silkworm pupae derivatives as source of high value protein intended for pasta fortification 179
Ultrasound-assisted extraction of oil from hempseed (Cannabis sativa L.): Part 2 178
Correlation between fracture of semisweet hard biscuits and dough viscoelastic properties 178
Earthenware-based biofilter configuration for Spirulina cultivation on nutrients recycled from food-industry waste streams: A preliminary study 177
Self-healing cell wall particles hydrogels: a rheological investigation 177
The 3Rs applied to fruits and vegetables surpluses: virtuous examples from Italy 176
Application of chemometrics to improve texture analysis : the case of the combined acoustic-mechanical measurements 176
Bread staling: A calorimetric approach 176
Nutritional quality of dysphagia-oriented products sold on the Italian market 171
Food processing by application of heat: principles of kinetic of food deterioration 170
STARCH GELATINIZATION IN PASTA COOKING - DIFFERENTIAL FLUX CALORIMETRY INVESTIGATIONS 170
Characterization of resveratrol–milk protein interaction 170
Food waste bioconversion into new food: A mini-review on nutrients circularity in the production of mushrooms, microalgae and insects 169
Ruolo dell’acqua nel decadimento della qualita’ degli alimenti 167
3D layer-by-layer printing of protein-based soft solid foods: Challenges and potential for dysphagia foods 166
Material properties of low-methoxyl pectin networks 166
Biopolymer gels with physical cross-link : gelation kinetics, aging, heterogeneous dynamics, and macroscopic mechanical properties 164
Influence of maturity degree, modified atmosphere and anti-browning dipping on texture changes kinetics of fresh-cut apples 162
Challenges for greening spirulina value chain in terms of freshwater input - A case study 157
Changes in minimally processed apple tissue with storage time and temperature : mechanical-acoustic analysis and rheological investigation 156
CHARACTERIZATION OF RICE COOKING - ISOTHERMAL DIFFERENTIAL SCANNING CALORIMETRY INVESTIGATIONS 154
Mesoscale investigation of the structural properties of unrefined cell wall materials extracted from minimally processed salads during storage 154
Mapping of dairy cream shelf-life by means of mechanical measurements combined with multivariate analysis 154
Thermal Analyses In Foods And Food Processes 149
Reactive hydroxyapatite fillers for pectin biocomposites 145
Bio-methane production from tomato pomace: preliminary evaluation of process intensification through ultrasound pre-treatment 145
Instrumental acoustic-mechanical measures of crispness in apples 143
Water–food–energy nexus: Assessing challenges in the trend toward digitalization: The case study of an Italian winemaking industry 141
Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions 141
Unveiling the potential of micronized dehulled sunflower presscake: a breakthrough in sustainable plant-based protein-rich sport beverages 141
Modelling diffusion of water solutes in food polysaccharide-hydrogels 140
Functional structure processing by co-extrusion in the production of probiotics-enriched microbeads. 140
Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste 140
Food structure design: innovation in food structure-properties relationships 139
Structurization of bakery products 137
COST Action FA1001“The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure” 137
Digitalizzazione e produzione di alimenti : Una sinergia strategica per potenziare rese e sostenibilità 135
Rheological behaviour of low methoxyl pectin gels over an extended frequency windows 134
Rennet Coagulation of Milk Retentates. 1. Effect of Thermal and Mechanical Stresses Associated with Ultrafiltration 133
The influence of moisture content on the failure mode of biscuits 133
Phenomenological modeling of pasta cooking kinetics by iage analysis tecniques, mechanical tests and NIR 133
Prompting sustainability in the citrus derivates industry: A case study 130
Ultrasound-assisted nanoemulgel preparation: A one-step approach for enhanced rheo-tribological properties 130
Plasmix da rifiuti plastici: una risorsa da valorizzare 129
Preliminary study on microbeads production by co-extrusion technology 128
Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic-mechanical combined technique and the electronic nose 127
Characterization of bread staling process by means of an Instron Universal Testing Machine operating in dynamic mode 127
I rifiuti alimentari? Una risorsa da sfruttare 126
Spirulina: ingrediente alimentare e integratore funzionale. Aspetti tecnologici e di mercato = Spirulina: ingredient and functional food : Technological and market considerations 125
Data Reconciliation As A Key To Enable Digitalisation Of Agrifood Industrial Processes: A Preliminary Case Study 124
Rheological characterization of soy protein - pectin mixtures to be used in the production of edible coating 115
TTT Diagrams for bread doughs with added hydrocolloids 111
Application of non-destructive techniques for the evaluation of fresh-cut Lamb’s lettuce (Valerianella locusta Laterr.) shelf life : a preliminary study 108
Bevande funzionali per sportivi fortificate con proteine vegetali: tendenze, sfide tecnologiche e nutrizionali 108
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Modelling pasta cooking processes 106
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Interfacial rheology of soy proteins – high methoxyl pectin film 95
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Oral textural properties of easy-to-swallow foods 82
Energy-efficient start-up optimization via digital twin for a vegetable broth sterilization process 71
Totale 18.465
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Categoria #
all - tutte 49.436
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 49.436
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2024/20252.474 116 203 83 200 260 80 89 277 152 201 244 569
2025/20265.938 452 304 643 552 569 410 575 351 703 496 400 483
2026/2027176 176 0 0 0 0 0 0 0 0 0 0 0
Totale 18.748