IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

PIAZZA, LAURA
 Distribuzione geografica
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Continente #
EU - Europa 5.532
NA - Nord America 3.528
AS - Asia 2.706
SA - Sud America 255
AF - Africa 44
OC - Oceania 33
Continente sconosciuto - Info sul continente non disponibili 4
Totale 12.102
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Nazione #
US - Stati Uniti d'America 3.319
GB - Regno Unito 1.561
IT - Italia 1.400
CN - Cina 934
DE - Germania 702
SG - Singapore 557
SE - Svezia 537
HK - Hong Kong 266
IN - India 254
RU - Federazione Russa 245
FR - Francia 244
TR - Turchia 178
BR - Brasile 172
CA - Canada 171
NL - Olanda 167
KR - Corea 164
UA - Ucraina 157
IE - Irlanda 135
FI - Finlandia 94
EU - Europa 69
IR - Iran 69
DK - Danimarca 67
ID - Indonesia 50
CO - Colombia 34
BE - Belgio 32
TH - Thailandia 31
VN - Vietnam 28
JP - Giappone 27
MX - Messico 27
ES - Italia 26
CH - Svizzera 24
PK - Pakistan 24
AT - Austria 22
AU - Australia 20
TW - Taiwan 20
MY - Malesia 18
PT - Portogallo 17
GR - Grecia 15
PL - Polonia 15
AR - Argentina 13
NZ - Nuova Zelanda 13
PH - Filippine 13
PE - Perù 12
RO - Romania 11
BD - Bangladesh 10
CZ - Repubblica Ceca 10
IL - Israele 10
SC - Seychelles 9
HU - Ungheria 8
AE - Emirati Arabi Uniti 7
CL - Cile 7
IQ - Iraq 7
NO - Norvegia 7
BG - Bulgaria 6
EC - Ecuador 6
KE - Kenya 6
ZA - Sudafrica 6
LV - Lettonia 5
MA - Marocco 5
NG - Nigeria 5
OM - Oman 5
SA - Arabia Saudita 5
VE - Venezuela 5
AM - Armenia 4
AZ - Azerbaigian 4
BA - Bosnia-Erzegovina 4
LB - Libano 4
RS - Serbia 4
UZ - Uzbekistan 4
EG - Egitto 3
ET - Etiopia 3
KZ - Kazakistan 3
SI - Slovenia 3
AL - Albania 2
CR - Costa Rica 2
DZ - Algeria 2
GA - Gabon 2
HR - Croazia 2
JO - Giordania 2
LK - Sri Lanka 2
LU - Lussemburgo 2
MT - Malta 2
NP - Nepal 2
PR - Porto Rico 2
PY - Paraguay 2
SK - Slovacchia (Repubblica Slovacca) 2
UY - Uruguay 2
A2 - ???statistics.table.value.countryCode.A2??? 1
BF - Burkina Faso 1
BS - Bahamas 1
BZ - Belize 1
CU - Cuba 1
CY - Cipro 1
DO - Repubblica Dominicana 1
EE - Estonia 1
FK - Isole Falkland (Malvinas) 1
GY - Guiana 1
IS - Islanda 1
JM - Giamaica 1
KH - Cambogia 1
Totale 12.160
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Città #
Southend 1.261
Milan 418
Chandler 389
Singapore 323
Munich 288
Hong Kong 246
Seattle 190
Ashburn 172
Beijing 164
Mountain View 161
Santa Clara 157
Princeton 153
Council Bluffs 150
Wilmington 135
Montréal 134
Dublin 133
Jacksonville 124
Mcallen 121
Ann Arbor 108
Redmond 92
Dearborn 88
Nanjing 83
Frankfurt am Main 69
Des Moines 65
Bengaluru 64
Boardman 58
Woodbridge 58
Rome 56
Redwood City 55
Jinan 49
Chevilly-Larue 46
Fairfield 46
Los Angeles 46
Sakarya 45
Hangzhou 40
Shenyang 40
Serra 37
Shanghai 37
Istanbul 36
Cambridge 34
Guangzhou 33
Medford 30
Andover 29
Bogotá 28
Jakarta 27
Columbus 26
Brussels 25
Tianjin 25
Berlin 24
Roxbury 24
The Dalles 24
Nanchang 23
Seoul 22
Houston 21
London 21
Hebei 19
Zhengzhou 19
Changsha 18
Cangzhou 17
Palermo 17
Bologna 16
Dallas 16
Hyderabad 16
Turin 16
Verona 16
Jiaxing 15
Paris 14
Somerville 14
Tokyo 14
Amsterdam 13
Helsinki 13
Izmir 13
Kiez 13
Ningbo 13
Brescia 12
Bühl 12
Fuzhou 12
Kunming 12
Wuhan 12
Bangkok 11
Buffalo 11
Hefei 11
Islamabad 11
Moscow 11
Padova 11
San Diego 11
São Paulo 11
Turku 11
Vienna 11
Mumbai 10
New Delhi 10
Salerno 10
Taipei 10
Taizhou 10
Torino 10
Bari 9
Dong Ket 9
Lima 9
Mahé 9
Monza 9
Totale 6.920
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Nome #
Heat and mass transfer in roast beef cooking : temperature and weight loss prediction 619
Proprieta’ fisiche di film edibili ottenuti da gel di pectina ad alto metossile 399
Texture assessment of semi-solid dairy products by acoustic-mechanical approach 341
Seeing is believing : coupling between liquid crystalline ordering and rheological behavior in cellulose nanocrystals suspensions 277
Towards nutrition-sensitive agriculture : an evaluation of biocontrol effects, nutritional value, and ecological impact of bacterial inoculants 246
Innovative Food Science and Emerging Technologies 234
Acoustic-mechanical combined technique and electronic nose for the charcterization of crispy bakery products 232
Release of nano-encapsulated flavour compounds in designed food gels 229
Interfacial rheology study of espresso coffee foam structure and properties 196
Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic–mechanical combined technique and electronic nose 193
Supramolecular assemblies from plant cell polysaccharides: self-healing and aging behaviour 190
Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad 188
Engineering properties of edible films intended for Food Application 187
Tecnica combinata acustico-meccanica per la caratterizzazione di prodotti da forno a bassa umidità 186
Role of sortase-dependent pili of Bifidobacterium bifidum PRL2010 in modulating bacterium-host interactions 184
Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method 183
On the Application of Chemometrics for the study of Acoustic-Mechanical properties of Crispy Bakery products 182
Hydrocolloids as filmogenic material for edible coating use 182
Bread as a chemical reactor : Triggering the aroma production through chemical kinetics 178
Interfacial shear rheology study of wet foams 175
Textural characteristics of typical italian bread-sticks ‘grissino stirato’ and ‘rubatà’ 168
La sfida del Plasmix: il riciclo delle plastiche miste tra ricerca e innovazione 163
Preliminary study on the reduced pressure cold plasma processing of fresh cut salads: rheological assessment of modifications in the plant tissue structure 162
Estrazione e caratterizzazione strutturale della frazione polisaccaridica estratta dall’essudato di Launaea Acanthodes 161
Design and Synthesis of Chitosan—Gelatin Hybrid Hydrogels for 3D Printable in vitro Models 156
Tecnica combinata acustico-meccanica per la caratterizzazione di prodotti da forno a bassa umidità 153
Rheological interfacial properties of espresso coffee foaming fractions 151
Water diffusion in chemical and physical polysaccharidic gels 146
A rheological study of scleroglucan aqueous solutions utilized for the production of edible films 146
Structure and properties of bread dough and crumb : calorimetric, rheological and mechanical investigations on the effects produced by hydrocolloids, pentosans and soluble proteins 142
Use of microbial inoculants during cultivation maintain the physiological, nutritional and technological quality of fresh-cut romaine lettuce 141
Design of thickened fluids rich in proteins intended for dysphagia management 141
Effect of calcium equilibria on the rate of syneresis and on the firmness of curds obtained from milk UF retentates 140
Bread staling: A calorimetric approach 139
Dairy cream response in instrumental texture evaluation processed by multivariate analysis 138
Application of chemometrics to improve texture analysis : the case of the combined acoustic-mechanical measurements 138
Food processing by application of heat: principles of kinetic of food deterioration 137
STARCH GELATINIZATION IN PASTA COOKING - DIFFERENTIAL FLUX CALORIMETRY INVESTIGATIONS 135
Correlation between fracture of semisweet hard biscuits and dough viscoelastic properties 134
Ruolo dell’acqua nel decadimento della qualita’ degli alimenti 133
Ultrasound-assisted extraction of oil from hempseed (Cannabis sativa L.): Part 1 129
Characterization of resveratrol–milk protein interaction 128
Material properties of low-methoxyl pectin networks 122
Changes in minimally processed apple tissue with storage time and temperature : mechanical-acoustic analysis and rheological investigation 120
CHARACTERIZATION OF RICE COOKING - ISOTHERMAL DIFFERENTIAL SCANNING CALORIMETRY INVESTIGATIONS 119
Biopolymer gels with physical cross-link : gelation kinetics, aging, heterogeneous dynamics, and macroscopic mechanical properties 118
Self-healing cell wall particles hydrogels: a rheological investigation 118
Thermal Analyses In Foods And Food Processes 117
Mesoscale investigation of the structural properties of unrefined cell wall materials extracted from minimally processed salads during storage 116
Structurization of bakery products 113
Food waste bioconversion into new food: A mini-review on nutrients circularity in the production of mushrooms, microalgae and insects 110
Functional structure processing by co-extrusion in the production of probiotics-enriched microbeads. 109
COST Action FA1001“The application of innovative fundamental food-structure-property relationships to the design of foods for health, wellness and pleasure” 109
Influence of maturity degree, modified atmosphere and anti-browning dipping on texture changes kinetics of fresh-cut apples 108
null 107
Rennet Coagulation of Milk Retentates. 1. Effect of Thermal and Mechanical Stresses Associated with Ultrafiltration 107
Food structure design: innovation in food structure-properties relationships 107
Characterization of bread staling process by means of an Instron Universal Testing Machine operating in dynamic mode 105
Modelling diffusion of water solutes in food polysaccharide-hydrogels 103
Instrumental acoustic-mechanical measures of crispness in apples 103
The influence of moisture content on the failure mode of biscuits 102
Rheological behaviour of low methoxyl pectin gels over an extended frequency windows 100
I rifiuti alimentari? Una risorsa da sfruttare 100
Investigation on the rheological properties of agar gels and their role on aroma release in agar/limonene solid emulsions 99
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Phenomenological modeling of pasta cooking kinetics by iage analysis tecniques, mechanical tests and NIR 98
Reactive hydroxyapatite fillers for pectin biocomposites 98
null 93
Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic-mechanical combined technique and the electronic nose 91
Mapping of dairy cream shelf-life by means of mechanical measurements combined with multivariate analysis 91
Rheological characterization of soy protein - pectin mixtures to be used in the production of edible coating 86
Preliminary study on microbeads production by co-extrusion technology 86
Valorization of the Antioxidant Effect of Mantua PGI Pear By-Product Extracts: Preparation, Analysis and Biological Investigation 84
Bio-methane production from tomato pomace: preliminary evaluation of process intensification through ultrasound pre-treatment 84
Earthenware-based biofilter configuration for Spirulina cultivation on nutrients recycled from food-industry waste streams: A preliminary study 83
Challenges for greening spirulina value chain in terms of freshwater input - A case study 83
TTT Diagrams for bread doughs with added hydrocolloids 82
Modelling pasta cooking processes 80
Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste 78
Ultrasound-assisted extraction of oil from hempseed (Cannabis sativa L.): Part 2 77
Water–food–energy nexus: Assessing challenges in the trend toward digitalization: The case study of an Italian winemaking industry 75
Nutritional quality of dysphagia-oriented products sold on the Italian market 75
Application of non-destructive techniques for the evaluation of fresh-cut Lamb’s lettuce (Valerianella locusta Laterr.) shelf life : a preliminary study 74
Prompting sustainability in the citrus derivates industry: A case study 68
Silkworm pupae derivatives as source of high value protein intended for pasta fortification 67
Digitalizzazione e produzione di alimenti : Una sinergia strategica per potenziare rese e sostenibilità 64
Spirulina: ingrediente alimentare e integratore funzionale. Aspetti tecnologici e di mercato = Spirulina: ingredient and functional food : Technological and market considerations 64
Application of Ultrasonic Intensification Technology in the Extraction of Bio-actives from Spent Coffee Grounds and Spent Tea Leaves 63
Interfacial rheology of soy proteins – high methoxyl pectin film 63
The 3Rs applied to fruits and vegetables surpluses: virtuous examples from Italy 62
Data Reconciliation As A Key To Enable Digitalisation Of Agrifood Industrial Processes: A Preliminary Case Study 53
Unveiling the potential of micronized dehulled sunflower presscake: a breakthrough in sustainable plant-based protein-rich sport beverages 53
Investigating the suitability of sunflower press-cake proteins in formulated sports beverages 46
The tea supply chain: a comparative analysis of environmental sustainability challenges in divergent economies 46
Plasmix da rifiuti plastici: una risorsa da valorizzare 45
Extraction and structural characterization of the polysaccharide fraction of Launaea acanthodes gum 39
Bevande funzionali per sportivi fortificate con proteine vegetali: tendenze, sfide tecnologiche e nutrizionali 13
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Totale 12.769
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Categoria #
all - tutte 36.155
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 36.155
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2024/20252.474 116 203 83 200 260 80 89 277 152 201 244 569
2025/2026135 135 0 0 0 0 0 0 0 0 0 0 0
Totale 12.769