IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

CAPPA, CAROLA
 Distribuzione geografica
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Continente #
EU - Europa 6.556
AS - Asia 5.737
NA - Nord America 5.431
SA - Sud America 653
AF - Africa 181
OC - Oceania 39
Continente sconosciuto - Info sul continente non disponibili 9
Totale 18.606
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Nazione #
US - Stati Uniti d'America 5.208
IT - Italia 2.338
SG - Singapore 1.728
CN - Cina 1.523
GB - Regno Unito 1.430
SE - Svezia 520
VN - Vietnam 480
RU - Federazione Russa 475
BR - Brasile 469
DE - Germania 431
HK - Hong Kong 414
FR - Francia 337
IN - India 320
BD - Bangladesh 239
TR - Turchia 210
KR - Corea 173
NL - Olanda 162
IE - Irlanda 142
ID - Indonesia 132
FI - Finlandia 111
CA - Canada 110
IR - Iran 101
DK - Danimarca 98
PH - Filippine 78
MX - Messico 76
UA - Ucraina 71
ES - Italia 67
JP - Giappone 63
AR - Argentina 59
TH - Thailandia 59
CH - Svizzera 55
PL - Polonia 47
RO - Romania 41
PK - Pakistan 38
BE - Belgio 37
CZ - Repubblica Ceca 33
ZA - Sudafrica 33
CI - Costa d'Avorio 32
CO - Colombia 30
AU - Australia 29
AT - Austria 28
MY - Malesia 27
EU - Europa 24
NG - Nigeria 24
GR - Grecia 22
EC - Ecuador 21
TW - Taiwan 21
PT - Portogallo 20
VE - Venezuela 20
IQ - Iraq 19
PE - Perù 18
SA - Arabia Saudita 16
CL - Cile 15
CR - Costa Rica 13
DZ - Algeria 13
UZ - Uzbekistan 13
EG - Egitto 12
IL - Israele 12
LT - Lituania 12
AZ - Azerbaigian 11
BG - Bulgaria 11
ET - Etiopia 11
AE - Emirati Arabi Uniti 10
HU - Ungheria 10
KE - Kenya 10
HR - Croazia 9
MA - Marocco 9
NZ - Nuova Zelanda 9
UY - Uruguay 8
KZ - Kazakistan 7
NO - Norvegia 7
PY - Paraguay 7
SC - Seychelles 7
TN - Tunisia 7
NP - Nepal 6
BO - Bolivia 5
JO - Giordania 5
LB - Libano 5
SK - Slovacchia (Repubblica Slovacca) 5
SV - El Salvador 5
AL - Albania 4
BY - Bielorussia 4
DO - Repubblica Dominicana 4
EE - Estonia 4
JM - Giamaica 4
KG - Kirghizistan 4
LK - Sri Lanka 4
LV - Lettonia 4
RS - Serbia 4
AM - Armenia 3
BA - Bosnia-Erzegovina 3
BJ - Benin 3
GA - Gabon 3
LU - Lussemburgo 3
MD - Moldavia 3
MT - Malta 3
OM - Oman 3
QA - Qatar 3
SI - Slovenia 3
A1 - Anonimo 2
Totale 18.581
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Città #
Southend 1.219
Singapore 1.064
Milan 634
Ashburn 568
Dallas 450
Hong Kong 372
San Jose 350
Council Bluffs 242
Chandler 226
Beijing 225
Wilmington 187
Santa Clara 171
Princeton 155
Los Angeles 143
Ann Arbor 138
Ho Chi Minh City 135
Dublin 134
Hanoi 121
Seattle 107
Hefei 106
Fairfield 104
Boardman 102
Dearborn 96
Houston 91
Bengaluru 88
Lauterbourg 88
New York 87
Mountain View 80
Jakarta 79
Guangzhou 78
Moscow 74
Buffalo 72
Rome 70
Munich 69
Nanjing 66
Redwood City 63
Seoul 59
Des Moines 56
Frankfurt am Main 56
Woodbridge 53
Cambridge 52
São Paulo 49
Shanghai 48
Istanbul 44
Naples 44
The Dalles 43
Medford 42
Redmond 41
Mcallen 40
Columbus 39
Shenyang 39
Tokyo 38
Jinan 37
Chicago 36
Hangzhou 36
Bari 34
Abidjan 31
Bologna 30
Parma 30
Cangzhou 29
Grafing 29
Changsha 28
Nanchang 28
Turin 27
Berlin 26
Da Nang 26
Helsinki 26
Bangkok 25
Phoenix 25
London 24
Basingstoke 23
Brescia 23
Roxbury 23
Tianjin 23
Wuhan 23
Brussels 22
Modena 22
Turku 22
Ankara 21
Atlanta 21
Fuzhou 21
Monza 21
Nuremberg 21
Reggio Emilia 21
Vienna 21
Montréal 19
Shenzhen 18
Torino 18
Chennai 17
Haiphong 16
Ningbo 16
Manila 15
San Diego 15
Toronto 15
Warsaw 15
Zhengzhou 15
Amsterdam 14
Denver 14
Hebei 14
Jacksonville 14
Totale 9.887
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Nome #
GLUTEN-FREE BREAD: OPTIMIZATION OF FORMULATION AND PROCESS CONDITIONS 619
Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose 404
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 396
A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life 356
Gluten-free Pasta : Technology and Quality Evaluation 336
Valutazione di spaghetti gluten-free presenti sul mercato italiano : proprietà del prodotto crudo = Gluten-free pasta characterization: properties of the uncooked products 335
Valutazione della qualità tecnologica della pasta fresca 319
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta 310
L’utilizzo di vinacce nei settori delle conserve vegetali, dei prodotti da forno e della confetteria 306
Growth of Medicinal Mushrooms (MMs) on maize cobs with different pigmentation: NovEl biotechnological approaches to valorize Maize by-Products (NETMAP) 288
Extension of whole wheat breadstick shelf life by formulation and packaging strategies 279
Boundaries and perspectives from a multi-model study on rice grain quality in Northern Italy 273
Rheological properties and baking performance of new waxy lines : Strengths and weaknesses 272
Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta 269
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables 269
The way from a wheat- to a gluten free-sourdough up to gluten free breads 261
Gluten-free bread. II. Compressed yeast versus gluten-free sourdough 260
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms 258
Reduced-fat biscuits: interplay between food structure, nutritional and sensory properties 249
Reduced-fat biscuits : interplay among structure, nutritional properties and sensory acceptability 244
Use of NIR spectroscopy to predic rheological characteristics of common wheat flours 241
Valutazione della qualità di pasta secca con e senza glutine 241
Zymomonas mobilis: an alternative dough leavener for the production of yeast-free baked doughs 232
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the uncooked products 227
Evaluation of Different Storage Conditions on Rice Germ Shelf Life by FT-NIR Spectroscopy and ENose 227
Microbiological and technological aspects of bread doughs leavened by Zymomonas mobilis 227
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices 226
A modified mid-level data fusion approach for evaluating different storage conditions on rice germ shelf life 224
Effectiveness of rice bran in delaying starch retrogradation during ageing 220
Characterization of common wheat flours through glutopeal analysis and kieffer test 212
Development of a Type I gluten-free sourdough 212
Gluten-Free Bread : Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties 211
Can irrigation conditions influence characteristics and cooking behaviour of rice? 208
Design and optimization of gluten-free fresh pasta made of red lentil flour heat-treated by turbo-cooking and extrusion-cooking 204
Valutazione di spaghetti gluten-free presenti sul mercato Italiano: proprieta del prodotto cotto = Gluten-free pasta characterization: properties of the cooked products 203
Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix 202
Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices 201
Effect of the leavening agents on gluten free bread staling 200
Shelf life extension of whole-wheat breadsticks : formulation and packaging strategies 199
How different water activities affect rice germ shelf-life: an aquaphotomics approach 199
Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality 198
Methods for the characterisation of breadcrumb, an important ingredient of stuffed pasta 193
Optimization of gluten-free bread formulation containing leblebi flour and evaluation of dough and bread properties 192
Modelling of rice flour turbo cooking 192
Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours 191
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments 191
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the cooking behaviour 188
Gluten-free bread. I. Development of a gluten-free sourdough 187
Techno-functionality of different legume flours intended for gluten-free applications 186
Effect of chemical acidification on gluten free bread characteristics 185
Chickpea cooking water: a by-product for sustainable tailored food applications 181
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread 180
Suitability of Near Infrared Spectroscopy to study the effect of water management on rice characteristics and cooking behavior 177
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking 173
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments 172
Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking 171
Optimization of a low fat and high resistant starch biscuit formulation 171
Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour 170
Valorization of wine-making by-products for developing innovative fruit jellies 170
Can high hydrostatic pressures modify the technological properties of gluten-free raw materials? 169
Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product 166
Novel biotechnological approaches to grow Medicinal Mushrooms (MMs) on maize residues 166
Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size 166
Brewers’ spent grain exploitation in the production of fibre enriched fresh egg pasta 164
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength 163
Effects of water management on rice characterisitics 162
Rheological properties of gels obtained from gluten-free raw materials during a short term aging 161
Fruit candies enriched with grape skin powders : physicochemical properties 161
Novel biotechnological approaches to grow Medicinal Mushrooms on maize residues and their application in breadstick 158
Evaluation of rice pasta properties through new and conventional methods 158
Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology 156
Effect of high pressure processing on the baking aptitude of corn starch and rice flour 152
Turbo-Treatment of Rice Flour to Improve Technological Functionality 150
Improving the baking aptitude of corn starch and rice flour by using high hydrostatic pressure treatments 149
Surface texture of fresh egg pasta enriched with brewers’ spent grain 147
Caratterizzazione del colore profilo fenolico e attività antiossidante di varietà di riso pigmentato italiano sottoposto a diversi trattamenti tecnologici 142
Gluten free pasta: technology and quality evaluation. 141
Proprietà qualitative del pangrattato quale ingrediente per la pasta ripiena = Methods for the characterization of breadcrumb, as ingredient of stuffed pasta 141
Effect of extrusion conditions on the physical and chemical properties of bean powders 141
Gluten-free baked products : optimization of formulation and process conditions 140
Rheological behaviour of rice flour gels during formation : influence of the amylose content and of the hydrothermal and mechanical history 139
Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta 136
Effects of extrusion conditions on Fuji Otebo bean powder intended for cookie production 135
Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study 130
Sviluppo di alimenti gluten free: Ingredienti e tecnologie 126
Rheological properties of gels obtained from gluten-free raw materials during a short term ageing 122
Tocols, carotenoids, heat damage and technological quality of diced tomatoes processed in different industrial lines 122
Edible dry bean powder chemical composition in relation to solvent retention capacities and pasting properties 120
White bean and hazelnuts flours: Application in gluten-free bread 115
Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties 111
Effectiveness of waxy rice and rice bran in delaying starch retrogradation during gel ageing 111
Rapid tests to evaluate the baking potential of 25 edible dry bean powders 109
Termotrattamenti di farine di legumi destinate alla produzione di pasta 106
Reduced-fat soft-dough biscuits : multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality 104
Legume and nut flours from the Mediterranean area: proximate compositions, techno-functionalities, and spectroscopy patterns as a function of species, origin, and treatment 101
Pasting Properties of Dry Bean Powders from 25 Michigan-Grown Cultivars from Two Crop Years 92
Processing strategies to enhance the functionality of a legume by-product and its application in vegan muffins 81
null 65
Physicochemical properties of chickpeas cooking water (Aquafaba): Effects of hydrothermal process conditions and clarification 45
Gluten-free breadsticks with Ganoderma-fermented corncobs: technological andnutritional features 43
Totale 19.453
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Categoria #
all - tutte 50.566
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 50.566
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202187 0 0 0 0 0 0 0 0 0 0 0 87
2021/20221.271 110 85 62 47 127 89 89 75 103 140 88 256
2022/20231.553 182 98 145 134 131 260 78 115 176 67 91 76
2023/20241.242 102 103 74 103 162 102 67 96 30 66 170 167
2024/20253.230 143 310 152 332 261 143 192 316 161 242 261 717
2025/20266.507 624 488 692 484 623 390 867 311 730 514 587 197
Totale 19.536