IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

CAPPA, CAROLA
 Distribuzione geografica
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Continente #
EU - Europa 5.330
NA - Nord America 3.071
AS - Asia 2.290
SA - Sud America 275
AF - Africa 83
OC - Oceania 32
Continente sconosciuto - Info sul continente non disponibili 9
Totale 11.090
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Nazione #
US - Stati Uniti d'America 2.952
IT - Italia 1.968
GB - Regno Unito 1.353
CN - Cina 766
SG - Singapore 513
SE - Svezia 507
DE - Germania 330
RU - Federazione Russa 263
IN - India 230
BR - Brasile 199
TR - Turchia 180
FR - Francia 166
IE - Irlanda 140
KR - Corea 119
DK - Danimarca 97
ID - Indonesia 93
IR - Iran 84
FI - Finlandia 66
CA - Canada 65
UA - Ucraina 62
NL - Olanda 51
PH - Filippine 49
CH - Svizzera 46
MX - Messico 44
TH - Thailandia 43
ES - Italia 42
VN - Vietnam 42
RO - Romania 36
BE - Belgio 33
CZ - Repubblica Ceca 31
JP - Giappone 31
HK - Hong Kong 29
PK - Pakistan 29
AU - Australia 28
EU - Europa 24
GR - Grecia 22
NG - Nigeria 22
PL - Polonia 21
AR - Argentina 19
MY - Malesia 19
AT - Austria 17
CO - Colombia 17
TW - Taiwan 17
PE - Perù 16
PT - Portogallo 16
ZA - Sudafrica 13
BG - Bulgaria 10
EC - Ecuador 10
ET - Etiopia 10
HU - Ungheria 9
DZ - Algeria 8
HR - Croazia 8
EG - Egitto 7
NO - Norvegia 7
SC - Seychelles 7
BD - Bangladesh 6
CL - Cile 6
CR - Costa Rica 6
AE - Emirati Arabi Uniti 4
AL - Albania 4
EE - Estonia 4
LT - Lituania 4
NP - Nepal 4
NZ - Nuova Zelanda 4
SA - Arabia Saudita 4
UZ - Uzbekistan 4
AZ - Azerbaigian 3
BJ - Benin 3
IL - Israele 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LB - Libano 3
LK - Sri Lanka 3
LV - Lettonia 3
RS - Serbia 3
SI - Slovenia 3
VE - Venezuela 3
A1 - Anonimo 2
AM - Armenia 2
BO - Bolivia 2
LS - Lesotho 2
LU - Lussemburgo 2
MA - Marocco 2
RW - Ruanda 2
SK - Slovacchia (Repubblica Slovacca) 2
SV - El Salvador 2
UY - Uruguay 2
BA - Bosnia-Erzegovina 1
BF - Burkina Faso 1
BT - Bhutan 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
DO - Repubblica Dominicana 1
GE - Georgia 1
GH - Ghana 1
GN - Guinea 1
IM - Isola di Man 1
JM - Giamaica 1
JO - Giordania 1
KE - Kenya 1
Totale 11.102
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Città #
Southend 1.219
Milan 536
Singapore 368
Chandler 226
Wilmington 185
Princeton 155
Council Bluffs 148
Ashburn 147
Ann Arbor 138
Dublin 132
Santa Clara 123
Beijing 108
Fairfield 104
Seattle 102
Dearborn 96
Houston 83
Mountain View 80
Nanjing 65
Redwood City 63
Jakarta 60
Bengaluru 59
Des Moines 53
Woodbridge 53
Cambridge 52
Rome 49
Boardman 48
Guangzhou 43
Medford 42
Mcallen 40
Redmond 40
Shenyang 38
Jinan 35
Istanbul 34
Grafing 29
Hangzhou 29
Munich 29
Parma 29
Shanghai 27
Nanchang 26
Berlin 25
Changsha 25
Bologna 24
Los Angeles 23
New York 23
Roxbury 23
Modena 22
Brussels 21
Frankfurt am Main 20
Fuzhou 20
Monza 20
Bari 19
Montréal 19
Naples 19
São Paulo 19
Turin 19
Wuhan 19
London 18
Torino 18
Ankara 17
Bangkok 16
Brescia 16
Ningbo 16
Phoenix 16
Tianjin 16
Zhengzhou 15
Hebei 14
Padova 14
San Diego 14
Seoul 14
Somerville 14
Fremont 13
Kunming 13
Quanzhou 13
Taipei 13
Zurich 13
Bergamo 12
Dallas 12
Hyderabad 12
Jacksonville 12
Nuremberg 12
Prague 12
Andover 11
Bühl 11
Lima 11
Mumbai 11
Sakarya 11
Vienna 11
Bitonto 10
Chennai 10
Dong Ket 10
Eitensheim 10
Helsinki 10
Lappeenranta 10
Liebefeld 10
Ottawa 10
Rho 10
Toronto 10
Bogotá 9
Central District 9
Cinisello Balsamo 9
Totale 5.801
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Nome #
GLUTEN-FREE BREAD: OPTIMIZATION OF FORMULATION AND PROCESS CONDITIONS 542
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 351
Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose 312
Gluten-free Pasta : Technology and Quality Evaluation 292
Valutazione di spaghetti gluten-free presenti sul mercato italiano : proprietà del prodotto crudo = Gluten-free pasta characterization: properties of the uncooked products 287
Valutazione della qualità tecnologica della pasta fresca 246
L’utilizzo di vinacce nei settori delle conserve vegetali, dei prodotti da forno e della confetteria 239
Gluten-free bread. II. Compressed yeast versus gluten-free sourdough 214
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 205
Boundaries and perspectives from a multi-model study on rice grain quality in Northern Italy 198
The way from a wheat- to a gluten free-sourdough up to gluten free breads 196
Extension of whole wheat breadstick shelf life by formulation and packaging strategies 187
Effectiveness of rice bran in delaying starch retrogradation during ageing 184
Rheological properties and baking performance of new waxy lines : Strengths and weaknesses 182
Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables 178
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the uncooked products 176
Valutazione della qualità di pasta secca con e senza glutine 171
Valutazione di spaghetti gluten-free presenti sul mercato Italiano: proprieta del prodotto cotto = Gluten-free pasta characterization: properties of the cooked products 159
Reduced-fat biscuits: interplay between food structure, nutritional and sensory properties 158
Use of NIR spectroscopy to predic rheological characteristics of common wheat flours 157
Optimization of gluten-free bread formulation containing leblebi flour and evaluation of dough and bread properties 155
Gluten-Free Bread : Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties 154
Gluten-free bread. I. Development of a gluten-free sourdough 151
Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta 150
Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality 149
Reduced-fat biscuits : interplay among structure, nutritional properties and sensory acceptability 148
Microbiological and technological aspects of bread doughs leavened by Zymomonas mobilis 147
A modified mid-level data fusion approach for evaluating different storage conditions on rice germ shelf life 146
Evaluation of Different Storage Conditions on Rice Germ Shelf Life by FT-NIR Spectroscopy and ENose 144
Growth of Medicinal Mushrooms (MMs) on maize cobs with different pigmentation: NovEl biotechnological approaches to valorize Maize by-Products (NETMAP) 137
Effect of the leavening agents on gluten free bread staling 135
Zymomonas mobilis: an alternative dough leavener for the production of yeast-free baked doughs 134
5-hydroxymethylfurfural formation in bread as a function of heat treatment intensity: Correlations with browning indices 134
Characterisation of gluten-free pasta through conventional and innovative methods: evaluation of the cooking behaviour 131
Effects of red rice or buckwheat addition on nutritional and technological quality of potato-based pasta 131
Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours 128
Characterization of common wheat flours through glutopeal analysis and kieffer test 127
Shelf life extension of whole-wheat breadsticks : formulation and packaging strategies 127
Can irrigation conditions influence characteristics and cooking behaviour of rice? 126
Methods for the characterisation of breadcrumb, an important ingredient of stuffed pasta 125
Can high hydrostatic pressures modify the technological properties of gluten-free raw materials? 125
Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices 125
Modelling of rice flour turbo cooking 121
Development of a Type I gluten-free sourdough 118
Optimization of a low fat and high resistant starch biscuit formulation 118
Rheological properties of gels obtained from gluten-free raw materials during a short term aging 117
Valorization of wine-making by-products for developing innovative fruit jellies 117
How different water activities affect rice germ shelf-life: an aquaphotomics approach 115
Gluten-free baked products : optimization of formulation and process conditions 113
Brewers’ spent grain exploitation in the production of fibre enriched fresh egg pasta 110
Evaluation of rice pasta properties through new and conventional methods 108
Improving the baking aptitude of corn starch and rice flour by using high hydrostatic pressure treatments 106
Suitability of Near Infrared Spectroscopy to study the effect of water management on rice characteristics and cooking behavior 105
Proprietà qualitative del pangrattato quale ingrediente per la pasta ripiena = Methods for the characterization of breadcrumb, as ingredient of stuffed pasta 104
Gluten free pasta: technology and quality evaluation. 102
Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour 101
Effect of high pressure processing on the baking aptitude of corn starch and rice flour 101
Effect of chemical acidification on gluten free bread characteristics 99
Surface texture of fresh egg pasta enriched with brewers’ spent grain 99
Effects of extrusion conditions on Fuji Otebo bean powder intended for cookie production 96
Sviluppo di alimenti gluten free: Ingredienti e tecnologie 94
Cooking behavior of frozen gluten-free potato-based pasta (gnocchi) obtained through turbo cooking technology 94
Effects of water management on rice characterisitics 91
Effect of extrusion conditions on the physical and chemical properties of bean powders 91
Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study 91
Fruit candies enriched with grape skin powders : physicochemical properties 90
Rheological properties of gels obtained from gluten-free raw materials during a short term ageing 88
Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking 83
Edible dry bean powder chemical composition in relation to solvent retention capacities and pasting properties 81
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments 77
Seed characteristics and physicochemical properties of powders of 25 edible dry bean varieties 73
Design and optimization of gluten-free fresh pasta made of red lentil flour heat-treated by turbo-cooking and extrusion-cooking 71
Tocols, carotenoids, heat damage and technological quality of diced tomatoes processed in different industrial lines 70
Rapid tests to evaluate the baking potential of 25 edible dry bean powders 68
Rheological behaviour of rice flour gels during formation : influence of the amylose content and of the hydrothermal and mechanical history 66
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread 66
Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments 66
null 65
Effectiveness of waxy rice and rice bran in delaying starch retrogradation during gel ageing 65
Pasting Properties of Dry Bean Powders from 25 Michigan-Grown Cultivars from Two Crop Years 60
Fibre fortification of gluten-free breadsticks with a corncob-mushroom matrix 59
Reduced-fat soft-dough biscuits : multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality 58
Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms 56
Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size 51
Turbo-Treatment of Rice Flour to Improve Technological Functionality 48
Techno-functionality of different legume flours intended for gluten-free applications 48
Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength 48
Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product 46
Novel biotechnological approaches to grow Medicinal Mushrooms (MMs) on maize residues 42
Effect of alkaline salts and whey protein isolate on the quality of rice-maize gluten-free pasta 39
Novel biotechnological approaches to grow Medicinal Mushrooms on maize residues and their application in breadstick 39
Caratterizzazione del colore profilo fenolico e attività antiossidante di varietà di riso pigmentato italiano sottoposto a diversi trattamenti tecnologici 37
Physicochemical and nutritional quality of pigmented rice and bran: Influence of milling and cooking 33
White bean and hazelnuts flours: Application in gluten-free bread 28
Termotrattamenti di farine di legumi destinate alla produzione di pasta 11
Chickpea cooking water: a by-product for sustainable tailored food applications 7
Totale 11.813
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Categoria #
all - tutte 33.898
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 33.898
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020298 0 0 0 0 0 0 0 0 0 141 97 60
2020/20211.143 95 97 70 53 111 100 63 117 111 118 121 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
2024/20252.014 143 310 152 332 261 143 192 316 161 4 0 0
Totale 11.813