IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

BRESCIANI, ANDREA
 Distribuzione geografica
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Continente #
NA - Nord America 910
EU - Europa 787
AS - Asia 636
AF - Africa 131
SA - Sud America 55
OC - Oceania 44
Continente sconosciuto - Info sul continente non disponibili 1
Totale 2.564
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Nazione #
US - Stati Uniti d'America 829
IT - Italia 370
CN - Cina 164
IN - India 140
FR - Francia 89
DE - Germania 77
GB - Regno Unito 55
TH - Thailandia 46
IR - Iran 45
CA - Canada 43
AU - Australia 33
EG - Egitto 32
PH - Filippine 32
NG - Nigeria 31
ES - Italia 30
MX - Messico 28
TR - Turchia 23
KR - Corea 22
JP - Giappone 20
PK - Pakistan 19
SG - Singapore 19
NL - Olanda 18
MY - Malesia 17
PE - Perù 17
IE - Irlanda 16
ZA - Sudafrica 16
ID - Indonesia 15
VN - Vietnam 15
BR - Brasile 14
RU - Federazione Russa 13
SA - Arabia Saudita 13
SK - Slovacchia (Repubblica Slovacca) 13
CZ - Repubblica Ceca 12
DZ - Algeria 11
NZ - Nuova Zelanda 11
PT - Portogallo 11
UA - Ucraina 11
HK - Hong Kong 10
AT - Austria 9
FI - Finlandia 9
RO - Romania 9
TW - Taiwan 9
AE - Emirati Arabi Uniti 8
CL - Cile 8
PL - Polonia 8
BO - Bolivia 6
CM - Camerun 6
DK - Danimarca 6
ET - Etiopia 6
GH - Ghana 6
BE - Belgio 5
CO - Colombia 5
UG - Uganda 5
EC - Ecuador 4
IQ - Iraq 4
LT - Lituania 4
SE - Svezia 4
TZ - Tanzania 4
BG - Bulgaria 3
BJ - Benin 3
CR - Costa Rica 3
LU - Lussemburgo 3
PR - Porto Rico 3
TN - Tunisia 3
BB - Barbados 2
EE - Estonia 2
HU - Ungheria 2
IL - Israele 2
KE - Kenya 2
NO - Norvegia 2
NP - Nepal 2
SD - Sudan 2
SI - Slovenia 2
SV - El Salvador 2
YE - Yemen 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AO - Angola 1
AR - Argentina 1
AZ - Azerbaigian 1
BD - Bangladesh 1
BH - Bahrain 1
BY - Bielorussia 1
CH - Svizzera 1
CI - Costa d'Avorio 1
GN - Guinea 1
GR - Grecia 1
HR - Croazia 1
KG - Kirghizistan 1
LB - Libano 1
LK - Sri Lanka 1
MM - Myanmar 1
NA - Namibia 1
OM - Oman 1
SY - Repubblica araba siriana 1
Totale 2.564
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Città #
Ashburn 122
Milan 81
Houston 68
Fairfield 66
Beijing 43
Santa Cruz 42
Ann Arbor 40
Seattle 35
Woodbridge 35
Buffalo 25
Rome 23
Bangkok 21
Lagos 21
Los Angeles 20
Wilmington 19
Boardman 18
Cambridge 17
Southend 16
Bengaluru 15
Singapore 15
Cairo 13
Council Bluffs 13
Dublin 13
Ludhiana 12
Munich 12
Shanghai 12
Tokyo 12
Chicago 11
Paris 11
Chandigarh 10
Lima 10
Riyadh 10
Tehran 10
Chennai 9
Ho Chi Minh City 9
Melbourne 9
Pretoria 9
Grenoble 8
Guangzhou 8
Kuala Lumpur 8
Naples 8
Pattani 8
Alexandria 7
Atlanta 7
Brisbane 7
Catania 7
Florence 7
Guwahati 7
Helsinki 7
Jeonju 7
Nanjing 7
San Diego 7
Saskatoon 7
Boltiere 6
Calgary 6
Cochabamba 6
Delhi 6
Rovello Porro 6
Shenzhen 6
Turin 6
Udine 6
Wageningen 6
Accra 5
Bratislava 5
Caloocan City 5
Catford 5
Culiacán 5
Falkenstein 5
Frankfurt am Main 5
Hangzhou 5
Karachi 5
Kolkata 5
Las Vegas 5
Lincoln 5
New York 5
Ottawa 5
Pamplona 5
Quinta Do Conde 5
Tarlac City 5
Toronto 5
Verona 5
Ankara 4
Berlin 4
Canosa di Puglia 4
Central 4
Cluj-Napoca 4
Esslingen am Neckar 4
Forlì 4
Genoa 4
Madrid 4
Milazzo 4
Monterrey 4
Mumbai 4
Prague 4
Pune 4
Quezon City 4
Rho 4
Semarang 4
Shenyang 4
Solan 4
Totale 1.269
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Nome #
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.), file dfa8b9a4-dc03-748b-e053-3a05fe0a3a96 398
The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn, file dfa8b9a4-dbb6-748b-e053-3a05fe0a3a96 267
Assessing the rheological properties of durum wheat semolina : A review, file dfa8b9a8-a96e-748b-e053-3a05fe0a3a96 253
Extruded snacks from pigmented rice: Phenolic profile and physical properties, file dfa8b9a9-d0f6-748b-e053-3a05fe0a3a96 201
Glomerular filtration rate: A prognostic marker in atrial fibrillation—A subanalysis of the AntiThrombotic Agents Atrial Fibrillation, file dfa8b99d-ad68-748b-e053-3a05fe0a3a96 165
Functionality of low digestibility emulsions in cocoa creams : structural changes during in vitro digestion and sensory perception, file dfa8b9a3-5d9b-748b-e053-3a05fe0a3a96 158
Pasta from yellow lentils : How process affects starch features and pasta quality, file dfa8b9a7-a5ca-748b-e053-3a05fe0a3a96 128
Molecular features and cooking behavior of pasta from pulses, file dfa8b9a8-e574-748b-e053-3a05fe0a3a96 115
High-amylose corn in gluten-free pasta : Strategies to deliver nutritional benefits ensuring the overall quality, file dfa8b9a6-3a9b-748b-e053-3a05fe0a3a96 108
Recent progress on improving the quality of bran-enriched extruded snacks, file dfa8b9a8-157c-748b-e053-3a05fe0a3a96 107
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response, file 26162095-fb13-4806-8a1f-b1d2b0354f53 105
Legume Flour or Bran: Sustainable, Fiber-RichIngredients for Extruded Snacks?, file dfa8b9a4-81d1-748b-e053-3a05fe0a3a96 92
Using pulses in baked products: Lights, shadows, and potential solutions, file dfa8b9a1-70d3-748b-e053-3a05fe0a3a96 76
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility, file dfa8b9aa-1836-748b-e053-3a05fe0a3a96 69
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics, file dfa8b9a5-f950-748b-e053-3a05fe0a3a96 59
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations, file d60f3783-b5ec-4732-91fd-be10f005731d 57
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties, file dfa8b9a9-d5a0-748b-e053-3a05fe0a3a96 53
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality, file dfa8b9a9-b113-748b-e053-3a05fe0a3a96 47
Physical, chemical and pasting features of maize Italian inbred lines, file dfa8b9a3-14d5-748b-e053-3a05fe0a3a96 44
Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley, file ff1a26c8-f99f-4b76-bdf5-a9e467e429fa 44
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics, file dfa8b9a5-fce4-748b-e053-3a05fe0a3a96 23
A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification, file de3de288-1eab-4149-90a3-59751e6b6f2d 19
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses, file b0cc8cc1-abdd-46a8-8c37-163c78d7e7c5 12
Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior, file bcba3e16-51a6-4bdf-b9b9-b3aaf3adb501 11
I legumi : materie prime versatili per la produzione di pane e pasta, file dfa8b9a8-2cd8-748b-e053-3a05fe0a3a96 4
Use of the Farinograph for gluten-free grains, file 729fd79f-c0ce-4c01-82a5-631a641fb8d1 3
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility, file 0870583f-3b31-4d7e-941b-1537bfe118d4 2
Estrusione di legumi per la produzione di analoghi della carne = Extrusion of pulses for the production of meat-analogues, file bd3ec1aa-1169-4ceb-ba7e-eed0ed886b3a 2
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.), file dfa8b9a5-09aa-748b-e053-3a05fe0a3a96 2
High-amylose corn in gluten-free pasta : Strategies to deliver nutritional benefits ensuring the overall quality, file dfa8b9a6-ece9-748b-e053-3a05fe0a3a96 2
Yellow lentils pasta: how extrusion conditions impact on cooking quality, file dfa8b9a9-f1fa-748b-e053-3a05fe0a3a96 2
INTERPLAY BETWEEN RAW MATERIAL AND PROCESSING CONDITIONS FOR THE FORMULATION OF PULSE-BASED PRODUCTS, file e92c586c-630b-45c5-9732-2b50c784c1ea 2
Rice: A Versatile Food at the Heart of the Mediterranean Diet, file 6f7fb3bf-6d84-4f58-8632-5b43962dd385 1
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour, file 7f22c3e1-356f-401c-ad6f-7929d991b482 1
Functionality of low digestibility emulsions in cocoa creams : structural changes during in vitro digestion and sensory perception, file dfa8b9a3-4e95-748b-e053-3a05fe0a3a96 1
The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn, file dfa8b9a4-f5cb-748b-e053-3a05fe0a3a96 1
Totale 2.634
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Categoria #
all - tutte 6.022
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 6.022
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201911 0 0 0 0 0 0 0 0 0 0 5 6
2019/202084 5 6 12 9 6 6 7 5 10 8 3 7
2020/2021289 4 10 10 7 16 25 54 30 36 26 39 32
2021/2022575 34 40 34 80 73 34 22 25 28 61 106 38
2022/2023673 20 32 81 63 46 82 39 56 65 54 78 57
2023/20241.002 56 63 108 98 152 72 119 145 105 84 0 0
Totale 2.634