IRIS Institutional Research Information System - AIR Archivio Istituzionale della Ricerca

BRESCIANI, ANDREA
 Distribuzione geografica
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Continente #
EU - Europa 4.190
AS - Asia 3.162
NA - Nord America 2.863
SA - Sud America 350
OC - Oceania 94
AF - Africa 83
Continente sconosciuto - Info sul continente non disponibili 2
Totale 10.744
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Nazione #
US - Stati Uniti d'America 2.679
IT - Italia 2.427
SG - Singapore 1.005
CN - Cina 796
GB - Regno Unito 442
HK - Hong Kong 277
IN - India 258
RU - Federazione Russa 240
BR - Brasile 234
FR - Francia 208
BD - Bangladesh 170
VN - Vietnam 166
NL - Olanda 163
DE - Germania 160
SE - Svezia 145
CA - Canada 90
AU - Australia 87
MX - Messico 72
IE - Irlanda 67
ID - Indonesia 63
TR - Turchia 59
ES - Italia 57
PK - Pakistan 56
KR - Corea 54
BE - Belgio 49
FI - Finlandia 49
TH - Thailandia 42
JP - Giappone 39
PH - Filippine 37
AR - Argentina 32
CH - Svizzera 28
PL - Polonia 24
CL - Cile 21
AT - Austria 20
DK - Danimarca 20
CO - Colombia 19
IQ - Iraq 19
IR - Iran 19
CI - Costa d'Avorio 18
PE - Perù 16
RO - Romania 16
UA - Ucraina 15
AE - Emirati Arabi Uniti 13
SA - Arabia Saudita 13
TW - Taiwan 13
EC - Ecuador 12
UZ - Uzbekistan 12
IL - Israele 11
DZ - Algeria 10
GR - Grecia 10
EG - Egitto 9
HU - Ungheria 9
PT - Portogallo 8
KE - Kenya 7
MY - Malesia 7
NG - Nigeria 7
SC - Seychelles 7
ZA - Sudafrica 7
ET - Etiopia 6
JO - Giordania 6
NZ - Nuova Zelanda 6
RS - Serbia 6
AZ - Azerbaigian 5
JM - Giamaica 5
LT - Lituania 5
NO - Norvegia 5
TN - Tunisia 5
UY - Uruguay 5
BG - Bulgaria 4
BZ - Belize 4
KG - Kirghizistan 4
NP - Nepal 4
PA - Panama 4
PY - Paraguay 4
AL - Albania 3
HR - Croazia 3
MA - Marocco 3
VE - Venezuela 3
A2 - ???statistics.table.value.countryCode.A2??? 2
CR - Costa Rica 2
DO - Repubblica Dominicana 2
GY - Guiana 2
KW - Kuwait 2
KZ - Kazakistan 2
LB - Libano 2
NI - Nicaragua 2
PS - Palestinian Territory 2
UG - Uganda 2
AM - Armenia 1
BO - Bolivia 1
BW - Botswana 1
BY - Bielorussia 1
CZ - Repubblica Ceca 1
FJ - Figi 1
GD - Grenada 1
GE - Georgia 1
GH - Ghana 1
IM - Isola di Man 1
KH - Cambogia 1
LK - Sri Lanka 1
Totale 10.735
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Città #
Singapore 561
Milan 494
Ashburn 363
Southend 338
Dallas 236
Hong Kong 229
San Jose 210
Hefei 161
Rome 161
Council Bluffs 153
Chandler 140
Beijing 135
Boardman 91
Santa Clara 88
Los Angeles 81
New York 79
Bari 78
Bengaluru 69
Turin 62
Bologna 60
Dublin 60
Moscow 60
Fairfield 59
Naples 56
Buffalo 52
Lauterbourg 52
Princeton 49
Ho Chi Minh City 47
Parma 47
Ann Arbor 44
Guangzhou 41
Houston 41
Hanoi 40
Wilmington 39
Seoul 37
Jakarta 36
Reggio Emilia 35
Woodbridge 33
Rio de Janeiro 31
Frankfurt am Main 30
Bangkok 29
Chicago 29
Hyderabad 29
Phoenix 29
Seattle 29
Sydney 28
Tokyo 28
São Paulo 27
Brussels 25
Cambridge 25
Columbus 24
Monza 21
Shanghai 21
Cangzhou 20
Des Moines 20
Istanbul 20
Munich 20
Helsinki 19
Abidjan 18
Berlin 18
Brescia 18
Catania 18
Toronto 18
Teramo 17
Genoa 16
Palermo 16
Hermosillo 15
Lappeenranta 15
Melbourne 15
Montreal 15
Nuremberg 15
Orem 15
Camerino 14
Padova 14
The Dalles 14
Verona 14
Vienna 14
Ancona 13
Atlanta 13
Brooklyn 13
Fuzhou 13
Minneapolis 12
Adelaide 11
Ardesio 11
Cadoneghe 11
Delhi 11
Ghent 11
Medellín 11
Ottawa 11
Perth 11
Toba Tek Singh 11
Brisbane 10
Campobasso 10
Chennai 10
Florence 10
London 10
Medford 10
Mumbai 10
Pescara 10
Pisa 10
Totale 5.673
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Nome #
Produzione di pasta da legumi: estrusione convenzionale o cottura-estrusione? 598
Glomerular filtration rate: A prognostic marker in atrial fibrillation—A subanalysis of the AntiThrombotic Agents Atrial Fibrillation 594
High moisture extrusion of pulses for the production of meat analogues 371
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.) 365
Stato dell’arte sulla valutazione delle proprietà reologiche della semola di frumento duro 363
Estrusione di legumi per la produzione di analoghi della carne = Extrusion of pulses for the production of meat-analogues 346
Estrusione di legumi per la produzione di analoghi della carne 313
Snack di legumi: influenza della materia prima sulle caratteristiche del prodotto finito 277
Sfarinati di grillo (Acheta domesticus L.) per la produzione di pasta fresca 267
Pulses pasta: innovation from the past 260
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality 241
Advances of using pulse flours in cereal-based products 238
I legumi : materie prime versatili per la produzione di pane e pasta 236
Pulses in snacks production : relationship between raw materials and product features 218
High-amylose corn in gluten-free pasta : Strategies to deliver nutritional benefits ensuring the overall quality 205
High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility 202
Gluten-free pasta : cereal vs pulses : what to know 201
Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley 199
Physical, chemical and pasting features of maize Italian inbred lines 195
Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses 194
Legume Flour or Bran: Sustainable, Fiber-RichIngredients for Extruded Snacks? 187
Pasta from yellow lentils : How process affects starch features and pasta quality 182
A short communication on functional, rheological, and extrusion properties of high protein fractions from pulses obtained by air classification 179
INTERPLAY BETWEEN RAW MATERIAL AND PROCESSING CONDITIONS FOR THE FORMULATION OF PULSE-BASED PRODUCTS 174
Assessing the rheological properties of durum wheat semolina : A review 172
Starch and protein characteristics of chestnut flours and their applications in gluten-free products 169
The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn 169
Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior 162
Use of the Farinograph for gluten-free grains 159
Formulation and nutritional quality of plant-based cheese sold in Italy 154
Using pulses in baked products: Lights, shadows, and potential solutions 154
Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response 153
Extrusion-cooking of maize and relationship between amylose :amylopectin ratio and snack features 148
Impact of sprouted chickpea grits and flour on dough rheology and bread features 143
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations 139
Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process 139
Recent progress on improving the quality of bran-enriched extruded snacks 139
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties 139
Rice: A Versatile Food at the Heart of the Mediterranean Diet 138
Sprouting of oats: a review on the relationship between processing conditions and chemico-physical properties of flour 135
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics 131
Impiego di avena germinata (Avena sativa L.) per la formulazione di biscotti = Using sprouted oats (Avena sativa L.) for the production of biscuits 127
PASTA FROM YELLOW LENTILS: A GLIMPSE AT THE PROCESSING CONDITIONS 126
Pasta from pulses : conventional extrusion or extrusion-cooking? 124
Influence of pepper and blueberry purees fermented by an autochthonous microbial consortium on the aroma and technological properties of bread 117
Extruded snacks from pigmented rice: Phenolic profile and physical properties 117
Molecular features and cooking behavior of pasta from pulses 116
Sprouted oats (Avena sativa L.) in baked goods: from the rheological properties of dough to the physical properties of biscuits 115
Properties of sponge cake enriched in sprouted oats (Avena sativa L.) 113
Insights on corn characteristics and processing conditions for gluten-free pasta production 112
Functionality of low digestibility emulsions in cocoa creams : structural changes during in vitro digestion and sensory perception 110
Extrusion-cooking of maize flours with different amylose : amylopectin ratio for the production of gluten-free snacks 99
Using pre‐gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour 96
Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits 94
Yellow lentils pasta: how extrusion conditions impact on cooking quality 82
Protein maps for durum wheat precision harvest and pasta production 78
The effects of the extrusion process used for the production of maize snacks and pasta on the free, bound, and total B fumonisin contents 77
Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products 72
Impact of raw materials and drying temperatures on in vitro starch digestibility of durum wheat pasta 56
High moisture extrusion of pulses for the production of meat analogues 56
Traditional and Non-Traditional Grain-Based Products: Addressing Challenges Through Formulation and Processing 1
Totale 11.036
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Categoria #
all - tutte 30.067
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 30.067
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202132 0 0 0 0 0 0 0 0 0 0 0 32
2021/2022575 21 45 25 63 35 44 35 54 47 45 39 122
2022/2023906 86 69 73 95 82 163 44 59 64 49 82 40
2023/20241.126 45 59 40 96 156 99 80 148 49 78 145 131
2024/20252.754 141 238 144 223 222 133 218 271 164 254 307 439
2025/20264.956 448 495 523 464 406 243 449 280 565 326 591 166
Totale 11.036