IRIS
ROMANO, ANNALISA
 Distribuzione geografica
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Continente #
AS - Asia 3.561
NA - Nord America 2.844
EU - Europa 2.820
SA - Sud America 348
AF - Africa 88
OC - Oceania 8
Totale 9.669
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Nazione #
US - Stati Uniti d'America 2.680
SG - Singapore 1.476
IT - Italia 1.136
RU - Federazione Russa 920
CN - Cina 648
VN - Vietnam 633
BR - Brasile 270
HK - Hong Kong 251
FR - Francia 147
DE - Germania 124
CA - Canada 109
FI - Finlandia 88
IN - India 86
GB - Regno Unito 81
NL - Olanda 79
BD - Bangladesh 77
PK - Pakistan 75
IE - Irlanda 61
TR - Turchia 60
JP - Giappone 56
TH - Thailandia 33
MX - Messico 32
AR - Argentina 27
ZA - Sudafrica 27
PL - Polonia 26
UA - Ucraina 26
PH - Filippine 24
ES - Italia 21
KR - Corea 21
IQ - Iraq 19
ID - Indonesia 17
SE - Svezia 16
EC - Ecuador 15
TW - Taiwan 15
GR - Grecia 13
IR - Iran 12
CI - Costa d'Avorio 10
CZ - Repubblica Ceca 9
NG - Nigeria 9
PE - Perù 9
CL - Cile 8
DZ - Algeria 8
LT - Lituania 8
NP - Nepal 8
PT - Portogallo 8
AT - Austria 7
CO - Colombia 7
HU - Ungheria 7
KE - Kenya 7
SK - Slovacchia (Repubblica Slovacca) 7
BE - Belgio 6
CH - Svizzera 6
MA - Marocco 6
AU - Australia 5
BG - Bulgaria 5
JO - Giordania 5
UZ - Uzbekistan 5
ZW - Zimbabwe 5
AE - Emirati Arabi Uniti 4
EG - Egitto 4
ET - Etiopia 4
GE - Georgia 4
MY - Malesia 4
OM - Oman 4
PY - Paraguay 4
RS - Serbia 4
SA - Arabia Saudita 4
SY - Repubblica araba siriana 4
BO - Bolivia 3
CR - Costa Rica 3
HR - Croazia 3
JM - Giamaica 3
KZ - Kazakistan 3
VE - Venezuela 3
BA - Bosnia-Erzegovina 2
DK - Danimarca 2
DO - Repubblica Dominicana 2
KG - Kirghizistan 2
LC - Santa Lucia 2
NI - Nicaragua 2
NZ - Nuova Zelanda 2
PR - Porto Rico 2
PS - Palestinian Territory 2
RO - Romania 2
SI - Slovenia 2
SV - El Salvador 2
TT - Trinidad e Tobago 2
AL - Albania 1
AM - Armenia 1
AZ - Azerbaigian 1
BH - Bahrain 1
BJ - Benin 1
BS - Bahamas 1
BT - Bhutan 1
BY - Bielorussia 1
CM - Camerun 1
GA - Gabon 1
GT - Guatemala 1
GY - Guiana 1
HN - Honduras 1
Totale 9.653
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Città #
Singapore 689
San Jose 488
Napoli 248
Hong Kong 240
Moscow 231
Beijing 209
Ashburn 186
Chandler 186
Naples 174
Ho Chi Minh City 164
Santa Clara 151
Hanoi 134
The Dalles 93
Hefei 89
Lauterbourg 80
Dong Ket 74
Los Angeles 70
Millbury 68
Princeton 61
Ottawa 59
Nanjing 55
Amsterdam 54
Boston 47
Buffalo 44
Tokyo 44
Seattle 43
Milan 39
Des Moines 38
New York 38
Jacksonville 35
Wilmington 34
Dallas 33
Haiphong 31
Council Bluffs 29
Da Nang 29
Redondo Beach 27
Rome 25
São Paulo 24
Munich 23
Lawrence 21
Turku 20
Hebei 18
Izmir 18
Peshawar 18
Redwood City 18
Warsaw 17
Shenyang 16
Nanchang 15
Orem 15
Seoul 15
Bari 14
Lahore 14
Ankara 13
Chicago 13
Mexico City 13
Montreal 13
Portici 13
Chennai 12
Ann Arbor 11
Dublin 11
Frankfurt am Main 11
Jiaxing 11
Palermo 11
San Francisco 11
Athens 10
Ercolano 10
Faisalabad 10
Johannesburg 10
Mumbai 10
Pune 10
Tianjin 10
Toronto 10
Woodbridge 10
Bangkok 9
Char Bagh Fort 9
Helsinki 9
Istanbul 9
Minneapolis 9
Salerno 9
Boardman 8
Dhaka 8
Duncan 8
Guayaquil 8
Lappeenranta 8
Poplar 8
Rio de Janeiro 8
Stockholm 8
Catania 7
Charlotte 7
Falls Church 7
Hải Dương 7
Nakhon Pathom 7
Phoenix 7
Atlanta 6
Baghdad 6
Belo Horizonte 6
Biên Hòa 6
Bolzano 6
Brooklyn 6
Bến Tre 6
Totale 5.040
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Nome #
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.) 232
Pseudocereals: Quinoa (Chenopodium quinoa Willd.) 223
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 187
Chestnut as Source of Novel Ingredients for Celiac People 167
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 158
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 153
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 153
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 143
Effects of dietary fiber on structure formation in bread during baking process 141
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 141
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 137
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 137
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 136
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 134
The Neapolitan Pizza 132
Experimental analysis and numerical simulation of pasta dough extrusion process 128
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry 127
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 126
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 124
Relationships between composition, microstructure and cooking performances of six potato varieties 123
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 122
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 121
La Pizza Napoletana 121
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 117
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 116
Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste 114
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 114
Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania 113
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview 112
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 111
The study of the intermolecular interactions in indolyl derivatives characterized by very high values of the photorefractive optical gain 108
Production of protein/pectin complexes using a microfluidic device 108
Mathematical Modelling of Dough Development during Fermentation Process 107
2D Structural imaging study of bubble evolution during leavening 106
Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment 106
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLASTRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 105
Effect of the refreshment on the liquid sourdough preparation 105
Caratteristiche anatomiche e chimiche di olive da mensa subito dopo la raccolta e a seguito di trattamenti di deamarizzazione - Anatomy and chemistry of olives after harvesting and debittering. 104
Indole-based low-molecular-weight glass-forming photorefractive materials having a high value of the optical gain 104
An indole-based low molecular weight glass-former giving materials with high cooperative photorefractive optical gain 104
Estrazione del glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 102
Mathematical modelling of bread dough fermentation. 102
The relevance of the intermolecular interactions to obtain very high photorefractive optical gains in polymer blends 101
Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina 101
Data-Driven Approaches to Predict States in a Food Technology Case Study 100
Photorefractivity of poly-N-vinylindole-based materials as compared with that of poly-N-vinylcarbazole-based blends 98
Indolyl-based high optical gain photorefractive glass films having indefinitely long shelf-life time 98
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 98
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” 97
Una tecnica innovativa per la caratterizzazione della struttura di prodotti da forno 97
Structural image analysis of bubble evolution during leavining 96
Evaluation of arabinogalactan's effects on several wheat dough’s characteristics 96
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 96
Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process 94
On the effects of inulin as lipid sobstitute on bakery products 93
Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment 93
The influence of lipids on dough development during mixing and fermentation process 92
The selection of the polymer component in high-gain photorefractive amorphous organic blends by optimization of the intermolecular interactions 92
Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour 91
A very efficient and stable supramolecular organic blend having a very high value of the optical gain for photorefractive applications 88
Visual evaluation of sliced Italian salami by image analysis. 88
Unconditionally stable indole- derived glass blends having very high photorefractive gain: the role of intermolecular interactions 87
Encapsulated proanthocyanidins as novel ingredients 87
Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.) 86
Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils 85
Structure and digestibility properties of bean flour following microbial transglutaminase modification 85
NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach 85
The influence of dietary fibres on bubble development during bread making 84
The relevance of the intermolecular interactions in obtaining photorefractive materials with very high optical gain Γ and long shelf lifetime 84
The influence of arabinogalactan on wheat dough development during mixing and leaving process 84
On the effects of inulin on dough rheology and breadmaking performance 83
Shelf-life of Brassica Rapa L. var Silvestris in Protective Atmosphere Packaging 83
Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment 81
Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.) 81
Volatile compounds and bacterial community dynamics of chestnut flour based sourdoughs 81
Microstructure and tuber properties of potato varieties with different genetic profiles 81
Impact of heat treatments on technological performance of re-milled semolina dough and bread 80
The relevance of the collaborative effect in determining the performances of photorefractive polymer materials 79
Grass pea seeds (Lathyrus sativus): microstructure, physico-chemical characterization and in vitro digestion 78
Factors influencing functionality of oat fibre ingredients 76
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products 74
Effect of different viscosity on optimal shape of static mixers for food industry 74
Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse 72
Phenolic content, antioxidant activity and protein digestibility of grass pea flour 72
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality 71
Studio della evoluzione dei composti organici volatili di mele golden delicious confezionate in atmosfera protettiva: applicazione di film edibili 69
Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour 69
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 68
Food structure, function and artificial intelligence 62
Mathematical modelling the effect of lipids on dough development during leavening 61
Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability 59
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processing 57
Evoluzione della componente organica volatile della patata (cv Agria) conservata in atmosfera protettiva (V Gamma) 56
Physico-chemical characterization and in vitro protein digestion of dehulled common beans (Phaseolus vulgaris L.) 49
Microplastic Contamination of Dairy and Bakery Products: Sources and Effects on Human Health—A Review 37
Coconut Milk—chemistry and preservation methods 28
Farinographic Properties of Germinated Lentils and Wheat Flour Blends 26
Valorisation of green lentil waste flour into protein concentrates by ultrafiltration for plant-based food applications 23
Totale 9.830
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Categoria #
all - tutte 29.713
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 29.713
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021118 0 0 0 0 0 0 0 0 0 0 34 84
2021/2022461 5 7 12 8 8 23 2 29 68 30 70 199
2022/2023600 86 31 26 38 60 66 18 48 99 65 52 11
2023/2024654 15 72 47 34 44 54 62 82 39 32 111 62
2024/20252.335 150 89 35 28 70 191 298 112 171 180 803 208
2025/20264.308 483 300 410 412 782 121 487 293 498 355 167 0
Totale 9.830