IRIS
ROMANO, ANNALISA
 Distribuzione geografica
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Continente #
AS - Asia 2.810
EU - Europa 2.599
NA - Nord America 2.044
SA - Sud America 321
AF - Africa 67
OC - Oceania 6
Totale 7.847
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Nazione #
US - Stati Uniti d'America 1.902
SG - Singapore 1.411
IT - Italia 1.063
RU - Federazione Russa 917
CN - Cina 579
BR - Brasile 260
HK - Hong Kong 227
VN - Vietnam 225
DE - Germania 113
CA - Canada 97
FI - Finlandia 87
NL - Olanda 76
GB - Regno Unito 71
PK - Pakistan 68
IN - India 62
TR - Turchia 58
IE - Irlanda 57
FR - Francia 45
BD - Bangladesh 41
MX - Messico 30
AR - Argentina 24
UA - Ucraina 24
ZA - Sudafrica 24
PL - Polonia 21
ES - Italia 19
KR - Corea 17
TH - Thailandia 17
SE - Svezia 15
ID - Indonesia 14
JP - Giappone 14
IQ - Iraq 12
IR - Iran 12
GR - Grecia 11
CI - Costa d'Avorio 10
EC - Ecuador 10
CZ - Repubblica Ceca 9
LT - Lituania 8
PE - Perù 8
PT - Portogallo 8
AT - Austria 7
HU - Ungheria 7
NG - Nigeria 7
PH - Filippine 7
SK - Slovacchia (Repubblica Slovacca) 7
BE - Belgio 6
BG - Bulgaria 5
CH - Svizzera 5
CO - Colombia 5
DZ - Algeria 5
NP - Nepal 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
GE - Georgia 4
KE - Kenya 4
MY - Malesia 4
PY - Paraguay 4
RS - Serbia 4
TW - Taiwan 4
ZW - Zimbabwe 4
AU - Australia 3
BO - Bolivia 3
EG - Egitto 3
HR - Croazia 3
KZ - Kazakistan 3
MA - Marocco 3
SY - Repubblica araba siriana 3
UZ - Uzbekistan 3
BA - Bosnia-Erzegovina 2
DK - Danimarca 2
JM - Giamaica 2
JO - Giordania 2
KG - Kirghizistan 2
NI - Nicaragua 2
NZ - Nuova Zelanda 2
OM - Oman 2
PS - Palestinian Territory 2
RO - Romania 2
SA - Arabia Saudita 2
SI - Slovenia 2
SV - El Salvador 2
TT - Trinidad e Tobago 2
VE - Venezuela 2
AM - Armenia 1
AZ - Azerbaigian 1
BH - Bahrain 1
BJ - Benin 1
BT - Bhutan 1
BY - Bielorussia 1
CM - Camerun 1
CR - Costa Rica 1
DO - Repubblica Dominicana 1
HN - Honduras 1
HT - Haiti 1
LC - Santa Lucia 1
MK - Macedonia 1
ML - Mali 1
MN - Mongolia 1
MO - Macao, regione amministrativa speciale della Cina 1
NO - Norvegia 1
PA - Panama 1
Totale 7.840
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Città #
Singapore 655
Napoli 248
Moscow 231
Hong Kong 225
Beijing 195
Chandler 186
Naples 153
Santa Clara 149
Ashburn 132
Hefei 89
Dong Ket 74
Ho Chi Minh City 68
Millbury 68
Los Angeles 65
Princeton 61
Ottawa 58
Nanjing 55
Amsterdam 54
Boston 47
Seattle 42
Buffalo 41
Milan 39
Des Moines 37
Jacksonville 34
Wilmington 34
Dallas 29
Hanoi 29
New York 27
Redondo Beach 27
São Paulo 24
The Dalles 24
Munich 23
Rome 22
Lawrence 21
Turku 20
Hebei 18
Izmir 18
Peshawar 18
Redwood City 18
Warsaw 17
Shenyang 16
Nanchang 15
Seoul 15
Bari 14
Lahore 13
Montreal 13
Ankara 12
Chicago 12
Mexico City 12
Portici 12
Ann Arbor 11
Jiaxing 11
Tokyo 11
Athens 10
Ercolano 10
Faisalabad 10
Haiphong 10
Pune 10
Tianjin 10
Woodbridge 10
Char Bagh Fort 9
Chennai 9
Istanbul 9
Johannesburg 9
Minneapolis 9
Dhaka 8
Duncan 8
Helsinki 8
Lappeenranta 8
San Francisco 8
Boardman 7
Dublin 7
Falls Church 7
Frankfurt am Main 7
Palermo 7
Rio de Janeiro 7
Stockholm 7
Bangkok 6
Changsha 6
Charlotte 6
Jaipur 6
Minerbe 6
Montecorice 6
Paris 6
Phoenix 6
Poplar 6
Salerno 6
Baghdad 5
Belo Horizonte 5
Campinas 5
Catania 5
Curitiba 5
Da Nang 5
Dearborn 5
Düsseldorf 5
Fairfield 5
Guangzhou 5
Guayaquil 5
Houston 5
Kronberg 5
Totale 3.871
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Nome #
Pseudocereals: Quinoa (Chenopodium quinoa Willd.) 189
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.) 189
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 165
Chestnut as Source of Novel Ingredients for Celiac People 145
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 140
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 130
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 129
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 124
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 121
Effects of dietary fiber on structure formation in bread during baking process 118
Experimental analysis and numerical simulation of pasta dough extrusion process 118
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 116
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry 112
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 111
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 110
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 107
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 107
La Pizza Napoletana 106
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 101
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 101
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 101
The Neapolitan Pizza 100
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 99
Mathematical Modelling of Dough Development during Fermentation Process 96
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 96
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview 95
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 95
Relationships between composition, microstructure and cooking performances of six potato varieties 94
The study of the intermolecular interactions in indolyl derivatives characterized by very high values of the photorefractive optical gain 92
An indole-based low molecular weight glass-former giving materials with high cooperative photorefractive optical gain 91
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 91
Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania 89
Indole-based low-molecular-weight glass-forming photorefractive materials having a high value of the optical gain 89
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” 88
Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste 88
The relevance of the intermolecular interactions to obtain very high photorefractive optical gains in polymer blends 87
Mathematical modelling of bread dough fermentation. 87
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 85
Photorefractivity of poly-N-vinylindole-based materials as compared with that of poly-N-vinylcarbazole-based blends 84
2D Structural imaging study of bubble evolution during leavening 84
Production of protein/pectin complexes using a microfluidic device 84
Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process 84
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. 82
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 81
Una tecnica innovativa per la caratterizzazione della struttura di prodotti da forno 80
Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina 80
Data-Driven Approaches to Predict States in a Food Technology Case Study 80
Effect of the refreshment on the liquid sourdough preparation 80
The selection of the polymer component in high-gain photorefractive amorphous organic blends by optimization of the intermolecular interactions 79
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLASTRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 79
Structural image analysis of bubble evolution during leavining 78
Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour 78
Indolyl-based high optical gain photorefractive glass films having indefinitely long shelf-life time 77
Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment 77
A very efficient and stable supramolecular organic blend having a very high value of the optical gain for photorefractive applications 76
On the effects of inulin as lipid sobstitute on bakery products 75
Evaluation of arabinogalactan's effects on several wheat dough’s characteristics 75
The influence of lipids on dough development during mixing and fermentation process 74
Estrazione del glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 74
The influence of arabinogalactan on wheat dough development during mixing and leaving process 74
Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.) 74
Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.) 72
Microstructure and tuber properties of potato varieties with different genetic profiles 71
NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach 71
Impact of heat treatments on technological performance of re-milled semolina dough and bread 70
Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils 69
The relevance of the intermolecular interactions in obtaining photorefractive materials with very high optical gain Γ and long shelf lifetime 69
Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment 69
Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment 68
Volatile compounds and bacterial community dynamics of chestnut flour based sourdoughs 68
Visual evaluation of sliced Italian salami by image analysis. 68
Unconditionally stable indole- derived glass blends having very high photorefractive gain: the role of intermolecular interactions 67
Shelf-life of Brassica Rapa L. var Silvestris in Protective Atmosphere Packaging 65
The influence of dietary fibres on bubble development during bread making 64
On the effects of inulin on dough rheology and breadmaking performance 64
Effect of different viscosity on optimal shape of static mixers for food industry 64
The relevance of the collaborative effect in determining the performances of photorefractive polymer materials 63
Phenolic content, antioxidant activity and protein digestibility of grass pea flour 63
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 60
Structure and digestibility properties of bean flour following microbial transglutaminase modification 59
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality 58
Grass pea seeds (Lathyrus sativus): microstructure, physico-chemical characterization and in vitro digestion 58
Factors influencing functionality of oat fibre ingredients 57
Encapsulated proanthocyanidins as novel ingredients 57
Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse 55
Studio della evoluzione dei composti organici volatili di mele golden delicious confezionate in atmosfera protettiva: applicazione di film edibili 52
Exploring structure, volatile profile, physicochemical and functional properties of raw and extruded- cooked lentil flours for their use in bakery products 51
Food structure, function and artificial intelligence 50
Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability 49
Mathematical modelling the effect of lipids on dough development during leavening 44
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processing 43
Evoluzione della componente organica volatile della patata (cv Agria) conservata in atmosfera protettiva (V Gamma) 42
Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour 39
Physico-chemical characterization and in vitro protein digestion of dehulled common beans (Phaseolus vulgaris L.) 35
Microplastic Contamination of Dairy and Bakery Products: Sources and Effects on Human Health—A Review 25
Farinographic Properties of Germinated Lentils and Wheat Flour Blends 14
Totale 8.004
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Categoria #
all - tutte 25.617
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 25.617
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021249 0 0 0 0 0 37 36 16 16 26 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
2025/20262.482 483 300 410 412 782 95 0 0 0 0 0 0
Totale 8.004