ROMANO, ANNALISA
 Distribuzione geografica
Continente #
NA - Nord America 1.500
EU - Europa 1.477
AS - Asia 958
AF - Africa 24
SA - Sud America 21
OC - Oceania 4
Totale 3.984
Nazione #
US - Stati Uniti d'America 1.416
IT - Italia 976
SG - Singapore 286
CN - Cina 206
HK - Hong Kong 195
VN - Vietnam 78
RU - Federazione Russa 77
DE - Germania 69
FI - Finlandia 65
NL - Olanda 65
CA - Canada 62
PK - Pakistan 56
IE - Irlanda 55
GB - Regno Unito 44
TR - Turchia 37
IN - India 36
FR - Francia 30
MX - Messico 20
BD - Bangladesh 17
ES - Italia 15
BR - Brasile 13
UA - Ucraina 12
GR - Grecia 11
TH - Thailandia 10
CI - Costa d'Avorio 9
IR - Iran 8
CZ - Repubblica Ceca 7
PE - Perù 7
PH - Filippine 7
PT - Portogallo 7
SE - Svezia 7
ZA - Sudafrica 7
BE - Belgio 6
HU - Ungheria 6
BG - Bulgaria 5
NG - Nigeria 5
GE - Georgia 4
RS - Serbia 4
SK - Slovacchia (Repubblica Slovacca) 4
TW - Taiwan 4
AU - Australia 3
CH - Svizzera 3
JP - Giappone 3
LT - Lituania 3
AT - Austria 2
DK - Danimarca 2
DZ - Algeria 2
IQ - Iraq 2
MY - Malesia 2
NP - Nepal 2
PS - Palestinian Territory 2
SV - El Salvador 2
BT - Bhutan 1
CL - Cile 1
EG - Egitto 1
ID - Indonesia 1
MO - Macao, regione amministrativa speciale della Cina 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
SI - Slovenia 1
Totale 3.984
Città #
Napoli 248
Singapore 196
Hong Kong 195
Chandler 186
Santa Clara 139
Naples 121
Dong Ket 74
Millbury 68
Princeton 61
Ashburn 59
Nanjing 55
Ottawa 52
Amsterdam 49
Boston 44
Seattle 40
Des Moines 37
Milan 35
Beijing 34
Jacksonville 34
Wilmington 34
Lawrence 21
Rome 21
Hebei 18
Peshawar 18
Redwood City 18
Izmir 16
Shenyang 16
Nanchang 15
Bari 14
Lahore 12
Ankara 11
Ann Arbor 11
Jiaxing 11
Athens 10
Ercolano 10
Woodbridge 10
Char Bagh Fort 9
Minneapolis 9
Pune 9
Duncan 8
Helsinki 8
Boardman 7
Falls Church 7
Palermo 7
Tianjin 7
Dallas 6
Jaipur 6
Lappeenranta 6
Minerbe 6
Montecorice 6
Paris 6
Portici 6
Salerno 6
Bangkok 5
Catania 5
Dearborn 5
Dhaka 5
Dublin 5
Fairfield 5
Faisalabad 5
Kronberg 5
Los Angeles 5
Lucca 5
Mexico City 5
Moscow 5
Parma 5
Sagunto 5
Sassari 5
São Paulo 5
Utrecht 5
Acerra 4
Arezzo 4
Budapest 4
Changsha 4
Eboli 4
Gallarate 4
Hangzhou 4
Ho Chi Minh City 4
Istanbul 4
Lagos 4
Montreal 4
Porto 4
Quartu Sant'elena 4
Saluzzo 4
San Giorgio a Cremano 4
San Martino Valle Caudina 4
Sofia 4
Tréntola-ducenta 4
Tübingen 4
Afragola 3
Annicco 3
Baranello 3
Brno 3
Brusciano 3
Cagayan de Oro 3
Cagliari 3
Cavallino-Treporti 3
Chennai 3
Durban 3
Düsseldorf 3
Totale 2.306
Nome #
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.) 149
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 106
Chestnut as Source of Novel Ingredients for Celiac People 98
Pseudocereals: Quinoa (Chenopodium quinoa Willd.) 95
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 91
Experimental analysis and numerical simulation of pasta dough extrusion process 88
La Pizza Napoletana 81
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 76
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 74
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 73
Effects of dietary fiber on structure formation in bread during baking process 72
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 72
The Neapolitan Pizza 71
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 71
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 69
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 63
Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process 61
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 59
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 58
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 58
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 56
Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania 55
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 54
Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina 54
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 53
2D Structural imaging study of bubble evolution during leavening 52
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 51
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 51
Visual evaluation of sliced Italian salami by image analysis. 51
Mathematical Modelling of Dough Development during Fermentation Process 50
The influence of arabinogalactan on wheat dough development during mixing and leaving process 50
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 50
Microstructure and tuber properties of potato varieties with different genetic profiles 49
Data-Driven Approaches to Predict States in a Food Technology Case Study 49
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview 48
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLASTRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 46
Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.) 46
NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach 46
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 46
Relationships between composition, microstructure and cooking performances of six potato varieties 45
Production of protein/pectin complexes using a microfluidic device 42
Effect of different viscosity on optimal shape of static mixers for food industry 41
Phenolic content, antioxidant activity and protein digestibility of grass pea flour 41
Structure and digestibility properties of bean flour following microbial transglutaminase modification 41
An indole-based low molecular weight glass-former giving materials with high cooperative photorefractive optical gain 40
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 39
Impact of heat treatments on technological performance of re-milled semolina dough and bread 38
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. 37
The relevance of the intermolecular interactions to obtain very high photorefractive optical gains in polymer blends 37
Una tecnica innovativa per la caratterizzazione della struttura di prodotti da forno 37
Encapsulated proanthocyanidins as novel ingredients 37
Grass pea seeds (Lathyrus sativus): microstructure, physico-chemical characterization and in vitro digestion 37
Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment 36
Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste 36
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 35
Effect of the refreshment on the liquid sourdough preparation 35
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry 33
Indole-based low-molecular-weight glass-forming photorefractive materials having a high value of the optical gain 33
The study of the intermolecular interactions in indolyl derivatives characterized by very high values of the photorefractive optical gain 33
A very efficient and stable supramolecular organic blend having a very high value of the optical gain for photorefractive applications 33
Mathematical modelling of bread dough fermentation. 33
Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour 33
The relevance of the intermolecular interactions in obtaining photorefractive materials with very high optical gain Γ and long shelf lifetime 32
Structural image analysis of bubble evolution during leavining 31
Photorefractivity of poly-N-vinylindole-based materials as compared with that of poly-N-vinylcarbazole-based blends 30
The influence of lipids on dough development during mixing and fermentation process 30
The influence of dietary fibres on bubble development during bread making 30
Indolyl-based high optical gain photorefractive glass films having indefinitely long shelf-life time 30
Evaluation of arabinogalactan's effects on several wheat dough’s characteristics 30
The selection of the polymer component in high-gain photorefractive amorphous organic blends by optimization of the intermolecular interactions 29
Volatile compounds and bacterial community dynamics of chestnut flour based sourdoughs 28
Shelf-life of Brassica Rapa L. var Silvestris in Protective Atmosphere Packaging 28
Studio della evoluzione dei composti organici volatili di mele golden delicious confezionate in atmosfera protettiva: applicazione di film edibili 27
On the effects of inulin as lipid sobstitute on bakery products 26
Unconditionally stable indole- derived glass blends having very high photorefractive gain: the role of intermolecular interactions 25
Estrazione del glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 25
Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment 24
Factors influencing functionality of oat fibre ingredients 24
Evoluzione della componente organica volatile della patata (cv Agria) conservata in atmosfera protettiva (V Gamma) 24
Food structure, function and artificial intelligence 24
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” 23
Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils 22
On the effects of inulin on dough rheology and breadmaking performance 22
Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability 22
The relevance of the collaborative effect in determining the performances of photorefractive polymer materials 21
Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.) 20
Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse 20
Physico-chemical characterization and in vitro protein digestion of dehulled common beans (Phaseolus vulgaris L.) 19
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processing 19
Mathematical modelling the effect of lipids on dough development during leavening 18
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality 17
Acrylamide in processed potatoes from food service establishments: Effects of treatment methods and risk assessment 13
Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour 10
Totale 4.137
Categoria #
all - tutte 16.111
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 16.111


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020166 0 0 0 0 0 0 0 11 31 32 48 44
2020/2021348 20 4 15 24 36 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
2024/2025950 150 89 35 28 70 191 298 89 0 0 0 0
Totale 4.137