IRIS
ROMANO, ANNALISA
 Distribuzione geografica
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Continente #
NA - Nord America 1.154
EU - Europa 1.137
AS - Asia 309
AF - Africa 8
SA - Sud America 8
OC - Oceania 3
Totale 2.619
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Nazione #
US - Stati Uniti d'America 1.093
IT - Italia 806
CN - Cina 178
VN - Vietnam 74
NL - Olanda 59
IE - Irlanda 54
DE - Germania 53
FI - Finlandia 53
CA - Canada 47
GB - Regno Unito 31
FR - Francia 25
PK - Pakistan 15
IN - India 14
MX - Messico 12
UA - Ucraina 11
BE - Belgio 6
NG - Nigeria 5
PT - Portogallo 5
SE - Svezia 5
BD - Bangladesh 4
BG - Bulgaria 4
CZ - Repubblica Ceca 4
ES - Italia 4
GE - Georgia 4
HU - Ungheria 4
PE - Perù 4
BR - Brasile 3
JP - Giappone 3
PH - Filippine 3
RU - Federazione Russa 3
TH - Thailandia 3
AT - Austria 2
AU - Australia 2
DZ - Algeria 2
IQ - Iraq 2
LT - Lituania 2
PS - Palestinian Territory 2
RS - Serbia 2
SG - Singapore 2
SV - El Salvador 2
TR - Turchia 2
BT - Bhutan 1
CH - Svizzera 1
CL - Cile 1
EG - Egitto 1
GR - Grecia 1
ID - Indonesia 1
MO - Macao, regione amministrativa speciale della Cina 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
SI - Slovenia 1
Totale 2.619
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Città #
Napoli 248
Chandler 186
Dong Ket 74
Millbury 68
Princeton 61
Nanjing 55
Naples 51
Amsterdam 49
Ottawa 45
Boston 44
Ashburn 35
Des Moines 35
Beijing 34
Jacksonville 34
Wilmington 34
Milan 31
Lawrence 21
Hebei 18
Redwood City 18
Shenyang 16
Nanchang 14
Rome 12
Ann Arbor 11
Jiaxing 11
Woodbridge 10
Minneapolis 9
Duncan 8
Falls Church 7
Tianjin 7
Lahore 6
Minerbe 6
Montecorice 6
Paris 6
Portici 6
Dearborn 5
Fairfield 5
Lucca 5
Palermo 5
Parma 5
Sassari 5
Utrecht 5
Acerra 4
Bari 4
Budapest 4
Changsha 4
Dhaka 4
Dublin 4
Eboli 4
Gallarate 4
Hangzhou 4
Lagos 4
Quartu Sant'elena 4
Salerno 4
San Martino Valle Caudina 4
Sofia 4
Tréntola-ducenta 4
Tübingen 4
Annicco 3
Brusciano 3
Cagliari 3
Chennai 3
Düsseldorf 3
Fano 3
Fortaleza 3
Houston 3
Kunming 3
Latina 3
Leeds 3
Lima 3
Mantova 3
Mexico 3
Monterrey 3
Mumbai 3
Pescara 3
Porto 3
Querétaro 3
Redmond 3
Sant'agata De' Goti 3
Sarno 3
Sennori 3
Southend 3
Washington 3
Addatigala 2
Ankara 2
Ariano Irpino 2
Arzano 2
Bacoli 2
Bengaluru 2
Boardman 2
Bova Marina 2
Brno 2
Caen 2
Cambridge 2
Castellana Grotte 2
Castelverde 2
Cesano Maderno 2
Ceska 2
Elizabethtown 2
Ercolano 2
Frattaminore 2
Totale 1.486
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Nome #
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 95
Experimental analysis and numerical simulation of pasta dough extrusion process 72
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.) 68
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 66
La Pizza Napoletana 63
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 63
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 62
The Neapolitan Pizza 61
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 60
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 60
Effects of dietary fiber on structure formation in bread during baking process 57
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 55
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 52
Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina 47
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 46
Chestnut as Source of Novel Ingredients for Celiac People 44
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 44
Visual evaluation of sliced Italian salami by image analysis. 43
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 43
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 42
2D Structural imaging study of bubble evolution during leavening 42
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 42
Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania 41
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 41
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 40
Microstructure and tuber properties of potato varieties with different genetic profiles 40
Data-Driven Approaches to Predict States in a Food Technology Case Study 40
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 39
Mathematical Modelling of Dough Development during Fermentation Process 37
Phenolic content, antioxidant activity and protein digestibility of grass pea flour 37
Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process 37
The influence of arabinogalactan on wheat dough development during mixing and leaving process 36
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 35
Effect of different viscosity on optimal shape of static mixers for food industry 35
NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach 35
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLASTRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 34
Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.) 34
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview 34
Relationships between composition, microstructure and cooking performances of six potato varieties 33
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 31
Grass pea seeds (Lathyrus sativus): microstructure, physico-chemical characterization and in vitro digestion 30
Structure and digestibility properties of bean flour following microbial transglutaminase modification 30
Una tecnica innovativa per la caratterizzazione della struttura di prodotti da forno 28
Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment 28
Impact of heat treatments on technological performance of re-milled semolina dough and bread 28
An indole-based low molecular weight glass-former giving materials with high cooperative photorefractive optical gain 27
Encapsulated proanthocyanidins as novel ingredients 27
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 27
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 27
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. 26
Mathematical modelling of bread dough fermentation. 26
A very efficient and stable supramolecular organic blend having a very high value of the optical gain for photorefractive applications 25
The relevance of the intermolecular interactions to obtain very high photorefractive optical gains in polymer blends 23
Volatile compounds and bacterial community dynamics of chestnut flour based sourdoughs 22
Structural image analysis of bubble evolution during leavining 21
Photorefractivity of poly-N-vinylindole-based materials as compared with that of poly-N-vinylcarbazole-based blends 21
The selection of the polymer component in high-gain photorefractive amorphous organic blends by optimization of the intermolecular interactions 21
The study of the intermolecular interactions in indolyl derivatives characterized by very high values of the photorefractive optical gain 21
Production of protein/pectin complexes using a microfluidic device 21
Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour 21
Effect of the refreshment on the liquid sourdough preparation 21
Studio della evoluzione dei composti organici volatili di mele golden delicious confezionate in atmosfera protettiva: applicazione di film edibili 19
The influence of lipids on dough development during mixing and fermentation process 19
The influence of dietary fibres on bubble development during bread making 19
On the effects of inulin as lipid sobstitute on bakery products 19
Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste 19
Indole-based low-molecular-weight glass-forming photorefractive materials having a high value of the optical gain 18
Indolyl-based high optical gain photorefractive glass films having indefinitely long shelf-life time 18
The relevance of the intermolecular interactions in obtaining photorefractive materials with very high optical gain Γ and long shelf lifetime 18
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 18
Shelf-life of Brassica Rapa L. var Silvestris in Protective Atmosphere Packaging 18
Unconditionally stable indole- derived glass blends having very high photorefractive gain: the role of intermolecular interactions 15
Evaluation of arabinogalactan's effects on several wheat dough’s characteristics 15
Evoluzione della componente organica volatile della patata (cv Agria) conservata in atmosfera protettiva (V Gamma) 15
Estrazione del glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 15
Factors influencing functionality of oat fibre ingredients 14
Food structure, function and artificial intelligence 14
Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability 13
Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse 12
On the effects of inulin on dough rheology and breadmaking performance 11
The relevance of the collaborative effect in determining the performances of photorefractive polymer materials 11
Mathematical modelling the effect of lipids on dough development during leavening 10
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processing 10
Physico-chemical characterization and in vitro protein digestion of dehulled common beans (Phaseolus vulgaris L.) 9
Totale 2.756
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Categoria #
all - tutte 7.488
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 7.488
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019170 0 0 0 0 0 51 38 25 12 11 25 8
2019/2020444 135 13 22 17 26 36 29 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
2022/2023601 86 31 26 38 60 66 18 48 100 65 52 11
2023/2024222 15 72 48 34 42 11 0 0 0 0 0 0
Totale 2.756