ROMANO, ANNALISA
 Distribuzione geografica
Continente #
EU - Europa 1.246
NA - Nord America 1.215
AS - Asia 467
AF - Africa 17
SA - Sud America 15
OC - Oceania 3
Totale 2.963
Nazione #
US - Stati Uniti d'America 1.148
IT - Italia 882
CN - Cina 178
VN - Vietnam 78
SG - Singapore 65
DE - Germania 59
NL - Olanda 59
FI - Finlandia 56
IE - Irlanda 54
CA - Canada 53
PK - Pakistan 51
GB - Regno Unito 37
TR - Turchia 30
IN - India 26
FR - Francia 25
MX - Messico 12
UA - Ucraina 12
CI - Costa d'Avorio 9
BR - Brasile 8
ES - Italia 8
BD - Bangladesh 6
BE - Belgio 6
HU - Ungheria 6
PE - Perù 6
BG - Bulgaria 5
GR - Grecia 5
NG - Nigeria 5
PT - Portogallo 5
SE - Svezia 5
CZ - Repubblica Ceca 4
GE - Georgia 4
RS - Serbia 4
TW - Taiwan 4
CH - Svizzera 3
IR - Iran 3
JP - Giappone 3
PH - Filippine 3
RU - Federazione Russa 3
TH - Thailandia 3
AT - Austria 2
AU - Australia 2
DZ - Algeria 2
HK - Hong Kong 2
IQ - Iraq 2
LT - Lituania 2
MY - Malesia 2
NP - Nepal 2
PS - Palestinian Territory 2
SK - Slovacchia (Repubblica Slovacca) 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 2.963
Città #
Napoli 248
Chandler 186
Naples 88
Dong Ket 74
Millbury 68
Princeton 61
Ashburn 57
Nanjing 55
Ottawa 51
Amsterdam 49
Boston 44
Singapore 41
Des Moines 35
Beijing 34
Jacksonville 34
Wilmington 34
Milan 33
Seattle 26
Lawrence 21
Hebei 18
Peshawar 18
Redwood City 18
Izmir 16
Shenyang 16
Rome 15
Nanchang 14
Ankara 11
Ann Arbor 11
Jiaxing 11
Woodbridge 10
Char Bagh Fort 9
Minneapolis 9
Pune 9
Duncan 8
Lahore 8
Falls Church 7
Palermo 7
Tianjin 7
Minerbe 6
Montecorice 6
Paris 6
Portici 6
Dearborn 5
Fairfield 5
Kronberg 5
Lucca 5
Parma 5
Sassari 5
São Paulo 5
Utrecht 5
Acerra 4
Arezzo 4
Athens 4
Bari 4
Budapest 4
Changsha 4
Dhaka 4
Dublin 4
Eboli 4
Faisalabad 4
Gallarate 4
Hangzhou 4
Ho Chi Minh City 4
Lagos 4
Quartu Sant'elena 4
Salerno 4
Saluzzo 4
San Giorgio a Cremano 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
Gorgonzola 3
Hisar 3
Houston 3
Kunming 3
Lappeenranta 3
Latina 3
Leeds 3
Lima 3
Los Angeles 3
Madrid 3
Mantova 3
Mardan 3
Mexico 3
Monterrey 3
Mumbai 3
Pescara 3
Porto 3
Querétaro 3
Redmond 3
Sant'agata De' Goti 3
Sarno 3
Totale 1.697
Nome #
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.) 115
Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour 98
Experimental analysis and numerical simulation of pasta dough extrusion process 79
15th Workshop on Developments in the Italian PhD Research in Food Science, Technology and Biotechnology 78
La Pizza Napoletana 71
Chestnut as Source of Novel Ingredients for Celiac People 68
Using whey proteins to detect the addition of bovine milk fat in buffalo cream destined for the butter-making process 65
Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oil 65
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product 64
DESCRIPTION OF LEAVENING OF BREAD DOUGH WITH MATHEMATICAL MODELLING 62
The Neapolitan Pizza 61
Application of Precht method (Reg. CE 213/2001) for identification of lactic foreign fats in cream processing 61
Effects of dietary fiber on structure formation in bread during baking process 60
Compared digestibility of plant protein isolates by using the INFOGEST digestion protocol 56
Microscopic and thermal characteristics of experimental models of starch, gliadins, glutenins and gluten from semolina 49
Comparison of thermal stability of super high oleic and high oleic sunflower oil added with α-tocopherol acetate during prolonged and discontinuous frying process 49
Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion 47
Quinoa (Chenopodium quinoa Willd.) flour as novel and safe ingredient in bread formulation. 47
Applicazione di protocolli semplificati di Image Analysis nella caratterizzazione di salumi tipici della Campania 46
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry 46
Visual evaluation of sliced Italian salami by image analysis. 45
Whey proteins role to evaluate buffalo cream genuineness destined to butter-making process 45
A minimally processed food: Brassica Rapa L. var Silvestris in atmosfera protettiva 44
2D Structural imaging study of bubble evolution during leavening 44
Characterisation, in vitro digestibility and expected glycemic index of commercial starches as uncooked ingredients 44
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLA STRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 42
Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? 42
Microstructure and tuber properties of potato varieties with different genetic profiles 41
Mathematical Modelling of Dough Development during Fermentation Process 40
Tecnica innovativa per caratterizzare la struttura di prodotti da forno 40
Data-Driven Approaches to Predict States in a Food Technology Case Study 40
Effects of UVC treatment on re- milled semolina dough and data - driven analysis of leavening process 38
STUDIO DELL’INFLUENZA DELLE MATRICI LIPIDICHE SULLASTRUTTURA DEL PANE MEDIANTE L’ANALISI D’IMMAGINE 37
The influence of arabinogalactan on wheat dough development during mixing and leaving process 37
Current methods for mycotoxins analysis and innovative strategies for their reduction in cereals: An overview 36
Relationships between composition, microstructure and cooking performances of six potato varieties 36
Phenolic content, antioxidant activity and protein digestibility of grass pea flour 36
NMR Data Analysis of Water Mobility in Wheat Flour Dough: A Computational Approach 36
Effect of different viscosity on optimal shape of static mixers for food industry 35
Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.) 34
Structure and digestibility properties of bean flour following microbial transglutaminase modification 34
Grass pea seeds (Lathyrus sativus): microstructure, physico-chemical characterization and in vitro digestion 32
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. 31
New ingredients and alternatives to durum wheat semolina for a high quality dried pasta 31
Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment 30
Properties and in vitro digestibility of a bread enriched with lentil flour at different leavening times 30
Una tecnica innovativa per la caratterizzazione della struttura di prodotti da forno 29
Production of protein/pectin complexes using a microfluidic device 29
Impact of heat treatments on technological performance of re-milled semolina dough and bread 29
An indole-based low molecular weight glass-former giving materials with high cooperative photorefractive optical gain 27
Mathematical modelling of bread dough fermentation. 27
Encapsulated proanthocyanidins as novel ingredients 27
The study of the intermolecular interactions in indolyl derivatives characterized by very high values of the photorefractive optical gain 26
A very efficient and stable supramolecular organic blend having a very high value of the optical gain for photorefractive applications 26
Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour 26
Structural image analysis of bubble evolution during leavining 25
The relevance of the intermolecular interactions to obtain very high photorefractive optical gains in polymer blends 25
Effect of the refreshment on the liquid sourdough preparation 24
The selection of the polymer component in high-gain photorefractive amorphous organic blends by optimization of the intermolecular interactions 23
Volatile compounds and bacterial community dynamics of chestnut flour based sourdoughs 23
Photorefractivity of poly-N-vinylindole-based materials as compared with that of poly-N-vinylcarbazole-based blends 22
The influence of lipids on dough development during mixing and fermentation process 22
The relevance of the intermolecular interactions in obtaining photorefractive materials with very high optical gain Γ and long shelf lifetime 22
Indole-based low-molecular-weight glass-forming photorefractive materials having a high value of the optical gain 21
Indolyl-based high optical gain photorefractive glass films having indefinitely long shelf-life time 21
Liquid Carbon Dioxide Use in the Extraction of Extra Virgin Olive Oil From Olive Paste 21
Studio della evoluzione dei composti organici volatili di mele golden delicious confezionate in atmosfera protettiva: applicazione di film edibili 20
The influence of dietary fibres on bubble development during bread making 20
Evaluation of arabinogalactan's effects on several wheat dough’s characteristics 20
On the effects of inulin as lipid sobstitute on bakery products 19
Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs 19
Shelf-life of Brassica Rapa L. var Silvestris in Protective Atmosphere Packaging 19
Pseudocereals: Quinoa (Chenopodium quinoa Willd.) 18
Estrazione del glutatione ridotto dal lievito in esubero dal processo di preparazione della birra 18
Factors influencing functionality of oat fibre ingredients 16
Evoluzione della componente organica volatile della patata (cv Agria) conservata in atmosfera protettiva (V Gamma) 16
Structure and in vitro digestibility of grass pea (Lathyrus sativus L.) flour following transglutaminase treatment 15
Unconditionally stable indole- derived glass blends having very high photorefractive gain: the role of intermolecular interactions 15
Reduced-fat biscuits: Interplay among structure, nutritional properties and sensory acceptability 15
Food structure, function and artificial intelligence 15
On the effects of inulin on dough rheology and breadmaking performance 13
The relevance of the collaborative effect in determining the performances of photorefractive polymer materials 13
Spray-dried chestnut extract containing Lactobacillus rhamnosus cells as novel ingredient for a probiotic chestnut mousse 12
Physico-chemical characterization and in vitro protein digestion of dehulled common beans (Phaseolus vulgaris L.) 11
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during processing 11
Mathematical modelling the effect of lipids on dough development during leavening 10
Potential of Germination to Improve the Properties of Lentils (Lens Culinaris Medik.) 9
Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana” 8
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry 6
Effect of germination time on properties, flavour attributes and in vitro starch digestibility of green Altamura lentils 6
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality 5
Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour 1
Totale 3.112
Categoria #
all - tutte 10.304
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 10.304


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201933 0 0 0 0 0 0 0 0 0 0 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
2022/2023600 86 31 26 38 60 66 18 48 99 65 52 11
2023/2024579 15 72 47 34 44 54 62 82 39 32 98 0
Totale 3.112