IRIS
PADALINO, LUCIA
 Distribuzione geografica
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Continente #
EU - Europa 1.771
NA - Nord America 1.702
AS - Asia 1.084
SA - Sud America 138
AF - Africa 13
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 4
Totale 4.717
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Nazione #
US - Stati Uniti d'America 1.677
CN - Cina 473
IE - Irlanda 442
SG - Singapore 368
UA - Ucraina 307
SE - Svezia 306
IT - Italia 279
RU - Federazione Russa 121
BR - Brasile 119
HK - Hong Kong 92
DE - Germania 75
FI - Finlandia 69
TR - Turchia 60
FR - Francia 44
VN - Vietnam 39
GB - Regno Unito 35
AT - Austria 25
IN - India 18
BE - Belgio 15
CZ - Repubblica Ceca 15
BD - Bangladesh 10
CA - Canada 10
PL - Polonia 8
MX - Messico 7
NL - Olanda 7
AR - Argentina 5
EC - Ecuador 5
MK - Macedonia 5
ES - Italia 4
EU - Europa 4
LT - Lituania 4
AU - Australia 3
CL - Cile 3
EG - Egitto 3
IQ - Iraq 3
JP - Giappone 3
SA - Arabia Saudita 3
UZ - Uzbekistan 3
CH - Svizzera 2
ET - Etiopia 2
GT - Guatemala 2
HN - Honduras 2
MA - Marocco 2
PE - Perù 2
RO - Romania 2
RS - Serbia 2
TT - Trinidad e Tobago 2
ZA - Sudafrica 2
A2 - ???statistics.table.value.countryCode.A2??? 1
AE - Emirati Arabi Uniti 1
BB - Barbados 1
BG - Bulgaria 1
BY - Bielorussia 1
CI - Costa d'Avorio 1
CO - Colombia 1
CR - Costa Rica 1
DZ - Algeria 1
ID - Indonesia 1
IL - Israele 1
KE - Kenya 1
LB - Libano 1
LK - Sri Lanka 1
MM - Myanmar 1
MY - Malesia 1
NO - Norvegia 1
NP - Nepal 1
NZ - Nuova Zelanda 1
PH - Filippine 1
PK - Pakistan 1
PT - Portogallo 1
PY - Paraguay 1
SR - Suriname 1
TH - Thailandia 1
TJ - Tagikistan 1
TN - Tunisia 1
UY - Uruguay 1
Totale 4.717
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Città #
Dublin 442
Chandler 289
Nyköping 215
Jacksonville 207
Singapore 202
Ashburn 116
Dearborn 112
Nanjing 103
Hong Kong 91
Beijing 86
Dallas 75
New York 70
Ann Arbor 68
Santa Clara 53
Foggia 48
Princeton 46
Nanchang 44
Wilmington 35
Munich 34
Boardman 30
San Mateo 28
Helsinki 26
Des Moines 25
Vienna 23
Shenyang 22
Tianjin 19
Jiaxing 18
Bari 17
Hebei 17
Moscow 16
The Dalles 16
Hangzhou 14
Los Angeles 14
Manfredonia 14
Ningbo 14
São Paulo 14
Woodbridge 14
Brussels 13
Rome 13
Turku 13
Hanoi 12
Ho Chi Minh City 12
Council Bluffs 11
Kunming 11
Milan 10
Shanghai 9
Taizhou 9
Brooklyn 8
Changsha 8
Arezzo 7
Dhaka 7
San Jose 7
Brno 6
Guangzhou 6
Modugno 6
Olomouc 6
Orange 6
Zhengzhou 6
Civitanova Marche 5
Columbus 5
Curitiba 5
Hanover 5
Jinan 5
Montreal 5
Brescia 4
Chicago 4
Falkenstein 4
Lanzhou 4
London 4
Misterbianco 4
Nuremberg 4
Rio de Janeiro 4
Seattle 4
Warsaw 4
Washington 4
Ankara 3
Atlanta 3
Bergamo 3
Bologna 3
Cassino 3
Grumo Appula 3
Haiphong 3
Napoli 3
Palermo 3
Paris 3
Pittsburgh 3
Porto Alegre 3
Quito 3
Skopje 3
Tashkent 3
Tokyo 3
Torino 3
Turin 3
Addis Ababa 2
Amsterdam 2
Ancona 2
Auburn Hills 2
Belgrade 2
Belo Horizonte 2
Boston 2
Totale 3.005
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Nome #
Procedimento per la produzione di pasta alimentare 181
Nuovi tipi di PASTA secca e fresca FUNZIONALI ottenuti da GRANI ANTICHI pigmentati 161
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 145
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour 130
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 129
Prolamin Composition, Mixing proeprties and gluten index of transgenic durum wheat lines with a modified gluten protein trafficking 126
Milling process of cereal grains and quality of flours 126
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 126
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 125
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti 124
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 123
A proteome approach on the characteisation of protein composition of genetically modified durum wheat wholmeal showing an altered trafficking and deposition of seed storage proteins 122
By-products from tomatoes processing: applications to enhance nutritional quality of pasta 122
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 120
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 116
Resitance to abiotic stresses in Durum wheat: which ideotype? 114
Technological and Economic Optimization of Functional Ready to Eat Meal 113
Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product. Particles Size Can Affect Final Quality of Pasta 111
Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour 110
Red grape marc flour as food ingredient in durum wheat spaghetti: Nutritional evaluation and bioaccessibility of bioactive compounds 109
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes 107
Food by-products to fortified pasta: A new approach for optimization 105
Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans 102
New Approach to Enrich Pasta with Polyphenols from Grape Marc 101
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 101
The role of hydration on the cooking quality of bran-enriched Pasta. 100
Healthy pasta production using inulin from cardoon: First results of sensory evaluation 99
Overview on the general approaches to improve gluten-free pasta and bread 99
Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity 99
Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti 98
Optimization and characterization of gluten-free spaghetti enriched with chickpea flour 96
Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties 96
Study on the interactions between soy and semolina proteins during pasta-making. 94
PASTA GLUTEN-FREE arricchita: studio su una formulazione a base di farina di MAIS e CECE per ottenere una pasta più SALUTARE 92
Valorisation of olive oil by-products by reutilization in cereal-based food 91
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 90
Study of drying process on starch structural properties and their effect on semolina pasta sensory quality 89
The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree 88
Pasta for diabetics by inulins addition 88
Study of the efficacy of Two Extraction Techniques from Crithmum maritimum and Salicornia europaea 86
Bioactive compounds from Norway spruce bark: Comparison among sustainable extraction techniques for potential food applications 86
Use of Olive Oil Industrial By-Product for Pasta Enrichment 81
Spirulina-based flour to enhance pasta properties 78
Supercritical carbon dioxide extraction of brewer's spent grain 75
Fiordilatte cheese fortified with inulin from cichorium intybus or cynara cardunculus 67
Study on the interactions between soy and semolina proteins during pasta making 66
Totale 4.907
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Categoria #
all - tutte 24.560
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 24.560
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021194 0 0 0 0 0 17 53 4 60 55 0 5
2021/2022335 39 2 11 8 26 1 7 19 43 77 12 90
2022/20231.219 122 81 53 82 67 116 12 93 542 11 22 18
2023/2024250 28 15 11 5 15 76 8 22 4 11 1 54
2024/2025746 41 6 13 26 31 142 54 73 148 25 111 76
2025/2026683 102 154 142 150 88 47 0 0 0 0 0 0
Totale 4.907