IRIS
PADALINO, LUCIA
 Distribuzione geografica
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Continente #
EU - Europa 1.480
NA - Nord America 1.348
AS - Asia 453
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 3
AF - Africa 2
Totale 3.291
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Nazione #
US - Stati Uniti d'America 1.342
IE - Irlanda 441
CN - Cina 345
UA - Ucraina 306
SE - Svezia 302
IT - Italia 227
TR - Turchia 53
FI - Finlandia 47
SG - Singapore 41
FR - Francia 39
DE - Germania 31
GB - Regno Unito 25
AT - Austria 21
BE - Belgio 14
IN - India 12
CZ - Repubblica Ceca 8
EU - Europa 4
NL - Olanda 4
PL - Polonia 4
CA - Canada 3
ES - Italia 3
MK - Macedonia 3
RU - Federazione Russa 3
AU - Australia 2
ET - Etiopia 2
MX - Messico 2
A2 - ???statistics.table.value.countryCode.A2??? 1
HK - Hong Kong 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
RS - Serbia 1
TH - Thailandia 1
TT - Trinidad e Tobago 1
Totale 3.291
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Città #
Dublin 441
Chandler 289
Nyköping 215
Jacksonville 207
Dearborn 112
Nanjing 103
Ann Arbor 68
New York 65
Foggia 48
Princeton 46
Nanchang 44
Ashburn 43
Beijing 37
Wilmington 35
Boardman 30
Singapore 30
San Mateo 28
Des Moines 25
Shenyang 22
Vienna 21
Tianjin 18
Hebei 17
Helsinki 17
Jiaxing 17
Hangzhou 14
Ningbo 14
Woodbridge 14
Bari 13
Brussels 12
Kunming 11
Milan 10
Taizhou 9
Changsha 8
Los Angeles 8
Arezzo 7
Modugno 6
Orange 6
Zhengzhou 6
Civitanova Marche 5
Hanover 5
Jinan 5
Rome 5
Lanzhou 4
Washington 4
Bologna 3
Cassino 3
Grumo Appula 3
Guangzhou 3
Napoli 3
Olomouc 3
Palermo 3
Skopje 3
Torino 3
Turin 3
Addis Ababa 2
Ancona 2
Auburn Hills 2
Bergamo 2
Brno 2
Caivano 2
Centro 2
Fair Lawn 2
Fairfield 2
Fremont 2
Hilden 2
Kocaeli 2
Kraków 2
Madrid 2
Montale 2
Montefiore Dell'aso 2
Noicattaro 2
Norwalk 2
Paris 2
Piacenza 2
Pittsburgh 2
Premana 2
Redwood City 2
Seattle 2
Speyer 2
Walnut 2
Zlin 2
Acquaviva Delle Fonti 1
Auckland 1
Belgrade 1
Berlin 1
Bitritto 1
Bolzano 1
Borås 1
Braccagni 1
Brescia 1
Cambridge 1
Casamassima 1
Cedar Knolls 1
Cefalù 1
Cervia 1
Changchun 1
Florence 1
Frankfurt am Main 1
Fuzhou 1
Giaveno 1
Totale 2.247
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Nome #
Procedimento per la produzione di pasta alimentare 145
Nuovi tipi di PASTA secca e fresca FUNZIONALI ottenuti da GRANI ANTICHI pigmentati 126
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 105
Prolamin Composition, Mixing proeprties and gluten index of transgenic durum wheat lines with a modified gluten protein trafficking 102
Milling process of cereal grains and quality of flours 95
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 94
By-products from tomatoes processing: applications to enhance nutritional quality of pasta 94
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 94
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour 93
Resitance to abiotic stresses in Durum wheat: which ideotype? 90
Technological and Economic Optimization of Functional Ready to Eat Meal 86
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti 85
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes 84
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 82
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 80
Overview on the general approaches to improve gluten-free pasta and bread 80
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 79
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 78
Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product. Particles Size Can Affect Final Quality of Pasta 78
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 78
Valorisation of olive oil by-products by reutilization in cereal-based food 73
Healthy pasta production using inulin from cardoon: First results of sensory evaluation 73
PASTA GLUTEN-FREE arricchita: studio su una formulazione a base di farina di MAIS e CECE per ottenere una pasta più SALUTARE 72
Food by-products to fortified pasta: A new approach for optimization 71
Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties 71
Study of drying process on starch structural properties and their effect on semolina pasta sensory quality 70
Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti 69
Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour 69
The role of hydration on the cooking quality of bran-enriched Pasta. 68
Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans 66
Study of the efficacy of Two Extraction Techniques from Crithmum maritimum and Salicornia europaea 66
Study on the interactions between soy and semolina proteins during pasta-making. 66
Pasta for diabetics by inulins addition 66
Optimization and characterization of gluten-free spaghetti enriched with chickpea flour 65
New Approach to Enrich Pasta with Polyphenols from Grape Marc 64
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 64
Use of Olive Oil Industrial By-Product for Pasta Enrichment 63
The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree 60
Red grape marc flour as food ingredient in durum wheat spaghetti: Nutritional evaluation and bioaccessibility of bioactive compounds 59
Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity 58
Spirulina-based flour to enhance pasta properties 56
Supercritical carbon dioxide extraction of brewer's spent grain 55
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 55
Study on the interactions between soy and semolina proteins during pasta making 50
Bioactive compounds from Norway spruce bark: Comparison among sustainable extraction techniques for potential food applications 46
Fiordilatte cheese fortified with inulin from cichorium intybus or cynara cardunculus 35
Totale 3.478
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Categoria #
all - tutte 14.453
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 14.453
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020645 130 59 42 4 71 72 83 9 55 21 61 38
2020/2021353 49 1 49 9 51 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
Totale 3.478