IRIS
PADALINO, LUCIA
 Distribuzione geografica
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Continente #
EU - Europa 1.511
NA - Nord America 1.360
AS - Asia 519
Continente sconosciuto - Info sul continente non disponibili 5
OC - Oceania 4
AF - Africa 2
Totale 3.401
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Nazione #
US - Stati Uniti d'America 1.354
IE - Irlanda 442
CN - Cina 385
UA - Ucraina 306
SE - Svezia 302
IT - Italia 241
SG - Singapore 65
TR - Turchia 53
FI - Finlandia 48
FR - Francia 40
DE - Germania 39
GB - Regno Unito 25
AT - Austria 21
BE - Belgio 14
CZ - Repubblica Ceca 12
IN - India 12
MK - Macedonia 5
EU - Europa 4
NL - Olanda 4
PL - Polonia 4
AU - Australia 3
CA - Canada 3
ES - Italia 3
RU - Federazione Russa 3
ET - Etiopia 2
MX - Messico 2
A2 - ???statistics.table.value.countryCode.A2??? 1
HK - Hong Kong 1
MY - Malesia 1
NO - Norvegia 1
NZ - Nuova Zelanda 1
RS - Serbia 1
TH - Thailandia 1
TJ - Tagikistan 1
TT - Trinidad e Tobago 1
Totale 3.401
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Città #
Dublin 442
Chandler 289
Nyköping 215
Jacksonville 207
Dearborn 112
Nanjing 103
Ann Arbor 68
New York 65
Foggia 48
Singapore 47
Princeton 46
Nanchang 44
Ashburn 43
Beijing 37
Wilmington 35
Boardman 30
San Mateo 28
Des Moines 25
Shenyang 22
Vienna 21
Helsinki 18
Jiaxing 18
Tianjin 18
Hebei 17
Hangzhou 14
Ningbo 14
Woodbridge 14
Bari 13
Brussels 12
Kunming 11
Los Angeles 11
Milan 10
Rome 9
Shanghai 9
Taizhou 9
Changsha 8
Munich 8
Arezzo 7
Brno 6
Guangzhou 6
Modugno 6
Orange 6
Zhengzhou 6
Civitanova Marche 5
Hanover 5
Jinan 5
Lanzhou 4
Misterbianco 4
Washington 4
Bergamo 3
Bologna 3
Cassino 3
Grumo Appula 3
Napoli 3
Olomouc 3
Palermo 3
Paris 3
Santa Clara 3
Skopje 3
Torino 3
Turin 3
Addis Ababa 2
Ancona 2
Auburn Hills 2
Caivano 2
Catania 2
Centro 2
Clifton 2
Fair Lawn 2
Fairfield 2
Fremont 2
Hilden 2
Kocaeli 2
Kraków 2
Madrid 2
Manfredonia 2
Montale 2
Montefiore Dell'aso 2
Naples 2
Noicattaro 2
Norwalk 2
Ohrid 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
Totale 2.308
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Nome #
Procedimento per la produzione di pasta alimentare 152
Nuovi tipi di PASTA secca e fresca FUNZIONALI ottenuti da GRANI ANTICHI pigmentati 129
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 110
Prolamin Composition, Mixing proeprties and gluten index of transgenic durum wheat lines with a modified gluten protein trafficking 103
Studio dell'effetto dei parametri tecnologici di essiccazione sul network glutinico della pasta mediante analisi cromatografiche 99
Milling process of cereal grains and quality of flours 96
By-products from tomatoes processing: applications to enhance nutritional quality of pasta 96
Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour 95
Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre 95
Resitance to abiotic stresses in Durum wheat: which ideotype? 93
A proteomic approach to study protein variation in GM durum wheat in relation to technological properties. 90
Technological and Economic Optimization of Functional Ready to Eat Meal 89
Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti 89
Proteomic Approach to study the influence of cluster thinning on protein expression on Bombino and Falanghina grapes 86
Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta. 83
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 82
Overview on the general approaches to improve gluten-free pasta and bread 82
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 81
Durum Wheat Whole-meal Spaghetti with Tomato Peels: How By-product. Particles Size Can Affect Final Quality of Pasta 81
Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti 79
PASTA GLUTEN-FREE arricchita: studio su una formulazione a base di farina di MAIS e CECE per ottenere una pasta più SALUTARE 77
Valorisation of olive oil by-products by reutilization in cereal-based food 75
Healthy pasta production using inulin from cardoon: First results of sensory evaluation 74
The role of hydration on the cooking quality of bran-enriched Pasta. 73
Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour 72
Food by-products to fortified pasta: A new approach for optimization 72
Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties 72
Study of drying process on starch structural properties and their effect on semolina pasta sensory quality 71
Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti 69
New Approach to Enrich Pasta with Polyphenols from Grape Marc 69
Study of the efficacy of Two Extraction Techniques from Crithmum maritimum and Salicornia europaea 68
Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products 68
Study on the interactions between soy and semolina proteins during pasta-making. 68
Optimization and characterization of gluten-free spaghetti enriched with chickpea flour 67
Pasta for diabetics by inulins addition 67
Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans 66
Use of Olive Oil Industrial By-Product for Pasta Enrichment 63
Red grape marc flour as food ingredient in durum wheat spaghetti: Nutritional evaluation and bioaccessibility of bioactive compounds 61
Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity 60
The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree 60
Spirulina-based flour to enhance pasta properties 59
Supercritical carbon dioxide extraction of brewer's spent grain 56
Effetto dei parametri tecnologici di essiccazione sul network glutinino della pasta mediante analisi cromatografiche 56
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 49
Fiordilatte cheese fortified with inulin from cichorium intybus or cynara cardunculus 36
Totale 3.588
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Categoria #
all - tutte 16.971
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 16.971
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020410 0 0 0 0 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
2024/2025110 41 6 13 26 24 0 0 0 0 0 0 0
Totale 3.588