IRIS
DEROSSI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 7.339
EU - Europa 6.891
AS - Asia 3.999
SA - Sud America 504
AF - Africa 66
Continente sconosciuto - Info sul continente non disponibili 14
OC - Oceania 7
Totale 18.820
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Nazione #
US - Stati Uniti d'America 6.784
CN - Cina 1.507
IE - Irlanda 1.332
SG - Singapore 1.272
IT - Italia 944
UA - Ucraina 922
DE - Germania 817
RU - Federazione Russa 815
SE - Svezia 568
CA - Canada 515
GB - Regno Unito 494
BR - Brasile 401
FR - Francia 341
HK - Hong Kong 334
FI - Finlandia 329
IN - India 245
VN - Vietnam 204
TR - Turchia 192
AT - Austria 112
NL - Olanda 62
IQ - Iraq 38
BD - Bangladesh 37
AR - Argentina 34
BE - Belgio 32
PK - Pakistan 29
MX - Messico 26
ES - Italia 20
JP - Giappone 20
PL - Polonia 20
ZA - Sudafrica 19
ID - Indonesia 16
CO - Colombia 15
DK - Danimarca 15
CZ - Repubblica Ceca 13
EC - Ecuador 13
MA - Marocco 13
UZ - Uzbekistan 13
PE - Perù 12
SA - Arabia Saudita 12
EU - Europa 11
MY - Malesia 11
PH - Filippine 11
LT - Lituania 10
PT - Portogallo 9
VE - Venezuela 9
IL - Israele 8
CL - Cile 6
UY - Uruguay 6
AE - Emirati Arabi Uniti 5
JM - Giamaica 5
KR - Corea 5
PY - Paraguay 5
RS - Serbia 5
SC - Seychelles 5
CH - Svizzera 4
EG - Egitto 4
GR - Grecia 4
HU - Ungheria 4
IR - Iran 4
JO - Giordania 4
KE - Kenya 4
LK - Sri Lanka 4
NG - Nigeria 4
NZ - Nuova Zelanda 4
OM - Oman 4
TN - Tunisia 4
AU - Australia 3
BO - Bolivia 3
KZ - Kazakistan 3
LB - Libano 3
NI - Nicaragua 3
NO - Norvegia 3
NP - Nepal 3
RO - Romania 3
SN - Senegal 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AO - Angola 2
BG - Bulgaria 2
ET - Etiopia 2
GE - Georgia 2
HN - Honduras 2
MD - Moldavia 2
MK - Macedonia 2
MN - Mongolia 2
PA - Panama 2
PS - Palestinian Territory 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
TW - Taiwan 2
AM - Armenia 1
AZ - Azerbaigian 1
BB - Barbados 1
BH - Bahrain 1
BW - Botswana 1
CI - Costa d'Avorio 1
CV - Capo Verde 1
GA - Gabon 1
GD - Grenada 1
HR - Croazia 1
IM - Isola di Man 1
Totale 18.812
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Città #
Dublin 1.331
Chandler 991
San Jose 849
Munich 655
Jacksonville 628
Singapore 593
Mcallen 483
Montréal 480
Dearborn 435
Ashburn 424
Nyköping 416
Nanjing 338
Hong Kong 332
Beijing 257
Santa Clara 192
Helsinki 178
Wilmington 161
Princeton 144
Lauterbourg 136
New York 135
Dallas 131
Nanchang 107
San Mateo 106
Vienna 105
The Dalles 96
Ann Arbor 90
Foggia 80
Shenyang 73
Ho Chi Minh City 70
Moscow 69
Los Angeles 68
Boardman 64
Woodbridge 63
Tianjin 58
Des Moines 55
Hanoi 53
Hebei 47
Jiaxing 47
Rome 45
Changsha 40
Kunming 39
São Paulo 35
Bari 34
Hangzhou 31
Jinan 30
Brooklyn 28
Brussels 28
Guangzhou 28
Shanghai 28
Orem 26
Bologna 25
Redwood City 25
Manfredonia 23
Zhengzhou 23
Ningbo 22
Changchun 20
Chicago 20
Frankfurt am Main 20
Lanzhou 20
Seattle 20
London 19
Taranto 19
Council Bluffs 18
Massafra 18
Falkenstein 17
Albano Laziale 16
Amsterdam 15
Chennai 15
Milan 15
Paris 15
Turku 15
Washington 15
Baghdad 14
Ottawa 13
San Severo 13
Norwalk 12
Tashkent 12
Warsaw 12
Auburn Hills 11
Messina 11
Pune 11
Rio de Janeiro 11
Toronto 11
Triggiano 11
Brno 10
Chandigarh 10
Padova 10
Stevenage 10
Taizhou 10
Belo Horizonte 9
Brasília 9
Da Nang 9
Fuzhou 9
Jyväskylä 9
Lahore 9
Manchester 9
Orange 9
Stuttgart 9
Tokyo 9
Wuhan 9
Totale 11.638
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Nome #
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 1.155
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 610
Metodo di produzione di conserve e semiconserve vegetali in pezzi 282
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 270
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. 260
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari. 246
Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020 244
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks 235
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries. 221
Blanching acidificante in prodotti vegetali trasformati 188
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 179
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 174
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 172
Caratterizzazione del pane di Monte Sant’Angelo per l’ottenimento della Denominazione IGP. 167
Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce 160
Applicazione delle alte pressioni a prodotti V gamma in olio 158
A study of the estimated shelf life of fresh rocket using a non-linear model 155
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles. 155
Uso di sostanze umettanti per la stabilizzazione di conserve vegetali 154
Pre-stabilization of pesto sauce by reduction of water activity 147
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 147
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 146
Influenza di alcuni parametri di processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco 145
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 140
Functional food produced by extrusion-cooking technology 140
Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali 139
Studio sul processo di estrusione-cottura applicato a farine ricche in grasso 138
Study on relationships between food kinetic state and some reactions of food degradation 137
Color measure on microwave blanched artichokes 136
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 136
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 131
Application of pulsed vacuum acidification for the pH reduction of mushrooms 131
Aromatic profile by Electronic Nose System as affected by grinding grade of roasted coffee 131
The use of multivariate analysis as a method for obtaining a more reliable shelf-life estimation of fresh-cut produce: a study on pineapple 131
Effects of process conditions on physical properties of extruded based on rice flour and copra 129
Use of humectans for the stabilization of pesto sauce. 127
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 124
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 124
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 123
Combined treatments of blanching and dehydration: study on potato cubes 122
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions 121
Effect of some emulsifiers on the structure of extrudates with high content of fat 121
Effetti di diverse condizioni luminose su alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo 120
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 120
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 119
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 119
Study on relationships between food kinetic state and some reactions of food degradation 118
Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system 118
Vegetable “Salami” with High Nutritional and Functional Properties 118
Influenza della forma di differenti confezioni sull'effetto sterilizzante sufficiente 115
Study on pre-stabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary complex solution 114
On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread. 114
Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. 114
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods 113
Pre-stabilization of Pumpkin (cucurbita Moschata) by addition of acids and humectants 112
Study of Maillard reaction in pasta dried by microwaves 112
Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browning 112
A review on acidifying treatments for vegetable canned food 112
Sviluppo e validazione di un metodo di calcolo per la programmazione di trattamenti termici su conserve vegetali 110
The study of acidifying blanching of pickled “Cicorino” leaves using response surface methodology 110
OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR 110
Experimental characterization of processing dynamics using tomographic sensors 109
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 109
Food formulation for 3D printing 108
Studio degli effetti di pre-trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale 107
Predizione del valore di attività dell’acqua in formulazioni alimentari complesse di origine vegetale. 107
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions. 106
Study on interaction among extrusion-cooking process variables and enzyme activity: evaluation of extrudate structure 106
Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism 106
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 106
Influence of grinding grade on the quality of espresso obtained from different roasted coffee. 106
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 105
Shelf life extension on the minimally processed artichokes 105
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 105
Prediction of heating lenght to obtain a definite F values during pasteurization of canned food 104
Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour 104
Programmable texture properties of cereal-based snack mediated by 3D printing technology 104
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures 103
Water food interaction: availability and mobility of water related to quality of food 102
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 102
Measuring the food microstructure by two-point cluster function 102
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 102
Effects of microwave drying on lipid oxidation of stuffed pasta 102
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products 102
Mass transfer mechanisms during dehydration of vegetable food: traditional and innovative approaches 101
Effects of barrel temperature on quality of almond snacks 101
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 101
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 101
Changes in chemical attributes and aromatic profile of espresso coffee as affected by variables under the control of the barista 101
pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification 100
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione. 100
Developing innovative healthy food: vacuum impregnation of apple slices with aloe vera (Aloe barbadensis Mill.) gels. 99
Effects of operating conditions on oil loss and structure of almond snacks 98
Variables affecting the printability of foods: Preliminary tests on cereal-based products 98
Study of an innovative combination between microwaves and enzymes applied to bakery products 97
Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons. 97
Modeling Shelf-Life of Packaged Ready to eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds 97
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality 97
Characterizing apple microstructure via directional statistical correlation functions 97
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup 97
Totale 14.425
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Categoria #
all - tutte 86.274
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 86.274
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021187 0 0 0 0 0 0 0 0 0 163 16 8
2021/2022859 114 4 13 16 72 23 24 82 140 102 37 232
2022/20233.655 334 205 208 251 164 351 49 280 1.616 27 71 99
2023/2024717 93 42 66 36 56 182 44 47 2 22 12 115
2024/20252.674 135 49 86 72 112 410 338 226 615 124 230 277
2025/20264.245 303 352 407 564 259 207 1.013 501 402 237 0 0
Totale 19.421