IRIS
DEROSSI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 7.666
EU - Europa 6.945
AS - Asia 4.063
SA - Sud America 505
AF - Africa 66
Continente sconosciuto - Info sul continente non disponibili 14
OC - Oceania 7
Totale 19.266
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Nazione #
US - Stati Uniti d'America 7.097
CN - Cina 1.520
IE - Irlanda 1.332
SG - Singapore 1.278
IT - Italia 994
UA - Ucraina 922
DE - Germania 817
RU - Federazione Russa 815
SE - Svezia 568
CA - Canada 524
GB - Regno Unito 494
BR - Brasile 402
FR - Francia 341
HK - Hong Kong 335
FI - Finlandia 329
IN - India 245
VN - Vietnam 204
TR - Turchia 192
AT - Austria 112
BD - Bangladesh 79
NL - Olanda 66
IQ - Iraq 40
AR - Argentina 34
BE - Belgio 32
PK - Pakistan 29
MX - Messico 27
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
HN - Honduras 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
MD - Moldavia 2
MK - Macedonia 2
MN - Mongolia 2
PA - Panama 2
PS - Palestinian Territory 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
TT - Trinidad e Tobago 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
DO - Repubblica Dominicana 1
GA - Gabon 1
GD - Grenada 1
Totale 19.256
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Città #
Dublin 1.331
San Jose 1.098
Chandler 991
Munich 655
Jacksonville 628
Singapore 596
Mcallen 483
Montréal 480
Dearborn 435
Ashburn 424
Nyköping 416
Nanjing 338
Hong Kong 333
Beijing 260
Santa Clara 196
Helsinki 178
Wilmington 161
Princeton 144
New York 140
Lauterbourg 136
Dallas 131
Nanchang 107
San Mateo 106
Vienna 105
The Dalles 97
Ann Arbor 90
Foggia 80
Shenyang 73
Los Angeles 72
Ho Chi Minh City 70
Moscow 69
Boardman 64
Woodbridge 63
Tianjin 58
Des Moines 55
Hanoi 53
Rome 48
Hebei 47
Jiaxing 47
Changsha 40
Kunming 39
Bari 38
São Paulo 35
Hangzhou 31
Jinan 30
Shanghai 29
Bologna 28
Brooklyn 28
Brussels 28
Guangzhou 28
Orem 26
Redwood City 25
Manfredonia 23
Zhengzhou 23
Ningbo 22
Changchun 20
Chicago 20
Frankfurt am Main 20
Lanzhou 20
Seattle 20
Taranto 20
London 19
Council Bluffs 18
Massafra 18
Falkenstein 17
Milan 17
Albano Laziale 16
Amsterdam 15
Chennai 15
Paris 15
Turku 15
Washington 15
Baghdad 14
Toronto 14
Ottawa 13
San Severo 13
Norwalk 12
Tashkent 12
Warsaw 12
Auburn Hills 11
Messina 11
Pune 11
Rio de Janeiro 11
Triggiano 11
Brno 10
Chandigarh 10
Florence 10
Padova 10
Stevenage 10
Taizhou 10
Belo Horizonte 9
Brasília 9
Da Nang 9
Fuzhou 9
Jyväskylä 9
Lahore 9
Manchester 9
Mexico City 9
Orange 9
Stuttgart 9
Totale 11.926
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Nome #
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 1.156
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 611
Metodo di produzione di conserve e semiconserve vegetali in pezzi 283
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 273
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. 262
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari. 248
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 246
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks 238
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries. 224
Blanching acidificante in prodotti vegetali trasformati 190
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 181
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 180
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 176
Caratterizzazione del pane di Monte Sant’Angelo per l’ottenimento della Denominazione IGP. 169
Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce 163
Applicazione delle alte pressioni a prodotti V gamma in olio 161
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles. 158
Uso di sostanze umettanti per la stabilizzazione di conserve vegetali 157
A study of the estimated shelf life of fresh rocket using a non-linear model 157
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 150
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 150
Pre-stabilization of pesto sauce by reduction of water activity 149
Influenza di alcuni parametri di processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco 147
Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali 143
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 142
Functional food produced by extrusion-cooking technology 142
Studio sul processo di estrusione-cottura applicato a farine ricche in grasso 141
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 139
Color measure on microwave blanched artichokes 138
Study on relationships between food kinetic state and some reactions of food degradation 138
Application of pulsed vacuum acidification for the pH reduction of mushrooms 134
Aromatic profile by Electronic Nose System as affected by grinding grade of roasted coffee 134
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 133
The use of multivariate analysis as a method for obtaining a more reliable shelf-life estimation of fresh-cut produce: a study on pineapple 133
Effects of process conditions on physical properties of extruded based on rice flour and copra 132
Use of humectans for the stabilization of pesto sauce. 129
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 129
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 126
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 126
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions 124
Combined treatments of blanching and dehydration: study on potato cubes 124
Effect of some emulsifiers on the structure of extrudates with high content of fat 124
Effetti di diverse condizioni luminose su alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo 123
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 123
Vegetable “Salami” with High Nutritional and Functional Properties 123
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 122
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 121
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 120
Study on relationships between food kinetic state and some reactions of food degradation 119
Influenza della forma di differenti confezioni sull'effetto sterilizzante sufficiente 118
Study on pre-stabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary complex solution 116
On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread. 116
Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browning 115
Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. 115
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods 115
Pre-stabilization of Pumpkin (cucurbita Moschata) by addition of acids and humectants 114
Study of Maillard reaction in pasta dried by microwaves 114
OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR 113
A review on acidifying treatments for vegetable canned food 113
Sviluppo e validazione di un metodo di calcolo per la programmazione di trattamenti termici su conserve vegetali 112
The study of acidifying blanching of pickled “Cicorino” leaves using response surface methodology 112
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 111
Predizione del valore di attività dell’acqua in formulazioni alimentari complesse di origine vegetale. 110
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 110
Experimental characterization of processing dynamics using tomographic sensors 110
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions. 109
Studio degli effetti di pre-trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale 109
Food formulation for 3D printing 109
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 108
Prediction of heating lenght to obtain a definite F values during pasteurization of canned food 108
Shelf life extension on the minimally processed artichokes 107
Study on interaction among extrusion-cooking process variables and enzyme activity: evaluation of extrudate structure 107
Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism 107
Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour 107
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 107
Influence of grinding grade on the quality of espresso obtained from different roasted coffee. 107
Programmable texture properties of cereal-based snack mediated by 3D printing technology 107
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures 105
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products 105
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 104
Measuring the food microstructure by two-point cluster function 104
Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets 104
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 103
Mass transfer mechanisms during dehydration of vegetable food: traditional and innovative approaches 103
Water food interaction: availability and mobility of water related to quality of food 103
Effects of barrel temperature on quality of almond snacks 103
pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification 103
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 103
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 103
Effects of microwave drying on lipid oxidation of stuffed pasta 103
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione. 102
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 102
Changes in chemical attributes and aromatic profile of espresso coffee as affected by variables under the control of the barista 102
Effects of operating conditions on oil loss and structure of almond snacks 101
Developing innovative healthy food: vacuum impregnation of apple slices with aloe vera (Aloe barbadensis Mill.) gels. 101
Variables affecting the printability of foods: Preliminary tests on cereal-based products 100
Study of an innovative combination between microwaves and enzymes applied to bakery products 99
Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons. 99
Modeling Shelf-Life of Packaged Ready to eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds 99
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup 99
Totale 14.667
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Categoria #
all - tutte 90.189
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 90.189
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20218 0 0 0 0 0 0 0 0 0 0 0 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
2025/20264.691 303 352 407 564 259 207 1.013 501 402 361 111 211
Totale 19.867