IRIS
DEROSSI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 5.234
EU - Europa 5.028
AS - Asia 1.537
SA - Sud America 29
Continente sconosciuto - Info sul continente non disponibili 13
AF - Africa 7
OC - Oceania 6
Totale 11.854
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Nazione #
US - Stati Uniti d'America 4.738
IE - Irlanda 1.326
CN - Cina 1.097
UA - Ucraina 906
IT - Italia 703
SE - Svezia 563
DE - Germania 528
CA - Canada 493
GB - Regno Unito 448
IN - India 191
TR - Turchia 177
FI - Finlandia 172
FR - Francia 163
AT - Austria 109
NL - Olanda 34
BE - Belgio 25
VN - Vietnam 21
BR - Brasile 17
DK - Danimarca 14
EU - Europa 11
JP - Giappone 11
RU - Federazione Russa 9
PE - Perù 8
PT - Portogallo 8
MY - Malesia 7
SG - Singapore 6
PK - Pakistan 5
SC - Seychelles 5
ES - Italia 4
IR - Iran 4
KR - Corea 4
PH - Filippine 4
AU - Australia 3
MX - Messico 3
NZ - Nuova Zelanda 3
RO - Romania 3
A2 - ???statistics.table.value.countryCode.A2??? 2
CH - Svizzera 2
CL - Cile 2
CZ - Repubblica Ceca 2
EC - Ecuador 2
GR - Grecia 2
HU - Ungheria 2
IL - Israele 2
MD - Moldavia 2
TW - Taiwan 2
BD - Bangladesh 1
HK - Hong Kong 1
ID - Indonesia 1
IM - Isola di Man 1
LK - Sri Lanka 1
MK - Macedonia 1
MN - Mongolia 1
MZ - Mozambico 1
PL - Polonia 1
TH - Thailandia 1
ZA - Sudafrica 1
Totale 11.854
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Città #
Dublin 1.325
Chandler 991
Jacksonville 628
Mcallen 483
Montréal 480
Dearborn 435
Munich 430
Nyköping 416
Nanjing 337
Wilmington 161
Princeton 144
Beijing 130
Ashburn 123
New York 108
Nanchang 107
San Mateo 106
Vienna 105
Ann Arbor 90
Foggia 80
Shenyang 73
Woodbridge 63
Tianjin 57
Des Moines 54
Helsinki 52
Hebei 47
Jiaxing 41
Changsha 39
Kunming 39
Boardman 37
Hangzhou 29
Jinan 29
Los Angeles 28
Rome 28
Redwood City 25
Brussels 22
Ningbo 22
Zhengzhou 22
Changchun 20
Lanzhou 20
Seattle 19
Massafra 18
Bologna 17
Guangzhou 17
Brooklyn 16
Hanoi 15
Bari 13
San Severo 13
Washington 13
Norwalk 12
Auburn Hills 11
Messina 11
Triggiano 11
Padova 10
Stevenage 10
Taizhou 10
Chicago 9
Fuzhou 9
Milan 9
Orange 9
Pune 9
Shanghai 9
Taranto 9
Chandigarh 8
Florence 8
Ottawa 8
Pompei 8
San Giorgio Ionico 8
London 7
Napoli 7
Paris 7
San Jose 7
Trani 7
Boulder 6
Hefei 6
Parma 6
Udine 6
Wageningen 6
Faisalabad 5
Frankfurt am Main 5
Sorbolo 5
Amsterdam 4
Chengdu 4
Cuenca 4
Fondi 4
Forlì 4
Ho Chi Minh City 4
Houston 4
Jinhua 4
Mantova 4
Porto 4
Soborg 4
Torino 4
Adendorf 3
Borås 3
Catania 3
Cedar Knolls 3
Chennai 3
Gioia del Colle 3
Hilden 3
Iesi 3
Totale 7.897
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Nome #
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 1.111
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 570
Metodo di produzione di conserve e semiconserve vegetali in pezzi 247
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. 231
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 213
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari. 203
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries. 162
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 126
Blanching acidificante in prodotti vegetali trasformati 125
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 125
Influenza di alcuni parametri di processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco 107
Uso di sostanze umettanti per la stabilizzazione di conserve vegetali 105
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 105
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 104
Studio sul processo di estrusione-cottura applicato a farine ricche in grasso 103
Caratterizzazione del pane di Monte Sant’Angelo per l’ottenimento della Denominazione IGP. 103
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 102
Functional food produced by extrusion-cooking technology 101
Pre-stabilization of pesto sauce by reduction of water activity 100
Color measure on microwave blanched artichokes 99
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles. 97
Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali 95
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 95
Study on relationships between food kinetic state and some reactions of food degradation 95
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions 92
A study of the estimated shelf life of fresh rocket using a non-linear model 91
Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce 91
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 90
Applicazione delle alte pressioni a prodotti V gamma in olio 89
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 89
Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. 89
Food formulation for 3D printing 85
Effects of process conditions on physical properties of extruded based on rice flour and copra 84
The use of multivariate analysis as a method for obtaining a more reliable shelf-life estimation of fresh-cut produce: a study on pineapple 84
Vegetable “Salami” with High Nutritional and Functional Properties 83
Aromatic profile by Electronic Nose System as affected by grinding grade of roasted coffee 82
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 81
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 81
Application of pulsed vacuum acidification for the pH reduction of mushrooms 81
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 81
Study on pre-stabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary complex solution 80
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 80
Influence of grinding grade on the quality of espresso obtained from different roasted coffee. 80
Effect of some emulsifiers on the structure of extrudates with high content of fat 79
Sviluppo e validazione di un metodo di calcolo per la programmazione di trattamenti termici su conserve vegetali 78
Combined treatments of blanching and dehydration: study on potato cubes 78
Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browning 78
Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism 78
Use of humectans for the stabilization of pesto sauce. 77
Experimental characterization of processing dynamics using tomographic sensors 77
Pre-stabilization of Pumpkin (cucurbita Moschata) by addition of acids and humectants 76
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 76
Study on relationships between food kinetic state and some reactions of food degradation 75
Study of Maillard reaction in pasta dried by microwaves 75
Study on interaction among extrusion-cooking process variables and enzyme activity: evaluation of extrudate structure 75
Influenza della forma di differenti confezioni sull'effetto sterilizzante sufficiente 75
Changes in chemical attributes and aromatic profile of espresso coffee as affected by variables under the control of the barista 75
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 74
Predizione del valore di attività dell’acqua in formulazioni alimentari complesse di origine vegetale. 73
Effetti di diverse condizioni luminose su alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo 73
The study of acidifying blanching of pickled “Cicorino” leaves using response surface methodology 73
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 73
Developing innovative healthy food: vacuum impregnation of apple slices with aloe vera (Aloe barbadensis Mill.) gels. 73
Effects of microwave drying on lipid oxidation of stuffed pasta 73
A review on acidifying treatments for vegetable canned food 73
Characterizing apple microstructure via directional statistical correlation functions 73
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 71
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions. 70
On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread. 70
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality 70
pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification 69
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 69
Variables affecting the printability of foods: Preliminary tests on cereal-based products 69
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 69
Water food interaction: availability and mobility of water related to quality of food 68
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 68
pH reduction of vegetables by the application of the vacuum impregnation method 67
Studio degli effetti di pre-trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale 66
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 66
OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR 66
Shelf life extension on the minimally processed artichokes 65
Mass transfer mechanisms during dehydration of vegetable food: traditional and innovative approaches 65
Improving fatty extrudate structures with amylase and protease 65
Effects of operating conditions on oil loss and structure of almond snacks 65
Study of an innovative combination between microwaves and enzymes applied to bakery products 65
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 65
Prediction of heating lenght to obtain a definite F values during pasteurization of canned food 64
Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour 64
Modeling Shelf-Life of Packaged Ready to eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds 64
Effects of barrel temperature on quality of almond snacks 63
Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons. 63
Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar) 63
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione. 63
Study on different emulsifier to retain the fatty fraction during extrusion of fatty flours 62
Food processing nello spazio: applicazione delle inflatable technologies 62
Snacks di frutta funzionali ready to use: un'applicazione innovativa della tecnologia di impregnazione sottovuoto 61
Development of maillard reaction in pasta dried by microwaves 61
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 60
Effetti della diffusione dell'acqua sulla reazione di imbrunimento enzimatico 60
Reduction in the pH of vegetables by vacuum impregnation: A study on pepper 60
Totale 10.085
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Categoria #
all - tutte 44.887
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 44.887
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019501 0 0 0 0 0 0 0 0 0 96 138 267
2019/20202.544 495 269 146 134 323 380 366 30 162 41 185 13
2020/20211.152 172 17 150 28 168 49 154 41 186 163 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
2023/2024590 93 42 66 36 56 182 44 47 2 22 0 0
Totale 12.375