IRIS
DEROSSI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 6.233
EU - Europa 6.183
AS - Asia 3.633
SA - Sud America 463
AF - Africa 51
Continente sconosciuto - Info sul continente non disponibili 14
OC - Oceania 7
Totale 16.584
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Nazione #
US - Stati Uniti d'America 5.690
CN - Cina 1.446
IE - Irlanda 1.328
SG - Singapore 1.111
UA - Ucraina 916
IT - Italia 894
DE - Germania 796
SE - Svezia 568
CA - Canada 513
GB - Regno Unito 478
RU - Federazione Russa 405
BR - Brasile 381
FI - Finlandia 327
HK - Hong Kong 306
IN - India 227
TR - Turchia 188
FR - Francia 170
VN - Vietnam 166
AT - Austria 111
NL - Olanda 54
BE - Belgio 31
BD - Bangladesh 30
PK - Pakistan 27
AR - Argentina 26
IQ - Iraq 25
MX - Messico 20
ES - Italia 18
JP - Giappone 17
ZA - Sudafrica 17
DK - Danimarca 15
CZ - Repubblica Ceca 13
ID - Indonesia 13
PL - Polonia 13
EC - Ecuador 12
CO - Colombia 11
EU - Europa 11
PE - Perù 11
LT - Lituania 10
UZ - Uzbekistan 10
MA - Marocco 9
MY - Malesia 9
IL - Israele 8
PH - Filippine 8
PT - Portogallo 8
VE - Venezuela 7
SA - Arabia Saudita 6
KR - Corea 5
PY - Paraguay 5
SC - Seychelles 5
UY - Uruguay 5
AE - Emirati Arabi Uniti 4
CH - Svizzera 4
CL - Cile 4
IR - Iran 4
JM - Giamaica 4
NZ - Nuova Zelanda 4
RS - Serbia 4
AU - Australia 3
EG - Egitto 3
GR - Grecia 3
HU - Ungheria 3
JO - Giordania 3
RO - Romania 3
SN - Senegal 3
TN - Tunisia 3
A2 - ???statistics.table.value.countryCode.A2??? 2
ET - Etiopia 2
KE - Kenya 2
KZ - Kazakistan 2
LK - Sri Lanka 2
MD - Moldavia 2
MK - Macedonia 2
NG - Nigeria 2
NI - Nicaragua 2
NO - Norvegia 2
NP - Nepal 2
OM - Oman 2
PS - Palestinian Territory 2
TH - Thailandia 2
TW - Taiwan 2
AM - Armenia 1
AZ - Azerbaigian 1
BB - Barbados 1
BG - Bulgaria 1
BH - Bahrain 1
BO - Bolivia 1
BW - Botswana 1
CI - Costa d'Avorio 1
CV - Capo Verde 1
GA - Gabon 1
GD - Grenada 1
HN - Honduras 1
IM - Isola di Man 1
LB - Libano 1
ME - Montenegro 1
MN - Mongolia 1
MT - Malta 1
MZ - Mozambico 1
PA - Panama 1
QA - Qatar 1
Totale 16.582
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Città #
Dublin 1.327
Chandler 991
Munich 655
Jacksonville 628
Singapore 503
Mcallen 483
Montréal 480
Dearborn 435
Nyköping 416
Nanjing 338
Ashburn 336
Hong Kong 305
Beijing 244
Santa Clara 185
Helsinki 176
Wilmington 161
Princeton 144
New York 131
Dallas 124
Nanchang 107
San Mateo 106
Vienna 105
Ann Arbor 90
Foggia 80
The Dalles 75
Shenyang 73
Moscow 65
Boardman 64
Woodbridge 63
Ho Chi Minh City 62
Los Angeles 62
Tianjin 58
Des Moines 54
Hebei 47
Jiaxing 47
Hanoi 46
Rome 42
Changsha 39
Kunming 39
São Paulo 33
Bari 32
Jinan 30
Hangzhou 29
Brooklyn 28
Brussels 28
Guangzhou 28
Shanghai 28
Bologna 25
Redwood City 25
Manfredonia 23
Zhengzhou 23
Ningbo 22
Changchun 20
Lanzhou 20
Seattle 20
Taranto 19
London 18
Massafra 18
Chicago 17
Falkenstein 17
Albano Laziale 16
Turku 15
Washington 15
Milan 14
Ottawa 13
San Severo 13
Norwalk 12
Auburn Hills 11
Messina 11
Pune 11
Triggiano 11
Amsterdam 10
Brno 10
Chennai 10
Frankfurt am Main 10
Padova 10
Rio de Janeiro 10
Stevenage 10
Taizhou 10
Toronto 10
Belo Horizonte 9
Council Bluffs 9
Fuzhou 9
Jyväskylä 9
Orange 9
San Jose 9
Tashkent 9
Warsaw 9
Wuhan 9
Assago 8
Baghdad 8
Brasília 8
Chandigarh 8
Florence 8
Hefei 8
Lahore 8
Parma 8
Pompei 8
San Francisco 8
San Giorgio Ionico 8
Totale 10.290
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Nome #
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 1.142
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 599
Metodo di produzione di conserve e semiconserve vegetali in pezzi 272
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 253
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. 251
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari. 231
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 230
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks 220
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries. 209
Blanching acidificante in prodotti vegetali trasformati 159
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 159
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 154
Caratterizzazione del pane di Monte Sant’Angelo per l’ottenimento della Denominazione IGP. 153
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 153
Uso di sostanze umettanti per la stabilizzazione di conserve vegetali 141
Applicazione delle alte pressioni a prodotti V gamma in olio 141
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles. 140
Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce 139
A study of the estimated shelf life of fresh rocket using a non-linear model 137
Influenza di alcuni parametri di processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco 134
Pre-stabilization of pesto sauce by reduction of water activity 133
Functional food produced by extrusion-cooking technology 131
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 130
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 129
Studio sul processo di estrusione-cottura applicato a farine ricche in grasso 128
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 128
Color measure on microwave blanched artichokes 126
Study on relationships between food kinetic state and some reactions of food degradation 125
Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali 123
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 119
Effects of process conditions on physical properties of extruded based on rice flour and copra 118
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 118
Aromatic profile by Electronic Nose System as affected by grinding grade of roasted coffee 113
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 112
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 111
The use of multivariate analysis as a method for obtaining a more reliable shelf-life estimation of fresh-cut produce: a study on pineapple 111
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions 110
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 110
Application of pulsed vacuum acidification for the pH reduction of mushrooms 110
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 109
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 109
Combined treatments of blanching and dehydration: study on potato cubes 108
Effect of some emulsifiers on the structure of extrudates with high content of fat 107
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 105
Vegetable “Salami” with High Nutritional and Functional Properties 105
Effetti di diverse condizioni luminose su alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo 104
Influenza della forma di differenti confezioni sull'effetto sterilizzante sufficiente 104
Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. 104
Study on relationships between food kinetic state and some reactions of food degradation 103
On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread. 103
Use of humectans for the stabilization of pesto sauce. 102
Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browning 101
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 101
Food formulation for 3D printing 101
Pre-stabilization of Pumpkin (cucurbita Moschata) by addition of acids and humectants 100
Experimental characterization of processing dynamics using tomographic sensors 100
Sviluppo e validazione di un metodo di calcolo per la programmazione di trattamenti termici su conserve vegetali 99
Study of Maillard reaction in pasta dried by microwaves 99
Study on pre-stabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary complex solution 98
The study of acidifying blanching of pickled “Cicorino” leaves using response surface methodology 98
Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism 98
A review on acidifying treatments for vegetable canned food 98
OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR 97
Influence of grinding grade on the quality of espresso obtained from different roasted coffee. 97
Predizione del valore di attività dell’acqua in formulazioni alimentari complesse di origine vegetale. 96
Study on interaction among extrusion-cooking process variables and enzyme activity: evaluation of extrudate structure 96
Measuring the food microstructure by two-point cluster function 96
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 95
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 94
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 94
Studio degli effetti di pre-trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale 93
Prediction of heating lenght to obtain a definite F values during pasteurization of canned food 93
Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour 93
Changes in chemical attributes and aromatic profile of espresso coffee as affected by variables under the control of the barista 93
Characterizing apple microstructure via directional statistical correlation functions 92
Effects of barrel temperature on quality of almond snacks 91
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 91
Effects of microwave drying on lipid oxidation of stuffed pasta 91
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions. 89
Shelf life extension on the minimally processed artichokes 89
Mass transfer mechanisms during dehydration of vegetable food: traditional and innovative approaches 89
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 89
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 89
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 89
Developing innovative healthy food: vacuum impregnation of apple slices with aloe vera (Aloe barbadensis Mill.) gels. 89
Effects of operating conditions on oil loss and structure of almond snacks 88
pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification 88
Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons. 88
Study on coffee quality: from green beans to roasted coffee during short storage in coffee shop 88
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures 88
Programmable texture properties of cereal-based snack mediated by 3D printing technology 88
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality 88
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods 88
Water food interaction: availability and mobility of water related to quality of food 87
Variables affecting the printability of foods: Preliminary tests on cereal-based products 87
Modeling Shelf-Life of Packaged Ready to eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds 87
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 86
Study on different emulsifier to retain the fatty fraction during extrusion of fatty flours 86
Snacks di frutta funzionali ready to use: un'applicazione innovativa della tecnologia di impregnazione sottovuoto 86
Improving fatty extrudate structures with amylase and protease 85
Totale 13.091
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Categoria #
all - tutte 82.010
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 82.010
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021617 0 0 0 0 0 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
2023/2024717 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
2025/20261.990 303 352 407 564 259 105 0 0 0 0 0 0
Totale 17.166