DEROSSI, ANTONIO
 Distribuzione geografica
Continente #
NA - Nord America 3356
EU - Europa 3142
AS - Asia 1490
SA - Sud America 24
Continente sconosciuto - Info sul continente non disponibili 13
AF - Africa 7
OC - Oceania 4
Totale 8036
Nazione #
US - Stati Uniti d'America 2862
CN - Cina 1099
UA - Ucraina 913
IT - Italia 551
DE - Germania 519
CA - Canada 492
GB - Regno Unito 439
SE - Svezia 237
TR - Turchia 174
IN - India 168
FI - Finlandia 163
FR - Francia 155
AT - Austria 109
VN - Vietnam 20
NL - Olanda 13
BR - Brasile 12
EU - Europa 11
JP - Giappone 11
RU - Federazione Russa 10
BE - Belgio 8
PE - Perù 8
PT - Portogallo 7
MY - Malesia 5
SC - Seychelles 5
ES - Italia 4
KR - Corea 4
RO - Romania 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AU - Australia 2
CH - Svizzera 2
CL - Cile 2
DK - Danimarca 2
EC - Ecuador 2
GR - Grecia 2
HU - Ungheria 2
MX - Messico 2
NZ - Nuova Zelanda 2
PH - Filippine 2
BD - Bangladesh 1
ID - Indonesia 1
IR - Iran 1
LK - Sri Lanka 1
MD - Moldavia 1
MK - Macedonia 1
MZ - Mozambico 1
PK - Pakistan 1
PL - Polonia 1
SG - Singapore 1
TH - Thailandia 1
ZA - Sudafrica 1
Totale 8036
Città #
Jacksonville 633
Mcallen 483
Montréal 480
Dearborn 441
Munich 430
Nanjing 341
Wilmington 162
Princeton 145
Beijing 131
Nanchang 109
San Mateo 107
Vienna 105
Chandler 96
Ann Arbor 95
Nyköping 89
Foggia 79
Shenyang 73
Woodbridge 67
Tianjin 57
Hebei 48
Helsinki 43
Jiaxing 41
Changsha 39
Kunming 39
Des Moines 30
Hangzhou 29
Jinan 29
Redwood City 25
Ningbo 22
Zhengzhou 22
Changchun 20
Lanzhou 20
Rome 20
Massafra 18
Guangzhou 17
Hanoi 15
Auburn Hills 13
Norwalk 12
Bologna 10
Stevenage 10
Taizhou 10
Bari 9
Fuzhou 9
Orange 9
Padova 9
Shanghai 9
Florence 8
Los Angeles 8
Milan 8
Ashburn 7
Napoli 7
Ottawa 7
Boulder 6
Brussels 5
Houston 5
San Jose 5
Trani 5
Udine 5
Chengdu 4
Cuenca 4
Forlì 4
Hefei 4
Jinhua 4
Porto 4
Torino 4
Borås 3
Hilden 3
Ho Chi Minh City 3
Lucera 3
Lustra 3
Manchester 3
Mountain View 3
Nürnberg 3
Reggio Calabria 3
Rockville 3
Simi Valley 3
Vertova 3
Wageningen 3
Wuppertal 3
Arzano 2
Bassano Del Grappa 2
Bergamo 2
Bruinisse 2
Chandigarh 2
Chieti 2
Chongqing 2
Como 2
Da Nang 2
Fort Huachuca 2
Fossano 2
Green Valley 2
Grottaferrata 2
Grumo Appula 2
Jaipur 2
Kremastí 2
Kuala Lumpur 2
Liberty 2
Liège 2
Mogliano Veneto 2
Murcia 2
Totale 4888
Nome #
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 1083
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 539
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. 222
Metodo di produzione di conserve e semiconserve vegetali in pezzi 208
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari. 157
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 149
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries. 116
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 103
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 86
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 79
Blanching acidificante in prodotti vegetali trasformati 76
Functional food produced by extrusion-cooking technology 73
Influenza di alcuni parametri di processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco 72
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 70
A study of the estimated shelf life of fresh rocket using a non-linear model 69
Food formulation for 3D printing 69
Uso di sostanze umettanti per la stabilizzazione di conserve vegetali 68
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 68
Pre-stabilization of pesto sauce by reduction of water activity 66
Studio sul processo di estrusione-cottura applicato a farine ricche in grasso 66
Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism 66
Study on relationships between food kinetic state and some reactions of food degradation 66
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions 65
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 64
Developing innovative healthy food: vacuum impregnation of apple slices with aloe vera (Aloe barbadensis Mill.) gels. 60
Caratterizzazione del pane di Monte Sant’Angelo per l’ottenimento della Denominazione IGP. 59
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 59
Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali 59
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 58
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles. 57
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 57
Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions 56
Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browning 56
Variables affecting the printability of foods: Preliminary tests on cereal-based products 56
Sviluppo e validazione di un metodo di calcolo per la programmazione di trattamenti termici su conserve vegetali 55
Color measure on microwave blanched artichokes 55
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 55
Experimental characterization of processing dynamics using tomographic sensors 55
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 54
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions. 53
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 53
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality 53
Modeling Shelf-Life of Packaged Ready to eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds 52
Pre-stabilization of Pumpkin (cucurbita Moschata) by addition of acids and humectants 51
Effects of process conditions on physical properties of extruded based on rice flour and copra 51
Applicazione delle alte pressioni a prodotti V gamma in olio 51
The use of multivariate analysis as a method for obtaining a more reliable shelf-life estimation of fresh-cut produce: a study on pineapple 51
Shelf life extension on the minimally processed artichokes 50
pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification 50
Development of maillard reaction in pasta dried by microwaves 50
Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar) 50
Use of humectans for the stabilization of pesto sauce. 49
Study on pre-stabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary complex solution 49
Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce 49
Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. 49
Influence of grinding grade on the quality of espresso obtained from different roasted coffee. 49
Study on relationships between food kinetic state and some reactions of food degradation 48
Espresso coffee from the single-dose capsule system. A comparison among different brands based on macroscopic and microscopic properties. 48
Vegetable “Salami” with High Nutritional and Functional Properties 48
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 47
Predizione del valore di attività dell’acqua in formulazioni alimentari complesse di origine vegetale. 46
Effect of some emulsifiers on the structure of extrudates with high content of fat 46
The study of acidifying blanching of pickled “Cicorino” leaves using response surface methodology 46
Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons. 46
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 46
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 45
Water food interaction: availability and mobility of water related to quality of food 45
Influenza della forma di differenti confezioni sull'effetto sterilizzante sufficiente 45
The application of vacuum impregnation techniques in food industry 45
Effect of proteins on the formation of starch-lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid 45
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione. 45
On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread. 45
OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR 45
Characterizing apple microstructure via directional statistical correlation functions 45
Mass transfer mechanisms during dehydration of vegetable food: traditional and innovative approaches 44
pH reduction of vegetables by the application of the vacuum impregnation method 44
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 44
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 44
Measuring the food microstructure by two-point cluster function 44
Study on coffee quality: from green beans to roasted coffee during short storage in coffee shop 44
Effetti di diverse condizioni luminose su alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo 43
Effects of barrel temperature on quality of almond snacks 43
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 43
Study on pH lowering in preserved asparagus cream 43
Food processing nello spazio: applicazione delle inflatable technologies 42
Prediction of heating lenght to obtain a definite F values during pasteurization of canned food 42
New biodegradable and compostable food packaging based on complete reuse of waste derived by industry of canned vegetables 42
Changes in chemical attributes and aromatic profile of espresso coffee as affected by variables under the control of the barista 42
Novel Food Formula Suitable for 3D Printing 42
Study of Maillard reaction in pasta dried by microwaves 41
Combined treatments of blanching and dehydration: study on potato cubes 41
Improving fatty extrudate structures with amylase and protease 41
Mass transfer during osmotic dehydration of apples 41
Application of pulsed vacuum acidification for the pH reduction of mushrooms 41
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 41
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach 41
Dehydration kinetics, hygroscopic behavior and colour changes of yellow mealworms (Tenebrio molitor) as affected from different processing conditions 41
May microstructure description to be an effective tool versus the counterfeit food?. A study on bread 41
A review on acidifying treatments for vegetable canned food 41
Study on different emulsifier to retain the fatty fraction during extrusion of fatty flours 40
Totale 7333
Categoria #
all - tutte 12712
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 12712


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2017/2018925 04117196 3632 3666 4612823889
2018/20191845 899181101 238217 276108 14197138268
2019/20202564 499271147136 325383 36930 1634218613
2020/20211162 1741715129 16949 15741 187164168
2021/2022864 11541316 7223 2482 14010438233
2022/2023338 338000 00 00 0000
Totale 8520