IRIS
DEROSSI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 5.310
EU - Europa 5.146
AS - Asia 1.871
SA - Sud America 36
Continente sconosciuto - Info sul continente non disponibili 13
AF - Africa 8
OC - Oceania 7
Totale 12.391
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Nazione #
US - Stati Uniti d'America 4.812
IE - Irlanda 1.326
CN - Cina 1.265
UA - Ucraina 906
IT - Italia 768
SE - Svezia 563
DE - Germania 548
CA - Canada 495
GB - Regno Unito 450
IN - India 191
FI - Finlandia 185
TR - Turchia 177
FR - Francia 163
SG - Singapore 161
AT - Austria 109
NL - Olanda 34
BE - Belgio 25
VN - Vietnam 21
BR - Brasile 17
DK - Danimarca 14
CZ - Repubblica Ceca 12
EU - Europa 11
JP - Giappone 11
RU - Federazione Russa 10
MY - Malesia 9
PE - Perù 9
PK - Pakistan 9
PT - Portogallo 8
PH - Filippine 7
CO - Colombia 5
SC - Seychelles 5
ES - Italia 4
IR - Iran 4
KR - Corea 4
NZ - Nuova Zelanda 4
AU - Australia 3
CH - Svizzera 3
MX - Messico 3
RO - Romania 3
A2 - ???statistics.table.value.countryCode.A2??? 2
CL - Cile 2
EC - Ecuador 2
GR - Grecia 2
HU - Ungheria 2
IL - Israele 2
MD - Moldavia 2
MK - Macedonia 2
NO - Norvegia 2
PL - Polonia 2
TW - Taiwan 2
AE - Emirati Arabi Uniti 1
AZ - Azerbaigian 1
BD - Bangladesh 1
BG - Bulgaria 1
BO - Bolivia 1
HK - Hong Kong 1
ID - Indonesia 1
IM - Isola di Man 1
LK - Sri Lanka 1
LT - Lituania 1
MA - Marocco 1
MN - Mongolia 1
MZ - Mozambico 1
TH - Thailandia 1
ZA - Sudafrica 1
Totale 12.391
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Città #
Dublin 1.325
Chandler 991
Jacksonville 628
Mcallen 483
Montréal 480
Munich 439
Dearborn 435
Nyköping 416
Nanjing 338
Wilmington 161
Princeton 144
Beijing 138
Ashburn 123
Singapore 109
New York 108
Nanchang 107
San Mateo 106
Vienna 105
Ann Arbor 90
Foggia 80
Shenyang 73
Boardman 63
Helsinki 63
Woodbridge 63
Tianjin 57
Des Moines 54
Hebei 47
Jiaxing 47
Los Angeles 46
Changsha 39
Kunming 39
Rome 32
Jinan 30
Hangzhou 29
Bari 28
Guangzhou 28
Shanghai 28
Redwood City 25
Brussels 22
Ningbo 22
Zhengzhou 22
Changchun 20
Lanzhou 20
Seattle 19
Bologna 18
Massafra 18
Taranto 17
Brooklyn 16
Hanoi 15
San Severo 13
Washington 13
Manfredonia 12
Norwalk 12
Auburn Hills 11
Messina 11
Milan 11
Triggiano 11
Brno 10
Padova 10
Stevenage 10
Taizhou 10
Chicago 9
Fuzhou 9
Orange 9
Ottawa 9
Pune 9
Wuhan 9
Chandigarh 8
Florence 8
Pompei 8
San Giorgio Ionico 8
Stuttgart 8
Hefei 7
London 7
Napoli 7
Paris 7
San Jose 7
Trani 7
Boulder 6
Frankfurt am Main 6
Parma 6
Santa Clara 6
Shenzhen 6
Udine 6
Wageningen 6
Chengdu 5
Faisalabad 5
Palermo 5
Rosà 5
Santiago de Cali 5
Sorbolo 5
Amsterdam 4
Cuenca 4
Fondi 4
Forlì 4
Ho Chi Minh City 4
Houston 4
Jinhua 4
Mantova 4
Porto 4
Totale 8.184
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Nome #
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 1.115
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 574
Metodo di produzione di conserve e semiconserve vegetali in pezzi 254
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. 232
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 222
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari. 206
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries. 170
Blanching acidificante in prodotti vegetali trasformati 129
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 128
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 126
Caratterizzazione del pane di Monte Sant’Angelo per l’ottenimento della Denominazione IGP. 125
Influenza di alcuni parametri di processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco 112
Studio sul processo di estrusione-cottura applicato a farine ricche in grasso 109
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 109
Pre-stabilization of pesto sauce by reduction of water activity 108
Uso di sostanze umettanti per la stabilizzazione di conserve vegetali 107
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 107
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 107
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles. 104
Color measure on microwave blanched artichokes 103
Functional food produced by extrusion-cooking technology 103
Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce 101
Study on relationships between food kinetic state and some reactions of food degradation 100
Applicazione delle alte pressioni a prodotti V gamma in olio 99
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 99
A study of the estimated shelf life of fresh rocket using a non-linear model 98
Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali 97
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 96
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions 94
The use of multivariate analysis as a method for obtaining a more reliable shelf-life estimation of fresh-cut produce: a study on pineapple 93
Effects of process conditions on physical properties of extruded based on rice flour and copra 92
Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. 91
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 90
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 90
Vegetable “Salami” with High Nutritional and Functional Properties 88
Food formulation for 3D printing 87
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 86
Aromatic profile by Electronic Nose System as affected by grinding grade of roasted coffee 86
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 86
Application of pulsed vacuum acidification for the pH reduction of mushrooms 85
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 84
Study on pre-stabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary complex solution 83
Combined treatments of blanching and dehydration: study on potato cubes 83
Sviluppo e validazione di un metodo di calcolo per la programmazione di trattamenti termici su conserve vegetali 82
Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browning 82
Effect of some emulsifiers on the structure of extrudates with high content of fat 82
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 82
Experimental characterization of processing dynamics using tomographic sensors 82
Influence of grinding grade on the quality of espresso obtained from different roasted coffee. 82
Pre-stabilization of Pumpkin (cucurbita Moschata) by addition of acids and humectants 80
Study of Maillard reaction in pasta dried by microwaves 80
Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism 80
Effetti di diverse condizioni luminose su alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo 79
Influenza della forma di differenti confezioni sull'effetto sterilizzante sufficiente 79
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 79
Use of humectans for the stabilization of pesto sauce. 78
The study of acidifying blanching of pickled “Cicorino” leaves using response surface methodology 78
Changes in chemical attributes and aromatic profile of espresso coffee as affected by variables under the control of the barista 78
Predizione del valore di attività dell’acqua in formulazioni alimentari complesse di origine vegetale. 77
Study on interaction among extrusion-cooking process variables and enzyme activity: evaluation of extrudate structure 77
A review on acidifying treatments for vegetable canned food 77
Study on relationships between food kinetic state and some reactions of food degradation 76
Effects of microwave drying on lipid oxidation of stuffed pasta 75
Characterizing apple microstructure via directional statistical correlation functions 75
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 74
Developing innovative healthy food: vacuum impregnation of apple slices with aloe vera (Aloe barbadensis Mill.) gels. 74
Water food interaction: availability and mobility of water related to quality of food 72
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 72
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 72
On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread. 72
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 72
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions. 71
pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification 71
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 71
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality 71
Variables affecting the printability of foods: Preliminary tests on cereal-based products 70
Shelf life extension on the minimally processed artichokes 69
pH reduction of vegetables by the application of the vacuum impregnation method 69
Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour 69
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 69
Studio degli effetti di pre-trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale 68
Effects of operating conditions on oil loss and structure of almond snacks 68
Snacks di frutta funzionali ready to use: un'applicazione innovativa della tecnologia di impregnazione sottovuoto 68
OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR 68
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 68
Prediction of heating lenght to obtain a definite F values during pasteurization of canned food 67
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione. 67
Effects of barrel temperature on quality of almond snacks 66
Improving fatty extrudate structures with amylase and protease 66
Study of an innovative combination between microwaves and enzymes applied to bakery products 66
Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar) 66
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 66
Mass transfer mechanisms during dehydration of vegetable food: traditional and innovative approaches 65
Food processing nello spazio: applicazione delle inflatable technologies 65
Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons. 65
Modeling Shelf-Life of Packaged Ready to eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds 65
Study on different emulsifier to retain the fatty fraction during extrusion of fatty flours 64
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures 64
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 64
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 63
Totale 10.475
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Categoria #
all - tutte 56.822
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 56.822
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.500 0 0 0 0 323 380 366 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
2023/2024717 93 42 66 36 56 182 44 47 2 22 12 115
2024/2025423 135 49 86 72 81 0 0 0 0 0 0 0
Totale 12.925