IRIS
DEROSSI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 5.263
EU - Europa 5.062
AS - Asia 1.632
SA - Sud America 34
Continente sconosciuto - Info sul continente non disponibili 13
AF - Africa 7
OC - Oceania 6
Totale 12.017
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Nazione #
US - Stati Uniti d'America 4.767
IE - Irlanda 1.326
CN - Cina 1.099
UA - Ucraina 906
IT - Italia 719
SE - Svezia 563
DE - Germania 535
CA - Canada 493
GB - Regno Unito 448
IN - India 191
TR - Turchia 177
FI - Finlandia 172
FR - Francia 163
AT - Austria 109
SG - Singapore 95
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
MY - Malesia 9
RU - Federazione Russa 9
PE - Perù 8
PT - Portogallo 8
PK - Pakistan 7
CO - Colombia 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
EC - Ecuador 2
GR - Grecia 2
HU - Ungheria 2
IL - Israele 2
MD - Moldavia 2
PL - Polonia 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
TH - Thailandia 1
ZA - Sudafrica 1
Totale 12.017
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Città #
Dublin 1.325
Chandler 991
Jacksonville 628
Mcallen 483
Montréal 480
Munich 437
Dearborn 435
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
Singapore 65
Boardman 63
Woodbridge 63
Tianjin 57
Des Moines 54
Helsinki 52
Hebei 47
Jiaxing 41
Changsha 39
Kunming 39
Hangzhou 29
Jinan 29
Rome 29
Los Angeles 28
Redwood City 25
Brussels 22
Ningbo 22
Zhengzhou 22
Changchun 20
Lanzhou 20
Seattle 19
Bari 18
Bologna 18
Massafra 18
Guangzhou 17
Brooklyn 16
Hanoi 15
San Severo 13
Washington 13
Norwalk 12
Auburn Hills 11
Messina 11
Triggiano 11
Brno 10
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
Palermo 5
Rosà 5
Santiago de Cali 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
Totale 8.012
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Nome #
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 1.112
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 571
Metodo di produzione di conserve e semiconserve vegetali in pezzi 252
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 217
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari. 204
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries. 164
Blanching acidificante in prodotti vegetali trasformati 127
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 126
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 126
Influenza di alcuni parametri di processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco 110
Caratterizzazione del pane di Monte Sant’Angelo per l’ottenimento della Denominazione IGP. 108
Uso di sostanze umettanti per la stabilizzazione di conserve vegetali 106
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 106
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 106
Studio sul processo di estrusione-cottura applicato a farine ricche in grasso 105
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 103
Functional food produced by extrusion-cooking technology 102
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles. 101
Pre-stabilization of pesto sauce by reduction of water activity 100
Color measure on microwave blanched artichokes 99
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 97
Study on relationships between food kinetic state and some reactions of food degradation 96
Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali 95
Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce 95
A study of the estimated shelf life of fresh rocket using a non-linear model 94
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions 92
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 92
Applicazione delle alte pressioni a prodotti V gamma in olio 91
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 90
The use of multivariate analysis as a method for obtaining a more reliable shelf-life estimation of fresh-cut produce: a study on pineapple 90
Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. 89
Effects of process conditions on physical properties of extruded based on rice flour and copra 86
Food formulation for 3D printing 86
Vegetable “Salami” with High Nutritional and Functional Properties 84
Aromatic profile by Electronic Nose System as affected by grinding grade of roasted coffee 83
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 82
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 82
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 82
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 82
Study on pre-stabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary complex solution 81
Application of pulsed vacuum acidification for the pH reduction of mushrooms 81
Influence of grinding grade on the quality of espresso obtained from different roasted coffee. 80
Sviluppo e validazione di un metodo di calcolo per la programmazione di trattamenti termici su conserve vegetali 79
Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browning 79
Effect of some emulsifiers on the structure of extrudates with high content of fat 79
Experimental characterization of processing dynamics using tomographic sensors 79
Combined treatments of blanching and dehydration: study on potato cubes 78
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 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
Pre-stabilization of Pumpkin (cucurbita Moschata) by addition of acids and humectants 76
Study of Maillard reaction in pasta dried by microwaves 76
Influenza della forma di differenti confezioni sull'effetto sterilizzante sufficiente 76
Study on relationships between food kinetic state and some reactions of food degradation 75
Study on interaction among extrusion-cooking process variables and enzyme activity: evaluation of extrudate structure 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 75
Changes in chemical attributes and aromatic profile of espresso coffee as affected by variables under the control of the barista 75
A review on acidifying treatments for vegetable canned food 75
Effetti di diverse condizioni luminose su alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo 74
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 74
Effects of microwave drying on lipid oxidation of stuffed pasta 74
Predizione del valore di attività dell’acqua in formulazioni alimentari complesse di origine vegetale. 73
The study of acidifying blanching of pickled “Cicorino” leaves using response surface methodology 73
Developing innovative healthy food: vacuum impregnation of apple slices with aloe vera (Aloe barbadensis Mill.) gels. 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 72
pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification 71
On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread. 71
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions. 70
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 70
Variables affecting the printability of foods: Preliminary tests on cereal-based products 70
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 70
Understanding the drying kinetic and hygroscopic behaviour of larvace of yellow mealworm (Tenebrio molitor) and the effects on their quality 70
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 69
Water food interaction: availability and mobility of water related to quality of food 68
pH reduction of vegetables by the application of the vacuum impregnation method 68
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 68
Studio degli effetti di pre-trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale 67
OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR 67
Shelf life extension on the minimally processed artichokes 66
Effects of operating conditions on oil loss and structure of almond snacks 66
Study of an innovative combination between microwaves and enzymes applied to bakery products 66
Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour 66
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 66
Mass transfer mechanisms during dehydration of vegetable food: traditional and innovative approaches 65
Improving fatty extrudate structures with amylase and protease 65
Prediction of heating lenght to obtain a definite F values during pasteurization of canned food 65
Modeling Shelf-Life of Packaged Ready to eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds 65
Effects of barrel temperature on quality of almond snacks 64
Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons. 64
Ripening Stage Effects on Mechanical and Functional Properties of Pastry Filled with Sweet Cherries (Prunus avium, ‘Ferrovia’ Cultivar) 64
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione. 64
Snacks di frutta funzionali ready to use: un'applicazione innovativa della tecnologia di impregnazione sottovuoto 63
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures 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
Effetti della diffusione dell'acqua sulla reazione di imbrunimento enzimatico 61
Development of maillard reaction in pasta dried by microwaves 61
Programmable texture properties of cereal-based snack mediated by 3D printing technology 61
Totale 10.200
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Categoria #
all - tutte 49.502
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 49.502
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
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
2023/2024717 93 42 66 36 56 182 44 47 2 22 12 115
2024/202537 37 0 0 0 0 0 0 0 0 0 0 0
Totale 12.539