IRIS
DEROSSI, ANTONIO
 Distribuzione geografica
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Continente #
NA - Nord America 8.059
EU - Europa 6.976
AS - Asia 4.112
Continente sconosciuto - Info sul continente non disponibili 623
SA - Sud America 508
AF - Africa 66
OC - Oceania 7
Totale 20.351
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Nazione #
US - Stati Uniti d'America 7.474
CN - Cina 1.545
IE - Irlanda 1.332
SG - Singapore 1.286
IT - Italia 1.018
UA - Ucraina 923
DE - Germania 817
RU - Federazione Russa 815
SE - Svezia 568
CA - Canada 530
GB - Regno Unito 494
BR - Brasile 403
FR - Francia 341
HK - Hong Kong 339
FI - Finlandia 329
IN - India 245
VN - Vietnam 205
TR - Turchia 192
AT - Austria 112
BD - Bangladesh 89
NL - Olanda 66
IQ - Iraq 40
AR - Argentina 35
BE - Belgio 33
PK - Pakistan 29
MX - Messico 28
PL - Polonia 21
ES - Italia 20
JP - Giappone 20
ZA - Sudafrica 19
ID - Indonesia 16
CO - Colombia 15
DK - Danimarca 15
CZ - Repubblica Ceca 13
EC - Ecuador 13
MA - Marocco 13
UZ - Uzbekistan 13
MY - Malesia 12
PE - Perù 12
SA - Arabia Saudita 12
EU - Europa 11
PH - Filippine 11
LT - Lituania 10
VE - Venezuela 10
PT - Portogallo 9
IL - Israele 8
JM - Giamaica 8
RO - Romania 7
CL - Cile 6
UY - Uruguay 6
AE - Emirati Arabi Uniti 5
KR - Corea 5
PY - Paraguay 5
RS - Serbia 5
SC - Seychelles 5
CH - Svizzera 4
CR - Costa Rica 4
EG - Egitto 4
GR - Grecia 4
HU - Ungheria 4
IR - Iran 4
JO - Giordania 4
KE - Kenya 4
LK - Sri Lanka 4
NG - Nigeria 4
NZ - Nuova Zelanda 4
OM - Oman 4
TN - Tunisia 4
AU - Australia 3
BO - Bolivia 3
HN - Honduras 3
KZ - Kazakistan 3
LB - Libano 3
NI - Nicaragua 3
NO - Norvegia 3
NP - Nepal 3
SN - Senegal 3
A2 - ???statistics.table.value.countryCode.A2??? 2
AO - Angola 2
BG - Bulgaria 2
ET - Etiopia 2
GE - Georgia 2
MD - Moldavia 2
MK - Macedonia 2
MN - Mongolia 2
PA - Panama 2
PS - Palestinian Territory 2
SK - Slovacchia (Repubblica Slovacca) 2
TH - Thailandia 2
TT - Trinidad e Tobago 2
TW - Taiwan 2
AM - Armenia 1
AZ - Azerbaigian 1
BB - Barbados 1
BH - Bahrain 1
BW - Botswana 1
CI - Costa d'Avorio 1
CV - Capo Verde 1
DO - Repubblica Dominicana 1
GA - Gabon 1
Totale 19.729
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Città #
Dublin 1.331
San Jose 1.106
Chandler 991
Munich 655
Jacksonville 628
Singapore 603
Mcallen 483
Montréal 480
Dearborn 436
Ashburn 428
Nyköping 416
Nanjing 338
Hong Kong 337
Beijing 275
Santa Clara 204
Helsinki 178
Council Bluffs 172
Wilmington 161
Princeton 144
Columbus 143
New York 140
Lauterbourg 136
Dallas 133
Nanchang 107
San Mateo 106
Vienna 105
The Dalles 97
Ann Arbor 90
Foggia 80
Shenyang 73
Los Angeles 72
Ho Chi Minh City 70
Moscow 69
Boardman 64
Woodbridge 63
Tianjin 58
Des Moines 55
Hanoi 54
Rome 48
Hebei 47
Jiaxing 47
Bari 41
Changsha 40
Kunming 39
São Paulo 35
Shanghai 32
Hangzhou 31
Jinan 30
Bologna 28
Brooklyn 28
Brussels 28
Guangzhou 28
Orem 26
Redwood City 25
Manfredonia 23
Zhengzhou 23
Ningbo 22
Seattle 21
Changchun 20
Chicago 20
Frankfurt am Main 20
Lanzhou 20
Taranto 20
London 19
Massafra 18
Milan 18
Phoenix 18
Falkenstein 17
Albano Laziale 16
Amsterdam 15
Chennai 15
Paris 15
Toronto 15
Turku 15
Washington 15
Baghdad 14
Ottawa 13
San Severo 13
Warsaw 13
Norwalk 12
Tashkent 12
Auburn Hills 11
Messina 11
Pune 11
Rio de Janeiro 11
Triggiano 11
Brno 10
Chandigarh 10
Florence 10
Mexico City 10
Padova 10
Stevenage 10
Taizhou 10
Belo Horizonte 9
Brasília 9
Da Nang 9
Fuzhou 9
Jyväskylä 9
Lahore 9
Manchester 9
Totale 12.284
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Nome #
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects 1.160
Could the 3D Printing Technology be a Useful strategy to Obtain Customized Nutrition? 613
Metodo di produzione di conserve e semiconserve vegetali in pezzi 285
Composizione edibile per la conservazione degli alimenti, procedimento per la sua preparazione e relativi usi 275
Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. 264
Materiale da imballaggio biodegradabile e compostabile ottenuto dall'uso integrale degli scarti di produzione provenienti dalle industrie alimentari. 250
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 248
Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks 239
Biodegradable and compostable material for packaging obtained from the use of the whole wastes of production of food industries. 228
Blanching acidificante in prodotti vegetali trasformati 192
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children 184
How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables 183
Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks 178
Caratterizzazione del pane di Monte Sant’Angelo per l’ottenimento della Denominazione IGP. 171
Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce 165
Applicazione delle alte pressioni a prodotti V gamma in olio 164
Uso di sostanze umettanti per la stabilizzazione di conserve vegetali 160
A study of the estimated shelf life of fresh rocket using a non-linear model 160
Application of vacuum impregnation with anti-freezing proteins to improve the quality of truffles. 160
Pre-stabilization of pesto sauce by reduction of water activity 153
APPLE SLICES ENRICHED WITH ALOE VERA BY VACUUM IMPREGNATION 153
Acidifying-blanching of “Cicorino” leaves: effects of recycling of processing solution on product pH 152
Influenza di alcuni parametri di processo sulla deformabilità del prodotto nella estrusione-cottura applicata a farina di cocco 151
Sistemi innovativi per la pastorizzazione a microonde di antipasti vegetali 145
Innovazione di processo per la produzione di pomodori semi-dry: trattamento combinato essiccamento-acidificazione 144
Functional food produced by extrusion-cooking technology 144
Studio sul processo di estrusione-cottura applicato a farine ricche in grasso 143
Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants 143
Color measure on microwave blanched artichokes 140
Study on relationships between food kinetic state and some reactions of food degradation 140
Application of pulsed vacuum acidification for the pH reduction of mushrooms 136
Aromatic profile by Electronic Nose System as affected by grinding grade of roasted coffee 136
The use of multivariate analysis as a method for obtaining a more reliable shelf-life estimation of fresh-cut produce: a study on pineapple 136
Effects of process conditions on physical properties of extruded based on rice flour and copra 134
Studio sul trattamento di disidratazione osmotica sottovuoto applicato a spicchi di pomodoro 134
Use of humectans for the stabilization of pesto sauce. 131
Effect of enzymatic and technological treatments on solubilisation of arabinoxylans from brewer's spent grain 131
Study on formation of starch-lipid complexes during extrusion-cooking of almond flour 129
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology 129
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 127
Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions 126
Effetti di diverse condizioni luminose su alcuni indici di qualità di vegetali in foglia: studio sul prezzemolo 126
Combined treatments of blanching and dehydration: study on potato cubes 126
Effect of some emulsifiers on the structure of extrudates with high content of fat 126
Study on cooking quality of spaghetti dried through microwaves and comparison with hot air dried pasta 126
An alternative method for the industrial monitoring of osmotic solution during dehydration of fruit and vegetables: A test-case for tomatoes 124
High pressure processing of raw and marinated mackerel fillets. Study on the inactivation of Anisakidae larvae and some quality aspects 124
Vegetable “Salami” with High Nutritional and Functional Properties 124
Study on relationships between food kinetic state and some reactions of food degradation 121
Influenza della forma di differenti confezioni sull'effetto sterilizzante sufficiente 121
Study on pre-stabilization of pumpkin (Cucurbita moschata) by osmotic dehydration in quaternary complex solution 118
A review on acidifying treatments for vegetable canned food 118
Sviluppo e validazione di un metodo di calcolo per la programmazione di trattamenti termici su conserve vegetali 117
Microwave blanching of sliced potatoes dipped in saline solutions to prevent enzymatic browning 117
On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread. 117
Qualità chimico-fisica e sensoriale di prodotti ittici trasformati mediante nuove opzioni tecnologiche di stabilizzazione. 117
Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods 117
Pre-stabilization of Pumpkin (cucurbita Moschata) by addition of acids and humectants 116
Study of Maillard reaction in pasta dried by microwaves 116
OPTMIZATION OF EXTRUSION PROCESS OF RICE FLOUR ENRICHED WITH PISTACHIO NUT FLOUR 116
The study of acidifying blanching of pickled “Cicorino” leaves using response surface methodology 114
Predizione del valore di attività dell’acqua in formulazioni alimentari complesse di origine vegetale. 113
Cooking quality characterisation of ‘spaghetti’ based on soft wheat flour enriched with oat flour 113
Studio degli effetti di pre-trattamenti diversi di acidificazione su alcuni parametri qualitativi di prodotti di origine vegetale 112
Experimental characterization of processing dynamics using tomographic sensors 112
Food formulation for 3D printing 112
Reaction mechanisms for volatiles responsible of off-odors of fresh cut melons 112
Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desiderability approach 111
Reconstruction of Food microstructure via statistical correlation functions. The use of lineal-path distribution functions. 111
Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour 111
Prediction of heating lenght to obtain a definite F values during pasteurization of canned food 110
Shelf life extension on the minimally processed artichokes 109
Modeling phenolic content during storage of cut fruit and vegetables: A consecutive reaction mechanism 109
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material 109
Influence of grinding grade on the quality of espresso obtained from different roasted coffee. 109
Study on interaction among extrusion-cooking process variables and enzyme activity: evaluation of extrudate structure 108
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products 108
Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects 107
Mass transfer mechanisms during dehydration of vegetable food: traditional and innovative approaches 107
Valutazione della nicotinammide in alimenti a base di cereali mediante diversi metodi analitici 107
Measuring the food microstructure by two-point cluster function 107
Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures 107
Programmable texture properties of cereal-based snack mediated by 3D printing technology 107
pH reduction and vegetable tissue structure changes of zucchini slices during pulsed vacuum acidification 106
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops 106
Water food interaction: availability and mobility of water related to quality of food 105
Effects of barrel temperature on quality of almond snacks 105
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of of coffee filter holders 105
Changes in chemical attributes and aromatic profile of espresso coffee as affected by variables under the control of the barista 105
Comparison of different combined processes of preservation on the nutritional and sensory changes of “ready to eat” mackerel fillets 105
Effects of operating conditions on oil loss and structure of almond snacks 103
Studio delle condizioni ottimali per lo stoccaggio di frumento duro destinato alla pastificazione. 103
Ultrasound - assisted extraction to improvethe recovery of phenols and antioxidants from spent espresso coffee ground:a study byresponse surface methodoligy and desirability approach 103
Developing innovative healthy food: vacuum impregnation of apple slices with aloe vera (Aloe barbadensis Mill.) gels. 103
Effects of microwave drying on lipid oxidation of stuffed pasta 103
Variables affecting the printability of foods: Preliminary tests on cereal-based products 102
Modeling Shelf-Life of Packaged Ready to eat Fruits and Vegetables with Reference to the Fate of Nutritional Compounds 102
Study of an innovative combination between microwaves and enzymes applied to bakery products 101
Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons. 101
How grinding levels and brewing methods (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup 101
Totale 14.907
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Categoria #
all - tutte 93.346
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 93.346
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022745 0 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
2025/20264.710 303 352 407 564 259 207 1.013 501 402 361 111 230
2026/2027465 73 392 0 0 0 0 0 0 0 0 0 0
Totale 20.351