IRIS UniCatt

Dordoni, Roberta
 Distribuzione geografica
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Continente #
NA - Nord America 4.502
EU - Europa 3.937
AS - Asia 3.059
SA - Sud America 565
Continente sconosciuto - Info sul continente non disponibili 181
AF - Africa 133
OC - Oceania 63
Totale 12.440
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Nazione #
US - Stati Uniti d'America 4.328
IT - Italia 1.537
SG - Singapore 1.136
CN - Cina 707
DE - Germania 467
SE - Svezia 467
BR - Brasile 425
FR - Francia 357
VN - Vietnam 288
UA - Ucraina 209
PL - Polonia 181
GB - Regno Unito 140
IN - India 132
TR - Turchia 113
IE - Irlanda 109
HK - Hong Kong 106
CA - Canada 91
ID - Indonesia 88
FI - Finlandia 75
RU - Federazione Russa 68
ES - Italia 60
JP - Giappone 57
IR - Iran 56
NL - Olanda 55
PH - Filippine 55
AU - Australia 54
PK - Pakistan 52
BD - Bangladesh 49
MX - Messico 46
AR - Argentina 41
BE - Belgio 40
CI - Costa d'Avorio 37
IQ - Iraq 36
MY - Malesia 30
KR - Corea 29
PE - Perù 29
CO - Colombia 26
ZA - Sudafrica 26
HR - Croazia 20
PT - Portogallo 20
GR - Grecia 19
AL - Albania 18
CH - Svizzera 17
TH - Thailandia 17
RO - Romania 16
EC - Ecuador 15
AE - Emirati Arabi Uniti 14
CL - Cile 14
LT - Lituania 14
SA - Arabia Saudita 14
CR - Costa Rica 13
MA - Marocco 12
AT - Austria 11
IL - Israele 11
UZ - Uzbekistan 10
EG - Egitto 8
KE - Kenya 8
RW - Ruanda 8
TW - Taiwan 8
CZ - Repubblica Ceca 7
DZ - Algeria 7
JM - Giamaica 7
LB - Libano 7
NZ - Nuova Zelanda 7
VE - Venezuela 6
DK - Danimarca 5
JO - Giordania 5
NP - Nepal 5
AM - Armenia 4
CM - Camerun 4
HU - Ungheria 4
KZ - Kazakistan 4
MD - Moldavia 4
NG - Nigeria 4
NO - Norvegia 4
PY - Paraguay 4
AZ - Azerbaigian 3
BO - Bolivia 3
CU - Cuba 3
CY - Cipro 3
GE - Georgia 3
GT - Guatemala 3
HN - Honduras 3
KG - Kirghizistan 3
KH - Cambogia 3
MM - Myanmar 3
NI - Nicaragua 3
SM - San Marino 3
TN - Tunisia 3
AO - Angola 2
EE - Estonia 2
ET - Etiopia 2
GA - Gabon 2
GH - Ghana 2
ME - Montenegro 2
OM - Oman 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
SY - Repubblica araba siriana 2
UG - Uganda 2
Totale 12.238
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Città #
Singapore 577
Ashburn 525
Chandler 427
San Jose 370
Milan 190
Beijing 185
Warsaw 168
Jacksonville 144
Cattolica 110
Dublin 105
San Mateo 102
New York 101
Los Angeles 96
Ann Arbor 95
Wilmington 91
Ho Chi Minh City 90
Nanjing 90
Hong Kong 86
Hanoi 81
Fairfield 77
Redwood City 77
Jakarta 76
Dallas 74
Lauterbourg 74
Boston 63
Hangzhou 60
Houston 59
Rome 58
Seattle 57
Frankfurt am Main 49
Hefei 47
Dearborn 46
Redmond 46
Woodbridge 44
São Paulo 41
Tokyo 41
Marseille 40
Abidjan 37
Lawrence 37
Boardman 34
Santa Clara 33
Chicago 32
Istanbul 29
Phoenix 29
Chennai 28
Toronto 28
Turin 28
Mountain View 27
Princeton 27
Munich 26
Florence 25
Izmir 24
Orem 24
Palermo 24
London 23
Paris 23
Buffalo 22
Moscow 22
Amsterdam 20
Council Bluffs 20
Helsinki 20
Padova 20
Nürnberg 19
Nanchang 18
Naples 18
Atlanta 17
Rio de Janeiro 17
The Dalles 17
Da Nang 16
San Francisco 16
Brussels 15
Lima 15
Melbourne 15
Brooklyn 14
Guangzhou 14
Islamabad 14
Johannesburg 14
Montreal 14
Norwalk 14
Shanghai 14
Bari 13
Denver 13
Torino 13
Ankara 12
Busto Arsizio 12
Lancaster 12
Mexico City 12
Stockholm 12
Brasília 11
Brescia 11
Cambridge 11
Düsseldorf 11
Kuala Lumpur 11
Kunming 11
Mohali 11
Napoli 11
Pune 11
Reggio Emilia 11
Shenyang 11
St Louis 11
Totale 5.836
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Nome #
Innovative confectionery products based on hazelnut paste and probiotics 430
Aggiornamenti sull'uso della bentonite in enologia. 420
Effetto della matrice colloidale sulla stabilità tartarica dei vini 394
Sustainable process for a production of food-grade vinegar by recycling pineapple waste 320
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds. 316
Rheological and tribological characterization of different commercial hazelnut‐based spreads 278
Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract 277
Produzione di pane - Impiego di madri acide commerciali 232
La sicurezza nel surgelato 229
Walnut paste: oxidative stability and effect of grape skin extract addition 229
Pineapple wines obtained from saccharification of pineapple waste and alcoholic fermentation with three strains of saccharomyces cerevisiae. 215
Effect of bentonite fining on odor active compounds in two different white wine styles 209
Enzymatic wheat conditioning 208
Enzymatic pre-treatment of fruit pomace for fibre hydrolysis and antioxidants release 205
Acid/alkaline treatment for the recovery of antioxidants and cellulose from different agro-food by-products 203
Comprehensive mathematical model for freezing time prediction of finite object 199
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. 197
Deepening the fining mechanism: role of bentonite parameters on removal of biogenic amines and volatile phenols in an oxidized Roero Arneis wine 188
Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production 187
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 186
Freeze-dried products based on walnuts: Interaction between fat fraction and dietary fiber 185
Waste grape skins: Evaluation of safety aspects for the production of functional powders and extracts for the food sector 176
Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions 175
Design and development of an eco-innovative sorghum snack 174
Bentonite: la matrice vino ne influenza sia l'affinità che l'efficacia 172
Stabilization of fat fraction in walnut-based freeze dried products 172
Encapsulated walnut paste with grape skin extract addition: Oxidative stability and use in biscuits 172
Bentonite a mosto = Stabilità + Aromi 171
Prodotti da forno con ingredienti reperibili in Paesi in via di sviluppo 166
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes 164
Vinegar production from pineapple wastes -preliminary saccharification trials 163
Rheological and Tribological Characterization of Different Commercial Hazelnut Based Spreads 163
The innovative use of bentonite in red wine stabilization. 161
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils 161
Unlocking cold-pressed nut potential: focus on tocopherol content of oils and defatted cakes 158
Process development for maltodextrins and glucose syrup from cassava 156
Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products 154
Effect of commercial dried sourdoughs on structural characteristics of wheat bread 153
Granulation of powder bases for ice creams 151
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 149
Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution 147
Cereali da colazione: tradizione e tecnologia al servizio del consumatore 146
Impact of grape skin extract addition on walnut paste stability 145
Odor-active compound adsorption onto bentonite in a model white wine solution. 144
Impiego di bentonite su mosto e vino di una cultivar aromatica 138
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes. 137
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 136
Noci. Un alimento prezioso da preservare 133
Selective heat-unstable protein removal by different bentonite labels. 131
The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions. 128
Effects of an acid/alkaline treatment on the release of antioxidants and cellulose from different agro-food wastes 128
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion 124
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 124
Effect of pH on the protein profile and heat stability of an Italian white wine. 122
Bentonites, interaction with wine proteins and fermentation aromas 121
SVILUPPO DI SISTEMI LIPIDICI INNOVATIVI PER IL MIGLIORAMENTO NUTRIZIONALE E/O FUNZIONALE DI ALIMENTI PER ANZIANI 117
Investigation on the heat stability and the pH-driven changes in the protein profile of an Italian white wine 115
Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine 114
Is freeze-drying really expensive? 113
Heat-unstable protein removal by different bentonite labels in white wines 109
Heat-unstable protein removal by different bentonite labels on white wines 107
Studio di bentoniti sodiche e della loro interazione con proteine del vino a differente peso molecolare 105
Study on the stability of white wines 105
Episperm Separation from Walnut Kernels: Optimization of the Techniques and Impact on the Products Stability 103
Investigation of Spray-Drying for Encapsulation of Antioxidant-Rich Grape Pomace Extracts: a Mathematical and Experimental Approach 98
Optimization of white wine clarification process by means of bentonites 97
Use of Vegetable Proteins for Stabilization of Hazelnut Paste 95
Optimization of white wine clarification process by means of bentonites - III 94
Essiccamento. Innovazione nei pretrattamenti e nel controllo di processo 91
Impatto della bentonite sulle differenti frazioni proteiche e sui composti aromatici di origine varietale e fermentativa 86
Drying, innovation in pre-treatment and process control 85
Ottimazione dei processi di chiarificazione di vini bianchi mediante l'impiego di bentonite 65
The contribution of sturgeon species and processing conditions on caviar texture, metabolomic profile and sensory traits 62
Exploring citrus fiber as an emulsifying agent: Synergy with low methoxyl pectin and amidated pectin for advanced food formulations 32
Innovative Sprayable Mousses for Confectionery: Formulation, Development, and Characterization 24
Bridging Nutrition and Tradition: Co-Creating Innovative Senior-Appealing Foods for the Future 23
Development of Innovative Glazing Sprayable Solutions for Bakery Products 21
APPROCCIO PSICOLOGICO-SENSORIALE AL GRADIMENTO DEI PRODOTTI ALIMENTARI PER ANZIANI: PROGETTO AURA 21
Senior Innovation: la forza della co-progettazione per la dieta sostenibile del futuro 20
Abitudini e significati dell’alimentazione negli Over 75 per la co-creazione di alimenti formulati per specifiche esigenze degli anziani in salute 17
Omogeneizzazione ad alta pressione 16
Hemp flour enriched bread: effect on metabolomic and technological profile following in vitro digestion 12
VALUTAZIONE CHIMICO-FISICA DI PRODUZIONI ALIMENTARI INDUSTRIALI E CASALINGHE: APPROCCIO REOLOGICO E METABOLOMICO 11
La fibra di agrumi e le emulsioni network: sinergie con pectine a basso metossile e pectine amidate per formulazioni alimentari avanzate. 11
A Multidisciplinary Approach for Elderly Nutrition: Looking for the Food Matrix Effect 8
Fermentation of Walnut Kernels: Process Optimization and Impact on Derived Products 7
Hazelnuts and walnuts spreads with probiotics: development, characterization, and storage stability. 6
Effects Of High Hydrostatic Pressure (HHP) On Walnut Pastes: Characterization and Stability Evaluation 4
Insights on innovative solutions for sprayable food products: recipe improvement, processing impact, and nutritional enhancement 4
Formulation of high-value-oil-rich ingredients by citrus pectin and insoluble fiber 4
PROTEINS EXTRACTION FROM WHOLE SOYBEAN FLOUR : INFLUENCE OF MIXING RATE ON YIELD AND QUALITY 4
Designing hybrid food structures: network emulsions and porous solids via citrus fiber integration 3
STRUCTURAL INTERACTIONS BETWEEN CITRUS-FIBRE AND FRUIT-BASED SYSTEM FOR THE FORMULATION OF EMULSIONS 3
Structural Interaction between citrus fibre and fruit-based system for emulsion formulation 3
SVILUPPO DI UNA MOUSSE SPRAY INNOVATIVA E STUDIO DELLA SUA STABILITÀ PER USO DOLCIARIO 3
Totale 12.440
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Categoria #
all - tutte 45.227
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 45.227
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022733 0 76 23 47 54 49 44 119 68 37 113 103
2022/20231.530 196 215 110 221 84 172 124 161 128 24 62 33
2023/2024917 46 155 30 134 53 113 48 37 25 72 106 98
2024/20251.502 34 72 153 57 139 99 60 65 206 144 262 211
2025/20263.918 590 129 230 378 637 239 751 176 241 275 114 158
2026/2027629 196 433 0 0 0 0 0 0 0 0 0 0
Totale 12.440