IRIS UniCatt

Dordoni, Roberta
 Distribuzione geografica
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Continente #
NA - Nord America 5.913
EU - Europa 4.189
AS - Asia 3.190
SA - Sud America 631
Continente sconosciuto - Info sul continente non disponibili 184
AF - Africa 162
OC - Oceania 65
Totale 14.334
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Nazione #
US - Stati Uniti d'America 5.638
IT - Italia 1.673
SG - Singapore 1.140
CN - Cina 716
DE - Germania 477
SE - Svezia 469
BR - Brasile 460
FR - Francia 369
VN - Vietnam 290
UA - Ucraina 213
PL - Polonia 184
GB - Regno Unito 157
IN - India 143
CA - Canada 136
TR - Turchia 119
IE - Irlanda 112
HK - Hong Kong 108
RU - Federazione Russa 105
ID - Indonesia 102
FI - Finlandia 75
NL - Olanda 71
ES - Italia 63
PH - Filippine 62
BD - Bangladesh 61
IR - Iran 58
JP - Giappone 58
PK - Pakistan 56
AU - Australia 54
MX - Messico 49
IL - Israele 47
AR - Argentina 45
BE - Belgio 40
CI - Costa d'Avorio 37
CO - Colombia 36
IQ - Iraq 36
MY - Malesia 36
PE - Perù 32
KR - Corea 30
ZA - Sudafrica 26
EC - Ecuador 22
CR - Costa Rica 20
HR - Croazia 20
PT - Portogallo 20
TH - Thailandia 20
GR - Grecia 19
AL - Albania 18
LT - Lituania 18
SC - Seychelles 18
CH - Svizzera 17
RO - Romania 17
SA - Arabia Saudita 16
AE - Emirati Arabi Uniti 14
CL - Cile 14
JM - Giamaica 12
MA - Marocco 12
AT - Austria 11
HN - Honduras 11
VE - Venezuela 11
GT - Guatemala 10
KE - Kenya 10
UZ - Uzbekistan 10
DZ - Algeria 9
NZ - Nuova Zelanda 9
EG - Egitto 8
RW - Ruanda 8
TW - Taiwan 8
CZ - Repubblica Ceca 7
LB - Libano 7
NG - Nigeria 7
TT - Trinidad e Tobago 7
AM - Armenia 6
EE - Estonia 6
GP - Guadalupe 6
NP - Nepal 6
DK - Danimarca 5
JO - Giordania 5
KZ - Kazakistan 5
NI - Nicaragua 5
PR - Porto Rico 5
BO - Bolivia 4
CM - Camerun 4
CW - ???statistics.table.value.countryCode.CW??? 4
HU - Ungheria 4
MD - Moldavia 4
NO - Norvegia 4
PY - Paraguay 4
AZ - Azerbaigian 3
CU - Cuba 3
CY - Cipro 3
GE - Georgia 3
KG - Kirghizistan 3
KH - Cambogia 3
MM - Myanmar 3
SM - San Marino 3
SY - Repubblica araba siriana 3
TN - Tunisia 3
UY - Uruguay 3
AO - Angola 2
BF - Burkina Faso 2
CG - Congo 2
Totale 14.109
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Città #
Ashburn 1.018
Singapore 579
San Jose 453
Chandler 428
Milan 218
Beijing 188
Warsaw 169
Jacksonville 156
Cattolica 110
Los Angeles 108
New York 108
Dublin 105
San Mateo 102
Ann Arbor 95
Wilmington 92
Ho Chi Minh City 90
Nanjing 90
Hong Kong 88
Dallas 87
Hanoi 83
Fairfield 77
Redwood City 77
Jakarta 76
Council Bluffs 75
Lauterbourg 74
Boston 65
Rome 62
Houston 61
Santa Clara 61
Hangzhou 60
Seattle 60
São Paulo 60
Frankfurt am Main 52
North Bergen 49
Hefei 47
Dearborn 46
Redmond 46
Woodbridge 44
Tokyo 41
Marseille 40
Toronto 40
Chicago 39
Phoenix 39
Abidjan 37
Lawrence 37
Turin 37
Boardman 34
Istanbul 31
Chennai 29
Princeton 28
Florence 27
Mountain View 27
Amsterdam 26
Munich 26
Palermo 26
Paris 26
Buffalo 24
Izmir 24
Naples 24
Orem 24
Atlanta 23
London 23
Moscow 22
Brooklyn 20
Helsinki 20
Padova 20
Bari 19
Denver 19
Montreal 19
Nürnberg 19
Nanchang 18
Rio de Janeiro 18
San Francisco 18
Lima 17
Norwalk 17
The Dalles 17
Da Nang 16
Brussels 15
Islamabad 15
Melbourne 15
Brasília 14
Charlotte 14
Guangzhou 14
Johannesburg 14
San Diego 14
Shanghai 14
St Louis 14
Kuala Lumpur 13
Lancaster 13
Mohali 13
Torino 13
Ankara 12
Bologna 12
Brescia 12
Busto Arsizio 12
Cambridge 12
Mexico City 12
North Charleston 12
San José 12
Stockholm 12
Totale 6.773
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Nome #
Innovative confectionery products based on hazelnut paste and probiotics 490
Aggiornamenti sull'uso della bentonite in enologia. 452
Effetto della matrice colloidale sulla stabilità tartarica dei vini 418
Sustainable process for a production of food-grade vinegar by recycling pineapple waste 350
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds. 329
Rheological and tribological characterization of different commercial hazelnut‐based spreads 299
Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract 290
Produzione di pane - Impiego di madri acide commerciali 260
Walnut paste: oxidative stability and effect of grape skin extract addition 245
La sicurezza nel surgelato 243
Enzymatic wheat conditioning 240
Pineapple wines obtained from saccharification of pineapple waste and alcoholic fermentation with three strains of saccharomyces cerevisiae. 233
Acid/alkaline treatment for the recovery of antioxidants and cellulose from different agro-food by-products 227
Effect of bentonite fining on odor active compounds in two different white wine styles 224
Deepening the fining mechanism: role of bentonite parameters on removal of biogenic amines and volatile phenols in an oxidized Roero Arneis wine 222
Comprehensive mathematical model for freezing time prediction of finite object 221
Enzymatic pre-treatment of fruit pomace for fibre hydrolysis and antioxidants release 215
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 212
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. 211
Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production 206
Freeze-dried products based on walnuts: Interaction between fat fraction and dietary fiber 205
Waste grape skins: Evaluation of safety aspects for the production of functional powders and extracts for the food sector 204
Stabilization of fat fraction in walnut-based freeze dried products 201
Encapsulated walnut paste with grape skin extract addition: Oxidative stability and use in biscuits 200
Design and development of an eco-innovative sorghum snack 198
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 187
The innovative use of bentonite in red wine stabilization. 186
Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions 183
Rheological and Tribological Characterization of Different Commercial Hazelnut Based Spreads 183
Bentonite: la matrice vino ne influenza sia l'affinità che l'efficacia 182
Vinegar production from pineapple wastes -preliminary saccharification trials 181
Bentonite a mosto = Stabilità + Aromi 179
Granulation of powder bases for ice creams 179
Unlocking cold-pressed nut potential: focus on tocopherol content of oils and defatted cakes 177
Prodotti da forno con ingredienti reperibili in Paesi in via di sviluppo 176
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes 172
Cereali da colazione: tradizione e tecnologia al servizio del consumatore 172
Process development for maltodextrins and glucose syrup from cassava 171
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils 171
Effect of commercial dried sourdoughs on structural characteristics of wheat bread 170
Impiego di bentonite su mosto e vino di una cultivar aromatica 166
Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products 162
Impact of grape skin extract addition on walnut paste stability 159
Selective heat-unstable protein removal by different bentonite labels. 158
Odor-active compound adsorption onto bentonite in a model white wine solution. 156
Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution 156
Noci. Un alimento prezioso da preservare 155
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 153
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes. 146
Bentonites, interaction with wine proteins and fermentation aromas 143
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion 142
The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions. 139
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 139
Investigation on the heat stability and the pH-driven changes in the protein profile of an Italian white wine 137
Effects of an acid/alkaline treatment on the release of antioxidants and cellulose from different agro-food wastes 136
Is freeze-drying really expensive? 135
Studio di bentoniti sodiche e della loro interazione con proteine del vino a differente peso molecolare 130
Effect of pH on the protein profile and heat stability of an Italian white wine. 128
Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine 126
SVILUPPO DI SISTEMI LIPIDICI INNOVATIVI PER IL MIGLIORAMENTO NUTRIZIONALE E/O FUNZIONALE DI ALIMENTI PER ANZIANI 126
Study on the stability of white wines 123
Investigation of Spray-Drying for Encapsulation of Antioxidant-Rich Grape Pomace Extracts: a Mathematical and Experimental Approach 118
Heat-unstable protein removal by different bentonite labels on white wines 117
Heat-unstable protein removal by different bentonite labels in white wines 116
Optimization of white wine clarification process by means of bentonites 115
Episperm Separation from Walnut Kernels: Optimization of the Techniques and Impact on the Products Stability 114
Ottimazione dei processi di chiarificazione di vini bianchi mediante l'impiego di bentonite 114
Impatto della bentonite sulle differenti frazioni proteiche e sui composti aromatici di origine varietale e fermentativa 109
Use of Vegetable Proteins for Stabilization of Hazelnut Paste 106
Optimization of white wine clarification process by means of bentonites - III 100
Essiccamento. Innovazione nei pretrattamenti e nel controllo di processo 93
Drying, innovation in pre-treatment and process control 91
The contribution of sturgeon species and processing conditions on caviar texture, metabolomic profile and sensory traits 84
Exploring citrus fiber as an emulsifying agent: Synergy with low methoxyl pectin and amidated pectin for advanced food formulations 67
Development of Innovative Glazing Sprayable Solutions for Bakery Products 64
Bridging Nutrition and Tradition: Co-Creating Innovative Senior-Appealing Foods for the Future 59
APPROCCIO PSICOLOGICO-SENSORIALE AL GRADIMENTO DEI PRODOTTI ALIMENTARI PER ANZIANI: PROGETTO AURA 56
Innovative Sprayable Mousses for Confectionery: Formulation, Development, and Characterization 47
Fermentation of Walnut Kernels: Process Optimization and Impact on Derived Products 36
Designing hybrid food structures: network emulsions and porous solids via citrus fiber integration 34
Insights on innovative solutions for sprayable food products: recipe improvement, processing impact, and nutritional enhancement 34
VALUTAZIONE CHIMICO-FISICA DI PRODUZIONI ALIMENTARI INDUSTRIALI E CASALINGHE: APPROCCIO REOLOGICO E METABOLOMICO 34
Abitudini e significati dell’alimentazione negli Over 75 per la co-creazione di alimenti formulati per specifiche esigenze degli anziani in salute 33
Omogeneizzazione ad alta pressione 33
PROTEINS EXTRACTION FROM WHOLE SOYBEAN FLOUR : INFLUENCE OF MIXING RATE ON YIELD AND QUALITY 33
Senior Innovation: la forza della co-progettazione per la dieta sostenibile del futuro 33
A Multidisciplinary Approach for Elderly Nutrition: Looking for the Food Matrix Effect 32
La fibra di agrumi e le emulsioni network: sinergie con pectine a basso metossile e pectine amidate per formulazioni alimentari avanzate. 32
Hemp flour enriched bread: effect on metabolomic and technological profile following in vitro digestion 31
SVILUPPO DI UNA MOUSSE SPRAY INNOVATIVA E STUDIO DELLA SUA STABILITÀ PER USO DOLCIARIO 29
Hazelnuts and walnuts spreads with probiotics: development, characterization, and storage stability. 27
Effects Of High Hydrostatic Pressure (HHP) On Walnut Pastes: Characterization and Stability Evaluation 17
STRUCTURAL INTERACTIONS BETWEEN CITRUS-FIBRE AND FRUIT-BASED SYSTEM FOR THE FORMULATION OF EMULSIONS 17
Formulation of high-value-oil-rich ingredients by citrus pectin and insoluble fiber 17
Structural Interaction between citrus fibre and fruit-based system for emulsion formulation 13
Totale 14.334
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Categoria #
all - tutte 49.641
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 49.641
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022587 0 0 0 0 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
2026/20272.523 196 445 573 1.088 221 0 0 0 0 0 0 0
Totale 14.334