IRIS UniCatt

Dordoni, Roberta
 Distribuzione geografica
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Continente #
NA - Nord America 4.011
EU - Europa 3.841
AS - Asia 3.015
SA - Sud America 558
AF - Africa 133
OC - Oceania 62
Continente sconosciuto - Info sul continente non disponibili 3
Totale 11.623
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Nazione #
US - Stati Uniti d'America 3.854
IT - Italia 1.458
SG - Singapore 1.129
CN - Cina 703
DE - Germania 467
SE - Svezia 467
BR - Brasile 421
FR - Francia 351
VN - Vietnam 288
UA - Ucraina 209
PL - Polonia 181
GB - Regno Unito 138
IN - India 121
TR - Turchia 113
IE - Irlanda 109
HK - Hong Kong 102
ID - Indonesia 87
CA - Canada 83
FI - Finlandia 75
RU - Federazione Russa 68
ES - Italia 56
IR - Iran 56
JP - Giappone 55
AU - Australia 53
NL - Olanda 53
PK - Pakistan 51
PH - Filippine 47
BD - Bangladesh 44
MX - Messico 44
AR - Argentina 40
BE - Belgio 38
CI - Costa d'Avorio 37
IQ - Iraq 36
KR - Corea 29
MY - Malesia 29
PE - Perù 29
ZA - Sudafrica 26
CO - Colombia 25
HR - Croazia 20
PT - Portogallo 20
GR - Grecia 19
AL - Albania 18
CH - Svizzera 17
TH - Thailandia 17
EC - Ecuador 15
RO - Romania 15
AE - Emirati Arabi Uniti 14
CL - Cile 14
LT - Lituania 14
SA - Arabia Saudita 14
MA - Marocco 12
AT - Austria 11
CR - Costa Rica 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
LB - Libano 7
NZ - Nuova Zelanda 7
JM - Giamaica 6
DK - Danimarca 5
JO - Giordania 5
NP - Nepal 5
VE - Venezuela 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
KG - Kirghizistan 3
KH - Cambogia 3
MM - Myanmar 3
SM - San Marino 3
TN - Tunisia 3
AO - Angola 2
EE - Estonia 2
ET - Etiopia 2
GA - Gabon 2
GH - Ghana 2
HN - Honduras 2
ME - Montenegro 2
NI - Nicaragua 2
OM - Oman 2
PA - Panama 2
SK - Slovacchia (Repubblica Slovacca) 2
SY - Repubblica araba siriana 2
UG - Uganda 2
UY - Uruguay 2
Totale 11.600
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Città #
Singapore 571
Ashburn 451
Chandler 426
San Jose 312
Beijing 181
Milan 169
Warsaw 168
Jacksonville 142
Cattolica 110
Dublin 105
New York 98
San Mateo 98
Ann Arbor 95
Los Angeles 91
Wilmington 91
Ho Chi Minh City 90
Nanjing 90
Hong Kong 82
Hanoi 81
Fairfield 77
Redwood City 77
Jakarta 76
Lauterbourg 74
Dallas 67
Boston 63
Hangzhou 60
Houston 58
Rome 57
Seattle 55
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 30
Istanbul 29
Chennai 28
Mountain View 27
Princeton 27
Chicago 26
Munich 26
Turin 26
Florence 25
Toronto 25
Izmir 24
Orem 24
Palermo 24
Phoenix 24
Buffalo 22
London 22
Moscow 22
Paris 21
Amsterdam 20
Helsinki 20
Padova 20
Nürnberg 19
Council Bluffs 18
Nanchang 18
Rio de Janeiro 17
The Dalles 17
Da Nang 16
Brussels 15
Lima 15
Melbourne 15
Brooklyn 14
Guangzhou 14
Islamabad 14
Johannesburg 14
Montreal 14
Norwalk 14
Shanghai 14
Bari 13
Naples 13
Torino 13
Ankara 12
Busto Arsizio 12
Denver 12
Lancaster 12
Mexico City 12
Stockholm 12
Cambridge 11
Düsseldorf 11
Kunming 11
Napoli 11
Pune 11
Reggio Emilia 11
Shenyang 11
St Louis 11
Tianjin 11
Verona 11
Atlanta 10
Bologna 10
Brasília 10
Changsha 10
Totale 5.598
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Nome #
Innovative confectionery products based on hazelnut paste and probiotics 423
Aggiornamenti sull'uso della bentonite in enologia. 417
Effetto della matrice colloidale sulla stabilità tartarica dei vini 393
Sustainable process for a production of food-grade vinegar by recycling pineapple waste 317
Innovations in the Use of Bentonite in Oenology: Interactions with Grape and Wine Proteins, Colloids, Polyphenols and Aroma Compounds. 314
Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract 268
Produzione di pane - Impiego di madri acide commerciali 231
La sicurezza nel surgelato 226
Walnut paste: oxidative stability and effect of grape skin extract addition 226
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 203
Enzymatic pre-treatment of fruit pomace for fibre hydrolysis and antioxidants release 203
Acid/alkaline treatment for the recovery of antioxidants and cellulose from different agro-food by-products 201
Enzymatic wheat conditioning 200
Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. 197
Comprehensive mathematical model for freezing time prediction of finite object 191
Deepening the fining mechanism: role of bentonite parameters on removal of biogenic amines and volatile phenols in an oxidized Roero Arneis wine 185
Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production 185
Freeze-dried products based on walnuts: Interaction between fat fraction and dietary fiber 182
Effect of bentonite characteristics on wine proteins, polyphenols, and metals under different pH conditions 175
Waste grape skins: Evaluation of safety aspects for the production of functional powders and extracts for the food sector 174
Encapsulated walnut paste with grape skin extract addition: Oxidative stability and use in biscuits 168
Bentonite: la matrice vino ne influenza sia l'affinità che l'efficacia 165
Mild process for dehydrated food-grade crude papain powder from papaya fresh pulp: Lab-scale and pilot plant experiments 164
Vinegar production from pineapple wastes -preliminary saccharification trials 161
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes 160
Bentonite a mosto = Stabilità + Aromi 160
Rheological and Tribological Characterization of Different Commercial Hazelnut Based Spreads 159
Stabilization of fat fraction in walnut-based freeze dried products 158
Unlocking cold-pressed nut potential: focus on tocopherol content of oils and defatted cakes 157
The innovative use of bentonite in red wine stabilization. 157
Design and development of an eco-innovative sorghum snack 157
Effect of Dietary Fiber and Thermal Conditions on Rice Bran Wax-Based Structured Edible Oils 155
Process development for maltodextrins and glucose syrup from cassava 154
Prodotti da forno con ingredienti reperibili in Paesi in via di sviluppo 151
Effect of commercial dried sourdoughs on structural characteristics of wheat bread 149
Granulation of powder bases for ice creams 147
Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste 146
Cereali da colazione: tradizione e tecnologia al servizio del consumatore 145
Odor-active Compound Adsorption onto Bentonite in a Model White Wine Solution 145
Odor-active compound adsorption onto bentonite in a model white wine solution. 142
Effect of Technological Treatments and Polysaccharide Ingredients on Oxidative Stability of Innovative Freeze-Dried Walnut Products 142
Impact of grape skin extract addition on walnut paste stability 141
Impiego di bentonite su mosto e vino di una cultivar aromatica 138
Hydrothermal treatment of grape skins for sugars, antioxidants and soluble fibers production 134
Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes. 133
Noci. Un alimento prezioso da preservare 131
Selective heat-unstable protein removal by different bentonite labels. 129
Effects of an acid/alkaline treatment on the release of antioxidants and cellulose from different agro-food wastes 125
The effects of different protein:tannin ratios on the tartrate-holding capacity of wine model solutions. 124
Ochratoxin a removal by Lactobacillus plantarum V22 in synthetic substrates 121
The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion 119
Effect of pH on the protein profile and heat stability of an Italian white wine. 119
Bentonites, interaction with wine proteins and fermentation aromas 118
SVILUPPO DI SISTEMI LIPIDICI INNOVATIVI PER IL MIGLIORAMENTO NUTRIZIONALE E/O FUNZIONALE DI ALIMENTI PER ANZIANI 117
Effects of fining with different bentonite labels and doses on colloidal stability and colour of a Valpolicella red wine 113
Rheological and tribological characterization of different commercial hazelnut‐based spreads 113
Is freeze-drying really expensive? 111
Investigation on the heat stability and the pH-driven changes in the protein profile of an Italian white wine 110
Heat-unstable protein removal by different bentonite labels in white wines 108
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 104
Study on the stability of white wines 102
Episperm Separation from Walnut Kernels: Optimization of the Techniques and Impact on the Products Stability 99
Optimization of white wine clarification process by means of bentonites 95
Investigation of Spray-Drying for Encapsulation of Antioxidant-Rich Grape Pomace Extracts: a Mathematical and Experimental Approach 92
Optimization of white wine clarification process by means of bentonites - III 92
Essiccamento. Innovazione nei pretrattamenti e nel controllo di processo 91
Use of Vegetable Proteins for Stabilization of Hazelnut Paste 90
Impatto della bentonite sulle differenti frazioni proteiche e sui composti aromatici di origine varietale e fermentativa 85
Drying, innovation in pre-treatment and process control 84
Ottimazione dei processi di chiarificazione di vini bianchi mediante l'impiego di bentonite 61
The contribution of sturgeon species and processing conditions on caviar texture, metabolomic profile and sensory traits 59
Exploring citrus fiber as an emulsifying agent: Synergy with low methoxyl pectin and amidated pectin for advanced food formulations 18
Bridging Nutrition and Tradition: Co-Creating Innovative Senior-Appealing Foods for the Future 7
Omogeneizzazione ad alta pressione 4
La fibra di agrumi e le emulsioni network: sinergie con pectine a basso metossile e pectine amidate per formulazioni alimentari avanzate. 4
APPROCCIO PSICOLOGICO-SENSORIALE AL GRADIMENTO DEI PRODOTTI ALIMENTARI PER ANZIANI: PROGETTO AURA 4
Senior Innovation: la forza della co-progettazione per la dieta sostenibile del futuro 4
Innovative Sprayable Mousses for Confectionery: Formulation, Development, and Characterization 3
Abitudini e significati dell’alimentazione negli Over 75 per la co-creazione di alimenti formulati per specifiche esigenze degli anziani in salute 3
Fermentation of Walnut Kernels: Process Optimization and Impact on Derived Products 3
VALUTAZIONE CHIMICO-FISICA DI PRODUZIONI ALIMENTARI INDUSTRIALI E CASALINGHE: APPROCCIO REOLOGICO E METABOLOMICO 3
Designing hybrid food structures: network emulsions and porous solids via citrus fiber integration 2
A Multidisciplinary Approach for Elderly Nutrition: Looking for the Food Matrix Effect 2
Formulation of high-value-oil-rich ingredients by citrus pectin and insoluble fiber 2
Effects Of High Hydrostatic Pressure (HHP) On Walnut Pastes: Characterization and Stability Evaluation 1
Insights on innovative solutions for sprayable food products: recipe improvement, processing impact, and nutritional enhancement 1
STRUCTURAL INTERACTIONS BETWEEN CITRUS-FIBRE AND FRUIT-BASED SYSTEM FOR THE FORMULATION OF EMULSIONS 1
Structural Interaction between citrus fibre and fruit-based system for emulsion formulation 1
PROTEINS EXTRACTION FROM WHOLE SOYBEAN FLOUR : INFLUENCE OF MIXING RATE ON YIELD AND QUALITY 1
Hazelnuts and walnuts spreads with probiotics: development, characterization, and storage stability. 1
SVILUPPO DI UNA MOUSSE SPRAY INNOVATIVA E STUDIO DELLA SUA STABILITÀ PER USO DOLCIARIO 1
Development of Innovative Glazing Sprayable Solutions for Bakery Products 1
Totale 11.800
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Categoria #
all - tutte 42.172
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 42.172
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202156 0 0 0 0 0 0 0 0 0 0 0 56
2021/2022803 70 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
2025/20263.907 590 129 230 378 637 239 751 176 241 275 114 147
Totale 11.800