IRIS
CONTE, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 826
EU - Europa 540
AS - Asia 138
AF - Africa 3
OC - Oceania 3
SA - Sud America 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 1.513
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Nazione #
US - Stati Uniti d'America 817
IT - Italia 228
UA - Ucraina 149
CN - Cina 116
DE - Germania 57
SE - Svezia 39
GB - Regno Unito 18
FI - Finlandia 16
BE - Belgio 14
CA - Canada 6
LB - Libano 5
FR - Francia 4
HK - Hong Kong 4
JP - Giappone 4
NL - Olanda 4
TR - Turchia 4
AU - Australia 3
ES - Italia 3
CH - Svizzera 2
IE - Irlanda 2
IN - India 2
IR - Iran 2
MX - Messico 2
BD - Bangladesh 1
BR - Brasile 1
CL - Cile 1
EU - Europa 1
JM - Giamaica 1
MA - Marocco 1
NA - Namibia 1
NG - Nigeria 1
PL - Polonia 1
PT - Portogallo 1
RO - Romania 1
SI - Slovenia 1
Totale 1.513
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Città #
Chandler 298
Sassari 92
Jacksonville 85
Princeton 60
New York 48
Nanjing 30
Ann Arbor 27
Wilmington 26
Dearborn 23
Brussels 14
Beijing 12
Perugia 12
Shenyang 11
Hebei 10
Nanchang 9
Boardman 8
Mountain View 8
Changsha 7
Jiaxing 7
Tianjin 7
Helsinki 5
Woodbridge 5
Cagliari 4
Jinan 4
Kunming 4
Los Angeles 4
San Francisco 4
Sezze 4
Toronto 4
Alghero 3
Augusta 3
Desio 3
Izmir 3
Lanzhou 3
Norwalk 3
Reggio Calabria 3
Tokyo 3
Andover 2
Auburn Hills 2
Canberra 2
Dalmine 2
Dublin 2
Guangzhou 2
London 2
Milan 2
Monmouth Junction 2
Nuoro 2
Paris 2
Pistoia 2
Saint-Fons 2
Sorso 2
Taizhou 2
Utrecht 2
Valencia 2
West Jordan 2
Zhengzhou 2
Amsterdam 1
Baena 1
Beirut 1
Carloforte 1
Casper 1
Chicago 1
Creazzo 1
Edinburgh 1
Haikou 1
Hangzhou 1
Hyderabad 1
Istanbul 1
Konotop 1
Ljubljana 1
Melbourne 1
Mīrpur 1
Ningbo 1
Ongwediva 1
Ottawa 1
Padova 1
Porto 1
Rabat 1
Redwood City 1
Rome 1
San Mateo 1
Seattle 1
Tappahannock 1
Tsukuba 1
Warsaw 1
Wuhan 1
Totale 924
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Nome #
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 88
Improving the quality of dough obtained with old durum wheat using hydrocolloids 80
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 77
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads 70
Shelf life extension of a cheese cake with antimicrobial active packaging 66
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 62
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 62
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 61
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 60
Shelf life evaluation of sweet bakery foods: two case studies 60
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 58
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 57
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 56
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 55
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 52
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 52
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 51
Is it possible to produce traditional gluten-free bakery foods? A joint research project 44
Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices 44
Innovative technologies in EVO oil extraction: an economic and environmental impact analysis 40
From seed to bread: variation in quality in a set of old durum wheat cultivars 38
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits 38
Techno-functional and nutritional performance of commercial breads available in Europe 37
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads 37
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 34
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 26
Table olives: An overview on effects of processing on nutritional and sensory quality 25
Structural, thermal, and mechanical properties of gelatin-based films integrated with tara gum 22
Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review 21
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 20
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 19
Technological, nutritional and sensory properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour 16
Utilizzo di idrocolloidi per l’ottimizzazione di impasti a base di una vecchia varietà di grano duro 15
Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil 14
Creating value-added cereal-based baked products: marketplace offer, laboratory-designed goods, and revisited local products 10
Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology 8
Influenza degli idrocolloidi sulle qualità fisiche del pane ottenuto con semola di una vecchia varietà di grano duro 8
Use of Baobab (Adansonia digitata L.) pulp powder as a potential ingredient in Gluten-free cereal-based products 6
Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread 1
Fruit quality and shelf-life of Sardinian tomato (Solanum lycopersicum L.) landraces 1
Totale 1.591
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Categoria #
all - tutte 6.520
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 6.520
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/201928 0 0 0 0 0 0 0 0 0 0 5 23
2019/2020244 61 3 13 0 18 20 40 11 22 14 42 0
2020/2021276 31 3 36 3 32 26 27 18 45 31 13 11
2021/2022240 23 1 1 2 2 6 6 15 53 6 33 92
2022/2023506 48 49 16 90 28 95 3 63 62 17 18 17
2023/2024139 32 11 1 4 22 49 1 9 0 10 0 0
Totale 1.591