IRIS
CONTE, Paola
 Distribuzione geografica
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Continente #
NA - Nord America 2.399
AS - Asia 1.371
EU - Europa 896
SA - Sud America 821
Continente sconosciuto - Info sul continente non disponibili 106
AF - Africa 78
OC - Oceania 3
Totale 5.674
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Nazione #
US - Stati Uniti d'America 2.340
BR - Brasile 730
SG - Singapore 598
CN - Cina 358
IT - Italia 335
UA - Ucraina 157
HK - Hong Kong 99
VN - Vietnam 89
DE - Germania 83
FR - Francia 82
GB - Regno Unito 49
SE - Svezia 47
FI - Finlandia 39
AR - Argentina 29
CA - Canada 29
IN - India 28
TR - Turchia 27
RU - Federazione Russa 25
IQ - Iraq 23
KR - Corea 21
JP - Giappone 19
MA - Marocco 19
BD - Bangladesh 18
EC - Ecuador 17
UZ - Uzbekistan 17
PK - Pakistan 16
BE - Belgio 14
CO - Colombia 14
MX - Messico 14
PL - Polonia 13
ZA - Sudafrica 13
VE - Venezuela 12
ES - Italia 11
NL - Olanda 11
TN - Tunisia 10
KE - Kenya 9
LB - Libano 9
AE - Emirati Arabi Uniti 7
DZ - Algeria 7
EG - Egitto 7
SA - Arabia Saudita 6
CI - Costa d'Avorio 5
PE - Perù 5
UY - Uruguay 5
AL - Albania 4
BO - Bolivia 4
CZ - Repubblica Ceca 4
JM - Giamaica 4
KG - Kirghizistan 4
LT - Lituania 4
NP - Nepal 4
PA - Panama 4
PH - Filippine 4
SY - Repubblica araba siriana 4
AT - Austria 3
AU - Australia 3
AZ - Azerbaigian 3
CH - Svizzera 3
ID - Indonesia 3
IE - Irlanda 3
NG - Nigeria 3
PY - Paraguay 3
AO - Angola 2
CL - Cile 2
CR - Costa Rica 2
GE - Georgia 2
GT - Guatemala 2
IR - Iran 2
JO - Giordania 2
RO - Romania 2
RS - Serbia 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
BB - Barbados 1
BY - Bielorussia 1
DK - Danimarca 1
ET - Etiopia 1
EU - Europa 1
GD - Grenada 1
HN - Honduras 1
KH - Cambogia 1
KW - Kuwait 1
KZ - Kazakistan 1
MU - Mauritius 1
MY - Malesia 1
NA - Namibia 1
OM - Oman 1
PT - Portogallo 1
SI - Slovenia 1
SV - El Salvador 1
TH - Thailandia 1
TW - Taiwan 1
Totale 5.569
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Città #
Dallas 674
Singapore 328
Chandler 299
San Jose 199
Beijing 121
Hong Kong 94
Sassari 94
Ashburn 92
Jacksonville 86
Santa Clara 77
Council Bluffs 74
New York 63
Princeton 60
São Paulo 55
Columbus 54
Shanghai 39
Lauterbourg 36
Los Angeles 34
Boardman 30
Nanjing 30
Ann Arbor 27
Wilmington 27
Ho Chi Minh City 24
Rio de Janeiro 24
Dearborn 23
Hanoi 22
Orem 21
Seoul 21
Belo Horizonte 18
Tokyo 18
Helsinki 17
Brasília 16
Tashkent 16
Brussels 14
Brooklyn 13
Perugia 13
Osasco 12
Reggio Calabria 12
San Francisco 12
The Dalles 12
Warsaw 12
Poplar 11
Shenyang 11
Hebei 10
Baghdad 9
Denver 9
London 9
Montreal 9
Munich 9
Nairobi 9
Nanchang 9
Porto Alegre 9
Ribeirão Preto 9
Ankara 8
Bogotá 8
Cagliari 8
Chicago 8
Curitiba 8
Lappeenranta 8
Milan 8
Mountain View 8
Stockholm 8
Tianjin 8
Campinas 7
Changsha 7
Jiaxing 7
Palestrina 7
Phoenix 7
Salvador 7
Tunis 7
Bauru 6
Guangzhou 6
Haiphong 6
Johannesburg 6
Quito 6
Toronto 6
Abidjan 5
Amsterdam 5
Blumenau 5
Boston 5
Buffalo 5
Casablanca 5
Chennai 5
Da Nang 5
Dhaka 5
Fortaleza 5
Frankfurt am Main 5
Guarulhos 5
Guayaquil 5
Houston 5
Kunming 5
Lima 5
Nuremberg 5
Piracicaba 5
Rome 5
Santo André 5
Woodbridge 5
Barbianello 4
Bishkek 4
Borore 4
Totale 3.308
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Nome #
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 205
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 201
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 186
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 186
Shelf life extension of a cheese cake with antimicrobial active packaging 169
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 169
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 165
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 161
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks 160
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 158
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 158
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 157
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 156
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits 152
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 150
From seed to bread: variation in quality in a set of old durum wheat cultivars 149
Improving the quality of dough obtained with old durum wheat using hydrocolloids 149
Shelf life evaluation of sweet bakery foods: two case studies 148
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads 142
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 141
Technological, nutritional and sensory properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour 140
Artichoke by-products: Promising ingredients for breadstick fortification 133
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 128
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 125
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 117
Is it possible to produce traditional gluten-free bakery foods? A joint research project 116
Use of Baobab (Adansonia digitata L.) pulp powder as a potential ingredient in Gluten-free cereal-based products 114
Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil 113
Structural, thermal, and mechanical properties of gelatin-based films integrated with tara gum 112
Utilizzo di idrocolloidi per l’ottimizzazione di impasti a base di una vecchia varietà di grano duro 104
Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology 99
Fruit quality and shelf-life of Sardinian tomato (Solanum lycopersicum L.) landraces 99
Techno-functional and nutritional performance of commercial breads available in Europe 97
Table olives: An overview on effects of processing on nutritional and sensory quality 97
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads 96
Innovative technologies in EVO oil extraction: an economic and environmental impact analysis 95
Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review 89
Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices 87
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 86
Influenza degli idrocolloidi sulle qualità fisiche del pane ottenuto con semola di una vecchia varietà di grano duro 84
Creating value-added cereal-based baked products: marketplace offer, laboratory-designed goods, and revisited local products 82
Honey as a Sugar Substitute in Gluten-Free Bread Production 73
Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread 53
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 39
null 27
Using Bran of Ancient and Old Grains for Wheat Bread Production 7
Totale 5.674
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Categoria #
all - tutte 22.167
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 22.167
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022216 0 0 1 2 2 6 6 15 53 6 33 92
2022/2023506 48 49 16 90 28 95 3 63 62 17 18 17
2023/2024217 32 11 1 4 22 49 1 9 0 10 28 50
2024/20251.565 17 20 89 52 43 65 132 289 517 206 85 50
2025/20262.189 112 435 373 279 233 119 302 60 88 124 41 23
2026/2027251 63 138 50 0 0 0 0 0 0 0 0 0
Totale 5.674