IRIS
CONTE, Paola
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 881
EU - Europa 593
AS - Asia 318
AF - Africa 6
OC - Oceania 3
SA - Sud America 2
Continente sconosciuto - Info sul continente non disponibili 1
Totale 1.804
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 872
IT - Italia 256
UA - Ucraina 149
CN - Cina 145
SG - Singapore 130
DE - Germania 62
SE - Svezia 39
FI - Finlandia 22
KR - Corea 21
GB - Regno Unito 19
BE - Belgio 14
CA - Canada 6
FR - Francia 6
NL - Olanda 6
LB - Libano 5
RU - Federazione Russa 5
HK - Hong Kong 4
JP - Giappone 4
TR - Turchia 4
AU - Australia 3
CI - Costa d'Avorio 3
CZ - Repubblica Ceca 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
LT - Lituania 1
MA - Marocco 1
NA - Namibia 1
NG - Nigeria 1
PL - Polonia 1
PT - Portogallo 1
RO - Romania 1
SI - Slovenia 1
Totale 1.804
Salva come PNG Salva come JPEG
Città #
Chandler 298
Singapore 107
Sassari 93
Jacksonville 85
Princeton 60
New York 48
Nanjing 30
Ann Arbor 27
Boardman 27
Wilmington 26
Beijing 23
Dearborn 23
Seoul 21
Brussels 14
Perugia 12
Shenyang 11
Hebei 10
Nanchang 9
Santa Clara 9
Helsinki 8
Mountain View 8
Changsha 7
Jiaxing 7
Tianjin 7
Los Angeles 5
Woodbridge 5
Cagliari 4
Dallas 4
Jinan 4
Kunming 4
San Francisco 4
Sezze 4
Shanghai 4
Toronto 4
Abidjan 3
Alghero 3
Augusta 3
Desio 3
Guangzhou 3
Izmir 3
Lanzhou 3
Munich 3
Norwalk 3
Reggio Calabria 3
St Petersburg 3
Terracina 3
Tokyo 3
Andover 2
Ashburn 2
Auburn Hills 2
Brno 2
Canberra 2
Dalmine 2
Dublin 2
Lappeenranta 2
London 2
Milan 2
Monmouth Junction 2
Nuoro 2
Paris 2
Pistoia 2
Saint-Fons 2
Sorso 2
Taizhou 2
Tilburg 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
Espoo 1
Florence 1
Fort Worth 1
Gatchina 1
Haikou 1
Hangzhou 1
Hyderabad 1
Istanbul 1
Konotop 1
Ljubljana 1
Melbourne 1
Moscow 1
Mīrpur 1
Ningbo 1
Nuremberg 1
Olomouc 1
Ongwediva 1
Ottawa 1
Padova 1
Porto 1
Quanzhou 1
Rabat 1
Redwood City 1
Totale 1.126
Salva come PNG Salva come JPEG
Nome #
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder 91
Improving the quality of dough obtained with old durum wheat using hydrocolloids 86
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality 83
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads 76
Shelf life extension of a cheese cake with antimicrobial active packaging 73
Utilizzo del polline d’api come agente miglioratore nel pane senza glutine 71
A Life Cycle Perspective to Assess the Environmental and Economic Impacts of Innovative Technologies in Extra Virgin Olive Oil Extraction 70
Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour 69
Optimizing a gluten-free bread formulation using different amounts of sucrose and honey 68
Test CATA e analisi strumentale su pani prodotti con siero ovino: può esistere una correlazione fra dati? 67
Shelf life evaluation of sweet bakery foods: two case studies 65
Extending the shelf life of a gluten-free fresh filled pasta with antimicrobial active packaging 64
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? 62
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars 61
Bee pollen as a nutritious ingredient in gluten-free bread: a phisico-chemical, technological and nutritional approach 60
Effectiveness of modified atmosphere packaging and ovine whey powder in extending the shelf life of whey cheesecakes 58
Bee pollen as a functional ingredient in gluten-free bread: A physicalchemical, technological and sensory approach 58
Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices 48
Is it possible to produce traditional gluten-free bakery foods? A joint research project 47
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits 45
From seed to bread: variation in quality in a set of old durum wheat cultivars 44
Innovative technologies in EVO oil extraction: an economic and environmental impact analysis 44
Study of the effects induced by ball milling treatment on different types of hydrocolloids in a corn starch-rice flour system 41
Techno-functional and nutritional performance of commercial breads available in Europe 40
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads 40
Table olives: An overview on effects of processing on nutritional and sensory quality 35
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater 32
Bioactive potential of minor italian olive genotypes from apulia, sardinia and abruzzo 28
Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review 26
Structural, thermal, and mechanical properties of gelatin-based films integrated with tara gum 25
Use of Baobab (Adansonia digitata L.) pulp powder as a potential ingredient in Gluten-free cereal-based products 23
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features 23
Technological, nutritional and sensory properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour 23
Effect of region of cultivation, tree age, and harvest time on the quality of Lebanese virgin olive oil 21
Utilizzo di idrocolloidi per l’ottimizzazione di impasti a base di una vecchia varietà di grano duro 19
Green recovery optimization of phenolic compounds from “Spinoso sardo” globe artichoke by-products using response surface methodology 18
Creating value-added cereal-based baked products: marketplace offer, laboratory-designed goods, and revisited local products 17
Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks 13
Influenza degli idrocolloidi sulle qualità fisiche del pane ottenuto con semola di una vecchia varietà di grano duro 13
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties 12
Artichoke by-products: Promising ingredients for breadstick fortification 11
Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread 8
Fruit quality and shelf-life of Sardinian tomato (Solanum lycopersicum L.) landraces 7
Totale 1.885
Salva come PNG Salva come JPEG
Categoria #
all - tutte 10.095
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 10.095
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020167 0 0 0 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
2023/2024217 32 11 1 4 22 49 1 9 0 10 28 50
2024/2025216 17 20 89 52 38 0 0 0 0 0 0 0
Totale 1.885