IRIS
GABRIELE, Domenico
 Distribuzione geografica
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Continente #
NA - Nord America 7.382
EU - Europa 4.826
AS - Asia 1.862
AF - Africa 198
SA - Sud America 23
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 18
AN - Antartide 1
Totale 14.330
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Nazione #
US - Stati Uniti d'America 7.188
UA - Ucraina 1.996
DE - Germania 1.073
CN - Cina 670
SG - Singapore 598
IT - Italia 565
SE - Svezia 524
AT - Austria 295
TR - Turchia 249
CA - Canada 176
SN - Senegal 164
IN - India 131
FI - Finlandia 97
FR - Francia 71
VN - Vietnam 60
NL - Olanda 51
GB - Regno Unito 44
BE - Belgio 39
HK - Hong Kong 37
KR - Corea 26
ET - Etiopia 23
IR - Iran 19
AU - Australia 18
EU - Europa 18
CH - Svizzera 14
CZ - Repubblica Ceca 14
MX - Messico 14
ID - Indonesia 13
RU - Federazione Russa 12
PH - Filippine 11
BR - Brasile 10
JP - Giappone 10
PE - Perù 5
RO - Romania 5
TW - Taiwan 5
BD - Bangladesh 4
CL - Cile 4
EG - Egitto 4
ES - Italia 4
IL - Israele 4
SA - Arabia Saudita 4
EC - Ecuador 3
EE - Estonia 3
KG - Kirghizistan 3
KZ - Kazakistan 3
LV - Lettonia 3
MY - Malesia 3
ZA - Sudafrica 3
AM - Armenia 2
AZ - Azerbaigian 2
BA - Bosnia-Erzegovina 2
GH - Ghana 2
GT - Guatemala 2
HU - Ungheria 2
IE - Irlanda 2
MA - Marocco 2
NZ - Nuova Zelanda 2
PA - Panama 2
PK - Pakistan 2
AE - Emirati Arabi Uniti 1
AL - Albania 1
BG - Bulgaria 1
CO - Colombia 1
CY - Cipro 1
DK - Danimarca 1
GS - Georgia del Sud e Isole Sandwich Australi 1
IM - Isola di Man 1
IS - Islanda 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LT - Lituania 1
NO - Norvegia 1
PL - Polonia 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
TH - Thailandia 1
UZ - Uzbekistan 1
Totale 14.330
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Città #
Jacksonville 1.168
Chandler 1.057
Boardman 641
Dearborn 620
San Mateo 508
Singapore 439
New York 285
Lawrence 251
Roxbury 248
Izmir 234
Vienna 207
Shanghai 187
Cambridge 177
Ashburn 175
Dakar 164
Des Moines 162
Ottawa 149
Inglewood 144
Grafing 123
Rende 101
Brooklyn 93
Helsinki 88
Beijing 87
Ogden 86
Wilmington 80
Ann Arbor 77
Bremen 65
Florence 65
Seattle 52
Brussels 37
Hong Kong 35
Los Angeles 34
Bien Hoa 29
Guangzhou 29
Munich 28
San Francisco 28
Toronto 26
Harar 23
Ho Chi Minh City 23
Wuhan 22
Norwalk 21
Seoul 21
Amsterdam 20
Redwood City 20
Milan 19
Jiaxing 18
Redmond 18
Rome 18
Polistena 17
Pune 15
Falls Church 13
Monmouth Junction 13
Nanjing 13
Turin 13
Brno 12
Cosenza 12
Dallas 12
Houston 12
Haikou 11
Mascalucia 10
Viagrande 10
Wuxi 10
Dalian 9
Jinhua 9
Reggio Calabria 9
Santa Clara 9
The Hague 9
Berlin 8
Canberra 8
Hefei 8
Jinan 8
Augusta 7
Bari 7
Bisignano 7
Cropani Marina 7
Gunzenhausen 7
Hangzhou 7
Kilburn 7
London 7
Naples 7
Tiantai Chengguanzhen 7
Yiwu 7
Bologna 6
Crotone 6
Palermo 6
Shenzhen 6
Siderno 6
Sydney 6
Zibo 6
Bangalore 5
Catania 5
Chicago 5
Falkenstein 5
Hyderabad 5
Kochi 5
Kunming 5
Lappeenranta 5
Molfetta 5
Mumbai 5
Padova 5
Totale 8.626
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Nome #
Pectin: Properties Determination and Uses 214
Organogelazione di sistemi oleosi a base di olio d’oliva: effetto della shear rate 105
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 105
Bigels: A unique class of materials for drug delivery applications 103
Characterization of dairy emulsions by NMR and rheological techniques 102
Misure di estensione biassiale per la caratterizzazione reologica di farine 101
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 98
Analisi reologica di emulsioni strutturate a base di olio di oliva 97
Rheological design of stabilized meat sauces for industrial uses 94
Analisi del flusso di schiume in ugelli 94
A rheological and microstructural characterisation of monoglycerides/olive oil organogels 94
An olive oil/policosanol organogel for Ferulic Acid controlled delivery 94
A rheological analysis of structured water-in-olive oil emulsions 93
A rheological analysis of meat sauces stabilised with organogels 93
A Rheological Modelling of Biscuit Behaviour During Baking 93
The role of edible oils in Low Molecular Weight organogels rheology and structure 93
Analisi strutturale e reologica di organogel per applicazioni alimentari 92
A rheological approach to the study of concentrated milk clotting 91
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture 91
Applicazioni della reologia nella messa a punto di soft ice cream 91
Rheological surface properties of commercial citrus pectins at different pH and concentration 91
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 88
The effects of intermolecular interactions on the physical properties of organogels in edible oils 88
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 88
Caratterizzazione reologica a bassa temperature di bitumi tramite DMA 87
Caratterizzazione interfacciale di proteine vegetali 87
Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process 85
Analisi reologica della processabilità del cioccolato 85
Rheological properties of batter dough: effect of egg level 84
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 84
Analisi strutturale di emulsioni a base latte 84
A structural analysis of milk clotting” 84
Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume 84
Olive oil and hyperthermal water bigels for cosmetic uses 84
Emulgel da proteine del siero del latte: reologia e microstruttura 83
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 82
A rheology assisted approach to fruit extract production 82
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 82
Analisi reologica di un'emulsione a base di olio di oliva per pasta sfoglia surgelata 81
A rheological characterisation of an olive oil/fatty alcohols organogel 81
A rheological approach to jam production for biscuit topping 81
RHEOLOGICAL MODELLING OF PLASTER DEPOSITION FOR PAINTING RESTORATION 81
Filled snack production by coextrusion-cooking: 2. Effect of processing on cereal mixtures 80
Studio Reologico di emulsioni strutturate con fibre alimentari 80
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 80
Innovation in fig syrup production process: a rheological approach 79
A rheological investigation of synthetic zeolite addition on cement paste 79
A structural analysis of olive oil organogelation 79
Rheological and microstructural characteristics of organogels: the role of solvent 79
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator 78
Bread dough characterisation using oscillatory and biaxial extension 78
A computer aided system based on rheology to predict filled snack dimensions 78
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 77
Effect of dispersing conditions on rheological properties of edible fibre suspensions 77
Effect of shear rate on crystallisation phenomena in olive oil based organogels 76
Analisi reologica di stucchi compositi per il restauro di dipinti 76
Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels 76
Filled Snack Production by coextrusion-cooking: 3. A rheological based method to compare filler processing properties 76
Un approccio frazionario alla "spalmabilità" 76
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 75
A rheology controlled process for fruit extract production 74
A rheological modelling and microscopic analysis of bigels 74
A rheological approach to bigel investigation 74
A rheological quality control of microwave heating of foods 73
Caratterizzazione di "emulgel" a base di pectine per applicazioni cosmetiche e farmaceutiche 73
Analisi micro strutturale e reologica della stabilità di emulsioni concentrate O/W per il trasporto di greggio in condotta 73
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 73
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 73
The effect of operating conditions on the physicochemical characteristics of whey protein–based systems 73
SIZE SCALE UP OF PASTA DRYING PROCESS: MODELLING APPROACH 72
Atti del XIV Convegno nazionale di Reologia 72
Stabilisation of meat suspensions by organogelation: a rheological approach 72
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 72
Investigation of interfacial characteristics of vegetable proteins in O/W emulsion formulations 72
Studio reologico di emulsioni W/O strutturate mediante organogelazione di olio d’oliva 71
Modelling of baking behaviour of semi-sweet short dough biscuits 70
Surface behaviour of vegetable protein by pendant drop method 70
Oli vegetali spalmabili a reologia controllata, metodologia e formulazione 69
Effect of high water salinity on the adhesion properties of model bitumen modified with a smart additive 69
Olive oil/policosanol organogels for nutraceutical and drug delivery purposes 68
A Weak Gel Model for Foods 68
Extensional investigation of dough like model systems with resistant starch and vegetable proteins: effect of transglutaminase 68
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 67
Blood cell alteration of renal patients can be correlated to the extent of renal damage by means of low stress creep tests 67
Analisi reologico-strutturale di organogel olio d’oliva/monogliceridi 67
Rheological and structural properties at high and low temperature of bitumen for warm recycling technology 66
Viscosity of Multicomponent Solutions of Simple and Complex Sugars in Water 65
Proprietà reologiche di gel misti a base di pectine ad alto (HM) e basso grado (LM) di metossilazione 65
Compatibility analysis of pectin at different esterification degree from intrinsic viscosity data of diluted ternary solutions 65
Applicazione dell’emoreologia nello studio delle patologie 64
Biaxial extension apparatus for flour rheological characterization 64
Application of creep test to chocolate structure determination 64
The use of rheology to characterize the flow behavior of liquorice solutions 64
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 64
Rheological Properties of Food Materials 62
Biaxial extensional characterisation of flour dough 62
Applicazione del modello di crescita di bolle al processo di cottura di biscotti 62
Rheological Modelling of Gas Bubble Coalescence in Baked Cereal Products 62
Rheological study of dietary fiber emulsions: a new potential low-fat food 62
Bigels and multi-component organogels: An overview from rheological perspective 60
Totale 8.018
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Categoria #
all - tutte 90.652
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 90.652
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/20201.651 0 0 0 0 163 631 152 267 31 42 263 102
2020/20212.139 303 3 245 263 18 271 27 260 182 263 86 218
2021/20223.051 23 544 4 258 290 150 23 568 28 9 449 705
2022/20232.643 446 297 87 305 317 226 6 339 302 92 150 76
2023/20242.092 190 99 145 80 133 424 86 169 175 65 66 460
2024/20251.492 302 636 174 173 207 0 0 0 0 0 0 0
Totale 14.540