IRIS
GABRIELE, DOMENICO
 Distribuzione geografica
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Continente #
NA - Nord America 11.092
AS - Asia 9.281
EU - Europa 6.322
SA - Sud America 2.935
AF - Africa 578
OC - Oceania 34
Continente sconosciuto - Info sul continente non disponibili 23
AN - Antartide 1
Totale 30.266
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Nazione #
US - Stati Uniti d'America 10.591
SG - Singapore 3.585
BR - Brasile 2.129
UA - Ucraina 2.040
CN - Cina 1.719
VN - Vietnam 1.711
DE - Germania 1.229
IT - Italia 958
SE - Svezia 542
FR - Francia 398
IN - India 356
TR - Turchia 321
BD - Bangladesh 309
AR - Argentina 305
AT - Austria 304
CA - Canada 255
KR - Corea 238
FI - Finlandia 223
HK - Hong Kong 204
SN - Senegal 180
GB - Regno Unito 164
ID - Indonesia 157
MX - Messico 155
EC - Ecuador 126
IQ - Iraq 118
CO - Colombia 115
ZA - Sudafrica 109
NL - Olanda 89
MA - Marocco 70
PK - Pakistan 70
RU - Federazione Russa 70
VE - Venezuela 69
CL - Cile 53
PY - Paraguay 50
BE - Belgio 49
PL - Polonia 46
PH - Filippine 45
PE - Perù 41
SA - Arabia Saudita 40
UZ - Uzbekistan 39
DZ - Algeria 38
JP - Giappone 38
EG - Egitto 37
JO - Giordania 37
ES - Italia 34
ET - Etiopia 34
MY - Malesia 34
TN - Tunisia 32
AU - Australia 30
AE - Emirati Arabi Uniti 27
KE - Kenya 27
UY - Uruguay 27
IR - Iran 26
NP - Nepal 26
AZ - Azerbaigian 24
DO - Repubblica Dominicana 23
CZ - Repubblica Ceca 20
BO - Bolivia 18
CH - Svizzera 18
EU - Europa 18
IL - Israele 17
LB - Libano 16
KZ - Kazakistan 15
AL - Albania 14
LT - Lituania 14
JM - Giamaica 13
OM - Oman 13
PA - Panama 12
RO - Romania 12
TH - Thailandia 12
TW - Taiwan 12
KG - Kirghizistan 11
PS - Palestinian Territory 11
BG - Bulgaria 10
RS - Serbia 10
CR - Costa Rica 9
HU - Ungheria 9
AO - Angola 8
BY - Bielorussia 8
NG - Nigeria 7
PT - Portogallo 7
SK - Slovacchia (Repubblica Slovacca) 7
TT - Trinidad e Tobago 7
BH - Bahrain 6
CI - Costa d'Avorio 6
GT - Guatemala 6
HR - Croazia 6
KW - Kuwait 6
AM - Armenia 5
BN - Brunei Darussalam 5
EE - Estonia 5
GE - Georgia 5
HN - Honduras 5
IE - Irlanda 5
LV - Lettonia 5
NO - Norvegia 5
BA - Bosnia-Erzegovina 4
GA - Gabon 4
GH - Ghana 4
GR - Grecia 4
Totale 30.180
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Città #
Singapore 1.376
Jacksonville 1.174
Chandler 1.058
San Jose 873
Boardman 638
Dearborn 620
Ho Chi Minh City 614
Dallas 611
Ashburn 600
San Mateo 508
Beijing 400
Council Bluffs 391
Hanoi 374
New York 367
Lawrence 251
Roxbury 248
Lauterbourg 246
Izmir 234
Seoul 231
Vienna 212
Shanghai 197
Hong Kong 194
Helsinki 186
Dakar 179
Cambridge 177
São Paulo 173
Hefei 166
Des Moines 162
Ottawa 152
Inglewood 144
Grafing 123
Brooklyn 122
Munich 115
Rende 100
Los Angeles 88
Ogden 86
Wilmington 80
Rio de Janeiro 79
Ann Arbor 77
Da Nang 74
Haiphong 72
Florence 71
Santa Clara 71
Seattle 70
Bremen 65
Columbus 63
Milan 58
Orem 55
Chennai 53
Guangzhou 53
Rome 52
San Francisco 50
Brussels 45
The Dalles 44
Baghdad 43
Tianjin 42
Toronto 42
Houston 40
Mexico City 40
Amsterdam 38
Guayaquil 38
Biên Hòa 37
Johannesburg 37
Quito 37
Belo Horizonte 36
Bogotá 36
Tashkent 36
Hải Dương 34
Amman 33
Brasília 32
Dhaka 32
Curitiba 31
Warsaw 31
Mumbai 30
Bien Hoa 29
Jakarta 29
Frankfurt am Main 28
Guarulhos 28
Manchester 28
Campinas 27
Naples 27
Buenos Aires 26
Montreal 26
Thái Bình 26
Turku 25
Chicago 24
London 24
Santiago 24
Wuhan 24
Caracas 23
Harar 23
Medellín 23
New Delhi 23
Phoenix 23
Porto Alegre 23
Salvador 23
Tokyo 23
Cape Town 22
Nairobi 22
Norwalk 22
Totale 15.892
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Nome #
Pectin: Properties Determination and Uses 307
Organogelazione di sistemi oleosi a base di olio d’oliva: effetto della shear rate 256
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 221
An olive oil/policosanol organogel for Ferulic Acid controlled delivery 207
A rheological analysis of structured water-in-olive oil emulsions 197
Characterization of dairy emulsions by NMR and rheological techniques 189
A structural analysis of olive oil organogelation 188
A rheological analysis of meat sauces stabilised with organogels 185
Bigels: A unique class of materials for drug delivery applications 184
A rheology assisted approach to fruit extract production 183
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 182
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 182
A rheological characterisation of an olive oil/fatty alcohols organogel 181
A Weak Gel Model for Foods 181
A rheological and microstructural characterisation of monoglycerides/olive oil organogels 178
A Rheological Modelling of Biscuit Behaviour During Baking 178
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 177
Analisi strutturale di emulsioni a base latte 176
A rheological approach to the study of concentrated milk clotting 175
Effect of shear rate on crystallisation phenomena in olive oil based organogels 173
Applicazioni della reologia nella messa a punto di soft ice cream 173
Analisi reologica di emulsioni strutturate a base di olio di oliva 173
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 173
Rheological design of stabilized meat sauces for industrial uses 172
A rheological investigation of synthetic zeolite addition on cement paste 172
Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process 171
Misure di estensione biassiale per la caratterizzazione reologica di farine 169
A computer aided system based on rheology to predict filled snack dimensions 168
The effects of intermolecular interactions on the physical properties of organogels in edible oils 167
The role of edible oils in Low Molecular Weight organogels rheology and structure 166
Olive oil and hyperthermal water bigels for cosmetic uses 165
Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume 164
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 164
A rheological approach to bigel investigation 164
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 163
Analisi del flusso di schiume in ugelli 163
Analisi reologica di stucchi compositi per il restauro di dipinti 163
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 163
Caratterizzazione reologica a bassa temperature di bitumi tramite DMA 162
A rheological modelling and microscopic analysis of bigels 161
Filled Snack Production by coextrusion-cooking: 3. A rheological based method to compare filler processing properties 161
Analisi reologica di un'emulsione a base di olio di oliva per pasta sfoglia surgelata 160
A rheological approach to jam production for biscuit topping 160
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 160
Bigels and multi-component organogels: An overview from rheological perspective 160
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 158
A structural analysis of milk clotting” 158
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 158
Caratterizzazione interfacciale di proteine vegetali 158
Analisi strutturale e reologica di organogel per applicazioni alimentari 156
Analisi reologica della processabilità del cioccolato 156
Filled snack production by coextrusion-cooking: 2. Effect of processing on cereal mixtures 155
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture 153
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 153
Stabilisation of meat suspensions by organogelation: a rheological approach 153
Emulgel da proteine del siero del latte: reologia e microstruttura 153
Caratterizzazione di "emulgel" a base di pectine per applicazioni cosmetiche e farmaceutiche 152
A rheological quality control of microwave heating of foods 151
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 151
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator 150
Rheological properties of batter dough: effect of egg level 150
A rheology controlled process for fruit extract production 149
Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels 149
A comparative study of the effect of microfluidization and rotor-stator mixing for producing dietary fibre suspensions 148
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions 147
Proprietà reologiche di gel misti a base di pectine ad alto (HM) e basso grado (LM) di metossilazione 147
Rheological surface properties of commercial citrus pectins at different pH and concentration 147
RHEOLOGICAL MODELLING OF PLASTER DEPOSITION FOR PAINTING RESTORATION 146
Aloe vera―An Extensive Review Focused on Recent Studies 145
Applicazione dell’emoreologia nello studio delle patologie 145
Effect of dispersing conditions on rheological properties of edible fibre suspensions 145
Analisi micro strutturale e reologica della stabilità di emulsioni concentrate O/W per il trasporto di greggio in condotta 143
Rheological and structural properties at high and low temperature of bitumen for warm recycling technology 142
Innovation in fig syrup production process: a rheological approach 139
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 139
Effect of high water salinity on the adhesion properties of model bitumen modified with a smart additive 139
Viscosity of Multicomponent Solutions of Simple and Complex Sugars in Water 137
Investigation of interfacial characteristics of vegetable proteins in O/W emulsion formulations 137
The effect of operating conditions on the physicochemical characteristics of whey protein–based systems 136
Rheological and microstructural characteristics of organogels: the role of solvent 135
Studio Reologico di emulsioni strutturate con fibre alimentari 135
Modelling of baking behaviour of semi-sweet short dough biscuits 134
Bread dough characterisation using oscillatory and biaxial extension 134
Formulation and process investigation of glycerol/starch suspensions for edible films production by tape casting 133
SIZE SCALE UP OF PASTA DRYING PROCESS: MODELLING APPROACH 132
Compatibility analysis of pectin at different esterification degree from intrinsic viscosity data of diluted ternary solutions 132
3D-Printed Alginate/Pectin-Based Patches Loaded with Olive Leaf Extracts for Wound Healing Applications: Development, Characterization and In Vitro Evaluation of Biological Properties 131
Atti del XIV Convegno nazionale di Reologia 131
Nutraceuticals Obtained by SFE-CO2 from Cladodes of Two Opuntia ficus-indica (L.) Mill Wild in Calabria 131
The use of rheology to characterize the flow behavior of liquorice solutions 130
Blood cell alteration of renal patients can be correlated to the extent of renal damage by means of low stress creep tests 128
Blood cell alteration of renal patients can be correlated to the extent of renal damage by means of low stress creep tests 128
Un approccio frazionario alla "spalmabilità" 127
The effects of process conditions on rheological properties of functional citrus fibre suspensions 126
BLOOD RHEOLOGICAL CHARACTERISATION BY CREEP TESTS TO OPTIMISE EXTRACORPOREAL BLOOD TREATMENT DEVICES: PRELIMINARY INVESTIGATION 125
Analisi reologico-strutturale di organogel olio d’oliva/monogliceridi 124
Extensional investigation of dough like model systems with resistant starch and vegetable proteins: effect of transglutaminase 124
Biaxial extension apparatus for flour rheological characterization 123
Rheological Properties of Food Materials 122
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 120
Totale 15.787
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Categoria #
all - tutte 158.197
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 158.197
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021218 0 0 0 0 0 0 0 0 0 0 0 218
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
2023/20242.070 190 99 145 80 133 415 77 168 175 65 65 458
2024/20254.092 300 634 169 171 225 239 120 320 586 263 370 695
2025/202613.384 1.545 552 1.406 1.470 2.390 871 1.423 673 957 1.089 494 514
Totale 30.502