IRIS
GABRIELE, Domenico
 Distribuzione geografica
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Continente #
NA - Nord America 6.570
EU - Europa 4.664
AS - Asia 827
AF - Africa 197
OC - Oceania 20
Continente sconosciuto - Info sul continente non disponibili 18
SA - Sud America 18
AN - Antartide 1
Totale 12.315
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Nazione #
US - Stati Uniti d'America 6.379
UA - Ucraina 1.996
DE - Germania 1.044
SE - Svezia 522
IT - Italia 501
AT - Austria 295
CN - Cina 273
TR - Turchia 249
CA - Canada 174
SN - Senegal 164
IN - India 111
FI - Finlandia 77
FR - Francia 67
VN - Vietnam 52
NL - Olanda 43
GB - Regno Unito 42
HK - Hong Kong 36
BE - Belgio 35
KR - Corea 26
ET - Etiopia 23
IR - Iran 19
AU - Australia 18
EU - Europa 18
MX - Messico 14
SG - Singapore 14
CH - Svizzera 13
ID - Indonesia 13
BR - Brasile 9
PH - Filippine 8
RU - Federazione Russa 8
JP - Giappone 6
TW - Taiwan 5
CL - Cile 4
EG - Egitto 4
RO - Romania 4
BD - Bangladesh 3
ES - Italia 3
IL - Israele 3
PE - Perù 3
SA - Arabia Saudita 3
ZA - Sudafrica 3
BA - Bosnia-Erzegovina 2
CZ - Repubblica Ceca 2
EC - Ecuador 2
EE - Estonia 2
GH - Ghana 2
GT - Guatemala 2
HU - Ungheria 2
MY - Malesia 2
NZ - Nuova Zelanda 2
AM - Armenia 1
BG - Bulgaria 1
CY - Cipro 1
GS - Georgia del Sud e Isole Sandwich Australi 1
IE - Irlanda 1
IM - Isola di Man 1
IS - Islanda 1
KZ - Kazakistan 1
LA - Repubblica Popolare Democratica del Laos 1
MA - Marocco 1
PA - Panama 1
PL - Polonia 1
RS - Serbia 1
Totale 12.315
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Città #
Jacksonville 1.168
Chandler 1.057
Dearborn 620
San Mateo 508
New York 285
Lawrence 251
Roxbury 248
Izmir 234
Vienna 207
Cambridge 177
Dakar 164
Des Moines 162
Ottawa 149
Inglewood 144
Grafing 123
Ashburn 113
Shanghai 100
Rende 95
Brooklyn 93
Ogden 86
Wilmington 80
Ann Arbor 77
Helsinki 77
Beijing 69
Bremen 65
Florence 63
Seattle 52
Hong Kong 34
Brussels 33
Bien Hoa 29
San Francisco 27
Toronto 24
Harar 23
Ho Chi Minh City 22
Norwalk 21
Seoul 21
Redwood City 20
Redmond 18
Rome 18
Amsterdam 17
Polistena 17
Milan 15
Pune 15
Falls Church 13
Monmouth Junction 13
Turin 13
Boardman 12
Houston 12
Haikou 11
Cosenza 10
Dallas 10
Mascalucia 10
Viagrande 10
Los Angeles 9
Nanjing 9
The Hague 9
Berlin 8
Canberra 8
Hefei 8
Augusta 7
Bari 7
Cropani Marina 7
Dalian 7
Gunzenhausen 7
Kilburn 7
Bologna 6
Crotone 6
Jinan 6
London 6
Siderno 6
Sydney 6
Bangalore 5
Catania 5
Chicago 5
Falkenstein 5
Jiaxing 5
Kunming 5
Molfetta 5
Mumbai 5
Naples 5
Padova 5
Palermo 5
Tabriz 5
Ardabil 4
Bursa 4
Changsha 4
Florianópolis 4
Freiburg im Breisgau 4
Hangzhou 4
Jakarta 4
Lazzaro 4
Melbourne 4
Mexico City 4
Monterrey 4
Monufia 4
Nanchang 4
Ningbo 4
Pijnacker 4
Seelze 4
Taipei 4
Totale 7.192
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Nome #
Pectin: Properties Determination and Uses 180
Organogelazione di sistemi oleosi a base di olio d’oliva: effetto della shear rate 96
Misure di estensione biassiale per la caratterizzazione reologica di farine 94
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 90
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 90
Characterization of dairy emulsions by NMR and rheological techniques 88
Bigels: A unique class of materials for drug delivery applications 87
The role of edible oils in Low Molecular Weight organogels rheology and structure 87
Rheological design of stabilized meat sauces for industrial uses 85
Rheological surface properties of commercial citrus pectins at different pH and concentration 84
Analisi del flusso di schiume in ugelli 83
A Rheological Modelling of Biscuit Behaviour During Baking 83
A rheological analysis of structured water-in-olive oil emulsions 82
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 82
The effects of intermolecular interactions on the physical properties of organogels in edible oils 81
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture 81
Applicazioni della reologia nella messa a punto di soft ice cream 81
A rheological and microstructural characterisation of monoglycerides/olive oil organogels 81
A rheological analysis of meat sauces stabilised with organogels 81
An olive oil/policosanol organogel for Ferulic Acid controlled delivery 81
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 80
Analisi strutturale e reologica di organogel per applicazioni alimentari 79
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 78
Olive oil and hyperthermal water bigels for cosmetic uses 76
Emulgel da proteine del siero del latte: reologia e microstruttura 76
Analisi reologica di emulsioni strutturate a base di olio di oliva 75
Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume 74
Rheological properties of batter dough: effect of egg level 73
Analisi reologica della processabilità del cioccolato 73
Caratterizzazione reologica a bassa temperature di bitumi tramite DMA 73
A structural analysis of milk clotting” 73
RHEOLOGICAL MODELLING OF PLASTER DEPOSITION FOR PAINTING RESTORATION 73
Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process 72
Innovation in fig syrup production process: a rheological approach 72
A rheological approach to the study of concentrated milk clotting 72
Analisi strutturale di emulsioni a base latte 72
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 72
Filled snack production by coextrusion-cooking: 2. Effect of processing on cereal mixtures 72
Caratterizzazione interfacciale di proteine vegetali 72
Bread dough characterisation using oscillatory and biaxial extension 71
Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels 71
Effect of dispersing conditions on rheological properties of edible fibre suspensions 70
Rheological and microstructural characteristics of organogels: the role of solvent 70
A rheological approach to jam production for biscuit topping 69
Un approccio frazionario alla "spalmabilità" 69
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 69
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 68
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 67
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 67
A rheological investigation of synthetic zeolite addition on cement paste 66
A rheological characterisation of an olive oil/fatty alcohols organogel 66
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 66
Filled Snack Production by coextrusion-cooking: 3. A rheological based method to compare filler processing properties 66
Analisi reologica di un'emulsione a base di olio di oliva per pasta sfoglia surgelata 65
A rheology assisted approach to fruit extract production 65
A rheological approach to bigel investigation 65
SIZE SCALE UP OF PASTA DRYING PROCESS: MODELLING APPROACH 64
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 64
A computer aided system based on rheology to predict filled snack dimensions 64
A structural analysis of olive oil organogelation 64
Analisi reologica di stucchi compositi per il restauro di dipinti 64
Studio reologico di emulsioni W/O strutturate mediante organogelazione di olio d’oliva 64
Studio Reologico di emulsioni strutturate con fibre alimentari 64
Effect of shear rate on crystallisation phenomena in olive oil based organogels 63
Atti del XIV Convegno nazionale di Reologia 63
A rheological modelling and microscopic analysis of bigels 63
Investigation of interfacial characteristics of vegetable proteins in O/W emulsion formulations 63
Analisi micro strutturale e reologica della stabilità di emulsioni concentrate O/W per il trasporto di greggio in condotta 62
Olive oil/policosanol organogels for nutraceutical and drug delivery purposes 61
A rheological quality control of microwave heating of foods 61
A rheology controlled process for fruit extract production 61
Extensional investigation of dough like model systems with resistant starch and vegetable proteins: effect of transglutaminase 61
Biaxial extension apparatus for flour rheological characterization 60
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator 59
Caratterizzazione di "emulgel" a base di pectine per applicazioni cosmetiche e farmaceutiche 59
Application of creep test to chocolate structure determination 59
Stabilisation of meat suspensions by organogelation: a rheological approach 59
Surface behaviour of vegetable protein by pendant drop method 59
Effect of high water salinity on the adhesion properties of model bitumen modified with a smart additive 59
The effect of operating conditions on the physicochemical characteristics of whey protein–based systems 59
Modelling of baking behaviour of semi-sweet short dough biscuits 58
Biaxial extensional characterisation of flour dough 58
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 58
A Weak Gel Model for Foods 58
Blood cell alteration of renal patients can be correlated to the extent of renal damage by means of low stress creep tests 58
The use of rheology to characterize the flow behavior of liquorice solutions 58
Analisi reologico-strutturale di organogel olio d’oliva/monogliceridi 58
Applicazione dell’emoreologia nello studio delle patologie 57
Applicazione del modello di crescita di bolle al processo di cottura di biscotti 57
Compatibility analysis of pectin at different esterification degree from intrinsic viscosity data of diluted ternary solutions 57
Oli vegetali spalmabili a reologia controllata, metodologia e formulazione 56
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 56
Rheological Properties of Food Materials 55
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 55
Rheological study of dietary fiber emulsions: a new potential low-fat food 55
Rheological Modelling of Gas Bubble Coalescence in Baked Cereal Products 54
Rheological and structural properties at high and low temperature of bitumen for warm recycling technology 53
Ottimizzazione reologica della stabilità di salse a base carne in organogels 52
Influenza dell’aggiunta di zeolite sintetica sul comportamento reologico di paste di cemento 52
Bigels and multi-component organogels: An overview from rheological perspective 52
Totale 6.950
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Categoria #
all - tutte 69.109
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 69.109
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019264 0 0 0 0 0 0 0 0 0 26 234 4
2019/20202.400 252 242 5 250 163 631 152 267 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
2023/20241.564 190 99 145 80 133 424 86 169 175 63 0 0
Totale 12.520