IRIS
GABRIELE, Domenico
 Distribuzione geografica
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Continente #
NA - Nord America 9.117
AS - Asia 7.336
EU - Europa 5.569
SA - Sud America 2.319
AF - Africa 422
OC - Oceania 26
Continente sconosciuto - Info sul continente non disponibili 19
AN - Antartide 1
Totale 24.809
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Nazione #
US - Stati Uniti d'America 8.725
SG - Singapore 3.290
UA - Ucraina 2.026
BR - Brasile 1.771
CN - Cina 1.441
DE - Germania 1.206
VN - Vietnam 1.118
IT - Italia 732
SE - Svezia 538
AT - Austria 301
TR - Turchia 281
KR - Corea 236
CA - Canada 225
AR - Argentina 222
IN - India 212
FI - Finlandia 192
SN - Senegal 168
HK - Hong Kong 163
GB - Regno Unito 116
ID - Indonesia 115
FR - Francia 112
MX - Messico 111
BD - Bangladesh 105
EC - Ecuador 95
NL - Olanda 75
IQ - Iraq 73
ZA - Sudafrica 68
CO - Colombia 61
RU - Federazione Russa 57
BE - Belgio 46
MA - Marocco 46
PY - Paraguay 37
PE - Perù 34
CL - Cile 33
PL - Polonia 33
PK - Pakistan 32
VE - Venezuela 32
ET - Etiopia 30
JP - Giappone 30
IR - Iran 26
EG - Egitto 25
UZ - Uzbekistan 25
AU - Australia 23
DZ - Algeria 22
UY - Uruguay 22
CZ - Repubblica Ceca 18
EU - Europa 18
PH - Filippine 18
SA - Arabia Saudita 18
DO - Repubblica Dominicana 17
JO - Giordania 17
KE - Kenya 17
TN - Tunisia 17
CH - Svizzera 16
AZ - Azerbaigian 15
ES - Italia 15
BO - Bolivia 12
LT - Lituania 12
AE - Emirati Arabi Uniti 11
IL - Israele 11
KZ - Kazakistan 10
LB - Libano 10
KG - Kirghizistan 9
MY - Malesia 9
NP - Nepal 9
BG - Bulgaria 8
JM - Giamaica 8
OM - Oman 8
RO - Romania 8
AL - Albania 7
PA - Panama 7
PS - Palestinian Territory 7
HU - Ungheria 6
NG - Nigeria 6
BY - Bielorussia 5
EE - Estonia 5
GE - Georgia 5
TT - Trinidad e Tobago 5
TW - Taiwan 5
AO - Angola 4
BH - Bahrain 4
CI - Costa d'Avorio 4
CR - Costa Rica 4
GA - Gabon 4
GH - Ghana 4
HN - Honduras 4
KW - Kuwait 4
PT - Portogallo 4
RS - Serbia 4
SK - Slovacchia (Repubblica Slovacca) 4
AM - Armenia 3
BA - Bosnia-Erzegovina 3
GT - Guatemala 3
IE - Irlanda 3
LK - Sri Lanka 3
LV - Lettonia 3
NO - Norvegia 3
TH - Thailandia 3
AF - Afghanistan, Repubblica islamica di 2
BB - Barbados 2
Totale 24.772
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Città #
Jacksonville 1.172
Singapore 1.165
Chandler 1.058
Boardman 638
Dearborn 620
Dallas 593
San Mateo 508
Ho Chi Minh City 428
Ashburn 360
Beijing 354
New York 330
Lawrence 251
Roxbury 248
Hanoi 240
Izmir 234
Seoul 231
Vienna 210
Shanghai 192
Cambridge 177
Dakar 168
Hefei 166
Des Moines 162
Hong Kong 161
Helsinki 156
Ottawa 151
São Paulo 147
Inglewood 144
Grafing 123
Brooklyn 122
Munich 114
Rende 97
Ogden 86
Wilmington 80
Ann Arbor 77
Los Angeles 72
Florence 68
Seattle 68
Rio de Janeiro 66
Bremen 65
Council Bluffs 50
Haiphong 47
San Francisco 47
Brussels 44
Columbus 44
The Dalles 44
Milan 41
Santa Clara 41
Guangzhou 39
Toronto 36
Guayaquil 32
Belo Horizonte 31
Baghdad 29
Bien Hoa 29
Da Nang 29
Hải Dương 29
Rome 29
Amsterdam 28
Brasília 27
Tianjin 27
Biên Hòa 26
Bogotá 25
Curitiba 25
Mexico City 25
Turku 25
Warsaw 25
Guarulhos 24
Johannesburg 24
Wuhan 24
Campinas 23
Harar 23
Jakarta 23
Quito 23
Tashkent 23
Dhaka 21
Norwalk 21
Tokyo 21
Boston 20
Falkenstein 20
Redwood City 20
Thái Bình 20
Chennai 19
Lima 19
Montreal 19
Buenos Aires 18
Cosenza 18
Jiaxing 18
London 18
Pune 18
Redmond 18
Frankfurt am Main 17
Montevideo 17
Phoenix 17
Polistena 17
Porto Alegre 17
Amman 16
Cape Town 16
Chicago 16
Goiânia 16
Salvador 16
Houston 15
Totale 12.851
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Nome #
Pectin: Properties Determination and Uses 284
Organogelazione di sistemi oleosi a base di olio d’oliva: effetto della shear rate 205
An olive oil/policosanol organogel for Ferulic Acid controlled delivery 179
Characterization of dairy emulsions by NMR and rheological techniques 162
A rheology assisted approach to fruit extract production 161
A rheological analysis of structured water-in-olive oil emulsions 159
Bigels: A unique class of materials for drug delivery applications 159
Analisi strutturale di emulsioni a base latte 158
A rheological analysis of meat sauces stabilised with organogels 158
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 156
A structural analysis of olive oil organogelation 155
A rheological and microstructural characterisation of monoglycerides/olive oil organogels 154
A Rheological Modelling of Biscuit Behaviour During Baking 154
Analisi reologica di emulsioni strutturate a base di olio di oliva 154
Misure di estensione biassiale per la caratterizzazione reologica di farine 151
A rheological characterisation of an olive oil/fatty alcohols organogel 149
A rheological investigation of synthetic zeolite addition on cement paste 148
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 148
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 148
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 148
A rheological approach to the study of concentrated milk clotting 146
Analisi del flusso di schiume in ugelli 146
Rheological design of stabilized meat sauces for industrial uses 144
Caratterizzazione reologica a bassa temperature di bitumi tramite DMA 144
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 143
Olive oil and hyperthermal water bigels for cosmetic uses 143
Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process 142
A computer aided system based on rheology to predict filled snack dimensions 142
A structural analysis of milk clotting” 142
A rheological approach to jam production for biscuit topping 142
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 141
Analisi strutturale e reologica di organogel per applicazioni alimentari 140
The role of edible oils in Low Molecular Weight organogels rheology and structure 140
The effects of intermolecular interactions on the physical properties of organogels in edible oils 139
Effect of shear rate on crystallisation phenomena in olive oil based organogels 139
Filled Snack Production by coextrusion-cooking: 3. A rheological based method to compare filler processing properties 139
A rheological modelling and microscopic analysis of bigels 138
Applicazioni della reologia nella messa a punto di soft ice cream 137
Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume 137
A rheological approach to bigel investigation 137
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 137
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 136
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture 135
Analisi reologica della processabilità del cioccolato 135
Analisi reologica di stucchi compositi per il restauro di dipinti 135
Filled snack production by coextrusion-cooking: 2. Effect of processing on cereal mixtures 135
Analisi reologica di un'emulsione a base di olio di oliva per pasta sfoglia surgelata 134
Caratterizzazione di "emulgel" a base di pectine per applicazioni cosmetiche e farmaceutiche 134
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 132
A rheological quality control of microwave heating of foods 131
Caratterizzazione interfacciale di proteine vegetali 131
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 130
Emulgel da proteine del siero del latte: reologia e microstruttura 130
A comparative study of the effect of microfluidization and rotor-stator mixing for producing dietary fibre suspensions 129
Rheological properties of batter dough: effect of egg level 126
A rheology controlled process for fruit extract production 126
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 125
Applicazione dell’emoreologia nello studio delle patologie 123
A Weak Gel Model for Foods 122
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions 121
Analisi micro strutturale e reologica della stabilità di emulsioni concentrate O/W per il trasporto di greggio in condotta 121
Stabilisation of meat suspensions by organogelation: a rheological approach 121
Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels 121
RHEOLOGICAL MODELLING OF PLASTER DEPOSITION FOR PAINTING RESTORATION 121
Effect of dispersing conditions on rheological properties of edible fibre suspensions 121
Effect of high water salinity on the adhesion properties of model bitumen modified with a smart additive 121
The effect of operating conditions on the physicochemical characteristics of whey protein–based systems 121
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator 120
Bread dough characterisation using oscillatory and biaxial extension 120
Rheological and microstructural characteristics of organogels: the role of solvent 120
Modelling of baking behaviour of semi-sweet short dough biscuits 119
Proprietà reologiche di gel misti a base di pectine ad alto (HM) e basso grado (LM) di metossilazione 119
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 119
Rheological surface properties of commercial citrus pectins at different pH and concentration 117
Bigels and multi-component organogels: An overview from rheological perspective 117
Un approccio frazionario alla "spalmabilità" 116
Innovation in fig syrup production process: a rheological approach 115
Studio Reologico di emulsioni strutturate con fibre alimentari 115
Investigation of interfacial characteristics of vegetable proteins in O/W emulsion formulations 114
Aloe vera―An Extensive Review Focused on Recent Studies 112
BLOOD RHEOLOGICAL CHARACTERISATION BY CREEP TESTS TO OPTIMISE EXTRACORPOREAL BLOOD TREATMENT DEVICES: PRELIMINARY INVESTIGATION 111
Atti del XIV Convegno nazionale di Reologia 109
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 109
Compatibility analysis of pectin at different esterification degree from intrinsic viscosity data of diluted ternary solutions 109
SIZE SCALE UP OF PASTA DRYING PROCESS: MODELLING APPROACH 108
Blood cell alteration of renal patients can be correlated to the extent of renal damage by means of low stress creep tests 108
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 108
Blood cell alteration of renal patients can be correlated to the extent of renal damage by means of low stress creep tests 108
Viscosity of Multicomponent Solutions of Simple and Complex Sugars in Water 106
Biaxial extension apparatus for flour rheological characterization 105
Studio delle proprietà reologiche interfacciali di pectine a basso ed alto grado di metossilazione in sistemi bifasici A/W ed O/W 104
Applicazione del modello di crescita di bolle al processo di cottura di biscotti 104
The use of rheology to characterize the flow behavior of liquorice solutions 103
Analisi reologico-strutturale di organogel olio d’oliva/monogliceridi 103
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 103
Surface behaviour of vegetable protein by pendant drop method 101
Extensional investigation of dough like model systems with resistant starch and vegetable proteins: effect of transglutaminase 101
Biaxial extensional characterisation of flour dough 100
Formulation and process investigation of glycerol/starch suspensions for edible films production by tape casting 100
Rheological and structural properties at high and low temperature of bitumen for warm recycling technology 99
Totale 13.187
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Categoria #
all - tutte 142.154
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 142.154
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.307 0 0 0 0 0 271 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
2023/20242.070 190 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
2025/20267.915 1.545 552 1.406 1.464 2.378 570 0 0 0 0 0 0
Totale 25.033