IRIS
GABRIELE, Domenico
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
NA - Nord America 9.098
AS - Asia 7.092
EU - Europa 5.547
SA - Sud America 2.295
AF - Africa 417
OC - Oceania 26
Continente sconosciuto - Info sul continente non disponibili 19
AN - Antartide 1
Totale 24.495
Salva come PNG Salva come JPEG
Nazione #
US - Stati Uniti d'America 8.714
SG - Singapore 3.139
UA - Ucraina 2.025
BR - Brasile 1.757
CN - Cina 1.425
DE - Germania 1.206
VN - Vietnam 1.065
IT - Italia 713
SE - Svezia 538
AT - Austria 301
TR - Turchia 281
KR - Corea 236
CA - Canada 225
AR - Argentina 218
IN - India 212
FI - Finlandia 192
SN - Senegal 168
HK - Hong Kong 162
GB - Regno Unito 115
ID - Indonesia 115
FR - Francia 112
MX - Messico 107
BD - Bangladesh 101
EC - Ecuador 94
NL - Olanda 75
ZA - Sudafrica 68
IQ - Iraq 67
CO - Colombia 61
RU - Federazione Russa 57
BE - Belgio 46
MA - Marocco 45
PE - Perù 34
PY - Paraguay 34
CL - Cile 33
PL - Polonia 33
VE - Venezuela 32
ET - Etiopia 30
JP - Giappone 30
PK - Pakistan 30
IR - Iran 26
EG - Egitto 25
AU - Australia 23
UZ - Uzbekistan 23
UY - Uruguay 22
DZ - Algeria 20
CZ - Repubblica Ceca 18
EU - Europa 18
PH - Filippine 18
DO - Repubblica Dominicana 17
SA - Arabia Saudita 17
CH - Svizzera 16
KE - Kenya 16
TN - Tunisia 16
AZ - Azerbaigian 15
ES - Italia 15
JO - Giordania 15
LT - Lituania 12
AE - Emirati Arabi Uniti 11
BO - Bolivia 10
IL - Israele 10
KG - Kirghizistan 9
KZ - Kazakistan 9
LB - Libano 9
MY - Malesia 9
NP - Nepal 9
BG - Bulgaria 8
RO - Romania 8
AL - Albania 7
JM - Giamaica 7
OM - Oman 7
PA - Panama 7
HU - Ungheria 6
NG - Nigeria 6
PS - Palestinian Territory 6
BY - Bielorussia 5
EE - Estonia 5
GE - Georgia 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
KW - Kuwait 4
PT - Portogallo 4
SK - Slovacchia (Repubblica Slovacca) 4
TT - Trinidad e Tobago 4
AM - Armenia 3
BA - Bosnia-Erzegovina 3
GT - Guatemala 3
HN - Honduras 3
IE - Irlanda 3
LK - Sri Lanka 3
LV - Lettonia 3
NO - Norvegia 3
RS - Serbia 3
TH - Thailandia 3
AF - Afghanistan, Repubblica islamica di 2
BB - Barbados 2
Totale 24.460
Salva come PNG Salva come JPEG
Città #
Jacksonville 1.172
Singapore 1.110
Chandler 1.058
Boardman 638
Dearborn 620
Dallas 593
San Mateo 508
Ho Chi Minh City 407
Ashburn 356
Beijing 353
New York 330
Lawrence 251
Roxbury 248
Izmir 234
Seoul 231
Hanoi 228
Vienna 210
Shanghai 191
Cambridge 177
Dakar 168
Hefei 166
Des Moines 162
Hong Kong 160
Helsinki 156
Ottawa 151
São Paulo 146
Inglewood 144
Grafing 123
Brooklyn 122
Munich 114
Rende 96
Ogden 86
Wilmington 80
Ann Arbor 77
Los Angeles 72
Seattle 68
Florence 67
Bremen 65
Rio de Janeiro 65
Council Bluffs 50
San Francisco 47
Brussels 44
Columbus 44
Haiphong 44
The Dalles 44
Santa Clara 41
Milan 38
Guangzhou 36
Toronto 36
Guayaquil 32
Belo Horizonte 29
Bien Hoa 29
Amsterdam 28
Baghdad 28
Hải Dương 28
Brasília 27
Biên Hòa 25
Bogotá 25
Curitiba 25
Da Nang 25
Mexico City 25
Rome 25
Tianjin 25
Turku 25
Warsaw 25
Guarulhos 24
Johannesburg 24
Wuhan 24
Campinas 23
Harar 23
Jakarta 23
Quito 22
Tashkent 22
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
Cape Town 16
Chicago 16
Goiânia 16
Salvador 16
Houston 15
Mumbai 15
Totale 12.725
Salva come PNG Salva come JPEG
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 176
A rheology assisted approach to fruit extract production 159
A rheological analysis of structured water-in-olive oil emulsions 157
A rheological analysis of meat sauces stabilised with organogels 156
Bigels: A unique class of materials for drug delivery applications 156
Characterization of dairy emulsions by NMR and rheological techniques 156
Analisi strutturale di emulsioni a base latte 155
A structural analysis of olive oil organogelation 154
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 153
Analisi reologica di emulsioni strutturate a base di olio di oliva 152
A rheological and microstructural characterisation of monoglycerides/olive oil organogels 151
Misure di estensione biassiale per la caratterizzazione reologica di farine 151
A Rheological Modelling of Biscuit Behaviour During Baking 151
A rheological investigation of synthetic zeolite addition on cement paste 147
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 146
A rheological characterisation of an olive oil/fatty alcohols organogel 146
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 145
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 144
Rheological design of stabilized meat sauces for industrial uses 143
A rheological approach to the study of concentrated milk clotting 143
Analisi del flusso di schiume in ugelli 143
Caratterizzazione reologica a bassa temperature di bitumi tramite DMA 142
A structural analysis of milk clotting” 141
A computer aided system based on rheology to predict filled snack dimensions 140
Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process 139
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 139
The role of edible oils in Low Molecular Weight organogels rheology and structure 139
A rheological approach to jam production for biscuit topping 139
Olive oil and hyperthermal water bigels for cosmetic uses 139
Analisi strutturale e reologica di organogel per applicazioni alimentari 138
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 138
A rheological modelling and microscopic analysis of bigels 137
Effect of shear rate on crystallisation phenomena in olive oil based organogels 136
Filled Snack Production by coextrusion-cooking: 3. A rheological based method to compare filler processing properties 136
The effects of intermolecular interactions on the physical properties of organogels in edible oils 135
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture 135
Applicazioni della reologia nella messa a punto di soft ice cream 135
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 134
Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume 134
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 134
Analisi reologica di stucchi compositi per il restauro di dipinti 133
A rheological approach to bigel investigation 133
Analisi reologica di un'emulsione a base di olio di oliva per pasta sfoglia surgelata 132
Caratterizzazione di "emulgel" a base di pectine per applicazioni cosmetiche e farmaceutiche 132
Analisi reologica della processabilità del cioccolato 132
Filled snack production by coextrusion-cooking: 2. Effect of processing on cereal mixtures 132
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 131
Caratterizzazione interfacciale di proteine vegetali 128
A comparative study of the effect of microfluidization and rotor-stator mixing for producing dietary fibre suspensions 128
A rheological quality control of microwave heating of foods 127
Rheological properties of batter dough: effect of egg level 126
Emulgel da proteine del siero del latte: reologia e microstruttura 126
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 125
A rheology controlled process for fruit extract production 124
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 123
Applicazione dell’emoreologia nello studio delle patologie 122
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions 120
The effect of operating conditions on the physicochemical characteristics of whey protein–based systems 120
Analisi micro strutturale e reologica della stabilità di emulsioni concentrate O/W per il trasporto di greggio in condotta 119
RHEOLOGICAL MODELLING OF PLASTER DEPOSITION FOR PAINTING RESTORATION 119
Effect of dispersing conditions on rheological properties of edible fibre suspensions 119
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator 118
Modelling of baking behaviour of semi-sweet short dough biscuits 118
Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels 118
A Weak Gel Model for Foods 118
Effect of high water salinity on the adhesion properties of model bitumen modified with a smart additive 118
Bread dough characterisation using oscillatory and biaxial extension 117
Proprietà reologiche di gel misti a base di pectine ad alto (HM) e basso grado (LM) di metossilazione 117
Rheological surface properties of commercial citrus pectins at different pH and concentration 117
Stabilisation of meat suspensions by organogelation: a rheological approach 117
Rheological and microstructural characteristics of organogels: the role of solvent 117
Bigels and multi-component organogels: An overview from rheological perspective 115
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 114
Innovation in fig syrup production process: a rheological approach 113
Studio Reologico di emulsioni strutturate con fibre alimentari 113
Un approccio frazionario alla "spalmabilità" 113
Investigation of interfacial characteristics of vegetable proteins in O/W emulsion formulations 110
BLOOD RHEOLOGICAL CHARACTERISATION BY CREEP TESTS TO OPTIMISE EXTRACORPOREAL BLOOD TREATMENT DEVICES: PRELIMINARY INVESTIGATION 109
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 108
SIZE SCALE UP OF PASTA DRYING PROCESS: MODELLING APPROACH 107
Viscosity of Multicomponent Solutions of Simple and Complex Sugars in Water 106
Blood cell alteration of renal patients can be correlated to the extent of renal damage by means of low stress creep tests 106
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 106
Aloe vera―An Extensive Review Focused on Recent Studies 105
Biaxial extension apparatus for flour rheological characterization 105
Blood cell alteration of renal patients can be correlated to the extent of renal damage by means of low stress creep tests 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
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 102
Biaxial extensional characterisation of flour dough 100
Surface behaviour of vegetable protein by pendant drop method 100
The use of rheology to characterize the flow behavior of liquorice solutions 99
Analisi reologico-strutturale di organogel olio d’oliva/monogliceridi 99
Extensional investigation of dough like model systems with resistant starch and vegetable proteins: effect of transglutaminase 99
Rheological and structural properties at high and low temperature of bitumen for warm recycling technology 97
Rheological Properties of Food Materials 97
Totale 12.963
Salva come PNG Salva come JPEG
Categoria #
all - tutte 141.708
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 141.708
Salva come PNG Salva come JPEG


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
2025/20267.601 1.545 552 1.406 1.464 2.378 256 0 0 0 0 0 0
Totale 24.719