IRIS
LUPI, Francesca Romana
 Distribuzione geografica
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Continente #
NA - Nord America 6.233
AS - Asia 5.432
EU - Europa 3.546
SA - Sud America 1.575
AF - Africa 383
OC - Oceania 25
Continente sconosciuto - Info sul continente non disponibili 14
AN - Antartide 1
Totale 17.209
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Nazione #
US - Stati Uniti d'America 5.945
SG - Singapore 2.102
BR - Brasile 1.151
CN - Cina 1.009
UA - Ucraina 996
VN - Vietnam 947
IT - Italia 708
DE - Germania 642
IN - India 233
AT - Austria 230
SE - Svezia 218
FR - Francia 213
BD - Bangladesh 206
TR - Turchia 168
AR - Argentina 152
CA - Canada 151
FI - Finlandia 145
HK - Hong Kong 137
KR - Corea 132
SN - Senegal 118
GB - Regno Unito 102
MX - Messico 86
ID - Indonesia 84
ZA - Sudafrica 71
CO - Colombia 66
IQ - Iraq 64
EC - Ecuador 61
MA - Marocco 46
NL - Olanda 44
PK - Pakistan 43
RU - Federazione Russa 42
VE - Venezuela 40
BE - Belgio 39
PH - Filippine 33
CL - Cile 32
ES - Italia 29
ET - Etiopia 29
PL - Polonia 28
PE - Perù 26
EG - Egitto 25
JP - Giappone 25
UZ - Uzbekistan 25
MY - Malesia 22
SA - Arabia Saudita 22
AU - Australia 21
KE - Kenya 21
PY - Paraguay 21
DZ - Algeria 19
IR - Iran 19
JO - Giordania 19
NP - Nepal 18
AE - Emirati Arabi Uniti 17
TN - Tunisia 17
UY - Uruguay 15
DO - Repubblica Dominicana 14
AZ - Azerbaigian 13
CH - Svizzera 13
LB - Libano 12
LT - Lituania 12
IL - Israele 11
NG - Nigeria 11
BO - Bolivia 9
CZ - Repubblica Ceca 9
EU - Europa 9
KZ - Kazakistan 9
BG - Bulgaria 8
CR - Costa Rica 8
TH - Thailandia 8
AL - Albania 7
BY - Bielorussia 7
HU - Ungheria 7
PS - Palestinian Territory 7
RO - Romania 7
RS - Serbia 7
KG - Kirghizistan 6
OM - Oman 6
PT - Portogallo 6
TW - Taiwan 6
AM - Armenia 5
AO - Angola 5
HN - Honduras 5
IE - Irlanda 5
JM - Giamaica 5
PA - Panama 5
CI - Costa d'Avorio 4
GH - Ghana 4
SK - Slovacchia (Repubblica Slovacca) 4
XK - ???statistics.table.value.countryCode.XK??? 4
BH - Bahrain 3
BN - Brunei Darussalam 3
GA - Gabon 3
GT - Guatemala 3
HR - Croazia 3
KW - Kuwait 3
LK - Sri Lanka 3
LV - Lettonia 3
NZ - Nuova Zelanda 3
PR - Porto Rico 3
SY - Repubblica araba siriana 3
BA - Bosnia-Erzegovina 2
Totale 17.167
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Città #
Singapore 861
Chandler 696
San Jose 538
Jacksonville 528
Ashburn 366
Dallas 350
Boardman 347
Ho Chi Minh City 345
Dearborn 283
San Mateo 244
New York 243
Beijing 235
Hanoi 216
Council Bluffs 207
Vienna 161
Hong Kong 130
Lauterbourg 128
Seoul 125
Lawrence 121
Roxbury 120
Dakar 118
Helsinki 118
Shanghai 113
Izmir 105
Hefei 95
São Paulo 92
Rende 91
Munich 86
Inglewood 83
Des Moines 82
Ottawa 81
Cambridge 77
Los Angeles 65
Ann Arbor 54
Rio de Janeiro 48
Bremen 47
Columbus 47
Santa Clara 45
Ogden 43
Brooklyn 41
Seattle 41
Florence 37
Haiphong 37
Rome 37
Da Nang 36
Grafing 36
Wilmington 35
Brussels 34
Milan 34
Chennai 32
Orem 32
Guangzhou 31
The Dalles 31
Bien Hoa 29
San Francisco 28
Johannesburg 26
Bogotá 25
Toronto 25
Belo Horizonte 24
Mexico City 24
Baghdad 23
Harar 23
Tashkent 23
Frankfurt am Main 22
Quito 22
Naples 21
Curitiba 20
Montreal 20
Mumbai 20
Boston 19
Catania 19
Guayaquil 19
Houston 19
Tianjin 19
Amsterdam 18
Hải Dương 18
Turku 18
Buffalo 17
Guarulhos 17
Jakarta 17
Palermo 17
Polistena 17
Tokyo 17
Amman 16
Biên Hòa 16
Brasília 16
Buenos Aires 16
Chicago 16
Cosenza 16
Dhaka 16
Nairobi 16
Redwood City 16
Falkenstein 15
New Delhi 15
Erbil 14
London 14
Wuhan 14
Caracas 13
Jiaxing 13
Medellín 13
Totale 9.109
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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
Spreadability of structured oil systems: a fractional derivatives approach 198
A rheological analysis of structured water-in-olive oil emulsions 197
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
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
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 177
Effect of shear rate on crystallisation phenomena in olive oil based organogels 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
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 169
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
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 163
A rheological modelling and microscopic analysis of bigels 161
Analisi reologica di un'emulsione a base di olio di oliva per pasta sfoglia surgelata 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
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
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
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
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
Aloe vera―An Extensive Review Focused on Recent Studies 145
The innovative "Bio-Oil Spread" prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats 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
MODELLAZIONE DEL PROCESSO DI ESSICCAZIONE DEL FICO DOTTATO DI COSENZA 142
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 139
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
Formulation and process investigation of glycerol/starch suspensions for edible films production by tape casting 133
Nutraceuticals Obtained by SFE-CO2 from Cladodes of Two Opuntia ficus-indica (L.) Mill Wild in Calabria 131
Spread bio oil diet and cardiac response to ischemia/reperfusion: A preliminary study in mice 129
Un approccio frazionario alla "spalmabilità" 127
The effects of process conditions on rheological properties of functional citrus fibre suspensions 126
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
Rheological Properties of Food Materials 122
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 121
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 120
Rheological study of dietary fiber emulsions: a new potential low-fat food 119
Oli vegetali spalmabili a reologia controllata, metodologia e formulazione 118
Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model 117
Studio delle proprietà reologiche interfacciali di pectine a basso ed alto grado di metossilazione in sistemi bifasici A/W ed O/W 117
Surface behaviour of vegetable protein by pendant drop method 116
Caratterizzazione reologica di sistemi a base di amido per la realizzazione di rivestimenti edibili 115
Cricket isolates as ingredients to design protein foods: Functional, structural and interfacial properties 112
Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase 112
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 111
Interfacial behavior of vegetable protein isolates at sunflower oil/water interface 110
Rheological study of o/w concentrated model emulsions for heavy crude oil transportation 109
Formulation Study on Edible Film from Waste Grape and Red Cabbage 108
Olive oil/policosanol organogels for nutraceutical and drug delivery purposes 106
Modeling of drying process of candies obtained with starch molding technique 104
Oil Extraction from Hemp Plant as a Potential Source of Cannabidiol for Healthy Protein Foods 102
Effects of surfactants on interfacial properties of ovalbumin layers at the air/water and oil/water interfaces 102
Studio reologico di emulsioni W/O strutturate mediante organogelazione di olio d’oliva 102
Development and rheological modeling of dietary fiber and policosanol plant-based bigels for potential food applications 99
Product design di caramelle gommose a base di melassa di fichi 97
Ottimizzazione reologica della stabilità di salse a base carne in organogels 97
Olive oil emulsions as puff pastry shortening replacer 95
Structural investigation of crystallisation phenomena induced by organogelation in vegetable oils 95
Fundamentals of food baking processes 94
Sheeting Process Modelling and Rheological Analysis of an Olive-Oil-Emulsion-Based Puff Pastry 93
The influence of dispersing system on rheology and microstructure of dietary fibre suspensions 93
Hemp Seed Oil Extraction and Stable Emulsion Formulation with Hemp Protein Isolates 92
The innovative Spread Bio-Oil prevents metabolic disorders and protects against myocardial ischemic injury in rats 92
Organogel a base di olio di oliva e policosanolo come sistemi per il rilascio controllato di molecole nutraceutiche tramite somministrazione orale 92
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 91
The influence of carrageenan on interfacial properties and short term stability of milk whey proteins emulsions 88
Starch films loaded with tannin: the study of rheological and physical properties 87
Totale 14.185
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Categoria #
all - tutte 89.777
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 89.777
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/202194 0 0 0 0 0 0 0 0 0 0 0 94
2021/20221.513 11 324 4 87 137 55 13 270 11 6 232 363
2022/20231.720 267 211 71 214 204 157 4 214 182 46 97 53
2023/20241.376 132 81 91 57 99 291 42 132 99 46 33 273
2024/20252.515 173 328 134 116 132 176 68 205 365 158 238 422
2025/20267.698 892 290 827 645 1.346 573 841 429 600 627 278 350
Totale 17.408