IRIS
LUPI, Francesca Romana
 Distribuzione geografica
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Continente #
NA - Nord America 3.992
EU - Europa 2.603
AS - Asia 1.132
AF - Africa 147
SA - Sud America 17
OC - Oceania 14
Continente sconosciuto - Info sul continente non disponibili 9
AN - Antartide 1
Totale 7.915
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Nazione #
US - Stati Uniti d'America 3.884
UA - Ucraina 975
DE - Germania 537
IT - Italia 441
CN - Cina 393
SG - Singapore 362
AT - Austria 226
SE - Svezia 205
TR - Turchia 119
SN - Senegal 109
CA - Canada 95
IN - India 85
VN - Vietnam 58
FI - Finlandia 54
BE - Belgio 33
FR - Francia 33
GB - Regno Unito 33
HK - Hong Kong 27
KR - Corea 24
ET - Etiopia 23
NL - Olanda 20
IR - Iran 15
AU - Australia 12
MX - Messico 12
RU - Federazione Russa 12
CH - Svizzera 10
ID - Indonesia 10
PH - Filippine 10
EU - Europa 9
BR - Brasile 8
CZ - Repubblica Ceca 7
NG - Nigeria 5
TW - Taiwan 5
EG - Egitto 4
ES - Italia 4
JP - Giappone 4
BD - Bangladesh 3
CL - Cile 3
IL - Israele 3
MY - Malesia 3
PE - Perù 3
AM - Armenia 2
EC - Ecuador 2
GH - Ghana 2
HU - Ungheria 2
IE - Irlanda 2
KG - Kirghizistan 2
LV - Lettonia 2
MA - Marocco 2
NZ - Nuova Zelanda 2
PK - Pakistan 2
RO - Romania 2
ZA - Sudafrica 2
AZ - Azerbaigian 1
BA - Bosnia-Erzegovina 1
CO - Colombia 1
GS - Georgia del Sud e Isole Sandwich Australi 1
IS - Islanda 1
LA - Repubblica Popolare Democratica del Laos 1
LK - Sri Lanka 1
LT - Lituania 1
PA - Panama 1
RS - Serbia 1
SK - Slovacchia (Repubblica Slovacca) 1
TH - Thailandia 1
UZ - Uzbekistan 1
Totale 7.915
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Città #
Chandler 695
Jacksonville 524
Boardman 350
Dearborn 283
Singapore 269
San Mateo 244
New York 187
Vienna 160
Lawrence 121
Roxbury 120
Shanghai 110
Dakar 109
Ashburn 106
Izmir 105
Rende 91
Inglewood 83
Des Moines 82
Ottawa 78
Cambridge 77
Ann Arbor 54
Bremen 47
Helsinki 47
Ogden 43
Beijing 40
Grafing 36
Wilmington 35
Seattle 33
Florence 32
Brussels 31
Munich 30
Bien Hoa 29
Brooklyn 26
Hong Kong 25
Los Angeles 24
Harar 23
Ho Chi Minh City 23
Seoul 19
Guangzhou 17
Polistena 17
Redwood City 16
Toronto 16
Milan 14
San Francisco 14
Jiaxing 13
Wuhan 13
Rome 12
Cosenza 11
Houston 11
Mascalucia 11
Nanjing 11
Haikou 10
Crotone 9
Falls Church 9
Pune 9
Dalian 8
Kilburn 8
Naples 8
Norwalk 8
Padova 8
Bisignano 7
Brno 7
Cropani Marina 7
Monmouth Junction 7
Wuxi 7
Amsterdam 6
Bari 6
Berlin 6
Kochi 6
Palermo 6
Redmond 6
Siderno 6
Zurich 6
Canberra 5
Catania 5
Gunzenhausen 5
Hangzhou 5
Hyderabad 5
Jinhua 5
Lappeenranta 5
Molfetta 5
Shenzhen 5
Tabriz 5
Tiantai Chengguanzhen 5
Turin 5
Augusta 4
Bursa 4
Florianópolis 4
Freiburg im Breisgau 4
Hefei 4
Jakarta 4
Melbourne 4
Monterrey 4
Monufia 4
Ningbo 4
Pijnacker 4
Port Harcourt 4
Santa Clara 4
Seelze 4
Taipei 4
Zhengzhou 4
Totale 4.851
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Nome #
Pectin: Properties Determination and Uses 214
Spreadability of structured oil systems: a fractional derivatives approach 118
Organogelazione di sistemi oleosi a base di olio d’oliva: effetto della shear rate 105
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 105
Bigels: A unique class of materials for drug delivery applications 103
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 98
Analisi reologica di emulsioni strutturate a base di olio di oliva 97
Rheological design of stabilized meat sauces for industrial uses 94
An olive oil/policosanol organogel for Ferulic Acid controlled delivery 94
A rheological analysis of structured water-in-olive oil emulsions 93
A rheological analysis of meat sauces stabilised with organogels 93
The role of edible oils in Low Molecular Weight organogels rheology and structure 93
Analisi strutturale e reologica di organogel per applicazioni alimentari 92
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture 91
Rheological surface properties of commercial citrus pectins at different pH and concentration 91
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 88
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 88
The effects of intermolecular interactions on the physical properties of organogels in edible oils 88
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 88
Caratterizzazione interfacciale di proteine vegetali 87
Rheological properties of batter dough: effect of egg level 84
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 84
Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume 84
Olive oil and hyperthermal water bigels for cosmetic uses 84
The innovative "Bio-Oil Spread" prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats 84
Emulgel da proteine del siero del latte: reologia e microstruttura 83
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 82
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 82
Analisi reologica di un'emulsione a base di olio di oliva per pasta sfoglia surgelata 81
A rheological characterisation of an olive oil/fatty alcohols organogel 81
Studio Reologico di emulsioni strutturate con fibre alimentari 80
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 80
A structural analysis of olive oil organogelation 79
Rheological and microstructural characteristics of organogels: the role of solvent 79
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator 78
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 77
Effect of dispersing conditions on rheological properties of edible fibre suspensions 77
Effect of shear rate on crystallisation phenomena in olive oil based organogels 76
Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels 76
Un approccio frazionario alla "spalmabilità" 76
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 75
A rheological modelling and microscopic analysis of bigels 74
A rheological approach to bigel investigation 74
Caratterizzazione di "emulgel" a base di pectine per applicazioni cosmetiche e farmaceutiche 73
Analisi micro strutturale e reologica della stabilità di emulsioni concentrate O/W per il trasporto di greggio in condotta 73
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 73
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 73
The effect of operating conditions on the physicochemical characteristics of whey protein–based systems 73
Stabilisation of meat suspensions by organogelation: a rheological approach 72
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 72
Investigation of interfacial characteristics of vegetable proteins in O/W emulsion formulations 72
Studio reologico di emulsioni W/O strutturate mediante organogelazione di olio d’oliva 71
Modelling of baking behaviour of semi-sweet short dough biscuits 70
Surface behaviour of vegetable protein by pendant drop method 70
Oli vegetali spalmabili a reologia controllata, metodologia e formulazione 69
Olive oil/policosanol organogels for nutraceutical and drug delivery purposes 68
Spread bio oil diet and cardiac response to ischemia/reperfusion: A preliminary study in mice 68
Extensional investigation of dough like model systems with resistant starch and vegetable proteins: effect of transglutaminase 68
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 67
Analisi reologico-strutturale di organogel olio d’oliva/monogliceridi 67
Rheological and structural properties at high and low temperature of bitumen for warm recycling technology 66
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 66
Proprietà reologiche di gel misti a base di pectine ad alto (HM) e basso grado (LM) di metossilazione 65
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 64
Rheological Properties of Food Materials 62
Rheological study of dietary fiber emulsions: a new potential low-fat food 62
MODELLAZIONE DEL PROCESSO DI ESSICCAZIONE DEL FICO DOTTATO DI COSENZA 60
Bigels and multi-component organogels: An overview from rheological perspective 60
Ottimizzazione reologica della stabilità di salse a base carne in organogels 58
A comparative study of the effect of microfluidization and rotor-stator mixing for producing dietary fibre suspensions 57
Caratterizzazione reologica di sistemi a base di amido per la realizzazione di rivestimenti edibili 56
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 56
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 56
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions 54
Olive oil emulsions as puff pastry shortening replacer 54
Product design di caramelle gommose a base di melassa di fichi 54
The effects of process conditions on rheological properties of functional citrus fibre suspensions 51
Organogel a base di olio di oliva e policosanolo come sistemi per il rilascio controllato di molecole nutraceutiche tramite somministrazione orale 50
Formulation and process investigation of glycerol/starch suspensions for edible films production by tape casting 50
Studio delle proprietà reologiche interfacciali di pectine a basso ed alto grado di metossilazione in sistemi bifasici A/W ed O/W 47
Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase 47
Modeling of drying process of candies obtained with starch molding technique 46
The influence of carrageenan on interfacial properties and short term stability of milk whey proteins emulsions 46
Effetto dell’aggiunta di acido polifosforico sulla reologia dei Bitumi 46
Structural investigation of crystallisation phenomena induced by organogelation in vegetable oils 45
Effects of surfactants on interfacial properties of ovalbumin layers at the air/water and oil/water interfaces 44
Nutraceuticals Obtained by SFE-CO2 from Cladodes of Two Opuntia ficus-indica (L.) Mill Wild in Calabria 44
Stabilizzazione innovativa di salse a base di carne ed oli vegetali mediante organogelazione 43
Sheeting Process Modelling and Rheological Analysis of an Olive-Oil-Emulsion-Based Puff Pastry 42
The innovative “Bio-Oil Spread” diet protects against myocardial ischemic injury in rats by switching off inflammation pathways 42
The influence of dispersing system on rheology and microstructure of dietary fibre suspensions 42
Rheological setting temperature of biopolymer gels 41
Rheological study of o/w concentrated model emulsions for heavy crude oil transportation 41
The innovative Spread Bio-Oil prevents metabolic disorders and protects against myocardial ischemic injury in rats 40
Rheological properties and short-term stability of oil-in-water emulsions formed with milk whey proteins: Influence of i-carrageenan and k-carrageenan 40
Rheological properties of mixed biopolymer gels 39
Steady shear properties and crystallisation phenomena in edible organogels 39
LM pectin gels: a rheological characterization and modeling 39
Shear and dilatational rheological properties of vegetable proteins at the air/water interface 39
Studio reologico di organogel di alcoli grassi, monogliceridi degli acidi grassi e loro miscele 38
Totale 7.040
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Categoria #
all - tutte 50.921
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 50.921
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020793 0 0 0 0 73 288 85 121 22 19 128 57
2020/20211.070 142 1 113 124 10 137 18 132 124 123 52 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
2023/20241.398 132 81 91 57 99 300 51 133 99 46 34 275
2024/2025877 175 330 139 118 115 0 0 0 0 0 0 0
Totale 8.094