IRIS
LUPI, Francesca Romana
 Distribuzione geografica
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Continente #
NA - Nord America 7.826
AS - Asia 5.546
EU - Europa 3.868
SA - Sud America 1.611
AF - Africa 387
Continente sconosciuto - Info sul continente non disponibili 216
OC - Oceania 26
AN - Antartide 1
Totale 19.481
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Nazione #
US - Stati Uniti d'America 7.432
SG - Singapore 2.113
BR - Brasile 1.176
CN - Cina 1.040
UA - Ucraina 997
IT - Italia 995
VN - Vietnam 950
DE - Germania 648
IN - India 242
BD - Bangladesh 233
AT - Austria 230
SE - Svezia 218
FR - Francia 214
CA - Canada 191
TR - Turchia 168
AR - Argentina 152
FI - Finlandia 145
HK - Hong Kong 140
KR - Corea 132
SN - Senegal 118
GB - Regno Unito 111
MX - Messico 90
ID - Indonesia 89
CO - Colombia 71
ZA - Sudafrica 71
IQ - Iraq 64
EC - Ecuador 63
MA - Marocco 46
NL - Olanda 44
RU - Federazione Russa 44
PK - Pakistan 43
PH - Filippine 42
VE - Venezuela 42
BE - Belgio 39
CL - Cile 33
ES - Italia 30
JP - Giappone 30
ET - Etiopia 29
PL - Polonia 28
PE - Perù 27
EG - Egitto 25
UZ - Uzbekistan 25
MY - Malesia 24
SA - Arabia Saudita 24
AU - Australia 22
KE - Kenya 22
PY - Paraguay 21
IR - Iran 20
NP - Nepal 20
DZ - Algeria 19
JO - Giordania 19
TN - Tunisia 18
AE - Emirati Arabi Uniti 17
HN - Honduras 16
CR - Costa Rica 15
UY - Uruguay 15
CH - Svizzera 14
CZ - Repubblica Ceca 14
DO - Repubblica Dominicana 14
AZ - Azerbaigian 13
LT - Lituania 13
IL - Israele 12
LB - Libano 12
GT - Guatemala 11
NG - Nigeria 11
RO - Romania 11
KZ - Kazakistan 10
SV - El Salvador 10
BO - Bolivia 9
EU - Europa 9
JM - Giamaica 9
BG - Bulgaria 8
BY - Bielorussia 8
NI - Nicaragua 8
TH - Thailandia 8
AL - Albania 7
HU - Ungheria 7
PS - Palestinian Territory 7
RS - Serbia 7
TT - Trinidad e Tobago 7
GP - Guadalupe 6
IE - Irlanda 6
KG - Kirghizistan 6
OM - Oman 6
PT - Portogallo 6
TW - Taiwan 6
AM - Armenia 5
AO - Angola 5
PA - Panama 5
PR - Porto Rico 5
BH - Bahrain 4
CI - Costa d'Avorio 4
CW - ???statistics.table.value.countryCode.CW??? 4
GH - Ghana 4
SK - Slovacchia (Repubblica Slovacca) 4
XK - ???statistics.table.value.countryCode.XK??? 4
BN - Brunei Darussalam 3
GA - Gabon 3
HR - Croazia 3
KH - Cambogia 3
Totale 19.223
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Città #
Ashburn 929
Singapore 868
Chandler 696
San Jose 622
Council Bluffs 550
Jacksonville 528
Dallas 368
Boardman 347
Ho Chi Minh City 345
Dearborn 283
New York 270
Beijing 246
San Mateo 244
Hanoi 217
Vienna 161
Milan 143
Hong Kong 133
Lauterbourg 128
Seoul 125
Lawrence 121
Roxbury 120
Dakar 118
Helsinki 118
Shanghai 113
São Paulo 110
Izmir 105
Hefei 95
Rende 91
Munich 89
Santa Clara 89
Inglewood 83
Ottawa 83
Des Moines 82
Los Angeles 81
Cambridge 78
Chicago 67
Rome 65
Ann Arbor 54
Columbus 49
Rio de Janeiro 48
Bremen 47
Ogden 43
Brooklyn 42
Seattle 41
Florence 39
Toronto 38
Da Nang 37
Haiphong 37
Grafing 36
Wilmington 36
Brussels 34
Orem 34
Chennai 32
Guangzhou 31
The Dalles 31
Naples 30
Bien Hoa 29
San Francisco 28
Bogotá 27
Montreal 27
Phoenix 27
Johannesburg 26
Mexico City 25
Belo Horizonte 24
Frankfurt am Main 24
Baghdad 23
Harar 23
Tashkent 23
Catania 22
Houston 22
Mumbai 22
Quito 22
Guayaquil 21
Curitiba 20
Miano 20
Tianjin 20
Boston 19
London 19
Amsterdam 18
Atlanta 18
Hải Dương 18
Palermo 18
Tokyo 18
Turku 18
Brasília 17
Buffalo 17
Denver 17
Dhaka 17
Guarulhos 17
Jakarta 17
Polistena 17
Amman 16
Bari 16
Biên Hòa 16
Buenos Aires 16
Cosenza 16
Nairobi 16
Omaha 16
Redwood City 16
Falkenstein 15
Totale 10.533
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Nome #
Pectin: Properties Determination and Uses 328
Organogelazione di sistemi oleosi a base di olio d’oliva: effetto della shear rate 277
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 238
An olive oil/policosanol organogel for Ferulic Acid controlled delivery 226
A rheological analysis of structured water-in-olive oil emulsions 222
Spreadability of structured oil systems: a fractional derivatives approach 217
A rheological analysis of meat sauces stabilised with organogels 214
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 202
Bigels: A unique class of materials for drug delivery applications 200
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 199
A structural analysis of olive oil organogelation 198
A rheological characterisation of an olive oil/fatty alcohols organogel 198
Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume 196
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 195
The effects of intermolecular interactions on the physical properties of organogels in edible oils 191
Caratterizzazione interfacciale di proteine vegetali 190
Effect of shear rate on crystallisation phenomena in olive oil based organogels 189
Analisi reologica di emulsioni strutturate a base di olio di oliva 189
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 187
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 187
Rheological design of stabilized meat sauces for industrial uses 186
Analisi reologica di un'emulsione a base di olio di oliva per pasta sfoglia surgelata 184
Analisi strutturale e reologica di organogel per applicazioni alimentari 182
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 180
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 178
The role of edible oils in Low Molecular Weight organogels rheology and structure 177
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 176
A rheological approach to bigel investigation 175
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 174
Caratterizzazione di "emulgel" a base di pectine per applicazioni cosmetiche e farmaceutiche 174
Olive oil and hyperthermal water bigels for cosmetic uses 174
A rheological modelling and microscopic analysis of bigels 173
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 173
Effect of dispersing conditions on rheological properties of edible fibre suspensions 172
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 171
Bigels and multi-component organogels: An overview from rheological perspective 171
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 169
Analisi micro strutturale e reologica della stabilità di emulsioni concentrate O/W per il trasporto di greggio in condotta 168
Proprietà reologiche di gel misti a base di pectine ad alto (HM) e basso grado (LM) di metossilazione 168
Rheological properties of batter dough: effect of egg level 167
Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels 167
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator 166
Stabilisation of meat suspensions by organogelation: a rheological approach 166
MODELLAZIONE DEL PROCESSO DI ESSICCAZIONE DEL FICO DOTTATO DI COSENZA 165
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 165
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions 164
Rheological surface properties of commercial citrus pectins at different pH and concentration 163
Studio Reologico di emulsioni strutturate con fibre alimentari 162
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture 161
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 161
Emulgel da proteine del siero del latte: reologia e microstruttura 161
Investigation of interfacial characteristics of vegetable proteins in O/W emulsion formulations 160
Aloe vera―An Extensive Review Focused on Recent Studies 159
A comparative study of the effect of microfluidization and rotor-stator mixing for producing dietary fibre suspensions 159
The innovative "Bio-Oil Spread" prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats 158
Rheological and microstructural characteristics of organogels: the role of solvent 157
Rheological and structural properties at high and low temperature of bitumen for warm recycling technology 155
The effect of operating conditions on the physicochemical characteristics of whey protein–based systems 155
Rheological study of dietary fiber emulsions: a new potential low-fat food 151
Formulation and process investigation of glycerol/starch suspensions for edible films production by tape casting 150
Modelling of baking behaviour of semi-sweet short dough biscuits 146
Extensional investigation of dough like model systems with resistant starch and vegetable proteins: effect of transglutaminase 143
Analisi reologico-strutturale di organogel olio d’oliva/monogliceridi 142
Caratterizzazione reologica di sistemi a base di amido per la realizzazione di rivestimenti edibili 141
Nutraceuticals Obtained by SFE-CO2 from Cladodes of Two Opuntia ficus-indica (L.) Mill Wild in Calabria 141
The effects of process conditions on rheological properties of functional citrus fibre suspensions 140
Studio delle proprietà reologiche interfacciali di pectine a basso ed alto grado di metossilazione in sistemi bifasici A/W ed O/W 137
Spread bio oil diet and cardiac response to ischemia/reperfusion: A preliminary study in mice 136
Un approccio frazionario alla "spalmabilità" 134
Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model 132
Rheological Properties of Food Materials 130
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 130
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 130
Effects of surfactants on interfacial properties of ovalbumin layers at the air/water and oil/water interfaces 128
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 128
Cricket isolates as ingredients to design protein foods: Functional, structural and interfacial properties 127
Oli vegetali spalmabili a reologia controllata, metodologia e formulazione 125
Studio reologico di emulsioni W/O strutturate mediante organogelazione di olio d’oliva 125
Formulation Study on Edible Film from Waste Grape and Red Cabbage 124
Surface behaviour of vegetable protein by pendant drop method 124
Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase 122
Interfacial behavior of vegetable protein isolates at sunflower oil/water interface 121
Olive oil/policosanol organogels for nutraceutical and drug delivery purposes 119
Modeling of drying process of candies obtained with starch molding technique 119
Rheological study of o/w concentrated model emulsions for heavy crude oil transportation 118
Olive oil emulsions as puff pastry shortening replacer 116
Development and rheological modeling of dietary fiber and policosanol plant-based bigels for potential food applications 114
Rheological properties and short-term stability of oil-in-water emulsions formed with milk whey proteins: Influence of i-carrageenan and k-carrageenan 113
Oil Extraction from Hemp Plant as a Potential Source of Cannabidiol for Healthy Protein Foods 112
Structural investigation of crystallisation phenomena induced by organogelation in vegetable oils 109
Hemp Seed Oil Extraction and Stable Emulsion Formulation with Hemp Protein Isolates 105
Ottimizzazione reologica della stabilità di salse a base carne in organogels 103
Fundamentals of food baking processes 102
Starch films loaded with tannin: the study of rheological and physical properties 102
Product design di caramelle gommose a base di melassa di fichi 101
The influence of dispersing system on rheology and microstructure of dietary fibre suspensions 101
The innovative Spread Bio-Oil prevents metabolic disorders and protects against myocardial ischemic injury in rats 100
Studio reologico di organogel di alcoli grassi, monogliceridi degli acidi grassi e loro miscele 99
Organogel a base di olio di oliva e policosanolo come sistemi per il rilascio controllato di molecole nutraceutiche tramite somministrazione orale 99
The influence of carrageenan on interfacial properties and short term stability of milk whey proteins emulsions 99
Totale 15.777
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Categoria #
all - tutte 97.572
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 97.572
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/20221.174 0 0 0 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
2025/20267.742 892 290 827 645 1.346 573 841 429 600 627 278 394
2026/20272.029 393 151 446 1.039 0 0 0 0 0 0 0 0
Totale 19.481