IRIS
LUPI, Francesca Romana
 Distribuzione geografica
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Continente #
NA - Nord America 5.063
AS - Asia 4.071
EU - Europa 3.078
SA - Sud America 1.194
AF - Africa 279
OC - Oceania 19
Continente sconosciuto - Info sul continente non disponibili 10
AN - Antartide 1
Totale 13.715
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Nazione #
US - Stati Uniti d'America 4.852
SG - Singapore 1.834
UA - Ucraina 989
BR - Brasile 931
CN - Cina 843
DE - Germania 625
VN - Vietnam 560
IT - Italia 552
AT - Austria 229
SE - Svezia 215
TR - Turchia 138
IN - India 134
CA - Canada 130
KR - Corea 130
FI - Finlandia 126
SN - Senegal 112
HK - Hong Kong 105
AR - Argentina 102
GB - Regno Unito 73
FR - Francia 60
ID - Indonesia 60
BD - Bangladesh 55
MX - Messico 55
ZA - Sudafrica 43
EC - Ecuador 41
BE - Belgio 36
NL - Olanda 36
IQ - Iraq 33
RU - Federazione Russa 32
CO - Colombia 30
MA - Marocco 28
ET - Etiopia 26
CL - Cile 22
PE - Perù 22
IR - Iran 19
JP - Giappone 19
PK - Pakistan 19
PL - Polonia 18
AU - Australia 16
EG - Egitto 16
PH - Filippine 16
VE - Venezuela 16
PY - Paraguay 14
ES - Italia 13
CH - Svizzera 12
DZ - Algeria 11
KE - Kenya 11
UY - Uruguay 11
UZ - Uzbekistan 11
LT - Lituania 10
NG - Nigeria 10
DO - Repubblica Dominicana 9
EU - Europa 9
AE - Emirati Arabi Uniti 8
CZ - Repubblica Ceca 8
SA - Arabia Saudita 8
IL - Israele 7
JO - Giordania 7
NP - Nepal 7
TN - Tunisia 7
BG - Bulgaria 6
LB - Libano 6
MY - Malesia 6
AZ - Azerbaigian 5
BO - Bolivia 5
KG - Kirghizistan 5
KZ - Kazakistan 5
TW - Taiwan 5
AL - Albania 4
BY - Bielorussia 4
GH - Ghana 4
HU - Ungheria 4
PA - Panama 4
RO - Romania 4
TH - Thailandia 4
AM - Armenia 3
AO - Angola 3
CI - Costa d'Avorio 3
CR - Costa Rica 3
GA - Gabon 3
HN - Honduras 3
IE - Irlanda 3
OM - Oman 3
PS - Palestinian Territory 3
PT - Portogallo 3
RS - Serbia 3
BH - Bahrain 2
BN - Brunei Darussalam 2
EE - Estonia 2
GE - Georgia 2
JM - Giamaica 2
KW - Kuwait 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
LV - Lettonia 2
MD - Moldavia 2
NI - Nicaragua 2
NZ - Nuova Zelanda 2
SK - Slovacchia (Repubblica Slovacca) 2
BA - Bosnia-Erzegovina 1
Totale 13.702
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Città #
Singapore 713
Chandler 696
Jacksonville 526
Boardman 347
Dallas 336
Dearborn 283
San Mateo 244
Ashburn 231
Ho Chi Minh City 219
New York 214
Beijing 200
Vienna 161
Seoul 125
Lawrence 121
Hanoi 120
Roxbury 120
Dakar 112
Shanghai 112
Izmir 105
Hong Kong 103
Helsinki 100
Hefei 95
Rende 87
Munich 86
Inglewood 83
Des Moines 82
Ottawa 80
São Paulo 78
Cambridge 77
Ann Arbor 54
Los Angeles 50
Bremen 47
Ogden 43
Brooklyn 41
Seattle 40
Rio de Janeiro 37
Grafing 36
Council Bluffs 35
Wilmington 35
Brussels 34
Columbus 34
Florence 34
The Dalles 31
Bien Hoa 29
San Francisco 27
Milan 26
Santa Clara 26
Harar 23
Guangzhou 22
Toronto 21
Belo Horizonte 19
Rome 19
Boston 18
Haiphong 18
Johannesburg 18
Turku 18
Polistena 17
Cosenza 16
Curitiba 16
Redwood City 16
Montreal 15
Tokyo 15
Bogotá 14
Falkenstein 14
Frankfurt am Main 14
Guarulhos 14
Guayaquil 14
Houston 14
Hải Dương 14
Wuhan 14
Amsterdam 13
Biên Hòa 13
Chennai 13
Jakarta 13
Jiaxing 13
Palermo 13
Baghdad 12
Buenos Aires 12
Catania 12
Mexico City 12
Lima 11
Mascalucia 11
Nanjing 11
Pune 11
Quito 11
Stockholm 11
Tianjin 11
Warsaw 11
Brasília 10
Chicago 10
Dhaka 10
Haikou 10
London 10
Ribeirão Preto 10
Tashkent 10
Atlanta 9
Crotone 9
Da Nang 9
Falls Church 9
Mumbai 9
Totale 7.227
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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 176
Spreadability of structured oil systems: a fractional derivatives approach 173
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
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 154
A structural analysis of olive oil organogelation 154
Analisi reologica di emulsioni strutturate a base di olio di oliva 152
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 146
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 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
Rheological design of stabilized meat sauces for industrial uses 143
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 141
The role of edible oils in Low Molecular Weight organogels rheology and structure 140
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 139
Olive oil and hyperthermal water bigels for cosmetic uses 139
Analisi strutturale e reologica di organogel per applicazioni alimentari 138
Effect of shear rate on crystallisation phenomena in olive oil based organogels 137
A rheological modelling and microscopic analysis of bigels 137
The effects of intermolecular interactions on the physical properties of organogels in edible oils 136
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 135
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture 135
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 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
A rheological approach to bigel investigation 134
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
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
Emulgel da proteine del siero del latte: reologia e microstruttura 127
Rheological properties of batter dough: effect of egg level 126
The innovative "Bio-Oil Spread" prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats 126
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 126
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 123
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
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
Rheological and microstructural characteristics of organogels: the role of solvent 118
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
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 116
Bigels and multi-component organogels: An overview from rheological perspective 115
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 111
Spread bio oil diet and cardiac response to ischemia/reperfusion: A preliminary study in mice 109
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 109
Aloe vera―An Extensive Review Focused on Recent Studies 108
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 106
Studio delle proprietà reologiche interfacciali di pectine a basso ed alto grado di metossilazione in sistemi bifasici A/W ed O/W 104
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
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
MODELLAZIONE DEL PROCESSO DI ESSICCAZIONE DEL FICO DOTTATO DI COSENZA 97
Rheological Properties of Food Materials 97
The effects of process conditions on rheological properties of functional citrus fibre suspensions 96
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 96
Rheological study of dietary fiber emulsions: a new potential low-fat food 95
Formulation and process investigation of glycerol/starch suspensions for edible films production by tape casting 95
Olive oil/policosanol organogels for nutraceutical and drug delivery purposes 94
Oli vegetali spalmabili a reologia controllata, metodologia e formulazione 92
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 92
Product design di caramelle gommose a base di melassa di fichi 89
Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model 88
Caratterizzazione reologica di sistemi a base di amido per la realizzazione di rivestimenti edibili 88
Studio reologico di emulsioni W/O strutturate mediante organogelazione di olio d’oliva 88
Modeling of drying process of candies obtained with starch molding technique 87
Effects of surfactants on interfacial properties of ovalbumin layers at the air/water and oil/water interfaces 87
Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase 87
Ottimizzazione reologica della stabilità di salse a base carne in organogels 86
Nutraceuticals Obtained by SFE-CO2 from Cladodes of Two Opuntia ficus-indica (L.) Mill Wild in Calabria 85
Olive oil emulsions as puff pastry shortening replacer 83
Organogel a base di olio di oliva e policosanolo come sistemi per il rilascio controllato di molecole nutraceutiche tramite somministrazione orale 79
Formulation Study on Edible Film from Waste Grape and Red Cabbage 77
The innovative Spread Bio-Oil prevents metabolic disorders and protects against myocardial ischemic injury in rats 77
The influence of carrageenan on interfacial properties and short term stability of milk whey proteins emulsions 77
Structural investigation of crystallisation phenomena induced by organogelation in vegetable oils 76
Effetto dell’aggiunta di acido polifosforico sulla reologia dei Bitumi 76
The influence of dispersing system on rheology and microstructure of dietary fibre suspensions 76
Oil Extraction from Hemp Plant as a Potential Source of Cannabidiol for Healthy Protein Foods 75
Interfacial behavior of vegetable protein isolates at sunflower oil/water interface 75
Sheeting Process Modelling and Rheological Analysis of an Olive-Oil-Emulsion-Based Puff Pastry 74
Rheological properties and short-term stability of oil-in-water emulsions formed with milk whey proteins: Influence of i-carrageenan and k-carrageenan 74
Rheological study of o/w concentrated model emulsions for heavy crude oil transportation 74
Rheological modeling of olive oil/policosanol organogels 73
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 72
Shear and dilatational rheological properties of vegetable proteins at the air/water interface 72
Fundamentals of food baking processes 71
Totale 11.510
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Categoria #
all - tutte 80.231
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 80.231
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021680 0 0 0 0 0 137 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
2023/20241.376 132 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
2025/20264.197 892 290 827 645 1.346 197 0 0 0 0 0 0
Totale 13.907