IRIS
LUPI, Francesca Romana
 Distribuzione geografica
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Continente #
NA - Nord America 3.552
EU - Europa 2.488
AS - Asia 515
AF - Africa 145
OC - Oceania 14
SA - Sud America 13
Continente sconosciuto - Info sul continente non disponibili 9
AN - Antartide 1
Totale 6.737
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Nazione #
US - Stati Uniti d'America 3.446
UA - Ucraina 975
DE - Germania 506
IT - Italia 401
AT - Austria 226
SE - Svezia 204
CN - Cina 167
TR - Turchia 118
SN - Senegal 109
CA - Canada 93
IN - India 65
VN - Vietnam 52
FI - Finlandia 41
GB - Regno Unito 32
FR - Francia 30
BE - Belgio 29
HK - Hong Kong 26
KR - Corea 24
ET - Etiopia 23
IR - Iran 15
NL - Olanda 15
SG - Singapore 13
AU - Australia 12
MX - Messico 12
ID - Indonesia 10
RU - Federazione Russa 10
EU - Europa 9
CH - Svizzera 8
BR - Brasile 7
PH - Filippine 7
NG - Nigeria 5
TW - Taiwan 5
EG - Egitto 4
JP - Giappone 4
BD - Bangladesh 3
CL - Cile 3
EC - Ecuador 2
ES - Italia 2
GH - Ghana 2
HU - Ungheria 2
IL - Israele 2
MY - Malesia 2
NZ - Nuova Zelanda 2
RO - Romania 2
ZA - Sudafrica 2
AM - Armenia 1
BA - Bosnia-Erzegovina 1
GS - Georgia del Sud e Isole Sandwich Australi 1
IE - Irlanda 1
IS - Islanda 1
LA - Repubblica Popolare Democratica del Laos 1
LV - Lettonia 1
PA - Panama 1
PE - Perù 1
RS - Serbia 1
Totale 6.737
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Città #
Chandler 695
Jacksonville 524
Dearborn 283
San Mateo 244
New York 187
Vienna 160
Lawrence 121
Roxbury 120
Dakar 109
Izmir 105
Rende 85
Inglewood 83
Des Moines 82
Ottawa 78
Ashburn 77
Cambridge 77
Shanghai 68
Ann Arbor 54
Bremen 47
Ogden 43
Helsinki 40
Grafing 36
Wilmington 35
Seattle 33
Florence 30
Bien Hoa 29
Brussels 27
Beijing 26
Brooklyn 26
Hong Kong 24
Harar 23
Ho Chi Minh City 22
Seoul 19
Polistena 17
Redwood City 16
San Francisco 14
Toronto 14
Milan 12
Rome 12
Houston 11
Mascalucia 11
Haikou 10
Boardman 9
Cosenza 9
Crotone 9
Falls Church 9
Pune 9
Kilburn 8
Los Angeles 8
Norwalk 8
Padova 8
Cropani Marina 7
Dalian 7
Monmouth Junction 7
Nanjing 7
Bari 6
Berlin 6
Redmond 6
Siderno 6
Canberra 5
Catania 5
Gunzenhausen 5
Jiaxing 5
Molfetta 5
Naples 5
Palermo 5
Tabriz 5
Turin 5
Augusta 4
Bursa 4
Florianópolis 4
Freiburg im Breisgau 4
Hangzhou 4
Hefei 4
Jakarta 4
Melbourne 4
Monterrey 4
Monufia 4
Ningbo 4
Pijnacker 4
Port Harcourt 4
Seelze 4
Taipei 4
Zurich 4
Bangalore 3
Chennai 3
Chicago 3
Falkenstein 3
Grammichele 3
Jinan 3
Kocaeli 3
Kursk 3
Lago 3
London 3
Messina 3
Nagold 3
Preganziol 3
Sheffield 3
Sydney 3
Toluca 3
Totale 4.015
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Nome #
Pectin: Properties Determination and Uses 183
Spreadability of structured oil systems: a fractional derivatives approach 108
Organogelazione di sistemi oleosi a base di olio d’oliva: effetto della shear rate 96
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 90
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 90
Bigels: A unique class of materials for drug delivery applications 87
The role of edible oils in Low Molecular Weight organogels rheology and structure 87
Rheological design of stabilized meat sauces for industrial uses 85
Rheological surface properties of commercial citrus pectins at different pH and concentration 84
A rheological analysis of structured water-in-olive oil emulsions 82
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 82
The effects of intermolecular interactions on the physical properties of organogels in edible oils 81
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture 81
A rheological analysis of meat sauces stabilised with organogels 81
An olive oil/policosanol organogel for Ferulic Acid controlled delivery 81
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 80
Analisi strutturale e reologica di organogel per applicazioni alimentari 79
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 78
Olive oil and hyperthermal water bigels for cosmetic uses 76
Emulgel da proteine del siero del latte: reologia e microstruttura 76
Analisi reologica di emulsioni strutturate a base di olio di oliva 75
Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume 74
The innovative "Bio-Oil Spread" prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats 74
Rheological properties of batter dough: effect of egg level 73
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 72
Caratterizzazione interfacciale di proteine vegetali 72
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 71
Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels 71
Effect of dispersing conditions on rheological properties of edible fibre suspensions 70
Rheological and microstructural characteristics of organogels: the role of solvent 70
Un approccio frazionario alla "spalmabilità" 69
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 69
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 68
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 67
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 67
A rheological characterisation of an olive oil/fatty alcohols organogel 66
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 66
Analisi reologica di un'emulsione a base di olio di oliva per pasta sfoglia surgelata 65
A rheological approach to bigel investigation 65
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 64
A structural analysis of olive oil organogelation 64
Studio reologico di emulsioni W/O strutturate mediante organogelazione di olio d’oliva 64
Studio Reologico di emulsioni strutturate con fibre alimentari 64
Effect of shear rate on crystallisation phenomena in olive oil based organogels 63
A rheological modelling and microscopic analysis of bigels 63
Investigation of interfacial characteristics of vegetable proteins in O/W emulsion formulations 63
Analisi micro strutturale e reologica della stabilità di emulsioni concentrate O/W per il trasporto di greggio in condotta 62
Olive oil/policosanol organogels for nutraceutical and drug delivery purposes 61
Extensional investigation of dough like model systems with resistant starch and vegetable proteins: effect of transglutaminase 61
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator 59
Spread bio oil diet and cardiac response to ischemia/reperfusion: A preliminary study in mice 59
Caratterizzazione di "emulgel" a base di pectine per applicazioni cosmetiche e farmaceutiche 59
Stabilisation of meat suspensions by organogelation: a rheological approach 59
Surface behaviour of vegetable protein by pendant drop method 59
The effect of operating conditions on the physicochemical characteristics of whey protein–based systems 59
Modelling of baking behaviour of semi-sweet short dough biscuits 58
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 58
Analisi reologico-strutturale di organogel olio d’oliva/monogliceridi 58
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 57
Oli vegetali spalmabili a reologia controllata, metodologia e formulazione 56
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 56
Rheological Properties of Food Materials 55
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 55
Rheological study of dietary fiber emulsions: a new potential low-fat food 55
Rheological and structural properties at high and low temperature of bitumen for warm recycling technology 53
Ottimizzazione reologica della stabilità di salse a base carne in organogels 52
Bigels and multi-component organogels: An overview from rheological perspective 52
MODELLAZIONE DEL PROCESSO DI ESSICCAZIONE DEL FICO DOTTATO DI COSENZA 51
Caratterizzazione reologica di sistemi a base di amido per la realizzazione di rivestimenti edibili 50
Proprietà reologiche di gel misti a base di pectine ad alto (HM) e basso grado (LM) di metossilazione 49
Olive oil emulsions as puff pastry shortening replacer 48
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions 47
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 47
Organogel a base di olio di oliva e policosanolo come sistemi per il rilascio controllato di molecole nutraceutiche tramite somministrazione orale 46
Product design di caramelle gommose a base di melassa di fichi 45
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 45
A comparative study of the effect of microfluidization and rotor-stator mixing for producing dietary fibre suspensions 44
Modeling of drying process of candies obtained with starch molding technique 43
The effects of process conditions on rheological properties of functional citrus fibre suspensions 43
Effetto dell’aggiunta di acido polifosforico sulla reologia dei Bitumi 42
The influence of carrageenan on interfacial properties and short term stability of milk whey proteins emulsions 41
Studio delle proprietà reologiche interfacciali di pectine a basso ed alto grado di metossilazione in sistemi bifasici A/W ed O/W 39
Structural investigation of crystallisation phenomena induced by organogelation in vegetable oils 39
Formulation and process investigation of glycerol/starch suspensions for edible films production by tape casting 39
Stabilizzazione innovativa di salse a base di carne ed oli vegetali mediante organogelazione 38
Effects of surfactants on interfacial properties of ovalbumin layers at the air/water and oil/water interfaces 37
Sheeting Process Modelling and Rheological Analysis of an Olive-Oil-Emulsion-Based Puff Pastry 36
The innovative “Bio-Oil Spread” diet protects against myocardial ischemic injury in rats by switching off inflammation pathways 36
Rheological properties of mixed biopolymer gels 36
Rheological study of o/w concentrated model emulsions for heavy crude oil transportation 36
The innovative Spread Bio-Oil prevents metabolic disorders and protects against myocardial ischemic injury in rats 35
Rheological properties and short-term stability of oil-in-water emulsions formed with milk whey proteins: Influence of i-carrageenan and k-carrageenan 35
Rheological setting temperature of biopolymer gels 35
Steady shear properties and crystallisation phenomena in edible organogels 35
Ottimizzazione reologica di marmellate da “Citrus Medica” cv Diamante 35
Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase 35
Rheological model of digestive-type biscuits 34
Key characteristics and modelling of bigels systems: A review 34
Studio reologico di organogel di alcoli grassi, monogliceridi degli acidi grassi e loro miscele 33
The interfacial properties of milk protein mixtures at the oil-water interface in the presence of ionic and anionic emulsifiers 33
Totale 6.080
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Categoria #
all - tutte 38.744
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 38.744
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2018/2019108 0 0 0 0 0 0 0 0 0 0 106 2
2019/20201.141 116 111 0 121 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
2023/20241.094 132 81 91 57 99 300 51 133 99 46 5 0
Totale 6.913