IRIS
LUPI, Francesca Romana
 Distribuzione geografica
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Continente #
NA - Nord America 5.838
AS - Asia 5.258
EU - Europa 3.459
SA - Sud America 1.575
AF - Africa 383
OC - Oceania 24
Continente sconosciuto - Info sul continente non disponibili 13
AN - Antartide 1
Totale 16.551
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Nazione #
US - Stati Uniti d'America 5.579
SG - Singapore 2.087
BR - Brasile 1.151
UA - Ucraina 996
CN - Cina 974
VN - Vietnam 945
DE - Germania 642
IT - Italia 628
IN - India 232
AT - Austria 230
SE - Svezia 217
FR - Francia 212
TR - Turchia 168
AR - Argentina 152
FI - Finlandia 145
CA - Canada 137
HK - Hong Kong 136
KR - Corea 130
SN - Senegal 118
GB - Regno Unito 101
BD - Bangladesh 100
ID - Indonesia 83
MX - Messico 82
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
ET - Etiopia 29
ES - Italia 27
PE - Perù 26
PL - Polonia 26
EG - Egitto 25
UZ - Uzbekistan 25
JP - Giappone 22
SA - Arabia Saudita 22
KE - Kenya 21
PY - Paraguay 21
AU - Australia 20
DZ - Algeria 19
IR - Iran 19
JO - Giordania 19
MY - Malesia 18
TN - Tunisia 17
NP - Nepal 16
AE - Emirati Arabi Uniti 15
UY - Uruguay 15
AZ - Azerbaigian 13
CH - Svizzera 13
DO - Repubblica Dominicana 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
TH - Thailandia 8
AL - Albania 7
BY - Bielorussia 7
CR - Costa Rica 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
IE - Irlanda 5
PA - Panama 5
CI - Costa d'Avorio 4
GH - Ghana 4
HN - Honduras 4
SK - Slovacchia (Repubblica Slovacca) 4
XK - ???statistics.table.value.countryCode.XK??? 4
BH - Bahrain 3
BN - Brunei Darussalam 3
GA - Gabon 3
HR - Croazia 3
JM - Giamaica 3
KW - Kuwait 3
LK - Sri Lanka 3
LV - Lettonia 3
NZ - Nuova Zelanda 3
SY - Repubblica araba siriana 3
BA - Bosnia-Erzegovina 2
CY - Cipro 2
EE - Estonia 2
Totale 16.514
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Città #
Singapore 857
Chandler 696
Jacksonville 526
San Jose 513
Ashburn 347
Boardman 347
Ho Chi Minh City 343
Dallas 336
Dearborn 283
San Mateo 244
Beijing 229
New York 218
Hanoi 216
Vienna 161
Hong Kong 129
Lauterbourg 128
Seoul 125
Lawrence 121
Roxbury 120
Dakar 118
Helsinki 118
Shanghai 112
Izmir 105
Hefei 95
São Paulo 92
Rende 90
Munich 86
Inglewood 83
Des Moines 82
Ottawa 81
Cambridge 77
Ann Arbor 54
Los Angeles 54
Rio de Janeiro 48
Bremen 47
Council Bluffs 45
Ogden 43
Brooklyn 41
Seattle 40
Florence 37
Haiphong 37
Da Nang 36
Grafing 36
Santa Clara 35
Wilmington 35
Brussels 34
Columbus 34
Chennai 32
Orem 32
Guangzhou 31
The Dalles 31
Bien Hoa 29
Milan 28
San Francisco 28
Johannesburg 26
Bogotá 25
Belo Horizonte 24
Baghdad 23
Harar 23
Rome 23
Tashkent 23
Frankfurt am Main 22
Quito 22
Toronto 22
Curitiba 20
Mexico City 20
Mumbai 20
Guayaquil 19
Montreal 19
Amsterdam 18
Boston 18
Hải Dương 18
Tianjin 18
Turku 18
Guarulhos 17
Jakarta 17
Naples 17
Polistena 17
Tokyo 17
Amman 16
Biên Hòa 16
Brasília 16
Buenos Aires 16
Catania 16
Cosenza 16
Dhaka 16
Nairobi 16
Redwood City 16
Falkenstein 15
Houston 15
New Delhi 15
Erbil 14
Palermo 14
Wuhan 14
Caracas 13
Jiaxing 13
Medellín 13
Warsaw 13
Lima 12
Manchester 12
Totale 8.758
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Nome #
Pectin: Properties Determination and Uses 299
Organogelazione di sistemi oleosi a base di olio d’oliva: effetto della shear rate 251
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 192
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 187
A structural analysis of olive oil organogelation 186
A rheological analysis of meat sauces stabilised with organogels 184
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 179
Bigels: A unique class of materials for drug delivery applications 179
A rheological characterisation of an olive oil/fatty alcohols organogel 178
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 176
Rheological design of stabilized meat sauces for industrial uses 171
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 170
Analisi reologica di emulsioni strutturate a base di olio di oliva 170
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 167
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 165
Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume 164
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 163
Olive oil and hyperthermal water bigels for cosmetic uses 163
Effect of shear rate on crystallisation phenomena in olive oil based organogels 162
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 162
A rheological approach to bigel investigation 162
The effects of intermolecular interactions on the physical properties of organogels in edible oils 161
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 159
The role of edible oils in Low Molecular Weight organogels rheology and structure 158
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 157
Analisi strutturale e reologica di organogel per applicazioni alimentari 156
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 156
A rheological modelling and microscopic analysis of bigels 156
Caratterizzazione interfacciale di proteine vegetali 156
Analisi reologica di un'emulsione a base di olio di oliva per pasta sfoglia surgelata 152
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 151
Stabilisation of meat suspensions by organogelation: a rheological approach 151
Rheological properties of batter dough: effect of egg level 150
Emulgel da proteine del siero del latte: reologia e microstruttura 150
Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture 149
Bigels and multi-component organogels: An overview from rheological perspective 149
Caratterizzazione di "emulgel" a base di pectine per applicazioni cosmetiche e farmaceutiche 147
Proprietà reologiche di gel misti a base di pectine ad alto (HM) e basso grado (LM) di metossilazione 147
Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels 147
A comparative study of the effect of microfluidization and rotor-stator mixing for producing dietary fibre suspensions 147
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions 146
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator 145
Aloe vera―An Extensive Review Focused on Recent Studies 144
Effect of dispersing conditions on rheological properties of edible fibre suspensions 144
Analisi micro strutturale e reologica della stabilità di emulsioni concentrate O/W per il trasporto di greggio in condotta 143
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 142
The innovative "Bio-Oil Spread" prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats 141
Rheological surface properties of commercial citrus pectins at different pH and concentration 135
Rheological and microstructural characteristics of organogels: the role of solvent 135
The effect of operating conditions on the physicochemical characteristics of whey protein–based systems 135
Investigation of interfacial characteristics of vegetable proteins in O/W emulsion formulations 134
Studio Reologico di emulsioni strutturate con fibre alimentari 134
Modelling of baking behaviour of semi-sweet short dough biscuits 133
Rheological and structural properties at high and low temperature of bitumen for warm recycling technology 133
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 131
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 130
Spread bio oil diet and cardiac response to ischemia/reperfusion: A preliminary study in mice 127
Un approccio frazionario alla "spalmabilità" 125
The effects of process conditions on rheological properties of functional citrus fibre suspensions 125
Extensional investigation of dough like model systems with resistant starch and vegetable proteins: effect of transglutaminase 124
Analisi reologico-strutturale di organogel olio d’oliva/monogliceridi 123
Formulation and process investigation of glycerol/starch suspensions for edible films production by tape casting 121
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 120
Studio delle proprietà reologiche interfacciali di pectine a basso ed alto grado di metossilazione in sistemi bifasici A/W ed O/W 117
Rheological study of dietary fiber emulsions: a new potential low-fat food 117
Surface behaviour of vegetable protein by pendant drop method 115
Rheological Properties of Food Materials 113
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 113
Oli vegetali spalmabili a reologia controllata, metodologia e formulazione 112
Nutraceuticals Obtained by SFE-CO2 from Cladodes of Two Opuntia ficus-indica (L.) Mill Wild in Calabria 112
Emulgels Structured with Dietary Fiber for Food Uses: A Rheological Model 111
Caratterizzazione reologica di sistemi a base di amido per la realizzazione di rivestimenti edibili 111
Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase 111
MODELLAZIONE DEL PROCESSO DI ESSICCAZIONE DEL FICO DOTTATO DI COSENZA 110
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 108
Olive oil/policosanol organogels for nutraceutical and drug delivery purposes 105
Modeling of drying process of candies obtained with starch molding technique 104
Formulation Study on Edible Film from Waste Grape and Red Cabbage 103
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
Interfacial behavior of vegetable protein isolates at sunflower oil/water interface 99
Oil Extraction from Hemp Plant as a Potential Source of Cannabidiol for Healthy Protein Foods 97
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 93
Development and rheological modeling of dietary fiber and policosanol plant-based bigels for potential food applications 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
The influence of dispersing system on rheology and microstructure of dietary fibre suspensions 91
Sheeting Process Modelling and Rheological Analysis of an Olive-Oil-Emulsion-Based Puff Pastry 90
Structural investigation of crystallisation phenomena induced by organogelation in vegetable oils 89
Hemp Seed Oil Extraction and Stable Emulsion Formulation with Hemp Protein Isolates 88
The influence of carrageenan on interfacial properties and short term stability of milk whey proteins emulsions 88
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 87
Rheological study of o/w concentrated model emulsions for heavy crude oil transportation 87
Cricket isolates as ingredients to design protein foods: Functional, structural and interfacial properties 86
Fundamentals of food baking processes 86
Rheological properties and short-term stability of oil-in-water emulsions formed with milk whey proteins: Influence of i-carrageenan and k-carrageenan 85
Totale 13.706
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Categoria #
all - tutte 85.427
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 85.427
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/2021269 0 0 0 0 0 0 0 0 0 123 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
2025/20267.038 892 290 827 645 1.346 573 841 429 600 595 0 0
Totale 16.748