IRIS
DE CINDIO, Bruno
 Distribuzione geografica
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Continente #
NA - Nord America 3.162
AS - Asia 2.496
EU - Europa 1.757
SA - Sud America 618
AF - Africa 152
Continente sconosciuto - Info sul continente non disponibili 93
OC - Oceania 13
Totale 8.291
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Nazione #
US - Stati Uniti d'America 3.031
SG - Singapore 923
UA - Ucraina 480
CN - Cina 460
BR - Brasile 419
VN - Vietnam 409
DE - Germania 360
IT - Italia 277
AT - Austria 177
IN - India 156
SE - Svezia 114
BD - Bangladesh 113
FR - Francia 83
FI - Finlandia 82
TR - Turchia 69
AR - Argentina 66
CA - Canada 62
HK - Hong Kong 62
GB - Regno Unito 53
KR - Corea 50
MX - Messico 41
ID - Indonesia 40
SN - Senegal 40
EC - Ecuador 35
IQ - Iraq 35
CO - Colombia 33
ZA - Sudafrica 31
ET - Etiopia 25
PK - Pakistan 24
JP - Giappone 23
PH - Filippine 22
RU - Federazione Russa 22
BE - Belgio 21
VE - Venezuela 20
NL - Olanda 17
MA - Marocco 15
PL - Polonia 14
IR - Iran 12
PE - Perù 12
SA - Arabia Saudita 12
AU - Australia 11
MY - Malesia 10
CL - Cile 9
EG - Egitto 9
ES - Italia 9
PY - Paraguay 9
UZ - Uzbekistan 9
NP - Nepal 8
BO - Bolivia 7
DO - Repubblica Dominicana 7
KE - Kenya 7
UY - Uruguay 7
CZ - Repubblica Ceca 6
DZ - Algeria 6
IL - Israele 6
JO - Giordania 6
RO - Romania 6
TN - Tunisia 6
KZ - Kazakistan 5
TH - Thailandia 5
AE - Emirati Arabi Uniti 4
EU - Europa 4
LB - Libano 4
LT - Lituania 4
PS - Palestinian Territory 4
PT - Portogallo 4
RS - Serbia 4
TW - Taiwan 4
AM - Armenia 3
BG - Bulgaria 3
GH - Ghana 3
IE - Irlanda 3
JM - Giamaica 3
KG - Kirghizistan 3
NG - Nigeria 3
NO - Norvegia 3
PA - Panama 3
SV - El Salvador 3
TT - Trinidad e Tobago 3
AL - Albania 2
AZ - Azerbaigian 2
BH - Bahrain 2
BN - Brunei Darussalam 2
BY - Bielorussia 2
CH - Svizzera 2
CI - Costa d'Avorio 2
HN - Honduras 2
KW - Kuwait 2
LV - Lettonia 2
NZ - Nuova Zelanda 2
OM - Oman 2
PR - Porto Rico 2
BA - Bosnia-Erzegovina 1
BZ - Belize 1
CR - Costa Rica 1
CW - ???statistics.table.value.countryCode.CW??? 1
GE - Georgia 1
GT - Guatemala 1
HR - Croazia 1
HU - Ungheria 1
Totale 8.187
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Città #
Singapore 409
Chandler 382
Jacksonville 244
San Jose 212
Ashburn 203
Dallas 169
Ho Chi Minh City 159
Dearborn 142
San Mateo 136
Boardman 129
Vienna 123
New York 122
Council Bluffs 121
Beijing 104
Hanoi 78
Helsinki 71
Ann Arbor 56
Hong Kong 56
Bremen 53
Lawrence 52
Roxbury 52
Grafing 51
Lauterbourg 48
Shanghai 48
Izmir 47
Seoul 45
Santa Clara 44
Dakar 39
Inglewood 38
Des Moines 36
Munich 35
Hefei 34
Milan 34
Los Angeles 30
São Paulo 30
Bien Hoa 29
Ottawa 29
Seattle 29
Florence 26
Brooklyn 24
Columbus 23
Harar 23
Rome 22
The Dalles 22
Wilmington 20
Houston 19
Brussels 17
Chennai 17
Baghdad 16
Naples 16
Rende 16
Bogotá 15
Pune 15
Cambridge 14
San Francisco 14
Johannesburg 13
Montreal 13
Mumbai 13
Ogden 13
Orem 13
Rio de Janeiro 13
Falls Church 12
Guangzhou 12
Tokyo 12
Biên Hòa 11
Chicago 11
Da Nang 11
Guayaquil 11
Haiphong 11
Wuhan 11
Falkenstein 10
Medellín 10
Mexico City 10
Quito 10
Brasília 9
Phoenix 9
Tashkent 9
Turku 9
Boston 8
Cape Town 8
Hyderabad 8
Jiaxing 8
Lima 8
Nanjing 8
New Delhi 8
Toronto 8
Turin 8
Belo Horizonte 7
Buenos Aires 7
Buffalo 7
Jakarta 7
London 7
Paris 7
Redmond 7
Ribeirão Preto 7
Thái Nguyên 7
Tianjin 7
Curitiba 6
Erbil 6
Hải Dương 6
Totale 4.454
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Nome #
Pectin: Properties Determination and Uses 310
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 232
In vitro photoinduced cytotoxic activity of Citrus medica L. cv. Diamante peel oil and its coumarin citropten against two different type of melanoma models 213
A rheological analysis of structured water-in-olive oil emulsions 210
Spreadability of structured oil systems: a fractional derivatives approach 200
Characterization of dairy emulsions by NMR and rheological techniques 197
A Weak Gel Model for Foods 192
Bigels: A unique class of materials for drug delivery applications 189
A rheological characterisation of an olive oil/fatty alcohols organogel 188
The effects of intermolecular interactions on the physical properties of organogels in edible oils 183
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 182
A rheological approach to the study of concentrated milk clotting 181
Effect of shear rate on crystallisation phenomena in olive oil based organogels 180
Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process 179
Rheological design of stabilized meat sauces for industrial uses 177
Applicazioni della reologia nella messa a punto di soft ice cream 175
Effect Of Waxes Addition On Rheological Properties Of O/W Concentrated Model Emulsions 169
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 167
Olive oil and hyperthermal water bigels for cosmetic uses 167
A rheological approach to bigel investigation 167
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 164
Filled Snack Production by coextrusion-cooking: 3. A rheological based method to compare filler processing properties 164
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 162
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 161
Stabilisation of meat suspensions by organogelation: a rheological approach 160
Caratterizzazione interfacciale di proteine vegetali 159
Rheological properties of batter dough: effect of egg level 158
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 156
Filled snack production by coextrusion-cooking: 2. Effect of processing on cereal mixtures 156
Emulgel da proteine del siero del latte: reologia e microstruttura 154
The innovative "Bio-Oil Spread" prevents metabolic disorders and mediates preconditioning-like cardioprotection in rats 151
RHEOLOGICAL MODELLING OF PLASTER DEPOSITION FOR PAINTING RESTORATION 149
Innovation in fig syrup production process: a rheological approach 146
Viscosity of Multicomponent Solutions of Simple and Complex Sugars in Water 145
Modelling of baking behaviour of semi-sweet short dough biscuits 138
Studio Reologico di emulsioni strutturate con fibre alimentari 137
The use of rheology to characterize the flow behavior of liquorice solutions 136
Bread dough characterisation using oscillatory and biaxial extension 135
Nutraceuticals Obtained by SFE-CO2 from Cladodes of Two Opuntia ficus-indica (L.) Mill Wild in Calabria 135
SIZE SCALE UP OF PASTA DRYING PROCESS: MODELLING APPROACH 133
Spread bio oil diet and cardiac response to ischemia/reperfusion: A preliminary study in mice 130
Un approccio frazionario alla "spalmabilità" 128
Rheological Properties of Food Materials 126
Modelling flow behaviour of dairy foams through a nozzle 119
Surface behaviour of vegetable protein by pendant drop method 117
Optimal design of single-screw extruder for liquorice candy production: a rheology based approach 113
Rheological study of o/w concentrated model emulsions for heavy crude oil transportation 112
Modelling of high quality pasta drying: mathematical model and validation 112
Rheological characterisation of dairy emulsions for cold foam applications 110
Mathematical Modelling of high quality pasta drying: quality indices and industrial application 95
Rheology in materials engineering 93
Rheological model of sponge-type goods baking 91
Use of Mathematical Modelling of Dough Biscuits Baking Behaviour 88
Totale 8.291
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Categoria #
all - tutte 40.742
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 40.742
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2021/2022745 0 156 5 49 75 61 9 149 8 4 100 129
2022/2023964 132 114 35 143 148 83 1 90 99 25 60 34
2023/2024745 81 50 46 33 62 184 17 88 42 17 19 106
2024/20251.112 75 140 51 66 78 97 15 125 129 47 101 188
2025/20263.227 333 116 374 186 606 259 401 139 234 248 173 158
2026/2027221 157 64 0 0 0 0 0 0 0 0 0 0
Totale 8.291