IRIS
BALDINO, Noemi
 Distribuzione geografica
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Continente #
NA - Nord America 5.329
EU - Europa 3.639
AS - Asia 1.803
SA - Sud America 211
AF - Africa 174
OC - Oceania 16
Continente sconosciuto - Info sul continente non disponibili 11
AN - Antartide 1
Totale 11.184
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Nazione #
US - Stati Uniti d'America 5.198
UA - Ucraina 1.330
SG - Singapore 867
DE - Germania 744
IT - Italia 588
CN - Cina 516
SE - Svezia 329
AT - Austria 257
BR - Brasile 181
TR - Turchia 169
SN - Senegal 146
FI - Finlandia 125
CA - Canada 122
IN - India 74
HK - Hong Kong 66
NL - Olanda 63
FR - Francia 62
GB - Regno Unito 37
BE - Belgio 34
KR - Corea 24
RU - Federazione Russa 17
AU - Australia 15
EU - Europa 11
CH - Svizzera 10
IR - Iran 8
PK - Pakistan 8
AR - Argentina 7
CZ - Repubblica Ceca 7
PE - Perù 7
EG - Egitto 6
NG - Nigeria 6
AE - Emirati Arabi Uniti 5
AZ - Azerbaigian 5
BD - Bangladesh 5
JP - Giappone 5
LT - Lituania 5
MA - Marocco 5
ZA - Sudafrica 5
CL - Cile 4
ID - Indonesia 4
IL - Israele 4
IQ - Iraq 4
MX - Messico 4
PH - Filippine 4
UZ - Uzbekistan 4
VN - Vietnam 4
CO - Colombia 3
EC - Ecuador 3
EE - Estonia 3
ES - Italia 3
KG - Kirghizistan 3
LV - Lettonia 3
MY - Malesia 3
PT - Portogallo 3
PY - Paraguay 3
TH - Thailandia 3
AL - Albania 2
BA - Bosnia-Erzegovina 2
CY - Cipro 2
DO - Repubblica Dominicana 2
GH - Ghana 2
GR - Grecia 2
HU - Ungheria 2
IE - Irlanda 2
KE - Kenya 2
KZ - Kazakistan 2
LA - Repubblica Popolare Democratica del Laos 2
LK - Sri Lanka 2
NP - Nepal 2
RO - Romania 2
SA - Arabia Saudita 2
TN - Tunisia 2
TW - Taiwan 2
VE - Venezuela 2
AM - Armenia 1
BG - Bulgaria 1
BN - Brunei Darussalam 1
BO - Bolivia 1
BY - Bielorussia 1
DK - Danimarca 1
GS - Georgia del Sud e Isole Sandwich Australi 1
GT - Guatemala 1
IM - Isola di Man 1
IS - Islanda 1
JM - Giamaica 1
JO - Giordania 1
LB - Libano 1
MD - Moldavia 1
NZ - Nuova Zelanda 1
PA - Panama 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 11.184
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Città #
Chandler 821
Jacksonville 752
Boardman 461
Dearborn 425
Singapore 378
San Mateo 331
New York 246
Vienna 182
Lawrence 167
Roxbury 165
Izmir 150
Dakar 146
Shanghai 139
Ashburn 129
Cambridge 119
Helsinki 117
Des Moines 108
Ottawa 97
Inglewood 94
Rende 85
Grafing 70
Ann Arbor 65
Hong Kong 64
Brooklyn 63
Ogden 60
Beijing 55
Wilmington 50
Bremen 46
Seattle 45
Florence 39
Brussels 33
Los Angeles 33
Munich 31
Milan 30
Council Bluffs 29
Amsterdam 27
Cosenza 27
Guangzhou 23
Toronto 22
Seoul 20
San Francisco 19
Rome 17
Falkenstein 16
Jiaxing 16
Redwood City 15
Rio de Janeiro 15
Polistena 14
Catanzaro 13
Wuhan 13
Naples 12
São Paulo 12
Houston 11
Mascalucia 11
Norwalk 11
Turin 11
Bari 10
Frankfurt am Main 10
Pune 10
Viagrande 10
Crotone 9
Haikou 9
Padova 9
Redmond 9
The Hague 9
Berlin 8
Dallas 8
Falls Church 8
Hefei 8
Nanjing 8
Palermo 8
Cropani Marina 7
Dalian 7
Kilburn 7
London 7
Monmouth Junction 7
Santa Clara 7
Wuxi 7
Bisignano 6
Brno 6
Canberra 6
Changsha 6
Gunzenhausen 6
Hangzhou 6
Jinhua 6
Kochi 6
Newark 6
Siderno 6
Yiwu 6
Zibo 6
Zurich 6
Baku 5
Belo Horizonte 5
Bologna 5
Lappeenranta 5
Melbourne 5
Modena 5
Molfetta 5
Port Harcourt 5
Shenzhen 5
Alessandria 4
Totale 6.459
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Nome #
Spreadability of structured oil systems: a fractional derivatives approach 128
Organogelazione di sistemi oleosi a base di olio d’oliva: effetto della shear rate 122
Misure di estensione biassiale per la caratterizzazione reologica di farine 116
Bigels: A unique class of materials for drug delivery applications 116
Cardiac and Metabolic Impact of Functional Foods with Antioxidant Properties Based on Whey Derived Proteins Enriched with Hemp Seed Oil 115
Analisi del flusso di schiume in ugelli 108
An olive oil/policosanol organogel for Ferulic Acid controlled delivery 108
A comparison and correlation between bitumen adhesion evaluation test methods, boiling and contact angle tests 107
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions 106
A rheology assisted approach to fruit extract production 103
Rheological design of stabilized meat sauces for industrial uses 102
A rheological and microstructural characterisation of monoglycerides/olive oil organogels 102
A rheological analysis of meat sauces stabilised with organogels 102
The role of edible oils in Low Molecular Weight organogels rheology and structure 99
Analisi strutturale e reologica di organogel per applicazioni alimentari 98
Rheological surface properties of commercial citrus pectins at different pH and concentration 97
A rheological approach to jam production for biscuit topping 97
Analisi reologica ed NMR di emulsioni modello per applicazioni in campo petrolifero 96
A rheological characterisation of an olive oil/fatty alcohols organogel 96
Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses 96
Effect of organogelator and fat source on rheological properties of olive oil-based organogels 94
Caratterizzazione reologica a bassa temperature di bitumi tramite DMA 94
Caratterizzazione interfacciale di proteine vegetali 94
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 93
Rheological properties of batter dough: effect of egg level 92
The effects of intermolecular interactions on the physical properties of organogels in edible oils 92
A structural analysis of olive oil organogelation 92
Analisi reologica della processabilità del cioccolato 91
Olive oil and hyperthermal water bigels for cosmetic uses 91
Emulgel da proteine del siero del latte: reologia e microstruttura 90
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces 89
A rheological and microstructural characterisation of bigels for cosmeticand pharmaceutical uses 89
Drying of sausages made from the meat of black and white pigs: numerical modelling and structural investigation 89
A rheological quality control of microwave heating of foods 88
Analisi reologica di stucchi compositi per il restauro di dipinti 88
Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume 88
A rheological investigation of synthetic zeolite addition on cement paste 87
Effect of the monostearate/monopalmitate ratio on the oral release of active agents from monoacylglycerol organogels 87
RHEOLOGICAL MODELLING OF PLASTER DEPOSITION FOR PAINTING RESTORATION 86
Studio Reologico di emulsioni strutturate con fibre alimentari 86
Film Edibili a reologia controllata per la ricopertura di vegetali da surgelare 86
Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator 85
Rheology and adsorption behaviour of beta-Casein and beta-Lactoglobulin mixed layers at the sunflower oil/water interface 85
Rheological and microstructural characteristics of organogels: the role of solvent 85
Proprietà reologiche di gel misti a base di pectine ad alto (HM) e basso grado (LM) di metossilazione 83
Low temperature rheology of polyphosphoric acid (PPA) added bitumen 83
A rheological modelling and microscopic analysis of bigels 83
A rheological approach to bigel investigation 83
Effect of dispersing conditions on rheological properties of edible fibre suspensions 83
The effect of operating conditions on the physicochemical characteristics of whey protein–based systems 83
A rheological and microstructural characterisation of MAGs organogel at different stearate/palmitate ratio for medical applications 81
Un approccio frazionario alla "spalmabilità" 81
Caratterizzazione di "emulgel" a base di pectine per applicazioni cosmetiche e farmaceutiche 80
Olive oil/policosanol organogels for nutraceutical and drug delivery purposes 79
Effect of high water salinity on the adhesion properties of model bitumen modified with a smart additive 79
Stabilisation of meat suspensions by organogelation: a rheological approach 78
An ACE2-Alamandine Axis Modulates the Cardiac Performance of the Goldfish Carassius auratus via the NOS/NO System 77
Modelling of baking behaviour of semi-sweet short dough biscuits 76
Effect of HPMC and CMC on rheological behavior at different temperatures of gluten-free bread formulations based on rice and buckwheat flours 76
Investigation of interfacial characteristics of vegetable proteins in O/W emulsion formulations 76
Simultaneous microstructural and rheological study of olive oil-based organogels as fat phase for shortenings and emulsions 76
Studio reologico di emulsioni W/O strutturate mediante organogelazione di olio d’oliva 75
A comparative study of the effect of microfluidization and rotor-stator mixing for producing dietary fibre suspensions 75
Atti del XIV Convegno nazionale di Reologia 74
Surface behaviour of vegetable protein by pendant drop method 73
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions 72
Applicazione del modello di crescita di bolle al processo di cottura di biscotti 72
Analisi reologico-strutturale di organogel olio d’oliva/monogliceridi 72
Extensional investigation of dough like model systems with resistant starch and vegetable proteins: effect of transglutaminase 72
Effects of adhesion promoters on the contact angle of bitumen-aggregate interface 72
Rheological and structural properties at high and low temperature of bitumen for warm recycling technology 71
Oli vegetali spalmabili a reologia controllata, metodologia e formulazione 71
Rheological and H-NMR Spin-Spin relaxation time for the evaluation of the effects of PPA addition on bitumen 68
Rheological study of dietary fiber emulsions: a new potential low-fat food 68
MODELLAZIONE DEL PROCESSO DI ESSICCAZIONE DEL FICO DOTTATO DI COSENZA 67
Studio delle proprietà reologiche interfacciali di pectine a basso ed alto grado di metossilazione in sistemi bifasici A/W ed O/W 67
Biaxial extension apparatus for flour rheological characterization 66
Rheological Properties of Food Materials 65
Biaxial extensional characterisation of flour dough 65
Application of creep test to chocolate structure determination 65
The effects of process conditions on rheological properties of functional citrus fibre suspensions 62
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 60
Ottimizzazione reologica della stabilità di salse a base carne in organogels 60
Rheological effects on bitumen of polyphosphoric acid (PPA) addition 59
Oxidation of human red blood cells by a free radical initiator: effects on rheological properties 59
Rheological characterisation of dairy emulsions for cold foam applications 59
Influenza dell’aggiunta di zeolite sintetica sul comportamento reologico di paste di cemento 59
Caratterizzazione reologica di sistemi a base di amido per la realizzazione di rivestimenti edibili 58
Viscosity of multicomponent solutions of simple and complex sugars in water 58
Bubbles evolution in aerated foods 58
Malvidin, a red wine polyphenol, modulates mammalian myocardial and coronary performance and protects the heart against ischemia/reperfusion injury 56
Modelling flow behaviour of dairy foams through a nozzle 56
Olive oil emulsions as puff pastry shortening replacer 56
Effect of pectin on the interfacial rheology of ß-casein layers at the air/water and oil/water interfaces 56
Formulation of bread model doughs with resistant starch, vegetable proteins and transglutaminase 56
Wild plants like nutraceuticals sources: Innovative extraction, encapsulation in W/O and O/W emulsion and antioxidant activity of bioactive pigments from Opuntia Ficus Indica fruit 55
Rheological model of sponge-type goods baking 54
Product design di caramelle gommose a base di melassa di fichi 54
Rheological characterization of bitumen at low temperature by dynamic mechanical analysis (DMA) 54
L’attività del laboratorio di Reologia dell’UNICAL nel settore alimentare 54
Totale 8.085
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Categoria #
all - tutte 77.187
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 77.187
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020277 0 0 0 0 0 0 0 0 0 30 174 73
2020/20211.395 194 5 162 175 14 183 16 175 119 168 51 133
2021/20222.069 20 399 4 164 182 85 17 375 14 11 300 498
2022/20232.048 324 239 79 234 249 181 6 262 226 64 119 65
2023/20241.561 150 80 119 58 98 312 65 125 132 52 37 333
2024/20252.213 208 439 134 143 167 192 111 228 451 140 0 0
Totale 11.387