CRIS Current Research Information System

BALESTRA, FEDERICA
 Distribuzione geografica
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Continente #
EU - Europa 2.334
NA - Nord America 2.334
AS - Asia 909
AF - Africa 198
SA - Sud America 36
OC - Oceania 10
Continente sconosciuto - Info sul continente non disponibili 2
Totale 5.823
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Nazione #
US - Stati Uniti d'America 2.309
GB - Regno Unito 653
IT - Italia 586
CN - Cina 324
DE - Germania 300
SG - Singapore 182
SE - Svezia 173
VN - Vietnam 162
UA - Ucraina 148
IN - India 133
FR - Francia 112
IE - Irlanda 94
RU - Federazione Russa 78
CI - Costa d'Avorio 64
TG - Togo 55
ZA - Sudafrica 52
EE - Estonia 48
JO - Giordania 35
ES - Italia 20
BG - Bulgaria 19
BR - Brasile 19
NG - Nigeria 19
CH - Svizzera 18
BE - Belgio 17
HR - Croazia 15
CA - Canada 14
TR - Turchia 11
AU - Australia 10
RO - Romania 10
AT - Austria 9
ID - Indonesia 9
MX - Messico 9
NL - Olanda 9
PH - Filippine 8
SC - Seychelles 8
FI - Finlandia 7
GR - Grecia 6
KR - Corea 6
MY - Malesia 6
PK - Pakistan 6
LB - Libano 5
PL - Polonia 5
AE - Emirati Arabi Uniti 4
CL - Cile 4
CO - Colombia 4
PE - Perù 4
TW - Taiwan 4
BD - Bangladesh 3
CZ - Repubblica Ceca 3
VE - Venezuela 3
BO - Bolivia 2
EU - Europa 2
IL - Israele 2
PA - Panama 2
TH - Thailandia 2
UZ - Uzbekistan 2
DK - Danimarca 1
GE - Georgia 1
HK - Hong Kong 1
IR - Iran 1
JP - Giappone 1
KZ - Kazakistan 1
NO - Norvegia 1
PT - Portogallo 1
SK - Slovacchia (Repubblica Slovacca) 1
Totale 5.823
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Città #
Southend 590
Fairfield 252
Chandler 174
Ashburn 170
Singapore 153
Ann Arbor 147
Woodbridge 144
Wilmington 139
Princeton 128
Houston 118
Seattle 108
Cambridge 96
Dublin 94
Jacksonville 92
Dong Ket 68
Westminster 65
Abidjan 64
Padova 58
Nanjing 56
Lomé 55
Bologna 52
Berlin 39
Amman 35
Jinan 34
Shenyang 31
Cesena 30
Medford 29
Santa Clara 28
Nanchang 26
Saint Petersburg 24
Turin 24
Beijing 23
Mülheim 22
Hebei 21
Hyderabad 21
Milan 20
Redmond 20
Redwood City 20
Abeokuta 19
Sofia 19
Changsha 17
Falls Church 17
San Diego 16
Brussels 15
New York 15
Madrid 14
Dearborn 13
Bern 11
Haikou 11
Olalla 11
Rome 11
Tianjin 11
Boardman 10
Des Moines 10
Fremont 10
Jiaxing 10
Lanzhou 10
Naples 10
Zhengzhou 10
Norwalk 9
Bari 8
Casalecchio di Reno 8
Mahé 8
Taizhou 8
Vienna 7
Florence 6
Guangzhou 6
Hangzhou 6
Helsinki 6
Livorno 6
Pisa 6
Torino 6
Verona 6
Brent 5
Chicago 5
Lahore 5
Lausanne 5
Paris 5
Venezia 5
Vobarno 5
Warsaw 5
Bertinoro 4
Bühl 4
Dallas 4
Foggia 4
Frankfurt Am Main 4
Genoa 4
Hefei 4
Ithaca 4
Jakarta 4
Kemerovo 4
Ningbo 4
Nuremberg 4
Palermo 4
Palhoca 4
Reggio Emilia 4
Sant Feliu de Pallerols 4
Solopaca 4
Taichung 4
Abu Dhabi 3
Totale 3.751
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Nome #
Caratteristiche reologiche di impasti e pane ottenuti con aggiunta di zenzero (Zingiber officinale Roscoe) 173
Characterization of composite edible films based on pectin/alginate/whey protein concentrate 148
Study and optimization of octopus cooking 145
Design of biobased PLLA triblock copolymers for sustainable food packaging: Thermo-mechanical properties, gas barrier ability and compostability 143
Sensory and instrumental study of Taralli, a typical Italian bakery product 141
Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness 140
Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi) 139
Applications in meat products 138
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate 136
Evaluation Of Antioxidant, Rheological And Sensorial Properties Of Wheat Flour Dough And Bread Containing Ginger Powder 135
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production 135
Chemical and physical changes during storage of differently packed biscuits formulated with sunflower oil 135
Proprietà antiossidanti e nutrizionali di pane con farina di grano saraceno 127
Potato-based fresh pasta (gnocchi): influence of formulation on dough quality characteristics 126
New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough 126
Panificabilità di farine derivanti da varietà di grani antichi 118
Techno-functional ingredients for meat products: current challenges 115
Automatic vending machine for fresh pizza making 114
Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics 113
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza 113
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking 113
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study 111
Effect of different new packaging materials on biscuit quality during accelerated storage 111
Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough 104
Studio per la messa a punto di nuove formulazioni per la produzione di tipologie di pane arricchito 103
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters 101
Caratterizzazione di farine di grano saraceno (Fagopyrum spp.) di origine commerciale 100
Caratteristiche sensoriali di pani tipici tradizionali 99
Effect of ginger powder addition on the rheological, sensorial and antioxidant properties of wheat flour dough and bread. 99
Valutazione di parametri chimici, fisici, strutturali e sensoriali in un pane tradizionale 95
Caratteristiche chimiche e fisiche di impasti e pane a base di frumento duro e Kamut 95
Food Preparation with mushrooms and making process 94
Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques 93
RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS 93
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. 93
null 92
Microstructural and Rheological Properties of White Chocolate During Processing 90
Influenza del lievito madre sulle proprietà reologiche fondamentali degli impasti 89
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy 88
Rheological, textural and calorimetric modifications of dark chocolate during process 85
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate 84
PHYSICO-CHEMICAL AND SENSORIAL CHARACTERIZATION OF DIFFERENT KINDS OF A TYPICAL ITALIAN FRESH PASTA 83
DURUM WHEAT AND KAMUT® BREAD CHARACTERISTICS: INFLUENCE OF CHEMICAL ACIDIFICATION 77
Small and large deformation tests for the evaluation of frozen dougn viscoelastic behaviour. 76
Physico-chemical and rheological changes of fruit purees during storage 74
New biodegradable PLA-based triblock copolymers for sustainable food packaging 74
PHYSICO-CHEMICAL AND ELECTRONIC NOSE MEASUREMENTS ON THE STUDY OF BISCUIT BAKING KINETICS 72
Physical, textural and sensory characteristics of a typical regional bread 71
Italian taralli as typical bakery products: sensory and physical measurements to assess their quality 71
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH 70
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour 69
PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS 67
Physico-chemical and electronic nose measurements on the study of Biscuit Baking kinetics 67
Quality and antioxidant property of bread containing different amount of buckwheat flour 59
THE INFLUENCE OF PROCESS STEPS ON MICROSTRUCTURAL, RHEOLOGICAL AND THERMAL PROPERTIES OF DARK CHOCOLATE 59
Rheological characteristics of nut creams realized with different type and amount of fats 59
Evaluation of the visual quality of potato chips using computer vision system vs. conventional color measurement 58
Importance of sourdough fermentation on the bakery products quality: preliminary investigation of typical regional bread "Coppia Ferrarese IGP" 56
Influence of biodegradable packaging on the stability of frozen pre-fried cauliflower 49
Textural changes during water cooking of emmer whole, pearled and crushed grain 39
Evaluation of drying of edible coating on bread using NIR spectroscopy 38
Totale 5.980
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Categoria #
all - tutte 14.176
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 14.176
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2019/2020987 0 0 19 78 97 111 140 161 156 87 60 78
2020/20211.029 199 37 40 38 23 80 32 75 139 59 60 247
2021/20221.011 80 58 55 59 100 74 46 75 50 28 199 187
2022/20231.206 106 182 56 139 67 79 41 73 249 51 98 65
2023/2024522 30 49 31 54 55 86 41 37 31 39 27 42
2024/2025318 67 225 26 0 0 0 0 0 0 0 0 0
Totale 5.980